Please email health department a copy of requested invoices.
No violation noted during this evaluation. | 01/07/2016 | Routine | |
Very clean and organized.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Items in lower sushi cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Cooler adjusted during inspection, Be sure door closes completely.
|
08/19/2015 | Routine | |
follow up email for aqua cultured fish documentation received.
Sanitizer test strips needed for QUAT sanitizer.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. (sushi rice)
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted. CORRECTION INITIATED.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaners are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
02/23/2015 | Risk Factor | |
Case#35553
A complain was received stating that 3 hairs were found in the food. A complain inspection was conducted on 6/27/14. During the inspection no food was observed adulterated. All food employees in kitchen and in Sushi area observed wearing proper hair restrainers or caps. No evidence to support the complain was found during the inspection. Reviewed use of proper hair restrainers and proper employee hygiene practices with the manager and reminded to retrain their staff.
Complain addressed.
No violation noted during this evaluation. | 06/27/2014 | Complaint | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils in that one glass of water is observed in sushi prep area..
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.Operator voluntarily discarded said water.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the kitchen is being used for purposes other than washing hands in that the handwashing sink in kitchen observed being used for washing wiping cloth during the inspection.
Correction: The handwash facility identified above is to be used for washing hands only. Operator corrected during inspection.
|
06/10/2014 | Risk Factor | |
Provide updated "Parasite destruction letter".
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Soiled or improperly cleaned equipment or utensils used during food preparation in that raw chicken observed being preped and placed on top of an open garbage container.
Correction: Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
|
11/04/2013 | Routine | |
The Health Department received a call from the Fire Marshall stating that there was a fire at this facility. When EHS arrived on site the Fire Marshall and firefighters indicated that there was a fire in a smoker and that a fire extinguisher was partially discharged in the kitchen and the Ansul system discharged.
EHS spoke with owner who indicated that she did not plan to open for business until the kitchen was thoroughly cleaned and sanitized.
While in the kitchen EHS did not observe damage to any equipment except for the smoker and the hood light directly above it. EHS discussed cleaning and sanitizing procedures and recommended that the facility use bleach instead of quaternary ammonium while sanitizing the dishes due to the shorter exposure time. While EHS was on site the food service workers were beginning to discard all food and disposable items in unsealed containers and packages.
Two copies of the food service fire cleanup guidelines were provided and reviewed.
No violation noted during this evaluation. | 02/07/2013 | Other | |
Correct the remaining items within ten days.
Overall clean, well organized facility.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Some foods cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Items prepared greater than 24 hours in advance do not bear date marks.
Correction: Mark the date on containers of food prepared greater than 24 hours in advance.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Time as a public health control food item not discarded at the end of the four hour window.
Correction: Promptly discard items at the end of the four hour window.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Consumer advisory not intact on the sushi menu - disclose.
Correction: Post both the disclose and remind portions of the consumer advisory on all menus on which raw or undercooked foods are offered.
|
01/08/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Jasmine Chinese & Sushi, 110 South Street, Leesburg, VA 20175 »