This visit was made to follow up to the routine food safety evaluation conducted on December 23, 2015. The following corrective actions have been taken:
1. The Person in Charge has now obtained a Northern Virginia Certified Food Protection Manager. A copy of the card was faxed to this office.
2. A disclosure to the consumer advisory has now been provided to the menu for the raw items on the sushi menu. The establishment is in the process of getting new menus made,
Thank you for taking these actions.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Observed spatula for serving rice sitting in container of room temperature water.
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.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Observed wet wiping cloths on the counter.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
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01/06/2016 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The following issues require attention:
1. Time/temperature control for safety foods (TCS foods) must be held cold at 41°F or below. Time/temperature control for safety foods that have been temperature abused for over 2 hours must be discarded. TCS foods being held hot must be held at 135°F or above.
2. Please take the temperature of all prepared food that arrives at the establishment to ensure that it is received at the proper temperature. Foods that are in the process of being cooled should not be transported as it is difficult to ensure proper cooling. Foods should be received at 41°F if receiving cold and at 135°F or above if receiving hot. Foods not at these temperatures should not be accepted
3. Establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times. Card is to be obtained from ORS Interactive within 10 business days. A follow up visit will be conducted to verify.
*Repeat Observations are Subject to Civil Penalty
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: Person in Charge did not have a Northern Virginia Certified Food Protection Manager card at the time of the visit but did have a valid food safety certificate. Another manager arrived who did hold the valid food protection manager card.
Correction: Establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times. Card is to be obtained from ORS Interactive within 10 business days. A follow up visit will be conducted to verify
- Demo of Knowledge/Responding Correctly to Questions (corrected on site)
Observation: Person in Charge was unable to state correct cooling procedures for cooling Time/temperature control for safety foods and proper hot holding temperatures.
Correction: The Person in Charge is expected to know the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of time/temperature control for safety foods. Instructed Person in Charge on correct cooling temperatures and procedure and hot holding.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: observed an employee's drink in uncovered glass on shelf above food prep counter.
Correction: Employee may drink from a cup with a lid and straw. Employees’ drinks may be kept on the bottom shelf of a worktable while employees are actively working with food. Employee removed drink.
- Critical: PHF(TCS) Received Cold at 41°F or below (corrected on site)
Observation: The following refrigerated food item(s) is received at inadequate temperatures: Food was observed delivered from their other facility at temperatures above 41°F including salmon, chicken wings and cooked veggies. Temperatures were all around 80°F.
Correction: Refrigerated potentially hazardous food (time/temperature control for safety food) shall be at a temperature of 41°F or below when received. Food was in process of cooling. Person in Charge contacted facility where the food was prepared and determined that food was finished cooking approximately over 1 hour ago. The food was uncovered and placed in the walk in refrigerator to cool. Food must cool to 70°F in two hours and to 41°F in four additional hours. Items were cooled to 41°F by the end of the visit.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw fish stored over avocado and cooked crab meat in sushi prep unit. Eggs stored over vegetables in walk in refrigerator.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units below or separated from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. Food items were rearranged in the two refrigerator units.
- Utensils That are In-Use / Between-Use Storage
Observation: Observed spatula for serving rice sitting in container of room temperature water.
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.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Observed wet wiping cloths on the counter.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: bean chili was at 123°F, rotisserie chicken was at 109°F and noodles with vegetables were at 109°F on the display counter.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. Chicken was discarded and bean chili was reheated on the stove top.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: commercially cooked pork was 53°F on counter and sprouts in undercounter unit were at 53°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Pork was discarded.
- Date Marking of RTE, PHF(TCS) if Commercially Processed after Opening Package (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food is not used within 24 hours after opening the commercial package and is not properly dated for disposition within 7 days at 41°F: various prepared salads including cous cous, egg, tuna and quinoa salads.
Correction: Ready-to-eat, potentially hazardous food that is commercially processed and held for more than 24 hours after it is opened must be clearly marked to indicate the date or day by which the food must be consumed on the premises, sold, or discarded. The day that the package is opened counts as Day 1. Food shall be held at 41°F or less for no more than 7 days. Upon request, employees must be able to clearly explain the date marking system to the Health Department. Person in Charge to add dates.
- 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): sushi rice
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. The written procedures were provided to the Person in Charge and explained.
- 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: sashimi cucumber, hamachi crudo, ceviche, lobster tuna, Chefs choice sashimi #1, Chef's choice sashimi #2, Chirasi, sushi &sashimi moriwase A, sushi &sashimi moriwase B, Sushi Moriwase A and Sushi Moriwase B and Hawaiian Tuna Pokki, Tuna Tataki and Chicken, Pork and Vegetable Ramen.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Please update the menus within 10 business days. A follow up visit will be conducted to verify.
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12/23/2015 | Routine | |
This visit was made to conduct a pre-opening inspection. The following items require correction:
1. Provide covered trash receptacles in both restrooms (unisex).
2. Provide mop rack.
3. Provide additional lighting in walk-in cooler (back area does not have enough light).
4. Provide shelving for dry storage AND for dishes/equipment drying.
5. Provide work table in back "prep" area.
6. If any food preparation is to be done at front worktables/prep unit, additional lighting will be needed (50 foot candles).
7. Caulk/seal around counter, handsinks, etc.
8. Provide menu.
Will check to see if hot water heater is sufficient.
Permit conditions: No food preparation at bar area (this includes cutting lemons).
Garage doors may not be open at any time.
Went over employee health. Provided guidance documents, HW signs, smoke free sign, permit signage.
No violation noted during this evaluation. | 10/21/2015 | Pre-Opening | |
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