- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: No consumer advisory provided on the menu.
Correction: *Mark an asterisk next to the word of each food item (ie *tuna) offered raw or undercooked, On the same page provide the required disclaimer and warning.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: One metal strainer and several plastic containers observed in a state of disrepair and damaged.
Correction: Remove all damaged equipment.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers(ones that food came in originally) were observed reused for the storage of other foods.
Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment surfaces were observed soiled to sight and touch:sandwich unit interior and exterior, tables, racks, shelves, carts, all walk in racks, gray utensil tray, outsides of freezers, trash cans, stove drip tray,....
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination: case of cups sitting on the floor..
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser at least 6" off the floor.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen walls, doors, ceiling vents, and mop station 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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12/21/2015 | Routine | |
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Consumer advisory required on all menu pages offering raw or undercooked foods of animal origin.
Correction: Provide required consumer advisory notation and statement on every menu page.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of other foods.
Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of food deposits or other soil on the following: microwave, metal racks, exteriors of kitchen equipment, plastic food bins, walk in racks,....
Correction: Clean and sanitize these surfaces.
- Physical Facilities in Good Repair
Observation: Kitchen walls in need of repainting, are not maintained in good repair.
Correction: Repaint walls with a light colored, washable paint to provide a smooth and easily cleanable surface. 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: Kitchen walls, baseboards, floor 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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08/17/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use drinking container set on cutting board where it may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container 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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(50-100ppm chlorine) between uses.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The low wooden racks are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Provide enough approved shelving (must be on 6' legs, be smooth, durable, and nonabsorbent) for your needs..
- 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Metal strainer observed in disrepair.
Correction: Remove the damaged strainer.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Plastic bags covering table and shelf in sushi bar.
Correction: Do not line equipment with plastic bags.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers observed washed and saved to be reused for the storage of other foods..
Correction: Once they are empty, remove manufacturer containers from the facility. Provide approved reusable food storage containers designed for your food storage needs.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service cup observed floating in sauce.
Correction: Discontinue the use of a single service cup as a food scoop. Provide approved scoop(s) with a handle for all food dispensing.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of food deposits or other soil on the following: stove drip tray, black microwave, white shelving in sushi bar, walk in rack.
Correction: Clean and sanitize these surfaces.
- Physical Facilities in Good Repair
Observation: Walk in floor is rusty, not maintained in good repair
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: Kitchen wall and floor areas 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.
- Personal Care Items - Storage
Observation: Mouthwash stored with food.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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03/19/2015 | Routine | |
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Thawing
Observation: Improper methods used to thaw fish.
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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ice maker, sandwich unit.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen floor and walls 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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11/03/2014 | Routine | |
Conduct detail cleaning and removing of any unneeded equipment and items from the kitchen.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Heavily soiled wiping cloths on floor in back prep area.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil. Store cloths in sanitizing solution between uses.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Soda stored on floor and under hand sink in a location where it is subject to splash, dust or other contamination.
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 at least 6" off the floor to prevent contamination.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Low wooden racks observed in a state of disrepair and damaged.
The rusty rice warmer and some strainers observed in disrepair.
Correction: Repair/remove/replace the noted items to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Many manufacturer containers were observed reused for the storage of other foods.
Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following: all prep table shelves, wire racks, stove drip tray, wood racks,...
Correction: Clean and sanitize these surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen walls, floor, ceiling vents 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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07/28/2014 | Routine | |
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed: cook washed gloved hands in prep sink.
Correction: Ensure all food employees clean their bare hands and exposed portions of their arms at a hand wash sink with a cleaning compound by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. Change gloves (and wash hands) whenever they become soiled.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Cloths - Wiping Cloths - Use Limitation
Observation: Heavily soiled wiping cloths observed around the kitchen.
Correction: Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
- Equipment - Good Repair and Proper Adjustment
Observation: Equipment observed in a state of disrepair: sandwich unit is leaking
Correction: rice warmer is collapsed and rusty.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grease deposits or other soil on the following: plastic food bins, black microwave, plastic spice trays, white fan, freezer exteriors, metal racks,....
Correction: Clean and sanitize these surfaces.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the trash cans have accumulations of grime and debris.
Correction: Clean all surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Walk in freezer floor is rusty and peeling, not maintained in good repair
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: All kitchen walls, floor, baseboard, ceiling vents 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facility in the cooking area is unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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03/11/2014 | Routine | |
Health Permit renewed. Sample Employee Health Policy provided.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food container(flour?).
Correction: 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.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Ginger stored on the floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Good Repair and Proper Adjustment
Observation: Two metal strainers observed in a state of disrepair and damaged.
Correction: Remove the damaged strainers.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dirt, food residue or other debris on the following: low wooden sauce bucket rack, all wire shelving and tables in cooking area.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed stored on floor under drain board.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser at least 6 inches off the floor.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen walls, ceiling vents, floor under equipment 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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11/01/2013 | Routine | |
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed some foods not protected from possible contamination because not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(50-100ppm chlorine) between uses.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Parasite Destruction*
Observation: Raw flounder for service or sale in the ready-to-eat form was not frozen sufficiently to ensure parasite destruction.
Correction: Assure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish by freezing to one of the following time/temperature combinations:
1. Freeze at -4°F (-20°C) for 168 hours (7 days) in a freezer
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following: microwave, freezer exteriors, sinks, racks, fan, ticket printer, bulk food containers,....
Correction: Clean and sanitize these surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen walls, baseboards, curtains 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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07/08/2013 | Routine | |
Remove all/any items that are not needed for your operation. Sushi rice must be handled in one of the following ways: 1. Maintained either below 41F or above 135F, 2. Time labelled and discarded after four hours at room temperature, or 3 Monitor and log pH of the rice to ensure that it is below 4.6.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Some of the low wood or particle board racks are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of food.
Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grease deposits or other soil on the following: sandwich unit, carts, low wooden racks, tables, freezers, walk in racks, ceiling and fan.
Correction: Clean and sanitize these surfaces.
- Employee Accommodations, Designated Areas
Observation: Locker or other suitable facilities are not located to protect food and equipment from contamination
Correction: Provide lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls, baseboards, and floor 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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01/22/2013 | Routine | |
Restaurant representatives - add corrected or new information about Daikichi, 1400 Battlefield Blvd. N, Chesapeake, VA 23320 »