Tomo Sushi, 1735 N Lynn St #120, Arlington, VA - Restaurant inspection findings and violations

Business Info

Restaurant: Tomo Sushi
Address: 1735 N Lynn St #120, Arlington, Virginia
Phone: (703) 861-3053
Total inspections: 12
Last inspection: Sep 22, 2009

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Violation code	Inspection Date	Inspection Type	Critical violations	Non-Critical violations	Details / Comments
3-501.16A1 - Critical Repeat The following buffet items not properly hot holding: cooked tofu at 95oF, cooked rice at 115oF, cooked calamari at 82oF, cooked salmon at 125oF, fish cakes at 105oF, green beans at 102oF. 3-501.16A2 - Critical Repeat Imititation crab sushi at 70oF, cooked shrimp sushi at 75oF, tuna sushi at 77oF--on rack behind counter. 3-501.19B2 - Critical The sushi on the buffet, for which time only, rather than time in conjunction with temperature control, is not properly labeled to indicate the time it shall be discarded.	September 22, 2009	Critical Procedures	3	0	Details / Comments
3-501.16A1 - Critical Repeat The following foods observed hot holding at improper temperatures: Sushi rice (87 F), cooked salmon (99 F), and fried chicken (94 F). 4-201.11 - Repeat The domestic rice cooker is not designed and constructed to be durable. 6-303.11 - Repeat The light intensity is below 50 foot candles where a food employee is working with food (kitchen area at 2 door prep unit). 6-501.12 - The floors are not cleaned as often as necessary to keep them clean.	June 08, 2009	Routine	1	3	Details / Comments
3-302.11 - Critical Repeat Raw beef observed stored above seafood in 3-dr freezer. 3-501.16A1 - Critical Sushi rice hot holding, observed at the improper temperature of 107F in rice cooker. 3-501.16A2 - Critical Repeat Sushi roll cold holding observed at the improper temperature of 68F in True 2-dr prep unit. 3-501.17A - Critical Repeat Foods 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. 3-603.11 - Critical Repeat The Consumer Advisory exists but no symbol (*) links the Consumer Advisory to the item it applies to on the menu.	May 04, 2009	Critical Procedures	-	-	Details / Comments
3-301.11 - Critical (CORRECTED DURING INSPECTION):A bowl was observed used to dispense soy sauce and rice from a bucket. 3-305.11 - Repeat Soybean oil and soy sauce buckets observed stored on the floor by the handsink in the back. 3-501.13 - (CORRECTED DURING INSPECTION):Frozen squid not thawed properly. 3-501.19A - Critical No written procedures exist for the use of time only as a public health control for a working supply of cold buffet table (to include the squid salad and noodle dish and the hot table to include chicken pieces and wontons) and the sushi rice. 3-501.19B1 - Critical Squid salad (53F) and noodle dish (63F) observed above 5°C (41°F) when removed from cold holding temperature control. 3-501.19B1 - Critical Wontons (110F), chicken pieces (96F), and sushi rice (78F) observed below 57°C (135°F) when removed from hot holding temperature control. 3-603.11 - Critical Repeat The Consumer Advisory exist but no symbol () links the Consumer Advisory to the item it applies to on the menu. 4-201.11* - The 'Black & Decker' toaster oven and flowered rice cooker is not designed and constructed to be durable. 4-202.16 - The nonfood-contact surface of the milk crates (used as shelving) is not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained. 4-204.112 - The 'True' 2-door prep unit was observed without a working thermometer. 4-602.11E - The caulking around the three compartment sink was observed with mold. 5-203.14 - Critical No backflow prevention device was observed for the ice machine on top of the soda dispensing machine. 6-202.11 - The light bulb (center of unit) in the 3-door refrigerator is not shielded, coated, or otherwise shatter-resistant. 6-303.11 - The light intensity is below 50 foot candles where a food employee is working with food.>Lightening measured at between 20-30 foot candles in the sushi prep area and back kitchen prep area. 6-501.16 - Repeat After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.	December 22, 2008	Routine	5	9	Details / Comments
3-302.11 - Critical Repeat Raw sea food stored on top of vegetable inside the kitchen reach-in cooler. 3-501.16A1 - Critical Squash with vegetables at 102 F and bean sprouts at 71 F inside the self serving steam table, discarded. 3-501.16A2 - Critical Repeat Tuna sushi at 65 F, salmon sushi at 71 F, snapper sushi at 69 F, California rolls; crab at 74 F, broiled crab at 73 F, spicy tuna at 68 F, salmon skin at 70 F and tilapia at 68 F, all these food were at the sushi bar and were discarded, the owner said that he use time control but no table or record was presented. 3-501.17A - Critical Several food items that were 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. 3-501.19B4 - Critical All the food at the sushi bar for which time only, rather than time in conjunction with temperature control, was not marked or marked to exceed a 4-hour limit.	August 14, 2008	Critical Procedures	5	0	Details / Comments
3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods. ( raw eggs and fish stored over fruits and sauce in the 3 door reach-in unit. 3-305.11 - Stored food is not protected from contamination. Keep food stored 6 inches above floor in stock room. (Need more shelving). 3-501.16A2 - Critical Repeat The following foods were cold holding in the sushi display case at improper temperatures:tuna (44 F), salmon (46 F), and red snapper (47 F). The plastic trays in the bottom of the display unit were removed to help lower the ambient air temperature in the unit during the inspection.The following foods were cold holding in the 2 door counter refrigerator at improper temperatures:spicy tuna (51 F) and seaweed mixture (55 F). 3-603.11 - Critical The food establishment serves or sells raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, 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. (Need an advisory on single sheet order form). 4-203.11 - The Fahrenheit food temperature measuring device is not accurate. Need to replace food temperature thermometer. 4-601.11A - Corrected During Inspection Critical The drink fountain nozzles are not clean to sight and touch. 6-501.16 - After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies. 7-204.11 - Critical The chlorine sanitizer used at sushi bar (applied to food-contact surfaces) does not meet requirements. When tested the sanitizer was 400 ppm +.	April 11, 2008	Routine	5	3	Details / Comments
3-501.16A2 - Critical Smoked salmon holding in the 2 door reach in refrigerator at 49oF. 7-202.11 - Corrected During Inspection Critical Raid Flying Insect Spray was found in the establishment and are not required for the maintenance and operation of the food establishment.	December 11, 2007	Critical Procedures	2	0	Details / Comments
2-301.14 - Critical A food employee failed to wash his or her hands before after coughing, into his hand. He then handled food. 2-401.11 - Corrected During Inspection Critical The personnel is drinking from uncovered containers in the food preparation area. 3-301.11 - Corrected During Inspection Critical Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form was observed by a food employee. Employees were preparing chicken kabobs without wearing gloves. 3-301.11 - Corrected During Inspection Critical A bowl with no handles was being used in lieu of a scoop. 3-302.11 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shrimp stored over vegetables in the True freezer. Raw beef stored over desserts in the True freezer. 3-302.11 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw beef stored over raw seafood in the True freezer. 4-202.16 - Repeat The nonfood contact surface of the milk crates used to elevate items is not designed or constructed to be easily cleanable. 4-903.11 - Corrected During Inspection Repeat A large sushi rice bowl was found not stored 6 inches above the floor in the kitchen. 6-202.15 - Corrected During Inspection The front door was propped open upon my arrival. 9.2-3.3 - Critical The food manager is not properly training the food service personnel in sanitary food-handling techniques. The employees did not know that they had to watch their hands with soap.	March 05, 2007	Routine	5	3	Details / Comments
3-302.12 - Unlabeled bulk food containers (flour, sugar, salt, etc). 3-304.11 - Critical Repeat Food in contact with soiled equipment or utensils. A bowl of salad dressing is in the lettuce at the buffet. 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.A bag of onions, buckets of soy sauce and a rice cooker were all found on the floor inthe facility. 3-501.13 - Repeat Potentially hazardous food chicken not thawed properly (found in a bucket of water). 3-603.11 - Critical Repeat The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. No advisory on the buffet. 4-202.16 - Repeat The nonfood contact surface of the milk crates used to hold up the rice cookers are not designed or constructed to be easily cleanable. 4-302.11 - Repeat The sushi at the buffet line/salad bar is not provided with a dispensing utensil. Each kind of sushi is not provided with an utensil.	October 16, 2006	Routine	2	5	Details / Comments
3-301.11 - Critical Employees observed contacting ready-to-eat (RTE) food with their bare hands. Employees handling the raw sushi with their hands. 3-304.11 - Critical Repeat Food in contact with soiled equipment or utensils. A bowl of salad dressing is sitting in the lettuce container at the buffet. 3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. A bag of potatoes, onions and boxes of oils were found on the floor in front of the oven. 3-402.12 - Repeat No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form. SUSHI 3-501.13 - Shrimp was not thawed properly. 3-501.17A - Critical Kim Chi and other soups and sauces in the refrigerator 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. 3-501.19C5 - Critical Sushi at the buffet observed in unmarked containers or packages and/or marked with a time that exceeds the 6-hour limit. 3-603.11 - Critical Repeat The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. At the bar and on the menus. 4-101.11 - Repeat The food contact surface of the cloth around the rice in the rice cooker is not durable, corrosion resistant, and/or nonabsorbent. 4-202.16 - Repeat The nonfood contact surface of the milk crates used to support the rice cookers is not designed or constructed to be easily cleanable. 4-302.11 - The sushi at the buffet line is not provided with a dispensing utensil. 4-402.11 - Repeat The prep sink is not sealed to the wall. 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. The concentration of the sanitizer in the wipe cloth bucket was over 200ppm. 4-903.11 - Repeat Clean equipment under the shelving by the 3 part sink, cutting boards in front of the back handsink, the sushi bowl by the refrigerator and the plastic shelving by the 3 part sink were found not stored 6 inches above the floor. 5-205.11 - Repeat The handwashing facility located at the back of the kitchen is blocked, preventing access by employees for easy handwashing. 5-501.16 - There is no refuse container at the back handsink. 6-201.12 - Repeat Exposed utility service lines and pipes under the shelving with the rice cooker, and under the 3 part sink are installed in a manner that prevents the proper cleaning of floors, walls, or ceilings. 6-301.12 - No disposable towels were provided at the hand washing facility in the back.	September 06, 2006	Routine	5	13	Details / Comments
3-302.11 - Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE). Eggs stored over Gin Chi in the refrigerator. 3-304.11 - Critical Food in contact with soiled equipment or utensils. A bowl of dressing is stored in with the lettuce at the buffet. 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. A bag of onions by the oven and a bag of something under the back handsink. 3-306.11 - The food on display is not protected from contamination. Three trays of sushi are not under the sneeze guard and the wasabi is left out at the sushi counter. 3-402.12 - No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form. 3-501.16A2 - Critical Salmon in the front display cold holding at 49oF, dressing on the buffet cold holding at 53oF, and Gin Chi on the buffet cold holding at 63oF should be relocated to a different location. 3-501.17 - Critical The prepared, refrigerated RTE Gin Chi in the refrigerator held more than 24 hours is not properly date marked. 3-501.19 - Critical Sushi for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. 3-501.19 - Critical No written procedures exist for the use of time as a public health control with potentially hazardous foods. 3-603.11 - Critical Repeat The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. SUSHI bar. The advisory needs to be placed on the bar so the people that do not read the menu see it. 4-101.11 - The food contact surface of the white cloth in the rice cookers at the sushi prep stations are not durable, corrosion resistant, and/or nonabsorbent. 4-202.16 - The nonfood contact surface of the milk crates used to support the rice cookers are not designed or constructed to be easily cleanable. 4-402.11 - The kitchen prep sink is not sealed to the wall. 4-901.11 - Metal trays were found stacked while wet after cleaning and chemical sanitization. 4-903.11 - Bowls and a cutting board under the 3 part sink, the sushi rice bowl by the freezer and the plastic shelving were found not stored 6 inches above the floor. 4-904.11 - The sushi utensils were found handled, displayed or dispensed with the food or lip-contact surface facing upward. 5-205.11 - The handwashing facility located at the back of the kitchen is blocked, preventing access by employees for easy handwashing. 6-501.111C - Critical Methods are not being used to control pests. A few roaches were seen in the facility. 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment. There is an old fryer in the back. 7-202.11 - Critical RAID was found in the establishment and is not required for the maintenance and operation of the food establishment.	August 28, 2006	Routine	8	11	Details / Comments
3-302.11 - Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE). Eggs stored over Gin Chi in the refrigerator. 3-304.11 - Critical Food in contact with soiled equipment or utensils. A bowl of dressing is stored in with the lettuce at the buffet. 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. A bag of onions by the oven and a bag of something under the back handsink. 3-306.11 - The food on display is not protected from contamination. Three trays of sushi are not under the sneeze guard and the wasabi is left out at the sushi counter. 3-402.12 - No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form. 3-501.16A2 - Critical Salmon in the front display cold holding at 49oF, dressing on the buffet cold holding at 53oF, and Gin Chi on the buffet cold holding at 63oF should be relocated to a different location. 3-501.17 - Critical The prepared, refrigerated RTE Gin Chi in the refrigerator held more than 24 hours is not properly date marked. 3-501.19 - Critical Sushi for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. 3-501.19 - Critical No written procedures exist for the use of time as a public health control with potentially hazardous foods. 3-603.11 - Critical Repeat The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. SUSHI bar. The advisory needs to be placed on the bar so the people that do not read the menu see it. 4-101.11 - The food contact surface of the white cloth in the rice cookers at the sushi prep stations are not durable, corrosion resistant, and/or nonabsorbent. 4-202.16 - The nonfood contact surface of the milk crates used to support the rice cookers are not designed or constructed to be easily cleanable. 4-402.11 - The kitchen prep sink is not sealed to the wall. 4-901.11 - Metal trays were found stacked while wet after cleaning and chemical sanitization. 4-903.11 - Bowls and a cutting board under the 3 part sink, the sushi rice bowl by the freezer and the plastic shelving were found not stored 6 inches above the floor. 4-904.11 - The sushi utensils were found handled, displayed or dispensed with the food or lip-contact surface facing upward. 5-205.11 - The handwashing facility located at the back of the kitchen is blocked, preventing access by employees for easy handwashing. 6-501.111C - Critical Methods are not being used to control pests. A few roaches were seen in the facility. 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment. There is an old fryer in the back. 7-202.11 - Critical RAID was found in the establishment and is not required for the maintenance and operation of the food establishment.	August 28, 2006	Routine	8	11	Details / Comments

September 22, 2009 (Critical Procedures)

Violations:

3-501.16A1 - Critical Repeat The following buffet items not properly hot holding: cooked tofu at 95oF, cooked rice at 115oF, cooked calamari at 82oF, cooked salmon at 125oF, fish cakes at 105oF, green beans at 102oF.
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.
3-501.16A2 - Critical Repeat Imititation crab sushi at 70oF, cooked shrimp sushi at 75oF, tuna sushi at 77oF--on rack behind counter.
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.
3-501.19B2 - Critical The sushi on the buffet, for which time only, rather than time in conjunction with temperature control, is not properly labeled to indicate the time it shall be discarded.
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.

Comments:
Food manager was aware of major symptoms associated with foodborne illness.

June 08, 2009 (Routine)

Violations:

3-501.16A1 - Critical Repeat The following foods observed hot holding at improper temperatures: Sushi rice (87 F), cooked salmon (99 F), and fried chicken (94 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 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 domestic rice cooker is 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.
6-303.11 - Repeat The light intensity is below 50 foot candles where a food employee is working with food (kitchen area at 2 door prep unit).
The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils and supplies; and safely conducting general food establishment operations and clean-up.
6-501.12 - The floors are not cleaned as often as necessary to keep them clean.
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.

May 04, 2009 (Critical Procedures)

Violations:

3-302.11 - Critical Repeat Raw beef observed stored above seafood in 3-dr freezer.
(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;
3-501.16A1 - Critical Sushi rice hot holding, observed at the improper temperature of 107F in rice cooker.
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.
3-501.16A2 - Critical Repeat Sushi roll cold holding observed at the improper temperature of 68F in True 2-dr prep unit.
(CORRECTED DURING INSPECTION - 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 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 Repeat Foods 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.
3-603.11 - Critical Repeat The Consumer Advisory exists but no symbol (*) links the Consumer Advisory to the item it applies to on the menu.
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; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Comments:
Joint inspection performed with MA with MA leading the inspection.

December 22, 2008 (Routine)

Violations:

3-301.11 - Critical (CORRECTED DURING INSPECTION):A bowl was observed used to dispense soy sauce and rice from a bucket.
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.
3-305.11 - Repeat Soybean oil and soy sauce buckets observed stored on the floor by the handsink in the back.
Food shall be protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling equipment as specified under section 4-104.122. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on the floor that is clean and not exposed to floor moisture. Pathogens can contaminate and/or grow in food that is not stored properly. Drips of condensate and drafts of unfiltered air can be sources of microbial contamination for stored food. Shoes carry contamination onto the floors of food preparation and storage areas. Even trace amounts of refuse or wastes in rooms used as toilets or for dressing, storing garbage or implements, or housing machinery can become sources of food contamination. Moist conditions in storage areas promote microbial growth.
3-501.13 - (CORRECTED DURING INSPECTION):Frozen squid not thawed properly.
Potentially hazardous food (time/temperature control for safety food) shall be thawed: (A) Under refrigeration that maintains the food temperature at 5°C (41°F) or less; or (B) Completely submerged under running water: (1) At a water temperature of 21°C (70°F) or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 5°C (41°F), or (4) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified under paragraph 3-401.11 (A) or (B) to be above 5°C (41°F), for more than 4 hours including: (a) The time the food is exposed to the running water and the time needed for preparation for cooking, or (b) The time it takes under refrigeration to lower the food temperature to 5°C (41°F); (C) As part of the cooking process if the food that is frozen is: (1) Cooked as specified under paragraph 3-401.11 (A) or (B) or section 3-401.12, or (2) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or (D) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. Freezing prevents microbial growth in foods, but usually does not destroy all microorganisms. Improper thawing provides an opportunity for surviving bacteria to grow to harmful numbers and/or produce toxins. If the food is then refrozen, significant numbers of bacteria and/or all preformed toxins are preserved.
3-501.19A - Critical No written procedures exist for the use of time only as a public health control for a working supply of cold buffet table (to include the squid salad and noodle dish and the hot table to include chicken pieces and wontons) and 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.
3-501.19B1 - Critical Squid salad (53F) and noodle dish (63F) observed above 5°C (41°F) when removed from cold holding temperature control.
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 have an initial temperature of 5°C (41°F) or less if removed from cold holding temperature control.
3-501.19B1 - Critical Wontons (110F), chicken pieces (96F), and sushi rice (78F) observed below 57°C (135°F) when removed from hot holding temperature control.
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 have an initial temperature 57°C (135°F) or greater if removed from hot holding temperature control.
3-603.11 - Critical Repeat The Consumer Advisory exist but no symbol (*) links the Consumer Advisory to the item it applies to on the menu.
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; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
4-201.11 - The 'Black & Decker' toaster oven and flowered rice cooker is 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.
4-202.16 - The nonfood-contact surface of the milk crates (used as shelving) is 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.
4-204.112 - The 'True' 2-door prep unit was observed without a working thermometer.
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.
4-602.11E - The caulking around the three compartment sink was observed with mold.
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; (2) At least every 24 hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles; (3) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (4) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) such as iced tea dispensers, carbonated beverage dispenser nozzles, beverage dispensing circuits or lines, water vending equipment, coffee bean grinders, ice makers, and ice bins must be cleaned on a routine basis to prevent the development of slime, mold, or soil residues that may contribute to an accumulation of microorganisms. Some equipment manufacturers and industry associations, e.g., within the tea industry, develop guidelines for regular cleaning and sanitizing of equipment. If the manufacturer does not provide cleaning specifications for food-contact surfaces of equipment that are not readily visible, the person in charge should develop a cleaning regimen that is based on the soil that may accumulate in those particular items of equipment.
5-203.14 - Critical No backflow prevention device was observed for the ice machine on top of the soda dispensing machine.
A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by law, by: (A) Providing an air gap at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch); or (B) Installing an approved backflow prevention device that meets American Society of Sanitary Engineering (A.S.S.E.) standards of construction, installation, maintenance, inspection, and testing for that specific application and type of device. The delivery end of hoses attached to hose bibbs on a drinking water line may be dropped into containers filled with contaminated water or left in puddles on the floor or in other possible sources of contamination. A backflow prevention device must be installed on the hose bibb to prevent the back siphonage of contaminated liquid into the drinking water system during occasional periods of negative pressure in the water line.
6-202.11 - The light bulb (center of unit) in the 3-door refrigerator is 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.
6-303.11 - The light intensity is below 50 foot candles where a food employee is working with food.>Lightening measured at between 20-30 foot candles in the sushi prep area and back kitchen prep area.
The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils and supplies; and safely conducting general food establishment operations and clean-up.
6-501.16 - Repeat After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.

Comments:
The management is now using time stamping the sushi buffet side of the lunch buffet table. The time stamping needs to be expanded to include the cold bar side and certain items on the hot bar listed in report.
Fax information on backflow prevention to the Environmental Health Bureau
Big Five foodborne illness info sheet, health notice, and food allergen info sheet reviewed and given to CFM to post to employees to read (English and Spanish).

August 14, 2008 (Critical Procedures)

Violations:

3-302.11 - Critical Repeat Raw sea food stored on top of vegetable inside the kitchen reach-in cooler.
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;
3-501.16A1 - Critical Squash with vegetables at 102 F and bean sprouts at 71 F inside the self serving steam table, 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.
3-501.16A2 - Critical Repeat Tuna sushi at 65 F, salmon sushi at 71 F, snapper sushi at 69 F, California rolls; crab at 74 F, broiled crab at 73 F, spicy tuna at 68 F, salmon skin at 70 F and tilapia at 68 F, all these food were at the sushi bar and were discarded, the owner said that he use time control but no table or record was presented.
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 Several food items that were 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.
3-501.19B4 - Critical All the food at the sushi bar for which time only, rather than time in conjunction with temperature control, was not marked or marked to exceed a 4-hour limit.
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.

April 11, 2008 (Routine)

Violations:

3-302.11 - Critical Repeat Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods. ( raw eggs and fish stored over fruits and sauce in the 3 door reach-in unit.
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.
3-305.11 - Stored food is not protected from contamination. Keep food stored 6 inches above floor in stock room. (Need more shelving).
Food shall be protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling equipment as specified under section 4-104.122. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on the floor that is clean and not exposed to floor moisture. Pathogens can contaminate and/or grow in food that is not stored properly. Drips of condensate and drafts of unfiltered air can be sources of microbial contamination for stored food. Shoes carry contamination onto the floors of food preparation and storage areas. Even trace amounts of refuse or wastes in rooms used as toilets or for dressing, storing garbage or implements, or housing machinery can become sources of food contamination. Moist conditions in storage areas promote microbial growth.
3-501.16A2 - Critical Repeat The following foods were cold holding in the sushi display case at improper temperatures:tuna (44 F), salmon (46 F), and red snapper (47 F). The plastic trays in the bottom of the display unit were removed to help lower the ambient air temperature in the unit during the inspection.The following foods were cold holding in the 2 door counter refrigerator at improper temperatures:spicy tuna (51 F) and seaweed mixture (55 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.
3-603.11 - Critical The food establishment serves or sells raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, 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. (Need an advisory on single sheet order form).
Except food establishments that serve a highly susceptible population or have received a variance from our department, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, 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; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. At issue is the role of government agencies, the regulated industry, and others in providing notice to consumers that animal-derived foods that are not subjected to adequate heat treatment pose a risk because they may contain biological agents that cause foodborne disease.
4-203.11 - The Fahrenheit food temperature measuring device is not accurate. Need to replace food temperature thermometer.
Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use. The small margin of error specified for thermometer accuracy is due to the lack of a large safety margin in the temperature requirements themselves. The accuracy specified for a particular food temperature measuring device is applicable to its entire range of use, that is, from refrigeration through cooking temperatures if the device is intended for such use.
4-601.11A - Corrected During Inspection Critical The drink fountain nozzles are not clean to sight and touch.
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.
6-501.16 - After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.
7-204.11 - Critical The chlorine sanitizer used at sushi bar (applied to food-contact surfaces) does not meet requirements. When tested the sanitizer was 400 ppm +.
Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). Chemical sanitizers are included with poisonous or toxic materials because they may be toxic if not used in accordance with requirements listed in the Code of Federal Regulations (CFR). Large concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain. The CFR reference that is provided lists concentrations of sanitizers that are considered safe.

December 11, 2007 (Critical Procedures)

Violations:

3-501.16A2 - Critical Smoked salmon holding in the 2 door reach in refrigerator at 49oF.
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 to limit bacterial growth and/or toxin production.
7-202.11 - Corrected During Inspection Critical Raid Flying Insect Spray was found in the establishment and are not required for the maintenance and operation of the food establishment.
Only those poisonous or toxic materials that are required for the operation and maintenance of the establishment shall be allowed in the food establishment.

Comments:
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 05, 2007 (Routine)

Violations:

2-301.14 - Critical A food employee failed to wash his or her hands before after coughing, into his hand. He then handled 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 - Corrected During Inspection Critical The personnel is drinking from uncovered containers in the food 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 - Corrected During Inspection Critical Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form was observed by a food employee. Employees were preparing chicken kabobs without wearing gloves.
Food employees shall minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
3-301.11 - Corrected During Inspection Critical A bowl with no handles was being used in lieu of a scoop.
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 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shrimp stored over vegetables in the True freezer. Raw beef stored over desserts in the True freezer.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
3-302.11 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw beef stored over raw seafood in the True freezer.
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.
4-202.16 - Repeat The nonfood contact surface of the milk crates used to elevate items is not designed or constructed to be easily cleanable.
Alter or replace this item to provide an approved surface that is free of unnecessary ledges, projections, and crevices that provides at least a 6" elevation.
4-903.11 - Corrected During Inspection Repeat A large sushi rice bowl was found not stored 6 inches above the floor in the kitchen.
Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
6-202.15 - Corrected During Inspection The front door was propped open upon my arrival.
Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
9.2-3.3 - Critical The food manager is not properly training the food service personnel in sanitary food-handling techniques. The employees did not know that they had to watch their hands with soap.
The food manager is responsible for training food service personnel in sanitary food-handling techniques and proper methods of food protection, and for ensuring that good public health and food protection practices and sanitary techniques in manufacturing, storing, serving and transporting foods are used at all times on the premises under his/her control.

October 16, 2006 (Routine)

Violations:

3-302.12 - Unlabeled bulk food containers (flour, sugar, salt, etc).
Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
3-304.11 - Critical Repeat Food in contact with soiled equipment or utensils. A bowl of salad dressing is in the lettuce at the buffet.
Use only cleaned and sanitized utensils or equipment during food preparation.
3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor.A bag of onions, buckets of soy sauce and a rice cooker were all found on the floor inthe facility.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
3-501.13 - Repeat Potentially hazardous food chicken not thawed properly (found in a bucket of water).
Potentially hazardous food (time/temperature control for safety food) shall be thawed: (A) Under refrigeration that maintains the food temperature at 5°C (41°F) or less; or (B) Completely submerged under running water: (1) At a water temperature of 21°C (70°F) or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 5°C (41°F), or (4) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified under paragraph 3-401.11 (A) or (B) to be above 5°C (41°F), for more than 4 hours including: (a) The time the food is exposed to the running water and the time needed for preparation for cooking, or (b) The time it takes under refrigeration to lower the food temperature to 5°C (41°F); (C) As part of the cooking process if the food that is frozen is: (1) Cooked as specified under paragraph 3-401.11 (A) or (B) or section 3-401.12, or (2) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or (D) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order .
3-603.11 - Critical Repeat The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. No advisory on the buffet.
Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
4-202.16 - Repeat The nonfood contact surface of the milk crates used to hold up the rice cookers are not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
4-302.11 - Repeat The sushi at the buffet line/salad bar is not provided with a dispensing utensil. Each kind of sushi is not provided with an utensil.
Provide separate dispensing utensils for each food item at the salad bar or buffet line to prevent cross contamination between foods.

September 06, 2006 (Routine)

Violations:

3-301.11 - Critical Employees observed contacting ready-to-eat (RTE) food with their bare hands. Employees handling the raw sushi with their 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.
3-304.11 - Critical Repeat Food in contact with soiled equipment or utensils. A bowl of salad dressing is sitting in the lettuce container at the buffet.
Use only cleaned and sanitized utensils or equipment during food preparation.
3-305.11 - Repeat Food stored on the floor and/or food stored less than 6" above the floor. A bag of potatoes, onions and boxes of oils were found on the floor in front of the oven.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
3-402.12 - Repeat No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form. SUSHI
Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
3-501.13 - Shrimp was not thawed properly.
Potentially hazardous food (time/temperature control for safety food) shall be thawed: (A) Under refrigeration that maintains the food temperature at 5°C (41°F) or less; or (B) Completely submerged under running water: (1) At a water temperature of 21°C (70°F) or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 5°C (41°F), or (4) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified under paragraph 3-401.11 (A) or (B) to be above 5°C (41°F), for more than 4 hours including: (a) The time the food is exposed to the running water and the time needed for preparation for cooking, or (b) The time it takes under refrigeration to lower the food temperature to 5°C (41°F); (C) As part of the cooking process if the food that is frozen is: (1) Cooked as specified under paragraph 3-401.11 (A) or (B) or section 3-401.12, or (2) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or (D) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order .
3-501.17A - Critical Kim Chi and other soups and sauces in the refrigerator 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, and except as specified in paragraph (D) [A date marking system that meets the criteria 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 or day of preparation, with a procedure to discard the food or on before the last date of day by which the food must be consumed on the premises, sold, or discarded within 7 days; (3) Marking the date or day the original container is opened in s 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 within 7 days; 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.] and (E) [Does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request] of this section, 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.
3-501.19C5 - Critical Sushi at the buffet observed in unmarked containers or packages and/or marked with a time that exceeds the 6-hour limit.
If time only, rather than time in conjunction with temperature control, up to a maximum of 6 hours, is used as the public health control: the food in unmarked containers or packages, or marked with a time that exceeds the 6-hour limit shall be discarded.
3-603.11 - Critical Repeat The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. At the bar and on the menus.
Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
4-101.11 - Repeat The food contact surface of the cloth around the rice in the rice cooker is not durable, corrosion resistant, and/or nonabsorbent.
Repair or replace the cloth so that it is durable, corrosion resistant, and nonabsorbent.
4-202.16 - Repeat The nonfood contact surface of the milk crates used to support the rice cookers is not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
4-302.11 - The sushi at the buffet line is not provided with a dispensing utensil.
Provide separate dispensing utensils for each food item at the salad bar or buffet line to prevent cross contamination between foods.
4-402.11 - Repeat The prep sink is not sealed to the wall.
1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. The concentration of the sanitizer in the wipe cloth bucket was over 200ppm.
Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
4-903.11 - Repeat Clean equipment under the shelving by the 3 part sink, cutting boards in front of the back handsink, the sushi bowl by the refrigerator and the plastic shelving by the 3 part sink were found not stored 6 inches above the floor.
Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
5-205.11 - Repeat The handwashing facility located at the back of the kitchen is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
5-501.16 - There is no refuse container at the back handsink.
Increase the number of approved refuse containers to prevent the accumulation of debris on the floor.
6-201.12 - Repeat Exposed utility service lines and pipes under the shelving with the rice cooker, and under the 3 part sink are installed in a manner that prevents the proper cleaning of floors, walls, or ceilings.
Exposed utility service lines and pipes shall not be installed in a manner that prevents or obstructs the cleaning of floors, walls, and ceilings.
6-301.12 - No disposable towels were provided at the hand washing facility in the back.
Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.

August 28, 2006 (Routine)

Violations:

3-302.11 - Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE). Eggs stored over Gin Chi in the refrigerator.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
3-304.11 - Critical Food in contact with soiled equipment or utensils. A bowl of dressing is stored in with the lettuce at the buffet.
Use only cleaned and sanitized utensils or equipment during food preparation.
3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. A bag of onions by the oven and a bag of something under the back handsink.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
3-306.11 - The food on display is not protected from contamination. Three trays of sushi are not under the sneeze guard and the wasabi is left out at the sushi counter.
Protect food on display by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means to prevent contamination.
3-402.12 - No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Record the freezing temperature and time to which the fish are subjected and retain the records at the food establishment for 90 calendar days beyond the service or sale of the fish.
3-501.16A2 - Critical Salmon in the front display cold holding at 49oF, dressing on the buffet cold holding at 53oF, and Gin Chi on the buffet cold holding at 63oF should be relocated to a different location.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 5°C (41°F) or less.
3-501.17 - Critical The prepared, refrigerated RTE Gin Chi in the refrigerator held more than 24 hours is not properly date marked.
Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
3-501.19 - Critical Sushi for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
3-501.19 - Critical No written procedures exist for the use of time as a public health control with potentially hazardous foods.
Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a.) Food must be marked with the time within which it must be cooked, served or discarded. b.) The food is served or discarded within four hours from the time when the food is removed from temperature control. c.) Food in unmarked containers or packages, or for which the time expires is discarded and d.) Written procedures are maintained in the food establishment and made available to the regulatory authority upon request.
3-603.11 - Critical Repeat The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. SUSHI bar. The advisory needs to be placed on the bar so the people that do not read the menu see it.
Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
4-101.11 - The food contact surface of the white cloth in the rice cookers at the sushi prep stations are not durable, corrosion resistant, and/or nonabsorbent.
Repair or replace the clothes so that they are durable, corrosion resistant, and nonabsorbent.
4-202.16 - The nonfood contact surface of the milk crates used to support the rice cookers are not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
4-402.11 - The kitchen prep sink is not sealed to the wall.
1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
4-901.11 - Metal trays were found stacked while wet after cleaning and chemical sanitization.
Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
4-903.11 - Bowls and a cutting board under the 3 part sink, the sushi rice bowl by the freezer and the plastic shelving were found not stored 6 inches above the floor.
Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
4-904.11 - The sushi utensils were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Store utensils with food or lip-contact surface facing downward to prevent contamination prior to use.
5-205.11 - The handwashing facility located at the back of the kitchen is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
6-501.111C - Critical Methods are not being used to control pests. A few roaches were seen in the facility.
When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment. There is an old fryer in the back.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
7-202.11 - Critical RAID was found in the establishment and is not required for the maintenance and operation of the food establishment.
Only those poisonous or toxic materials that are required for the operation and maintenance of the establishment shall be allowed in the food establishment.

Comments:
A reinspection will be conducted some time this month to ensure that the freezing records and the times for the sushi are available and properly recorded.

August 28, 2006 (Routine)

Violations:

3-302.11 - Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE). Eggs stored over Gin Chi in the refrigerator.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
3-304.11 - Critical Food in contact with soiled equipment or utensils. A bowl of dressing is stored in with the lettuce at the buffet.
Use only cleaned and sanitized utensils or equipment during food preparation.
3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. A bag of onions by the oven and a bag of something under the back handsink.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
3-306.11 - The food on display is not protected from contamination. Three trays of sushi are not under the sneeze guard and the wasabi is left out at the sushi counter.
Protect food on display by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means to prevent contamination.
3-402.12 - No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Record the freezing temperature and time to which the fish are subjected and retain the records at the food establishment for 90 calendar days beyond the service or sale of the fish.
3-501.16A2 - Critical Salmon in the front display cold holding at 49oF, dressing on the buffet cold holding at 53oF, and Gin Chi on the buffet cold holding at 63oF should be relocated to a different location.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 5°C (41°F) or less.
3-501.17 - Critical The prepared, refrigerated RTE Gin Chi in the refrigerator held more than 24 hours is not properly date marked.
Prepared, refrigerated, RTE food held for more than 24 hours shall be clearly marked to indicate the "consume by," "sell by," or "discard by" date, and the day of preparations shall be counted as Day 1. Refrigerated RTE food that is frequently re-wrapped (ex:lunchmeat) or for which date-marking is impractical may be marked by an alternative method acceptable by the Regulatory Authority. Date-marking does not apply to individual meal portions served or re-packaged for sale from a bulk container upon a consumer's request. Date marking does not apply to fermented sausages produced in federally inspected plants and are not labeled "Keep Refrigerated" and which retain the original casing, to shelf stable, dry, fermented sausages, and to shelf stable salt-cured products produced in federally inspected plants and that are not labeled "Keep Refrigerated" so long as the face has been cut but the remaining portion is whole and intact.
3-501.19 - Critical Sushi for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
3-501.19 - Critical No written procedures exist for the use of time as a public health control with potentially hazardous foods.
Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a.) Food must be marked with the time within which it must be cooked, served or discarded. b.) The food is served or discarded within four hours from the time when the food is removed from temperature control. c.) Food in unmarked containers or packages, or for which the time expires is discarded and d.) Written procedures are maintained in the food establishment and made available to the regulatory authority upon request.
3-603.11 - Critical Repeat The food establishment serves food that is raw, undercooked, or not otherwise processed to eliminate pathogens and failed to inform consumers of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. SUSHI bar. The advisory needs to be placed on the bar so the people that do not read the menu see it.
Except as specified in 3-401.11(C) and 3-401.11(D)(3), if animal food that is raw, undercooked, or otherwise not processed to eliminate pathogens is offered in a ready to eat form, or as a raw ingredient in another ready to eat food, the permit holder shall inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked forms.
4-101.11 - The food contact surface of the white cloth in the rice cookers at the sushi prep stations are not durable, corrosion resistant, and/or nonabsorbent.
Repair or replace the clothes so that they are durable, corrosion resistant, and nonabsorbent.
4-202.16 - The nonfood contact surface of the milk crates used to support the rice cookers are not designed or constructed to be easily cleanable.
Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
4-402.11 - The kitchen prep sink is not sealed to the wall.
1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
4-901.11 - Metal trays were found stacked while wet after cleaning and chemical sanitization.
Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
4-903.11 - Bowls and a cutting board under the 3 part sink, the sushi rice bowl by the freezer and the plastic shelving were found not stored 6 inches above the floor.
Store items in a clean, dry location where they are not exposed to splash, dust or other contamination and are at least 6 inches above the floor.
4-904.11 - The sushi utensils were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Store utensils with food or lip-contact surface facing downward to prevent contamination prior to use.
5-205.11 - The handwashing facility located at the back of the kitchen is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
6-501.111C - Critical Methods are not being used to control pests. A few roaches were seen in the facility.
When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment. There is an old fryer in the back.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
7-202.11 - Critical RAID was found in the establishment and is not required for the maintenance and operation of the food establishment.
Only those poisonous or toxic materials that are required for the operation and maintenance of the establishment shall be allowed in the food establishment.

Comments:
A reinspection will be conducted some time this month to ensure that the freezing records and the times for the sushi are available and properly recorded.

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Tomo Sushi, 1735 N Lynn St #120, Arlington, VA - Restaurant inspection findings and violations

Business Info

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

September 22, 2009 (Critical Procedures)

June 08, 2009 (Routine)

May 04, 2009 (Critical Procedures)

December 22, 2008 (Routine)

August 14, 2008 (Critical Procedures)

April 11, 2008 (Routine)

December 11, 2007 (Critical Procedures)

March 05, 2007 (Routine)

October 16, 2006 (Routine)

September 06, 2006 (Routine)

August 28, 2006 (Routine)

August 28, 2006 (Routine)

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