| No violation noted during this evaluation. | 03/25/2016 | Follow-up | |
Attempted to discuss, language barrier noted.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Person in charge is unable to demonstrate knowledge of the regulations to the regulatory authority representative.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Compliance with Food Law*
Observation: Food prepared in an unknown location is distributed or offered for sale to the public. (dried tuna)
Correction: Cease use of food prepared in an unknown location. Food must be obtained from an approved governmentally inspected food preparation/processing facility.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) sushi 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: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
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.
- Food - Honestly Presented (repeated violation)
Observation: Observed menu describing 'White Tuna' for sale or service, but label on packaged fish indicates it is Escolar.
Correction: Escolar (Lepidocybium flavobrenneum) is fish species with a high wax ester content that can cause purgative effects including digestive cramps, diarrhea, headaches, nausea, and vomiting. Honestly present the actual fish species by replacing 'White Tuna' with 'Escolar' on the menu so that consumers can be informed.
- Food - Honestly Presented (repeated violation)
Observation: The tilapia is/are offered for human consumption in a way that misleads or misinforms the consumer. (red snapper)
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer.
- Sponges, Use Limitation
Observation: Sponges are being used to wipe down food contact surfaces.
Correction: Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: none. (washing dishes without the use of sanitizing step)
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.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
|
03/14/2016 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Food on top of prep unit is cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the cardboard under microwave overn is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the sushi bar is being used for purposes other than washing hands. Employee used it to fill water pitcher. Basin of water is stored in it too.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine solution being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only concentrations that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
|
08/17/2015 | Routine | |
Health department permit issued.
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
Observation: There is no certified food manager or knowledgeable person in charge available.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Uncovered pitchers of water are stored under paper towel dispenser at hand sink.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Shrimp tempura is cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Food - Honestly Presented (repeated violation)
Observation: Observed menu describing 'White Tuna' for sale or service, but label on packaged fish indicates it is Escolar.
Correction: Escolar (Lepidocybium flavobrenneum) is fish species with a high wax ester content that can cause purgative effects including digestive cramps, diarrhea, headaches, nausea, and vomiting. Honestly present the actual fish species by replacing 'White Tuna' with 'Escolar' on the menu so that consumers can be informed.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the cardboard under microwave oven is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Kitchenware and Tableware (repeated violation)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the soup area.
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
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04/09/2015 | Routine | |
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Stored in water.
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.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Scoop is in container of water. Ice scoop handle is lying in ice.
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 - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Shrimp tempura is cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Food - Honestly Presented (repeated violation)
Observation: Observed menu describing 'White Tuna' for sale or service, but it is Escolar.
Correction: Escolar (Lepidocybium flavobrenneum) is fish species with a high wax ester content that can cause purgative effects including digestive cramps, diarrhea, headaches, nausea, and vomiting. Honestly present the actual fish species by replacing 'White Tuna' with 'Escolar' on the menu so that consumers can be informed.
- Food - Honestly Presented (repeated violation)
Observation: Observed menu describing 'White Tuna' for sale or service, but label on packaged fish indicates it is Escolar.
Correction: Escolar (Lepidocybium flavobrenneum) is fish species with a high wax ester content that can cause purgative effects including digestive cramps, diarrhea, headaches, nausea, and vomiting. Honestly present the actual fish species by replacing 'White Tuna' with 'Escolar' on the menu so that consumers can be informed.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the cardboard under the microwave oven is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the cardboard under microwave is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Critical: Sewage Disposal System - Approved Sewage Disposal System* (corrected on site) (repeated violation)
Observation: Sewage disposes of in an unapproved disposal system or discharged improperly. Mop water is dumped on ground outside back door.
Correction: All liquid waste is to be disposed of in an approved sewage disposal system, either public or private.
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01/22/2015 | Follow-up | |
Advised that Virginia Beach city ordinance requires a presence of certified food manager in restaurant a minimum of 8 hours daily when restaurant is in operation. In absence of certified food manager, there must be a knowledgeable person in charge present. This is a violation today. Advised training of employees is needed. Follow-up inspection will be made due to number of violations, including many repeat violations on or around January 21.
- Critical: Demonstration of Knowledge*
Observation: There is no certified food manager or knowledgable person in charge present.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
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.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Bulk food bins are not labeled. Some labels are in Chinese only.
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.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Scoop is in container of water. Ice scoop handle is lying in ice.
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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Records - Creation and Retention
Observation: No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Correction: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Shrimp tempura, escolar, imitation crab are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Sushi rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Food - Honestly Presented (repeated violation)
Observation: Observed menu describing 'White Tuna' for sale or service, but it is Escolar.
Correction: Escolar (Lepidocybium flavobrenneum) is fish species with a high wax ester content that can cause purgative effects including digestive cramps, diarrhea, headaches, nausea, and vomiting. Honestly present the actual fish species by replacing 'White Tuna' with 'Escolar' on the menu so that consumers can be informed.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the cardboard under the microwave oven is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices (repeated violation)
Observation: There was no functioning temperature measuring device located in the outside walk-in refrigerator.
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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: equipment and utensils in 3 compartment sink
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.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Critical: Sewage Disposal System - Approved Sewage Disposal System* (corrected on site)
Observation: Sewage disposes of in an unapproved disposal system or discharged improperly. Mop water is dumped on ground outside of restaurant.
Correction: All liquid waste is to be disposed of in an approved sewage disposal system, either public or private.
- Dressing Rooms - Using Dressing Rooms and Lockers (repeated violation)
Observation: Employees are not using the dressing rooms, designated area or lockers provided. Employee clothing is hanging on racks of food.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
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01/13/2015 | Routine | |
Advised operator to turn on glass sushi case early enough each day so that it is cold enough when foods are put in it daily.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Scoops are stored in water.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in glass sushi case, fried shrimp, and raw shrimp are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Food - Honestly Presented
Observation: Tilipia is offered on the menu as red snapper. Is offered for human consumption in a way that misleads or misinforms the consumer.
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer.
- Food - Honestly Presented (repeated violation)
Observation: Observed menu describing 'White Tuna' for sale or service, but label on packaged fish indicates it is Escolar.
Correction: Escolar (Lepidocybium flavobrenneum) is fish species with a high wax ester content that can cause purgative effects including digestive cramps, diarrhea, headaches, nausea, and vomiting. Honestly present the actual fish species by replacing 'White Tuna' with 'Escolar' on the menu so that consumers can be informed.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the cardboard under the microwave oven is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the outside walk-in refrigerator.
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Cooking pans were found stored on floor.
Correction: Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the kitchen is being used for purposes other than washing hands. (large serving spoon in it)
Correction: The handwash facility identified above is to be used for washing hands only
- Refuse - Outside Storage Prohibitions (corrected on site)
Observation: Discarded products with food residue are being stored outside of refuse containers, outside of the establishment.
Correction: Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.
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10/02/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
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.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Scoops are stored in water.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site) (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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Raw chicken, imitation crab, shrimp tempura, raw beef, used tempura breading, raw shrimp cold holding at improper temperatures. Some food was discarded by operator.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sushi rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: utensils and equipment in 3 compartment sink.
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.
- Prohibitions (corrected on site)
Observation: Clean equipment/utensils were found stored under paper towel dispenser at handsink.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site) (repeated violation)
Observation: Employees are not using the dressing rooms, designated area or lockers provided.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
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06/02/2014 | Routine | |
Advised to obtain unscented chlorine bleach for food contact surfaces.
- 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.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- 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.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Spoon is stored in water.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Used breading (for seafood) is cold holding at improper temperatures. Is left unrefrigerated from the previous day.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Food - Honestly Presented (repeated violation)
Observation: Observed menu describing 'White Tuna' for sale or service, but label on packaged fish indicates it is Escolar.
Correction: Escolar (Lepidocybium flavobrenneum) is fish species with a high wax ester content that can cause purgative effects including digestive cramps, diarrhea, headaches, nausea, and vomiting. Honestly present the actual fish species by replacing 'White Tuna' with 'Escolar' on the menu so that consumers can be informed.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the paper towels and cardboard lining kitchen shelves is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: Food plates are chipped, observed in a state of disrepair and damaged.
Correction: Replace with ones that meet the specifications of Part IV, Article 1 and 2 of this chapter.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the service area.
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
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Employees are not using the dressing rooms, designated area or lockers provided. Coats are on containers of food and rack of food.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Perfumed chlorine bleach being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
Correction: Utilize only unscented chlorine bleach that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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02/10/2014 | Routine | |
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Food scoop is stored in water.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 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.
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw imitation crab.
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: Raw shrimp in water is cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Food - Honestly Presented
Observation: Red snapper (on menu) is actually tilapia, is offered for human consumption in a way that misleads or misinforms the consumer.
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer.
- Food - Honestly Presented (repeated violation)
Observation: Observed menu describing 'White Tuna' for sale or service, but it is Escolar..
Correction: Escolar (Lepidocybium flavobrenneum) is fish species with a high wax ester content that can cause purgative effects including digestive cramps, diarrhea, headaches, nausea, and vomiting. Honestly present the actual fish species by replacing 'White Tuna' with 'Escolar' on the menu so that consumers can be informed.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: utensils and equipment in 3 compartment sink.
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.
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11/04/2013 | Routine | |
Advised need to repair back door immediately so that flies cannot enter kitchen. Please call me when this has been corrected.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. (rice scoop is stored in water)
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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. (bag of carrots);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Records - Creation and Retention
Observation: No record identifying the genus and species of parasite-destruction exempt tuna species (e.g. Thunnus albacares, Thunnus atlanticus, Thunnus alalunga, Thunnus maccoyii, Thunnus obesus, or Thunnus thynnus)
Correction: Provide the genus and species of tuna served raw, marinated, raw-marinated, partially cooked or marinated partially-cooked fish to verify that they do not need to be frozen for parasite destruction because they are exempt.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food on top of refrigerated prep table in kitchen is cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Food - Honestly Presented (repeated violation)
Observation: Observed menu describing 'White Tuna' for sale or service, but label on packaged fish indicates it is Escolar.
Correction: Escolar (Lepidocybium flavobrenneum) is fish species with a high wax ester content that can cause purgative effects including digestive cramps, diarrhea, headaches, nausea, and vomiting. Honestly present the actual fish species by replacing 'White Tuna' with 'Escolar' on the menu so that consumers can be informed.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk-in refrigerator.
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.
- Kitchenware and Tableware (corrected on site)
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. There is a gap above and below the screen door to the kitchen.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors in 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.
- Critical: Pests-Controlling Pests*
Observation: There are flies in the kitchen.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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08/07/2013 | Routine | |
- Critical: Employee Health* (corrected on site) (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
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- 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.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employees are eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All employees who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Hair Restraints - Effectiveness (corrected on site) (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. (sugar, salt)
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Rice scoop is stored in water.
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.
- 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 (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) (repeated violation)
Observation: Escolar is cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Food - Honestly Presented (repeated violation)
Observation: Observed menu describing 'White Tuna' for sale or service, but label on packaged fish indicates it is Escolar.
Correction: Escolar (Lepidocybium flavobrenneum) is fish species with a high wax ester content that can cause purgative effects including digestive cramps, diarrhea, headaches, nausea, and vomiting. Honestly present the actual fish species by replacing 'White Tuna' with 'Escolar' on the menu so that consumers can be informed.
- Food - Honestly Presented (repeated violation)
Observation: The tilapia is offered for human consumption in a way that misleads or misinforms the consumer. Is described on menu as "red snappper
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: large food pan.
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen floor and storage room floor 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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04/24/2013 | Routine | |
Operator decided to voluntarily close until "Boil Water Notice" has been lifted by the city. Ice already made must be discarded. Food prepared with affected water will be discarded.
No violation noted during this evaluation. | 03/25/2013 | Training | |
Violations discussed with operator. I provided employee health information in Chinese. Advised to dump mop water in mop sink, not outside. Reminded that certification of certified food manager expires next month.
- 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
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
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food is stored in a location where it is subject to splash, dust or other contamination Beverages are stored under handsink pipes. Food is stored on the floor. Pitchers of water are stored under paper towel dispenser at front handwash station.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Records - Creation and Retention
Observation: No record identifying the genus and species of parasite-destruction exempt tuna species (e.g. Thunnus albacares, Thunnus atlanticus, Thunnus alalunga, Thunnus maccoyii, Thunnus obesus, or Thunnus thynnus)
Correction: Provide the genus and species of tuna served raw, marinated, raw-marinated, partially cooked or marinated partially-cooked fish to verify that they do not need to be frozen for parasite destruction because they are exempt.
- Records - Creation and Retention
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasides infective to the aquacultured fish.
- Records - Creation and Retention
Observation: No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Correction: Record the freezing temperature and time to which the fish are subjected and retain the records at the food establishment for 90 calendar days beyond the service or sale of the fish.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Fried shrimp cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Sushi rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Food - Honestly Presented
Observation: Observed menu describing 'White Tuna' for sale or service, but it is actually Escolar.
Correction: Escolar (Lepidocybium flavobrenneum) is fish species with a high wax ester content that can cause purgative effects including digestive cramps, diarrhea, headaches, nausea, and vomiting. Honestly present the actual fish species by replacing 'White Tuna' with 'Escolar' on the menu so that consumers can be informed.
- Food - Honestly Presented
Observation: The tilapia is offered for human consumption in a way that misleads or misinforms the consumer. It is offered as red snapper on the menu.
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: equipment and utensils.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station in the kitchen is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Sewage Disposal System - Approved Sewage Disposal System* (corrected on site)
Observation: Sewage disposed of in an unapproved disposal system or discharged improperly. Mop water is dumped outside on ground outside restaurant.
Correction: All liquid waste is to be disposed of in an approved sewage disposal system, either public or private.
- Refuse - Maintaining Refuse Areas and Enclosures (corrected on site)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Kitchen floor is not clean and there is standing water in some areas.
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.
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Clothing is hanging on racks of food.
Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Hand soap is in container observed without a label.
Correction: Label with contents or discard.
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01/28/2013 | Routine | |
Restaurant representatives - add corrected or new information about Sakura Japanese Restaurant (01-2224), 3623 Pacific Avenue, Virginia Beach, VA 23451 »