East Moon Asian Bistro - Inspection Report

Inspection Information:

Definition of critical and non critical violations

Violations:

Code	Observation / Corrective Action
2-201.11(A)(1)-(5)	Critical 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 to be used by the person-in-charge to develop a complete 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 "The Big Five Foodborne Illnesses Information Sheet" 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 Health 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, Chinese (traditional), Korean, Spanish, Thai, 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.
2-401.11(A)	Corrected During Inspection Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen. Sushi chef and employee in the kitchen. Food employees may drink only from a covered container using a straw.
6-301.14	Corrected During Inspection Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees: At the bar, sushi bar, and bathrooms. Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
3-302.11(A)(1)	Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw fish over cooked squid in sushi prep cooler, raw fish over soy sauce and raw chicken over soy sauce in walk-in cooler. 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.
4-601.11(A)	Critical The following equipment/utensils were observed soiled to sight and touch: inside lid of rice cooker had mold, many knives and slicers have food debris on them. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
3-501.19(A)	Corrected During Inspection Critical 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 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.
3-603.11(B)	Critical The following raw and/or undercooked foods are provided on the menu on sushi menu without proper disclosure: smoked salmon 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.
3-305.11(A)(3)	Repeat Food stored on the floor and/or food stored less than 6 inches off the floor: in walk-in cooler, walk-in freezer and sushi bar area. Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
3-305.12(I)	Food storage in front of walk way/bathrooms where customers can contaminate the food. Food may not be stored under other sources of contamination.
4-501.12	Corrected During Inspection The cutting board(s) along the food prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition - flipped to the other side. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-101.19	The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: wooden board used to hold containers by dish machine. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
6-501.12(A)	Repeat Observed that the air vents, walls, inside and outside of equipments are in need of cleaning. Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
6-501.11	Observed that the following are not maintained in good repair: holes in the ceiling Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
6-303.11(C)	Repeat Observed that inadequate lighting was provided in the food preparation areas: over grill, several light bulbs are missing. Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.

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