GM and Chef made oblivious improvements based on 3-23-16 routine inspection. Great job on follow up inspection, all observations (in).
No violation noted during this evaluation. | 03/30/2016 | Follow-up | |
Key- (COS) corrected on site during inspection hard copy.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in(three compartment sink) a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw foods( chicken, pork and beef in both coolers) of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: (Buffet proteins- wings, mussels, stuffed crab) hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: (Buffet proteins- chicken salad, mussels) cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Single-service items were observed ( cut and used as a rice scoop).
Correction: Discontinue the reuse of single-use containers (that are cut as rice scoops). Provide food safe scoops for service.
- 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: (chicken paddle mixer)
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory
Observation: Observed employees using the automated handwashing station(for holding a large rice scoop for service) in a manner that was not approved by the manufacturer.
Correction: Discontinue to use the automated handwash station for scoop holding. This station must be used in accordance with the manufacturers operating procedures.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of (chemical cleaners) are not properly stored to prevent the contamination of food(bulk bags of onions), equipment, utensils, linens or single service items.
Correction: Containers of (chemical cleaners) must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/23/2016 | Routine | |
Note: Observed dried, packaged black beans with ginger and garlic that the chefs are adding oil to and leaving at room temperature. Will research to find out if this is a potentially hazardous food requiring time or temperature controls.
Using timers above the sushi and hard-boiled eggs set to 4 hours after they are placed on the buffet.
Letter from King Seafood Inc, Philadelphia, PA states all items they deliver are frozen at -8 or below for more than 7 consecutive days. See letter in file.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Garlic-in-oil was at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Recommend using an ice bath since cooks pull it out of refrigeration so frequently.
- Warewashing Machines, Flow Pressure Device (repeated violation)
Observation: The pressure gauge for the high temperature final rinse warewash machine is improperly installed.
Correction: The pressure gauge for the high temperature final rinse warewash machine is to be installed upstream from the hot water sanitizing rinse control valve. The device must be mounted in a .25 inch Iron Pipe Size valve. Relocate the gauge. Correct by 3/2/2015.
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03/03/2015 | Follow-up | |
King Seafood Inc, Philadelphia, Pa supplies the sea bass, baby clams, shrimp. mackerel, frozen mussels, scallops and octopus.
- Critical: Hands - When to Wash*
Observation: Observed employees conducting several different tasks without washing hands in between.
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: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system of oyster and clam tags.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served. Mark the date that the last oyster or clam form that package were served or discarded on the tags.
- 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.
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.
- Records - Creation and Retention
Observation: No record identifying the genus and species of parasite-destruction exempt tuna species (e.g. Thunnus albacares, Thunnus atlanticus, Thunnus alalunga, Thunnus maccoyii, Thunnus obesus, or Thunnus thynnus)
Correction: Provide the genus and species of tuna served raw, marinated, raw-marinated, partially cooked or marinated partially-cooked fish to verify that they do not need to be frozen for parasite destruction because they are exempt. Correct by 2/24/2015.
- Records - Creation and Retention
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasites infective to the aquacultured fish.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Several foods on the buffet were at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Garlic in oil mixture, raw shell eggs and wontons were at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods
Correction: sushi rice, California rolls and hard coiled eggs.
- Warewashing Machines, Flow Pressure Device
Observation: The pressure gauge for the high temperature final rinse warewash machine is improperly installed.
Correction: The pressure gauge for the high temperature final rinse warewash machine is to be installed upstream from the hot water sanitizing rinse control valve. The device must be mounted in a .25 inch Iron Pipe Size valve. Relocate the gauge. Correct by 3/2/2015.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood contact surfaces: outer surfaces of large mixing stand.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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02/23/2015 | Routine | |
Received a complaint that foods on the hot holding buffet were cold. I conducted a routine inspection and did find several foods on the hot holding buffet out of temperature. The majority of the temperatures on the buffet were at or above 135 degrees F. I instructed the person-in-charge to closely monitor hot holding temperatures on the buffet and to rapidly reheat any foods that were out of temperature to 165 degrees F or to discard them. I will be conducting a follow-up inspection of the facility on 3/2/2015.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Several foods on the hot holding buffet were at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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02/23/2015 | Complaint | |
Since my last inspection the PIC has elected to use time control methods instead of temperature control for several foods on the cold holding buffet: sushi, hard-cooked eggs, and a custard dessert. Written procedures are in place for this method.
Observed employee wash his hands properly before handling cleaned and sanitized dishes.
Completed a voluntary risk control plan for the cold holding of potentially hazardous foods on the buffet. PIC is faxing me the log sheets each Friday for two weeks.
- Records - Creation and Retention
Observation: No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Correction: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer. PIC faxed me a letter from their supplier on 4-12-13 stating that the raw fish they use in sushi meets the minimum freezing requirements required for parasite destruction.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Several foods on the cold holding buffet were at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Developed a Risk Control Plan with the person-in-charge for insuring foods on the buffet are held at 41ºF or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Raw shell eggs in the top of the prep cooler were at improper temperatures.
Correction: Maintain cold holding of raw shell eggs at 45ºF or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked shellfish and sushi are offered at the buffet without proper disclosure.
Correction: Post a consumer advisory statement at the buffet (since there is no menu) stating that consuming raw or undercooked shellfish and/or sushi may increase your risk of foodborne illness. Correct by 4/11/13. PIC faxed me the revised consumer advisory statement they posted at the buffet on 4/12/13.
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04/09/2013 | Follow-up | |
The purpose of this inspection was to follow-up on the bags and baskets of oysters in the walk-in freezer that had no tags. The tags were located for this large batch of oysters with the following tag information noted: Harris Seafood Co, LLC in Grasonville, MD
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before handling cleaned and sanitized dishes after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate dishes and utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: Inadequate record keeping system for clams and oysters when removed from their tagged or labeled container.
Correction: Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer. A variance from the regulatory authority must be granted if using more than 1 tagged or labeled shellstock container at one time. Tags must be kept in chronological order and must mark the date the last clam or oyster was served or sold from that batch on the tags. Correct today.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination: raw chicken stored over raw clams in the walk-in cooler..
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. Correct today.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Several foods in the cold holding buffet were at improper temperatures.
Correction: Must maintain cold holding of potentially hazardous foods at 41°F or below. Correct today. (Maintain ice on the buffet up to the level of the food in the containers.)
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Eggs and cooked noodles were at improper temperatures.
Correction: Maintain cold holding of foods at 41°F or below to inhibit the growth of harmful bacteria. Discard the raw shell eggs.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked sushi (with raw tuna) provided on the buffet do not have a disclosure. (There is no menu for the buffet and operator stated that they don't offer the sushi for carry-out orders.)
Correction: Must have a Consumer Advisory at the buffet that includes a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods and that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Correct by 4-8-13.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the handwash sinks in the employee restroom and at the bar.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials. Correct today.
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04/03/2013 | Follow-up | |
12-VAC 5-421-1760. Shells, use limitation: Observed clam shells being reused to serve stuffing with beef on the buffet. Mollusk and crustacea shells shall not be used more than once as a serving container.
Hot water sanitizing dish machine reached a surface temperature of 169 degrees F.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before handling cleaned and sanitized dishes after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate dishes and utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Shellfish - Shellstock Identification*
Observation: The bags of oysters in the walk-in freezer offered for sale or service bear no labels.
Correction: Discontinue use of the shucked shellfish or denature and discard at this time. The shellfish may be placed on hold order or may be seized and destroyed as allowed by law.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system for clams and oysters when removed from their tagged or labeled container.
Correction: Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer. A variance from the regulatory authority must be granted if using more than 1 tagged or labeled shellstock container at one time. Tags must be kept in chronological order and must mark the date the last clam or oyster was served or sold from that batch on the tags. Correct today.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination: raw chicken stored over raw clams in the walk-in cooler..
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. Correct today.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Several foods in the cold holding buffet were at improper temperatures.
Correction: Must maintain cold holding of potentially hazardous foods at 41°F or below. Correct today. (Maintain ice on the buffet up to the level of the food in the containers.)
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Eggs and cooked noodles were at improper temperatures.
Correction: Maintain cold holding of foods at 41°F or below to inhibit the growth of harmful bacteria. Discard the raw shell eggs.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked sushi (with raw tuna) provided on the buffet do not have a disclosure. (There is no menu for the buffet and operator stated that they don't offer the sushi for carry-out orders.)
Correction: Must have a Consumer Advisory at the buffet that includes a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods and that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Correct by 4-8-13.
- Hand Drying Provision
Observation: No disposable towels were provided at the handwash sinks in the employee restroom and at the bar.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials. Correct today.
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04/01/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about King's Buffet, 21950 Cascades Parkway #130, Sterling, VA 20164 »