very through overall kitchen cleaning needed along with serving vessels ect. , floor under grill
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Cooked rice in walk in 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. 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) cooked rice in the refrigeration unit is not properly dated for disposition.
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: Time as a Public Health Control* (corrected on site)
Observation: Sushi 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.
- Food - Standards of Identity
Observation: The salt. sugar, bullion)@ is/are not properly labeled.
Correction: Packaged food shall comply with standard of identity requirements in 21 CFR 131-169 and 9 CFR 319 Definitions and standards of identity or composition, and the general requirements in 21 CFR 130 - Food Standards: General and 9 CFR 319 Subpart A - General.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: BOWL TO WEIGH FOODS, SALT, SUGAR, BULLIONS CONTAINERS .
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the many areas in kitchen have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Handwashing Lavatory*
Correction:
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the kitchen is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the bathroom is being used for purposes other than washing hands.Use to stACK SUPPLIES ON, NOT ACESSIBLE FOR HANDWASHING
Correction: The handwash facility identified above is to be used for washing hands only
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04/04/2016 | Routine | |
- Critical: Time as a Public Health Control* (corrected on site)
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.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment.
Correction: Remove unnecessary poisonous or toxic materials.
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10/28/2015 | Risk Factor | |
Employees observed washing hands and wearing and changing gloves when necessary. Raw (seafood, chicken beef), cooked and ready-to-eat foods stored separately in walk-in cooler. Inspection conducted during busy lunch hour.
No violation noted during this evaluation. | 06/05/2015 | Risk Factor | |
Manager knowledgeable on food safety risk factors. Employees observed washing hands and wearing gloves during inspection. Raw and ready-to-eat foods stored separately in walk-in cooler. Drinking cups stored on shelf out of food preparation areas with lids and straws. Metal pans being used to cool hot foods - Covers/lids removed to allow heat to escape and then cover when cooled (rice). Documentation available on sushi products and consumer advisory posted. Manager knowledgeable on operation and proper sanitizing of equipment and utensils. Foods prepared on site and made in house.
- Equipment - Cutting Surfaces
Observation: The green and white cutting board(s) in the food preparation area 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.
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01/13/2015 | Routine | |
Owner knowledgeable on food safety risk factors. Employees observed washing hands and wearing gloves during inspection. Raw meats and foods stored separately in walk-in cooler to prevent possible cross contamination. Sushi Bar - Rice being prepared for sushi with approved methods and being prepared at least twice daily. Have documentation indicating proper methods for sushi fish and form an approved source. All fish and ingredients for sushi stored separately from other foods and fish in restaurant. Firm has exterminator coming in at least twice per month for insect and rodent Control - none observed during inspection.
- Critical: Cooling* (corrected on site)
Observation: Rice 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. 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. Owner explained the do not normally save this much rice and voluntarily disposed of rice during inspection.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) a used in the kitchen preparation area 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food residue on the following non-food contact surfaces: floor underneath and behind cooking equipment in food preparation area
Correction: Maintain nonfood-contact surfaces of equipment clean.
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03/26/2014 | Routine | |
Make sure that clean knives at sushi bar at least every 4 hours or more often. Wash, rinse and sanitize.
NEED TO LABEL FOODS SUCH AS RICE OR OTHER READY-TO-EAT FOODS THAT ARE MADE IN LARGE QUANTITIES AND ARE NO SERVED WITHIN 24 HRS.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Wiping clothes at sushi counter and in bucket for wiping down tables
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Need be in Chlorine sanitizer of 100-200 PPM.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Rice cooled in walk-in from yesterday (48-49°F) noted not being adequately cooled to prevent the growth of harmful bacteria. Found in large plastic covered container in walk-in refrigerator.
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. COOL IN SHALLOW METAL PANS WITH NO TOPS OR COVERING.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: REfrigerator in waitress preparation area is not maintaining potentially hazardous foods at 41°F or below.
Correction: Repair, adjust or replace waitress refrigerator.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface (repeated violation)
Observation: The waste oil container is stored on absorbent material. Stored on grass.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Outer Openings - Protected (repeated violation)
Observation: Back screen and solid door do not have self-closer. Door spring has been installed but still does not close door fully.
Correction: Protect the food establishment against the entry of insects by installing 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.
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08/30/2013 | Follow-up | |
Dishwasher Chlorine = 75 PPM - ok
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: Not supply soap and papertowels for employees to clean hands and staff not washing hands after hands become soiled and before put on gloves.
Correction: Provide soap and paper towels to all hand wash stations and use after hands become soiled and before put on disposable glove.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Employees not washing hand when get soiled and before put on gloves.
Correction: Employees wash hands when become soiled and before putting on gloves.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Wiping clothes at sushi counter and in bucket for wiping down tables
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Need be in Chlorine sanitizer of 100-200 PPM.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Rice cooled in walk-in from yesterday (48-55°F) 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. 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Homemade ranch dressing in waitress refrigerator (66°F) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less. Eggs in container on rolling cart to go to tables (55°F) under no refrigeration.
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- 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.
- Equipment - Good Repair and Proper Adjustment
Observation: REfrigerator in waitress preparation area is not maintaining potentially hazardous foods at 41°F or below.
Correction: Repair, adjust or replace waitress refrigerator.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Under the grill and pipe where foil wrapped.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Sewage smell coming from employee floor drain.
Correction: Repair sewer so that smell not come from floor drain.
- Plumbing System Maintained in Good Repair
Observation: Missing soda holster drain at bar.
Correction: Install soda holster drailinn to properly trapped drain.
- Plumbing System Maintained in Good Repair
Observation: Leaking water at hand wash sink at sushi preparation area.
Correction: Repair faucet at hand wash sink in sushi area.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The waste oil container is stored on absorbent material. Stored on grass.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Outer Openings - Protected
Observation: Back screen and solid door do not have self-closer
Correction: Protect the food establishment against the entry of insects by installing 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.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen, sushi preparation area and employee bathroom.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen and employee bathroom.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Employee bathoom toilet soiled. Floor under kitchen equipment very soiled.
Correction: Need to clean bathroom toliet and kitchen floors.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Employee toilet room door is being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of glass cleaner are not properly labeled. Spray bottles.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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08/13/2013 | Routine | |
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