This is a follow-up inspection to recent trash complaint. EHS observed trash area was significantly cleaner. Fortune House owner could not get in touch with the landowner but has trained staff to keep the dumpster area clean.
EHS visited all neighboring restaurants. They have all trained their staff to keep the area clean and have been policing each other when improper disposal was sighted. Restaurant owners believe that pickup has been increased as well as that there may be a person who is hired by landowner to clean the area routinely. One restaurant has manager to talk to the landowner (Pat Kinsella 585-359-3000) and landowner has assured him that this issue will be taken care of. EHS tried to call this person but was not able to get in touch.
- Refuse / Outdoor Storage Surface / Nonabsorbent / Sloped to Drain
Observation: The outdoor refuse container is located where it is not sloped to drain. Observed pooling of waste water
Correction: An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Refuse / Area / Clean
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
- Refuse / Outdoor Containers /Capacity
Observation: The quantity of refuse exceeded the storage capacity of the exterior storage enclosure.
Correction: An outside storage area and enclosure and receptacles shall be of sufficient capacity to hold refuse, recyclables, and returnables that accumulate.
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01/19/2016 | Follow-up | |
Today’s inspection was to conduct a risk factor assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
**Please fax or email a copy of dishmachine maintenance invoice by December 28, 2015.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- 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: cooked egg (46F), cooked shrimp (44F) in sushi display cooler - right. Tuna (49F), salmon (48F), escolar (49F) in 2dr sushi prep cooler.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Sushi display cooler was observed at 40F. Sushi was elevated in temperature due to lunch rush and manager will keep the door closed more during prep time. Thermostat on 2dr sushi prep cooler was lowered and observed temperature at 41F.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site) (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. Time stamp was placed.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the dishmachine with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. 3-vat set up with chlorine sanitizer and dishmachine maintenance is called.
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12/14/2015 | Risk Factor | |
Today’s inspection was to conduct a routine assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Additional training provided:
-importance of proper wet wiping clothes storage
-Time as Public Health Control for sushi rice
*Please provide corrected menu for consumer advisory and renaming of white tuna to escolar on the menu by June 21, 2015.
*Consider using a dry eraser marker to track Time as Public Health Control for sushi rice.
*Please complete Employee Health Policy again using the training/agreement forms.
*Please practice and also teach your staff on how to make chlorine sanitizer solution for proper wet wiping clothes storage.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
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. Chlorine sanitizer was made and wet wiping towels were placed in it.
- Honestly Presented / Does Not Mislead or Misinform (repeated violation)
Observation: The following food item(s) is offered for human consumption in a way that misleads or misinforms the consumer: escolar is labled as white tuna on the menu.
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. Requested to correct.
- Critical: 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: smoked salmon on menu
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 asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Requested for correction on the menu.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: shelves and equipments are covered with aluminum foil, plastic wrap or paperboard which are not smooth nor easily cleanable.
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.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing: repeated placement of trays on top of the handsink.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Relocated and reminded the manager that handsink can not be used to hold utensils.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the following are in need of cleaning: wall, floor, shelves, inside and outside of the equipments.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/21/2015 | Routine | |
| No violation noted during this evaluation. | 09/16/2014 | Complaint | |
This is a follow-up to check on outstanding violations related to a complaint inspection which was conducted on July 1, 2014. The walls have been patched and cleaned. Sides of cookline equipment observed clean. A significant decrease of grease along the back wall behind hte cookline and pipes below three vat sink. Thank you. No further follow-up necessary at this time.
No violation noted during this evaluation. | 07/18/2014 | Follow-up | |
The purpose of this visit is a follow-up to check on the Two door undercounter prep cooler at the sushi station. This unit has been repaired and is now capable of maintaining TCS foods at 41f or below In addition the manager has updated the consumer advisory on the In house menu to reflect the complete consumer advisory.
No violation noted during this evaluation. | 07/02/2014 | Follow-up | |
The purpose of this visit is for a complaint of cockroaches being observed within the shopping center where this facility is located and complainant suspects that cockroaches may be coming from this facility. During inspection, observed five dead cockroaches in glue trap, which, per manager was approximately 1 weeks worth of monitoring. EHS did not observe any live cockroaches nor dead cockroaches outside of the glue trap. Facility has monthly pest control inspections. Management was aware of the complaint and states that she did observe cockroaches and did obtain cockroach inspection and treatment in response to the sighting. Please remember to maintain pest control invoices on site. EHS spoke with the Certified Pest Control Operator (CPO) via telephone to obtain information about this facilities pest control treatments and inspections. The complaint is partially confirmed as dead cockroaches are observed in the glue traps, however, the facility is currently undergoing pest control treatments and inspections on a bi-monthly basis. The manager was aware of the complaint. The complaint is closed.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the holes in walls near back door and along cookline/dishwashing areas.
Correction: Seal or repair the holes in the tiles to prevent a hiding place for cockroaches within 90 days. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed the following areas are in need of cleaning: 1. observed grease build-up on the sides of the cookline equipment. 2. Observed grease build up along the wall of the cookline 3. Observed grime build up along the pipes below the three vat sink and the sink drain.
Correction: Clean the above mentioned areas within 10 days by removing grease and grime build up from walls and sides of cookline and pipes. Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.
Correction: Manager removed the residential use pesticide. Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Restricted, commercial use pesticides present in the facility are applied by the operator who is not a certified pesticide applicator. Observed a cockroach spray, per manager was left by the Pest Control Operator, for the manager to spray on her own. the cockroach spray requires a license to apply. The manager is not a Certified Pest Control Operator.
Correction: The manager removed the spray from the premesis and was instructed to call the Certified Pest Control Operator to come and remove the pesticide from the premesis. Because of their toxicity, restricted use pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
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07/01/2014 | Complaint | |
The purpose of this visit is to conduct a risk factor assessment. Please ensure that a Certified Food Manager be present during all operating hours. A complaint inspection was completed today in addition to this risk factor inspeciton. The details of the complaint and any violations associated with that complaint is located at the health department in the physical file.
IMPORTANT:
1. 4-501.11A: Equipment Good Repair: The two door undercounter refrigerator at the sushi station was observed not capable of maintaining TCS foods at 41f or below. A follow-up will be conducted within 24 hours to check on the repair and adequate functioning of this refrigeration unit to be able to adequately maintain TCS foods at 41f or below.
2. Remember that no bare hand contact is allowed with ready to eat foods.
3. A follow-up will be conducted within an additional 10 days to check on the update of the In-house menu with the full consumer advisory since you only have a few menus.
Thank you. If you have any questions, please call the health department.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed a food employee place gloves on hands without first washing at sushi bar. 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.
Correction: Manager alerted, food worker trained on handwashing procedure. ALL food employees shall wash 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 of foodborne illness.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: observed a foodworker preparing sushi using bare hands.
Correction: Sushi discarded during inspection. Food worker reminded to wash hands and place on clean gloves when handling ready to eat foods, such as sushi. Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
- 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: Observed raw pork over sliced oranges for garnish in the two door prep cooler
Correction: Observed raw tuna over tofu in the true glass stacked cooler.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw tuna 47f, cooked vegetable 47f inside the two door undercounter refrigerator at the sushi station.
Correction: Based upon time/temperature, the foods were allowed to be moved to the glass stacked refrigerator in the kitchen. Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Critical: 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: Sushi which contains raw fish on the in house menu only is observed without the disclosure statement.
Correction: A sample was provided during today's visit. Update the menu within 10 days. 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 asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection. The CFM arrived approximately 1 hour after the beginning of the inspection
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. 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 closure of the establishment.
- 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: Hand washing signs provided to manager by ehs. Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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07/01/2014 | Risk Factor | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. A foodworker was observed to place on clean gloves with unwashed hands just after entering back into the sushi station. Then the employee turned on the faucet with the gloved hands and proceeded to wash the gloves.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- 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 60F water near rice maker. In addition, observed a bowl as a scoop being stored in teryaki sauce inside the glass stacked refrigerator.
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. Any one of the above methods is acceptable to store your rice scoops in between uses. There are many options to choose from. In this case with regard to the rice scoop, the manager chose to store the rice scoop in a dry container and dumped the water from the storage container and took the rice water and scoop to the three vat sink to be washed, rinsed and sanitized. He replaced the rice scoop with a clean rice scoop and clean container. With regard to the bowl without a handle, the manager replaced the bowl with a ladel.
- 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. Wiping cloths placed in a chlorine solution which measured at an acceptable concentration of chlorine. Facility manager has own test kit.
- Critical: 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 observed not marked nor was a chart available indicating the time of preparation and discard.
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. Manager agreed to place a sign notifying employees of discard time for sushi rice. The rice is prepared each day, three times per day: at noon, 3:00pm and 6pm. Manager placed a sign reminding employees that rice for sushi left over from each batch is to be discarded at 3pm, 6pm and 9pm.
- Honestly Presented / Does Not Mislead or Misinform (corrected on site)
Observation: The following food item(s) is offered for human consumption in a way that misleads or misinforms the consumer: White tuna which is actually Escolar according to the invoice received from supplier and identified by manager.
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. Manager has placed a sign at the cash register informing consumers that White Tuna on the menu is served as escolar. Handwrite on the menu until supplies are exhausted "escolar" in place of White tuna. When you reprint the menu, write the actual name of the fish, such as "escolar" to fully identify foods on the menu.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: The True glass 1 door refrigerator, the True two door upright refrigerator, the Glass stacked upright refrigerator, The glass sliding door refrigerator at the server station and the True undercounter prep cooler and both Hoshizaki sushi cases.
Correction: Place thermometers near the front of each unit so that the temperature can be easily read.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Observed dried food debris on the surface of bowl stored in clean storage.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Bowls taken to be washed, rinsed and sanitized.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Observed the interior of refrigerators, freezers with a build up of food debris and grease. Observed the exterior of the ice machine with dust, grease, grime. Observed the sides of the cookline equipment with a build up of grease.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction. Clean the above areas within 90 days.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the bottom of the back door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. Seal the back door at the bottom within 90 days, to prevent insects or rodents from entering.
- Physical Facilities Good Repair
Observation: Observed that the wall tiles have unplugged/unsealed holes on back wall and is therefore not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Seal holes within 90 days.
- 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. Observed excess empty boxes and papers stacked behind the chest freezer in the kitchen.
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. Remove the boxes from the facility.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the areas behind the cookline, near the back wall/floor juncture and under refrigeration/freezer equipment are in need of cleaning because of a build-up of grease and food particle spillage.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean within 90 days.
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03/10/2014 | 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 observed cold holding at improper temperatures using a calibrated food temperature measuring device: salmon = 44-F, white tuna = 44-F, tuna = 43-F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.(relocated)
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There were no temperature measuring devices located in some of the refrigerators in the kitchen and the sushi bar.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of some of the reach-in refrigerators are torn.
Correction: Equipment components such as doors, seals, shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace the badle storn gasket s.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces equipment at the cookline had accumulations of grime and debris:
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Refuse Receptacle / Clean Frequency
Observation: The outer surfaces of refuse containers/trash containers throughout the establishment are soiled an accumulation of debris.
Correction: Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a build-up of soil or becoming attractants for insects and rodents.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor in the kitc hen 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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10/15/2013 | Routine | |
- 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:tuna = 40-F, salmon = 47-F, white tuna = 45-F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. (Rel.ocated)
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05/24/2013 | Risk Factor | |
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