This visit was made as a follow up to the risk based assessment conducted on September 30, 2015. The following corrective actions have been taken by the Person in Charge:
1. Raw meats are being stored properly in the Turbo Air 2 door reach in unit and no ready to eat foods were being stored under any raw meats. A poster on cross contamination prevention and proper storage in the refrigerator was placed on the 2 door unit and it was discussed with all food employees in the kitchen. An additional poster was provided for placing in the walk in refrigerator.
2. The Walk in Refrigerator is now operating correctly and maintaining temperatures of 39°F or less. Time/temperature Control for Safety Foods (TCS foods) including raw and cooked beef, chicken, shrimp and fish as well as cooked rice, bean sprouts, milk and any cooked vegetables
3. The consumer disclosure statement was added to one menu for the items missing the disclosure during the visit as an example. The Person in Charge will be add the consumer advisory to the remaining menus within one week.
4. Stickers have been placed over the three compartment sink to specify the correct order to wash, rinse and sanitize dishware.
Thank you for taking these quick actions to address these issues.
No violation noted during this evaluation. | 10/01/2015 | Follow-up | |
This visit was made to conduct a risk based assessment in response to a complaint received. The following issues require attention:
1. Ensure that raw meats are properly stored in the refrigerated units, below any ready to eat foods, to prevent cross contamination. Discuss this with all food employees so that they are aware of proper storage. Additional handouts on how to prevent cross contamination were provided.
2. The Walk in Refrigerator was not maintaining temperatures of 41°F or below. The ambient temperature was around 50°F and food temperatures were above 41°F. Do not store any Time/temperature Control for Safety Foods (TCS foods) in the walk in until it is functioning properly and maintaining temperatures of 41°F or below. All TCS foods including: meats, cooked rice, milk and bean sprouts were moved to the 2 door reach in which was functioning well. A follow up visit will be conducted on October 1, 2015 to determine whether the walk in is functioning properly or whether it needs to be serviced.
3. A number of items on the menu were not provided with a disclosure to notify consumers about risks of consuming raw or undercooked foods. Please see list of items under observations. Please update the menu to include these disclosures. This will be discussed more at the follow up visit.
Note: Please ensure that the three compartment sink is set up correctly to wash, rinse and then sanitize in that order. The food employee who was on duty did not know the correct order although the sink was not set up to wash at the time of the visit.
*Repeat Observations are Subject to Civil Penalty
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw steak stored above cooked rice and raw vegetables in the 2 door Turboair refrigerator.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units below or seperated from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. Food employee relocated raw meat to be below the ready to eat foods and importance of preventing cross contamination was discussed with Person in Charge.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: salad dressing (made in house), bean sprouts and cooked rice at 46°F , 48°F and 47°F in the walk in refrigerator.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. All Time/temperature Control for Safety Foods (TCS foods) to be relocated to the 2 door Turbo Air unit or other functioning unit until the Walk in Refrigerator is able to maintain temperatures of 41°F or below. A follow up visit to be conducted on October 1 to verify whether unit is functioning properly. In meantime do not store any TCS foods in the walk in refrigerator.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu without proper disclosure: samurai roll, crunchy roll, TNT roll, rainbow roll, megan roll, fancy roll, fire cracker roll, love roll and the sushi rolls offered on the lunch special combo menu.
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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Discussed with Person in Charge and they will make corrections to the menu. Please fax or e-mail us an updated menu with a disclosure for these items.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the handwashing sink in the kitchen.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Food employee provided new hand soap at the sink.
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09/30/2015 | Risk Factor | |
This visit was made to conduct a routine inspection.
Discussed proper hand washing and cooling methods with PIC and employees.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his hands before engaging in food preparation, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
Correction: ALL food employees shall be washing 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 foodborne illness.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop stored handle touch in ice, knives stored in not clean racks.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths not stored in the sanitizer solution between use.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer.
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Knives and can opener blade.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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06/24/2015 | Routine | |
- Critical: Certified Food Manager: Presence Required
Observation: No food protection manager was on duty at the beginning of the inspection.
Correction: The food protection came during the inspection.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: The Sushi Chef failed to wash his hands for 20 seconds. EHS instructed him on the proper procedure of hand washing.
Correction:
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (kitchen) Open drinking cups were discarded during the inspection.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service item.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. 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.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: observed sushi chef handling raw shrimp with his bare hands that will be used for sushi. EHS instructed employee to wash his hands and to put on 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.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: chicken and beef were improperly stored together in the walk-in 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).
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task
Observation: Single-use gloves worn during multi-tasked food preparation. Employee must wash their hands and change their gloves whenever they change task.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction:
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified. Provide parasite destruction letter in 10 days.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: observed rice cooked on 3/17/15 was 46°F. The rice was discarded during the inspection.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Equipment / Good Repair / Components / Gaskets
Observation: The door of the following unit(s) are damaged: sushi display case.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Clean pots were found stored on the floor.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. The hand soap at the bar hand sink.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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03/18/2015 | Routine | |
This visit was conducted to complete a risk based food safety evaluation. You must ensure:
1. That the dish machine is repaired, and that team members know how to correctly set up he three compartment sink.
2. Ensure that raw animal foods (such as pork and fish) are kept below ready to eat foods at all times.
3. Remove all loose rodent bait from the premises.Only a licensed pest applicator may use pesticides in a food establishment.
A follow up visit will be conducted and you must ensure that the items contained in this report are addressed. In addition, the general standard of cleanliness throughout the establishment was poor, and should be corrected by your next evaluation.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: Onion garnish
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.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw fish was stored over ready to eat items including avocado in the sushi refrigerator. Raw pork was stored over ready to eat sauces in the preparation refrigerator.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Time as a Public Health Control/ Written Procedures Available
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): Sushi Rice
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: The dishmachine was not dispensing chlorine during the rinse cycle.
Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F. 3 COmpartment sink set up.
- Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Cutting Boards, strainers, knives and numerous other food contact utensils.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that there was no hand soap provided at either prep kitchen handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Critical: Rodent Bait Stations , Covered & Tamper-Resistant
Observation: The rodent bait stations are not covered and tamper-resistant.
Correction: Rodent bait stations shall be tamper resistant and shall not be open. Open bait stations may result in spillage of the poison being used, which may result in contamination of food and food contact surfaces.
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11/14/2014 | Risk Factor | |
This visit was made to conduct a follow-up evaluation in conjunction to the risk factor assessment conducted on September 4, 2014. Observation 3.402.12(A)-(B) has been corrected since the previous assessment. Recommended storing the Parasite Destruction Letter under tab 6 of the Alexandria Health Department food safety information binder for easy access in the future.
No violation noted during this evaluation. | 09/22/2014 | Follow-up | |
This visit was made to conduct a risk factor assessment. The following observations require attention:
1. Food Protection Manager (FPM) could not provide/did not know where parasite destruction letter is for the fish prepared and served in the raw state. Email, fax, or mail a copy of your sushi fish distributor to Alexandria Health Department. If parasite destruction is not received within 10 days a follow-up evaluation will be conducted to verify correction of observation.
2. Food establishment uses time rather than temperature control for their sushi rice. No written procedure available at the time of the assessment. Completed form with FPM who will maintain a copy of the form on file in food establishment for future references. Make sure sushi rice is 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.
--Repeat observations are subject to civil penalties.
Note: Food Safety Information binder provided to food establishment during the risk factor assessment. Discussed with the FPM major changes with the new 2013 Food Code to include employee health, clean-up of vomiting and diarrheal events, thawing frozen fish package using Reduced Oxygen Packaging (ROP), non-continuous cooking of animal meats, food allergens, responsibilities of permit holder (sticker provided), and increases in civil penalties. In addition, the 2013 Food Code training presentation in English was given to the FPM.
- 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: 1. Raw chicken stored on shelf above raw shrimp in the True 2-door upright refrigerator. 2. Raw chicken stored on shelf above raw shrimp in the walk-in cooler.
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). Corrected by relocating the raw chicken to the bottom shelf in the upright refrigerator and the walk-in cooler. How to prevent cross contamination handout provided.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for raw fish at sushi bar.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall obtain a letter from the fish supplier stipulating fish has been frozen as required. Email, mail or fax the parasite destruction letter from your supplier to Alexandria Health Department. If parasite destruction letter is not received via email, mail or fax a follow-up evaluation will be conducted within 10 days.
- 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: sushi rice.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. Corrected by completed time as a public health control form for the sushi rice.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: Time rather than temperature is being used as a control measure for sushi rice. At the time of the assessment the sushi rice was 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.
Correction: Properly mark sushi rice to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Corrected by discussing with the Food Protection Manager (FPM) and the sushi chef parameters required to use time rather than temperature as a control measure for the sushi rice. Sushi chef indicated the rice was removed from temperature control at 11 AM and the sushi rice was ready to be discarded at 3 PM. During the assessment sushi chef brought out a new batch of sushi rice and properly marked the food item with a label indicating discarding rice at 7 PM.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The kitchen hand sink adjacent to the soda syrup machine is being used as a dump station. Observed Food Protection Manager (FPM) dump ice water into sink basin.
Correction: A hand washing sink may not be used for purposes other than hand washing. Corrected by discussing importance of designating hand sinks for hand washing only and to dispose of waste water down the mop sink.
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09/04/2014 | Risk Factor | |
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: no employee dhealth policy. Gave new form.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:
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.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor in the walk-in freezer.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- 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: shelving in walk-in not arranged according to cooking temperatures with chicken on the bottom, followed by beef with seafood on top.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. sliding door refrigeration unit not at proper temperature. Lowered at time of inspection.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
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05/07/2014 | Routine | |
This is a pre-opening inspection. The following needs corrections:
1. The 3 compartment sink needs caulking on the wall.
2. Take out the asterisk on the children menu. Identify the raw items with asterisk or bullet.
3. Fax the * parasite destruction letter to the Health Department.
4. Replace the damaged Sushi display case door.
*The owner have to order from True World before the company can provide the parasite destruction letter.
*Recommended the issuance of the Alexandria Health Department permit.
*OK for CO
No violation noted during this evaluation. | 03/13/2014 | Pre-Opening | |
This is a courtesy visit. The following needs corrections:
1.Kitchen ceiling tile steel frames are all rusted.
2. All lights shields needs cleaning.
3. Re-seals all bare woods.
4. provide 50 ft
No violation noted during this evaluation. | 03/11/2014 | Pre-Opening | |
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