- Critical: Employee Beverage Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. The food service worker discarded the open drinking the inspection. container during.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: roe was 54°F. Food the was discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration is not currently operating as required to cold hold food at a temperature of 41°F or less: the rear upright refrigerator 43°F, prep cooler 41°F and the sushi display case 43°F. The units must hold TCS foods at 41°F or below.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Good Repair / Components / Gaskets
Observation: The door of the following unit(s) are damaged: sushi case. Replace the door in 30 days.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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03/17/2016 | Routine | |
This visit was made to conduct a routine food safety evaluation.
A new 'Big 6' employee health poster was given and discussed. PIC immediately replaced the old poster with this new one.
PIC reported that business is expanding and he needs more storage space. We discussed increasing the frequency of food deliveries so that they can be smaller and moving some paper goods and chemicals out to the closets in the dining room and maybe even cabinets or shelves in the bathrooms.
Great time as a public health control sign for sushi rice!
*repeat violations are subject to civil penalty*
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed open cup of water and open bottled of water on food prep table at cooking line.
Correction: Employee beverages shall be kept in a container with a lid and a straw and stored to prevent contamination of food. (Employees discarded beverages)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: raw salmon in sushi display that was not turned on.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Items in the display will be used or discarded after 4 hours, and the display was turned on during the inspection)
- Personal Care Items Stored in Employee Locker or Designated Area (corrected on site)
Observation: Observed employee vitamin supplement stored in such a way that they could contaminate food in the cook line area. (supplements were stored on the prep table next to the rice)
Correction: All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage. (Employee moved supplements to their locker)
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08/04/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Make sure all employees are trained on how to wash, rinse, and sanitize dishes properly as discussed in the training provided today.
*Repeat violations are subject to civil penalty*
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. (Vacuum packaged octopus thawed without opening package)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process, 4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual consumer's order, 5) Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: bean sprouts and raw meats in the 2 door reach-in fridge.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Once some items were moved away from the fan at the top, and the door was kept closed, the unit got down to 40 degrees. Keep the fan clear and limit how long the door is kept open)
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: large metal bowl. (Observed employe manually wash and rinse bowl in 3 comp sink, but did not sanitize)
Correction: After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use. (A training was provided during the inspection on how to set up the chlorine sanitizer solution for sanitizing, contact time, and how to sanitizer oversized items like the bowl that do not fit all the way in the sink)
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03/19/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Great cold holding temperatures!
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the sushi bar is blocked, preventing access by employees for easy handwashing. (hand sink was bloacked by sealed containers of sushi toppings)
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. (PIC moved containers to cart)
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12/10/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
Monitor cold holding temps to ensure that items are held at or below 41 degrees F. See "Keep cold foods cold handout" given during this visit for some tips.
A Food Safety Information Packet binder was given during this visit. Allergen information and vomiting and diarrheal event cleanup was discussed at length.
*Repeat violations are subject to civil penalty*
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Observed screw cap water bottle on food prep area on cook line)
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. (PIC discarded water bottle)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: shrimp on ice, dumplings overstacked in 2 door prep top, raw fish in sushi low boy left.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (PIC put more ice on shrimp, and moved dumplings to inside of the unit to cool. raw fish in sushi low boy left was moved to the right low boy. The left unit had been unplugged, but was working once plugged back in.)
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
Correction: 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. (PIC wrote named of chemicals on bottles with permanent marker.)
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08/18/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. The following items require attention:
1. Hand sink shall be accessible at all times. Keep sushi cart against wall closer to the food prep sink (not used as much during service) so that hand sink in available,
2. Gloves shall be changed when soiled while continuously performing a single task. If there is no change in task, hand washing is not required, but hands should be washed and gloves changed periodically throughout service.
3. Items kept on ice should be in an ice bath up to the top rim of the container so that food is fully submerged in the ice bath. Ice can also be kept in a bag on top of the food item to keep colder.
*REPEAT VIOLATIONS ARE SUBJECT TO CIVIL PENALTY*
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Soiled single-use gloves in use by a food employee. (Observed sushi chef rinse soiled gloves in food prep sink and wipe on apron before continuing to prepare sushi)
Correction: 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. (employee washed hands and changed gloves upon request)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: (cooked chicken on ice at fryer at 40 (bottom)-60 (top) degrees)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Employee provided more ice so that it reached the top of the container)
- Handwashing Sink / Accessible at All Times (repeated violation)
Observation: The handwashing facility located at the sushi station is blocked, preventing access by employees for easy handwashing. (Hand sink blocked by cart)
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. (PIC moved cart to a different area allowing access to the sink)
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (Observed soap stored inside food prep sink at sushi station during service when food items are being prepared in the sink).
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. (PIC moved soap to below sink for use in cleaning at the end of the day)
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05/15/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. The person in charge was very knowledgeable and helpful, as was the sushi chef.
Monitor the temperature of the prep top refrigerator across from the grill to ensure that it maintains a temperature of 41 degrees or below.
*Repeat Violations are subject to civil penalty*
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: (observed container of utensils stored face up on bottom shelf of table holding soup warmer. Knives were also stored inbetween prep tables in an area that is not cleaned regularly)
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. (PIC inverted utensils)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: Several items in prep unit including shrimp dumplings and fresh noodles.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Items will be used within four hours, unit was adjusted to colder setting)
- Single-Service and Single-Use Articles / No Reuse (corrected on site)
Observation: Manufacturer containers were observed reused for the storage of flour and sauces. (Observed a seaweed container filled with flour, and other cleaned manufacturers containers ready for reuse)
Correction: 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. (PIC discarded cleaned manufacturer containers.)
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02/10/2014 | Routine | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Obtain a copy of a correct parasite destruction letter from your seafood provider. Once you have obtained the letter please fax a copy to my attention at 703-746-4919.
2) Foods being cold held shall be maintained at 41F or less. Do not over fill the top containers in your prep unit.
3) Store utensils that are in-use/between-use in a clean location.
4) The storage shelves that you have put in at your sushi bar need to either be relocated or placed on wheels so that it can be easily moved so that you can easily access your hand sink.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: knives stored in between prep unit and table (a location that is not cleaned).
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.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: salmon.
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: tuna, flounder and red snapper. (letter from supplier does not state that the fish they are providing are frozen).
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: cooked chicken/45, beef dumplings/46.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Items were relocated from the top of the prep unit into the back refrigerator. Do not over fill top containers in the prep unit.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the sushi bar is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
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11/04/2013 | Routine | |
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: CFM did not know all the BIG 5 illnesses or reportable symptoms. Employee Health material provided to restaurant
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit (fish stored over RTE sauuces and raddish
Correction: corrected)
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 70°F to 41°F within 4 hours: cut tomatoes, cut greens (not cooled before being placed on line and salads on display tighly wrapped in plastic in display refri.)
Correction: 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.
- Time as a Public Health Control/ Written Procedures Available
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): sushi rice
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
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08/14/2013 | Routine | |
This visit was made to conduct a pre-opening inspection. Please correct the following items prior to opening:
1) Provide 4 inch legs for meat grinder.
2) Provide 50 foot candles of lighting at the sushi bar.
3) Provide consumer advisory on the lunch and dinner menu for beef and salmon teriyaki.
All items will be checked during your first inspection.
Recommend issuance of AHD permit.
Ok for C/O.
No violation noted during this evaluation. | 06/24/2013 | Pre-Opening | |
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