- Critical: Employee Health Policy Requirements (corrected on site) (repeated violation)
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: Manager was unaware of employee health policy (reviewed new EH poster & process tree with manager, please train all your staf fon this policy)
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, Salmonella, E. coli, or Shigella)
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Food handler drinking from uncovered cup at sushi bar (discussed and corrected)
Correction: - Employee beverages may be consumed in kitchen as long as they are covered and consumed through a straw.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: handle of scoops inside food (scoops can be inside food but keep handles up and out of food)
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: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation (food handlers are keeping same gloves on throughout diifferent tasks. Discussed glove use poster and porper glove use with all staff)
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.
- 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: cut cabbage, bean sprouts
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: 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 was not 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 (note: if time is being used for cut cabbage & bean sprouts these must be marked as well)
Correction: 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 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F 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.
- 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: plates, pots, pans (dishmachine chlorine reading at 0 ppm, corrected to 100 ppm during inspection)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the handsink area in the sushi bar is in need of cleaning (remove business cards from paper dispenser so that area is smooth and cleanable, clean this area to remove food debris)
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: chlorine being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions (chlorine in sani bucket was over 100 ppm, corrected to 100 ppm)
Correction: Utilize only chlorine that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.
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03/18/2016 | Routine | |
This visit was made to conduct a risk factor assessment. Certified Food Protection Manager and owner very helpful. The following observations require attention:
1. Bare Hand Contact (BHC) with Ready-to-Eat (RTE) foods is not permitted. Food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
2. Dinner menu does not disclose raw menu items (sushi and sashimi). As per owner, menu will be revised within the next few weeks. Please send revisions to rebecca.sletner@vdh.virginia.gov before printing new menu to verify disclosures are on all raw menu items for the dinner menu.
3. Certified Food Protection Manager lost her ORS Interactive card (photo identification) and intends to replace her card as soon as possible.
4. Observed tofu in the walk-in refrigerator without proper date marking. Make sure to date mark all ready-to-eat foods to be used within 7 days.
5. Observed one spray bottle not properly labeled with its common name. Please make sure to mark all chemical bottles with their common name to prevent cross contamination.
-Repeat observations are subject to civil penalties.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee was observed handling the following ready-to-eat foods using their bare hands: rice sticks at sushi bar.
Correction: 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. Corrected by discussing ways to prevent bare hand contact with ready-to-eat foods with owner.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure:
-sashimi, sushi, and raw egg (bibimbap).
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Menu revisions discussed with owner, please send revisions to rebecca.sletner@vdh.virginia.gov prior to final revisions are printed to verify completion.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Chlorine sanitizer in wiping cloth bucket being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions (chlorine solution >200 ppm).
Correction: Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces. Corrected by remaking sanitizer solution to 100 ppm.
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07/30/2015 | Risk Factor | |
Discussed Reduced Oxygen Packaged (ROP) fish thawing methods.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw chicken and pork stored in a same container in prep unit.
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).
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Improper use of wet wiping cloths for the following activity: Wet wiping cloths were not stored in sanitizer solution between use.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Food Storage / Preventing Contamination (corrected on site) (repeated violation)
Observation: Food (a container of pork) stored on the floor of walk-in freezer.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Refrigerators, ice machine.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Personal Care Items Stored in Employee Locker or Designated Area (corrected on site)
Observation: Observed skin care ointment stored in such a way that they could contaminate food containers on the shelf.
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.
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03/23/2015 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Whole shell eggs were stored above avocadas in the walk-in refrigerator.
Correction: The eggs were relocated during the inspection.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas. Provide 10 foot andles of light in the dry storage.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Lighting Intensity/ Food Prep Area / 50 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the food preparation areas. Provide 50 foot candles of light in the kitchen.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Observed fruit flies in the dry storage area provide pest control to eliminate fruit flies.
Correction: 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.
- Critical: Separation of Toxics by Spacing or Partitioning (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. Cleaning chemicals were improperly stored with food in the cabinet under the kitchen hand sink. The chemicals were relocated during the inspection.
Correction: All poisonous and toxic materials 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.
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11/17/2014 | Follow-up | |
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: No FRM was present at the beginning of the inspection.
Correction: The FPM arrived during the inspection.
- 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: FPM was not aware of the illness that must be reported to the Health Department.
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, Nontyphoidal Salmonella, E. coli, or Shigella)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Employee failed to wash his hands for 20 seconds.
Correction: EHS demonstrated proper hand washing during the inspection.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink. EHS instructed food service worker where to properly wash his hands.
Correction: Instruct food employees to clean their hands in a handwashing sink. 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.
- Hair Restraint Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: steak was improperly stored above seafood in the walk-in freezer.
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).
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Improper storage of wet wiping cloths on prep table after use.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Cases of food are improperly stored on the walk-in freezer floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The lettuce and tomatoes were not held at the required temperature of 41°F or below.
Correction: The lettuce and tomatoes must be moved to a colder refrigeration unit or placed on an ice bath.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are damaged: True reach-in refrigerator, make table refrigerator, and the door is cracked on the sushi case.
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.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Single service container and platters were found stored withe the food contact surface up and unprotected.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the front sushi hand sink is being used for purposes other than washing hands. A plastic strainer was improperly placed in the front hand sink.
Correction: The strainer was removed from the hand sink during the inspection.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Dressing Rooms and Lockers to be Kept Orderly (corrected on site)
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items. Employee's belongings were placed on top of the beer in the hallway. The employee's belongings were relocated during the inspection.
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
- 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. Raid was improperly stored on top of the beer in the hallway. The Raid was removed during the inspection.
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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11/04/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation.
In addition to the critical items listed above, the ice machine also needs to be cleaned on the inside where there is black mold growing.
*REPEAT VIOLATIONS ARE SUBJECT TO CIVIL PENALTY*
- 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. (spray bottle of degreaser not labeled)
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. (Employee labeled with permanent marker)
- Critical: Separation of Toxics by Spacing or Partitioning (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 spray bottle and larger container of degreaser stored with food and food contact equipment on cook line)
Correction: All poisonous and toxic materials 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. (Employee moved chemicals to dishwashing area away from food)
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
Observation: Cl sanitizer solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions. (Cl in sanitizer bucket was 200 ppm)
Correction: Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces. (Employee diluted to 50 ppm)
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06/25/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
1. Employees shall wash hands when they become soiled or contaminated, upon entering the kitchen, and when switching tasks. If gloves are worn to prevent bare hand contact with ready to eat food items, they must be changed when soiled or switching tasks (from cleaning to food, or from raw meat to ready to eat foods).
2. Cut cabbage and bean sprouts are Temperature/Time Control for Safety foods. Person in charge had agreed to cold hold these items at or below 41 degrees F.
3. Utilize test strips to determine concentration of chlorine sanitizer solution.
Time as a public health control was completed for sushi rice.
*REPEAT VIOLATIONS ARE SUBJECT TO CIVIL PENALTY*
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. (Employee did not wash hands before putting on new gloves when switching tasks from cleaning to preparing RTE food)
Correction: 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. (Employee washed hands upon request)
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.(Observed open glass cup at sushi station)
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. (PIC discarded)
- 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: (Rice scoop handle was in rice, scoop with no handle for sesame seeds, and plastic container with no handle left in container of sauce in walk-in)
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: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation. (Observed employees wearing gloves to wipe utensils then prepare food, and observed one emplyee wiping soiled gloves with paper towel before continuing food prep).
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. (employees washed hands and changed gloves upon request)
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (observed pickled ginger on the floor of the sushi area, sauce on floor of the walk-in, and various items on the floor in the walk-in freezer)
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Miscellaneous Sources of Contamination / Other Sources (corrected on site)
Observation: The following food item(s) were found subject to contamination after receipt and during storage due to the condition as described: Open food containers stored next to sink at sushi bar used for dumping, rinsing, and washing.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306. (PIC agreed to use sink for food prep ONLY)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: Sushi rice observed was measured above 41°F without the use of time as a public health control. (Sushi rice at 122°F)
Correction: Sushi rice shall be held cold at a temperature of 41°F or below or 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 measured at improper temperatures: bean sprouts and cut cabbage on counter (68-70°F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. PIC reported that these items will be used within 4 hours, and agreed to Time as Public Health Control for sushi rice, and cold hold for bean sprouts and cabbage.
- Single-Service and Single-Use Articles / No Reuse (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of cut vegetables..
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.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. (No soap at sushi station hand sink. Soap dispenser was filled with hand sanitizer)
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. (PIC provided soap)
- Mechanical Ventilation Required
Observation: Ventilation is not sufficient to keep rooms free of excessive obnoxious odors. (Vent in women's and men's bathrooms not working).
Correction: Provide mechanical ventilation at a sufficient capacity to minimize soiling of walls, ceilings, and equipment
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: @Sanitizing Agent@ being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions. (Chlorine solution for sanitizer buckets was above 200 ppm)
Correction: Utilize only chlorine sanitizer solution that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces. (PIC diluted to 100 ppm)
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03/10/2014 | Routine | |
This visit was made to conduct a routine inspection. Please note the following items:
1) There shall be no bare hand contact with ready-to-eat foods. Employees should be using gloves or utensils to handle those food items.
2) Do not store raw food items above ready-to-eat foods. No fish stored above vegetables or sauces.
3) Do not re-use manufacturer containers for other food items. These containers are not durable enough for multiple reuse and become uncleanable.
Note- Repeat violations may be subject to civil penalties of $50-$100 on future inspections.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: vegetables.
Correction: 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.
- 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 shrimp over veggetables in WIC and fish over cooked squid and cucumbers in sushi 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.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: utensil stored in flour was laying in the flour.
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.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Multiple food items stored on food in WIF.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Single-Service and Single-Use Articles / No Reuse (corrected on site)
Observation: Manufacturer containers were observed reused for the storage of multiple food items. (masago containers used for noodles, spicey tuna, cucumber, etc).
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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing station at the serve station in the back kitchen is being used as a dump station. (Ice observed being dumped into sink).
Correction: A hand washing sink may not be used for purposes other than hand washing.
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11/04/2013 | Routine | |
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wiping cloths scattered throughout the establishment on food contact surfaces.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Physical Facilities Good Repair
Observation: Insufficient flow of hot and cold water at sushi prep sink.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/01/2013 | Routine | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Employee failed to wash hands after handling soiled items and before handling clean items.
Correction: Employees must wash hands in between handling dirty dishes and clean dishes.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold
Observation: Tags are not being recorded with last date sold/served.
Correction: Tags must be dated with last date sold/served and kept in order for 90 days.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw seafood stored over vegetables in WIC and sushi cooler
Correction: Raw foods may not be stored over ready-to-eat foods.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Hand sink being used as a dump station for ice.
Correction: Hand sinks may only be used for hand washing.
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02/06/2013 | Risk Factor | |
Complaint was received due to a hair found in soup and employees wearing gloves but not changing gloves appropriately. All employees were wearing hair restraints but not wearing gloves while preparing ready-to eat foods. This is a repeat violation and $100.00 ticket issued at time of the complaint investigation.
No violation noted during this evaluation. | 12/10/2012 | Complaint | |
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