Fresh World Yega Restaurant, #100 - 2029 Lynnhaven Parkway, Virginia Beach, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
October 12, 2009 | Routine | 3 | 1 | Details / Comments |
|
July 09, 2009 | Routine | 3 | 2 | Details / Comments |
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April 08, 2009 | Routine | 4 | 0 | Details / Comments |
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March 04, 2009 | Routine | 3 | 7 | Details / Comments |
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January 30, 2009 | Routine | 1 | 2 | Details / Comments |
October 12, 2009 (Routine)
Violations:
- 0470 - Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 1780 - Critical Containers on the serving lines of thegrill station to which additional product is added are observed soiled
Clean and sanitize containers at least every 24 hours as long as grill station maintains stored food items in a manner that prevents cross-contamination. - 0830 - Critical The prepared ready-to-eat (RTE) potentially hazardous foods in the refrigeration unit is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. - 3180 - Floors/walls throughout kitchen 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.
Violations discussed for correction.
July 09, 2009 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0820 A 2 - Critical Repeat Cooked beef, cooked pork cold holding at improper temperatures
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. - 0850 - Critical Sushi rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. - 1510 - The person in charge could not provide a food temperature measuring device.
Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. - 3030 - Corrected During Inspection No continuous towel system that supplies the user with a clean towel has been provided.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
Discussed usage of time control log for sushi rice. Turnover in staff and no dates/temperatures/discards marked since May 20, 2009. Discussed with certified food operator/manager of store. Discussed parasite destruction criteria for all fresh seafood delivered and used raw, ready to eat form for sushi. Requested operator determine from supplier if salmon delivered fresh meets criteria of formula fed and considered parasite free. Requested oeprator to discard cooked beef and cooked pork holding above required cold holding temperature 41F.
April 08, 2009 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0470 - Critical Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
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. - 0470 - Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0730 - Critical Raw salmon for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.
Ensure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish for consumption is frozen throughout to a temperature of -4F (-20C) for 168 hours (7 days) in a freezer or at -31F (-35C) for 15 hours in a blast freezer. - 0820 A 1 - Corrected During Inspection Critical Repeat Cooked rice hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
Company will provide written HACCP plan for freezing of raw salmon onsite. Logs must be kept for freezer, product. Operator to provide list of sushi grade fish under FDA guidelines being provided by distributor.
March 04, 2009 (Routine)
Violations:
- 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: prep foods on grill line/foods in prep refrigerator.
Store food in packages, covered containers, or wrappings. - 0560 - Corrected During Inspection Linens in contact with food.
Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer. - 0820 A 1 - Critical Cooked vegetable stew hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period. - 0820 A 2 - Critical Sushi cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 1060 - Corrected During Inspection The nonfood contact surface of the cardboard shelving/linen wraps around bottles of cooking liquids is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1450 - Display refrigerator is not maintaining potentially hazardous foods 41F or below.
Repair or replace the display refrigerator to ensure food items are held at the proper cold holding temperature of 41F or below . Improper food storage temperatures are a major contributing factor to foodborne illness. - 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution. - 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Properly utilize the approved alternate manual warewashing method equivalent to a 3-compartment sink as listed in subparagraph 12 VAC 5-421-1460 C. - 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: utensils/equipment.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. - 2020 C - Corrected During Inspection Single-service or single-use article intended for food- or lip- contact not furnished in original wrapper intact or from and approved dispenser. (Toothpicks)
Dispense single-service and single-use articles intended for food- or lip-contact in orginal intact wrapper or from an approved dispenser
Violations discussed for correction. Time control procedure written for use with sushi rice. Advise discarding vegetable stew that was sitting on stove for over four hours. Each batch of sushi rice must be marked to insure no mixing is taking place from working batch.Refrigerator display for already prepared sushi not able to hold temperature of 41F or below. Time control measures and/or display only and keep working stock in rear walk in refrigerator for sale purposes only.
January 30, 2009 (Routine)
Violations:
- 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the sushi (raw fish products) that may be served raw and/or undercooked
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. - 2000 - Clean equipment were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Permit issued. Discussed changes on menu. Operator to provide documentation for sushi grade fish. Time control method to be utilized for sushi rice. Written guidelines and charts to be provided. HACCP plan information and review with operator. Follow up in thirty days.
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