All along the cookline build-ups were still noted under and along the sides/backsplashes of equipment. Make sure to clean regularly to prevent attracting pests.
All other violations noted during the routine inspection have been corrected.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: All along the cookline build-ups were noted under and along the sides/backsplashes of equipment.
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.
|
03/07/2016 | Follow-up | |
Notes:
1. Signed copies of employee health form shown to inspector. Emailed Chinese and English version to PIC.
2. Make sure staff check the sanitizing of the dish machine everyday to ensure it is functioning properly.
3. A formal time control policy for sushi rice needs to be written and posted.
- Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Green onions placed in miso soup and lemon being added as a garnish to a plate were observed being handled with bare hands. Bowls without handles also observed being used as scoops throughout the kitchen.
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. All scoops must have handles.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Box of vegetables on the floor in the WIC, and multiple boxes on the floor in the WIF.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing (corrected on site)
Observation: Improper methods used to thaw a box of shrimp. Measured at 49-53 F sitting in the bottom of a 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 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: Double stacked pans/containers of raw shrimp, shrimp dumplings, pork wontons(in the top of the right MUT) cold holding at improper temperatures. A box of shrimp found in a hand sink measured at 49-53 F.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer had old and dried food residues on it.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: observed waitress wash a soup ladle with soap and rinse it. Ladle was then put into use without being sanitized.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700). No sanitizer detected during the final rinse after running the unit several times.
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Hot water line at the kitchen hand sink had been turned off due to a leak.
Correction: Make necessary adjustments 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. Repair leak to sink so hot water line can be left on at all times.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen and the two at the sushi station is being used as a dump station. Food debris noted in the bottom of all of them. A box of shrimp also found sitting in the bottom of the kitchen hand sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the two hand washing lavatories behind the sushi 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: All along the cookline build-ups were noted under and along the sides/backsplashes of equipment.
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.
|
02/26/2016 | Routine | |
The operator provided a metal probe thermometer and chlorine test strips, during today's inspection.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Gloves - Use Limitation
Observation: Disposable cloth gloves were observed being re-used with ready-to-eat (RTE) food/sushi orders, in the sushi area. .
Correction: Cease use of cloth gloves with RTE food. Cloth gloves may not be used in direct contact with food unless the food is subsequently cooked.
- Records - Creation and Retention
Observation: 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 ( escolar which is received frozen by the facility)
Correction: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut tomatoes, being held at room temperature, in the kitchen wait expo area, and fish roe on the cookline and sushi area were cold holding at improper temperatures, The operator rapidly cooled the TCS food products..
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- 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 Filet mignon and NY Strip steaks 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the cookline refrigerated maketables were noted torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (repeated violation)
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Insect Control Devices - Design and Installation (repeated violation)
Observation: Insect control device (fly strips) were located over the warewashing area and chemical dishmachine where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
|
09/24/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Garlic and oil mixture cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that NY strip steak and filet mignon may be served raw and/or undercooked.
Correction: If an animal food such as beef is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by asterisking the item to the disclosure statements on the menu.
- Warewashing Equipment, Cleaning Frequency
Observation: The clean side drainboards of the manual washing sink is soiled.
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the rest rooms (registered no higher than 6 FC).
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
|
04/30/2015 | Routine | |
NOTES:
* Escolar shall be honestly presented in menu within 30 days and no later than the time of the next inspection.
* Monitor cleaning and sanitizing procedures to ensure effective cleaning and sanitizing of food contact surfaces.
- Food - Honestly Presented
Observation: Observed menu describing 'White Tuna' for sale or service, but label on packaged fish indicates it is Escolar.
Correction: Escolar (Lepidocybium flavobrenneum) is fish species with a high wax ester content that can cause purgative effects including digestive cramps, diarrhea, headaches, nausea, and vomiting. Honestly present the actual fish species by replacing 'White Tuna' with 'Escolar' on the menu so that consumers can be informed.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: knives, ladles, and food contact surfaces of the slicer.
Correction: CLEANED & SANITIZED. Clean and sanitize these surfaces for food contact.
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: ADJUSTED. Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Insect Control Devices - Design and Installation (corrected on site)
Observation: Insect control device is located over the clean dishes & utensils in the dish-area where dead insects may be impelled or fall.
Correction: REMOVED. Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
|
11/12/2014 | Routine | |
Notes:
Meat make-up table was turned off after being cleaned from last night and was not turned on prior placing foods inside. At the time of inspection unit found at 49 F. At the end of inspection internal temperature dropped to 40 F.
Parasite destruction letter was requested from both seafood suppliers at the time of inspection. PIC will provide information via fax or e-mail.
Bar sink is used for hand washing only.
Non-critical violations must be corrected within 30 days.
- Records - Creation and Retention
Observation: 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.
Correction: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: All PHFs inside left make-up table cold holding at improper temperatures. Unit was not turned on prior placing food in it.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the card board box stored fried noodles is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Replace the card board box to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Water Pressure (corrected on site)
Observation: Hot water under insufficient or inadequate pressure was found to serve the following equipment: kitchen hand sink. Hot water was turned off.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the hand sink immediately.
- Physical Facilities in Good Repair
Observation: A few ceiling tiles are missing in the kitchen above mop sink area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
07/08/2014 | Routine | |
All violations have been corrected since the last inspection.
Sanitizing solution tested at 50 ppm in the sanitizing bucket and 100 ppm in dish machine.
No violation noted during this evaluation. | 03/11/2014 | Follow-up | |
All critical violations must be corrected within 10 days. non-critical violations must be corrected within 30 days.
Notes:
There was no sanitizing solution available for use in the sushi area. Retrain employees on proper sanitizing of food contact surfaces after and before use (sushi area) Gloves must be worn also then cleaning or portioning fish.
The follow-up inspection will occur on/about March 6, 2014.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) raw fish for sushi 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Container with sanitizer found empty.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: cutting board in the sushi area after handling and cleaning raw fish was not properly sanitized.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- 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.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: White spray bottle with glass cleaner not properly labeled found in the sushi area.
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.
|
02/27/2014 | Routine | |
All critical violations noted during inspection must be corrected within 10 days, non-critical violations must be corrected within 30 days.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) food with his 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to produce.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- 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.
|
10/25/2013 | Routine | |
Non-critical violations must be corrected within 30 days.
Notes:
Sushi display cooler must be turned on in the morning 30 - 60 min before placing fish inside
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and mold on the following food contact surfaces: soda nozzles and ice machine interior.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at staff prep area was turned off due to the leak.
Correction: Make necessary adjustments 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Employee observed rinsing utensils in the hand sink located near 3 compartment sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Insect Control Devices - Design and Installation
Observation: Insect control device (sticky tape) is located near preparation area in the kitchen where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
|
06/19/2013 | Routine | |
NOTES:
* Violations corrected at the time of inspection.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The kitch personnel is eating/drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All kitchen personnel who are eating/drinking must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (lemon/lettuce).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
|
01/07/2013 | Routine | |
Restaurant representatives - add corrected or new information about Chopstix Sushi Lounge & Asian Bistro Inc., 15801 City View Dr, Midlothian, VA 23113 »