Discussed active managerial control. Provided training on cross-contamination prevention.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW SALMON STORED OVER PINEAPPLE JUICE AND CHERRY TOMATO IN 2DR SUPERIOR COOLER (R) AT BAR
Correction: RAW SALMON STORED OVER CREAM CHEESE IN 2DR SUPERIOR COOLER (L).
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11/20/2015 | Risk Factor | |
Note to Manager:
1) Please email to the Health Department within 10 days (by March 21, 2015) a copy of the updated parasite destruction letter for each fish served raw or undercooked. Include a copy of the invoice from each supplier.
2) Proper handwashing policies are in place, but maintain handsinks in good repair to facilitate proper handwashing at all times.
3) Have additional staff certified as food managers to provide constant coverage during operating hours.
4) Observed good temperature control of time and temperature for safety foods. Discussed active managerial control. Temperatures are checked daily.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. WALK-IN-COOLER- (1) RAW SALMON STORED OVER CUCUMBER AND ZUCCHINI (2) RAW TUNA STORED OVER SAUCE (3) RAW BEEF STORED OVER MUSHROOMS
Correction: 2DR TRUE PREP COOLER (4) RAW SHRIMP STORED OVER SAUCE (5) RAW BEEF STORED OVER NOODLES. OBSERVED CROSS-CONTAMINATION ISSUES IN MULTIPLE COOLER UNITS.
- 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. CFM ARRIVED DURING THE INSPECTION.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the COOKLINE is blocked, preventing access by employees for easy handwashing. OBSERVED BROCCOLI STRAINING AT THE HANDSINK.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. REMOVED BROCCOLI AND TRAINED STAFF ON PROPER HANDSINK USE AND PREVENTION OF CROSS-CONTAMINATION.
- Critical: Plumbing / Maintained in Good Repair
Observation: 1) HANDSINK BY THE COOKLINE IS NOT WORKING. 2) SECOND HANDSINK AT THE SUSHI BAR DOES NOT HAVE HOT WATER.
Correction: A plumbing system shall be maintained in good repair. REPAIR THE HANDSINKS AND EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- 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. OBSERVED 3 TUBES OF RESIDENTIAL PESTICIDE IN THE SUSHI BAR AREA.
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 TUBES.
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03/11/2015 | Routine | |
The purpose of today's visit was to investigate a complaint regarding a potential foodborne illness after consuming a McLean Roll on March 8, 2015. The food is obtained from approved food sources. The cold holding temperatures for smoked salmon and cream cheese were within the acceptable range. The roll is deep fried and not served raw or undercooked. There were no reports of ill employees or other complaints regarding potential foodborne illnesses at this food establishment. The food establishment was observed to be clean and sanitary. The complaint could not be confirmed at the time of the inspection.
No violation noted during this evaluation. | 03/11/2015 | Complaint | |
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: rice scoop in standing water
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
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12/11/2014 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: 1) raw salmon and tuna over carrots, avacado, and garnish in superior 2dr prep cooler right, 2) fish eggs over garnish, raw scallops over shredded veggies in superior 2dr left
Correction: 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. CFM rarranged raw items to the bottom shelves
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site) (repeated violation)
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: caterpillar, spider, fufu and dragon roll (all on paper menu) futo-maki (to-go, lunch and dinner menu), dinner box special (dinner menu)
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. EHS went over menu with CFM
- Critical: Consumer Advisory, Disclosure Provided (corrected on site)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: dinner menu
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. EHS went over menu with CFM
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06/27/2014 | Risk Factor | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures- food employee was observed washing hands without soap
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: 1) raw salmon and raw tuna over sauces and cooked items in both superior 2dr coolers, 2) raw tuna over bean sprouts in walkin cooler, 3) raw shell eggs ove vegetables in true 2dr preptop cooler
Correction: 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. cfm and food employee correctly rearranged raw items to the bottom shelf
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: bottles of soy sauce and oil
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 /Dry
Observation: Wiping cloths improperly used for the following activity: covering sushi rice
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Wiping Cloths/Use Limitation/Wet Towel Storage
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.
- 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 as white tuna, tilapia as red snapper
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer.
- 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: 1) paper menu (blue)- spider roll, caterpillar roll, las vegas roll, mclean roll, mexican roll, fuji mountain roll 2) special roll menu- salmon paradise roll, new moon roll, hot night roll, mexican roll, las vegas roll, mclean roll, fuji mountain roll, american roll, caterpillar roll
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.
- 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 sanitizer bucket with a concentration of 10 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. food employee corrected solution to 50 ppm
- Food Temp Meas Device, Calibrated
Observation: The food temperature measuring device was found out of calibration in the range of use.
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
- Wiping Cloths, Air-Drying Locations /Prevent Contamination of Food & Equipment
Observation: Wiping cloths that were laundered on site were observed air-drying at the pipeline under 3-vat sink.
Correction: Wiping cloths laundered in a food establishment that does not have a mechanical clothes dryer shall be air-dried in a location and in a manner that prevents contamination of food, equipment, utensils, linens, single service items and the wiping cloths themselves.
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10/29/2013 | Routine | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
Facility was not open to the public during time of inspection.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: A) various raw fish items (salmon, yellowtail, tuna) over ginger, wasabi, fruit and veggies in superior 2d prep cooler right, B) raw spicy tuna over wasabi in superior 2dr prep cooler left, C) various raw fish items (tuna, salmon, albacore) over veggies in walkin cooler
Correction: 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. CFM REARRANGED 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. DISCUSSED WITH CFM AND CFM LABELED RICE COOKER WITH TIME PROCEDURES
- 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: sushi rice
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. DISCARDED
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06/11/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Tama Sushi, 6828-D Old Dominion Drive, Mclean, VA 22101 »