- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.Raw chicken stored over raw shrimp
Correction: 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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food in the walk in cooler stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling* (corrected on site)
Observation: soup noted not being adequately cooled to prevent the growth of harmful bacteria.It was at 80 degrees after two hours of cooling
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. PIC added ice to the soup to rapidly bring the temperature down, also stated that said soup is boiled before it is served
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Rice was not marked with the time it was taken out of temperature control
Correction: 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 e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
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11/12/2015 | Routine | |
Rear exit door in kitchen observed replaced and gap between the door and the doorway closed using door sweeper. Holes on the wall under dishwasher in the kitchen observed closed. Ceiling tiles were repaired/replaced. Carpet in dining area observed replaced. Floor under the hibachi grill cleaned and painted and holes closed. Bar shelves and floor were cleaned and sanitized. Shelves in the kitchen replaced, containers cleaned and sanitized.
Pest control service performed and report provided.
Complaint addressed.
Facility in excellent condition.
No violation noted during this evaluation. | 12/23/2014 | Follow-up | |
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The sushi and sashimi provided on the menu do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Gap between the door and doorway observed in rear exit door in kitchen leading to parking area. Holes on wall under dishwasher in kitchen.
Correction: Close all entry for the pests into the facility. Eliminate pest existence and harborage conditions in the facility.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead mouse was found under hibachi grill in cooking/food service/dining area on the premises. Several mice droppings observed throughout the facility (in floor and shelves in sushi bar area, in plates and utensil storage area in dining room and under food prep table where containers or starch and salt were stored).
Correction: Remove dead pests and mice droppings from the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Cleana and sanitized said areas in the establishment and maintain the establishment without pest and in good sanitary condition.
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12/16/2014 | Routine | |
A complaint was received stating that a mouse ran under the customer's chair and then moseyed over to the bar. Said incident occurred on Dec 11 around 6 pm. Operator was unaware of the incident or complaint as per the owner. During the inspection several mice droppings were observed throughout the establishment. On the floor and on shelves in Sushi bar area, in plates and utensil storage area in dining room and under the food prep table where containers of salt and starch were stored in kitchen. One dead mouse was observed on floor under the hibachi grill. Operator will provide the last pest control report by email.
Operator instructed to clean and sanitize said areas in the facility, close the gaps between the door and the doorway using door swipes, close the holes on the wall under the dishwasher and work with the pest control company to eliminate pest in the facility and any harborage condition.
No violation noted during this evaluation. | 12/15/2014 | Complaint | |
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked steaks are provided on the menu without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of plates and dishes were not observed sanitized in that dishwasher not sanitizing adequately.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use Operator voluntarily fixed dishwasher to sanitize adequately.
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06/19/2014 | Risk Factor | |
A complain was received stating that several members of family became very sick with severe stomach pains and diarrhea after about an hour of eating steaks and seafood (shrimps and scallops) at Kobe Japanese Steak House at Leesburg.
Manager on duty Chansook Chung provided records for all food items sold for two weeks from 1st June to 14th June which had steak, shrimp and scallop and also provided documents that they have bought 304 pounds of steak, 384 pounds of shrimp and 100 pounds of scallop in June. In last month the facility hasn't had any other complain from customers. Also none of the food employee of the establishment has called out sick or been sick in last 2 weeks.
During the inspection all food were tested at adequate temperature. No contamination was observed. Reviewed employee hygiene and proper handwashing with the manager on duty and the Chef.
Hence, complain was not found and addressed.
No violation noted during this evaluation. | 06/19/2014 | Complaint | |
Note- Updated parasite destruction letter and updated sushi menu with consumer advisory will be faxed to the EHS.
- Critical: Food - Safe and Unadulterated*
Observation: Two bottles of whiskey observed with four dead fruitflies in it. Operator voluntarily discarded said whiskey.
Correction: Operator voluntarily discarded said whiskey. Ensure food is safe and unadulterated.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less
Correction: Operator voluntarily placed raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The prepared ready-to-eat (RTE) food, soup in the refrigeration unit is not dated for disposition.
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods (sushi) provided on the menu, do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) on food prep table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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12/09/2013 | Routine | |
Correct the remaining items within ten days.
Please provide updated parasite destruction documentation within ten days.
Reviewed cooling procedures with staff.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee beverage improperly stored.
Correction: Instruct staff to drink only from closed containers such as a cup with a lid and straw.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw eggs and raw shrimp stored above lemons.
Correction: Store raw animal foods below ready to eat foods.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Food prepared greater than 24 hours in advance do not bear date marks.
Correction: Mark the date on foods prepared greater than 24 hours in advance.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The consumer advisory is not intact on the menus.
Correction: Post both the disclose and remind portions of the consumer advisory on all menus on which raw or undercooked animal foods are offered.
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03/04/2013 | Risk Factor | |
ACR 27671
A complaint was received that stated a customer became ill after consuming a meal at this facility.
According to the PIC one employee was sent home sick in the past two weeks. PIC indicated that the employee started feeling sick while at work on Saturday 03/02 and was immediately sent home. This employee reportedly had diarrhea and has not returned to work. The PIC indicated the facility has not had any complaints in the past two weeks except for a service related complaint at a table that ordered sushi and grilled items.
PIC had access to employee health materials.
No violation noted during this evaluation. | 03/04/2013 | Complaint | |
Correct the remaining items within ten days.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food service worker was observed failing to was their hands after touching their face before touching clean equipment.
Correction: Instruct all food service workers to wash their hands after touching their exposed skin other than their clean hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw shrimp stored above ready to eat food in the walk in cooler.
Correction: Store raw animal foods below ready to eat foods.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw or undercooked animal foods offered for sale or service on menus on which the Consumer Advisory is not intact or posted.
Correction: Post the intact Consumer Advisory on all menus on which raw or undercooked animal foods are offered for sale or service.
- Handwashing Cleanser - Availability (corrected on site)
Observation: No soap at the handsink in the kitchen.
Correction: Provide hand soap at each hand sink at all times.
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12/11/2012 | Risk Factor | |
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