-The cabbage on the grill must be time marked not to exceed 4 hours.
- Store food off the floor.
- Remember to check all refrigerator temperatures.
ORS Interactive
6066 Leesburg Pike 200 B
Fall Church, VA
703-553-7600
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Improper cold holding of the raw shell eggs in the 1 door prep refrigerator at a surface temperature 69ºF. The refrigerator was accidentally turned off. All eggs were discarded.
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.
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12/02/2015 | Risk Factor | |
Compliance was observed during this follow-up inspection.
- Food Storage/Preventing Contamination from the Premises (repeated violation)
Observation: Boxes of food were observed on the floor in the walk in freezer.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
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07/09/2015 | Follow-up | |
The lid on the loading dock grease container is missing. The mail management is in the process of replacing the container.
Repair the refrigerator units as soon as possible and maintain the refrigerator at 38 F or less.
Sewage water was observed in the loading dock. Mall management is working on correcting the issue.
*After reviewing the file a follow-up inspection will be conduct on or after July 9th to check the Northern Virginia certified food manager information and cold holding of TCS foods in the sushi display.
- Cleaning Procedure/Hands and Arms (corrected on site)
Observation: Employees were observed washing their hands without soap and not drying their hands properly.
Correction: Food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a handwashing sink that is equipped as specified under section 5-202.12 and Subpart 6-301. If approved and capable of removing the types of soils encountered in the food operations involved, an automatic handwashing facility may be used by food employees to clean their hands or surrogate prosthetic devices.
- In-Use Utensils, Between-Use Storage (corrected on site) (repeated violation)
Observation: Utensils were observed stored in standing water.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Food Storage/Preventing Contamination from the Premises
Observation: Boxes of food were observed on the floor in the walk in freezer.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Improper cold holding of the following TCS foods
Correction: 1. Raw shrimp and raw beef in the 4 drawer refrigerator was observed at 56ºF- relocated. 2. Sushi in the open display was observed at 61 F. discarded. corrected.
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The 4 drawer refrigerator and the open display refrigerator are not maintaining TCS foods at 41 F or less. Tape was observed on the rice cooker.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: The slicer was not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Metal containers were observed stacked before air drying.
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: Food debris was observed in the front handsink basin. Handwashing only.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Food Manager Certificate and Responsibility (repeated violation)
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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07/02/2015 | Routine | |
- Demonstration/Knowledge/Responding Correctly to the Inspector's Questions (corrected on site)
Observation: The person in charge was unable to state the required food temperatures and times for the safe cooking of time/temperature control for safety foods including meat, poultry, and fish. Corrected by instruction.
Correction: Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include stating the required food temperatures and times for the safe cooking of time/temperature control for safety foods including meat, poultry, eggs, and fish.
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site) (repeated violation)
Observation: Observed employee dessert on prep counter uncovered. Employees must eat in a designated area (No break area available).
Correction: An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food
- Safe, Unadulterated, and Honestly Presented/Condition (corrected on site)
Observation: Observed a rice cooker in use in which the inside of the cooker was chipping, peeling the surface which was flaking off into the rice. The rice cooker was taken out of service.
Correction: Food shall be safe, unadulterated, and, as specified under section 3-601.12, honestly presented.
- Time as a Public Health Control (corrected on site) (repeated violation)
Observation: No written procedures exist for the use of time only as a public health control for a working supply of sushi rice. Corrected during inspection by instruction.
Correction: If time only is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for service for immediate consumption: (1) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify: (a) Methods of compliance with Subparagraphs (B) (1)-(3) or (C) (1)-(5) of this section
- Time Public Health Control/Time - Maximum up to 4 Hours/Marked (corrected on site) (repeated violation)
Observation: The sushi rice for which time only is used, are not properly labeled to indicate the time it shall be discarded. Sushi rice was discarded.
Correction: If time only, rather than time in conjunction with temperature control, up to a maximum of 4 hours, is used as the public health control: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: Observed food debris in handwashing sink and strainer to catch food debris in sink. Do not use sink for dumping Corrected by instruction.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: Observed large bowl on top of handwashing sink.
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.
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12/08/2014 | Risk Factor | |
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention
Observation: An open beverage container and/or a closed beverage container not handled to prevent contamination of a food employee's hands, the container, exposed food, and/or clean equipment was observed.
Correction: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- Critical: Ice Used as Exterior Coolant, Prohibited as Ingredient/Preventing Contamination (corrected on site) (repeated violation)
Observation: Observed drink cups filled with ice stored in the ice which is also used as food.
Correction: After use as a medium for cooling exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment, ice may not be used as food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants. For example, ice used to store or display fish or packaged foods could become contaminated with microbes present on the fish or packaging. If this ice is then used as a food ingredient, it could contaminate the final product.
- In-Use Utensils, Between-Use Storage
Observation: Food preparation and dispensing utensils are improperly stored in standing water.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Time as a Public Health Control
Observation: No written procedures exist for the use of time only as a public health control for a working supply of sushi rice and sushi rolls. Written Procedure handout left with manager.
Correction: If time only is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for service for immediate consumption: (1) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify: (a) Methods of compliance with Subparagraphs (B) (1)-(3) or (C) (1)-(5) of this section
- Time Public Health Control/Time - Maximum up to 4 Hours/Marked
Observation: The sushi rice and sushi rolls for which time only, rather than time in conjunction with temperature control, is/are not properly labeled to indicate the time it/they shall be discarded.
Correction: If time only, rather than time in conjunction with temperature control, up to a maximum of 4 hours, is used as the public health control: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
- Equipment/Good Repair and Proper Adjustment
Observation: The sushi display case is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design. Refrigerator not maintaining proper cold temperature. Thermometer reading 60 F.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The handwashing sink located next prep sink is not maintained so that it is accessible at all times for employee use.
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.
- Poisonous or Toxic Materials/Common Name/Working Containers
Observation: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager. Person in charge has a Serve Safe certificate but has not yet obtained the Northern Virginia Food Manger License.
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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05/09/2014 | Routine | |
- Critical: Demonstration/Knowledge/Responding Correctly to the Inspector's Questions (corrected on site) (repeated violation)
Observation: The CFM did not know the "5 big foodborne illnesses" or the symptoms associated with the "big 5". Corrected by instruction.
Correction: Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the symptoms associated with the diseases that are transmissible through food.
- Critical: Responsibility of Permit Holder, Person in Charge, and Conditional Employees/Responsibilities and Reporting Symptoms and Diagnosis (corrected on site)
Observation: The CFM did not know the "5 big foodborne illnesses" or the symptoms associated with the "big 5". Corrected by instruction.
Correction: The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms, if the food employee or conditional employee: (1) Has any of the following symptoms: (a) Vomiting, (b) Diarrhea, (c) Jaundice, (d) Sore throat with fever, or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) 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 the impermeable cover, (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, or (iii) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage
- Ice Used as Exterior Coolant, Prohibited as Ingredient/Preventing Contamination (corrected on site)
Observation: Container of sushi fish were observed stored inside the ice maker. Sushi fish was removed and the ice was discarded.
Correction: After use as a medium for cooling exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment, ice may not be used as food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants. For example, ice used to store or display fish or packaged foods could become contaminated with microbes present on the fish or packaging. If this ice is then used as a food ingredient, it could contaminate the final product.
- Critical: Time as a Public Health Control (corrected on site)
Observation: No written procedures exist for the use of time only as a public health control for a working supply of sushi rice. A written procedure was given to the CFM.
Correction: If time only is used as the public health control for a working supply of potentially hazardous food (time/temperature control for safety food) before cooking, or for ready-to-eat potentially hazardous food (time/temperature control for safety food) that is displayed or held for service for immediate consumption: (1) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify: (a) Methods of compliance with Subparagraphs (B) (1)-(3) or (C) (1)-(5) of this section
- Critical: Time Public Health Control/Time - Maximum up to 4 Hours/Marked (corrected on site)
Observation: The sushi rice for which time only, rather than time in conjunction with temperature control, is not properly labeled to indicate the time it shall be discarded. [Labelled]
Correction: If time only, rather than time in conjunction with temperature control, up to a maximum of 4 hours, is used as the public health control: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency (corrected on site)
Observation: The nonfood-contact surface of the interior of the fryer, the shelving, and the exterior of the reach in refrigerators are not cleaned at a frequency necessary to preclude the accumulation of soil residues.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Equip/Utensils/Linens/Single-Service/Storage/Prohibitions
Observation: Clean equipment/utensils were found stored under the handwashing sink in the front counter.
Correction: Discontinue storage of clean equipment and utensils under un-shielded sewer lines or other areas subject to contamination.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: A pot was observed in the basin of the kitchen handsink.
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.
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10/07/2013 | Routine | |
- Plumbing System/Maintained in Good Repair
Observation: The back hand sink was not operational.
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.
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04/22/2013 | Follow-up | |
Management advised to hold prepared sushi in operational refrigeration unit prior to service until display unit has been made fully functional.
"Keep It Clean" DES poster provided.
- Critical: Demonstration/Knowledge/Responding Correctly to the Inspector's Questions
Observation: The person in charge did not demonstrate their knowledge of symptoms associated with the diseases that are transmissible through food.
Correction: Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the symptoms associated with the diseases that are transmissible through food.
- Critical: Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: An open beverage container and/or a closed beverage container not handled to prevent contamination of a food employee's hands, the container, exposed food, and/or clean equipment was observed.
Correction: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- Critical: Food Contact with Equipment and Utensils/Preventing Contamination (corrected on site)
Observation: Handle of spoon was in contact with shrimp in the under grill drawer refrigeration unit.
Correction: Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code
- Critical: Potentially Hazardous Food, Hot Holding
Observation: Sushi rice in rice cooker observed at 75oF. No paperwork or pH meter available for determining if rice has been made non-PHF via acitidy.
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 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. 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: Potentially Hazardous Food, Cold Holding (repeated violation)
Observation: Sushi boxes in display case cold holding at 52-58oF. Display case was observed not functioning properly. Sushi discarded.
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: Equipment, Food-Contact Surfaces, and Utensils (Critical)
Observation: The knives on magnetized knife rack were not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Critical: Food Manager Certificate and Responsibility
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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03/19/2013 | Risk Factor | |
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