Today’s inspection was to conduct a routine assessment in conjunction with FDA Risk Factor survey. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to 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: raw pork and raw chicken over cooked chicken in 2dr display cooler. raw chicken and raw beef over sauces in walk-in 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. Relocated
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (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. Made chlorine sanitizer bucket for wet wiping cloth storage.
- 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 (51F) on chef's table.
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.
- 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: cooked duck, cooked pork in walk-in 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. Dated.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: bare wood shelving, rusted shelving, paperboard lining, bare wooden pallet holding up mixer and aluminum lining on shelves.
Correction: 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.
- Segregation and Location of Distressed Merchandise (corrected on site)
Observation: Products for credit, redemption, or return are not being stored in a separate designated area: dented can
Correction: Store damaged and/or spoiled products in a separate and segregated area to preclude the mistaken use of these products. Separated.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that following are not maintained in good repair: cracked floor, rusted coving at walk-in.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that following are in need of cleaning: floor, inside storage
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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01/21/2016 | Routine | |
This was a follow-up inspection from routine inspection performed on March 19, 2015. Observed all critical violation cited during that routine inspection.
Observed corrections of following:
-2dr sushi display cooler at or below 41F and cold holding properly
-handsink in the kitchen in operation
-datemarking
-proper storage of raw over ready-to-eat foods
Observed correction of non-critical violation as well:
-light bulb cover in dry storage
-washable ceiling in kitchen (painted wooden boards)
-cleaning of overall facility.
Thank you.
- Thawing / Approved Methods (repeated violation)
Observation: Observed the following food thawing using an improper method: raw chicken in stagnant water in sink, raw pork on counter.
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.
- 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: Tilapia used instead of Red snapper when there is no supply.
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. Correct menu with correct fish name being used.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: rusted shelves
Correction: 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.
- 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: 2dr sushi display cooler (46F).
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. Emptied out and maintenance called.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): walk-in cooler
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.
- Handwashing Sink / Accessible at All Times (repeated violation)
Observation: The handwashing facility located at the cookline is blocked with table preventing access by employees for easy handwashing. Faucet doesn't turn off fully, therefore it is kept off and not used.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Manager will purchase new faucet knob to correct this issue.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable (repeated violation)
Observation: Ceiling tiles over sushi making area and back kitchen are not smooth and are absorbent.
Correction: Replace ceiling tiles with smooth and cleanable ceiling tiles.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb(s) in the dry storage 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.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present along the backdoor.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the following are in need of cleaning: inside and outside of equipments, wall and floor.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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04/02/2015 | Follow-up | |
Today’s inspection was to conduct a routine assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
*Please avoid repeated violations.
*On or about April 2, 2015, EHS will perform a follow-up to observe corrections of
-handsink in the kitchen
-2dr display cooler
-risk factors cited during this inspection.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- 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: raw chicken over sauce and raw beef over noodle at walk-in cooler. raw egg over spring onion in 2dr prep cooler at cookline.
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. Relocated.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: raw chicken in stagnant water in sink, raw pork on counter.
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: 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: garlic and oil mix(55F) on chef's table, fish egg (46F), cooked shrimp (47F) in 2dr sushi display cooler.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. All discarded. Maintenance called.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
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 wonton, cooked duck in walk-in 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.
- 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. Time placed.
- 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: Tilapia used instead of Red snapper when there is no supply.
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. Correct menu with correct fish name being used.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: rusted shelves
Correction: 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.
- 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: 2dr sushi display cooler (46F).
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. Emptied out and maintenance called.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): walk-in cooler
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: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: empty food storage container in dry storage, peeler, slicer.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Sent to wash.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the cookline is blocked with table preventing access by employees for easy handwashing. Faucet doesn't turn off fully, therefore it is kept off and not used.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Manager will purchase new faucet knob to correct this issue.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the sushi bar being used for food prep.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Sign posted.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable
Observation: Ceiling tiles over sushi making area and back kitchen are not smooth and are absorbent.
Correction: Replace ceiling tiles with smooth and cleanable ceiling tiles.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb(s) in the dry storage 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.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present along the backdoor.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the following are in need of cleaning: inside and outside of equipments, wall and floor.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/19/2015 | Routine | |
The purpose of this visit is to check on the repair of the walk in refrigerator. The unit has been repaired. No further follow-up is necessary. Thank you.
No violation noted during this evaluation. | 10/29/2014 | Follow-up | |
The purpose of this visit is to conduct a risk factor assessment.
Additional violations: 4-501.11A: Equipment good repair--Walk in refrigerator 45f-46f. Manager relocated the Temperature Control for Safety foods (TCS) to other units (the walk in freezer, and the two door upright freezer and the two door prep cooler) if it was determined that TCS foods were held inside for less than 4 hours. The manager was aware that the unit was slightly elevated and was able to begin the repair (defrost). Do not use this unit until it is capable of holding TCS foods at 41f or below. In addition, of TCS foods reach 42f or above, relocate foods to an area where they will be maintained at 41f or below. A follow-up will be conducted within 24 hours to check on the repair of this unit. Thank you.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures by rinsing hands only and not scrubbing with soap.
Correction: Food worker reminded on where to wash and manager directed the foodworker to properly wash hands. 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: Observed a foodworker attempt to wash hands at the three vat sink.
Correction: Manager redirected employee to wash hands at the handsink. ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: cooked chicken wings, 45f-46f, cooked last night and stored in the walk in refrigerator over night to cool, per manager.
Correction: Manager discarded the chicken wings during today's visit. Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria.
- 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: Garlic in oil 62f in the glass sliding door reach in refrigerator, per manager kept out on cart during lunch hour. Tofu, 44f, raw beef 44, in the walk in refrigerator.
Correction: Discard the garlic in oil. Manager relocated the raw beef and tofu to other refrigerators and also the walk in freezer until the wal in refrigerator is repaired. 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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the cookline is blocked with at prep table, preventing access by employees for easy handwashing.
Correction: The prep table was relocated to unblock the handwashing sink for the cook. A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the front, near the sushi station is being used to store cleaning cloths and to dump food.
Correction: Manager cleared the handsink and reminded employees to use handsink only for washing hands. Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided atthe back handwashing sink.
Correction: Manager provided a bottle of soap at the back handwashing sink. Provide hand soap at each hand sink to allow employees to properly wash their hands.
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10/27/2014 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection. Thank you for your participation as it allows for clarification on any issues or questions that arise during inspection. Today, EHS identified the need for training of staff on cooling methods. Training and handouts were provided during today's visit. In addition EHS provided the following in Chinese and Spanish language: handwashing signs, cooling chart, cooling information sheet, cross contamination pictoral.
Water heater: AO Smith BTC 197-970
Dish washer: Auto chlor A4 tested 50ppm chlorine.
Thank you.
- (4)-(16) (repeated violation)
Observation: n
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) being cooled.
- 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: bottles of water, vinegar stored along the cookline and in food prep areas.
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/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Please remember to place wet wiping cloths into a wiping cloth solution or into dirty towel laundry after using to wipe surfaces. 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 or placed into dirty laundry and not used again until laundered. .
- Food Storage / Preventing Contamination
Observation: A Bag of rice and other foods in boxes are stored on floor of dry storage area. Food, such as vegetables and meats are stored in bus tubs directly on floor of walk in refrigerator and walk in freezer. Food stored on the floor and/or food stored less than 6 inches off the floor.
Correction: Elevate all food off floor so that is it at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: After cooking brown sauce, placing the bown sauce into plastic buckets which are filled approximately 24 inches deep with brown sauce without monitoring the temperature or using any other means of assistive cooling medium, such as ice water bath or an ice wand/paddle.
Correction: EHS provided several optional methods of cooling the brown sauce. The manager decided that dividing the brown sauce into metal quarter pans and placing the quarter pans into an ice/water bath was the best method to use. Manager was able to reduce the temperature of the brown sauce after placing into the ice water bath in the quarter pan to 90f in an additional 30 minutes. The manager agreed to monitor the temperature, using his calibrated thermometer, to ensure that the brown sauce measured 70f within the 1 hour remaining time allotted. And then monitor to ensure that within any remaining time, within the 6 hour total time limit) that the brown sauce reaches 41f. Manager placed ice bath quarter pans of brown sauce into the walk in cooler and agreed to stir the brown sauce and check temperature every 15 minutes. Temperature logs were provided to assist in training employees and monitoring the cooling temperatures to ensure compliance with minimum standards. 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)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: beansprouts holding on a cart 56f, cooked noodles mounded over the fill line on the top portion of the prep cooler along the cookline 45f
Correction: The bean sprouts were placed into the bottom portion of the prep cooler. The overfilled pan of noodles were divided into two pans to ensure that the pans of noodles were not mounded over the fill line and they were placed into the bottom portion of the prep cooler. You may place the pans at the top of portion of the prep cooler once the item reaches 41f. 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: Equipment / Food-Contact / Design / Ease Clean
Observation: The food-contact surface of the following equipment contains cracks, chips, or pits and can not be easily cleaned: Milk crates, soda crates used to elevate equipment, single service items in dry storage and near the bar area of the facility.
Correction: Multiuse food-contact surfaces shall be: 1) smooth, 2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, 3) free of sharp integral angles, corners, and crevices, 4) finished to have smooth welds and joints, and 5) accessible for cleaning and inspection. Cleaning and inspection shall be completed by one of the following methods: (a) without being disassembled, (b). by disassembling without the use of tools, or (c) by easy disassembling with the use of handheld tools.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following walk in refrigerator are torn and in a state of disrepair.
Correction: Within 90 days replace/repair the torn gaskets on the walk in refrigerator. 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: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: dried food debris on knives in clean storage, on bus tubs used to store foods in clean storage.
Correction: Foodworkers rewashed, rinsed and sanitized the above noted items. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Interior of refrigeration unit shelves, the gaskets on the walk in freezer and walk in refrigerator and upright freezer.
Correction: Clean the non food contact surfaces of the above noted equipment within 90 days. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: After washing, rinsing and sanitizing utensils, a foodworker stacked the metal and plastic utensils while still wet, without first allowing the utensils to thoroughly dry prior to stacking into clean storage.
Correction: Manager separated pans and stacked to allow for air drying. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the front being used to hold a sponge.
Correction: Manager removed the sponge from the basin.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the ice machine are leaking.
Correction: Repair the leaking icemachine wihtin 90 days. A plumbing system shall be maintained in good repair.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back screen door.
Correction: Within 90 days, fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- 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 the back handsink.
Correction: EHS provided a handwashing sign and manager hung sign at back handsink.
- Physical Facilities Good Repair
Observation: Observed that several ceiling tiles are stained/ torn or peeling and are not maintained in good repair.
Correction: Repair or replace the ceiling tiles. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises such as papers, office supplies, bags, books, soda crates, boxes, unused utensils.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the areas under cookline equipment, floor/wall junctures under shelves and refrigeration/freezer units and under sinks throughout the facility have a build up of grease and food debris.
Correction: Clean the above noted areas within 90 days. Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/19/2014 | Routine | |
The purpose of this visit is to conduct a follow-up to ensure that the ceiling is no longer leaking into the kitchen area. The manager has placed a tarp to temporarily stop the rain water from leaking from the roof into the kitchen areas. The tarp appears to have stopped the water from leaking through the ceiling. This is a temporary fix. A permanent fix shall be completed. Until a permanent fix is completed follow this guideline:
If the rain is leaking into the facility and into food prep or onto food contact surfaces, do not operate until the leak is stopped. The EHS will consult with a supervisor at the health department to work out a schedule/time-frame for a permanent fix of the roof. Thank you.
- Certified Food Manager/Certificate Process (repeated violation)
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. Address the fax to Area E-4 EHS and remember to place your name and address on the fax.
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11/27/2013 | Follow-up | |
The purpose of this visit is a risk factor assessment. 6-501.11 Physical Facilities Good Repair. There is a leak in the ceiling near the back area of the kitchen. The leaking water was observed leaking onto a prep table and slicer. The prep table and slicer have been relocated to an area where there is no leaking of water onto food contact surfaces. Also the table and slicer have been washed, rinsed and sanitized. A follow-up will be conducted within 24 hours to determine if the tarp which is to be placed over the roof as a temporary measure has temporarily stopped the leak until a permanent solution is completed. Thank you.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Employee washed hands, but failed to use a papertowel or other clean barrier when turning off the faucet.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- 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: Observed raw shrimp over brine/marinade in the walk in refrigerator.
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.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw chicken over raw beef in the walk in refrigerator
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours. Roast duck per manager was prepared the night prior 45f
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.Discarded.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: The slicer and the prep table which is used to cut raw meat is stored under a roof leak and the water from the leak has contaminated the slicer and the table. No food prep was taking place at the time of the inspection.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. The table and the slicer were moved to a location in the other side of the restaurant away from the leak. The leak is in a location that will not contaminate food being transported for prepping but needs to be addressed. The slicer and table was also washed, rinsed and sanitized after relocating the table.
- 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. Address the fax to Area E-4 EHS and remember to place your name and address on the fax.
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11/26/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Water heater: AO Smith BTC 197-970
Dish washer: Auto chlor A4
NOTE TO MANAGER:
1. Remove asterisk (*) item # NS13 on sushi Mackeral, as based upon discussion with manager this item does not contain any undercooked fish or other foods.
2. Obtain the letter of parasite destruction from your supplier and fax to me within 10 days.
Thank you.
- 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: bottles of sweet water and water.
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.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between p[use as follows: Rice scoop stored in 76f water in between use
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.
- 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: 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, red snapper, salmon roe, flying fish roe, and squid based upon todays menu review and disucssion with manager
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.
- 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 76f in the sushi rice maker.
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. Onsite training with the manager was provided concerning discarding rice within 4 hours of reaching 135F. The manager makes the rice twice per day, once for lunch and then after the break, at dinner. The rice maker was marked with discard time of 2:00pm (prepared by 11am) for morning batch and discard at 9pm for the evening batch (prepared by 5:00pm)
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Doors of walk in refrigerator and freezer, prep shelves, The caulking at the back of the three vat sink are in need of cleaning.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the dry storage area 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 (corrected on site)
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. Handsink near dishmachine without sign.
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
Observation: Observed that the walk in refrigerator door has a hole at the bottom, the shelves at the prep tables are rusting, Holes in the three vat sink and these areas are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: The chlorine sanitizer in the wiping cloth bucket tested above 200ppm.
Correction: Poisonous and toxic materials shall be used according to law and per the manufacturer's directions to prevent injury and contamination.
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04/08/2013 | Routine | |
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