Carytown Sushi, 2923 West Cary Street, Richmond, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Carytown Sushi
Address: 2923 West Cary Street, Richmond, Virginia
Phone: (804) 355-0058
Total inspections: 10
Last inspection: Sep 16, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

3330 - Corrected During Inspection Critical Working container of dish detergent observed not properly labeled.September 16, 2009Critical Procedures10Details / Comments
  • 0550 - Corrected During Inspection Chef's knife observed stored beween the refrigerated prep. unit and the side of a prep. table.
  • 0850 - Corrected During Inspection Critical Sushi Rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  • 1570 - The hot water handle on the employee handsink in the kitchen was observed in a state of disrepair and damaged.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: - interior of microwave oven- exterior of microwave oven- plastic deflector plate inside the ice machine- sides of the glass door refrigerator
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the sushi bar is blocked, preventing access by employees for easy handwashing.
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatories in the kitchen & at the sushi bar.
June 16, 2009Routine24Details / Comments
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Tableware and tableware bin had an accumulation of food debris.
  • 1800 - The nonfood contact surface of the bottom interior surface of the Koch reach in refrigerator. has an accumulation of grime and debris.
  • 2890 - Light tube in the dry storage shed is not shielded, coated, or otherwise shatter-resistant.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the stove area: no light fixtures are attached to hood.
  • 3180 - Floor behind the stove in the kitchen had an accumulation of grime and debris.
March 05, 2009Routine14Details / Comments
  • 0820 A 2 - Corrected During Inspection Critical Rice was cold held at improper temperature: left out on counter.
  • 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the sushi that may be served raw and/or undercooked
  • 1570 - Corrected During Inspection Clever on the knife rack in the kitchen was observed in a state of disrepair and damaged; blade was jagged.
  • 1800 - The nonfood contact surface of the back exterior surface of the ice machine has an accumulation of grime and debris.
  • 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3080 - Less than 50 foot candles of light was noted in the grill/stove/deep fat fryer area in the kitchen.
December 09, 2008Routine24Details / Comments
  • 0960 2 - Corrected During Inspection The food contact surface of the shelf under the stove is not durable, nonabsorbent, easily cleanable, resistant to pitting: cardboard used to line shelf..
  • 1800 - Corrected During Inspection The nonfood contact surface of the wares shelf in the kitchen has an accumulation of grime and debris.
  • 3180 - Wall, and pillar near food prep area in the kitchen has an accumulation of grime and debris. .
  • 3300 - Premises has accumulation excess equipment: wire shelving outside facility
September 22, 2008Routine04Details / Comments
  • 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: knives on the knife rack.
  • 1790 - Repeat The cavity of the microwave oven in the kitchen was observed soiled.
  • 1800 - Repeat The nonfood contact surface of the following equipment had an accumulation of grime and debris: - Interior of the Koch reach in refrigerator. - Shelves throughout the kitchen.
  • 3080 - Less than 20 foot candles- of light was noted over the 3 compartment sink: bank of florescent lights was burned out.
  • 3180 - Wall behind the knife rack and wall behind the soup warmers had an accumulation of grime and debris.
June 20, 2008Routine14Details / Comments
  • 0610 - Repeat Soy sauce stored on the floor in the dry storage area.
  • 1720 - Corrected During Inspection Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: Knifes on the knife rack, utensils and utensil bin under grill.
  • 1800 - Repeat The nonfood contact surface of the following equipment had an accumulation of grime and debris: -Exterior surfaces of all reach in refrigerators-Exterior of oven, grill and deep fat fryer-Door track of glass door refrigerator.-Shelves throughout the kitchen-Interior surfaces of ice machine
  • 3220 - Mops not hung up to air dry.
April 03, 2008Routine14Details / Comments
  • 1710 - The operator is using a detergent/sanitizer product as a sanitizer without a separate rinse between wash and sanitize but is not using the same product to wash the equipment and utensils.
  • 1720 - Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 1790 - The cavities of both microwave ovens had an accumulation of food debris and grime.
  • 1800 - Repeat The following equipment's nonfood contact surfaces had an accumulation of grime and debris:- Door track of True glass door reach in refrigerator- Interior surface of reach in freezer- Exhaust hood filters- Exterior surfaces of Koch reach in refrigerator-Interior surface of ice machine bin
January 03, 2008Routine04Details / Comments
  • 0550 - Corrected During Inspection Scoops used to dispense cooked rice stored in cups with water.
  • 0610 - Onions and soy sauce containers stored on the floor in the dry storage area.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 1800 - The following equipment's nonfood contact surfaces were observed soiled: -Track of True glass door reach in refrigerator.- Interior surface of reach in freezer
  • 2310 B - The handwash station at the stove and rice cooker is being used for purposes other than washing hands.
September 19, 2007Routine05Details / Comments
No violation noted during this evaluation. June 19, 2007Routine00Details / Comments

September 16, 2009 (Critical Procedures)



Violation: 3330 - Corrected During Inspection Critical Working container of dish detergent observed not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

June 16, 2009 (Routine)



Violations:
  • 0550 - Corrected During Inspection Chef's knife observed stored beween the refrigerated prep. unit and the side of a prep. table.
    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 135F.
  • 0850 - Corrected During Inspection Critical Sushi Rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • 1570 - The hot water handle on the employee handsink in the kitchen was observed in a state of disrepair and damaged.
    Repair the fixture handle to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the hot water handle, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: - interior of microwave oven- exterior of microwave oven- plastic deflector plate inside the ice machine- sides of the glass door refrigerator
    Maintain nonfood-contact surfaces of equipment clean.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the sushi bar is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the food storage container preventing its use.
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatories in the kitchen & at the sushi bar.
    Hand soap 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.

March 05, 2009 (Routine)



Violations:
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Tableware and tableware bin had an accumulation of food debris.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the bottom interior surface of the Koch reach in refrigerator. has an accumulation of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2890 - Light tube in the dry storage shed is not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the stove area: no light fixtures are attached to hood.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 3180 - Floor behind the stove in the kitchen had an accumulation of grime and debris.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

December 09, 2008 (Routine)



Violations:
  • 0820 A 2 - Corrected During Inspection Critical Rice was cold held at improper temperature: left out on counter.
    Ensure all potentially hazardous foods, including rice, is either cold held at 41 deg. F. or below or kept hot at 135 Deg. F. Food was discarded on inspection.
  • 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the sushi that may be served raw and/or undercooked
    If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
  • 1570 - Corrected During Inspection Clever on the knife rack in the kitchen was observed in a state of disrepair and damaged; blade was jagged.
    Repair the clever to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the clever , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1800 - The nonfood contact surface of the back exterior surface of the ice machine has an accumulation of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3080 - Less than 50 foot candles of light was noted in the grill/stove/deep fat fryer area in the kitchen.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor

September 22, 2008 (Routine)



Violations:
  • 0960 2 - Corrected During Inspection The food contact surface of the shelf under the stove is not durable, nonabsorbent, easily cleanable, resistant to pitting: cardboard used to line shelf..
    Remove the cardboard liner to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1800 - Corrected During Inspection The nonfood contact surface of the wares shelf in the kitchen has an accumulation of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3180 - Wall, and pillar near food prep area in the kitchen has an accumulation of grime and debris. .
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3300 - Premises has accumulation excess equipment: wire shelving outside facility
    Maintain the premise free excess equipment.

June 20, 2008 (Routine)



Violations:
  • 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: knives on the knife rack.
    Clean and sanitize these surfaces for food contact.
  • 1790 - Repeat The cavity of the microwave oven in the kitchen was observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
  • 1800 - Repeat The nonfood contact surface of the following equipment had an accumulation of grime and debris: - Interior of the Koch reach in refrigerator. - Shelves throughout the kitchen.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3080 - Less than 20 foot candles- of light was noted over the 3 compartment sink: bank of florescent lights was burned out.
    Replace the burned out light tubes to provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 3180 - Wall behind the knife rack and wall behind the soup warmers had an accumulation of grime and debris.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

April 03, 2008 (Routine)



Violations:
  • 0610 - Repeat Soy sauce stored on the floor in the dry storage area.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1720 - Corrected During Inspection Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: Knifes on the knife rack, utensils and utensil bin under grill.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surface of the following equipment had an accumulation of grime and debris: -Exterior surfaces of all reach in refrigerators-Exterior of oven, grill and deep fat fryer-Door track of glass door refrigerator.-Shelves throughout the kitchen-Interior surfaces of ice machine
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

January 03, 2008 (Routine)



Violations:
  • 1710 - The operator is using a detergent/sanitizer product as a sanitizer without a separate rinse between wash and sanitize but is not using the same product to wash the equipment and utensils.
    Follow the manufacturer's guidelines on the product label to use the detergent/sanitizer properly.
  • 1720 - Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use a bleach (chlorine) chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 1790 - The cavities of both microwave ovens had an accumulation of food debris and grime.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 1800 - Repeat The following equipment's nonfood contact surfaces had an accumulation of grime and debris:- Door track of True glass door reach in refrigerator- Interior surface of reach in freezer- Exhaust hood filters- Exterior surfaces of Koch reach in refrigerator-Interior surface of ice machine bin
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

September 19, 2007 (Routine)



Violations:
  • 0550 - Corrected During Inspection Scoops used to dispense cooked rice stored in cups with water.
    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 140F.
  • 0610 - Onions and soy sauce containers stored on the floor in the dry storage area.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use a chlorine test kit if bleach is used or a quaternary kit if quaternary (tablets) are used in sanitizer compartment of 3-compartment sinks to ensure the sanitizing solution is maintained at the proper solution.
  • 1800 - The following equipment's nonfood contact surfaces were observed soiled: -Track of True glass door reach in refrigerator.- Interior surface of reach in freezer
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2310 B - The handwash station at the stove and rice cooker is being used for purposes other than washing hands.
    The handwash facility identified above is to be used for washing hands only
Comments:
Discussed food safety risk control factors and Employee Health Policy with PIC.

June 19, 2007 (Routine)

Comments:
Approved for Health Permit

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