PIC is very willing to make corrections. Great improvements observed during the inspection. Thank you!
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site) (repeated violation)
Observation: Observed electrical tape on equipment and walls throughout the facility that is not corrosion resistant, nonabsorbent, and/or smooth. PIC removed the tape during the follow-up inspection.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
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02/25/2016 | Follow-up | |
Discussed with the person in charge:
1. Recommend the sushi chef attend a food safety training course. Information provided.
2. All frozen fish in vacuum packaging must be removed from the packaging prior to thawing.
3. Facility voluntarily closed due to lack of hot water. Once the hot water is restored, the facility may reopen. The water temperature must be at least 100'F at the handsink, at least 110'F in the 3-compartment, and at least 120'F in the dishmachine. Please contact the health department once the hot water is restored to the facility for a follow-up inspection.
4. Ensure copies of the parasite destruction letters are kept available at the facility.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed a food employee rinse his hands after handling raw chicken. EHS provided training on proper handwashing procedures.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a food employee handle raw chicken with gloved hands, remove gloves, and then proceed to handle clean equipment and utensils without first washing his hands. EHS provided training to employees on proper handwashing and glove use.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food Contact with Equipment and Utensils* (corrected on site) (repeated violation)
Observation: 1. Per discussion with the person in charge, the wrapping on the bamboo rollers is being changed once or twice per day. Recommended to the PIC that the bamboo wrapper and all in-use utensils be changed when the sushi rice is changed or at least every 4 hours.
2. Observed a food employee rinse his gloves in the sink and re-use them on another food prep item. Instructed the employee on proper glove use.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Observed wet wiping cloth stored on the sushi prep table. PIC discarded the wet cloth.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Thawing
Observation: Improper methods used to thaw. Observed a large bowl of shrimp sitting on the prep table thawing. Discussed proper thawing methods with the person in charge.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: Observed several foods stored in to-go bags in the walk-in cooler.
Correction: Replace the to-go bags with another storage container to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Observed electrical tape on equipment and walls throughout the facility that is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the sushi display #1 and sushi display #2.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the wash tank of the low-temp chlorine dishmachine not operating.
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The ice deflector in the ice machine was observed chipped and cracked which prevents necessary maintenance and easy cleaning.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets to the sushi #1 prep station and the prep station on the cook's line are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. deli slicer 2. food containers over the food prep sink on the cook's line.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the soda gun in the bar were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: shelving over the food prep sink, storage shelving throughout the facility, interior and exterior of reach-in coolers and reach-in freezers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Water Capacity*
Observation: There is not a sufficient water supply to this facility for proper sanitization within this food service establishment. The water temperature measured at 72'F at the 3-compartment sink, 68'F at both handsinks on the sushi prep line and 71'F at the handsink in the kitchen. The wash temperature in the chlorine dishmachine measured at 72.4'F. The facility voluntarily closed and contact a repair company to service the hot water generator. Please contact the health department when the hot water generator is repaired and the facility is ready for a follow-up inspection.
Correction: EHS is to confer with his/her supervisor for possible closure of establishment for an imminent health hazard. (See section 12 VAC 5-421-3910)
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Per discussion with a food employee, the handwash station in the kitchen is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed the back door to the facility to be open during the inspection. Observed large gaps along the bottom of the back door when the door was closed.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The wall behind the 3-compartment sink and 2-compartment prep sink are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/05/2016 | Routine | |
Discussed the person in charge:
1. New menus are in the printing process and will include the consumer advisory. PIC will notify the health department when the menus are received.
2. The dishmachine measured at 50ppm during the inspection.
3. PIC stated wet wiping cloths will no longer be used in the facility. A spray bottle of sanitizer and paper towels will be used for wiping prep areas.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Observed wet wiping cloths, used to wipe the sushi prep tables, stored on the prep table when not in use. Observed wet wiping cloths stored in a chlorine sanitizer bucket that measured 0ppm in the bar area.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use (chlorine/bleach sanitizer 50ppm-100ppm).
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Observed a sprayer nozzle hose attached to a faucet fixture at the 3-compartment sink. The hose extended below the flood rim level of the sink basin. PIC stated a hook or spring will be ordered.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
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01/21/2015 | Follow-up | |
Discussed with person in charge:
1. Time log for sushi rice observed
2. Parasite destruction letter from food suppliers
3. Please contact health department when the dishmachine is repaired.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, SP – sandwich prep unit, Pizza Prep – PP,
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken stored over onions in the walk-in cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Observed bulk food containers of flour, cornstarch, and breading by the cook's line unlabeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Observed a container of lemon wedges sitting in the ice bin at the bar used for customer beverages. PIC relocated the container of lemon wedges.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Critical: Food Contact with Equipment and Utensils*
Observation: Observed food in contact with equipment that was not observed to be sanitized. Per conversation with the PIC, the wrapping on the bamboo rollers are being changed every night. Observed an employee handle raw shrimp with gloved hands and continued to handle vegetables and equipment without changing his gloves and washing his hands.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Ensure the wrapping on the bamboo rollers are changed at least once every 4 hours. Ensure employees are removing gloves and washing hands after handling raw meats or when changing tasks.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use. Observed multiple spoons stored in standing water that measured 63'F by the rice warmer.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Observed wet wiping cloths, used to wipe the sushi prep tables, stored on the prep table when not in use. Observed wet wiping cloths stored in a chlorine sanitizer bucket that measured 0ppm in the bar area.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use (chlorine/bleach sanitizer 50ppm-100ppm).
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed panko, cilantro, and avocado stored uncovered in the sushi bar.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed tofu (48'F), Milk (49'F), and Homemade Ginger dressing (44'F) cold holding at improper temperatures in the Pepsi display case. PIC turned the temperature on the unit down.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The lunch menu or the customer order menu do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed electrical tape along the prep cooler and shipping plastic on the side of the reach-in freezer that is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the following equipment: sushi prep cooler, sushi display case, Pepsi display case, cook's prep cooler. PIC placed a thermometer in all refrigeration units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Good Repair and Proper Adjustment
Observation: The following items were observed in a condition that prevents necessary maintenance and easy cleaning: handle of a knife on the cook's line was broken, door gaskets to the prep cooler, and the top interior portion of the ice machine was chipped.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep unit and the cutting board behind the rice warmer are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the soda gun at the bar were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: gaskets on the prep cooler, hood vents, door and interior of fryer cabinet, shelf holding flour and breading, doors of the reach-in freezer by the mop sink.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Equipment is not being sanitized. The auto-chlor measured 0ppm chlorine sanitizer. PIC will contact the repair company. PIC will manually sanitize equipment in the 3-compartment sink until the dishmachine is repaired.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plates were observed stored with the food-contact surface facing upward in the sushi bar and over the prep table in the back of the kitchen.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Kitchenware and Tableware
Observation: Single-service or single-use article intended for food- or lip- contact not furnished in original wrapper intact or from and approved dispenser. Observed unwrapped straws at the bar area used for customer beverages. PIC stated that wrapped straws are on order.
Correction: Dispense single-service and single-use articles intended for food- or lip-contact in original intact wrapper or from an approved dispenser
- Critical: Backflow Prevention Device, When Required*
Observation: Observed a sprayer nozzle hose attached to a faucet fixture at the 3-compartment sink. The hose extended below the flood rim level of the sink basin. PIC stated a hook or spring will be ordered.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Light Bulbs Protective Shielding
Observation: Observed the light bulb in the warewashing area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory at the sushi bar. PIC refilled the soap dispenser.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the food prep area (less than 12 foot candles).
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following items are noted in need of cleaning: ceiling tiles throughout the kitchen, wall behind the 3-compartment sink, wall behind the 2-compartment prep sink.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops
Observation: Observed mops not hung up to air dry at the mop sink.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Chemical spray bottles not labeled throughout facility.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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01/06/2015 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Operator has submitted, to the health department, parasite destruction records, from their supplier, pertaining to the potentially hazardous fish that is served raw or undercooked
- Food - Honestly Presented (corrected on site) (repeated violation)
Observation: Observed menu describing 'White Tuna' for sale or service, but label on packaged fish indicates it is Escolar.
Correction: Escolar (Lepidocybium flavobrenneum) is fish species with a high wax ester content that can cause purgative effects including digestive cramps, diarrhea, headaches, nausea, and vomiting. Honestly present the actual fish species by replacing 'White Tuna' with 'Escolar' on the menu so that consumers can be informed.
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03/06/2014 | Follow-up | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Chlorine sanitizer concentration level in the dishmachine measured 100 ppm. Submit parasite destruction records to the health department annually.
- Critical: Person in Charge - Assignment of Responsibility* (corrected on site)
Observation: The person in charge was not available at the time of inspection. PIC arrived approximately 30 minutes after the inspection began.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Observed scoops stored in standing water at 60'F.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. 1. Observed a bowl containing a package of tuna and another bowl containing packaged crab stored on the floor at the sushi bar 2 . observed a lexan container of cooking oil on the floor near the grill ;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Sushi rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Food - Honestly Presented (repeated violation)
Observation: Observed menu describing 'White Tuna' for sale or service, but label on packaged fish indicates it is Escolar.
Correction: Escolar (Lepidocybium flavobrenneum) is fish species with a high wax ester content that can cause purgative effects including digestive cramps, diarrhea, headaches, nausea, and vomiting. Honestly present the actual fish species by replacing 'White Tuna' with 'Escolar' on the menu so that consumers can be informed.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the EQUIPMENT is not corrosion resistant, nonabsorbent, and/or smooth. 1. tin foil covering the bottom shelf of a work table between the grill and the wok station 2. cardboard on a shelf in the pepsi case cooler
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: Corroded shelving, on which the rice steamer is located, between the prep sink and the grill, was observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following EQUIPMENT has accumulations of grime and debris. 1. hood baffles 2. interior of the fry cabinets 3. shelf above the prep sink.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. The interior of the fry cabinets where observed cleaned during this inspection.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The concentration level of the chlorine sanitizer, in the windex bottle at the sushi bar, measured 10 ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Proper concentration level of chlorine sanitizer is 50 to 100 ppm.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Observed knives stored between the prep unit and prep table at the cookline.
Correction: Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Physical Facilities in Good Repair
Observation: Physical structure is not maintained in good repair. 1. caulking at the prep sink is in disrepair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors, walls and ceiling in the cook area noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label. Per PIC the windex bottle, at the sushi bar, contained chlorine sanitizer - spray bottle was not labeled chlorine sanitizer.
Correction: Label spray bottles with contents or discard.
- Critical: Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment. Observed a spray container of Home Defense and a can of Black Flag near the back door to facility.
Correction: Remove unnecessary poisonous or toxic materials.
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01/27/2014 | Routine | |
Discussed the following items with the Person in Charge:
1. Ensure menus are corrected the next time they are printed to ensure foods are honestly presented.
2. PIC was able to correctly answer food safety questions. Thank you!
3. Ensure parasite destruction records are retained and easy to locate at all times. Keep a copy in the facility.
Continue working with staff to train in proper hand washing practices. Proper hand washing is the best way to prevent food born illnesses.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Observed employee rinse hands at hand sink and dry them on a wiping cloth.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw tuna stored over ready to eat foods such as fresh produce in the walk in cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed rice dispensing utensils stored in standing, room temperature water between uses.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed wet wiping cloths stored on cutting boards and counter tops when not in use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Time as a Public Health Control*
Observation: Sushi rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Food - Honestly Presented
Observation: Observed menu describing 'White Tuna' for sale or service, but label on packaged fish and invoices observed indicate it is Escolar.
Correction: Escolar (Lepidocybium flavobrenneum) is fish species with a high wax ester content that can cause purgative effects including digestive cramps, diarrhea, headaches, nausea, and vomiting. Honestly present the actual fish species by replacing 'White Tuna' with 'Escolar' on the menu so that consumers can be informed.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: The food contact surface of the "to-go" shopping bags are not safe. Raw meats and other food items were observed stored inside of plastic shopping bags.
Correction: Repair or replace the bags to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Good Repair and Proper Adjustment
Observation: A wire basket strainer and a frying pan handle was observed in a state of disrepair and damaged. The wire basket strainer was discarded by the PIC.
Correction: Repair or replace the strainer and the frying pan to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: meat slicer.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces are noted in need of cleaning: 1. Wire rack where rice cooker is stored, 2. Interior of fryer cabinets, 3. Interior of several reach in coolers and reach in freezers, 4. Light fixtures in the exhaust hood and 5. Door gaskets to sushi prep coolers.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the food preparation area is being used for purposes other than washing hands. Observed food employee rinse wiping cloth in hand sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Insect Control Devices - Design and Installation (corrected on site)
Observation: Insect control device is located over the bag-in-box soda storage and over the food prep area near the handsink where dead insects may be impelled or fall. Insect control devices were removed.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and walls in the area of the wok station and fryers are noted in need of a detailed cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Container of dish soap was observed stored on a shelf with squid sauce and not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of dish soap and other chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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01/30/2013 | Routine | |
Restaurant representatives - add corrected or new information about Umi Japanese Fine Dining, 1500 Jefferson Davis Highway, Fredericksburg, VA 22401 »