Sushi Prince - Inspection Report

Inspection Information:

Facility Type:Full Service Restaurant
Inspection type:Follow-up
Inspection date:November 28, 2012
Number of critical violations:1
Number of non-critical violations:  0

Definition of critical and non critical violations


A summary of the violations found during the inspection are listed below.

Code   Observation / Corrective Action
3-402.11(A)   Critical Repeat The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: Maguro Tuna, Toro Tuna, Smoked Salmon, Yellowtail, White tuna, flounder, sea bass, sweet shrimp, mackerel, squid, sea urchin, smelt roe, flying fish roe, salmon roe.
Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4F or below for a minimum of 7 days in a freezer, or 2) frozen at -31F or below until solid and stored at -31F or below for a minimum of 15 hours, or 3) frozen at -31F or below until solid and stored at -4F or below for a minimum of 24 hours. Provide an approved letter from your supplier to the health department within 10 days. Note: You have not provided a letter of parasite destruction for Sea Bass and may not serve raw or undercooked sea bass until an approved letter of parasite destruction if obtained from an approved supplier. Also, Sea urchin may be served as based upon a discussion with Virginia Department of Health, based upon new science as long as the egg case is rinsed sea urchin will be less likely to be at risk of parasite infestation. Do not sell undercooked or raw sea bass


The purpose of this visit is a followup to check on compliance of violations cited during a previous inspection. All but one violation has been corrected. You still have an outstanding letter of parasite destruction for raw or undercooked sea bass. You may not serve raw or undercooked sea bass until a letter of parasite destruction from an approved supplier is obtained or until you have the proper equipment and records to freeze seabass on site with health department approval. If you obtain a letter of parasite destruction from an approved supplier, you may fax a copy to me at 703-385-9568. Thank you.

The following hazard(s) have been corrected since the last inspection.
2-201.11(A)(1)-(5)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."
3-402.12(A)-(B)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: Salmon, Flounder.
3-302.11(A)(1)Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw chicken, raw beef, raw salmon above fully cooked noodles and bottles of sauces in the True two door sandwich prep along the cookline
3-501.19(A)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
3-603.11(A)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: All sushi and sashimi items and other undercooked foods as a statement above the reminder statement is needed. An example is provided her for you. *These items may be served raw or undercooked. Consuming raw or undercooked seafood, shellfish, beef, eggs, lamb, milk, pork, or poultry may increase your chances of obtaining a foodborne illness.
3-603.11(B)The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Viagra Shooter and the quail eggs, both of which are served using undercooked ingredients per manager.