Little Tokyo, 11500 Midlothian Tnpk, North Chesterfield, VA 23235 - Full Service Restaurant inspection findings and violations
Inspection findings | Inspection date | Type | |
|---|---|---|---|
Staff is currently making sauce daily. Asked the PIC to monitor the cooling of the sauce made tonight to ensure proper cooling parameters are met. The cooling process that is standard has been proven to work very well in the past.
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12/21/2015 | Routine | |
| Adequate thermometer and chlorine test kit. Discussed ways to cool down the chopped steak and cooked shrimp more quickly. Advised PIC to never take a hot food and place it covered to cool. The lid will effectively trap the heat in the container. Had the PIC divide the pan of steak into 1/2 pans, place it uncovered in the WIF, and to monitor how long it takes the product to cool to 41 F or less. Suggest frequent stirring as well to help speed up the cooling process. Cooked shrimp are rinsed with cold water and ice after cooking. Suggested also placing it in the freezer for a short time to rapidly drop the temperature. The main concern is that foods that are not completely cooled are going to be stored in the drawers under the grill. The cooked shrimp were found there at 57-61 F and that's what prompted the discussion of the normal procedures for cooling the item down.
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08/06/2015 | Routine | |
| Adequate thermometer, 3-vat setup, sanitizer bucket, and test kit. Employee health policy is already in place. Excellent temperature control today! A new batch of teriyaki sauce was cooking and being pulled to cool shortly. Staff is adding massive amounts of ice to rapidly cool down the product as demonstrated in the last inspection. The hot water line at the rear hand sink had been turned down, and the inspector had staff turn it all the way back on. Hot water is needed for handwashing at all hand sinks at all times. Do not store anything under a soap dispenser due to the potential of contamination. Front soap dispenser was also clogged. Regular handwashing should take place at both hand sinks whenever necessary. Suggest the manager take Spanish ServSafe next spring. No violation noted during this evaluation. | 03/09/2015 | Routine | |
| Teriyaki sauce had just finished cooking, and staff were starting to cool it. Ice was added as an ingredient in place of water in the sauce, and it dropped the temperature to 52 F in a matter of minutes. Staff set up ice baths as instructed on the previous day and the product was poured into two 5 gallon sauce buckets. The new dishes/pans on order had not arrived yet. When they do, metal pots/pans will be used for cooling with ice wands. Staff intend to fully cool the product in the ice bath and do not plan to return it to the 20 gallon storage container that was being used previously. Excellent progress and demonstrating understanding of proper cooling procedures! No violation noted during this evaluation. | 10/10/2014 | Other | |
| Stopped by to discuss the procedures used for making and cooling teriyaki sauce. Sauce cooks all day, and includes chicken and vegetables that are blended down into a liquid after cooking. Enough sauce to fill up an industrial trash can is made every other day. Once the sauce is initially made, it is then taken in small batches from the WIC and is cooked a second time. After the second cook, portions of sauce are taken up front for use on the front cook line. The sauce is in continuous use. Staff have no understanding of how to cool the product down. Inspector showed the PIC how to put the sauce into smaller, pots, and how to set up and ice water bath. The smaller pot is to be set down inside of a larger one that contains ice and water. Ice wands are also to be purchased and used to put down into the sauce container and be used as a stir stick. Hot sauce should never be placed in the large trash can to cool in the WIC. Per the PIC, sauce was done cooking at 7:30 pm last night, and 21 hours later measured at 45 F (at the little depth the inspector could reach down into the large quantity in the trash can). Inspector go the owner on the phone and stated the need for more metal containers to cool sauce in, and that ice wands need to be purchased. New equipment is to be brought into the facility tomorrow. Handout printed in Spanish was given to the PIC that explains proper cooling methods to be used. No violation noted during this evaluation. | 10/09/2014 | Other | |
| NOTES: * No violations observed.
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10/03/2014 | Routine | |
| Adequate thermometer, 3-vat sink setup, chlorine sanitizer, and test kit. Reviewed employee health and checked signed copies of FDA form 1-B on file for all current staff. Excellent temperature control today.
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06/26/2014 | Routine | |
| The WIC was repaired on Sunday and is maintaining temperatures under 41 F once again. Fans were placed on top of the unit to help keep it from overheating up in the ceiling area. The AC is not on in the mall as of present and the fans will promote better air flow. An air curtain has been ordered for the WIC and will be installed within the next two weeks. The hoods are to be professionally cleaned on 2/25/14. Bleach water in the 3-vat sink tested at 50-100 ppm. Violations noted on 2/21/14 have been addressed. No violation noted during this evaluation. | 02/24/2014 | Follow-up | |
| Adequate thermometer, chlorine sanitizer (re-mixed), 3-vat sink setup (sanitizer re-mixed), and test kit. Reviewed employee health. Provided assorted food safety handouts in Spanish. Hoods are to be professionally cleaned this month. Schedule an appointment in the next couple of weeks. The temperature of the WIC was elevated. All of the raw chicken in the unit had been recently prepped, and so that product could not provide a representative temperature of how the unit was performing. One small pan of beef had been in the unit a while and that was found at 38-41 F. All of the recently prepped chicken was bumped into the WIF for rapid cooling. The door to the WIF must remain open to help cool the WIC until it can be repaired. All product must be kept at 41 F or less. ***The inspector will return on 2/24/14 to ensure the WIC has been repaired.***
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02/21/2014 | Routine | |
| There are no violations noted during inspection. Sanitizing solution tested at 50 ppm. Discussed proper wash - rinse-sanitizes procedure for equipment and utensils. No violation noted during this evaluation. | 10/15/2013 | Routine | |
| WIC is maintaining adequate temperatures without aid from the WIF. See temperatures noted above. No violation noted during this evaluation. | 06/03/2013 | Follow-up | |
| WIC thermostat was lowered this morning. When the inspector was present the door to the WIF was ajar, temporarily boosting the cold temperature of the WIC. Inspector will return to check the unit again to see if it's capable of maintaining product temperatures of 41 F or less. Handouts in Chinese and Spanish provided to manager on proper handwashing, glove changing, the temperature danger zone, and cooking temperatures. It's the responsibility of the manager to ensure all staff are properly trained in food safety as it applies to their duties.
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05/31/2013 | Follow-up | |
| Adequate thermometer, chlorine test kit, and chlorine sanitizer (mixed upon request). Reviewed employee health and provided FDA form 1-B. Signed copies need to be kept on file for all staff. The thermostat of the WIC needs to be lowered immediately. Strongly encourage management to purchase and install an air curtain on the unit. Inspector will return tomorrow to recheck the unit. Staff must be trained in proper hand hygiene and other basic food safety handling practices. Inspector instructed staff on the proper way to set up the 3-vat sink and sanitizer buckets.
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05/30/2013 | Routine | |
| NOTES: * No violations observed * Form 1-B given to PIC * Final inspection approved * Final walk-thru to be done on 5-9-13 prior to issuing original permit * Call Chesterfield Health Department at (804)748-1694 with questions or concerns. No violation noted during this evaluation. | 05/06/2013 | Pre-Opening |
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