Kyoto Japanese Express, 3211-E Forest Brook Road, Lynchburg, VA 24501 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the @LOCATION@ is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
|
12/10/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: raw chicken being held in dirty cardboard box lid.
Correction: Food products may only be held in food safe containers or on sanitized surfaces.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: raw chicken and raw steak sitting on counter top out of temperature
Correction: Raw animal products have to be held at proper cold holding temperature of 41 or below. Owner moved to walk in
- 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 @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the @Location@
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
|
05/18/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the line prep unit, line reach-in unit, and walk-in cooler.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Nonfood Contact Surfaces
Observation: Exposed wood surfaces in the kitchen needs to be sealed / painted.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Non-Food Contact Surfaces
Observation: Filters in both exhaust hoods have a grease build-up. Stove catch pan has a food debris / carbon build-up.
Correction: Clean the surface at a frequency necessary to preclude accumulation of grease and debris.
|
03/06/2014 | Routine | |
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