Discussed the following with the person in charge:
1) Time/Temp control procedures for the sushi rice
2) Food storage
3) Good chemical storage observed during the inspection
4) Good hand washing observed during the inspection
Abbreviations: PIC- person in charge, WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, RIF- reach in freezer, IT- internal temperature, ST- surface temperature, PPM- parts per million
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The food-contact surfaces of the following equipment were observed soiled to sight and touch: 1) several knives underneath the prep table 2) several cooking spoons underneath the prep table 3) several metal food pans throughout the kitchen. PIC took all the equipment to the warewashing area to be cleaned and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: The interior of the ice machine and the soda nozzles of the soda machine were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of the equipment 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.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven and the toaster oven were observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave ovens at least every 24 hours.
|
03/22/2016 | Risk Factor | |
Discussed the following items with the Person in Charge:
1.Observed significant improvement throughout facility overall compared to the previous inspection report dated 9/16/2015.
2.The menus have not yet been re-printed, and staff is still verbally informing customers that escolar is used in certain menu items rather than White Tuna. Ensure menus are corrected to reflect the use of escolar rather than White Tuna.
3. No food preparation was observed during today's inspection. Ensure employees are thoroughly and frequently washing their hands.
- Food - Honestly Presented (repeated violation)
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed floors, walls, and floor drains throughout the kitchen are in need of a thorough, detailed 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of degreaser are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
12/03/2015 | Follow-up | |
Discussed with Person-in charge:
1. Ensure menus are updated with correct, honest information as to the types of fish in each dish as soon as possible. Until new menus are printed, employees have agreed to inform customers about the correct fish species.
2. Observed employees wearing gloves while preparing sushi. Ensure gloves are changed and hands are washed regularly.
3. Thank you for correcting several of the above-mentioned items during today's inspection.
Abbreviations: PIC-Person-in charge, WIC-Walk-in cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler, RIF-Reach-in Freezer, IT-Internal temperature, ST-Surface temperature
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a food employee fail to wash his hands after washing dishes and equipment and prior to engaging in food preparation. Employee was instructed to wash his hands before engaging in food preparation.
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.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed an open drinking container on the small prep table near the soda machine where clean plates are stored. Person-in charge removed drink and indicated all employees will use a container with a straw and lid.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed employee handle raw shrimp while wearing gloves, then handle single service containers and cooking equipment while wearing he same gloves. Person in charge removed gloves and washed his hands prior to donning new gloves.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed serving spoons by the rice containers in the front of the kitchen being held in room temperature water. Person-in charge removed the utensils from the water.
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 - Clean and Dry Location (corrected on site)
Observation: Food stored in a commonly wet or soiled location. Observed a large bag of onions stored on the floor next to the bulk ice machine and the three compartment sink.
Correction: Protect food from contamination by storing the food in a clean and dry location.
- Records - Creation and Retention (corrected on site) (repeated violation)
Observation: No parasite destruction records maintained for raw marinated, raw partially cooked or marinated-partially cooked fish such as bass and tilapia that are served or sold in ready-to-eat form. Person-in charge obtained a letter of compliance from the food distributor during the inspection.
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.
- 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surfaces of the
Correction: 1. menus used to line shelving where sauce bottles are stored near the wok station (CORRECTED DURING INSPECTION), 2. bare wood in the storage area just inside the kitchen door and, 3. bare wood on the prep table near 3 compartment sink are not corrosion resistant, nonabsorbent, and/or smooth.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Observed the drainboard by the dishwasher is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: Observed
Correction: 1. plastic tongs on grill 2. fryer scoop by deep fryer in a state of disrepair and condition preventing effective maintenance and easy cleaning. Person-in charge discarded the equipment during the inspection.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: 1. knives by 3 compartment sink 2. bento boxes behind prep units. Person-in charge removed items to be washed, rinsed, and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the interior bulk ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of bulk ice machine 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.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven and toaster oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the
Correction: 1. exterior of sesame seed shakers, 2. the exterior of the toaster oven, 3. exterior of the fryers, 4. exterior of the grills, and 5. exterior of the prep units are noted to have an accumulation of grime and debris.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the equipment being washed in the three compartment sink were not observed sanitized due to low concentrations of sanitizer present in the sanitizer solution. Sanitizer solution measured at approximately 100 parts per million while equipment was submerged in the water. Manufacturer instructions for this formula of quaternary ammonium require a concentration of 200 parts per million. Person in Charge added more quaternary ammonium to sanitizer water, yielding 200 parts per million.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed 1. plates in the sushi area 2. forks, spoons, and soup spoons by hot tea dispenser stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the employee restroom was measured at a temperature less than 100°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.
- Insect Control Devices - Design and Installation
Observation: Observed fly strips above the bulk ice machine.
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.
- Physical Facilities in Good Repair
Observation: Observed ceiling tiles missing in the back area above the walk-in freezer.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed floors, walls, and floor drains throughout the kitchen are in need of a thorough, detailed 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Observed a spray bottle of degreaser not labeled by the hand sink near the 3 compartment sink. Person-in charge labeled the bottle during the inspection.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of WD-40 and oven cleaner were observed stored on a shelf above a sink used for food preparaion. The Person in Charge re-located these items.
Correction: Containers of cleaning chemicals and other hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
- First Aid Supplies, Storage
Observation: First Aid Supplies are not being stored in a kit or container. Observed first aid supplies stored on a shelf among food and equipment.
Correction: Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
|
09/16/2015 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Operator has done an excellent job correcting the deficiencies noted on the Food Establishment Inspection Report dated September 18, 2014. Employees observed wearing gloves/not handling ready to eat foods with bare hands. The handsink at the sushi bar is no longer being used for anything other than handwashing. Parasite destruction records have been received from supplier. Raw chicken was observed stored properly in the prep unit and shell eggs were observed stored properly in the WIC. The slicer has been removed from facility as it is not needed. The microwave was observed in a clean condition. Interior of the ice machine and the soda nozzles at the wait station were observed clean. The sushi rice was marked with the 4 hour discard time. The potentially hazardous food items that can be ordered raw or undercooked on the menu have an asterisk beside them which ties into the consumer advisory on the menu. The spray bottles of degreaser and bleach were observed labeled. All medicines have been removed from the facility. The bulk storage containers were observed labeled. The insect control devices have been removed from facility. The back door to facility was closed thereby eliminating gaps at the screen door. Food containers were inverted and the boxes of utensils were stored 6 inches off the floor. Facility observed in a clean condition. There is a covered trash receptacle in the employee restroom. 10 foot candles were observed in the walk in refrigeration units and the dry storage areas.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed several stainless steel food containers stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
|
10/21/2014 | Follow-up | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Temperatures continued: Prep Unit- Chicken 39'F, Prep Unit - Beef 41'F, Shrimp 37'F, Chicken 43'F, WIC - Tuna on ice in cooler 37'F.
Chlorine sanitizer concentration level in the dishmachine measured 200 ppm.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employee peeling cucumbers used for sushi with his bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw chicken stored over mushrooms in the prep unit and shell eggs stored over broccoli in the walk-in cooler. Person in charge rearranged the food items.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage Containers - Identified with Common Name of Food
Observation: Observed unlabeled bulk food containers in the dry storage room.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed numerous wet wiping cloths stored on the counter-tops throughout the facility. Person in charge removed all wet wiping cloths and placed in sanitizer.
2. Sanitizer in the wet wiping cloth bucket measured 10ppm. Person in charge adjusted concentration to 50ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 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. Person in charge will provide an updated parasite destruction agreement from the supplier to the EHS.
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: Time as a Public Health Control* (corrected on site)
Observation: Observed sushi rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure. Observed the menu items that are offered raw or uncooked were not properly noted with an asterisk linking it to the consumer advisory.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cardboard, under the microwave and on dry storage shelving adjacent to the chest freezer, 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: numerous knives throughout facility and the slicer on the prep table.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The following equipment was observed soiled with accumulations of grime and debris: 1. interior of the ice machine 2. soda nozzles at the wait station.
Correction: Clean the surface of equipment 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.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The following have accumulations of grime and debris and are in need of cleaning: 1. bulk food containers in the dry storage area 2. exterior of the ice machine 3. exterior of the prep units 4. exterior of the fryer/wok station 5. reach-in cooler door gaskets.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Observed employee washing stainless steel food containers at the 3-compartment sink. The employee washed and rinsed, but failed to sanitize the equipment before putting it on the storage rack.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required
Observation: Observed several stainless steel food containers stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: 1. Observed several food containers with the food-contact surface facing upward unprotected from contamination. Person in charge inverted food containers. 2. observed boxes of utensils stored on the floor in the back storage area.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Per the employee, the handwash station at the sushi bar is being used to clean equipment and utensils. Person in charge instructed the employee that the handsink is not for washing utensils.
Correction: The handwash facility identified above is to be used for washing hands only
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the employee restroom.
Correction: Install a covered refuse container for the disposal of feminine napkins in the employee restroom.
- Insect Control Devices - Design and Installation (corrected on site)
Observation: 1. Fly strip is located at the handsink, next to clean glasses, where dead insects may be impelled or fall. 2. observed gaps at the back screened door. When outer door was shut the gaps were no longer evident.
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.
- Lighting, Intensity
Observation: 2 foot candles of light was noted in the back storage area.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors, walls and drains, throughout kitchen 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed spray bottle of degreaser and spray bottle of bleach without a proper label. Person in charge labeled the spray bottles appropriately.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicines, including a container of Advil, are located in the WIC on a shelf, on which food items are stored.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
|
09/18/2014 | Routine | |
Operator advised to close this facility due to a water main break
- Imminent Health Hazard - Ceasing Operations & Reporting (corrected on site)
Observation: The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency.
Correction: Discontinue operations and notify the Health Department that an imminent health hazard may exist in your establishment due to an emergency
|
01/30/2014 | Other | |
Operators have submitted a copy of their certificate of occupancy to the HD. A detailed and thorough cleaning of facility has been done. All unnecessary equipment has been removed from the premises . The tin foil on the sprinklers over the cook line has been removed. Splash guards at the mop sink and the handsink, next to the prep sink, have been installed. A backflow preventer has been installed on the hose connection at the mop sink. The corroded storage shelf has been removed. The coving has been installed where needed. The employee storage room flooring has been installed. The ceiling tiles in the storage room have been replaced. All equipment has been washed and sanitized.
Discussed with operator:
1. the self closure on the back door will be installed by the end of this week
2. ensure the small gap at the back door is sealed
3. provide a small diameter probe thermometer for taking temperatures of thin foods such as sushi prior to opening for business
4. repair the faucets at the 3 compartment sink to ensure they do not leak prior to opening for business
5. relocate the hanging mop rack to above the mop sink
This facility is in substantial compliance with the Virginia Department of Health regulations and is eligible for a Virginia Department of Health permit.
No violation noted during this evaluation. | 09/18/2013 | Routine | |
Conducted a preopening inspection with a new EHS.
No violation noted during this evaluation. | 09/16/2013 | Other | |
Please address the following issues prior to receiving a Virginia Dept. of Health permit
1. Submit to the Health Department the certificate of occupancy from the city of Fredericksburg
2. Provide a detailed and thorough cleaning of all floors walls and ceilings to include the stainless steel wall behind the cook line.
3. Remove tin foil from the sprinklers over the cook line.
4. Install a splash guard at the mop sink
5. Install a splash guard at the hand sink next to the prep sink.
6. Remove all unnecessary equipment to include: construction equipment, the chest freezer and the 2 door reach in cooler, all equipment in the back storage/office room.
7. Provide a back flow preventer at hose connection at the mop sink.
8. Remove/replace the corroded storage shelf behind the walk in freezer.
9. Install coving at the employee storage room.
10. Install flooring in the employee storage room.
11. Repair/replace coving throughout the facility where needed.
12. Seal gaps at the back door.
13. Install self closure at the back door.
14. Replace the ceiling tiles in the storage room.
15. Clean and sanitize all equipment.
Reinspection is scheduled for September 18, 2013 at 3:00 PM.
No violation noted during this evaluation. | 09/16/2013 | Pre-Opening | |
September 12, 2013
Mr. Jeffrey Bragg
Fredericksburg Building Official
P.O. Box 7447
Fredericksburg, Va. 22404
Subject: Kumo Sushi Hibachi, 1251 Jefferson Davis Highway, Fredericksburg, Va. 22401
Dear Mr. Bragg:
Construction/renovation plans for the above referenced establishment have been reviewed to assure that they comply with applicable requirements of the Virginia Department of Health.
__X_ Approved: Construction/renovation plans for this establishment, as submitted on May 31, 2013 appear to be within compliance of requirements of the Virginia Department of Health.
__ Not Approved: Plans for this establishment, as submitted on May 31, 2013 do not clearly provide for all items required by the Virginia Department of Health. These items are described in the attached letter to the responsible individual.
Please note that all items are subject to a final inspection. I reserve the right to make additional requirements at the time of the inspection for items that were not shown on the plans.
Sincerely,
Brent McCord
Environmental Health Manager
CC: Wen-Xin Li
No violation noted during this evaluation. | 09/12/2013 | Other | |
Restaurant representatives - add corrected or new information about Kumo Sushi Hibachi, 1251 Jefferson Davis Hwy, Fredericksburg, VA 22401 »