AFC Sushi @ Kroger #391, 3970 Valley Gateway Blvd, Roanoke, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s). | October 15, 2009 | Routine | 0 | 1 | Details / Comments |
|
October 15, 2008 | Routine | 2 | 0 | Details / Comments |
| No violation noted during this evaluation. | July 23, 2008 | Routine | 0 | 0 | Details / Comments |
October 15, 2009 (Routine)
Violation: 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
Comments:
Good record keeping and controls. Operator uses pH meter with each batch of sushi rice and keeps log of temps and pH for rice. All pH levels in the log were <4.1
October 15, 2008 (Routine)
Violations:
- 0800 - Corrected During Inspection Critical Brown Rice noted not being adequately cooled to prevent the growth of harmful bacteria. Foodservice employee advised the brown rice was cooked yesterday and placed in the under counter cooler to cool. Temperature of the brown rice was observed at 62.3 F. Violation was corrected during inspection. Brown rice was discarded.
Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. - 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed imitation crab sticks and the blended imitation crab mixture in the refrigeration unit was not properly dated for disposition after opening. All other ready-to-eat food items were observed properly date marked. Violation was corrected during inspection.
Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F 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.
A variance request is currently pending for the acidification of the sushi rice.
Observed the pH log, temperature log, and packaged sushi cooling log. All were completed and up to date. All pH reading for the sushi rice were noted below 4.1. The Environmental Health Specialist (EHS) did not observe any logs or procedures for the brown rice. EHS will contact regional manager to discuss this procedure.
July 23, 2008 (Routine)
Comments:The Side Under Counter Cooler is currently cold holding at 60 F. Operator advised the cooler has been running approximately 2-3 hours. EHS advised operator that the cooler must be monitored. There are currently no potentially hazardous food items in this unit. All potentially hazardous food items must cold hold at 41 F or below. Advised operator no potentially hazardous foods should be stored in the cooler until it has been verified the cooler is cold holding properly.
Operator advised pH is used for the sushi rice, not Time as a Public Health Control.
Special care is taken in preparation of the rice used with sushi to prevent potential bacterial growth while assuring the rice can still be formed into balls and rolls. Bare hand contact should be minimized to prevent crosscontamination of the ready-to-eat product. Heat during the cooking of rice can activate certain bacterial spores that can grow and release toxins unless the rice is preserved or refrigerated. Proper acidification of cooked rice with vinegar recipes helps preserve the rice for temporary handling at temperatures above 41°F (5°C), but the acid level, measured by pH, should be carefully monitored for each batch. It is best to acidify the rice when it is warm to assure better mixing and penetration of the acid solution. The production time and final acid level (pH) is recorded for each batch of sushi rice. Acidified rice has an initial measurable, targeted pH of 4.1 and should be thoroughly mixed to assure the rice does not exceed an equilibrium pH of 4.6. Properly acidified rice is not considered a potentially hazardous food.
Operator advised there is a pH log that must be completed for each batch of sushi rice. The pH log states "if the pH is above 4.1, take corrective action and record another pH."
EHS will review pH log as well as the temperature logs during routine inspections.
Operator advised there is a written employee health policy that is discussed with each employee on the date of hire. EHS suggests posting a summary of the employee health policy information in a common area for employees to view / review on a daily basis.
Labels for sushi include ingredients / allergens/ and a Consumer Advisory statement.
EHS advised the operator there is to be no barehand contact with ready-to-eat foods such as sushi rolls, sushi rice, fish that will be consumed raw, sliced vegetables, etc.
Observed one package of raw tuna stored above tofu in the front reach-in cooler. EHS advised operator all raw animal foods should be stored on the bottom shelves of the refrigerator. Raw animal foods may not be stored above ready-to-eat foods.
Issue food permit.
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