- Non-Food Contact Surfaces
Observation: Reach-in exterior doors have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues.
- Tableware - Soiled and Clean Tableware
Observation: Observed soiled knives on knife rack..
Correction: Clean and sanitize any contaminated tableware prior to use.
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07/28/2015 | Routine | |
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed. Employees observed washing hands for less than 20 seconds and without soap.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- 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.
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of non food-grade lubricant are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Item observed on food storage shelf.
Correction: Containers of non food-grade lubricant must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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07/21/2014 | Risk Factor | |
Today, follow-up on 2-door reach-in refrigerator. Operator states service company did not respond. As as result, he cleaned the coils on the unit himself.
Unit is now operating properly--holding at 37 F.
No violation noted during this evaluation. | 01/10/2014 | Other | |
Note: Person-in-charge made service call regarding temperature problem with 2-door reach-in refrigerator and will fax copy of service invoice to this department.
- Person in Charge
Observation: Employees are not aware of or are not monitoring the cold holding temperatures of potentially hazardous food.
Correction: Ensure that employees are properly monitoring potentially hazardous foods during cold holding and the minimum required holding temperature is met.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potentially hazardous foods cold holding at improper temperatures in front 2-door reach-in refrigerator. Ambient unit temperature and internal food temperatures measured 46 F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the food preparation area.
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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01/06/2014 | Risk Factor | |
Above violations and corrective actions discussed with person-in-charge. Public health significance explained.
- Person in Charge
Observation: Poor handwashing procedures observed.
Correction: Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Hands - Where to Wash
Observation: Employees 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.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Bag of rice stored below raw chicken prep area.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Boxes of raw chicken stored directly on floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
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09/06/2013 | Routine | |
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor edges and some piping noted in need of cleaning (back kitchen).
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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06/03/2013 | Routine | |
Restaurant representatives - add corrected or new information about Nori Japan, 1600 Rio Road East #1527, Charlottesville, VA 22901 »