| No violation noted during this evaluation. | 03/07/2016 | Follow-up | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed raw shrimp, raw beef, and raw chicken cold holding at improper temperatures in the large deli-top refrigerator.
Correction: Keep deli-top lid closed as much as possible to maintain TCS food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sushi rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or 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: A review of the menu with the foodservice operator indicates that there is no consumer advisory for food that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Will follow up with operator once corrected.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in several refrigerators.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Observed employees using handwashing sink as a dump station.
Correction: Use the handwashing sink for no other purpose than for washing hands.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies restroom.
Correction: Provide a cover to the feminine napkin refuse container in the ladies restroom.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
02/25/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed shrimp, salmon, and crab cold holding at improper temperatures in the sushi refrigerator.
Correction: Discard the food and adjust thermostat to ensure TCS foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
|
11/02/2015 | Risk Factor | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee was observed eating in food preparation areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat and drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin (raw shell eggs, raw chicken) stored over ready-to-eat (RTE) food in the reach-in cooler and lowboy refrigeration units.
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.
- Records - Creation and Retention
Observation: No parasite destruction records maintained for raw fish used for sushi that are served or sold in ready-to-eat form.
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: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sushi rice observed hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Person in charge agreed to start using Time as a Public Health Control for sushi rice and to serve or discard within 4 hours from the point in time when the food is removed from temperature control.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed wasabi and soup cold holding at improper temperatures in low boy refrigerator.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Turn down temperature of refrigeration unit.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the vent hoods has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
01/22/2015 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The ready-to-eat (RTE) commercially processed foods in the refrigeration (single door) unit was not properly dated for disposition after opening and prepare.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
|
09/05/2014 | Risk Factor | |
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees disposable towels where missing
Correction: Provide a sign or poster that notifies food employees to wash their hands at all hand washing lavatories used by food employees.
|
05/01/2014 | Routine | |
| No violation noted during this evaluation. | 03/17/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Mom's Siam Ii, 1309 East Cary Street, Richmond, VA 23219 »