Great overall improvement of day to day operations. EHS observed a slight smell that may be originating from grease trap occasionally throughout inspection. Discussed with manager to have grease trap checked and ensure proper operation. No backing up or slow drains observed.
No violation noted during this evaluation. | 02/29/2016 | Routine | |
EHS followed up on previous inspection observations to ensure proper maintenance is being maintained. EHS observed good date marking and labeling and utensils storage. Great Job!
No violation noted during this evaluation. | 11/23/2015 | Follow-up | |
Facility served sushi and sashimi: salmon, tuna eel, yellow tail, red snapper, roe. CA is in place. Facility has repeat critical violations on all inspection. They are correcting at the time of inspection but must have all processes completed on a daily bases. Follow up will b conducted to ensure discrepancies are maintained daily.
- 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 Noroviru. Several personnel speak spanish and PIC speaks Chinese creating a barrier in getting the correct information to the personnel in regards to employee health. PIC states they just tell them if they are sick to not come in. EHS to provide flyer in Spanish and Chinese.Signs and symptom also need to be educated to all personnel.
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
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Unlabeled food containers. EHS observed bins of flour, sugar etc...with no label or incorrect labels.
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. EHS observed bowls being used as scoops in bulk bins. PIC removed items. Also, dispensing scoop for rice was observed in room temp water on counter. EHS educated PIC on proper methods of storing utensils.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) yum yum sauce, other sauces 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* (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. PIC states food was made at 12PM so based on that PIC labeled food item. EHS noticed a time log for the rice but was not completed
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the back is being used for purposes other than washing hands. EHS observed a large scoop stored in the sink. PIC removed item to be cleaned. EHS educated and advised PICK to educate personnel.
Correction: The handwash facility identified above is to be used for washing hands only to prevent cross contamination.
|
11/02/2015 | Routine | |
NOTES:
- Initial inspection since grand opening.
- Many violations were corrected during inspection, however a follow-up inspection is needed to ensure food safety practices are being implemented.
- 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: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed scoops without handles in many of the dry good products.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal meat in the walk-in refrigerator stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered salmon observed in the chest freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled plastic containers of rice, sauces, water, sugar and flour.
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.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. Observed carrot soup in large 5 gallon plastic container that was originally packaged for soy sauce being used during cooling process. Obtained sanitized pans and separate food, covered lightly and placed on top shelf in walk-in refrigerator.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- 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 - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
Correction: Provide quat at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents or discard.
|
09/18/2015 | Routine | |
NOTES:
- All previous violations corrected.
- Stem thermometer calibrated during inspection.
- Facility permitted as a food service operation.
- Copy of CO needed for file.
No violation noted during this evaluation. | 08/26/2015 | Follow-up | |
Pre-opening Inspection Notes:
- Mops are required to be hung and properly air dried, ensure that mops are properly air dried after each use.
- Ensure there is enough storage space for proper air drying of cleaned equipment and utensils.
- Currently, there are no bug lights or air curtains installed in the facility.
- Ensure all employees are properly trained in food safety and possess a current Food Handler card as per City of Suffolk ordinance.
- Facility permitted once all noted violations are corrected and a copy of the Certificate of Occupancy is obtained.
- 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.
- 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.
- Temperature Measuring Devices - Food
Observation: There were no food temperature measuring devices (degrees F) located in facility.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- 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 QT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Pests - Controlling Pests*
Observation: Currently, there is no pest control company routinely inspecting premises for insects and other pests.
Correction: Inspect premises on routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
|
08/24/2015 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Sakura Of Suffolk, 1202 N Main St. 130, Suffolk, VA 23434 »