The purpose of this visit was to conduct a routine inspection.
NOTE:
- Observed a container of raw chicken, half container of kimchi, vegetable broth outside (behind the facility). Per PIC, those food items are for employees meal, not for customer. Strongly advised the PIC NOT to leave food items.
- Have more than one CFM in the facility.
- Observed new sushi displays (both) at sushi prep area.
- Active Managerial Control (AMC) was discussed with the PIC.
- 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 stored over raw beef/pork in True 3-DR Upright Freezer.
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). FOOD ITEMS WERE RE-ORGANIZED. DISCUSSED WITH THE PIC.
- Food Storage / Preventing Contamination (corrected on site)
Observation: The miso soup pre mix tofu/garnishing in the bowl were stacked without any barrier.
Correction: Food shall be protected from contamination by storing the food. DISCUSSED WITH THE PIC. DISCARDED ALL THE PRE-MIX AND WASHED-RINSED-SANITIZED THE BOWLS.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: Microwave that was labled "Household
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use. DISCUSSED WITH THE PIC.
- 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. 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. ADVISED THE PERSON-IN-CHARGE (PIC) TO HAVE MORE THAN ONE CFM DURING OPERATIONS.
|
11/30/2015 | Routine | |
The purpose of this visit to conduct a risk Factor assessment.
NOTE:
- Provided two handwashing sign to replace the old one which did not have handwashing instructions to post at each hand washing sinks.
- Strongly advised the person-in-charge to use wiping bucket and wiping cloths at the sushi bar. Provided a small training and instructions about wiping bucket.
- A thermometer was provided for the sushi display (left).
- Fix the paper towel dispenser at the handwashing sink in the kitchen. The staffs were crossing the prepline to get paper powel after washing hands.
- Datemarking instructions and handout was provided to the Person-in-charge.
- Provided 3-Vat sign to follow wash/rinse/sanitize procedure easily.
- Monitor the temperature of the sushi display (Right).
- Active Managerial Control (AMC) information was discussed with the PIC and AMC handout was provided.
- 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: Vegetable dumplings (45F) at the True 2-DR UC Prep cooler at kitchen.
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. Food item was discarded. Discussed with the PIC.
- 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: Vegetable Dumplings in True 2-DR prep cooler bottom.
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. Food item was date marked,
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Plates, glassware, Utensils. The staff was rinsing the utensils with clean water after sanitizing them.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Discussed the sanitizer practices with the person-in-charge. Provided instructions to set up 3-vat sink appropriately (Wash/Rinse/Sanitize). Provided a 3-Vat sign to have them follow the cleaning procedure easily.
|
05/20/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer wiping cloth bucket: 200 ppm.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands and change gloves before engaging in food preparation, after tasting rice with gloved hand.
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. NOTE: Discussed with employee and PIC.
- Critical: Preventing Contamination of Food when Tasting (corrected on site)
Observation: An employee used gloved hand to taste rice..
Correction: A food employee must use a cleaned, sanitized utensil to taste food that is to be sold or served. Utensil must only be used once for tasting prior to being returned to warewashing area for wash, rinse, and sanitize. NOTE: Discussed with PIC and employee.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: metal tongs stored in unheated water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- 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: cardboard lining shleves in rear storage area.
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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: sushi display coolers (left and right) and 2 drawer cooler.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
|
12/11/2014 | Routine | |
The purpose of this visit was to conduct a routine inspection with focus on risk factors. Chlorine sanitizer concentration 3 vat sink/ wiping cloth buckets (initial
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands prior to donning gloves for 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. Note: Discussed with PIC who discussed with employees.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: fish used for sushi. NOTE: Preparation of sushi fish in progress at the start of the inspection without gloves.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. NOTE: Gloves donned by all employees involved in sushi preparation.
- 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 in buckets of water with insufficient concentration of sanitizer.
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. NOTE: PIC had concentration of sanitizer in wiping cloth buckets corrected.
- 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: gallon milk in 2 dr display cooler.
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. NOTE: PIC disposed of milk. It was determined that cooler door was left partially open overnight. Required cooler temperature was restored within one half hour. Milk was the only potentially hazardous food contained in the cooler a the time of the inspection.
- 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: escolar represented as white tuna on sushi menu.
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. NOTE: This violation also cited on 12/11/13 inspection report. Provide copy of revised sushi menu, clearly stating that "white tuna" is actually escolar, to Health Department within 30 days.
|
06/10/2014 | Routine | |
The purpose of this visit was to conduct a routine risk evaluation. Chlorine sanitizer in 3 vat sink (initial/final)
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: shredded lettuce for salad.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. NOTE: Discussed with PIC.
- Miscellaneous Sources of Contamination / Other Sources (corrected on site)
Observation: The following food item(s) were found subject to contamination after receipt and during storage due to the condition as described: food stored under shelf with cans of lubricant and mechanical parts.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306. NOTE: PIC had food relocated to acceptable storage area.
- Honestly Presented / Does Not Mislead or Misinform
Observation: The following food item(s) is offered for human consumption in a way that misleads or misinforms the consumer: Escolar represented as white tuna on menu.
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: cardboard used to line drawers and floors in rear staorage area.
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3 vat sink with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. NOTE: PIC had chlorine sanitizer raised to required concentration.
|
12/11/2013 | Routine | |
The purpose of this visit was to conduct a risk factor assessment.
NOTE: PLEASE REMEMBER TO PROVIDE PARASITE DESTRUCTION/ FARM RAISED DOCUMENTATION FOR ALL FISH SERVED RAW OR UNDERCOOKED TO HEALTH DEPT. WTHIN 10 DAYS.
- Duties / Train Employees in Food Safety (corrected on site)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Employee had turned off water to 3 vat sink, not allowing for min. 110 degree wash temperature. NOTE: PIC instructed employee in 3 vat sink use and hot water was restored.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction (repeated violation)
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form:
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided.
- 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: Gallon milk/ cranberry juice (reference) in True beverage display cooler. 46/48 degrees F. Bean sprouts in container on counter. 55 degrees F NOTE: PIC relocated milk to another cooler, and disposed bean sprouts.
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.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Mangos stored on shelf underneath WD 40. NOTE: PIC relocated mangos.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
|
06/25/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Yama Japanese Restaurant, 328 Maple Ave W, Vienna, VA 22180 »