Follow up on sushi display case. Sushi case was replaced. yellowtail 35 F
No violation noted during this evaluation. | 04/01/2016 | Follow-up | |
Oysters are now being served. Tag was found on product inside walk in. Be sure to write the last date of service on tag and keep tag for 90 days. Tags must be kept in chronological order. Have a system set up. Handsink was blocked again. This is a repeat violation that must be addressed immediately. Do not use for any other purpose and especially do not place any food in this sink. Cutting boards should not be placed on the floor. I will follow up on temperature of sushi display case. If there are foods you have at room temperature for lunch and discard after lunch such as your sushi rice, please provide a written policy on these foods. Today I was told cooked edamame, which was found on the counter, would be eaten by staff if not served by 3 PM. Please write a policy on this as well as the breading you use for tempura. Keep front door closed.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Worker eating a dumpling while on cookline.
Correction: All workers must be in the designated break area away from food preparation/handling areas to prevent cross contamination. It is important for worker to wash hands after eating. Hands were eventually washed after worker swept floor.
- 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 refrigeration unit. Raw shrimp and chicken stored over fresh vegetables in walk in.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Right side sushi display holding at 44 F. Tuna and salmon were found at 44-45 F.
Correction: Foods were removed from unit. Ensure unit is holding at 41 F or below. Food must remain at 41 F at all times even when you have a busy lunch and sliding doors are opened often. You may need to turn unit down to compensate for the doors opening.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the food, equipment and trash can preventing its use.
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03/25/2016 | Risk Factor | |
Do not turn off hot water to handsink. Remember personal drinks to have lids and straws
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw tuna stored above cooked shrimp and radish in reach in at sushi area.
Correction: Store raw foods on bottom shelf.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
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11/30/2015 | Risk Factor | |
Rice was found in a shallow pan inside walk in. This is one method for cooling faster. Lunch menu did not have proper disclosure/reminder but was altered during visit. Ensure wiping cloths are being sanitized since they are used at the sushi prep area to wipe knives. Salmon information was received from vendor, keep for your files. If vendor changes you must have a letter concerning the absence of parasites for the new product received. Permit issued.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk in.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) seafood, sealegs 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.
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07/10/2015 | Follow-up | |
I observed a worker rinse a cloth used to wipe the counter from raw meat drippings over the wok. Do not use the wok/cookline as a sink. Remove plastic film from hood. Clean filters often so drips do not occur. Do not store utensils in open pipe at end of table supports. Frozen vacuum sealed fish are to be slit open upon thawing. Clean handsink faucets. Workers preparing foods should not wear bracelets. Permit expires 7/31/15. Display case in question fell to 38.4 F. Call for reinspection. Too many critical violations. Get the needed information from your vendors and update your menu for proper disclosure/reminder.
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his or her hands after cracking eggs which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. This was found to be an issue at the sushi prep area. A cloth towel is used to wipe the knife and the counter multiple times.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk in.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Parasite Destruction*
Observation: Smoked salmon is considered a raw product unless otherwise informed by the vendor. Information about its process or raising is not available.
Correction: Assure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish by freezing to one of the following time/temperature combinations:
1. Freeze at -4°F (-20°C) for 168 hours (7 days) in a freezer
- Critical: Cooling*
Observation: Rice found above 41 F today even though it was cooked yestereday. Rice was not cooled properly.
Correction: Rice was discarded. Use flat pans to cool quickly.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: 1.Sea legs cold holding at improper temperatures (69F) 2. Seafood in display case on left had elevated temps.
Correction: 1.Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria after lunch. 2.Seafood was removed from display case. Unit's air temperature came down. PIC stated that seafood had been placed on room temperature plates. PIC to monitor units daily.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) seafood, sealegs 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: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the smoked salmon on the children's menu that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the large wooden bowl is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Repair or replace the bowl to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the foil and plastic wrapped equipment is not designed or constructed to be easily cleanable. Bare wood sheves are not cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Remove foil and plastic. Seal wood for cleanability.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the sushi units is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Wooden chopsticks observed being washed for reuse.
Correction: These are not cleanble. Do not reuse. PIC discarded.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The only handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of bleach was not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of cleaners were not properly stored in the sushi area to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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06/25/2015 | Routine | |
You must get information on new seafood received raw and intend to serve raw about how it is handled by your vendor. Shima agi was received today by Tru World but information from this vendor did not include this particular fish. Invoice did mention it is farm raised but not how it is fed. When you print new menu clearly indicate what items are raw. We discussed used batter and breading. It must be placed on a 4 hour time control. Keep wet wiping cloths in sanitizer between uses. Next inspection will be a complete routine inspection. I expect these violations as well as cleaning items to be addressed by that time.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Observed employees directly contacting exposed non-ready-to-eat food in a manner that does not prevent potential contamination. Fresh lettuce was bare handed.
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw shrimp stored above cooked noodles and raw eggs stored above noodles and veggies.
Correction: Store raw meats, seafood and eggs below ready to eat foods.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No dates found on cooked noodles, open packages of sea legs.
Correction: You must date mark foods that are ready to eat kept for more than 24 hours.
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03/12/2015 | Risk Factor | |
Do not reuse Siracha bottles. Do not put a wet cloth inside sushi rice container. Steaks and chicken are pinned. Do not keep scoops in standing water. Clean interior of ice machine. Find an alternative to the large wooden bowl used for mixing rice since it has become mildewed. Only hard maple is allowed to be used for food contact surfaces. Keep food off floor of walk in. Salmon is delivered frozen. Mackerel is a marinated product. Flounder is served raw and is delivered fresh. Owner to provide information on all seafood received and served raw.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken in prep unit found at 51 F. Apparently this was marinated today. Used tempura batter found on counter at 56 F.
Correction: Maintain at 41 F. Prep units are not a good choice to cool foods. Use walk in. PIC removed chicken and placed into WI. We discussed tempura batter. It must be kept cold or placed on time control. PIC agreed to place on time control.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Ready to eat fish found without dates.
Correction: Date TCS ready to eat foods held longer than 24 hours. This includes most of your sushi items.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Lunch menu does not have disclosure or what is raw nor a consumer advisory. Your dinner menu does not menu what items are raw.
Correction: Menu to be rewritten. You must disclose what foods are raw and then remind consumers about the consequences of eating raw or undercooked foods.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash can preventing its use.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of soap are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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12/10/2014 | Risk Factor | |
Item #1570 - gasket has been ordered. #1800 - continue to work on cleaning. #3080 - continue to work on lighting in walk-in.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed torn gasket on salad refrigerator door.
Correction: Repair/replace.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed nonfood contact surfaces not clean: gaskets, hinges of refrigerators, handles of rice barrels, unused slicer.
Correction: Correct by cleaning.
- Lighting, Intensity (repeated violation)
Observation: Observed light not at 10 foot candles in walk-in box.
Correction: Correct by providing 10 foot candles.
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07/24/2014 | Follow-up | |
Follow up inspection to check chlorine concentration in dishmachine. Company was working on machine at time of visit and estimated work will be finished in 1/2 hour and machine will be sanitizing.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Observed wiping cloths on counters and tables.
Correction: Correct by storing in sanitizer solution (properly labeled and stored).
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed torn gasket on salad refrigerator door.
Correction: Repair/replace.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed nonfood contact surfaces not clean: gaskets, hinges of refrigerators, handles of rice barrels, unused slicer.
Correction: Correct by cleaning.
- Lighting, Intensity (repeated violation)
Observation: Observed light not at 10 foot candles in walk-in box.
Correction: Correct by providing 10 foot candles.
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06/27/2014 | Follow-up | |
Demonstration of knowledge given. Discussed adding more disclosure information to consumer advisory. Gloves worn during prep.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee drinking from open cup did not wash hands before returning to work.
Correction: Correct by washing hands.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Observed containers of food not labeled.
Correction: Correct by providing label with common name of the food.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed wiping cloths on counters and tables.
Correction: Correct by storing in sanitizer solution (properly labeled and stored).
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed soup bowls with miso garnishes and salads stacked on other bowls of the same items.
Correction: Correct by covering these before stacking.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed torn gasket on salad refrigerator door.
Correction: Repair/replace.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Observed sanitizing rinse in dishmachine reading less than 10 ppm chlorine.
Correction: Correct by contacting dishmachine company to adjust dishmachine. Do not use dishmachine until correct concentration of sanitizer is achieved. Contractor called and is responding. Temporarily corrected.
- Non-Food Contact Surfaces
Observation: Observed nonfood contact surfaces not clean: gaskets, hinges of refrigerators, handles of rice barrels, unused slicer.
Correction: Correct by cleaning.
- Hand Drying Provision (corrected on site)
Observation: Observed no towels at handsink at end of sushi bar.
Correction: Correct by providing towels.
- Lighting, Intensity
Observation: Observed light not at 10 foot candles in walk-in box.
Correction: Correct by providing 10 foot candles.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed soap not labeled - stored in food container.
Correction: Correct by proper labeling. Do not store cleaners in old food containers.
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06/26/2014 | Routine | |
Gloves worn during prep. Dishmachine chlorine level satisfactory. Discussed handwashing and personal hygiene.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed food employee talk on cell phone then begin to scoop ice. Observed dish washer handle soiled items then began to pick up cleaned items.
Correction: Correct by washing hands after handling contaminated items. Correct by washing hands.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Observed no soap at handsink.
Correction: Correct by providing soap.
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12/17/2013 | Risk Factor | |
Follow up to inspection of 5/28/13. Sections 220, 140, 610, 550, 1800 were corrected.
No violation noted during this evaluation. | 07/26/2013 | Follow-up | |
Gloves worn during prep. Dishmachine chlorine level satisfactory.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed cook battering food - rinsed hands (did not properly wash).
Correction: Correct by washing hands (lather with soap 10-15 seconds outside of water flow).
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed chewing gum in kitchen area.
Correction: Correct by discarding - wash hands.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Observed rice dippers stored in standing water. Ice scoop not in holder.
Correction: Correct by properly storing.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed wiper cloths laying on equipment, counters, etc.
Correction: Correct by storing in solution of sanitizer (properly label and store).
- Food Storage - Clean and Dry Location
Observation: Observed soup bowls with garnish and salads with lettuce stacked on other soup and salad bowls with no cover.
Correction: Correct by placing plastic wrap over bowls before stacking.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed paper shelf liner used on shelving.
Correction: Correct by removing. Shelving must be smooth and cleanable.
- Non-Food Contact Surfaces
Observation: Observed exterior of some equipment, gaskets and hinges not clean.
Correction: Correct by cleaning.
- Lighting, Intensity
Observation: Observed light not at proper intensity in restrooms.
Correction: Correct by providing 20 foot candles of light.
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05/28/2013 | Routine | |
Dishmachine chlorine levels good. Discussed and demonstrated proper sanitizing solution for wiping cloths. Time control used on sushi rice - temperature 140 degrees at 11:30 - on time control until 3:00 -time posted.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed bare hand contact with cabbage used in salads.
Correction: Correct by using gloves, etc. to avoid bare hands on ready to eat foods.
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12/19/2012 | Risk Factor | |
Restaurant representatives - add corrected or new information about Samurai Sushi Restaurant, 11391-A Nuckols Road, Glen Allen, VA 23059 »