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



Business Info

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

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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:

March 05, 2009 (Routine)


Violations: Comments:
Violations discussed for correction.

November 24, 2008 (Follow-up)


Violations: 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: 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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