Permit displayed. Certified food manager (CFM) present. Previous violations corrected. Active managerial control observed. Facility organized and clean. Spoke with CFM regarding bare hand contact and employee health, food safety and general sanitation practices. Health department permit issued to CFM when new permit is paid for.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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: Employee observed handling ready-to-eat (RTE) leafy greens 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.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use ice scoop improperly stored between use.
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.
- Thawing (corrected on site)
Observation: Improper methods used to thaw raw salmon in the sushi prep area.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Employees are not using the dressing rooms, designated area or lockers provided. Sweatshirt stored over food on the food storage rack.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
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12/15/2015 | Routine | |
Change of ownership. Opening inspection. Manager is taking VA Beach Managers course. Spoke with manager regarding floor plan of sushi bar and kitchen. Will revise and provide same day. Advised manager to update Certificate of Occupancy documents and to contact ABC regarding permit. Violations to be corrected but no follow-up inspection. Parasite destruction letter observed. Copy provided. Reviewed menu with manager and advised him of disclaimer and consumer advisory. Manager unsure of location of vacuum breaker, to contact plumber. CHD Permit not assigned pending updated plans.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw fish stored over ready-to-eat (RTE) cucumbers, apples and oranges in the walk-in refrigerator.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) sushi fish (tuna, salmon, yellow tail, red snapper) in the sushi display case and two door lowboy refrigerator 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 lunch menu and the dinner menu do not have the proper disclaimer and consumer advisory for menu items that may be raw or undercooked.
Correction: Include a disclaimer and consumer advisory for all raw or undercooked food items.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk-in refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration on the floor next to the ice machine in the kitchen.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75°F.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean tongs were found stored on the handle of the oven in the kitchen.
Correction: Store clean tongs in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Backflow Prevention Device, Design Standard
Observation: The backflow or backsiphonage prevention device is not observed on the ice machine in the kitchen.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the rear kitchenis 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 rolling rack and box preventing its use.
- Physical Facilities in Good Repair
Observation: Tiled floor under the deep fryers is not maintained in good repair. Heavy accumulation of amber colored, dirty grease observed.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/25/2015 | Routine | |
Restaurant representatives - add corrected or new information about Mikado Japanese & Thai Restaurant, 1249 Cedar Rd. Ste 103, Chesapeake, VA 23322 »