This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful and had excellent food safety knowledge. Please note the following issues:
1. Ensure that containers of food being stored over ice have ice or ice water that reaches the level of the food in the container to ensure that the food remains at 41°F or below.
Note: No food preparation was taking place at the time of the visit.
*Repeat Observations are Subject to Civil Penalty
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: cubed tofu for miso soup on ice was at 54°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Person in Charge placed more ice under container and added water.
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12/22/2015 | Routine | |
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: chlorine being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions (over 100 ppm chlorine in sani bucket, corrected to 100 ppm)
Correction: Utilize only chlorine that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.
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05/26/2015 | Risk Factor | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Chef and bartender and dishwasher did not use paper towel to turn off faucet after washing hands (proped method demonstrated)
Correction: -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.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: flours
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Equipment / Non Food / Design / Easy Clean (corrected on site)
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: using cardboard to line shelf where rice and flours are stored (cardboard removed)
Correction: 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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the sushi station is blocked, preventing access by employees for easy handwashing (blocked by trash can and rice cooker, items were moved. REPEAT VIOLATION)
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink (no soap at sushi station handsink)
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink (no paper at bar handsink)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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11/24/2014 | Routine | |
- Sanitize Solution Used for Wiping Cloths Stored off Floor, Prevent Contamination of Food & Equipment (corrected on site)
Observation: Wet wiping cloth buckets improperly stored (stored on floor)
Correction: Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
- Sanitizer Test Kit Required (corrected on site) (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions (using quat for sani buckets). some strips provided
Correction: A BLEACH / QUATERNARY AMMONIUM COMPOUND / IODINE test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Equipment / Fixed / Space / Seal (repeated violation)
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: ice bin and 3 compartment sink are not fully caulked sealed.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: rolling cart for fish in walk in
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- Kitchenware and Tableware - Preventing Contamination (repeated violation)
Observation: Unwrapped single-service items were provided at the consumer self-service counter (unwrapped straws at bar)
Correction: Single-service items that are intended for food or lip contact (such as straws or coffee stirrers) shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the sushi bar is blocked, preventing access by employees for easy handwashing (blocked by trash can)
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
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05/27/2014 | Routine | |
This visit was made to conduct a routine inspection. The following items need correction:
- Implement an Employee Health Policy that requires all employees to know the BIG 5 foodborne illnesses and all reportable symptoms and Certified Food Managers to know when to restrict or exclude sick employees
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: employees did not know all BIG 5 illnesses or all reportable symptoms
Correction: employee health material provided
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Employee did not use paper towel to turn off faucet
Correction: 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.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: employee was observed cutting avocado with bare hands.
Correction: 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.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction (corrected on site)
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: provide parasite destruction letter for multiple raw fish used for sushi in facility
Correction: corrected
- Sanitizer Test Kit Required (corrected on site)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions (using bleach at bar)
Correction: some strips provided
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: caulk 3-compartment sink and ice bin
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Kitchenware and Tableware - Preventing Contamination
Observation: Unwrapped single-service items were provided at the consumer self-service counter (unwrapped straws)
Correction: Single-service items that are intended for food or lip contact (such as straws or coffee stirrers) shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the sushi bar is blocked, preventing access by employees for easy handwashing (handsink blocked by trash can)
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
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12/11/2013 | Routine | |
This is a pre-opening inspection. The following needs corrections:
1.Missing hand wash signages. Corrected.
2. Missing caulking at the following: a). 3 compartment sink b). hand sinks c). ice bin
3. Missing lid for the ice bin.
4. Water splashing on the floor form the wash and sanitizer air gapped pipes.
5. Provide knife holders.
6. Remove the beer dispensing tubes.
7. Provide parasite destruction letter
8. Provide disclosures on the menu.
9.Provide covered drinking straws.
10. Provide shattered proof bulbs
11. Provide lid for the steamer.
12. Provide a photo ID for CFM
13. Provide rice pH records/recipe. Corrected.
14. Burnt lights under the bar counter.
15. Left side Sushi case, adjust the temperature to 41F or below.
*Call for follow-up inspection.
*Recommended the issuance of the Alexandria Health Department permit.
No violation noted during this evaluation. | 06/11/2013 | Pre-Opening | |
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card. CFM without a photo I.D.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Parasite Destruction / Freezing
Observation: Raw @FISH/SEAFOOD@ for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction. provide letter for all fish that are being served raw or partially cooked.
Correction: Ensure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish for consumption is frozen throughout to a temperature of -4ºF (-20ºC) for 168 hours (7 days) in a freezer or at -31ºF (-35ºC) for 15 hour
- Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. all raw or partially cooked seafood.
Correction: 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 astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. left side of sushi case is above 41F.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Good Repair / Components
Observation: Missing lid for ice bin and steamer.
Correction: Provide lids for equipment.
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Straws were observed stored unprotected.
Correction: Straws must be covered.
- Light Bulbs/Shielding Required -A
Observation: The light bulbs over the bar were not properly shielded, coated, or shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
- Physical Facilities Good Repair
Observation: Caulking missing at 3 compartment sink, hand sinks and ice bin. Cap or remove beer dispensing tubes. Burnt out bulbs under bar counter. Water splashing on the floor from piping under 3 compartment sink.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/11/2013 | Routine | |
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