Genji Sushi Express, 4501 Market Commons Drive, Fairfax, VA 22033 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Genji Sushi Express
Address: 4501 Market Commons Drive, Fairfax, VA 22033
Type: Fast Food Restaurant
Phone: 215 237-3559
Total inspections: 7
Last inspection: 12/14/2015
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Inspection findings

Inspection date

Type
The purpose of today's visit was to conduct a risk factor assessment inspection. Observed facility clean and organized.
  • Handwashing Sink / Used for Hand Wash Only (corrected on site)
    Observation: Observed handsink being used to store box of vegetables and then later in inspection a container of vegetables.
    Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. CFM DISCUSSED WITH EMPLOYEE AND ITEMS RELOCATED.
12/14/2015Risk Factor
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. EHS observed the following good active managerial control systems in place: each employee present has a Certified Food Manager card, easily accessible HAACP plan and pH records for sushi rice, easily accessible Employee Health training materials and documentation of farm raised salmon (that is also frozen and held at -4F for 168 hours) and proper glove usage. Time on report reflects inspection time for Genji Sushi, typing report for Genji Sushi and typing report for permitted facility that Genji is located inside.
Note to owner: EHS observed that the menu category headings: "inside-out rolls", "signature rolls" and "sushi combos" are all asterisked. EHS observed that three statements on the menu are also asterisked which is unrelated to Consumer Advisory. Please include an unique consumer advisory symbol next to the disclosure and reminder statement on bottom of the menu and then use this same symbol next to each menu category heading. Also please add a consumer advisory symbol next to the category heading "Sushi Bentos". Please correct the menu by the end of June 2015 and fax or email an updated menu to EHS.
No violation noted during this evaluation.		06/02/2015Routine
  • 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: Shelving at the edge of the center prep table/ Island unit.
    Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction. Maintain the island unit in clean condition to prevent pest presence and food contamination.
  • Equip/Utensils/Linens/Single-Service/Original Package
    Observation: A large number of clear plastic single service containers and lids were observed stored unprotected at the center table. These container and lid stay on site for over 24 hours.
    Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Reduce the number of containers and lids to what you will need in 24 hours. Store the rest of containers and lid in protect bags for protection from dust and other contamination.
  • Critical: Controlling Pests / Methods to Use When Pests Are Found
    Observation: Methods are not being used to properly control cockroaches under the center prep table unit. Visibly evidence of roach presence was observed. Dead roaches were noted on the sticky board under this unit. Live fruit flies were noted within the prep areas.
    Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises effective methods shall be used to control their presence.
  • Removing Dead or Trapped Birds, Insects, Rodents, etc.
    Observation: An accumulation of dead insects/roaches were found in the control devices.
    Correction: Remove dead insects from the control devices at a frequency necessary to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
  • Cleaning Frequency for Physical Facilities
    Observation: Observed that the floor under the center prep table/9-drawer refrigerated unit is in need of cleaning.
    Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean under this unit properly and often to prevent debris build-up and pest presence.
11/06/2014Routine
No violation noted during this evaluation.08/07/2014Risk Factor
No violation noted during this evaluation.02/12/2014Routine
No violation noted during this evaluation.11/04/2013Risk Factor
  • Controlling Pests by Routine Inspection of Shipments
    Observation: Incoming shipments are not being routinely inspected for the presence of insects, rodents, and other pests.
    Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect incoming shipments of food and food supplies to control the presence of pests on the premises.remove empty cardboard boxes immediately after delivery.
  • Critical: Controlling Pests / Methods to Use When Pests Are Found
    Observation: Live roaches were noted on the floor in the food prep area
    Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
06/20/2013Routine

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