This visit was made as a follow up to the risk based assessment conducted on September 11, 2015. The Person in Charge has taken the following corrective actions:
1. Person in Charge has obtained the Northern Virginia Certified Food Protection Manager card. He noted that his supervisor also has a card in the event that he is unable to work.
2. The two menus that were missing consumer advisories have been removed from the counter and are not available for customers. The supervisor has contacted their corporate office about this issue and is awaiting feedback and a decision. In the meantime they will not display either of the menus that do not contain the consumer advisory.
Thank you for taking these actions. Please contact me once you hear about the decision on the menus and if there are any issues that need additional information at eric.spring@vdh.virginia.gov
No violation noted during this evaluation. | 09/29/2015 | Follow-up | |
This visit was made to conduct a risk based assessment. The Person in Charge was very helpful during the visit. The following issues require attention:
1. Please obtain a Northern Virginia Certified Food Protection Manager card within 10 business days from ORS Interactive. Guidance documents were provided. A follow up visit will be conducted in 10 business days.
2. Please provide a consumer advisory on both of your menus for all raw and partially cooked fish and seafood. A follow up visit will be conducted in 10 business days to verify what corrective actions have been taken.
Note: Please ensure that paper towel dispenser has paper towels in it.
*Repeat Observations are Subject to Civil Penalty
- Critical: Certified Food Manager: Presence Required
Observation: Person in Charge has a valid Serv Safe certificate but does not have a Northern Virginia Certified 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.
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: no consumer advisory provided for any of the sushi or raw fish items on the menu brochure and party tray menu
Correction: If raw or undercooked fish are served 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. A follow up visit will be conducted in 10 business days to verify corrective action.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Observed quaternary ammonium used as sanitizing agent in 3 compartment sink with a concentration of over 400 ppm.
Correction: Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces. Quaternary ammonium used as a sanitizing agent shall have a concentration of between 100 -400 ppm. Corrected to have a concentration of 200 ppm.
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09/11/2015 | Risk Factor | |
This visit was made to conduct a risk based assessment. The Person in Charge was very helpful during the visit. The following issues require attention:
1. Please obtain a Northern Virginia Certified Food Protection Manager card within 10 business days from ORS Interactive. Guidance documents were provided. A follow up visit will be conducted in 10 business days.
2. Please provide a consumer advisory on both of your menus for all raw and partially cooked fish and seafood. A follow up visit will be conducted in 10 business days to verify what corrective actions have been taken.
Note: Please ensure that paper towel dispenser has paper towels in it.
*Repeat Observations are Subject to Civil Penalty
- Critical: Certified Food Manager: Presence Required
Observation: Person in Charge has a valid Serv Safe certificate but does not have a Northern Virginia Certified 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.
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: no consumer advisory provided for any of the sushi or raw fish items on the menu brochure and party tray menu
Correction: If raw or undercooked fish are served 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. A follow up visit will be conducted in 10 business days to verify corrective action.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Observed quaternary ammonium used as sanitizing agent in 3 compartment sink with a concentration of over 400 ppm.
Correction: Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces. Quaternary ammonium used as a sanitizing agent shall have a concentration of between 100 -400 ppm. Corrected to have a concentration of 200 ppm.
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09/11/2015 | Risk Factor | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands (did not wash hands before putting on new gloves and returning to food prep) corrrected onsite
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Critical: Conformance with Approved Procedures (corrected on site) (repeated violation)
Observation: The permit holder is not in compliance with the HACCP plans and procedures that were submitted as specified in 8-201.14 and approved as a basis for the modification or waiver (pH for rice is not being recorded, last date recorded was on 5/5/15. HACCP plan required rice to be acidified to 4.1 or below. Upon inspection rice was at 4.3 and was further acidified and record was updated for today.
Correction: Follow all HACCP requirement based on plan submitted including recording of all required data.
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05/13/2015 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
Your HACCP plan must be followed for all items including brown rice. Brown rice shall be kept at our below 41 degrees F, and the 2 and 6 hour cooling times shall always be recorded.
*Repeat violations are subject to civil penalty*
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: (Observed plastic cup used for rice with no handle)
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: Sushi rice observed was measured above 41°F without the use of time as a public health control. (Brown rice was 63 degrees F. The HACCP plan says to keep at or below 41 degrees F)
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. (PIC disacrded brown rice)
- Lockers or Employee Storage in Designated Room/Area
Observation: Observed that lockers and personal storage facilities are not located to protect food, equipment, linens, and/or single-service items from contamination. (Observed personal jackest stored on food storage shelf)
Correction: Relocate lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
- Critical: Conformance with Approved Procedures
Observation: The permit holder is not in compliance with the HACCP plans and procedures that were submitted as specified in 8-201.14 and approved as a basis for the modification or waiver. (Brown rice is not being kept at or below 41 degrees F, and the 6 hour cooling temperature is not being recorded).
Correction: Follow all HACCP procedures and record all required data.
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02/06/2015 | Routine | |
This visit was made to conduct a follow-up inspection for the training inspection conducted on 9/23/14 for the FDA Retail Program Standards baseline survey. The following risk factor/ public health interventions were addressed and discussed with the manager, Lou:
1. Demonstration of knowledge
2. Employee health
3. Consumer advisory
4. Contamination of equipment
5. Poor personal hygiene/ hands as a vehicle of contamination
6. Unsafe source
7. Improper holding temperature/ time and temperature relationship
The food safety information pack was also discussed.
Please fax or email a copy of the Northern VA Certified Food Manager card for Zaubawk within 10 days to lydia.zweimiller@vdh.virginia.gov or 703-746-4919.
No violation noted during this evaluation. | 09/24/2014 | Other | |
This visit was made to conduct a training inspection. The following risk-factor/public health intervention violations were observed:
1. Demonstration of knowledge
2. Employee health
3. Consumer advisory
4. Contaminated equipment
5. poor personal hygiene/hands as a vehicle of contamination
6. unsafe source
7. improper holding temperatures/time-temperature relationships
No violation noted during this evaluation. | 09/22/2014 | Training | |
- Certified Food Manager: Certificate Process (repeated violation)
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: (Person in charge could not tell reportable symptoms or big 5 illnesses)
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: raw fish products. (The take away menu still does not have a consumer advisory. They have added a statement saying that some items may contain raw animal products. This does not fulfill the consumery advisory requirements.)
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.
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08/25/2014 | Risk Factor | |
Person in charge faxed a copy of their CFM card to me. A hard copy is in the file.
No violation noted during this evaluation. | 06/13/2014 | Other | |
This visit was made to conduct a routine food safety evaluation. HACCP records for sushi rice acidification are complete, and do not indicate any issues or corrective actions.
A consumer advisory must be provided on menu and labels for items with raw fish. A ticket (#F-14-04439) was issued to Zaw Maran with a fine of $50 for a repeat violation of 3.603.11(A).
Obtain a Northern VA certified food manager card and fax or email to me within 10 days at 703-746-4919 or lydia.zweimiller@vdh.virginia.gov.
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: (disposable plastic containers with no handle used to scoop rice in bulk containers)
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.
- 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: sushi items in display unit @45-50
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (PIC agreed to discard after 4 hours until unit is fixed)
- Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Raw fish items.
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.
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06/02/2014 | Routine | |
Received a faxed copy of the parasite destruction letter and put in file. PIC reported that they are still working on the consumer advisory for the menu. I will check at next routine inspection.
No violation noted during this evaluation. | 03/18/2014 | Other | |
This visit was made to conduct a routine food safety evaluation. The following items require immediate attention:
1) Obtain a parasite destruction letter from supplier of salmon within 10 days and fax/email to me at 703-746-4919 or lydia.zweimiller@vdh.virginia.gov
2) Provide consumer advisory for sushi products containing raw fish on take home menu. A placard or sign with the reminder statement is sufficient for the counter in the store where items are offered for sampling. Please fax or e-mail a copy of the brochure/take-home menu.
3) Retain copy of the time as a public health control plan for sushi rice. Rice should be labeled such that the time it must be discarded is known (4 hours after it is taken out of temperature control), and it must be discarded after 4 hours.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: (No parasite letter for salmon served raw in sushi)
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- 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. (I created a new agreement for sushi rice)
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: (No consumer advisory for sushi items containing raw fish)
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.
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03/05/2014 | Risk Factor | |
This is a pre-opening inspection. The Sushi section will be sharing the walk-in freezer, refrigerator, and the dry storage area.
A designated are is assigned for their used.
*Recommended the issuance of the Alexandria Health Department permit.
*Ok for CO
No violation noted during this evaluation. | 01/27/2014 | Pre-Opening | |
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