- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wet wiping cloths noted not stored in a sanitizer solution between uses
Correction: Stored the wiping cloths in sanitizer
- Temperature Measuring Devices (corrected on site)
Observation: Thermometer not available in the display cooler in the kitchen
Correction: Provide thermometer in the display cooler.
- Critical: Returnables, Cleaning for Refilling * (corrected on site)
Observation: Reach in cooler noted not clean inside
Correction: Clean inside the reach in cooker
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Hans sink noted behind the service counter had no hand towels
Correction: Provide towels a the hand sink
|
01/26/2015 | Routine | |
| No violation noted during this evaluation. | 11/05/2014 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Hand Drying Provision (corrected on site)
Observation: No continuous towel system that supplies the user with a clean towel has been provided.
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
|
04/08/2014 | Routine | |
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.
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.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Three compartment sink drain plug noted missing.
Correction: Replace the drain plug on the three compartment sink
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Reach in freezer unit noted not clean inside
Correction: Clean inside the reach in freezer
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site) (repeated violation)
Observation: Floors structure in the kitchen noted in need of cleaning.
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.
|
03/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about Nori Japan, 2700 Potomac Mills Cir #473, Woodbridge, VA 22192 »