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10: 2310 Observed the following hand sinks blocked from use: Bar hand sink with a mat, liquor bottles, and containers stored in basin, sushi hand sink with container of water stored in basin, and grill area hand sink with clean towels stored in basin.
Corrective Actions: Hand sinks shall be accessible at all times for hand washing. All items blocking use were removed during inspection. Manager stated the bar sink was intentionally blocked as there is an odor coming from the drainpipe. Service sink to address odorous problem, blocking a hand sink is never the solution. Hand sinks shall be accessible.
23: 830 In-use dispensing scoops for both brown and white rice are stored in stagnant ambient temperature water. Water temperature in rice scoop holding containers observed at 58F, and 65F and does not meet minimum requirement of 135 F or above.
Corrective Actions: Rice scoops shall be stored at 135F, either in hot water bath or in container of rice. Rice scoops washed in dish machine and relocated to container with clean hot water at 168F.
24: 0850 (B) (C1, 2, 4) TCS cooked rice, where time is used as a control, is observed stored in the following areas without a label indicating the time the food is to be removed from service: rice used for preparing fried rice at grill station and sushi rice held at sushi bar.
Corrective Actions: TCS foods under time control shall be labeled with discard by time or preparation time and held for no more than 4 hours after being removed from temperature control.
Labels provided for containers of rice.
28: 3380 Chlorine sanitizer solution concentration at 3 compartment sink observed above safe range of 50-100ppm. Chlorine sanitizer at well above 200ppm.
Corrective Actions: Chlorine sanitizer solution shall be prepared at proper concentration of 50-100ppm. Solution discarded and new batch prepared during inspection. Corrected at 50ppm.
37: 480 Observed all prepared sauces without common name in walk in cooler and most without preparation date label.
Corrective Actions: All prepared foods shall be labeled with common name and either discard by date or preparation date. All prepared foods shall be held for no more than 7 days, day 1 is the day food is prepared. All sauces labeled appropriately with preparation date and name of contents during inspection.
55: 3180 The following areas in need of detail cleaning: exterior surfaces of grills and fryers, floors beneath all fixed equipment, and floor / wall juncture throughout.
Corrective Actions: Clean thoroughly, and clean at a frequency to maintain clean.
Permit expiration 12/31/2022 - Renew permit asap www.loudoun.gov/food.
Reminder, hood due for service January 21, 2023.
Notes: Garlic in oil must be held at or below 41F. Separate garlic from oil or store at 41F or below.
Ensure maintenance tools are not stored above food.
Provide labels for 3 compartment sink, WASH, RINSE, SANITIZE.
| Description | Temperature | State of Food |
| Sushi bar - raw tuna 37, smoked salmon 40, honey crab 40, raw salmon 32, 25, steamed salmon 39, raw shrimp 41 raw squid 39 | 40 °F | Cold Holding |
| zucchini 149, chicken 182, 171, steak 149, pork 189 | 149 °F | Cooking |
| broth 156, 160, rice 168, 172, 145 | 145 °F | Hot Holding |
| prep coolers - bean sprouts 40, cut lettuce 37, 37, | 40 °F | Cold Holding |
| wic - cooked chicken 41, cut lettuce 34, crab salad 34, raw chicken 40 | 41 °F | Cold Holding |
| sushi bar -imitation crab | 53 °F | Cooling |
| garlic in oil | 53 °F | Cold Holding |