Yu-Mi Sushi, 107 - 1320 Kempsville Road, Chesapeake, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Yu-Mi Sushi
Address: 107 - 1320 Kempsville Road, Chesapeake, Virginia
Total inspections: 4
Last inspection: Aug 14, 2009

Restaurant representatives - add corrected or new information about Yu-Mi Sushi, 107 - 1320 Kempsville Road, Chesapeake, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: food containers.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 0240 - Corrected During Inspection Repeat Employees observed working in the food service area without proper hair restraints.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: storage shelves, reach-in coolers.
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
August 14, 2009Routine33Details / Comments
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open personal drink stored over low-boy unit.
  • 0470 - Critical Repeat Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw chicken stored over vegetables in low-boy unit. Raw shell eggs stored over vegetables in walk-in cooler.
  • 0550 - Repeat In-use utensils improperly stored between use. Ice scoop in ice bin at wait station stored with handle contacting ice. Ice scoop in ice machine stored with handle contacting ice. Scoops for rice stored in standing water.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 1750 - Repeat Manufacturer containers and lids were observed reused for the storage of food.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: kinves in knife holder.
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
  • 3260 - Employees personal items stored on soda rack, on storage shelf in storage area.
  • 3330 - Critical Working containers of chemical are not properly labeled.
March 05, 2009Routine45Details / Comments
  • 0050 - Critical Person in charge is unable to provide proof of the two CFM certificates.
  • 0220 - Critical Bowls of personal soup stored on shelf over food in walk-in cooler.
  • 0240 - Corrected During Inspection Repeat Employees observed working in the food service area without proper hair restraints.
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food in sushi bar with their bare hands.
  • 0450 C - Corrected During Inspection Critical Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s). A container with no handle was used to obtain vinegar from 5 gallon bucket.
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken stored over vegetables in reach-in cooler. Raw shell eggs stored over avocados in walk-in cooler.
  • 0480 - Repeat Unlabeled food containers of squeeze bottles. A container of wine was not properly labeled on shelf.
  • 0550 - Repeat In-use utensils improperly stored between use. Rice scoop stored in standing water in room temperature. Tongs stored on soiled handle of oven.
  • 0570 - Repeat Wet wiping cloths improperly stored between use. Wiping cloths not stored in sanitizing water.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Bottles of drink mix at bar stored on rack attached to hand sink.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. A bucket of sauce and bags of carrots
  • 0730 - Critical Repeat Raw salmon fish for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction. Freezer temperature measured at 2-5 F.
  • 0740 - 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. No record of parasite destruction for salmon fish.
  • 1060 - Repeat The nonfood contact surface of the wooden shelves in storage area is not corrosion resistant, nonabsorbent, and/or smooth. Untreated wood used to store utensils at cooks line. Plastic wrap used to secure extension core.
  • 1750 - Repeat Single service containers observed washed for reuse.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: knives in knife holder.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the sushi bar area.
  • 3140 - Repeat Locker or other suitable facilities are not located to protect utensils from contamination. Personal items stored on prep table (apron), eye glasses stored on container of food on prep table, sweater stored on soda shelf.
  • 3170 - Ceiling tiles are missing in kitchen and not maintained in good repair
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
November 24, 2008Follow-up712Details / Comments
  • 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  • 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw pork stored over scallops in walk-in cooler.
  • 0470 - Critical Unwrapped or uncovered food in the servers' cooler. Lunch boxes of salad observed stacking directly on each other with no cover.
  • 0480 - Unlabeled food containers of squeeze bottles.
  • 0550 - In-use utensils improperly stored between use. Cooking utensils stored in standing water.
  • 0570 - Wet wiping cloths improperly stored between use.
  • 0730 - Critical Raw salmon fish for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction. Freezer temperature measured at 4 F.
  • 1060 - The nonfood contact surface of the wooden shelves in storage area is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1750 - Single service containers observed washed for reuse.
  • 3080 - Less than 50 foot candles of light was noted in the sushi bar area.
  • 3140 - Locker or other suitable facilities are not located to protect utensils from contamination. Personal items stored with utensils in storage room.
October 23, 2008Routine28Details / Comments

August 14, 2009 (Routine)



Violations:
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: food containers.
    Clean and sanitize these surfaces for food contact.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is 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.
  • 0240 - Corrected During Inspection Repeat 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.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: storage shelves, reach-in coolers.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.

March 05, 2009 (Routine)



Violations:
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open personal drink stored over low-boy unit.
    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.
  • 0470 - Critical Repeat Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw chicken stored over vegetables in low-boy unit. Raw shell eggs stored over vegetables in walk-in cooler.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0550 - Repeat In-use utensils improperly stored between use. Ice scoop in ice bin at wait station stored with handle contacting ice. Ice scoop in ice machine stored with handle contacting ice. Scoops for rice stored in standing water.
    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 140F and the container.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1750 - Repeat Manufacturer containers and lids were observed reused for the storage of food.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: kinves in knife holder.
    Clean and sanitize these surfaces for food contact.
  • 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
  • 3260 - Employees personal items stored on soda rack, on storage shelf in storage area.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
  • 3330 - Critical Working containers of chemical are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Comments:
Violations discussed for correction.

November 24, 2008 (Follow-up)



Violations:
  • 0050 - Critical Person in charge is unable to provide proof of the two CFM certificates.
    Provide copies of CFM certificate.
  • 0220 - Critical Bowls of personal soup stored on shelf over food in walk-in cooler.
    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.
  • 0240 - Corrected During Inspection Repeat 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 Employees observed handling ready-to-eat (RTE) food in sushi bar with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0450 C - Corrected During Inspection Critical Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s). A container with no handle was used to obtain vinegar from 5 gallon bucket.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken stored over vegetables in reach-in cooler. Raw shell eggs stored over avocados in walk-in cooler.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0480 - Repeat Unlabeled food containers of squeeze bottles. A container of wine was not properly labeled on shelf.
    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 - Repeat In-use utensils improperly stored between use. Rice scoop stored in standing water in room temperature. Tongs stored on soiled handle of oven.
    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 140F and the container.
  • 0570 - Repeat Wet wiping cloths improperly stored between use. Wiping cloths not stored in sanitizing water.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Food stored in a location where it is subject to splash, dust or other contamination. Bottles of drink mix at bar stored on rack attached to hand sink.
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. A bucket of sauce and bags of carrots
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0730 - Critical Repeat Raw salmon fish for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction. Freezer temperature measured at 2-5 F.
    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.
  • 0740 - 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. No record of parasite destruction for salmon fish.
    Record the freezing temperature and time to which the fish are subjected and retain the records at the food establishment for 90 calendar days beyond the service or sale of the fish.
  • 1060 - Repeat The nonfood contact surface of the wooden shelves in storage area is not corrosion resistant, nonabsorbent, and/or smooth. Untreated wood used to store utensils at cooks line. Plastic wrap used to secure extension core.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1750 - Repeat Single service containers observed washed for reuse.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: knives in knife holder.
    Clean and sanitize these surfaces for food contact.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the sushi bar area.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 3140 - Repeat Locker or other suitable facilities are not located to protect utensils from contamination. Personal items stored on prep table (apron), eye glasses stored on container of food on prep table, sweater stored on soda shelf.
    Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
  • 3170 - Ceiling tiles are missing in kitchen and not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition.
    Maintain hood system vent filters in a clean condition.
Comments:
Violations discussed for correction. Person in charge is unable to provide and employee training logs, cleaning schedule, temperature logs and parasite destruction logs. CFM is recommended to attend the first available re-cert class. Critical violations must be corrected within 10 calendar days. Class schedule provided to operator.

October 23, 2008 (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 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw pork stored over scallops in walk-in cooler.
    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.
  • 0470 - Critical Unwrapped or uncovered food in the servers' cooler. Lunch boxes of salad observed stacking directly on each other with no cover.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0480 - Unlabeled food containers of squeeze bottles.
    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 - In-use utensils improperly stored between use. Cooking utensils stored in standing water.
    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 140F and the container.
  • 0570 - Wet wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0730 - Critical Raw salmon fish for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction. Freezer temperature measured at 4 F.
    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.
  • 1060 - The nonfood contact surface of the wooden shelves in storage area 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.
  • 1750 - Single service containers observed washed for reuse.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 3080 - Less than 50 foot candles of light was noted in the sushi bar area.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 3140 - Locker or other suitable facilities are not located to protect utensils from contamination. Personal items stored with utensils in storage room.
    Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
Comments:
Splashguards to be installed at handsink(s) in sushi bar. Equipment temperature logs, food temperature logs, employee traning logs and sushi rice pH logs to be established.

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