Permit expires at the end of October, 2015. Copy of invoice and application was provided at time of inspection. Permit renewal application and $40 fee must be received by the Newport News EHS prior to permit expiration. Handwash stickers were provided.
- Utensils - In-Use - Between-Use Storage
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.
- Plumbing System Maintained in Good Repair
Observation: The floor drain at the dish machine is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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10/22/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: Food employees were sitting around the food preparation table eating food
Correction: there were also open drinking containers stored in a manner that could contaminate food and food contact surfaces.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wet wiping cloths were not properly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Prohibited Areas
Observation: Open containers of breading were stored in an areas where contamination of foreign objects could occur.
Correction: Provide lids to cover the open containers of breading.
- Thawing
Observation: Observed improper methods being used to thaw frozen.
Correction: Thaw frozen fish by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat foods in the W-in cooler were not properly dated for disposition.
Correction: Identify the cooked foods a "consume by" date on the containers of the foods if the food is to be held for more than 24 hours inside the cooler. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Observed rice pot being washed and not also being sanitized with a disinfectant.
Correction: Utensils when manually washing are to be washed, rinsed and sanitized using a disinfectant.
- Non-Food Contact Surfaces
Observation: Some under counter shelving units were in need of cleaning
Correction: Clean the shelving units as often as needed to prevent the accumulation of food residues.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Hard to reach flooring was in need of cleaning.
Correction: Clean hard to reach flooring as often as needed to keep these areas clean.
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02/11/2015 | Complaint | |
Re-inspection revealed the following: The lifted flooring noted on previous inspection was not adequately addressed. Hard to reach areas under and behind equipment need to be cleaned. The mop sink area and the dry storage areas are to be kept tidy and clean
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Found many unlabeled food containers.
Correction: Label working containers with the common name of its contents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Found utensils stacked while wet after cleaning and chemical sanitization.
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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The potions of cement floor covering that were lifted allowing water to get underneath needed to be secured and sealed and be in good repair.
Correction: Repair the damaged flooring so that flooring can be properly cleaned.
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01/28/2015 | Follow-up | |
To return and check on the cooler units. Food Permit re-issued today.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Found many unlabeled food containers.
Correction: Label working containers with the common name of its contents.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Found wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling* (corrected on site)
Observation: Cooked vegetables sitting on top of Appetizer Make unit for close to two hours @ 75 F - 85 F were noted not being adequately cooled to prevent the growth of harmful bacteria.
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. Place these food items inside the freezer to speed up the cooling process.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Found one section of the upper section of the Entrée Make unit cold holding foods at improper temperature.
Correction: Relocate the foods stored in the section of the Entrée Make unit to a colder section of the unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Date marking was not being practiced to identify when cooked that are being stored in the cooler units for more than 24 hours are to be discarded or used up by.
Correction: Mark the name and "consume by" date on the container of cooked 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.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Time as a public health control was being used for the sushi rice and a log was being kept to indicate the time when the rice was put out and when the rice should be used up by or discarded. However, there was no written policy for this.
Correction: Provide written procedures for the use of time as a public health control for the sushi rice. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu revealed that food items that were being served raw were disclosed however, the reminder statement that was written did not connect to the raw or undercook food items in the disclosure.
Correction: Revise the menu by using a mark such as an asterisk to show the connection between the identified raw animal foods and the reminder statement.
- Cooling, Heating, and Holding Capacities
Observation: The Entree Make unit upper section was not cold holing at proper temperature.
Correction: Have unit repaired so that each section of it is capable of storing foods at proper temperatures.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Found utensils stacked while wet after cleaning and chemical sanitization.
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
Observation: A splashguard was needed at the Sushi Bar hand sink and at the Bar hand sink to prevent the plashing up of the food cutting board and the stored clean drinking mugs respectively when hands are being washed.
Correction: Provide splashguards at the hand sinks or relocate the cutting board and stored clean mugs to an area farther way from the sinks..
- Toilet Rooms - Enclosed (repeated violation)
Observation: Found the staff washroom door with its door closure device broken.
Correction: Repair or replace the self-closure device on the washroom door.
- Physical Facilities in Good Repair
Observation: The potions of cement floor covering that were lifted allowing water to get underneath needed to be secured and sealed and be in good repair.
Correction: Repair the damaged flooring so that flooring can be properly cleaned.
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10/24/2014 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Found in use open uncovered drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container with a straw 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Found different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: To prevent cross contamination, ensure that raw foods requiring a higher cooking temperature are stored in cooler units on lower shelves while those requiring a lower cooking temperature are stored on upper shelves.
- Food Storage Containers - Identified with Common Name of Food
Observation: Found many unlabeled food containers.
Correction: Label working containers with the common name of its contents.
- Cloths - Wiping Cloths - Use Limitation
Observation: Found wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Parasite Destruction*
Observation: There was no documentation to indicate whether the purchased raw fish that are served ready to eat or undercooked had undergone parasite destruction or were obtained under acquacultured conditions.
Correction: Provide a letter/documentation from the fish supplier(s) assuring that fish are obtained from acquacultured sources or that they undergo parasite destruction.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Found Sushi Display Case # 2 cold holding foods at marginal temperature. White tuna was at 44 F and other type of tuna was at 43 F.
Correction: Lower the temperature of the cold holding unit so that it can cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Date marking was not being practiced to identify when cooked that are being stored in the cooler units for more than 24 hours are to be discarded or used up by.
Correction: Mark the name and "consume by" date on the container of cooked 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.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Time as a public health control was being used but did not include the sushi rice that it was originally intended for. Nor could the written procedures for the use of time as a public health control with potentially hazardous foods be found.
Correction: The sushi rice is to be discarded within the next 4 hours. Provide written procedures for the use of time as a public health control for the sushi rice. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicated that not all undercooked meats (hibachi style steak) were identified on the menu that needed a consumer advisory.
Correction: Revise the menu so that all the animal products that are consumed undercooked are identified in the consumer advisory.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Found unsealed wood that was subjected to splash, spillage and food soiling.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Seal the wood to make it cleanable.
- Temperature Measuring Devices
Observation: Not all the cooler units were provided with a thermometer
Correction: Ensure that a thermometer is provided in all cold holding units.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions (Quats) used in the 3-compartment sink.
Correction: Obtain the proper test kit for monitoring the chemical sanitizing solutions (Quats) used in the 3-compartment sink.
- Equipment and Utensils, Air-Drying Required
Observation: Found utensils stacked while wet after cleaning and chemical sanitization.
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.
- Toilet Rooms - Enclosed
Observation: Found the staff washroom door with its door closure device broken.
Correction: Repair or replace the self-closure device on the washroom door.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at all the hand sinks throughout the food establishment.
Correction: Ensure that all hand sinks are supplied with hand soap.
- Hand Drying Provision
Observation: Not all the hand sinks were supplied with means for drying of wet hands.
Correction: Ensure that all hand sinks are supplied with adequate means for the drying of wet hands such as disposable paper towels.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: There was an insufficient amounts of hand washing signages to remind employees to wash their hands.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all hand sinks used by food employees.
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07/15/2014 | Routine | |
Returned and "Time as a public health control" was found to be in force. Continue to use and keep policy on file. HM
No violation noted during this evaluation. | 01/14/2014 | Other | |
To return and check on their "time as a public health control". HM
- Critical: Demonstration of Knowledge*
Observation: The person in charge was unfamiliar with the required temperatures and holding times for potentially hazardous/TCS foods.
Correction: The PIC should be knowledgeable so as to be able to recognize conditions that fail to comply with Regulation requirements and be able to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Found sushi rice sitting at 122 F and was said to have been out for 90 minutes without any written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Use time rather than temperature as a control and label/mark with a 4 hour serve or discard time. Also,have a written policy outlining the use of time as a public health control with potentially hazardous foods.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands was not provided at all hand sinks used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all hand sinks used by food employees.
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01/08/2014 | Routine | |
permit issued. Pre-opening insp. follow up in 30 days.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- 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 salmon that may be served raw and/or undercooked
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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door. employe
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.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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10/15/2013 | Routine | |
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