Restaurant: Kappo Nara Asian Cuisine
Address: 14501 F Warwick Blvd., Newport News, VA 23608
Type: Full Service Restaurant
Total inspections: 2
Last inspection: 10/28/2015
Discussed and reviewed with Liz, the PIC, the cooling down of hot food requirements and the need to bring the food temperature down from 135 F to 70 f within 2 hours and then from 70 F to 41 F within another 4 hours. The PIC is to make arrangements to have everyone receive food sanitation training and to including her in getting a Manager's Certificate in food sanitation.HM
Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* Observation: The prepared ready-to-eat (RTE) foods inside the cooler units were not dated for disposition.
Correction: Mark the preparation date or the 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 41°F 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.
Refuse - Using Drain Plugs Observation: The dumpster used to store garbage had no drain plug.
Correction: Replace the drain plug to the dumpster.
10/28/2015
Routine
A walk-through inspection revealed the following: (1) A low Temp dishwashing machine is planned for installation
Cooling, Heating, and Holding Capacities Observation: Not all the cooler units were operating at proper temperatures to cold hold foods at 41 F or lower.
Correction: Fix all cooler units that are not operating at proper temperatures to cold hold foods at 41 F or lower.
Critical: Handwashing Lavatory* Observation: There were missing hand sinks in the Service and Kitchen areas.
Correction: Replace the hand sinks in the Service and Kitchen areas.
Lighting, Intensity Observation: Lighting over the cooking equipment was low and was not at Less 50 foot candles of light.
Correction: Increase the lighting over the cooking equipment so that there is at least 50 foot candles at a surface where a food employee is working with food.
Critical: Pests-Controlling Pests* Observation: Observed tiny live roaches on the premises.
Correction: Obtain the services of a license pest control company to treat the premises for roaches.
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