Mikaku Sushi Taro, 3065J Centreville Rd, Herndon, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Mikaku Sushi Taro
Address: 3065J Centreville Rd, Herndon, Virginia
Total inspections: 18
Last inspection: Aug 13, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 2-402.11(A) - Corrected During Inspection Observed employee preparing food at sushi station without hair restraints.
  • 3-301.11(B) - Corrected During Inspection Critical Observed employee cutting avocados and handling them with bare hands.
  • 3-302.12 - Repeat Unlabeled food containers with the following food items that are not easily identified by appearance: observed containers of white powder which are not labeled for identification.
  • 3-304.14(B)(1) - Corrected During Inspection Improper use of wet wiping cloths for the following activity: Observed wet wipe cloths on work surfaces.
  • 4-602.11(E)(4) - The ice machine ice chute is soiled around the ends where it is attached to the machine.
  • 4-602.13 - Observed hood surfaces and fan guard in walk in refrigeration unit are soiled.
  • 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Cuisinart food processor is rated for house hold use only. Japanese noodle maker is not NSF approved.
  • 5-205.11(B) - Repeat Observed hand sink at end of sushi prep counter used for food preparation use.
  • 6-301.11 - Observed the absence of soap at the sushi counter hand sink.
  • 6-301.12(A) - Observed the absence of hand towels at the sushi prep hand sink.
  • 6-501.114(A) - Observed large quantity of newspapers and magazines in kitchen. Some of the paper is being used to cover foods. There is what looks like a fryer sitting by the back door that should be removed.
August 13, 2009Routine--Details / Comments
3-302.11(A)(4) - Critical Observed uncovered frozen dumplings in Walk-in freezer.January 30, 2009Critical Procedures10Details / Comments
  • 2-301.12(A)-(B) - Corrected During Inspection Critical Repeat Observed food employee, sushi chef, using improper handwashing procedures. Used soap first and then used cold water.
  • 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food, steak, stored over ready-to-eat food, sauce, in a reach-in refrigeration unit. Also, salmon over noodles in the walk-in refrigerator.
  • 3-302.12 - Corrected During Inspection Repeat Unlabeled food container with the following food item that is not easily identified by appearance: flour.
  • 3-305.11(A)(3) - Corrected During Inspection Repeat Food stored on the floor of the walk-in freezer.
  • 4-204.112(B) - Corrected During Inspection There was no temperature measuring device located in a reach-in refrigerator.
  • 43.1-1-5(f) - Repeat The following item is intended for household use only and is not approved for use in a commercial food establishment: Japanese noodle maker.
  • 5-205.11(B) - Corrected During Inspection Repeat The handwashing station at the sushi station is being used as a dump station. Pans are in it.
  • 6-303.11(C) - Repeat Observed that inadequate lighting was provided in the food preparation areas. Two bulbs out in the hood.
  • 6-501.11 - Repeat Observed that the wall by the mop sink is not maintained in good repair.
  • 6-501.16 - Corrected During Inspection Observed that the mops are improperly stored between use. In the bucket.
  • 7-201.11(B) - Corrected During Inspection Critical Repeat Observed that poisonous and toxic materials, bottles of stainless steel cleaner and windex, are not properly stored to prevent the contamination of packaged foods on a shelf.
June 20, 2008Routine38Details / Comments
  • 2-301.12(A)-(B) - Critical Observed food employee, sushi chef, using improper handwashing procedures.No soap for hand washing.
  • 2-301.14(A)-(I) - Corrected During Inspection Critical Repeat A food employee, sushi chef, failed to wash his hands before putting on gloves and engaging in food preparation.
  • 2-401.11(A) - Corrected During Inspection Critical Open drinking container, cup of tea, stored in a manner that may contaminate food and food contact surfaces. On a shelf at the food prep table.
  • 3-301.11(B) - Corrected During Inspection Critical Repeat Food employee, sushi chef, was observed handling the following ready-to-eat food using his bare hands: sushi fish.
  • 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food, frozen chicken, stored over ready-to-eat food, frozen noodles, in the reach-in freezer.
  • 7-102.11 - Corrected During Inspection Critical Working container of poisonous and toxic material, bottle of soap, is not properly labeled with a common name.
December 12, 2007Critical Procedures60Details / Comments
  • 2-301.14(A)-(I) - Corrected During Inspection Critical Repeat Food employees,sushi chefs, failed to wash their hands before putting on gloves and engaging in food preparation.
  • 3-301.11(B) - Corrected During Inspection Critical Food employees were observed handling the following ready-to-eat foods using their bare hands: making sushi.
  • 3-301.11(C) - Corrected During Inspection Excessive bare hand contact with exposed food that is not in a ready-to-eat form. A cup is used to dispense the rice.
  • 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food,pork, stored over ready-to-eat food in the walk-in refrigeration unit.
  • 3-302.12 - Corrected During Inspection Unlabeled food container with the following food item that is not easily identified by appearance: flour.
  • 3-304.14(B)(1) - Corrected During Inspection Repeat Improper use of wet wiping cloths for the following activity: wiping counters.
  • 3-305.11(A)(3) - Repeat Food stored on the floor in the walk-in freezer.
  • 4-302.12(A) - The certified food manager could not provide a food temperature measuring device.
  • 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelves above food prep tables and hood filters.
  • 43.1-1-5(f) - Repeat The following item is intended for household use only and is not approved for use in a commercial food establishment: Japanese noodle maker.
  • 5-205.11(A) - Corrected During Inspection Repeat The handwashing facility located at the sushi prep area is blocked, preventing access by employees for easy handwashing.
  • 5-205.11(B) - Corrected During Inspection Repeat The handwashing station at the sushi prep area is being used as a dump station. Food and equipment are in it.
  • 5-501.113(B) - Outside refuse container was uncovered.
  • 6-301.11 - Corrected During Inspection Repeat Observed that hand soap was not provided at each handwashing sink. At the sushi prep area.
  • 6-303.11(C) - Observed that inadequate lighting was provided in the food preparation areas. In the ceiling over food prep areas.
  • 6-501.11 - Repeat Observed that the wall by the mop sink is not maintained in good repair.
  • 7-201.11(B) - Corrected During Inspection Critical Observed that poisonous and toxic material, can of butane, is not properly stored to prevent the contamination of food.
  • 7-208.11(B) - Corrected During Inspection First Aid Supplies, band aids, are not being stored in a kit or container.
June 05, 2007Routine414Details / Comments
  • 3-203.12(B) - Critical Repeat The tags (box) for the clams are not being retained for 90 days.
  • 3-304.14(B)(1) - Repeat Observed wet cloths stored on the counters instead of in a bucket filled with sanitizer solution.
  • 4-501.11(B) - Repeat The door gasket of the Turbo Air 2-door reach-in refrigerator is torn.
  • 4-502.13(A) - Corrected During Inspection Repeat Manufacturer containers of seaweed salad were observed reused for the storage of scallions in the walk-in refrigerator.
  • 43.1-1-5(f) - Repeat The following items are not NSF approved and are not approved for use in a commercial food establishment:1. Japanese noodle maker
  • 5-205.11(B) - Corrected During Inspection Repeat The handwashing station in the back is being used for purposes other than washing hands. Observed the handsink used as a dump station.
January 04, 2007Follow-up15Details / Comments
  • 2-301.12(A)-(B) - Critical Improper handwashing procedures observed. Observed an employee wash his gloves instead of removing gloves, washing bacre hands, and donning new gloves.
  • 2-301.14(A)-(I) - Critical A food employee failed to wash his hands after cleaning a sink drain screen and before handling food.
  • 3-203.12(B) - Critical The tags (box) for the clams are not being retained for 90 days.
  • 3-302.11(A)(2) - Corrected During Inspection Critical Observed raw fish stored with raw beef in the Turbo Air 2-door upright refrigerator.
  • 3-304.12(A)-(F) - Corrected During Inspection Observed the sugar scoop stored with the handle immersed in the product.
  • 3-304.13 - Observed a linen in contact with sushi rice.
  • 3-304.14(A) - Wiping cloths improperly used. Observed a cloth used for traction beneath a cutting board.
  • 3-304.14(B)(1) - Observed wet cloths stored on the counters instead of in a bucket filled with sanitizer solution.
  • 3-305.11(A)(3) - Observed boxed food items on the floor of the walk-in freezer.
  • 3-402.11(A) - Critical Raw Spanish mackeral and flounder for service or sale in the ready-to-eat form were not frozen to ensure parasite destruction.
  • 3-402.12(A)-(B) - No parasite destruction records are maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form. This establishment requires a more in-depth letter from suppliers stating parasite destruction temperatures and times, which fish are farm raised, and whether fish are fresh or have been frozen.
  • 3-501.19(A) - Critical No written procedures for the use of time as a public health control with sushi rice are available. Observed the rice unlabeled.
  • 4-101.11(B) - Observed a soft-wood spoon and a soft-wood bowl used to make sushi rice. Soft-wood is absorbent and therefore not suitable for use in a food establishment.
  • 4-101.11(D) - Observed grocery bags used to store lettuce in the walk-in refrigerator. These bags are not easily cleanable and therefore are not suitable for use in a food service establishment.
  • 4-101.19 - The nonfood contact surface of the food cart is lined with cardboard and therefore is not corrosion resistant, nonabsorbent, and/or smooth.
  • 4-204.112(B) - There was no temperature measuring device located in the middle sushi case.
  • 4-501.11(B) - The door gasket of the Turbo Air 2-door reach-in refrigerator is torn.
  • 4-501.114(A) - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. Observed 0ppm chlorine in the wiping cloth buckets.
  • 4-502.13(A) - Manufacturer containers of seaweed salad were observed reused for the storage of mushrooms in the walk-in refrigerator.
  • 43.1-1-5(f) - The following items are not NSF approved and are not approved for use in a commercial food establishment:1. Japanese noodle maker
  • 5-205.11(A) - The handwashing facility located at the sushi station is blocked by a container in the basin, preventing access by employees for easy handwashing.
  • 5-205.11(B) - The handwashing station in the back is being used for purposes other than washing hands. Observed the handsink used as a dump station.
  • 6-301.11 - Corrected During Inspection Repeat Observed that hand soap was not provided at the sushi handsink.
  • 6-301.12(A) - Observed that paper towels were not provided at the following handsinks:1. sushi station2. near coffee machine
  • 6-501.11 - Observed that the wall near the mop sink is not maintained in good repair.
  • 7-102.11 - Corrected During Inspection Critical Working containers of poisonous and toxic materials are not properly labeled with a common name. Observed an unlabeled spray bottle of degreaser.
December 21, 2006Routine818Details / Comments
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).(raw chicken stored above other foods in the walkin refrigerator)
  • 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.
  • 43.1-1-5A - Corrected During Inspection sushi chef noted preparing raw fish with bare hands
June 27, 2006Critical Procedures--Details / Comments
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).(raw chicken stored above other foods in the walkin refrigerator)
  • 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.
  • 43.1-1-5A - Corrected During Inspection sushi chef noted preparing raw fish with bare hands
June 27, 2006Critical Procedures12Details / Comments
  • 3-301.11B - Corrected During Inspection Critical Repeat Observed employees handling ready-to-eat (RTE) food (spagetti and fried fish) with their bare hands.
  • 3-302.11A1 - Corrected During Inspection Critical Raw shelled Quil Eggs stored over ready-to-eat (RTE) food (Avacado) in the refrigeration unit.
  • 3-302.12 - Observed unlabeled white bucket of the food containers stored inside the walk-in refrigerator.
  • 3-304.12 - Corrected During Inspection Ice dispensing utensils improperly stored between use (on the top of the ice bucket).
  • 3-305.11A3 - A number of food boxes stored on the floor and/or food stored less than 6" above the floor inside the walk-in refrigerator.
  • 3-501.16B - Corrected During Inspection Critical Sushi rice being maintained above 41F (110F).
  • 4-204.112B - Corrected During Inspection There was no temperature measuring device located in two sushi refrigerators.
  • 4-501.116 - Corrected During Inspection The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution (observed no sanitizing solution concentration during the sanitizing process).
  • 4-501.15A - Corrected During Inspection The mechanical warewashing machine was not dispensing sanitizing solution during its operating in accordance with the manufacturer's specifications.
  • 4-502.13A - A white plastic bucket for Scallop were observed reused for the storage of prepared soup in the walk-in refrigerator.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Door gasket of both of the walk-ins.
  • 4-903.11A - Corrected During Inspection Observed white styrofoam boxes stored under the handwash sink behind the sushi bar and kitchen.
  • 5-205.11B - Corrected During Inspection Repeat The handwash station at the Sushi bar area is being used to clean equipment and utensils.
  • 6-202.13A - Corrected During Inspection Insect control device does not retain the insects within the device (fly swatter at the Sushi bar).
  • 6-301.11 - Soap was not provided at the hand washing lavatory at the side of the kithen.
  • 6-301.12A - Observed that no paper towels were available for handsink at the side of the kitchen.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at following lavatories used by food employees: (1) At sushi bar handwash sink, and (2) at both of th restrooms.
  • 6-303.11C - Inadequate lighting was noted under the kitchen hood (30 ft candles)
December 07, 2005Routine315Details / Comments
  • 3-301.11B - Corrected During Inspection Critical Repeat Observed employees handling ready-to-eat (RTE) food (spagetti and fried fish) with their bare hands.
  • 3-302.11A1 - Corrected During Inspection Critical Raw shelled Quil Eggs stored over ready-to-eat (RTE) food (Avacado) in the refrigeration unit.
  • 3-302.12 - Observed unlabeled white bucket of the food containers stored inside the walk-in refrigerator.
  • 3-304.12 - Corrected During Inspection Ice dispensing utensils improperly stored between use (on the top of the ice bucket).
  • 3-305.11A3 - A number of food boxes stored on the floor and/or food stored less than 6" above the floor inside the walk-in refrigerator.
  • 3-501.16B - Corrected During Inspection Critical Sushi rice being maintained above 41F (110F).
  • 4-204.112B - Corrected During Inspection There was no temperature measuring device located in two sushi refrigerators.
  • 4-501.116 - Corrected During Inspection The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution (observed no sanitizing solution concentration during the sanitizing process).
  • 4-501.15A - Corrected During Inspection The mechanical warewashing machine was not dispensing sanitizing solution during its operating in accordance with the manufacturer's specifications.
  • 4-502.13A - A white plastic bucket for Scallop were observed reused for the storage of prepared soup in the walk-in refrigerator.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Door gasket of both of the walk-ins.
  • 4-903.11A - Corrected During Inspection Observed white styrofoam boxes stored under the handwash sink behind the sushi bar and kitchen.
  • 5-205.11B - Corrected During Inspection Repeat The handwash station at the Sushi bar area is being used to clean equipment and utensils.
  • 6-202.13A - Corrected During Inspection Insect control device does not retain the insects within the device (fly swatter at the Sushi bar).
  • 6-301.11 - Soap was not provided at the hand washing lavatory at the side of the kithen.
  • 6-301.12A - Observed that no paper towels were available for handsink at the side of the kitchen.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at following lavatories used by food employees: (1) At sushi bar handwash sink, and (2) at both of th restrooms.
  • 6-303.11C - Inadequate lighting was noted under the kitchen hood (30 ft candles)
December 07, 2005Routine315Details / Comments
  • 2-402.11A - Corrected During Inspection Repeat Employees observed working in the food service area without proper hair restraints.
  • 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.(SUSHI)
  • 3-302.12 - Unlabeled food containers.(sushi bar)
  • 4-101.11D - plastic colanders are used for food prep
  • 4-101.16 - Sponges are being used to wipe down food contact surface of the sushi bar
  • 5-205.11B - One hand sink in the beverage/tea station in the kitchen is being used to supply filtered water and the nearby one is being used to fill sanitizer containers
  • 5-205.15B - the cold water handle of the hand sink in the sushi bar area is not working correctly
  • 6-202.11A - some of the tubes lights are out in the kitchen
  • 6-501.11 - the sushi hand sink and the wall/tile at the mop sink need repairs; surfaces are loose/cracked, etc
  • 6-501.12A - floor of mop sink and surrounding area and floor in front of walkin need cleaning; the border of the sushi hand sink is moldy as is the wall at dishmachine where it is caulked to the wall
  • 7-102.11 - Critical Working containers of cleaner (in sushi bar and on shelf near three vat sink) are not properly labeled.
June 29, 2005Routine29Details / Comments
  • 2-402.11A - Corrected During Inspection Repeat Employees observed working in the food service area without proper hair restraints.
  • 3-301.11B - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.(SUSHI)
  • 3-302.12 - Unlabeled food containers.(sushi bar)
  • 4-101.11D - plastic colanders are used for food prep
  • 4-101.16 - Sponges are being used to wipe down food contact surface of the sushi bar
  • 5-205.11B - One hand sink in the beverage/tea station in the kitchen is being used to supply filtered water and the nearby one is being used to fill sanitizer containers
  • 5-205.15B - the cold water handle of the hand sink in the sushi bar area is not working correctly
  • 6-202.11A - some of the tubes lights are out in the kitchen
  • 6-501.11 - the sushi hand sink and the wall/tile at the mop sink need repairs; surfaces are loose/cracked, etc
  • 6-501.12A - floor of mop sink and surrounding area and floor in front of walkin need cleaning; the border of the sushi hand sink is moldy as is the wall at dishmachine where it is caulked to the wall
  • 7-102.11 - Critical Working containers of cleaner (in sushi bar and on shelf near three vat sink) are not properly labeled.
June 29, 2005Routine29Details / Comments
  • 4-101.111 - Repeat REPEAT VIOLATION: The nonfood contact surface of the flour bins are soiled
  • 4-201.11 - Repeat REPEAT VIOLATION: Plastic bread racks and plastic milk crates are being used to elevate food off the floor and are not designed and consructed to be durable and "smooth and cleanable".
  • 4-501.11B - Repeat REPEAT VIOLATION: The door gasket of the Turbo Air upright 2-door cookline refrig. is damaged (left side).
  • 4-501.13 - Repeat REPEAT VIOLATION: The Goldstar microwave oven located at waitress station is for "house-hold use only
  • 4-502-11A - Repeat REPEAT VIOLATION: Several wood handle utensils including a large wooden rice stirring spoon were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  • 6-101.11A - Repeat A cabinet door at front sushi counter is damaged at hinges.
  • 6-201.11 - Repeat REPEAT VIOLATION: The following violations were observed: 1. Pipes located under sinks and pipe penetrations at walls/ceiling areas have gaps.2. Walls and floors in the noodle making room are soiled with flour.
  • 6-202.15 - Repeat REPEAT VIOLATION: Openings to the exterior of the building were observed in the dining room and at back door are present along the top and sides.
  • 6-303.11A - Repeat REPEAT VIOLATION: Inadequate lighting was noted under the grease hood. A single light bulb is currently burned out due to defective wiring.
January 14, 2005Follow-up09Details / Comments
  • 6-202.15 - Openings to the exterior of the building were observed in the dining room and at back door on bottom and sides.
  • 3-304.14A - Wiping cloths improperly used on food counter in kitchen. They must be in sanitizing buckets when not in use.
  • 5-202.11A - Critical The floor drains serving this food service facility are very soiled..
  • 2-304.11 - Corrected During Inspection An employees personal shoes/sandals were observed being stored on floor at sushi counter
  • 6-101.11A - A cabinet door at front sushi counter is damaged at hinges.
  • 4-601.11A - Corrected During Inspection Critical Single-service foam containersand food-grade containers were observed being stored open side up instead of in invertede.
  • 4-501.13 - The Goldstar microwave oven in kitchen is for Household use only.
  • 4-202.11A - Critical The interior food contact surfaces of the un-approved Oster oven at front sushi counter contains severe burned areas and grease deposits that are not cleanable. This unit is also for "house-hold use only". The soda fountain nozzles were soiled at waitress station.
  • 6-501.111C - Critical Several dead roaches were observed in kitchen by a microwave oven. Proper methods are not being used to control pests. Roach droppings were seen by the flour noodle making unit in a side room on floor.
  • 4-201.11 - The plastic bread racks and a plastic milk crates are being used to elevate food off the floor and are not designed and constructed to be durable.
  • 3-304.11 - Critical Food in contact with soiled equipment or utensils was observed within the Sanyo refrig. unit. An extension cord and a food warming unit are being stored next to trays of dough..
  • 6-303.11A - Inadequate lighting was noted in the walk-in refrig.and under the grease hood/3 light bulbs burned out.
  • 4-502-11A - SEveral wood handle utensils including a large wooden rice stirring spoon were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  • 4-101.111 - The nonfood contact surface of the fllour bins are soiled.Newspapers were observed being used as a shelf liner on shelving racks in kitchen and walk-in refrig.
  • 4-501.11B - The door gasket of the Turbo Air upright 2-door cookline refrig. is damaged.
  • 2-402.11A - Repeat The CFM and a food pre- employee with a long braided pony tail were observed working in the food service area without proper hair restraints.
  • 6-201.11 - KITCHEN FLOORS ARE SOILED UNDER COOKLINE EQUIPMENT Walls and floors in the noodle making room are soiled with flour. Some small sections of ceiling tiles are missing at cookline by the grease hood. Pipes located under sinks and pipe penetrations at walls/ceiling areas have gaps.
  • 2-401.11A - Critical The employees are smoking in an area by the rear exit within facility.
  • 2-102.11A - Critical The person in charge failed to describe the CALIBRATION METHODS USED TO CHECK ACCURACY OF A STEM THERMOMETER.
December 29, 2004Routine712Details / Comments
  • 4-202.16 - Milk crate(s) and soda crates and similar plastic storage crates found used for the following: as shelving to hold items on the cooking line, in the kitchen and in the hallway leading into the kitchen
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Gold Star microwave; National homestyle grill; Ultimate Chopper; Cuisinart small food processor; toaster oven in sushi bar. The Sanuki noodle machine is commercial however all information is in Japanese. All equipment should have an NSF or ANSI certification. Provide information in English about the noodle maker so I can verify that it is commercial. All other equipment listed above must be removed or replaced.
  • 5-205.11B - The handwash station just inside the kitchen is being used by waitresses to dump ice and the hand sink next to the tea and sake containers is apparently not being used at all.
  • 3-301.11B - Critical Repeat SUSHI CHEFS ARE PREPARING SUSHI WITH THEIR BAR HANDS
  • 2-402.11A - Employees observed working in the food service area without proper hair restraints.
  • 43.1-3-3A - Critical The Certified Food Manager's card recently expired.
  • 4-903.11C - Some of the styrofoam take out containers were stored in shelves and closets uncovered.
  • 2-401.11A - Critical Several open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-304.14B2 - Wiping cloths improperly stored between use.
  • 6-501.110B - Employee magazines are stored on the noodle machine
  • 6-303.11C - Inadequate lighting was noted on the cooking line
  • 4-502-11A - two of the plates stored across from the cooking line are chipped
  • 7-102.11 - Critical Working container of cleaner (??) in spray bottle at cooking line is not labeled.
  • 4-603.13 - Soiled items were observed loaded into the warewashing machine improperly.
May 12, 2004Routine410Details / Comments
No violation noted during this evaluation. December 03, 2003Complaint00Details / Comments
  • 3-302.11A1 - Critical Repeat Raw animal food, salmon and steak, stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: 2 Toastmaster toasters, Cuisinard blender, Sharp microwave and 2 Hamilton Beach mixers.
  • 3-305.11A3 - Containers of food stored on the floor in the walk-in refrigerator and walk-in freezer, less than 6" above the floor.
  • 3-301.11B - Critical Employees observed handling ready-to-eat (RTE) food, sushi, with their bare hands.
  • 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.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: filters in the hood and shelves below the food prep tables.
  • 4-202.16 - Dish rack was found used for the following: a shelf for the flour.
  • 3-301.11C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Cups are used to dispense the flour.
  • 4-602.11E - Surfaces of the ice machine were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  • 4-204.112B - There was no temperature measuring device located in the sushi refrigerator and reach-in refrigerators in the sushi area.
  • 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 clams.
April 16, 2003Routine38Details / Comments

August 13, 2009 (Routine)


Violations: Comments:
This is a ROUTINE inspection at the above named establishment.
All critical and easily correctable non-critical violations shall be corrected immediately. All other violations must be corrected as soon as possible within the next 90 days. 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.
Water heater; State, SBF 100 199 NET, 199,900btu, 189gph.
Dish machine;; AutoChlor, A4,

January 30, 2009 (Critical Procedures)


Violation: 3-302.11(A)(4) - Critical Observed uncovered frozen dumplings in Walk-in freezer.
Cover all foods that are in storage.
Comments:
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.
ALL critical and easily correctable non-critical violations shall be corrected immediately or by the date indicated. If any questions arise, please contact me at the telephone number provided.

Water Heater: State, SBF 100 199 NET
Dish Machine Auto Chlor A4
Hood System & Filters: Cleaned every 6 months
Pest Control: Monthly
Grease trap: cleaned every 6 months
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.

June 20, 2008 (Routine)


Violations: Comments:
This is a routine inspection. Establishment is closed on Monday; also, closed between 2:00 and 5:00. Pest: mo; last,May. Grease trap: 6 mos. Hood: 6 mos. Water heater; State, SBF 100 199 NET, 199,900btu, 189gph. Dish machine;; AutoChlor, A4, 43.7gph, wash 125F, rinse 126F, 50ppm.

December 12, 2007 (Critical Procedures)


Violations: Comments:
This is a critical procedure inspection. Establishment is closed on Monday; is also closed between 2:00 and 5:00. Pest: mo; last, Nov. Grease trap: 6 mos. Hood: 6 mos. Water heater; State, SBF 100 199 NET, 199,990btu, 189gph. Dish machine: Autochlor, A4, 43.7gph, 128F wash, 131F rinse,
50ppm.

June 05, 2007 (Routine)


Violations: Comments:
This is a routine inspection. A pest control company treats once a month. The grease trap is cleaned out every 6 months. The hood is cleaned every 6 months, and the filters monthly. Water heater: State, SBF 100 199 NET, 199,990btu, 189gph. Dish machine: Autochlor, A4, 43.7gph, wash 125F, rinse 130F, 50ppm.

January 04, 2007 (Follow-up)


Violations: Comments:
The purpose of today's visit was to conduct a follow-up inspection at the above named establishment. All correctable critical violations and the majority of the non-critical violations were corrected at this time. Thank you for your compliance. Correct remaining non-critical violations within thirty (30) days. Contact me if any questions arise.
GENERAL REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. It is the duty of the CFM to monitor handwashing activities. 2. Employees shall handle ready-to-eat food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometer to ensure food is held at 41F or below and 135F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. If applicable, maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.). 7. Contact the Health Department before making any changes, additions, and/or renovations to the establishment or existing equipment
NOTES:
* Flounder and Spanish mackeral have been removed from the menus.
* Time as a Public Health Control for sushi rice was correctly documented.

December 21, 2006 (Routine)


Violations: Comments:
The purpose of today’s visit was to conduct a routine inspection at the above named establishment. All critical violations were not corrected during the inspection. A follow-up inspection will be conducted on January 4, 2007 to ensure ALL critical violations and MOST non-critical violations have been corrected. Contact me prior to the follow-up inspection if any questions arise. Thank you.
IMPORTANT:
1. Parasite destruction is important to ensure the safety of your sushi. It has been determined that two fish items currently obtained fresh must be obtained frozen to proper parasite destruction parameters. These fish, flounder and spanish mackeral, must either be frozen by the supplier to proper parameters OR removed from the menu. To be in compliance at the follow-up inspection, I must see either a NEW letter from the supplier stating flounder and spanish mackeral are now obtained frozen OR I will need to see those two items removed from the menu.
2. 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.
3. Your establishment has agreed to use Time as a Public Health Control for your sushi rice. You must therefore label the sushi rice with a date, the time the rice was cooked, and the time the rice is to be discarded (four hours after cooking). Failure to label the rice correctly will result in the immediate discard of the product. Ensure rice is discarded on or before the discard time.
4. Ensure shellstock identification information is obtained for ninety days. In the case of your clams, this information is on the box. Cut the information off the box when the box is completed, label the information with the date, and maintain the information for ninety days.
5. It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready to eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows:
TOP SHELF: All pre-cooked and ready to eat foods (e.g. vegetables)
SECOND SHELF: Raw seafood/raw eggs/raw pork
THIRD SHELF: Raw ground beef
BOTTOM SHELF: Raw chicken
6. Maintain containers of chemicals labeled with the working name of the product so that it may not become confused for another product and possibly contaminate food, equipment, utensils, single service items or linens.
7. Use your test papers to ensure chlorine is used safely and effectively at 50-100ppm.
8. You stated that the noodle maker has been evaluated and approved by UL. Obtain written documentation of approval and fax a copy to my attention.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. It is the duty of the CFM to monitor handwashing activities. 2. Employees shall handle ready-to-eat food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometer to ensure food is held at 41F or below and 135F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. If applicable, maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.). 7. Contact the Health Department before making any changes, additions, and/or renovations to the establishment or existing equipment.
NOTES TO THE OPERATOR:
The Fairfax County Health Department has an Enforcement Policy aimed to bring establishments in continued and repeat and/or flagrant violation into compliance. A Notice of Violation will be sent to your establishment if:
a) Critical violations cited in a routine inspection remain uncorrected at the time of a follow-up inspection
b) A violation has been cited three consecutive times within an eighteen month period
To avoid further enforcement action, which may result in the revocation of the permit to operate, have all repeat and critical violations corrected at the time of a follow-up inspection or at the next routine inspection.
The Fairfax County Health Department adopted the 2005 FDA Food Code as of September 1, 2006. The adoption of this code may affect your establishment. For more information on the 2005 FDA Food Code, go to http://www.cfsan.fda.gov/~dms/foodcode.html or contact the Health Department with any questions.
NOTES:
*Fish which may be obtained fresh for raw consumption (sushi) from the menu: Tuna, salmon (if farm raised), rockfish (if farm raised), and yellowtail
*Fish which may NOT be obtained fresh for raw consumption: Salmon (if NOT farm raised), rockfish (if NOT farm raised), flounder and mackeral
*Water heater: State, model SBF 100 199 NET, capacity 199,990 BTUs, recovery rate 189 gph
*Dishmachine: Autochlor, model A4, chemical sanitizer, observed at 100ppm. Test strips available.
*Grease Trap: cleaned every six months
*Hood: cleaned every six months
*Pest Control Services: obtained monthly. No pest activity nor evidence noted during the inspection.

June 27, 2006 (Critical Procedures)


Violations: Comments:
This is a Critical Hazards inspection at this restaurant. Although there is a "time as public health control" procedure for sushi rice (discarded within 4 hours of time it is removed from temperature control) there was no form signed for this; manager signed the form today. Excellent Consumer Advisory on menu but there is none on the one page sushi menu/order form at the sushi bar. I advised the manager to have the advisory printed on the order form to meet code requirements.
Hot water heater is a StateSandblaster SBF-100-199NET, 100 gallon capacity, 199,900 BTU with a turnover of 189 gph. Dishwasher is an Auto-Chlor A-4 chemical sanitizer.

June 27, 2006 (Critical Procedures)


Violations: Comments:
This is a Critical Hazards inspection at this restaurant. Although there is a "time as public health control" procedure for sushi rice (discarded within 4 hours of time it is removed from temperature control) there was no form signed for this; manager signed the form today. Excellent Consumer Advisory on menu but there is none on the one page sushi menu/order form at the sushi bar. I advised the manager to have the advisory printed on the order form to meet code requirements.
Hot water heater is a StateSandblaster SBF-100-199NET, 100 gallon capacity, 199,900 BTU with a turnover of 189 gph. Dishwasher is an Auto-Chlor A-4 chemical sanitizer.

December 07, 2005 (Routine)


Violations: Comments:
This is a Routine Inspection of the facility. Please review the following comments:
1. Critical violation corrected at the time of the inspection.
***DO NOT REPEAT CRITICAL VIOLATIONS TO AVOID ANY ENFORCEMENT ACTION***
2. Thank you for fixing Warewashing Machine promptly. All other noncritical violations that are yet to be corrected must be addressed within ninety (90) days.
3. There was no change in menu and equipment since last routine/critical procedure inspection.
4 Following services were performed as follow:
Grease trap cleaning: 3/15/05
Hood system cleaning: 11/7/05
Pest mgmt action : 11/14/05 (No activity/evidence noted today)

5. Water Heater Information:
============================================
Make: State - Sandblaster
Model: SBF100199NET
Input: 199,990 btu/hr
Recovery rate: 205 GPH of 120°F water at a 80°F rise
(assuming a 70% efficiency).
============================================
6. The routine inspection shall be conducted within the next six months.
If you have any questions, please contact me at 703-246-2444. Thank you.

December 07, 2005 (Routine)


Violations: Comments:
This is a Routine Inspection of the facility. Please review the following comments:
1. Critical violation corrected at the time of the inspection.
***DO NOT REPEAT CRITICAL VIOLATIONS TO AVOID ANY ENFORCEMENT ACTION***
2. Thank you for fixing Warewashing Machine promptly. All other noncritical violations that are yet to be corrected must be addressed within ninety (90) days.
3. There was no change in menu and equipment since last routine/critical procedure inspection.
4 Following services were performed as follow:
Grease trap cleaning: 3/15/05
Hood system cleaning: 11/7/05
Pest mgmt action : 11/14/05 (No activity/evidence noted today)

5. Water Heater Information:
============================================
Make: State - Sandblaster
Model: SBF100199NET
Input: 199,990 btu/hr
Recovery rate: 205 GPH of 120°F water at a 80°F rise
(assuming a 70% efficiency).
============================================
6. The routine inspection shall be conducted within the next six months.
If you have any questions, please contact me at 703-246-2444. Thank you.

June 29, 2005 (Routine)


Violations: Comments:
This is a routine inspection at this restaurant. Correct remaining critical violation today. Kitchen is very clean, well organized. Note: all fish/seafood that requires freezing prior to service is obtained from commercial processor frozen.

June 29, 2005 (Routine)


Violations: Comments:
This is a routine inspection at this restaurant. Correct remaining critical violation today. Kitchen is very clean, well organized. Note: all fish/seafood that requires freezing prior to service is obtained from commercial processor frozen.

January 14, 2005 (Follow-up)


Violations: Comments:
A FOLLOW-UP INSPECTION WAS PERFORMED TODAY. ALL REMAINING VIOLATIONS MUST BE CORRECTED IN 10 DAYS OR LEGAL ENFORCEMENT ACTION MAY OCCUR. FAX COPY OF REPAIR INVOICES TO: 703-385-9568/ ATTN. LOU PARNES. A NEW "CADCO UNOX DESK-TOP TOASTER OVEN HAS BEEN INSTALLED IN FACILITY TO REPLACE A HOUSE-HOLD UNIT (model XA006). THE NEW UNIT HAS THE REQUIRED NSF LOGO. COPIES OF RECENT PEST EXTERMINATION INVOICES WERE GIVEN TO THE EHS DATED 1/10/05 AND 12/06/04.
***A 2ND AND FINAL FOLLOW-UP INSPECTION WILL TAKE PLACE IN 10 DAYS FROM TODAY BY THE EHS THAT IS CURRENTLY ASSIGNED TO THIS AREA.***

December 29, 2004 (Routine)


Violations: Comments:
TEMPS: Turbo Air 2-dr. refrig. 37F, rear food prep area handsink 146F, 3-vat sink 139F, 1-comp. food prep sink 131F,,Mr. Winter walk-in refrif 41F, Mr. winter w/i freezer -10F, dishwasher (chemicals) 50PPM, 127F/rinse, The CFM said that two months ago facility had problem with roaches, but it has been abated.,The CFM saw only dead roaches in one area only in kitchen by a microwave oven, Test strips are present and stem thermometers in facility.A CONSUMER ADVISORY IS LISTED ON THE MENU

May 12, 2004 (Routine)


Violations: Comments:
This is a routine inspection at this restaurant. Since sushi and sashimi are served a Consumer Advisory is required; this is provided on the menu. Fish used for sushi is flash frozen; provided by Sun Seafood and Komolo. All critical item must be corrected immediately; others corrected within 90 days.CFM item to be corrected tomorrow

December 03, 2003 (Complaint)

Comments:
This was a complaint called to the Health Dept. regarding food prep at the back of the building with other 2 establishments next to to this restaurant.
Complaint is unjustified. Establishment closes at 3:00pm and re-open at 5:00pm ( closed for the afternoon when I arrived at the site).

April 16, 2003 (Routine)


Violations:

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