August 03, 2009 (Risk Factor Assessment)

May 18, 2009 (Risk Factor Assessment)

• 0220 - Corrected During Inspection Critical Observed an open glass of beverage on the hibachi prep table in the kitchen.
  Employees may consume beverages from a cup with a lid/straw. Store away from foods/food equipment. Removed.
• 0540 - Critical Observed salad bowls of lettuce covered with another tray of bowls with no protective barrier in between.
  Provide a protective barrier in between the tray/bowls or provide a tight fitting cover/lid on the bowls.

March 09, 2009 (Follow-up)

February 23, 2009 (Routine)

• 0160 - Corrected During Inspection Critical Observed male cook cut up raw chicken then handle plates with the same hands.
  Wash hands immediately after handling raw meats and before performing another duty.
• 0450 - Critical Observed the male cook pick up breaded/tempura chicken with bare hands to place on plates.
  Do not touch ready to eat foods with bare hands; use gloves/dispensing utensils.
• 2310 - Corrected During Inspection Critical Upon entering the kitchen to wash my hands I observed a plastic container of radish in the handsink.
  The handsink is for handwashing only. This must be accessible at all times.
• 0730 - Critical Observed the lack of parasite destruction documentation on site for the raw fish used for sushi. Per manager, they do not freeze any fish on site.
  Supply the Henrico Health Dept with the parasite destruction documentation.
• 0930 - Critical Repeat Observed the consumer advisory on some pages of the menu and no disclosure (appetizers, sushi sashimi, entree from sushi bar, sushi bar lunch); observed the lack of consumer advisory/disclosure on lunch menus.
  Supply the necessary consumer advisory/disclosure where it is needed (noted above).
• 0790 - Observed a stainless steel bowl of chicken thawing at room temperature.
  Thaw foods underneath cold running water 70 degrees or below, in the microwave or refrigeration unit.
• 0610 - Observed foods on the walk-in freezer flooring.
  Store all foods at least 6" off of flooring.
• 3080 - Observed 23 foot candles of lighting on the cooks line. Should be a minimum of 50 foot candles of lighting.
  Provide brighter lighting.

November 20, 2008 (Follow-up)

November 18, 2008 (Risk Factor Assessment)

• 0220 - Corrected During Inspection Critical Repeat Observed an open glass of beverage on the kitchen prep table.
  Employees may consume beverages from a cup with a lid/straw. Store away from foods/food equipment.
• 1700 - Critical Observed the lack of sanitizer concentration at the proper level (0 ppm).
  Have the machine serviced. Use the 3 compartment sink (wash, rinse, sanitize).
• 0930 - Critical Repeat Observed the lack of the disclosure on the menu for food items that contain raw/undercooked seafood/fish. (the consumer advisory is on the menu).
  Include the disclosure on the menu (use an asterisk or other means).

August 26, 2008 (Risk Factor Assessment)

• 0220 - Corrected During Inspection Critical Repeat Observed the dishwasher drinking a beverage from an open glass.
  Employees may consume beverages from a cup with a lid/straw; do so away from foods, prep areas, storage, dishwashing station, etc.
• 3020 - Corrected During Inspection Observed the lack of soap at the kitchen handsink.
  Supply soap at all handsinks used by foodservice personnel.
• 3030 - Repeat Observed the lack of paper towels at the kitchen handsink.
  Supply paper towels at all handsinks used by foodservice personnel.
• 0930 - Critical Repeat Observed the lack of consumer advisory/disclosure on the menus.
  Supply the consumer advisory/disclosure on menus, table tents, or board that is readily available/seen by the consumer.

May 22, 2008 (Critical Procedures)

• 0470 - Corrected During Inspection Critical Observed a container of open chopped lettuce adjacent to raw shrimp.
  Store raw meats separate from produce/cooked foods.
• 0830 - Critical Repeat Observed foods in refrigeration with no date markings.
  Supply a date marking on prepared foods held for 24 hours or more (rice in walk-in, etc).
• 0930 - Critical Observed the lack of a consumer advisory/disclosure statement on menus/table tents/boards that are visible to the public.
  Display a consumer advisory/disclosure statement that is visible to the public.

March 05, 2008 (Routine)

• 0220 - Corrected During Inspection Critical Observed an open glass of water at the sushi station.
  Employees may consume beverages from a cup with a lid and straw. Remove at once. Removed and water discarded.
• 0470 - Corrected During Inspection Critical Observed bowls with garnish in it, stacked atop one another.
  Do not stack bowls atop one another with no protective barrier in between.
• 0470 - Corrected During Inspection Critical Repeat Observed raw beef being stored ajacent to lemons in the walk-in vault; observed broccoli being stored beneath raw fish in the walk-in vault.
  Store raw meats below cooked foods/produce.
• 0570 - Observed wiping cloths being stored on counters/tables.
  Store wiping cloths in a sanitizing solution in between usage.
• 0830 - Critical Observed foods in refrigeration units with no date markings (rice, etc).
  Supply date markings on all foods held for 24 hours or more.
• 1190 - Observed the lack of a thermometer in the 2 door reach-in unit across from the sushi station entrance.
  Provide.
• 1770 A - Corrected During Inspection Critical Observed a plastic pitcher of cooking oil encrusted with an excessive amount of food debris.
  Wash, rinse, sanitize the pitcher more frequently/thoroughly. Pitcher was discarded.
• 1770 A - Corrected During Inspection Critical Observed pink mold on the interior baffle of the rear bulk ice machine.
  Wash, rinse, sanitize the affected surface.
• 2660 - Observed the lack of a covered trash can in the employee restrom.
  Supply a covered trash can for feminine hygiene product disposal.
• 2930 - Observed broken screen/screen in disrepair at the back door.
  Repair the screen to prevent the entrance of insects/vermin.
• 3030 - Corrected During Inspection Observed the lack of paper towels at the kitchen/rear handsink.
  Supply paper towels at all handsinks used by foodservice personnel.
• 3080 - Observed between 27-31 foot candles of lighting on the cooks line.
  Increase the intensity of lighting; must be at least 50 foot candles.
• 3260 - Corrected During Inspection Observed a jacket/shirt on the rear storage rack with foods/cans.
  Store personal clothing separate from foods/food equipment.
• 3340 - Corrected During Inspection Critical Observed a bottle of cleanser on the rear wire shelving with foods/wines.
  Remove the cleanser/store toxic items separate from foods. Removed.

November 08, 2007 (Critical Procedures)

August 06, 2007 (Follow-up)

August 01, 2007 (Follow-up)

July 25, 2007 (Critical Procedures)

• 0380 - Corrected During Inspection Critical Observed a badly dented can of straw mushrooms on the rear storage rack.
  Remove from the rack/store separate from other foods. Do not use this food product. Discarded.
• 0470 - Critical Observed raw meats stored above vegetables in the walk-in vault (beef above carrots).
  Store raw meats below cooked foods/produce.
• 3340 - Corrected During Inspection Critical Observed cans of pesticides stored with cleansers.
  Store cleaning supplies and pesticides separate from one another. Pesticides were removed.

April 26, 2007 (Follow-up)

• 0570 - Corrected During Inspection Repeat Observed wiping cloths on cutting boards.
  Correct by storing in sanitizer.
• 3080 - Repeat Observed light not at proper intensity in prep area, cook line and restrooms.
  Correct by providing correct foot candles of light.

April 16, 2007 (Routine)

• 0480 - Observed bulk containers of sugar, etc. not labeled.
  Correct by labeling.
• 0550 - Observed ice scoop and rice dippers improperly stored.
  Correct by storing ice scoop with handle out of ice. Dippers may be held in water above 135 degrees.
• 0570 - Observed wiping cloths not stored in sanitizer solution.
  Correct by storing in sanitizer solution.
• 1770 C - Observed nonfood contact surfaces not clean (gaskets on refrigerators and shelving).
  Correct by cleaning.
• 2000 - Observed single serve items not protected in storage.
  Correct by storing single serve cups, etc. in the plastic sleeve.
• 2260 - Corrected During Inspection Critical Observed hose attached to faucet with improper backflow device.
  Correct by removing nozzle.
• 3045 - Observed no employee handwash signs in restrooms and sushi bar.
  Correct by providing signs.
• 3080 - Observed light not at proper intensity in dishroom, cookline, restrooms, storage area, walk-in boxes.
  Correct by providing 50 foot candles in prep areas and cook line, 20 foot candles in dishwash and restroom and 10 foot candles in walk-in.
• 3270 - Critical Observed 2 roaches in 2 different parts of facility.
  Correct by contacting a pest control company to treat. (contact within 48 hours)
• 3360 - Corrected During Inspection Critical Observed unapproved spray container of pesticide in facility.
  Correct by discarding.

November 21, 2006 (Critical Procedures)

• 0470 - Corrected During Inspection Critical Observed raw beef stored above vegetables in walk in box and beef over shrimp in reach in refrigerator.
  Correct by properly storing raw animal products.
• 1890 - Corrected During Inspection Critical Observed blade chopper washed and rinsed with no sanitizing observed. Observed mandolin slicer not clean, large blender not clean. Mold in ice maker.
  Correct by cleaning.
• 3340 - Corrected During Inspection Critical Repeat Observed can of pesticide stored with cleaning supplies.
  Correct by properly storing toxic items.

June 15, 2006 (Critical Procedures)

• 0220 - Corrected During Inspection Critical Observed open employee drinks at prep area.
  Correct by discarding.
• 0470 - Corrected During Inspection Critical Observed beef stored over scallops in walk in.
  Correct by properly storing raw meats, etc.
• 3340 - Corrected During Inspection Critical Observed cans of pesticide stored with cleaners.
  Correct by storing away from food and cleaning supplies.

April 25, 2006 (Follow-up)

• 0610 - Containers stored on floor.
  Store on shelving 6" off floor.
• 3080 - Repeat Light not at correct level in some areas of kitchen.
  Provide light at 50 foot candles in prep area, 20 foot candles in dishwash area and 10 foot candles in storage area.

March 20, 2006 (Complaint)

February 21, 2006 (Routine)

• 0140 - Corrected During Inspection Critical Sushi preparer improperly washed hands.
  Wash with soap for 20 seconds. Dry with paper towel.
• 0450 - Corrected During Inspection Critical Repeat Observed bare hand contact while cutting sushi fish.
  Use gloves.
• 0470 - Corrected During Inspection Critical Repeat Raw meats, raw eggs stored over vegetables in walk in box and reach in unit. Raw fish over vegetables in sushi refrig.
  Store vegetables above meats and meats in proper sequence.
• 0570 - Wiper cloths not stored in sanitizer solution.
  Store in sanitizer solution.
• 1570 - Flush mechanism not operating on toilet in employee restroom.
  Repair.
• 1770 C - Nonfood contact surfaces not clean (exterior of equipment cookline, gaskets, exterior of food containers).
  Clean.
• 2890 - Lights not shielded in kitchen.
  Shield.
• 2920 - Employee restroom door not self closing.
  Provide self closing device.
• 3020 - Corrected During Inspection No soap at handsink (rear).
  Provide.
• 3030 - Corrected During Inspection No towels at handsink (rear).
  Provide.
• 3045 - No employee handwash sign in restrooms.
  Provide.
• 3080 - Light not at adequate level (cooking 30.45 foot candles, prep 23-24 foot candles, dish area 5.6-10 foot candles, sushi bar 11-12 foot candles.
  Provide 10 foot candles in dry storage, 20 foot in handwashing, warewashing areas and 50 foot candles in food prep areas.
• 3180 - Floor not clean behind equipment.
  Clean.
• 3460 - Corrected During Inspection Critical Container of employee medicine stored above food prep area.
  Remove.

September 02, 2005 (Critical Procedures)

• 0220 - Corrected During Inspection Critical Employees eating in prep area.
  Eat/dine only in approved areas.
• 0450 - Corrected During Inspection Critical Repeat Observed bare hand contact with RTE foods.
  Use tongs, gloves, etc.
• 0470 - Corrected During Inspection Critical Repeat Raw chicken improperly stored over beef.
  Store raw meats in proper manner.

April 25, 2005 (Follow-up)

• 0550 - Corrected During Inspection Repeat Rice dippers in container of standing water.
  Store on clean surface or in rice.
• 0560 - Corrected During Inspection Repeat Cloth used as food cover.
  Use plastic food wrap.
• 1800 - Repeat Gasket not clean on reach in refrig.
  Clean.

April 11, 2005 (Routine)

• 0450 - Corrected During Inspection Critical Sushi Chef preparing spicy tuna with bare hands.
  Use gloves.
• 0470 - Corrected During Inspection Critical Improper storage of raw animal food products (raw seafood stored over vegetables; raw meats improperly stacked in walk in box).
  Store in proper sequence.
• 0480 - Corrected During Inspection Container of cooking oil not labeled.
  Label.
• 0550 - Corrected During Inspection Rice dippers in container of standing water.
  Store on clean surface; store in food product hot or cold; or in dipper well of running water.
• 0560 - Corrected During Inspection Coth towel used as food cover.
  Use plastic food film.
• 0570 - Corrected During Inspection Wiper cloths on counters.
  Store in sanitizer solution.
• 0610 - Repeat Containers stored on floor in walk in box.
  Store on shelving 6" off floor.
• 1720 - No test kit present to check sanitizer strength.
  Provide.
• 1800 - Gasket not clean on reach in refrig.
  Clean.
• 3170 - Screen door torn.
  Repair.
• 3260 - Corrected During Inspection Employee clothing hanging at food shelf.
  Provide adequate locker or storage area.
• 3340 - Corrected During Inspection Critical Cleaners stored on shelf with wine and above soft drink containers.
  Move cleaners.

January 05, 2005 (Critical Procedures)

• 0160 - Critical Towels & soap needed at every handsink at all times.
  Provide.
• 0450 - Critical Observed twice bare hand contact with salads.
  Use gloves or tongs on all foods RTE.
• 0470 - Corrected During Inspection Critical Frozen chicken stored in "thank you" bags on floor of walk in freezer.
  Discarded.
• 3340 - Critical Repeat Cleaners and sugars together at wait station.
  Store detergents, cleansers, etc to prevent contamination of foods.

March 17, 2004 (Routine)

• 0470 - Critical Shrimp stored above apples & other produce.
  Store meats/fish below any produce or vegetables. Corrected.
• 0610 - Repeat Cases/containers of foods on floor in walk in freezer.
  Store all containers of foods off floor.
• 3030 - No towels and handsink near back door.
  Keep towels at every handsink at all times. Corrected.
• 3340 - Critical Repeat Cleansers on shelves with sauces and sugar packets.
  Store cleansers away from or below any foods. Corrected.

April 10, 2003 (Routine)

• 0470 - Critical Beef and zucchni stored on same shelf in walk-in refrig.
  Store raw meats separate from vegetables. Corrected.
• 0550 - Plastic bowl used to dispense sauce, ice scoop down in ice.
  Provide/use dispensing utensil with handle, store ice scoop with handle up. Corrected.
• 0610 - Cases/trays of food on floor in walk-in freezer.
  Store all foods 6" off floor.
• 0790 - Tray of frozen pork thawing in kitchen.
  Thaw frozen meats under refrig. or under cold, running water. Corrected.
• 0820 - Critical 7 shell eggs on cart in dining room to prep/serve 2 customers.
  Take only the minimum number of eggs needed for each prep/serve to reduce time out of refrig. Corrected.
• 3340 - Critical Comet cleanser stored on shelf above sugar bin.
  Store all cleaners away from and below foods. Corrected.