July 21, 2009 (Follow-up)

July 17, 2009 (Routine)

• 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. AN EMPLOYEE WASHED HANDS WITH GLOVES ON
  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.
• 2-301.15 - Corrected During Inspection A food employee was observed cleaning their hands in a food three vat sink or in a mop sink.
  ALL food employees shall wash their hands in ONLY a designated handsink.
• 3-501.15(A)(1)-(7) - Corrected During Inspection The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: RICE OBSERVED IN A 6 INCH DEEP PLASTIC CONTAINER FILLED WITH RICE MADE PREVIOUS NIGHT 52F
  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. RICE SHALL BE DISCARDED. DURING INSPECTION, WE TALKED ABOUT COOLING METHODS WHICH WILL BE EFFECTIVE FOR THE SOUPS AND RICE COOLED IN YOUR FACILITY.
• 3-501.15(B)(1)-(2) - Corrected During Inspection Repeat Food containers for cooling food are arranged so as not to allow for maximum heat transfer.
  Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. DO NOT TIGHTLY COVER FOODS WITH PLASTIC WRAP OR LIDS WHEN COOLING. A DISCUSSION OF SEVERAL COOLING OPTIONS AND METHODS WAS DISCUSSED WITH THE OWNER. TWO METHODS WHICH SEEMED APPROPRIATE FOR THIS FACILITY WAS PORPORTIONING RICE NO DEEPER THAN 2 INCHES IN CONTAINERS. ALSO, OBTAINING A COOLING WAND FOR COOLING BROTHS AFTER COOKING TO HELP FACILITATE THE COOLING PROCESS.
• 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: raw shell eggs63f raw beef, raw shrimp 45F, each in the true three door glass display; Raw chicken 44f, raw beef 45f, raw shrimp45f, salad dressing 45f (indicator temp) being held in the walk in refrigerator; raw tuna in the sushi display ref 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. Some foods were discarded, some foods were moved into the walk in freezer during inspection.
• 4-301.11 - The following unit(s) was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment. The walk in refrigerator 42F and the True three door display refrigerator 50F
  Equipment for cooling and heating food, and holding cold and hot food shall operate properly and be sufficient in number and storage capacity to provide food temperatures as specified under Chapter 3. The walk in ambient air was adjusted to 40F during inspection. The True three door refrigerator was emptied and will not be used until the unit is either repaired or replaced, as the unit is necessary to sustain long term refrigeration of food for the facility based upon numbers/capacities and processes at this facility. Call to keep me informed of which option you hav chosen. AS AGREED UPON DURING INSPECTION, A FOLLOW-UP WILL BE ON TUESDAY, JULY 21, 2009 TO CHECK ON THE REPAIR IF THIS IS THE METHOD CHOSEN. IF YOU HAVE CHOSEN TO REPLACE THE UNIT, YOU WILL HAVE 10 DAYS FOR THE PURCHASE AND INSTALLATION OF A UNIT OF COMPARABLE SIZE AND RATING TO BE INSTALLED.
• 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: utensils being washed in the dishmachine.
  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 Repeat Chemical sanitizer immersion time was not adequate for chlorine sanitizing solution.
  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. The dish machine was not dispensing chlorine sanitizer and therefore the utensils being sanitized were not being properly sanitized. The three vat sink was assembled and wash, rinse and sanitize process began. The use of the dishmachine shall be discontinued until a repairis complete and the chlorine sanitizer is dispensed between 50-100ppm A follow-up shall be completed to ensure that the repair is adequate. THE DISHMACHINE BEGAN OPERATING DURING INSPECTION AND TESTED AT 50PPM CHLORINE AFTER THE SANITIZER WAS PRIMED THROUGH THE LINES.

January 09, 2009 (Routine)

• 2-103.11(D) - Primary handsink was not equipped with handsoap and as a result handwashing frequency may not be adequate
  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.
• 2-103.11(I) - Employees are not properly sanitizing cleaned multiuse equipment and utensils. Bar handsink used for manual washing.
  The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces; follow instructions given during inspection
• 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: raw sushi stored over sauces in sushi bar RI Ref unit, uncovered shrimp stored over cabbage.
  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. Correct by close of business
• 3-302.11(A)(4) - Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: shrimp stored over cabbage.
  Foods shall remain covered at all times to prevent potential cross contamination
• 3-304.14(B)(1) - Improper use of wet wiping cloths
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer
• 3-304.15(A) - Corrected During Inspection Single-use gloves apparently worn during multi-tasked food preparation as staff entered kitchen and returned to sushi bar.
  If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
• 3-305.11(A)(3) - Food stored on the floor including unopened mayonaisse container under bar sink and/or food stored less than 6 inches off 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.
• 3-501.14(A)(2) - Critical The following cooked potentially hazardous food(s) are not being adequately cooled from 135F to 70F within two hours and to 41F within a total of six hours: rice observed at excessive depth observed at 47F. Rice was prepared 8 pm previous day
  Potentially hazardous foods shall be cooled from 135F to 70F within two hours and to 41F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.
• 3-501.15(B)(1)-(2) - Food containers for cooling food are arranged so as not to allow for maximum heat transfer. Rice found improperly cooled at greater than 4" depth.
  Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
• 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: exterior of dressing bottle at server station (observed in need of cleaning)
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-602.11(A)(5) - Critical Bar utensils found drying adjacent to bar hansink which suggests sanitizing step was omitted
  Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
• 4-703.11(C) - Corrected During Inspection Critical When tested, no sanitizer found in the wiping cloth bucket at server station
  The wiping cloth buckets used for the storage of wet towels shall be maintained at a chemical concentration of at least 50-100ppm of chlorine
• 4-904.11(B) - Unwrapped soup spoons found 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.
• 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: coffee maker.
  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
• 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.
• 6-501.111(B) - Winged insect sighted on bar floor
  Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
• 7-102.11 - Corrected During Inspection Critical Working containers of degreaser and other product not labelled.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
• 7-301.11(A) - Critical Containers household grade pesticide found adjacent to mayonaisse container on floor
  All poisonous and toxic materials for retail sale shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.

December 06, 2007 (Follow-up)

November 20, 2007 (Critical Procedures)

• 2-102.11(C) - Critical Repeat The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
  The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food
• 2-102.11(C) - Critical Repeat 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
  The above diseases are required to be reported to the health department if a food worker has a diagnosis from a physician of one of the Big five food borne illness such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A.
• 2-301.12(A)-(B) - Corrected During Inspection Critical Repeat Observed food employees using improper handwashing procedures. A food worker attempted to wash hands without soap at the three vat sink
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
• 2-301.14(A)-(I) - Corrected During Inspection 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. WASH HANDS PRIOR TO PLACING ON NEW 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.
• 3-301.11(A) - Corrected During Inspection Critical Food employee failed to wash his or her hands prior to engaging in food preparation, at the sushi bar. The worker was observed handling invoices and the telephone and then attempted to prep food.
  ALL food employees shall be washing their hands as specified under 2-301.12.
• 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: in the walk in freezer observed raw beef over corn, In the reach in refrigerator near the bar observed raw beef over fully cooked shrimp. In the reach in freezer near the bar, observed raw fish over ginger root.
  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.
• 3-402.11(A) - Critical The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: LETTERS ARE NEEDED TO VERIFY THE PARASITE DESTRUCTION FOR THE FISH IDENTIFIED ON THE MENU DURING THE INSPECTION: THE TYPES IDENTIFIED ARE MACKEREL, OCTOPUS, SALMON, SALMON ROE, AND SMOKED SALMON. ENSURE THAT THE LATIN NAMES ARE ALSO LISTED IN THE LETTER.
  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. A FOLLOW-UP WILL BE CONDUCTED BY DECEMBER 6, 2007 TO COLLECT THE FOUR LETTERS (one from each supplier). I have left you with guidelines for the letters.
• 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: 'THE RED SNAPPER 46F, TUNA 45F, SALMON 46F, AND THE OCTOPUS 44F HELD IN THE SUSHI CASE. THE ABOVE FOODS WERE MOVED TO A LOWER, AND COLDER AREA DURING THE DOWN TIME OF THE RESTAURANT. THE SUSHI CASE HAD A TEMPERATURE OF 50F AT BEGINNING OF INSPECTION (busy time) AND 41F AT END OF THE INSPECTION (no customers)
  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.
• 3-501.19(B)(1)-(4) - Corrected During Inspection Critical The following food item(s) for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated: sushi rice. Observed that the sushi rice was not marked with a time of prep or an expiration time. Per discussion with the CFM, the rice was made at 12:00 and the time of temperature was approximately 1:45pm. The sushi rice was 146F
  If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded. THE CFM MARKED THE SUSHI RICE WITH THE TIME OF EXPIRATION FOR DISCARD..
• 5-402.11(A) - Critical A direct connection exists between the drain line of the ice machine drain and the sewer system.
  A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.A FOLLOW-UP WILL BE CONDUCTED BY DECEMBER 6, 2007 TO CHECK ON THE CORRECTION

August 29, 2007 (Follow-up)

July 02, 2007 (Follow-up)

• 2-102.11(C) - Critical Repeat 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 and/or (4) being reheated.
  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) - Critical Repeat The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
  The Person in Charge or certified food manager shall know the cook temperatures for the following foods: 1) Poultry, turkey, stuffed foods, or duck shall be cooked to an internal temperatures of 165F for at least 15 seconds, 2) Beef and eggs for hot holding shall be cooked to an internal temperature of 155F for at least 15 seconds, and 3) Pork, seafood, plant foods, and eggs for immediate service shall be cooked to an internal temperature of 145F for at least 15 seconds.
• 2-102.11(C) - Critical Repeat The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  The Person in Charge or certified food manager shall know that all equipment, utensils, and surfaces shall be cleaned first using hot water and soap to remove visible soil and then sanitized using an approved sanitizer (Chlorine, Quaternary Ammonium Compound, or Iodine) to reduce the number of pathogenic bacteria.
• 2-103.11(D) - Repeat Poor handwashing procedures observed.
  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.
• 2-103.11(G) - Repeat Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores.
• 2-103.11(K) - Repeat 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.
• 2-301.12(A)-(B) - Critical Repeat Observed food employees using improper handwashing procedures.
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
• 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.
• 3-301.11(B) - Critical Repeat Food employee(s) was observed handling the following ready-to-eat foods using their bare hands:1) Observed RTE sushi being prepared with 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.
• 3-301.11(C) - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat form.1) Observed bowls being used to dispense food.
  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.1) Observed raw shrimp being stored above vegetables.
  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:1) Observed chicken being stored above seafood.
  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:1) Walkin cooler,2) Reachin units.
  Foods shall remain covered at all times.
• 3-304.12(A)-(F) - Repeat Dispensing and/or in-use utensils improperly stored between use as follows:1) Observed scoops lying in stagnate water.
  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 Observed moist wiping cloths lying out on the countertops.
  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.
  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: 1) Observed sushi thawing at room temperature.
  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.
• 3-501.14(A) - Critical Repeat The following cooked food item(s) are not being adequately cooled according to the time and/or temperature requirements of 135F to 41F or less within 6 hours:1) Observed rice (72F) cooling in a 6 inch deep plastic tub overnight in the reachin cooler.
  Cooked potentially hazardous foods (time/temperature control for safety food) shall be cooled: 1) within 2 hours from 135F to 70F and 2) within a total time of 6 hours from 135F to 41F
• 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:1) Observed rice (48F) cooling in a 4 inch deep container overnight in the reachin unit,2) Observed onion soup (64F) cooling in a 3 foot deep stockpot overnight in the walkin cooler.
  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.
• 4-101.11(B) - Repeat The food-contact surfaces of the following equipment and/or utensils are not durable:1) Observed wooden bowl being used to prepare sushi rice,2) Observed cloth covering the sushi rice.
  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 nonabsorbent.
• 4-501.11(A) - Repeat The following equipment was observed damaged and no longer smooth and easily cleaned or sanitized:1) Shelving underneath prep tables (rusted),2) Floor in the walkin unit (rusted),3) Interior lining of the sushi rice container.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-501.114(A) - Critical Observed pots being washed and rinsed, but not sanitized.
  A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120F, (2) 50mg/L with a pH below 10 at 100F or pH below 8.0 at 75F, or (3) 100mg/L with a pH below 10 at 55F.
• 4-501.12 - Repeat The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
• 4-602.13 - Repeat The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1) Shelving in the food prep area,2) Gaskets on the reachin units,3) Exterior of the reachin units,4) Exterior of the rice cooker,5) Stove top,6) Sides of the stove,7) Ventilation hood,8) Ventilation hood filters,9) Gaskets on the walkin units,10) Interior of the walkin units,11) Shelving in the wait station.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-703.11(C) - Critical Observed employee washing and rinsing pots without sanitizing.
  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.
• 4-903.11(D) - Repeat Observed equipment, single service items, and cutting boards being stored on the floor.
  Store equipment, single service items, and utensils at least 6 inches off the floor.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1) Hamilton Beach coffeemaker,2) Galanz microwave.
  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.
• 5-205.15(B) - Repeat Observed the following to be in disrepair:1) Handsink (leaking),2) Three compartment sink (leaking),3) Mop sink (leaking).
  A plumbing system shall be maintained in good repair.
• 6-303.11(C) - Repeat Observed burned out lights in the food preparation areas.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.

May 22, 2007 (Routine)

• 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 and/or (4) being reheated.
  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 failed to state the minimum cook temperatures and times for potentially hazardous food(s).
  The Person in Charge or certified food manager shall know the cook temperatures for the following foods: 1) Poultry, turkey, stuffed foods, or duck shall be cooked to an internal temperatures of 165F for at least 15 seconds, 2) Beef and eggs for hot holding shall be cooked to an internal temperature of 155F for at least 15 seconds, and 3) Pork, seafood, plant foods, and eggs for immediate service shall be cooked to an internal temperature of 145F for at least 15 seconds.
• 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  The Person in Charge or certified food manager shall know that all equipment, utensils, and surfaces shall be cleaned first using hot water and soap to remove visible soil and then sanitized using an approved sanitizer (Chlorine, Quaternary Ammonium Compound, or Iodine) to reduce the number of pathogenic bacteria.
• 2-103.11(D) - Repeat Poor handwashing procedures observed.
  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.
• 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(F) - Repeat Employees are not aware of or are not monitoring the temperatures of potentially hazardous food.
  The Person in Charge or certified food manager shall be designating employees to monitor the temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1) Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165F for 15 seconds, 2) Beef and eggs for hot holding: cooked to an internal temperature of 155F for at least 15 seconds, 3) Pork, seafood, plant foods for hot holding, and eggs for immediate service: cooked to an internal temperature of 145F for at least 15 seconds, 4) Prepared and subsequently cooled foods reheated for hot holding to an internal temperature of 165F for at least 15 seconds, and 5) Commercially processed foods reheated for hot holding to an internal temperature of 135F for at least 15 seconds.
• 2-103.11(G) - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
  The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores.
• 2-103.11(K) - 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.
• 2-103.11(L) - Employees are not properly trained in food safety as it relates to their assigned duties.
  The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
• 2-301.12(A)-(B) - Critical Repeat Observed food employees using improper handwashing procedures.
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
• 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.
• 2-401.11(A) - Corrected During Inspection Critical Repeat A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  Food employees may drink only from a covered container using a straw.
• 3-301.11(B) - Critical Repeat Food employee(s) was observed handling the following ready-to-eat foods using their bare hands:1) Observed RTE shrimp being prepared with 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.
• 3-301.11(C) - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat form.1) Observed bowls being used to dispense food.
  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.1) Observed raw chicken being stored above cooked rice,2) Observed raw shrimp being stored above cooked soup.
  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:1) Observed chicken being stored above seafood.
  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:1) Walkin cooler,2) Reachin units.
  Foods shall remain covered at all times.
• 3-304.12(A)-(F) - Repeat Dispensing and/or in-use utensils improperly stored between use as follows:1) Observed scoops lying in stagnate water.
  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 Observed moist wiping cloths lying out on the countertops.
  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) - Food stored on the floor and/or food stored less than 6 inches off 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. 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: 1) Observed shrimp thawing in stagnate 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.
• 3-501.14(A) - Critical The following cooked food item(s) are not being adequately cooled according to the time and/or temperature requirements of 135F to 41F or less within 6 hours:1) Observed rice (48F) cooling in a 4 inch deep bowl overnight in the reachin cooler,2) Observed onion soup (64F) cooling in a 3 foot deep stockpot overnight in the walkin cooler.
  Cooked potentially hazardous foods (time/temperature control for safety food) shall be cooled: 1) within 2 hours from 135F to 70F and 2) within a total time of 6 hours from 135F to 41F
• 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:1) Observed rice (48F) cooling in a 4 inch deep container overnight in the reachin unit,2) Observed onion soup (64F) cooling in a 3 foot deep stockpot overnight in the walkin cooler.
  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)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1) Rice (59F, 47F),2) Salmon (49F, 46F),3) Tuna (49F, 44F).
  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.
• 4-101.11(B) - Repeat The food-contact surfaces of the following equipment and/or utensils are not durable:1) Observed wooden bowl being used to prepare sushi rice,2) Observed cloth covering the sushi rice.
  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 nonabsorbent.
• 4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:1) Observed unsealed wooden shelving in the wait station.
  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.
• 4-202.16 - The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable:1) Observed peeling plastic on the exterior of the ice machine.
  Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
• 4-302.12(A) - The certified food manager could not provide a food temperature measuring device.
  A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  A BLEACH / QUATERNARY AMMONIUM COMPOUND / IODINE test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
• 4-501.11(A) - The following equipment was observed damaged and no longer smooth and easily cleaned or sanitized:1) Missing three compartment sink drain plugs,2) Shelving underneath prep tables (rusted),3) Exterior of the grease trap (rusted),4) Floor in the walkin unit (rusted),5) Interior shelving of the walkin unit (rusted),6) Shelving in the wait station,7) Interior lining of the sushi rice container,8) Back door.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-501.12 - The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
• 4-502.13(A) - Manufacturer containers were observed reused for the storage of food. Observed tofu and scallop containers being reused for the storage of food.
  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.
• 4-602.11(E)(4) - Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
  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.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1) Shelving in the food prep area,2) Gaskets on the reachin units,3) Exterior of the reachin units,4) Exterior of the rice cooker,5) Stove top,6) Sides of the stove,7) Ventilation hood,8) Ventilation hood filters,9) Gaskets on the walkin units,10) Interior of the walkin units,11) Shelving in the wait station.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-903.11(D) - Observed equipment, single service items, and cutting boards being stored on the floor.
  Store equipment, single service items, and utensils at least 6 inches off the floor.
• 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:1) Hamilton Beach coffeemaker.
  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.
• 43.1-1-5(f) - On November 29, 2005 the Fairfax County Health Department adopted new design requirements for water heaters. Our records indicate that your current hot water heater does not meet these new design requirements. Observed Rheem 6E743A water heater.
  This policy does not apply to existing establishments that presently do not comply with the stated design requirements and are not exhibiting a hot water supply problem. Your facility falls into this category. However, the new design requirements will apply to your facility in the event of a change of ownership, remodeling/renovation, or if it is determined that your facility exhibits a hot water deficiency in the future. A certified letter will be sent to your facility notifying you of this requirement, and a copy will be placed in your establishment file.
• 5-202.12(A) - Water from the prep sink was measured at a temperature less than 100F.
  A handwashing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet.
• 5-205.11(A) - Repeat The handwashing facility located in the wait station is blocked, preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 5-205.15(B) - Observed the following to be in disrepair:1) Handsink (leaking),2) Three compartment sink (leaking),3) Hot water handle on the prep sink (not working),4) Mop sink (leaking).
  A plumbing system shall be maintained in good repair.
• 6-202.15(D)(1)-(3) - Observed back door kept open for ventilation.
  The back door must be kept shut unless a screen door is in place.
• 6-303.11(C) - Observed burned out lights in the food preparation areas.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
• 6-501.11 - Observed that the following is not maintained in good repair:1) Walls in the food prep area,2) Walls around the mop sink,3) Ceiling in the mop closet,4) Walls in the wait station.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12(A) - Observed that the following is in need of cleaning:1) Walls in the food prep area,2) Ceiling tiles,3) Walls around the mop sink.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

December 08, 2006 (Follow-up)

November 17, 2006 (Follow-up)

• 2-103.11(D) - Repeat Poor handwashing procedures observed.
  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.
• 2-103.11(F) - Repeat Employees are not aware of or are not monitoring the temperatures of potentially hazardous food.
  The Person in Charge or certified food manager shall be designating employees to monitor the temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1. Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165f for 15 seconds, 2. Beef and eggs for hot holding: cooked to an internal temperature of 155 for at least 15 seconds, 3. Pork, seafood, plant foods and eggs for immediate service: cooked to an internal temperature of 145f for at least 15 seconds. 4. Prepared foods reheated to an internal temperature of 165f for at least 15 seconds, 5. Commercially processed foods reheated to an internal temperature of 135f for at least 15 seconds.
• 2-301.12(A)-(B) - Critical Repeat Improper handwashing procedures observed. Observed hands rinsed off.
  ALL food employees shall wash their hands in the following manner: 1. remove and discard used gloves, 2. turn on warm water at the hand sink, 3. rinse hands/arms with warm water, 4. lather hands/arms with soap and scrub for at least 20 seconds, 5. rinse hands/arms with warm water, 6. dry hands/arms with paper towels and then turn off the water at the hand sink. Effective hand washing will help prevent foodborne illness.
• 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. Observed no handwashing.
  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.
• 2-301.15 - Repeat A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
  ALL food employees shall wash their hands in ONLY a designated hand sink.
• 2-401.11(A) - Corrected During Inspection Critical Observd evidence of eating and drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers.
• 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.
• 3-301.11(B) - Critical Repeat Food employees are handling ready to eat foods using their bare hands. Observed sushi being prepared with bare hands.
  Except when washing fruits and vegetables, food employees may not contact readty 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 hand washing procedures will help prevent foodborne illness.
• 3-301.11(C) - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed bowl being used to dispense rice.
  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 (RTE) food in the refrigeration unit. Observed shrimp stored above tofu.
  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, left over 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. Observed chicken stored above seafood.
  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).
• 3-302.11(A)(4) - Critical Repeat Unwrapped or uncovered food in the reachin and walkin units.
  Foods shall remain covered at all times.
• 3-304.12(A)-(F) - Repeat Dispensing and/or in-use utensils improperly stored between use. Observed scoops being stored in stagnate water.
  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), 5. 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.
  Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 3-304.15(A) - Single-use gloves worn during multi-tasked food preparation.
  If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
• 3-501.13(A)-(D) - Corrected During Inspection Observed shrimp thawing at room temperature in the handsink.
  Potentially hazardous foods (time/temperature control for safe food) shall be thawed using one of the following methods: 1. under refrigeration that maintains the food temperature at 41f or less or 45f 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 45f 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)(2)(a) - Critical Repeat Salmon (48F), and Yellow tail tuna (49F) cold holding at improper temperatures.
  Potentially hazardous foods (time/temperature control for safe food) shall be held cold at a temperature of 41f or below.
• 3-501.17(A)(1) - Critical Repeat The prepared ready-to-eat (RTE) miso soup in the refrigeration unit is not properly dated for disposition.
  Refrigerated, ready to eat, potentially hazardous foods (time/temperature control for safe food) that are prepared on site and held at 41f or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like left over soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on November 17 they shall be date marked with a "use by" date not exceeding November 23. BOTH DATES SHALL BE PROVIDED ON THE FOOD CONTAINER TO ENSURE PROPER FOOD ROTATION AND LIMIT BACTERIAL GROWTH.
• 3-501.18(A)(1)(2) - Critical According to the label on the miso soup container, the soup should have been discarded on November 3, 2006.
  Food shall be discarded: 1. if it exceeds either of the temperature and time combinations as specified in 3-501.17(A), 2. is in a container or package that does not bear a date or day or, 3. is appropriately marked with a date or day that exceeds a temperature and time combination as specified in 3-501.17(A).
• 4-101.11(B) - Repeat Food contact surfaces of equipment and utensils are not durable. Observed wooden bowl being used to make sushi rice. Observed cloths covering sushi rice.
  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.
• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: 1) Observed sushi bowl being washed and rinsed out, but sanitized.
  In conjunction with 4-703.11: FOOD CONTACT SURFACES of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(C) - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. Observed no sanitizer being used.
  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 Quatenary ammonium.
• 4-901.11(B) - Sushi bowl was observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
  After cleaning and sanitizing, equipment and utensils may not be cloth dried.
• 5-205.11(A) - Corrected During Inspection Repeat The handwashing facility located in the back is blocked, preventing access by employees for easy handwashing. Observed shrimp thawing in the handsink.
  A hand washing sink shall be maintained so that it is accessible at all times for employee use.

October 12, 2006 (Critical Procedures)

• 2-103.11(D) - Poor handwashing procedures observed.
  It is the responsibility of the manager to ensure that proper handwashing procedures are being followed.
• 2-103.11(F) - Employees are not aware of or are not monitoring the temperatures of potentially hazardous food.
  It is the responsibility of the manager to ensure safe food temperatures.
• 2-103.11(H) - A food employee is not able to inform consumers that a food they may order is not cooked fully. Observed no warning on the sushi al carte list.
  A consumer advisory is to be included on the sushi al carte menu warning customers that eating raw or undercooked foods could be hazardous to their health.
• 2-301.12(A)-(B) - Critical Improper handwashing procedures observed.
  Employees shall wash their hands thoroughly with soap and warm water for at least 20 seconds.
• 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 in which contamination could occur. Observed no handwashing in between glove changes.
  Employees shall thoroughly wash their hands with soap and warm water for at least 20 seconds in between glove changes.
• 2-301.15 - Repeat A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
  Handwashing shall be done in handsinks only.
• 2-401.11(A) - Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.
  Drinking shall be done from a cup with a lid and straw.
• 2-401.11(A) - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Drinking containers shall have a lid and straw.
• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Employees shall properly restrain their hair by using effective hair restraints.
• 3-301.11(B) - Corrected During Inspection Critical Observed bare hand contact with ready-to-eat foods on the sushi bar.
  Employees shall wear gloves when handling ready-to-eat foods.
• 3-301.11(C) - Critical Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed a bowl being used to dispense rice.
  Dispensing utensils shall have a handle to minimize any manual contact.
• 3-302.11(A)(1) - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed beef being stored above lettuce.
  Ready-to-eat foods shall be properly stored so as to protect from cross contamination.
• 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed chicken stored above seafood.
  Foods shall be stored according to cooking temperatures to prevent cross contamination.
• 3-302.11(A)(4) - Critical Unwrapped or uncovered food in the reachin and walkin units.
  Food shall be covered or wrapped so as to protect from cross contamination.
• 3-304.12(A)-(F) - Dispensing utensils improperly stored between use. Observed bucket being stored in the ice bin. Observed scoop lying in stagnate water.
  Dispensing utensils shall be stored in an approved manner.
• 3-304.14(B)(2) - Wiping cloths improperly stored between use.
  Wiping cloths shall be kept in a sanitizing solution 50-100 ppm Cl. while not in use.
• 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6" above the floor.
  Food shall be stored at least 6" off the floor.
• 3-402.12(C) - Observed no written statement from the fish suppliers that provide Salmon, Squid, Salmon Caviar, Mackerel, and Octopus stating that the above mentioned items have been properly parasite treated.
  Obtain a letter from the supplier of the above mentioned items stating the process of parasite destruction including the species, time, and temperatures.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Salmon (48F) cold holding at improper temperatures.
  Potentially hazardous foods shall be maintained at 41F or below at all times.
• 3-501.17(A)(1) - Critical The prepared ready-to-eat (RTE) soup in the refrigeration unit is not properly dated for disposition.
  Foods shall be labeled with a "consume by" date to expire seven days from preparation.
• 3-501.19(A) - Corrected During Inspection Critical Sushi rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Sushi rice shall be labeled with a four hour expiration time.
• 3-603.11(C) - Critical Observed no consumer advisory on the sushi al carte menu.
  Provide a consumer advisory on the sushi al carte menu.
• 4-101.11(B) - Observed rice being covered with a cloth.
  Food contact surfaces shall be smooth, easily cleanable, non absorbent, and durable.
• 4-501.12 - The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  The cutting boards shall be resurfaced or replaced.
• 5-205.11(A) - Corrected During Inspection The handwashing facility located at the back is blocked, preventing access by employees for easy handwashing. Observed turkey lying in the handsink.
  Handsinks shall be easily accessible during all hours of operation.
• 6-301.12(A) - Corrected During Inspection Observed that no paper towels were available for handwashing sink in the back.
  All handsinks shall be stocked with paper towels at all times.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a handwashing sign at all handsinks.

October 12, 2006 (Complaint)

July 11, 2006 (Follow-up)

• 3-302.11A1 - Corrected During Inspection Critical Repeat Noted steak and shrimp store over cut onions, raw shelled eggs over various vegetables in the 3 dr True upright unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-501.18A - Critical The prepared ready-to-eat (RTE) meat stock pot in the Walk-in refrigeration unit was not discarded by the "consume by" date, indicated on the pot as 7/2/06.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the "consume by" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 43.1-1-5A - Critical Repeat Noted a bowl being used to scoop out cooked rice in 3 dr. True upright unit.
  Use handled scoop to scoop cooked rice.
• 7-202.12A - Corrected During Inspection Critical Repeat Chlorine sanitizing solution in the wiping cloths bucket at the drink service area noted above 200 ppm.
  Chlorine santizing solution must be used at 50 ppm.

June 13, 2006 (Routine)

• 2-301.12A - Critical Food employee noted cleaning his hands without soap and paper towel.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 2-301.15 - Repeat Sushi chef noted cleaning his hands at sushi 3 compartment sink.
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
• 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form: cups without a handle being used to scoop out seasonings and uncooked rice in the kitchen.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-302.11A1 - Critical Repeat Observed raw chicken stored over uncovered sauces and beef over vegetables in walk-in cooler. Noted raw shrimp over ready-to-eat (RTE) sauce and plates of raw steak stored over uncovered cooked rice in 3 dr True upright cooler in the kitchen.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A2 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination: 1) Raw chicken stored over beef and seafood in Walk-in cooler; 2) Raw steak and shrimp noted stored beside uncovered chicken.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-302.11A4 - Critical Repeat Noted uncovered sauce and cut vegetables in walk-in cooler. Uncovered cooked rice observed on the bottom shelf and uncovered chicken and seafood of the 3 dr. True upright cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-302.12 - Unlabeled food containers noted on the shelf in the kitchen in front of the cookline.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-304.14B2 - Repeat Wiping cloths noted stored on the sushi prep counter. No sanitizing bucket noted at sushi bar area.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Repeat Food stored on the floor and/or food stored less than 6" above the floor: 1) sauce containers and containers of cut vegetables on the floor of walk-in cooler; 2) boxes of animal foods in walk-in freezer; 3) sauces on the floor at the cookline in kitchen.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-402.11A - Critical Repeat Raw fluke, salmon and potentially other fish items being served in raw form (mackerel, salmon caviar), as listed on menus, noted not being frozen for parasite destruction. The sushi chef stated that they salmon and fluke are supplied fresh and are frozen in either Walk-in freezer and/or sushi prep freezer (as back up). Sushi prep freezer (ambient temp. 3F) and walk-in freezer (ambient at 12F) noted not capable of freezing fish to -4 or below (Salmon noted 9F in Sushi prep and white tuna at 12F).
  Ensure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish for consumption is frozen throughout to a temperature of -4F (-20C) for 168 hours (7 days) in a freezer or at -31F (-35C) for 15 hours in a blast freezer.
• 3-402.12A - Repeat The sushi chef stated that they receive seafood (used for sushi and/or sashimi) from three different suppliers; Komolo, inc., Xin Sheung Seafood Trading, Congressional America Corp. A copy of parasite destruction letter provided by Komolo inc. was available at the establishment. However, no parasite destruction letter present for two other companies who supply fish to be sold in raw form. The sushi chef stated that they receive some fish fresh (i.e. fluke, salmon) and freeze on site using the Walk-in freezer or Sushi prep freezer for back up. However, no parasite destruction record available on-site.
  Record the freezing temperature and time to which the fish are subjected and retain the records at the food establishment for 90 calendar days beyond the service or sale of the fish. Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4F (-20C) for 168 hours (7 days) in a freezer or at -31F (-35C) for 15 hours in a blast freezer.
• 3-501.16B - Critical Noted salmon (47F) and octopus (46F) cold holding improperly in sushi display case.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) rice in the 3-dr True upright unit and a big pot of chicken stock base (prepared on Sunday) are not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-502.11 - Critical The establishment noted using vinegared sushi rice for a day at out of temperature. The establishment does not have a variance approval from the Health Department.
  The facility has agreed to use Time as a Public Health Control for sushi rice.
• 4-101.11A - Critical Noted a built in board (prep table type) in front of cookline made out of wood (from desk) which noted not smooth and unsafe.
  Take down and discard this material.
• 4-204.112A - The temperature measuring devices in the 3-dr True upright cooler and True sushi prep cooler were not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 4-204.112B - There was no temperature measuring device located in the sushi display case.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-204.16 - A cold plate cooling device with beverage tubing was installed in an ice bin at the sushi bar. There is direct contact with this equipment and stored ice intended for consumption.
  Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chlorine sanitizing solutions.
  Obtain a chlorine sanitizing solution test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-402.11A - Caulking needed for the table next to dishwashing machine.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-501.11A - The dishwashing machine racks being used noted warn and soiled.
  Replace the racks with new ones.
• 4-501.11B - The door gasket of the 3-dr. True upright cooler and True sushi prep cooler noted damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-502.11A - Thermometer in True sushi prep freezer noted broken.
  Replace with a new thermometer.
• 4-502.13A - Repeat Manufacturer tofu containers were observed reused for the storage of various food items in walk-in cooler.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1) vegetable slicer hanging on the kitchen wall; 2) utensils (knife, spatulas) stored in a drawer in the kitchen; 3) fan guard in the walk-in cooler; 4) light bulb and light guard at hood system noted with grease and dust.
  Clean and sanitize these surfaces for food contact.
• 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: 1) walk-in cooler shelving unit; 2) exterior of dishwashing machine; 3) exterior of dry ingredient containers stored in kitchen.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-602.11E - Interior surface of ice machine in the kitchen observed soiled with accumulations of grime and debris.
  Clean the interior surface more frequently.
• 4-903.11A - Clean cooking utensils noted stored on the floor in a plastic container in front of cookline.
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 43.1-1-5A - Critical The sushi chef noted preparing sushi roll with his bare hands. (spreading rice & handling ready-to-eat ingredients). Observed a bowl without a handle in the cooked rice stored in 3-dr. True upright cooler.
  Do not touch ready-to-eat (RTE) food with bare hands. Use appropriate utensils such as tongs, gloves, scoops with a handle)
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Proctor silex coffee maker being used to brew tea.
  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.
• 5-205.11A - The handwashing sink at the sushi bar is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 5-205.15B - 3 compartment sink faucet noted leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-301.11 - Repeat Soap was not provided at the hand washing station in the kitchen and at bar handwashing station.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink in kitchen.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-501.11 - Noted holes on the kitchen walls.
  Patch holes on the kitchen walls.
• 6-501.12A - Repeat Following areas noted in need of cleaning: 1) walls near the cookline and 3 compartment sink; 2) Walk-in cooler ceiling; 3) caulking at 3 compartment sink and prep sink next to 3 vat noted moldy; 4) floor and piping under 3 compartment sink and dishwashing machine.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.16 - Mop noted not hung up to dry at mop sink.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 7-102.11 - Critical Few chemical bottles stored under 3 compartment sink in the kitchen noted without a proper label.
  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.
• 7-202.12A - Critical The chlorine sanitizing solution noted at 200 ppm in the wiping cloths bucket in the kitchen below 3 compartment sink.
  Use chlorine sanitizing solution at recommended concentration at 50 ppm.

December 14, 2005 (Follow-up)

• 2-401.11A - Critical Repeat Observed open glass with partially consumed drink and on shelf over prpe area at kitchen cookline.
  CORRECTED DURING INSPECTION--A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
• 2-402.11A - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-301.11B - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands -- at sushi area chopping cucumbers.
  CORRECTED DURING INSPECTION--Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-302.11A1 - Critical Repeat Found raw chicken stored in pan over container of tofu in 3-door RI refrig. in kitchen; therefore, raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  CORRECTED DURING INSPECTION--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.
• 4-501.12 - Repeat The cutting board on prep unit, at cookline, observed heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1. Proctor Silex toaster at sushi area, with trays wrapped in tin foil;2. Sunbeam microwave;3. rice maker.
  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.

December 14, 2005 (Follow-up)

• 2-401.11A - Critical Repeat Observed open glass with partially consumed drink and on shelf over prpe area at kitchen cookline.
  CORRECTED DURING INSPECTION--A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
• 2-402.11A - Repeat Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-301.11B - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands -- at sushi area chopping cucumbers.
  CORRECTED DURING INSPECTION--Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 3-302.11A1 - Critical Repeat Found raw chicken stored in pan over container of tofu in 3-door RI refrig. in kitchen; therefore, raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  CORRECTED DURING INSPECTION--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.
• 4-501.12 - Repeat The cutting board on prep unit, at cookline, observed heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1. Proctor Silex toaster at sushi area, with trays wrapped in tin foil;2. Sunbeam microwave;3. rice maker.
  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.

November 29, 2005 (Routine)

• 2-301.15 - A food employee was observed cleaning their hands in a 3-comp.sink.Also, the sushi chef stated the 3-comp.sink at sushi area is used for handwashing.
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
• 2-401.11A - Critical Observed open glass with consumed drink and remaining ice on countertop at sushi area.
  CORRECTED DURING INSPECTION--A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
• 2-402.11A - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-302.11A1 - Critical Found raw beef steaks stored in pan over uncooked vegetables in 3-door RI refrig. in kitchen; therefore, raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  CORRECTED DURING INSEPCTION--Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A2 - Critical Found raw chicken stored over fish in WI freezer; therefore; different types of raw animal foods stored in such a manner that may cause cross contamination.
  CORRECTED--Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-302.11A4 - Critical Unwrapped or uncovered individual salads were observed in WI refrig.
  CORRECTED DURING INSPECTION--Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Dispensing utensils improperly stored between use.Rice scoop found stored in standing RT (room temperature) water; bowls found in sauces ---- this would allow for bare-hand contact with sauces (foods).
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Food, bag of onions, stored on the floor and/or food stored less than 6" above the floor.
  CORRECTED DURING INSPECTION--Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-402.11A - Critical Raw fluke, as is listed on menus, for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction. *Sushi chef stated fluke is received from supplier fresh, and is then cleaned, skinned and deboned, then put into the sushi area LP freezer for 1 day, then served the nerxt day.
  Ensure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish for consumption is frozen throughout to a temperature of -4F (-20C) for 168 hours (7 days) in a freezer or at -31F (-35C) for 15 hours in a blast freezer.
• 3-402.12A - No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish (fluke) that are served or sold in ready-to-eat form.
  Record the freezing temperature and time to which the fish are subjected and retain the records at the food establishment for 90 calendar days beyond the service or sale of the fish.
• 3-602.11B - No label found on squirt bottle of Miso sauce at sushi area.
  Ensure all food packaged in the establishment is labeled with the following: 1. The common name of the food or an adequately descriptive identity statement 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives. 3. An accurate declaration of the quantity of contents. (4) The name and place of business of the manufacturer, packer, or distributor and 5. Nutrition labeling as specified in 21 CFR 101 and 9 CFR 317.
• 4-501.114A - Critical 1. Chlorine sanitizing solution used in ES2000 dishmachine was found not at an acceptable concentration --- it was neagtive, or too low.2. Sanitizer bucket at sushi area was found too weak with less than 50 PPM, or none, chlorine.
  **CORRECTED DURING INSPECTION--Dishmachine repair professional was contacted, arrived, and repaired dishmachine during inspection so that it correctly dispenses 50-100 PPM chorine during sanitizing cycle.**Use test strips when making sanitizer to be sure it is correct at 50-100 PPM chlorine.
• 4-501.12 - The cutting board on prep unit, at cookline, observed heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-502.13A - Manufacturer containers for tofu, were observed reused for the storage of white radishes at sushi area, and other foods in kitchen.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:1. Proctor Silex toaster at sushi area, with trays wrapped in tin foil;2. Sunbeam microwave;3. rice maker.
  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.
• 5-205.11B - The handwash station at the back of dining room service area, was found used for purposes other than washing hands ---- was found with basin full of crushed ice.
  The handwash facility identified above is to be used for washing hands only.
• 5-501.113B - Outside refuse container, top lids, was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 6-301.11 - Unlabeled handsoap at kitchen handsink was found very watery.
  CORRECTED DURING INSPECTION--Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.*Handsoap must not be watered-down; use full-strength handsoap to be sure it will effectively clean hands.
• 6-303.11C - Inadequate lighting was noted at cookline, where one hood light not working.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - Physical structure found not maintained in good repair, to include:1. wall torn, broken under 3-comp.sink in kitchen;2. caulking broken and needs replacing at kitchen handsink;3. loose, broken lower cabinet door at service/prep area back of dining room.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment:1. LP Continental prep unit not working at cookline;2. True RI unit in corner of kitchen not working;3. items on top of 3-door refrig. in kitchen --- boxes, ceiling tiles, motor, etc..
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.12A - Repeat Physical structure noted in need of cleaning:1. walls in kitchen where food splatters observed;2. flooring throughout and especially under 3-comp.sinks, and drains under sinks;3. standing water on floor in places --- corners, water heater room, inside WI.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 7-209.11 - Observed:1. OTC (over-the-counter) drugs stored on countertop at sushi area;2. man's shoes stored on top, and over food/cookline, True 3-door unit in ktichen.
  *Shoes were moved to approprately separate area during inspection.All personal care items, medicines and first aid supplies 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.

November 29, 2005 (Routine)

• 2-301.15 - A food employee was observed cleaning their hands in a 3-comp.sink.Also, the sushi chef stated the 3-comp.sink at sushi area is used for handwashing.
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
• 2-401.11A - Critical Observed open glass with consumed drink and remaining ice on countertop at sushi area.
  CORRECTED DURING INSPECTION--A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
• 2-402.11A - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-302.11A1 - Critical Found raw beef steaks stored in pan over uncooked vegetables in 3-door RI refrig. in kitchen; therefore, raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  CORRECTED DURING INSEPCTION--Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3-302.11A2 - Critical Found raw chicken stored over fish in WI freezer; therefore; different types of raw animal foods stored in such a manner that may cause cross contamination.
  CORRECTED--Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-302.11A4 - Critical Unwrapped or uncovered individual salads were observed in WI refrig.
  CORRECTED DURING INSPECTION--Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-304.12 - Dispensing utensils improperly stored between use.Rice scoop found stored in standing RT (room temperature) water; bowls found in sauces ---- this would allow for bare-hand contact with sauces (foods).
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Food, bag of onions, stored on the floor and/or food stored less than 6" above the floor.
  CORRECTED DURING INSPECTION--Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-402.11A - Critical Raw fluke, as is listed on menus, for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction. *Sushi chef stated fluke is received from supplier fresh, and is then cleaned, skinned and deboned, then put into the sushi area LP freezer for 1 day, then served the nerxt day.
  Ensure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish for consumption is frozen throughout to a temperature of -4F (-20C) for 168 hours (7 days) in a freezer or at -31F (-35C) for 15 hours in a blast freezer.
• 3-402.12A - No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish (fluke) that are served or sold in ready-to-eat form.
  Record the freezing temperature and time to which the fish are subjected and retain the records at the food establishment for 90 calendar days beyond the service or sale of the fish.
• 3-602.11B - No label found on squirt bottle of Miso sauce at sushi area.
  Ensure all food packaged in the establishment is labeled with the following: 1. The common name of the food or an adequately descriptive identity statement 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives. 3. An accurate declaration of the quantity of contents. (4) The name and place of business of the manufacturer, packer, or distributor and 5. Nutrition labeling as specified in 21 CFR 101 and 9 CFR 317.
• 4-501.114A - Critical 1. Chlorine sanitizing solution used in ES2000 dishmachine was found not at an acceptable concentration --- it was neagtive, or too low.2. Sanitizer bucket at sushi area was found too weak with less than 50 PPM, or none, chlorine.
  **CORRECTED DURING INSPECTION--Dishmachine repair professional was contacted, arrived, and repaired dishmachine during inspection so that it correctly dispenses 50-100 PPM chorine during sanitizing cycle.**Use test strips when making sanitizer to be sure it is correct at 50-100 PPM chlorine.
• 4-501.12 - The cutting board on prep unit, at cookline, observed heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-502.13A - Manufacturer containers for tofu, were observed reused for the storage of white radishes at sushi area, and other foods in kitchen.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:1. Proctor Silex toaster at sushi area, with trays wrapped in tin foil;2. Sunbeam microwave;3. rice maker.
  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.
• 5-205.11B - The handwash station at the back of dining room service area, was found used for purposes other than washing hands ---- was found with basin full of crushed ice.
  The handwash facility identified above is to be used for washing hands only.
• 5-501.113B - Outside refuse container, top lids, was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 6-301.11 - Unlabeled handsoap at kitchen handsink was found very watery.
  CORRECTED DURING INSPECTION--Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.*Handsoap must not be watered-down; use full-strength handsoap to be sure it will effectively clean hands.
• 6-303.11C - Inadequate lighting was noted at cookline, where one hood light not working.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - Physical structure found not maintained in good repair, to include:1. wall torn, broken under 3-comp.sink in kitchen;2. caulking broken and needs replacing at kitchen handsink;3. loose, broken lower cabinet door at service/prep area back of dining room.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment:1. LP Continental prep unit not working at cookline;2. True RI unit in corner of kitchen not working;3. items on top of 3-door refrig. in kitchen --- boxes, ceiling tiles, motor, etc..
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 6-501.12A - Repeat Physical structure noted in need of cleaning:1. walls in kitchen where food splatters observed;2. flooring throughout and especially under 3-comp.sinks, and drains under sinks;3. standing water on floor in places --- corners, water heater room, inside WI.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 7-209.11 - Observed:1. OTC (over-the-counter) drugs stored on countertop at sushi area;2. man's shoes stored on top, and over food/cookline, True 3-door unit in ktichen.
  *Shoes were moved to approprately separate area during inspection.All personal care items, medicines and first aid supplies 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.

August 15, 2005 (Follow-up)

August 12, 2005 (Complaint)

• 4-602.13 - Repeat The nonfood contact surface of the following had accumulations of grime and debris:1) Sides of grills,2) Ventilation hood filters.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-501.111D - Observed back door open.
  Back door needs to be kept closed.
• 6-501.12A - Repeat The following noted in need of cleaning:1) Floors underneath and behind grills.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

February 17, 2005 (Follow-up)

• 3-301.11C - Corrected During Inspection Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed bowls without handles being used to dispense bulk product.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 4-501.11A - Repeat The following was observed in a state of disrepair and damaged:1) Walkin floor (rusted),2) Shelving in the walkin unit (rusted),3) Shelving underneath prep table.
  Repair the above mentioned items 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.
• 4-501.11B - Repeat The door gaskets of the reachin units are damaged.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 4-602.13 - Repeat The nonfood contact surface of the following had accumulations of grime and debris:1) Gaskets on the walkin unit,2) Fans in the food prep area.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-501.11 - Repeat The following is not maintained in good repair:1) Walls in the utility closet.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 09, 2005 (Routine)

• 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed bowls without handles being used to dispense bulk product.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed beef stored over vegetables.
  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.
• 3-303.11 - Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
  Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
• 3-305.11A3 - Corrected During Inspection Repeat Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-402.11A - Critical Repeat Raw salmon and flounder for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.
  Ensure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish for consumption is frozen throughout to a temperature of -4F (-20C) for 168 hours (7 days) in a freezer or at -31F (-35C) for 15 hours in a blast freezer.
• 3-402.12A - Repeat No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
  Record the freezing temperature and time to which the fish are subjected and retain the records at the food establishment for 90 calendar days beyond the service or sale of the fish.
• 3-501.15A - The methods used for cooling were not adequate.
  Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill 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) Any other method that can effectively accomplish cooling.
• 4-101.11A - Critical Observed bulk food being stored in non food grade containers.
  Food needs to be stored in food grade containers.
• 4-202.16 - The nonfood contact surface of the following is not designed or constructed to be easily cleanable:1) Wooden shelving in the walkin unit,2) Wooden platform underneath mixer,3) Aluminum foil lining shelving.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-204.112B - There was no temperature measuring device located in the reachin units.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-501.11A - The following was observed in a state of disrepair and damaged:1) Walkin floor (rusted),2) Shelving in the walkin unit (rusted),3) Shelving underneath prep table.
  Repair the above mentioned items 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.
• 4-501.11B - Repeat The door gaskets of the reachin units are damaged.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 4-501.12 - The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1) Interior of ice machine,2) Utensils in storage.
  Clean and sanitize these surfaces for food contact.
• 4-602.11E - Surfaces of the dispensing utensils were observed soiled with accumulations of grime and debris.
  Clean the surface of the dispensing utensils at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris:1) Gaskets on the walkin unit,2) Fans in the food prep area,3) Utensil storage containers.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-904.11B - Corrected During Inspection Observed spoons stored in a disorganized fashion.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:1) Sunbeam microwave,2) Proter Silex toaster,3) Zojorushi rice cooker.
  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.
• 5-205.11B - The handwash station in the dishwashing area is being used for purposes other than washing hands. Observed shrimp thawing in the sink.
  The handwash facility identified above is to be used for washing hands only.
• 5-205.15B - Plumbing connections on the handsink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-301.11 - Soap was not provided at the hand washing lavatory in the dishwashing area.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-501.11 - The following is not maintained in good repair:1) Walls in the utility closet.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Repeat The following noted in need of cleaning:1) Utility closet walls,2) Walls in the dishwashing area,3) Floor/wall junctures underneath and behind grills/stoves.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 6-501.14A - Intake and exhaust air ducts are not being cleaned.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
• 7-101.11 - Critical Observed unlabeled spray bottles.
  Provide manufacturer's label on containers of spray bottles that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.

August 18, 2004 (Follow-up)

• 3-402.12A - some of the fish frozen for sushi are not labeled (with the date)
  label all sushi frozen on site with the date frozen and the date it can be defrosted (7 days later)
• 4-501.11B - Repeat there are no drain plugs for the three vat sink
  obtain drain plugs for the sink, at least two

August 06, 2004 (Routine)

• 4-202.16 - glasses are stored on towels in the sushi bar; bamboo skewers stored in a paper napkin; paper cups used to cover liqueur bottles;
  store equipment and food on or in materials that are smooth and easy to clean (bar webbing for glasses, skewers in container; plastic caps for bottles, etc)
• 5-205.15B - there are no handles to turn on the water at the kitchen hans sink so it is unusable
  REPAIR SINK IMMEDIATELY SO EMPLOYEES CAN WAS HANDS CORRECTLY; HOT AND COLD RUNNING WATER MUST BE PROVIDED TO THIS SINK
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor in many locations.
  All food must be stored above the floor; extra dunnage racks may need to be purchased Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-301.11B - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.. Sushi chef not wearing gloves
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.SUSHI CHEF MUST WEAR DISPOSABLE GLOVES TO PREPARE SUSHI
• 2-402.11A - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.; CORRECTED
• 5-501.17 - There is no covered waste container in the ladies room stall.
  Provide a cover ed containre to the ladies room stall.
• 4-501.16A - Repeat The three vat sink was observed being used for handwashing activity.
  A warewashing sink may not be used for handwashing or dumping mop water due to risk of exposure of food or food contact equipment and utensils to contamination.EMPLOYEES MUST WASH THEIR HANDS IN THE HAND SINKS ONLY
• 4-205.10 - several pieces of equipment are homestyle and not meant for use in a restauratn: bar toaster oven, rice cooker and Sunbeam microwave
  replace these with commercial, NSF or the equivalent, equipment
• 6-301.12A - Repeat Observed that no paper towels were available for handsink at the bar or the kitchen handsink
  Provide individual, disposable paper towels AT THE HANDSINKS to encourage proper hand drying by food handlers.
• 4-903.11A - noted single service items, equipment and clean dishes stored on the floor or in places where they may become soiled
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.REMOVE CLEAN RICE BOWLS FROM FLOOR STORAGE UNDER THE DISHMACHINE DRAIN BOARD AND STORE OFF THE GROUND IN A CLEAN LOCATION
• 4-501.11B - several doors in he beverage station are loose;there are no drain plugs at the three vat sink
  repair the doors and PROVIDE DRAIN PLUGS FOR THE SINK
• 6-202.15 - both front and rear doors were open when I arrived
  Protect the food establishment against the entry of insects and rodents by keeping the doors closed AND PUTTING SWEEPS OR STRIPS AROUND THE DOOR FRAME OF THE SCREEN DOOR WHERE THERE ARE GAPS
• 4-301.11 - the True refrigertor holding vegetables, eggs and meat is a glass front display type which is to be used for the storage of beverages and packed foods only
  Meats, fish and eggs should be put in another refrigerator that can hold them.
• 6-501.110B - Employee clothing and other possessions have been found stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items.
  SEPARATE EMPLOYEE CLOTHING AND OTHER BELONGINGS FROM THE FOOD AND EQUIPMENT AREA
• 4-402.11A - The caulk is dried up or missing at the three vat and hand sinks in the kitchen
  REMOVE THE CAULK, CLEAN THE AREA AND RECAULK THE SINKS TO THE WALL
• 7-102.11 - Critical Working containers of spray cleaners 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.LABEL ALL CLEANERS AND OTHER TOXIC ITEMS
• 6-501.16 - Mops and brooms not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions at the three vat sink; it is a quat. sanitizer.
  OBTAIN A QUATERNARY AMMONIA TEST KIT so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-502.13A - Repeat Manufacturer containers were observed reused for the storage of other foods: soy sauce and tofu containrs reused
  Discontinue the reuse of single-use containers ffor other foods. Provide approved reusable food storage containers designed for your food storage needs.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.SET UP CONTAINERS OF SANITIZER SOLUTION IN EACH WORK STATION
• 4-204.112A - The temperature measuring device in the True refrigerator was not properly located in the coldest part of the unit.; could not locate one at the sushi bar
  Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature. Provide themometers to all refrigerators
• 3-402.11A - Critical Raw fish (frozen on site) was not labeled with the dates of freezing and thawing
  Ensure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish for consumption is frozen throughout to a temperature of -4F (-20C) for 168 hours (7 days) in a freezer or at -31F (-35C) for 15 hours in a blast freezer. LABEL THE DATE FROZEN AND THE DATE 7 DAYS LATER WHEN IT MAY BE THAWED FOR SHRIMP, SALMON, ETC THAT IS FROZEN ON SITE
• 2-401.11A - Critical Repeat 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.
• 3-302.11A4 - Critical Unwrapped or uncovered food in the walkin
  Cover all foods in storag to protect from cross contamination by storing food in packages, covered containers, or wrappings.
• 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: cutting board on prep table across from cookring line; utensil containre at sushi bar; bulk food containers (flour etc)
  Maintain nonfood-contact surfaces of equipment clean.
• 3-302.12 - Unlabeled food containers.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 6-501.12A - Repeat rear screen door and walls in the kitchen noted in need of cleaning.
  CLEAN THESE AREAS All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

April 07, 2003 (Routine)

• 3-301.11C - Critical Repeat Observed employees using barehands to slice and portion lettuce into bowls with barehands.
  Always use gloves, deli paper, dispensing utensils or other barriers to prevent barehand contact with ready to eat foods which can cause foodborne illness.
• 6-301.11 - There is no soap at handsink next to 3-vat or across from woks in kitchen.
  Provide soap at every handsink so that employees can properly wash hands.
• 6-301.12A - There are no paper towels at handsink across from wok station or at handsink next to 3-vat sink
  Provide paper towels in DISPENSER so that employees can dry hands without contaminating entire roll.
• 4-502.13A - Observed 5-gallon plastic buckets that were originally holding soy sauce to be re-used for storage of lettuce, food
  Discard these plastic containers, they are not durable and cannot be properly cleaned/sanitized to prevent cross-contamination.
• 6-201.13A - The coving in the water heater room by the mopsink is MISSING
  Replace this missing coving so that employees can properly clean/maintain both the floor and the wall.
• 3-304.14B2 - Repeat Observed several wet-wiping cloths in kitchen NOT in sanitizer solution
  During pauses in use, store dispensing utensils in sanitizer solution at 50-100ppm bleach to limit the growth of organisms of public health concern.
• 2-401.11A - Critical The following employee behaviors are contributing to transmission of potential foodborne illness:1. There is a drink without lid or staw on counter in kitchen
  Always drink out of lidded cups with straws in order to prevent mouth to hand contamination which can lead to foodborne illness.
• 3-305.11A1 - Repeat The following foods are stored improperly:1. There is a bag of onions on the floor by the front of the walk-in refrigerator2. There is food on the floor in the walk-in freezer.
  Always store food off the ground at least 6" to prevent contamination, and to ensure cleanability of floor.
• 4-203.12A - Observed the thermometer for the dishmachine is stuck on 110F
  Repair the thermometer so that it properly indicates the water temperature so that a minimum of 120F hot water is used during both the wash and rinse cycles.
• 2-301.12A - Critical Observed employee wash hands in 3-vat sink with only water, did not use soap
  Always use soap when washing hands to properly remove debris to reduce possibility of contamination.
• 4-501.16A - Observed employee use the 3-vat sink for handwashing
  Use a handsink for handwashing, do not use the 3-vat sink.
• 4-204.112B - There is no thermometer in the True low profile refrigerator
  Obtain and install a thermometer in the refrigerator so that employees can properly measure and maintain 41F cold-holding.
• 4-501.11A - Repeat The following equipment is observed in a state of disrepair or misuse:1. Observed 3-door True sliding door refrigerator labeled for storage of packaged/bottled products only, but it is storing raw shrimp, chicken and beef.2. The True low-profile refrigerator at the sushi station is STILL not functioning.
  1. Use equipment in accord with manufacturer's labeling to prevent time/temperature abuse.2. Remove this refrigerator because it is not functioning and has not functioned since the last inspection.
• 3-501.16B - Critical Repeat The following potentially hazardous cold-hold foods are in the temperature danger zone:1. Rice in busbin on counter top (64F)2. Rice for sushi pH is measured at pH=5.0
  1. Always maintain potentially hazardous cold-hold foods at 41F or below in order to limit the growth of organisms of public health concern.2. Obtain pH meter in order to properly measure and maintain pH of sushi rice at 4.6 or below to limit the growth of organisms of public health concern.
• 3-304.12 - The following dispensing utensils are stored improperly:1. There is a rice scoop by rice cooker in water at 69F2. There is a knife in water at 64F at sushi bar.
  During pauses in use, store dispensing utensils in hot water at 140F, or on a clean/sanitized surface, or in the working container of food to prevent contamination.
• 6-501.12A - Repeat The following physical structures are observed unclean:1. The coving behind the woks is unclean with food debris.2. The floor in the water heater closet is unclean with fallen food, and debris.3. The floor is unclean behind the floor-mounted mixer.4. The floor is unclean with food in the walk-in refrigerator.5. The floor underneath all of the Hibachi stations are unclean with food debris.6. The floor at the bar is unclean with debris.
  Clean these physical structures to prevent accumulation of debris which attracts pests.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:1. Household use only Sharp Carousel microwave (REMOVE)
  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.
• 4-602.13 - Repeat The following non-food contact surfaces are observed unclean:1. Counters under the food prep table across from woks are unclean with accumulated food debris2. Interior of the Sharp Carousel microwave is unclean with food inside unit at sushi bar.
  Clean these non-food contact surfaces to prevent accumulation of debris which attracts pests.
• 8-201.13B - Observed there is no HACCP plan for making sushi rice to ensure that the proper amount of rice vinegar is added to maintain pH below 4.6
  Use the sushi HACCP archetype plan left today as a model to make your own plan to ensure that sushi rice has a pH of 4.6 or below.
• 5-205.15B - Critical Repeat The grease trap under the 3-vat sink was opened and is full of grease. CORRECTED.
  Clean out this grease trap to prevent discharge of waste-grease to sanitary sewer lines. Maintain record log of clean-out on-site to verify opening grease trap at least once a month, and cleaning as greater than 1" of grease is visible on surface.-Grease trap was cleaned out on-site and there is now no visible accumulation of grease in trap under 3-vat.