Routine (30 day) inspection after first opening to the public. Discussed time as a public health control, proper food storage order and employee health with the Person-In-Charge (PIC). No cooking observed during this inspection.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Staff person observed drinking from an uncovered container in the food preparation area.
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. PIC was notified.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Large pack of raw shell eggs observed over cucumbers that will not be cooked.
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. PIC was notified and took corrective action.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers for white sugar and some other foods.
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. PIC was notified and agreed to take corrective action.
- Sanitizing Solutions, Testing Devices
Observation: There is no chlorine chemical test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions in the commercial dishmachine.
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. (Note: Commercial dishmachine registered 50 ppm available chlorine on final rinse). PIC agreed to contact the dishmachine contractor to obtain the chlorine chemical test kit.
|
03/23/2016 | Routine | |
Restaurant representatives - add corrected or new information about Kyoto Hibachi & Sushi, 130 Cedar Grove Road, Ruckersville, VA 22968 »