- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses.
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.
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08/04/2015 | Routine | |
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. CORRECTED DURING INSPECTION.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Parasite Destruction*
Observation: Parasite destruction letters not available during the inspection.
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
- Non-Food Contact Surfaces
Observation: Sides of equipment, especially near the wok and fryers, in need of cleaning.
Correction: Clean to ensure accumulation does not happen.
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11/17/2014 | Routine | |
Interim permit to operate is issued. Interim permit will expire on September 22, 2014. All violations to be corrected on that date.
- Ventilation Hood System, Drip Prevention (repeated violation)
Observation: There is no drip pan for grease in large hood
Correction: Provide
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08/27/2014 | Follow-up | |
NOTE: No refrigeration was on at time of inspection. All refrigeration units must be able to hold at or below 41*F.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Overhead menu does not have consumer advisory posted
Correction: Overhead menu must have consumer advisory posted for customers to read
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08/25/2014 | Follow-up | |
NOTE: No refrigeration was on at time of inspection. All refrigeration units must be able to hold at or below 41*F.
- Person in Charge (corrected on site)
Observation: There is no Hampton Certified Food Manager
Correction: Take ServSafe certificate to 1320 Lasalle Ave with $10 and register certificate
- Food Storage Containers - Identified with Common Name of Food
Observation: Bulk containers not labeled as to contents
Correction: Label all containers with common name
- Utensils - In-Use - Between-Use Storage
Observation: Handled scoops not used in bulk containers for dispensing product
Correction: Provide scoops with handles and store with handle up out of product.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Overhead menu does not have consumer advisory posted
Correction: Overhead menu must have consumer advisory posted for customers to read
- Ventilation Hood System, Drip Prevention
Observation: There is no drip pan for grease in large hood
Correction: Provide
- 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Handsink caulk is in poor repair
Correction: Recaulk
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following food contact surfaces were found to be dirty
>>Slicer
>>Rice cooker
>>Utensils
Correction: Clean and maintain
- Non-Food Contact Surfaces
Observation: The following were found to be dirty
>>Filters in vent hoods
>>can opener
Correction: Clean and maintain
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Plastic single service utensils were observed stored unprotected.
Correction: Store plastic single service utensils in the original protective package to protect from contamination until used.
- Outer Openings - Protected
Observation: Screen door has holes and is not self closing
Correction: Repair Screen and install self closer
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory
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
Observation: No disposable towels were provided at the hand washing lavatory
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
- Lighting, Intensity
Observation: Lighting under hood was insufficient
Correction: Increase lighting-replace bulbs with higher wattage
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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08/19/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Japan Sushi House, 1162 Big Bethel Rd, Hampton, VA 23666 »