Green Olive Buffet & Grill, 7405 Richmond Highway, Alexandria, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Green Olive Buffet & Grill
Address: 7405 Richmond Highway, Alexandria, Virginia
Total inspections: 30
Last inspection: Aug 10, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 2-301.14(A)-(I) - Critical Repeat A food employee failed to wash hands before putting on gloves.
  • 3-202.15 - Critical Repeat The following food item(s) from damaged packaging were found offered for sale or service: Observed 4 dented cans
  • 3-302.11(A)(1) - Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw beef over broccoli.
  • 3-302.11(A)(4) - Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: raw meat in the walk 2
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: duck, roast beef
August 10, 2009Follow-up50Details / Comments
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: food in walkin
  • 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: observed cooked ducks, ribs, and rte seafood salad not date marked
  • 4-501.11(A) - Repeat The followng mechanical refrigeration unit is not currenlty operating as required to cold hold food at a temperature of 41F or less. The unit is at 44F
July 08, 2009Follow-up21Details / Comments
  • 2-102.11(C) - Critical Repeat The person in charge was unable to explain the significance of the relationship between maintaining the time and temperature of potentially hazardous food items and the prevention of foodborne disease.
  • 2-301.14(A)-(I) - Critical Repeat 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.
  • 2-401.11(A) - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 2-402.11(A) - Repeat Employees observed working in the food service area without proper hair restraints.
  • 3-202.15 - Critical Repeat The following food item(s) from damaged packaging were found offered for sale or service: observed cans dents on seams making them unusable.
  • 3-202.19 - The shellstock received for sale or service have broken shells. observed broken shells of clams.
  • 3-203.12(A) - Critical Repeat The tags for the molluscan shellfish are not available or are discarded immediately after the container is empty. The facility recieved shellfish in live shellfish bad with tags. The bags of shellfish are placed in the freezer, when the shellfish are thawed in bus tub the tags are removed.
  • 3-203.12(B) - Critical Repeat The tags for the molluscan shellfish are not being retained for 90 days.
  • 3-302.11(A)(1) - Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. observed raw fish over RTE seafood salad. Observed raw chicken over produce.
  • 3-302.11(A)(2) - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: chicken over beef
  • 3-302.11(A)(4) - Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: all units, in dry storage
  • 3-302.12 - Repeat Unlabeled food containers with the following food items that are not easily identified by appearance: white powers like salt, sugar, msg
  • 3-304.12(A)-(F) - Repeat Dispensing and/or in-use utensils improperly stored between use as follows: dirty utensil stored in the refrigerator
  • 3-304.14(B)(1) - Repeat Improper use of wet wiping cloths for the following activity: stored in soiled soapy water.
  • 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches off the floor. bags of shellfish on freezer floor. bussel of crabs on the walkin floor.
  • 3-501.13(A)-(D) - Repeat Observed the following food thawing using an improper method: sitting is still water.
  • 3-501.16(A)(1) - Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: items of the hot holding buffet, fried shimp, teriyaki chicken, meat loaf, orange chicken.
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw and cooked meat and raw and cooked seafood in the walkin unit, sushi,
  • 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: fried fish,
  • 3-501.19(A) - Critical Repeat 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 and hot holding items
  • 4-101.11(B) - Food contact surfaces of equipment and utensils are not durable. Observed bread sliced stored in a cardbroad box with direct contact with the box.
  • 4-501.11(A) - Repeat The followng mechanical refrigeration unit is not currenlty operating as required to cold hold food at a temperature of 41F or less. walkin unit
  • 4-501.114(C) - Critical Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration. Observed the 3-vat sink sanitizer at 100 ppm
  • 4-502.13(A) - Manufacturer containers were observed reused for utensils. the tops of plastic bottles are cut to be scoops with handles.
  • 4-502.14 - Repeat Mollusk and/or crustacea shells were observed used more than once as serving containers. Observed that the facility is saving and storing shells.
  • 4-903.11(D) - Repeat Observed boxes of napkins stored on the floor in the dry storage area. In this dry storage area raw duck have been hung to dry while having a fan blow across the ducks. Observed dry blood on the floor.
  • 4-904.11(A) - Repeat plastic spoons were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment: food processor
  • 5-205.11(B) - Repeat The handwashing station at the wait staff area is being used for purposes other than washing hands. The wait staff is washed wiping clothes.
  • 5-403.11(A) - Critical The operator dumps liquid waste at an unlicensed location. Observed a spillage of grease in the refuse area outisde.
  • 5-501.113(B) - Outside refuse container was uncovered.
  • 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 5-501.116(B) - A strong offending odor is emanating from the refuse container stored outdoors.
  • 6-202.15(D)(1)-(3) - Observed that the back door frame is not sealed and there are sizable gaps
  • 6-202.16 - Exterior walls of the food establishment are not protecting the establishment from insects, rodents, or other animals.
  • 6-501.11 - Repeat Observed that the walls and outside walls of the facility are not maintained in good repair.
  • 6-501.111(C) - Critical Methods are not being used to control pests. Observed many flies in the back kitchen area.
  • 6-501.112 - Dead roaches were found on the premises in the electrical room. Also observed one live roach in that room.
  • 6-501.12(A) - Observed that the floors are in need of cleaning.
  • 7-207.11(A) - Critical Repeat Medicines that are not necessary for the health of employees are being stored in the establishment. Observed a vitamin tonic and pain relievers stored in dry storage areas.
July 07, 2009Routine1723Details / Comments
6-501.111(C) - Critical Methods are not being used to control pests. fliesJuly 07, 2009Routine10Details / Comments
  • 2-301.14(A)-(I) - Critical Repeat Observed that employees did not wash they hands before preparing and peeling potatoes.
  • 2-402.11(A) - Repeat Employees observed working in the food service area without proper hair restraints.
  • 3-202.15 - Critical Repeat The following food item(s) from damaged packaging were found offered for sale or service: Observed dented cans
  • 3-302.11(A)(1) - Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed RAW clam over cook elbow pasta.
  • 3-302.11(A)(4) - Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: items in the prep units under shelves.
  • 3-304.14(B)(1) - Repeat Improper use of wet wiping cloths for the following activity: Observed wiping from moist but no sanitizing buckets were observed within the area the cook line.
  • 3-305.11(A)(3) - Repeat Food stored on the floor. Food in the walk-in freezer.
  • 3-501.13(A)-(D) - Repeat Observed the following food thawing using an improper method: Observed two sink vats of frozen/ thanwing fish in sink by WIC1
  • 3-501.16(A)(1) - Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: water fish(shrimp?) and chicken nuggets.
  • 4-502.14 - Repeat Mollusk shells were observed used more than once as serving containers. The CFM stated that they order these clam shells. Shells may not be reuse for food even if there are ordered.
  • 4-601.11(A) - Critical Repeat The following equipment/utensils were observed soiled to sight and touch: slicer, hobart unit, meat grinder.
  • 4-601.11(C) - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelving.
  • 6-301.14 - Repeat Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
  • 6-501.11 - Repeat Observed that the broke floor tiles.
February 23, 2009Follow-up68Details / Comments
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to identify poisonous or toxic materials in the food establishment and the procedures necessary to ensure that they are safely stored, dispensed, used and disposed of according to Law.
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge was unable to explain the significance of the relationship between maintaining the time and temperature of potentially hazardous food items and the prevention of foodborne disease.
  • 2-301.14(A)-(I) - Critical 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.
  • 2-401.11(A) - Critical A food employee was observed eating, smoking, or drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Observed an employee eating and drinking off a prep table.
  • 2-402.11(A) - Repeat Employees observed working in the food service area without proper hair restraints.
  • 3-202.15 - Critical The following food item(s) from damaged packaging were found offered for sale or service: Observed dented cans of pudding on the tops and bottom seam
  • 3-203.12(A) - Critical Tags missing from the molluscan shellfish containers.
  • 3-203.12(B) - Critical Repeat The tags for the molluscan shellfish are not being retained for 90 days.
  • 3-301.11(B) - Corrected During Inspection Critical Repeat Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: Observed employee using bare hands on Lo Mein before it was reheat but still in a ready to eat state. Observed employee using barehand contact to cut pastry.
  • 3-301.11(C) - Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Cups with not handles as scoops for dry bulk items.
  • 3-302.11(A)(1) - Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw seafood, raw chicken over cooked meats, cooked ducks. Observed raw frozen seafood over smoothies mix in freezer.
  • 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed raw chicken over raw beef.
  • 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: all refrigerators.
  • 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: observed small metal containers of white cystals and powders with no labels.
  • 3-304.12(A)-(F) - Repeat Dispensing and/or in-use utensils improperly stored between use as follows: ice scoops.
  • 3-304.14(B)(1) - Improper use of wet wiping cloths for the following activity: Observed wiping from moist but no sanitizing buckets were observed within the area the cook line.
  • 3-305.11(A)(2) - Food stored in a location where it is subject to splash, dust or other contamination as follows: Observed that uncooked food in walkin refrigerator 1 may be contaminated by dust from the fan gaurds.
  • 3-305.11(A)(3) - Repeat Food stored on the floor. Food in the walk-in cooler.
  • 3-305.14 - Food is subject to environmental sources of contamination during preparation. Observed a speed rack of raw ducks hanging in the dry storage area with a dusty fan blowing on them.
  • 3-501.13(A)-(D) - Observed the following food thawing using an improper method: Observed two sink vats of frozen/ thanwing fish in sink by WIC1
  • 3-501.16(A)(1) - Corrected During Inspection Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: fried shrimp, teiyaki chicken, other buffets items listed in temperature.s
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat Sushi rice and sushi observed being maintained above 41F without use of time as a public health control.
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: food in WIC 1
  • 3-501.19(A) - Critical Repeat 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):
  • 4-202.16 - Milk crates and soda crates found used for the following purpose(s): shevling to elevate food and chemicals
  • 4-501.11(A) - Repeat The followng mechanical refrigeration unit is not currenlty operating as required to cold hold food at a temperature of 41F or less.
  • 4-501.11(B) - The door gaskets of the following unit(s) are damaged: WIC 1
  • 4-502.14 - Mollusk and/or crustacea shells were observed used more than once as serving containers.
  • 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: slicer, hobart unit, meat grinder.
  • 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelving.
  • 4-903.11(D) - Observed single service items stored on the floor of dry storage.
  • 4-904.11(A) - Plastic spoons were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 4-904.11(B) - Repeat Unwrapped spoons were not stored soup station with the handles up.
  • 5-205.11(B) - The handwashing station at the kitchen is being used to clean wiping clothes.
  • 6-301.12(A) - Observed that paper towels were not provided at the bar handwashing sink.
  • 6-301.14 - Repeat Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
  • 6-501.11 - Observed that the broke floor tiles and door closer for WIC1 is not maintained in good repair.
  • 7-101.11 - Critical Observed that containers of poisonous and toxic materials do not bear have legible manufacturer's labels. Observed a spray container with thoses used for pesticides full with an unidentified liquid.
  • 7-207.11(A) - Critical Medicines that are not necessary for the health of employees are being stored in the establishment. Observed Tylenol pain reliever stored with seasoning,
  • 7-209.11 - Observed cell phone stored in such a way that they could contaminate the prep line.
February 06, 2009Routine1622Details / Comments
  • 3-302.11(A)(1) - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows - observed pork chops stored over pizza [yet to be cooked] and raw mussels over sauces in upright unit
  • 3-501.19(A) - Critical Repeat 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 rolls
  • 4-702.11 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: ceramic plates
  • 4-703.11(B) - Critical Repeat Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning.
November 26, 2008Follow-up40Details / Comments
  • 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  • 3-203.12(B) - Critical The tags for the molluscan shellfish are not being retained for 90 days. Some mesh bags of clams in freezer were tagged other bags in another cooler were not tagged. CFM provided archived tags however they did not seem to correspond to product as dates observed were in Spring of '08
  • 3-301.11(B) - Corrected During Inspection Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: baked potato during slicing
  • 3-302.11(A)(1) - Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:- raw chicken was stored over rolls in cooler- chicken was stored over uncovered pizzas- covered sashimi found stored over avocado
  • 3-304.12(A)-(F) - Dispensing knife improperly stored at wok line refrigeration units.
  • 3-305.11(A)(3) - Bottled water at bar stored on the floor
  • 3-402.11(A) - Critical No documentation on site provided showing that sushi grade fish had been properly frozen to specified Code parameters
  • 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: fried flounder at 120F, Deep fried shrimp at 110F.
  • 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: vegetable in 3 Dr RI unit by wok station found at 49F
  • 3-501.19(A) - Corrected During Inspection Critical 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 ROLLS, and VINEGAR TREATED RICE
  • 4-301.11 - A 3 Dr RI Unit by wok station found not currently operating as required to cold hold food at a temperature of 41F or less.
  • 4-501.11(A) - Stoppers not located at 3 C Sink where manual sanitizing to take place.
  • 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: sample steel container not sanitized during warewashing unit rinse cycle
  • 4-703.11(B) - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. Thermolabel was run through unit 5 times
  • 4-904.11(B) - Corrected During Inspection Unwrapped spoons near soup station were not stored with the handles up.
  • 6-301.14 - Observed that sign absent at restroom requiring food employees to wash their hands
November 21, 2008Critical Procedures97Details / Comments
No violation noted during this evaluation. December 21, 2007Follow-up00Details / Comments
No violation noted during this evaluation. December 20, 2007Follow-up00Details / Comments
- December 19, 2007Follow-up01Details / Comments
  • 2-103.11(I) - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  • 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: In the walk in refrigerator observed raw chicken over fully cooked duck; In the reach in refrigerator observed raw shell eggs over sauce, AND raw shrimp over sauces.
  • 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: Several dishes in the walk in refrigerators and reach in refrigerators were observed without covers.
  • 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 OBSERVED BUCKETS OF RAW CHICKEN, SHELLSTOCK, BOXES OF SEAFOOD, BOXES OF RAW CHICKEN, BAGS OF RAW CHICKEN STORED ON THE FLOOR OF THE WALK IN REFRIGERATORS AND THE WALK IN FREEZER.
  • 3-501.13(A)-(D) - Corrected During Inspection Observed the following food thawing using an improper method: In the prep sinks (seafood prep sink and prepared prep sinks) observed fully cooked packages of imitation crab (sink #1) and raw shrimp (sink #2 in seafood prep area) thawing in stagnant water.
  • 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Chicken wings, 132f, fried chicken 132f holding at the fourth steam table where the hot water was tested at 142F.
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED 12 RAW DUCKS BEING DRIED IN A DRY STORAGE AREA, BY USE OF A FAN BLOWING, PER THE CFM, THE DUCKS ARE LEFT OUT OVERNIGHT TO USE THIS PROCESS.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. Observed that no bleach test kit was available for testing the bleach in the wiping cloth buckets and that no Quaternary ammonia test kit was available for testing the quat in the sanitize basin of the four-vat sink sanitize basin. The supplier was contacted during inspection and the test strips will be delivered this afternoon.
  • 4-602.11(A)(5) - Corrected During Inspection Critical Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. Observed utensils being placed at the buffet line which contained dried food debris on the surface of the utensil
  • 4-602.11(E)(1) - Corrected During Inspection Surfaces of the can opener blade was observed with an accumulation of food debris.
  • 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: The gaskets on the walk in refrigerator, the reach in refrigerators and the prep refrigerators were observed with an accumulation of grease and grime.
  • 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: The equipment being sanitized at the heat sanitizing dish machine AND the sanitize basin, using quaternary ammonia which was tested at 50ppm
  • 4-703.11(B) - 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)
  • 5-501.113(B) - Corrected During Inspection Outside refuse container was uncovered. Both the grease barrel lid and the dumpster lids were observed uncovered.
  • 6-501.11 - Repeat Observed that the tiles along the wall near the dish machine are pitted and cracked and are not maintained in good repair.
  • 6-501.12(A) - Observed that the Walls near the 4 vat sink, under and behind the cookline are in need of cleaning.
  • 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the CHLORINE solution, used in the wiping cloth buckets was measured in excess of 100 ppm.
December 19, 2007Routine--Details / Comments
  • 6-202.15(A)(1)-(3) - Openings to the exterior of the building are present along the bottom of the screen door.
  • 6-501.11 - Observed that the ceiling in the kitchen is bowed and leaking water onto the floor.
October 26, 2007Complaint--Details / Comments
No violation noted during this evaluation. September 25, 2007Complaint00Details / Comments
No violation noted during this evaluation. September 05, 2007Complaint00Details / Comments
No violation noted during this evaluation. September 05, 2007Complaint00Details / Comments
No violation noted during this evaluation. August 09, 2007Follow-up00Details / Comments
  • 3-202.15 - Critical Repeat The following food item(s) from damaged packaging were found offered for sale or service: A can of peaches, two dented and unlabeled cans, a can of green beans, can of pineapple.
  • 3-203.12(B) - Critical Repeat The tags for the molluscan shellfish are not being retained for 90 days. NOTE: PER CFM, THE SHELLSTOCK TAGS ARE STORED, HOWEVER THEY WERE NOT STORED IN A LOCATION ACCESSIBLE BY THE CFM FOR THE INSPECTOR TO VIEW
  • 3-302.11(A)(2) - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed raw fish stored in thawed and juicy raw chicken, observed raw beef over raw fish, observed raw chicken over raw fish. The following was observed in walk in refrigerators and reach in refrigerators.
  • 3-501.15(A)(1)-(7) - Repeat The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: BASED UPON OBSERVATIONS, CONVERSATIONS AND TEMPERATURES RANGING FROM 43f TO 52f, THE COOLING METHODS ARE NOT ADEQUATE FOR THE FOODS PROCESSED ON SITE. THESE FOODS INCLUDE EGGROLLS, DUMPLINGS, RICE, GROUND COOKED MEAT, ETC.)
  • 4-703.11(C) - Critical Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. The quaternary ammonis sanitizer tested at 50ppm.
  • 5-205.15(B) - Repeat Plumbing connections under the sushi handsink piping are leaking and not connected.
  • 6-301.11 - Repeat Observed that hand soap was not provided at each handwashing sink.
  • 7-202.12(A)(1)-(4) - Critical Repeat The concentration of the CHLORINE SANITIZER solution was measured in excess of 200ppm.
July 28, 2007Follow-up53Details / Comments
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to explain how the PIC, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees
  • 2-103.11(D) - Corrected During Inspection Minimal handwashing observed. During inspection observed one food employee wash hands and this was at the request of the inspector.
  • 2-103.11(E) - Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging.
  • 2-103.11(I) - Corrected During Inspection Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  • 2-103.11(K) - Corrected During Inspection Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination.
  • 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-202.15 - Corrected During Inspection Critical The following food item(s) from damaged packaging were found offered for sale or service: A can of peaches, two dented and unlabeled cans, a can of green beans, can of pineapple.
  • 3-203.12(A) - Critical Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container.
  • 3-203.12(B) - Critical The tags for the molluscan shellfish are not being retained for 90 days. NOTE: PER CFM, THE SHELLSTOCK TAGS ARE STORED, HOWEVER THEY WERE NOT STORED IN A LOCATION ACCESSIBLE BY THE CFM FOR THE INSPECTOR TO VIEW
  • 3-301.11(B) - Corrected During Inspection Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: OBSERVED A FOOD EMPLOYEE CRACK OPEN RAW OYSTERS USING BARE HANDS.
  • 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: oBSERVED RAW CHICKEN OVER DUMPLINGS, RAW FISH OVER VEGETABLES, RAW BEED OVER DUMPLINGS IN THE WALK IN REFRIGERATOR, RAW SALMON SUSHI STORED ON SAME PLATE AS THE FULLY COOKED, RTE SUSHI.
  • 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed raw fish stored in thawed and juicy raw chicken, observed raw beef over raw fish, observed raw chicken over raw fish. The following was observed in walk in refrigerators and reach in refrigerators.
  • 3-302.11(A)(4) - Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: OBSERVED RAW CHICKEN IN THE WALK IN FREEZER NEAR THE SEAFOOD WALK IN WHICH WAS UNCOVERED.
  • 3-304.11(A)-(B) - Critical The following food item(s) were found stored in contact with soiled equipment or utensils: THE RAW OYSTERS BEING CRACKED UPON A ROCK AT THE SEAFOOD PREP SINK.
  • 3-501.15(A)(1)-(7) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: BASED UPON OBSERVATIONS, CONVERSATIONS AND TEMPERATURES RANGING FROM 43f TO 52f, THE COOLING METHODS ARE NOT ADEQUATE FOR THE FOODS PROCESSED ON SITE. THESE FOODS INCLUDE EGGROLLS, DUMPLINGS, RICE, GROUND COOKED MEAT, ETC.)
  • 3-501.16(A)(1) - Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Chicken wings at hot bar 114f, chicken at hot bar 117f, 119f, lobster bisque 117f, clam chowder 122f, egg drop soup 127f each in a steam pot (per the cfm, the electrical switch was tripped. NOTE: Since the cfm was able to discuss the time (under 2 hours), the cfm was allowed to reheat product to a minimum of 165F. Did not observe the reheat, but cfm was knowledgeable on the requirements for reheating for hot hold.
  • 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: california sushi 55f, salmon sushi 62f, mayonaise 75f, oysters 45f, all of the processed foods, raw foods and sauces in the processed food walk in refrigerator (temps ranged from 43F to 52f)
  • 3-603.11(B) - Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: UPON REVIEW OF THE MENU, OBSERVED THAT NO CONSUMER ADVISORY IS PRINTED ON MENU. HOWEVER, THE REMINDER IS POSTED AT SUSHI BAR. THE FOLLOWING WAS AGREED UPON, UNTIL A REPRINT OF THE MENU: POST A COPY OF THE MENU (LAMINATE) ON THE SNEEZE GUARD OF THE SUSHI BAR. IN ADDITION, PLACE AN ASTERICK ON EACH FOOD THAT IS SERVED RAW OR UNDERCOOKED (PER DISCUSSION WITH CFM INCLUDES SALMON, SALMON CAVIAR, RED SNAPPER AND TUNA.
  • 3-603.11(C) - Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement:
  • 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: The hobart chopper and the meat slicer.
  • 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: The hobart chopper, The meat slicer each near the seafood/protein walk in refrigerator.
  • 4-703.11(C) - Corrected During Inspection Critical Chemical sanitizer immersion time was not adequate for a pan being wash and rinsed by a food worker. Observed the food worker skip the sanitize step and walk back to a prep area with the pan after not sanitizing the pan.
  • 4-703.11(C) - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. The quaternary ammonis sanitizer tested at 50ppm.
  • 5-205.15(B) - Plumbing connections under the sushi handsink piping are leaking and not connected.
  • 6-301.11 - Corrected During Inspection Observed that hand soap was not provided at each handwashing sink.
  • 7-202.12(A)(1)-(4) - Critical Repeat The concentration of the CHLORINE SANITIZER solution was measured in excess of 200ppm.
July 27, 2007Critical Procedures187Details / Comments
  • 5-501.113(B) - Corrected During Inspection Outside refuse container was uncovered.
  • 6-202.15(A)(1)-(3) - Openings to the exterior of the building are present along the edges of the door where the door seal should be located.
  • 6-501.11 - Observed that the floor tiles and the cove moulding behind the kitchen grill/wok stations and in the water heater closet are not maintained in good repair.
  • 6-501.12(A) - Observed that the floor tiles and cove moulding in the waterheater closet are in need of cleaning. In additon, cleaning is needed to remove the grease on the pipes which are located behind the fryers and grill stations.
  • 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the chlorine solution was measured in excess of 200 ppm.
February 22, 2007Complaint14Details / Comments
No violation noted during this evaluation. January 25, 2007Follow-up00Details / Comments
  • 2-301.14(A)-(I) - Corrected During Inspection Critical 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. During inspeciton, observed an employee sneeze and not immediately walk to the handsink to wash hands. The CFM on duty corrected the food service employee immediately and the employee washed hands.
  • 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 4-501.112(A) - Corrected During Inspection The water temperature in the manifold servicing the high temperature warewashing machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine. The thermostat read 180F.
  • 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: utensils being sanitized by the Hobart heat sanitizing machine.
January 12, 2007Critical Procedures31Details / Comments
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers, glasses of water, stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-302.11A1 - Corrected During Inspection Critical Raw animal food, chicken and beef, stored over ready-to-eat (RTE) food in the reach-in refrigeration units.
  • 3-501.16B - Corrected During Inspection Critical Cooked chicken is 100F and is cold holding at improper temperatures.
  • 7-201.11B - Corrected During Inspection Critical Container of all-purpose cleaner is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 7-207.11B - Corrected During Inspection Critical Medicines are stored on a shelf above the food prep and service lines.
June 07, 2006Critical Procedures50Details / Comments
No violation noted during this evaluation. March 07, 2006Complaint00Details / Comments
  • 5-501.113B - Corrected During Inspection Repeat Outside refuse containers were uncovered.
  • 5-501.115 - Corrected During Inspection Repeat Trash and litter were observed adjacent to the refuse container outside the facility.
February 21, 2006Complaint02Details / Comments
No violation noted during this evaluation. December 29, 2005Complaint00Details / Comments
  • 5-501.113B - Outside refuse container was uncovered.
  • 5-501.115 - Corrected During Inspection Trash and litter were observed adjacent to the refuse container outside the facility.
November 28, 2005Complaint02Details / Comments
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-301.11C - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Bowls used to dispense the rice, sugar, salt, flour and corn starch.
  • 3-302.12 - Corrected During Inspection Unlabeled food container. Sugar
  • 3-303.12A - Corrected During Inspection Packaged cream is stored in direct contact with ice.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the walk-in refrigerator and walk-in freezer.
  • 3-501.16B - Corrected During Inspection Critical Cream in a pan are 68F and cold holding at improper temperatures.
  • 3-603.11 - Corrected During Inspection Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: sushi, steak and beef.
  • 4-202.16 - The nonfood contact surface of the shelves are not designed or constructed to be easily cleanable. Saran wrap is used to line the shelves on food prep line.
  • 4-501.11A - The following equipment was observed in a state of disrepair and damaged: plastic containers.
  • 4-501.14 - The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ice scoop, all shelves in kitchen, around mixer.
  • 4-904.11A - Straws were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 43.1-1-5F - The following item is intended for household use only and are not approved for use in a commercial food establishment:General Electric food processor.
  • 6-202.13B - Corrected During Inspection Insect control device is located over a 3-vat sink and near a hand sink in the kitchen where dead insects may be impelled or fall.
  • 6-303.11B - Inadequate lighting was noted in two reach-in refrigerators.
  • 6-303.11C - Inadequate lighting was noted in the exhaust hood.
  • 6-305.11B - Corrected During Inspection Lockers or other suitable facilities are not provided for employees clothing and other possessions. Coats are on a shelf with food.
  • 7-102.11 - Corrected During Inspection Critical Working container of bleach water is not properly labeled.
  • 7-201.11B - Corrected During Inspection Critical Containers of windex and bleach water are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Above container of sugar on shelf in waitress area.
  • 7-207.11B - Corrected During Inspection Critical Medicine is located on a shelf with equipment.
  • 7-209.11 - Corrected During Inspection Bottle of hand lotion is stored in such a way that it could contaminate equipment in a shelf.
November 14, 2005Routine615Details / Comments
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-301.11C - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Bowls used to dispense the rice, sugar, salt, flour and corn starch.
  • 3-302.12 - Corrected During Inspection Unlabeled food container. Sugar
  • 3-303.12A - Corrected During Inspection Packaged cream is stored in direct contact with ice.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the walk-in refrigerator and walk-in freezer.
  • 3-501.16B - Corrected During Inspection Critical Cream in a pan are 68F and cold holding at improper temperatures.
  • 3-603.11 - Corrected During Inspection Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: sushi, steak and beef.
  • 4-202.16 - The nonfood contact surface of the shelves are not designed or constructed to be easily cleanable. Saran wrap is used to line the shelves on food prep line.
  • 4-501.11A - The following equipment was observed in a state of disrepair and damaged: plastic containers.
  • 4-501.14 - The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ice scoop, all shelves in kitchen, around mixer.
  • 4-904.11A - Straws were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 43.1-1-5F - The following item is intended for household use only and are not approved for use in a commercial food establishment:General Electric food processor.
  • 6-202.13B - Corrected During Inspection Insect control device is located over a 3-vat sink and near a hand sink in the kitchen where dead insects may be impelled or fall.
  • 6-303.11B - Inadequate lighting was noted in two reach-in refrigerators.
  • 6-303.11C - Inadequate lighting was noted in the exhaust hood.
  • 6-305.11B - Corrected During Inspection Lockers or other suitable facilities are not provided for employees clothing and other possessions. Coats are on a shelf with food.
  • 7-102.11 - Corrected During Inspection Critical Working container of bleach water is not properly labeled.
  • 7-201.11B - Corrected During Inspection Critical Containers of windex and bleach water are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Above container of sugar on shelf in waitress area.
  • 7-207.11B - Corrected During Inspection Critical Medicine is located on a shelf with equipment.
  • 7-209.11 - Corrected During Inspection Bottle of hand lotion is stored in such a way that it could contaminate equipment in a shelf.
November 14, 2005Routine615Details / Comments
No violation noted during this evaluation. November 07, 2005Complaint00Details / Comments

August 10, 2009 (Follow-up)



Violations:
  • 2-301.14(A)-(I) - Critical Repeat A food employee failed to wash hands before putting on gloves.
    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.
  • 3-202.15 - Critical Repeat The following food item(s) from damaged packaging were found offered for sale or service: Observed 4 dented cans
    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.
  • 3-302.11(A)(1) - Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw beef over broccoli.
    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.
  • 3-302.11(A)(4) - Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: raw meat in the walk 2
    Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: duck, roast beef
    Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below. the temperature device on the walk-in is not calibrated.
Comments:
The purpose of this visit was to conduct a follow-up inspection to determine compliance with the requirements of a Notice of Violation issued on July 28,2009.
The violations cited as repeat observations indicate noncompliance with the requirements of the Notice of Violation at the time of this inspection. The violation(s) was/were present at the beginning of the inspection and will require further enforcement action.
This inspection report and supporting documentation will be reviewed by the Health Department. You will be notified in writing of possible further enforcement action.

July 08, 2009 (Follow-up)



Violations:
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: food in walkin
    Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below. The owner is not discarding the food.
  • 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: observed cooked ducks, ribs, and rte seafood salad not date marked
    Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS.
  • 4-501.11(A) - Repeat The followng mechanical refrigeration unit is not currenlty operating as required to cold hold food at a temperature of 41F or less. The unit is at 44F
    Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
Comments:
The purpose of today's visit was to explain the report to the owner and follow-up with the walk in cooler. If there are any questions please contact the EHS inspector. Thank you.

July 07, 2009 (Routine)



Violations:
  • 2-102.11(C) - Critical Repeat The person in charge was unable to explain the significance of the relationship between maintaining the time and temperature of potentially hazardous food items and the prevention of foodborne disease.
    The Person in Charge or certified food manager shall be aware that foodborne illness can be caused by temperature abuse of foods, especially if left out at room temperature for extended periods of time. Cold foods shall remain at 41F or below and hot foods at 135For above.
  • 2-301.14(A)-(I) - Critical Repeat 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.
    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.
  • 2-401.11(A) - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    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.
  • 2-402.11(A) - Repeat Employees observed working in the food service area without proper hair restraints.
    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.
  • 3-202.15 - Critical Repeat The following food item(s) from damaged packaging were found offered for sale or service: observed cans dents on seams making them unusable.
    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.
  • 3-202.19 - The shellstock received for sale or service have broken shells. observed broken shells of clams.
    When received by a food establishment, shellstock (oysters, clams, mussels) shall be reasonably free of mud, dead shellfish, and shellfish with broken shells. Dead shellfish or shellstock with badly broken shells shall be discarded.
  • 3-203.12(A) - Critical Repeat The tags for the molluscan shellfish are not available or are discarded immediately after the container is empty. The facility recieved shellfish in live shellfish bad with tags. The bags of shellfish are placed in the freezer, when the shellfish are thawed in bus tub the tags are removed.
    Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
  • 3-203.12(B) - Critical Repeat The tags for the molluscan shellfish are not being retained for 90 days.
    The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the dates of harvest using one of the following methods: 1) 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, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
  • 3-302.11(A)(1) - Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. observed raw fish over RTE seafood salad. Observed raw chicken over produce.
    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.
  • 3-302.11(A)(2) - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: chicken over beef
    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 (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
  • 3-302.11(A)(4) - Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: all units, in dry storage
    Foods shall remain covered at all times.
  • 3-302.12 - Repeat Unlabeled food containers with the following food items that are not easily identified by appearance: white powers like salt, sugar, msg
    ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
  • 3-304.12(A)-(F) - Repeat Dispensing and/or in-use utensils improperly stored between use as follows: dirty utensil stored in the refrigerator
    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 135F and the container is cleaned frequently.
  • 3-304.14(B)(1) - Repeat Improper use of wet wiping cloths for the following activity: stored in soiled soapy water.
    Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
  • 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches off the floor. bags of shellfish on freezer floor. bussel of crabs on the walkin floor.
    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.
  • 3-501.13(A)-(D) - Repeat Observed the following food thawing using an improper method: sitting is still water.
    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 41F or less, 2) completely submerged under running water at a water temperature of 70F 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 41F 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.
  • 3-501.16(A)(1) - Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: items of the hot holding buffet, fried shimp, teriyaki chicken, meat loaf, orange chicken.
    Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw and cooked meat and raw and cooked seafood in the walkin unit, sushi,
    Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. The manager was made aware of the walkin unit food temperature during inspection. Food was not discarded.
  • 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: fried fish,
    Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS.
  • 3-501.19(A) - Critical Repeat 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 and hot holding items
    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.
  • 4-101.11(B) - Food contact surfaces of equipment and utensils are not durable. Observed bread sliced stored in a cardbroad box with direct contact with the box.
    Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be durable, corrosion-resistant, and nonabsorbant.
  • 4-501.11(A) - Repeat The followng mechanical refrigeration unit is not currenlty operating as required to cold hold food at a temperature of 41F or less. walkin unit
    Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
  • 4-501.114(C) - Critical Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration. Observed the 3-vat sink sanitizer at 100 ppm
    A quaternary ammonium compound solution shall have a minimum temperature of 75F, and shall be 200 ppm unless manufacturer directions state differently.
  • 4-502.13(A) - Manufacturer containers were observed reused for utensils. the tops of plastic bottles are cut to be scoops with handles.
    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.
  • 4-502.14 - Repeat Mollusk and/or crustacea shells were observed used more than once as serving containers. Observed that the facility is saving and storing shells.
    Mollusk and crustacea shells may not be used more than once as serving containers.
  • 4-903.11(D) - Repeat Observed boxes of napkins stored on the floor in the dry storage area. In this dry storage area raw duck have been hung to dry while having a fan blow across the ducks. Observed dry blood on the floor.
    All single service items must be elevated.
  • 4-904.11(A) - Repeat plastic spoons were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
    Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
  • 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment: food processor
    Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
  • 5-205.11(B) - Repeat The handwashing station at the wait staff area is being used for purposes other than washing hands. The wait staff is washed wiping clothes.
    A handwashing sink may not be used for purposes other than hand washing.
  • 5-403.11(A) - Critical The operator dumps liquid waste at an unlicensed location. Observed a spillage of grease in the refuse area outisde.
    Sewage shall be disposed through an approved facility that is a public sewage treatment plant. or processing facility
  • 5-501.113(B) - Outside refuse container was uncovered.
    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.
  • 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
    A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
  • 5-501.116(B) - A strong offending odor is emanating from the refuse container stored outdoors.
    Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
  • 6-202.15(D)(1)-(3) - Observed that the back door frame is not sealed and there are sizable gaps
    The screen door and door frame must seal with no gaps to prevent the entrance of pest.
  • 6-202.16 - Exterior walls of the food establishment are not protecting the establishment from insects, rodents, or other animals.
    Perimeter walls and roofs of the food establishment shall be maintained to protect the establishment from poor weather conditions and from the entry of insects, rodents, and other animals.
  • 6-501.11 - Repeat Observed that the walls and outside walls of the facility are not maintained in good repair.
    Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.111(C) - Critical Methods are not being used to control pests. Observed many flies in the back kitchen area.
    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.
  • 6-501.112 - Dead roaches were found on the premises in the electrical room. Also observed one live roach in that room.
    Remove dead rodents, birds, and insects from the premises to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
  • 6-501.12(A) - Observed that the floors are in need of cleaning.
    Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
  • 7-207.11(A) - Critical Repeat Medicines that are not necessary for the health of employees are being stored in the establishment. Observed a vitamin tonic and pain relievers stored in dry storage areas.
    Medicines that are not necessary for the health of employees present an unjustified risk to the health of other employees and consumers and shall be removed from the establishment.
Comments:
The purpose of today's visit was to conduct a routine inspection. If there are any questions please contact the EHS inspector.
Many of the violations are repeat violations. The CFM did not corrected any violations when asked. The EHS explained violations to the manager on duty and the manager stated that the owner was not at the facility and that the violations would be corrected at a later time when the owner was available. A follow will be conducted and the facility will be reviewed to for enforcement action.
Water heater is the same.
The facility is spilling an amount of grease into the refuse area.
Temp's cont'
lo mein- 147 HH
Meat loaf -129-133 HH
coconut shrimp is sauce- 151 HH
orange chicken - 128 HH
mashed potato - 161 HH
Sushi - 64 time but the time made was unknown
The report was typed the morning of 7/8/09

July 07, 2009 (Routine)



Violation: 6-501.111(C) - Critical Methods are not being used to control pests. flies
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.
Comments:
The purpose of today's visit was to conduct a complaint inspection. The EHS did observed wire brushes used for cleaning. The employees did wear gloves when need during the inspection. The EHS did observed flies in the kitchen. The pest issue of the complaint is confirmed. If there are any questions please contact the EHS inspector. Thank you.

February 23, 2009 (Follow-up)



Violations:
  • 2-301.14(A)-(I) - Critical Repeat Observed that employees did not wash they hands before preparing and peeling potatoes.
    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.
  • 2-402.11(A) - Repeat Employees observed working in the food service area without proper hair restraints.
    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.
  • 3-202.15 - Critical Repeat The following food item(s) from damaged packaging were found offered for sale or service: Observed dented cans
    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.
  • 3-302.11(A)(1) - Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed RAW clam over cook elbow pasta.
    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.
  • 3-302.11(A)(4) - Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: items in the prep units under shelves.
    Foods shall remain covered at all times.
  • 3-304.14(B)(1) - Repeat Improper use of wet wiping cloths for the following activity: Observed wiping from moist but no sanitizing buckets were observed within the area the cook line.
    Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
  • 3-305.11(A)(3) - Repeat Food stored on the floor. Food in the walk-in freezer.
    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.
  • 3-501.13(A)-(D) - Repeat Observed the following food thawing using an improper method: Observed two sink vats of frozen/ thanwing fish in sink by WIC1
    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 41F or less, 2) completely submerged under running water at a water temperature of 70F 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 41F 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.
  • 3-501.16(A)(1) - Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: water fish(shrimp?) and chicken nuggets.
    Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above.
  • 4-502.14 - Repeat Mollusk shells were observed used more than once as serving containers. The CFM stated that they order these clam shells. Shells may not be reuse for food even if there are ordered.
    Mollusk and crustacea shells may not be used more than once as serving containers.
  • 4-601.11(A) - Critical Repeat The following equipment/utensils were observed soiled to sight and touch: slicer, hobart unit, meat grinder.
    Equipment FOOD CONTACT SURFACES and utensils shall be clean to the sight and touch.
  • 4-601.11(C) - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelving.
    Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
  • 6-301.14 - Repeat Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
    Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
  • 6-501.11 - Repeat Observed that the broke floor tiles.
    Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
The purpose of today's visit was to conduct a follow-up inspection. The violations cited as repeat observations indicate noncompliance The violations were present at the beginning of the inspection and may require further enforcement action. This inspection report and supporting documentation will be reviewed by the Health Department. You will be notified in writing of possible further enforcement action. If there are any questions please contact the EHS inspector.

February 06, 2009 (Routine)



Violations:
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to identify poisonous or toxic materials in the food establishment and the procedures necessary to ensure that they are safely stored, dispensed, used and disposed of according to Law.
    The Person in Charge or certified food manager shall know that all toxic materials, chemicals, sanitizers, and detergents shall be properly located, labeled, used, and disposed of to prevent chemical contamination to equipment, utensils, and surfaces.
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled
    The Person in Charge or certified food manager shall know the following: 1) Cold foods shall be stored at 41F or below, 2) Hot foods shall be held at 135F or above, 3) Foods for cooling shall be rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F or below within a total of 6 hours, and 4) Foods shall be reheated to an internal temperature of above 165F if prepared on site or above 135F if commercially processed.
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge was unable to explain the significance of the relationship between maintaining the time and temperature of potentially hazardous food items and the prevention of foodborne disease.
    The Person in Charge or certified food manager shall be aware that foodborne illness can be caused by temperature abuse of foods, especially if left out at room temperature for extended periods of time. Cold foods shall remain at 41F or below and hot foods at 135For above.
  • 2-301.14(A)-(I) - Critical 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.
    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.
  • 2-401.11(A) - Critical A food employee was observed eating, smoking, or drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Observed an employee eating and drinking off a prep table.
    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.
  • 2-402.11(A) - Repeat Employees observed working in the food service area without proper hair restraints.
    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.
  • 3-202.15 - Critical The following food item(s) from damaged packaging were found offered for sale or service: Observed dented cans of pudding on the tops and bottom seam
    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.
  • 3-203.12(A) - Critical Tags missing from the molluscan shellfish containers.
    Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
  • 3-203.12(B) - Critical Repeat The tags for the molluscan shellfish are not being retained for 90 days.
    The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the dates of harvest using one of the following methods: 1) 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, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
  • 3-301.11(B) - Corrected During Inspection Critical Repeat Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: Observed employee using bare hands on Lo Mein before it was reheat but still in a ready to eat state. Observed employee using barehand contact to cut pastry.
    Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
  • 3-301.11(C) - Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Cups with not handles as scoops for dry bulk items.
    Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
  • 3-302.11(A)(1) - Critical Repeat Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw seafood, raw chicken over cooked meats, cooked ducks. Observed raw frozen seafood over smoothies mix in freezer.
    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.
  • 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed raw chicken over raw beef.
    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 (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
  • 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: all refrigerators.
    Foods shall remain covered at all times.
  • 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: observed small metal containers of white cystals and powders with no labels.
    ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
  • 3-304.12(A)-(F) - Repeat Dispensing and/or in-use utensils improperly stored between use as follows: ice scoops.
    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 135F and the container is cleaned frequently.
  • 3-304.14(B)(1) - Improper use of wet wiping cloths for the following activity: Observed wiping from moist but no sanitizing buckets were observed within the area the cook line.
    Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
  • 3-305.11(A)(2) - Food stored in a location where it is subject to splash, dust or other contamination as follows: Observed that uncooked food in walkin refrigerator 1 may be contaminated by dust from the fan gaurds.
    Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
  • 3-305.11(A)(3) - Repeat Food stored on the floor. Food in the walk-in cooler.
    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.
  • 3-305.14 - Food is subject to environmental sources of contamination during preparation. Observed a speed rack of raw ducks hanging in the dry storage area with a dusty fan blowing on them.
    During preparation, unpackaged food shall be protected from environmental sources of contamination. CFM stated they will fan the ducks in the walkin refrigerator.
  • 3-501.13(A)-(D) - Observed the following food thawing using an improper method: Observed two sink vats of frozen/ thanwing fish in sink by WIC1
    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 41F or less, 2) completely submerged under running water at a water temperature of 70F 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 41F 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.
  • 3-501.16(A)(1) - Corrected During Inspection Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: fried shrimp, teiyaki chicken, other buffets items listed in temperature.s
    Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above Food was discard
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat Sushi rice and sushi observed being maintained above 41F without use of time as a public health control.
    Sushi rice shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. WILL NOW USE TIME
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: food in WIC 1
    Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless. DISCARD
  • 3-501.19(A) - Critical Repeat 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):
    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.
  • 4-202.16 - Milk crates and soda crates found used for the following purpose(s): shevling to elevate food and chemicals
    Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
  • 4-501.11(A) - Repeat The followng mechanical refrigeration unit is not currenlty operating as required to cold hold food at a temperature of 41F or less.
    Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
  • 4-501.11(B) - The door gaskets of the following unit(s) are damaged: WIC 1
    Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
  • 4-502.14 - Mollusk and/or crustacea shells were observed used more than once as serving containers.
    Mollusk and crustacea shells may not be used more than once as serving containers.
  • 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: slicer, hobart unit, meat grinder.
    Equipment FOOD CONTACT SURFACES and utensils shall be clean to the sight and touch.
  • 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelving.
    Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
  • 4-903.11(D) - Observed single service items stored on the floor of dry storage.
    All items shall be elevated 6 inches or more from the floor.
  • 4-904.11(A) - Plastic spoons were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
    Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
  • 4-904.11(B) - Repeat Unwrapped spoons were not stored soup station with the handles up.
    Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided.
  • 5-205.11(B) - The handwashing station at the kitchen is being used to clean wiping clothes.
    A hand washing sink may not be used for purposes other than hand washing.
  • 6-301.12(A) - Observed that paper towels were not provided at the bar handwashing sink.
    Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
  • 6-301.14 - Repeat Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
    Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
  • 6-501.11 - Observed that the broke floor tiles and door closer for WIC1 is not maintained in good repair.
    Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 7-101.11 - Critical Observed that containers of poisonous and toxic materials do not bear have legible manufacturer's labels. Observed a spray container with thoses used for pesticides full with an unidentified liquid.
    All containers of poisonous and toxic materials shall bear a legible manufacturer's label to prevent accidental contamination of food and food contact surfaces.
  • 7-207.11(A) - Critical Medicines that are not necessary for the health of employees are being stored in the establishment. Observed Tylenol pain reliever stored with seasoning,
    Medicines that are not necessary for the health of employees present an unjustified risk to the health of other employees and consumers and shall be removed from the establishment.
  • 7-209.11 - Observed cell phone stored in such a way that they could contaminate the prep line.
    All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage.
Comments:
The purpose of today's visit was to conduct a routine inspection. A follow-up is required. The walk in cooler unit is being repaired during inspection.
Hood: 6 months
Filter: weekly
grease trap: monthly
pest control: monthly
dish machine: passed
Temperatures continued
Sushi 3 different plates -53, 54, 53 plastic plates on ice
tomato chucked CH-39
Salmon Raw WIC1-48
Beef cooked WIC1-48
cooked duck WIC1-49
pasta noodles WIC1-50
scallops raw WIC1-48
chicken wings raw WIC1-47
raw Duck in dry storage-55
Chicken raw WIC2-40
Beef raw WIC2-39
shrimp prep-38
crab WIC3-37
Melon WIC3-38
chicken reachin-39
sushi salmon-38

November 26, 2008 (Follow-up)



Violations:
  • 3-302.11(A)(1) - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows - observed pork chops stored over pizza [yet to be cooked] and raw mussels over sauces in upright unit
    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.
  • 3-501.19(A) - Critical Repeat 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 rolls
    If time only is used as a public health control for a working supply of potentially hazardous foods written procedures shall be prepared in advance and maintained in the food establishment
  • 4-702.11 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: ceramic plates
    In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
  • 4-703.11(B) - Critical Repeat Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning.
    The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees will have to set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc. A follow-up inspection will be conducted to ensure the machine has been repaired.
Comments:
The purpose of today's violation was to evaluate the sanitizing function of the heat sanitizing warewashing unit after adjustment by facility's technician. The thermolabel surface temperature did not reach 160F based on the incomplete color change. For this reason additional servicing will be required at this time. In the interim, the facility can manually sanitize all food contact equipment and utensils in the compartment sink per the discussion held today.

November 21, 2008 (Critical Procedures)



Violations:
  • 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
    Food employees shall wear hair restraints such as hats,or hair nets to effectively keep their hair from contacting exposed food, and clean equipment
  • 3-203.12(B) - Critical The tags for the molluscan shellfish are not being retained for 90 days. Some mesh bags of clams in freezer were tagged other bags in another cooler were not tagged. CFM provided archived tags however they did not seem to correspond to product as dates observed were in Spring of '08
    The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the dates of harvest by 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,
  • 3-301.11(B) - Corrected During Inspection Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: baked potato during slicing
    Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
  • 3-302.11(A)(1) - Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:- raw chicken was stored over rolls in cooler- chicken was stored over uncovered pizzas- covered sashimi found stored over avocado
    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. See storage chart.
  • 3-304.12(A)-(F) - Dispensing knife improperly stored at wok line refrigeration units.
    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, or on a clean sanitized portion of the food preparation table or cooking equipment
  • 3-305.11(A)(3) - Bottled water at bar stored on the floor
    Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks.
  • 3-402.11(A) - Critical No documentation on site provided showing that sushi grade fish had been properly frozen to specified Code parameters
    Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4F or below for a minimum of 7 days in a freezer, or 2) frozen at -31F or below until solid and stored at -31F or below for a minimum of 15 hours, or 3) frozen at -31F or below until solid and stored at -4F or below for a minimum of 24 hours.
  • 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: fried flounder at 120F, Deep fried shrimp at 110F.
    Potentially hazardous foods shall be hot held at a temperature of 135F or above; items being sent to kitchen
  • 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: vegetable in 3 Dr RI unit by wok station found at 49F
    Potentially hazardous foods shall be held cold at a temperature of 41F or below
  • 3-501.19(A) - Corrected During Inspection Critical 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 ROLLS, and VINEGAR TREATED RICE
    If time only is used as a public health control for a working supply of potentially hazardous foods 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; CFM indicated that stickers are being applied to service locations of these foods reflecting the 4 hour discard time.
  • 4-301.11 - A 3 Dr RI Unit by wok station found not currently operating as required to cold hold food at a temperature of 41F or less.
    Refrigerators shall be capable of holding foods at a temperature of 41F or below. Adjust or repair the unit(s) as needed immediately.
  • 4-501.11(A) - Stoppers not located at 3 C Sink where manual sanitizing to take place.
    Provide stoppers for proper set up of 3 C sink as discussed with staff
  • 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: sample steel container not sanitized during warewashing unit rinse cycle
    The food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
  • 4-703.11(B) - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. Thermolabel was run through unit 5 times
    . The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. As discussed during inspection, employees will have to set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc. Technician's report from 11-17 indicated that parts were on order.
  • 4-904.11(B) - Corrected During Inspection Unwrapped spoons near soup station were not stored with the handles up.
    Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided.
  • 6-301.14 - Observed that sign absent at restroom requiring food employees to wash their hands
    Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
Comments:
During the critical procedures inspection of this establishment it was noted that management is aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department.
Hot Water Heater: 500 000 BTUs
Dishwasher: heat sanitizing Hobart, not in compliance
Hood System: contractor serviced
Grease Trap:
Consumer Advisory: in compliance
Pest Control: Serviced regularly

December 21, 2007 (Follow-up)

Comments:
The purpose of this inspection is a follow-up to check on the repair of the heat sanitizing dish machine. The unit has been repaired and has been converted back to a heat sanitizer. The thermolable turned black on the first run. Thank you for your prompt attention to this matter. If you have any questions, please call 703-246-8442

December 20, 2007 (Follow-up)

Comments:
The purpose of this inspection is to follow-up on the repair of the dish machine. The unit has not yet been repaired, but is still sanitizing at 100ppm. The facility has test strips and can verify and monitor the sanitization until the repair is complete. However, the repair must be completed and the machine must be converted back to a heat sanitizing dish machine by tomorrow 12/21/ 2007 at 11:00am, as you are permitted with a Heat Sanitizing dish machine with the health department and equipment must operate as permitted or intended. When the repair is completed tonight, you may use the unit, as long as the thermolable has turned black and has been verified by the technician. Save any invoices or reports for inspector viewing at the follow-up tomorrow. Thank you.

December 19, 2007 (Follow-up)



Violation: -

Comments:
The purpose of this inspection is a follow-up to verify the conversion of the heat sanitizing dish machine to a chemical sanitizing dish machine, temporarily, until the repair of the unit is completed by the repair technician on 12/20/2007. The dish machine was tested, using the facility test strips provided by the technician who completed the conversion and gave to the above facility, and the unit is sanitizing at 100ppm. Thank you. A follow-up will be conducted on Thursday, December 20 to verify the repair of the dish machine to a heat sanitizing unit as permitted by the health department.

December 19, 2007 (Routine)



Violations:
  • 2-103.11(I) - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
    The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
  • 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: In the walk in refrigerator observed raw chicken over fully cooked duck; In the reach in refrigerator observed raw shell eggs over sauce, AND raw shrimp over sauces.
    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.
  • 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: Several dishes in the walk in refrigerators and reach in refrigerators were observed without covers.
    Foods shall remain covered at all times. The cfm instructed a food worker to cover the foods items and the violation was corrected during inspection
  • 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 OBSERVED BUCKETS OF RAW CHICKEN, SHELLSTOCK, BOXES OF SEAFOOD, BOXES OF RAW CHICKEN, BAGS OF RAW CHICKEN STORED ON THE FLOOR OF THE WALK IN REFRIGERATORS AND THE WALK IN FREEZER.
    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. SOME OF THE FOOD WAS MOVED ONTO SHELVING, OTHER ITEMS COULD NOT BE MOVED AND ADDITIONAL SHELVING IS NEEDED TO ENSURE THAT THERE IS ENOUGH STORAGE TO KEEP FOOD FROM BEING STORED ON THE FLOOR.
  • 3-501.13(A)-(D) - Corrected During Inspection Observed the following food thawing using an improper method: In the prep sinks (seafood prep sink and prepared prep sinks) observed fully cooked packages of imitation crab (sink #1) and raw shrimp (sink #2 in seafood prep area) thawing in stagnant water.
    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 41F or less, 2) completely submerged under running water at a water temperature of 70F 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 41F 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.
  • 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Chicken wings, 132f, fried chicken 132f holding at the fourth steam table where the hot water was tested at 142F.
    Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. The chicken wings and fried chicken were reheated and temped at 148F, 152F. The steam water was reheated to 165f
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED 12 RAW DUCKS BEING DRIED IN A DRY STORAGE AREA, BY USE OF A FAN BLOWING, PER THE CFM, THE DUCKS ARE LEFT OUT OVERNIGHT TO USE THIS PROCESS.
    Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 YOU MAY NOT LEAVE THE DUCKS OUT AT ROOM TEMPERATURE OVERNIGHT. YOU MAY KEEP THE DUCKS IN A WALK IN REFRIGERATOR, WHICH IS CAPABLE OF MAINTAINING THE TEMPERATURE AT 41f OR BELOW AND YOU MAY COMPLETE THE DRYING PROCESS IN THE WALK IN REFRIGERATOR. THE DUCKS WERE DISCARDED..
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. Observed that no bleach test kit was available for testing the bleach in the wiping cloth buckets and that no Quaternary ammonia test kit was available for testing the quat in the sanitize basin of the four-vat sink sanitize basin. The supplier was contacted during inspection and the test strips will be delivered this afternoon.
    A BLEACH and QUATERNARY AMMONIUM COMPOUND test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
  • 4-602.11(A)(5) - Corrected During Inspection Critical Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. Observed utensils being placed at the buffet line which contained dried food debris on the surface of the utensil
    Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. The utensils were removed.
  • 4-602.11(E)(1) - Corrected During Inspection Surfaces of the can opener blade was observed with an accumulation of food debris.
    Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
  • 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: The gaskets on the walk in refrigerator, the reach in refrigerators and the prep refrigerators were observed with an accumulation of grease and grime.
    Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: The equipment being sanitized at the heat sanitizing dish machine AND the sanitize basin, using quaternary ammonia which was tested at 50ppm
    In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. The utensils were washed and rinsed in the dish machine and sanitized at the sanitize basin of the four vat sink, which was converted to a chlorine sanitizer during inspection and tested at 100ppm chlorine.
  • 4-703.11(B) - 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)
    Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees will have to set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc. A follow-up inspection will be conducted within 24 hours to ensure the machine has been repaired. THE DISH MACHINE WAS CONVERTED TO A CHEMICAL SANITIZING UNIT DURING INSPECTION. THE REPAIR FOR THE BOOSTER HEATER IS PENDING.
  • 5-501.113(B) - Corrected During Inspection Outside refuse container was uncovered. Both the grease barrel lid and the dumpster lids were observed uncovered.
    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.
  • 6-501.11 - Repeat Observed that the tiles along the wall near the dish machine are pitted and cracked and are not maintained in good repair.
    Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12(A) - Observed that the Walls near the 4 vat sink, under and behind the cookline are in need of cleaning.
    Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
  • 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the CHLORINE solution, used in the wiping cloth buckets was measured in excess of 100 ppm.
    Maintain the concentration of the chlorine sanitizer between 50-100ppm
Comments:
Today’s inspection was to conduct a Critical Procedures inspection. 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.
COMPLIANCE:
1. DISCONTINUE THE USE OF THE DISHMACHINE UNTIL THE REPAIR TO TEMPORARILY CONVERT THE DISH MACHINE TO A CHEMICAL SANITIZER IS COMPLETE AND A FOLLOW-UP INSPECTION VERIFIES THE REPAIR.
2. AFTER THE REPAIR FOR THE TEMPORARY CONVERSION FROM HEAT SANITIZER TO CHEMICAL SANITZER, A FOLLOW-UP INSPECTION MUST BE COMPLETED TO VERIFY THAT THE MACHINE HAS BEEN RESTORED TO A HEAT SANITIZER VIA THERMOLABLE TEST.
3. MEANWHILE, YOU MAY WASH AND RINSE THE UTENSILS USING THE DISH MACHINE, BUT YOU MUST THEN SANITIZE THE UTENSILS BY DIPPING THE UTENSILS FOR 15 SECONDS IN THE CHLORINE BLEACH (50-100 PPM) SANITIZE BASINS (TWO) PRIOR TO PLACING THE UTENSILS BACK INTO STORAGE.
4. ALSO, SINCE THE QUATERNARY AMM. SANITIZER DISPENSER WAS NOT DISPENSING QUAT AT 200PPM, A FOLLOW-UP INSPECTION SHALL BE COMPLETED WITHIN 24 HOURS TO CHECK ON THE REPAIR OF THIS QUAT DISPENSER. REMEMBER NOT TO MIX THE BLEACH SANITIZER IN WITH THE QUATERNARY AMMONIA SANITIZER. BLEACH WILL ONLY BE USED TEMPORARILY, UNTIL THE HEAT SANITIZER IS REPAIRED.
5. REMEMBER TO PREHEAT ALL STEAM WATER TO A MINIMUM OF 165f PRIOR TO PLACING FOOD AT THE BUFFET LINES.
6. A FOLLOW-UP WILL BE CONDUCTED WITH IN 24 HOURS TO CHECK ON THE REPAIR OF THE DISH MACHINE, THE QUATERNARY AMMONIA DISPENSER.
7. CONTINUE TO CORRECT AND MAINTAIN BOTH CRITICAL VIOLATIONS AND NONCRITICAL VIOLATIONS.
ADDITIONAL FOOD TEMPERATURES:
In the rice cooker, white rice 164f; In the walk in for protein, raw beef 40f, In the vegetable/salad walk in refrigerator; Octopus salad 43f AND crabmeat salad 42f At the 6-door prep cooler near cookline, Raw beef 39f, raw chicken39f, squid 39f; At the salad bar,raw shrimp 41, 40, 40F; RAW DUCK OBSERVED NEAR THE CAN STORAGE OUT SINCE LAST EVENING AND DRYING VIA A BLOWING FAN 50f.
OTHER OBSERVATIONS:
1. During inspection observed that the current permit is posted in a place where customers can view.
2. Per the CFM there have been no changes to the menu since the last inspection.
3. Sushi Chef observed wearing gloves, and the bamboo roll was covered in plastic wrap. Remember to wash hands in between glove changes and change gloves anytime the gloves become contaminated. Also, change the plastic wrap on the bamboo roll every 4 hours.
4. At inspector request, observed a food worker demonstrate proper procedure for handwashing
5. The CFM was knowledgeable of the reheat temperature of commercially processed foods for hot holding 165f.
6. The CFM was reminded to check the temperature of raw foods upon receipt from supplier. In addition, to inspect for dented cans, ice crystals on frozen foods, damaged boxes, etc. and separation of dented cans or damaged product from non-damaged products.
****INSPECTION TIME NOTED INDICATES THE TIME FOR INSPECTION ONLY AND NOT THE TIME USED TO TYPE THE REPORT
Hot water heater: NEWLY REPLACED: AO SMITH, MASTER FIT, BTR 500A 110, (ANSI, UL LISTED) 500,000BTU'S, w/Leg kit, Recovery rate of 484.84 (per label on waterheater)
Dishmachine: observed heat sanitizing; thermolabel turned black on first run.
Grease trap cleaning: monthly, Also, per cfm at the sushi bar an in floor grease trap is not used and is not cleaned. Check this grease trap and clean if necessary.
Vent hood cleaning: Per the cfm the filters are cleaned weekly Per CFM the Hood system is inspected every 6 months, sticker not available or readable..
Pest Control service: monthly per cfm, last inspection on December 13, 2007.
Consumer Advisory: applicable for raw oyster, raw clam, raw salmon and roe, raw red snapper and raw tuna. Note the facility is to maintain a reminder and disclosure at the raw bar for shellstock and at the sushi area. Also, remember to separate raw sushi from fully cooked sushi, by using separate plates.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

October 26, 2007 (Complaint)



Violations:
  • 6-202.15(A)(1)-(3) - Openings to the exterior of the building are present along the bottom of the screen door.
    Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
  • 6-501.11 - Observed that the ceiling in the kitchen is bowed and leaking water onto the floor.
    Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
The purpose of this visit was to respond to a complaint received by our office on October 23, 2007, in which the complainant reported seeing a roach crawling on the floor. The CFM was aware of this complaint. Per CFM the October pest control invoivce could not be located. It was recommended that the pest control company be contacted for another treatment this week. During the inspection no live roaches were observed, however, 2 dead roaches were observed in the water heater closet. The CFM was directed to remove these roaches. Also, the September pest control invoices were observed.
Please fax me the pest control invoices for the October treatment.

September 25, 2007 (Complaint)

Comments:
The purpose of this visit was to respond to a complaint received in our office on September 24, 2007. The complainant reported eating in the establishment on September 21, 2007 and discovering a dead roach in their soup. The manager is not aware of the complaint. Investigated the facility for roaches and found one dead roach outside of the waterheater closet and and one dying roach on the wall by the sushi bar. The manager was directed to clean up these roaches. Also, the pest control receipts were observed.

September 05, 2007 (Complaint)

Comments:
The purpose of this visit was to respond to a complaint received by our office on August 31, 2007, in which the complainant reported an undercooked pork chop on the hot bar. The manager was aware of the complaint. Requested the facility to cook a pork chop. Temperatures were taken of the cooked pork chop in various areas, 152F, 154F, 156F and 149F. Based on my findings the complaint is not confirmed and therefore closed. However, I went over the importance of using a thermometer to obtain the temperature of cooked food.

September 05, 2007 (Complaint)

Comments:
The purpose of the visit was to respond to a complaint received by our office on August 31, 2007, in which the complainant reported a live roach in her baked clams. The manager was aware of this complaint and confirmed it. Per CFM the pest control company was contacted and treatment took place the day the live roach was observed. During the inspection no live roaches were observed, however 5 dead roaches in the water heater closet and 1 one dead roach behind the cook line were observed. The CFM was directed to remove these dead roaches. Also, invoices of pest control treatments were observed.

August 09, 2007 (Follow-up)

Comments:
The purpose of todays inspection is a follow-up to check on the correction of the remaining outstanding critical violations. All critical violations have been corrected and the facility is in substantial compliance. In addition, a letter from the supplier was provided to certify that the fish served as sushi in the facility is frozen for parasite destruction. Thank you. If you have any questions please call 703-246-8442

July 28, 2007 (Follow-up)



Violations:
  • 3-202.15 - Critical Repeat The following food item(s) from damaged packaging were found offered for sale or service: A can of peaches, two dented and unlabeled cans, a can of green beans, can of pineapple.
    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.
  • 3-203.12(B) - Critical Repeat The tags for the molluscan shellfish are not being retained for 90 days. NOTE: PER CFM, THE SHELLSTOCK TAGS ARE STORED, HOWEVER THEY WERE NOT STORED IN A LOCATION ACCESSIBLE BY THE CFM FOR THE INSPECTOR TO VIEW
    The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the dates of harvest using one of the following methods: 1) 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, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer. AT FOLLOW-UP ON JULY 30, 2007 THE SHELLSTOCK TAGS SHALL BE READY FOR VIEWING BY INSPECTOR.
  • 3-302.11(A)(2) - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed raw fish stored in thawed and juicy raw chicken, observed raw beef over raw fish, observed raw chicken over raw fish. The following was observed in walk in refrigerators and reach in refrigerators.
    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 (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature). ARRANGE THE RAW FOODS IN YOUR REFRIGERATORS TO PREVENT POSSIBLE CROSS CONTAMINATION. MAKE COPIES OF THE FOOD STORAGE CHARTS PROVIDED TO YOU DURING INSPECTION AND POST ON EACH REACH-IN AND WALK IN UNIT. A FOLLOW-UP WILL BE CONDUCTED IN AUGUST TO CHECK ON THIS CORRECTION.
  • 3-501.15(A)(1)-(7) - Repeat The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: BASED UPON OBSERVATIONS, CONVERSATIONS AND TEMPERATURES RANGING FROM 43f TO 52f, THE COOLING METHODS ARE NOT ADEQUATE FOR THE FOODS PROCESSED ON SITE. THESE FOODS INCLUDE EGGROLLS, DUMPLINGS, RICE, GROUND COOKED MEAT, ETC.)
    Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
  • 4-703.11(C) - Critical Repeat When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. The quaternary ammonis sanitizer tested at 50ppm.
    The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound. ADJUST THE SANITIZER DISPENSER AND A FOLLOW-UP FOR THIS CORRECTION WILL BE CONDUCTED ON MONDAY, JULY 30, 2007
  • 5-205.15(B) - Repeat Plumbing connections under the sushi handsink piping are leaking and not connected.
    A plumbing system shall be maintained in good repair.
  • 6-301.11 - Repeat Observed that hand soap was not provided at each handwashing sink.
    Provide hand soap at each hand sink to allow employees to properly wash their hands.
  • 7-202.12(A)(1)-(4) - Critical Repeat The concentration of the CHLORINE SANITIZER solution was measured in excess of 200ppm.
    Maintain the concentration of the CHLORINE SANITIZER BETWEEN 50-100PPM
Comments:
The purpose of this inspection is a followup to a critical procedures inspection conducted on July 27, 2007. The following has been corrected:
* THE PROCESSED FOODS WALK IN HAS BEEN REPAIRED
*THE TWO HANDSINKS AND THE 2-VAT SINKS HAVE BEEN REPAIRED.
THE TEMPERATURE GAUGES ON THE HOBART DISH MACHINE WERE OBSERVED WORKING DURING AN INSPECTION BUT A CONVERSTATION WITH THE TECHNICIAN REVEALED THAT THE BEARINGS ARE NOT CONSISTENTLY WORKING AND THE GUAGES ARE GOING TO BE REPLACED. .
*THE QUATERNARY AMMONIA SANITIZER DISPENSER AT THE 4-VAT SINK SO THAT THE SANITIZER IS DISPENSING AT A CONCENTRATION OF 200PPM. REMEMBER TO FILL FROM THE PREADJUSTED TUBE TO FILL THE SINK.
THE CUT SHEETS FOR THE WATERHEATER WERE PROVIDED TO INSPECTOR DURING INSPECTION.
*A PEST CONTROL OPERATOR FOR AN INSPECTION NEAR THE WATERHEATER AND THE DISH MACHINE AS TWO ROACHES WERE OBSERVED DURING INSPECTION NEAR THESE AREAS.
8. CONTINUE TO WORK ON THE REMAINING UNCORRECTED CRITICAL VIOLATIONS AND MAINTAIN THE CRITICAL VIOLATIONS WHICH WERE CORRECTED DURING INSPECTION. A FOLLOW-UP IS SCHEDULED FOR AUGUST 9, 2007 TO CHECK ON THE CORRECTION OF THE ABOVE MENTIONED ITEMS.

July 27, 2007 (Critical Procedures)



Violations:
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to explain how the PIC, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees
    Employees must report symptoms or a diagnosed foodborne illness to the person in charge. If a food employee reports a diagnosis of salmonella , E. Coli, Shigella, Hepatitis A and Norovirus, the person in charge must report the above information to the health department. The requirements and written information was discussed and provided to the CFM. Written information in Spanish is requested and will be provided to the CFM on Monday July 30, 2007.
  • 2-103.11(D) - Corrected During Inspection Minimal handwashing observed. During inspection observed one food employee wash hands and this was at the request of the inspector.
    The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing. CFM was reminded to monitor employees and enforce frequent handwashing.
  • 2-103.11(E) - Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging.
    The Person in Charge or certified food manager shall designate employees to inspect the food upon receipt from the licensed vendors. The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41F or less, 135F or above, or frozen solid, the temperatures of the foods are documented in a daily log book, and protected from contamination.
  • 2-103.11(I) - Corrected During Inspection Employees are not properly sanitizing cleaned multiuse equipment and utensils.
    The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
  • 2-103.11(K) - Corrected During Inspection Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination.
    The Person in Charge or certified food manager shall be ensuring his/her employees are using suitable utensils such as deli tissue, tongs, spatulas, or disposable gloves to handle ready-to-eat foods to prevent bare hand contact.
  • 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    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.
  • 3-202.15 - Corrected During Inspection Critical The following food item(s) from damaged packaging were found offered for sale or service: A can of peaches, two dented and unlabeled cans, a can of green beans, can of pineapple.
    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.
  • 3-203.12(A) - Critical Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container.
    Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. KEEP A COPY OF THE SHELLSTOCK TAGS FOR THE CURRENT SHELLSTOCK PLACED AT THE SALAD BAR (i.e. raw clams and raw oysters).
  • 3-203.12(B) - Critical The tags for the molluscan shellfish are not being retained for 90 days. NOTE: PER CFM, THE SHELLSTOCK TAGS ARE STORED, HOWEVER THEY WERE NOT STORED IN A LOCATION ACCESSIBLE BY THE CFM FOR THE INSPECTOR TO VIEW
    The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the dates of harvest using one of the following methods: 1) 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, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer. AT FOLLOW-UP ON JULY 30, 2007 THE SHELLSTOCK TAGS SHALL BE READY FOR VIEWING BY INSPECTOR.
  • 3-301.11(B) - Corrected During Inspection Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: OBSERVED A FOOD EMPLOYEE CRACK OPEN RAW OYSTERS USING BARE HANDS.
    Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
  • 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: oBSERVED RAW CHICKEN OVER DUMPLINGS, RAW FISH OVER VEGETABLES, RAW BEED OVER DUMPLINGS IN THE WALK IN REFRIGERATOR, RAW SALMON SUSHI STORED ON SAME PLATE AS THE FULLY COOKED, RTE SUSHI.
    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.
  • 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed raw fish stored in thawed and juicy raw chicken, observed raw beef over raw fish, observed raw chicken over raw fish. The following was observed in walk in refrigerators and reach in refrigerators.
    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 (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature). ARRANGE THE RAW FOODS IN YOUR REFRIGERATORS TO PREVENT POSSIBLE CROSS CONTAMINATION. MAKE COPIES OF THE FOOD STORAGE CHARTS PROVIDED TO YOU DURING INSPECTION AND POST ON EACH REACH-IN AND WALK IN UNIT. A FOLLOW-UP WILL BE CONDUCTED IN AUGUST TO CHECK ON THIS CORRECTION.
  • 3-302.11(A)(4) - Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: OBSERVED RAW CHICKEN IN THE WALK IN FREEZER NEAR THE SEAFOOD WALK IN WHICH WAS UNCOVERED.
    Foods shall remain covered at all times.
  • 3-304.11(A)-(B) - Critical The following food item(s) were found stored in contact with soiled equipment or utensils: THE RAW OYSTERS BEING CRACKED UPON A ROCK AT THE SEAFOOD PREP SINK.
    Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized or the food shall be in contact with only single-service items. DO NOT USE A ROCK TO PREP THE RAW OYSTERS.
  • 3-501.15(A)(1)-(7) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: BASED UPON OBSERVATIONS, CONVERSATIONS AND TEMPERATURES RANGING FROM 43f TO 52f, THE COOLING METHODS ARE NOT ADEQUATE FOR THE FOODS PROCESSED ON SITE. THESE FOODS INCLUDE EGGROLLS, DUMPLINGS, RICE, GROUND COOKED MEAT, ETC.)
    Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
  • 3-501.16(A)(1) - Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Chicken wings at hot bar 114f, chicken at hot bar 117f, 119f, lobster bisque 117f, clam chowder 122f, egg drop soup 127f each in a steam pot (per the cfm, the electrical switch was tripped. NOTE: Since the cfm was able to discuss the time (under 2 hours), the cfm was allowed to reheat product to a minimum of 165F. Did not observe the reheat, but cfm was knowledgeable on the requirements for reheating for hot hold.
    Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
  • 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: california sushi 55f, salmon sushi 62f, mayonaise 75f, oysters 45f, all of the processed foods, raw foods and sauces in the processed food walk in refrigerator (temps ranged from 43F to 52f)
    Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. DURING INSPECTION INSPECTOR REQUESTED THAT THE ABOVE FOOD ITEMS BE DISCARDED.
  • 3-603.11(B) - Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: UPON REVIEW OF THE MENU, OBSERVED THAT NO CONSUMER ADVISORY IS PRINTED ON MENU. HOWEVER, THE REMINDER IS POSTED AT SUSHI BAR. THE FOLLOWING WAS AGREED UPON, UNTIL A REPRINT OF THE MENU: POST A COPY OF THE MENU (LAMINATE) ON THE SNEEZE GUARD OF THE SUSHI BAR. IN ADDITION, PLACE AN ASTERICK ON EACH FOOD THAT IS SERVED RAW OR UNDERCOOKED (PER DISCUSSION WITH CFM INCLUDES SALMON, SALMON CAVIAR, RED SNAPPER AND TUNA.
    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.
  • 3-603.11(C) - Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement:
    The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
  • 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: The hobart chopper and the meat slicer.
    Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
  • 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: The hobart chopper, The meat slicer each near the seafood/protein walk in refrigerator.
    In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
  • 4-703.11(C) - Corrected During Inspection Critical Chemical sanitizer immersion time was not adequate for a pan being wash and rinsed by a food worker. Observed the food worker skip the sanitize step and walk back to a prep area with the pan after not sanitizing the pan.
    Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100F or a pH of 8 or less and a water temperature of 75F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization.
  • 4-703.11(C) - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. The quaternary ammonis sanitizer tested at 50ppm.
    The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound. ADJUST THE SANITIZER DISPENSER AND A FOLLOW-UP FOR THIS CORRECTION WILL BE CONDUCTED ON MONDAY, JULY 30, 2007
  • 5-205.15(B) - Plumbing connections under the sushi handsink piping are leaking and not connected.
    A plumbing system shall be maintained in good repair.
  • 6-301.11 - Corrected During Inspection Observed that hand soap was not provided at each handwashing sink.
    Provide hand soap at each hand sink to allow employees to properly wash their hands.
  • 7-202.12(A)(1)-(4) - Critical Repeat The concentration of the CHLORINE SANITIZER solution was measured in excess of 200ppm.
    Maintain the concentration of the CHLORINE SANITIZER BETWEEN 50-100PPM
Comments:
Today’s inspection was to conduct a Critical Procedures inspection. 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.
COMPLIANCE:
A FOLLOW-UP WILL BE CONDUCTED ON MONDAY JULY 30 TO CHECK ON THE FOLLOWING REPAIRS OR COMPLIANCE:
1. REPAIR OF THE PROCESSED FOODS WALK IN
2. SHELLSTOCK TAGS FOR CLAMS AND OYSTERS FOR THE LAST 90 DAYS. ALSO, ATTACH A COPY OF THE SHELLSTOCK TAG TO THE RAW BAR.
3. REPAIR THE TWO HANDSINKS AND THE 2-VAT SINK WHICH WERE OBSERVED NOT IN PROPER WORKING ORDER.
4. REPAIR THE TEMPERATURE GAUGES ON THE HOBART DISH MACHINE.
5. REPAIR OR ADJUST THE QUATERNARY AMMONIA SANITIZER DISPENSER AT THE 4-VAT SINK SO THAT THE SANITIZER IS DISPENSING AT A CONCENTRATION OF 200PPM.
6. OBTAIN CUT SHEETS FOR THE WATERHEATER WHICH WAS INSTALLED RECENTLY AT THE FACILITY. REMEMBER TO NOT MAKE ANY EQUIPMENT CHANGES BEFORE YOU HAVE HEALTH DEPARTMENT APPROVAL.
7. CONTACT YOUR PEST CONTROL OPERATOR FOR AN INSPECTION NEAR THE WATERHEATER AND THE DISH MACHINE AS TWO ROACHES WERE OBSERVED DURING INSPECTION NEAR THESE AREAS. ALSO, SEAL THE SCREEN DOOR TO PREVENT FLIES AND OTHER INSECTS/PESTS FROM ENTERING THE FACILITY AS SEVERAL FLIES WERE NOTED IN THE FACILITY.
8. CONTINUE TO WORK ON THE REMAINING UNCORRECTED CRITICAL VIOLATIONS AND MAINTAIN THE CRITICAL VIOLATIONS WHICH WERE CORRECTED DURING INSPECTION. A FOLLOW-UP IS SCHEDULED FOR AUGUST 9, 2007 TO CHECK ON THE CORRECTION OF THE ABOVE MENTIONED ITEMS.
ADDITIONAL FOOD TEMPERATURES:
In the rice cookers fried rice 162f, white rice 178f; In the walk in for protein, raw beef 41f, raw chicken 59 (per cfm was just placed in walk in after being prepped), raw chicken 36f; At the sushi/grill, Hot hold whole roast 163f; In the vegetable/salad walk in refrigerator; Raw oysters 45f AND crabmeat salad 48f (Per cfm were prepped within 2 hours of the temperature), tomato cucumber salad 41f, Ham (deli, whole) 42f; At the 6-door prep cooler near cookline, Raw beef 39f, imitation crab 28f, celery/carrot salad 41f, Octopus 37f; At the salad bar, raw Oysters 62f (per cfm were prepped and placed at bar 1 hour prior), cooked and cubed ham 41f, Octopus 44f, crab salad 40f; The processed foods walk in refrigerator All foods ranged from 43f to 52f (Inspector requested that the entire contents of the walk in be discarded because the foods were stored over 6 hours in the improperly functioning walk-in. Per CFM, the repair was scheduled, however, the cfm was still storing foods in the walk in refrigerator. REMEMBER TO VOLUNTARILY DISCONTINUE THE USE OF A PIECE OF EQUIPMENT IF IT IS NOT FUNCTIONING PROPERLY. At Hot bar, meatloaf 152f, chicken wings ranged from 114 - 156f, chicken ranged from 119-186f, mussels 145f, Lo Mein Noodles 151f, White rice 167f, fried rice 175f; At Sushi bar, California sushi 55f, raw salmon sushi 62F (per sushi chef was made 1 hour prior) Requested that Sushi chef place in reach in refrigerator since there was a large quantity and encouraged to place out a few sushi at a time; In the reach in refrigerators, Mozzarella cheese 43f, scallops 43f, ham 41f, raw chicken 38f, raw beef 39f.
OTHER OBSERVATIONS:
1. During inspection observed that the current permit is posted in a place where customers can view.
2. Per the CFM there have been no changes to the menu since the last inspection.
3. Sushi Chef observed wearing gloves
4. At inspector request, observed a food worker demonstrate proper procedure for handwashing
5. The CFM was knowledgeable of the reheat temperature of commercially processed foods for hot holding 165f.
6. The CFM was reminded to check the temperature of raw foods upon receipt from supplier. In addition, to inspect for dented cans, ice crystals on frozen foods, damaged boxes, etc. and separation of dented cans or damaged product from non-damaged products.
****INSPECTION TIME NOTED INDICATES THE TIME FOR INSPECTION ONLY AND NOT THE TIME USED TO TYPE THE REPORT
Hot water heater: NEWLY REPLACED: AO SMITH, MASTER FIT, BTR 500A 110, (ANSI, UL LISTED) 500,000BTU'S, w/Leg kit, Recovery rate of 484.84 (per label on waterheater)
Dishmachine: observed heat sanitizing, Temperature gauges did not move on rinse and final rinse cycle but thermolabel turned black.
Grease trap cleaning: monthly, Also, per cfm at the sushi bar an in floor grease trap is not used and is not cleaned. Check this grease trap and clean if necessary.
Vent hood cleaning: Per the cfm the filters are cleaned weekly and the hood system #2 was observed with a due for cleaning date in 2006. Per CFM the Hood system is cleaned by staff every 6 months?
Pest Control service: monthly per cfm, last inspection on June 23, 2007. You are due for an inspection and you should contact your pest control operator to receive a treatment for roaches near the waterheater and the dishmachine.
Consumer Advisory: applicable for raw oyster, raw clam, raw salmon and roe, raw red snapper and raw tuna.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

February 22, 2007 (Complaint)



Violations:
  • 5-501.113(B) - Corrected During Inspection Outside refuse container was uncovered.
    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.
  • 6-202.15(A)(1)-(3) - Openings to the exterior of the building are present along the edges of the door where the door seal should be located.
    Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
  • 6-501.11 - Observed that the floor tiles and the cove moulding behind the kitchen grill/wok stations and in the water heater closet are not maintained in good repair.
    Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12(A) - Observed that the floor tiles and cove moulding in the waterheater closet are in need of cleaning. In additon, cleaning is needed to remove the grease on the pipes which are located behind the fryers and grill stations.
    Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Cleaning will also decrease the attraction of pests such as roaches.
  • 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the chlorine solution was measured in excess of 200 ppm.
    Maintain the concentration of the chlorine between 50-100 ppm.
Comments:
The purpose of this inspection is a follow-up to a complaint received by our office on February 22, 2007, in which the complainant reported that a roach had been observed crawling along the wall near her booth at the above named facility. In addition, the complainant reported that a chemical odor was detected. The manager was not aware of the complaint, however, a second manager in the facility reported he was aware of the complaint and confirmed that the roach was spotted on the wall above a booth.
The following areas of the facility were inspected:
1. Along the piping under the sinks
2. Behind the fryers, cook stations, warmers and holding units
3. Under the fryers, cook stations, warmers and holding units
4. Under the water heater
5. Random moving of boxes in the dry storage area and under the shelving units
7. The dumpster area
8. The back door of the facility
9. In and around the booths in the customer seating area, including the booth identified by the 2nd manager as the booth where the complainant was seated.
10. Along cove moulding and ceiling tiles and walls throughout facility
11. Chemical storage area
During the inspection, I did not observe any live roaches and I did not observe any dead roaches. I did, however note the above violations during the inspection. Also, the manager provided copies of the pest inspection and treatment invoices for the last two years. The facility was last inspected by a Certified Pest Control Operator on February 6, 2007. The reported indicated that no live activity was noted.
In addition, the concentration of bleach sanitizing solution was tested in the wet wiping cloth bucket as the manager reported that the tables are sanitized between uses. The result of this test revealed that the concentration of bleach was above 200ppm. I could detect a bleach smell. The manager was informed of the proper concentration of water and bleach and the solution was corrected to a concentration of 50ppm.
Although, I did not observe any live or dead roaches in the facility, the complaint is confirmed because the 2nd manager in the facility confirmed the complaint. However, both managers do not remember a chemical or foul smell.
IMPORTANT: Contact your pest control company and fax a copy of the inspection to my attention within 10 days. Thank you. If you have any questions please call 703-246-2444.

January 25, 2007 (Follow-up)

Comments:
The purpose of this inspection is to check on the repair of the mechanical heat sanitizing warewashing machine which was discovered not working during a Critical Procedures Inspection conducted on January 12, 2007. The machine has been repaired and is sanitizing properly and turning the thermolabel black. Thank you. If you have any questions call 703-246-2444

January 12, 2007 (Critical Procedures)



Violations:
  • 2-301.14(A)-(I) - Corrected During Inspection Critical 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. During inspeciton, observed an employee sneeze and not immediately walk to the handsink to wash hands. The CFM on duty corrected the food service employee immediately and the employee washed hands.
    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 hand washing frequencies will help prevent foodborne illness.
  • 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
    Raw 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 chicken, turkey, or duck shall be stored on the BOTTOM shelf (165f cook temperature), 2. raw beef and eggs for hot holding shall be stored on the shelf above chicken (155f cook temperature), 3. raw pork, seafood, and eggs for immediate service shall be stored on the top shelf above beef (145f cook temperature).
  • 4-501.112(A) - Corrected During Inspection The water temperature in the manifold servicing the high temperature warewashing machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine. The thermostat read 180F.
    In a mechanical operation the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194f or less than 165f for a stationary rack, single temperature machine or for all other machines, 180f. NOTE: DURING INSPECTION THE REPAIR PERSON SWITCHED THE HEAT SANITIZING WAREWASHING MACHINE TO A CHEMICAL SANITIZER. THE UNIT WAS TESTED USING A TEST STRIP AND WAS OBSERVED CHEMICALLY SANITIZING AT 100PPM
  • 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: utensils being sanitized by the Hobart heat sanitizing machine.
    In conjunction with 4-703.11: FOOD CONTACT SURFACES of equipment and utensils shall be sanitized before use and after cleaning.
Comments:
The purpose of this inspection is to conduct a critical procedures inspecton and a complaint inspection for a report of a possible food borne illness received by the health department on 1/11/07 and reportedly happened to the complainant on 1/9/07. Per the complainant two individuals ate at the above facility at 4:30 pm and one became ill at 5:30 am the next day and the other person named in the complaint could not be contacted as the phone will not accept calls from unidentified numbers. The report states a variety of foods were consumed. My inspection focused on the suspect meal items of green beans, fish, california sushi, spinach roll, chicken wings and stewed onions.
The owners were on site during the inspection. Both are certified food managers. The following items were found during inspection.
1. During my discussion with the Certified Food Manager I learned that the manager was not aware of the complaint and that the facility has not received any other food borne illness complaints or complaints of individuals suspecting an illness received by the above facility. During conversation with CFM, learned that the facility has not had any reported Illnesses from employees in the past three weeks. However, per the CFM, if an Reports he/she has diarrhea, vomiting, fever, cold, sore throat or flu
employee is not allowed to report to work.
2. Number of suspect items served on Date in question:
Since the facility is a buffet, the numbers of suspect food items consumed would be difficult to obtain. However, the following numbers were obtained from the CFM: On January 9, 2007, Two-hundred (200) Lunches were served; and, Seventy Five (75) dinner buffets were sold.
3. Ingredients of Suspect Foods: Are trade secrets and are included in note to file and on file with health department.
4. Source of Foods: Suppliers: The CFM states that food is received from Sysco on Mondays; Foods US Foods on Thursdays and that sometimes food is obtained from Restaurant Depot. Yesterday was the last shipment from US Foods.
5. Receiving Practices:Per CFM, temperatures are not obtained on foods received from suppliers because food comes in frozen. The cans are inspected for dents and placed separately from non-damaged cans. Observed that the dry storage unit was orderly and I did not see any dented cans. However, observed some bags of potatoes on floor and some boxes of dry food boxes.
6. Storage Practices: During inspection, observed that the following storage is in the facility. The facility has a salad walk-in for the storage of produce only. The facility has a second walk in refrigerators where the storage of proteins (meat, fish, poultry) are stored. The facility has a prep walk in for the storage of foods which are prepped and then cooked. The facility does not store leftovers; except occasionally, if leftovers are present, sometimes employees eat the leftovers at the close of business.
CROSS CONTAMINATION: During inspection, observed that raw chicken was stored over raw beef and shrimp in the protein walk in unit. Also, observed that raw, preseasoned chicken in prep walk in was stored over dumplings which were also prepped for cooking and stored in the prep walk in.
D
uring inspection, observed that the shell stock tags were properly stored and kept on shellstock bags in walk in unit.
7. Thawing: During inspection, observed that thawing of seafood was taking place in a prep sink under cold, running water. Also, observed thawing in the walk in protein unit of chicken.
8. Cooking of Raw Foods: Temperatures Monitored? The CFM was able to state the minimum cook temperatures, however, admitted that food temperatures were not often taken. Recommended that random and frequent food temperatures be taken during delivery, preparation, full cooking, hot and cold hold temperatures be taken on a daily basis. In addition, facility should log these temperatures and keep in facility.
Temperature Measuring Device accessible and calibrated? During the inspection, the CFM calibrated the probe thermometer using ice and water. The thermometer was reading 38F but was adjusted to correctly read at 32F.
9. Ready to Eat Preparation: Salad, raw vegetable prep.
During inspection, observed that the facility has several kitchens where prep of food takes place. The following kitchens are present: Salad/produce kitchen, protein kitchen (kitchen where seafood is prepped, thawed protein is placed on trays for further thaw until being moved to prep kitchen, prep (foods prepped for cooking and seasoned meats), Sushi kitchen. Observed fresh bananas being cut. Food service worker was observed wearing gloves and using a clean prep table which is only used for produce. Each kitchen also has separate 2 and 3 vat sinks which are used for only that kitchen.
10. Hot and Cold Holding Equipment: Observed proper hot hold and cold hold temps at facility. See inspection report for further information. Also, the CFM was knowledgeable on the “Danger Zone” temperatures.
11. Cooling Practices: During inspection, observed cooked macaroni noodles cooling in an oblong container. CFM was knowledgeable on the proper cooling method.
Cooling and reheating: The facility does not reheat foods per the CFM. If an item falls out of temperature or is left over, the food is discarded or given to employees.
12. Reheating for Hot Holding: The facility does not keep leftovers and does not reheat foods.
13. Date Marking Practices: During inspection, did not observe leftovers. Per the CFM, if anything is left at close of business the facility discards or gives to employees.
14. Evaluate Food Handlers( hand washing frequency, gloves, bare hand
contact, personal hygiene.): During inspection observed three (5) employees wash hands. Observed Sushi Chef wash hands and place on gloves when preparing sushi. Later, observed the Sushi Chef wash hands again and place on new gloves.
Also, during inspection, observed a food service employee sneeze. The employee did not walk toward a handsink. The CFM stopped employee and the employee then washed hands.
Reported Illnesses in last three weeks:
Per the CFM, no employee illnesses have been reported in the last three weeks.
And during inspection, observed employees wearing gloves and using tongs. It did not appear that any employees had cuts, open sores or lesions on hands or arms.
15. Evaluation of # of People Who Make Food Items:
Names: A food service employee was observed prepping Blue crab in the protein kitchen. He was wearing heavy duty gloves. He did not multi task. His assignment was the protein kitchen. Observed washing hands once.
A food service employee was observed working in the produce kitchen. She was slicing bananas and was observed wearing gloves.
16. Evaluation of Warewashing: During inspection, it was observed that the Hobart Heat sanitizing warewashing machine was not operating properly as it did not turn the thermolabel black. The repair person was called and the machine was converted to chemical sanitization. Observed and tested at 50ppm chlorine. The facility was temporarily switched to the Manual Wash, Rinse and Sanitize method using the Four (4) vat sink. Sanitize sink tested at 50ppm chlorine
In the sanitizing buckets observed and tested, using my test strips, 100 ppm chlorine, in sanitizing buckets. However, wet wiping cloths were observed on counters outside the buckets. The CFM was notified and the cloths were placed in the sanitizer.
The utensils were observed stacked and dry in a clean manner.
Based on the above report, and without a lab confirmation, the complaint cannot be confirmed. The investigation is closed. However, I am leaving information with the facility concerning non-critical violations found during inspection. In addition, pay attention to the critical items found in the critical procedures inspection report. Thank you. A FOLLOW-UP INSPECTION WILL BE CONDUCTED ON TUESDAY, JANUARY 16, 2007 TO CHECK ON THE REPAIR OF THE HOBART HEAT SANITIZING MACHINE. CONTINUE TO TEST SANTIZER STRENGTH USING TEST STRIPS LEFT FROM REPAIR COMPANY.
CONSUMER ADVISORY: applicable and noted, however mark the platters which contain the raw sushi.
WATER HEATER: AO SMITH, BTR500A 11G, 500,000 BTU'S, 484.84 GPH
GREASE TRAPS: X2; CLEANED EVERY MONTH
PEST CONTROL: MONTHLY, NO ACTIVITY NOTED DURING INSPECTION
HOOD: CLEANED EVERY 6 MONTHS AND THE FILTERS CLEANED EVERY MONTH
If you have any questions call the Health Department at 703-246-2444. Thank you.


.

June 07, 2006 (Critical Procedures)



Violations:
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers, glasses of water, stored in a manner that may contaminate food, food contact surfaces or utensils.
    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 and single-use articles. Drink from a cup with a lid and a straw.
  • 3-302.11A1 - Corrected During Inspection Critical Raw animal food, chicken and beef, stored over ready-to-eat (RTE) food in the reach-in refrigeration units.
    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.
  • 3-501.16B - Corrected During Inspection Critical Cooked chicken is 100F and is cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
  • 7-201.11B - Corrected During Inspection Critical Container of all-purpose cleaner is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 7-207.11B - Corrected During Inspection Critical Medicines are stored on a shelf above the food prep and service lines.
    Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
Comments:
This is a critical procedures inspection. A pest control company treats once a month. The grease trap is cleaned out once a month. Dish machine: wash 160F, rinse 180F.

March 07, 2006 (Complaint)

Comments:
This is a complaint inspection regarding a dirty kitchen and no food handlers washing their hands.
The kitchen was being cleaned after lunch when I arrived. I observed a food handler wash his hands while I was in the kitchen. There are signs above the hand sinks in the kitchen and restrooms which require the food handlers to wash their hands frequently.

February 21, 2006 (Complaint)



Violations:
  • 5-501.113B - Corrected During Inspection Repeat Outside refuse containers were uncovered.
    Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
  • 5-501.115 - Corrected During Inspection Repeat 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. Several employees began to clean the area around the dumpsters when I arrived. Clean the outside area daily.
Comments:
This is a complaint inspection regarding the dumpster overflowing and rat activity.
The dumpsters were not overflowing; however, there was trash and food on the ground around the dumpsters. The trash is picked up 4 times a week. Three bait boxes are placed in back of the building by the dumpsters. No rodent burrows were observed in the grass area behind the parking lot. There is a fence at the end of the grass area that separates the restaurant and housing area.

December 29, 2005 (Complaint)

Comments:
The purpose of this visit is to conduct a complaint investigation for a report of a possible foodborne illness received on 12/29/05. Thirteen people ate at 5:00 p.m. on 12/24/05, and all 13 fell ill approximately 12 hours later. The report states a variety of foods were eaten; 4 hot bars and 2 cold bars are in the restaurant, and one cold bar is desserts only. The customers eat from these bars.
The owners are on site at all times, with a manager who works the cash register. One of the owners goes daily to a restaurant supply company and returns with foods for the next day. Other food deliveries are received twice a week. The owner does not take food temperatures upon receiving them. All of the foods for the hot bars are prepared throughout the day, as needed, to replenish the pans of foods. The left-over foods are discarded at the end of the night.
The owners informed me the complainant called them yesterday and reported the illnesses. Per the owners, none of the food handlers have been ill or have had cuts on their hands. Eight food handlers prepare food in the kitchen. Per the owners, approximately 300 people ate on 12/24/05 in the evening; no other reports of illness have been received.
Employee Health Policy:
1 A verbal policy is in effect
2 Employees are required to report illnesses
3 Reporting of illnesses is explained to new employees when hired
4 Owners were not aware of the reporting requirements for employees
5 Conditional employees are not asked if they are ill during an interview
6 Owners were not aware of the questions to ask ill employees
7 Owners notify the manager if an employee is ill
8 Owners were not aware of the history of exposure of an employee
9 Owners allow an ill employee back to work when he is well

November 28, 2005 (Complaint)



Violations:
  • 5-501.113B - Outside refuse container was uncovered.
    Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests. Steps are used to reach the top of the dumpster in order to discard trash; close the lid after discarding the trash.
  • 5-501.115 - Corrected During Inspection 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.
Comments:
This is a complaint inspection regarding a rodent seen around the dumpster area. The complainant arrived while I was looking at the area and the employees were discarding the oyster containers. No rodent burrows were observed in the area.

November 14, 2005 (Routine)



Violations:
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    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 and single-use articles.
  • 3-301.11C - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Bowls used to dispense the rice, sugar, salt, flour and corn starch.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use a scoop with a handle.
  • 3-302.12 - Corrected During Inspection Unlabeled food container. Sugar
    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 cream is stored in direct contact with ice.
    Store packaged cream in ice in a manner or position that would prevent the entry of water.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the walk-in refrigerator and walk-in freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.16B - Corrected During Inspection Critical Cream in a pan are 68F and cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
  • 3-603.11 - Corrected During Inspection Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: sushi, steak and beef.
    As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
  • 4-202.16 - The nonfood contact surface of the shelves are not designed or constructed to be easily cleanable. Saran wrap is used to line the shelves on food prep line.
    Remove the saran wrap in order to clean the shelves.
  • 4-501.11A - The following equipment was observed in a state of disrepair and damaged: plastic containers.
    Repair/discard them 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. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-501.14 - The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
    Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ice scoop, all shelves in kitchen, around mixer.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-904.11A - Straws were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
    Provide wrapped straws or dispense them from a dispenser to prevent contamination prior to use.
  • 43.1-1-5F - The following item is intended for household use only and are not approved for use in a commercial food establishment:General Electric food processor.
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 6-202.13B - Corrected During Inspection Insect control device is located over a 3-vat sink and near a hand sink in the kitchen where dead insects may be impelled or fall.
    Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens; and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces. It was unplugged.
  • 6-303.11B - Inadequate lighting was noted in two reach-in refrigerators.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
  • 6-303.11C - Inadequate lighting was noted in the exhaust 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.
  • 6-305.11B - Corrected During Inspection Lockers or other suitable facilities are not provided for employees clothing and other possessions. Coats are on a shelf with food.
    Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
  • 7-102.11 - Corrected During Inspection Critical Working container of bleach water is 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.
  • 7-201.11B - Corrected During Inspection Critical Containers of windex and bleach water are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Above container of sugar on shelf in waitress area.
    Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 7-207.11B - Corrected During Inspection Critical Medicine is located on a shelf with equipment.
    Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
  • 7-209.11 - Corrected During Inspection Bottle of hand lotion is stored in such a way that it could contaminate equipment in a shelf.
    All personal care items must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
Comments:
This is a routine inspection. A pest control company treats once a month. Dish machine is sanitizing at 182F.

November 14, 2005 (Routine)



Violations:
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    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 and single-use articles.
  • 3-301.11C - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Bowls used to dispense the rice, sugar, salt, flour and corn starch.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use a scoop with a handle.
  • 3-302.12 - Corrected During Inspection Unlabeled food container. Sugar
    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 cream is stored in direct contact with ice.
    Store packaged cream in ice in a manner or position that would prevent the entry of water.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in the walk-in refrigerator and walk-in freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.16B - Corrected During Inspection Critical Cream in a pan are 68F and cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
  • 3-603.11 - Corrected During Inspection Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: sushi, steak and beef.
    As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
  • 4-202.16 - The nonfood contact surface of the shelves are not designed or constructed to be easily cleanable. Saran wrap is used to line the shelves on food prep line.
    Remove the saran wrap in order to clean the shelves.
  • 4-501.11A - The following equipment was observed in a state of disrepair and damaged: plastic containers.
    Repair/discard them 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. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-501.14 - The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
    Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ice scoop, all shelves in kitchen, around mixer.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-904.11A - Straws were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
    Provide wrapped straws or dispense them from a dispenser to prevent contamination prior to use.
  • 43.1-1-5F - The following item is intended for household use only and are not approved for use in a commercial food establishment:General Electric food processor.
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 6-202.13B - Corrected During Inspection Insect control device is located over a 3-vat sink and near a hand sink in the kitchen where dead insects may be impelled or fall.
    Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens; and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces. It was unplugged.
  • 6-303.11B - Inadequate lighting was noted in two reach-in refrigerators.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
  • 6-303.11C - Inadequate lighting was noted in the exhaust 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.
  • 6-305.11B - Corrected During Inspection Lockers or other suitable facilities are not provided for employees clothing and other possessions. Coats are on a shelf with food.
    Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions.
  • 7-102.11 - Corrected During Inspection Critical Working container of bleach water is 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.
  • 7-201.11B - Corrected During Inspection Critical Containers of windex and bleach water are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Above container of sugar on shelf in waitress area.
    Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 7-207.11B - Corrected During Inspection Critical Medicine is located on a shelf with equipment.
    Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
  • 7-209.11 - Corrected During Inspection Bottle of hand lotion is stored in such a way that it could contaminate equipment in a shelf.
    All personal care items must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
Comments:
This is a routine inspection. A pest control company treats once a month. Dish machine is sanitizing at 182F.

November 07, 2005 (Complaint)

Comments:
This is a complaint inspection regarding no hot water in the ladies restroom. There was hot water today. Per the owner, there has always been hot water in the restrooms and the establishment.

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