MEI's Asian Bistro, 3434 Washington Blvd, Arlington, VA - Restaurant inspection findings and violations

Business Info

Restaurant: MEI's Asian Bistro
Address: 3434 Washington Blvd, Arlington, Virginia
Phone: (703) 516-0123
Total inspections: 7
Last inspection: Sep 2, 2009

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Violation code	Inspection Date	Inspection Type	Critical violations	Non-Critical violations	Details / Comments
2-401.11 - Critical Repeat The dishwasher was drinking from an uncovered drink stored above the clean dish area. 3-202.15 - Corrected During Inspection Critical Repeat Several severely dented cans found in storage area 3-301.11 - Critical The cooks and sushi chef were observed handling food with bare hands. 3-302.11 - Critical Repeat Food was found uncovered in the walk in cooler (chicken), freezer (ribs), and reach in units (chicken). 3-501.16A1 - Critical Repeat The following items were observed hot holding at the improper temperatures of:1.Chicken on the counter top 70F2.Chicken in wok on line 125F3. Dumplings in heat window 130F4. Chicken in strainer above cooking area 88F 3-501.17A - Critical No date marking system being used in the restaurant. 3-501.19A - Critical There were no written procedures or recorded logs for using time as a public health control for the sushi rice. 4-703.11 - Critical Dish machine was not sanitizing, upon inspection no chlorine was observed. 7-102.11 - Critical Spray bottles containing chemicals were not labeled with their common name.	September 02, 2009	Critical Procedures	9	0	Details / Comments
2-401.11 - Critical Various employees were observed drinking tea from uncovered cups in the food preparation area.CORRECTED DURING INSPECTION. 3-202.15 - Critical Severly dented cans of bean sauce and pineapple chumks were observed stored with cans in good condition at dry storage room.CORRECTED DURING INSPECTION. 3-304.12 - Repeat Food preparation and dispensing utensils are improperly stored.1. In-use chopping knife was stored between the two "True" three door prep refrigerators.2. Various rice scoops in-use were observed stored in standing water at 69 oF.3. Bowls without handles were observed used for dispensing uncooked rice, flour, tempura mix, ajinomoto spice, sugar, and chow mein fried noodles.CORRECTED DURING INSPECTION. 3-304.14 - Repeat Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration; and/or not laundered daily.1. Various wiping cloths were observed stored on cutting surfaces.2. Wiping cloth buckets with sanitizing solution for wiping cloth storage were not observed set-up in the kitchen. 3-307.11 - Newspapers and soiled apron were observed stored directly on unpackaged panko bread crumbs .CORRECTED DURING INSPECTION. 3-501.16A1 - Critical Repeat The following foods were observed hot holding at improper temperatures:1. Fried vegetable dumplings under heated lamp at 128 oF.2. Fried breaded chicken chunks sitting out on work table at 67 oF.3. Sushi rice made at 11: 00 am in rice cooker at sushi bar at 84 oF.CORRECTED DURING INSPECTION. Fried chicken was discarded. Dumplings were placed closer to heated lamp and reached 135 oF. Sushi rice was discarded and replaced with new batch. 4-201.11 - Repeat The "Sanyo super showerwave" microwave and "Oster" toaster oven (sushi bar) are home grade equipment and not designed and constructed to be durable. 4-901.11 - After cleaning and sanitizing, equipment and utensils are not air-dried before contact with food.1. All stainless steel bowls and plastic containers on the shelf above the 3-vat sink were observed stack while wet. 5-205.11 - The handwashing sink located sushi bar is not maintained so that it is accessible at all times for employee use.1. Sink was blocked with a bucket of peeled cucumbers in water.CORRECTED DURING INSPECTION. 5-205.15B - Repeat Both faucet fixtures of the three compartment sink are leaking. 9.2-3.3 - Critical The food establishment is not under the immediate control of a Northern Virginia certified food manager at time of inspection.CORRECTED DURING INSPECTION.	March 18, 2009	Routine	4	7	Details / Comments
2-401.11 - Critical Repeat An employee was eating, drinking, and/or using tobacco in an area where contamination of exposed food or clean equipment may occur. Employee is eating rice in the kitchen.CORRECTED DURING INSPECTION. 2-402.11 - Various cooks are not wearing effective hair restraints.CORRECTED DURING INSPECTION. 3-302.11 - Critical Repeat Raw animal foods are not separated from each other during storage, preparation, holding, and/or display.1. Raw chicken stored over raw fish inside the walk-in freezer.2. Raw chicken and raw pooled eggs stored over raw beef inside the "True" one door counter refrigerator.3. Raw pooled eggs stored over noodles and sauces inside the "True" three door prep refrigerator. CORRECTED DURING INSPECTION. 3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Raw chicken and raw fish stored over fully cooked pork gyoza, noodles, and fully cooked potstickers inside the walk-in freezer.2. Raw fish stored over soybean paste and green beans inside the walk-in refrigerator. 3-304.11 - Critical Food in contact with soiled equipment or utensils.1. Handle of scoop in direct contact with cooked rice in rice cooker.2. Small dish without handle was observed in direct contact with Ready-to-Eat fried crispy noodles for wonton soup.3. Soiled linen was covering cooked breaded chicken stored in a pan.CORRECTED DURING INSPECTION. 3-304.12 - Repeat Food preparation and dispensing utensils are improperly stored.1. Multiple knives in-use were observed stored between equipment (prep refrigerators and work tables).2. A large fork used to mix food was stored in standing water at 58 oF.3. Scoops without handles are being used for dispensing uncooked rice, sugar, tempura flour mix, and soy sauce.CORRECTED DURING INSPECTION. 3-304.14 - Repeat Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration; and/or not laundered daily.1. Various wiping cloths observed stored on equipment and cutting surfaces.2. Wiping cloth sanitizing buckets were not set-up in the kitchen. 3-304.15 - Single-use gloves saved for reuse. 1. Two pairs of used gloves were observed saved on sushi area cutting boards for reuse.CORRECTED DURING INSPECTION. 3-501.16A1 - Critical Fried dumplings and spingrolls sitting out in pan on work table were observed hot holding at the improper temperature of 81oFCORRECTED DURING INSPECTION. Food was discarded. 4-201.11 - Repeat The "Sanyo" microwave oven (kitchen) and "Oster" toaster oven (sushi bar) are not commercial grade equipment. 4-202.16 - The nonfood-contact surface of the crates and soy-sauce buckets used as shelving for boxes and dishwasher detergents are not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained. 4-204.16 - Repeat Beverage tubing and a cold-plate beverage cooling device are in contact with ice used for drinks at the bar. 4-501.11 - The lids of the blue (flour) and white (tempura flour mix) storage bins in dry storage hallway are cracked. 4-501.12 - Repeat The surface of the white cutting board in the manual warewashing area is no longer effectively cleaned and sanitized. 4-903.11 - Cleaned equipment and utensils, laundered linens, and single-service and/or single-use articles are improperly stored.1. Cleaned metal pans were stored directly on the floor in the manual warewashing area.2. Boxes of napkins, food pails, and "Deli-tainers" were stored directly on the floor of the dry storage hallway. 5-205.15B - Leaks were observed on both faucet fixtures of the three compartment sink.	February 13, 2009	Routine	4	11	Details / Comments
3-302.11 - Corrected During Inspection Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods. Raw chicken was stored on top of RTE (veg) in the walk-in refrigerator. 3-304.12 - Corrected During Inspection Repeat Food preparation and dispensing utensils are improperly stored. Rice scoops were stored in room temperature standing water. 4-201.11 - Repeat The homestandard Sanyo microwave and ProEx oven are not designed and constructed to be durable. NOTE: The owner will be purchasing commercial grade equipment on 10/24) 4-204.112 - Repeat The ice cream freezer is not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. 4-204.16 - Repeat Beverage tubing and a cold-plate beverage cooling device are in contact with ice used for drinks.	October 23, 2008	Routine	1	4	Details / Comments
2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation. 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of symptoms associated with the diseases that are transmissible through food. 2-102.11C - Critical The person in charge did not demonstrate their knowledge of the relationship between the prevention of foodborne disease and the personal hygiene of a food employee. The owner and employees were observed touching their face constantly and not washing their hands before handling food. 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of the required food temperatures and times for the safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish. 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety food). 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of the responsibilities, rights, and authorities assigned by this Code to the: (a) Food employee, (b) Conditional employee, (c) Person in charge, (d) Regulatory Authority. 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of the significance of the relationship between maintaining the time and temperature of potentially hazardous food (time/temperature control for safety food) and the prevention of foodborne illness. 2-301.14 - Critical Repeat There was no handwashing observed during the entire inspection. Employees constantly touch their face and handle food without washing their hands. 2-401.11 - Critical An employee was eating, in the kitchen where contamination of exposed food or clean equipment may occur. 3-301.11 - Critical Employees observed contacting ready-to-eat (RTE) food with their bare hands. An employee was observed touching cooked rice with their bare hands. 3-302.11 - Critical Repeat Raw animal foods are not separated from each other during storage, preparation, holding, and/or display. Raw chicken was stored over seafood and beef. 3-304.12 - Repeat Food preparation and dispensing utensils are improperly stored. A large fork used to mix rice was stored in a can of water at room temperature. 3-304.14 - Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration; and/or not laundered daily. 3-501.15B - Food container of cooked pork was not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling. ex. more than 4 inches high.. covered 3-501.17A - Critical Repeat The establishment does not have a date marking system for food prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. 4-201.11 - Repeat The following are not designed and constructed to be durable: Sharp and Sanyo microwaves, ProEx oven 4-204.16 - Beverage tubing and a cold-plate beverage cooling device are in contact with ice used for drinks. ex. Ice served to customers in the bar also cool the cold plate. 4-501.11 - Repeat The three-compartment sink has broken stoppers. Provide new stoppers. 4-501.12 - The surfaces of the board located near the three-compartment sink are no longer effectively cleaned and sanitized. 4-903.11 - Repeat Dishracks were found stored on the floor. 5-205.15B - The handsink near the dishmachine was not operating properly. The hotwater knob was broken which prevents the hotwater from mixing and therefore making it nearly impossible for employees to properly wash their hands without getting burned. 6-202.11 - Repeat The light bulbs in the hallway (where bulkfood bins are stored) are not shielded, coated, or otherwise shatter-resistant. 6-301.11 - A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink. None at the sink near the dishmachine. 6-301.12 - Repeat Each handwashing sink is not provided with individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device. None at two handsinks.	September 05, 2008	Routine	6	12	Details / Comments
2-102.11C - Critical The person in charge did not demonstrate their knowledge of the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety food). 2-102.11C - Critical The person in charge did not demonstrate their knowledge of the required food temperatures and times for the safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish. 2-102.11C - Critical The person in charge did not demonstrate their knowledge of the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish. 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of symptoms associated with the diseases that are transmissible through food. 2-102.11C - Critical The person in charge did not demonstrate their knowledge of how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11C - Critical The person in charge did not demonstrate their knowledge of foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation. 2-103.11M - Food employees are not informed of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-301.14 - Critical A food employee did not clean their hands and/or exposed portions of their arms before engaging in food preparation and/or working with clean equipment or after other activities that contaminate the hands. 2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food. 2-401.11 - Critical There was cigarette smoke detected in the kitchen. 2-401.11 - Critical Repeat An open beverage container and/or a closed beverage container not handled to prevent contamination of a food employee's hands, the container, exposed food, and/or clean equipment was observed. 3-101.11 - Corrected During Inspection Critical There was an old, adulterated open jar of food found on the shelves in the hallway. 3-302.11 - Critical Repeat Food was found uncovered. --breading,tea 3-302.11 - Critical Repeat Raw animal foods are not separated from each other during storage, preparation, holding, and/or display. Raw chicken and shrimp were stored together. 3-304.12 - Food preparation and dispensing utensils are improperly stored. Rice scoops were stored out at room temperature. In use knives were stored inbetween equipment and not changed out every 4 hours. 3-501.16A2 - Critical The following were found in the temperature danger zone: crab 45 F,chicken 64 F 3-501.17A - Critical There is no system for date marking of prepared food held in the food establishment for more than 24 hours. It must be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. -raw fish served in suishi area, meat and vegetable dishes 3-603.11 - Critical The consumer advisory on the menus did not note "all" the raw and undercooked food. 4-201.11 - The paint brush found used on food is not a "food-grade" piece of equipment. There was homestandard equipment found: Sharp and Sanyo microwaves, ProEx toaster oven 4-204.112 - There were thermometers missing in several refrigerators and freezers. The owner placed them in the units during the inspection. 4-302.12 - A food temperature measuring device is not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. 4-501.11 - The stoppers for the three-compartment sink were damaged and therefore unable to hold water. 4-703.11 - Critical The dishmachine was not sanitizing utensils. A repair service was called during the inspection. 4-903.11 - Single-service articles and dishracks were found on the floor . 6-202.11 - Lightshields were missing on lights over the bulk food containers in the hallway. 6-301.12 - Dispensing towels were missing at the cooking area handsink.	March 26, 2008	Routine	9	9	Details / Comments
2-102.11C - Critical CFM was not able to demonstrate knowledge int he following areas:1. Big Five Foodborne Illnesses. 2-401.11 - Critical The employee is drinking green tea from an uncovered container in the sushi preparation area. 3-301.11 - Critical An improper scoops without a handle were found in the flour, sugar,l and salt containers. 3-302.11 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.1. Raw chicken mixed with raw beef used for "satay" found stored in a container in the "True" 1-door counter refrigerator. 3-304.11 - Critical Food in contact with soiled equipment or utensils.1. Bottom surface of bowl containing cooked chicken found in direct contact with cooked chicken slices in the 3-door prep refrigerator.2. Linen cloth found covering cooked noodles int he 3-door prep refrigerator. 3-402.11 - Critical Raw, raw marinated, partially cooked, or marinated-partially cooked fish for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.1. No parasite destruction letter was provided for the fish sold in the establishment, including sushi bar.	November 27, 2007	Critical Procedures	6	0	Details / Comments

September 02, 2009 (Critical Procedures)

Violations:

2-401.11 - Critical Repeat The dishwasher was drinking from an uncovered drink stored above the clean dish area.
An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result.
3-202.15 - Corrected During Inspection Critical Repeat Several severely dented cans found in storage area
Food packages shall be in good condition and protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
3-301.11 - Critical The cooks and sushi chef were observed handling food with bare hands.
Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, 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.
3-302.11 - Critical Repeat Food was found uncovered in the walk in cooler (chicken), freezer (ribs), and reach in units (chicken).
Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings. This section does not apply to: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption; (2) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks; (3) Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on clean, sanitized racks; (4) Food being cooled as specified under Subparagraph 3-501.15(B)(2); or (5) Shellstock.
3-501.16A1 - Critical Repeat The following items were observed hot holding at the improper temperatures of:1.Chicken on the counter top 70F2.Chicken in wok on line 125F3. Dumplings in heat window 130F4. Chicken in strainer above cooking area 88F
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54°C (130°F) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
3-501.17A - Critical No date marking system being used in the restaurant.
Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5°C (41°F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date of day of preparation, with a procedure to discard the food or on before the last date or day by which the food must be consumed on the premises, sold, or discarded; (3) Marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (B) of this section; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. This section does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request.
3-501.19A - Critical There were no written procedures or recorded logs for using time as a public health control for the sushi rice.
If time only is used as the public health control for a working supply of potentially hazardous food (time/temperature control for safety food) before cooking, or for ready-to-eat potentially hazardous food (time/temperature control for safety food) that is displayed or held for service for immediate consumption: (1) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify: (a) Methods of compliance with Subparagraphs (B) (1)-(3) or (C) (1)-(5) of this section; and (b) Methods of compliance with section 3-501.14 for food that is prepared, cooked, and refrigerated before time is used as a public health control.
4-703.11 - Critical Dish machine was not sanitizing, upon inspection no chlorine was observed.
After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under section 4-501.114 by providing: (1) An exposure time of at least 10 seconds for a chlorine solution specified under paragraph 4-501.114(A), (2) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of at least 38C (100F) or a pH of 8 or less and a temperature of at least 24C (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 as defined in Subparagraph 1-201.10(B). Efficacious sanitization depends on warewashing being conducted within certain parameters. Time is a parameter applicable to both chemical and hot water sanitization. The time hot water or chemicals contact utensils or food-contact surfaces must be sufficient to destroy pathogens that may remain on surfaces after cleaning. Other parameters, such as rinse pressure, temperature, and chemical concentration are used in combination with time to achieve sanitization.
7-102.11 - Critical Spray bottles containing chemicals were not labeled with their common name.
Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

Comments:
Join inspection, ES leading.
Service call for dish machine was placed and three compartment sink set up for use until proper repairs are made.
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food.� Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.

March 18, 2009 (Routine)

Violations:

2-401.11 - Critical Various employees were observed drinking tea from uncovered cups in the food preparation area.CORRECTED DURING INSPECTION.
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.
3-202.15 - Critical Severly dented cans of bean sauce and pineapple chumks were observed stored with cans in good condition at dry storage room.CORRECTED DURING INSPECTION.
Food packages shall be in good condition and protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
3-304.12 - Repeat Food preparation and dispensing utensils are improperly stored.1. In-use chopping knife was stored between the two "True" three door prep refrigerators.2. Various rice scoops in-use were observed stored in standing water at 69 oF.3. Bowls without handles were observed used for dispensing uncooked rice, flour, tempura mix, ajinomoto spice, sugar, and chow mein fried noodles.CORRECTED DURING INSPECTION.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (C) 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 at least every 4 hours; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (F) In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
3-304.14 - Repeat Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration; and/or not laundered daily.1. Various wiping cloths were observed stored on cutting surfaces.2. Wiping cloth buckets with sanitizing solution for wiping cloth storage were not observed set-up in the kitchen.
Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114; and (2) Laundered daily as specified under paragraph 4-802.11(D). Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution at all times, with the proper sanitizer concentration in the solution. Wiping cloths soiled with organic material can overcome the effectiveness of, and neutralize, the sanitizer. The sanitizing solution must be changed as needed to minimize the accumulation of organic material and sustain proper concentration. Proper sanitizer concentration should be ensured by checking the solution periodically with an appropriate chemical test kit.
3-307.11 - Newspapers and soiled apron were observed stored directly on unpackaged panko bread crumbs .CORRECTED DURING INSPECTION.
Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
3-501.16A1 - Critical Repeat The following foods were observed hot holding at improper temperatures:1. Fried vegetable dumplings under heated lamp at 128 oF.2. Fried breaded chicken chunks sitting out on work table at 67 oF.3. Sushi rice made at 11: 00 am in rice cooker at sushi bar at 84 oF.CORRECTED DURING INSPECTION. Fried chicken was discarded. Dumplings were placed closer to heated lamp and reached 135 oF. Sushi rice was discarded and replaced with new batch.
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54°C (130°F) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
4-201.11 - Repeat The "Sanyo super showerwave" microwave and "Oster" toaster oven (sushi bar) are home grade equipment and not designed and constructed to be durable.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
4-901.11 - After cleaning and sanitizing, equipment and utensils are not air-dried before contact with food.1. All stainless steel bowls and plastic containers on the shelf above the 3-vat sink were observed stack while wet.
After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food; and (B) May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Items must be allowed to drain and to air-dry before being stacked or stored. Stacking wet items such as pans prevents them from drying and may allow an environment where microorganisms can begin to grow. Cloth drying of equipment and utensils is prohibited to prevent the possible transfer of microorganisms to equipment or utensils.
5-205.11 - The handwashing sink located sushi bar is not maintained so that it is accessible at all times for employee use.1. Sink was blocked with a bucket of peeled cucumbers in water.CORRECTED DURING INSPECTION.
A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
5-205.15B - Repeat Both faucet fixtures of the three compartment sink are leaking.
A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
9.2-3.3 - Critical The food establishment is not under the immediate control of a Northern Virginia certified food manager at time of inspection.CORRECTED DURING INSPECTION.
It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager; provided, that a limited food establishment shall not be in violation of this subsection if it is under the immediate control of a limited Northern Virginia certified food manager. Temporary food establishments shall not be required to be under the immediate control of a Northern Virginia certified food manager or a limited Northern Virginia certified food manager.

Comments:
Certified food manager stated Time as a Public Health Control will be used and implemented for the sushi rice. Sushi rice will be cooked in small batches and not kept for more than 4 hours in sushi bar.
Low temp warewasher : OK
Establishment is utilizing a separate container to hold ice used for customers at ice bin containing drain tubes at bar.
Replacement for the lids for bins at dry storage room afre not available in the market.

February 13, 2009 (Routine)

Violations:

2-401.11 - Critical Repeat An employee was eating, drinking, and/or using tobacco in an area where contamination of exposed food or clean equipment may occur. Employee is eating rice in the kitchen.CORRECTED DURING INSPECTION.
An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result.
2-402.11 - Various cooks are not wearing effective hair restraints.CORRECTED DURING INSPECTION.
Food employees shall 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. 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 if they present a minimal risk of contaminating exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
3-302.11 - Critical Repeat Raw animal foods are not separated from each other during storage, preparation, holding, and/or display.1. Raw chicken stored over raw fish inside the walk-in freezer.2. Raw chicken and raw pooled eggs stored over raw beef inside the "True" one door counter refrigerator.3. Raw pooled eggs stored over noodles and sauces inside the "True" three door prep refrigerator. CORRECTED DURING INSPECTION.
Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas;
3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.1. Raw chicken and raw fish stored over fully cooked pork gyoza, noodles, and fully cooked potstickers inside the walk-in freezer.2. Raw fish stored over soybean paste and green beans inside the walk-in refrigerator.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
3-304.11 - Critical Food in contact with soiled equipment or utensils.1. Handle of scoop in direct contact with cooked rice in rice cooker.2. Small dish without handle was observed in direct contact with Ready-to-Eat fried crispy noodles for wonton soup.3. Soiled linen was covering cooked breaded chicken stored in a pan.CORRECTED DURING INSPECTION.
Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code; or (B) Single-service and single-use articles. Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Some pathogenic microorganisms survive outside the body for considerable periods of time. Food that comes into contact directly or indirectly with surfaces that are not clean and sanitized is liable to such contamination. The handles of utensils, even if manipulated with gloved hands, are particularly susceptible to contamination.
3-304.12 - Repeat Food preparation and dispensing utensils are improperly stored.1. Multiple knives in-use were observed stored between equipment (prep refrigerators and work tables).2. A large fork used to mix food was stored in standing water at 58 oF.3. Scoops without handles are being used for dispensing uncooked rice, sugar, tempura flour mix, and soy sauce.CORRECTED DURING INSPECTION.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (C) 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 at least every 4 hours; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (F) In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
3-304.14 - Repeat Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration; and/or not laundered daily.1. Various wiping cloths observed stored on equipment and cutting surfaces.2. Wiping cloth sanitizing buckets were not set-up in the kitchen.
Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114; and (2) Laundered daily as specified under paragraph 4-802.11(D). Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution at all times, with the proper sanitizer concentration in the solution. Wiping cloths soiled with organic material can overcome the effectiveness of, and neutralize, the sanitizer. The sanitizing solution must be changed as needed to minimize the accumulation of organic material and sustain proper concentration. Proper sanitizer concentration should be ensured by checking the solution periodically with an appropriate chemical test kit.
3-304.15 - Single-use gloves saved for reuse. 1. Two pairs of used gloves were observed saved on sushi area cutting boards for reuse.CORRECTED DURING INSPECTION.
Cease reuse and discard gloves when interruptions occur in the operation.
3-501.16A1 - Critical Fried dumplings and spingrolls sitting out in pan on work table were observed hot holding at the improper temperature of 81oFCORRECTED DURING INSPECTION. Food was discarded.
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54°C (130°F) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
4-201.11 - Repeat The "Sanyo" microwave oven (kitchen) and "Oster" toaster oven (sushi bar) are not commercial grade equipment.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
4-202.16 - The nonfood-contact surface of the crates and soy-sauce buckets used as shelving for boxes and dishwasher detergents are not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
4-204.16 - Repeat Beverage tubing and a cold-plate beverage cooling device are in contact with ice used for drinks at the bar.
Except for cold plates that are constructed integrally with an ice storage bin, beverage tubing and cold-plate beverage cooling devices may not be installed in contact with stored ice. Beverage tubing and coldplate cooling devices may result in contamination if they are installed in direct contact with stored ice. Beverage tubing installed in contact with ice may result in condensate and drippage contaminating the ice as the condensate moves down the beverage tubing and ends up in the ice. The presence of beverage tubing and/or coldplate cooling devices also presents cleaning problems. It may be difficult to adequately clean the ice bin if they are present. Because of the high moisture environment, mold and algae may form on the surface of the ice bins and any tubing or equipment stored in the bins.
4-501.11 - The lids of the blue (flour) and white (tempura flour mix) storage bins in dry storage hallway are cracked.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
4-501.12 - Repeat The surface of the white cutting board in the manual warewashing area is no longer effectively cleaned and sanitized.
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. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
4-903.11 - Cleaned equipment and utensils, laundered linens, and single-service and/or single-use articles are improperly stored.1. Cleaned metal pans were stored directly on the floor in the manual warewashing area.2. Boxes of napkins, food pails, and "Deli-tainers" were stored directly on the floor of the dry storage hallway.
Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust or other contamination; (3) At least 15 cm (6 inches) above the floor. Items that are kept in closed packages may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under section 4-204.112. Clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition.
5-205.15B - Leaks were observed on both faucet fixtures of the three compartment sink.
A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.

Comments:
Establishment receives pest control on monthly basis. Last serviced 2/9/09
Parasite destruction letters provided.
** Only 2 stopper were provided for the 3-compartment sink.
**NOV was issued.

October 23, 2008 (Routine)

Violations:

3-302.11 - Corrected During Inspection Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods. Raw chicken was stored on top of RTE (veg) in the walk-in refrigerator.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
3-304.12 - Corrected During Inspection Repeat Food preparation and dispensing utensils are improperly stored. Rice scoops were stored in room temperature standing water.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (C) 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 at least every 4 hours; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (F) In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
4-201.11 - Repeat The homestandard Sanyo microwave and ProEx oven are not designed and constructed to be durable. NOTE: The owner will be purchasing commercial grade equipment on 10/24)
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
4-204.112 - Repeat The ice cream freezer is not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
4-204.16 - Repeat Beverage tubing and a cold-plate beverage cooling device are in contact with ice used for drinks.
Except for cold plates that are constructed integrally with an ice storage bin, beverage tubing and cold-plate beverage cooling devices may not be installed in contact with stored ice. Beverage tubing and coldplate cooling devices may result in contamination if they are installed in direct contact with stored ice. Beverage tubing installed in contact with ice may result in condensate and drippage contaminating the ice as the condensate moves down the beverage tubing and ends up in the ice. The presence of beverage tubing and/or coldplate cooling devices also presents cleaning problems. It may be difficult to adequately clean the ice bin if they are present. Because of the high moisture environment, mold and algae may form on the surface of the ice bins and any tubing or equipment stored in the bins.

Comments:
Last PCO visit 10/21. Parasite destruction letters in place (attached to report).

September 05, 2008 (Routine)

Violations:

2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation.
2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of symptoms associated with the diseases that are transmissible through food.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the symptoms associated with the diseases that are transmissible through food.
2-102.11C - Critical The person in charge did not demonstrate their knowledge of the relationship between the prevention of foodborne disease and the personal hygiene of a food employee. The owner and employees were observed touching their face constantly and not washing their hands before handling food.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the relationship between the prevention of foodborne disease and the personal hygiene of a food employee.
2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of the required food temperatures and times for the safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include stating the required food temperatures and times for the safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish.
2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety food).
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety food).
2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of the responsibilities, rights, and authorities assigned by this Code to the: (a) Food employee, (b) Conditional employee, (c) Person in charge, (d) Regulatory Authority.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include explaining the responsibilities, rights, and authorities assigned by this Code to the: (a) Food employee, (b) Conditional employee, (c) Person in charge, (d) Regulatory Authority.
2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of the significance of the relationship between maintaining the time and temperature of potentially hazardous food (time/temperature control for safety food) and the prevention of foodborne illness.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include explaining the significance of the relationship between maintaining the time and temperature of potentially hazardous food (time/temperature control for safety food) and the prevention of foodborne illness.
2-301.14 - Critical Repeat There was no handwashing observed during the entire inspection. Employees constantly touch their face and handle food without washing their hands.
Wash your hands often.
2-401.11 - Critical An employee was eating, in the kitchen where contamination of exposed food or clean equipment may occur.
An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can not result.
3-301.11 - Critical Employees observed contacting ready-to-eat (RTE) food with their bare hands. An employee was observed touching cooked rice with their bare hands.
Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, 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.
3-302.11 - Critical Repeat Raw animal foods are not separated from each other during storage, preparation, holding, and/or display. Raw chicken was stored over seafood and beef.
Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas;
3-304.12 - Repeat Food preparation and dispensing utensils are improperly stored. A large fork used to mix rice was stored in a can of water at room temperature.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (C) 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 at least every 4 hours; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (F) In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
3-304.14 - Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration; and/or not laundered daily.
Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114; and (2) Laundered daily as specified under paragraph 4-802.11(D). Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution at all times, with the proper sanitizer concentration in the solution. Wiping cloths soiled with organic material can overcome the effectiveness of, and neutralize, the sanitizer. The sanitizing solution must be changed as needed to minimize the accumulation of organic material and sustain proper concentration. Proper sanitizer concentration should be ensured by checking the solution periodically with an appropriate chemical test kit.
3-501.15B - Food container of cooked pork was not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling. ex. more than 4 inches high.. covered
When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the food. Large food items, such as roasts, turkeys, and large containers of rice or refried beans, take longer to cool because of the mass and volume from which heat must be removed. By reducing the volume of the food in an individual container, the rate of cooling is dramatically increased and opportunity for pathogen growth is minimized. If the hot food container is tightly covered, the rate of heat transfer is reduced, i.e., the time required for cooling and the time the food is exposed to optimal temperatures for bacterial multiplication or toxin production are increased.
3-501.17A - Critical Repeat The establishment does not have a date marking system for food prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5°C (41°F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date of day of preparation, with a procedure to discard the food or on before the last date or day by which the food must be consumed on the premises, sold, or discarded; (3) Marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (B) of this section; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. This section does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request.
4-201.11 - Repeat The following are not designed and constructed to be durable: Sharp and Sanyo microwaves, ProEx oven
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
4-204.16 - Beverage tubing and a cold-plate beverage cooling device are in contact with ice used for drinks. ex. Ice served to customers in the bar also cool the cold plate.
Except for cold plates that are constructed integrally with an ice storage bin, beverage tubing and cold-plate beverage cooling devices may not be installed in contact with stored ice. Beverage tubing and coldplate cooling devices may result in contamination if they are installed in direct contact with stored ice. Beverage tubing installed in contact with ice may result in condensate and drippage contaminating the ice as the condensate moves down the beverage tubing and ends up in the ice. The presence of beverage tubing and/or coldplate cooling devices also presents cleaning problems. It may be difficult to adequately clean the ice bin if they are present. Because of the high moisture environment, mold and algae may form on the surface of the ice bins and any tubing or equipment stored in the bins.
4-501.11 - Repeat The three-compartment sink has broken stoppers. Provide new stoppers.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
4-501.12 - The surfaces of the board located near the three-compartment sink are no longer effectively cleaned and sanitized.
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. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
4-903.11 - Repeat Dishracks were found stored on the floor.
Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust or other contamination; (3) At least 15 cm (6 inches) above the floor. Items that are kept in closed packages may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under section 4-204.112. Clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition.
5-205.15B - The handsink near the dishmachine was not operating properly. The hotwater knob was broken which prevents the hotwater from mixing and therefore making it nearly impossible for employees to properly wash their hands without getting burned.
Repair the handsink knobs immediately.
6-202.11 - Repeat The light bulbs in the hallway (where bulkfood bins are stored) are not shielded, coated, or otherwise shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if: (1) The integrity of the packages cannot be affected by broken glass falling onto them; and (2) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. Shielding of light bulbs helps prevent breakage. Light bulbs that are shielded, coated, or otherwise shatter-resistant are necessary to protect exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles from glass fragments should the bulb break.
6-301.11 - A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink. None at the sink near the dishmachine.
Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.12 - Repeat Each handwashing sink is not provided with individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device. None at two handsinks.
Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.

Comments:
Food found stored on the floor in the walk-in refrigerators and freezers.
Linen stored directly over food.
Improper methods used to cool PHF. ex. covered large containers and no temperature monitoring

March 26, 2008 (Routine)

Violations:

2-102.11C - Critical The person in charge did not demonstrate their knowledge of the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety food).
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety food).
2-102.11C - Critical The person in charge did not demonstrate their knowledge of the required food temperatures and times for the safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include stating the required food temperatures and times for the safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish.
2-102.11C - Critical The person in charge did not demonstrate their knowledge of the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish.
2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of symptoms associated with the diseases that are transmissible through food.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the symptoms associated with the diseases that are transmissible through food.
2-102.11C - Critical The person in charge did not demonstrate their knowledge of how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include explaining how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees.
2-102.11C - Critical The person in charge did not demonstrate their knowledge of foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation.
2-103.11M - Food employees are not informed of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food.
The person in charge shall ensure that food employees and conditional employees are informed of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under paragraph 2-201.11(A).
2-301.14 - Critical A food employee did not clean their hands and/or exposed portions of their arms before engaging in food preparation and/or working with clean equipment or after other activities that contaminate the hands.
Food employees shall clean their hands and exposed portions of their arms as specified under section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in paragraph 2-403.11(B); (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
2-401.11 - Critical There was cigarette smoke detected in the kitchen.
Smoking must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
2-401.11 - Critical Repeat An open beverage container and/or a closed beverage container not handled to prevent contamination of a food employee's hands, the container, exposed food, and/or clean equipment was observed.
A food employee 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.
3-101.11 - Corrected During Inspection Critical There was an old, adulterated open jar of food found on the shelves in the hallway.
Discard adulterated food immediately.
3-302.11 - Critical Repeat Food was found uncovered. --breading,tea
Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings. This section does not apply to: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption; (2) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed on clean, sanitized racks; (3) Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on clean, sanitized racks; (4) Food being cooled as specified under Subparagraph 3-501.15(B)(2); or (5) Shellstock.
3-302.11 - Critical Repeat Raw animal foods are not separated from each other during storage, preparation, holding, and/or display. Raw chicken and shrimp were stored together.
Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas;
3-304.12 - Food preparation and dispensing utensils are improperly stored. Rice scoops were stored out at room temperature. In use knives were stored inbetween equipment and not changed out every 4 hours.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (C) 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 at least every 4 hours; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (F) In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
3-501.16A2 - Critical The following were found in the temperature danger zone: crab 45 F,chicken 64 F
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
3-501.17A - Critical There is no system for date marking of prepared food held in the food establishment for more than 24 hours. It must be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. -raw fish served in suishi area, meat and vegetable dishes
Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5°C (41°F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date of day of preparation, with a procedure to discard the food or on before the last date or day by which the food must be consumed on the premises, sold, or discarded; (3) Marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (B) of this section; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. This section does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request.
3-603.11 - Critical The consumer advisory on the menus did not note "all" the raw and undercooked food.
Review the menu and denote all undercooked and raw meat and seafood items.
4-201.11 - The paint brush found used on food is not a "food-grade" piece of equipment. There was homestandard equipment found: Sharp and Sanyo microwaves, ProEx toaster oven
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
4-204.112 - There were thermometers missing in several refrigerators and freezers. The owner placed them in the units during the inspection.
All refrigerators, freezers and hot holding equipment must have thermometers.
4-302.12 - A food temperature measuring device is not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under Chapter 3. The presence and accessibility of food temperature measuring devices is critical to the effective monitoring of food temperatures. Proper use of such devices provides the operator or person in charge with important information with which to determine if temperatures should be adjusted or if foods should be discarded.
4-501.11 - The stoppers for the three-compartment sink were damaged and therefore unable to hold water.
Provide new stoppers for the three-compartment sink.
4-703.11 - Critical The dishmachine was not sanitizing utensils. A repair service was called during the inspection.
Repair the machine so that it chemically sanitizes utensils using chlorine (50 ppm).
4-903.11 - Single-service articles and dishracks were found on the floor .
Store single-service articles and equipment up at least 6 inches off the floor.
6-202.11 - Lightshields were missing on lights over the bulk food containers in the hallway.
Provide lightshields on lights.
6-301.12 - Dispensing towels were missing at the cooking area handsink.
All sinks must be supplied with dispensing soap and towels.

November 27, 2007 (Critical Procedures)

Violations:

2-102.11C - Critical CFM was not able to demonstrate knowledge int he following areas:1. Big Five Foodborne Illnesses.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by: responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include: (1) Describing the relationship between the prevention of foodborne disease and the personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with the diseases that are transmissible through food; (4) Explaining the significance of the relationship between maintaining the time and temperature of potentially hazardous food (PHF) [time/temperature control for safety food (TCS)] and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for the safe cooking of PHF (TCS) including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of PHF (TCS); (8) Describing the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination, (b) Hand contact with ready-to-eat foods, (c) Handwashing, and (d) Maintaining the food establishment in a clean condition and in good repair; (9) Describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation; (10) Explaining the relationship between food safety and providing equipment that is: (a) Sufficient in number and capacity, and (b) Properly designed, constructed, located, installed, operated, maintained, and cleaned; (11) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (12) Identifying the source of water used and measures taken to ensure that it remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections; (13) Identifying poisonous or toxic materials in the food establishment and the procedures necessary to ensure that they are safely stored, dispensed, used, and disposed of according to law; (14) Identifying critical control points in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with the requirements of this Code; (15) Explaining the details of how the person in charge and food employees comply with the HACCP plan if a plan is required by the law, this Code, or an agreement between the regulatory authority and the food establishment; (16) Explaining the responsibilities, rights, and authorities assigned by this Code to the: (a) Food employee, (b) Conditional employee, (c) Person in charge, (d) Regulatory Authority; and (17) Explaining how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees.
2-401.11 - Critical The employee is drinking green tea from an uncovered container in the sushi preparation area.
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.
3-301.11 - Critical An improper scoops without a handle were found in the flour, sugar,l and salt containers.
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
3-302.11 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.1. Raw chicken mixed with raw beef used for "satay" found stored in a container in the "True" 1-door counter refrigerator.
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.
3-304.11 - Critical Food in contact with soiled equipment or utensils.1. Bottom surface of bowl containing cooked chicken found in direct contact with cooked chicken slices in the 3-door prep refrigerator.2. Linen cloth found covering cooked noodles int he 3-door prep refrigerator.
Use only cleaned and sanitized utensils or equipment during food preparation.
3-402.11 - Critical Raw, raw marinated, partially cooked, or marinated-partially cooked fish for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.1. No parasite destruction letter was provided for the fish sold in the establishment, including sushi bar.
Before service or sale in ready-to-eat form, raw, raw marinated, partially cooked, or marinated-partially cooked fish shall be: (1) Frozen and stored at a temperature of -20°C (-4°F) or below for a minimum of 168 hours (7 days) in a freezer; (2) Frozen at -35°C (-31°F) or below for a minimum of 15 hours; or (3) Frozen at -35°C (-31°F) or below until solid and stored at -20°C (-4°F) or below for a minimum of 24 hours. This section does not apply to: (1) Molluscan shellfish; (2) Tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin Tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern); or (3) Aquacultured fish, such as salmon, that: (a) If raised in open water, are raised in net-pens, or (b) Are raised in land-based operations such as ponds or tanks, and (c) Are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacutured fish. Provide parasite destruction letter.

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MEI's Asian Bistro, 3434 Washington Blvd, Arlington, VA - Restaurant inspection findings and violations

Business Info

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

September 02, 2009 (Critical Procedures)

March 18, 2009 (Routine)

February 13, 2009 (Routine)

October 23, 2008 (Routine)

September 05, 2008 (Routine)

March 26, 2008 (Routine)

November 27, 2007 (Critical Procedures)

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