This visit was made to conduct a routine food inspection. The following items require long term correction:
- The procedures outlined in the facilities HACCP plan must me followed, including measuring pH of sushi rice immediately after cooking and acidifying and before using rice to make sushi. The pH and time must be recorded in log book. A civil penalty has been issued - 04299 for $100.00 for violation of 8-103.12 conformance with approved procedures
- A Certified food protection manager must be present at all times during operation. Person present at inspection had an expired FPM card that the manager had on her person, and was in the process of having it renewed.
*Further repeated violations are subject to civil penalties*
- Critical: Certified Food Manager: Presence Required (repeated violation)
Observation: During inspection no certified food protection manager was present at the beginning of inspection.
Correction: A food protection manager must be present at all times that the facility is operating.
- Critical: Employee Health Policy Requirements (corrected on site) (repeated violation)
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 are not familiar with their responsibility to report diagnosed illnesses and symptoms.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Salmonella, E. coli, or Shigella)
- Critical: Conformance with Approved Procedures (repeated violation)
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.
Correction: Facility must follow HACCP plan, pH must be checked while sushi rice is warm, and must be recorded in the log book. Rice pH was recorded by employee, at 3.2.
|
03/07/2016 | Routine | |
This visit was made to follow up to the routine food safety evaluation conducted on December 4 2015. The following corrective actions have been taken:
- The Person in Charge at the time of the visit has a valid Northern Virginia Certified Food Protection Manager's card. Please ensure that someone holding this card is present at all times that food preparation is taking place. Thank you
Note: Discussed main points raised during the last visit on Dec 4 with the Person in Charge.
- Assignment of a Person in Charge (repeated violation)
Observation: The person in charge did not speak english and was unable to communicate with inspection personnel. The PIC was not following code requirements for duties of PIC.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Code requirements. The PIC should be prepared to recognize conditions that may contr
- Critical: Employee Health Policy Requirements (repeated violation)
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: employee did not know reportable symptoms or Big 6 illnesses.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: knives being kept in room temperature water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Thawing / Approved Methods (repeated violation)
Observation: Observed improper methods used to thaw food.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process, 4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual consumer's order, 5) Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section
- Equipment / Food-Contact / Design / Ease Clean (repeated violation)
Observation: The food-contact surface of the following can not be easily cleaned: cardboard box that tuna came in used to store vegetables.
Correction: Multiuse food-contact surfaces shall be: 1) smooth, 2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, 3) free of sharp integral angles, corners, and crevices, 4) finished to have smooth welds and joints, and 5) accessible for cleaning and inspection. Cleaning and inspection shall be completed by one of the following methods: (a) without being disassembled, (b). by disassembling without the use of tools, or (c) by easy disassembling with the use of handheld tools.
- Food Temp Meas Device, Calibrated (repeated violation)
Observation: The food ph measuring device was found not being calibrated.
Correction: Food ph measuring device shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
- Critical: Conformance with Approved Procedures (repeated violation)
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.
Correction: Food employees shall be trained on the HACCP plan requirements and shall be monitored to make sure the HACCP plan is being followed.
|
01/06/2016 | Follow-up | |
This visit was made to conduct a routine inspection. The following items require correction:
1. A FPM MUST be present at all times the facility is in operation. Provide a person with a FPM card at all times. A follow-up inspection will be conducted within the next 10 days to make sure a FPM is being provided.
2. Train/retrain employees so that they know when and how to test the pH of the sushi rice AND how to correct it if the pH is not correct.
3. Train/retrain employees to follow HACCP plan requirements (cooling foods, handwashing, sanitizing equipment and utensils, keeping records, calibrating pH meter, etc).
4. ALL fish received in ROP packaging shall be thawed under running water and then removed from the ROP environment (cut open bag) OR bag shall be cut open prior to thawing fish under refrigeration.
5. Active managerial control MUST be established for this facility.
Repeat violations shall be subject to civil penalty.
- Critical: Certified Food Manager: Presence Required
Observation: There was no FPM present.
Correction: A FPM MUST be present at all times the facility is in operation. A follow-up inspection will occur within 10 days to make sure a FPM is present.
- Assignment of a Person in Charge
Observation: The person in charge did not speak english and was unable to communicate with inspection personnel. The PIC was not following code requirements for duties of PIC.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Code requirements. The PIC should be prepared to recognize conditions that may contr
- Critical: Employee Health Policy Requirements
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: employee did not know reportable symptoms or Big 6 illnesses.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Food employee did not wash hands with soap and water, and did not wash for 15 seconds.
Correction: Food employees shall wash their hands often. They shall use soap and warm water and lather for at least 15 seconds.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.(employee didn't wash hands when beginning work, when putting on clean gloves, and when changing tasks)
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.
- Critical: Food Contact with Equipment & Utensils That Are Cleaned & Sanitized or with Single-Service/Single-Use Articles (corrected on site)
Observation: The following utensils were not washed/rinsed/sanitized and used for cutting food: knives that had been rinsed in handsink, then put in water.
Correction: Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized or the food shall be in contact with only single-service items, or linens and napkins as specified in 3-304.13.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: knives being kept in room temperature water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- Thawing / Approved Methods
Observation: Observed improper methods used to thaw food.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process, 4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual consumer's order, 5) Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section
- 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: spicy tuna.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.(product discarded)
- Equipment / Food-Contact / Design / Ease Clean
Observation: The food-contact surface of the following can not be easily cleaned: cardboard box that tuna came in used to store vegetables.
Correction: Multiuse food-contact surfaces shall be: 1) smooth, 2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, 3) free of sharp integral angles, corners, and crevices, 4) finished to have smooth welds and joints, and 5) accessible for cleaning and inspection. Cleaning and inspection shall be completed by one of the following methods: (a) without being disassembled, (b). by disassembling without the use of tools, or (c) by easy disassembling with the use of handheld tools.
- Food Temp Meas Device, Calibrated
Observation: The food ph measuring device was found not being calibrated.
Correction: Food ph measuring device shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: rice cooker, knives, rice container.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing station at the sushi station is being used to clean (rinse only) equipment and utensils.
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Critical: Conformance with Approved Procedures
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.
Correction: Food employees shall be trained on the HACCP plan requirements and shall be monitored to make sure the HACCP plan is being followed.
|
12/04/2015 | Routine | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Employee drink (bottle of water) on top of prep unit (on cutting board) next to food.
Correction: Employees may drink from a cup with a lid and straw. Drinks can be kept on bottom shelf of work table or anywhere they won't be able to contaminate clean equipmentm utensils or food.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station is being used for purposes other than washing hands.(container w/fish "stored" in it)
Correction: A handwashing sink may not be used for purposes other than hand washing. Use 3 comp sink or prep sink for food.
|
07/10/2015 | Routine | |
consumer advisory- sign at sushi display stating what is raw- labels are marked but hard to tell - use sharpie so mark(s) are darker and easier to see.
No violation noted during this evaluation. | 03/10/2015 | Routine | |
This visit was made to conduct a routine inspection. The following items require correction:
1. A NOVA CFM card must be obtained within 10 days. Fax a copy of the card to 703-746-4919. If card is not received in 10 days a follow-up inspection will be conducted and a civil penalty issued as this is a repeat violation.
2. I will contact the corporate office to try to get the take-out menu corrected. In the mean time, discontinue use of the take-out menu.
Repeat violations shall be subject to civil penalty.
- Certified Food Manager: Certificate Process (repeated violation)
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.
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: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures. Eemployee didn't wash hands long enough (only washed 10 seconds).
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.
- Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: take-out menu does not disclose raw food items (example: menu states tuna is raw, but the volcano roll doesn't state what ingredients are).
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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
|
10/15/2014 | Risk Factor | |
Called facility to follow- up on Northern Va. CFM card for manager. Manager stated that he took the exam but did not pass and needed more time. I will follow-up with this facility again to ensure manager has obtained CFM card. Follow-up inspection extended.
- Certified Food Manager: Certificate Process (repeated violation)
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 (manager's card is expired. Must obtain a valid Northern Va. CFM card within 10 days)
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.
- Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: tuna rolls, salmon rolls
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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
|
09/05/2014 | Follow-up | |
- Certified Food Manager: Certificate Process (repeated violation)
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 (manager's card is expired. Must obtain a valid Northern Va. CFM card within 10 days)
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: 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: chef did not know all the BIG 5 illnesses or reportable symptoms. New employee health poster was given to and reviewed with facility.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employee did not wash for a full 20 seconds)
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.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen (drinking from a bottled water in the prep area)
Correction: Food employees may drink only from a covered container using a straw.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: tuna rolls, salmon rolls
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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink (no paper at handsink in dishwashing area)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
|
08/19/2014 | Routine | |
Photo ID for CFM to be faxed within 10 days.
- 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.
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.
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: no reminder statement provided for raw sushi products.
Correction: 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.
|
02/25/2014 | Risk Factor | |
This visit was made to conduct a pre-opening inspection of the deli/sushi. Please correct the following items:
1) Provide 50 foot candles of lighting in the back deli work area/deli prep area. (currently at 39fc)
2) Seal around remaining pieces of equipment that have not been sealed and are not on wheels
3) Provide internal thermometers in refrigeration units where there are none.
4) Install remaining ceiling tiles prior to operating.
Permit to be issued once application and payment have been received.
No violation noted during this evaluation. | 10/04/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Ace Sushi @ Giant Food 261, 3131 Duke St, Alexandria, VA 22314 »