- Food Storage - Clean and Dry Location
Observation: Walk-in was storing prepared salads with being covered with plastic wrap or a sheet pan.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the bowl used to scoop cooked rice in the walk-in
Correction: Replace the bowl with a handled scoop to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Ice machine slide tray and the ice scoop and the cavity of the microwave were soiled.
Correction: Clean the surface of ice scoop and the slide tray 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the walk-in fan gaurds has 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the mens room.
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
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03/07/2016 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) fish 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.
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09/16/2015 | Risk Factor | |
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Non handled container used for scooping rice. Use only handles utensils for food contact.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The large deli-top had a plate of raw shrimp and a plate of raw chicken cold holding at improper temperatures. Remember to close the lid of the deli top when the rush service is over. Foods were covered and placed under the deli top into the colder cooler.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) salmon was cut from larger pieces and rewrapped out of the original package. These peices need to be dated with the prep date since the original package is no longer available.unit is not properly dated for disposition.
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days.
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03/10/2015 | Routine | |
Revalidated the health Permit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Deli top #1 (1 piece of raw chicken and 2 pieces of raw shrimp) were on a plate on top of the deli and the deli lid was up and getting heat from the cooks line causing cold holding at improper temperatures. All the other foods on this deli were 41 degrees and below.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the steam table pans used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues. Employee washed and rinsed and scipped sanitizing
Correction: Clean food-contact surfaces of pans in the triple sink no less than every 4 hours to prevent the growth microorganisms on those surfaces. Reviewed wash, rinse, and sanitize procedures with PIC and employee.
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09/08/2014 | Risk Factor | |
Inspection for the renewal of the Health Permit. Outside (2) dumpster enclosure is littered with trash and trash bags. At least 8 of the stores in this shopping center all use these dumpsters. Inspector will call shopping center management re: solving this problem and getting it cleaned up.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) salmon piecs in the walk-in freezer unit are not properly dated for disposition. (whole salmon was sliced down). THIS APPLIES TO ANY WHOLE SEAFOOD RECEIVED BY YOU AND THEN SLICED DOWN FOR SERVICE AND FROZEN).
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. (mark the pan containg the several dozen salmon pieces).
- Equipment - Good Repair and Proper Adjustment
Observation: Kichen deli-top door gaskets was observed in a state of disrepair and damaged.
Correction: Repair the gaskets to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the gaskets, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following items accumulations of grime and debris:
-top and door of the ice machine
-dishmachine dish racks
-curtains on the doorways to the kitche (wash)
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the kitchen by the ice machine is blocked Sink contained a plastic container with sauce brushes, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the container with the brushes preventing its use.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Outside grease container area needs cleaning.r
Correction: Maintain the premise free of grease..
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03/10/2014 | Routine | |
- 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 walk-in 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.
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10/01/2013 | Risk Factor | |
Inspection for the Health Permit renewal. Permit was revalidated.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints. (sushi bar attendent)
Correction: 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of foods. (scallop plastic container was being used for storing teriyaki sauce).
Correction: Discontinue the reuse of manufacturer containers for foods storage. Provide approved reusable food storage containers designed for your food storage needs.
- Light Bulbs Protective Shielding
Observation: Hood light globes noted to need repair
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Back wall of the walk-in cooler (splash /mold) 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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03/05/2013 | Routine | |
Restaurant representatives - add corrected or new information about Sakura Sushi And Steak, 711-E North Lombardy Street, Richmond, VA 23220 »