As discussed, the following additional non-critical potential hazard/s were observed
- 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." MISSING 2 EMPLOYEES RECENTLY HIRED.
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: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (repeated violation)
Observation: Tags missing from the molluscan shellfish containers. MUSSELS.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction (repeated violation)
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: PAPERWORK IS AVAILABLE FOR ALL FISH EXCEPT HAMACHI AND ESCOLAR (WHITE TUNA ON MENU)
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. CFM HAS CALLED FOR DOCUMENTS AND WILL FORWARD THEM TO HEALTH DEPT.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: RICE IN KITCHEN 118F & MESO SAUCE IN KITCHEN 98F.
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. REHEATED TO 165F.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: CESAR DRESSING 45F & TOMATOES 48F @ #9 & MILK 45F @ #11
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED ALL PHF AND WILL USE AN OTHER REFRIGERATOR UNIT.
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10/05/2015 | Risk Factor | |
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied
Observation: Tags missing from the molluscan shellfish containers in walk-in cooler.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Mgr. said they would locate missing tags and keep them together. ORAL & WRITTEN INFO. PROVIDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: tomatoes 45F & cheese 55F @ #7 - lemon sauce mix 56F @ #8 - rice 41F, 2 diff. sour creams 48F & 50F @ #9 - milk 47F & creamer 47F @ #10 - roe 43F & snapper 43F @ #13 - tofu 43F & rice cakes 43F @ #14
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Discarded all items over 45F and moved all other items to other working refrigerator units.
- Honestly Presented / Does Not Mislead or Misinform (repeated violation)
Observation: The following food item(s) is offered for human consumption in a way that misleads or misinforms the consumer: Escolar represented as white tuna on sushi menu.
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. NOTE: Revise sushi menu to clarify white tuna is escolar. Provide copy of revised sushi menu to Health Department within 10 days. ORAL & WRITTEN INFO. PROVIDED
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: REFRIGERATION units 7, 8, 9, 10, 13 & 14.
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 Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed both the handsinks at the bar being used to strain ice, etc...
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. CORRECTED. ORAL & WRITTEN INFO. PROVIDED.
- Hand Drying Provision / Continuous Towel System
Observation: Observed that the continuous towel system used at the handwashing sink is not providing clean towels and/or is not operational or there is not individual paper towels. Both bar hand washing sinks.
Correction: Individual paper towels or continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing.
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05/20/2015 | Routine | |
Kitchen Dish washing Machine: passed Thermolabel test. 2 Bar Dish Machines: both chlorine > 50 ppm.
Sanitizer for 3-Vat Sink and wiping towels: Quaternary Ammonia ~ 200 ppm. labeled for one minute exposure
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site) (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. Dates were added to the most recent tags for which dates were known.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Sushi Menu: mark all raw items
Correction: Happy Hour Menu: add complete Consumer Advisory statement
- Handwashing Signage at Handwashing Facilities Required
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.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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12/12/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine risk evaluation. Kitchen dishmachine turned thermolabel black. Chlorine sanitizer concentration final rinse bar dishmachine left/right: 0/100 ppm. NOTE: PLEASE REMEMBER TO PROVIDE THE FOLLOWING DOCUMENTATION TO THE HEALTH DEPARTMENT WITHIN 10 DAYS: 1) PARASITE DESTRUCTION LETTER FOR ESCOLAR 2) SERVICE INVOICE FOR BAR DISHMACHINE LEFT 3) SERVICE INVOICE FOR CONTINENTAL 3 DR UC COOLER FRONT KITCHEN , 4) REVISED SUSHI ORDER FORM SHOWING COMPLETE CONSUMER ADVISORY, 5) REVISED DINNER MENU CLARIFYING WHITE TUNA IS ESCOLAR.
Additional Cold Hold Temperatures:
Beef loin/raw chicken/cooked chicken/cooked beef short ribs/chick peas/cooked rice/sliced tomato in walk-in cooler #2: 40/35/34/35/34/37/37 degrees F
Shell oysters/raw cod/crab cake/bacu/raw salmon/raw sea bass in walk-in cooler #3: 34/34/35/36/34/33 degrees F.
Gallon milk/half and half 32 oz in 1 dr UC cooler front kitchen: 41/40 degrees F.
Gallon milk in 2 dr UC cooler left rear kitchen: 39 degrees F.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. NOTE: Discussed with PIC who agreed to follow this procedure in the future.
- 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: escolar.
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. NOTE: Provide copy of parasite destruction letter from supplier to Health Department within 10 days
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked crab in 3 dr UC cooler KF: 50 degrees F
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. NOTE: Crab determined to be out of temperature for two hours and was placed in ice for quick chill.
- Honestly Presented / Does Not Mislead or Misinform
Observation: The following food item(s) is offered for human consumption in a way that misleads or misinforms the consumer: escolar represented as white tuna on dinner menu.
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. NOTE: Revise dinner menu to clarify white tuna is escolar. Provide copy of revised dinner menu to Health Department within 10 days.
- Critical: Consumer Advisory, Reminder Provided
Observation: Reminder statement, as detailed below, is missing from the sushi order form.
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions". NOTE: Discussed with PIC. Please provide copy of revised sushi order form to Health Department within 10 days.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 3 dr UC cooler front kitchen. Please provide service invoice for cooler to Health Department within 10 days.
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
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 bar dishmachine left with a concentration of 0 ppm total chlorine.
Correction: 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. NOTE: PIC advised bar dishmachine right would be used until bar dishmachine left is serviced. Provide copy of service invoice to Health Department within 10 days.
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06/20/2014 | Routine | |
The purpose of this visit was to perform a risk factor evaluation. Thank you for your assistance in this process.
Hot Water: Handsink 102F, 3-Vat Sink 132F.
Ecolab WH-44 Dish Machine passed Thermolabel test.
EHS evaluated Menu, Consumer Advisory, Fish Parasite Destruction Letters, TPHC for sushi rice. Found compliant.
No violation noted during this evaluation. | 12/20/2013 | Risk Factor | |
The purpose of this visit was to perform a routine inspection
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: PLACEMENT OF A LARGE CONTAINER OF TOMATOES SLICED AT ROOM TEMPERATURE, AND NOT PRE-COOLED, IN THE PREP TOP OF A PREP COOLER WITH DAMAGED GASKETS. USE PROCEDURES BELOW TO AVOID OVERLOADING REFRIGERATION UNITS.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: bean sprouts in water at 70F in 2DR prep cooler at back of cook line
Correction: raw salmon at 42F in 2DR prep cooler at front of cook line
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site) (repeated violation)
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: 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. CORRECTIVE ACTION: WRITE AND MAINTAIN WRITTEN PROCEDURES REGARDING TIME AS A PUBLIC HEALTH CONTROL PROCEDURE FOR SUCHI RICE. SUSHI CHEF UNDERSTOOD THE PROCEDURE, BUT NO WRITTEN RECORDS WERE BEING MAINTAINED.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: MULTIPLE PREP COOLERS IN THE KITCHEN LACKED A THERMOMETER.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. CORRECTIVE ACTION: PROVIDE A THERMOMETER TO MEASURE AMBIENT AIR IN EVERY REFRIGERATION UNIT, COOLERS AND FREEZERS.
- Equipment / Cooling, Heating, and Holding Capacities
Observation: The following unit(s) was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment. MULTIPLE PREP COOLERS WITH DAMAGED GASKETS ARE NOT HOLDING TEMPERATURE AND CANNOT BE RELIED UPON TO HOLD FOOD TREMPERATURES UNTIL GASKETS ARE REPAIRED AND UNITS ADJUSTED BY A TECHNICIAN.
Correction: Equipment for cooling and heating food, and holding cold and hot food shall operate properly and be sufficient in number and storage capacity to provide food temperatures as specified under Chapter 3. REPLACE GASKETS AND HAVE TECHNICIAN CONFIRM ADEQUATE FUNCTION OF REFRIGERATION UNITS.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. A THERMOCOUPLE OR LASER DEVICE IS RECOMMENDED TO ALLOW RAPID MONITORING OF MULTIPLE TEMPERATURES.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH (Chlorine) and QUATERNARY AMMONIA test kits.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following units are damaged and must be replaced to permit the units to hold temperature: SEVEN KITCHEN PREP COOLERS: 2DR prep cooler with top (behind prep line)
Correction: 2DR prep coolers w/top 1,2,3 (main prep line)
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07/01/2013 | Routine | |
Restaurant representatives - add corrected or new information about Sea Pearl Restaurant, 8191 Strawberry Lane #2, Falls Church, VA 22042 »