Noku Japanese Grill & Sushi, 19302 Promenade Dr Ste #103, Leesburg, VA - Restaurant inspection findings and violations

July 31, 2009 (Routine)

Violation: 3030 - No disposable towels were provided at the hand washing lavatory by the 3-vat sink.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
Comments:
All food temperatures were within the acceptable range. All sushi fish comes in frozen. A dish machine has been added. The dish machine was operating correctly at 50 ppm chlorine for sanitizer. Employee health and parasite control was discussed with new manager. A revised menu is being implemented. The menu has been downsized.

April 27, 2009 (Critical Procedures)

Violation: 1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: pans.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
Comments:
All food temperatures were within the acceptable range. The 3-vat sink was set up with chlorine sanitizer after talking to the manager and employee washing dishes. The control of parisites and fish source was reviewed during today's inspection.

January 22, 2009 (Routine)

Violations:

• 0790 - Corrected During Inspection Improper methods used to thaw tuna as it was sitting at room temperature to thaw.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1750 - Corrected During Inspection Single-service Styrofoam cup was observed reused for the as a food scoop.
  Discontinue the reuse of single-use containers for food scoops as they may break or chip off into the food item.

Comments:
Items from last inspection were observed corrected. The sushi rice was correctly marked with time control. The menu has the correct consumer advisory on it for under cooked or raw proteins. All food temperatures were within the acceptble range. Beef cooked this morning was already cooled down to 38 degrees. Employees were observed changing gloves and handling food according to regulations.

October 21, 2008 (Critical Procedures)

Violations:

• 0850 - Critical Repeat Sushi rice and shrimp batter for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 0930 - Critical Repeat Raw and/or undercooked seafood is provided on the menu, menu board, and brochure without proper disclosure.
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
• 3340 - Corrected During Inspection Critical Container of pesticide used for exterior of back door was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of pesticide must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
Correct item number 850 today. Correct the menu by asterisking (*) the items that may be puchased raw or not fully cooked. The consumer advisory was listed on bottom of menu. Time to clean the floor under equipment.

July 21, 2008 (Critical Procedures)

Violations:

• 0540 - Critical Food in contact with soiled single service gloves.
  Single service gloves can not be washed or rinsed and used on ready-to-eat foods. Discard gloves once they have become soiled. Ready-to-eat foods require a new single service glove and change between fish, beef, and vegetables to help prevent cross-contamination.
• 0850 - Critical Repeat Sushi rice, shrimp batter, macaroni noodles, and chicken for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 0930 - Critical Repeat A review of the menu with the foodservice operator indicates that there is no consumer advisory for the raw fish that may be served raw and/or undercooked
  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.

Comments:
The above items, # 850 & 540, need to be corrected today. Item number 930 needs to be corrected within 60 days or sooner if the menus are reprinted. Firm has supplied parisite control documentation.

April 04, 2008 (Routine)

Violations:

• 0510 - Head of lettuce was not washed before putting in service.
  Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0740 - 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.
• 0820 A 1 - Corrected During Inspection Critical Pan of chicken at grill hot holding at improper temperatures of 100 degrees..
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 0850 - Critical Sushi rice and shrimp batter for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 0930 - Critical Fish used for sushi was not identified on menu as being raw or undercooked.
  All animals foods such as fish, beef, or chicken that is served raw or undercooked and served shall be identified and disclosed to the consumer that consuming such foods significantly increases risk of foodborne illnesses.
• 2000 - Single service items were observed stored in a bag on the floor.
  Store single service items on shelving at least 6 inches off the floor.
• 2310 B - The handwash station by 3-vat sink is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only

Comments:
Correct critical items listed above today. Correct all other items within one week. Cold holding of food was good. Kitchen was clean. There was no bare-hand contact of ready-to-eat foods.

October 15, 2007 (Critical Procedures)

Violations:

• 0470 A 4 - Corrected During Inspection Critical Observed a container of cook beef cooling on bottom shelf of prep cooler while there was a tray of raw shrimp stored on top shelf.
  Always store cooked and/or ready-to-eat foods above raw foods to help minimize cross contamination.
• 0850 - Critical Rice and shrimp batter for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.

Comments:
Cooked beef was observed cooling from cook temperature to 100 degrees within one hour. Monitor cooling of foods to ensure they are cooled from 135 degrees to 70 degrees within 2 hours hen down to 41 or less within 4 additional hours. Critical items were looked at today.
Employees were observed wearing single service gloves and changing them when needed after they became soiled.
Clean, well ran operation.

June 05, 2007 (Routine)

Violations:

• 0740 - 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.
• 1010 - Sponges are being used to wipe down food contact surface of utensils. .
  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.

Comments:
The purpose of this inspection was to conduct the first routine inspection of firm since it has opened. Correct the above items within 2 days. The staff was knowledgeable. Good hygiene practices were observed. Food handling practices were good. Clean operation.

April 12, 2007 (Pre-Opening)

Violation: 3220 - Mops not hung up to air dry as there is no mop rack.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. Provide a mop rack.
Comments:
Apply for permit and correct the above item. Approved for permit. Restaurant must obtain a occupancy permit prior to opening.

April 05, 2007 (Pre-Opening)

Violations:

• 1550 - The counter is not sealed to adjoining equipment or walls. Seal stainless steel wall board to cove tile base behind equipment under hood. Seal the stainless steel wall cap at doorways.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 2820 - Exposed utility service line or pipe behind the stove has a gap around it making it difficult to clean wall area.
  Seal hole around utility pipe for cleaning.
• 3660 - Establishment has not applied for a Health permit.
  Apply for a health department permit to operate.

Comments:
Provide paperwork on Rinnia R53 water heater. Call when you are ready for a final inspection.