Miyako's Japanese Steakhouse, 2907 Riverside Drive, Danville, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Miyako's Japanese Steakhouse
Address: 2907 Riverside Drive, Danville, Virginia
Phone: (434) 799-2599
Total inspections: 8
Last inspection: Jun 22, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 1580 - Repeat The cutting boards in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1700 - Critical Chlorine sanitizing solution appeared to be<10 ppm concentration.
June 22, 2009Routine11Details / Comments
1510 - Repeat The person in charge could not provide a food temperature measuring device for measuring thin foods.September 02, 2008Follow-up01Details / Comments
  • 0820 A 2 - Critical Raw chicken cold holding at improper temperatures.
  • 1320 - There was no temperature measuring device located in the Pepsi cooler and walk-in unit.
  • 1510 - The person in charge could not provide a food temperature measuring device for measuring thin foods.
  • 1580 - The cutting boards in kitchen area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1780 E - Ice machine not clean. Ice scoop stored on a non-clean surface.
  • 1800 - Overhead vents and ceiling in food prep area has accumulations of grime and debris.
  • 2020 - Unwrapped knives, forks, spoons and serving utensils were not stored with the handles up or in a matter in which contamination would not occur.
  • 3080 - Light bulb to replaced in walk-in unit.
August 12, 2008Routine17Details / Comments
1660 - Repeat The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120°F and the actual temperature is 110 degrees. PIC had dishmachine checked by manufacturer. The problem is not with the dishmachine but with the hot water tank. The hot water tank is scheduled for repair within the next week. Dishmachine sanitizer concentration was checked and and in proper range.September 25, 2007Follow-up01Details / Comments
  • 0060 - Critical Upon questioning PIC, it was determined that policy for restricting/excluding employees (health policy) was not in place.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0820 - Critical Shrimp, chicken and steak cold holding at improper temperatures.
  • 1660 - The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120°F and the actual temperature is 110 degrees.
  • 3330 - Critical Unlabeled container found on 3-vat sink.
  • 3490 - 1. Observed personal food items stored in refrigerated units. 2. Observed personal clothing stored with dry storage foods.
September 07, 2007Routine33Details / Comments
  • 1380 - There is no pressure gauge installed at the hot water supply line immediately before entering the warewashing machine allowing pounds per square inch, psi, to be monitored by a machine operator.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
December 20, 2006Routine03Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 1800 - Repeat The nonfood contact surface of the refrigerator door gasket has accumulations of grime and debris.
July 11, 2006Routine02Details / Comments
  • 0470 - Critical Unwrapped or uncovered food in the dry goods storage area.
  • 1750 - Manufacturer containers were observed reused for the storage of spices
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: grill area
  • 1800 - The nonfood contact surface of the work station cart has accumulations of grime and debris.
  • 2790 - The indoor floor material located at kitchen and waitress station does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
March 01, 2006Routine14Details / Comments

June 22, 2009 (Routine)



Violations:
  • 1580 - Repeat The cutting boards in the kitchen 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.
  • 1700 - Critical Chlorine sanitizing solution appeared to be<10 ppm concentration.
    Adjust the chlorine sanitizing solution to a level of at least 50 parts per million. PIC contacted VDH at 3:00 p.m. on day of inspection to report that dishmachine technician found an adequate sanitizer concentration during visit following the inspection; however, test strips used gave invalid test result,. Test strips have been replaced and dishmachine sanitizer concentration is now reading accurately.
Comments:
PIC states that he plans to open sushi bar in near future. Sushi regulations were left on site for PIC reference.
PIC contacted VDH when dishmachine issue was resolved.

September 02, 2008 (Follow-up)



Violation: 1510 - Repeat The person in charge could not provide a food temperature measuring device for measuring thin foods.
Obtain at least one food temperature measuring device for measuring thin foods so employees can properly monitor the temperature of all food items in the establishment.
Comments:
Temperature measuring device is on order.
According to PIC, overhead ceiling tiles in kitchen are scheduled to be replaced.

August 12, 2008 (Routine)



Violations:
  • 0820 A 2 - Critical Raw chicken cold holding at improper temperatures.
    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 Pepsi cooler and walk-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.
  • 1510 - The person in charge could not provide a food temperature measuring device for measuring thin foods.
    Obtain at least one food temperature measuring device for measuring thin foods so employees can properly monitor the temperature of all food items in the establishment.
  • 1580 - The cutting boards in kitchen 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.
  • 1780 E - Ice machine not clean. Ice scoop stored on a non-clean surface.
    Clean and sanitize the ice machine at frequency necessary to preclude rust, soil and debris.Ice scoop shall be washed and sanitized at least every 24 hours. Ice scoop shall be stored on a sanitized surface.
  • 1800 - Overhead vents and ceiling in food prep area has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that may contaminate food product.
  • 2020 - Unwrapped knives, forks, spoons and serving utensils were not stored with the handles up or in a matter in which contamination would not occur.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 3080 - Light bulb to replaced in walk-in unit.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
Comments:
Employee health policy in place.
Consumer Advisory posted on menu.

September 25, 2007 (Follow-up)



Violation: 1660 - Repeat The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120°F and the actual temperature is 110 degrees. PIC had dishmachine checked by manufacturer. The problem is not with the dishmachine but with the hot water tank. The hot water tank is scheduled for repair within the next week. Dishmachine sanitizer concentration was checked and and in proper range.
Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.

September 07, 2007 (Routine)



Violations:
  • 0060 - Critical Upon questioning PIC, it was determined that policy for restricting/excluding employees (health policy) was not in place.
    Develop an employee health policy.
  • 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.
  • 0820 - Critical Shrimp, chicken and steak cold holding at improper temperatures.
    Store all cold holding foods at 41F or below.
  • 1660 - The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120°F and the actual temperature is 110 degrees.
    Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
  • 3330 - Critical Unlabeled container found on 3-vat sink.
    Label all containers with a common name.
  • 3490 - 1. Observed personal food items stored in refrigerated units. 2. Observed personal clothing stored with dry storage foods.
    Designate separate areas for storage of all personal items.
Comments:
Discussed Consumer Advisory requirement with PIC. Observed date-marking being appropriately practiced at food establishment. PIC described appropriate procedures for unloading food product shipments and methods of identifying adulterated products.

December 20, 2006 (Routine)



Violations:
  • 1380 - There is no pressure gauge installed at the hot water supply line immediately before entering the warewashing machine allowing pounds per square inch, psi, to be monitored by a machine operator.
    Install a pressure gauge, properly located immediately before hot water enters the sanitizing compartment of the warewashing machine, so that employees can routinely monitor psi while the machine is operating.
  • 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.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.

July 11, 2006 (Routine)



Violations:
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 1800 - Repeat The nonfood contact surface of the refrigerator door gasket has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

March 01, 2006 (Routine)



Violations:
  • 0470 - Critical Unwrapped or uncovered food in the dry goods storage area.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 1750 - Manufacturer containers were observed reused for the storage of spices
    Discontinue the reuse of manufacturer containers for spice storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: grill area
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the work station cart has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2790 - The indoor floor material located at kitchen and waitress station does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
    Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent

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