Koo Asian Bistro & Bar, 5860 Harbour View , Suite 5A, Suffolk, VA - Restaurant inspection findings and violations

August 18, 2009 (Routine)

• 0070 - Employees are not properly trained in food safety as it relates to their assigned duties. No employees with food handler cards, employees uncertain when and how to where gloves, handwashing method, etc.
  Train all employees in food safety as it relates to their assigned duties.
• 0140 - Corrected During Inspection Critical Cook handling salad with bare hands, instructed to wear gloves, cook then attempted to wash off the gloves after using for salad, after instructed to discard gloves, cook washed hands with no soap. Improper handwashing procedures observed.
  Cook instructed on proper handwashing by manager. 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.
• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat lemons, limes and salad with their bare hands.
  Gloves available, ensure staff use gloves to handle RTE food to prevent contamination from hands.
• 0470 - Critical 1) Raw crab and meat on a stick stored over ready to eat food in the coke reach in refrigerator.2) Unwashed vegetables stored over ready to eat food in the cold drink refrigerator.3) Chicken stored over shrimp in the reach in refrigerator. 4) Only 1 set of tongs present in the top of the front area preparation refrigerator for 2-3 different raw meats and 1 cooked meat.5) Tongs stored on the stove handle where they will be in contact with the front of food workers clothing.6) Food in small dishes double stacked on top of food in insert pan in the top of the front cook area preparation refrigerator.
  -Ensure that raw meats are stored under ready to eat foods with the meats with the highest cooking temperatures on the bottom and so on.-Ensure unwashed fruits and vegetables are stored below ready to eat foods and separate from raw meats. Unwashed vegetables moved.-Ensure that a separate utensil is used for each meat in the top insert pans for the prep table and a sufficient number of utensils are present to allow for washing, rinsing and sanitizing utensils, every 4 hours or when contaminated.-Tongs from stove handle moved to top of unused grill.-Ensure that nothing is placed directly on top of food. Any contamination from the bottom of the dishes would be directly in contact with food items.
• 0610 - Boxes of oil and other items stored directly on the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 A 2 - Corrected During Inspection Critical Beef held in dish placed on top of food in preparation table top insert pan cold holding at 46 F, improper temperatures since last night.
  Beef voluntarily discarded during the inspection. Ensure that foods are not stacked on top of other foods in top of the preparation table both to prevent contamination and to prevent out of temperature foods. Ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 0830 - Critical The prepared ready-to-eat (RTE) caviar, fish etc. in the refrigeration unit is 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. 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.
• 1060 - The nonfood contact surface of the inside of the cabinet under the bar computers is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1100 - Critical The food contact surface of the wooden utensil with the end visibly splintering used to crush items at the bar is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
  Replace the wooden utensil to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Insides of chest and keg refrigerators soiled with standing water in the bottom of units and dried old leafy greens present.
  Maintain nonfood-contact surfaces of equipment clean.
• 1860 - Dishes done in the order of wash, sanitize then rinse at the bar 3 compartment sink. After cleaning dishes put on rubber mats to air dry.
  Ensure dishes are cleaned and sanitized, in the order of wash, rinse then sanitize. Sanitized tableware must air dry on a clean sanitized surface. Use sink drainboard to air dry dishes. Rubber mat cannot be properly clean and sanitized to use for sanitized tableware.
• 3180 - Floor in the bar area behind the keg refrigerator, under the 3 compartment sink etc.
  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.

May 28, 2008 (Routine)