March 20, 2009 (Follow-up)

February 17, 2009 (Routine)

• 0070 - There are no employees that have valid Health Cards.
  It is required by the Suffolk City Ordinance to train all employees in food safety as it relates to their assigned duties by obtaining a Health Card. The Suffolk Health Department offers testing on Tuesdays from 9:00am-11:00am, and Thursdays from 2:00pm-4:00pm. It is required to read the updated Food Saftety Manual before attempting the test. It is available, free, at the Suffolk Health Department. There is a $5.00 charge for the test.
• 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
  Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
• 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.
• 0450 - Critical - Owner rolling Sushi without gloves. No variance in place. - Employees observed chopping vegetables (tomatoes) with bare hands. (CORRECTED)
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0480 - Many unlabeled food containers observed throughout the establishment; dry goods, in the refrigerators, and freezers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0550 - Ice scoop observed resting in a container with water in the bottom.
  Ice scoops may be stored in the following manners: - in the ice with the handle extended from the ice - in a self-draining container - on a clean, dry, sanitary surface
• 0730 - Critical A letter from supplier of Sushi fish was not readily available stating procedures & requirements for parasite destruction.
  To ensure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish for consumption is frozen throughout to a temperature of -4F (-20C) for 168 hours (7 days) in a freezer or at -31F (-35C) for 15 hours in a blast freezer a letter from your supplier is required to place in your Health Department record.
• 0830 - Critical There is no Date Marking System in use at this facility. Prepared ready-to-eat (RTE) food in the refrigeration units and freezers are not properly dated for disposition.
  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 41F 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.
• 1100 - - The food contact surface of the WOODEN KNIFE RACK is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned. - Wooden spoons are rough and frayed and no longer smooth and easily cleanable.
  - Replace the WOODEN KNIFE RACK to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris. - Replace WOODEN SPOONS with spoons approved for commercial use.
• 1320 - Repeat There were no thermometers located in the prep unit or the white reach-in refrigerator.
  Provide thermometers in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration in the Chemical Dishmachine. Measured at Oppm.
  EHS primed the machine. Measured 200ppm after priming. Make certain that the Chlorine concentration is measured at before using the machine and periodically throughout the day.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food/non-food contact surfaces: - Grill - Fryer area - Area behind the hood system
  Clean and sanitize these surfaces for food contact.
• 1900 - Critical There is no faucet to reach all compartments of the 3-compartment sink. There is only 1 faucet. Large pieces of equipment that cannot fit into the dishmachine are not capable of proper Wash, Rinse, and Sanitize procedures. At time of inspection, the dishmachine failed to dispense the chlorine sanitizer necessary to properly sanitize dishes and utensils. Therefore, equipment, food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
  Replace the faucet to the 3-compartment sink so that water can be added to all sinks to ensure proper cleaning, rinsing, and sanitizing of equipment, food contact and non-food contact surfaces.
• 2000 - - Clean Stainless Steel bowls were observed stored with the food-contact surface facing upward. - There is no splashguard between the "clean drainboard" of the dishmachine and mop sink, and the "clean drainboard" of the 3-compartment sink and the mop sink, to protect sanitized dishes and utensils from contamination. (The mop sink is between the "clean" drainboards of both the 3-compartment sink and the dishmachine).
  - Keep bowls inverted to protect from contamination until use. - To prevent contamination of clean and sanitized dishes and utensils, install a splashguard on the "clean" drainboards of the 3-compartment sink and the dishmachine.
• 2310 - Critical The handwashing facility located at the Sushi Station is blocked by thawing food, preventing access by the Sushi Chef for accessible handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the thawing food preventing its use.
• 2350 ii - Plumbing connections under the 3rd sink of the 3-compartment sink are leaking; bucket is used to catch water from pipe.
  Plumbing systems and components shall be maintained in good repair.
• 3170 - Repeat The following physical structures were observed in poor repair: - The caulking behind the handsink (nearest to the cooking area) has deteriorated so that the area is no longer smooth and easily cleanable. - There is a hole in the wall near directly beside the stove area. - Ceiling in beer storeroom is in disrepair. Buckets observed beneath damaged area of ceiling to catch rainwater. - Ceiling over the 3-compartment sink is in disrepair. - Floor in dishroom is in disrepair. - Floor in kitchen near hood system is in disrepair. - Coved molding has fallen off of wall-floor juncture in the beer storeroom.
  Have roof evaluated and roof leaks repaired. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

March 12, 2008 (Critical Procedures)

July 26, 2007 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Critical Food cold holding at improper temperatures. Reach in near stove observed at 52 degrees, not capable of maintaining food at 41 degrees or below. Heavy cream observed at 52 degrees, butter at 51 degrees. Repair or replace unit, move potentially hazardous foods to a cooler unit.
  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 reach in near stove, also in chest freezer.
  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.
• 3170 - Wall next to cook line is not maintained in good repair. Repair the hole.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

March 07, 2007 (Routine)

• 0440 - Critical Tags missing from the unshucked clams.
  Ensure the tags remain attached to the shellstock container in which they were received until the container is empty and store for 90 days.
• 1060 - The nonfood contact surface of the plywood under the rice cooker is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cutting board.
  Clean and sanitize these surfaces for food contact.
• 2000 - Single service were found stored in office and storeroom with unused equipment.
  Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2260 - Critical No backsiphonage protection on hose with attached trigger sprayer attached to faucet bib at mop sink.
  Provide a backflow or backsiphonage prevention device on all threaded faucets. Provide double-check valve with atmospheric vent or remove sprayer and install hose bib backsiphonage device.
• 2350 ii - Plumbing connections under the hand sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3380 - Critical Sanitizer in wiping cloth solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. It is over 200ppm.
  Utilize only sanitizer wiping cloth solution that meets the requirements of 21 CFR 178.1010 when applying to food contact surfaces and maintain concentration between 50 and 200 ppm.

September 28, 2006 (Pre-Opening)