Notes:
Cease bean sprouting. Obtain a variance from the regulatory authority (Health Department) first.
All critical violations must be corrected within 10 days.
- Gloves - Use Limitation
Observation: Single-use gloves saved for reuse. Saved glove found inside the food container.
Correction: Cease reuse and discard gloves when interruptions occur in the operation.
- Critical: Variance Requirement*
Observation: Specialized processing method of food preservation used for sprouting beans.
Correction: Obtain a variance from the regulatory authority as specified in 12 VAC 5-421-3570 and 12 VAC 5-421-3580 of this chapter. Specific food processes that require a variance have historically resulted in more foodborne illness than standard process. The variance requirement is designed to ensure that the proposed method of operation is carried out safely.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the sushi that may be served raw and/or undercooked
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: Sanitizer - Criteria/Chemicals for food contact*
Observation: Vinegar water being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only bleach solution (50 - 100 ppm) or quaternary ammonium sanitizer (200 ppm) that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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03/02/2016 | Routine | |
If back up teriyaki sauce is going to be held hot it must be rapidly reheated to 165 F and held at 135 F or above. Another option is to keep the product cold and reheated when needed.
Operator is in the process of printing new menus. Please email the inspector prior to printing, to ensure compliance.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Each item on the menu that includes a raw product, must be labeled with a disclosure statement.
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 astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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10/30/2015 | Follow-up | |
Waichi is no longer being used a food supplier for sushi fish, only Nishimoto. Aquaculture letter was last received from food supplier in July 2014. Requested that the operator obtain the most up to date parasite destruction letter from Nishimoto.
Ensure all chemical spray bottles are labeled.
Label all ready-to-eat foods, including sauces/broths that are made in house, within 24 hours.
Sanitizer should be readily available at the food preparation areas by the sushi prep line and the make table on the cook line. This can either be by means of a spray bottle or in a bucket. Bucket must be changed every four hours. Check spray bottle daily.
Drinks near food preparation areas must have a lid with a straw.
FDA form 1-B was provided to the operator in English, Spanish and Korean. All staff must be familiar with the illnesses and the symptoms on this form. Recommended having all staff review and sign this form to keep on file, to show to the regulatory authority during each routine inspection. May want to post this information in the kitchen for easy referencing by staff as well.
Operator explained that sushi display cooler is turned on daily at 10:30 when arriving and foods are placed in the cooler at 11:20. Ice packs are kept under plates to help keep product cold. Recommended having the cooler set on timers to turn on even earlier to ensure coolers can get cold enough, to hold product at the proper temperature.
Facility just about out of quaternary on ammonium test strips. Ensure more are purchased.
Facility is in need of having at least one individual who has food managers certification, such as serv-safe.
A follow-up inspection will occur on/about 10/29/2015.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Homemade teriyaki sauce cold holding at improper temperatures. Sauce being held on the counter was voluntarily discarded. Sauce that was being held on the grill was between 135-155 F. This product must held at 135 F or above.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Sushi rice CANNOT be held more than four hours. An example of written procedures was provided to the operator.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Each item on the menu that includes a raw product, must be labeled with a disclosure statement.
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 astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device. The make table in the kitchen is in need of a new thermometer.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Water Pressure
Observation: Hot water under insufficient or inadequate pressure was found to serve the following equipment: women's rest-room hand sink
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the women's rest-room hand sink immediately.
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10/19/2015 | Routine | |
Time is being marked for sushi rice.
Good cold holding temperatures in the display case today.
Keep signed employee health forms on-site for review.
Provided ServSafe flyer for fall classes.
Do NOT mix quaternary ammonia sanitizer with bleach.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. Knives stored in standing water at two locations at the sushi bar.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the kitchen MUT cooler are not cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Lower the thermostat in the unit.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition. Soak the panels in degreaser overnight.
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05/07/2015 | Routine | |
Thermometer (needs a new battery), quaternary ammonia sanitizer, and test kit are present. Reviewed employee health. Please keep all signed copies on-site for reference during inspections.
Notes:
1. Requested aqua-culture letter from Wachai during inspection today. Email to inspector when letter is available.
2. Through questioning of staff it turns out sushi rice is sometimes made more than 3 times a day (like today). It was emphasized to staff and the manager that ALL preparation times of sushi rice be recorded at ALL times. When the facility is busy, more frequent making of the sushi rice is expected. All records must be valid.
3. If staff finds temperatures of product any refrigeration unit they must take corrective action. This means anything above 41 F should be moved to another location for rapid chilling. Finding an elevated temperature and doing nothing about it is pointless!
4. The side display case is only used during the evenings on Friday and Saturday. If it IS to be used, make sure to store all plates of sushi fish on ice packs, as is the practice in the main display case. This method works well for better temperature control and so it only makes sense to use the practice in all display cases that are opened/closed continuously.
5. The crock pot that is used to store the rice scoop broke this past week. Until it can be replaced, the scoop must be stored dry, or inside of the rice cooker with the handle kept above/out of the rice itself. All utensils used at the sushi stations must be stored dry when not in use as well.
6. Mix sanitizer with 75 F water to ensure proper concentration when testing.
7. Provided ServSafe flyer. NONE of the staff are certified/trained in formal food safety. Employee that did have the training has left.
8. Plastic wrap on the bamboo mats is to be CHANGED OUT ONCE EVERY 4 HOURS (just like any other utensil).
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) food with their bare hands. Chef preparing/cutting up green onions for sushi.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Rice scoop and a couple of knives stored in room temperature water when not in use.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wet wiping cloths improperly stored between use. Left sitting on counter.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the bamboo mats wrapped in plastic wrap used to prepare potentially hazardous food items (sushi rolls) were observed soiled with accumulations of food residues.
Correction: Replace the plastic wrap no less than every 4 hours to prevent the growth microorganisms on those surfaces.
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12/19/2014 | Routine | |
Met w/ Ashley (new PIC) and reviewed history of issues w/ facility. She had been monitoring the holding temperatures of the display cases and they were holding well under 41 F. She is planning on checking temperatures at least twice a day. Several sample log sheets were given to her. Need her to attend ServSafe in Sept. since Sam (former owner and chef) is the only one currently certified. Sam may be leaving the facility in a few months.
Staff mainly speaks/reads Korean so provided all available info in Korean.
No violation noted during this evaluation. | 07/28/2014 | Routine | |
Side sushi display case is not used on days that only one chef is working. Temperatures in the main display case were lower today. Overhead lighting has been decreased, smaller portions kept in the display cases, and ice packs are kept under the plates. A shielding of paper has been added to the side display case, but it was not on today so temperatures could not be checked.
No violation noted during this evaluation. | 07/08/2014 | Follow-up | |
1. The piece in the middle of the side display case door has been repaired. Seals have been added to the doors of both units to provide better temperature control. Ice packs are also being kept underneath the metal panels that make up the bottom of the display cases.
2. Ambient air temperatures of both cases are better than noted on 6/20, but product temperature is still elevated. The closer the product is in proximity to the glass fronts, temperatures are higher. This is evident in the data recorded on all fish in both the main and side display case. Suggest only keeping half trays of product in the units, with the fish as far away as possible to the glass fronts.
3. The owner is going to change the lighting over the main display case to LED to eliminate that heat source.
4. Another method must be developed to block heat from the side display case. With closer proximity to the entrance and sunlight, these temperatures are much higher than the ones measured in the main display case.
5. Aquacultured fresh salmon is now being used in the facility. Documentation provided to the inspector. An updated parasite destruction letter was also provided. See note to file.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sushi fish in the two sushi station display cases and spicy tuna are cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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06/27/2014 | Follow-up | |
Notes:
1. Data logger was used to track the efficiency of the facility's chest freezer. The unit is NOT capable of consistently maintaining temperatures of -4 F or less for a minimum of 7 days.
2. Facility is supposed to be switching to aquacultured fresh salmon next week. The proper documentation is needed from the supplier.
3. The side display case's temperatures were much higher today. It is thought the sun entering the facility through the front windows is having a significant impact on product and refrigeration temperatures. The blinds MUST stay closed during the parts of the day when sun hits the sushi display case.
4. There is also a broken piece that fits in the middle of the side display case doors. Repair the piece immediately so no gaps exist between the doors of the unit. Also suggest adding foam door seals to both display cases.
5. Gloves are still being saved for re-use. They MUST be discarded after being put on the hands once, even if food preparation does not take place.
- Gloves - Use Limitation (repeated violation)
Observation: Single-use gloves saved for reuse
Correction: Cease reuse and discard gloves when interruptions occur in the operation.
- Critical: Parasite Destruction* (repeated violation)
Observation: Raw fresh salmon is purchased for use in salmon. Operator is freezing it onsite and it's unclear if proper freezing parameters are being met to ensure parasite destruction.
Correction: Assure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish by freezing to one of the following time/temperature combinations:
1. Freeze at -4°F (-20°C) for 168 hours (7 days) in a freezer
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sushi fish in the two sushi station display cases, spicy tuna, crab, chicken, salmon are cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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06/20/2014 | Follow-up | |
Adequate thermometer, quaternary ammonia sanitizer bucket, and test kit. Reviewed employee health. Requested to see signed forms for two employees on duty and they couldn't be provided. Other staff sheets were present.
Will bring in data logger to track cold holding ability of chest freezer to hold proper parasite destruction temperatures for fresh salmon. Suggest inquiring about purchase aquacultured salmon for sushi.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Gloves - Use Limitation
Observation: Single-use gloves saved for reuse
Correction: Cease reuse and discard gloves when interruptions occur in the operation.
- Critical: Parasite Destruction*
Observation: Raw fresh salmon is purchased for use in salmon. Operator is freezing it onsite and it's unclear if proper freezing parameters are being met to ensure parasite destruction.
Correction: Assure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish by freezing to one of the following time/temperature combinations:
1. Freeze at -4°F (-20°C) for 168 hours (7 days) in a freezer
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sushi fish in the two sushi station display cases, spicy tuna, crab, chicken, salmon are cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the sushi area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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06/13/2014 | Routine | |
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