Afc Sushi -Tinny Cafe Library, 1971 University Boulevard, Lynchburg, VA 24502 - Private College Food Service inspection findings and violations

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Business Info

Restaurant: AFC Sushi -Tinny Cafe Library
Address: 1971 University Boulevard, Lynchburg, VA 24502
Type: Private College Food Service
Total inspections: 7
Last inspection: 02/01/2016
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Inspection findings

Inspection date

Type
NOTE: Good job having thermometers in all cold holding units. Good job date marking foods. Reviewed 2016 suppliers letters of guarantees and rice pH logs during inspection. Reminder to cool sushi to 41 degrees F. or below prior to placing in the open air cooler. Cool foods protected from environmental contamination, but without the lid on the package to allow rapid cooling. Seeing condensate on the lid of packages of sushi is a sign heat was trying to escape from the sushi, but was trapped and the food was warmer than the cold holding unit's temperature.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
    Observation: There is no consumer advisory posted or on packages for the sushi that is served raw and/or undercooked.
    Correction: When an animal product 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 (showing which items are raw and/or undercooked) and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. " *These items are served raw or undercooked, or contain (may contain) raw or undercooked ingredients. Consuming raw or undercooked seafood, or shellfish may increase your risk of foodborne illness." Left and reviewed consumer advisory handout. Management is ordering a consumer advisory poster or placard to place at the sushi display cooler.
02/01/2016Routine
NOTE: Facility keeps pH and cooling logs. Reviewed 2015 suppliers letters of guarantees during inspection. Good job labeling containers of foods and date marking foods. Reminder that employee beverages must have both a lid & a straw. Discussed proper cooling methods at length. To help ensure sushi is cooled rapidly: make in small batches - place each small batch in a cold holding unit as soon as possible after production
  • Cooling Methods
    Observation: The methods used for cooling were not adequate. Ensure sushi is cooled to 41 degrees F. within 4 hours and is not placed into the open air display cooler UNTIL it's been properly cooled. Sushi that was made 2-3 hours ago was found to be between 55-57 degrees F. and was being placed in the open air cooler at the start of the inspection. Sushi was cooled to 40 degrees F. during inspection.
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
09/23/2015Routine
No violations observed during today's (11/16) inspection. NOTE: Facility keeps pH & cooling logs. Great job date marking and labeling food in pans/bottles. Discussed not blocking vents in display open air cooler & not stacking sushi too high.
No violation noted during this evaluation.		11/06/2014Routine
Good job date marking & labeling containers of food. Discussed with management the need to monitor sushi display internal food temperature. Blocking sunlight and possible use of air curtains were discussed for the sushi display cooler.
  • Critical: Food - Consumption of Raw or Undercooked Animal Foods
    Observation: No consumer advisory is posted and raw sushi is being served.
    Correction: Post a visible disclosure and reminder about consuming raw/undercooked seafood increasing the risk of foodborne illness. NOTE: Firm already has this on order.
  • Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
    Observation: Knives that are used to prepare sushi are being sanitized in buckets, but not washed & rinsed first.
    Correction: Wash, rinse, & sanitize in use utensils at least every four hours.
02/21/2014Routine
No violation noted during this evaluation.01/15/2014Routine
No food prep being done at time of inspection. No violations seen.
No violation noted during this evaluation.		11/21/2013Routine
No violation noted during this evaluation.02/27/2013Routine

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