Establishment with an adequate metal food stem thermometer & chlorine test kit. The bleach water/sanitizer set up was adequate. Adequate employee health policy in place. Health permit posted & visible. Owner demonstrated adequate food safety knowledge, hand-washing practices and usage of the three vat sink.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers (4) stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: 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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing 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: Time as a Public Health Control*
Observation: 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.
Correction: 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The non-food contact surface of the wooden storage racks are not corrosion resistant, non-absorbent, and/or smooth.
Correction: Non-food contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and non-absorbent.
- Warewashing Sinks, Use Limitation (corrected on site)
Observation: Ware-washing sink observed used for hand-washing.
Correction: A ware-washing sink may not be used for hand-washing. Use hand-sink for hand-washing only.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The kitchen hand-sink had an ice scoop & food container in it preventing its use.
Correction: Access to the hand-washing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by installing a self-closure door device on the rear exterior door.
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04/27/2015 | Routine | |
The facility is approved for foodservice operation pending issuance of a Certificate of Occupancy by the Powhatan Building Department.
- Physical Facilities in Good Repair (repeated violation)
Observation: Missing ceiling tiles/structure were observed above the Arctic Air reach-in cooler and reach-in freezer.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/24/2015 | Follow-up | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy (FDA Form 1B) was discussed and during today's inspection. The Demonstration of Knowledge was issued a this time.
- Backflow Prevention Device, Design Standard
Observation: The backflow or backsiphonage prevention device installed on the 3 compartment warewashing sink is not identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
- Indoor Areas - Surface Characteristics
Observation: The indoor ceiling material located in the kitchen, warewshing area does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent ( acoustic ceiling tiles were observed in the kitchen and warewashing areas)
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Toilet Rooms - Enclosed
Observation: The male and female room door is not provided with self-closing doors
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Spacing was observed a the bottom fo the rear exit door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: Missing ceiling tiles/structure were observed above the Arctic Air reach-in cooler and reach-in freezer.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/23/2015 | Pre-Opening | |
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