KABUKI JAPANESE STEAK HOUSE, 120 Arbor Drive, Christiansburg, VA - Restaurant inspection findings and violations

October 30, 2008 (Routine)

• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0820 A 2 - Corrected During Inspection Critical Chicken cold holding at improper temperatures
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. Chicken was voluntarily discarded during the inspection.
• 2350 ii - Critical Plumbing connections under the hand sink are leaking next to the thawing sink. Hand sink in the sushi bar area is duct taped and may be leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2580 - A condensate drain line servicing air conditioner in the sushi bar was emptying into a bucket under the hand sink.
  Plumb the condesate pipe to waste according local building codes.

November 30, 2007 (Follow-up)

October 31, 2007 (Routine)

• 0470 - Corrected During Inspection Critical Uncovered chicken broth was observed in the walk-in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0550 - Corrected During Inspection Ice scoop observed stored in soiled ice scoop container.
  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.
• 0810 - Corrected During Inspection The methods used for cooling the chicken broth were not adequate.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 0820 - Corrected During Inspection Critical Chicken broth cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Broth was volunatarily discarded during the inspection.
• 1320 - Corrected During Inspection There was no temperature measuring device located in the bar cooler holding creamer.
  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.
• 1580 - The cutting board(s) throughout the facility are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: rapi cool paddle.
  Clean and sanitize these surfaces for food contact.
• 2000 - Clean spoons and forks were observed stored with the food-contact surface facing upward. Rack used for storing cleaned utensils was observed stored in close proximity to the dirty dish pre-rinse area. Cleaned utensils were observed stored over raw shrimp thawing under running water in the 3-compartment sink.
  Store equipment and utensils covered or inverted to prevent contamination while in storage. Install a plexiglass barrier to protect cleaned utensils from activity associated with dirty utensils. Relocate the untensils over the 3-compartment sink to a location that is not subject to splash of raw animal product.
• 2750 - Corrected During Inspection Refuse dumpster was observed to have an accumulation of food debris and numerous boxes were observed cluttering the dumpster pad.
  Refuse containers are to be cleaned at a frequency that prevents the build up of soil and boxes all solid waste should be disposed of in a dumpster or other approve container.
• 3180 - Knife cases along the preparation area, ice bin and rack used to store cleaned utensils noted in need of cleaning.
  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.
• 3330 - Corrected During Inspection Critical Working containers of sanitizer were 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.

October 25, 2006 (Routine)

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  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.
• 0450 C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Using container without handle to dispense rice.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Provide scoops with handles to dispense dry products.
• 0470 - Corrected During Inspection Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored over raw shrimp.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor in walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1570 - Lid for ice machine was observed in a state of disrepair and damaged.
  Repair the ice machine lid 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F. Correct immediately.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2310 B - Corrected During Inspection The handwash station next to the 3 compartment sink is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only
• 2720 - Corrected During Inspection Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2730 - The refuse container used to store refuse/recycbles has no drain plug.
  Replace the drain plug to the refuse container.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

October 31, 2005 (Routine)

• 0070 - Corrected During Inspection Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas.
  Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
• 0450 C - Repeat Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. Dispensing rice with bowls.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. provide scoops with handles to dispense dry products.
• 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. Store seafood above ground beef, steaks and poultry.
• 0480 - Unlabeled food containers of dry products.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0610 - Food stored on the floor or food stored less than 6" above the floor in the walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. Correct within 5 days.
• 1150 - Torn gasket in shrimp cooler.
  Replace torn gasket in refrigerator with shrimp.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary ammonium and chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Correct within 10 days.
• 1780 - Critical Build-up inside soda nozzles.
  Clean all food contact surfaces properly. Correct immediately.
• 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.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.

October 29, 2004 (Routine)

• 0270 - Critical The fresh salmon offered for sale or service in the raw form was not able to be verified that it was frozen throughout to a temperature of -4F or below for 7 days in a freezer or -31F or below for 15 hours in a blast freezer. There is no HACCP procedure for the process. The fresh salmon does not fall under the suppliers FDA certification. A variance may be required.
  Obtain fish that are intended for raw consumption from a supplier that freezes the fish as specified in law and a written agreement or statement from the supplier stipulating that the fish supplied are frozen as specified in law. If the fish are frozen on the premises as specified in law retain the records onsite for 90 calendar days beyond the time of service or sale of the fish. The Salmon can not be served unless fully cooked until a solution can be found or salmon from a certified supplier of sushi products can be obtained. the management agreed not to serv the salmon and will persue a solution. Corrected during the inspection CDI.
• 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken is being stored over beef in the walk-in cooler.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken and eggs stored over produce in the walk-in cooler
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Correct within one day
• 1190 - There is no ambient (air/water) temperature measuring device (dual or degrees Fl) located in two reach-in coolers.
  Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use. Correct within 2 days

November 17, 2003 (Routine)

• 0820 - Critical Butter cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. CDI
• 0830 - Critical The prepared ready-to-eat (RTE) foods in all the refrigeration unita are not properly dated for disposition.
  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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
• 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact this equipment and stored ice intended for consumption.
  Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice. correct within12 months. the plates must be cleaned daily until correction is completed
• 2000 - clean utincils were found stored soiled above the 3-vat sink and on the clean dish rack
  Store utinsils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. CDI
• 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. bowls used as scoops were found in bulk storage containers.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. use handled scoops for dispencing. CDI