Kizuna Restaurant, 8221 Leesburg Pike, Vienna, VA 22182 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Kizuna Restaurant
Address: 8221 Leesburg Pike, Vienna, VA 22182
Type: Full Service Restaurant
Phone: 703 442-7888
Total inspections: 3
Last inspection: 02/05/2016

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Inspection findings	Inspection date	Type
The purpose of today's visit is to conduct a risk factor inspection. No violation noted during this evaluation.	02/05/2016	Risk Factor
The purpose of today's visit is to conduct a routine inspection. Note to manager: Please email or fax service report to the Fairfax County Health department that the slow drain has been repaired within five business days. Wiping Cloths/Use Limitation/Wet Towel Storage Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter. Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. Food Storage / Exposed to Splash, Dust, etc. (corrected on site) Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: two bags of rice flours wet at the bottom causing opening and attracting drain flies Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.---Discarded Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: right sushi display cooler: raw tuna Correction: Potentially hazardous foods ime/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.---Move to a unit that maintains 41F and below. Critical: Plumbing / Maintained in Good Repair Observation: Slow floor drain at the dish machine area. Correction: A plumbing system shall be maintained in good repair.	10/29/2015	Routine
Today’s inspection was to conduct a routine assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment. Additional violation observed: -4-501.11 Equipment in good repair: 2dr Continental prep cooler is observed at 50F. Please provide maintenance invoice. EHS provided additional training and written instructions on: -Parasite Destruction -Time as Public Health Control Please fax and provide a copy of corrected parasite destruction letter containing flounder and Spanish mackerel (observed two different mackerel being used at this facility) by June 24, 2015 and keep this letter in your file for future inspections. Please fax and provide a copy of Employee Health Policy agreement form by June 24, 2015 and keep originals for future inspections. Please fax and provide a copy of maintenance invoice for the 2dr Continental prep cooler by June 24, 2015. Please do not place any potentially hazardous food in this cooler until it is able to hold 41F and below Please provide a copy of corrected lunch menu with consumer advisory. Please make sure sushi display cooler is at 41F and below before placing sushi in it. It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you. Critical: Responsibility of Employee to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC Observation:* Employee Health Policy is not in place. Correction: Please train employees with Employee Health Policy and have them sign policy agreement forms. Critical: Fish Served Raw RTE / Frozen for Parasite Destruction Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: flounder and Spanish mackerel. Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours. Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked shrimp (49F) in 4dr sushi display cooler - left, cooked crab (49F), cooked octopus (44F) in 4dr sushi display cooler - right. Tofu (44F) in 2dr Continental prep cooler at kitchen entrance. Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Sushi display coolers were at not at 41F and below when they were placing sushi items in it. Display coolers were emptied out to cool back down. Tofu was discarded. Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site) Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): sushi rice Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. Timer was placed. Critical: 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: lunch menu. 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.	06/10/2015	Risk Factor

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