- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use: Rice scoop.
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.
- Critical: Time as a Public Health Control*
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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked sushi is/are provided on the menu, menu board, table tent or brochure without proper 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the microwave and toaster has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine bucket sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only chlorine level that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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02/02/2016 | Routine | |
Fish thawed in reduced oxygen packages must be opened (or removed from packaging) before thawing
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: The food handlers are eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All food handlers who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (cucumbers for sushi)
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.
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11/21/2014 | Risk Factor | |
RICE-written TIME policy items prepared <24 hrs invoices reviewed for destruction controls 7/25, 7/30 and 7/16 No violation noted during this evaluation. | 08/01/2014 | Risk Factor | |
NOTE: items prepared/discarded daily (<24) 2 door reachin and back table employee use only sushi rice TIME policy on file front HOT display is not being used for foods (99F) Consumer advisory posted on wall and on menu Employee health policy provided in Korean and English
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The food handler is eating/drinking from uncovered container in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All food handlers who are eating/drinking must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
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04/02/2014 | Routine | |
Application for VDH food establishment permit provided. Submit to health dept. Copy of employee health policy provided-implement policy. Designate an area for employee drink/food. Move from food contacts. Provide and use chlorine test papers. Demonstration of 3 basin sink provided and sanitizer made up for wiping cloth bucket. Must Wash/rinse/sanitizer every 4 hours all food contacts. (open 8am, noon, 4p, 8p) 2 batches sushi rice made 8:30am and ~12-1pm. All rice made and sushi packaged, cold hold, discarded daily. Information provided for TIME control. noted good use of gloves with ready to eat items. No violation noted during this evaluation. | 02/21/2014 | Pre-Opening | |
Met with VDACS representative and facility to discuss transferring facility to VDH. 4 tables with 4 seats each in Lotte Plaza Grocery Store. Facility shares 3 basins and walkin cooler with bakery. Facility is developing HACCP plan for acidifying rice. Sushi is prepared, packaged and held cold daily, hot soups made daily and grill chicken made upon order. Discussed with VDH supervisor-this will be transfered to VDH. No violation noted during this evaluation. | 02/20/2014 | Pre-Opening | |
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