All violations from 12/14/15 have been corrected.
1. Employee health forms present and signed for all staff.
2. Sushi rice policy is now posted.
3. Consumer advisory has been added to table tent and lunch specials menu.
4. Hats worn by all food workers.
5. Small crockpot used to store utensils for rice. Make sure to fill container with very hot water from the coffee maker before each meal period.
6. Wet wiping cloths stored in sanitizer.
7. All food stored up off the floor.
8. Updated parasite destruction letter provided by Komolo. Please send the inspector a copy of the the current True World letter that the owner has onsite.
9. A thermometer has been purchased for taking food temperatures.
10. Hand sinks for handwashing only.
No violation noted during this evaluation. | 12/22/2015 | Follow-up | |
Notes:
1. Inspector contacted Komolo MD during the inspection and requested a parasite destruction letter be sent on all products ordered by the restaurant.
2. Inspector assisted the PIC in writing up a formal time policy for sushi rice.
3. The PIC knew nothing of employee health when questioned. The FDA form 1-B was provided in Korean to the PIC. Please have all staff read and sign copies.
4. Hand sinks are for hand washing only and all food handlers must wear some type of hair restraint.
5. Sanitizer water should be mixed up and readily available for use at all times.
6. Suggest purchasing a small crockpot for holding the rice scoops and keeping the water temperature above 135 F at all times.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employee observed working in the kitchen/food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Rice scoops stored in standing water of 70 F.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Wet wiping cloth observed stored on the counter. Also, the owner is only using water for wiping down food contact surfaces. Inspector mixed up bleach water for use during the inspection and told him wiping down with water is not an effective means of washing and/or sanitizing.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Bleach water should be mixed at 50-100 ppm.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the WIF.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Records - Creation and Retention (corrected on site)
Observation: No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form and are purchased from Komolo MD. This new supplier has been providing fish in the last thirty days.
Correction: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked sushi table tent menu and luch special roll combo menu do not contain proper disclosure. The full menu and sushi checklist do contain a consumer advisory and disclosure.
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.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen area is being used to clean equipment and utensils. Observed an employee wash a knife in the hand sink.
Correction: The handwash facility identified above is to be used for washing hands only
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12/14/2015 | Routine | |
Establishment with an adequate chlorine test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. Adequate employee health policy in place. Health permit posted & visible.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food items were observed stored above ready-to-eat foods in the walk-in cooler.
Correction: Store all raw foods below ready to eat foods in order to prevent cross contamination.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Sushi rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour hold time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Hand Drying Provision (corrected on site)
Observation: Paper towels were not provided at both hand-sinks.
Correction: Paper towels must be provided at all hand-sinks at all times.
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07/17/2015 | Routine | |
Notes:
- Parasite destruction letter needed for raw salmon that comes from Restaurant Depot and served raw.
- Do not mix bleach and soap in the same bucket. Use bleach water at 50 ppm for sanitizing food contact surfaces.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Bleach water mixed with soap.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Records - Creation and Retention
Observation: No parasite destruction records maintained for raw salmon that are served or sold in ready-to-eat form and purchased from Restaurant Depot.
Correction: Record the freezing temperature and time to which the fish are subjected and retain the records at the food establishment for 90 calendar days beyond the service or sale of the fish.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: No written procedures for the use of time as a public health control with 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.
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02/04/2015 | Routine | |
Establishment with an adequate metal food stem thermometer and chlorine test kit. Adequate employee health policy in place. Health permit posted & visible. Parasite destruction letters to be faxed to establishment.
Additional food temperatures (degree Fahrenheit) tuna 34, 33, 34, yellow-tail 35, 33, 33, tilapia 31, 32, eel 34, 33, mackerel 34, clams 34, shrimp 34, 35, octopus 34, 33, spiced tuna 35, crab 34, smoked salmon 35, white tuna 35.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands after handling raw chicken and other items.
Correction: Instruct food employees to wash hands between handling raw foods and performing other duties.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a hand-washing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control for the 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.
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09/11/2014 | Routine | |
Restaurant representatives - add corrected or new information about Katana Sushi, 13825 Village Place Dr, Midlothian, VA 23114 »