| No violation noted during this evaluation. | 03/30/2016 | Follow-up | |
Update dinner menu to have consumer advisory. Hair restraints and glove use was observed. Do not use towels for placing in sushi rice.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: No written procedures for sushi rice in the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the dinner menu with the foodservice operator indicates that there is no consumer advisory for the foods that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Shelves, under equipment and sides of equipment in the kitchen noted in need of cleaning.
Correction: 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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03/14/2016 | Routine | |
Thanks for correcting previous findings.
No violation noted during this evaluation. | 01/12/2016 | Follow-up | |
Good job of maintaining proper food temperatures.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The cook and employee is drinking from an uncovered container in the food preparation area. EHS observed several personal drinks inside kitchen without lids and straws.
Correction: 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the kitchen and dry storage. EHS observed several containers/bags uncovered throut kitchen. EHS observed several containers uncovered to include: flour, sugar, spices on cart, etc.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings. PIC covered.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. EHS observed scoop used for spices lying handle down inside spice. PIC corrected
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. EHS observed several damp wiping cloths on countertops throughout kitchen.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. EHS observed spices, sweet potatoes, oils, etc stored less than six (6) inches off floor. ;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Non-Food Contact Surfaces
Observation: EHS observed that the nonfood contact surface of the reach in coolers, hood system, oven door, cooktop, etc. has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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12/18/2015 | Routine | |
EHS observed good glove use. Great job keeping food contact surfaces clean. Keep wiping cloths in sanitizer solution. Keep wiping cloth container off floor and label container. Do not add soap to sanitizer solution.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food. EHS asked PIC the minimum cook temperature for chicken and PIC did not know.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. EHS asked PIC about food handlers cards per city ordinance. Some employees do not have cards.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus EHS asked employees about Health reporting policy, And they could not answer correctly.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus EHS gave facility a placard of disease reporting.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the dry storage. EHS observed Rice uncovered in dry storage.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings. PIC covered rice.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. EHS observed ice and tea scoops stored handle down inside food.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. PIC corrected by storing properly.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. EHS observed tongs stored on oven handle.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Improper use of wet wiping cloths. EHS observed damp wiping cloths stored on counters. Damp wiping cloths in use should be stored in sanitizer solution.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use. PIC fixed sanitzer solution and placed wiping cloths in sanitizer.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. EHS observed rice stored on floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: EHS observed Oyster sauce dispensed from can. Cans once opened, can cross contaminate food item.
Correction: Protect food from miscellaneous sources of contamination. PIC poured into proper container.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) Ginger dressing in the refrigeration unit is not properly dated for disposition. EHS observed ginger dressing not date labeled inside reach-in salad refrigerator
Correction: 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 41°F 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. PIC placed date label on container
- Critical: Time as a Public Health Control* (corrected on site)
Observation: EHS observed Rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. PIC placed time on rice steamer.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the food cart is not corrosion resistant, nonabsorbent, and/or smooth. EHS observed paper towel used to line cart.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. PIC removed.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: EHS observed Clean plates stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage. PIC inverted plates.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the Suishi bar is being used for purposes other than washing hands. EHS observed cloth towel and poy scrubber inside handsink basin.
Correction: The handwash facility identified above is to be used for washing hands only PIC removed items.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. EHS observed hood filters with heavy grease build up.
Correction: Maintain hood system vent filters in a clean condition. EHS talked to PIC about cleaning frequency.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry. EHS observed mops lying in mop sink, not hung for air drying.
Correction: 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. PIC hung mops.
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09/09/2015 | Routine | |
NOTES:
- Discussed Employee Health and Allergen awareness with operator.
- All deliveries are observed by operators.
- One food employee without District Food Handler card. This employee does possess a Certified Food Service Manager certificate by the Virginia Beach Health Department. District Food Handler card is still needed.
- Facility observed clean with hats and gloves worn properly.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw shelled eggs stored over RTE foods in the RIR.
Correction: 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.
- Records - Creation and Retention
Observation: No record identifying the genus and species of parasite-destruction exempt tuna species (e.g. Thunnus albacares, Thunnus atlanticus, Thunnus alalunga, Thunnus maccoyii, Thunnus obesus, or Thunnus thynnus)
Correction: Provide the genus and species of tuna served raw, marinated, raw-marinated, partially cooked or marinated partially-cooked fish to verify that they do not need to be frozen for parasite destruction because they are exempt.
- Records - Creation and Retention
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasides infective to the aquacultured fish.
- Records - Creation and Retention
Observation: No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Correction: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the tuna, salmon and other species of fish that may be served raw and/or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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04/03/2015 | Routine | |
Facility was very clean and well managed. There was no food preparation at time of inspection. EHS Mason Hoggard did discuss keeping raw items away/seperate from ready-to-eat items as general practice,even though said items are to be cooked(raw vegetables for tempura/stir-fry)
No violation noted during this evaluation. | 01/05/2015 | Routine | |
Facility built according to plans submitted to health dept. on 5/6/14. All equipment and fixtures are new. Dishmachine sanitizer at 100ppm. There was no issues or concerns at time of walk-thru. Permit issued Oct. 27, 2014.
No violation noted during this evaluation. | 10/28/2014 | Pre-Opening | |
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