Hana Sushi Japanese Steak & Seafood Restaurant, 2274 York Crossing Dr., Gloucester Point, VA - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Hana Sushi Japanese Steak & Seafood Restaurant
Address: 2274 York Crossing Dr., Gloucester Point, VA
Type: Full Service Restaurant
Phone: 804 642-3055
Total inspections: 7
Last inspection: 03/08/2016
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Inspection findings

Inspection date

Type
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Shrimp cold holding at improper temperatures
    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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Pots and pans
    Correction: Clean and sanitize these surfaces for food contact.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the stove 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.
  • Outer Openings - Protected (corrected on site)
    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.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floor 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.
03/08/2016Routine
No violation noted during this evaluation.08/05/2015Routine
No violation noted during this evaluation.08/05/2015Complaint
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
01/22/2015Routine
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the equipment storage shelves 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.
07/08/2014Routine
No violation noted during this evaluation.10/30/2013Routine
No violations noted during this inspection.
No violation noted during this evaluation.		07/09/2013Routine

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