Today I conducted a routine inspection in conjunction with a complaint investigation. See the complaint inspection for further details. During my inspection the following was discussed with the certified food manager:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should calibrate the food thermometer(s) at least once a week in an ice water bath to 32f to ensure accuracy when taking food temperatures. The thermometer should be washed, rinsed and sanitized before and after each use.
3. Management should be checking their dish machines daily using the bleach test kit to ensure they are sanitizing at 50-200ppm as required.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Food employees failed to wash his or her hands before putting on clean gloves and engaging in food preparation.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. DISCUSSED WITH MANAGEMENT AND STAFF. MANAGEMENT SHALL RETRAIN STAFF ON WHERE, WHEN AND HOW TO WASH THEIR HANDS.
- 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. DISCUSSED WITH MANAGER. MANAGER SHALL INSTRUCT STAFF TO MAINTAIN THE WET TOWELS IN THE RED BUCKETS CONTAINING QUATERNARY AMMONIUM SANITIZER AT A CONCENTRATION OF 150-400PPM.
- 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: 1. Sushi rice prepared on 1/6/2016 has no documentation.
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. DISCUSSED WITH MANAGEMENT AND EXPLAINED THAT IF USING TIME AS A PUBLIC HEALTH CONTROL DOCUMENTATION MUST BE ACCURATE AND PROVIDED DAILY. MANAGEMENT SHALL RETRAIN STAFF ON HOW TO USE TIME AS A PUBLIC HEALTH CONTROL EFFECTIVELY AND ACCURATELY. SEE HAND OUT PROVIDED.
- Sanitizer Test Kit Required (repeated violation)
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 to ensure the concentration of bleach used is always maintained at a concentration of 50-200ppm to effectively sanitize surfaces of equipment and utensils. DISCUSSED WITH MANAGER. MANAGER SHALL ORDER THE TEST KIT.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have several employees with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. DISCUSSED WITH MANAGEMENT. MANAGEMENT WILL ENCOURAGE MORE STAFF TO GET CERTIFIED AND RENEW EXPIRED LICENSES.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the dish washing area is not accessible to allow easy handwashing by the employees.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL INSTRUCT STAFF THAT THE HAND SINKS SHALL BE ACCESSIBLE FOR USE AT ALL TIMES.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed one of the food preparation area hand sinks was being used for dumping crushed ice.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL INSTRUCT STAFF THAT HAND SINKS ARE FOR HAND WASHING ONLY.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the following hand sinks: 1. Food preparation area hand sink, 2. Dish washing area hand sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL ENSURE ALL HAND SINKS ARE PROPERLY SUPPLIED.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the dish washing area hand sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL ENSURE ALL HAND SINKS ARE PROPERLY SUPPLIED.
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01/07/2016 | Routine | |
Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should calibrate all food thermometers in an ice water bath to 32f at least once a week to ensure accuracy when checking food temperatures.
3. Management should continue to use the low-temperature dish machine in the ware washing area located on the LEFT since it is sanitizing properly. Discontinue use of the unit on the RIGHT until a technician has serviced it. In the meantime staff should completely set up the 3-vat sink to Wash (hot, soapy water), Rinse (hot, clean water) and Sanitize (75f water and bleach at 50-200ppm) until that one machine is repaired.
4. Management should continue to keep the Parasite Destruction information from the seafood vendor on file at all times.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions used in the low-temperature dish washing machines.
Correction: Obtain a BLEACH test kit to ensure the concentration of bleach used at the dish machines is between 50-200ppm to effectively sanitize equipment and utensils. DISCUSSED WITH MANAGER. MANAGER SHALL ORDER THE BLEACH TEST KIT AND TRAIN STAFF TO USE IT TO CHECK THE MACHINES BEFORE USE.
- 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: 1. True 2DR Flat Top Refrigerator@maki station: 46f. Observed the unit at 46f but could be due to the time of the inspection and how much food is stored inside the unit.
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. DISCUSSED WITH MANAGER. MANAGER SHALL MONITOR ALL REFRIGERATION TEMPERATURES BEFORE AND DURING SERVICE TIMES TO ENSURE THEY ARE WORKING PROPERLY TO KEEP COLD FOODS AT 41F OR BELOW. MANAGER SHALL CALL FOR SERVICE IF NEEDED. MONITOR THE FOOD ITEMS STORED INSIDE THIS UNIT AND DISCARD FOODS AS NEEDED IF ABOVE 41F FOR MORE THAN 4 HOURS.
- Single-Service & Single-Use, Displayed & Dispensed / Prevent Contamination
Observation: Single service catering containers and lids were found handled, displayed or dispensed with the food or lip-contact surface facing upward inside the storage room. Observed the containers and lids stored on top of a refrigerator and freezer.
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented. DISCUSSED WITH MANAGER. MANAGER SHOULD KEEP THE SINGLE SERVICE ITEMS INSIDE THEIR ORIGINAL PLASTIC WHILE IN STORAGE.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. DISCUSSED WITH MANAGER. MANAGER SHALL CLEAN AND SANITIZE MOPS AFTER USE AND POSITION IT TO ALLOW AIR DRYING.
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12/11/2015 | Routine | |
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: FRIED RICE 130F, NOODLES 90F, COOKED VEGETABLES 129F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. ITEMS REHEATED IN OVENTO MORE THAN 165F AND PLACED BACK ON IN WARMER. WARMER TEMPERATURE WAS 165F
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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06/08/2015 | Routine | |
The purpose of today's visit was to conduct a complaint investigation regarding a potential foodborne illness after consuming a California Volcano Roll on March 6, 2015. Food is received from approved sources. The food establishment was aware of the complaint, but there were no other complaints regarding potential foodborne illnesses during the past two weeks. Employee health policy is in place and there were no ill employees during the past two weeks. Handwashing practices and sanitation were acceptable. Gloves are properly used when preparing food. Crabstick temperature measured in a True 2DR Prep Cooler was within acceptable limits. Rice is monitored for safety using time as a public health control. A log is used to monitor the time. Food items on the conveyor belt are electronically monitored for safety using time as a public health control. The complaint could not be confirmed based on today's observations.
No violation noted during this evaluation. | 03/11/2015 | Complaint | |
The purpose of this visit was to conduct a risk factor assessment. Ensure CFM is present at all times during operation. If you have any questions, please call (703) 246-2444. Thank you for your time today.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Interior of ice machine was observed in need of cleaning..
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
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12/17/2014 | Risk Factor | |
The purpose of this visit was to conduct an inspection based on a complaint received by the Fairfax County Health Department. Complainant alleged that she had observed a roach during her visit on 9/6/14. Management was aware of the incident at the time of the inspection. According to management pest control is being conducted monthly or as needed at this establishment. No pest activity noted today in kitchen, both storage locations, or dining area. The complaint is not confirmed. Thank you for your time today.
No violation noted during this evaluation. | 09/11/2014 | Complaint | |
- 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 three handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. HANDWASHING SIGNAGE PROVIDED.
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06/26/2014 | Routine | |
- 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: salmon (x2), tuna, clam, at 47F, 45F, 45F, and 55F,
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. SALMON and TUNA MOVED TO ANOTHER UNIT TO COOL. CLAM DISCARDED.
- 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 prep refrigerator (Middle) at 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. USE WAS DISCONTINUED.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs in the 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 Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. SOAP WAS PROVIDED BY CERTIFIED FOOD MANAGER.
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12/31/2013 | Routine | |
Today’s inspection was to conduct a Risk Factor 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.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- 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: tofu. Discussed with certified food manager.
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 AS A PUBLIC HEALTH CONTROL RECORDS WERE PROVIDED FOR THE TOFU.
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05/08/2013 | Risk Factor | |
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