- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Combo salmon roll observed at 46 F, double salmon roll observed at 46 F, in open display unit. Foods re-arranged for better air circulation.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Handwashing Sink/Using/Operation and Maintenance
Observation: The handwashing station at the ware washing room is being used as a dump station.
Correction: The handwashing facility identified above is to be used for washing hands only.
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09/26/2014 | Risk Factor | |
Parasite destruction letter from Bornstein Seafood dated 1/7/14 provided.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The handwashing sink located on the left side was blocked by a speed rack.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Surface Characteristics/Indoor Areas (repeated violation)
Observation: The area under the garbage disposal in ware washing room is not sloped to drain.
Correction: In a temporary food establishment: (1) If graded to drain, a floor may be concrete, machine-laid asphalt, or dirt or gravel if it is covered with mats, removable platforms, duckboards, or other approved materials that are effectively treated to control dust and mud
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03/26/2014 | Follow-up | |
- Records, Creation and Retention, Written Agreement or Statement
Observation: There is no written agreement or statement from the supplier stipulating raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form are frozen and stored at a temperature of -20ºC (-4ºF ) or below for a minimum of 168 hours (7 days) in a freezer
Correction: frozen at -35ºC (-31ºF) or below for a minimum of 15 hours
- Thawing (corrected on site)
Observation: Frozen fish found thawing in standing water.
Correction: Time/temperature control for safety food shall be thawed: (A) Under refrigeration that maintains the food temperature at 5ºC (41ºF) or less
- Critical: Cooling, Cooked Food (corrected on site)
Observation: Quinoa rice prepared 24 hours prior, found in walk in at 50-52 F, was not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. Discarded.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The nonfood-contact surface of the interior of the cabinetry at sushi prep area is not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink located at ware washing area is not maintained so that it is accessible at all times for employee use. Hand sink blocked by cart.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Plumbing System/Maintained in Good Repair
Observation: The faucet at the 1 part sink at sushi station was leaking.
A leak was observed under the garbage disposal.
The faucet at the 3 part ware washing sink was leaking.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Surface Characteristics/Indoor Areas
Observation: The floor under the garbage disposal is not sloped to floor drain. Water leaking from garbage disposal was ponding in area.
Correction: Materials for indoor floor, wall, and cleaning surfaces under conditions of normal use shall be: (1) Smooth, durable, and easily cleanable for areas where food establishment operations are conducted
- Cleaning, Frequency and Restrictions
Observation: The floor of the walk in freezer was in need of cleaning.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Food Manager Certificate and Responsibility (corrected on site)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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02/24/2014 | Routine | |
The clogged drain was repaired.
All of the plumbing issues have been serviced or have work orders in process.
Hobart was called to service the warewashing machine.
Obtain your Northern VA Food Managers Card from ORS Interactive Inc. 6066 Leesburg Pike 200B Falls Church, VA. 703-533-7600
Follow-up with me by email/phone when all plumbing has been repaired.
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning. The warewashing machine is not turning the thermal label black, which indicates the utensil has been properly sanitized.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Critical: Backflow Prevention Device, When Required (corrected on site) (repeated violation)
Observation: Observed the mop sink hose attached to the faucet fixture with a broken backflow prevention device(The part was ordered). The hose extended below the flood rim level of the sink basin.
Correction: Alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch, or install an approved backflow prevention device.
- Plumbing System/Maintained in Good Repair (repeated violation)
Observation: The following plumbing systems are not maintained in good repair. 1. The prep sink faucet was observed leaking(part ordered), 2. The back flow prevention device on the garbage disposal is in poor repair(the garbage disposal is not being used at this time and the part was ordered).
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Physical Facilities/Repairing (repeated violation)
Observation: The warewashing area floor is not maintained in good repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
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08/06/2013 | Follow-up | |
The consumer advisory is on the menu not on the actually containers of the sushi.
A plumber was called. A follow-up will occur in 24 hours.
Do not clean any utensils or equipment in the deli warewashing area until the clogged drain has been serviced.
Call when the clogged drain has been serviced.
- Critical: Cooling, Cooked Food (corrected on site)
Observation: Sushi rice at 59ºF in the walk in cooler tightly covered was not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less.
- Cooling Methods (corrected on site)
Observation: Methods used for cooling sushi rice can not be accomplished with the time and temperature criteria. Large quantities of sushi rice was observed in tightly covered containers.
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Shrimp(46ºF) and grilled salmon(47ºF) in the bottom of the Delfield 2 door prep refrigerator cold holding at improper temperatures. [Relocated]
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Backflow Prevention Device, When Required (corrected on site)
Observation: Observed the mop sink hose attached to the faucet fixture with a broken backflow prevention device. The hose extended below the flood rim level of the sink basin.
Correction: Alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch, or install an approved backflow prevention device.
- Plumbing System/Maintained in Good Repair
Observation: The following plumbing systems are not maintained in good repair. 1. The prep sink faucet was observed leaking, 2. 3-compartment sink faucet is missing a knob. 3. The floor drain under the 3-compartment sink is clogged. 4. The back flow prevention device on the garbage disposal is in poor repair(the garbage disposal is not being used at this time).
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Physical Facilities/Repairing
Observation: The warewashing area floor is not maintained in good repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Cleaning, Frequency and Restrictions
Observation: The floor and walls in the warewashing area are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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08/05/2013 | Routine | |
Restaurant representatives - add corrected or new information about Genji Sushi Express, 2700 Wilson Blvd, Arlington, VA 22201 »