The purpose of today's visit was to conduct a routine assessment. The following violations have been observed for the second time:
1. Improper hot holding
The following suggestions have been made as a means to incorporate Active Managerial Control (AMC):
1. Train employees to include egg rolls, spring rolls, tempura shrimp, and sushi rolls on the Time as a Public Health Control log currently being used for sushi rice
2. Use temperature logs for all hot holding/cold holding units to ensure cold foods are being held at 41F or below and hot foods are being held at 135F or above.
Please send the following to the Health Department within 7 days:
1. Written letter from supplier stating that salmon is farm-raised/pellet fed
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: SALMON
Correction: PLEASE OBTAIN WRITTEN LETTER FROM SUPPLIER WITHIN 7 DAYS. If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: FRIED RICE (102F).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. FRIED RICE REHEATED TO 165F OR HIGHER.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: IN CONTINENTAL 2 DR PREP COOLER- IMITATION CRAB (46F), SLAMON (44F).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. ITEMS MOVED TO CONTINENTAL 2 DR UNDER COUNTER COOLER.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: EGG ROLLS, SPRING ROLLS, TEMPURA SHRIMP.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. TRAINING PROVIDED. ALL ITEMS LABLED WITH A DISCARD TIME OF 3:00PM.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: CONTINENTAL 2 DR PREP COOLER (43F).
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at HANDWASHING SINK NEAR 3-VAT SINK.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. HAND SOAP PROVIDED BY PERSON IN CHARGE.
- Physical Facilities Good Repair
Observation: Observed that the CEILING ABOVE DRY STORAGE is not maintained in good repair.
Correction: PLEASE REPLACE/REPAIR MISSING CEILING TILES ABOVE DRY STORAGE AREA WITHIN 30 DAYS. Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/21/2016 | Routine | |
Copy of Parasite Destruction Letter for Salmon and Tuna received via e-mail. Food/equipment logs received.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: PLEASE OBTAIN CFM CARD WITHIN 30 DAYS. Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448.
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08/28/2015 | Follow-up | |
The purpose of today's visit was to conduct a risk factor assessment. The following violations have been observed for the second time:
1. Unapproved beverage containers being stored near food/food contact surfaces
2. Improper hot holding
The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Create food temperature logs using the food temperature log template provided to monitor hot holding, cold holding, and cook temperatures
2. Provide covered drinking containers and straws for employee use while working in kitchen/food prep areas
Please send the following via fax or email:
1. Copy of Letter of Parasite Destruction that includes information for salmon and tuna within 5 days. Do not serve raw or undercooked salmon or tuna until letter is received by the Health Department
2. Copy of food temperature log within 5 days
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. OPEN BEVERAGE BEING STORED ON PREP COUNTER NEAR VEGETABLES.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. OPEN BEVERAGE PROVIDED WITH LID AND STRAW.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: SALMON, TUNA.
Correction: PLEASE PROVIDE LETTER FROM SUPPLIER THAT CONFIRMS THAT FISH HAS BEEN FROZEN FOR PARASITE DESTRUCTION. DO NOT SERVE RAW/UNDERCOOKED SALMON OR TUNA UNTIL LETTER IS RECEIVED BY HEALTH DEPARTMENT. Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: IN HOT WELLS- LO MEIN NOODES, CHICKEN DUMPLINGS, EGG ROLLS (108F, 88F, 107F)
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. ALL ITEMS WERE REHEATED TO 165F OR ABOVE.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: PLEASE OBTAIN CFM CARD WITHIN 30 DAYS. Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448.
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08/19/2015 | Risk Factor | |
Obtained copy of service invoice for mechanical warewashing machine.
No violation noted during this evaluation. | 03/17/2015 | Follow-up | |
The purpose of today's visit was to conduct a routine assessment. Please be mindful not to double pan steamed vegetables (cabbage/broccoli) in steam wells as this prevents proper hot holding of 135F or above. Please have dish machine serviced to achieve a chlorine concentration of 50-100ppm. Dish machine may be used for wash and rinse steps. However, please sanitize all dishes in chlorine sanitizing basin of 3-vat sink after dishwashing cycle. Please send copy of service invoice via fax or e-mail within 5 days.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. OBSERVED OPEN CANS OF ENERGY DRINKS BEING STORED IN CONTINENTAL 3 DR COOLER ALONGSIDE TERYIAKI SAUCE, CUT VEGETABLES.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. OPEN DRINKING CONTAINERS DISCARDED.
- Fruits and Vegetables Washed before Used (corrected on site)
Observation: Vegetables are not washed before being offered for sale or service. UNWASHED CABBAGE BEING CHOPPED AND COOKED.
Correction: Raw vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in a ready-to-eat form. PROVIDED TRAINING ON HOW TO WASH CABBAGE BEFORE COOKING.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the PREP COUNTER, GRILL, SERVICE LINE.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. WIPING CLOTHS PUT IN CHLORINE SANITIZING SOLUTION.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: MIXED CABBAGE AND BROCCOLI IN STEAM WELLS (127F).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. ITEMS REHEATED TO 165 THEN REPLACED IN STEAM WELLS.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: PLEASE HAVE DISHMACHINE SERVICED WITHIN 5 DAYS. Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: VEGETABLE PEELER, MULTIPLE KNIVES ON MAGNETIC STRIP.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. ITEMS PLACED IN 3-VAT SINK FOR CLEANING.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site)
Observation: Observed that clean UNWRAPPED SINGLE SERVICE TO-GO BOXES were stored in an manner that exposed the item(s) to contamination.
Correction: Store clean single-service and single-use articles in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor, unless kept in closed packages on pallets, racks, or skids. ITEMS INVERTED TO REDUCE CONTAMINATION.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the 3-VAT SINK being used TO STORE BOTTLES OF BLEACH AND RUBBING ALCOHOL.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. ITEMS REMOVED FROM HAND SINK.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. LACK OF HAND WASHING SIGN FOR HAND SINKS IN LADIES ROOM, MENS ROOM, AND NEAR 3-VAT SINK.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. HAND WASH SIGN PROVIDED.
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03/10/2015 | Routine | |
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.--OBSERVED SUSHI RICE AT 107F WITHOUT MARKING NOTING TIME BEING USED AS THE PUBLIC HEALTH CONTROL. CFM STATED THAT THE SUSHI RICE HAD BEEN IN THE RICE WARMER FOR 1 HOUR.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.--EHS PROVIDED TRAINING TO CFM AS WELL AS SUSHI CHEF ON THE USE OF TIME AS A PUBLIC HEALTH CONTROL. CFM PLACED TIME MARKING ON SUSHI RICE.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the BLEACH solution was measured at 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of BLEACH solution at 50-100ppm. Verify concentration using the appropriate test kit.--CFM DISCARDED WIPING CLOTH BUCKET AND PREPARED A NEW ONE. EHS PROVIDED TRAINING TO CFM ON HOW TO PROPERLY SET UP A WIPING CLOTH BUCKET.
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02/05/2014 | Risk Factor | |
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:--OBSERVED COOKED EGG NOODLES IN WIC WITHOUT DATE MARK
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.--MANAGER PLACED DATE MARKING ON NOODLES DURING TIME OF INSPECTION.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.--OBSERVED THAT THE SUSHI RICE WAS NOT MARKED FOR TIME DURING TIME OF INSPECTION
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.--MANAGER MARKED THE RICE DURING TIME OF INSPECTION.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
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05/30/2013 | Routine | |
The purpose of this visit was to conduct a complaint investigation. Complainant states that the Bento Shrimp combination platter was ordered on 4/30/13 and upon eating found that the broccoli was moldy. Complainant spoke with the manager on duty and money was refunded. Manager was aware of the complaint upon my arrival. Manager walked EHS through the cook process of the broccoli. EHS inspected raw broccoli, no mold observed. Raw broccoli is dipped in the tempura flour and seasoning batter and then deep fried for 2-3 minutes. Broccoli then cools in a basket beside fryer. When ordered, the broccoli is placed back in the fryer to warm it up. No mold was observed in the tempura flour/seasoning batter or in the oil or on the fryer. Complaint unfounded.
No violation noted during this evaluation. | 05/03/2013 | Complaint | |
The purpose of this visit was to conduct a risk factor assessment.
**Provide letter of parasite destruction for: smoked salmon and tuna within 14 calendar days to the Health Department
**Provide documentation for the use of time as a public health control for the sushi rice. Place time on the container with sushi rice for each batch made.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures.--OBSERVED SUSHI CHEF REMOVE GLOVES, LEAVE USED GLOVES ON COUNTER, THEN RINSE HANDS WITH WATER ONLY, AND BEGIN TO RETURN TO FOOD PREP.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: TUNA AND SMOKED SALMON
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided.--PROVIDE LETTERS OF PARASITE DESTRUCTION TO HEALTH DEPARTMENT WITHIN 14 CALENDAR DAYS.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked:--OBSERVED EGG NOODLES IN WALK-IN COOLER WITHOUT DATE MARKING.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.--MANAGER PLACED DATE ON NOODLES.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s):--SUSHI RICE
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.--EHS PROVIDED TRAINING TO MANAGER ON HOW TO DOCUMENT THE USE OF TIME. MANAGER THEN PLACED PREP TIME AND DISCARD TIME ON THE SUSHI RICE CONTAINER.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The (cavity, door seal) of the microwave oven is observed soiled.--OBSERVED INTERRIOR OF EMERSON(HOME USE) MICRWAVE SOILED.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
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04/16/2013 | Risk Factor | |
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: An air gap between the water supply outlet and the flood rim level PREP SINK is not observed.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
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01/28/2013 | Follow-up | |
| No violation noted during this evaluation. | 01/18/2013 | Pre-Opening | |
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