Sansui, 360 Gateway Drive, Suite 1, Winchester, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Sansui
Address: 360 Gateway Drive, Suite 1, Winchester, Virginia
Phone: (540) 678-0099
Total inspections: 7
Last inspection: Jun 15, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
  • 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 1580 - Multiple cutting board(s) located through out the facility are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the sushi bar is blocked, preventing access by employees for easy handwashing.
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
  • 3340 - Corrected During Inspection Critical A container of window cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3460 - Corrected During Inspection Critical Medicines are located over food prep table.
June 15, 2009Routine52Details / Comments
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0480 - Repeat Unlabeled food containers.
  • 0550 - In-use utensils improperly stored between use.
  • 0570 - Improper use of wet wiping cloths.
  • 1150 - The nonfood contact surface of the soy sauce lids with rubber seals is not designed or constructed to be easily cleanable.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1750 - Single-service items were observed reused for the storage of lime juice, water and other cooking sauces..
April 02, 2008Routine16Details / Comments
No violation noted during this evaluation. April 05, 2007Complaint00Details / Comments
  • 0480 - Repeat Unlabeled food containers.
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the chest refrigerator in bar area.
March 14, 2007Routine02Details / Comments
No violation noted during this evaluation. December 27, 2006Follow-up00Details / Comments
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Eggs stored over rice in walk-in refrigerator.
  • 0480 - Unlabeled food containers in walk-in and food prep area "rice and various sauces in storage bins."
  • 0830 - Critical The prepared ready-to-eat (RTE) sauces "made in the restaurant" in the refrigeration unit is not properly dated for disposition.
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: glasses, blender, and other bar area equipment.
December 12, 2006Routine41Details / Comments
2920 - Toilet room door is not tight fitting. and/or provided with a self- closing doorNovember 13, 2006Pre-Opening01Details / Comments

June 15, 2009 (Routine)


Violations: Comments:
Make sure all food is dated with a make or use by date. All food needs to either time or temperature controlled, observed lemons just prepared under ice, make sure any lemons that are held at 41F or lower or discarded within four hours of being cut. All employee belongings need to be stored in a manor not to cross-contaminate any public food or food contact equipment. Check all refrigeration units to ensure there are thermometers present, if not present place a thermometer inside and ensure it is easily accessible. Invert or cover all single serve items to protect food contact surface. Clean and sanitize all food contact equipment not temperature controlled every four hours or as needed to prevent debris build-up. All other cleaning is to be done no less than once every 24 hours. Any equipment not needed for day to day operations needs to be removed from the facility.

April 02, 2008 (Routine)


Violations: Comments:
Consumer advisory "CA" needed on the menu at the sushi bar. Also need to reference all under cooked items on the regular menu to the CA located on the seconds page of the main menu. Employee health policy needs to be done and in place by 4/30/08. Remove rubber from lids. Remove rubber from lids on soy sauce containers. Replace ice scoop, plastic breaking on main scoop. Invert or hang mops when not in use for proper air dry. There is to be no bare hand contact when handling raw and ready-to-eat foods. Recommend ServSafe for people in charge and managers.

April 05, 2007 (Complaint)

Comments:
Complaint: Ate at Sansui on 4/3/07 around 6 pm. All three people became ill within a short time. Compaintee believes chef used same spatula on raw chicken as well as other prepared food.
Inspection:
- Employees are asked to stay home if ill. If an employee shows up to work ill he/she is sent home.
- A doctors note is needed for any illnesses longer than a few days.
- No environmental issues reported or observed by managment i.e. water, sewage, and air "ventilation."
- No bad shipments of recieved.
- Managment has not recieved any other complaints related to current issue.
- Menu has a consumer warning stating "Consuming raw or undercooked meats, poultry, seafood or shellfish may increase your risk or foodborne illness."
- All items in question are cooked on the grill in front of the custemer. The order of cooking stated by kitchen manager is all vegitbles are cooked first, then beef, seafood, and then chicken.
- After food prep is complete cooking utensils are replaced with clean utensils and cleaned
- Raw appetizer falls under consumer advisory and all holding temperatures are holding at 41 or lower.
- Chemicals are stored low to the floor and away from food and food prep.
- Lemon juice is used to clean grills not chemicals are used.
- Complaint could not be verified during inspetion.

March 14, 2007 (Routine)


Violations: Comments:
Reminder starting in 2007 about Mid year gloves are going to be a requirement for all raw and ready-to-eat food prep. Facility clean during inspection. Also need to purchase QT-4 pH strips for sanitizer used in bar area. Any food kept longer than 24 hours needs a use by date or open date.

December 27, 2006 (Follow-up)

Comments:
All prior citations were corrected. The True refrigerator under the display refrigerator is reading 30 which is below freezing. If temperature is going to be turned up check temp every now and again. Ensure that temp stays below 41 degrees. Make sure all new containers and boxes are stored off the ground in walk-in and dry storage. Also make sure all items are marketed what each product is if not already marketed or in original container. Facility clean upon inspection.

December 12, 2006 (Routine)


Violations: Comments:
Need to have 3-vat sink at bar area set up to wash/rinse/sanitize equipment if not being sent through dish machine. All employees need to wear gloves when handling both ready-to-eat and raw foods. Employee drinks if not in employee area need to have a lid and straw if in food prep area.

November 13, 2006 (Pre-Opening)


Violation: 2920 - Toilet room door is not tight fitting. and/or provided with a self- closing door
Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
Comments:
Need a copy of the Cert. Occupancy. As of 12/06 the new cold holding temp is 41 or lower and the hot holding temp is 135 or higher.

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