Follow-up inspection notes substantial compliance with the Virginia Food Regulations as observed on this date. Operator has conducted significant kitchen cleaning, has been keeping a temperature tracking log and maintaining refrigeration / freezer equipment as needed. Discussed sushi salmon source. Observed ice bath cooling method. Sushi rice was being timed appropriately (held for 4 hours then discarded). Discussed ongoing active managerial control measures to reduce and eliminate food risk factors.
No violation noted during this evaluation. | 05/15/2014 | Other | |
Another follow up inspection will be conducted on Thursday May 8th please provide both equipment logs and cooling logs at that time.
- Person in Charge (corrected on site) (repeated violation)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF). For the rice noodles.
Correction: Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. Discussed cooling methods with the operator stated that they rinse with cold water after it is cooked. Discussed adding ice to the top of the noodles while rinsing with cold water to sock the temperature down verify temperature if not below 41 suggested placing the product in the freezer until it reaches 41. Operator to verify cooling methods leaving cooling logs.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The cook is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All food handlers who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination. Operator removed the food during the inspection.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Rice noodles noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Operator agreed to discard noodles during the inspection. Operator did not track the cooling of the items requested from the previous inspection. Leaving cooling logs again operator to provide a copy of the cooling for the rice noodles and other items cooled by Thursday May 8th.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken and items on the bottom shelf of the preperation unit beside grill cold holding at improper temperatures
Correction: Some foods were relocated some foods were discarded. Operator has had the units temperature adjusted colder. Operator to have refrigeration specialist look at the air flow in the unit. Operator could not provide the equipmet logs requested from the previous inspection.
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05/06/2014 | Follow-up | |
Leaving equipment and food temperature logs for the operator as well as requesting the operator track the cooling of the rice noodles. A follow up inspection will be conducted on or around 5-1-14. Please provide copies the logs requested at that time.
- Person in Charge
Observation: Operator not ensuring cold holding temperatures are 41 degrees or less for potentially hazardous foods.
Correction: Operator to take food temperatures daily to ensure cold foods are held at 41 degrees or less.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw fish stored over the top of soups tofu and vegetables. Raw fish commingled with vegetables and other ready to eat foods.
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. Operator separated out the order during the inspection.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Rice noodles from the previous day noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Operator agreed to discard during the inspection. Leaving cooling logs for the operator to track cooling of the rice noodles.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: New preparation units and food stored on the top of the old preparation unit food cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Some foods were relocated if found at 45 or less and held for less than 3 days. Foods found above 45 were voluntarily discarded operator agreed not to serve to the public. Operator called a refrigeration specialist during the inspection.
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04/29/2014 | Risk Factor | |
Leaving cooling logs for the operator to track cooling methods request the operator to send copy to the health department in one week for verification. Cleaning has improved from previous inspection more work is still needed.
- Critical: Cooling* (corrected on site)
Observation: Soup noted not being adequately cooled to prevent the growth of harmful bacteria. Soup prpared the day before measured at 50 degrees.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Operator agreed not to serve to the public.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Bean sprouts in the two door unit cold holding at improper temperatures
Correction: Operator agreed to discard bean sprouts during inspection. Operator to track cold food temperatures.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the outside of all equipment and the inside of the refrigeration 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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in walls in the kithcen and the storage areas under and behind all equipment 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. A very good detail cleaning needed.
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03/06/2014 | Follow-up | |
Inspection will e discussed with management. A follow up inspection will be conducted on or around 3-27-14
- Critical: Hands and Arms - Clean condition*
Observation: Food employees observed with soiled hands and arms. Dirt observed under the finger nails of chef.
Correction: Inform all food employees to keep their hands and exposed portions of their arms clean.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The moldy food observed in the preperation unit.
Correction: Ensure food is safe and unadulterated. Operator discarded moldy food during th insection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw steak over raw fish and produce. Raw eggs over produce raw chicken stored beside produce.
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. Operator corrected order during the inspection. Leaving handout.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Operator storing wine bottles in ice used for drinks.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Operator removed the wine bottles during the inspection. Do not use ice for drinks to cool products.
- Thawing
Observation: Improper methods used to thaw fish. Fish observed tawing at room temperature.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food holding in the top of the preperation box cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Operator agree to relocate during the inspection. Discussed having food in contact with the container in the prep unit instead of using another container. Operator agreed. Operator to ensure all cold foods are held at 41 degrees or less.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) rice and fish for sushi in the refrigeration unit is not properly dated for disposition. Operator agrred to date the product during the inspection.
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: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. No sanitizer measured at the dishmachine and the machine was in use.
Correction: Operator to use test strips daily to verify sanitizer concentration of the dishmachine. Sanitizer was primed during the inspection providing 50 ppm after the machine had run.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the outside of all equipment and the inside of the refrigeration 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the to fill santi buckets is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in walls in the kithcen and the storage areas under and behind all equipment 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. A very good detail cleaning needed.
- Critical: Animals - Prohibiting Animals* (corrected on site)
Observation: Dog were/was noted in the establishment Dog was observed in the kitchen.
Correction: Prohibit all live animals on the premises of the food establishment. Animals carry disease-causing organisms and can transmit pathogens to humans through direct and/or indirect contamination of food and food-contact surfaces. Animals shed hair continuously and may deposit liquid or fecal waste, creating the need for vigilance and more frequent and rigorous cleaning effort. Operator put the dog in back storage area during the inspection.
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02/26/2014 | Routine | |
Facility following good procedures for raw vs RTE food separation. All temperatures within the appropriate ranges. Rice from last night in rice cooker disposed prior to opening. Letter of parasite destruction reviewed by inspector. Reviewed employee health policy. Significant improvements observed.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) @FOOD@ 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: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: @EQUIPMENT@.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling in @LOCATION@ is not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors, walls, and equipment 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.
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02/27/2013 | Routine | |
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