Sarku Japan Teriyaki & Sushi Express, 9508 Main Street, Fairfax, VA 22031 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Sarku Japan Teriyaki & Sushi Express
Address: 9508 Main Street, Fairfax, VA 22031
Type: Full Service Restaurant
Phone: 999 999-6999
Total inspections: 1
Last inspection: 03/04/2016
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Inspection findings

Inspection date

Type
**Please send copy of Parasite Destruction Letter used for Sushi Fish from supplier to Health Department by 3/14/16. Thank you.
Observed CFM to be very knowledgeable about Food Safety and observed facility clean and organized. EHS discussed Active Managerial Control with CFM and provided Temperature Check Logs, Refrigeration Logs, Employee Health Policy Chart, and Proper Cooking Temperature handouts in English and Spanish. Please continue to Train all Food Employees on Proper Food Safety Practices.
  • Utensils That are In-Use / Between-Use Storage (corrected on site)
    Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED SCOOP HANDLES TOUCHING FOOD ITEMS INCLUDING COOKED SHRIMP AND RAW CHICKEN AT 4DRAWER REF UNDER GRILL.
    Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. CFM REMOVED UTENSILS FROM FOOD ITEMS.
  • Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
    Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3VAT SINK with a concentration of <50 ppm total chlorine. OBSERVED CHLORINE SANITIZER IN SANITIZING BUCKET AT >100PPM.
    Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. CFM CORRECTED SANITIZING LEVELS.
  • Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
    Observation: PLASTIC CONTAINERS were found stacked while wet after cleaning and chemical sanitization.
    Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. CFM REMOVED FROM STACK OF CONTAINERS TO AIR DRY.
  • Handwashing Sink / Used for Hand Wash Only (corrected on site)
    Observation: Observed the handsink at the BACK KITCHEN BY 3VAT SINK being used TO STORE CONTAINERS WITH METAL SPONGES AND CLEANING EQUIPMENT.
    Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. ITEMS REMOVED FROM HANDSINK BASIN.
03/04/2016Routine

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