Ichiban Sushi, 6821-A Old Dominion Dr, Mclean, VA 22101 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Ichiban Sushi
Address: 6821-A Old Dominion Dr, Mclean, VA 22101
Type: Full Service Restaurant
Phone: 703 448-9117
Total inspections: 7
Last inspection: 11/02/2015

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Inspection findings

Inspection date

Type

Discussed active managerial control.
  • Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
    Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW FISH STORED OVER VEGETABLES IN 2DR COOLER (R) AND (L) AT THE SUSHI BAR.
    Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. REARRANGED FOOD AND TRAINED STAFF.
  • Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
    Observation: The following food items for which time rather than temperature is used as a control is not 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: SUSHI RICE
    Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) 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, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. PROVIDED TIME MARK.
11/02/2015Risk Factor
Note to Manager:
1) Recommend updating the parasite destruction letters.
2) Provide a consumer advisory statement for the menu items on the white board.
3) Keep shellfish tags for 90 days beginning with your next shipment of oysters.
4) Recommend keeping logs to monitor food processes.

No violation noted during this evaluation.
07/31/2015Routine
The purpose of today's visit was to respond to a car crash into the dining area of the food establishment. The food establishment was not operating at the time of arrival. Kitchen is in tact, but there is no electricity. All time and temperature control for safety food items will be discarded and the food prep areas will be cleaned and sanitized. The food establishment plans on reopening the second week of July. Please contact the Health Department at 703-246-2444 prior to reopening the restaurant. Do not operate without contacting the Health Department when you are ready to reopen.
No violation noted during this evaluation.
06/16/2015Complaint
  • Duties / Monitor Sanitizing Practices and Procedures
    Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.
    Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
  • Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
    Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: 1) raw shell eggs over vegetables in migali 2dr cooler, 2) raw shrimp over tempura in true 2dr preptop cooler
    Correction: 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. 1) CFM rearranged vegetables over raw shell eggs, 2) CFM placed raw shrimp under tempura
  • Wiping Cloths / Use Limitation /Dry
    Observation: Wiping cloths improperly used for the following activity: to cover food
    Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
  • Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
    Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked chicken 132
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. chicken reheated to over 165F
  • Food Temp Meas Device, Calibrated
    Observation: The food temperature measuring device was found out of calibration in the range of use.
    Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
  • Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
    Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: gaskets
    Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Handwashing Sink / Accessible at All Times
    Observation: The handwashing facility located in the back kitchen is blocked, preventing access by employees for easy handwashing.
    Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
  • Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
    Observation: Outside refuse container was uncovered.
    Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
  • Heating, Ventilating, Air Conditioning System Vents
    Observation: Observed vent cover missing over the dish machine.
    Correction: Vent cover is needed to prevent any entry of pests or other sources of contamination
12/09/2014Routine
Today’s visit was to conduct a Risk Factor Assessment inspection.
Please send me a copy of the Parasite Destruction letter from the other supplier by June 19, 2014.
If you have any questions or concerns, please call 703-246-2444. Thank You.

  • (4)-(16) (repeated violation)
    Observation: y
    Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items for hot-holding.
  • Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
    Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: brown rice 127F, cooked eel 86F, cooked crab 94F, teriyaki sauce 119F
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. All items were reheated to 165F and over
  • Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
    Observation: The following equipment/utensils were observed soiled to sight and touch: knives
    Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. food employee took knives to rewash, rinse, and sanitize
  • Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
    Observation: based on discussion with CFM and observed knives located at the the sushi bar area that are not being cleaned at least every 4 hours
    Correction: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth. CFM took knives to be rewashed, rinsed, and sanitized
  • Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
    Observation: Observed all handsinks being used as storage holder
    Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
06/09/2014Risk Factor
  • Duties / Train Employees in Food Safety
    Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
    Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
  • Critical: Hands and Arms / Cleaning Procedure (corrected on site)
    Observation: Observed food employees using improper handwashing procedures- food employee was observed washing hands without soap
    Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
  • Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
    Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: 1) raw shell eggs over vegetables in Migali 2dr cooler, 2) cooked shrimp and raw scallop stored together in container in 2dr prep cooler right, 3) raw salmon over veggies in 2dr prep cooler right, 4) raw salmon and raw tuna over cooked vegetables and meat in 2dr prep left cooler
    Correction: 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. food employees rearranged raw items to the bottom shelf and seperated scallops and cooked shrimp (shrimp was cooked to 145F and over)
  • Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
    Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked eel 112F, cooked chicken 67F
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. eel was reheated to 165F and cooked chicken was cooled down and kept in cold storage
  • Handwashing Sink / Accessible at All Times (repeated violation)
    Observation: The handwashing facility located at the sushi bar is blocked, preventing access by employees for easy handwashing.
    Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
  • Handwashing Sink / Used for Hand Wash Only (repeated violation)
    Observation: Observed the handsink in the back being used to hold food containers
    Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
10/28/2013Risk Factor
  • Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
    Observation: 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.
    Correction: 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)
  • Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
    Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: A) raw tuna and salmon over cooked fish and veggies in bev air 2dr prep cooler right, B) raw pork, raw egg shells, raw tuna over veggies in Migali 2dr cooler
    Correction: 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. CFM AND FOOD EMPLOYEE REARRANGED ITEMS.
  • Utensils That are In-Use / Between-Use Storage
    Observation: Dispensing and/or in-use utensils improperly stored between use as follows: tongs were stored along oven handle
    Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
  • Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
    Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
    Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
  • Cutting Boards / Resurface / Discard (repeated violation)
    Observation: The cutting board(s) in the back are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: 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.
  • Equipment / Non-food Contact / Visibly Clean (repeated violation)
    Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: gaskets at all coolers
    Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
  • Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
    Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
    Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, 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 at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
  • Modifications to FDA Food Code/Section 4-205.10, Equipment Certification (repeated violation)
    Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: Black & Decker toaster oven
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
  • Handwashing Sink / Accessible at All Times (repeated violation)
    Observation: The handwashing facility located at the sushi bar is blocked, preventing access by employees for easy handwashing.
    Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
  • Handwashing Sink / Used for Hand Wash Only (repeated violation)
    Observation: Observed the handsinks at the sushi bar and the back room being used to hold containers.
    Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
  • Outer Openings, Protected / Screen Requirements
    Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means.
    Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
06/26/2013Routine

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