EHS observed cooling of rice. EHS discussed cooling process and provided cooling guide and logs for use. Hair restraints in place. Food handler cards must be obtained right away.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Two kitchen personnel are still without valid food handler cards. (same 2 as previous inspection). One is on vacation. Food handler cards must be updated right away.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus nor with the signs and symptoms. EHS educated personnel and provided flyers.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. EHS observed bowls being used to dispense foods and sauce in reach in refrigeration. PIC removed items and EHS discussed which types of utensils are approved.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked steak and various sushi items is/are provided on the menu, menu board, table tent or brochure without proper disclosure. EHS observed a C.A. statement only on the last page of about 6 page menu and all under cooked food items as steak and various sushi items do not have a (*). C. A. statement has an indicator but ti is the same as the allergy alert statement and it must be different,
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the grease drain and around opening of grease drain at the grills in the dining area has accumulations of grime, grease and food debris. Area need cleaned and maintained cleaned.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections at the 2 faucets at the 3 compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: Various light bulbs are not working or missing in kitchen so is not maintained in good repair. Have light replaced right away.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition. The front 4 hood vents have build up of grease. Also the area under the hood in kitchen observed with grease dripping which may contaminate food being cooked underneath. Clean vents as needed and under hood daily.
Correction: Maintain hood system vent filters in a clean condition.
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03/09/2016 | Routine | |
Update food handler cards right away. Date marking in place but make sure all containers are marked. Get light protection shields and address hood system.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Two employees require food handler cards as required by city ordinance sec 49. Facility has 2 weeks to have issue resolved.
Correction: Train all employees in food safety as it relates to their assigned duties. Violation is a class 1 misdemeanor.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) noodles in the refrigeration unit is not properly dated for disposition. EHS observed no date marking on container. PIC states foods are date marked on original container and then some are put in a different container. EHS explained that the new containers must indicate the date marking as well.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Sushi rice observed at 109F with no documentation. EHS explained process and the 4 hr rule.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the reach in refrigeration is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean tableware were observed stored with the food-contact surface facing upward.PIC corrected many items in facility during inspection.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Light Bulbs Protective Shielding
Observation: Light bulb in service area not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition to include areas around where dripping can be observed.
Correction: Maintain hood system vent filters in a clean condition to prevent pathogen growth, pest/rodent harboring conditions and food is not contaminated when dripping.
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11/16/2015 | Routine | |
Parasite destruction letter on hand, Employee Health 1B form utilized in facility. Food handlers cards must be obtained with in 3 weeks of this inspection date.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Several worker need to obtain food handler cards
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the refrigeration.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Clean tableware in sushi area were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen is being used for purposes other than washing hands. Observed steel sponge in sink
Correction: The handwash facility identified above is to be used for washing hands only
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. Observed build up of grease on hood system.
Correction: Maintain hood system vent filters in a clean condition.
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06/01/2015 | Routine | |
Consumer Advisory as been added at every table. Date marking has improved greatly but just a few issues that need to stay on top of. Servers also need to complete food handlers card according to Suffolk City Ordinance 49. IB from in effect at facility. All other issues corrected. Keep up the good work.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters to prevent contamination from spills, splashes etc... Some items were corrected during inspection but not all.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared sliced vegetables, prepared sauces in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
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02/20/2015 | Follow-up | |
Some food handler card were obtained but some employees still need to obtain card. Date marking still needs to be improved. Hoods were still observed with accumulation of grease dripping and fryers still need additional cleaning. PIC is still working on Consumer Advisory for all menus. Follow inspection next week and all violations must be corrected and continue to work on food handler cards.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Many employees do not have food handler cards.
Correction: Train all employees in food safety as it relates to their assigned duties. City of Suffolk ordinance 40 requires all food handlers to have food handler card prior to working with food. Violation is a class 1 misdemeanor. All must obtain food handler card by 30 days of this inspection.
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Form 1B was provided to manager for future use and employee education.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters to prevent contamination from spills, splashes etc... Some items were corrected during inspection but not all.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared sliced vegetables, prepared sauces in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is an inadequate consumer advisory for the sushi and beef 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. Discuss the correct marking for these items. PIC is placing signs at each table till new menu arrives and will be corrected at that point.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in several reach in refrigeration units in the kitchen.
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, grease, food residue or other debris on the following nonfood-food contact surfaces: under fryer, side of grill, hood
Correction: Maintain nonfood-contact surfaces of equipment clean to prevent harboring conditions of pest and rodents.
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02/11/2015 | Follow-up | |
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Many employees do not have food handler cards.
Correction: Train all employees in food safety as it relates to their assigned duties. City of Suffolk ordinance 40 requires all food handlers to have food handler card prior to working with food. Violation is a class 1 misdemeanor. All must obtain food handler card by 30 days of this inspection.
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Form 1B was provided to manager for future use and employee education.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Observed many buckets of yum yum and other sauce made on premises with no labels and date marking
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.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters to prevent contamination from spills, splashes etc... Some items were corrected during inspection but not all.
- Critical: Parasite Destruction* (repeated violation)
Observation: Facility has no records available for their raw tuna and salmon for service or sale in the ready-to-eat form to ensure parasite destruction.
Correction: Assure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish by freezing to one of the following time/temperature combinations:
1. Freeze at -4°F (-20°C) for 168 hours (7 days) in a freezer
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared sliced vegetables, prepared sauces in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is an inadequate consumer advisory for the sushi and beef 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. Discuss the correct marking for these items. PIC is placing signs at each table till new menu arrives and will be corrected at that point.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in several reach in refrigeration units in the kitchen.
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, grease, food residue or other debris on the following nonfood-food contact surfaces: under fryer, side of grill, hood
Correction: Maintain nonfood-contact surfaces of equipment clean to prevent harboring conditions of pest and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean dishes, bowls etc... were observed stored with the food-contact surface facing upward through out facility
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage to prevent contamination of food contact surfaces.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located at the dish washing area is blocked with trash cans, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the cans preventing its use.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory beside the walk in refrigeration.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry. Observed drying in a bucket.
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.
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01/21/2015 | Routine | |
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw meats wre being stored over apples and oranges
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: knives.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the handsinks, seals of walk in unit 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.
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07/14/2014 | Routine | |
Scoops with handles required.
Fresh vegetables observed stacked in prep unit (top). Do not stack veggies as to allow for proper temp maintenance of Sushi rice requirements reviewed in detail.
Ensure all employees possess current Suffolk health cards.
All information reviewed with PIC.
- Critical: Employee Health* (corrected on site)
Observation: PIC unaware of employee health policy, reporting procedures or reportable illnesses.
Correction: Employee health policy, reporting procedures, reportable illnesses and symptoms reviewed in detail with PIC.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employee handle ready to eat (RTE) pound cake with bare hand. Glove worn on one hand only.
Correction: Do not touch RTE food items with bare hands. Bare hand contace/glove use policy reviewed in detail with PIC.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Soy sauce containers, oil boxes observed on floor.
Correction: Store and maintain soy sauce, boxed oil, and all food containers at least six inches off of floor.
- Critical: Parasite Destruction* (corrected on site)
Observation: No paperwork verifying parasite destruction provided.
Correction: Maintain parasite destruction paperwork on premises. Also, parasite destruction verified by phone at time of inspection. Copies of paperwork faxed to SHD.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Condiments, sauces, fresh garlic stored in containers sitting on top layer of ice inside of a cardboard container. Mayonnaise based sauce observed to be 61F.
Correction: Individual containers may be submerged in ice/water mixture up to product level line inside of a larger container made of material other than cardboard. Surface must be smooth, non-porous, and easily cleanable. All food items voluntarily discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: No date labeling observed for RTE food items.
Correction: Properly date label all RTE food items. Process reviewed in detail with PIC.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Mold observed on bucket used to soak soup spoons/utensils.
Correction: Properly clean and sanitize bucket. If mold growth persists, replace bucket.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Access to handsink blocked by trash can.
Correction: Remove trash can and maintain access to handsink at all times to encourage good handwashing practices among staff.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Handsink observed to be used for reasons other than handwashing.
Correction: Use handsink for handwashing purposes only.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Food debris observed on walls, particularly in prep area.
Correction: Properly clean and maintain walls in prep area.
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10/25/2013 | Routine | |
Sushi rice discarded Employees require current Suffolk health cards. Obtain cards within 30 days of inspection.
Personal items observed in food prep area. Remove.
Scoops require handles to minimize hand contact with food.
Unlabeled food containers observed. Provide English common name on container as to contents.
Hose bibb required on mop sink.
Mops observed improperly stored to dry. CORRECTED
Recommend random cooked food temp monitoring.
Condiments sitting on ice for dinner service. Product must be completely submerged in ice to ensure <41F is maintained. Temps ok at time of inspection. Cold holding method CORRECTED.
All information reviewed with PIC.
No violation noted during this evaluation. | 04/03/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Ninja Japanese Sushi & Steakhouse, 7386 Harbour Towne Pkwy. 35, Suffolk, VA 23435 »