Discussed proper storage of raw animal & Ready-To-Eat foods handout. Dishwasher appears to be working properly.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, pork, shell eggs, and poultry during storage by using separate shelves or by arranging each type of food so that cross contamination of one type with another is prevented.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk-in cooler.
Correction: Separate raw foods of animal origin during storage from cooked and raw RTE food including fish for sushi, raw vegetables and fruit.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Rice scoops improperly stored between uses.
Correction: Store rice scoops in at dipper-well, or in a container of water maintained at a 135°F or more.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on the floor in walk-in freezer.
Correction: Store food at least 6" off the floor on approved shelving, dunnage racks, and/or carts. Recommend additional shelves on existing shelves in walk-in freezer.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Food debris on bowls and sieves in storage.
Correction: Properly clean and sanitize food equipment.
- Precleaning (corrected on site)
Observation: Food debris on stainless steel bowls and sieves in storage.
Correction: Prescrub / presoak food equipment / utensils as needed to remove food debris and grease.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The kitchen handwashing sink was being used to thaw food.
Correction: Use handwashing sinks for washing hands only
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08/27/2015 | Routine | |
Discussed Time As A Public Health Control for Sushi Rice
- Critical: Employee Health*
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
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Food Storage - Clean and Dry Location
Observation: Bags rice stored less than 6" off the floor on dishwasher racks.;Provide adequate storage equipment to store bags of rice at least 6" off the floor on approved dunnage racks, shelving units, and/or carts.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor in walk-in-freezer.
Correction: Store food on approved shelving with minimum 6" legs or casters.
- Food Storage - Prohibited Areas (corrected on site)
Observation: Bulk food storage bin under prep sink drainboard.
Correction: Relocate food storage to an approved area. Do not store food items or clean equipment under sinks or drainboards.
- Thawing (corrected on site)
Observation: Improper methods used to thaw seafood.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°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. 3. As part of the cooking process
- 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 sushi rice.
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.
- Nonfood Contact Surfaces
Observation: Dishwasher racks being used as storage platforms in bar and kitchen.
Correction: Provide adequate approved storage equipment.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: The small Coke cooler in the kitchen is not elevated off the floor. A cleaning hazard exists.
Correction: Install casters or approved 6" legs on the Coke cooler.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Cutting board stored at kitchen 3-vat sink faucet.
Correction: Do not store equipment at 3-vat sink faucet.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing sink located in the rear kitchen was blocked, preventing access by employees for easy handwashing.
Correction: Provide access to handwashing sinks during all hours of operation. Remove the equipment preventing its use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwashing sinks at the cooling line was being used for purposes other than washing hands.
Correction: The handwashing sinks are to be used for washing hands only
- Insect Control Devices - Design and Installation (corrected on site)
Observation: Fly control strips located over food prep and dishwashing areas in kitchen where dead insects may fall.
Correction: Install the insect control device away from a food preparation area so that insects are prevented from falling on exposed food, clean equipment, utensils, and unwrapped single service articles.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing sink in the rear kitchen.
Correction: Hand drying devices such as individual disposable paper towels must be provided at all hand washing sinks to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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08/14/2014 | Routine | |
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