The purpose of this visit is to conduct a risk factor assessment. In addition to today's visit, a complaint inspection was completed today. The details of the complaint inspection can be located in the complaint inspection dated January 14, 2016.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (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:steamed vegetables at the steam table at front were 115f-117f
Correction: Steamed vegetables were reheated to 169f. More hot waer added below steam pan. 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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the sanitize basin of the three vat sink with a concentration of zero (0) ppm total chlorine.
Correction: Manager assembled the chlorine in the sanitize basin of the three va tsink and tested at 100ppm chlorine. A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Two knives hanging on the magnetic strip for clean knives observed with dried food debris on the food contact surface.
Correction: Manager removed theknives and took them to be washed, rinsed and sanitized in the thre vat sink. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pans being washed, rinsed an sanitized in the three vat sink were there was no sanitizer measured in the sanitize basin of the three vat sink. .
Correction: Pans were resanitized after the sink was properly assembled with adequate concentration of bleach. All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
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01/14/2016 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.EHS provided manager with and discussed the following handouts: prevent cross contamination in English, Spanish, Chinese. and the Food for Thought newsletter regarding active managerial control, Information sheet for ORS Interactive, inc to obtain additional Certified Food Managers. A copy of the employee health policy was also provided during inspection in the following languages: Chinese, Spanish and English. Observed that the facility maintains equipment temperature log. Observed that sushi chef marks sushi rice with Time as a Public Health Control with a timer set for four hours.
IMPORTANT:
1. A certified Food Manager (CFM)shall be on site during all operating hours. Obtain additional CFM's to manage your facility so that a CFM is present during all hours of operation. This is a repeat violation and repeat violations may be subject to further enforcement.
Thank you for your time. If you have any questions, please feel free to contact me. I have provided you with my business card.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching utensils at the serve line, walking into the kitchen and returning to the sushi line and then donning gloves.
Correction: The foodworker washed hands at EHS reminder to wash hands before placing on clean gloves. Hands shall be washed each time hands become contaminated and before reaching into the clean glove box. ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Observed raw chicken stored over sauce, cabbage and broccoli in the walk in refrigerator
Correction: Manager rearranged the walk in refrigerator to reduce the chance of cross contamination by placing the raw chicken on one side of the walk in refrigerator. A handout of preventing cross contamination was provided to the manager in English and Spanish and Chinese.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: bottles of cooking oil, Bulk containers of cornstarch/flour
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Observed several wet wiping cloths used for wiping counters and other equipment surfaces stored on the counter.
Correction: Manager placed wet wiping cloths into the wiping cloth solution. 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.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:fried rice 129f, tempura shrimp 101f at the steam well.
Correction: Foodworker reheated the fried rice to 180 and the tempura shrimp to 186f. 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.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: A cutting board being washed and rinsed by a foodworker was not sanitized.
Correction: Just prior to the foodworker placing the cutting board back into clean storage, the EHS reminded the foodworker to sanitize the cutting board. The foodworker sanitized the cutting board. Sanitizer in the sanitize basin of the three vat sink measured at an acceptable level using the facility test kit. All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: The certified food manager arrived approximately 1 hour after the beginning of the inspection. 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.
- 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: 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. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the back being used to rinse cabbage.
Correction: EHS reminded foodworkers to use the handsink for handwashing only. Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Lockers or Employee Storage in Designated Room/Area
Observation: Observed a cell phone and charger on a food prep table while food was in the process of being prepped. Provide lockers and personal storage facilities are not located to protect food, equipment, linens, and/or single-service items from contamination.
Correction: Relocate lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was measured above 200 ppm in the wiping cloth bucket. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: The manager reset the wiping cloth bucket to 100ppm chlorine. Maintain the concentration of @SANITIZER@ solution at @##@ppm. Verify concentration using the appropriate test kit.
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04/28/2015 | Routine | |
The purpose of this visit was to conduct a risk factor inspection. Environmental health specialist provided cooking temperatures in Chinese. Environmental health specialist discussed thawing procedures.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
- 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.
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.
- 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.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: food storage containers, lids and ice scoops.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- 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.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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12/05/2014 | Risk Factor | |
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