Matsui Sushi Restaurant, 6408 Landsdowne Centre, Alexandria, VA 22315 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Matsui Sushi Restaurant
Address: 6408 Landsdowne Centre, Alexandria, VA 22315
Type: Full Service Restaurant
Phone: 703 550-6100
Total inspections: 7
Last inspection: 03/23/2016

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Inspection findings

Inspection date

Type

The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me through the inspection.
If you have any questions or concerns, please feel free to contact 703-246-2444.
*Note: Time on report reflects inspection time only.

  • 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: two door prep cooler (cookline) -- raw fish over cooked soup
    Correction: three door upright cooler -- raw fish/shrimp over sauce
  • Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
    Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter (sushi area and cookline area).
    Correction: MANAGER PLACED WET CLOTHES IN SANITIZER BUCKETS. 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.
  • Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
    Observation: 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
    Correction: MANAGER WROTE TIME ON 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.
  • Outer Openings, Protected / Screen Requirements
    Observation: Openings to the exterior of the building are present along the screen of the kitchen's back door.
    Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
03/23/2016Routine
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Mackerel, salmon, and smoked salmon.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.(Replaced)
  • Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
    Observation: The following equipment/utensils were observed soiled to sight and touch: Interior surfaces of upright refrigerator, cookline prep coolers, and upright freezer.
    Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
09/24/2015Risk Factor
  • Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
    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. (Sanitizing solution was made and towels were soaked in the solution).
  • Equipment / Good Repair / Components / Gaskets
    Observation: The door gaskets of 2-door upright freezer are torn and needs to be repaired or be replaced.
    Correction: refrigerator and freezer door seal shall be kept intact, tight, good repair, and adjusted in accordance with manufacturer's specifications.
  • Critical: Equipment / Food-Contact / Visibly Clean
    Observation: The following equipment/utensils were observed soiled to sight and touch: The bottom surfaces inside the 3-door upright refrigerator and 2-door upright freezer were noted to be in need of cleaning. Debris build-up was observed at the base of these units.
    Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Clean inside the refrigerator and freezer more frequently to prevent dirt build up which may cause food contamination.
  • Microwave Oven Interior & Door Seals Cleaned Every 24 Hours (corrected on site)
    Observation: The cavities of the microwave ovens were observed soiled.
    Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
  • Refuse / Area / Clean
    Observation: Grease spill found around the large waste grease container located outside. Build-up grease noted on the grease next to the container.
    Correction: Maintain the area around the waste grease container and dumpster in clean condition at all times to prevent attracting pests.
  • Maintaining Premises Free of Unnecessary Items and Unused Equipment
    Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Unused equipment such as old microwave ovens and other equipment that are broken should be removed from the premises.
    Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
  • Cleaning Frequency for Physical Facilities
    Observation: Observed that the floor under the cooking equipment, under the kitchen hand washing sink, and under the 3-door refrigerator is in need of cleaning.
    Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
  • Ventilation Systems, Shall Be Clean
    Observation: The filters of the Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination of food contact surfaces of cooking equipment and food. Excess grease build-up was observed on the filters during this visit.,
    Correction: Clean intake and exhaust air ducts and filters at regularly intervals to prevent them from becoming sources of contamination.
  • Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
    Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. An unmarked spray bottle container cleaning chemical was found in the kitchen without a label.
    Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.(unmarked bottle was labeled during the inspection)_
06/15/2015Routine
The purpose of this visit was to conduct a risk factor inspection. Environmental health specialist discussed cleaning procedures and storage of wiping cloths.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose
    Observation: The handwash station located by the 3vat sink is being used to store unclean equipment and for purposes other than washing hands.
    Correction: The handwash facility identified above is to be used for washing hands only.
  • Critical: No Bare Hand Contact with RTE Foods (repeated violation)
    Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: cooked foods from fryer
    Correction: 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.
  • Critical: Time as a Public Health Control/ Written Procedures Available
    Observation: 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
    Correction: 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.
  • Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
    Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wiping cloth bucket and dish machine with a concentration of 0 ppm total chlorine.
    Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. Wiping cloth bucket was corrected at time of inspection.
12/01/2014Risk Factor
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist (EHS) discussed the proper way to hand wash, when to hand wash and proper thawing methods.

  • 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 and before and after putting on gloves, or after engaging in any activity that could contaminate the hands.
    Correction: 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.
  • Critical: No Bare Hand Contact with RTE Foods (corrected on site)
    Observation: A food employee was observed handling the following ready-to-eat food using their bare hands:lettuce for salads and lemons
    Correction: 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.
  • Thawing / Approved Methods (corrected on site)
    Observation: Observed the following food thawing using an improper method: sitting inside of standing water
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
  • Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
    Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wiping cloth bucket with a concentration of 0 ppm total chlorine.
    Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
  • Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
    Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:inside of Turbo Air 3dr upright cooler, top of prep tables and inside of freezer units.
    Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
05/02/2014Routine
The purpose of this visit was to conduct a risk factor inspection.
Manager will provide documentation that employee health training was conducted and updated parasite destruction is faxed to the health deparmtent by November 15, 2013.

  • Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
    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: 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.
    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.
  • Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site) (repeated violation)
    Observation: 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
    Correction: 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.
  • 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 storage containers wash and rinsed at three compartment sink.
    Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
  • Critical: Certified Food Manager/Presence Required (corrected on site)
    Observation: There is no Certified Food Manager present at the beginning of the inspection.
    Correction: 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.
  • Handwashing Sink / Used for Hand Wash Only (corrected on site)
    Observation: Observed the handsink located by the dishmachine is being used to store containers that soak noodles.
    Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
11/05/2013Risk Factor
The purpose of this visit was to conduct a routine inspection. Observed facility clean and organized. A follow-up inspection will be conducted on Friday, July 12, 2013 to verify that the Turbo Air 3DR upright cooler is able to maintain 41F or below or manager has option to fax a third party service report showing the cooler has be repaired/adjusted before July 12th.
EHS provided manager with the following handouts: handwashing and cooling sign/log during inspection. Food for Thought newsletter titled "How Cold Is It", equipment monitoring log and food temperature log will be emailed to manager.
Water heater: State SBF-7512-ONE 120,000 BTU
Dishmachine: Jackson ES2000 Chlorine Sanitizer

  • Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
    Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:--------four covered plastic containers of cooked rice cooling overnight observed at 50-54F.
    Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
  • Cooling Methods (corrected on site)
    Observation: The following methods used for cooling were not adequate to facilitate proper cooling:---------observed cooked rice cooling overnight in tightly packed plastic containers that were covered overnight and stacked on top of one another.
    Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
  • Honestly Presented / Does Not Mislead or Misinform
    Observation: The following food item(s) is offered for human consumption in a way that misleads or misinforms the consumer:--------escolar oilfish is listed on the menus as white tuna.
    Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. MANAGER AGREED DURING THE NEXT RE-PRINTING OF MENUS TO CORRECT.
  • Equipment / Good Repair / Operation
    Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: -------observed Turbo Air 3DR upright cooler at 44-46F at opening.
    Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. MANAGER ATTEMPTED TO ADJUSTED TEMPERATURE. FOOD IN COOLER MOVED TO ANOTHER UNIT TO BE PROACTIVE.
  • Single-Service and Single-Use Articles / No Reuse
    Observation: Manufacturer seaweed salad containers were observed reused for the storage of various foods including cooked rice.
    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.
  • Handwashing Signage at Handwashing Facilities Required (corrected on site)
    Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at handwashing sink used by food employees in the sushi area.
    Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. PROVIDED EXTRA SIGN TO MANAGER.
07/03/2013Routine

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