The purpose of today's visit was to conduct a risk factor assessment inspection.
EHS also observed the following:
6-501.111(C) Controlling Pests / Methods to Use When Pests are Found
This is a critical violation
Observation: Effective methods are not being used to control cockroaches. Observed live cockroach in facility.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence.
Within 48 hours, please obtain a third party pest control service and fax or email the service invoice to the EHS.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock (oysters) 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. DISCUSSED WITH MANAGER.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served (corrected on site)
Observation: The tags for the molluscan shellfish (oysters) are not being retained for 90 days.
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 for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer. DISCUSSED WITH MANAGER.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. DISCARDED.
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12/15/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Facility is open for lunch from 11:30 am-2:30 pm and re-opens for dinner at 5:30 pm. Per CFM food preparation does not begin earlier than 10:30 am for any TPHC menu items. EHS observed TPHC being used for majority of menu items. EHS discussed with CFM that a simple documented TPHC system needs to be used to differentiate the TPHC menu items that need to be discarded at 2:30 pm from the hot holding, cold holding or cooling items that may be carried over to dinner and/or future days. Please fax or email the supplier letters for salmon and tilpia within five calendar days. Also, before the True 1DR prep cooler can hold PHF menu items, please fax a third party service report for the unit. Otherwise, continue to use the True 1DR prep cooler for non-PHF menu items. EHS provided CFM with and discussed handouts on the following topics: sample menu containing full disclosure and reminder statements, time as a public health (English, Korean & Spanish), parasite destruction letter requirements (English & Korean) and Employee Health in (English, Korean and Spanish as back-up copies). Please send pictures of the updated consumer advisory statements posted on wall and buffet sneeze guards and updated catering menu within ten calendar days (no later than Monday, July 6, 2015).
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction (repeated violation)
Observation: The following fish offered for service or sale in the ready-to-eat form did not have written documentation verifying that it was frozen to ensure parasite destruction:-------raw tilapia used in sushi rolls.
Correction: 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.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3):-------------raw salmon used in sushi rolls.
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) in the True 1DR prep cooler were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Cooked shrimp at 48F,
2) Raw shrimp at 60F,
3) Raw liquid egg at 51F.
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. DISCARDED SINCE ITEMS WERE IN UNIT OVERNIGHT
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the following menus 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:
1) All raw sushi rolls on catering menu missing full disclosure and reminder,
2) Buffet sign for Atlantic roll (containing masago) missing disclosure asterisk,
3) Buffet sign for Smoked Salmon Salad missing disclosure asterisk,
4) Tiramisu containing raw eggs missing the disclosure asterisk and missing a nearby reminder statement,
5) All raw sushi rolls currently include the disclosure asterisk and are linked only to a reminder statement.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. FACILITY ADDED THE DISCLOSURE ASTERISK TO # 2, # 3 & # 4.
- 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: ----------True 1DR prep cooler observed holding at 48-51F in the hot bar area.
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 FACILITY HAS SEVERAL UNITS AND THIS UNIT WAS SWITCHED TO HOLD TO ONLY NON-PHF ITEMS.
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06/25/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
A time agreement has been signed to include some items in the dessert station.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: Chicken 122F in warmer.
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. Manager reheated chicken to 165F then placed in the hot holding unit.
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11/26/2014 | Risk Factor | |
The purpose of this visit is to conduct a follow up inspection to determine if the sanitizer of the mechanical dish machine is at an appropriate sanitizer concentration. The service report indicates that machine was repaired on 7.29.14 after the initial inspection. The machine was converted from a heat sanitizing dish machine to a chemical sanitizer. Upon inspection it was at 100 ppm concentration. It is recommended to test concentration level daily to ensure the machine has sufficient concentration of sanitizer. The violation has been corrected.
No violation noted during this evaluation. | 08/05/2014 | Follow-up | |
The purpose of this visit is to conduct a risk factor assessment.
Discontinue use of the dish machine due to the inappropriate level of heat sanitizing. Use the three compartment to wash, rinse, and sanitize all dishware, utensils. The concentration of the quaternary ammonium solution at the three compartment sink was tested and had a concentration of 200 ppm. During the inspection the dish machine technician arrived to repair the machine, the machine will become a chlorine sanitizer. THE DISH MACHINE MUST BE REPAIRED BY THE END OF THE DAY. A follow up inspection will occur tomorrow to ensure the machine is working at an appropriate sanitizer level. ENSURE YOU HAVE SANITIZER TEST STRIPS FOR CHLORINE AND QUATERNARY AMMONIUM.
Additional temperatures of equipment and food:
True 2dr Freezer= 0F
2dr Refrigerator- no phf
Turbo Air 1dr 41F: dumplings 41F
2dr Reach in refrigeration unit by cookline 40F: Tofu 38F
1dr Reach in refrigeration prep unit: 41F: Raw eggs with scallions 41F
4 drawers at cookline 37F: Rice 36F
1dr Turbo Air refrigeration unit-40F-no phf
2dr prep refrigeration unit 38F- eggs40F
True 2dr refrigeartion unit-40F- no phf- pastry
True 2dr reach in refrigeration unit 34F-Swai 32F
True 2dr reach in refrigeration unit 37F: Raw beef 38F
Mr. Winter Walk in cooler: 37F: Lobster 41F, lobster sauce 41F, milk 41F
Mr. Winter Walk in freezer: 0F
- 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 DRINKS IN REFRIGERATION UNITS WITHOUT LIDS OR STRAWS. OBSERVED OPEN DRINKS STORED ON FOOD PREPARATION STATIONS WITHOUT LIDS OR STRAWS.
Correction: EMPLOYEES NEED TO COVER PERSONAL BEVERAGES WITH A LID AND USE A STRAW THIS WILL PREVENT CONTAMINATION OF FOOD, EQUIPMENT. 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.
- Mechanical Warewashing Equipment, Hot Water Sanitize, Final Rinse Temp
Observation: The water temperature in the manifold servicing the high temperature warewashing machine was below the minimum allowable level of 165ºF for a stationary rack single temperature machine. The thermostat read below 100F
Correction: In a mechanical operation the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°For less than 165°F for a stationary rack, single temperature machine or for all other machines, 180°F.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at SUSHI HANDWASHING STATION.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at THE SUSHI HAND WASHING STATION.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- 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 sink BY THE SUSHI STATION 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. EHS PROVIDED A HAND WASHING SIGN TO THE MANAGER.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. OBSERVED CONTAINERS OF CHEMICALS STORED NEXT TO EQUIPMENT, UTENSILS.
Correction: STORE CHEMICAL SPRAY BOTTLES BELOW FOOD EQUIPMENT, UTENSILS, AND LINENS. All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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07/29/2014 | Risk Factor | |
The purpose of today's visit was to conduct a risk factor assessment inspection in conjunction with a complaint inspection.
Please contact me if you have any questions. Thank you.
*Time reflects inspection only.
No violation noted during this evaluation. | 04/07/2014 | Risk Factor | |
The purpose of today's visit was to conduct a complaint inspection in conjunction with a risk factor assessment.
No violations were observed. Facility has an employee health plan, has not received any other complaints and typically serves between 700-900 guests for dinner on weekends. Please contact me if you have any questions. Thank you.
*Time reflects inspection only.
No violation noted during this evaluation. | 04/07/2014 | Complaint | |
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: 5 cans of condensed milk, badly dented, at back bakery prep area.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. CFM segregated dented cans and will be returning them for credit.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: salmon (if not farm-raised/pellet fed), red surf clam, cuttle fish.
Correction: 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. Letters of destruction in file are only from Komolo and United Shellfish, according to CFM fish are also now purchased from Nishimoto.
- Ventilation Hood System / Drip Prevention
Observation: Exhaust hood system filters at the cook line was observed extremely dirty.
Correction: Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single service items. CFM stated that the system was scheduled to be cleaned professionally at the end of the month, however, filters are cleaned on site. Please ensure this is done within the next 48 hours, this must be done more frequently. EHS reviewed where these should be washed - at the three-vat sink.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets on many refrigeration unit(s) are damaged. Suggested that manager routinely replace gaskets as part of routine maintenance.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- 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: glass dishes used to display sushi at buffet.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Employee observed washing glass dishes at 2-vat sink in sushi preparation area. CFM explained that employee was new, please be sure to provide training to all employees. All dishes and utensils that come in contact with food must be both washed and sanitized before use. EHS helped translate for CFM, employees must take glass dishes to either the 3-vat or the dishmachine. Suggested gathering them in a bus pan and having employee take over to dishmachine area once the pan is full. All dishes were sanitized correctly during inspection.
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions. Observed large amounts of personal belonging - jackets, clothing, shoes, etc. hanging at dry storage area where food and single-service items are stored.
Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces. Suggested provide hooks near back door.
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02/10/2014 | Routine | |
The purpose of today's visit was to conduct a complaint inspection in conjunction with a risk factor assessment inspection.
Complainant alleges that the sushi was served at room temperature and that the hot foods were served also at room temperature.
Complaint is not confirmed.
Hot foods at buffet were all observed at well above 135F.
Sushi items on buffet are all under Time as a Public Health Control. While all the seafood included in the sushi starts at 41F or below, the sushi rice typically starts hot, at 135F and items are combined, which can lead to sushi being served "at room temperature." Items are used, for example, for lunch before 11:30-2:30pm. TPHC requires that items be out of temperature for a maximum of 4 hours and then all leftover are discarded. Facility is large and has a high turnover rate on the food, so items are changed very quickly. Furthermore, in speaking with a chef, he explained that especially for rolls, the sushi rice must be warm so that it bends easily.
Please contact me if you have any questions. Thank you.
No violation noted during this evaluation. | 11/05/2013 | Complaint | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
While not a violation since foods on buffet are all under TPHC, it was highly recommended that the manager ensures foods are chilled to 41F before being placed on the buffet. The cold kimchi soup was observed at 47F and the cut melon was observed at 48F. The melon should be cut prior to lunch and chilled in a refrigerator before being placed on the buffet.
Items in one reach-in refrigerator were moved to a larger unit to chill to 41F before the smaller unit is used again. It is highly suggested that smaller containers of foods be kept in the small refrigerators, large containers prevents good air flow.
Please contact me if you have any questions. Thank you.
NOTES: dishmachine - thermolabel verified.
- 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: at 1dr RI by cookline, 42F with foods inside raw shrimp 59F, raw beef 45F. Both items were moved to other refrigerators. Items were in use for a while, no other phfs in unit. Recommended chilling items to 41F before placing back in unit, ensure that employees are defrosting items properly.
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.
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11/05/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
Many violations noted during your last inspection were observed corrected today. Maintain them corrected, continue to monitor temperatures.
Please contact me if you have any questions. Thank you.
NOTES:
Dishmachine: thermolabel verified
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed with closely abutting surfaces to minimize the need for cleaning: 3-vat sink observed with missing caulking.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is sealed to walls if the equipment is exposed to spillage or seepage. Recaulk the 3-vat sink.
- Equipment / Good Repair / Components / Gaskets
Observation: Handles of many refrigerators were broken or temporarily fixed with duct tape.
Correction: Equipment shall be kept in good repair and shall be smooth and easily cleanable. Repair or replace broken handles.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1. Inside of refrigerators/freezers.
2. Gaskets at refrigerators/freezers
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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04/05/2013 | Routine | |
| No violation noted during this evaluation. | 12/14/2012 | Follow-up | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the warewashing machine area.
Correction: Food employees may drink only from a covered container using a straw.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
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.
- 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:sushi fish.
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Green noodle salad=47-F, Todai chicken salad = 45-F, Caesar salad = 50-F, boiled pork=48-F, raw chicken=49-F, cooked shrimp=49-F, tuna =47-F, snapper = 50-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.
- Critical: Time as a Public Health Control/ Written Procedures Available
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): The time when the food is placed on the serving tables is not written or posted.
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: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: sushi
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There were no temperature measuring devices or thermometers in the sushi display cases and other refrigerated units
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.
- Clothes Washers and Dryers / Req'd if Linens Laundered On Site
Observation: Work Clothes/Linens that are cleaned on site are being manually washed or air dried.
Correction: If work clothes or linens are laundered on the premises, a mechanical clothes washer and dryer shall be provided and used.
- 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 QUATERNARY AMMONIA (QAC) test kit.
- Equipment / Good Repair / Operation
Observation: The following refrigeration units are not operating properly and are unable to maintain cold food at or below 41°F: walk-in refrigerator
Correction: Sushi display case located in the center.
- Cutting Boards / Resurface / Discard
Observation: The yellow cutting boards along the food prep areas are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Replace these cutting boards.
- Warewash Equipment / Cleaning Frequency
Observation: The interior and exterior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
Correction: A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths and drainboards or other equipment used to substitute for drainboards shall be cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function and if used at least every 24 hours Delime the dishwashing machine.
- Ambient Air or Water Temp Meas Dev or PSI Gauge in Good Repair & Accurate
Observation: The ambient air temperature gauge located on the exterior surface on the walk-in refrigeratir is not in good repair and/ or not accurate in the range of use.
Correction: Ambient air temperature devices shall be maintained in good repair and be accurate within the intended range of use.
- Mop Sink / Numbers and Capacities
Observation: There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
Correction: At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the employees restroom is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the warewashing machine area being used for dumping food..
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Some pf the ceiling light bulbs are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands are not provided at some of the 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.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the walls base tiles in food areas, some of the ceiling tiles, the cold water handle on the hand sink in the dish washing machine area, are not maintained in good repair. The hand sink handle is missing.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Replace the missing cold water handle at the handsink in the dish washing area.
- Dressing Rooms and Lockers to be Used for Clothing Changes
Observation: Employees are not using the dressing rooms or lockers provided to hand their personal clothing such as jackets, dresses, shirts, etc.
Correction: Instruct employees to use the designated dressing rooms to prevent contamination of food, food equipment and utensils, and preparation surfaces.
- Maintenance Tool Storage Cannot Contaminate (repeated violation)
Observation: Maintenance tools are not being stored in a way that prevents the contamination of food, equipment, utensils, linens, and single-service items. Brooms, brushes and mops noted at the floor mounted mixing machine station near the pantry .
Correction: Store all maintenance tools in a manner that prevents contamination of food and food-contact surfaces.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Unmarked spray bottles and cleaning chemicals were not marked to identify contents.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site) (repeated violation)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Cleaning chemical/soap solution, cleaning powder, were noted in food and single service storage areas.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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12/13/2012 | Routine | |
Restaurant representatives - add corrected or new information about Sushi On, 11717 Fair Oaks Mall, L #135, Fairfax, VA 22033 »