A follow-up inspection visit determined that each of the codes cited for violation during the previous routine inspection has been corrected.
No violation noted during this evaluation. | 11/04/2015 | Follow-up | |
- Records - Creation and Retention
Observation: Up-to-date documentation of parasite destruction for the raw fish served at this establishment was not available. A parasite destruction record dated 2007 is on file with the HD, but this establishment was not in operation in 2007.
Correction: An updated record of parasite destruction must be provided for HD files, and a record maintained on the premises of this establishment.
- Temperature Measuring Devices
Observation: Temperature measuring devices are not provided in most of the refrigeration units in this establishment.
Correction: Temperature measuring devices must be provided in all mechanically refrigerated units.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Stainless steel mixing bowls and strainers stored in nesting positions were observed with wet food particles on their inner and outer surfaces.
Correction: Food contact surfaces must be clean to sight and touch.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: When asked to produce a form of sanitizing agent used in the warewash machine and the 3 bay sink, the person in charge was unable to do so. There is no evidence of a sanitizing agent being used in this establishment for the sanitizing of food contact surfaces.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Hand drying provisions were not provided at the rear kitchen hand sink.
Correction: Paper hand towels were brought to the hand sink.
- Handwashing Signage/Handwashing Facilities
Observation: Employee hand washing signage is not posted in either of the two restrooms.
Correction: A handwashing sign must be posted at all handwash sinks used by employees.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Very unclean conditions were observed in the rear portion of the kitchen (behind the partition wall).
Correction: The physical facilities shall be cleaned as often as necessary to maintain cleanliness.
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10/26/2015 | Routine | |
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: General Tso chicken 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: Time as a Public Health Control* (repeated violation)
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: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration at the dish washing machine.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Critical: Handwashing Lavatory*
Observation: Hand washing sinks where observed blocked at all three hand sinks.
Employees observed washing hands in the 3 basin sink and the prep sink.
Correction: Hand sinks need to be kept accessible and staff advised to used them and keep them stocked with soap and towels.
- Insect Control Devices - Design and Installation
Observation: Insect control device is located over prep units in the kitchen where dead insects may be impelled or fall.
Correction: 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.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, 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.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen
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: Kitchen area shelves, fryers, and hood 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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09/04/2014 | Routine | |
No bug sprays allowed in facility. Only the pest control company can use pesticides in a public food facility.
Do not block hand sink and make sure they are stocked with towels.
Make sure to set up the 3 vat sink to wash, rinse and sanitize properly. All dishes, utensils, pots and pans are washed this way.
- Critical: Cooling*
Observation: Chicken 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*
Observation: The ready-to-eat (RTE) commercially processed food in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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: Rice for 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.
- Physical Facilities in Good Repair
Observation: Screen door is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Screen door must be tight fitting and without holes to prevent insects from entering the facility.
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08/26/2013 | Routine | |
- Keep a copy of the sushi fish parasite destruction letter at the restaurant for review during inspection.
- Time must be used as a Public Health Control for the sushi rice. (Observed at 91 degrees.) Making small batches, labeling with a time and date, each batch only good for 4 hours then must be discarded.
- Work with staff about when to wash hands and do not block hand sinks.
- Wash and sanitize cutting boards minimum of every 4 hours.
- Critical: Hands and Arms - Clean condition*
Observation: Did not observe food employees washing hands.
Correction: Inform all food employees to keep their hands and exposed portions of their arms clean.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatories.
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 lavatories.
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
Observation: Floors and walls in the kitchen 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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04/01/2013 | Routine | |
-Do not block hand sinks and ensure all are stocked with soap.
-Adjust the sanitizer slightly on the dish washing machine so that it reads 50 ppm chlorine.
-Obtain a food handling glove that works for vegetable prep at the sushi bar.
- Critical: Variance Requirement*
Observation: Specialized processing method of food preservation used for sushi rice.
Correction: Obtain a variance from the regulatory authority as specified in 12 VAC 5-421-3570 and 12 VAC 5-421-3580 of this chapter. Specific food processes that require a variance have historically resulted in more foodborne illness than standard process. The variance requirement is designed to ensure that the proposed method of operation is carried out safely. The sushi rice can be held cold at 41 degrees or lower if you do not wish to seek the variance.
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01/05/2012 | Risk Factor Assessment | |
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