The purpose of this visit was to perform a risk factor assessment.
Please email to the invoice for the True 2 drawer prep refrigerator repair by February 29, 2016.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(a) Observed the True 2 door flat top and the True 3 door prep refrigerator was unable to hold PHF/TCS food at 41F or below. The True 3 door temperature was adjusted and it is now holding an ambient temperature of 38F, the bottom drawer of the True 2 door is unable to hold PHF/TCS at 41F or below. Please do not use the bottom drawer of the True 2 door prep refrigerator until it has been repaired and is capable of maintaining the temperature of PHF/TCS at 41F or below.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed raw yellow tail at 44F, raw tuna at 44F, raw escolar at 45F in the True 2 door flat top, eel at 46F, milk at 46F in the True 3 door prep refrigerator, calamari at 44F on the True 3 door prep top
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.PUT IN THE WALK IN TO COOL TO 41F OR BELOW
- Critical: Consumer Advisory, Reminder Provided (corrected on site) (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement:Tuna tataki, sesame beef
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
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02/22/2016 | Routine | |
The purpose of this visit was a follow up to verify the cold holding capability of the walk in refrigerator. Presently it is holding PHF/TCS food at 41F or below.
No violation noted during this evaluation. | 10/01/2015 | Follow-up | |
The purpose of this visit was a follow up to verify the cold holding capability of the walk in refrigerator. It is presently holding PHF/TCS food at 41F or below.
- 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:Chilean sea bass, smoked salmon
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. REQUEST A PARASITE DESTRUCTION LETTER FROM YOUR FISH SUPPLIER, IF THE FISH IS NOT FROZEN FOR PARASITE DESTRUCTION IT CAN NOT BE UNDERCOOKED
- Honestly Presented / Does Not Mislead or Misinform
Observation: The following food item is offered for human consumption in a way that misleads or misinforms the consumer:White fish in Rainbow Roll
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer.
- 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 items that may be served raw and/or undercooked:Observed no asterisk present on Alaska roll, Philadelphia roll, smoked salmon asparagus roll, fish roe - additional toppings, smoked salmon - hand-piece nigri
Correction: no disclosure present on the carry out menu, no asterisk present on sashimi, sashimi deluxe on the carry out menu
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448.
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05/14/2015 | Follow-up | |
The purpose of this visit was to conduct a routine inspection.
A follow up inspection will be conducted on or about May 13, 2015 to assess the cold holding capability of the walk in.
Please email copies of your menu within 60 days with the appropriate consumer advisory changes made.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction (repeated violation)
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction:Chilean sea bass, smoked salmon
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. REQUEST A PARASITE DESTRUCTION LETTER FROM YOUR FISH SUPPLIER, IF THE FISH IS NOT FROZEN FOR PARASITE DESTRUCTION IT CAN NOT BE UNDERCOOKED
- 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:Observed bean sprouts at 59F, tofu at 51F, butter at 50F in the walk in
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.DISCARDED BEAN SPROUTS, PUT THE BUTTER AND TOFU IN THE FREEZER
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated:Sushi rice was marked with date made, but no time made or to be discarded
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) 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, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.TIME MARKED
- Honestly Presented / Does Not Mislead or Misinform
Observation: The following food item is offered for human consumption in a way that misleads or misinforms the consumer:White fish in Rainbow Roll
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food items that may be served raw and/or undercooked:Observed no asterisk present on Alaska roll, Philadelphia roll, smoked salmon asparagus roll, fish roe - additional toppings, smoked salmon - hand-piece nigri
Correction: no disclosure present on the carry out menu, no asterisk present on sashimi, sashimi deluxe on the carry out menu
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F:walk in at 45F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.DISCARDED
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05/11/2015 | Routine | |
- 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 items that may be served raw and/or undercooked: OBSERVED THAT THE CATERING MENU DOES NOT HAVE THE FOLLOWING ITEMS ASTERISKED AND HAD NO CONSUMER ADVISORY ON THE MENU: YOKOHAMA, KOBE, OSAKA AND TOKYO.
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.DISCUSSED WITH CFM , FACILITY HAS 60 DAYS TO UPDATE THE CATERING MENU MAKING SURE TO ASTERIX THE ITEMS SERVED RAW OR UNDERCOOKED AND ADDING THE CONSUMER ADVISORY AT THE BOTTOM OF THE MENU. FACILITY IS TO FAX UPDATED MENU TO 703-653-9448 ATTN: A 1 INSPECTOR. ALL MENUS DISPLAYED OR HANDED OUT TO THE CUSTOMERS AT THIS FACILITY SHOULD HAVE THESE CORRECTIONS .
- Critical: Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. OBSERVED NO CONSUMER DISCLOSURE STATMENT ON THE CARRY OUT AND THE A LA CARTE MENU.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or 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.DISCUSSED WITH CFM, FACILITY HAS 60 DAYS TO ADD THE DISCLOSURE STATEMENT IN THESE MENUS. FAX UPDATED MENU TO 703-653-9448 ATTN A 1 INSPECTOR. ALL MENUS AT THE FACILITY BEING DISPLAYED OR HANDED OUT TO THE CONSUMERS SHOULD HAVE THE THE DISCLOSURE STATEMENT ADDED. NO MENU IS TO BE USED WHERE THE CONSUMER ADVISORY IS NOT COMPLETE.
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12/30/2014 | Risk Factor | |
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.OBSERVED SEVERAL BOXES/CARTONS OF FOOD STORED ON FLOOR OF THE WALK IN FREEZER.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.DISCUSSED WITH MANAGER TO REMOVE THE BOXES FROM FLOOR.
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06/30/2014 | Routine | |
Label with consumer advisory has been placed on the menu.
No violation noted during this evaluation. | 12/05/2013 | Follow-up | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: OBSERVED RAW EEL AND RAW SALMON STORED ADJACENT TO CUT VEGETABLES IN THE 3 DR PREP TOP OPPOSITE THE STOVE.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. CORRECTED: CFM INSTRUCTED THE EMPLOYEE TO REMOVE THE FOOD ITEMS AND ARRANGE THEM IN THE CORRECT MANNER.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:OBSERVED RAW BEEF AND RAW CHICKEN STORED ON THE SAME SHELF IN THE WALK IN AND RAW BEEF AND RAW BREADED FISH STORED ON THE SAME SHELF IN THE 2 DR PREP TOP REFRIGERATOR ( R)
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). CORRECTED: CFM REMOVED THE ITEMS AND ARRANGED THEM CORRECTLY.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
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: Disclosure needed on the following items, Sushi pizza, Bento Box, Sushi Meal, Sushi Dinner Deluxe, Sashimi, Sashimi deluxe, Chirashi, Tekka Don, Spicy Roll Combo, Sushi and Sashimi Combo. Dinner Menu- Sushi and Sashimi appetizer, tekka Don and Sake Don. Nigiri Sushi-Maguro, Toro, Himachi, Sake, Smoked Salmon, Ebi, Suzuki, Unagi, Tai, Kani, Tako, White Tuna, Saba, Ika, Amma Ebi, Hokkigal, Tobiko, Masago, Ikura, Uni, Hotate Gai, Imari Sushi, Quail Egg, Tamago. Maki Sushi- California Roll, Crab California Roll, Sothern California Roll, Spicy Cal Roll, Spicy Tuna Roll, Spicy Hamachi Roll, Spicy Scallop Roll, Alaska Roll, Boston Roll, Texas Roll, New York Roll, Reston Roll, Reston Roll, Smoke Salmon, Tiger Roll, Spider Roll, Tekka Maki, Sake Maki,Hamanegi Maki, Sake Maki, Tuna Avocado, Chesapeake Roll, Dragon Roll, Obi Roll, Rainbow Roll. Reminder needed for Maki Menu Alaska Roll, Phladelphia Roll. For Nigiri Menu reminder required for Smoked Salmon.
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.
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11/07/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Obi Sushi, 1771 Library St, Reston, VA 20190 »