This is a reinspection for the proper operability/sanitizer strength (bar/dishmachine). This violation has been abated. Annual permit issued
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed split refrigeration door gaskets to the cook line low boys/sushi low boys.
Correction: Replace any split gaskets.
|
01/28/2016 | Follow-up | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed 0 ppm of sanitizer in the waitress station bucket.
Correction: Supply sanitizer in the bucket.
- Temperature Measuring Devices (corrected on site)
Observation: Observed the lack of a thermometer in the salad low boy unit (kitchen).
Correction: Supply an operable thermometer in all refrigeration units.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed split refrigeration door gaskets to the cook line low boys/sushi low boys.
Correction: Replace any split gaskets.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Observed 0 ppm of sanitizer being dispersed into the bar dishmachine (chlorine). Observed the final wash/final rinse temperature of the kitchen dishmachine is not reaching 160/180 degrees.
Correction: Have the machines serviced
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed a spray bottle of blue liquid at dishmachine station with no identification labeling.
Correction: Label all toxic items.
|
01/27/2016 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee eating over prep table upon arrival.
Correction: Employees may not eat in the kitchen.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No time tracking on sushi rice log (last entry was dated 9.21).
Correction: Time track sushi rice whenever in use.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed inside ice machine in need of cleaning.
Correction: Clean and sanitize regularly.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Dishmachine is not reaching sanitizing temperature.
Correction: Called for service, set up sanitize basin at 3 part sink. Check machine prior to each use.
|
09/23/2015 | Risk Factor | |
NOTES: Drinks need a lid and straw. Watch cooling (black rice packed in tightly covered plastic container). Don't forget date marks on sushi items (spicy tuna, crab, etc).
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employees fail to wash hands before putting on gloves to make salads and when changing tasks.
Correction: Employees must wash hands before putting on gloves and between tasks.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed a container of mounded raw chicken in contact with cabbage in the walk in cooler.
Correction: Separate raw animal foods to prevent contamination (cabbage discarded).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed above 41F: raw shrimp at tempura station 80F, pooled eggs at wok line 66F, fish roe at sushi 52F.
Correction: All TCS items to be kept at <41F or on time control. If time is used, product is to be discarded at the end of the time period and marked with the discard time.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Time logs were filled out upon my arrival. Cook stated that tempura items were put in refrigerator (shrimp) after lunch.
Correction: Time tracking must be current. If time is used, product cannot be saved.
|
03/24/2015 | Risk Factor | |
Note: Marginal temperature in wait station low boy- watch.
Excellent facility sanitation and organization. Ok for permit.
- Food Storage Containers - Identified with Common Name of Food
Observation: Some bulk food bins are not labeled. (tempura flour)
Correction: Label all bulk food bins and lids (if separate).
- Utensils - In-Use - Between-Use Storage
Observation: Rice scoop in water at 74F.
Correction: Store in water at >135F, in rice, or dry.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Shelves in walk in cooler need cleaning.
Correction: Clean regularly.
- Lighting, Intensity (repeated violation)
Observation: Inadequate light in the back dry storage area and cook line.
Correction: Provide more light.
|
11/10/2014 | Routine | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Observed the final wash/final rinse temperatures of the dishmachine are not within acceptable limitations (final wash registers 150 degrees and should be 160 degrees and the final rinse registers 152 degrees and should be 180 degrees.
Correction: Set up and use the 3 compartment sink in the interim (wash, rinse, sanitize). Corrected - booster was not turned on.
|
06/09/2014 | Risk Factor | |
This is a reinspection for the proper operability/temperature requirement of the 3 door sushi low boy reach-in refrigeration unit. This violation has been abated.
- Lighting, Intensity (repeated violation)
Observation: Observed 32.50 foot candles of lighting on the cook line
Correction: should have a minimum of 50 foot candles of lighting. Observed 5.8 foot candles of lighting in the walk-in vault
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed dirty/dusty hood vents above the freezer on the cook line.
Correction: Clean the vents.
|
12/10/2013 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed several foods in the sushi bar's low boy reach-in refrigerator above 41 degrees (per kitchen manager, these foods have been in the unit overnight, see foods listed).
Correction: Do not use these foods for sale/consumption (it was discovered that the thermostat's dial was turned down due to articles being stacked in the unit. The dial was adjusted). Do not use this unit until it has the capability to maintain foods at 41 degrees/below. Manager opted to discard foods.
- Kitchenware and Tableware (corrected on site) (repeated violation)
Observation: Observed soup spoons in the kitchen above the handsink that are "nested" (spoons not arranged in the same direction).
Correction: Arrange spoons so that the handles are upward/arranged to prohibit touching the food contact surface.
- Lighting, Intensity (repeated violation)
Observation: Observed 32.50 foot candles of lighting on the cook line
Correction: should have a minimum of 50 foot candles of lighting. Observed 5.8 foot candles of lighting in the walk-in vault
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed dirty/dusty hood vents above the freezer on the cook line.
Correction: Clean the vents.
|
12/09/2013 | Routine | |
This is a reinspection for the chemical dispersal of the sanitizer in the bar dishmachine. This violation has been abated.
No violation noted during this evaluation. | 12/28/2012 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed a female employee drinking a beverage from a mug in the kitchen food prep area.
Correction: Employees may consume beverages from a cup with a lid/straw. Do not eat/drink in the kitchen/food prep areas.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed a meat cleaver being stored in between equipment on the cook line.
Correction: Do not store equipment in this fashion (possible means of contamination). Cleaver was removed.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed a waitress preparing salads at the kitchen handsink station.
Correction: Refrain from preparing salads adjacent to a handsink (possible cross contamination). Salads were removed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed the containers of chopped tofu in the waitress station low boy refrigeration unit at 45/43 degrees
Correction: should be 41 degrees or below (per owner, these have been in the unit overnight).
- Temperature Measuring Devices (corrected on site)
Observation: Observed the lack of a thermometer in the low boy refrigeration unit (left at kitchen entrance).
Correction: Supply thermometers in all refrigeration units.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Observed the sanitizer at the bar area dishmachine register 0 ppm
Correction: should be between 50-200 ppm.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed a meat cleaver stored between equipment that is soiled with dried encrusted food debris.
Correction: Wash, rinse, sanitize equipment prior to storage.
- Kitchenware and Tableware
Observation: Observed spoons in a container (sushi bar) with the food contact surface upward.
Correction: Invert clean utensils
- Lighting, Intensity (repeated violation)
Observation: Observed 25.48 foot candles of lighting on the cook line
Correction: observed 6.02 foot candles of lighting in the walk-in vault.
|
12/19/2012 | Routine | |
Restaurant representatives - add corrected or new information about Osaka Sushi, 5023 Huguenot Road, Henrico, VA 23226 »