This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful throughout the visit. Thank you. The following issues require attention:
1. Please do not use a linen cloth in warmer for the sushi rice. Please find an alternative method for keeping the rice dry
2. Please ensure that handsinks are used for handwashing only.
Note:
- The invoice for the salmon specifies that the fish is aqua-cultured but does not offer any additional details. Please fax or e-mail a letter from the supplier stating that the salmon is farm raised and is fed only pellet food that contains no parasites. Please fax or e-mail to 703 746 4919 or eric.spring@vdh.virginia.gov
- Provided updated employee health policy poster to the Person in Charge and discussed its details with him.
*Repeat Observations are Subject to Civil Penalty
- Utensils That are In-Use / Between-Use Storage
Observation: Observed single use container stored inside large container of sesame oil being used to dispense oil.
Correction: Food utensils used to dispense food should have a handle and be stored in a way to facilitate dispensing the food product without touching the food. Person in Charge will replace the container with another utensil that has a handle.
- Linens and Napkins, Use Limitation
Observation: Observed linen cloth in the rice cooker used for the sushi rice being used to dry out the rice as per Person in Charge.
Correction: Linens may not be used in contact with food unless they are used to line a container for the service of foods and the linens are replaced each time the container is refilled for a new consumer. Please find an alternate method to keep the rice dry.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: tofu in water was at 50°F in 1 door prep top in upstairs kitchen. It had been opened from package and placed in refrigeration for more than 4 hours.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Person in Charge discarded the tofu.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed food employee rinsing out clothes in the handsink in the downstairs sushi station.
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that the handsoap dispenser at the handsink at the downstairs sushi station was mostly water.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Person in Charge to refillled with soap.
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10/29/2015 | Routine | |
This visit was made to conduct a risk factor assessment. Please note the following items:
1) Do not store raw foods (fish) above ready-to-eat foods (vegetables). This was a repeat violation. The next repeat violation within 12 months may result in a civil penalty of $100.
2) When thawing seafood that comes in commercially vacuum sealed packages the packages must be cut open when thawing in the refrigerator and/or cut open immediately after thawing under running water.
3) Good holding temperatures observed.
- 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: raw fish stored above vegetables in clear reach-in cooler at downstairs sushi bar.
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. (Explained importance of storing raw and ready-to eat foods properly. Employees corrected issue).
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04/10/2015 | Risk Factor | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Review proper hand washing with all employees. Ensure that they know when they should be washing their hands.
2) Hand wash sinks shall only be used to wash hands, and not for any other purposes.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts (employee wiped his face and failed to wash hands prior to putting on gloves).
Correction: ALL food employees shall be washing 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 foodborne illness.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the upstairs bar is being used for purposes other than washing hands (employees rinsing out towels in hand sink upstairs).
Correction: A handwashing sink may not be used for purposes other than hand washing.
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12/04/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
Raw animal products shall be stored separately from ready to eat products like vegetables and cooked items.
When cooling cooked foods in shallow containers in a refrigerator, they should not be covered until cooled all the way to 41 degrees F,
*REPEAT VIOLATIONS ARE SUBJECT TO CIVIL PENALTY*
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.(Observed open water bottles and cups on the downstairs food prep/service area)
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. (PIC discarded the open beverages)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: The raw animal food on display is stored in a manner that may cause cross contamination of ready-to-eat food as follows: (Observed raw shrimp behind cut lettuce in 1 door prep top as well as raw shrimp above produce in the 1 door fridge in the downstairs 3 comp sink room)
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be displayed to prevent cross contamination. Display all raw foods together and all cooked foods or ready-to-eat foods together. Maintain separation. (PIC moved shrimp in front of and below ready to eat items)
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: (Observed wet towles used for sushi stored on counter)
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. (PIC prepared chlorine sanitizer solution for the towels)
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (Observed salmon cooling in sushi display in tightly covered container)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. (PIC opened container)
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of (cooked salmon and other food items.)
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: food contact equipment and utensils. (The chlorine sanitizer solution in the 3 comp sink upstairs was at 0 ppm.)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. (The chlorine sanitizer solution was increased to 50 ppm)
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07/24/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Raw animal products, including raw fish, shall be stored below ready to eat foods like vegetables and cooked foods.
Poor mop water in toilet, NOT ON GROUND OUTSIDE, so that it is disposed of in sewage line that goes to treatment facility.
I will check on approval for the outside shed and contact the manager if any further information is needed.
- 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. (Raw fish stored over ready to eat items in several refrigeration units)
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. (PIC moved raw fish below ready to eat)
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: (Rice scoop stored in container of water)
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. (PIC removed scoop to be washed)
- Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: The concentration of the chlorine sanitizer solution was measured in excess of 200 ppm.
Correction: Maintain the concentration of the chlorine sanitizer solution at 50-100 ppm.
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03/26/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation. The person in charge was very helpful and knowledgeable. The following items require attention:
1) Store all raw meat/seafood below ready to eat foods and cooked foods in refrigeration and freezer units.
2) Try not to overstock refrigerators because this will inhibit air flow, and may cause temperature to increase above 41 degrees F.
Repeat violations are subject to civil penalty.
- 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 above ready to eat foods in several refrigerators.)
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. (Person in charge moved raw fish items below ready to eat foods)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: (Rice scoops stored in a container of water downstairs.)
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. (Person in charge removed scoops and instructed employee to wash them, then got new, clean utensils for rice scoop).
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12/06/2013 | Routine | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Do not store raw foods above ready-to-eat foods (i.e. raw fish shouldn't be stored over vegetables).
2) Dishes that are being sanitized should be fully submerged in sanitize solution for at least 10 seconds.
3) Replace missing thermometer in sushi case.
4) Obtain a No. VA CFM card from ORS and fax a copy to me at 703.746.4919
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- 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: raw fish stored over vegetables in 1 door cooler downstairs and in undercounter cooler upstairs.
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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment: sushi display case.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (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.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for the bowls being sanitize in the 3-compartment sink chlorine solution. Bowls were not being fully submerged and only being sanitized for about 5 seconds.
Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located downstairs in the back storage area is blocked, preventing access by employees for easy handwashing. (blocked by rice cookers that aren't being used).
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
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08/07/2013 | Routine | |
Inspection resulted from one confirmed case of E. coli 015H7 on March 18, 2013 where complainant consumed a meal of Shrimp Tempura roll, crab roll, vegetarian tempura, Miso soup and avocado salad on March 15, 2013. All identical items were being held at proper temperature. Owner could not determine number of suspect items sold on the day in question but only had receipts for total sales. Complaint's food history indicated many foods consumed during the incubation period.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: Sushi Flounder being served fresh. Must remove from menu.
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
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03/27/2013 | Risk Factor | |
This is a follow-up on the establishment installation of new one burner induction stove at the second floor. Exhaust fan is provided to eliminate smoke and grease at the prep area.
APPROVED
No violation noted during this evaluation. | 03/21/2013 | Follow-up | |
This is a follow-up inspection. The following were corrected:
1. The frying equipment is now located next to the wall exhaust fan.
2. Ice machine is relocated to the front Sushi area to be accessible.
3,. Two wall shelving units added to accommodate plates and glasses for storage.
4. Hand sink is installed next tot eh fryers and at the sushi bar.
5. Propane stove taken out. Induction one burner stove will replaced the propane stove.
*Steam mop on order.
No violation noted during this evaluation. | 02/07/2013 | Follow-up | |
The owner will use steam mop upstairs to clean the floor.
- Ventilation Hood Systems / Adequacy
Observation: Grease/Condensation is noted to be accumulating on the walls/ceiling at the (unit). This appears to be due to insufficient ventilation of the hood system. Fryer not under the hood system or exhaust system.
Correction: Provide an additional hood system or upgrade the current system to adequately ventilate grease and condensation from the establishment.
- Mop Sink / Numbers and Capacities
Observation: There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes at the second floor. The owner needs to provide mop sink or provide a steam cleaner to wash the floor.
Correction: At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the second floor 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.
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01/31/2013 | Routine | |
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