Yu-Mi Sushi, 1320 Kempsville Rd. Ste 107, Chesapeake, VA 23320 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Yu-Mi Sushi
Address: 1320 Kempsville Rd. Ste 107, Chesapeake, VA 23320
Type: Full Service Restaurant
Phone: 347 574-7060
Total inspections: 11
Last inspection: 12/08/2015

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Inspection findings

Inspection date

Type

  • Critical: Hands - Preventing Contamination from Hands* (repeated violation)
    Observation: Employee observed handling ready-to-eat (RTE) food with their bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Food Storage Containers - Identified with Common Name of Food
    Observation: Unlabeled food containers.
    Correction: 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.
  • Utensils - In-Use - Between-Use Storage (repeated violation)
    Observation: Dispensing utensils improperly stored between uses.
    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
    Observation: Wiping cloths improperly stored between uses(laying on cutting boards).
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working chlorine test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a new chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: Equipment observed in a state of disrepair and damaged: 1. rusty walk in refrigerator racks, 2. rusty prep table shelf, 3. rusty seaweed wrap box, 4. rusty rolling cart, 5. worn out toaster oven.
    Correction: Remove/replace all equipment in disrepair.
  • Single-Service and Single-Use Articles, Use Limitation
    Observation: Manufacturer containers were observed reused for the storage of other foods.
    Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • Single-Service and Single-Use Articles, Use Limitation
    Observation: Single-service items(aluminum foil in soup bowls) were observed reused .
    Correction: Discontinue the reuse of single-use containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: tables, utensils, sandwich unit, scale, ice maker, rolling rack,...
    Correction: Clean and sanitize these surfaces for food contact.
  • Non-Food Contact Surfaces (repeated violation)
    Observation: The nonfood contact surfaces of all cookline equipment, all shelves, racks, sandwich unit, ...have accumulations of grime and debris.
    Correction: Clean all surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Critical: Equipment and Utensils - Before Use After Cleaning*
    Observation: The food-contact surfaces of the equipment washed by hand were not sanitized.
    Correction: After cleaning and rinsing of the food-contact surface, ALL equipment MUST be effectively sanitized before coming in contact with food and before use.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
    Observation: The handwash station at the sushi bar is being used for purposes other than washing hands.
    Correction: The handwash facility identified above is to be used for washing hands only. CLEARLY DESIGNATE AND STOCK HAND SINK IN THE SUSHI PREP AREA. THE OTHER SMALL SINK MAY BE USED FOR PREP ONLY.
  • Employee Accommodations, Designated Areas
    Observation: Personal belongings observed in prep areas.
    Correction: Provide lockers or other suitable facilities for all personal items so that food, equipment, single-service and single-use articles are protected from contamination.
  • Toxics - Presence and Use Restriction
    Observation: Unnecessary poisonous or toxic materials found in the food establishment: Hot Shot.
    Correction: Remove unnecessary poisonous or toxic materials.
12/08/2015Routine
  • Critical: Hands - When to Wash*
    Observation: 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.
    Correction: 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.
  • Hair Restraints - Effectiveness (corrected on site) (repeated violation)
    Observation: Employee observed working in the food service area without proper hair restraints.
    Correction: 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Critical: Hands - Preventing Contamination from Hands* (repeated violation)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Utensils - In-Use - Between-Use Storage (repeated violation)
    Observation: Dispensing utensils improperly stored between uses: 1. ice scoops laying with handles down in the ice, 2. rice scoops sitting in a pan of room temperature water.
    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.
  • Food Preparation (corrected on site)
    Observation: Observed unwrapped salads stacked on top of each other in the salad unit.
    Correction: Protect food from contamination during storage with covers or wraps.
  • Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
    Observation: The grilled chicken was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
    Correction: Continue to cook chicken to heat all parts to 165°F or above for 15 seconds.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
    Observation: The wooden boards on the ice maker and on the rack between the stove and fryers are not corrosion resistant, nonabsorbent, and/or smooth.
    Correction: Remove the boards. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • Temperature Measuring Devices (corrected on site)
    Observation: There was no temperature measuring device located in either sushi display units.
    Correction: Provide a temperature measuring device in the front of all cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Shelf under small table by ice maker is rusty. Walk in refrigerator racks are rusty.
    Correction: Repair/replace the table and racks to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
  • Equipment - Cutting Surfaces
    Observation: One cutting board in the kitchen is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch:ice maker, toaster, prep tables, sandwich unit, metal kitchen shelves, microwave, ticket printer, all plastic bins, ...
    Correction: Clean and sanitize these surfaces.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surfaces of the trash cans, cookline equipment,...have accumulations of grime and debris.
    Correction: Clean all surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose
    Observation: The handwash station in the kitchen is being used for purposes other than washing hands.
    Correction: All handwash facilities are to be used for washing hands only.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose
    Observation: No specific designation of which sink is for handwashing in the sushi bar.
    Correction: Designate, stock, and use one sink in the sushi bar for hand washing only.
  • Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
    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.
08/06/2015Routine
  • Hair Restraints - Effectiveness (repeated violation)
    Observation: Employee observed working in the food service area without proper hair restraints.
    Correction: 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
    Observation: Observed many open, uncovered canned goods in the walk in cooler, not protected from possible contamination.
    Correction: Prevent contamination by storing food in sealed packages, covered containers, or wrappings.
  • Thawing (repeated violation)
    Observation: Artificial crab meat improper thawing in the hand sink.
    Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water in a prep sink at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Foods in the salad refrigerator cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Single-Service and Single-Use Articles, Use Limitation (repeated violation)
    Observation: Single-service items(aluminum foil sheets for soup bowls, paper towels for draining fried foods,....)were observed reused.
    Correction: Discontinue the reuse of single-use materials for food storage.
  • Single-Service and Single-Use Articles, Use Limitation (repeated violation)
    Observation: Cardboard boxes observed reused for the storage of other foods.
    Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
    Observation: The following equipment observed soiled to sight and touch: prep tables, shelves, sushi prep refrigerator, cutting boards, crockpot, microwave, sandwich unit, stove, ticket printer, ....
    Correction: Clean and sanitize these surfaces.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Water from the handwashing sink in the sushi station was measured at a temperature less than 100°F.
    Correction: Make necessary repairs to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
  • Hand Drying Provision (corrected on site) (repeated violation)
    Observation: No disposable towels were provided at the hand washing lavatory in the sushi station.
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Door way curtains and rest room fans 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.
03/24/2015Routine
  • Hands - Where to Wash
    Observation: Owner observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
    Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
  • Critical: Hands - Preventing Contamination from Hands*
    Observation: Employee (cook) observed handling ready-to-eat (RTE) food with their bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Utensils - In-Use - Between-Use Storage (repeated violation)
    Observation: In-use utensils improperly stored between uses: stored in room temp water.
    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.
  • Thawing
    Observation: Improper methods used to thaw seafood.
    Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
    Observation: Consumer advisory used on menu does not provide an asterick next to each animal product offered rare or under cooked
    Correction: Clearly mark each food item that is offered raw ur undercooked with an asterick on the menu.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
    Observation: The wooden platforms under the sushi cutting boards are not corrosion resistant, nonabsorbent, and/or smooth.
    Correction: REMOVE the wooden platforms. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
    Observation: Chlorine sanitizing solution dispensed at the warewashing machine was not at an acceptable concentration.
    Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Observed accumulations of grease deposits or other soil on the: plastic food bins, waitstation shelves, kitchen storage racks.
    Correction: Clean and sanitize these surfaces.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Curtains at doorways 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.
  • Critical: Toxics - Presence and Use Restriction (repeated violation)
    Observation: Unnecessary poisonous or toxic materials found in the food establishment: RAID on shelf by food.
    Correction: Remove unnecessary poisonous or toxic materials.
11/18/2014Routine
*Health Permit renewal inspection the end of October.
  • Hands - Where to Wash
    Observation: Employee washed hands in a food preparation sink.
    Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
  • Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
    Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Correction: Employees may drink from a closed(lid and straw) 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.
  • Utensils - In-Use - Between-Use Storage (repeated violation)
    Observation: In-use rice and ice scoops improperly stored between uses.
    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) In running water of sufficient velocity to flush particulates to the drain. 4) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 5) In a container of water if the water is maintained at a temperature of at least 135°F.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
    Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the seafood 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. *Place a star next to each raw food and place the warning on the bottom of each page with raw food on it.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: Equipment observed in a state of disrepair and damaged: rusty prep table and rusty walk in refrigerator racks.
    Correction: Repair/remove the damaged items.
  • Single-Service and Single-Use Articles, Use Limitation (repeated violation)
    Observation: Manufacturer containers(ones food came in originally) were observed reused for the storage of other foods.
    Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • Plumbing System Maintained in Good Repair
    Observation: Faucet at prep sink in sushi station is in poor repair.
    Correction: Repair and maintain all plumbing components ans fixtures.
  • Handwashing Cleanser - Availability
    Observation: Soap was not provided at the hand washing lavatory in the sushi station.
    Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Kitchen curtains and rest room fan covers 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.
08/28/2014Follow-up
Numerous violations remain. Within one week, correct ALL violations to avoid administrative action. Train employees in food safety and sanitation practices and document it. Finish installation of new screen door to prevent entry of insects.
  • Jewelry - Prohibition (repeated violation)
    Observation: Employee wearing jewelry on their arms and hands while preparing food.
    Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • Critical: Eating, Drinking, or Using Tobacco*
    Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    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.
  • Hair Restraints - Effectiveness (repeated violation)
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Critical: Hands - Preventing Contamination from Hands*
    Observation: Employee observed handling ready-to-eat (RTE) food with their bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Utensils - In-Use - Between-Use Storage (repeated violation)
    Observation: In-use rice and ice scoops improperly stored between uses.
    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) In running water of sufficient velocity to flush particulates to the drain. 4) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 5) In a container of water if the water is maintained at a temperature of at least 135°F.
  • Food Storage - Clean and Dry Location (repeated violation)
    Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate ALL food storage onto approved shelving with minimum 6" legs or casters.
  • Food - Miscellaneous Sources of Contamination
    Observation: Fly swatter on kitchen counter.
    Correction: Properly store fly swatter. Protect food from miscellaneous sources of contamination.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
    Observation: A review of the menu indicates that there is no consumer advisory for the RAW SEAFOOD served.
    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.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
    Observation: REPEAT- The wooden platforms under the sushi station cutting boards are not nonabsorbent, smooth, and easily cleanable.
    The cinder block under the trash can is not corrosion resistant, nonabsorbent, and/or smooth.

    Correction: Remove the platforms and cinder block. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: Equipment observed in a state of disrepair and damaged: rusty prep table, chipped dishes, rusty walk in refrigerator racks.
    Correction: Repair/remove the damaged items.
  • Equipment - Cutting Surfaces
    Observation: The cutting boards used in the sushi station are moldy, scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is free of mold, smooth, easily cleaned and sanitized.
  • Warewashing Equipment, Cleaning Frequency (repeated violation)
    Observation: The tubing on the chemical dispensers at the three compartment sink is very moldy.
    Correction: Clean or replace the tubing.
  • Single-Service and Single-Use Articles, Use Limitation (repeated violation)
    Observation: Single-service cups observed reused as food scoops.
    Correction: Do not use single service containers as food scoops.
  • Single-Service and Single-Use Articles, Use Limitation (repeated violation)
    Observation: Manufacturer containers(ones food came in originally) were observed reused for the storage of other foods.
    Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Sushi boards were found stored on the kitchen floor.
    Correction: Store cutting boards in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
    Observation: The handwash station in the kitchen is being used for purposes other than washing hands.
    Correction: The handwash facility identified above is to be used for washing hands only
  • Hand Drying Provision (repeated violation)
    Observation: No disposable towels were provided at the hand washing lavatory in the sushi station or bar.
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 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.
08/19/2014Follow-up
  • Hair Restraints - Effectiveness (repeated violation)
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Utensils - In-Use - Between-Use Storage (repeated violation)
    Observation: In-use rice and ice scoops improperly stored between uses.
    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) In running water of sufficient velocity to flush particulates to the drain. 4) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 5) In a container of water if the water is maintained at a temperature of at least 135°F.
  • Cloths - Wiping Cloths - Use Limitation (repeated violation)
    Observation: Wiping cloths improperly stored between uses.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer(chlorine 50-100ppm) at the proper concentration between uses.
  • Food Storage - Clean and Dry Location (repeated violation)
    Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate ALL food storage onto approved shelving with minimum 6" legs or casters.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods
    Observation: A review of the menu indicates that there is no consumer advisory for the RAW SEAFOOD served.
    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.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
    Observation: REPEAT- The wooden platforms under the sushi station cutting boards are not nonabsorbent, smooth, and easily cleanable.
    The cinder block under the trash can is not corrosion resistant, nonabsorbent, and/or smooth.

    Correction: Remove the platforms and cinder block. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in one display case.
    Correction: Provide a temperature measuring device in the front of all cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • Warewashing Machines, Sanitizer Level Indicator
    Observation: The warewashing machine's device to warn of low sanitizer level is not working at this time.
    Correction: Repair the unit so that an audible or visual warning is given when more chemical sanitizer needs to be added.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Equipment observed in a state of disrepair and damaged: rusty prep table, chipped dishes,
    Correction: Repair/remove the damaged items.
  • Warewashing Equipment, Cleaning Frequency
    Observation: The tubing on the chemical dispensers at the three compartment sink is very moldy.
    Correction: Clean or replace the tubing.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
    Observation: Chlorine sanitizing solution dispensed at the ware washing machine was not at an acceptable concentration.
    Correction: IMMEDIATELY discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • Single-Service and Single-Use Articles, Use Limitation
    Observation: Single-service cups observed reused as food scoops.
    Correction: Do not use single service containers as food scoops.
  • Single-Service and Single-Use Articles, Use Limitation
    Observation: Manufacturer containers(ones food came in originally) were observed reused for the storage of other foods.
    Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: moldy ice maker, all reach in refrigerators, soup warmer, rolling metal rack, bulk food containers, bar equipment,....
    Correction: Clean and sanitize these surfaces for food contact.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surfaces of the stove, wooden and metal shelves have accumulations of grime and debris.
    Correction: Clean all surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Critical: Equipment and Utensils - Before Use After Cleaning*
    Observation: The food-contact surfaces of the equipment observed manually washed were not sanitized.
    Correction: After cleaning and rinsing of the food-contact surface, ALL equipment shall be effectively sanitized before coming in contact with food and before use.
  • Equipment and Utensils, Air-Drying Required
    Observation: Dishes and equipment were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
    Observation: The handwash station in the kitchen is being used for purposes other than washing hands.
    Correction: The handwash facility identified above is to be used for washing hands only
  • Outer Openings - Protected (repeated violation)
    Observation: Outer opening of the food establishment is not protected against entry of insects and rodents: screen door is in disrepair.
    Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • Hand Drying Provision (repeated violation)
    Observation: No disposable towels were provided at the hand washing lavatory in the sushi station.
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • Employee Accommodations, Designated Areas (repeated violation)
    Observation: Newspapers, glasses, fly swatter,.. improperly stored.
    Correction: Provide a seperate storage area for employees' belongings so that food, equipment, single-service and single-use articles are protected from contamination.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Wall areas, curtains 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
    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.
  • Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
    Observation: Handwashing facilities are unclean and not maintained
    Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
    Observation: Working containers of cleaners are not properly labeled.
    Correction: 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.
  • Critical: Toxics - Storage of Toxic Containers*
    Observation: Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
08/07/2014Routine
Many repeat violations noted, correct all immediately.
  • Critical: Demonstration of Knowledge*
    Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
    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.
  • Critical: Hands - When to Wash*
    Observation: 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.
    Correction: 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.
  • Jewelry - Prohibition
    Observation: Employee wearing jewelry on their arms and hands while preparing food.
    Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • Hair Restraints - Effectiveness (repeated violation)
    Observation: Employee observed working in the food service area without proper hair restraints.
    Correction: 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Utensils - In-Use - Between-Use Storage (repeated violation)
    Observation: Observed a measuring cup floating in a bucket of sauce.
    Observed rice scoops sitting in pan of room temp water.

    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 (repeated violation)
    Observation: Wiping cloths improperly stored between uses.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(50-100ppm chlorine) between uses.
  • Food - Miscellaneous Sources of Contamination (repeated violation)
    Observation: Newspapers and other nonfood items stored on food products.
    Correction: Protect food from miscellaneous sources of contamination.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
    Observation: The wooden platforms under the cutting boards at the sushi station are not corrosion resistant, nonabsorbent, and/or smooth.
    Correction: REMOVE the wooden platforms. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
    Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
    Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulation of food deposits or other soil on the following: microwave, bottom of the broiler, plastic containers.
    Correction: Clean and sanitize these surfaces for food contact.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
    Observation: The handwash station in the kitchen is being used to clean equipment and utensils.
    Correction: The handwash facility identified above is to be used for washing hands only
  • Outer Openings - Protected (repeated violation)
    Observation: Outer opening of the food establishment is not protected against entry of insects and rodents: screen door is in disrepair.
    Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • Handwashing Cleanser - Availability (repeated violation)
    Observation: Soap was not provided at the hand washing lavatory in the bar.
    Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • Hand Drying Provision (repeated violation)
    Observation: No disposable towels were provided at the hand washing lavatory in the bar.
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • Employee Accommodations, Designated Areas (repeated violation)
    Observation: Personal belongings stored with food, clean equipment.
    Correction: Use lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Restroom fans, kitchen curtains 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.
  • Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
    Observation: Working containers of cleaner are not properly labeled.
    Correction: 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.
  • Toxics - Presence and Use Restriction (repeated violation)
    Observation: Unnecessary poisonous or toxic materials found in the food establishment: RAID.
    Correction: REMOVE unnecessary poisonous or toxic materials.
03/06/2014Routine
  • Hair Restraints - Effectiveness (repeated violation)
    Observation: Employee observed working in the food service area without proper hair restraints.
    Correction: 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Utensils - In-Use - Between-Use Storage (repeated violation)
    Observation: Dispensing utensils improperly stored between uses: handles laying in the 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.
  • Cloths - Wiping Cloths - Use Limitation (repeated violation)
    Observation: Wiping cloths improperly stored between uses.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration (50-100ppm chlorine) between uses.
  • Food Storage - Clean and Dry Location (repeated violation)
    Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate ALL food storage onto approved shelving with minimum 6" legs or casters.
  • Food - Miscellaneous Sources of Contamination
    Observation: Newspapers observed piled on onions.
    Correction: Protect food from miscellaneous sources of contamination.
  • Good Repair and Calibration of Thermometers
    Observation: Observed food thermometer is not calibrated to ensure accuracy
    Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of food or other soil on the following: soup warmer, rolling rack by kitchen hand sink.
    Correction: Clean and sanitize these surfaces.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose
    Observation: The handwash station at the sushi bar is being used for purposes other than washing hands.
    Correction: The handwash facility identified above is to be used for washing hands only
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
    Observation: The handwash station in the kitchen is being used as a dump station.
    Correction: The handwash facility identified above is to be used for washing hands only
  • Outer Openings - Protected
    Observation: Outer opening of the food establishment is not protected against entry of insects and rodents: screen door is damaged.
    Correction: Repair the screen door. Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • Handwashing Cleanser - Availability
    Observation: Soap was not provided at the hand washing lavatory in the bar.
    Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • Hand Drying Provision
    Observation: No disposable towels were provided at the hand washing lavatory in the bar.
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • Employee Accommodations, Designated Areas
    Observation: Employees' medications and personal items observed stored with or above food.
    Correction: Use employee lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination.
  • Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
    Observation: Working container of cleaner not properly labeled.
    Correction: 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.
  • Toxics - Presence and Use Restriction (corrected on site)
    Observation: Unnecessary poisonous or toxic materials found in the food establishment: RAID in sushi prep area.
    Correction: Remove unnecessary poisonous or toxic materials.
10/31/2013Routine
Post Health Permit and Manager Certification in the customers' view. Provide food safety training log.
  • Person in Charge (repeated violation)
    Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
    Correction: Train all employees in food safety as it relates to their assigned duties.
  • Critical: Hands - Preventing Contamination from Hands*
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Food Storage Containers - Identified with Common Name of Food (repeated violation)
    Observation: Unlabeled food containers(flour, cornstarch,....).
    Correction: 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.
  • Utensils - In-Use - Between-Use Storage (repeated violation)
    Observation: In-use utensils improperly stored between uses: knife wedged between prep table and sandwich unit, food scoops laying with the handle in the foods, rice scoops sitting in pan.
    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 (repeated violation)
    Observation: Wiping cloths improperly stored between uses.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(50-100ppm chlorine) between uses.
  • Food Storage - Clean and Dry Location (repeated violation)
    Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate ALL food storage onto approved shelving with minimum 6" legs or casters.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
    Observation: The wood platforms under the sushi prep cutting boards are not corrosion resistant, nonabsorbent, and/or smooth.
    Correction: Remove the platforms. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Observed accumulations of grease deposits or other soil on the following: rolling rack, microwave oven, gaskets on salad unit, plastic food bins.
    Correction: Clean and sanitize these surfaces for food contact.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
    Observation: The handwash station in the kitchen is being used to clean equipment and utensils.
    Correction: The handwash facility identified above is to be used for washing hands only
  • Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
    Observation: There is no refuse container at the area immediately adjacent to the kitchen hand sink.
    Correction: Provide a refuse container for the disposal of paper towels at each hand sink.
  • Dressing Areas and Lockers - Designation (repeated violation)
    Observation: Employee's medications, glasses, keys, newspapers,... observed stored with clean equipment and single service items. Lockers or other suitable facilities are not provided for employees clothing and other possessions
    Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
08/07/2013Follow-up
REGISTER YOUR SERVE SAFE CERTIFICATE AT THE CHESAPEAKE HEALTH DEPT, ROOM 238. $15 FEE = 3 YEAR CERTIFICATION. POST THE CERTIFICATE IN THE CUSTOMERS' VIEW.
  • Hair Restraints - Effectiveness (repeated violation)
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
    Observation: Observed some fooods not protected from contamination because they are not in packages, covered containers, or wrapped.
    Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
  • Food Storage Containers - Identified with Common Name of Food
    Observation: Unlabeled food containers.
    Correction: 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.
  • Utensils - In-Use - Between-Use Storage (repeated violation)
    Observation: In-use rice scoop improperly stored between uses(sitting in pan of room temp water).
    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
    Observation: The wiping cloths used with raw animal foods are stored with other in-use wiping cloths.
    Correction: Ensure dry wiping cloths used with raw animal foods are kept separate from cloths used for other purposes.
  • Cloths - Wiping Cloths - Use Limitation (repeated violation)
    Observation: Wiping cloths improperly stored between uses.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(50-100ppm chlorine) between uses.
  • Food Storage - Clean and Dry Location (repeated violation)
    Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate ALL food storage onto approved shelving with minimum 6" legs or casters.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
    Observation: The wooden knife block is not corrosion resistant, nonabsorbent, and accessible for cleaning.
    Correction: Remove the wooden knife block. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • Single-Service and Single-Use Articles, Use Limitation (repeated violation)
    Observation: Single-service plastic containers were observed reused as food scoops.
    Correction: Discontinue the reuse of single-use containers as food scoops. Provide approved reusable food scoops with a handle.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Observed accumulations of food deposits or other soil on the following: pan of utensils, sushi prep refrigerator, waitstation shelves.
    Correction: Clean and sanitize these surfaces for food contact.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Single service items observed unprotected from contamination on the bar floor.
    Correction: Store single service items in its original protective packaging or inverted in an approved dispenser at least 6" off the floor..
  • Plumbing System Maintained in Good Repair
    Observation: Plumbing connections under the dishwasher are leaking.
    Correction: Plumbing systems and components shall be maintained in good repair.
  • Dressing Areas and Lockers - Designation
    Observation: Lockers or other suitable facilities are not being used for employees clothing and other possessions
    Correction: Use lockers or other suitable facilities for the orderly storage of employees clothing and other possessions(glasses, newspapaers,.....)
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Kitchen doorway curtains 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.
  • Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
    Observation: Working container of cleaner not properly labeled.
    Correction: 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.
02/12/2013Routine

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