Abbreviations: PIC=person in charge
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: interior and exterior of reach in coolers/freezers, exterior and interior of toaster oven
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the glass door reach in cooler. Light measured 0 foot candles.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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03/01/2016 | Routine | |
Abbreviations: PIC=person in charge
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed shell eggs stored over top of raw vegetables. PIC moved eggs.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the sushi that is 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.
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11/17/2015 | Risk Factor | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) Miso in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide 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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08/10/2015 | Risk Factor | |
Staff has made a great effort to correct items from previous inspection. Please continue with the progress. Thank you.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed missing floor tiles.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/17/2015 | Follow-up | |
Abbreviations: OTC=over the counter
- Critical: Hands - When to Wash*
Observation: Observed employees handling foods, taking money, using register and never washing their hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The following nonfood contact surfaces are not corrosion resistant, nonabsorbent, and/or smooth: 1) wood countertop surrounding the hand sink 2) the paper covering the backboard behind the sushi area
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Condenser Unit, Separation
Observation: The condenser to the sushi RIC has no cover plate and is full of dust.
Correction: Install a dustproof barrier between the condenser unit and food contact areas to prevent dust contamination of food.
- Equipment - Good Repair and Proper Adjustment
Observation: The laminate countertop was observed in a state of disrepair.
Correction: Repair the EQUIPMENT to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the EQUIPMENT, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following have accumulations of grime and debris: 1) interior and exterior of cabinets 2) exterior of microwave and rice cookers 3) RIC's and RIF's 4) all shelving 5) interior and exterior of toaster oven 6) rolling food cart
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed missing floor tiles.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Entire facility is in need of a thorough cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Observed bottle of OTC medicine stored inside of the RIC with the foods.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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03/03/2015 | Routine | |
Abbreviations: PIC=person in charge
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed the dispensing utensil used for the rice was stored in a small container with warm water.
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.
- Temperature Measuring Devices
Observation: The temperature measuring device located in RIC's and RIF's do not work properly. Please replace.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1) microwave, inside and outside 2) toaster oven 3) inside and outside of all RIC' and RIF's 4) all shelving 5) rice cooker
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: The wooden counter top surrounding the hand washing sink is beginning to rot and is not cleanable. Recommend replacing with a formica counter top which would be easily cleanable.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Flooring in Sushi area is noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/24/2014 | Routine | |
Items found from last visit have been corrected.
Good job! Thank you.
No violation noted during this evaluation. | 11/04/2013 | Follow-up | |
Abbreviations: PIC=person in charge
- Critical: Hands and Arms Cleaning Procedure*
Observation: Observed employees washing their hands for 3 seconds.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - When to Wash*
Observation: Observed food employee remove soiled gloves and don clean gloves without washing their hands in-between. Observed another food employee handle money with gloves on and then prepare RTE foods without removing gloves or washing hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed prepared sushi sitting on the counter at 67'F. PIC discarded food.
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.
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10/24/2013 | Risk Factor | |
Discussed with Person in Charge:
1) Provided sample Employee Health Policy Agreement.
2) Provided sample Parasite Destruction Food Supplier letter.
3) Provided sample Consumer Advisory menu.
4) Facility shares cold holding equipment and common areas (food preparation, storage and toilet room areas) with Worst Deli. Ensure these common areas are maintained by both facilities.
Abbreviations: ST - Surface temperature
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw rib eye steak and raw fish stored over RTE vegetables in uprite Reach in Cooler unit. Observed raw beef roast stored over RTE vegetables in Walk in Cooler unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Records - Creation and Retention (repeated violation)
Observation: No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Correction: Record the freezing temperature and time to which the fish are subjected and retain the records at the food establishment for 90 calendar days beyond the service or sale of the fish.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the fish 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.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The toaster oven cavity of the toaster oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: outside of 2 drawer metal file cabinet, outside of microwave oven, storage shelves near display unit.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures noted in need of cleaning: flooring under shelving units in preparation area and ceiling bathroom vents.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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04/29/2013 | Routine | |
Restaurant representatives - add corrected or new information about The Worst Sushi, 1120 International Parkway Suite #123, Fredericksburg, VA 22406 »