The purpose of today's visit is to conduct a routine inspection.
- 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.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, without proper disclosure: raw sushi items, steak
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 asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
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08/28/2015 | Routine | |
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Food containers in dry storage area were stored on floor.
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. Containeres were moved by PIC.
- 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: In Beverage Air 2-Door Prep Cooler (Kitchen): cooked pasta at 46F, bean sprouts at 42F, raw tempura shrimp at 43F.
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. Items were moved to another cooler. Ambient temperature was adjusted.
- Critical: Time as a Public Health Control/ Written Procedures Available
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, which is being discarded after 4 hours, with a time log in use.
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. Create written procedure and provide copy to EHS by FAX at 703-653-9448, Attn: John Vander Voort, RE: Passion Fin, or by EMAL to: john.vandervoort@fairfaxcounty.gov
- 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: Sushi checklist menu has no Consumer Advisory.
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. Provide documentation of correction to EHS within 10 business days by FAX at 703-653-9448, Attn: John Vander Voort, RE: Passion Fin, or by EMAIL at: john.vandervoort@fairfaxcounty.gov
- 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. Dining Room and Carryout menus do not have the disclosure statement, but do have the reminder.
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. Provide documentation of correction to EHS within 10 business days by FAX at 703-653-9448, Attn: John Vander Voort, RE: Passion Fin, or by EMAIL to: john.vandervoort@fairfaxcounty.gov.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. There is no "Employees must wash hands before returning to work." signage in public/employee rest rooms.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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12/16/2014 | Routine | |
The purpose of this visit is to conduct a follow up inspection to review the letters of parasite destruction and review the employee health policy. The employee health policy is now in place. However, letters of parasite destruction have been obtained, but fish species are missing from the letters based upon past invoices for the last 90 days. The manager has agreed to forward emailed letter with complete parasite destruction from the three suppliers before serving non-exempt fish raw. If the letters are not obtained by dinner service today, fully cook all fish which are non-exempt from freezing or farm raising. EHS and manager discussed requirements. If the letters are obtained by dinner service, email letters to EHS and you may serve the fish undercooked. However, the menu's still need to be updated. I have granted an additional 60 days to update the menu's. Manager has agreed to remove fluke from all menu's. A follow-up will be conducted within 60 days to check the menu for the appropriate consumer advisory. Please call if you have any questions.
- 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: Fluke, striped bass, squid, sweet shrimp, sea urchin, red snapper, escolar, yellow tail, tuna.
Correction: Within 10 days a follow-up to view the letters of parasite destruction from your three approved suppliers will be conducted. If any fish is not treated or raised in a manner to prevent parasites in the fish, do not serve raw. 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.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: Salmon and possibly flounder if ordered from supplier and served raw.
Correction: A follow-up will be conducted within 10 days to view the letters of farm raising/pellet feeding the salmon and flounder. Meanwhile, any flounder in this facility shall be fully cooked if served to the public. Fully cooked is 145f or above for 15 seconds. If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the "Specials" and "Sushi check list" menu's 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: Red snapper, salmon, squid, sweet shrimp, striped bass, fluke, smoked salmon, tuna, escolar, yellowtail, scallop, flying fish roe, salmon roe, sea urchin
Correction: Within 60 days, a follow-up will be conducted to review the updated menu. A sample of how to comply was provided by EHS during inspection. 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.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the Sushi menu: Red snapper, salmon, squid, sweet shrimp, striped bass, fluke, smoked salmon, tuna, white tuna (escolar), yellow tail, Scallop, flying fish roe, salmon roe, sea urchin.
Correction: Within 60 days update the disclosure statment on the in-house menu and the Sushi list. EHS provided sample of how to comply during inspection including the asterisk*, the reminder and disclosure statement with identified raw or undercooked foods included with an asterisk. Remember that the disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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06/18/2014 | Follow-up | |
The purpose of this visit is a first risk factor assessment. Quaternary ammonium measured at an acceptable level. Handwashing training provided to sushi chefs during inspection.
NOTE: Please remember to maintain doors closed on the sushi case on the left and right. Also, stock less fish inside the units and work from the undercounter prep units below as agreed upon during inspection. When the doors remained closed on the units, the temperature on both dropped and are thus capable of maintaining raw fish at 41f or below and do not need repair, only an adjustment on the number of time and length of times the doors are opened.
A follow-up inspection will be conducted to determine compliance with the employee health policy and the letters of parasite destruction on or about 10 days. In addition, a second follow-up will be conducted within 60 days to determine compliance with the updated menu's with respect to the consumer advisories.
IMPORTANT: Remember to mark sushi rice with Time as a Public Health Control of up to 4 hours as discussed during inspection.
If you have any question, please call me at the health department. Thank you.
Note: All outstanding violations observed during your pre opening inspection have been corrected.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: Maintain a copy of the list of individuals who have been provided the training which includes the printed name and signed name of the employee and the date in which the training was completed. within 10 days a follow-up will be conducted. A copy of the employee health policy in English and Spanish, Chinese with a training was provided during today's inspection. A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures by rinsing hands and not using soap at the handsink and attempting to wash only one ungloved hand.
Correction: Handwashing training provided to the employee during inspeciton. Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: raw flounder at the sushi station.
Correction: Raw flounder discarded. Training provided to foodworker concerning no bare hand contact. Employees were trained to properly wash hands and then place on clean gloves prior to handling ready to eat foods. Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
- 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 pork ribs over lettuce and raw pork ribs over avacado in the walk in refrigerator.
Correction: Manager provided with a prevent cross contamination handout. Manager rearranged pork ribs in walk in refrigerator to prevent cross contamination. 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.
- 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: Fluke, striped bass, squid, sweet shrimp, sea urchin, red snapper, escolar, yellow tail, tuna.
Correction: Within 10 days a follow-up to view the letters of parasite destruction from your three approved suppliers will be conducted. If any fish is not treated or raised in a manner to prevent parasites in the fish, do not serve raw. 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.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: Salmon and possibly flounder if ordered from supplier and served raw.
Correction: A follow-up will be conducted within 10 days to view the letters of farm raising/pellet feeding the salmon and flounder. Meanwhile, any flounder in this facility shall be fully cooked if served to the public. Fully cooked is 145f or above for 15 seconds. If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- 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: Raw flounder 44f, tuna 44-45f, escolar 44-45f in the left sushi case (sliding door left open). Salmon 43-44f and tuna 43-44 in the right sushi case.
Correction: The sushi cases were emptied and all raw fish was moved to the Beverage air two door under counter refrigerator at the sushi bar on left and right. 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.
- 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 and per manager is placed in non-electric container at around 11:00 am and held during lunch until 2:30 pm each day and then discarded.
Correction: Manager marked the sushi rice with a discard time of 2:30pm. Manager provided instruction for the sushi rice which is prepared in the same way during the evening shift. Manager agreed to mark the sushi rice with a discard time of 4-hours from when the sushi rice reaches 135F, and then to discard once the 4 hour time limit is reached. Example: Rice which is 135F at 5pm shall be discarded by 9:00 pm. 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.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the "Specials" and "Sushi check list" menu's 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: Red snapper, salmon, squid, sweet shrimp, striped bass, fluke, smoked salmon, tuna, escolar, yellowtail, scallop, flying fish roe, salmon roe, sea urchin
Correction: Within 60 days, a follow-up will be conducted to review the updated menu. A sample of how to comply was provided by EHS during inspection. 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.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the Sushi menu: Red snapper, salmon, squid, sweet shrimp, striped bass, fluke, smoked salmon, tuna, white tuna (escolar), yellow tail, Scallop, flying fish roe, salmon roe, sea urchin.
Correction: Within 60 days update the disclosure statment on the in-house menu and the Sushi list. EHS provided sample of how to comply during inspection including the asterisk*, the reminder and disclosure statement with identified raw or undercooked foods included with an asterisk. Remember that the disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the three handwashing sinks used by food employees.
Correction: Handwashing signs provided to manager. Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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06/03/2014 | Risk Factor | |
- Food Storage / Exposed to Splash, Dust, etc.
Observation: Coffee maker in location where it is subject to splash, dust or other contamination as follows: coofee maker adjacent to hand sink
Correction: Proivde a spash guard at hand sink adjacent to coffee machines in kitchen.Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- 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) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Observed that inadequate lighting was provided in the ladies/men's bathrooms
Correction: Increase the lighting to provide a minimum of 20 foot candles measured at 30 inches above the floor throughout the men's and ladies' bathrooms.
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01/24/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Passion Fin Bistro & Sushi Bar, 2750a Gallows Road, Vienna, VA 22180 »