The purpose of this visit is to conduct a routine inspection. Time for inspection is for the inspection only. During today's visit the following training and handouts were provided:
1. Employee Health Policy
2. Prevent Cross Contamination
3. Consumer advisory and Parasite destruction information and guidance
4. Handwashing and glove use information
5. Datemarking information
6. Information on Active Managerial Control
IMPORTANT:
Within 10 business days provide the letter(s) of parasite destruction for fish served raw or undercooked which are not exempt from requiring parasite destruction. Based upon today's menu, discussions and invoices, parasite destruction is required for the following fish which are served raw or undercooked: Salmon, smoked salmon, yellow tail, Amber Jack, striped Jack, Striped bass Suzuki, Red sea bream, Mackeral Saba, Mackeral aji, Spanish mackeral, Squid, Boton shrimp, Uni.
In addition, it was observed that the menu does not disclose the consumer advisory to the consumer for raw or undercooked fish. The menu(s) will be hand marked to meet the requirements of the 2005 food code and menu's which are marked with the full consumer advisory will be placed out for the consumer. Once you go through the menu's, feel free to contact the EHS before reprinting the menu(s) so that when you do reprint, the consumer advisory is complete and compliant. Thank you. If you have any questions, please call the health department at 703-246-2444.
- 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: EHS PROVIDED TRAINING DURING INSPECTION. EHS PROVIDED A COPY OF THE EMPLOYEE HEALTH POLICY (RED FOLDER) AND ALSO COPIES OF THE EMPLOYEE HEALTH POLICY IN MANDARIN CHINESE LANGUAGE). 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: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: while preparing raw salmon for sushi
Correction: EMPLOYEE WAS INSTRUCTED TO DISCARD THE RAW SALMON WHICH WAS TOUCHED WITH BARE HANDS. EMPLOYEE WAS INSTRUCTED TO WASH HANDS AND THEN PLACE ON CLEAN GLOVES BEFORE CONTINUING TO PREPARE RAW SUSHI. EMPLOYEE COMPLIED. Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:In the walk in refrigerator, observed raw chicken holding over a box of lettuce and observed raw cut fish holding over green peppers.
Correction: THE CERTIFIED FOOD MANAGER WAS PROVIDED A GUIDANCE SHEET ON PROPER STORAGE OF RAW AND READY TO EAT FOODS TO PREVENT CROSS CONTAMINATION. TRAINING WAS PROVIDED TO THE MANAGER DURING INSPECTION. THE MANAGER AND STAFF REARRANGED THE RAW AND READY TO EAT FOODS DURING INSPECTION SO THAT IT WILL REDUCE CHANCE OF CROSS CONTAMINATION. Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- 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 counter.
Correction: MANAGER PLACED THE WIPING CLOTHS IN A WIPING CLOTH BUCKET OF SANITIZER. 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: 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, smoked salmon, yellow tail, amber jack, striped jack, striped bass suzuki, red sea bream, mackeral saba, mackeral aji, spanish mackeral, squid, boton shrimp, uni, tilapia
Correction: EHS SPOKE WITH THE CFM AND ALSO, UPON REQUEST OF THE OWNER, SPOKE WITH THE SUPPLIER. THE CERFITIED FOOD MANAGER AGREED TO PROVIDE LETTERS OF PARASITE DESTRUCTION FOR THE ABOVE FISH SERVED RAW OR UNDERCOOKED WITHIN 10 BUSINESS DAYS. 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: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: PREPARED ON SITE DRESSINGS AND SAUCES WHICH ARE PREPARED IN BULK AND INCLUDE THE FOLLOWING: GINGER SALAD DRESSING, GYOZA SAUCE, HIBACHI SAUCE.
Correction: MANAGER DATED THE SAUCES, WHICH WERE PREPARED THREE DAYS PRIOR, WITH A USE BY DATE NOT TO EXCEED 7 DAYS, INCLUDING THE DAY OF PREPARATION FOR EACH OF THE SAUCES. EHS PROVIDED A DATEMARKING GUIDE SHEET FOR REFERENCE AND TO BE USED AS A TOOL WHEN TRAINING EMPLOYEES WITH REGARD TO DATEMARKING FOODS. Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
- 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: RAW FISH SERVED TO CONSUMERS WHICH IS OBSERVED ON THE MENU WITHOUT A DISCLOSURE STATEMENT OR A SYMBOL LINKING THE RAW OR UNDERCOOKED FOOD TO A DISCLOSURE OR REMINDER STATEMENT.
Correction: Because the facility has approximately 2000 printed paper menu's and several "in-house" menu's, it was agreed that the paper menus will be altered by hand before being placed out to the consumer. For the "in-house" menu's, the manager will revise the menu's and may use stickers, hand write, reprint, or alter the menu's so that the menu properly discloses the undercooked or raw fish. An example of a full consumer advisory was provided by the EHS t the manager. Feel free to contact EHS before printing new menu's to ensure that the proposed menu meets the requirements of a consumer advisory per the current food code. 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.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Cardboard lining the prep table shelves, observed with grease spillage and food spillage.
Correction: Manager agreed to remove the cardboard within 10 days. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Sanitizer Test Kit Required
Observation: There is no chlorine test kit located in the facility for monitoring the concentration of the chemical sanitizing solution used in the chemical sanitizing dish machine.
Correction: Obtain a chlorine test kit.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.
Correction: Manager was instructed to discard or remove the household pesticide from the facility. Manager took the household pesticide to his car. 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.
|
11/20/2015 | Routine | |
Restaurant representatives - add corrected or new information about Taiko Sushi, 6715-D Backlick Road, Springfield, VA 22150 »