Notes: Menu disclosures need work. Items that are raw or undercooked must be marked (asterisk or other means) to indicate that they fall under the advisory at the bottom of the menu. Also a statement with the advisory such as "these items contain raw or undercooked animal foods" must also be present to let the consumer know that these items have raw product in them. Escolar is being served as white tuna and must be disclosed on the menu as such (i.e. White Tuna (escolar)).
Parasite destruction/farm raised pellet fed records were available and owner confirmed that sushi rice is discarded every 4 hours (please provide a written policy stating such).
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No date marks on prepared foods (cooked beef, stock, prepared sushi/maki rolls).
Correction: Date mark prepared and open ready to eat foods held over 24 hours.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Hot water is turned off at sushi area hand sink.
Correction: Repair to provide hot and cold running water at hand sinks.
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12/03/2015 | Risk Factor | |
All raw fish served is received frozen or has been verified to be farm raised, pellet fed. Keep these documents on-site and available at all times. Sushi rice is held on 4 hour time control (discarded after 4 hours).
Permit issued.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Observed rice scoops stored in standing water.
Correction: Store in food, on dry surface, or in hot water (135F).
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No date marks on prepared (cooked stock/soup, pre made sushi rolls), and open (eel, tofu) TCS foods.
Correction: Date label prepared and open foods held over 24 hours.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed in disrepair: rusty racks in glass door refrigerator, cracked ice scoop, torn door gaskets for sushi prep refrigerator.
Correction: Repair and maintain equipment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed in need of cleaning: hood filters.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Observed in disrepair: sushi hand sink cold water does not work, dishmachine reservoir leaks.
Correction: Repair plumbing issues.
- Critical: Tracking Powders - Pesticides*
Observation: Tracking powder pesticides are being used in the establishment
Correction: Refrain from using pesticides as tracking powder in the establishment. The use of tracking powder pesticides presents the potential for the powder to be dispersed throughout the establishment and could directly or indirectly contaminate food being prepared.
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06/15/2015 | Routine | |
Standardization inspection with EHS.
No violation noted during this evaluation. | 02/06/2015 | Training | |
Note: Area behind fryer has heavy oil accumulation. Dish machine reservoir leaks (repair).
Sushi rice is held on time control (4 hour max hold time) and salmon appears to be farm raised, pellet fed.
- Records - Creation and Retention
Observation: No records on site for all species of fish served raw for consumption.
Correction: Provide parasite detstruction records from vendors and keep copies at restaurant.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Sushi area hand sink hot water does not work.
Correction: Repair ASAP to provide hot and cold running water for hand washing.
- Handwashing Cleanser - Availability
Observation: No soap at kitchen hand sink.
Correction: Provide soap at all hand sinks.
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10/22/2014 | Risk Factor | |
- Hands - Where to Wash
Observation: Observed a male employee wash his hands at the 3 compartment sink.
Correction: Refrain from washing hands at the 3 compartment sink
- Utensils - In-Use - Between-Use Storage
Observation: Observed utensils/rice scooper being stored in a container of standing water.
Correction: Store utensils directly in the foods with the handles upward, or in water 135 degrees or above.
- Thawing (corrected on site)
Observation: Observed frozen chicken being thawed in a container of standing water.
Correction: Thaw foods underneath cold running water 70 degrees or below, in the microwave oven, or the refrigerator. Water was turned on.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the lid of the deep freezer has rust on it.
Correction: Scrape/repaint the lid.
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06/06/2014 | Routine | |
No critical violations noted.
No violation noted during this evaluation. | 02/18/2014 | Risk Factor | |
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed male kitchen employee rinse hands quickly in the 3 compartment sink.
Correction: Wash/rinse hands with soap/water (minimum of 20 seconds). Do not wash hands in the 3 compartment sink. Use a designated handsink.
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10/28/2013 | Risk Factor | |
Information received on seafood vendors. Permit issued.
No violation noted during this evaluation. | 07/31/2013 | Follow-up | |
No written information from fish vendors. Please fax information on seafood you serve raw including salmon, tilapia, types of tuna. This will be put into your file. Information needed from supplier. Metal stemmed thermometer has broken switch. Replace. Other previous items have been corrected. When information is received permit can be reissued. 50 ppm dishwash concentration - check daily.
No violation noted during this evaluation. | 07/09/2013 | Follow-up | |
Call for reinspection. Permit expires 7/31/13.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw chicken stored above tofu.
Correction: Corrected.
- Food Storage - Clean and Dry Location
Observation: Food on freezer and walk-in refrigerators floor.
Correction: Elevate 6".
- Records - Creation and Retention
Observation: No records on raw seafood served.
Correction: Provide vendor information on salmon and other seafood (tilapia) served raw that are subject to parasite issues.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Shrimp at 79.7 degrees.
Correction: Keep in refrigerator after fried. Shrimp was made for lunch and not served. It was refrigerated.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No dates found on tofu, cooked eggs.
Correction: Date ready to eat foods that are potentially hazardous.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Wooden shelf under rice cooker is not cleanable. Cardboard used as a lid.
Correction: Seal for cleanability. Do not use.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: No metal stemmed thermometer.
Correction: Provide one (0-220 degrees)
- Sanitizing Solutions, Testing Devices
Observation: No test kit.
Correction: Provide.
- Equipment - Good Repair and Proper Adjustment
Observation: Rusty lid to chest freezer. Can used for oil.
Correction: Remove rust. Use a container that is cleanable.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: No sanitizer being dispensed into machine. Unit was primed and retested - insufficient chlorine residual. 50 ppm needed.
Correction: Call service. Do not use machine until fixed. Use 3 compartment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Fryer cabinet, spray hose, grinder table found dirty.
Correction: Clean.
- Plumbing System Maintained in Good Repair
Observation: Handsink faucet drips.
Correction: Repair.
- Refuse - Cleaning Receptacles
Observation: Trash can is soiled.
Correction: Clean.
- Handwashing Cleanser - Availability (corrected on site)
Observation: No soap at handsink.
Correction: Corrected.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Mop sink is dirty. Fan grill in walk-in is dirty.
Correction: Clean.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Hood is greasy.
Correction: Clean.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handsink faucet is dirty.
Correction: Clean.
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07/03/2013 | Routine | |
No critical violations.
No violation noted during this evaluation. | 03/05/2013 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed a coffee mug with open areas adjacent to rice cooker.
Correction: Do not store open containers with foods (possible cross contamination)
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed a veggie cutter on the shelving above the 3 compartment sink that is soiled with encrusted dried food debris.
Correction: Clean the veggie cutter.
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12/03/2012 | Risk Factor | |
Restaurant representatives - add corrected or new information about Mai Sushi, 7019-G Three Chopt Road, Richmond, VA 23226 »