- Critical: Cooling* (corrected on site)
Observation: Imitation crab (ground) 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.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Imitation crab is cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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04/06/2016 | Routine | |
There is a variance for sushi rice. It is checked daily with pH maintained under 4.1. Variance allows it to be time controlled for 8 hours. No one was available at sushi bar at time of inspection to provide information about parasite destruction, time control of sushi rice, etc. Knowledgeable person arrived after 4 p.m. Advised employees should be able to provide this information at all times it is requested by health department.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the unsealed wood shelving in the sushi area is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in cold drawers in deli.
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.
- Insect Control Devices - Design and Installation
Observation: Insect control device is located over clean pan storage area where dead insects may be impelled or fall.(in deli)
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
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01/14/2016 | Routine | |
Discussed w/ store manager. Discussed with sushi person, language barrier noted.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils 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.
- Food Storage - Prohibited Areas (repeated violation)
Observation: Food stored under other sources of contamination. (public access areas)
Correction: Relocate food storage to an approved area until the source of contamination is eliminated or removed.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Utensils and equipment were found stored in public access areas.
Correction: Store equipment and utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
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07/17/2015 | Follow-up | |
Discussed and provided sections of the regulations that pertains to changing operations within a permitted facility.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils 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.
- Food Storage - Prohibited Areas
Observation: Food stored under other sources of contamination. (public access areas)
Correction: Relocate food storage to an approved area until the source of contamination is eliminated or removed.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Krab salad, broccoli salad, and boiled egg, krab, starbuck juice mix and deli retail prep krab salad 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: Time as a Public Health Control* (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- 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 quaternary test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Thermometer in the salad bar was observed in a state of disrepair and damaged.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the eqyuipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Utensils and equipment were found stored in public access areas.
Correction: Store equipment and utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
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07/07/2015 | Routine | |
Discussed PIC responsibilities, segregation of employee personal belongings and importance of protecting items from contamination. Discussed for correction. Manager passed a verbal exam to demonstrate knowledge.
- Critical: Package Integrity* (corrected on site) (repeated violation)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean salad dressing bottles were not observed stored in a position to allow air-drying.
Correction: Store wet items in a self-draining position that allows air-drying.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink at sushi bar was measured at a temperature less than 100°F (46 F).
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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03/10/2015 | Routine | |
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Sink in Starbucks was observed in a state of disrepair and damaged.
Correction: Repair the sink to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the sink, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the meat slicing area.
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
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: The liquid sanitizer is being used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Hazardous products must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.
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11/13/2014 | Routine | |
| No violation noted during this evaluation. | 06/17/2014 | Follow-up | |
Sushi prep process should be evaluated to determine if time control is needed for potentially hazardous food. Fish cannot remain out of temperature for extended periods of time. All potentially hazardous food must utilize either time or temperature. Scented hand sanitizer may not be used. Food and single use items may not be stored on the floor. Manager provided documentation regarding time control.
- 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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored immersed in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Spicy tuna, krab stick, krab salad and prep sushi cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- 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 sanitize basin.
Correction: Provide quaternary sanitizer at proper concentration of 200-400ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Plumbing System Maintained in Good Repair
Observation: Drain under hand/chicken prep sink is in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
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06/06/2014 | Routine | |
Discussed proper storage for employee beverages
No violation noted during this evaluation. | 03/05/2014 | Routine | |
Note: Parasite Destruction documentation.will be provided within 7 days, Observations discussed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Deli ham, bacon, chicken, and sliced tomato cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the sushi prep refrigerator.
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.
- Cooling, Heating, and Holding Capacities
Observation: Sandwich station is not maintaining potentially hazardous foods 41°F or below.
Correction: Repair or replace the equipment to ensure food items are held at the proper cold holding temperature of 41°F or below . Improper food storage temperatures are a major contributing factor to foodborne illness.
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11/19/2013 | Routine | |
Observations discussed. Employees questioned regarding employee health.
- Critical: Parasite Destruction*
Observation: Raw fish for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.
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
- Food - Honestly Presented
Observation: Observed menu describing 'White Tuna' for sale or service, but label on packaged fish indicates it is Escolar.
Correction: Escolar (Lepidocybium flavobrenneum) is fish species with a high wax ester content that can cause purgative effects including digestive cramps, diarrhea, headaches, nausea, and vomiting. Honestly present the actual fish species by replacing 'White Tuna' with 'Escolar' on the menu so that consumers can be informed.
- Temperature Measuring Devices
Observation: The temperature measuring devices in the refrigeration unitsa are not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
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08/26/2013 | Routine | |
Grocery store opening inspection. Permit issued.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked fish is/are provided without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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07/23/2013 | Routine | |
Notes: Light bulb above fryer is out and vent filters must be replaced prior to use. Observations discussed.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Equipment and Utensils - Good Repair and Calibration
Observation: Tornado oven was observed in a state of repair and condition preventing the equipment to be used as designed.
Correction: Discard, replace or repair the oven to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair
Observation: Ceiling tiles next to fryers are not aligned properly.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are not maintained properly ( paper towels and dispensers missing)
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Critical: Toxics - Conditions of Use*
Observation: The "sanitizer" used in starbucks is not being used in accordance with law or the manufacturer's use directions.
Correction: The chemical used, must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.
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07/23/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Kroger/Starbucks #540 (01-0265), 3901 Holland Road, Virginia Beach, VA 23452 »