Conducted Follow-up to verify compliance and correction of the following:
1) Proper Cold holding of Continental 2DR Prep Cooler (sushi): Observed Temperature Log for previous week. Observed acceptable temperatures from 39-43F. Per PIC, when unit is over 43F, food items are moved to second 2Dr Prep Cooler (sushi). Observed unit at proper temperature during inspection.
2) Observed pest control invoices for previous service. Observed no roaches at Meat Room (server room) during time of inspection. In compliance.
3) Observed sanitation of Dish Washing area to be clean and no soiled dishes left from night prior. In compliance.
Thank you for correcting all violations. Please maintain proper Food Safety practices and ***continue sending Refrigeration Temperature Log and Pest Control Service invoice to Health Department weekly. ***
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
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11/13/2015 | Follow-up | |
Visit was conducted to perform a Re-Opening of facility due to closure of facility with Imminent Hazzard - Sewage Backup.
EHS observed all food items prepared and placed on buffet line during prior to closure were discarded along with food items currently being prepared in kitchen during visit. All utensils and dishware including shelving units affected and flooring cleaned.
Discussed previous and existing sewage backup concerns with Owner along with Property Management. Property management is currently monitoring and handling all relations associated with grease trap issues.
Facility is now in compliance and approved for Re-Opening by Health Department.
No violation noted during this evaluation. | 10/28/2015 | Follow-up | |
Followup conducted to verify proper Cold Holding and Repair of WIC. Observed WIC at 41F and now in compliance. No TCS foods are located in WIC as all foods were discarded during Routine Inspection.
PLEASE CORRECT ALL OTHER VIOLATIONS BY NEXT INSPECTION.
- Duties/Other Personnel Compliance
Observation: Poor handwashing procedures observed.
Correction: 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.
- Critical: Handwashing / When to wash hands
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED DISH WASHING EMPLOYEES HANDLING SOILED DISHES AND CLEAN DISHES SIMULTANEOUSLY WITHOUT WASHING HANDS.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. EHS EXPLAINED PROPER HANDWASHING PROCEDURES.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: TEMPURA FOOD ITEMS, COOKED CHICKEN IN WIC.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED CARDBOARD LINING FLOOR IN BACK WATER HEATER ROOM CONTAINING TOXIC CHEMICALS.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. PLEASE REMOVE CARDBOARD FROM AREA TO PREVENT ABSORBMENT.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Handwashing Sink / Location and Placement / Food Area
Observation: There is no handwashing sink at KITCHEN, preventing routine handwashing by food workers. WHEN NEW FREEZER INSTALLED IN KITCHEN, PREVIOUS HANDWASHING SINK REMOVED. NO HANDWASHING SINK LOCATED IN KITCHEN. CLOSEST HANDWASHING SINK IS LOCATED IN DISH WASHING AREA IN SEPARATE ROOM.
Correction: A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas.
- Refuse / Area / Clean
Observation: Trash and litter were observed adjacent to the refuse container outside the facility. OBSERVED GREASE ON ASPHALT DRAINING FROM GREASE BARREL.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean. AREA SHOULD BE WASHED DOWN AND CLEAN.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink. SOAP IS NOT PROVIDED AT HANDSINK AT DISH WASHING AREA.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink. PAPER TOWELS ARE NOT PROVIDED AT HANDSINK BY DISH MACHINE.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist for cockroaches. OBSERVED COCKROACH CLIMBING ON WALL IN SERVER AREA. Observed dishes left over from night before sitting in 3Vat sink with unclean water. Observed drains under 3vat sink and Dish Machine in need of cleaning. Observed soiled BBQ grills on Floor of Dish Machine area. Floors in kitchen are in need of cleaning behind cookline. Observed Back Door open with Screen Closed, however tears in rubber bottom to Screen door are torn and not functioning.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of cockroaches on the premises. DISHES ARE TO BE CLEANED THOROUGHLY EACH NIGHT AND SHOULD NOT BE LEFT OUT OVERNIGHT.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the FLOORS in the COOKLINE AND KITCHEN is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/22/2015 | Follow-up | |
Please attain Certified Food Manager Card and send copy to Health Department by 6/1/15.
**PLEASE INSTALL A HANDSINK IN KITCHEN.*
When a new Pest Control Company is attained, please send copy of Pest Control Inspection Report to Health Department. Thank you.
**PLEASE CLEAN BACK STORAGE ROOM FOR CHEMICALS. NO CHEMICALS SHALL BE LEFT OPENED OR EXPOSED TO DIRECT HEAT OR MOISTURE. CHEMICALS CAN BECOME TOXIC.
PLEASE CORRECT ALL VIOLATIONS AND PREVENT REPEAT VIOLATIONS AS FURTHER ENFORCEMENT MAY BE TAKEN INTO ACTION.
- Duties/Other Personnel Compliance
Observation: Poor handwashing procedures observed.
Correction: 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.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED FOOD EMPLOYEE PUT ON NEW GLOVES WITHOUT WASHING HANDS.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. EHS EXPLAINED PROPRE PROCEDURES, FOOD EMPLOYEE WASHED HANDS.
- Critical: Handwashing / When to wash hands
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED DISH WASHING EMPLOYEES HANDLING SOILED DISHES AND CLEAN DISHES SIMULTANEOUSLY WITHOUT WASHING HANDS.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. EHS EXPLAINED PROPER HANDWASHING PROCEDURES.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site) (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. EHS EXPLAINED PROPER SHELLSTOCK TAG PROCEDURES.
- Critical: Food Protection from Contamination / Using Clean Equipment & Utensils (corrected on site)
Observation: The following visibly soiled or improperly cleaned equipment or utensils were observed being used during food preparation: OBSERVED ICE WATER USED FOR DRINKS IN CONTAINER BOWL WITH CONTAMINANTS ON BOTTOM OF BOWL. OBSERVED BLACK SUBSTANCE IN ICE WATER CONTAINER USED FOR DRINKS.
Correction: Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared. ICE WATER DISCARDED. BOWL CONTAINER CLEANED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: VEGETABLE TEMPURA 46F, RAW BREADED BEEF 47F, RAW CHICKEN 47F, COOKED BEANSPROUTS 43F, RAW BEEF 45F, SEAFOOD MIX 46F, CLAM SHELLS W/ CREAM CHEESE STUFFING 45F - WIC
Correction: RAW BEEF 44F - OPEN MEAT COOLER (SERVER)
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: TEMPURA FOOD ITEMS, COOKED CHICKEN IN WIC.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: OBSERVED SPOILED RAW CHICKEN IN WIC.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED CARDBOARD LINING FLOOR IN BACK WATER HEATER ROOM CONTAINING TOXIC CHEMICALS.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. PLEASE REMOVE CARDBOARD FROM AREA TO PREVENT ABSORBMENT.
- Equipment / Good Repair / Operation (corrected on site) (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: WIC 46F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. CFM CALLED FOR REPAIR.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. OBSERVED DISH MACHINE NOT PRODUCING SANITIZER WHEN TESTED.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. CFM CALLED FOR REPAIR, 3VAT SINK SET UP, REPAIR CONDUCTED DURING INSPECTION AND VERIFIED AT ACCEPTABLE LEVELS.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED "CLEANED" POT WITH SLICE OF BEEF ON INSIDE BOTTOM OF PAN. OBSERVED CLEAN DISHWARE WITH RAT DROPPINGS ON SURFACE.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. ALL SOILED POTS AND DISHWARE TO BE REWASHED.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED MOLD IN ICE MACHINE.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. ICE REMOVED FROM MACHINE AND CLEANED DURING INSPECTION.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Handwashing Sink / Location and Placement / Food Area
Observation: There is no handwashing sink at KITCHEN, preventing routine handwashing by food workers. WHEN NEW FREEZER INSTALLED IN KITCHEN, PREVIOUS HANDWASHING SINK REMOVED. NO HANDWASHING SINK LOCATED IN KITCHEN. CLOSEST HANDWASHING SINK IS LOCATED IN DISH WASHING AREA IN SEPARATE ROOM.
Correction: A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas.
- Refuse / Area / Clean
Observation: Trash and litter were observed adjacent to the refuse container outside the facility. OBSERVED GREASE ON ASPHALT DRAINING FROM GREASE BARREL.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean. AREA SHOULD BE WASHED DOWN AND CLEAN.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Openings to the exterior of the building are present along the SCREEN DOOR.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. BACK DOOR CLOSED UNTIL SCREEN REPAIRED.
- Handwashing Cleanser, Available at Handwashing Facilities (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink. SOAP IS NOT PROVIDED AT HANDSINK AT DISH WASHING AREA.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink. PAPER TOWELS ARE NOT PROVIDED AT HANDSINK BY DISH MACHINE.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist for cockroaches. OBSERVED COCKROACH CLIMBING ON WALL IN SERVER AREA. Observed dishes left over from night before sitting in 3Vat sink with unclean water. Observed drains under 3vat sink and Dish Machine in need of cleaning. Observed soiled BBQ grills on Floor of Dish Machine area. Floors in kitchen are in need of cleaning behind cookline. Observed Back Door open with Screen Closed, however tears in rubber bottom to Screen door are torn and not functioning.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of cockroaches on the premises. DISHES ARE TO BE CLEANED THOROUGHLY EACH NIGHT AND SHOULD NOT BE LEFT OUT OVERNIGHT.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the FLOORS in the COOKLINE AND KITCHEN is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: The CHEMICALS IN SMALL BACK STROAGE ROOM FOR TOXICS are not being used in accordance with law or the manufacturer's use directions. DURING INSPECTION, CHEMICAL GAS FILLED BACK STORAGE AREA (SMELL) AND EYES FELT BURNING SENSATION (EHS AND FOOD EMPLOYEES). OBSERVED PIPES BY WATER HEATER SHAKING.
Correction: Poisonous and toxic materials shall be used according to law and per the manufacturer's directions to prevent injury and contamination. EHS OPENEND BACK KITCHEN DOOR TO AIR OUT CHEMICAL GAS. MAINTENANCE PERSONNEL ARRIVED DURING INSPECTION AND CONCLUDED THAT WATER HEATER GAS GENERATOR IN NEED OF REPAIR IS WAS OVERHEATING. WHEN CHEMICALS IN SAME ROOM ARE MIXED WITH EXCESS HEAT AND MOISTURE, GASES ARISE AND CAUSE BURNING SENSATION IN EYES. MAINTENANCE PERSONNEL TURNED DOWN SWITCH AND PIPING IS TO BE REPAIRED.
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05/20/2015 | Routine | |
Conducted follow-up for compliance with Complaint Inspection conducted on 3/20/15. Observed facility server room, kitchen hallway and dry storage back room for cleanliness and removal of unnecessary items. Observed all violations corrected upon inspection. Server room flooring is clean underneath and behind shelving. Dry Storage back area immensely improved in cleanliness and organization. Observed cleaned flooring underneath and behind shelving units free of mice droppings and excessive food debris. Storage area is now less cluttered and CFM has disposed of unnecessary items in area. Cardboard boxes on floor removed and will not be used on floor.
Thank you for correcting all violations.
No violation noted during this evaluation. | 03/23/2015 | Follow-up | |
Visited site in response to a Complaint received regarding live roaches crawling on wall and table. Discussed with Manager. Pest control service is performed twice a month, previous month's service invoices observed. Noted on service reports include verification of Mice Droppings and Outer Openings in dry storage area and server area by Pest Control Company.
Observed various areas of facility including server room, back dry storage area, and main kitchen. Server area observed in acceptable clean condition, however instructed to clean beneath shelving areas and corners. Observed dry storage area to be in need of thorough and heavy cleaning as mice droppings were observed throughout area on top of rice containers and storage buckets in addition to flooring. Floors observed with mice droppings and heavy food debris in need of cleaning. EHS instructed CFM to remove storage area of unnecessary equipment including cardboard boxes and unused buckets for kimchi storage. EHS advised for re-organization of Dry Storage area to free space. Observed cardboard boxes lining flooring of back room in dry storage area used to hold cleaning chemicals and products. EHS instructed CFM to discard boxes accordingly. Observed mouse caught in mice trap underneath shelving of dry storage area. CFM will call Pest Control Company today. Observed kitchen area floors in need of cleaning. Observed food accumulation and debris in corners of kitchen, in between and behind cookline equipment and underneath all shelving and refrigeration units. Thorough cleaning is to be performed 3 times a week.
At this time, the complaint is confirmed as multiple areas for harborage and needed cleaning observed during inspection. Followup will be conducted within 10 business days.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED CARDBOARD BOXES LINING FLOOR IN DRY STORAGE AREA BY CLEANING MATERIALS AND PRODUCTS.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. PLEASE DISCARD CARBOARD BOXES.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. OBSERVED DRY STORAGE AREA WITH ACCUMULATION OF CARDBOARD BOXES AND BUCKETS TO BE REMOVED AND DISCARDED TO FREE AREA SPACE.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the FLOORS in the SERVER AREA, DRY STORAGE AREA, AND KITCHEN CORNERS AND ALONG COOKLINE is in need of cleaning. OBSERVED EXCESSIVE FOOD ACCUMULATION AND DEBRIS ON FLOORS IN NEED OF CLEANING.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. EHS EXPLAINED PROPER CELANING PROCEDURES AND INSTRUCTED TO PERFORM THOROUGH CLEANING 3x PER WEEK.
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03/20/2015 | Complaint | |
Visited site following a complaint received regarding alleged rat droppings at buffet line and rat trap at facility. Discussed complaint with CFM, unaware of complaint. Observed past 2 months reports for Pest Control, which is performed twice a month. Noted on Pest Control Service report, mice droppings were observed during service in waitress room, kitchen hallway, and back storage room and in need of cleaning.
Observed buffet line counter-tops clean and free of any rodent droppings. Per CFM, buffet line is cleaned multiple times throughout the day with sanitizer cloths. During inspection, observed mice droppings in Waitress room on top of Rat Bait storage buckets underneath shelving. Observed all food equipment areas to be clean and free of any rat droppings. Food employee cleaned tops of soiled buckets. EHS advised for thorough cleaning every day especially underneath shelving, behind equipment, and hard to reach places. Observed back storage area and kitchen hallway free of debris and kept clean. CFM will continue to monitor pest control services twice a month and maintain clean areas throughout dining and kitchen area.
ADDITIONAL VIOLATIONS NOTED:
**PLEASE ATTAIN CURRENT CERTIFIED FOOD MANAGER CARD AND SEND COPY TO HEALTH DEPARTMENT WITHIN 10 DAYS.
**PLEASE ATTAIN 2015 FOOD ESTABLISHMENT PERMIT AND POST AT RESTAURANT ASAP. PLEASE CHECK WITH HEALTH DEPARTMENT IF YOU DO NOT RECEIVE THIS IN THE MAIL THIS WEEK.
- Permit to Operate Required, Must be Posted, Must be Valid (repeated violation)
Observation: The food establishment's Permit to Operate is no longer valid due to expiration of the permit on December 31, 2014. No person shall operate a food establishment unless that person possesses a valid permit issued by the Health Department. OBSERVED NO PERMIT POSTED AT FACILITY.
Correction: To obtain a current Permit to Operate, contact the Health Department at (703) 246-2444 within 48 hours to make payment of the permit renewal fee. You may provide payment by cash, check, or credit card. Failure to pay the permit renewal fee and obtain a current Permit to Operate within 48 hours may lead to further enforcement actions by the Health Department including immediate closure.
- Critical: Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present in the establishment. OBSERVED EXPIRED CFM CARD.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
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02/24/2015 | Complaint | |
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site) (repeated violation)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: OBSERVED DENTED TOMATO SAUCE CANS IN DRY STORAGE AREA.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. DENTED CANS PUT ASIDE FOR RETURN.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers. OBSERVED BAG OF MUSSELS WITHOUT TAG ATTACHED IN DELFIELD 3DR UPRIGHT FREEZER.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. EHS EXPLAINED PROPER PROCEDURES.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label. OBSERVED DATE WRITTEN OF DAY PACKAGE OPENED, NOT DAY OF LAST SOLD.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. PLEASE REMEMBER TO WRITE DATE OF LAST SOLD OR SERVED ON TAGS.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED CLEANED CLAM SHELLS USED FOR STUFFED CLAMS ON CONTAINER ON FLOOR OF HALLWAY.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. REMOVED FROM FLOOR ONTO SHELVING UNIT IN WIC.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: BEEF SOUP 110F AT UN-HEATED STOVETOP AT ROOM TEMPERATURE SITTING FOR MORE THAN 4 HOURS.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. DISCARDED
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: roe 43F, shrimp temura 44F imiation crab 42F, raw tuna 45F - Continental 3 DR Prep Top cooler (sushi)
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. FOOD ITEMS MOVED TO WORKING COOLER. CONTINENTAL 3DR Prep Top COOLER (SUSHI) NOT TO BE USED FOR TCS FOODS UNTIL REPAIRED.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): WRITTEN PROCEDURES OBSERVED FOR LUNCH BUFFET, DINNER TIMES NOT POSTED OR RECORDED.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. EHS EXPLAINED PROPER TIME LOGGING PROCEDURES.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Continental 3DR Prep Top cooler (sushi) 43F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: METAL SHELVING AT COOKLINE AND KITCHEN
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment has not posted the permit to operate in a conspicuous location. PERMIT FOR 2014 YEAR IS NOT POSTED AT FACILITY.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue. PLEASE POST PERMIT ON WALL.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink. NO SOAP PROVIDED AT DISHWASHING ROOM.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the FLOORS in the DRY STORAGE AREA is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the Chlorine solution was measured at <200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of Chlorine solution at 100ppm. Verify concentration using the appropriate test kit. EHS EXPLAINED PROPER SANITIZING PROCEDURES. CHLORINE SOLUTION ADJUSTED.
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11/26/2014 | Routine | |
This visit was conducted in response to a Complaint alleging FBI symptoms after eating stuffed clams at the facility. Visited site during break between Lunch Buffet and Dinner Buffet time period from 3-5. CFM is not aware of complaint. EHS discussed with CFM and main cook in kitchen as Owner was not present during inspection.
Stuffed clams are made with clams, mixed vegetables, mayonnaise, and cream cheese mixed and placed on clean clam shell that is rinsed in hot water. Per food employee, batch of mix is made fresh daily and prepared completely for use same day. Food item is made for buffet 3 days of the week. Food item is then baked in oven until tops of mix are slightly browned. Once baked, food items is moved directly to Lunch Buffet or Dinner Buffet. Food items leftover are discarded at the end of buffet time.
Clams are received fresh from supplier. Observed shellstock tags available upon request at facility, however not all tags are kept for 90 days and no date is written on tag with date of last sold. EHS explained proper shellstock tag handling to CFM and Food Employees.
Discussed and followed food preparation process with CFM and food employee. Observed several food items, including unbaked stuffed clams, in interior of oven at room temperature sitting for more than 4 hours. All food items observed out of temperature. Per food employee, food items are prepared in the morning around 11am and held in oven until ready to be baked or reheated for remainder of Lunch Buffet. In this case, since Lunch Buffet had ended, food items are left in oven waiting to be reheated for Dinner Buffet at 5pm. ALL FOOD ITEMS DISCARDED. EHS explained importance and proper training on proper food handling and temperature control. **FOOD ITEMS ARE NOT TO BE LEFT IN OVEN AT ROOM TEMPERATURE. PLEASE KEEP ALL FOOD ITEMS IN REFRIGERATION UNIT AT 41F OR BELOW BEFORE COOKING/REHEATING. **
At this time, the complaint is confirmed with observable areas for Foodborne Illness. EHS will set up meeting with Owner of facility to discuss inspection findings and proper methods used.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served
Observation: The tags for the molluscan shellfish are not being retained for 90 days.
Correction: 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 date when the last shellstock from the container is sold or served 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 the last shellstock from a container 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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Stuffed clams (unbaked) 59F, pre-cooked sardines 65F, raw calamari 58F, rice cake and beans 70F, pork ribs 68F in interior of oven at room temperature.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. FOOD ITEMS DISCARDED.
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09/04/2014 | Complaint | |
Visited site with Senior EHS to follow-up on Complaint Investigation 7/15/14 regarding pest control, facility cleanliness/harborage conditions, and grease trap cleaning. Observed dishwashing room, main kitchen, dining area, and outside garbage area. Owner of facility not present during inspection.
Dishwashing area observed with bins containing dishes on floor with food debris present leftover from night prior. 3Vat sinks and garbage disposal filled to top with food debris and dirty water not cleaned from night prior. Dishmachine working properly. Per Food Employee, there are 2 dishwashers during morning opening hours and 1 dishwasher in the afternoon. Dishes are not being completely finished by end of day and are still being held overnight creating harborage conditions for pests.
Floors of kitchen still observed in need of proper hosing and cleaning. Dry storage area cleaned and better organized from last inspection, however still observed rodent droppings present in dry storage area and in dishwashing area. Observed roach on wall of hallway connecting serving station room to dining area during inspection. Observed unused cooking unit in outside dumpster area with accumulation of encrusted deposits of grease and food debris attached to equipment creating a major harborage condition for pests. Unit is to be removed or picked up immediately.
Grease container/frier bin in dishwashing area cleaned. **PLEASE CONTINUE TO CLEAN GREASE CONTAINER DAILY. Per Food Employee, Grease trap unit at cookline is cleaned weekly and grease trap connected to dishwashing area located in dry storage area is cleaned monthly. **PLEASE KEEP RECORD OF GREASE TRAP CLEANING AND SEND TO HEALTH DEPARTMENT FOR NEXT 2 MONTHS TO VERIFY THAT GREASE CLEANING IS PERFORMED.
Pest control invoice received 7/21/14 following complaint investigation. EHS and Senior EHS did not observe any mouse traps present at facility. Please ensure that proper pest control is being performed. **PLEASE SEND COPIES OF MONTHLY PEST CONTROL INVOICES TO HEALTH DEPARTMENT FOR NEXT 2 MONTHS.
Meeting with owner is to be scheduled to discuss report findings and discuss ways to eliminate future harborage conditions in controlling pests.
- Controlling Pests by Eliminating Harborage Conditions (repeated violation)
Observation: Harborage conditions exist. OBSERVED DIRTY DISHES LEFTOVER FROM DAY PRIOR LEFT ON CONTAINER BINS ON FLOOR OVERNIGHT WITH AMOUNTS OF FOOD DEBRI PRESENT.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors, walls, and ceiling tiles are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. PLEASE HOSE DOWN FLOOR THOROUGHLY EVERY NIGHT.
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07/25/2014 | Follow-up | |
This visit was conducted in response to a Complaint received to the health department 7/15/14. Property Management inspected facility and found rodent infestation and grease trap overflowing. EHS observed facility during pre-opening hours and inspected dish area, main kitchen, dry storage, and dining area. Observed significant amount of dishes on floor and sinks in dishwashing area from previous day with amounts of food debri left on dishes. Open Grease trap container is full and in need of cleaning. Observed small amounts of food debri on floor in main kitchen and does not seem to have been hosed down night prior for cleaning as alleged by Manager. Observed dry storage area and found evidence of mice droppings on top of boxes and buckets. Observed small hole in doorway connecting to outside. Spoke with several food employees, they have seen evidence of rodents on occasion every morning.
Per CFM: monthly Pest Control is conducted, on occasion, twice a month. Facility closes at 2am every night with only one employee working, therefore dishes are cleaned every morning before opening. Dishes are left overnight. CFM states that kitchen is hosed down every night with water and moped with bleach every night. Grease Trap is cleaned out every day.
EHS discussed with Manager. Pest control to be returning today. EHS suggested that Pest Control perform routine inspections twice a month regularly. EHS discussed proper dishwashing strategies and procedures to minimize leftover food being kept overnight in dishwashing area. Dishes are to be cleaned every night with minimal dishes leftover from night before and not to be left on floor. Grease trap is to be cleaned every day regularly or once full. Cleaning of dry storage area and kitchen is to be done daily. Please have doorway repaired or sealed.
At this time, the compliant is confirmed.
**PLEASE FAX OR EMAIL COPY OF INVOICE FOR PEST CONTROL TO HEALTH DEPT. BY 7/21/14. FOLLOW-UP INSPECTION BY 7/25/14.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests. ONLY RELYING ON ROUTINE MONTHLY PEST CONTROL TO BE DONE. FOOD EMPLOYEES AWARE OF CURRENT PEST INFESTATION.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. PEST CONTROL SHOULD BE PERFORMED MORE THAN ONCE A MONTH OR WHEN NECESSARY.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist. OBSERVED DIRTY DISHES LEFTOVER FROM DAY PRIOR LEFT ON CONTAINER BINS ON FLOOR OVERNIGHT WITH AMOUNTS OF FOOD DEBRI PRESENT.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors, walls, and ceiling tiles are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. PLEASE HOSE DOWN FLOOR THOROUGHLY EVERY NIGHT.
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07/17/2014 | Complaint | |
PLEASE DISCONTINUE USE OF NON WORKING REFRIGERATION UNITS UNTIL REPAIRED. PLEASE FAX OR EMAIL COPIES OF INVOICE TO HEALTH DEPARTMENT BY 7/18/2014.
NOTE:
-Food items in Delfield 3DR Cooler (kitchen) are thawing from frozen: raw beef 40F, cow intestine 32F, pig ear 40F. All other food items including shellstock moved to properly working refrigeration unit.
PLEASE ATTAIN COPY OF 2014 FOOD PERMIT AND POST.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied
Observation: Tags missing from the molluscan shellfish containers. OBSERVED CONTAINERS OF CLAMS AND MUSCLES IN DELFIELD 3DR COOLER WITHOUT TAGS ATTACHED.
Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container. OBSERVED TAGS KEPT FOR 90 DAYS NOT IN CHRONOLOGICAL ORDER.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. CFM MADE COPIES OF TAGS AND ATTACHED TO CONTAINER. EHS EXPLAINED PROPER RECORD KEEPING FOR SHELLFISH TAGS.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site) (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. EHS EXPLAINED PROPER RECORD KEEPING FOR SHELLFISH TAGS.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: OBSERVED FLOUR AND SUGAR IN DRY STORAGE ROOM WITHOUT LIDS.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. CFM REPLACED LID ON CONTAINER.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
Turbo Air 1DR Upright cooler (kitchen):
-stuffed jalepenos w/ raw meat 50F
-vegetable filling 49F
True 1DR Prep top cooler (watier):
-tofu 60F
Continental 3DR Prep top cooler (sushi):
-spicy tuna 50F
-cream cheese 49F
-imitation crab meat 50F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. FOOD ITEMS TO BE COOKED SHORTLY MOVED TO PROPERLY WORKING REFRIGERATION UNIT.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment has not posted the permit to operate in a conspicuous location. OBSERVED 2013 POSTED. CFM COULD NOT LOCATE COPY OF 2014 PERMIT.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue. PLEASE FIND PERMIT AND POST AT FRONT.
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07/09/2014 | Risk Factor | |
The purpose of this visit is to conduct a follow up inspection. Thank you for correcting some critical violations. The remaining violations will need to be corrected within the 90 day window of the first inspection. Setup a cleaning schedule that includes a thorough cleaning of establishment, which involves removing grime and debris behind the equipment.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. OBSERVED NO QUATERNARY STRIPS AVAILABLE FOR DISHMACHINE.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not in good repair: OBSERVED RIGHT SIDE DOOR OF TRUE 2DR PREPTOP COOLER UNIT TO BECOME UNHINGED AND LOOSE.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are damaged: Walk in cooler, True 3DR Freezer, True 2DR preptop
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Mechanical Warewash Machine, Operated per Manufacturer's Instructions (repeated violation)
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. OBSERVED DISHWASHER TO BE OPERATING POORLY, WITH RINSE WATER SPLASHING EXCESSIVELY OUT TO FLOOR. SANITIZER LEVEL LOW.
Correction: A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions.
- Floor , Wall & Ceiling / Design (repeated violation)
Observation: The ceiling tile located above sushi station in buffet area is absorbent and not easily cleaned.
Correction: Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the ceiling tiles in dishwashing area, main kitchen, dry storage, and above buffet line/sushi station is molding and not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the walls, floors, and ceiling tiles in the main kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Ventilation Systems, Shall Be Clean (repeated violation)
Observation: Intake and exhaust air ducts in dishwashing area are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
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02/20/2014 | Follow-up | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. OBSERVED OPEN EMPLOYEE BEVERAGES IN DISHWASHING AREA.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED KNIVES STORED IN BETWEEN PREP TABLE UNITS IN KITCHEN.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: RAW BEEF ON SHELVING UNIT AND RAW TILAPIA ON BOTTOM SHELVING UNIT IN KITCHEN.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. EHS EXPLAINED PROPER THAWING METHODS TO PERSON IN CHARGE.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
Walk-In Cooler:
1)bean sprouts 44F
2)raw beef 44F
3)raw tripe 44F
Sushi Station:
1)cooked tuna 45F
2)roe 46F
3)raw tuna 47F
Soft serve machine
1)ice cream 53F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. PIC LOWERED WALK IN REFRIGERATOR AMBIENT TEMPERATURE TO COOL POTENTIALLY HAZARDOUS FOODS (PHF) TO 41F OR BELOW. CFM REMOVED PHF FROM NONWORKING SUSHI PREP COOLER INTO WORKING COOLER. CFM SHUT OFF ICE CREAM MACHINE FOR NON-USE.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. OBSERVED NO QUATERNARY STRIPS AVAILABLE FOR DISHMACHINE.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not in good repair: OBSERVED RIGHT SIDE DOOR OF TRUE 2DR PREPTOP COOLER UNIT TO BECOME UNHINGED AND LOOSE.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are damaged: Walk in cooler, True 3DR Freezer, True 2DR preptop
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. CFM SET UP 3-VAT SINK FOR PROPER WASHING, RINSING, AND SANITATION.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Mechanical Warewash Machine, Operated per Manufacturer's Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. OBSERVED DISHWASHER TO BE OPERATING POORLY, WITH RINSE WATER SPLASHING EXCESSIVELY OUT TO FLOOR. SANITIZER LEVEL LOW.
Correction: A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: BOTTOM SHELVING UNITS IN MAIN KITCHEN, DOORS TO REFRIGERATION EQUIPMENT.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Metal pans and plastic containers were found stacked while wet after cleaning and chemical sanitization in the dishwashing area above 3-Vat sink.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Critical: Handwashing Sinks / Numbers By Law
Observation: There is not an adequate number of handwashing sinks lavatories on site. (See 5-204.11A) HANDWASHING SINK IN DISHWASHING AREA HAD BEEN REMOVED. ONLY ONE HANDWASHING SINK IN FACILITY AVAILABLE, LOCATED IN MAIN KITCHEN.
Correction: At least one hand washing sink, a number of hand washing sinks necessary for their convenient use by employees in areas specified under 5-204.11 and not fewer than the number of hand washing sinks required by Law shall be provided.
- Floor , Wall & Ceiling / Design
Observation: The ceiling tile located above sushi station in buffet area is absorbent and not easily cleaned.
Correction: Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the ceiling tiles in dishwashing area, main kitchen, dry storage, and above buffet line/sushi station is molding and not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Dressing Rooms and Lockers to be Kept Orderly
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items in dry storage area.
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the walls, floors, and ceiling tiles in the main kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts in dishwashing area are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
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01/30/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Provide copies via fax or email of a menu with the correct consumer advisory statement within 10 days.
Provide copies via fax or email of an updated parasite destruction letter from all vendors providing fish for sushi within 10 days.
If you have questions or comments please contact me at 703-246-8447.
FAX 703-385-9568
EMAIL diana.rodriguez@fairfaxcounty.gov
Dish machine is a chemical sanitizer.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. OBSERVED OPEN BEVERAGES AT SUSHI PREP STATION.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. EMPLOYEE DISCARDED BEVERAGES.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: Tilapia, shrimp, octopus
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
2dr Reach in cooler: 44F
1. Fried chicken 44F
2. Diced chicken 44F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. MANAGER LOWERED TEMPERATURE OF REFRIGERATION UNIT. FOOD TEMPERATURE WAS LOWERED AS A RESULT OF LOWERING REFRIGERATION TEMPERATURE.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:
WIC
1. Sliced chicken
2. Egg roll mix
True 2dr by cookline:
1. Fried Chicken
2dr cooler at sushi station:
1. Cooked salmon
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. MANAGER DATEMARKED FOOD.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the menu, or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: Meat slicer
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. THE MEAT SLICER WAS CLEANED AND SANITIZED.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. MANAGER CLEANED ICE BIN.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the WAITER STATION is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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12/02/2013 | Risk Factor | |
The purpose of this visit is to conduct a follow up inspection. The manager on duty acknowledges that some items were corrected and some have not. The manager will continue to correct good retail practice violations and will involve the other managers so all can be aware of the changes that need to be implemented.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED TONGS IN LETTUCE AT SELF SERVICE STATION, OBSERVED SPOONS IN MASAGO ROE AT SUSHI STATION.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. CFM REMOVED TONGS/SPOONS AND DISCARDED LETTUCE.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Water from the handwashing sink in the kitchen and the dishwashing room were measured at a temperature less than 100°F. Kitchen 63F, dishware 67F
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb(s) in the DISHWASHING AREA are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas. OBSERVED LESS THAN 10 FC IN THE EQUIPMENT BEVERAGE DRY STORAGE ROOM.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the CEILING TILES IN DISHWASHING AREA, KITCHEN AREA, DRY STORAGE are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the DISHWASHING ROOM, EQUIPMENT/BEVERAGE STORAGE ROOM is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/14/2013 | Follow-up | |
The purpose of this visit is to conduct a routine inspection.
Water Heater: Rheem Vanguard
Model: 6E743A
BTU's: 199,900
Dishmachine: ADS model A: Chlorine sanitizer
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed open beverages in sushi prep area and in dishwashing area.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. CFM discarded beverages.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: OBSERVED DENTED CANS OF APPLES FOR USE IN THE DRY STORAGE ROOM.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. CFM SEPARATED CAN FROM STORAGE.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served
Observation: The tags for the molluscan shellfish are not being retained for 90 days.
Correction: 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 date when the last shellstock from the container is sold or served 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 the last shellstock from a container 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.
- Critical: Food Protection from Contamination / Using Clean Equipment & Utensils (corrected on site)
Observation: The following visibly soiled or improperly cleaned equipment or utensils were observed being used during food preparation: Observed dirty knives, shears, plates, strainer.
Correction: Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared. CFM sent utensils to be cleaned at dishwashing station.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Observed open bags of flour and rice in the dry storage room.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. CFM COVERED OPEN PACKAGES OF FOOD.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: Sauce containers at sushi prep area.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. CFM PROVIDED LABELS FOR THE FOOD CONTAINERS.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED TONGS IN LETTUCE AT SELF SERVICE STATION, OBSERVED SPOONS IN MASAGO ROE AT SUSHI STATION.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. CFM REMOVED TONGS/SPOONS AND DISCARDED LETTUCE.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Wiping Cloths / Use Limitation / Soiled Cloths
Observation: Heavily soiled wiping cloths in use.
Correction: Dry and wet wiping cloths shall be free of food debris and visible soil.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Turbo Air refrigerator:
1.pancake batter 50F
2.tofu 48F
3.raw cod 46F
4.seafood mix 45F
Soft Serve Machine: Vanilla ice cream 46F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. CFM PLACED IN WALK IN COOLER TO LOWER TEMPERATURE TO BELOW 41F. VANILLA ICE CREAM DISCARDED, MACHINE NO LONGER IN USE.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: in Walk in cooler: observed pumpkin soup, cooked chicken, cooked mackeral, pork without date mark.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. CFM LABELED PRODUCT IN THE WALK IN COOLER.
- Equipment / Durability (corrected on site)
Observation: The following equipment is not designed and constructed to be durable: OBSERVED GLASS PANEL IN SNEEZE GUARD IS CRACKED.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. REPAIR PANEL DO NOT PLACE FOOD UNDER THAT PORTION OF THE BUFFET SELF SERVICE AREA.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) 2 DR REACH IN COOLER AT COOK STATION, TURBO AIR REFRIGERATOR are damaged.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Clean dishware in the dishwashing room was mixed with dirty dishes.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. CFM REWASHED ALL DISHWARE.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The (cavity, door seal) of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: COOKING EQUIPMENT, SHELVES, REFRIGERATION UNITS, WALL AT THE COOKING STATION IN THE KITCHEN.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Wiping Cloths, Air-Drying Locations /Prevent Contamination of Food & Equipment (corrected on site)
Observation: Wiping cloths that were laundered on site were observed air-drying IN THE DISHWASHING AREA ABOVE CLEAN DISH WARE..
Correction: Wiping cloths laundered in a food establishment that does not have a mechanical clothes dryer shall be air-dried in a location and in a manner that prevents contamination of food, equipment, utensils, linens, single service items and the wiping cloths themselves. CFM REMOVED WIPING CLOTHS AND REWASHED DISH WARE.
- Plumbing Fixtures Cleanable
Observation: The (faucet/fixture) was not easy to clean because the component is damaged or condition is in poor repair. HANDWASHING SINK HOT WATER HANDLE IS MISSING IN THE DISHWASHING AREA
Correction: A plumbing fixture such as a hand washing sink, toilet, or urinal shall be easily cleanable.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink in the kitchen and the dishwashing room were measured at a temperature less than 100°F. Kitchen 63F, dishware 67F
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the HANDSINK IN THE DISHWASHING AREA piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Plumbing / Maintained in Good Repair
Observation: The sink basin at the HANDSINK IN THE KITCHEN is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the DISHWASHING AREA are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas. OBSERVED LESS THAN 10 FC IN THE EQUIPMENT BEVERAGE DRY STORAGE ROOM.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
- Physical Facilities Good Repair
Observation: Observed that the CEILING TILES IN DISHWASHING AREA, KITCHEN AREA, DRY STORAGE are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the DISHWASHING ROOM, EQUIPMENT/BEVERAGE STORAGE ROOM is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed bleach stored above and adjacent to corn starch containers in the dry storage area.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. CFM PLACED BLEACH BELOW FOOD IN THE DRY STORAGE AREA.
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02/12/2013 | Routine | |
Restaurant representatives - add corrected or new information about Il Mee Restaurant, 7031 Little River Turnpike, Annandale, VA 22003 »