Flying Fish, 815 King St, Alexandria, VA - Restaurant inspection findings and violations

August 05, 2009 (Follow-up)

July 24, 2009 (Follow-up)

July 23, 2009 (Follow-up)

• 3-501.16(A)(2) - Corrected During Inspection Critical Repeat Items in WIC and salad prep unit are holding at temperatures above 41F: pasta1/46F(WIC); pasta2/46F(WIC; cheese(parm)/47F(WIC); beans(mashed)/46F(WIC); shrimp(salad prep)/49F; steak(salad prep)/48F; fish(salad prep)/49F.
  Discard all items out of temperature. Disontinue use of the WIC and salad prep unit until the Health Dept verifies they are properly working.
• 4-301.11 - Corrected During Inspection Facility has inadequate cold storage to continue serving entire menu.
  Only sushi from upstairs may be served.

July 22, 2009 (Follow-up)

• 11-2-24(a) - Critical No CFM present (operator says that employee has card but forgot it).
  Fax card to HD by tomorrow to avoid civil fine.
• 3-501.16(A)(2) - Critical Items in WIC observed at 43F~44F.
  Adjust walk-in temperature so that it maintains items at 41F or below. Rapidly cool these items to 41F (Correct by tomorrow).

April 22, 2009 (Critical Procedures)

• 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils (uncovered cup with tea stored adjacent to the prep table).
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens and unwrapped single-service items.
• 3-203.12B1 - Critical Repeat Inadequate record keeping system of shellstock tags.
  Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
• 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (raw fish items stored over RTE veggie items in sushi area fridge and in WIC).
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A4 - Corrected During Inspection Critical Repeat Various uncovered items located in upstairs sushi area (four containers of roe; dry goods items on counter top).
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.16A1 - Corrected During Inspection Critical Repeat Rice hot holding at 103F.
  Discard item. Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
• 3-501.16A2 - Corrected During Inspection Critical Repeat Various foods observed cold holding at temperatures above 41F (parmesean cheese/45F; blue cheese/46F; fried shrimp and fried softshell crab / 62F; parmesean cheese/47F; blue cheese/46F).
  Discard items and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 3-501.17B - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed @FOOD@ in the refrigeration unit was not properly date-marked after opening (cheeses in WIC).
  Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1.
• 3-603.11 - Critical Repeat The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form (Steak and Cake item not disclosed).
  Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in a raw or undercooked form.
• 4-703.11B - Corrected During Inspection Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
  Discontinue use of the unit for sanitization. Complete sanitization step in the 3-compartment sink until the dishwasher is repaired so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing

January 29, 2009 (Critical Procedures)

• 2-301.12 - Corrected During Inspection Critical Improper handwashing procedures observed.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleanser in a hand sink by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with
• 2-301.14H - Corrected During Inspection Critical A food employee failed to wash his or her hands before donning gloves for working with food.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles.
• 3-203.12A - Corrected During Inspection Critical Tags missing from the clam container.
  Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
• 3-203.12B1 - Critical Inadequate record keeping system of shellstock tags (not maintained in chronological order).
  Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
• 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (raw salmon stored over edamame in 2-door freezer.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food fried shrimp in the sushi bar RIR.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.16A1 - Corrected During Inspection Critical Soup in downstairs kitchen hot holding at 117F~137F.
  Reheat item to 165F for 15 seconds. Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
• 3-501.16A2 - Corrected During Inspection Critical All fish products in sushi display case (left-side case) are cold holding at ambient temperature (tuna/57; salmon/52; fish eggs/53
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form (cold-smoked salmon is not disclosed on the menu as undercooked, it is disclosed as being a cooked item; no reminder statement provided on menus).
  Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in a raw or undercooked form.
• 7-202.12A - Corrected During Inspection Critical Quat sanitizer is not being used in accordance with law or the manufacturer's use directions (observed 300ppm; directed use is 200ppm).
  The quat sanitizer must be used in accordance of law and in a manner that prevents the contamination of food, equipment, utensils, linens or single service items.

October 24, 2008 (Routine)

• 3-302.12 - Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.12A - Ice scoops not on clean surface.
  Store in-use utensils or dispensing utensils 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 with their handles above the top of the food storage container. 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, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
• 4-903.11A3 - Single service items stored on floor.
  Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
• 5-205.11B1 - Bar handsink used for storage.
  The handwashing facility identified above is to be used for washing hands only.
• 6-202.11A - Unshielded lights over soup.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
• 6-202.15A - Bottom of rear door not rodent proof.
  Protect the food establishment against the entry of insects and rodents by 1) Filling or closing holes and other gaps along floors, walls, and ceilings 2) Closed, tight fitting windows and 3) Solid, self-closing, tight-fitting doors.
• 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
• 6-501.16 - Mops and brooms are not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 7-102.11 - Critical Repeat Working containers of cleaners are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

May 30, 2008 (Routine)

• 4-501.11A - Condensation leak observed in the three door cooler at the sushi bar.
  Make repairs necessary to maintains all equipment in good working condition.
• 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: Slicer.
  Clean and sanitize these surfaces for food contact.
• 5-205.15B1 - Leak observed at the plumbing under the food preparation sink.
  Plumbing systems and components shall be maintained in good repair.
• 6-202.11A - The light bulbs in the food storage room were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
• 6-501.112 - A number of dead roaches observed in the sushi bar area.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of other pests.
• 7-102.11 - Critical Repeat Working containers of cleaning toxic are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

January 29, 2008 (Routine)

• 3-501.16A2 - Corrected During Inspection Critical Tuna at the sushi case holding @ 46*f/47*f
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. Slicer observed with old food and other soil build up. 2. Interior of the wait station cooler observed with food and liquids build up. 3. Door gaskets to the two door and five door cooler observed with build up..
  Clean and sanitize these surfaces for food contact.

August 30, 2007 (Routine)

• 4-602.13 - The nonfood contact surface of the storage shelves had accumulations of grime and debris. (shelves above the prep coolers on the cook line)
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 5-203.14A - Critical "Y" connection observed at the faucet of the mop sink. Hose under-pressure connected to a chemical dispensing unit.
  Please provide the proper backflow prevention device to prevent the backup of solids, liquids and other contaminates.
• 7-102.11 - Critical Working containers of cleaning toxic are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

April 04, 2007 (Routine)

• 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the walk-in unit. ( pie crusts)
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-204.112B - Repeat There was no temperature measuring device located in the 2 door unit.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.112A - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: Can opener.
  Clean and sanitize these surfaces for food contact.
• 6-202.11A - The light bulbs in the prep area were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
• 6-501.11 - Missing grill cover for the floor drain near the walk-in.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

December 12, 2006 (Routine)

• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk-in.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: Can opener.
  Clean and sanitize these surfaces for food contact.
• 5-205.15B1 - Plumbing connections under the 2 compartment sink piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-303.11C - Repeat Inadequate light was noted under the hood.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - Repeat Caulking around the front handsink is deteriorating.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 15, 2006 (Routine)

• 3-501.16A2 - Corrected During Inspection Critical Repeat FOOD cold holding at 48F and 54F in both the reach-in units.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-204.112B - Repeat There was no temperature measuring device located in the sushi display and reach-in units at the basement kitchen.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11A - Two sets of reach-in units not holding 41F or below.
  Repair the units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-602.13 - Repeat The nonfood contact surface of the following had accumulations of grime and debris:1.Dishmachine interior spray2.Reach-in units gaskets3.Exteriors of the reach-in units
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 5-205.15B1 - Plumbing connections under the 3 compartment sunk at the basement bar piping are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-301.11 - Corrected During Inspection No soap provided at the bar handsink.
  Provide soap at all times so, all employees may wash their hands properly.
• 6-301.12 - Corrected During Inspection No disposable towels were provided at the hand washing facility in the tea maker area.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 6-303.11C - Repeat Inadequate light was noted in the prep area.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.12A - The basement bar area was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.

April 28, 2006 (Routine)

• 4-602.13 - Repeat The nonfood contact surface of the following:1. hood filters 2. heat exchange grills 3. Cooking stovehad accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 5-205.15A - Critical Ladies room hot faucet knob is missing.
  Repair the faucet and maintained in good repair.
• 6-202.11A - Repeat The light bulbs infront of the walk-in were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
• 6-303.11C - Corrected During Inspection Inadequate light was noted under the hood
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - The establishment is not maintained in good repair.1. Stairwells to the kitchen2.Base coving near the back entrance
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 06, 2006 (Routine)

• 3-307.11 - Corrected During Inspection Avocado are being ripened inside the rice bin.
  Protect food from miscellaneous sources of contamination.
• 3-501.16A2 - Corrected During Inspection Critical Cooked shrimps cold holding at 76F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-204.112B - Repeat There was no temperature measuring device located in the Sushi display case.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-602.13 - Repeat The nonfood contact surface of the hood filters had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-202.11A - The light bulbs under the hood were not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.Bar handsink.
  Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.

November 18, 2005 (Routine)

• 3-302.12 - Corrected During Inspection Repeat Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 4-204.112B - There was no temperature measuring device located in the reach-in units.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.11A - Repeat The 3 door unit for sushi is npot holding 41F or below was observed in a state of disrepair and damaged.
  Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-602.13 - Repeat The nonfood contact surface of the Sushi unit gaskets had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
• 6-303.11C - Inadequate light was noted under the hood.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

August 24, 2005 (Follow-up)

August 23, 2005 (Routine)

• 11-2-24A - Critical There is no certified food manager on duty.
  It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
• 3-203.12A - Corrected During Inspection Critical Repeat Tags missing from the clam containers.
  Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
• 3-302.12 - Corrected During Inspection Repeat Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-303.12A - Corrected During Inspection Packaged food stored in direct contact with ice.
  Store packaged food in ice in a manner or position that would prevent the entry of water or in drained ice.
• 3-501.16A2 - Corrected During Inspection Critical Repeat Several foods in the drawers cold holding at 50F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-101.11B - The food contact surface of the bamboo steamers is not durable, corrosion resistant, and/or nonabsorbent.
  Repair or replace the steamers so that it is durable, corrosion resistant, and nonabsorbent.
• 4-501.11A - Repeat The drawers cooling units was not holding 41F or below.
  Repair the untis to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-602.13 - Corrected During Inspection Repeat The nonfood contact surface of the 2 gray square containers and the reach-in gaskets had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

June 07, 2005 (Routine)

• 2-401.11A - Corrected During Inspection Critical The food handlers are smoking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may smoke so as not to contaminate exposed food, clean equipment, utensils, and linens, unwrapped single-service and single-use articles, or other items needing protection.
• 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the bulk foods.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Corrected During Inspection Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-501.16A2 - Corrected During Inspection Critical Cold holding foods at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-101.11D - The food contact surface of the bamboo steamers are not finished to have a smooth, easily cleanable surface.
  Repair or replace the bamboo steamers so that it is finished to have a smooth, easily cleanable surface.
• 4-204.112B - There was no temperature measuring device located in the Glencon freezer.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11A - The walk-in unit is not holding 41F or below.
  Repair and transfer all foods to a unit that holds 41F or below.
• 4-602.13 - Corrected During Inspection The nonfood contact surface of the rice cooker lids had accumulations of grime and debris and the bar handsink at the basement.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11C - No covered straws provided.
  Provide covered straws to prevent touching the mouth piece.
• 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 6-201.11 - The ceilings of the utensils storage are not designed, constructed, or installed so that they are smooth and easily cleanable.
  The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable.
• 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
• 6-303.11C - Inadequate light was noted in the:1.under the hood2.over the rice cookers
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.114A - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment:1.Carpenters tools2.Old unused equipments.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects

March 03, 2005 (Routine)

• 3-203.12A - Critical Tags missing from the container of clams.
  Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
• 3-301.11C - Corrected During Inspection Bowls observed being used as a scoop to dispense food products.
  Provide scoop or utensils with handle to prevent bare hand contact.
• 3-302.11A1 - Corrected During Inspection Raw animal food (eggs) stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-501.17A - Critical The prepared and refrigerated ready to eat foods held more than 24 hours is not properly date marked.
  Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1.
• 3-603.11 - Critical The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. (sushi) I was advised steak are cut from whole intact muscles.
  Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in a raw or undercooked form.
• 4-204.112A1 - Thermometer missing from a number of cooling units.
  Provide thermometers to monitor the ambient temperature of the cooling unit.
• 4-204.16 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There is direct contact with this equipment and stored ice intended for consumption.
  Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
• 4-601.11A - Critical 1. Interior of rice cooker observed with old food and other build up. 2. Can opener observed with old food and other soil build up. 3. Interior of the Glenco cooler on the cook line observed with food and other soil build up.
  Clean all surfaces more frequently to prevent the contamination of foods.
• 5-205.15B1 - 1. Leak observed at the faucet of the sprayer hose next to the dish washer. 2. Toilet in the men's rest room out of order due to a water leak.
  Make repairs necessary to maintain all plumbing fixtures in good working condition.
• 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 6-202.11A - The light bulb in the walk in cooler is not properly shielded, coated, or shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
• 6-301.13 - Soap and paper towel dispenser installed at the three compartment sink.
  Remove the soap and paper towel dispenser to discourage staff from hand washing in the three compartment sink.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  Provide a sign or poster at all handwashing lavatories used by food employees to notify them to wash their hands.
• 6-501.11 - Hand sink across from the walk in cooler not seal to the wall for easy cleaning.
  Seal hand washing sink to wall for easy cleaning.
• 6-501.114A - The facility is storing unnecessary items to the operation or maintenance of the establishment. (next to the ice machine)
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects
• 6-501.12A - Walls and ceiling in the walk in beer cooler observed with heavy dust build up.
  Clean walls and ceiling more frequently to prevent the contamination of foods.