Ever Fresh Sushi, 1 University Place, Newport News, VA 23602 - Fast Food Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
| No violation noted during this evaluation. | 09/16/2015 | Routine | |
Discussed food service for fish and consumer advisory. Permit issued.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: Consumer advisory was not posted.
Correction: Post consumer advisory at all times.
|
09/16/2014 | Risk Factor | |
Operator needs to provide letter that states fish for sushi has been "farm-raised and pellet fed" from distributor. Operator has copy of parasite destruction letter. Refrigeration has been repaired. Permit issued-operator will pick-up from PHD.
No violation noted during this evaluation. | 10/07/2013 | Risk Factor | |
Follow-up inspection will be done within 10 days to ensure time as a public health control policy is being followed and refrigeration has been repaired.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing and in-use 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.
- Critical: Cooling* (corrected on site)
Observation: Sushi display foods were observed improperly cooling.
Correction: Cool items within 4 hours. Items were moved to the refrigerator.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
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.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Time as a public health control procedure not being followed for sushi rice.
Correction: Adhere to the time as a public health control procedure.
- Equipment - Good Repair and Proper Adjustment
Observation: Sushi units need to be adjusted to hold foods at or below 41* F.
Correction: Adjust or repair units.
|
09/18/2013 | Routine | |
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