Hot water, soap, and hand towels available at hand sinks.
- Critical: Handwashing Lavatory* (repeated violation)
Observation: Handwashing sink in employee restroom full of toilet paper and other supplies. Sink is not accessible for use.
Correction:
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: Hand washing sink is front of kitchen is stacked full of kitchen supplies and not accessible for hand washing.
Correction:
- Hand Drying Provision (repeated violation)
Observation: Hand sink in rear of kitchen has no hand towels. Hot water is turned off and cold water knob is covered with breading.
Correction:
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03/02/2016 | Follow-up | |
Dish machine sanitizer tested at 50 ppm chlorine.
- Critical: Handwashing Lavatory*
Observation: Handwashing sink in employee restroom full of toilet paper and other supplies. Sink is not accessible for use.
Correction:
- Handwashing - Using a Handwashing Lavatory
Observation: Hand washing sink is front of kitchen is stacked full of kitchen supplies and not accessible for hand washing.
Correction:
- Hand Drying Provision
Observation: Hand sink in rear of kitchen has no hand towels. Hot water is turned off and cold water knob is covered with breading.
Correction:
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02/03/2016 | Routine | |
Person in charge knowledgeable about food safety and answered questions correctly regarding cook temperatures, cold holding, and hot holding. Excellent hot holding, cold holding, and cooking temperatures. Keep up the great work!
Discussion about sushi certification letter, monitoring dishmachine sanitizer concentration daily, supplying all handsink and adding papertowel holder near the sinks, new food code updates, cleaning dusty ceiling and cover in cooler, time as public health control policy for sushi rice to be developed, storage of raw and ready to eat foods in the cooler, and much brighter light bulb.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods eggs stored over ready-to-eat (RTE) foods (lettuce) in the refrigeration unit.
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 order just came today and so things were not in the normal area to fit the order. Establishment to be carefull about placement of foods in the cooler.
- Light Bulbs Protective Shielding
Observation: Light bulbs in vent hood not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
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. New soap was provided.
- Lighting, Intensity (corrected on site)
Observation: Less than 10 foot candles of light was noted in the walk in cooler ( 2-6 lux)
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. Person in charge to start with installing a much brighter light bulb wattage first.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Some ceiling areas and grate in cooler noted in need of cleaning mostly just dust.
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.
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02/25/2015 | Routine | |
| No violation noted during this evaluation. | 07/25/2013 | Follow-up | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Improper use of wet wiping cloths.
Correction: Store wet wiping cloths in a chemical sanitizer at the proper concentration between uses.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the equipment below is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the metal strainers,bowls/pans and cutting board for meat to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Critical: Plumbing System Maintained in Good Repair
Observation: The water has been shut off to the hand sinks in the food preparation area due to leaking and are not operable. The sink in the bar area is leaking and in poor repair. The food preparation sink has been designated as the hand sink in the food preparation area.
Correction: Repair and maintain all plumbing components and fixtures.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the men's rest room.
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.
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07/10/2013 | Routine | |
Manager knowledgeable on food safety risk factors and employee health. The procedure for cooling rice was not being followed as directed by owner (discussed with kitchen staff) Also discussed thawing of foods. Owner/ Sushi Chef indicated they would request an updated certification letter from the sushi suppliers and place the consumer advisory on sushi menu.
- Critical: Cooling* (corrected on site)
Observation: The rice in the walk-in cooler 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. Rice voluntarily disposed of by owner.
- Handwashing - Using a Handwashing Lavatory
Observation: The hand wash sink located in the back kitchen area next to the sink and dishwasher needs repaired for easy hand washing.
Correction: Hand washing sinks should be available during all hours of operation. There is still a hands ink in the kitchen area to be sued by the employees.
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12/06/2012 | Routine | |
Restaurant representatives - add corrected or new information about Kyoto, 829 East Market Street, Harrisonburg, VA 22801 »