The purpose of this visit is to conduct a risk factor assessment.
EHS provided information regarding date marking and provided a hand washing sign to post at the hand sink.
Increase cleaning frequency behind cook line equipment and around the dry storage area.
- 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: Observed peking duck stored in the walk in cooler without a date. Manager stated product was made 3 days ago.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. EHS DISCUSSED MARKING ITEMS WITH A CONSUME BY DATE WITH THE PERSON IN CHARGE. THE MANAGER CREATED A DATE MARK FOR THE FOOD.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Observed the slicer soiled with food debris on the handle and behind the 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. EMPLOYEE TOOK APART THE SLICER AND PLACED IN THE THREE COMPARTMENT SINK.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EHS provided hand washing sign to the manager.
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10/14/2015 | Risk Factor | |
The purpose of the visit is to conduct a routine inspection.
The restaurant has removed sushi from the menu.
Increase cleaning frequency of the restaurant to include a through cleaning of all shelving units on site.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation three compartment sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- 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 STORED IN WATER AT ROOM TEMPERATURE.
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. RICE SCOOP MUST BE IN A CONTAINER WITH A TEMPERATURE OF 135 OR ABOVE.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of Nuts, Peanuts on a shelf at the cookline..
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable. OBTAIN CONTAINERS THAT CAN BE WASHED, RINSED, AND SANITIZED.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the cookline is being used to hold equipment.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the FLOOR IN THE KITCHEN UNDERNEATH THE EQUIPMENT, SHELVES AND WALLS HAVE ACCUMULATED FOOD DEBRIS 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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06/16/2015 | Routine | |
| No violation noted during this evaluation. | 09/04/2014 | Follow-up | |
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw meat, raw chicken and raw seafood were observed stored above sauces inside the walk-in refrigerator. Also, raw seafoods were stored on a shelf above vegetables in the 2-door reach-in refrigerator at the sushi bar.
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: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
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: whole roasted duck, fried sweet & sour chicken and sweet & sour shrimps.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
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08/25/2014 | Risk Factor | |
| No violation noted during this evaluation. | 06/04/2014 | Follow-up | |
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 3-door copokline rerfrigerator
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Equip / Food-Contact / Cook Equip / Free of Deposits (repeated violation)
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: inside upright duck oven/smoker
Correction: stove tops.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of grease and debris: Compartments under stoves and fryers. Excessive grease build-up was noted on surfaces of stoves,and other cooking equipment located under the hood system. The top of the hot water heater was noted to be dusty.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, grease, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:exterior surfaces of large food storage containers/bulk food containers. The surfaces of the condiment cart was noted to be soiled with debris and food residue.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean the outer surfaces of food containers more frequently. (cart cleaned durinn the inspection).
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor throughout the facility is in need of cleaning. debris and grease build-up were observed under the cooking equipment along the cookline, debris and dirt observed under shelving in the dry storage areas, walk-in coolers, 3-vat sink, hot water heater area, and under other stationary equipment such as refrigerators and prep tables. The shelves and walls inside the walk-in coolers are in need of cleaning. Floor drains in the kitchen are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean under equipment as listed above. Thoroughly clean these areas to remove dirt, debris, and accumulated grease crust. Clean the walls , floors, floor drains, and walk-in cooler shelves more often to prevent dirt build-up.
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05/14/2014 | Follow-up | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over vegetables and ready-to-eat food in the walk-in freezer.
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.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor in the walk-in coolers and in the dry storage area. Bags of rice observed stored directly on the floor. bags and containers of food were noted on the floor in the walk-in coolers.
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: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:raw shredded meat=45-F
Correction: raw sheimp =45-F
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the Eat-In menu/main menu without proper disclosure: a variety of sushi rolls
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by astricting (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equip / Food-Contact / Cook Equip / Free of Deposits
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: inside upright duck oven/smoker
Correction: stove tops.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of grease and debris: Compartments under stoves and fryers. Excessive grease build-up was noted on surfaces of stoves,and other cooking equipment located under the hood system. The top of the hot water heater was noted to be dusty.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, grease, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:exterior surfaces of large food storage containers/bulk food containers. The surfaces of the condiment cart was noted to be soiled with debris and food residue.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean the outer surfaces of food containers more frequently. (cart cleaned durinn the inspection).
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the cookline being used as a dump site and to hold small utensils. This sink was also observed to uncleaned.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Maintaining Premises Free of Litter
Observation: Observed an accumulation of litter on the premises.
Correction: Remove all litter from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor throughout the facility is in need of cleaning. debris and grease build-up were observed under the cooking equipment along the cookline, debris and dirt observed under shelving in the dry storage areas, walk-in coolers, 3-vat sink, hot water heater area, and under other stationary equipment such as refrigerators and prep tables. The shelves and walls inside the walk-in coolers are in need of cleaning. Floor drains in the kitchen are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean under equipment as listed above. Thoroughly clean these areas to remove dirt, debris, and accumulated grease crust. Clean the walls , floors, floor drains, and walk-in cooler shelves more often to prevent dirt build-up.
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05/02/2014 | Routine | |
The purpose of this visit is to conduct a routine inspection.
Provide copies of parasite destruction letter within 10 days via fax or email.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." OBSERVED A POLICY HOWEVER THERE ARE NO EMPLOYEE SIGNATURES.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Prevent Contamination of Food by Handwashing
Observation: Food employee failed to wash his or her hands prior to engaging in food preparation.
Correction: ALL food employees shall be washing their hands as specified under 2-301.12.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor in the dry storage room, walk in cooler.
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.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: SCALLOPS, SHRIMP, OCTOPUS, HAMACHI, MACKEREL, SQUID,
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3). SALMON, TILAPIA
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
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: the happy hour sushi special menu.
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.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Aluminum foil covering shelving units and pans, wood shelves in the kitchen and dry storage room. Cardboard covering floor in the storage area and shelving units in the storage area.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Aluminum foil was removed.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Outside wall of walk in cooler, floor underneath equipment in cookline, and sides of equipment in cookline.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable
Observation: Observed ceiling tiles in storage room are absorbent.
Correction: Replace ceiling tiles with nonabsorbent and cleanable ceiling tiles.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. MANAGER PROVIDED A HANDWASHING SIGN AT HANDSINK AT THE SUSHI STATION AND KITCHEN HANDSINK.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the ceiling tiles in the kitchen are in need of cleaning, walls by the walk in cooler, floor underneath equipment in cookline, and mop sink room.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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10/10/2013 | Routine | |
Restaurant representatives - add corrected or new information about China Express, 5712 Union Mill Rd, Clifton, VA 22024 »