Yukai Byuffe, #F11 - 1952 Laskin Road, Virginia Beach, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
August 21, 2009 | Routine | 4 | 11 | Details / Comments |
|
January 27, 2009 | Routine | 1 | 5 | Details / Comments |
|
August 20, 2008 | Routine | 1 | 4 | Details / Comments |
|
July 21, 2008 | Routine | 0 | 6 | Details / Comments |
August 21, 2009 (Routine)
Violations:
- 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food. - 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 2310 B - The handwash station at the prep area is being used as a dump station.
The handwash facility identified above is to be used for washing hands only - 0440 - Critical Tags missing from the oyster containers.
Ensure the tags remain attached to the shellstock container in which they were received until the container is empty. - 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 0470 - Critical Unwrapped or uncovered food in the walk-in refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0800 - Corrected During Inspection Critical Chicken and shrimp noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. 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. - 0810 - The methods used for cooling were not adequate.
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. - 1320 - Repeat There was no temperature measuring device located in the low boy refrigerator at grill area..
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 0480 - Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. - 2910 - Insect control device is located over utensil washing area at the dishwashing area where dead insects may be impelled or fall.
Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces. - 0610 - Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1580 - The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1060 - The nonfood contact surface of the cloth beneath cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
Provide a double check valve with atmospheric vent backflow or backsiphonage prevention device on threaded faucet with hose attached to steamer unit. - 3220 - Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Violations discussed for correction.
January 27, 2009 (Routine)
Violations:
- 1320 - Corrected During Inspection The temperature measuring device in the grill's refrigerator was not properly located in the coldest part of the unit.
Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature. - 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
Clean and sanitize these surfaces for food contact. - 1780 E - The interior edge of the ice machine's plastic partition has build-up along one side.
Clean the interior edge of the ice machine's plastic partition at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. - 2720 - Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 3180 - One wall in the storage room has soy sauce splatter on it.
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.
Violations discussed with manager. Kitchen and buffet areas appear to be well maintained by staff.
August 20, 2008 (Routine)
Violations:
- 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: food in the walk in refrigerator.
Store food in packages, covered containers, or wrappings. - 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: clean preperation utensils
Clean and sanitize these surfaces for food contact. - 1800 - The nonfood contact surface of the under counter shelving has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3080 - Repeat Less than 10 foot candles of light was noted in the walk in refrigerator(small one)
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 3180 - Corrected During Inspection Fly strips from the ceiling in the kitchennoted in need of cleaning.Wall by sink in dishwash area , heavy dirt
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.
Violations discussed for correction.
July 21, 2008 (Routine)
Violations:
- 0240 - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0610 - Corrected During Inspection Food stored in a commonly wet or soiled location.
Protect food from contamination by storing the food in a clean and dry location. - 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0790 - Corrected During Inspection Improper methods used to thaw fish
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process - 1610 - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized. - 3080 - Less than 10 foot candles of light was noted in the walk in refrigerator( being repaired)
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 3170 - The floor front area is not maintained in good repair. Reapir the wall in the dishroom,
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Violations discussed for correction. The tehinican for the dishmachine is enroute recalibrate the dish machine sanitizer is over 300ppm bleach
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