sushi source True World
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Food in sushi cooler cold holding at improper temperatures.
Correction: Relocate food to a unit capable of holding food at proper temperatures. Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Sushi cooler not holding food at the proper temperature and in need of repair.
Correction: Repair the sushi cooler 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 sushi cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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05/27/2015 | Routine | |
All violations from previous inspection reports from Feb 24, 2014 and Mar 5 2014 have been corrected
No violation noted during this evaluation. | 03/07/2014 | Follow-up | |
Demonstrated proper 3 compartment sink set up for washing rinsing and sanitizing of utensils. Also instructed manager on how to set up sanitizing buckets for sanitizing food contact surface of raw chicken prep area. Follow up in two days.
- Equipment and Utensils - Multiuse, Characteristics (repeated violation)
Observation: Unapproved scoops (to go cups with no handles) used in several food bins
Correction: Replace the unapproved cups for scooping with approved scoops with handles. Correct within 7 days
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: prep tables in contact with raw chicken. Utensils and dishpans at 3 compartment sink.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. CORRECT TODAY
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03/05/2014 | Follow-up | |
dishmachine 50 ppm bleach. Using time as control for sushi rice.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken stored over ready to eat ribs in the walk in cooler.
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. CORRECT TODAY
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: General Tso's chicken and whole shell eggs stored on countertop and cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment and Utensils - Multiuse, Characteristics
Observation: Unapproved scoops (to go cups with no handles) used in several food bins
Correction: Replace the unapproved cups for scooping with approved scoops with handles. Correct within 7 days
- Equipment - Good Repair and Proper Adjustment
Observation: Sushi display unit and 2 door cooler not holding temperature was observed in a state of disrepair.
Correction: Repair the units 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 units, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Discontinue use of units until repairs can be made. Repair in 30 days
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: prep tables in contact with raw chicken. Utensils and dishpans at 3 compartment sink.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. CORRECT TODAY
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors of establishment especially under equipment noted in need of cleaning.
Correction: 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. Correct within one week
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02/24/2014 | Routine | |
Visited establishment and made manager aware of complaint. Performed complaint inspection of prep and holding of fried rice and beef with broccoli. Temp: hot hold fried rice 135 degrees, 137 degrees, 138 degrees
beef with broccoli cold beef 36, hot hold 141. Walk in cooler 36 degrees. Manager stated that there have been no sick employees. Confirmed food comes from approved source. Will fax employee health policy in chinese and servSafe info.
No violation noted during this evaluation. | 02/21/2014 | Complaint | |
Visited establishment and observed preparation of chicken used in chicken lo mein. Manager just received order of chicken from NYW Trading LLC. Roaster breast chicken 10/1/2013. Employees were cutting chicken and storing prepped chicken in either refrigerator or freezer until use. Observed no evidence of food from an unapproved source. Observed no evidence of pest infestation in establishment.
No violation noted during this evaluation. | 10/04/2013 | Complaint | |
Sources: Sealand Foods
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: The tags for the clams are not available or are discarded immediately after the container is empty.
Correction: Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Eggs, crawfish cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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02/27/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about China Garden, 15159 Montanus Dr, Culpeper, VA 22701 »