This department to perform a follow-up inspection on or around April 13< 2015.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Potentially hazardous foods in prep unit cold holding at improper temperatures. Internal temperature of products measured 46 F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Person-in-charge reports foods in prep unit food is being stored in walk-in refrigerator until needed. Today, food returned to walk-in. Establishment to make service call.
- Toxics - Presence and Use Restriction (repeated violation)
Observation: Unnecessary poisonous or toxic materials found in the food establishment. Cockroach treatments and powders in use and stored within facility.
Correction: Remove unnecessary poisonous or toxic materials, use only licensed pest management company for pest control.
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04/03/2015 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw beef, chicken and pork 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 - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Container of dumpling/noodle dish on prep table at 56.
Correction: Container discarded during inspection.
- Food - Food Labels
Observation: Package of dried mushrooms not labelled with suppliers label.
Correction: Keep label from approved supplier for mushrooms.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Slicer dirty.
Correction: Clean and sanitize slicer after each use
- Critical: Pests-Controlling Pests*
Observation: Observed unautorized methods are being used to control pests. Cockroaches alive and dead were noted in traps placed by the owner.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Toxics - Presence and Use Restriction
Observation: Unnecessary poisonous or toxic materials found in the food establishment. Cockroach treatments and powders in use and stored within facility.
Correction: Remove unnecessary poisonous or toxic materials, use only licensed pest management company for pest control.
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03/24/2015 | Routine | |
Follow-up inspection: All other items from 9/13/2013 inspection have been corrected - as observed on this date.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the sushi 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. Discussed ways the owner could compliance with this section of the Virginia Food Regulations.
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09/25/2013 | Critical Procedures | |
Discussed the need for a follow-up inspection and the importance of long term corrective actions to prevent possible food-borne illness risk factors. Also discussed employee health policy and training. Follow-up inspection scheduled on or about 9/25/2013. Verifed sushi provider.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin (chicken) stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use.
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: 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.
- 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 sushi 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 Measuring Devices (repeated violation)
Observation: There was no temperature measuring devices in certain refrigeration units
Correction: 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. Discussed with owner. Owner agreed to purchase and install more thermometers.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the bar is blocked, 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 papers and equipment preventing its use.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the dish area.
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 dish area.
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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09/13/2013 | Routine | |
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