Koto Japanese Steakhouse, 2160 Wards Road, Lynchburg, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Koto Japanese Steakhouse
Address: 2160 Wards Road, Lynchburg, Virginia
Total inspections: 19
Last inspection: Sep 1, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
  • 0480 - Unlabeled food containers.
  • 0530 - Corrected During Inspection Plastic cups stored in direct contact with ice and used as ice scoop.
  • 1580 - Corrected During Inspection Repeat The cutting board(s) along the meat prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 2720 - Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
  • 3170 - Repeat Ceiling tiles in the kitchen area especially near the warewash machine are not maintained in good repair
  • 3300 - Corrected During Inspection Facility is storing unnecessary items to the operation or maintenance of the establishment.
September 01, 2009Routine16Details / Comments
No violation noted during this evaluation. November 05, 2008Follow-up00-
  • 0820 A 2 - Critical Cold holding at improper temperatures, waitstation unit @ 50 F.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the walk-in cooler is not properly dated for disposition.
  • 1150 - The nonfood contact surfaces of the following equipment is not designed or constructed to be easily cleanable: Dining room chairs, the tiles at the cook top. The chest freezers need defrosting.
  • 1320 - There was no temperature measuring device located in the sushi cooler and walk-in cooler
  • 1570 - Exposed wires hanging down from the light fixtures.
  • 1570 - Unused or non-functioning equipment not removed from the premises or repaired.
  • 1580 - Several cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1600 - Repeat The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  • 1780 - Critical Repeat Mold build-up in the ice machine bin.
  • 1790 - The cavity of the microwave oven is observed soiled / has a splatter build-up.
  • 1800 - Grease build-up in the exhaust hood filters. The grills have a carbon build-up. The small line chest freezer has a debris build-up.
  • 2890 - Light bulb in the walk-in cooler is not shielded, coated, or otherwise shatter-resistant.
  • 3170 - The ceiling tiles need repair / replacement in several locations thru the facility.
  • 3180 - Repeat The floors thru the kitchen needs cleaning / has a grime build-up. The wall at the dishmachine has a mold / debris build-up.
  • 3200 - Air ducts have a slight dust build-up.
October 15, 2008Routine311Details / Comments
  • 1150 - Several stools at the bar need to be repaired / replaced. To be ordered per owner.
  • 1600 - Repeat The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  • 3180 - Repeat Floors thur the kitchen need a better nightly cleaning.
December 27, 2007Follow-up03Details / Comments
  • 0530 - Unpackaged food stored in direct contact with undrained ice: Shrimp
  • 0610 - Food stored on the floor or food stored less than 6" above the floor: Dry storage areas, rice, soda, etc.
  • 0800 - Critical Rice being held at room temperature.
  • 1150 - Several stools at the bar need to be repaired / replaced.
  • 1320 - There was no temperature measuring device located in the bar units.
  • 1600 - Repeat The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  • 1780 - Critical Mold / rust build-up in the ice machine bin.
  • 1800 - Grease build-up in the exhaust hood filters of all exhaust hoods. Carbon build-up on all grill units. The interior of the clothes washer has a debris / grime build-up.
  • 3170 - Floors in the dishmachine area need to be re-grouted.
  • 3180 - Floors thur the kitchen need a better nightly cleaning.
  • 3220 - Mops not hung up to air dry.
  • 3260 - Personal items being stored in a way that may contaminate food and clean equipment.
  • 3270 - Critical Methods are not being used to control pests, several noted during inspection.
December 14, 2007Routine310Details / Comments
No violation noted during this evaluation. March 30, 2007Follow-up00-
  • 0820 - Critical Cold holding at improper temperatures. Salad unit at 70 degrees.
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the equipment. (walk-in cooler, reach-in unit.).
  • 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
  • 1570 - Chest freezer door was observed in a state of disrepair and damaged.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  • 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
  • 1800 - Debris build-up in bar keg cooler, catch trays of the stove, and grease build-up in exhause hood filters.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 2890 - (Infrared lamp, Heat lamp) in food prep area not protected against breakage by a shield.
  • 3100 - Corrected During Inspection Storage of personal items over food prep area. (Rice cooker area)
  • 3170 - Repeat Ceiling tiles at walk-in cooler is not maintained in good repair
  • 3180 - Ceiling in the dishroom has a dust build-up. Floors under the grill stations have a food/ debris build-up.
March 15, 2007Routine110Details / Comments
No violation noted during this evaluation. December 05, 2006Follow-up00Details / Comments
3170 - Repeat The ceiling thur the back of the facility are not maintained in good repair or are missing tiles.May 17, 2006Follow-up01Details / Comments
  • 0820 - Critical Cold holding at improper temperatures, kitchen reach-in unit @ 54F.
  • 1150 - The back chest freezer needs de-frosting.
  • 1600 - Repeat The interior surfaces of the mechanical warewashing machines (2) are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. The spray noozle of the dishmachine area has a debris build-up.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Front grills and sushi bar toaster.
  • 1800 - Grease build-up in the exhaust hood filters. Debris build-up on top of the microwave oven. The exterior of the rice cookers have a debris build-up.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees, Men's room.
  • 3170 - The ceiling thur the back of the facility are not maintained in good repair or are missing tiles.
  • 3180 - Kitchen floors need cleaning / have a grime build-up.
May 11, 2006Routine26Details / Comments
  • 1570 - The door gasket of the reach-in unit and walk-in cooler are (missing, damaged). On order per Mgr.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. De-Limer ordered per Mgr.
August 15, 2005Follow-up02Details / Comments
  • 0470 - Critical Unwrapped or uncovered food in the walk-in cooler, buckets of soy sauce, and reach-in unit.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor, dry storage room.
  • 0820 - Critical Repeat Cold holding at improper temperatures: Walk-in cooler @ 45F.
  • 1320 - There was no temperature measuring device located in the refrigerator
  • 1570 - The door gasket of the reach-in unit and walk-in cooler are (missing, damaged).
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Stove, grill, and spray nozzle.
  • 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
  • 1800 - Repeat Food debris : Food processer base, stove top, burners, rice cookers, under front grill. Mold inside the keg cooler. Grease build-up : Exhaust hood filters in the dining room.
  • 2580 - A condensate drain line servicing the bar beer cooler clogged, thus standing water was in the bottom of the cooler.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3180 - Mold build-up on the walls and floors of the dishmachine area.
  • 3270 - Critical Methods are not being used to control pests.
August 09, 2005Routine49Details / Comments
1800 - The nonfood contact surface of the @EQUIPMENT@ has accumulations of grime and debris. Grease build-up in the exhaust hoods.February 13, 2005Follow-up01Details / Comments
  • 0820 - Critical Repeat Two door reach-in unit on the line holding @ 50'F.
  • 1800 - Repeat The nonfood contact surface of the @EQUIPMENT@ has accumulations of grime and debris. Grease build-up in the exhaust hoods.
February 10, 2005Follow-up11Details / Comments
  • 0480 - Unlabeled food containers, rice, flour, etc.
  • 0820 - Critical Fillet @ 47'F, cold holding at improper temperatures. Moved to the walk-in cooler.
  • 1580 - The cutting board(s) along the back line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit, both units.
  • 1780 - Critical Food contact surfaces of the @EQUIPMENT@ used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues. Mold build-up in the ice machine bin.
  • 1800 - The nonfood contact surface of the @EQUIPMENT@ has accumulations of grime and debris. Grease build-up in the exhaust hoods, food debris in the back reach-in unit.
  • 2890 - Repeat Light bulb in back exhaust hood not shielded, coated, or otherwise shatter-resistent.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3180 - Standing water in the bar cooler.
February 04, 2005Routine27Details / Comments
  • 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters. On order per Mgr.
  • 2890 - Repeat Light bulb in @LOCATION@ not shielded, coated, or otherwise shatter-resistent. In the exhaust hood. On order per Mgr.
June 25, 2004Follow-up02Details / Comments
  • 1800 - The nonfood contact surface of the @EQUIPMENT@ has accumulations of grime and debris. All exhaust hoods and filters thur facility, mold on the walls and floors in the dishmachine area.
  • 3220 - Mops not hung up to air dry.
  • 0470 - Critical Unwrapped or uncovered food in the @LOCATION@. Reach-in unit at the line, walk-in cooler.
  • 1570 - @EQUIPMENT@ was observed in a state of disrepair and damaged. Missing exhaust filters, floors need grout in the dishmachine area, chest freezer door needs repair.
  • 1100 - Critical The food contact surface of the @EQUIPMENT@ is not smooth, contains cracks, chips, or pits and can not be easily cleaned. Lid busted on bucket of frozen strawberrys, piece of plastic in the product.
  • 0530 - Unpackaged food stored in direct contact with undrained ice. Shrimp
  • 2890 - Light bulb in @LOCATION@ not shielded, coated, or otherwise shatter-resistent. Back exhaust hoods
  • 3180 - @Physical structure@ in the @Location@ noted in need of cleaning. Floors thur the kitchen need better nightly cleaning.
  • 3240 - Handwashing facilities are unclean and not maintained
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: @EQUIPMENT@. Stove, grills, rice cookers, front grills.
June 11, 2004Routine37Details / Comments
No violation noted during this evaluation. January 07, 2004Follow-up00Details / Comments
No violation noted during this evaluation. December 22, 2003Routine00-

September 01, 2009 (Routine)



Violations:
  • 0470 - Corrected During Inspection 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.
  • 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.
  • 0530 - Corrected During Inspection Plastic cups stored in direct contact with ice and used as ice scoop.
    Cease storing packaged food in direct contact with water or ice. Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping or container or its positioning in the ice or water.
  • 1580 - Corrected During Inspection Repeat The cutting board(s) along the meat prep area 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.
  • 2720 - Observed filled refuse containers stored in the establishment containing food residue wastes without lids.
    Cover all waste containers when not in continuous use.
  • 3170 - Repeat Ceiling tiles in the kitchen area especially near the warewash machine are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3300 - Corrected During Inspection Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Comments:
Kitchen manager exhibited exceptional managerial control over the kitchen operations. Thank you!

October 15, 2008 (Routine)



Violations:
  • 0820 A 2 - Critical Cold holding at improper temperatures, waitstation unit @ 50 F.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the walk-in cooler 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 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.
  • 1150 - The nonfood contact surfaces of the following equipment is not designed or constructed to be easily cleanable: Dining room chairs, the tiles at the cook top. The chest freezers need defrosting.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1320 - There was no temperature measuring device located in the sushi cooler and walk-in cooler
    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 - Exposed wires hanging down from the light fixtures.
    Repair the equipment 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.
  • 1570 - Unused or non-functioning equipment not removed from the premises or repaired.
    Remove or repair any unused or non-functioning equipment.
  • 1580 - Several cutting board(s) 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.
  • 1600 - Repeat The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
    Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
  • 1780 - Critical Repeat Mold build-up in the ice machine bin.
    Clean food-contact surfaces of the ice machine to prevent the growth microorganisms on those surfaces.
  • 1790 - The cavity of the microwave oven is observed soiled / has a splatter build-up.
    Using the manufacturer's recommended cleaning procedure, clean the microwave oven.
  • 1800 - Grease build-up in the exhaust hood filters. The grills have a carbon build-up. The small line chest freezer has a debris build-up.
    Clean the surface at a frequency necessary to preclude accumulation of grease and debris.
  • 2890 - Light bulb in the walk-in cooler is not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3170 - The ceiling tiles need repair / replacement in several locations thru the facility.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat The floors thru the kitchen needs cleaning / has a grime build-up. The wall at the dishmachine has a mold / debris build-up.
    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.
  • 3200 - Air ducts have a slight dust build-up.
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

December 27, 2007 (Follow-up)



Violations:
  • 1150 - Several stools at the bar need to be repaired / replaced. To be ordered per owner.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1600 - Repeat The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
    Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
  • 3180 - Repeat Floors thur the kitchen need a better nightly cleaning.
    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 14, 2007 (Routine)



Violations:
  • 0530 - Unpackaged food stored in direct contact with undrained ice: Shrimp
    Store unpackaged food in drained ice.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor: Dry storage areas, rice, soda, etc.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0800 - Critical Rice being held at room temperature.
    Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • 1150 - Several stools at the bar need to be repaired / replaced.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1320 - There was no temperature measuring device located in the bar units.
    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.
  • 1600 - Repeat The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
    Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
  • 1780 - Critical Mold / rust build-up in the ice machine bin.
    Clean food-contact surfaces of ice machine to prevent the growth microorganisms and rust on those surfaces.
  • 1800 - Grease build-up in the exhaust hood filters of all exhaust hoods. Carbon build-up on all grill units. The interior of the clothes washer has a debris / grime build-up.
    Clean the surface at a frequency necessary to preclude accumulation of debris.
  • 3170 - Floors in the dishmachine area need to be re-grouted.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Floors thur the kitchen need a better nightly cleaning.
    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.
  • 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.
  • 3260 - Personal items being stored in a way that may contaminate food and clean equipment.
    Employees that regularly change their clothes in the establishment should use store thier clothes in a sanitary manner.
  • 3270 - Critical Methods are not being used to control pests, several noted during inspection.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

March 15, 2007 (Routine)



Violations:
  • 0820 - Critical Cold holding at improper temperatures. Salad unit at 70 degrees.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the equipment. (walk-in cooler, reach-in unit.).
    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 - Mechanically vented hood filters not in good repair or have gaps in between filters.
    Repair or replace hood filters and/or eliminate gaps between filters.
  • 1570 - Chest freezer door was observed in a state of disrepair and damaged.
    Repair the equipment 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.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
    Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
  • 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 1800 - Debris build-up in bar keg cooler, catch trays of the stove, and grease build-up in exhause hood filters.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 2890 - (Infrared lamp, Heat lamp) in food prep area not protected against breakage by a shield.
    Protect lamp against breakage by a shield surrounding and extending beyond the bulb so only the face of the bulb is exposed.
  • 3100 - Corrected During Inspection Storage of personal items over food prep area. (Rice cooker area)
    Store personal items in the locker room provided.
  • 3170 - Repeat Ceiling tiles at walk-in cooler is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Ceiling in the dishroom has a dust build-up. Floors under the grill stations have a food/ debris build-up.
    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 05, 2006 (Follow-up)

Comments:
Restroom sewage lines had been cleared and plumbers were still on site finihing up.3 signs at front entrance stating closed for lunch,owner to clean up area completely and then call Steve Simpson prior to opening again.

May 17, 2006 (Follow-up)



Violation: 3170 - Repeat The ceiling thur the back of the facility are not maintained in good repair or are missing tiles.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 11, 2006 (Routine)



Violations:
  • 0820 - Critical Cold holding at improper temperatures, kitchen reach-in unit @ 54F.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 1150 - The back chest freezer needs de-frosting.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1600 - Repeat The interior surfaces of the mechanical warewashing machines (2) are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. The spray noozle of the dishmachine area has a debris build-up.
    Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Front grills and sushi bar toaster.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Grease build-up in the exhaust hood filters. Debris build-up on top of the microwave oven. The exterior of the rice cookers have a debris build-up.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees, Men's room.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3170 - The ceiling thur the back of the facility are not maintained in good repair or are missing tiles.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Kitchen floors need cleaning / have a grime build-up.
    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.

August 15, 2005 (Follow-up)



Violations:
  • 1570 - The door gasket of the reach-in unit and walk-in cooler are (missing, damaged). On order per Mgr.
    Repair or replace the door gaskets in accordance with the manufacturer's specifications.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. De-Limer ordered per Mgr.
    Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.

August 09, 2005 (Routine)



Violations:
  • 0470 - Critical Unwrapped or uncovered food in the walk-in cooler, buckets of soy sauce, and reach-in unit.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor, dry storage room.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Critical Repeat Cold holding at improper temperatures: Walk-in cooler @ 45F.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 1320 - There was no temperature measuring device located in the refrigerator
    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 - The door gasket of the reach-in unit and walk-in cooler are (missing, damaged).
    Repair or replace the door gaskets in accordance with the manufacturer's specifications.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
    Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Stove, grill, and spray nozzle.
    Clean and sanitize these surfaces for food contact.
  • 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 1800 - Repeat Food debris : Food processer base, stove top, burners, rice cookers, under front grill. Mold inside the keg cooler. Grease build-up : Exhaust hood filters in the dining room.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2580 - A condensate drain line servicing the bar beer cooler clogged, thus standing water was in the bottom of the cooler.
    Unclog the condensate drain line .
  • 3045 - 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.
  • 3180 - Mold build-up on the walls and floors of the dishmachine 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.
  • 3270 - Critical Methods are not being used to control pests.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

February 13, 2005 (Follow-up)



Violation: 1800 - The nonfood contact surface of the @EQUIPMENT@ has accumulations of grime and debris. Grease build-up in the exhaust hoods.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

February 10, 2005 (Follow-up)



Violations:
  • 0820 - Critical Repeat Two door reach-in unit on the line holding @ 50'F.
    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.
  • 1800 - Repeat The nonfood contact surface of the @EQUIPMENT@ has accumulations of grime and debris. Grease build-up in the exhaust hoods.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

February 04, 2005 (Routine)



Violations:
  • 0480 - Unlabeled food containers, rice, flour, etc.
    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 - Critical Fillet @ 47'F, cold holding at improper temperatures. Moved to the walk-in cooler.
    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.
  • 1580 - The cutting board(s) along the back line 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.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit, both units.
    Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
  • 1780 - Critical Food contact surfaces of the @EQUIPMENT@ used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues. Mold build-up in the ice machine bin.
    Clean food-contact surfaces of @EQUIPMENT@ no less than every 4 hours to prevent the growth microorganisms on those surfaces.
  • 1800 - The nonfood contact surface of the @EQUIPMENT@ has accumulations of grime and debris. Grease build-up in the exhaust hoods, food debris in the back reach-in unit.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2890 - Repeat Light bulb in back exhaust hood not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3045 - 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.
  • 3180 - Standing water in the bar cooler.
    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.

June 25, 2004 (Follow-up)



Violations:
  • 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters. On order per Mgr.
    Repair or replace hood filters and/or eliminate gaps between filters.
  • 2890 - Repeat Light bulb in @LOCATION@ not shielded, coated, or otherwise shatter-resistent. In the exhaust hood. On order per Mgr.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
Comments:
All other violations from previuous inspection 06/11/04, corrected.

June 11, 2004 (Routine)



Violations:
  • 1800 - The nonfood contact surface of the @EQUIPMENT@ has accumulations of grime and debris. All exhaust hoods and filters thur facility, mold on the walls and floors in the dishmachine area.
    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.
  • 0470 - Critical Unwrapped or uncovered food in the @LOCATION@. Reach-in unit at the line, walk-in cooler.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 1570 - @EQUIPMENT@ was observed in a state of disrepair and damaged. Missing exhaust filters, floors need grout in the dishmachine area, chest freezer door needs repair.
    Repair the @EQUIPMENT@ 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.
  • 1100 - Critical The food contact surface of the @EQUIPMENT@ is not smooth, contains cracks, chips, or pits and can not be easily cleaned. Lid busted on bucket of frozen strawberrys, piece of plastic in the product.
    Repair or replace the @EQUIPMENT@ 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 buildup of food debris.
  • 0530 - Unpackaged food stored in direct contact with undrained ice. Shrimp
    Store unpackaged food in drained ice.
  • 2890 - Light bulb in @LOCATION@ not shielded, coated, or otherwise shatter-resistent. Back exhaust hoods
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3180 - @Physical structure@ in the @Location@ noted in need of cleaning. Floors thur the kitchen need better nightly 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.
  • 3240 - Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: @EQUIPMENT@. Stove, grills, rice cookers, front grills.
    Clean and sanitize these surfaces for food contact.

January 07, 2004 (Follow-up)

Comments:
Corrected items from previous inspection as requested: Light bulbs shielded, food covered and removed from the floor, 3 compartment sink test kit on order, new dishmachine on order, thermometers replaced in all units, rice cookers and exhaust hoods/filters cleaned. Nice Job !

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