Hood vents look much better. Equipment and kitchen cleaning still need more attention. Keep working on the cleaning will inspection next scheduled inspection.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Facility in the kitchen noted in need of cleaning. Observed grease and food build up under deep fryer, cooking equipment, on utility lines, under cooking equipment and shelves, floors and walls. Recommend a deep cleaning and creating a cleaning schedule to be daily.
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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03/03/2016 | Follow-up | |
Establishment has not accomplished cleaning nor fixing lights. EHS discussed issue with PIC. PIC states they have called contracted company to come in and clean hod system. EHS stressed that they need to be cleaning hood vents in between contractors visits. PIC states they will clean in next few days and EHS to return in about 4 to 5 business days for follow up. Regular routine inspection to be put off till March.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen area along cook line. Observed about 5 light bulbs not working possibly causing light intensity to be lower and causing a safety issue for workers. Repair light bulbs right away.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Facility in the kitchen noted in need of cleaning. Observed grease and food build up under deep fryer, cooking equipment, on utility lines, under cooking equipment and shelves, floors and walls. Recommend a deep cleaning and creating a cleaning schedule to be daily.
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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02/22/2016 | Follow-up | |
Per PIC inverting tableware causes them to fall so PIC is covering them when not in use. Lighting has to be addressed with an electrician per PIC. PIC states light bulbs were purchased and then blew out. Lighting must be corrected in two weeks. Facility has had a month to correct issue. Also date marking still needs accomplished with prepared sauces in 5 gal buckets and kept off floor. Make sure all workers have hair restraint on when working with food.Cleaning still needs accomplished with deep fryers and proper handwashing needs to be accomplished. EHS observed food worker rinse only with water. EHS had PIC explain proper process (language barrier)
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) sauces 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.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen area along cook line. Observed about 5 light bulbs not working possibly causing light intensity to be lower and causing a safety issue for workers. Repair light bulbs right away.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Facility in the kitchen noted in need of cleaning. Observed grease and food build up under deep fryer, cooking equipment, on utility lines, under cooking equipment and shelves, floors and walls. Recommend a deep cleaning and creating a cleaning schedule to be daily.
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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12/30/2015 | Follow-up | |
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Facility employees mainly speak Chinese and there is a language barrier but one PIC translated. When asked about food temp for chicken answer was 155F. Also 2 personnel do not have valid food handler cards. EHS to brink poster in chinese for facility on temps and employee health.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Observed bowls being used as dispensing utensils in bulk containers.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. EHS observed tongs stored on oven door to be contaminated as workers walk by.
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.
- Food - Miscellaneous Sources of Contamination
Observation: Pineapple, red pepper sauce and other sauces observed being stored in aluminium cans. Once opened aluminium can are not meant to store food. Over time chemicals may break down in foods contaminating them. Once opening a can of food do not reuse or store food in them. Have foods stored in a food safe container.
Correction: Protect food from miscellaneous sources of contamination.
- Records - Creation and Retention
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasides infective to the aquacultured fish. PIC was not able to find records.
- Records - Creation and Retention
Observation: No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Correction: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meso soup and teriyaki at 119F and 128F hot holding at improper temperatures. Soups put out according to PIC about 1 hour ago. PIC reheated food to 154F and 138F respectively.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) sauces 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean tableware in back kitchen and front sushi area were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen. PIC placed hand soap at sink.
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.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen area along cook line. Observed about 5 light bulbs not working possibly causing light intensity to be lower and causing a safety issue for workers. Repair light bulbs right away.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Facility in the kitchen noted in need of cleaning. Observed grease and food build up under deep fryer, cooking equipment, on utility lines, under cooking equipment and shelves, floors and walls. Recommend a deep cleaning and creating a cleaning schedule to be daily.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. Observed build up of grease and dust on hood vents. EHS educated PIC that cleaning must be done based on amount of build up/cooking. EHS recommended at least weekly.
Correction: Maintain hood system vent filters in a clean condition.
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11/23/2015 | Routine | |
NOTES:
- All employees are up-to-date with District Food Handler cards.
- Reviewed Employee Health with manager.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that raw fish in lowboy not protected from contamination because it was wrapped or covered.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. Observed three cutting knives stored between prep unit and counter.
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.
- Temperature Measuring Devices
Observation: There was no properly working temperature measuring device located in the sushi display case and rear prep unit bottom shelf in kitchen.
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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces. Observed no wiping buckets made for sushi bar and table area.
Correction: Provide chlorine at proper concentration of at least 100 ppm Chlorine and immerse or expose food contact surfaces to sanitizing solution for adequate time. Bucket for sushi area and bucket for tables made during inspection and found at 100 ppm Chlorine.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the womens restroom.
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: The grill area and inside the deep fryers 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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07/06/2015 | Routine | |
NOTES:
- Reviewed Employee Health policy with operator.
- All food staff are up-to-date with District Food Handler card.
- Proper food storage observed in cold unit such as walk-in and prep unit.
- Good hand washing observed.
- Observed time being used as a public health control properly for the sushi rice.
- Discussed with operator that rear screen door needs to be adjusted or bottom piece replaced to prevent the entrance of pests.
- Fly paper must be stored over areas that are not food preparation areas such as the corner of the kitchen over the mop sink.
- Indoor Areas - Surface Characteristics
Observation: The indoor ceiling material located at certain areas does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent. Observed several ceiling tiles in the kitchen in need of replacement.
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The walls and floors in the kitchen observed 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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04/06/2015 | Routine | |
Person in charge was very motivated and had a great attitude in getting discrepancies corrected. Most items of concern were corrected.Most of the menus have been corrected and the rest are in the process. Food handlers still needs completed and the facility is waiting on a part to come in for the dishwashing machine. It is recommended that the dishwashing machine not be in use until part is replaced due to not properly sanitizing dishware as required.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Foodworkers not current on their food handler certification.
Correction: Train all employees in food safety as it relates to their assigned duties. Enusre all food workers obtain food handler cards in 30 days.
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01/02/2015 | Follow-up | |
Facility was inspected in prepping for lunch. Good hair restraints were in use as well as handwashing and glove use. 3 vat sink was not in use at time of inspection. When asked about the health policy PIC states that they go over the information when employees are hired. Additional handouts were sent to the facility.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Foodworkers not current on their food handler certification.
Correction: Train all employees in food safety as it relates to their assigned duties. Enusre all food workers obtain food handler cards in 30 days.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers of rice,flour,surgat etc... were observed out of their original containers and not proper labeled.
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.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use. The bins of dry foods wre observed to have sible use bowls with handles used as scoops setting in food. Also, ice scoop was obnserved with handle in potable ice not handle up. Ice scoop wasc correctedon the spot but scoops in dry food bins were not. PIC stated he would have to purchase some.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) in the refrigeration unit is not properly dated for disposition. Cut mixed vegetables, cooked noddles and suaces "made every other day" were not properly date marked.
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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu there are some missing reminders by food items that can be ordered raw or practically cooked
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: hood vents, garland cooker, grill and oven
Correction: Clean and sanitize these surfaces for food contact in order to prevent pathogen growth and pest/rodent concerns. PIC stated that Hood vents are contracted to be cleaned every 3 months. Recommend to increase the frequency of cleaning to prevent such build up.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: The cooking and sushi area dod not have sanitizing solution available. A "bucket of soapy water with bleach". Also the dish machine-single rack concetntration (Chlorine) measured less than 50ppm.
Correction: Clean and sanitize food contact surfaces of equipment and utensils between and after uses to prevent cross contamination. Bleach and soapcombination is not an approved method of sanitizing. PIC dumped the soap/bleach solution and made another batch. PIC also stated she will have someone come and look at the dish machine.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean dishes were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage to prevent dust build up and spillage on food contact surfaces
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the sushi area is being used for purposes other than washing hands.Several food items were observed in the sink. PIC states that sushi chef wipes off counter and dumps debris in sink
Correction: The handwash facility identified above is to be used for washing hands only. Re-educate all personnel on the porper use of hadwashing sinks.
- Refuse - Covering Receptacles
Observation: Observed refuse containers stored in the establishment containing food residue wastes without lids that were not in constant use.
Correction: Cover all waste containers when not in continuous use in order to prevent odors and pest/rodent harboring conditions.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at teh hadnwashing sink at the sushi area used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. Handwashing sign was provided to PIC at the time of inspection.
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12/08/2014 | Routine | |
All employees had valid food handler cards, employee health from onhand, Sushi rice on documented time rotation, consumer advisory added to menu, all records on parasite destruction avaliable
No violation noted during this evaluation. | 03/25/2014 | Risk Factor | |
Overall good sanitation noted. Good overall no bare hand contact, good handwashing, good overall food storage with minor storage issues corrected on site, sanitizer in place at 100 ppm Cl in the sink, and 200 ppm Cl in wiping bucket, slightly below 50 ppm at sushi area, and will be changed, good management not using dish machine until chemicals are corrected, menus not marked with consumer advisory reminder currently in place and new menus on order, due to be replaced within two weeks.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Good glove use while making sushi, but bare hands used to rewrap remaining fish to return to sushi refrigerator. Gloved hands used to get out some rice, and other items to place on dish after used to cut up raw fish.
Correction: Discussed, work with sushi process when not in the middle of making orders both to get a good process in place so that gloved hands used to handle fish do not touch other foods, and to ensure bare hands are not used to handle fish, or any other ready to eat food.
- Utensils - In-Use - Between-Use Storage
Observation: Rice scoop and knives 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.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
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01/09/2014 | Routine | |
Follow up inspection with the following results:
0060: Demonstration of knowledge: good and flyers with basic food temperatures given
**0070: Training: All staff do not have district food handler cards, ensure all staff have current Western Tidewater food handler cards right away.
0860: Need for variance for sushi rice. Facility now using time as a public health control Procedure written in English and Chinese posted where staff can consult, and lists times. Rice not labeled with time. Discussed with owner that time label must be on or near the container of rice. Done
1570: Lowboy sushi refrigerator with borderline temperatures, and standing water in bottom. Repaired on 21 August, maintenance document viewed. Caviar checked at 43, and was just out for use. No standing water present. Good.
0470: Good food storage in walk in refrigerator and lowboy. Sanitizer in place and used. All food stored off of the floor. Styrofoam coolers discarded after receipt, no longer kept to use for storage. Sushi process still with some contact of other items such as seaweed, box and seaweed, ginger etc. after handling raw sushi fish. Discussed with owner, continue to closely monitor sushi process, ensure if fish are touched with gloved hands, gloves are removed and hands washed before touching other items. Owner stated will try altering process to take fish out last. Improved, continue working on sushi process.
0820: Tempura (homemade) previously kept at room temperature, now made, heated, then cooled and put in cold holding. Today tested at 131 F, just made, cooled in ice bath, down to 78 within about 10-20 minutes.
0450: Only food handling seen sushi prep, gloves used. Good
**0930: Consumer advisory reminders added, noted on check, disclaimer missing from one page of menu given to eat in customers, and listed on each side but not each folded section for the to go menu. Discussed with owner, owner will type in disclaimer on page of eat in menu and when menus are updated, will ensure disclaimer is on each section of to go menu with foods marked for CA, and on each page of in house menu with foods marked for CA. After correcting page, corrected.
1780: Previously, No sanitizing solution in sushi prep area, dish machine not sanitizing, dish process with dirty items placed on sanitizing drainboard. All Corrected.
1770 A: Previously utensil storage and cleanliness needed improvement. Today, much improved. All utensils correctly stored, and appeared clean.
1770 C: Cleanliness for non-food contact surfaces previously soiled, today all good.
**1510/1730: Food thermometer previously, hard to find, when found out of calibration, and no thin tipped/instant thermometer present. Regular food thermometers present and in calibration, no thin tipped thermometer present. Obtain and use thin tipped, instant read thermometer for accurate temperatures for thin or small foods.
0160: Previously handwashing not done when needed. Today good handwashing.
1100: Food container not smooth, durable, cleanable -(reusing old styrofoam coolers from fish deliveries). Per owner no coolers kept. No coolers seen in facility.
**2890: Previously one light cover in kitchen broken, now taped, and light bulbs in sushi prep area not covered and do not appear to be shatterproof. Please replace broken cover, and obtain shatterproof bulbs for fixtures in sushi prep area.
other items noted and corrected,
-Non food grade lubricant was stored on top of electric box above food prep table (not likely to get into food but possible). Lubricant removed.
-Fly strip was in kitchen and removed during previous inspection without EHS mentioning.
No violation noted during this evaluation. | 09/10/2013 | Follow-up | |
Discussed above issues with owners. Follow up scheduled on 10 Sep 13.
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
Observation: Mixed knowledge by the PIC, did not know hot holding temperatures or final cook temperature for shrimp, but did know cold holding temperature and final cook temperature for chicken.
Correction: Suggest review food temperatures for all stages of food preparation and ensure all staff are trained. Temperatures reviewed during inspection. Flyer will be sent.
- Person in Charge
Observation: Two of three staff members with outdated or no food handler cards (District method to ensure all staff have minimal food safety training).
Correction: Ensure all staff have current Western Tidewater food handler cards.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Workers not washing hands after using sinks and before other tasks such as food preparation and handling sanitized dishes.
Correction: Reviewed when handwashing is required and discussed and demonstrated good handwashing. Workers washed hands during inspection.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Waitress preparing salad with bare hands, stated hands washed first.
Correction:
Discussed, handwashing and glove use or other utensil both required before preparing ready to eat foods.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: CORRECTED DURING INSPECTION
Correction: Following issues noted:
1) Raw fish taken from Styrofoam cooler fish is shipped in, prepared in 3 vat sink, then placed back in cooler.
2) Cooler for fish transport, placed on the floor, then placed on the food prep table.
3) Lowboy refrigerator in sushi prep area with standing water in bottom. Food containers taken from bottom of refrigerator with standing water, placed on the sushi cutting board to remove food, contaminating the board then the food.
4) Sushi cook handling raw fish for sushi with gloved hands, then handling other foods, including taking rice from holder with gloved hand, and utensils, equipment handles.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Homemade tempura sauce held at room temperature after preparation, temperature checked at 126 F stem temp.
Correction: Sauce very unlikely to support bacterial growth, however, unless a variance it obtained, sauce must be either held at 41 F or below or 135 F or above. Discussed options with owners. Sauce moved to cold holding.
- Critical: Variance Requirement* (corrected on site)
Observation: Sushi rice made with vinegar, per owner to "be safe". Discussed, if facility does not use either temperature or time is as a public health control then facility must apply to receive a variance. EHS reviewed how to use time as a public health control, and provided an example of a written procedure.
Correction: Facility will use time as a public health control. Please ensure rice is labeled as discussed, food is discarded if not used within the 4 hour period, and all associated equipment, rice holder, scoop, and clean cloth are clean and sanitized or changed. Please write the procedure in English and Chinese and post where staff can consult the procedure.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Reminders not placed by foods that can be ordered raw or undercooked.
Correction: Discussed purpose of consumer advisory and how it should be shown on menus and any other point of order.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Good Repair and Proper Adjustment
Observation: Sushi lowboy with standing water in bottom of unit. Food checked at top allowable temperature.
Correction: Per owner, unit may have been pushed back too far and not allow for air flow. Discussed, if unit is moved out and food temperatures are 41 F or below and there is no longer standing water in the bottom of the unit, please notify EHS and no maintenance needed, unless desired. If unit continues to have standing water and or borderline temperatures, please have maintenance done and provide a copy of maintenance to the health department.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy. Facility thermometer initially calibrated at 140 F in ice water.
Correction: Reviewed and demonstrated thermometer calibration. Facility thermometer calibrated to 32 F during inspection.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Scraper stored on top of utility box on the wall, with dried on food debris present. Some knives with soiled handles and area where handle meets the blades. Insides of bulk storage containers soiled. Tempura breading container soiled.
Correction: Ensure all food contact containers or utensils are washed, rinsed and sanitized. Ensure all food containers and utensils are stored in clean dry locations where they are not subject to contamination. Utensils taken to sink to clean. Bulk dry goods must be emptied to clean and sanitize.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Deep cleaning needed on bottom sides of shelving, on outsides of trash cans, bulk storage containers, inside of ice machine, walk in refrigerator shelving, and around the dish area. Noted bad smell around dishmachine area.
Correction: Ensure deep cleaning is done. If after cleaning bottom sides of shelving over the food prep area and the walk in refrigerator shelving and the shelving is rusty or does not have a smooth surface, ensure surfaces are repaired to be smooth, durable and cleanable. If surfaces are sanded and painted, ensure paint is food grade. Ensure dish area and drain for pre-wash sink, food filter for machine, and floor drain are cleaned and flushed.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: CORRECTED DURING INSPECTION: 1) Dishwashing process, with dishes prewashed in handwashing sink and placed in rack on sanitized side of dish machine to wash.
2) Dish machine with no chlorine residual until primed 3-4 times
3) No sanitizing solution in sushi prep area. Bucket of soapy water with "bleach" used. When checked, no residual present. Solution made - separate from soapy water - at 200 ppm, later noticed sushi chef rinsing out sanitizing cloth at the handwashing sink prior to using. Per owner, do not want sushi to taste like bleach.
Correction: 1) Discussed with owner, dish process must go from dirty to sanitized, and dirty should not touch sanitized area (also handwashing sinks should not be used for anything but handwashing).
2) Ensure dishmachine is checked before use each day.
3) Discussed, either make sanitizing solution at minimum strength 50 ppm Cl or use different sanitizing agent, quats or iodine to sanitize sushi area. Ensure sanitizer at the right strength is used to sanitize all food prep areas.
- Light Bulbs Protective Shielding
Observation: One light cover in kitchen broken. Lights above sushi prep area with bulbs that are not covered and do not appear to be shatterproof.
Correction: Ensure cover is replaced and bulbs are either covered or replaced with shatterproof bulbs.
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08/06/2013 | Routine | |
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