- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Operator voluntarily discarded said food and used gloves to handle said food. Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw shell eggs stored over ready-to-eat (RTE) rice and soup in the reach in refrigeration unit.
Correction: Operator voluntarily relocated said raw shell eggs to the bottom shelf of said unit.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Operator voluntarily provided paper towels to said facility.
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12/29/2015 | Routine | |
- Critical: Employee Health*
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
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw shell eggs stored over ready-to-eat (RTE) cucumber and cooked udon soup in the refrigeration 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. Operator voluntarily relocated said eggs to bottom shelf of said unit.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use in that utensils stored in standing water in room temperature.
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Sanitizer not provided to sanitize the dishes that are washed and rinsed.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Operator provided sanitizer.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the utensils preventing its use.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of toxic chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of toxic chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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08/27/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The food employee is drinking from an uncovered container in the food preparation area in kitchen.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) mixed (vegetable and shrimp) tempura with their bare hands.
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. Operator voluntarily refried said food in deep fryer to required temperature.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap and paper towel was not provided at the hand washing lavatory in the kitchen
Correction: Hand soap and paper towel must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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03/19/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit in that raw shell eggs observed stored above ready to eat salad in reach in refrigerator in kitchen.
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. Operator voluntarily relocated said raw shell eggs to the bottom shelf of said unit.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Unwrapped knives were stored between low boy refrigeration units (hard to clean surface touching the food contact surface of knives).
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* (repeated violation)
Observation: Tuna fish, salmon, eel and shrimp in cold holding refrigeration unit in front sushi prep area registered at improper temperatures between 42-47 degrees F. Said unit had been constantly opened for making sushi during lunch time.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the front sushi prep area is being used for purposes other than washing hands in that said handwash station observed with basket in it.
Correction: The handwash facility identified above is to be used for washing hands only
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10/15/2014 | Routine | |
Note- As per the operator, the only tuna served in the establishment is bigeye tuna.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The one food worker observed drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. Operator instructed said food worker to drink only from closed container with straw. Food worker voluntarily discarded said drink.
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03/20/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Raw tuna, salmon and crab meat cold holding at improper temperatures of 42-44 degrees F in top display case refrigeration unit in front sushi prep area. As per the operator said unit was constantly being used (opened) during lunch hour.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Handwashing Lavatory*
Observation: There are no handwash lavatories kitchen during inspection in that the only handwashing sink in kitchen observed with water pipe disconnected and not in use. As per the operator, the food prep sink is currently being used for handwashing.
Correction: Operator instructed to fix the handwash sink so that the employees can wash hands routinely.
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10/17/2013 | Risk Factor | |
Sources of food
No violation noted during this evaluation. | 04/30/2013 | Risk Factor | |
All temperatures OK. Dumpster needs cleaning.!
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared TOFU in the refrigeratOR WAS 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.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment.
Correction: Remove unnecessary poisonous or toxic materials.
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12/05/2012 | Risk Factor | |
Restaurant representatives - add corrected or new information about Aoba, 20921 Davenport Drive #110, Sterling, VA 20165 »