Bento Cafe Sushi & Roll, 13257 Worth Ave, Woodbridge, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
February 11, 2009 | Follow-up | 1 | 2 | Details / Comments |
|
February 09, 2009 | Routine | 4 | 2 | Details / Comments |
|
February 20, 2008 | Routine | 2 | 7 | Details / Comments |
|
January 17, 2007 | Routine | 1 | 3 | Details / Comments |
|
July 25, 2006 | Pre-Opening | 0 | 3 | Details / Comments |
February 11, 2009 (Follow-up)
Violations:
- 0850 - Critical Repeat No written procedures for the use of time as a public health control with potentially hazardous foods.
Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted. - 1720 - Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Use a chlorine sanitizer chemical test kit to ensure the sanitizing solution is maintained at the proper solution. - 2310 B - Corrected During Inspection The handwash station at the rear kitchen was being used to rinse foods.
The handwash facility identified above is to be used for washing hands only
Discussed Sushi Critical Risk Factors handout, and time as a public health control written procedure. Sushi rice log book has been set up, advised operator to note time rice used or discarded. Demonstarted used of quat sanitizer and test kit. Discussed using an approved sanitizer for cutting boards at prep coolers and sushi knives every 4 hours.
February 09, 2009 (Routine)
Violations:
- 0190 - Corrected During Inspection Food employees nails are not maintained so that the edges and surfaces are smooth and cleanable.
Ensure all food employees keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. - 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands - sushi.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods.
Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted. - 0860 - Critical Specialized processing method of food preservation used for sushi rice.
Obtain a variance from the regulatory authority as specified in 12 VAC 5-421-3570 and 12 VAC 5-421-3580 of this chapter. Specific food processes that require a variance have historically resulted in more foodborne illness than standard process. The variance requirement is designed to ensure that the proposed method of operation is carried out safely, or use time as a public health control. - 0930 - Critical Raw and/or undercooked sushi products are provided on the menu, menu board, table tent or brochure without proper disclosure.
The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. - 1720 - Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Use a chlorine sanitizer chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
Discussed sushi rice holding using time as a public health control, i.e., written procedure and batch record keeping - maximum 4 hour product use. Also provided handouts on consumer advisory, and on how to obtain a variance for sushi rice. Reviewed employee health policy and responsibilities of person-in-charge. Discussed barehand contact with ready-to-eat (RTE) foods, disposable glove use, and, procedure to obtain possible permission to touch RTE foods, i.e., approved written procedure and monitoring of employees by the person-in-charge. Advised operator to obtain a current letter from sushi product supplier about sushi grade seafood products. Reviewed proper testing of sanitizer in 3-vat sink.
February 20, 2008 (Routine)
Violations:
- 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1060 - Bread rack used as a platform in walk-in cooler.
Do not use bread racks for storage platforms. - 1060 - Cardboard boxes being reused for storage bins.
Do not reuse cardboard boxes for storage bins. - 1060 - Styrofoam bins being reused in walk-in freezer.
Do not reuse styrofoam containers for storage. - 1400 - Ice stored in undrained bin.
Store ice in a drained bin. - 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Use a sanitizer chemical test kit to ensure the sanitizing solution is maintained at the proper solution. - 1770 A - Corrected During Inspection Critical 3-vat sink not set up for use.
Set up 3-vat sink when facility is in operation to wash, rinse & sanitize foodservice equipment. - 1820 - Corrected During Inspection Debris on peeler.
Presoak / prescrub utensils as needed. - 2310 - Corrected During Inspection Critical Handsink in front service area is blocked by a seive preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the seive preventing its use. - 2930 - Corrected During Inspection Rear exit door proped open.
Do not prep open exit door. - 2930 - Rear screen door broken.
Remove screen door, or repair door and install a door closer. - 3080 - Less than 10 foot candles of light was noted in the rear of the walk-in refrigeration units.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. Recommend additional covered shielded light fixtures in rear of walk-in units.
Correct all critical violations immediately. Discussed changes in new food regulations and employee health policy with person-in-charge.
January 17, 2007 (Routine)
Violations:
- 0160 - Critical Employees nor washing their hands
Employees must wash their hands when perform other job to prevent food contamination. - 0240 - Food handler in the kitchen not wearing hat to prevent hair from falling into food.
Food handler in the kitchen preparing food must wear hat to prevent hair from falling into food. - 0610 - Food item noted in the walk in cooler on the floor.
Store food items above the floor to prevent contamination. - 1800 - Repeat Shelve over the prep counter in the kitchen not clean.
Clean the shelve in the kitchen to prevent dirt from falling into food which can lead to contamination.
July 25, 2006 (Pre-Opening)
Violations:
- 0480 - Unlabeled food containers.
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. - 1800 - The nonfood contact surface of the walk in cooler fan guard has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3180 - Ventilation over prep line noted in need of cleaning.
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.
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