Osaka Japanese Restaurant 111, 400 Tiffany Dr, Waynesboro, VA 22980 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Osaka Japanese Restaurant 111
Address: 400 Tiffany Dr, Waynesboro, VA 22980
Type: Full Service Restaurant
Total inspections: 8
Last inspection: 11/23/2015
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Inspection findings

Inspection date

Type
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation.		11/23/2015Risk Factor
Dishwashing facilities were being maintained properly. No food temperature problems were observed.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose
    Observation: The basin of one of the two kitchen handwashing sinks had a pot in it.
    Correction: Handwashing sinks may be used only for handwashing. This violation was immediately corrected by the establishment management.
05/26/2015Routine
Handwashing, and dishwashing, facilities were being maintained correctly. No food temperature problems were observed.
No violation noted during this evaluation.		11/06/2014Risk Factor
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation.		06/18/2014Risk Factor
Handwashing facilities were being maintained properly. No food temperature problems were observed.
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: The "sushi rice" was at 101 F, at 1:10 PM. The daily records, that we require be kept by the restaurant, which record the time that the "sushi" rice goes below 135 F, after cooking, could not be located.
    Correction: Sushi rice" is normally held, below 135 F, so that it can be more easily "rolled" into sushi rolls. However, when a potentially hazardous food, such as "sushi rice" goes below 135 F, it must be eaten, or discarded, within four hours, or there is a risk of foodborne illness. We require that records be kept each day, indicating the times that each batch of "sushi rice" is prepared, so as to insure that the restaurant discards the "sushi rice, and prepares a new batch of "sushi rice," at least every four hours. The record keeping process needs to be done each day, by the restaurant.
  • Critical: Equipment and Utensils - Before Use After Cleaning*
    Observation: The mechanical dishwasher was not getting any detectable sanitizer, associated with the final rinse step (the sanitizing step), of the mechanical dishwasher cycle, as measured by our bleach-type test strips.
    Correction: We require that the available chlorine level, associated with the final rinse step (the sanitizing step) of the mechanical dishwasher be 50 to 100 ppm, for each run, as measured by the bleach-type test strips. Until the mechainical dishwasher is again sanitizing correctly, we require that all items be sanitized manually, by immersion in sanitizing solution, using the three compartment (dishwashing) sink, following each run of the mechanical dishwasher. We require that the establishment call us, and leave a message, once the problem has been corrected, and the mechnaical dishwasher is again working properly. A service call was immediately placed by the establishment management, to have a service technician come and check out the mechanical dishwasher.
02/06/2014Routine
Handwashing facilities were being maintained properly.No food temperature problems were observed.
No violation noted during this evaluation.		09/16/2013Routine
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation.		05/13/2013Risk Factor
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation.		01/14/2013Risk Factor

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