Ace Sushi @ Safeway #3250, 3526 King St, Alexandria, VA 22302 - Carry Out Food Service Only inspection findings and violations

Business Info

Restaurant: ACE Sushi @ Safeway #3250
Address: 3526 King St, Alexandria, VA 22302
Type: Carry Out Food Service Only
Total inspections: 5
Last inspection: 01/20/2016

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Inspection findings	Inspection date	Type
This visit was made to follow up to an inspection from the previous week. The following issues have been corrected: - the undercounter refrigerator has been repaired and is now working properly. Temperature was 40°F in the unit. No violation noted during this evaluation.	01/20/2016	Follow-up
This visit was made to follow up to the routine food safety evaluation conducted on January 13 2016. The following corrective actions have been taken: 1. The Person in Charge obtained a new pH meter and it is functioning properly. Thank you Please note the following issues: - Have the 3 door undercounter unit repaired so that it is maintaining temperatures of at least 41°F or below. A follow up visit will be conducted in approximately 3 business days to verify that the refrigerator is working - Please ensure that all the required information is recorded in the HACCP log book. If corrective actions are needed, such as yesterday when all of the sushi rolls made with white rice were discarded, then this should be noted under corrective actions for that day. - Ensure that sushi rolls are cooled properly before placing them in the display case. *Repeat Observations are Subject to Civil Penalty No violation noted during this evaluation.	01/14/2016	Follow-up
This visit was made to conduct a routine food safety evaluation. The following issues require attention: 1. Please retrain employees on the HACCP plan and on how to use and calibrate the pH meter. Obtain new buffer solutions to calibrate the pH meter and ensure that the pH meter is functioning properly. A follow up visit will be conducted within 3 business days to verify. 2. Monitor the 3 door undercounter refrigerator to ensure that it is maintaining temperatures of at least 41°F or below and have this unit serviced if necessary. Do not store any Time/temperature Control for Safety Foods in the unit until it is functioning properly. The 3 door unit opposite this unit is working properly and may be used. 3. Ensure that all employees are washing their hands often and properly for at least 20 seconds. 4. The establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times. It is recommended that additional employees obtain the card from ORS Interactive. Repeat Observations are Subject to Civil Penalty Critical: Certified Food Manager: Presence Required (corrected on site) Observation:* Person in Charge did not have a Northern Virginia Certified Food Protection Manager card at the time of the visit. During the visit another employee arrived who did have a valid FPM card. Correction: Establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times. If an employee is assigned to work alone then they must have a valid Northern Virginia FPM card. Please obtain the card from ORS Interactive and fax a copy of the card to the Health Department at (703) 746 4919 Critical: Hands and Arms / Cleaning Procedure (corrected on site) Observation: Observed a food employee wash their hands for less than 20 seconds. approximately 10 seconds or less. 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. Instructed food employee to rewash their hands properly. Critical: Handwashing / When to wash hands (corrected on site) Observation: Observed a food employee fail to wash their hands before putting on gloves. Correction: All food employees shall be washing their hands often especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, before putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. Instructed food employee to wash their hands before putting on new gloves. 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: crab leg in prep unit top and tuna in reach in of prep unit were at 45 and 44°F Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Items were moved to Walk in Refrigerator that was functioning properly. Please have this unit monitored to ensure that it is maintaining temperatures of at least 41°F or below and do not store any time/temperature control for safety foods including raw fish and cooked shrimp and crab leg, until the unit is functioning properly. Critical: Conformance with Approved Procedures (corrected on site) Observation: The permit holder is not in compliance with the HACCP plans and procedures that were submitted as specified in 8-201.14 and approved as a basis for the modification or waiver. Observed that the Person in Charge at the beginning of the inspection was unable to properly calibrate the pH meter. When the pH of the white rice was taken it was 4.7 but when he tried to calibrate it with the 4.01 buffer solution the meter read between 5.5 and 5.8 and also did not read correctly when the 7.01 buffer solution was used. The tuna, salmon and sushi rolls in the display case were cooling and had not been placed in the Walk in Freezer to bring down to 41°F before placing them in the display case. The buffer solution was also expired. Correction: Obtain new buffer solutions for calibrating the pH meter. Calibrate the pH meter to ensure that it is working properly and train all employees on its proper use. The white rice from this bath was discarded by Person in Charge as were all the rolls made today using the white rice. A follow up visit will be conducted tomorrow to ensure that the pH meter is functioning properly.	01/13/2016	Routine
This visit was made to conduct a routine food safety evaluation. Temp Meas Devices for Cold & Hot Hold Equipment, Present Observation: There was no temperature measuring device located in the following cold or hot holding equipment: front counter display refrigerator. Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.	01/13/2015	Routine
This visit was made to conduct a pre-opening evaluation. Current menu does not properly disclose raw and undercooked food items. Section 3-603.11 in the 2013 Food Cde requires permit holder to inform consumers of increased risk of consuming such foods by way of disclosure and reminder. -Disclosure shall include: 1. A description of the animal derived foods No violation noted during this evaluation.	11/19/2014	Pre-Opening

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