The above observations and the following were discussed with the person in charge:
-Ensure all staff members are aware of the parasite destruction information on file for the facility.
-Place a note or switch the handles of the faucet on the back handsink to advise that the hot and cold water are reversed.
-Provide a new thermometer for the sushi reach in cooler.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw raw shrimp. Observed raw shrimp thawing in standing water in the 3 compartment sink that measured at 66'F. The cold water was turned on and allowed to run over the shrimp during the inspection.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Cooling* (corrected on site)
Observation: The cooked rice in the walk in cooler noted not being adequately cooled to prevent the growth of harmful bacteria. Cooked rice made on the previous day measured at 45'F and 48'F in the walk in cooler. The PIC discarded the rice during the inspection.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Observed cooked rice stored in large plastic tubs in the walk in cooler. Cooked rice measured at 45'F and 48'F. Discussed proper cooling methods with the PIC during the inspection.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition. Homemade yum yum sauce, soups, cooked noodles and cooked rice are not dates in the reach in coolers and in the walk in cooler. Discussed proper date marking procedures with the person in charge.
Correction: 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 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.
- Food - Honestly Presented
Observation: Observed menu describing 'White Tuna' for sale or service, but label on packaged fish indicates it is Escolar.
Correction: Escolar (Lepidocybium flavobrenneum) is fish species with a high wax ester content that can cause purgative effects including digestive cramps, diarrhea, headaches, nausea, and vomiting. Honestly present the actual fish species by replacing 'White Tuna' with 'Escolar' on the menu so that consumers can be informed.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The rinse sink is not sealed to adjoining equipment or walls. Observed large gaps along the sides of the basin of the rinse sink. Water is leaking onto the floor through these gaps.
Correction: Seal the unit to the adjoining equipment since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) stored under the prep table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: 1. the caulking behind and along the side of the 3 compartment sink 2. the vents on the front of the ice machine 3. the hood vents over the flat top grill 4. the table holding the mixer 5. the shelves in the walk in cooler.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: The plastic food storage containers stored by the dishmachine were found stacked while wet after cleaning and chemical sanitization. The PIC had the containers dried with a paper towel during the inspection.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean plates and bowls stored throughout the kitchen, wait station and sushi bar were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Kitchenware and Tableware (repeated violation)
Observation: Unwrapped straws were provided at the bar for customers drinks.
Correction: Provide wrapped straws at the bar for customers drinks.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sinks in the men's restroom was measured at a temperature less than 100°F. The hot water in the men's restroom measured at 65'F. The PIC checked under the sinks and found that the hot water had been turned off. The PIC turned the hot water back on and the water temperature measured >100'F
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Light Bulbs Protective Shielding
Observation: Light bulbs in the storage area by the back door are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed the back door to be propped open during the inspection. Observed gaps along the top and side of the door once it was closed.
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 (repeated violation)
Observation: The following areas are not maintained in good repair: 1. the coving is missing on the wall behind the flat top grill 2. the grout between the floor tiles in the warewashing area observed to be worn.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following areas are noted in need of cleaning: 1. the wall behind the 3 compartment sink and the mop sink 2. the wall behind the ice machine 3. the floor by the grill and around the fryer 4. the floor in the back storage area.
Correction: 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.
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01/27/2016 | Routine | |
The above observations and the following were discussed with the person in charge:
-Label the white tuna on the menu with Escolar.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Per conversation with the person in charge, the plastic wrap on the bamboo sushi rollers are being changed out every day.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Ensure the plastic wrap and any in use utensils are changed out at least once every 4 hours.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: knives stored on the knife block by the 3 compartment sink and spoons stored by the soup.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the pots and pans were not observed sanitized. Observed an employee clean pots in the 3 compartment sink without sanitizing them. Pots and pans are not placed in the dishmachine.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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07/28/2015 | Risk Factor | |
The above observations and the following were discussed with the person in charge:
-Plastic wrap on bamboo sushi rollers are being changed every 3 hours. In use utensils are washed, rinsed and sanitized every 3 hours.
-Parasite Destruction form.
-Employee health policy.
The person in charge was very knowledgeable and willing to make several corrections throughout the inspection, thanks!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The knives stored on the knife block by the 3 compartment sink were observed soiled to sight and touch. The PIC had took the knives to the dishmachine to be cleaned and sanitized during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean bowls and ramekins were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Kitchenware and Tableware
Observation: Single-service or single-use article intended for food- or lip- contact not furnished in original wrapper intact or from and approved dispenser. Observed unwrapped straws provided at the wait station.
Correction: Dispense single-service and single-use articles intended for food- or lip-contact in original intact wrapper or from an approved dispenser
- Physical Facilities in Good Repair
Observation: The floors in the warewashing areas are not maintained in good repair. Observed the grout between the floor tiles in these areas to be worn.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor and wall behind the ice machine and the mixer were noted in need of cleaning.
Correction: 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.
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01/28/2015 | Routine | |
Inspection conducted due to complaint received regarding a fly found in a customer's food.
PIC was aware of the complaint. Facility has been in touch with the customer and has resolved the complaint.
Minimal amount of flies observed in the kitchen. All to go containers observed to be stored with the food contact surface facing down and plastic covering the extras.
Flies observed by the back door. Back door is being left open due to the handle being broken from the outside. Observed debris on the ground by the back door-possibly grease-which is attracting flies. Ensure this area is cleaned and the back door remains closed to prevent further pest entry.
If flies increase and become an issue in the facility, please contact the pest control operator to help eliminate pests.
No violation noted during this evaluation. | 07/07/2014 | Complaint | |
The above observations and the following were discussed with the person in charge:
-Employee health policy observed.
-Additional coolers in kitchen were being used while the walk in cooler was being repaired and will be removed.
-Observed missing ceiling tiles and light fixtures in poor repair over the food prep area. PIC stated the tiles fell in and they are working with the landlord to have the ceiling repaired.
-Hood vents were being cleaned during the inspection, ensure they are replaced prior to cooking and using the hood.
-All in use utensils are being washed, rinsed and sanitized at least once every 4 hours.
-Provide a thermometer for taking the internal temperatures of foods.
-Handout provided for certified food managers course.
-Bleach sanitizer in the dishmachine measured at 50 ppm.
The person in charge was very knowledgeable regarding holding temperutres, great job!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Cooked rice was not adequately cooled to prevent the growth of harmful bacteria. Cooked rice in the walk in cooler was made the previous day and was measuring at 45'F and 44'F internally. Rice was observed to be stored in large plastic tubs. Discussed proper cooling procedures with the person in charge.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition. Observed cooked rice, soup and prepared sauces stored in the walk in cooler without being properly dated.
Correction: 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 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the yum yum sauce that is prepared with raw eggs. Product is not cooked and is not prepared with pasteurized eggs. PIC stated they have new menu's on order that will include the consumer advisory for the yum yum sauce.
Correction: 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The bleach sanitizer that is being applied to food contact surfaces does not meet the requirements. Sanitizer measured at >200 ppm in the sanitizer bucket used for sanitizing knives and in use cutting boards in the sushi bar. PIC corrected the bleach sanitizer to 100 ppm during the inspection.
Correction: Utilize only bleach sanitizer that meets the requirements when applying to food contact surfaces.
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06/17/2014 | Risk Factor | |
The above observations and the following were discussed with the person in charge:
-Employee health policy observed.
-All in use utensils are being washed, rinsed and sanitized or changed out at least once every hour. The plastic wrap that covers the bamboo sushi rollers is being changed out every 3 hours.
-Policy for sushi rice observed.
-The bleach sanitizer in the dishmachine measured at 50 ppm. The bleach sanitizer in the sanitizer bucket in the sushi bar measured at 100 ppm.
-The True Reach in Cooler was in disrepair during this inspection. Repair company was working to repair the cooler during the inspection.
Observed excellent cooling procedures and food handling during this inspection, great job by all staff members!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Thawing (corrected on site)
Observation: Improper methods used to thaw raw shrimp. Observed frozen shrimp thawing in the 3 compartment sink. The person in charge placed the shrimp under cold, running water during the inspection.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition. Observed yum yum sauce, soup and broth stored in the walk in cooler and reach in cooler without being dated.
Correction: 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 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the yum yum sauce that is prepared with raw egg yolks. The yum yum sauce is not cooked and pasteurized eggs are not being used. The consumer advisory of the menu does not include the yum yum sauce.
Correction: 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.
- Equipment - Cutting Surfaces
Observation: The blue and red cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the hood vents in the back of the kitchen and over the gills throughout the dining room 2. the area around and under the grills throughout the dining room.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Light Bulbs Protective Shielding
Observation: Light bulb in the hood in the back of the kitchen is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: The ceiling in the walk in cooler is not maintained in good repair. Observed a leak in the ceiling of the cooler due to a gap in the panels. PIC stated that the ceiling does not leak often, typically when it rains or snows. Leak is in the center of the cooler and was not observed to contaminate any foods and/or food contact surfaces during this inspection.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following areas noted in need of cleaning: 1. the floor in the dry storage room 2. the walls and floor by the fryer 3. the wall behind and under the rinse sink and dishmachine.
Correction: 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.
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01/02/2014 | Routine | |
Inspection conducted due to a complaint received.
The above observations and the following were discussed with the person in charge:
-Cooling procedures for rice and soup.
-Consumer advisory must be placed on the menu for yum yum sauce indicating raw eggs are used to make the product.
-The bleach sanitizer in the dishmachine was measured at 50 ppm.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Critical: Cooling*
Observation: Cooked rice noted not being adequately cooled to prevent the growth of harmful bacteria. Observed cooked rice stored bulk, plastic containers in the walk in cooler. Plastic containers were tightly covered and the internal temperature of the rice was 46'F. Rice was prepared the previous day.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition. The Yum Yum Sauce and soup stored in the walk in cooler and reach in cooler was not dated with the made on date or with the disposition date. PIC was unaware of the requirement for dating these products as they do not last more than 2 days.
Correction: 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 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the yum yum sauce that is prepared with raw egg yolks. The yum yum sauce is not cooked and pasteurized eggs are not being used. The consumer advisory on the menu does not include the yum yum sauce.
Correction: 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the knives stored on the magnetic strip over the prep table 2. the cutting board stored under the prep table 3. the stainless steel pan under the prep table. PIC took all items to the dishwashing area to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
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02/20/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Sakura Japanese Steak & Seafood, 4540 Plank Road, Fredericksburg, VA 22407 »