The purpose of today's visit was to conduct a risk factor assessment. The following violations have been observed for the second time:
1. Incomplete consumer advisory information for tuna and salmon sushi rolls.
The following suggestions have been made as a means to incorporate Active Managerial Control (AMC):
1. Contact Health Department prior to reprint of menus to confirm that consumer advisory information is correct.
2. Train employees monthly on Cross Contamination Document provided (provided English, Spanish, and Chinese)
3. Train employees on proper dish washing procedure (Provided English and Spanish "Wash, Rinse, and Sanitize" sign)
4. Teach employees how to use "Time as a Public Health Control" (TPHC) procedure properly. Make copies of TPHC log provided and use daily.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. OBSERVED EMPLOYEE HANDLE RAW CHICKEN THEN WASH HANDS FOR APPROXIMATELY 5 SECONDS.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows: IN WALK-IN COOLER, RAW HAMBURGER AND RAW CHICKEN BEING STORED OVER READY TO EAT LETTUCE, CARROTS, AND ONIONS. IN 4 DRAWER UNDER GRILL COOLER OBSERVED STORAGE OF RAW CHICKEN OVER RAW BEEFAND RAW SHRIMP OVER READY TO EAT TOFU.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during preparation from cooked foods, ready-to-eat foods, washed produce, etc. Do NOT prepare raw foods on the same work table as ready to eat foods. ALL ITEMS RELOCATED TO PROPER STORAGE ORDER.
- 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(s) for which time rather than temperature is used as a control is not 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. SUSHI RICE.
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 the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) 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, 3) 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 4) be discarded if unmarked or marked to exceed a 4 hour limit. SUSHI RICE WAS LABLED WITH A DISCARD TIME OF 2:30PM.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site) (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: ON DINE-IN DISPLAY MENU- RAW SALMON AND RAW TUNA SUSHI ROLLS.
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. A HAND WRITTEN CONSUMER ADVISORY WAS PROVIDED AND POSTED BY PERSON IN CHARGE.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: MULTIPLE KNIVES ON MAGNETIC STRIP ABOVE 3-VAT SINK.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. ALL ITEMS PLACED IN 3-VAT SINK FOR SANITIZING.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: METAL PANS, KNIVES WERE WASHED AND RINSED THEN AIR DRIED WITHOUT ANY SANITIZING. .
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. ITEMS SANITIZED, TRAINING PROVIDED.
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07/15/2015 | Risk Factor | |
The purpose of today's visit was to respond to a complaint received on 4/15/15 in which complainant found fingernail in food. Discussed personal employee hygiene with manager and staff. Explained how hands should be kept clean, nails trimmed, and hands/arms free of jewelry to prevent physical contamination. Observed food preparation. No bare-hand contact with ready to eat foods was observed. Complaint not confirmed.
No violation noted during this evaluation. | 04/15/2015 | Complaint | |
The purpose of today's visit was to conduct a follow-up assessment. Received updated menu, CFM card, and parasite destruction/farm-raised letter from tuna/salmon supplier. Please resume sale of raw tuna and salmon items. Discussed how long to keep parasite destruction letter on file. Explained that when changing supplier, new letter from new supplier is needed. It was a pleasure serving your facility today and I look forward to your next assessment.
No violation noted during this evaluation. | 02/09/2015 | Follow-up | |
The purpose of today's visit was to conduct a routine assessment. Please refrain from serving raw salmon and tuna in sushi rolls until either a letter of parasite destruction or letter stating farm-raised/pellet fed is received from supplier. Consuming wild caught raw fish increases the risk of parasite infection in humans. Parasites can be destroy from fish by being frozen by explicit parameters. However, if fish is farm-raised (aqua-cultured) and pellet fed, risk of parasite transmission is low. Please provide these letters within 10 days. Also, please send a copy of updated dine-in and take-out menus with corrected consumer advisory information within 10 days. Obtain Certified Food Manager Card within 24-48 hours. A copy of this must be sent to EHS within 2 days. SINCE NO CFM PRESENT THROUGHOUT DURATION OF INSPECTION, FACILITY IS CLOSED. PLEASE REMAINED CLOSED UNTIL CFM IS AVAILABLE ON SITE. EHS provided the following: 2 handwashing signs, CFM guidelines document, and consumer advisory document. A follow-up assessment will be conducted by 2/9/15.
- 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: SALMON, TUNA (SPECIES UNABLE TO BE DETERMINED).
Correction: OBTAIN LETTERS OF DESTRUCTION FOR BOTH SALMON AND TUNA. SEND BOTH LETTERS TO EHS PRIOR TO RESUMING SALE OF RAW SALMON AND TUNA. 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.
- 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: FOLLOWING ITEMS ON TAKE OUT TAKE OUT MENU LACK DISCLOSURE AND ASTERIK-- (FUSION ROLLS: SALMON AVOCADO, TUNA/SPICY TUNA, SALMON/SPICY SALMON, SALMON CREAM CHEESE) and (SPECIALTY ROLLS: SALMON LOVER, ROCK N ROLL). FOLLOWING ITEMS ON DINE-IN MENU LACK COMPLETE CONSUMER ADVISORY-- (FUSION ROLLS: SALMON AVOCADO, TUNA/SPICY TUNA, SALMON/SPICY SALMON, SALMON CREAM CHEESE) and (SPECIALTY ROLLS: SALMON LOVER, ROCK N ROLL).
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.
- Critical: Certified Food Manager/Presence Required (repeated violation)
Observation: There is no Certified Food Manager present in the establishment.
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. ESTABLISHMENT TEMPORARILY CLOSED UNTIL CFM AVAILABLE ON-SITE.
- 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 all handwashing sinks used by food employees. NO HANDWASHING SIGN IN MEN'S OR WOMEN'S BATHROOM.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EHS PROVIDED HANDWASHING SIGNS.
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02/03/2015 | Routine | |
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- 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(s) for which time rather than temperature is used as a control is not 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.--OBSERVED SUSHI RICE IN WARMER WITHOUT TIME MARKING.
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 the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) 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, 3) 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 4) be discarded if unmarked or marked to exceed a 4 hour limit.--ENVIRONMENTAL HEALTH SPECIALIST PROVIDED REFRESHER TRAINING TO CERTIFIED FOOD MANAGER(CFM) ON THE USE OF TIME. SUSHI RICE WAS DISCARDED. CFM PLACED TIME MARKING ON NEW BATCH OF SUSHI RICE.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure:--FUSION ROLLS: SALMON AVOCADO, TUNA OR SPICY TUNA, SALMON OR SPICY SALMON, SALMON CREAM CHEESE. SPECIALITY ROLLS: CHERRY BLOSSOM, SALMON LOVER, HOPPIN JALAPENO, ROCK N ROLL AND VOLCANO.
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.--THE ITEMS NOTED ABOVE REQUIRE THE * SYMBOL ON BOTH MENU AND MENU BOARD.
- 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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03/13/2014 | Risk Factor | |
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- 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 INSIDE WALK-IN COOLER RAW CHICKEN STORED OVER RAW BEEF OVER RAW SALMON.
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). --EHS PROVIDED TRAINING ON PROPER STORAGE OF RAW FOODS. EHS RECOMMENDS LABELING SHELVING TO PREVENT POSSIBLE CROSS CONTAMINATION. FOOD EMPLOYEE REARRANGED RAW FOOD IN A MANNER TO PREVENT CROSS CONTAMINATION.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction (corrected on site)
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form:--IZUMIDAI TILAPIA AND SAKU TUNA OFFERED RAW ON THE SUSHI MENU
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided.--CFM CONTACTED SUPPLIER DURING TIME OF INSPECTION TO REQUEST PARASITE DESTRUCTION LETTER.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (corrected on site)
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3).--SALMON SERVED RAW ON SUSHI MENU
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.--CFM CONTACTED SUPPLIER DURING TIME OF INSPECTION. EHS SPOKE WITH SUPPLIER THAT STATED THAT THE SALMON IS FARM RAISED AND WILL EMAIL DOCUMENT TO CFM.
- 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):--OBSERVED SUSHI RICE BEING HELD AT 109F. EHS PROVIDED TRAINING ON THE USE OF TIME TO THE CFM AND FOOD EMPLOYEE.
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.--EHS HAD CFM FILL OUT TIME AS A PUBLIC HEALTH CONTROL PROCEDURE DURING TIME OF INSPECTION FOR THE SUSHI RICE.
- 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 item(s) that may be served raw and/or undercooked: SALMON, TILAPIA, AND TUNA DISHES.
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.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- 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: --OBSERVED LEADER 1DR SUSHI PREP UNIT 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.
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10/02/2013 | Routine | |
PREOPERATIONAL FINAL INSPECTION
*A self-serve soda dispensing machine with push buttons is scheduled to be installed on 08-27-13.
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 08/26/2013 | Pre-Opening | |
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