The purpose of today's visit is to conduct a routine inspection. Please send service invoice that the floor drain has been repaired to Fairfax County Health department within five days.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Slice tomatoes, deli slice chicken, chicken salad
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.---Cooling unit cold holding the items above was in defrost mode and observe below 41F at the end of the inspection.
- Critical: Certified Food Manager/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 during the inspection.
- Critical: Plumbing / Maintained in Good Repair
Observation: The floor drain connected to the hand washing sink observed slow drain and overflows to the floor.
Correction: A plumbing system shall be maintained in good repair. Plumbing service has been schedule for today.
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11/12/2015 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
- 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: 2dr prep cooler: chicken salad, pre-sliced deli meat
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.---chicken salad discarded and cooked beef move to the cooling unit that maintains 41F and below.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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06/18/2015 | Routine | |
Also Present: Ho Pak, F-109436, 9-JUN-2018.
- Critical: Certified Food Manager/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. CORRECTIVE ACTION: 2 CFMs arrived: Mr. Ho Pak (site manager) and Mr. Youn H. Kang (Owner).
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10/07/2014 | Risk Factor | |
NOTE (Section 12- 3-402.12(C) and 3-402.12(A)-(B), above): Please provide letters from the provider Japan Food Corporation stating that the fish listed are either farm raised and fed and parasite free, or have been treated by freezing for parasite destruction. The letter should include, in the case of treatment by freezing, both the temperature and duration of the freezing treatment. EHS (Inspector) provided Parasite Treatment Fact Sheet in English and Korean. Please email these documents to john.vandervoort@fairfaxcounty.gov within 5 days of this inspection (by May 14, 2014).
At PIC request, EHS also provided EHP "red folder" documents in Korean, although establishment was in compliance.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: tuna, yellowtail.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided. The following tuna species are excluded from this requirement: Thunnus alalunga, Thunnus albacares (Yellowfin), Thunnus atlanticus, Thunnus maccoyii (Southern Bluefin), Thunnus obesus (Bigeye), Thunnus thynnus (Northern Bluefin).
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3): salmon, tilapia.
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
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05/09/2014 | Routine | |
The purpose of today's visit was to perform a risk factor evaluation
No violation noted during this evaluation. | 11/27/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection
- Food Protection From Environmental Sources during Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation. WHOLD CUCUMBERS WERE OBSERVED FLOATING IN ONE COMPARTMENT OF THE 3-VAT DISHWASHING SINK.
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination. CORRECTIVE ACTION: CUCUMBERS WERE MOVED TO ANOTHER NON-DISHWAHING AND NON-HANDWASHING AUXILIARY SINK APPROPRIATE FOR VEGETABLE PREPARATION.
- 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: IN PREP TOP ABOVE STAR METAL 2DR PREP COOLER: SLICED TOMATO AT 44F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. FOR SUSHI RICE, UNDER 4 HOURS, INSTITUTED AND APPLIED 4 HOUR "TIME AS A PUBLIC HEALTH CONTROL PROCEDURE." TOMATOES IN PREP TOP HAD BEEN PREPARED AT ROOM TEMPERATURE AND WERE MOVED TO ANOTHER COOLER.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: Sushi rice observed being maintained above 41°F without use of time as a public health control. OBSERVED IN UNPLUGGED RICE COOKER AT 85F.
Correction: Sushi rice shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
- Critical: Time as a Public Health Control/ Written Procedures Available (repeated violation)
Observation: (CORRECTED DURING INSPECTION) 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):
1. Sushi rice observed in an unplugged rice cooker at 85F
2. Sushi display case: empty at inspection. Manager indicated TPHC - 4 hours.
3. Turbo Air display cooler: salad with sliced tomato at 43F and yogurt at 43F
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. CORRECTIVE ACTION: A 4 HOUR TIME AS A PUBLIC HEALTH CONTROL PROCEDURE WAS DOCUMENTED.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. CORRECTIVE ACTION: EHS PROVIDED HANDWASHING SIGNS IN KOREAN, WHICH WERE POSTED.
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06/21/2013 | Routine | |
The purpose of this visit is to conduct a routine inspection.
The CFM will obtain cfm card within 10 business days and fax copy to EHS.
The cfm will follow company haccp guidelines and maintain time logs for sushi and ph meter log for sushi rice.
Provided employee health policy and hand washing signs.
Water Heater:
Water heater: State SB6-52-15
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- 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. Observed raw salmon, raw eggs, and raw fish roe stored above deli meats, ready to eat vegetables, cheese in 2dr Traulsen upright 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. PERSON IN CHARGE PLACED RAW FOOD ON BOTTOM SHELF AND READY TO EAT ABOVE IT.
- Critical: Time as a Public Health Control/ Written Procedures Available
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.
- 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 being used as a control was not cooked, served or discarded by the expiration time as indicated: Sushi rice was left in rice cooker overnight with the intention of using for sushi the following day.
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 : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall 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, 4) the food shall 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 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.
- 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. Observed sushi rice without label.
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. CFM DISCARDED SUSHI RICE.
- Single-Service & Single-Use, Displayed & Dispensed / Prevent Contamination (corrected on site)
Observation: TABLEWARE were found handled, displayed or dispensed with the food or lip-contact surface facing upward in the Turbo Air display cooler
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented. CFM DISPLAYED UTENSILS WITH HANDLE FACING UP.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. HAND WASHING SIGNS MISSING IN EMPLOYEE RESTROOM.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EHS PROVIDED HAND WASHING SIGNS.
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12/20/2012 | Routine | |
Restaurant representatives - add corrected or new information about Sushi Garden, 1945 Old Gallows Road, #105, Vienna, VA 22182 »