Rawr Sushi, 6332 Springfield Plaza, Springfield, VA 22150 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Rawr Sushi
Address: 6332 Springfield Plaza, Springfield, VA 22150
Type: Full Service Restaurant
Phone: 571 395-8800
Total inspections: 5
Last inspection: 03/22/2016
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Inspection findings

Inspection date

Type
The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me through the inspection.
Please fax/email a copy of the upcoming pest control service by March 31, 2016.
If you have any questions or concerns, please feel free to contact 703-246-2444.
*Note: Time on report reflects inspection time only.
  • Controlling Pests by Routine Inspection of Premises
    Observation: The premises is not being routinely inspected for the presence of insects, rodents and pests.
    Correction: MANAGER WILL FAX/EMAIL A COPY OF THE INVOICE FOR THE UPCOMING PEST CONTROL SERVICE. Insects, rodents and pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of insects, rodents and pests on the premises.
03/22/2016Routine
This was a Risk factor assessment inspection. The inspection focused on critical violations and their corrective actions. Two critical violations were observed and these were corrected during the inspection.
Food contact surfaces were observed to be visibly cleaned. The concentration of the chlorine sanitizer at the 3-compartment sink was checked and noted to be acceptable at, 50 ppm.
A new shelving has be installed in the back work area to provide adequate storage for dry goods, utensils and equipment.
  • Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
    Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Roasted pork and other cooked items.
    Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees (Affected food items were date marked during the inspection).
  • Handwashing Sink / Used for Hand Wash Only
    Observation: Observed the handsink at the food prep[ and serving station being used to wash utensils. Lots of food debris noted in the sink.
    Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
09/22/2015Risk Factor
  • Equipment / Non Food / Design / Easy Clean
    Observation: Soda/Milk crates found used as racks to elevate food supplies above the floor throughout the facility.
    Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
06/19/2015Routine
This is risk factor assessment. Provided training on cooking temperature, cold/hot holding temperature, how to make sanitizer, how to test sanitizer concentration, wet wiping towel bucket, glove use, parasite destruction, Time as Public Health Control and employee health policy.
*Obtain working food thermometer and confirm and calibrate existing food thermometer.
* Be sure to do Time as Public Health Control and place time stamp on sushi rice.
*Practice how to make sanitizer solution and keep wet wiping cloth in the sanitizer bucket. Use wiping cloth to sanitize cutting board every 4 hours.
**Provide a copy of parasite destruction letter by 12/23/14.
*Keep Employee Health Policy and parasite destruction letter at the facility for future inspections.
  • 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: Observed no parasite destruction letter for escarole and 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. Manager will obtain parasite destruction letter from supplier for their file.
  • 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: sushi rice (93F) in rice cooker.
    Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Time as Public Health Control was implemented.
12/09/2014Risk Factor
PREOPERATIONAL FINAL INSPECTION
1. Upgrade lighting in the rest room to at least 20 foot candles. Change light bulbs.
2. Caulk the exhaust hood system to wall.
*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 the Health Department.
No violation noted during this evaluation.		09/16/2014Pre-Opening

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