1. A lot of food were found stored on the upstairs floor and on the walk-in cooler/freezer floor.
2. The entire floor is heavily dirty, especially corner and under equipment.
3. Mouse droppings observed upstairs floor and behind the deli sandwiches area.
- Equipment Food-Contact Surfaces and Utensils/Cleaning Frequency (Critical)
Observation: The inside of the downstairs ice machine is moldy.
Correction: Equipment food-contact surfaces and utensils shall be cleaned: (1) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry
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12/07/2015 | Risk Factor | |
Mouse droppings observed on the kitchen floor edges.
- Cooling, Cooked Food (corrected on site)
Observation: Chicken and pasta were was not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less, found chicken at 125 F and pasta at 65 F inside the walk-in cooling nit, cooked today.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Cut melon at 48 F in the buffet table. Deli ham at 45 F and sliced tomatoes at 46 F inside te deli prep tables.
Correction: 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, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) 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.
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08/25/2015 | Risk Factor | |
- Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination
Observation: Some food containers were not covered inside the walk-in freezer.
Correction: 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
- Wiping Cloths, Use Limitation
Observation: Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration
Correction: and/or not laundered daily.
- Food Storage/Preventing Contamination from the Premises (repeated violation)
Observation: Food stored on the walk-in cooling unit, walk-in freezer floor and on the upstairs floor.
Correction: Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Deli ham at 45 F, grilled chicken at 48 F, (inside the deli prep table), corrected. Bean sprouts at 51 F and raw chicken at 50 F inside the walk-in cooling unit, corrected.
Correction: 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, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) 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.
- RTE, TCS, Date Marking/On-Premises Preparation
Observation: Cooked chicken 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.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, 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 5ºC (41ºF) 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 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
- Temperature Measuring Devices
Observation: The deli prep table was 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.
Correction: 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.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The inside of the deep fryer needs cleaning. The 3-part sink is moldy at the wall juncture.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site) (repeated violation)
Observation: The 3-part sink chlorine sanitizer was less than 50 ppm.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: After cleaning and sanitizing, equipment and utensils are not air-dried, adequately drained, and/or they are cloth dried before contact with food, metal trays stacked while still wet.
Correction: 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
- Controlling Pests (Critical) (repeated violation)
Observation: Mouse droppings were observed along the upstairs floor edges.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: All floor corners and edges need cleaning especially behind the cooking line.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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04/06/2015 | Routine | |
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Tuna salad at 46 F.
Correction: 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, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) 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.
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12/09/2014 | Risk Factor | |
Follow up inspection conducted for Certified Food Manager requirements compliance.
Observed Time As A Public Health Control procedures being followed properly.
No violation noted during this evaluation. | 08/28/2014 | Follow-up | |
A 10 day follow up will be conducted to ensure Certified Food Manager is present.
Keep wiping cloths in bucket stored off the floor. Do not use wet wiping cloths to repeatedly wipe off counter tops then knives. Use a separate dry cloth for wiping knife after each sandwich prep. When towel becomes heavily soiled change it out.
- Critical: Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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08/18/2014 | Follow-up | |
A follow up inspection will be conducted on or after 10 days to ensure Time As A Public Health Control Procedures are being followed.
Observed handwashing sink in sushi prep area leaking into pan causing odor and poor sanitation.
- Person in Charge/Duties/Employees Trained in Food Safety (corrected on site)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Employees are not recording or marking foods controlled by Time As A Public Health Control. Employees are not monitoring sanitizer by using test strips. Employees are not keeping wiping cloths in sanitizer bucket. No sanitizer was mixed for wiping food contact surfaces. Corrected by instruction.
Correction: The person in charge shall ensure that employees are properly trained in food safety as it relates to their assigned duties.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Observed foods (various cheeses 54-58 F) stacked too high in the sandwich prep unit cold holding at improper temperatures of @TEMP@. food discarded.
Correction: 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, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) 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.
- Time as a Public Health Control (repeated violation)
Observation: No written procedures exist for the use of time only as a public health control for a working supply of sushi rolls, sushi rice and foods on buffet.
Correction: If time only is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat 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
- Time Public Health Control/Time - Maximum up to 4 Hours/Marked (repeated violation)
Observation: The foods on the buffet, sushi rice and sushi rolls for which time only, rather than time in conjunction with temperature control, is/are not properly labeled to indicate the time it/they shall be discarded.
Correction: If time only, rather than time in conjunction with temperature control, up to a maximum of 4 hours, is used as the public health control: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency
Observation: Surfaces of the inside of both ice machines are not clean (mold, slime build up).
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Poisonous or Toxic Materials/Restrictions/Presence and Use
Observation: Observed a can of Raid on the shelf in sushi prep area.
Correction: Only those poisonous or toxic materials that are required for the operation and maintenance of the establishment, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, shall be allowed in the food establishment. This section does not apply to packaged poisonous or toxic materials that are for retail sale. The presence in the establishment of poisonous or toxic materials that are not required for the maintenance and operation of the establishment represents an unnecessary risk to both employees and consumers. Preserving food safety depends in part on the appropriate and proper storage and use of poisonous or toxic materials that are necessary to the maintenance and operation of a food establishment. Even those that are necessary can pose a hazard if they are used in a manner that contradicts the intended use of the material as described by the manufacturer on the material's label. If additional poisonous or toxic materials are present, there is an unwarranted increased potential for contamination due to improper storage (e.g., overhead spillage that could result in the contamination of food, food-contact surfaces, or food equipment) or inappropriate application.
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08/08/2014 | Risk Factor | |
| No violation noted during this evaluation. | 04/21/2014 | Follow-up | |
- Critical: Cleaning Procedure/Hands and Arms/Order (corrected on site)
Observation: Observed employee wash hands with gloves on. Corrected by instruction.
Correction: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (1) Rinse under clean, running warm water
- Critical: Hands and Arms/When to Wash
Observation: Food employees failed to wash his or her hands before donning gloves for working with food. Corrected by instruction.
Correction: 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.
- Time as a Public Health Control (repeated violation)
Observation: No written procedures exist for the use of time only as a public health control for a working supply of sushi rice, sushi rolls and foods on buffet. Manager has been given written procedures by Environmental Health Specialists, but procedures are not on site.
Correction: If time only is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat 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
- Time Public Health Control/Time - Maximum up to 4 Hours/Marked (corrected on site)
Observation: (REPEAT) The foods (sushi rice, sushi rolls and buffet items) for which time only, rather than time in conjunction with temperature control, is/are not properly labeled to indicate the time it/they shall be discarded.
Correction: If time only, rather than time in conjunction with temperature control, up to a maximum of 4 hours, is used as the public health control: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
- Equipment/Good Repair and Proper Adjustment
Observation: The gaskets on the sandwich prep unit and the refrigerators in the sushi prep area are not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.
Correction: 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.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The nonfood-contact surfaces of the equipment in the kitchen are not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: The slicer is not clean to sight and touch. Observed dishes in the sushi prep area stored as clean were not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning. Dishes and utensils were washed, rinsed and sanitized.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing station at the sushi bar and in the kitchen are being used to clean equipment and utensils. Corrected by instruction.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Critical: Plumbing System/Repaired According to Law (Critical)
Observation: The three compartment sink drain overflows when in use.
Correction: A plumbing system shall be repaired according to law. Improper repair or maintenance of any portion of the plumbing system may result in potential health hazards such as cross connections, backflow, or leakage. These conditions may result in the contamination of food, equipment, utensils, linens, or single-service or single-use articles.
- Hand Drying Provision
Observation: The paper towel dispenser in kitchen is not operating properly (handle sticks when trying to dispense).
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
- Physical Facilities/Repairing
Observation: The wall back splash behind sinks in sushi area needs to be repaired and/or replaced.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Controlling Pests (Critical)
Observation: Observed rodent droppings on counter next to rice cookers.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Cleaning, Frequency and Restrictions
Observation: The floors and walls are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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04/08/2014 | Routine | |
1. Eliminate mouse harborage conditions. Mouse droppings were observed in the facility.
2. Ensure hot foods cool from 135 F to 70 F within 2 hours
- Critical: Safe, Unadulterated, and Honestly Presented/Condition (corrected on site)
Observation: Sushi log papers lists snapper which is actually tilapia is not honestly presented. Change the log paper to say Tilapia instead of Snapper and always honestly present the types/names of fish served in the sushi rolls. Moldy cheese found in the "True" 1-door prep refrigerator. The cheese was discarded.
Correction: Food shall be safe, unadulterated, and, as specified under section 3-601.12, honestly presented.
- Package Integrity (corrected on site)
Observation: Red pepper can dented on its side seam is not in good condition. It was segregated from the other cans not to be used to be returned for credit.
Correction: 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.
- Critical: Potentially Hazardous Food, Hot Holding (corrected on site)
Observation: Wings in the heated cabinet hot holding at the improper temperature of 122 F. Reheated to >165 F in the fryer prior to placing into the hot bar.
Correction: 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 57ºC (135ºF) 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 54ºC (130ºF) 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 5ºC to 57ºC (41ºF to 135ºF) 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.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Half 'n' half in pitcher at customer counter cold holding at the improper temperature of 54 F
Correction: discarded. Half 'n' half and turkey in the sliding door refrigerator cold holding at the improper temperatures of 46-47 F. The unit was adjusted to a colder temperature. Imitation crab meat cold holding at the improper temperature of 46 F. Unit was adjusted to a colder temperature.
- Time as a Public Health Control (corrected on site)
Observation: No written procedures exist for the use of time only as a public health control for a working supply of sushi rice, sushi, and some buffet items. A written procedure was left with the facility.
Correction: 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
- Critical: Time Public Health Control/Time-Maximum up to 4 Hours/Unmarked or Marked to Exceed 4 Hours (corrected on site)
Observation: The fried eggs for which time only, rather than time in conjunction with temperature control, were not marked. The manager was instructed to start time marking this product.
Correction: If time only, rather than time in conjunction with temperature control, up to a maximum of 4 hours, is used as the public health control: The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.
- Consumer Advisory/Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (corrected on site)
Observation: The food establishment serves or sells undercooked eggs and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Instruction was given to the manager to include an asterisk on the menu board by the food item "Avenue of America" which has two eggs any style to a footnote asterisk at the bottom of the board with the consumer advisory statement. Instruction was also given to have the consumer advisory statement added to the buffet where the fried eggs are offered.
Correction: The permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: Some cutting boards are not clean to sight and touch. Remove stains from the cutting boards
Correction: wash, rinse, sanitize, and air dry.
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11/19/2013 | Risk Factor | |
All violations corrected. Items unable to be kept at proper temperatures on buffet are being held with Time As A Public Health Control.
NOV Enforcement lifted.
No violation noted during this evaluation. | 08/26/2013 | Follow-up | |
- Critical: Cleaning Procedure/Hands and Arms/Order (corrected on site)
Observation: Observed a food employee washing hands while wearing gloves.
Correction: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (1) Rinse under clean, running warm water
- Critical: Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: An open beverage containers not handled to prevent contamination of a food employee's hands, the container, exposed food, and/or clean equipment was observed.
Correction: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- Critical: Cooling, Cooked Food
Observation: Rice (cooked day before) was not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. Rice observed 44-48 F. Rice observed tightly covered and pans stacked on top of each other in the walk-in cooler.
- Critical: Potentially Hazardous Food, Hot Holding (repeated violation)
Observation: Observed foods on buffet hot holding at improper temperatures on the buffet (sausage 98 F, omelet 112 F, scrambled eggs w/ vegetables 115 F). Manager stated that foods are on buffet from 6:30 AM to 10:30 AM. Recommended using Time AS a Public Health Control for these foods.
Correction: 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 57ºC (135ºF) 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 54ºC (130ºF) 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 5ºC to 57ºC (41ºF to 135ºF) 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.
- Critical: Potentially Hazardous Food, Cold Holding (repeated violation)
Observation: Observed various foods cold holding at improper temperatures.
1) cut melons 51-60 F, boiled eggs 54-70 F (cold buffet)
2) black eyed peas 51 F (True sliding glass refrigerator)
3) cream cheese 49-54 F, cheese 51 F, turkey 51 F, cut tomatoes 53 F (True 2 dr prep-right)
4) lettuce 61 F, ham 54 F, turkey 53 F (True 2 door prep-left)
Manager stated that deli meats were cut at 7:00 AM. Advised manager to cool foods to 41 F before placing in cold holding units.
Correction: 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 5ºC (41ºF) 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 5ºC to 57ºC (41ºF to 135ºF) 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.
- Critical: Time as a Public Health Control (repeated violation)
Observation: No written procedures exist for the use of time only as a public health control for a working supply of sushi and sushi rice.
Correction: 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
- Critical: Time Public Health Control/Time - Maximum up to 4 Hours/Marked (repeated violation)
Observation: The sushi rice for which time only, rather than time in conjunction with temperature control, is not properly labeled to indicate the time it shall be discarded. Daily logs for sushi are not kept on a daily basis.
Correction: If time only, rather than time in conjunction with temperature control, up to a maximum of 4 hours, is used as the public health control: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
- Equipment Food-Contact Surfaces and Utensils/Not Potentially Hazardous/Cleaning Frequency (repeated violation)
Observation: Surfaces of the inside of the ice machines are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (1) At any time when contamination may have occurred
- Handwashing Sink/Using/Operation and Maintenance
Observation: The handwashing sinks observed being used as a dump station.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Handwashing Sink/Using/Operation and Maintenance
Observation: The handwashing sinks observed being used for purposes other than handwashing.
Correction: A handwashing sink may not be used for purposes other than handwashing. Sinks used for food preparation and warewashing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands.
- Handwashing Sink/Using/Operation and Maintenance
Observation: The handwashing sinks not maintained so that they are accessible at all times for employee use.
Correction: 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.
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07/24/2013 | Risk Factor | |
- In-Use Utensils, Between-Use Storage (corrected on site)
Observation: Sushi tongs are improperly stored in standing water at room temperature.
Correction: 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
- Food Storage/Preventing Contamination from the Premises
Observation: Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
- Food Display/Preventing Contamination by Consumers (corrected on site)
Observation: Bread rolls and sushi on display is not protected from contamination.
Correction: Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging
- Cooling Methods (corrected on site)
Observation: Methods used for cooling some cold salad bar items can not be accomplished with the time and temperature criteria.
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site) (repeated violation)
Observation: Turkey (51F), Chicken salad (52F), Tuna salad (52F), Coleslaw (54F) in "True" 2-dr reach-in
Correction: Sprouts (45F) in walk-in
- Critical: Time as a Public Health Control
Observation: No written procedures exist for the use of time only as a public health control for a working supply of sushi.
Correction: 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
- Critical: Time Public Health Control/Time - Maximum up to 4 Hours/Marked
Observation: The sushi for which time only, rather than time in conjunction with temperature control, is not properly labeled to indicate the time it shall be discarded.
Correction: If time only, rather than time in conjunction with temperature control, up to a maximum of 4 hours, is used as the public health control: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
- Critical: Time Public Health Control/Time-Maximum up to 4 Hours/Unmarked or Marked to Exceed 4 Hours
Observation: The sushi for which time only, rather than time in conjunction with temperature control, was not marked or marked to exceed a 4-hour limit.
Correction: If time only, rather than time in conjunction with temperature control, up to a maximum of 4 hours, is used as the public health control: The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.
- Equipment/Good Repair and Proper Adjustment
Observation: The following equipment are not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design:
1. Gakste sof "Bev Air" 1-dr refrigerator (sushi area).
2. Hot holding cabinet's doors don't shut properly.
3. Rusty shelves of Walk-in refrigerator and wired shelves in warewashing area.
Correction: 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.
- Equipment Food-Contact Surfaces and Utensils/Not Potentially Hazardous/Cleaning Frequency (corrected on site)
Observation: Surfaces of the fountain soda nozzles are not clean. Ice maker observed moldy.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (1) At any time when contamination may have occurred
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: After cleaning and sanitizing, equipment and utensils are not air-dried, adequately drained, and/or they are cloth dried before contact with food.
Correction: 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
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing (corrected on site)
Observation: Clean pots and pans were stored on the grease trap and on the floor in warewashing area.
Correction: Clean equipment and utensils shall be stored as specified under paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying
- Critical: Backflow Prevention Device, When Required
Observation: Observed that the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
Correction: Alter or repair the pre-wash spray hose component to provide the necessary separation between the water supply and the flood rim level of the sink basin or install an approved backflow prevention device. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Physical Facilities/Repairing
Observation: The walk-in refrigerator's floor is rusty and not maintained in good repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Controlling Pests
Observation: Insect, rodent, and/or other pest harborage conditions exist on the premises. Some mouse droppings and dead roaches were observed in electrical panel by cookline.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Cleaning of Plumbing Fixtures
Observation: Kitchen hand sinks are not clean and/or maintained.
Correction: Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained and used as specified under section 5-205.11. Handwashing facilities are critical to food protection and must be maintained in operating order at all times so they will be used.
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02/20/2013 | Routine | |
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