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



Business Info

Restaurant: Matsui Sushi Restaurant
Address: 6408 Landsdowne Centre, Alexandria, Virginia
Total inspections: 25
Last inspection: Aug 11, 2009

Restaurant representatives - add corrected or new information about Matsui Sushi Restaurant, 6408 Landsdowne Centre, Alexandria, VA »


Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: food in 3 dr unitAugust 11, 2009Critical Procedures10Details / Comments
  • 3-302.11(A)(1) - Corrected During Inspection Critical Observed raw pork stored over ice cream.
  • 3-304.12(A)-(F) - Corrected During Inspection Repeat Dispensing and/or in-use utensils improperly stored between use as follows: Rice scoops stored in standing water.
  • 3-307.11 - Corrected During Inspection Rack holding soiled pan lids and residue from same items is mounted over rice cooker.
  • 3-501.13(A)-(D) - Observed the following food thawing using an improper method: Fish and crab in standing water.
  • 4-101.11(B) - Repeat Observed shelves lined with plastic placemats and cardboard. Wooden sushi rice bowl is becoming stained from making the rice. Pot handle repaired with food wrap. Some pot lids are coated with cooked on food.
  • 4-402.11(A) - Spaces around the hand sink at the sushi bar are in need of resealing. Also stainless panels around the sink are also in need of sealing.
  • 4-601.11(A) - Critical The following equipment/utensils were observed soiled to sight and touch: Shelving and prep surfaces on line and over three vat sink.
  • 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment: Food processor, two microwaves, blender "for employees" Bamboo handled strainer.
  • 5-501.17 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
  • 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink.
  • 6-305.11(B) - Lockers or other suitable facilities are not provided for employees clothing and other possessions. Clothing stored in bags among food and food related items.
  • 6-501.114(A) - Observed bag of grass seed, and other unnecessary personal items in kitchen.
  • 6-501.15 - Corrected During Inspection Critical Pliers soaking in oil in open container on shelf in kitchen.
  • 7-102.11 - Corrected During Inspection Critical Working containers of poisonous and toxic materials are not properly labeled with a common name.
  • 7-201.11(B) - Corrected During Inspection Critical Observed spray cleaners stored on shelves with soft drinks, single service items,
February 23, 2009Routine510Details / Comments
  • 3-304.12(A)-(F) - Repeat Dispensing and/or in-use utensils improperly stored between use as follows:1) Observed scoops lying in stagnate water.
  • 4-101.11(B) - Repeat The food-contact surfaces of the following equipment and/or utensils are not durable:1) Observed wooden sushi rice bowl.
  • 4-101.19 - Repeat The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:1) Observed unsealed wooden 2x4's underneath microwave (paint).
  • 4-501.11(B) - Repeat The door gaskets of the following unit(s) are (missing, damaged):1) Turboair reachin cooler,2) Greenworld reachin cooler.
  • 4-602.13 - Repeat The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:1) Ventilation hood filters,2) Shelving in the food prep area,3) Sides of fryers,4) Gaskets on the reachin units.
  • 5-501.113(B) - Repeat (CORRECTED DURING INSPECTION) Outside refuse container was uncovered.
  • 5-501.17 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
  • 6-303.11(C) - Repeat Observed burned out lights in the food preparation areas.
  • 6-501.11 - Repeat Observed that the following is not maintained in good repair:1) Observed mildew overgrown caulking in the dishwashing area.
  • 6-501.12(A) - Repeat Observed that the following is in need of cleaning:1) Walls in the food prep area,2) Floor/wall junctures underneath and behind the grill line.
March 04, 2008Follow-up010Details / Comments
  • 2-102.11(C) - Critical Repeat (CORRECTED DURING INSPECTION) The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
  • 2-103.11(D) - Repeat Poor handwashing procedures observed.
  • 2-103.11(I) - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  • 2-103.11(K) - Repeat Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination.
  • 2-301.12(A)-(B) - Critical (CORRECTED DURING INSPECTION) Observed food employees using improper handwashing procedures.
  • 3-301.11(B) - Critical Repeat (CORRECTED DURING INSPECTION) Food employees are handling ready to eat foods using their bare hands. Observed sushi being prepared with bare hands.
  • 3-302.11(A)(1) - Critical Repeat (CORRECTED DURING INSPECTION) Raw animal food stored over ready-to-eat food in the refrigeration unit.1) Observed seafood being stored above RTE tofu and vegetables in the reachin cooler.
  • 3-302.11(A)(2) - Critical Repeat (CORRECTED DURING INSPECTION) Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:1) Observed raw beef being stored raw pork in the reachin cooler.
  • 3-304.12(A)-(F) - Repeat Dispensing and/or in-use utensils improperly stored between use as follows:1) Observed scoops lying in stagnate water.
  • 3-304.14(B)(1) - Repeat Observed moist wiping cloths lying out on the countertops.
  • 3-304.15(A) - Repeat (CORRECTED DURING INSPECTION) Single-use gloves worn during multi-tasked food preparation.
  • 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches off the floor.
  • 3-501.13(A)-(D) - (CORRECTED DURING INSPECTION) Observed the following food thawing using an improper method: 1) Observed fish thawing at room temperature,2) Observed shrimp thawing in stagnate water at room temperature.
  • 3-603.11(A) - Critical (CORRECTED DURING INSPECTION) A review of the menu with the foodservice operator indicates that the following food items may be served raw and/or undercooked:1) Sushi.
  • 4-101.11(B) - The food-contact surfaces of the following equipment and/or utensils are not durable:1) Observed wooden sushi rice bowl.
  • 4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:1) Observed unsealed wooden 2x4's underneath microwave (paint).
  • 4-202.16 - (CORRECTED DURING INSPECTION) The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable:1) Observed peeling plastic on the exterior of the microwave.
  • 4-501.11(B) - The door gaskets of the following unit(s) are (missing, damaged):1) Turboair reachin cooler,2) Greenworld reachin cooler.
  • 4-501.12 - The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 4-601.11(B) - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1) Observed char build up on the exterior of the pans.
  • 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:1) Ventilation hood filters,2) Shelving in the food prep area,3) Sides of fryers,4) Gaskets on the reachin units.
  • 4-703.11(C) - Critical (CORRECTED DURING INSPECTION) Observed stockpot being washed and rinsed, but not sanitized.
  • 5-202.12(A) - Water from the handwashing sinks in the bathrooms were measured at a temperature less than 100F.
  • 5-501.113(B) - (CORRECTED DURING INSPECTION) Outside refuse container was uncovered.
  • 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  • 6-303.11(C) - Observed burned out lights in the food preparation areas.
  • 6-501.11 - Observed that the following is not maintained in good repair:1) Observed mildew overgrown caulking in the dishwashing area.
  • 6-501.12(A) - Observed that the following is in need of cleaning:1) Walls in the food prep area,2) Floor/wall junctures underneath and behind the grill line.
  • 7-102.11 - Critical (CORRECTED DURING INSPECTION) Working containers of poisonous and toxic materials are not properly labeled with a common name.
February 20, 2008Routine821Details / Comments
  • 3-304.12(A)-(F) - Repeat Dispensing and/or in-use utensils improperly stored between use as follows:1) Observed scoops being stored in stagnate water.
  • 3-304.14(B)(1) - Corrected During Inspection Repeat Observed moist wiping cloths lying on the countertops.
August 21, 2007Follow-up02Details / Comments
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
  • 2-103.11(D) - Poor handwashing procedures observed.
  • 2-103.11(F) - Repeat Employees are not aware of or are not monitoring the temperatures of potentially hazardous food.
  • 2-103.11(K) - Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination.
  • 2-301.15 - Corrected During Inspection A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
  • 3-301.11(B) - Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands:1) Observed sushi being prepared with bare hands.
  • 3-302.11(A)(1) - Critical Raw animal food stored over ready-to-eat food in the refrigeration unit. 1) Observed raw steak being stored above vegetables in the reachin unit.2) Observed raw chicken and raw beef being stored above noodles in the reachin freezer.
  • 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:1) Observed raw chicken being stored above raw beef in the reachin freezer.
  • 3-304.12(A)-(F) - Repeat Dispensing and/or in-use utensils improperly stored between use as follows:1) Observed scoops being stored in stagnate water.
  • 3-304.14(B)(1) - Corrected During Inspection Repeat Observed moist wiping cloths lying on the countertops.
  • 3-304.15(A) - Single-use gloves worn during multi-tasked food preparation.
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1) Yellow Tail Tuna (49F)
  • 3-501.19(A) - Critical Repeat 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):1) Observed sushi rice not labeled with an expiration time.
  • 4-301.11 - Repeat The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less:1) Turboair reachin cooler (50F).
August 17, 2007Critical Procedures68Details / Comments
  • 2-103.11(F) - Employees are not aware of or are not monitoring the temperatures of potentially hazardous food.
  • 3-304.12(A)-(F) - Repeat Dispensing and/or in-use utensils improperly stored between use as follows:1) Observed scoops lying in stagnate water.
  • 3-304.14(B)(1) - Corrected During Inspection Observed wiping cloths lying out on the countertops.
  • 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches off the floor.
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1) Steak (46F),2) Salmon (46F)
  • 3-501.19(A) - Corrected During Inspection Critical Observed no expiration time label on the sushi rice.
  • 4-101.11(A) - Critical The food-contact surfaces of the following equipment and/or utensils are not safe:1) Observed food being stored in grocery bags.
  • 4-101.11(B) - The food-contact surfaces of the following equipment and/or utensils are not durable:1) Wooden sushi prep bowl,2) Wooden spoon,3) Cloth covering sushi rice.
  • 4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:1) Wooden blocks underneath microwave.
  • 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less:1) Turboair reachin cooler (46F)
  • 4-501.11(B) - The door gaskets of the following are damaged:1) Turboair reachin cooler,2) Greenworld prep cooler.
  • 4-502.13(A) - Corrected During Inspection Observed aluminum foil used for cooking eel being reused.
  • 4-602.12(A) - The food-contact equipment surface of the following is observed soiled with accumulations of grime and debris:1) Sides of fryers.
  • 4-901.11(A) - Food containers were found stacked while wet after cleaning and chemical sanitization.
  • 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment:1) Sunbeam toaster,2) Sunbeam microwave,3) Sharp Carousel microwave.
  • 43.1-1-5(f) - On November 29, 2005 the Fairfax County Health Department adopted new design requirements for water heaters. Our records indicate that your current hot water heater does not meet these new design requirements. Observed State SBF7512ONE water heater.
  • 5-202.12(A) - Water from the handwashing sinks were measured at a temperature less than 100F:1) Men's Handsink (71F),2) Women's Handsink (79F)
  • 5-203.14(A) - Critical Observed the pre-wash spray hose to extend below the flood rim level of the sink basin at the 3-vat sink.
  • 5-205.11(A) - Corrected During Inspection The handwashing facility located in the back is blocked, preventing access by employees for easy handwashing.
  • 5-501.113(B) - Outside refuse container was uncovered.
  • 5-501.115 - Observed accumulation of debris on the grease barrel and the surrounding areas.
  • 6-303.11(C) - Observed burned out lights in the food preparation areas.
  • 6-501.11 - Observed that the following is not maintained in good repair:1) Mildew overgrown caulking along the dishmachine.
February 05, 2007Routine418Details / Comments
5-501.115 - Observed accumulation of grease on the exterior of the grease barrel and the surrounding areas.February 05, 2007Complaint01Details / Comments
  • 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed chicken stored above beef.
  • 3-304.12(A)-(F) - Corrected During Inspection Dispensing utensils improperly stored between use. Observed scoops in stagnate water.
  • 3-501.13(A)-(D) - Observed beef, chicken, and shrimp thawing in stagnate water and at room temperature.
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical Eel (46F, 44F, 71F) cold holding at improper temperatures.
  • 3-501.19(B)(1)-(4) - Corrected During Inspection Critical Observed no label on the sushi rice where time was being used as a public health control.
November 06, 2006Critical Procedures32Details / Comments
No violation noted during this evaluation. June 05, 2006Follow-up00Details / Comments
3-402.11A - Corrected During Inspection Critical Repeat Raw flounder for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction. Observed flounder at 0F.May 26, 2006Follow-up10Details / Comments
  • 3-302.11A2 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed beef stored above seafood.
  • 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 3-402.11A - Critical Raw fish (observed flounder at 7F) for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.
  • 3-402.12A - Repeat No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.Observed one piece of flounder labeled with date of freezing and date of thawing.
  • 4-202.16 - The nonfood contact surface of the following is not designed or constructed to be easily cleanable:1) Aluminum foil lining the sides of the fryers,2) Peeling plastic on the exterior of equipment.
  • 4-301.11 - Observed the following in disrepair:1) Turboair reachin cooler #2--46F.
  • 4-501.11B - The door gaskets of the following are damaged:1) Turboair reachin cooler #1.
  • 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris:1) Sides of the fryer,2) Sides of the wok station,3) Exterior of the grease trap,4) Shelving in the food prep area.
  • 4-903.11D - Observed shelving in the front sushi bar and front bar station not six inches off the floor.
  • 43.1-1-5F - On November 29, 2005 the Fairfax County Health Department adopted new design requirements for water heaters. Our records indicate that your current hot water heater does not meet these new design requirements. Observed State SBF-7512-ONE water heater.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:1) Sunbeam microwave,2) Sunbeam toaster,3) Osterizer blender.
  • 5-202.12A - Water from the following sinks were measured at a temperature less than 110F:1) Mop sink--66F.2) Women's Handsink--96F,3) Men's Handsink--86F.
  • 5-205.15B - Observed no hot water at the mop sink.
  • 6-202.15 - Observed gaps along the back door threshold.
  • 6-303.11C - Observed burned out lights in the food prep area.
  • 6-501.11 - The following is not maintained in good repair:1) Seal seams in the ventilation hood.
  • 6-501.12A - The following noted in need of cleaning:1) Walls around the back handsink,2) Walls bhind the wok station,3) Mop sink.
  • 6-501.18 - Handwashing facilities are unclean and not maintained.
May 15, 2006Routine215Details / Comments
No violation noted during this evaluation. December 19, 2005Follow-up00Details / Comments
No violation noted during this evaluation. December 19, 2005Follow-up00Details / Comments
  • 2-102.11J - Corrected During Inspection Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  • 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed chicken stored above seafood.
  • 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the reachin cooler.
  • 3-402.12A - No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
  • 3-402.12A - No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
  • 3-501.16B - Critical Sushi rice being maintained above 41F.
December 08, 2005Critical Procedures41Details / Comments
  • 2-102.11J - Corrected During Inspection Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  • 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed chicken stored above seafood.
  • 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the reachin cooler.
  • 3-402.12A - No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
  • 3-402.12A - No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
  • 3-501.16B - Critical Sushi rice being maintained above 41F.
December 08, 2005Critical Procedures41Details / Comments
No violation noted during this evaluation. August 11, 2005Complaint00Details / Comments
No violation noted during this evaluation. August 11, 2005Complaint00Details / Comments
  • 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed bowl being used to dispense food.
  • 3-304.12 - Repeat In-use utensils improperly stored between use. Observed scoop lying in stagnate water.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  • 4-101.11D - Repeat Observed wooden weave plates.
  • 4-501.11B - Repeat The door gaskets of the reachin units are damaged.
  • 4-602.13 - Repeat The nonfood contact surface of the following had accumulations of grime and debris:1) Ventilation hood filters,2) Caulking along dishwashing machine.
  • 4-903.11D - Repeat Observed single service items on the floor.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1) Aroma rice cooker,2) Hamilton Beach blender,3) Sharp Carousel microwave,4) Sunbeam microwave,5) Sunbeam coffee maker,6) Sunbeam toaster.
  • 6-501.12A - Repeat The following noted in need of cleaning:1) Floor drains,2) Floor/wall junctures underneath and behind equipment and shelving.
March 13, 2005Follow-up09Details / Comments
  • 3-301.11C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed bowl being used to dispense food.
  • 3-304.12 - Repeat In-use utensils improperly stored between use. Observed scoop lying in stagnate water.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  • 4-101.11D - Repeat Observed wooden weave plates.
  • 4-501.11B - Repeat The door gaskets of the reachin units are damaged.
  • 4-602.13 - Repeat The nonfood contact surface of the following had accumulations of grime and debris:1) Ventilation hood filters,2) Caulking along dishwashing machine.
  • 4-903.11D - Repeat Observed single service items on the floor.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1) Aroma rice cooker,2) Hamilton Beach blender,3) Sharp Carousel microwave,4) Sunbeam microwave,5) Sunbeam coffee maker,6) Sunbeam toaster.
  • 6-501.12A - Repeat The following noted in need of cleaning:1) Floor drains,2) Floor/wall junctures underneath and behind equipment and shelving.
March 13, 2005Follow-up09Details / Comments
  • 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed bowl being used to dispense food.
  • 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed chicken and beef stored together.
  • 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the reachin unit.
  • 3-304.12 - Repeat In-use utensils improperly stored between use. Observed scoop lying in stagnate water.
  • 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 3-402.11A - Critical Raw flounder for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction. Flounder is frozen overnight.
  • 3-402.12A - No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
  • 4-101.11D - Observed wooden weave plates.
  • 4-501.11B - Repeat The door gaskets of the reachin units are damaged.
  • 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris:1) Ventilation hood filters,2) Caulking along dishwashing machine.
  • 4-903.11D - Observed single service items on the floor.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1) Aroma rice cooker,2) Hamilton Beach blender,3) Sharp Carousel microwave,4) Sunbeam microwave,5) Sunbeam coffee maker,6) Sunbeam toaster.
  • 6-501.12A - The following noted in need of cleaning:1) Floor drains,2) Floor/wall junctures underneath and behind equipment and shelving.
March 04, 2005Routine310Details / Comments
  • 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Observed bowl being used to dispense food.
  • 3-302.11A2 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed chicken and beef stored together.
  • 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the reachin unit.
  • 3-304.12 - Repeat In-use utensils improperly stored between use. Observed scoop lying in stagnate water.
  • 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 3-402.11A - Critical Raw flounder for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction. Flounder is frozen overnight.
  • 3-402.12A - No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
  • 4-101.11D - Observed wooden weave plates.
  • 4-501.11B - Repeat The door gaskets of the reachin units are damaged.
  • 4-602.13 - The nonfood contact surface of the following had accumulations of grime and debris:1) Ventilation hood filters,2) Caulking along dishwashing machine.
  • 4-903.11D - Observed single service items on the floor.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:1) Aroma rice cooker,2) Hamilton Beach blender,3) Sharp Carousel microwave,4) Sunbeam microwave,5) Sunbeam coffee maker,6) Sunbeam toaster.
  • 6-501.12A - The following noted in need of cleaning:1) Floor drains,2) Floor/wall junctures underneath and behind equipment and shelving.
March 04, 2005Routine310Details / Comments
  • 4-501.114A - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 3-304.14B2 - Wiping cloths improperly stored between use.
  • 5-205.11B - The handwash station at the sushi bar is being used as a dump station.
  • 3-301.11B - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 4-903.11A - Observed single service items being stored on the floor.
  • 3-302.12 - Unlabeled food containers.
  • 4-101.16 - Sponges are being used to wipe down food contact surface of the cutting boards.
  • 7-201.11B - Critical Containers of pesticides are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 4-501.11B - The door gasket of the reachin cooler is damaged.
  • 3-304.12 - Dispensing utensils improperly stored between use.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor.
  • 5-205.11A - The handwashing facility located at the susuhi bar is blocked, preventing access by employees for easy handwashing.
  • 4-101.11B - Observed wooden bowl being used to prepare sushi rice.
  • 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: small oven in front sushi bar
October 05, 2004Routine311Details / Comments
  • 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: sushi and sashimi
  • 3-301.11B - Critical Employee, sushi chef, was observed handling ready-to-eat (RTE) food with his bare hands.
  • 4-502.13A - Manufacturer containers were observed reused for the storage of vegetables.
  • 43.1-1-5F - The following item is intended for household use only and is not approved for use in a commercial food establishment: Rival toaster
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  • 2-401.11A - Critical Open drinking container, glass of tea, is stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 3-302.11A1 - Critical Raw animal food, beef and chicken, is stored over ready-to-eat (RTE) food in two reach-in refrigeration units.
  • 4-302.12 - The certified food manager could not provide a food temperature measuring device.
March 17, 2004Routine45Details / Comments
No violation noted during this evaluation. January 20, 2004Pre-Opening00Details / Comments

August 11, 2009 (Critical Procedures)


Violation: 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: food in 3 dr unit
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below. discarded
Comments:
The purpose of today's visit was to conduct a critical procedures inspection. Thank you.

February 23, 2009 (Routine)


Violations: Comments:
This is a ROUTINE inspection at the above named establishment.
All critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at the number provided.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
Hot Water Heater: which uses 120,000 BTU's to produce 132 GPH of 120oF water at an 80oF rise--not NSF rated; water heater is located in a closet that is separated from any food prep or storage.
Dishmachine: which uses 48 GPH
Water Heater: State SBF-7512-ONE
Dish Machine: Jackson ES-2000 chemical dishmachine
Pest Control: monthly
Grease trap: cleaned every 2 months
Hoods and Filters: Cleaned every 6 months

March 04, 2008 (Follow-up)


Violations: Comments:
This is a follow up to an inspection conducted February 20, 2008. The above mentioned items were not corrected by the time of the follow up.

February 20, 2008 (Routine)


Violations: Comments:
The purpose of this visit was to conduct a routine inspection.
HANDED OUT FOOD SAFETY INFORMATION IN THE FOLLOWING AREAS: CROSS CONTAMINATION, DISHWASHING PROCEDURES, EMPLOYEE HEALTH, EMPLOYEE HYGIENE, IN ENGLISH, CHINESE, AND KOREAN.
Facility Data Sheet
Hot Water Heater: State SBF-7512-ONE which uses 120,000 BTU's to produce 132 GPH of 120oF water at an 80oF rise--not NSF rated; water heater is located in a closet that is separated from any food prep or storage.
Dishmachine: Jackson ES-2000 chemical dishmachine which uses 48 GPH
Grease Trap Cleaning: Monthly (last service 02.18.08)
Ventilation Hood Cleaning: Semi-Annually (last service 12.27.07)
Ventilation Hood Filter Cleaning: Bi-weekly (last service 02.07.08)
Pest Control Service: Monthly (last service 02.01.08)
Applicable Consumer Advisory: Yes

August 21, 2007 (Follow-up)


Violations: Comments:
This is a follow up to an inspection conducted on August 17, 2007. The above mentioned items have not been maintained and remain uncorrected by the time of the follow up.

August 17, 2007 (Critical Procedures)


Violations: Comments:
This is a critical procedures evaluation.

February 05, 2007 (Routine)


Violations: Comments:
The purpose of this visit was to conduct a routine inspection.
Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, fever and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
COOKING, REHEATING & HOLDING TEMPERATURES:
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 135F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-135F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
BOTTOM SHELF – 165F Raw Poultry
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
Always wear gloves or use other suitable utensils such as, tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
COOLING:
Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. 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.
Do not allow food to cool at room temperature. When the temperature of hot food falls below 140F it must be under temperature control to prevent bacterial growth.
Critical Violations shall be corrected within 10 days.
Non-Critical Violations shall be corrected within 90 days.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
If you have any questions or would like additional information on the routine inspection please call me (703) 246-2444.
**REPEAT OBSERVATIONS WILL RESULT IN ENFORCEMENT ACTION BEING TAKEN**
Hot water heater: State SBF-7512-ONE which uses 120,000 BTU's to produce 132 GPH of 120F water at an 80F rise.--not NSF rated.
Dishmachine: Jackson ES-2000 Chemical Dishmachine which uses 48 GPH
Grease trap cleaning: Monthly
Vent hood cleaning: Every 6 months
Pest Control service: Monthly
Consumer Advisory: Yes

February 05, 2007 (Complaint)


Violation: 5-501.115 - Observed accumulation of grease on the exterior of the grease barrel and the surrounding areas.
A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
Comments:
This is a complaint sinspection. The complainant stated that they observed grease accumulation on the grease barrel and the surrounding areas. Observed accumulation of grease on the grease barrel and the surrounding areas.

November 06, 2006 (Critical Procedures)


Violations: Comments:
The purpose of this visit was to conduct a critical procedures inspection.
Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, fever and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
COOKING, REHEATING & HOLDING TEMPERATURES:
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 135F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-135F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
BOTTOM SHELF – 165F Raw Poultry
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
Always wear gloves or use other suitable utensils such as, tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
COOLING:
Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. 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.
Do not allow food to cool at room temperature. When the temperature of hot food falls below 140F it must be under temperature control to prevent bacterial growth.
Critical Violations shall be corrected within 10 days.
Non-Critical Violations shall be corrected within 90 days.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
If you have any questions or would like additional information on the routine inspection please call me (703) 246-2444.
**REPEAT OBSERVATIONS WILL RESULT IN ENFORCEMENT ACTION BEING TAKEN**

June 05, 2006 (Follow-up)

Comments:
This is a follow up inspection. Observed good records at the time of the inspection. Facility needs to keep flounder in teh Artic Air chest freezer during the freezing period.

May 26, 2006 (Follow-up)


Violation: 3-402.11A - Corrected During Inspection Critical Repeat Raw flounder for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction. Observed flounder at 0F.
Ensure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish for consumption is frozen throughout to a temperature of -4F (-20C) for 168 hours (7 days) in a freezer or at -31F (-35C) for 15 hours in a blast freezer.
Comments:
This is a follow up inspection. All critical deficiencies noted in previous inspection have been corrected within substantial compliance with the exception of the above mentioned. The owner is in the process of documentation with the freezing of the flounder. Recommend obtaining a needle tip thermometer to record the frozen temperatures. The owner turned the reachin freezer down to the lowest temperature. A follow up will be conducted within the next ten days to check the progress of the documentation and freezing process.

May 15, 2006 (Routine)


Violations: Comments:
Additional temperatures: Chicken (TRC#2) 43F, Flounder (TRF#2) 3F.
The purpose of this visit was to conduct a routine inspection.
Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, fever and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
COOKING, REHEATING & HOLDING TEMPERATURES:
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
BOTTOM SHELF – 165F Raw Poultry
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
Always wear gloves or use other suitable utensils such as, tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
COOLING:
Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. 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.
Do not allow food to cool at room temperature. When the temperature of hot food falls below 140F it must be under temperature control to prevent bacterial growth.
Critical Violations shall be corrected within 10 days.
Non-Critical Violations shall be corrected within 90 days.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
If you have any questions or would like additional information on the routine inspection please call me (703) 246-2444.
A FOLLOW UP WILL BE CONDUCTED WITHIN TEN DAYS
**REPEAT OBSERVATIONS WILL RESULT IN ENFORCEMENT ACTION BEING TAKEN**
Hot water heater: State SBF-7512-ONE which uses 120,000 BTU's to produce 132 GPH of 120F water at an 80F rise.--not NSF rated.
Dishmachine: Jackson ES-2000 Chemical Dishmachine which uses 48 GPH
Grease trap cleaning: Monthly
Vent hood cleaning: Every 6 months
Pest Control service: Monthly
Consumer Advisory: Yes

December 19, 2005 (Follow-up)

Comments:
This is a follow up inspection. All deficiencies noted in previous inpsection have been corrected within substantial compliance.

December 19, 2005 (Follow-up)

Comments:
This is a follow up inspection. All deficiencies noted in previous inpsection have been corrected within substantial compliance.

December 08, 2005 (Critical Procedures)


Violations: Comments:
Today’s visit was a Critical Procedures Evaluation. The above mentioned items need to be corrected and maintained within substantial compliance. The following are reminders to ensure that:
1. The Certified Food Manager is to be present at all times of operation and be knowledgeable of food safety. The CFM also needs to be knowledgeable about foodborne pathogens and symptoms associated with foodborne illnesses,
2. The facility needs to have a policy present in which foodservice employees are excluded or restricted at work due to foodborne illnesses,
3. A consumer advisory needs to be posted if any foods are served raw or undercooked,
4. Food is received from an approved source at the proper temperatures and in sound condition,
5. Food is kept at proper temperatures during receiving, storage, preparation, cooling, reheating, and service and maintained at proper temperatures by using a probe thermometer,
6. Food is rapidly cooled down from 140F to 70F within 2 hours and then from 70F to 41F within 4 hours,
7. Food is kept free from contamination during receiving, storage, preparation, cooling, reheating, and service,
8. Foodservice employees are effectively cleaning and sanitizing multiuse food contact surfaces by washing, rinsing, and sanitizing,
9. Foodservice employees are effectively cleaning their hands with soap and warm water for at least 20 seconds,
10. Foodservice employees have no bare hand contact with Ready-to-Eat foods by using single service gloves, tongs, and deli tissue as a barrier,
11. Chemicals are properly labeled and stored separate from food or sanitized surfaces.

***BEWARE OF REPEAT VIOLATIONS. CORRECT VIOLATIONS IMMEDIATELY TO AVOID ANY ENFORCEMENT ACTION***
If you have any questions or concerns, please contact me at (703) 246-2444.
Hot water heater: State SBF-7512-ONE which uses 120,000 BTU's to produce 132 GPH of 120F water at an 80F rise.
Dishmachine: Jackson ES-2000 Chemical Dishmachine which uses 48 GPH
Grease trap cleaning: Monthly
Vent hood cleaning: Every 6 months
Pest Control service: Monthly
Consumer Advisory: Yes

December 08, 2005 (Critical Procedures)


Violations: Comments:
Today’s visit was a Critical Procedures Evaluation. The above mentioned items need to be corrected and maintained within substantial compliance. The following are reminders to ensure that:
1. The Certified Food Manager is to be present at all times of operation and be knowledgeable of food safety. The CFM also needs to be knowledgeable about foodborne pathogens and symptoms associated with foodborne illnesses,
2. The facility needs to have a policy present in which foodservice employees are excluded or restricted at work due to foodborne illnesses,
3. A consumer advisory needs to be posted if any foods are served raw or undercooked,
4. Food is received from an approved source at the proper temperatures and in sound condition,
5. Food is kept at proper temperatures during receiving, storage, preparation, cooling, reheating, and service and maintained at proper temperatures by using a probe thermometer,
6. Food is rapidly cooled down from 140F to 70F within 2 hours and then from 70F to 41F within 4 hours,
7. Food is kept free from contamination during receiving, storage, preparation, cooling, reheating, and service,
8. Foodservice employees are effectively cleaning and sanitizing multiuse food contact surfaces by washing, rinsing, and sanitizing,
9. Foodservice employees are effectively cleaning their hands with soap and warm water for at least 20 seconds,
10. Foodservice employees have no bare hand contact with Ready-to-Eat foods by using single service gloves, tongs, and deli tissue as a barrier,
11. Chemicals are properly labeled and stored separate from food or sanitized surfaces.

***BEWARE OF REPEAT VIOLATIONS. CORRECT VIOLATIONS IMMEDIATELY TO AVOID ANY ENFORCEMENT ACTION***
If you have any questions or concerns, please contact me at (703) 246-2444.
Hot water heater: State SBF-7512-ONE which uses 120,000 BTU's to produce 132 GPH of 120F water at an 80F rise.
Dishmachine: Jackson ES-2000 Chemical Dishmachine which uses 48 GPH
Grease trap cleaning: Monthly
Vent hood cleaning: Every 6 months
Pest Control service: Monthly
Consumer Advisory: Yes

August 11, 2005 (Complaint)

Comments:
This inspection was the result of a complaint. The complainant stated that there could be a possible roach infestation. Conducted inspection. Observed dead roaches. Observed no live roaches. Recommended that the facility contact professional pest control company to do a service.

August 11, 2005 (Complaint)

Comments:
This inspection was the result of a complaint. The complainant stated that there could be a possible roach infestation. Conducted inspection. Observed dead roaches. Observed no live roaches. Recommended that the facility contact professional pest control company to do a service.

March 13, 2005 (Follow-up)


Violations: Comments:
REMINDERS:
Ensure that:
employees are effectively cleaning their hands with soap and warm water for at least 20 seconds.
employees understand illnesses and symptoms that would prevent them from coming to work (i.e., vomiting, diarrhea, fever, etc.).
food is received from approved sources at the proper temperatures and in sound condition.
the proper temperatures of Potentially Hazardous Foods during receiving, storage, preparation, cooling, reheating, and service by using a probe thermometer.
foods are rapidly cooled down within 4 hours.
employees are properly cleaning multiuse equipment and utensils by washing, rinsing, and sanitizing.
there is no bare hand contact with ready-to-eat foods by using deli tissue, single use gloves, or tongs as a barrier.
employees are properly trained in food safety as it relates to their assigned duties.
***BEWARE OF REPEAT VIOLATIONS. CORRECT VIOLATIONS IMMEDIATELY TO AVOID ANY ENFORCEMENT ACTION***
If you have any questions or concerns, please contact me at (703) 246-2444.

March 13, 2005 (Follow-up)


Violations: Comments:
REMINDERS:
Ensure that:
employees are effectively cleaning their hands with soap and warm water for at least 20 seconds.
employees understand illnesses and symptoms that would prevent them from coming to work (i.e., vomiting, diarrhea, fever, etc.).
food is received from approved sources at the proper temperatures and in sound condition.
the proper temperatures of Potentially Hazardous Foods during receiving, storage, preparation, cooling, reheating, and service by using a probe thermometer.
foods are rapidly cooled down within 4 hours.
employees are properly cleaning multiuse equipment and utensils by washing, rinsing, and sanitizing.
there is no bare hand contact with ready-to-eat foods by using deli tissue, single use gloves, or tongs as a barrier.
employees are properly trained in food safety as it relates to their assigned duties.
***BEWARE OF REPEAT VIOLATIONS. CORRECT VIOLATIONS IMMEDIATELY TO AVOID ANY ENFORCEMENT ACTION***
If you have any questions or concerns, please contact me at (703) 246-2444.

March 04, 2005 (Routine)


Violations: Comments:
REMINDERS:
Ensure that:
employees are effectively cleaning their hands with soap and warm water for at least 20 seconds.
employees understand illnesses and symptoms that would prevent them from coming to work (i.e., vomiting, diarrhea, fever, etc.).
food is received from approved sources at the proper temperatures and in sound condition.
the proper temperatures of Potentially Hazardous Foods during receiving, storage, preparation, cooling, reheating, and service by using a probe thermometer.
foods are rapidly cooled down within 4 hours.
employees are properly cleaning multiuse equipment and utensils by washing, rinsing, and sanitizing.
there is no bare hand contact with ready-to-eat foods by using deli tissue, single use gloves, or tongs as a barrier.
employees are properly trained in food safety as it relates to their assigned duties.
***BEWARE OF REPEAT VIOLATIONS. CORRECT VIOLATIONS IMMEDIATELY TO AVOID ANY ENFORCEMENT ACTION***
If you have any questions or concerns, please contact me at (703) 246-2444.

March 04, 2005 (Routine)


Violations: Comments:
REMINDERS:
Ensure that:
employees are effectively cleaning their hands with soap and warm water for at least 20 seconds.
employees understand illnesses and symptoms that would prevent them from coming to work (i.e., vomiting, diarrhea, fever, etc.).
food is received from approved sources at the proper temperatures and in sound condition.
the proper temperatures of Potentially Hazardous Foods during receiving, storage, preparation, cooling, reheating, and service by using a probe thermometer.
foods are rapidly cooled down within 4 hours.
employees are properly cleaning multiuse equipment and utensils by washing, rinsing, and sanitizing.
there is no bare hand contact with ready-to-eat foods by using deli tissue, single use gloves, or tongs as a barrier.
employees are properly trained in food safety as it relates to their assigned duties.
***BEWARE OF REPEAT VIOLATIONS. CORRECT VIOLATIONS IMMEDIATELY TO AVOID ANY ENFORCEMENT ACTION***
If you have any questions or concerns, please contact me at (703) 246-2444.

October 05, 2004 (Routine)


Violations:

March 17, 2004 (Routine)


Violations:

January 20, 2004 (Pre-Opening)

Comments:
PREOPERATION FINAL INSPECTION
* A final inspection has been conducted by the Fairfax County Health Department and the establishment has been approved for a permit. This inspection report shall serve as your permit until your regular permit is delivered to you.

Do you have any questions you'd like to ask about Matsui Sushi Restaurant? Post them here so others can see them and respond.

×
money

You can win $500 if you submit a qualified review to our sweepstakes!

Matsui Sushi Restaurant respresentatives - respond and add information

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend Matsui Sushi Restaurant to others? (optional)
  
Add photo of Matsui Sushi Restaurant (optional)
Add more info about the restaurant »

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Sweepstakes

Special limited-time promotion! Submit your review for a chance to win $500 in our sweepstakes!



Your email address (you will not be contacted unless you win, we do not sell your email address or send any spam):

Recently added reviews

Name City Users' Rating
Subway #47226Alexandria, VA
**
Envoy of Alexandria, LLCAlexandria, VA
*
Pizza Hut #4536Norfolk, VA
*****
Burger King #11432Chester, VA
*
Parham Healthcare & RehabRichmond, VA
*****
RALPH'S COUNTRY CLUBRaven, VA
****
6 Crabs Of WilliamsburgWilliamsburg, VA
*
SubwayMcLean, VA
****•
Wendy'sNorfolk, VA
**
Eastern CarryoutArlington, VA
*

Restaurants in neighborhood

Name

Chef's Table Caterers
Northern Virginia Academy (Landsdowne Campus)
China Garden Restaurant
Olympian's Family Restaurant
Dairy Queen
Blimpie Subs & Salads
Beulah Cafe
Kingstowne Center for Active Adults

Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Search for:  near: