Kabuki Japanese Steak House, 120 Arbor Drive, Christiansburg, VA 24073 - Full Service Restaurant inspection findings and violations

  1. All Cities
  2. VA small cities
  3. VA smaller cities
  4. Virginia
  5. VA Restaurants

Business Info

Restaurant: Kabuki Japanese Steak House
Address: 120 Arbor Drive, Christiansburg, VA 24073
Type: Full Service Restaurant
Phone: 540 381-3600
Total inspections: 3
Last inspection: 10/30/2014
Add photo of this business Description:

Restaurant representatives - add corrected or new information about Kabuki Japanese Steak House, 120 Arbor Drive, Christiansburg, VA 24073 »


Inspection findings

Inspection date

Type
Please provide updated documentation from food supplier that all fish served in raw form has been frozen to comply with parasite destruction requirements. Please verify the type of sanitizer used at the mixing station and appropriate concentration if it will be used on food contact surfaces like the ice bin.
  • Food Storage - Clean and Dry Location
    Observation: Food stored on the floor or food stored less than 6" above the floor in the walkin freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Critical: Cooling* (corrected on site)
    Observation: Chicken broth 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: 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 raw fish 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.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Unused or non-functioning booster heater observed badly rusted, deteriorate and not removed from the premises located under the dishwasher.
    Correction: Remove any unused or non-functioning equipment from the premises.
  • Equipment - Non-Food Contact Surfaces and Utensils
    Observation: Exterior surfaces of the container used to store rice was observed soiled with accumulations of residual food debris.
    Correction: Clean the surface of rice container at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • Plumbing System Maintained in Good Repair
    Observation: Dipper well supply valve observed leaking.
    Correction: Plumbing systems and components shall be maintained in good repair.
  • Physical Facilities in Good Repair
    Observation: Door to the laundry area is badly damaged and not installed. Lights in the food preparation area observed broken.
    Correction: Repair/replace the door. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
    Observation: Walk-in freezer floor, dry storage floor, between the sushi preparation area and the sushi handwash sink, floors under the ice bin, lights and ceiling over the food prepartion area wall behind the dishwasher 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.
10/30/2014Routine
One hotwater heater observed malfunctioning. Please provide documentation that the unit was repaired or replaced by 10-28-13 to the Montgomery Health Department.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) sauce 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.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floors outside of the sushi preparation area, door frame of the dry stock area and behind the dishwasher 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.
10/25/2013Routine
Please verify with your distributor that all raw fish products available to the consumer in raw form comply with parasite destruction requirement and provide written verification to the Montgomery Health Department within 10 days.
  • Critical: Cooling* (corrected on site)
    Observation: Chicken broth 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. Product was voluntarily discarded.
11/28/2012Routine

Do you have any questions you'd like to ask about Kabuki Japanese Steak House? Post them here so others can see them and respond.

×
KABUKI JAPANESE STEAK HOUSE respresentatives - respond and add information

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend Kabuki Japanese Steak House to others? (optional)
  
Add photo of Kabuki Japanese Steak House (optional)
Add more info about the restaurant »

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Recently added reviews

Name City Users' Rating
CHINA GARDENChristiansburg, VA
*
Burger King #1602 (01-1464)Virginia Beach, VA
*
Hardee's #2341Roanoke, VA
****
McDonald's #3984 (01-0368)Virginia Beach, VA
*
Pupuseria GaviotaHarrisonburg, VA
*****
McDonald's #11683Midlothian, VA
**•
Jim's Country StoreFront Royal, VA
*
Hardee'sGalax, VA
*
McDonald'sMax Meadows, VA
Popeyes # 5738Chesapeake, VA
*

Restaurants in neighborhood

Name
Microtel Inn & Suites Continental Breakfast
Hardee's # 2850
Applebee's Neighborhood Grill And Bar
Taquerio El Paso
Hampton Inn Continental Breakfast
Early Challenges Child Care Center
New River Valley Super Bowl
Subway # 19214

Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Search for:  near:   

  1. All Cities
  2. VA small cities
  3. VA smaller cities
  4. Virginia
  5. VA Restaurants