Taeji Sushi, 5624a Ox Rd, Fairfax Station, VA 22039 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Taeji Sushi
Address: 5624a Ox Rd, Fairfax Station, VA 22039
Type: Full Service Restaurant
Phone: 703 323-0061
Total inspections: 2
Last inspection: 10/13/2015
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Inspection findings

Inspection date

Type
Today's visit is a follow-up inspection to verify documentation regarding parasite destruction of non-exempt fish species used for sushi. Correct documentation was reviewed and received for all non-exempt fish species except one menu item. CFM agreed to not serve this item until proper freezing occurs in the facility or documentation is received from the supplier. EHS provided CFM with handout on maintaining freezing records in the facility. Please maintain all records in the facility for 90 calendar days from the last day of sale or service. Please make sure to obtain updated letters if there are any changes in suppliers or additional items are purchased.
  • 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 do not have written documentation that it has been properly frozen to ensure parasite destruction:
    1) Squid from supplier # 1 & supplier # 2
    Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours. CFM AGREED TO NOT SERVE SQUID FOR SUPPLIER # 1 OR # 2 UNTIL HELD AND FROZEN FOR 168 HOURS AT -4F OR BELOW OR UNTIL WRITTEN DOCUMENTATION IS RECEIVED FROM SUPPLIER CONFIRMING PROPER FREEZING.
10/13/2015Follow-up
The purpose of today's visit was to conduct the first risk factor assessment inspection at this facility after a change of ownership. EHS provided CFM with and discussed the following handouts: parasite destruction letter requirements, sample parasite destruction letter, cooling methods, datemarking, Employee Health and time as a public health control (as suggested for sushi rice). A follow-up inspection will be conducted in ten calendar days on Thursday, October 8, 2015 unless correct parasite destruction letters are received via email or fax addressed to EHS Zone E3 before that date. Please feel free to contact EHS with any future questions.
  • Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
    Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
    Correction: A complete employee health policy must have the following elements:
    1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
  • Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
    Observation: The following fish offered for service or sale in the ready-to-eat form did not have written confirmation that they were frozen to ensure parasite destruction:
    1) Items from Supplier # 1: Flounder, Tilapia, Mackerel, Squid, Smoked Salmon,
    2) Items from Supplier # 2: Yellowtail, Flounder, Tilapia, mackerel, Squid, Smoked Salmon.
    Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours. CFM AGREED TO NOT SERVE FLOUNDER SINCE THIS ITEM IS RECEIVED FRESH & WILD CAUGHT FROM BOTH SUPPLIERS.
  • Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
    Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device:----------sushi rice at 89F.
    Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. DISCARDED
09/28/2015Risk Factor

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