Koi Sushi & Hibachi, 3575 Bridge Rd., Suffolk, VA - Restaurant inspection findings and violations

September 21, 2009 (Follow-up)

• 0070 - Repeat All staff but 2 employees now with food handler cards.
  Ensure remaining staff obtain cards as soon as possible.
• 0470 - Critical Repeat The following cross contamination issues noted:1) Raw fish stored over the ready to eat foods in the sushi lowboy2) Raw eggs stored over RTE foods in the dorm refrigerator
  -Discussed raw meats must be stored under ready to eat foods with meats with the highest cooking temperature on the bottom etc. Items corrected during the inspection.
• 0550 - Repeat The following In-use utensils improperly stored between use:Utensil stored in containers of waterKnives stored under the toaster oven by the sushi prep area
  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.
• 0930 - Critical Repeat Menu reviewed with the owner. New menu on order. Using table tents or small inserts until new menus arrived discussed.
  When new menus are prepared, EHS will review to ensure CA meets requirements, if desired by owners. Ensure that CA is placed where needed on the menu or other ordering options for customers, and correctly identifies raw or undercooked meats, fish etc. and contains both the disclaimer and reminder. The permit holder shall inform consumers of the significantly increased risk of consuming raw undercooked meats, fish etc. by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.

August 20, 2009 (Routine)

• 0070 - Several employees without food handler cards. Cooks uncertain of cook temps, poor knowledge of cross contamination etc.
  Ensure all staff have food handler cards. Ensure that all staff understand and use basic food safety guidelines. Train all employees in food safety as it relates to their assigned duties.
• 0140 - Critical The following Improper handwashing procedures observed:Worker "washed" utensils in handsink while cook rinsed hands under water in 3 compartment sink then washed hands in hand sink with no soap and hands not dried.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 0220 - Critical Repeat Staff food present in front of the soup urn and on a box in the back storage area, where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may eat and have drink breaks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 0450 - Critical Lemons placed on glasses with bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 - Critical Repeat The following cross contamination issues noted:1) Raw fish stored over the ready to eat vegetables in the sushi lowboy2) Raw chicken stored over the cooked chicken and ready to eat vegetables in the bottom of the preparation unit3) Soiled utensils rinsed in the handsink then taken back for use4) Raw beef on tray almost filled with blood stored over ready to eat food in the reach in refrigerator5) Soiled vegetables stored over ready to eat vegetables in the vegetable reach in refrigerator6) Sushi chefs using gloved hands to remove the rice from the rice cooker after handling raw fish etc with same gloves7) Same breading and batter used for vegetables and chicken
  -Discussed raw meats must be stored under ready to eat foods with meats with the highest cooking temperature on the bottom etc.-Unwashed fruits and vegetables must be stored below ready to eat fruits and vegetables-Change gloves after handling sushi material and before scooping rice to use or use a scoop with a handle to prevent contact with bulk rice-Provide a sufficient number of each utensil to prevent cross contamination from not washing and sanitizing utensils every 4 hours or not properly washing utensils between uses-Use separate breading and batter for chicken and vegetables, properly store breading and batter for chicken or change every 4 hours.
• 0480 - Unlabeled squeeze bottles and sugar, salt etc. 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.
• 0550 - The following In-use utensils improperly stored between use:Rice spoons stored in containers of waterKnives stored under the toaster oven by the sushi prep area
  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.
• 0610 - Repeat Several boxes of supplies stored on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 A 2 - Corrected During Inspection Critical Repeat Oysters and fish cake in the top insert pans for the preparation unit cold holding at improper temperatures. Other foods 1 degree too high, several foods at highest allowable temperature. Units opened and closed extensively for busy lunch.
  Oysters voluntarily discarded and fish moved. Ensure that units are maintained at temperatures and completely closed between uses (sushi display case) to keep food at correct temperatures. Ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the raw or under cooked fish, etc. 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.
• 1190 - No thermometers present or found in the preparation unit or the sushi lowboy.
  Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
• 1570 - Preparation unit with standing water present in top insert pans and lower storage area.
  Ensure maintenance is conducted. Increased condensation, and water are normally a sign unit needs maintenance/repair.
• 1700 - Critical Repeat 1) Dishwasher sanitizing rinse less than 50 parts per million2) Wiping bucket in the kitchen well over 200 parts per million
  1) Contact dishmachine service to correct sanitizing rinse. -Until rinse is corrected, sanitize all tableware in the 3 compartment sink, after sink is cleaned and sanitized.-Check dishmachine sanitizing rinse at least each day or each shift to ensure the proper level of sanitizing solution is being dispensed2) Adjust the wiping bucket chlorine sanitizing solution to a level between 50 and 200 parts per million Cl.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Deep fat fryerRefrigerator gasketsFryer splashguardetc.
  Clean these surfaces.
• 1780 - Critical No sanitizer present or used in the sushi make area.
  Discussed ensure that sanitizing solution is present and used before beginning sushi preparation, and no less than every 4 hours to prevent the growth microorganisms on those surfaces. When grill area is used, ensure a separate wiping bucket is used.
• 2190 - Corrected During Inspection Hot water valve turned off for the handwashing sink in the kitchen.
  Ensure hot water valve remains open. Valve opened for inspection. Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100F to allow more effective removal of fatty soils encountered in kitchens.
• 2260 - Corrected During Inspection Critical Observed the spray hose for the dishmachine pre-wash area submerged in a bus tub filled with soiled water and dishes.
  Hose removed from tub. Ensure that the spray hose is never placed inside any container that is or may be filled with water. Hose should always be stored on available hook.
• 2310 - Corrected During Inspection Critical Repeat The handwashing facility located at the kitchen is blocked by a food cart and a linen container, preventing access by employees for easy handwashing.
  Items removed for EHS to wash hands. Access to the handwashing facility identified above is to be available during all hours of operation.
• 3030 - Repeat Paper towels for the kitchen handsink stored in the front area of the kitchen in a cardboard box with assorted items including single service containers is not readily available for handwashing.
  Ensure paper towels are stored at the handwashing sink. 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
• 3180 - Floor under and behind the ice machine as well as floor and floor drain in the dishwashing area heavily soiled and foul smell present in dish area.
  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.

February 12, 2008 (Routine)

• 0820 A 2 - Critical Beef (43 & 45 F) cold holding at improper temperatures in the reach-in refrigerator; internal temperature of reach-in is 45 F.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1060 - Plastic shipping film is on the inside of the reach-in doors.Foil used to line drip tray on stove.
  Remove plastic film.Remove foil lining drip tray.
• 1700 - Critical No chlorine sanitizer in the dishmachine, container empty; after sanitizer is connected, concentration of solution is not at 50-200ppm as measured by test kit.
  Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
• 1800 - The shelf above the 3-compartment is not clean.Storage container on shelf is not clean.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3240 - Hand sink faucet is leaking.
  Keep handwashing facilities maintained to encourage proper handwashing.
• 3260 - Employees are not using the dressing rooms or lockers provided; clothing stored on same shelf with food and food containers..
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.

September 20, 2007 (Routine)

• 0220 - 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 - 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). Scoops without handles being used to scoop out bulk products such as flour.
  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.
• 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Steak, Pork, Chicken, and Fish are stored together.
  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 holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw beef stored by produce.
  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.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1320 - There was no temperature measuring device located in the prep unit refrigerator and in small beverage cooler by hibachi grill.
  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.
• 1570 - Ice buildup observed within the smaller beverage cooler. The ice buildup creates a condition that prevents necessary maintenance and easy cleaning.
  Repair the buildup 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.
• 2280 - Critical There is no operating handsink within the kitchen, preventing routine handwashing by food workers.
  Fix the plumbing to the handsink in the kitchen to allow convenient use by food workers.
• 2310 - Critical The handwashing facility located in the kitchen 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 laundry basket preventing its use.
• 3030 - 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
• 3380 - Critical Bleach and soap mix being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
  Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces. The soap in the bleach mixture reduces the effectiveness of the sanitizing agent.

July 02, 2007 (Pre-Opening)