This complaint inspection was conducted in conjunction with a Routine Inspection. Complainant alleges experienced Foodborne Illness Symtoms after consuming Ramen Sushi with Cucumbers and Seaweed.
Discussed Complaint with CFM, unaware of Complaint. Per CFM, no employees have reported sick within past 3 months. Employee Health Policy in place. Observed Food Handling procedures by food employees. Observed all Ramen broth soups hot holding in proper temperature on stovetop. Observed Food employees in back kitchen prepare Ramen with acceptable procedures. Food employees were using gloves when preparing Ramen with RTE food items properly cold holding on ice at middle prep area. However, observed Sushi Chef prepare Sushi Rolls with Bare Hands. EHS stopped employee to wash hands and put on gloves. Observed Sushi Chef wash hands with water (no soap) for <20 Seconds. EHS instructed employee to wash hands with soap for 20 Seconds before putting on new gloves to continue sushi station. EHS Explained proper procedures for food handling and provided additional Handwashing signs for front Sushi handsink. EHS explained connection from Bare Hand Contact to Cross Contamination and Foodborne Illness.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures. OBSERVED SUSHI CHEF WASH HANDS WITH WATER FOR <20 SECONDS WITHOUT SOAP.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: SUSHI ROLLS. OBSERVED SUSHI CHEF PREPARING SUSHI ROLLS WITH BARE HANDS.
Correction: 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. EHS EXPLAINED PROPER PROCEDURES AND GLOVE USE. SUSHI CHEF WASHED HANDS AND PUT ON NEW GLOVES.
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04/16/2015 | Complaint | |
This inspection was conducted in conjunction with a Complaint Investigation.
Parasite Destruction Letter for sushi fish observed from True Worlds supplier dated 2013. All fish items listed remain the same, no changes to fish received. However, please contact Supplier for updated letter. Thank you.
**Please remember to write date of Last Item Sold on Shellstock Tags for Clams.
**Please send copy of Service Invoice for repair of all non-working Refrigeration units including: TRUE 1DR RI COOLER (currently out of order for repair today), HOSHIZAKI 1DR PREP COOLER, HOSHIZAKI 1DR UCR (SUSHI) to Health Department by 4/27/15.
PLEASE DO NOT USE ANY OF THESE UNITS FOR FOOD STORAGE UNTIL REPAIRED.
EHS provided additional signs for Dish Set up and Handwashing signs.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. OBSERVED SUSHI CHEF WASH HANDS IN SINK WITHOUT SOAP FOR LESS THAN 20SECONDS.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
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. EHS EXPLAINED PROPER SHELLSTOCK TAG HANDLING.
- 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: SUSHI. OBSERVED SUSHI CHEF MAKING SUSHI ROLLS WITH BARE HANDS.
Correction: 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. EHS EXPLAINED PROPER PROCEDURES, FOOD EMPLOYEE WASHED HANDS AND PUT ON NEW GLOVES.
- 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 SHREDDED SALMON 46F - Hoshizaki 1DR Prep Cooler
Correction: RAW TUNA 43F, RAW SALMON 44F, COOKED OCTUPUS 43F - Glass Sushi Display
- Equipment / Good Repair / Operation (corrected on site) (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: TRUE 1DR RI COOLER (out of order), HOSHIZAKI 1DR PREP COOLER 50F, GLASS SUSHI DISPLAY 45F, HOSHIZAKI 1DR UCR (SUSHI) 50F.
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. MAINTENANCE SCHEDULED TO REPAIR TODAY. OBSERVED GLASS SUSHI DISPLAY AMBIENT TEMPERATURE DROP TO 39F BEFORE INSPECTION CONCLUDED.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the in-use wash water solution was observed at less than 95°F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of PICKLED FOODS.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Critical: Hot Water / Water Heater / Peak Demands Met
Observation: The current water heater (@Make, Model, kW or BTU input@) does not have the capacity to meet an increase in hourly hot water demands required by the addition of the warewashing machine. PER DISCUSSION WITH CFM, HOT WATER IS NOT ALWAYS PROVIDED DURING ALL HOURS OF DAY AS HOT WATER IS USUALLY GONE BY MORNING AND CURRENT WATER HEATER IS NOT SUFFICIENT IN PROVIDING HOT WATER HOURLY FOR 3VAT SINK AND HANDSINK. .
Correction: Within 30 days, the permit holder shall replace or upgrade the water heater with a unit that meets the following design and capacity requirements: (1) Commercial grade, (2) Minimum of 50 gallon storage tank, (3) Minimum recovery rate of @gph of ##F water at a ##F rise@, and (4) Specifications and installation meet National Sanitation Foundation (NSF) Standard 5. The permit holder shall provide the Health Department with the specifications (cut sheet) for the replacement water heater and obtain approval prior to purchase and installation. As an option, the permit holder may choose to remove a newly installed warewashing machine to comply with this requirement. Please be reminded that equipment replacement or addition is not allowed without prior approval by the Health Department.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at Front by Sushi was measured at a temperature less than 100°F. OBSERVED HANDSINK REACH MAX OF 94F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Carpeting / Restrictions (repeated violation)
Observation: OBSERVED BACK DRY STORAGE AREA CONTAINING FOOD WITH CARPET FLOORING.
Correction: PLEASE REMOVE CARPET OR REPLACE WITH CLEANABLE AND NONABSORBENT SURFACE.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the BLEACH solution in 3VAT SINK was measured at >200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of BLEACH solution at 100ppm. Verify concentration using the appropriate test kit. SANITIZER SOLUTION IN 3VAT SINK RE-MADE.
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04/16/2015 | Routine | |
Please remember to keep 3VAT sink set up as follows for proper dishwashing: 1) WASH with soap and water, 2) RINSE with water, 3) SANITIZE with Quat Sanitizer.
Please followup up or repair water heater to maintain water at Handsinks at at least 100F and 3VAT sink at 110F.
**Please attain Certified Food Manager's Card and send copy to Health Department by 12/5/14.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
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.
- 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: Pork 97F on countertop at cookline.
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. PORK REHEATED TO HOT HOLD AT 135F ON STOVETOP.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: cooked pork in True 1DR RI Cooler, cooked pork in Hoshizaki 2DR Upright cooler
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. PLEASE PLACE DATEMARK LABELS.
- 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) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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11/25/2014 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Ensure equipment is maintaining an ambient temperature of 41F or below. Discontinue use to store potentially hazardous food until it is repaired or replaced.
Dishmachine: na
- 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:Sauce containers for sushi, vinegar containers
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. MANAGER LABELD FOOD CONTAINERS.
- 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: Small reach in cooler: Pork 50F, Sauce 50F
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. MANAGER PLACED ALL ITEMS IN ANOTHER REFRIGERATION UNIT.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Small 1 dr prep unit in the kitchen 54F
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 / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the kitchen 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. MANAGER REMOVED ARTICLES BLOCKING HAND SINK.
- Carpeting / Restrictions
Observation: The dry storage room where there is one refrigerator and three freezers has a carpet floor covering.
Correction: All surfaces in the kitchen area need to be smooth, nonabsorbent, and easily cleanable. Remove carpet.
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05/08/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Provide copies of the signed employee health policy within 10 days via fax or email.
Obtain copies of the parasite destruction letter and retain for 90 days after sale or service of product. Shellfish tags must also be retained for 90 days.
Maintain a time log to monitor time as a public health control for the sushi rice.
All of these violations will be reviewed at the next inspection to ensure compliance is met.
Fax number is 703-385-9568
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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: 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 Tags/Labels Marked with Date Last Sold or Served
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.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served
Observation: The tags for the molluscan shellfish are not being retained for 90 days. Scallops
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.
- 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: 1dr Reach in cooler: Corn 57F, Pork 49F, Tofu 69F
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. THE MANAGER REMOVED THE POTENTIALLY HAZARDOUS FOOD FROM THE COOLER AND PLACED IN A COOLER THAT WAS KEEPING AMBIENT TEMPERATURE AT 41F OR BELOW.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: 2dr Refrigerator: Pork soup, Chicken soup
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. THE EMPLOYEES LABELED THE FOOD WITH THE DATE PREPARED.
- 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(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. THE SUSHI CHEF WILL MAINTAIN A WRITTEN LOG OF TIME CONTROL FOR SUSHI.
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12/17/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Water heater: Rheem Ruud ES50-18-G
Dish machine: n/a
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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: 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)
- 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.
- 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: 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.--Time range for lunch and dinner label.
- 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 test kit.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the 3-vat sink 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.
- Plumbing / Maintained in Good Repair
Observation: Hot water handle is broken.
Correction: A plumbing system shall be maintained in good repair.
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06/26/2013 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment.
EHS provided manager with employee health policy and date marking handouts.
Note to Manager:
Please fax within 10 calendar days a service report showing that the water heater is able to maintain peak hot water demand throughout the food establishment. FAX # 703-385-9568
- 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: 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: cook crab at the sushi bar
Correction: 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.---Food employee put on disposable gloves.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: raw beef thawing in room temperature.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- 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: cook pork
Correction: 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: Water / Capacity / Quantity and Availability (corrected on site)
Observation: There is not a sufficient water supply to this facility for proper sanitization within this food service establishment.
Correction: The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment.---CFM will heat hot water to sanitize.
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12/13/2012 | Routine | |
Restaurant representatives - add corrected or new information about Tanpopo Ramen House, 4316 Markham Street Suite L, Annandale, VA 22003 »