|Facility Type:||Full Service Restaurant|
|Inspection type:||Risk Factor Assessment|
|Inspection date:||November 21, 2012|
|Number of critical violations:||7|
|Number of non-critical violations:||2|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|43.1-3-3(a)||Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.|
It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
|2-103.11(K)|| Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination.|
The Person in Charge or certified food manager shall be ensuring his/her employees are using suitable utensils such as deli tissue, tongs, spatulas, or disposable gloves to handle ready-to-eat foods to prevent bare hand contact.
|2-103.11(L)||Corrected During Inspection Employees are not properly trained in food safety as it relates to their assigned duties. The foodworkers did not have knowledge of Time as a Public Health Control marking procedures for Sushi Rice. |
The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties. A demonstration was provided and the first log was entered onto a clipboard on November 21, 2012. Review of logs revealed that the facility was not filling in logs.
|2-201.11(A)(1)-(5)|| Critical Repeat Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy."|
A complete employee health policy must have the following elements: 1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout); and 2) Documentation that employees have been instructed of their responsibility to report symptoms of, diagnosis of or exposure to foodborne illness to management (see "Employee Illness Reporting Agreement" handout); and 3) A management plan to restrict or exclude employees, as applicable, who have symptoms, diagnosis or exposure to foodborne illness (see "Employee Illness Decision Guide for PIC/CFM" handout). The information provided at the time of this inspection will help you develop and implement this policy. Handouts are available in the following languages: English, Arabic, Chinese (traditional), Farsi, Hindi, Korean, Spanish, Thai, Urdu and Vietnamese. If you have any questions about your employee health policy, please contact your area inspector or contact the Health Department at 703-246-2444, TTY 703-591-6435.
|2-301.14(A)-(I)||Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. After a sushi prep chef was asked to discard the yellowtail tuna after touching it with barehands, and to remember to properly use gloves, the foodworker touched the clean glove with contaminated hands because the foodworker did not wash hands prior to reaching into the glove box. |
ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
|3-301.11(B)||Corrected During Inspection Critical Repeat A food employee was observed handling the following ready-to-eat food using their bare hands: raw yellowtail tuna used in sushi|
Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Discarded.
|3-302.11(A)(1)||Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw chicken over uncooked carrots in the True two door ucr in kitchen, Observed raw shrimp over broccoli and carrots in the small ucr in kitchen, Observed raw shell eggs over cabbage in the true two door upright refrigerator in the kitchen. |
Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. All refrigerators were reorganized and a chart of proper storage of raw and ready to eat foods with an explanation was provided during inspection.
|3-501.19(A)||Corrected During Inspection Critical Repeat The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): Sushi rice. The facility was not keeping records, nor directly marking rice once it reached 135F and also was not maintaining a temperature on the rice at 135f or above. Rice was 128F|
If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. A training and beginning log of TPHC system was begun during today's inspection.
|3-603.11(B)|| Critical Repeat The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Raw fish on the Sushi A la Carte menu is missing a disclosure statment.|
The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. A sample disclosure statment was provided during inspection. Manager agreed to reprint and fax a copy of the updated Cafe A La Cart menu with the proper disclosure statement within 30 days.