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

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.



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:
  • 3-302.11(A)(1) - Corrected During Inspection Critical Observed raw pork stored over ice cream.
    Store raw meats below ready to eat foods.
  • 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.
    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 135F and the container is cleaned frequently.
  • 3-307.11 - Corrected During Inspection Rack holding soiled pan lids and residue from same items is mounted over rice cooker.
    Move rice cooker and clean area.
  • 3-501.13(A)-(D) - Observed the following food thawing using an improper method: Fish and crab in standing water.
    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 41F or less, 2) completely submerged under running water at a water temperature of 70F 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 41F 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.
  • 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.
    Do not line shelving with this material. Replace rice bowl if stains are not removable. Replace repaired items and remove cooked on food or replace the items.
  • 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.
    Repair or replace the seals around the sink.
  • 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.
    Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
  • 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.
    Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use. There is adequate means of preparation of employee foods so these items are not necessary. Please remove them.
  • 5-501.17 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
    A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
  • 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink.
    Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
  • 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.
    Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
  • 6-501.114(A) - Observed bag of grass seed, and other unnecessary personal items in kitchen.
    Remove these unneeded items .
  • 6-501.15 - Corrected During Inspection Critical Pliers soaking in oil in open container on shelf in kitchen.
    Keep such items away from the food preparation area.
  • 7-102.11 - Corrected During Inspection Critical Working containers of poisonous and toxic materials are not properly labeled with a common name.
    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.
  • 7-201.11(B) - Corrected During Inspection Critical Observed spray cleaners stored on shelves with soft drinks, single service items,
    Store such items so that they can not contaminate food or food related items.
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:
  • 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.
    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 135F and the container is cleaned frequently.
  • 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.
    Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be durable, corrosion-resistant, and nonabsorbent.
  • 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).
    Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
  • 4-501.11(B) - Repeat The door gaskets of the following unit(s) are (missing, damaged):1) Turboair reachin cooler,2) Greenworld reachin cooler.
    Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
  • 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.
    Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • 5-501.113(B) - Repeat (CORRECTED DURING INSPECTION) Outside refuse container was uncovered.
    Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
  • 5-501.17 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
    A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
  • 6-303.11(C) - Repeat Observed burned out lights in the food preparation areas.
    Increase the lighting to provide a minimum of 50 foot candles in all 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.
    Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 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.
    Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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:
  • 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).
    The Person in Charge or certified food manager shall know the cook temperatures for the following foods: 1) Poultry, turkey, stuffed foods, or duck shall be cooked to an internal temperatures of 165F for at least 15 seconds, 2) Beef and eggs for hot holding shall be cooked to an internal temperature of 155F for at least 15 seconds, and 3) Pork, seafood, plant foods, and eggs for immediate service shall be cooked to an internal temperature of 145F for at least 15 seconds. HANDED OUT INFORMATION ON COOKING TEMPERATURES IN ENGLISH AND CHINESE.
  • 2-103.11(D) - Repeat Poor handwashing procedures observed.
    The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
  • 2-103.11(I) - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
    The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
  • 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.
    The Person in Charge or certified food manager shall be ensuring his/her employees are using suitable utensils such as deli tissue, tongs, spatulas, or disposable gloves to handle ready-to-eat foods to prevent bare hand contact.
  • 2-301.12(A)-(B) - Critical (CORRECTED DURING INSPECTION) Observed food employees using improper handwashing procedures.
    ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
  • 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.
    Except when washing fruits and vegetables, food employees may not contact readty to eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready to eat foods. Proper handling of food and effective hand washing procedures will help prevent foodborne illness.
  • 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.
    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.
  • 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.
    Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
  • 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.
    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 135F and the container is cleaned frequently.
  • 3-304.14(B)(1) - Repeat Observed moist wiping cloths lying out on the countertops.
    Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
  • 3-304.15(A) - Repeat (CORRECTED DURING INSPECTION) Single-use gloves worn during multi-tasked food preparation.
    If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
  • 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches off the floor.
    Food shall be protected from contamination by storing the food at least 6 inches off the floor onto NSF approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
  • 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.
    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 41F or less, 2) completely submerged under running water at a water temperature of 70F 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 41F 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. FISH WAS PLACED IN THE REACHIN COOLER. SHRIMP WAS PLACED UNDER RUNNING WATER.
  • 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.
    If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. OWNER LABELED THE MENUS WITH A CONSUMER ADVISORY.
  • 4-101.11(B) - The food-contact surfaces of the following equipment and/or utensils are not durable:1) Observed wooden sushi rice bowl.
    Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be durable, corrosion-resistant, and nonabsorbent.
  • 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).
    Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
  • 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.
    Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
  • 4-501.11(B) - The door gaskets of the following unit(s) are (missing, damaged):1) Turboair reachin cooler,2) Greenworld reachin cooler.
    Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
  • 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.
    Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
  • 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.
    The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
  • 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.
    Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • 4-703.11(C) - Critical (CORRECTED DURING INSPECTION) Observed stockpot being washed and rinsed, but not sanitized.
    The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound. STOCKPOT WAS PLACED THROUGH THE DISHMACHINE.
  • 5-202.12(A) - Water from the handwashing sinks in the bathrooms were measured at a temperature less than 100F.
    A handwashing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet.
  • 5-501.113(B) - (CORRECTED DURING INSPECTION) Outside refuse container was uncovered.
    Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
  • 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
    A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
  • 6-303.11(C) - Observed burned out lights in the food preparation areas.
    Increase the lighting to provide a minimum of 50 foot candles in all 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.
    Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 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.
    Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
  • 7-102.11 - Critical (CORRECTED DURING INSPECTION) Working containers of poisonous and toxic materials are not properly labeled with a common name.
    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.
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:
  • 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.
    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 135F and the container is cleaned frequently.
  • 3-304.14(B)(1) - Corrected During Inspection Repeat Observed moist wiping cloths lying on the countertops.
    Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
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:
  • 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).
    The Person in Charge or certified food manager shall know the cook temperatures for the following foods: 1) Poultry, turkey, stuffed foods, or duck shall be cooked to an internal temperatures of 165F for at least 15 seconds, 2) Beef and eggs for hot holding shall be cooked to an internal temperature of 155F for at least 15 seconds, and 3) Pork, seafood, plant foods, and eggs for immediate service shall be cooked to an internal temperature of 145F for at least 15 seconds.
  • 2-103.11(D) - Poor handwashing procedures observed.
    The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
  • 2-103.11(F) - Repeat Employees are not aware of or are not monitoring the temperatures of potentially hazardous food.
    The Person in Charge or certified food manager shall be designating employees to monitor the temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1) Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165F for 15 seconds, 2) Beef and eggs for hot holding: cooked to an internal temperature of 155F for at least 15 seconds, 3) Pork, seafood, plant foods for hot holding, and eggs for immediate service: cooked to an internal temperature of 145F for at least 15 seconds, 4) Prepared and subsequently cooled foods reheated for hot holding to an internal temperature of 165F for at least 15 seconds, and 5) Commercially processed foods reheated for hot holding to an internal temperature of 135F for at least 15 seconds.
  • 2-103.11(K) - Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination.
    The Person in Charge or certified food manager shall be ensuring his/her employees are using suitable utensils such as deli tissue, tongs, spatulas, or disposable gloves to handle ready-to-eat foods to prevent bare hand contact.
  • 2-301.15 - Corrected During Inspection A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
    ALL food employees shall wash their hands in ONLY a designated handsink.
  • 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.
    Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
  • 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.
    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.
  • 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.
    Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
  • 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.
    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 135F and the container is cleaned frequently.
  • 3-304.14(B)(1) - Corrected During Inspection Repeat Observed moist wiping cloths lying on the countertops.
    Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
  • 3-304.15(A) - Single-use gloves worn during multi-tasked food preparation.
    If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
  • 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)
    Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
  • 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.
    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.
  • 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).
    Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
Comments:
This is a critical procedures evaluation.

February 05, 2007 (Routine)



Violations:
  • 2-103.11(F) - Employees are not aware of or are not monitoring the temperatures of potentially hazardous food.
    The Person in Charge or certified food manager shall be designating employees to monitor the temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1) Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165F for 15 seconds, 2) Beef and eggs for hot holding: cooked to an internal temperature of 155F for at least 15 seconds, 3) Pork, seafood, plant foods for hot holding, and eggs for immediate service: cooked to an internal temperature of 145F for at least 15 seconds, 4) Prepared and subsequently cooled foods reheated for hot holding to an internal temperature of 165F for at least 15 seconds, and 5) Commercially processed foods reheated for hot holding to an internal temperature of 135F for at least 15 seconds.
  • 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.
    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 135F and the container is cleaned frequently.
  • 3-304.14(B)(1) - Corrected During Inspection Observed wiping cloths lying out on the countertops.
    Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
  • 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches off the floor.
    Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
  • 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)
    Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
  • 3-501.19(A) - Corrected During Inspection Critical Observed no expiration time label on the 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.
  • 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.
    Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.
  • 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.
    Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be durable, corrosion-resistant, and nonabsorbent.
  • 4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:1) Wooden blocks underneath microwave.
    Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
  • 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)
    Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
  • 4-501.11(B) - The door gaskets of the following are damaged:1) Turboair reachin cooler,2) Greenworld prep cooler.
    Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
  • 4-502.13(A) - Corrected During Inspection Observed aluminum foil used for cooking eel being reused.
    Single-service items may not be 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.
    The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours.
  • 4-901.11(A) - Food containers were found stacked while wet after cleaning and chemical sanitization.
    After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
  • 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.
    Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
  • 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.
    This policy does not apply to existing establishments that presently do not comply with the stated design requirements and are not exhibiting a hot water supply problem. Your facility falls into this category. However, the new design requirements will apply to your facility in the event of a change of ownership, remodeling/renovation, or if it is determined that your facility exhibits a hot water deficiency in the future. A certified letter will be sent to your facility notifying you of this requirement, and a copy will be placed in your establishment file.
  • 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)
    A handwashing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet.
  • 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.
    A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. The spray hose at the 3-vat sink shall be altered to hang above the flood level rim of the 3-vat sink in order to provide an air gap.
  • 5-205.11(A) - Corrected During Inspection The handwashing facility located in the back is blocked, preventing access by employees for easy handwashing.
    A handwashing sink shall be maintained so that it is accessible at all times for employee use.
  • 5-501.113(B) - Outside refuse container was uncovered.
    Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
  • 5-501.115 - Observed accumulation of debris on 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.
  • 6-303.11(C) - Observed burned out lights in the food preparation areas.
    Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
  • 6-501.11 - Observed that the following is not maintained in good repair:1) Mildew overgrown caulking along the dishmachine.
    Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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:
  • 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.
    Food shall be stored in such a way so as to prevent cross contamination.
  • 3-304.12(A)-(F) - Corrected During Inspection Dispensing utensils improperly stored between use. Observed scoops in stagnate water.
    Dispensing utensils shall be stored in an approved manner.
  • 3-501.13(A)-(D) - Observed beef, chicken, and shrimp thawing in stagnate water and at room temperature.
    Food shall be thawed using approved methods.
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical Eel (46F, 44F, 71F) cold holding at improper temperatures.
    Potentially hazardous foods shall be kept at 41F or below at all times.
  • 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.
    Label the rice with a time expiration no longer than 4 hours after preparation.
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:
  • 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.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration 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.
    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.
  • 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.
    Record the freezing temperature and time to which the fish are subjected and retain the records at the food establishment for 90 calendar days beyond the service or sale of the fish. OR Obtain a written agreement or statement from the supplier stipulating that the fish supplied are 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.
  • 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.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 4-301.11 - Observed the following in disrepair:1) Turboair reachin cooler #2--46F.
    All refrigeration units shall maintain 41F or below at all times.
  • 4-501.11B - The door gaskets of the following are damaged:1) Turboair reachin cooler #1.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 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.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-903.11D - Observed shelving in the front sushi bar and front bar station not six inches off the floor.
    Shelving needs to be at least 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.
    This policy does NOT apply to existing establishments that presently do not comply with the stated design requirements and are not exhibiting a hot water supply problem. Your facility falls into this category. However, the new design requirements will apply to your facility in the event of a change of ownership, remodeling/renovation, or if it is determined that your facility exhibits a hot water deficiency problem in the future. A certified letter will be sent to your facility notifying you of this requirement, and a copy will be placed in your establishment file.
  • 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.
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 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.
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
  • 5-205.15B - Observed no hot water at the mop sink.
    Plumbing systems and components shall be maintained in good repair.
  • 6-202.15 - Observed gaps along the back door threshold.
    Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 6-303.11C - Observed burned out lights in the food prep area.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
  • 6-501.11 - The following is not maintained in good repair:1) Seal seams in the ventilation hood.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 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.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 6-501.18 - Handwashing facilities are unclean and not maintained.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
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:
  • 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.
    Ensure that the person in charge is able to demostrate methods used to sanitize food contact surfaces of utensils and equipment and understands their role in monitoring cleaning and sanitizing activities.
  • 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.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the reachin cooler.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 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.
    Record the freezing temperature and time to which the fish are subjected and retain the records at the food establishment for 90 calendar days beyond the service or sale of the fish.
  • 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.
    Obtain a written agreement or statement from the supplier stipulating that the fish supplied are 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.
  • 3-501.16B - Critical Sushi rice being maintained above 41F.
    Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
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:
  • 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.
    Ensure that the person in charge is able to demostrate methods used to sanitize food contact surfaces of utensils and equipment and understands their role in monitoring cleaning and sanitizing activities.
  • 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.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the reachin cooler.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 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.
    Record the freezing temperature and time to which the fish are subjected and retain the records at the food establishment for 90 calendar days beyond the service or sale of the fish.
  • 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.
    Obtain a written agreement or statement from the supplier stipulating that the fish supplied are 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.
  • 3-501.16B - Critical Sushi rice being maintained above 41F.
    Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
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:
  • 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.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 3-304.12 - Repeat In-use utensils improperly stored between use. Observed scoop lying in stagnate water.
    Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-101.11D - Repeat Observed wooden weave plates.
    Food contact surfaces need to be smooth, easily cleanable, non absorbent.
  • 4-501.11B - Repeat The door gaskets of the reachin units are damaged.
    Repair or replace the door gaskets in accordance with the manufacturer's specifications.
  • 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.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-903.11D - Repeat Observed single service items on the floor.
    Single service items need to be stored at least six inches off 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.
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 6-501.12A - Repeat The following noted in need of cleaning:1) Floor drains,2) Floor/wall junctures underneath and behind equipment and shelving.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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:
  • 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.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 3-304.12 - Repeat In-use utensils improperly stored between use. Observed scoop lying in stagnate water.
    Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-101.11D - Repeat Observed wooden weave plates.
    Food contact surfaces need to be smooth, easily cleanable, non absorbent.
  • 4-501.11B - Repeat The door gaskets of the reachin units are damaged.
    Repair or replace the door gaskets in accordance with the manufacturer's specifications.
  • 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.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-903.11D - Repeat Observed single service items on the floor.
    Single service items need to be stored at least six inches off 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.
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 6-501.12A - Repeat The following noted in need of cleaning:1) Floor drains,2) Floor/wall junctures underneath and behind equipment and shelving.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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:
  • 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.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 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.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the reachin unit.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-304.12 - Repeat In-use utensils improperly stored between use. Observed scoop lying in stagnate water.
    Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
  • 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration 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.
    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.
  • 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.
    Record the freezing temperature and time to which the fish are subjected and retain the records at the food establishment for 90 calendar days beyond the service or sale of the fish.Obtain a written agreement or statement from the supplier stipulating that the fish supplied are 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.
  • 4-101.11D - Observed wooden weave plates.
    Food contact surfaces need to be smooth, easily cleanable, non absorbent.
  • 4-501.11B - Repeat The door gaskets of the reachin units are damaged.
    Repair or replace the door gaskets in accordance with the manufacturer's specifications.
  • 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.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-903.11D - Observed single service items on the floor.
    Single service items need to be stored at least six inches off 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.
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 6-501.12A - The following noted in need of cleaning:1) Floor drains,2) Floor/wall junctures underneath and behind equipment and shelving.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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:
  • 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.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
  • 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.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the reachin unit.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-304.12 - Repeat In-use utensils improperly stored between use. Observed scoop lying in stagnate water.
    Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
  • 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration 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.
    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.
  • 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.
    Record the freezing temperature and time to which the fish are subjected and retain the records at the food establishment for 90 calendar days beyond the service or sale of the fish.Obtain a written agreement or statement from the supplier stipulating that the fish supplied are 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.
  • 4-101.11D - Observed wooden weave plates.
    Food contact surfaces need to be smooth, easily cleanable, non absorbent.
  • 4-501.11B - Repeat The door gaskets of the reachin units are damaged.
    Repair or replace the door gaskets in accordance with the manufacturer's specifications.
  • 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.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-903.11D - Observed single service items on the floor.
    Single service items need to be stored at least six inches off 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.
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 6-501.12A - The following noted in need of cleaning:1) Floor drains,2) Floor/wall junctures underneath and behind equipment and shelving.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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:
  • 4-501.114A - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. CORRECTED
  • 3-304.14B2 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. CORRECTED
  • 5-205.11B - The handwash station at the sushi bar is being used as a dump station.
    The handwash facility identified above is to be used for washing hands only. CORRECTED
  • 3-301.11B - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 4-903.11A - Observed single service items being stored on the floor.
    Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. CORRECTED
  • 3-302.12 - Unlabeled food containers.
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 4-101.16 - Sponges are being used to wipe down food contact surface of the cutting boards.
    Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces. CORRECTED
  • 7-201.11B - Critical Containers of pesticides are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of pesticides must be located in an area that is not above food, equipment, utensils, linens or single service items. CORRECTED
  • 4-501.11B - The door gasket of the reachin cooler is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 3-304.12 - Dispensing utensils improperly stored between use.
    Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140F . CORRECTED
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters. CORRECTED
  • 5-205.11A - The handwashing facility located at the susuhi bar is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use. CORRECTED
  • 4-101.11B - Observed wooden bowl being used to prepare sushi rice.
    Food contact surfaces must be smooth, easily cleanable, durable, and non-absorbent.
  • 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
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent. CORRECTED

March 17, 2004 (Routine)



Violations:
  • 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
    corrected during inspection As of January 1, 2002, all food establishments that serve raw and/or undercooked foods must inform consumers by brochures, menu advisories, label statements, table tents, placards, or effective written means of the signficantly increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Substantial compliance with the requirement using menu advisories can be accomplished using the following guidelines:MENU ADVISORIES to DISCLOSE specific food items and REMIND consumers of the hazards.:In order to properly DISCLOSE, there are two options: (a) Describe food as raw or undercooked or (b) asterisk (*) specific food items to a footnote that states food is raw or undercooked. In order to properly REMIND, there are three options: (a) asterisk (*) specific food item to a footnote that states "regarding the safety of these foods, written information is available upon request" (Log on to http://cfsan.fda.gov to view model brochures.) or (b) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood may increase your risk of foodborne illness or (c) asterisk (*) specific food item to a footnote that states "consuming raw or undercooked meats, poultry, eggs, shellfish, or seafood can increase you risk of foodborne illness, especially if you have certain medical conditions.Provide a copy of the new menu to the Health Department for approval PRIOR to mass printing.
  • 3-301.11B - Critical Employee, sushi chef, was observed handling ready-to-eat (RTE) food with his bare hands.
    corrected during inspection Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 4-502.13A - Manufacturer containers were observed reused for the storage of vegetables.
    Discontinue the reuse of single-use containers for vegetable storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 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
    Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
  • 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.
    corrected during inspection Provide a sign or poster that notifies food employees to wash their hands at all handwashing 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.
    corrected during inspection Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 3-302.11A1 - Critical Raw animal food, beef and chicken, is stored over ready-to-eat (RTE) food in two reach-in refrigeration units.
    corrected during inspection Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 4-302.12 - The certified food manager could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.

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.

×
Matsui Sushi Restaurant respresentatives - respond and add information
money

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

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)

Sign in with Twitter
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

Envoy of Alexandria, LLCAlexandria, VA
*
Mosby's GrillePurcellville, VA
Pizza Hut #4511Chesterfield, VA
**
Temple Farms CateringHampton, VA
****
Crazy Joe's HotdogsRichmond, VA
*****
Waffle HouseNewport News, VA
**
CHINA GARDENChristiansburg, VA
*
Pizza Hut #23609Herndon, VA
*
Rappahannock Juvenile CenterStafford, VA
*
Knockout Cheese SteakRichmond, 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


Back to the top

Create your own business profile on city-data.com. It's completely free!

Jump to a detailed profile or search site with Google Custom Search
Business Search - 14 Million verified businesses
Search for: near: 

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.

Based on public records. Inadvertent errors are possible.
City-Data.com does not guarantee the accuracy or timeliness of any information on this site.  Use at your own risk.
Some parts © 2014 Advameg, Inc.