The purpose of this visit is to conduct a follow up to check on the update for the consumer advisory on the menu's. The menu's have been updated and now contain a full consumer advisory. Thank you.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the new menus (dinner, lunch, sushi) with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: steak items, raw fish or undercooked fish items on all menu's.
Correction: EHS provided a sample mock write up of the consumer advisory on each menu. Use these as guides. I have provided you 30 days to provide a copy of each of your three menu's showing a complete consumer advisory on each menu. If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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01/12/2016 | Follow-up | |
The purpose of this visit is to conduct a routine inspection. Employee Health Policy in Place. Sanitizer in dishmachine measured within acceptable limits. Remember, to actively manage employees to ensure no bare hand contact with ready to eat foods and handwashing techniques. Thank you. EHS provided guidance on CFM photo identification information, handwashing, glove use, AMC during today's visit. Thank you.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Observed a foodworker place on gloves after performing other tasks, but failed to wash hands just before placing on clean gloves. Also, observed a second employee wash hands with gloves on hands at the three vat sink.
Correction: Training provided on handwashing to staff during inspection. Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: fresh chopped greens at the sushi station.
Correction: Discard the greens touched with bare hands. 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.
- Food Storage Containers, Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label:Bottles of cooking oil along cookline
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation. A foodworker attempted to wash gloves for reuse.
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.Discard single use gloves between tasks, do not attempt to wash gloves.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Prep tables observed with rusting on the surface.
Correction: Repair or replace the rusting prep table shelves to make smooth, non corrosive and easily cleanable. 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.
- Physical Facilities Good Repair
Observation: Observed holes in walls that are in need of patching.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the sides of cookline equipment with excessive grease build up and this is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- 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.
Correction: Manager moved the toxins from above the utensils to a chemical/employee item area. All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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01/12/2016 | Routine | |
| No violation noted during this evaluation. | 09/22/2015 | Complaint | |
The purpose of this visit is to conduct a Risk factor assessment. Thank you for following me through the inspection as your participation allows for any questions or clarification to be answered. In addition to the risk factor assessment, a complaint inspection was completed today. Employee health polity in place. Letters of parasite destruction on site. Observed two employees wash hands during inspection using proper technique. Time for this inspection is for the inspection only. Thank you. If you have any questions, please call the health department at 703-246-2444.
- 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: Several bulk containers of cooked rice, per manager are used within 2 days.
Correction: Manager properly datemarked the rice containers. 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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Several knives, scissors used for food and other utensils stored in clean storage observed with dried food debris on the food contact surface.
Correction: Manager directed a foodworker to remove the soiled utensils and take to the three vat sink for scrubbing, and washing, rinsing and sanitizing. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
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09/22/2015 | Risk Factor | |
This is a followup aat the request of the owner to check on the updated menu with the consumer advisory and also the fish being honestly presented on the menu. The menu's in this facility have been updated. Also, the letters of parasite destruction have been received for fish needing parasite destruction. Maintain these letters on file at the facility for EHS review during inspections. No further follow up necessary. Thank you.
No violation noted during this evaluation. | 05/29/2015 | Other | |
The purpose of this visit is to conduct a first routine inspection. When EHS arrived, the facility was near closing down for the afternoon break. However, this provided time to discuss with manager components of the routine inspection. Several handouts were provided to aid the manager in employee training. Handouts included: Process information such as cooking temperatures, reheating, datemarking, and cooling of foods. In addition, a prevent cross contamination guide sheet was provided to manager. Sanitizer measured at an acceptable level on the final rinse of the chemical sanitizing dishmachine. If you have any questions, please call the health department or contact me as I have provided you with my business card, which contains my contact information.
IMPORTANT:
1. The menus: Ala carte and Main menu do not have a full consumer advisory. EHS provided written example of a consumer advisory and the manager agrees to have a updated menus with the full consumer advisory within 30 days.
2. When updating the menu, remember to ensure that your are listing all fish you are serving, such as escolar, white tuna, red snapper, etc as discussed during today's visit.
3. Manager was provided with a sample employee health policy, but reports that he has not yet had a chance to share the information with staff. Manager agreed to provide training to staff on the employee health policy this weekend.
4. Because you have a special item, raw scallops, you shall maintain the shell stock tag for the raw scallops on site for 90 days from the date you last sold or served the scallop (also the date you will write on the tag), in chronological order.
5. Obtain letter(s) of parasite destruction and maintain the letter on site at this facility for the following fish which are subject to parasite destruction within 10 days. Salmon, Escolar, White tuna, red snapper, Squid and smoked salmon. Per manager all other fish are cooked or are not subject to parasite destruction.
- Duties / Inform Employees about Responsibility to Report GI Symptoms, Disease, Medical Condition or Exposure to PIC
Observation: Per manager, the manager has not yet trained employees of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food.
Correction: Manager agrees to cover this information by this weekend. The Person in Charge or certified food manager shall inform all food employees and conditional employees of their responsibility to report any information about their health and activities as they relate to diseases that are transmissable through food as specified under 2-201.11(A).
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied
Observation: The tags for the molluscan shellfish, scallops, are not available or are discarded immediately after the container is empty.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Procedure for acceptable record keeping was covered in depth with the manager and a foodworker who will be responsible for maintaining the shell stock tag. Manager agrees to obtain a copy of the shell stock tag for the fresh mussels and provide the information to the EHS no later than Tuesday 3/17/15. Once this shellstock tag is obtained, keep it attached to the bag, write the date on the tag when the last is sold/served and store the tag for ninety days (90) minimum days from the date written on the back of the tag.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: cooking oil bottles along the cookline.
Correction: Manager labeled the bottles during today's visit. Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Rice scoop held in 59f water
Correction: Manager agreed to keep the scoop on the counter dry, and replace every 4 hours. Manager was made aware of the other options to meet this requirement. Manager dumped out the water and replaced with a new, clean, dry scoop. 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.
- 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: salmon, escolar, white tuna, red snapper, squid, smoked salmon, tilapia.
Correction: Within 10 business days, 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. EHS provided detailed information on what is required to be compliant with parasite destruction. Manager agreed to obtain the letter of parasite destruction from the supplier for the sushi fish listed above within 10 days.
- Critical: 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: Manager agreed to begin marking the sushi rice with "Time as a Public Health Control (TPHC). EHS provided several examples of how this can be achieved. The sushi chef agreed to begin marking the rice with TPHC during the dinner shift, when the restaurant reopens. 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.
- 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: White tuna and Red snapper.
Correction: According to invoices, sometimes these fish are sold as escolar and tilapia. Manager agreed to place all names of the fish on the menu so that it will be honestly presented within 30 days. Food shall be offered for human consumption in a way that does not mislead or misinform the consumer.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu(s) (Alacarte, and main menu) with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Raw fish served at the sushi station, Raw or undercooked steak items.
Correction: Manager agreed to update the menu with the full consumer advisory with in 30 days. EHS provided a detailed written example for each menu. If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Unit #4
Correction: Manager placed a thermometer in unit #4. 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.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) above the cookline/prep area are not covered by a protective shielding.
Correction: Within 10 days, 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.
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03/13/2015 | Routine | |
This was a follow up inspection to ensure that violations cited on December 08, 2014 have been corrected. Storage racks in in walk in cooler have been replaced with new plastic ones, , broken tiles in water heater room have been removed, a new floor in the walk in cooler installed and PIC has a valid CFM card. All violation as cited on December 08, have been corrected.
No violation noted during this evaluation. | 01/09/2015 | Pre-Opening | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within 10 days. A follow up inspection will be conducted on December 22, 2014. Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Storage racks in walk in cooler and prep tables.
Correction: Replace/clean/repaint above none food contact surfaces. 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.
- Equipment / Good Repair / Components / Gaskets
Observation: 3 Vat stoppers missing.):
Correction: Obtain stoppers within 10 days. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and rust: walk in cooler floor
Correction: Clean the above equip and remove rust. Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Obtain CFM Card within 10 days and fax copy to 703 653-9448, Attention: Edward Nantamu. Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Physical Facilities Good Repair
Observation: Observed that: 1. the tiles and dry wall in water heater room are not maintained in good repair.
2. the 3 vat sink caulking is broken and in some places missing leaving big gap between wall and sink
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the door to the kitchen has accumulation of dirt and is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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12/08/2014 | Pre-Opening | |
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