Receiving temperature of salmon 37F. Observed paperwork for aquaculture.
Flowers used as garnish MUST be edible. Verify before using.
Reminder: rice scoop needs to be washed, rinsed, sanitized at least every 4 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Items in LEFT prep cooler are cold holding at improper temperatures. Cooler was unplugged/power tripped and was reset. Cooler temperature ranged 48-54F.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of food.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
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02/02/2016 | Routine | |
Facility received FLUKE 6/11/15. As per Person-in-charge this was frozen in walkin freezer for 2-3 days before serving as sushi. No fluke was remaining.
Parasite control has been discussed with this facility numerous times. Fluke must be frozen properly
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Eggs stored over cucumbers.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Parasite Destruction* (corrected on site)
Observation: Raw FLUKE for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.
Correction: Assure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish by freezing to one of the following time/temperature combinations:
1. Freeze at -4°F (-20°C) for 168 hours (7 days) in a freezer
- Records - Creation and Retention
Observation: No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Correction: Record the freezing temperature and time to which the fish are subjected and retain the records at the food establishment for 90 calendar days beyond the service or sale of the fish.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the interior of inc machine has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of first aid products, allergy medicine and burn ointment are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of medicines/first aid items must be located in an area that is not above food, equipment, utensils, linens or single service items.
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06/16/2015 | Routine | |
observed receiving and frozen fish invoice
Info provided for Dods on Patio variance request
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Parasite Destruction*
Observation: Raw fluke for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.
Correction: Assure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish by freezing to one of the following time/temperature combinations:
1. Freeze at -4°F (-20°C) for 168 hours (7 days) in a freezer
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11/05/2014 | Risk Factor | |
do not use cardboard lining shelf (removed)
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (lemons)
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Prep sink being used to clean wash equipment/food contacts. (sushi rice bowl)
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Soap in empty food container is not labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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06/12/2014 | Risk Factor | |
permit expired. submit application for renewal. copy of application provide for use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tuna and salmon (bottom shelf prep cooler) cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. CORRECTION INTIATIED-COOLER ADJUSTED DURING INSPECTION
- Temperature Measuring Devices - Food (corrected on site)
Observation: The food temperature measuring device (degrees F) located in the is not available.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Dishwasher was being used without detergent and food contact surfaces were not being cleaned.
Correction: Clean and sanitize these surfaces for food contact. Use 3 basin sink until detergent is available and used (as per PIC delivery scheduled today)
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Area around fryers noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of lye are not properly stored separately from cleaners and sanitizers.
Correction: Containers of hazardous/toxic chemicals must be stored in a separate area. ITEM REMOVED FROM PREMISES.
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01/14/2014 | Routine | |
Follow up inspection to verify all corrections were made from 8/19/2013 Routine inspection.
Completed review for parasite destruction. Product information on aquaculture/freezing updated in file including written statement from vendors.
No violation noted during this evaluation. | 09/19/2013 | Follow-up | |
training information provided in Mandarin, Spanish and English on 3 basin sink use and employee health policy
menu/source review-notes on file. additional information requested for follow up review.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site) (repeated violation)
Observation: Improper handwashing procedures observed.( Prep cook washed gloved hands in bucket of water next to fryer.)
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. (Use handsink and change gloves).
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. (Prep cook observed touching raw shrimp then lettuce for salad without washing hands/changing gloves)
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The food handler is smoking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Do not smoke in the kitchen. May contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (Bare hands in sushi and wait staff handling onions and musdhrooms for soup.
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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08/19/2013 | Risk Factor | |
follow up to inspection on 2/7/2013
3 basin sink observed set up properly 50ppm.
50ppm in wiping cloth bucket.
observed proper glove use-continue with proper handwashing
training information provided in Spanish
TO DO: INVOICE for parasite destruction is not available. Please FAX copy to the health department for review. Keep on file for 90 days.
No violation noted during this evaluation. | 02/13/2013 | Follow-up | |
thawing under running water-good
rice-made in 3 batches=TIME
Training info provided in Chinese/English
Provide invoice for parasite destruction for follow up visit
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Cook observed washing gloves. Dishwasher wiping hands on apron after handling dirty dishes.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (salad/lettuce)
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). (raw chicken above bean sprouts, tofu and lemons. shell egg above sauces)
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Lettuce for salad is being rinsed at handsink.
Correction: Do not use handsink for food preparation.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed sauce and curry in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Correction initiated.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Equipment observed being rinsed only in the prep sink. Pan observed washed and rinsed at 3 basins.
Correction: Clean and sanitize these surfaces for food contact.
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02/07/2013 | Routine | |
follow up to pre-open on 1/8/2013-items have been addressed.
to do: install backflow device on dipper well water line
No violation noted during this evaluation. | 01/14/2013 | Pre-Opening | |
Menu review (see information in file)
Parasite control letter received from vendor does not adequately address freezing requirements
1. Molluscan =oysters, clam, mussel, scallops-if live, raw then DATE& FILE TAG
2. crab="pasturized"=ready to eat
3. salmon=MUST HAVE statement that this is aquacultured if serving raw. save invoice 90 days.
4. striped bass and fluke-received fresh/raw and served raw MUST FREEZE BEFORE SERVING (-4F/7DAYS). VERIFY WITH VENDOR IF THEY ARE FREEZING OR SUPPLYING AQUACULTURED.
consumer advisory is on TO GO menu and main menu
No violation noted during this evaluation. | 01/14/2013 | Other | |
pre-open inspection
Caulking needed at sushi bar-make non absorbant
be sure all cold hold units are adjusted to hold foods 41 or colder
adjust all handsinks to 110F or hotter
raw wood at sushi display -make non absorbant
provide soap, paper towels and signs at all handsinks
dipper well is not installed (as on plans)
dishwasher-not set-up-need to install detergent and sanitizer
raw cement block at rear wall-make smooth and cleanable
parasite destruction letter needed
If acidifying rice-schedule inspection to verify process
No violation noted during this evaluation. | 01/08/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Passion Fin Restaurant, 42780 Creek View Plaza #100, Ashburn, VA 20147 »