Kasai Japan, 325 Piedmont Drive, Danville, VA 24541 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Kasai Japan
Address: 325 Piedmont Drive, Danville, VA 24541
Type: Fast Food Restaurant
Total inspections: 5
Last inspection: 10/01/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.10/01/2015Routine
  • Critical: Cooling* (corrected on site) (repeated violation)
    Observation: Several large food stoarge containers of cooked rice 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 - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
    Observation: Chicken and rice hot holding at improper temperatures.
    Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
04/09/2015Routine
No violation noted during this evaluation.10/14/2014Routine
PIC stated that they had decided to not precook chicken or beef to eliminate cooling of foods with the exception of rice. To ensure proper cooling of rice they have implemented shallower pans to speed the cooling.
No violation noted during this evaluation.		06/24/2014Follow-up
  • Critical: Cooling*
    Observation: Cooked Chicken and rice noted not being adequately cooled to prevent the growth of harmful bacteria. Pic stated that both were prepared the previous day and placed in the refrigerator. Both foods were stored in large covered containers that limit cooling capability.
    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 - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Rice was found to be hot holding at improper temperatures (92 degrees F.).
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
06/17/2014Routine

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