Niwanohana Japanese Restaurant, 1309 East Cary St, Richmond, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
September 28, 2009 | Critical Procedures | 5 | 0 | Details / Comments |
|
August 04, 2009 | Routine | 3 | 10 | Details / Comments |
September 28, 2009 (Critical Procedures)
Violations:
- 0160 - Corrected During Inspection Critical Employee observed washing and reusing single use gloves.
Discontinue washing and reusing single use gloves. Replace single use gloves once soiled. - 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Throughout the facility.)
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 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. (Fresh produce.)
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 - Corrected During Inspection Critical Repeat Raw fish observed stored on Ready To Eat (RTE) foods. (Fresh produce.)
Store raw fish below RTE foods to avoid cross contamination. - 3340 - Corrected During Inspection Critical Repeat Container of insecticide was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
August 04, 2009 (Routine)
Violations:
- 0240 - Corrected During Inspection 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. - 0470 - Corrected During Inspection Critical Raw eggs and raw meats observed stored above Ready To Eat (RTE) foods. (Fresh salad and produce.)
Store raw eggs and raw meats below RTE foods to avoid cross contamination. - 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0820 A 2 - Corrected During Inspection Critical Fish cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Discard foods held above 41 F for over 4 hours. - 0960 2 - Dish washing racks observed used as shelving.
Discontinue using dish washing racks as shelving and replace with approved shelving. - 0960 2 - Wooden items observed unsealed.
Seal or wooden items, so to be easier to clean. - 1570 - The door gasket to the freezers and refrigerators are.in poor repair. (Torn.)
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: broiler, deep fat fryer, stove tops, ovens, refrigerators, freezers, gaskets, exhaust hood and filter system.
Clean and maintain cleanness of equipment. - 2000 - Clean flatware was observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2810 - Wall or wall covering in kitchen is not smooth and easily cleanable. (Peeling and chipping.)
Repair or replace wall or wall covering to make it smooth and easily cleanable. - 2810 - Ceiling in the kitchen is not smooth and easily cleanable. (Peeling and chipping.)
Repair or replace ceiling to make it smooth and easily cleanable. - 2890 - Light bulbs in the food prep area are not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulbs with a coated or shatter-resistant bulb. - 3180 - Walls and vents, throughout the facility, were noted in need of cleaning.
All floors, walls, vents, 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. - 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. - 3340 - Corrected During Inspection Critical Containers of cleaning chemicals not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. - 3340 - Corrected During Inspection Critical Containers of cleaning chemicals not stored separately from insecticides or rodenticides.
Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
Approved for new Health Permit.
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