The purpose of this visit was to conduct a followup inspection. NOTE: FARM RAISED/ PARASITE DESTRUCTION MUST BE PROVIDE TO HEALTH DEPT. WITHIN 10 DAYS.
- 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.
Correction: 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. Provide documentation from supplier confirming salmon used for sushi is farm raised and pellet fed to the Health Dept.within 10 days.
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03/31/2016 | Follow-up | |
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer concentration 3 vat sink/wiping cloth bucket: 75/100 ppm. The following good retail practices were discussed during the inspection: 1) Salmon thawing in still water - thawing must occur in cool (<= 70 degrees F) running water. 2) Hand sink in kitchen had visible accumulation of soil and food debris. Both items were corrected during the inspection. NOTE: A reinspection will occur on or about 5/18/16. Farm raised/ pellet fed documentation for the salmon used for sushi must be available for review at that time, and all violations or issues discussed must have been corrected and remain in compliance with code requirements through active managerial control strategies discussed during the inspection.
- 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.
Correction: 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. Provide documentation from supplier confirming salmon used for sushi is farm raised and pellet fed to the Health Dept.within 10 days.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: sping rolls on steam table: 111 degrees F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. Steamtable had not been turned on. Spring rolls were voluntarily disposed.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the kitchen was blocked, preventing access by employees for easy handwashing. Handsink contained tray and wiping cloth at the start of the inspection.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. NOTE: PIC had access to sink restored during the inspection,
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02/09/2016 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer 3 vat sink: 150 ppm. Provided copy of date marking fact sheet to PIC. NOTE: PLEASE REMEMBER TO PROVIDE A COPY OF A SERVICE INVOICE FOR THE THREE VAT SINK TO THE HEALTH DEPT. WITHIN 10 DAYS AS DETAILED PREVIOUSLY.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
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. NOTE: PIC provided sanitizer bucket for storage of wiping cloth.
- 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. NOTE: PIC added label with disposal time to sushi rice.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the in-use wash water solution was observed at less than 110°F. Maximum hot water temperature acheived at three vat sink was 100 degrees F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions. NOTE: Provide copy of service invoice for three vat sink detailing that hot water temperature of 110 degrees F can now be provided.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: No approved sanitizer on the premisis at the start of the inspection.
Correction: PIC provided chlorine santizer prior to the end of the inspection.
- Water / Pressure / Quantity and Availability
Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: three vat sink.
Correction: Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water. Provide service invoice for three vat sink to the Health Department within 10 days detailing that adequate pressure had been provided.
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10/26/2015 | Routine | |
The purpose of this visit was to perform a risk factor assessment. The assistance from the employees during the inspection was appreciated. Please remember that a CFM must be present and actively overseeing operations at all times of activity in the establishment. No bare handed contact with ready-to-eat food was observed during the inspection
- Duties / Inform Employees about Responsibility to Report GI Symptoms, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Employees are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food.
Correction: The Person in Charge or certified food manager shall inform all food employees and conditional employees of their responsibility to report any information about their health and activities as they relate to diseases that are transmissable through food as specified under 2-201.11(A). EHS PROVIDED RED "EMPLOYEE HEALTH POLICY" FOLDER. CFM AGREED TO BRIEF EMPLOYEES AND IMPLEMENT POLICY IMMEDIATELY.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the front kitchen area.
Correction: Food employees may drink only from a covered container using a straw. EMPLOYEE DISCARDED BEVERAGE CONTAINER.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the rear kitchen is blocked, preventing access by employees for easy handwashing. Sink was blocked by empty food bins and cleaning supplies.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. SINK WAS MADE ACCESSIBLE.
- Critical: Falls Church City Code/CFM 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. CFM ARRIVED APPROXIMATELY 35 MINUTES AFTER INSPECTION BEGAN.
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01/09/2015 | Risk Factor | |
PREOPERATIONAL FINAL INSPECTION
*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. | 12/11/2014 | Pre-Opening | |
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