- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Observed a cook fail to wash his hands after scooping raw chicken with bowl that did not have a handle and befre engaging in other food prep activities.
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. Spoke to Person in Charge about handwashing after any possible contamination. She spoke with food worker about washing hands often and after any possible contamination.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Observed utensils for the rice sitting in containers of water at room temperature in the kitchen. Observed knives stored in the space between two prep tables in the kitchen.
Correction: - During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners:
a. in the food with their handles above the top of the food and the container
b. 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
c. 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
d. in running water of sufficient velocity to flush particulates to the drain
e. 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
f. in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
Utensils were placed on a clean surface.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Observed wet wiping cloths on the counters in numerous locations in the back and in the sushi prep areas.
Correction: Wet wiping cloths are to be stored in a bucket with sanitizing solution in between use. Cloths were placed in a bucket with sanitizer.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: Facility did not have the written statement from their supplier for the salmon served raw in sushi.
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. Please contact your supplier and fax a copy of the written statement to (703) 746 4919.
- 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: bean sprouts in the 1 door glass refrigerator in the kitchen (46 °F), salmon and bass in sushi display case at 46-47°F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Bean sprouts were moved to a colder part of that refrigerator. Salmon and bass and all fish in that case to be moved to the undercounter unit or other unit that is functioning better. Please turn down the temperature in this cas and monitor the temperature in this case to ensure that it is able to maintain temperatures of 41°F or below. At the end of the visit it was measured with a temperature of 40F
- 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(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. Written procedures were provided to the Person in Charge and its requirements reviewed.
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03/23/2016 | Routine | |
The purpose of this visit is to follow-up on the complaint investigation, provide training and training material.
I spoke with the owner, Michelle, and we discussed the importance of proper glove use and the importance of keeping the hot water turned at all hand sink sinks. We also discussed properly store raw meats to prevent cross contamination. I reminded her that repeat violations are subject to fines.
No violation noted during this evaluation. | 07/29/2015 | Training | |
Complaint on 27-Jul-2015 :
The purpose of this inspection was to investigate a complaint that two customers became ill after eating dinner on 7/25/15 at the restaurant.
Correct Consumer Advisor on the Sumo Noodle House menu in 10 days.
Food service workers must was their hands after changing task.
Properly store raw meats to prevent cross contamination.
DO NOT TURN OFF THE HOT WATER AT THE HAND SINKS.
- Critical: Handwashing / When to wash hands
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Food service workers failed to wash their hands after changing task.
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.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw shell eggs are improperly stored on top of washed produce in the undercounter refrigerator, and raw chicken was improperly stored above steak
Correction: the steak was improperly stored above scallops in the walk-in refrigerator. The eggs, steak and the chicken were relocated and properly stored during the inspection.
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the 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: eye of round dishes on the Sumo Noodle House menu. Correct in 10 days.
Correction: 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.
- Water / Pressure / Quantity and Availability
Observation: Hot water under insufficient or inadequate pressure was found to serve the following equipment:kitchen hand sink next to the dish machine. Keep the hot water turned ON and under adequate water pressure to effectively wash hands.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the equipment immediately.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at the kitchen (next to the dish machine) handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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07/27/2015 | Complaint | |
Ticket number 04559 was issued on 6/17/15 from 6/15/15 inspection because code 3-501.16(A)(2) was in violation 100.00 fine issued. Foods at the sushi bar were not held at 41°F or below. Repeat violation from 2/26/15.
No violation noted during this evaluation. | 06/17/2015 | Other | |
Ticket number 04559 was issued because code 3-501.16(A)(2) was in violation 100.00 fine issued. Foods at the sushi bar were not held at 41°F or below. Repeat violation from 2/26/15.
- 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: beef was improperly stored above shrimp and chicken was improperly stored above beef in the walk-in refrigerator.
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).
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Improper storage of wet wiping. Wiping cloths were not stored in sanitizer after each 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.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (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.
- Thawing / Approved Methods
Observation: Observed improper methods used to thaw spicy tuna at room temperature.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process, 4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual consumer's order, 5) Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: the roe in the sushi case was held at 69 °F and the imitation crab meat was held at room temperature (72°F), The roe and imitation crab meat were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Kitchenware and Tableware - Preventing Contamination
Observation: Utensil were found improperly displayed/ dispensed with the food or lip-contact surface facing upward uncovered at the outside tables.
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
- Handwashing Sink / Used for Hand Wash Only
Observation: The handwashing station at the sushi area is being used for purposes other than washing hands. Spicy tuna was improperly defrosting in the hand sink. A tray of sliced cucumbers were placed on top of the hand sink. The spicy tuna was placed in the prep sink under cold running water and the cucumbers were relocated.
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Designated Areas Provided for Employee Eating, Drinking, Smoking (corrected on site) (repeated violation)
Observation: Observed that the area designated for employees to eat, drink, and use tobacco is not located to protect food, equipment, linens, and/or single-service items from contamination. Employee's tea was improperly placed on the steam table. The tea was discarded during the inspection.
Correction: Relocate the area designated to accommodate employees' personal needs to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
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06/15/2015 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: imitation crab meat, salmon, and tuna. Foods were placed in a colder unit.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equip/Utensils/Linens/Single-Service/Storage, Location (corrected on site)
Observation: Clean plates were found stored subject to splash near the paper towel dispenser. The plates were relocated during the inspection..
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.
- Plumbing / Maintained in Good Repair
Observation: No hot water is provided at the sushi prep area. Repair the hot water immediately.
Correction: A plumbing system shall be maintained in good repair.
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02/26/2015 | Routine | |
| No violation noted during this evaluation. | 12/03/2014 | Complaint | |
The FPM provided (faxed ) corrective documentation.
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions (repeated violation)
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions.
Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
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12/01/2014 | Follow-up | |
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the @FOOD@ that may be served raw and/or undercooked
Correction: 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.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Employee failed to wash his hands for 20 seconds. EHS demonstrated proper hand washing during the inspection.
Correction:
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such:
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: 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: eel tail, white tuna, tuna, salmon. The fish were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- 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.
- Variance Requirement for Specialized Processing Methods
Observation: The person in charge states that acidification with vinegar is used to render the sushi rice not potentially hazardous. Therefore, a specialized processing method of food preservation requiring a variance from the Health Department is used for sushi rice.
Correction: A food establishment shall obtain a variance from the Regulatory Authority as specified in 8-103.10 and under 8-103.11 before using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement or to render a food so that it is not potentially hazardous (time/temperature control for safety food).
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: steak (sirloin), salmon, and filet mignon.
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.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: wooden shelf in the dry storage area. the wood was removed during the inspection.
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.
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions.
Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
- Designated Areas Provided for Employee Eating, Drinking, Smoking (corrected on site)
Observation: Observed that the area designated for employees to eat, drink, and use tobacco is not located to protect food, equipment, linens, and/or single-service items from contamination. Employees half consumed closed bottled water was improperly stored in the food preparation area. The bottled water was discarded during the inspection.
Correction: Relocate the area designated to accommodate employees' personal needs to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
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11/17/2014 | Routine | |
The Alexandria Health Department received a complaint that customers noticed in the Hibachi area a roach crawling across the table. I did not notice any roaches in the restaurant during my compliant investigation.
No violation noted during this evaluation. | 09/11/2014 | Complaint | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. The FRM failed to lather hands/arms with soap and scrub for at least 20 seconds, or paper towel to turn off faucet with paper towels. EHS instructed FPM on proper hand washing.
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink. The FPM failed to use a hand washing sink to wash his hands. After instruction from the EHS the FPM used the hand sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- 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. Seafood above produce in the under counter refrigerator. Seafood was relocated during the inspection.
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.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw chicken was above beef in the walk-in refrigerator. Raw scallops were improperly stored under steak in the undercounter prep cooler. Raw meats were relocated and properly stored according to cooking temperature.
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).
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. Frozen chicken was improperly defrosting in standing water. The frozen chicken was placed under cold running water during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Plumbing / Maintained in Good Repair
Observation: No hot water is provided at the hand washing sink close to the dish machine. Provide hot water in 3 days.
Correction: A plumbing system shall be maintained in good repair.
- Insect Control Devices, Design (corrected on site)
Observation: Insect control device does not retain the insects within the device. Fly papaer was used through the kitchen. Fly paper could allow dead insects to fall off the paper and on to a food preparation area. The fly paper was removed duing the inspection.
Correction: If insect control devices electrocute or stun insects, the device shall be designed to catch and hold the insects.
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08/19/2014 | Routine | |
The Alexandria Health Department received the following complaint: On Saturday 7 pm a customer got sushi w/ husband. Around 10pm both ha diarrhea.
Repeat violations are subject to fines. First violation citation is 100.00 and the second citation is 250.00.
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: There was no Certified Food Manager (CFM) present at the beginning of the inspection.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. 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 enforcement action.
- Critical: Coughing, Sneezing, Handkerchief/Tissue/Tobacco/Eating/Drinking
Observation: A food employee failed to wash his or her hands before engaging in food preparation.
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 a
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employee's open drinking containers were improperly stored in the food prep area. The open containers were removed from the food prep area 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 items.
- Food Storage / Preventing Contamination/ 6 '
Observation: Food stored on the floor and/or food stored less than 6" above the floor. Several foods are improperly stored on the floor in the walk-in freezer, in the kitchen, and at the sushi bar (ginger).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- 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. Debris were removed from the handsink.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at the rear kitchen handwashing sink. Paper towels were provided during the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests. I observed numerous flies and fruit flies in the kitchen. Provide pest control in the establishment to eliminate fling bugs in 5 days.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
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07/16/2014 | Complaint | |
Ticket number 04551 was issued for employee was eating in the kitchen code 2-401.11(A) was in violation which was previously cited 2/12/14 issued a ticket 50.00.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: A food employee was observed eating in the kitchen where they may contaminate food, clean equipment, utensils or other items needing protection. EHS instructed the CFM to not allow food service workers to eat in the kitchen. Employee went in the dining area to finish eating.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
- Hair Restraint Effectiveness (repeated violation)
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.
- Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: ketchup and oyster sauce. The CFM removed the food items from the storage shelf.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
- 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: chicken was improperly stored above fish in the walk-in freezer and beef was improperly stored above seafood in the walk-in refrigerator. The chicken and beef were relocated during the inspection.
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 Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: walk-in refrigerator. Foods were covered during the inspection.
Correction: Foods shall remain covered at all times.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: plastic bowl are improperly used as ladles in soy sauce and bulk ingredients ie flour, sugar and salt.
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 (repeated violation)
Observation: Wet wiping cloths at the sushi prep area are not stored in sanitizer after each 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.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (repeated violation)
Observation: Single-use gloves saved for reuse by food employees. Employee was saving single used plastic gloves at the sushi bar area. Single should be discarded after the gloves have been removed.
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.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Avocados and bananas were improperly stored on the floor, and salt was improperly stored on a pallet not 6 inches off the floor. Foods were elevated during the inspection.
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.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: container of rice. The rice was discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Equipment / Good Repair / Components / Gaskets
Observation: The door on the sushi display case is damaged.
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.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed the pre-wash spray hose to extend below the flood rim level of the sink basin..
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. The spray hose at the 3-vat sink shall be altered to hang above the flood level rim of the 3-vat sink in order to provide an air gap.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the kitchen is being used for purposes other than washing hands. The kitchen hand sink was used to store junk and recycle plastic bottles. The CFM removed the debris from the kitchen hand sink.
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Plumbing / Maintained in Good Repair
Observation: No hot water was provided at one hand sink at the sushi bar. Repair immediately.
Correction: A plumbing system shall be maintained in good repair.
- Handwashing Cleanser, Available at Handwashing Facilities (repeated violation)
Observation: Observed that hand soap was not provided at the kitchen handwashing sink. Soap was provided during the inspection.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. No paper towels were provided at the wait station hand sink. Paper towels were provided during the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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05/19/2014 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure
Observation: Observed food employees using improper handwashing procedures. Food worker failed to wash his hands for 20 seconds.
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Handwashing / Where to Wash
Observation: A food employee was observed cleaning their hands in at the 4 compartment sink. I instructed the food worker to was his hands at the hands.
Correction: ALL food employees shall wash their hands in ONLY a designated hand sink
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employee's open drinking cups were removed from the cooking area 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 items.
- Hair Restraint Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints. Food service worker put on a hat upon request.
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.
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. Shrimp were improperly stored in standing water at the 3 compartment sink. The shrimp were placed under cold running water during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- 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: shrimp, white fish, and salmon. Fish was moved to a colder refrigerator.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- 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(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: Food-Contact Surfaces Cleaned between Raw & RTE Food
Observation: Equipment food contact surfaces/utensils were not observed cleaned between working with raw foods and ready-to-eat foods. Cooked steak was placed on the same cutting board were raw steak was placed without cleaning or sanitizing the area.
Correction: Equipment food-contact surfaces and utensils shall be cleaned each time there is a change from working with raw foods to working with ready to eat foods.
- Handwashing Sink / Used for Hand Wash Only
Observation: The handwashing stations in the kitchen are being used for purposes other than washing hands. The front hand sink was being used to store junk, and the rear hand sink was used to hold rice lids. The items were removed from the hand sink during the inspection.
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink. The kitchen hand sinks lacked hand soap. the hands sink were provided with hand soap during the inspection.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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02/12/2014 | Routine | |
This visit was made to conduct a routine inspection. The following items need correction:
- Employees must wash hands before engaging in food preparation and any time after possible contamination (i.e wash hands when switching from one task to another, switching gloves)
- Single-use gloves may be used for ONE task and no other purpose. Gloves must be discarded when damaged, soiled or when interruptions occur in the operation
- Hand washing sinks must be maintained accessible at all times for employee use
-All food contact surfaces must be washed, rinsed and sanitized properly
-- Potentially Hazardous Foods (PHFs) shall be properly cooled from 135F to 70F within 2 hours and from 135F to 41F within a total of 6 hours to prevent the growth of harmful bacteria. Cool PHFs using the following methods:
a. placing foods in shallow pans
b. separating the food into smaller thinner portions
c. using rapid cooling equipment such as a walk-in cooler
d. keep food uncovered until properly cooled to 41F
e. using containers that facilitate heat transfer
-Potentially hazardous foods prepared from ambient temperature must be cooled from 70F to 41F within 4 hours. Cool PHFs using the following methods:
-Provide consumer advisory for beef teriyaki on the menu
--- Certified Food Manager did excellent with employee health questions and worked quickly to correct violations on-site
-- All violations must be corrected within 10 days
** Repeat violations shall be subject to civil penalty
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands (employee did not wash hands before begining food preparation or before donning new gloves)
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.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils (personal water bottle in prep area and employee beverage with no straw in side station)
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 items.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken stored over soy sauce buckets
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Ice Used as Exterior Coolant, Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for beverage ice or used as food (fruit container stored in drinking ice at bar, iced tea jug stored in drinking ice at side station)
Correction: After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food.
- 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: to go containers with no handle being used to dispense food in bulk containers and soup
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: Improper use of wet wiping cloths for the following activity: wet wiping cloths used for sanitizing stored on cutting boards
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.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves saved for reuse by food employees (re-used gloves sitting on sushi boards)
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.
- 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 (salads tighly covered and placed in reach in before pre-chilling, cooked noodles tighly covered in walk in)
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.
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the 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: beef terriyaki
Correction: 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.
- Wood, Use Limitation (corrected on site)
Observation: Wood or wood wicker is used in contact with food (unsealed wood bowl used for preparation of sushi rice)
Correction: Wood and wood wicker may not be used as a food-contact surface unless the wood is hard maple or close-grained and used for cutting boards, cutting blocks, bakers' tables, and utensils such as rolling pins, doughnut dowels, salad bowls, and chopsticks.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (corrected on site) (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: cardboard being used to line shelves in glass reach in
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.
- Single-Service and Single-Use Articles / No Reuse (corrected on site)
Observation: Single-service items were observed reused (disposable single serive items being washed in dishwasher)
Correction: Single-service items may not be reused.
- 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: cutting boards at sushi bar not sanitized
Correction: only rinsed in prep sink at bar
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the dishwashing area is blocked, preventing access by employees for easy handwashing (blocked by trash and umbrella hanging from sink)
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: The concentration of the chlorine solution in sani bucket at sushi bar was measured in excess of 200 ppm.
Correction: Maintain the concentration of the chlorine at 50-100 ppm.
- Conditions of Use/Manufacturer's label, Conditions of Certification
Observation: An individual at the food establishment is applying a pesticide without a current VDACS Pesticide Applicator certification and/or is applying a pesticide in violation of the manufacturer's label.
Correction: Individuals applying pesticides in a food establishment must have a current VDACS Pesticide Applicator certification, and must apply pesticides in a manner that is consistent with the manufacturer's label.
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10/31/2013 | Routine | |
- Critical: Employee Health Policy Requirements
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: manager could not locate employee health policy.
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)
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen. Numerous uncovered containers scattered throughout.
Correction: Food employees may drink only from a covered container using a straw.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Food stacked on top of other food without protective covering.
Correction: Foods shall remain covered at all times.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
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 / Exposed to Splash, Dust, etc.
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: food on the floor in the walk-in refrigerator and freezer.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above
Observation: The following food item(s) were measured at improper temperatures: shrimp @ 103F (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Cardboard lining the inside of the refrigeration unit.
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.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. Coca-Cola refrigeration unit @ 50F. Do not use unit for lpotentially hazardous foods.
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. Unit must be replaced.
- Equipment / Food-Contact / Visibly Clean
Observation: Employee rinsing knives at 3 compartment sink for reuse.
Correction: All food contact surfaces must be properly washed, rinsed and sanitized.
- Handwashing Sink / Accessible at All Times
Observation: One handsink in the kitchen was turned off due to leak at faucet.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Repair the handsink or keep it turned on.
- Physical Facilities Good Repair
Observation: One sink stopper in disrepair for the 3 compartment sink.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/17/2013 | Routine | |
This visit was conducted to follow up on cold holding requirements in your walk-in refrigerator. Temperatures taken today were noted to be correct.
No violation noted during this evaluation. | 03/18/2013 | Follow-up | |
This visit was conducted to complete a risk factor based food safety evaluation.
1. You must ensure that foods are maintained at the correct temperature. Potentially hazardous foods stored in your walk-in cooler must be maintained at 41
°F
or below. Continue to monitor the temperatures in the walk-in cooler to ensure that it continues to operate correctly.
2. Ensure that all employees use the correct sinks for hand washing.
3. The management team was quick to resolve issues raised.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed washing their hands at the sushi bar preparation sink.
Correction: ALL food employees shall wash their hands in ONLY a designated hand sink. To avoid confusion, ensure that soap is only kept at hand sinks.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw eggs were observed stored over cooked vegetables in the prep cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. (Relocated)
- 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: All sushi bar fish
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. Ensure that you fax the information to the Alexandria Health Department and retain a copy for your records.
- 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: Potentially hazardous foods including shrimp (44°F), beef (45°F) and noodles (45°F) were observed in your 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. (Refrigerator adjusted to maintain correct temperature control)
- Time as a Public Health Control/ Written Procedures Available (repeated violation)
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.
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03/15/2013 | Risk Factor | |
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