The purpose of today's visit was to conduct a risk factor assessment in response to a foodborne illness complaint.
No violation noted during this evaluation. | 12/31/2015 | Risk Factor | |
Discussed active managerial control. Provided training materials on proper cooling.
No violation noted during this evaluation. | 09/28/2015 | Risk Factor | |
Note to Manager:
1) Please email a copy of the service report for Walk-in-Cooler #2 and the dishmachine by June 12, 2015.
2) Train staff to check the temperature on the rice hot cabinet and to keep the door closed to maintain hot holding temperatures.
3) Train staff to test the dishmachine sanitizer level at least twice a day to prevent operating the machine without adequate sanitizer levels.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. CONCENTRATION OBSERVED AT 10PPM.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. SET UP THE 3 VAT SINK AND CONTACTED TECHNICIAN FOR SERVICE. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: INTERIOR SURFACES OF WALK-IN-COOLER #1 AND WALK-IN-COOLER #2 REQUIRE CLEANING.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction. CLEAN THE COOLERS.
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06/02/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Discussed hot-holding requirements with person in charge. 1DR upright rice box was observed holding at an ambient temperature of 123F. After discussion, manager adjusted rice box temperature to hold above 135F. Rice in rice box had been recently placed in unit and was still hot-holding above 135 during today's visit. Thank you for your time today. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation. | 12/23/2014 | Risk Factor | |
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. DISCUSSED WITH PERSON IN CHARGE. HANDWASHING BY FOOD EMPLOYEE OBSERVED IN APPROPRIATE HAND SINK.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw seafood was observed stored over ready-to-eat vegetables and sauces in the Traulsen 2 glass door upright refrigerator.
Correction: 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. FOOD EMPLOYEE MOVED ITEMS TO PREVENT CROSS CONTAMINATION.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food (beef, chicken, eggs) in multiple prep refrigerators were observed with bottoms of pans in direct contact with the uncovered food items.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. ITEMS SEPARATED TO PREVENT CONTAMINATION.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice cream scoops at room temperature, and ice scoop in ice machine with handle in contact with ice.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. PERSON IN CHARGE PROPERLY STORED SCOOPS.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored inside wells of prep refrigerator.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. REMOVED FROM INSIDE REFRIGERATOR.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: rice in 1DR upright heated cabinet at 128F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. RICE WAS OBSERVED TO BE REHEATED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: beef, hard-boiled eggs out of shell, tofu in 3DR prep refrigerator at 46F, 47F, and 48F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Beef, hard-boiled eggs out of shell, and tofu were moved to another unit to cool to 41F or below.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: walk-in refrigerators, 3DR prep refrigerator, 2DR flat top refrigerator.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There was no Certified Food Manager present in the establishment at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. Certified food manager arrived before inspection.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the fry station being used for utensil storage/holding.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. ITEM REMOVED.
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided in the restrooms.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the cove base by the fry station, and kitchen floors are not maintained in good repair which allows water to pool throughout the kitchen.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors in the main Korean station, fry station, walk-in refrigerators, and walk-in freezers are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the bleach solution was in excess of 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of bleach sanitizer solution between 50-200 ppm. Verify concentration using the appropriate test kit. SANITIZER WAS DILUTED TO 100 PPM.
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02/07/2014 | Routine | |
The purpose of this visit was to conduct a complaint investigation in conjunction with a routine inspection. Complainant allegedly claimed facility had food that caused vomiting. The PIC was aware of the complaint but no other complaint was reported. EHS was not able to get the targeted food items. Although there are risk factors that were in violation and no targeted food items were known, based on today's observations, complaint is not confirmed.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: A)raw beef over veggies in walkin cooler #1, B) raw fish over veggie pancake mix and veggies in walkin cooler #2, 3)raw salmon over cooked crab in Everest 2dr cooler, 4)raw meat with veggies in Randell 2dr
Correction: 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.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: A) raw beef over raw scallops in Hoshizaki 1/1 cooler
Correction: 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 (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: A) cooked spinach 48F in Randall 2dr preptop cooler, cooked bean sprouts 44F, B) tofu 45F, raw beef 48F, cooked cucumber 56F in 3dr preptop cooler
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
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09/19/2013 | Complaint | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: A) raw beef over veggies in walkin cooler #1, B) raw fish over veggie pancake mix and veggies in walkin cooler #2, C) raw salmon over cooked crab in Everest 2dr cooler, D) raw meat with veggies in Randall 2dr preptop cooler
Correction: 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. FOOD EMPLOYEE REARRANGED ITEMS CORRECTLY
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw beef over raw scallops in Hoshizaki 1/1 cooler
Correction: 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 (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). FOOD EMPLOYEE REARRANGED ITEMS CORRECTLY.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: A) cooked spinach 48F, cooked bean sprouts 44F in randell 2dr preptop cooler, B) tofu 45F, raw beef 48F, cooked cucumber 54F in 3dr preptop cooler
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. ITEMS WERE PUT BACK IN WALKIN COOLER.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 3dr preptop cooler 47F--43F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. POTENTIALLY HAZARDOUS FOOD ITEMS WERE TAKEN OUT AND PLACED IN WALKIN COOLER
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: gaskets, shelving in coolers
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the employee bathroom
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at employee bathroom sink used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls in kitchen area is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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09/19/2013 | Routine | |
The purpose of this visit was to conduct a complaint investigation. Complainant allegedly had bugs frozen inside the ice cubes of his drinks. The person-in-charge was aware of the complaint and stated the drink was replaced right away and no other complaints were reported. Pest control is done every 2 weeks and no water is added to the ice machine to create ice. EHS recommended cleaning around and inside the ice machine and cover the ceiling tile above the machine. Based on today's observations, complaint is not confirmed. Time reflects inspection time only.
No violation noted during this evaluation. | 06/25/2013 | Complaint | |
Today's purpose was to conduct 2 different complaint investigations in conjunction with a risk-factor assessment inspection. Emergency pager was notified that facility had no gas pilot light. CFM had notified a company to come check and fix gas lights. EHS observed cooking line in use and recommended to CFM to clean equipment and kitchen.
No violation noted during this evaluation. | 04/10/2013 | Complaint | |
Today's purpose was to conduct 2 different complaint investigations in conjunction with a risk-factor assessment inspection. Complainant had reported that the meal consumed was cross-contaminated by tongs (server used same tongs to handle raw meat and ready-to-eat food for customer). CFM was aware of the complaint and stated that he went over training and reminded serving staff to always use different tongs when doing bbq for customers. EHS gave several suggestions to reduce cross-contamination. Food handling by wait staff for customers was not observed (bbq) during time of inspection. Based on today's observations, complaint is not confirmed.
No violation noted during this evaluation. | 04/10/2013 | Complaint | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
Additional Equipment Temperatures:
1. Altosham: 140F
2. 2dr prep cooler by Everest 2dr cooler 41F
Sushi is no longer served in facility and shellstock was not observed during inspection.
Rice in altosham warmer will temporarily be put on time as public health control until original large warmer is repaired.
Many equipment was observed not in use (broken). Please repair OR remove OR replace equipment.
Please send me a copy of the invoice(receipt) of repaired kitchen equipment by fax to my attention by April 19, 2013.
Do not store any potentially hazardous foods in the 2dr preptop #2 by cookline and glass cooler until equipment is repaired and the air temperature reaches 41F and below.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: chip bowl. chip bowl was discarded and tongs were used to handle new chip bowl.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw beef over veggies in 2dr preptop #2, raw fish over sauces in traulsen 2dr glass cooler, raw tuna over veggies in everest 2dr cooler
Correction: 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.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked rice in altosham 112F. CFM tried to reheat but equipment was not able to reheat. Rice will temporarily be put on time as public health control until original hot-hold equipment is repaired.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: a)cooked beef 47F in 2dr preptop cooler
Correction: b)cooked spinach 54F, cooked shitake mushrooms 50F, cooked zuchini 49F in 2dr preptop #2
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: cooked beef, soup, cooked veggie in walkin cooler #2. CFM date-marked items.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located by dish machine is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at handwashing sink by old sushi bar area and by the dish machine.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. CFM removed toxic materials
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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04/10/2013 | Risk Factor | |
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