No critical violations.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed the interior plastic chute of the rear bulk ice machine is soiled with black mold/residue.
Correction: Clean the chute/protect ice from possible contamination when doing so.
- Non-Food Contact Surfaces
Observation: Observed a rear panel of the 2 deep fryers are soiled with grease/food debris. Observed the hood vent is soiled with grease/oil build up.
Correction: Clean the deep fryer area. Clean the soiled areas.
- Handwashing Signage/Handwashing Facilities
Observation: Observed the lack of a handwashing sign in the male restroom.
Correction: Supply a sign at all handwashing sinks used by foodservice personnel.
- Lighting, Intensity
Observation: Observed 18 foot candles of lighting on the cook line
Correction: should have a minimum of 50 foot candles.
- Physical Facilities in Good Repair
Observation: Observed the tile wall coving in the employee restroom has come away from the wall.
Correction: Secure the wall coving.
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02/02/2016 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Observed a large stainless steel pan of steamed rice that registered 61 degrees
Correction: should be 41 degrees or below (per owner, it was cooked the previous night).
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10/02/2015 | Risk Factor | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed a member of the wait staff place lettuce into a bento box with her bare hands.
Correction: There is to be no bare hand contact with ready to eat foods. Use some type of utensil/gloves. Changed/chop stix used.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Observed the lack of paper towels at the kitchen sink.
Correction: Supply towels at sink.
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06/22/2015 | Risk Factor | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed bowls used for miso soup with scallions on inside are stacked atop one another.
Correction: Avoid stacking atop one another without a barrier in between Barrier was provided.
- Non-Food Contact Surfaces
Observation: Observed the interior of the dishmachine is in need of de-liming.
Correction: De-lime the machine.
- Kitchenware and Tableware (corrected on site)
Observation: Observed soup spoons had handles going in different directions.
Correction: Arrange utensils so that handles are going in the same direction to avoid touching the food contact surface. Spoons arranged with handles in same direction.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Observed the lack of paper towels at the rear handsink.
Correction: Provide paper towels at all handsinks.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Observed a spray bottle of purple liquid on the waitress' cot with no identification labeling.
Correction: Label all toxic items.
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03/09/2015 | Routine | |
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed 2 spray bottles on waitress cot with no labeling.
Correction: Label all toxic items.
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11/14/2014 | Routine | |
Good glove use observed. Time control on sushi rice (11:30-2:30, 4:30-8:30). Hot/cold temperatures were satisfactory (given hot day, busy lunch). 100+ ppm chlorine at dishmachine. Note: found 2 pans raw chicken on floor in walk-in. Found excessively dirty utensil (slicer/mandolin).
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Found no towels at handsink.
Correction: Provide towels at all times.
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07/28/2014 | Risk Factor | |
All previously cited violations have been corrected. Refrigerator, 3 door, at 40 degrees. Good work. Annual permit issued.
No violation noted during this evaluation. | 03/12/2014 | Follow-up | |
Reviewed employee health guide. Good glove use observed. 50 ppm at dishmachine. Current permit expires 4/30/14.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Refrigerator for hibachi meats at 47 degrees.
Correction: Maintain 41 degrees or less.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Found broken cove molding, toilet seat, self closer at restroom.
Correction: Repair or replace all.
- Hand Drying Provision
Observation: No towels at handsinks in kitchen and restroom.
Correction: Maintain towels at all times.
- Lighting, Intensity
Observation: Found inadequate light in kitchen.
Correction: Replace all unlit light tubes.
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02/26/2014 | Routine | |
100+ ppm at dishmachine. All cold and hot hold temperatures were safe. Time control for sushi rice. No violations observed.
No violation noted during this evaluation. | 09/27/2013 | Risk Factor | |
+100 ppm at dishmachine. All cold hold temperatures and cook temperatures were safe. Using time control for sushi rice, made 2/day, held less than 4 hours. Annual permit issued.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed bare hand contact with avocado slices for sushi.
Correction: Use gloves for all sushi prep, avocado discarded.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed cross contamination of chicken & beef, raw, on surface of kitchen scale.
Correction: Corrected by using separate bowls to weigh chicken and beef.
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04/24/2013 | Risk Factor | |
Handwash observed. Using time control for sushi rice. Glove use observed. 100 ppm chlorine at dishmachine.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Found unlabeled spray bottle of blue liquid.
Correction: Label all containers of cleaners or toxics.
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01/28/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Sakura Japanese Restaurant, 9008 West Broad Street, Richmond, VA 23294 »