This is a follow-up inspection to address cold holding temperatures:
-The sushi display is now cold holding foods at 41*F or lower: fish-40*F, eel- 40*F.
-The person in charge bought ambient air/food thermometers (digital).
- Owner has registered for ServeSafe, bring in certificate to the Environmental Health Office with $10 to register as the Certified Food Manager for the facility.
- Records - Creation and Retention (repeated violation)
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.
- Records - Creation and Retention (repeated violation)
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 (repeated violation)
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.
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09/11/2015 | Follow-up | |
This is a follow-up inspection to ensure compliance for cold holding temperatures in the sushi display:
Sushi had just been placed in the unit 15 min ago. Another follow-up will take place to see if the ice method is sufficient enough to properly cold hold foods. Ice is placed in bags (ziploc) and sushi is set on a plate on top of the bag. EHS is unsure if the ice will be able to keep sushi cold enough with this method. Person in charge choose to remove plates and set sushi directly on the bags of ice. Follow-up to occur within 10 days.
PIC stated they will have someone service the unit.
PIC stated they will purchase a thermometer and refrigerator thermometer today to monitor food/ambient air temperatures in the unit.
CFM expired.
- Records - Creation and Retention (repeated violation)
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.
- Records - Creation and Retention (repeated violation)
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 (repeated violation)
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.
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09/03/2015 | Follow-up | |
This is a follow-up inspection to address cold holding temperatures in the sushi display. Sushi in this unit is still cold holding at improper temperatures of 45-48*F. To temporarily fix this sushi will remain in the unit but will be placed on bags of ice. Ensure this method is capable of cold holding these foods at 41*F or lower by taking periodic temperatures.
- Records - Creation and Retention (repeated violation)
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.
- Records - Creation and Retention (repeated violation)
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 (repeated violation)
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) (repeated violation)
Observation: The following foods in the sushi display are cold holding at improper temperatures: salmon-46*F, salmon-48*F, tuna-45*F, talapi-47*F, octopus- 47*F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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08/21/2015 | Follow-up | |
All food temperatures taken were internal. The facility lacks a current certified food manager (CFM). The City if Hampton requires all food establishments to have a CFM. Please have a full time employee enroll in an approved food managers course and provide the Hampton Health Department- Environmental Health Office with proof of enrollment. Once an employee gets the certificate from an approved class the certificate will need to be brought into our office with $10.
No orders were filled at time of the inspection to observe food preparation.
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}.
- Records - Creation and Retention (repeated violation)
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.
- Records - Creation and Retention (repeated violation)
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 (repeated violation)
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: The following foods are cold holding at improper temperatures in the sushi display case: salmon- 48*F, talapia- 47*F, tuna- 47*F.
Correction: This unit is opened frequently during lunch rush. This unit should stay shut when not in use. If the unit is not capable of cold holding foods at 41*F or lower, relocate foods to another unit.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: No written procedures for the use of time as a public health control with the sushi rice and tempura batter.
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.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Sushi rice and tempura batter 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.
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08/07/2015 | Risk Factor | |
all food temperatures observed are internal.
- Person in Charge
Observation: Hampton Certified Food Manager (CFM) certificate has expired over 6 months ago.
Correction: Candidate shall successfully complete an approved food safety course and register that certificate with the Hampton Health Department.
- Person in Charge (repeated violation)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: The policy is posted but employee could not provide signs and symptoms or diagnosed illnesses. Provide ongoing training for the prevention of foodborne illnesses. PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Hair Restraints - Effectiveness (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
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: PIC is in the process of applying for exception to bare hand contact. Until this application and process is complete and approved by the local health authority provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tempura batter (67*) cold holding at improper temperatures.
Correction: Cold hold batter at or below 41* or use time as a public health control (must have written procedures and a means of tracking time to ensure it is discarded or used within 4 hours).
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods and 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 the rice.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. 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.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The equipment are in poor repair:
1) treated wood top (crockpot and soda machine stored)
2) salad rack corroded
3) soda syrup rack corroded
4) door to undercounter refrigerator off hinges
5) unnecessary and/or inoperable equipment on premises
6) protective film on exterior side of ice machine peeling
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the equipment are not clean:
1) shelf liner lining rack next to stove
2) exterior surfaces (sides, top) of stove
3) stove table shelf
4) vent hood filters
5) exterior and interior surfaces of the front cabinetry
6) exterior surfaces of coffee brewer and crockpot
7) exterior surfaces of ice machine (inoperable)
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Back combination hand sink is blocked and not accessible.
Correction: The hand sink is to be accessible at all times during observation. Operator may clean and sanitize a three compartment sink basin to place a cutting board over to prepare food when not cleaning and sanitizing dishes.
- Hand Drying Provision (repeated violation)
Observation: Paper towels not provided at back combination hand sink.
Correction: Provide a supply of paper towels.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient at the front food prep area and reach-in refrigerator.
Correction: Replace burned out light bulb in refrigerator and upgrade lighting to provide at least 50 foot candles of light during operation.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) patches of heavy build up on floor at sushi counter
2) floor below cookline (stove)
3) wall behind and below the cookline and prep table
4) vent hood system
5) wall behind rack next to the stove
Correction: CLEAN.
- Pests - Controlling Pests*
Observation: Rodent droppings observed in cabinetry below the sushi counter.
Correction: Advised to remove all items from the cabinet, inspect the surfaces, clean, and discard/remove unnecessary items and dirty food equipment.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Two chemical spray bottles stored with water pitcher at low boy.
Correction: Corrected. Store chemicals physically separate and/or BELOW food and food contact surfaces.
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02/03/2015 | Routine | |
- Person in Charge
Observation: Hampton Certified Food Manager's (CFM) certificate is expired.
Correction: Renew certificate no later than February 27, 2015 or ServSafe or equivalent shall be retaken. RENEW ASAP.
- Critical: Hands - When to Wash*
Observation: Employee failed to wash hands after handling raw animal food (chicken).
Correction: Corrected. Advised hands shall be washed after handling raw animal foods and prior to touching/handling equipment and ready to eat food.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Staff using bare hands to prepare sushi.
Correction: There is a hand sink present in the immediate area and EHS is observing staff wash hands but regulatory approval is need which includes the operator apply to the health department to have bare hand contact with ready to eat foods.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Food contact surfaces of bowls not sanitized after cleaning.
Correction: Sanitize food contact surfaces for 10 seconds in chlorine sanitizer after cleaning.
- Handwashing Cleanser - Availability
Observation: Soap not provided at the combination sink.
Correction: Provide soap.
- Hand Drying Provision (repeated violation)
Observation: paper towels not provided at the combination sink.
Correction: Provide paper towels at the sink.
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10/31/2014 | Risk Factor | |
all food temperatures observed are internal. No orders were cooked at time of evaluation--all sushi (RTE) orders prepared during evaluation.
- Hair Restraints - Effectiveness
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* (repeated violation)
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. EHS to discuss option for using approved bare hand contact methods with PIC upon review of evaluation observations. EHS to provide FDA Form 1-D application for bare hand contact.
- Food Storage - Clean and Dry Location
Observation: Food stored in the splash contamination area of the sushi counter hand sink.
Correction: Install splashguards on each side of the hand sink to prevent food in preparation from splash contamination.
- Sanitizing Solutions, Testing Devices
Observation: Test strips not provided to test chlorine sanitizer levels.
Correction: Provide test strips.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) inoperable/unecessary equipment stored on premises see: upright freezer ( turbo cool) and toaster and table top fryers in front cabinetry
2) hinge broken / damaged right door under counter refrigeration unit
3) shelving over the salad station unit the powder coat is split/ cracked
4) the laminate divider left of the coffee unit is peeling and damaged
5) the protective wrapper under the sautee burners / stove burner top was not removed and is peeling same for side of ice machine
6) painted interior cabinetry and poly coated exterior under the sushi display units is worn
7) lower shelving soda syrup boxes is corroded / rusty
Correction: Remove unecessary and /or inoperable equipment from the premises to faciliate cleaning and eliminate potential pest harborage conditions. Maintain equiment in good repair and proper adjustment.
- Non-Food Contact Surfaces (repeated violation)
Observation: Mulitple non-food contact surfaces are not clean, e.g. rack storing frying pans next to cookline, stove surface (carbon build-up), stove drip tray, tubs below frying pan storage, soda syrup rack, and front sushi counter cabinetry.
Correction: Clean.
- Linens - Storage of Soiled Linens
Observation: Soiled linens stored in a pile on the floor below the three compartment sink.
Correction: Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The combination hand sink-mop sink is blocked by cutting board (used for additional prep/storage space and dirty dishes piled up and in sink.
Correction: Hand sink is to be accessible at all times.
- Hand Drying Provision (repeated violation)
Observation: Paper towels not provided at the combination sink and the women's restroom hand sink.
Correction: Ensure all hand sinks are stocked with a supply of paper towels. Discussed options for maintaining sink accessibility.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient:
1) at salad prep--light bulb(s) burned out.
2) Light bulb burned out inside the reach-in refrigerator
Correction: Replace the light bulbs and increase lighting as needed to provide 50 ft candles light at salad prep and at least 20 ft candles at the refrigerator/storage area.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) wall base molding and walls are not sealed right of the home style upright freezer and in the restrooms
2) gaps exist around the water supply lines to the hot water heater
3) base cove molding strip not sealed with wall behind the salad station, drink dispenser, and combination hand sink-mop sink
4) holes in wall over salad station
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) wall above hot water heater
2) floor below reach-in freezer and refrigerator
3) floor below cookline equipment
4) floor at sushi counter (moderate to heavy)
5) wall behind cookline
6) floor and wall below/behind beverage counter
Correction: Clean.
- Toxics - Separation of Toxics (corrected on site)
Observation: Spray bottle of windex stored adjacent to food or food contact surfaces (on beer low boy).
Correction: Corrected by relocation. Store chemicals physically separate and BELOW food, food contact surfaces, and food equipment.
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04/30/2014 | Routine | |
all food temperatures observed are internal.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through 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.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Ice scoop handle stored in the food contents.
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: Red snapper and eel (47-48*) in sushi display and tofu (highest 48*) on ice are cold holding at improper temperatures.
Correction: Cold hold time-temperature control for safety foods (TCS) at or below 41*. Ensure the bowl of tofu is stored in ice that surrounds the container to the food level. Operator stated doors had been left open while filling orders (EHS observed many sushi orders being prepared).
- Nonfood Contact Surfaces (repeated violation)
Observation: 1) foil lining lower level of prep table
2) foil lining / collar of tempura fryer
Correction: Do not line surfaces with foil.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometer not provided inside the undercounter refrigerator.
Correction: Provide a thermometer inside the unit at the front by the door.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) upright freezer ( turbo cool) is not operational ( and has not been ) and the door handle grip is split
2) hinge broken / damaged right door under counter refrigeration unit
3) shelving over the salad station unit the powder coat is split/ cracked
4) the laminate divider left of the coffee unit is peeling and damaged
5) the protective wrapper under the sautee burners / stove burner top was not removed and is peeling
6) painted interior cabinetry and poly coated exterior under the sushi display units is worn
7) lower shelving soda syrup boxes is corroded / rusty
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The blue cutting board at the prep table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The interior surfaces of the ice machine (see back wall and area around the ice scoop holder) and the underside of the mandoline slicer are not clean.
Correction: Clean and sanitize the surfaces.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the table top fryer is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the fryer to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) vent filters dirty
2) stove / sautee line drip tray dirty
3) lower level home style upright freezer dirty
4) interior cabinetry under the sushi line is dirty
5) exterior frame and interior frame of tempura fryer dirty
Correction: Clean.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic cups were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The combination hand sink-mop sink is blocked by cutting board (used for additional prep/storage space).
Correction: Corrected. Hand sink is to be accessible at all times.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: The lid to the trash can is in poor repair.
Correction: Repair/replace the lid.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Paper towels not provided at the combination sink and the women's restroom hand sink.
Correction: Ensure all hand sinks are stocked with a supply of paper towels.
- Lighting, Intensity (repeated violation)
Observation: Light bulb(s) burned out above salad prep.
Correction: Replace the light bulbs.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) wall base molding and walls are not sealed right of the home style upright freezer and in the restrooms
2) small hole in wall at the salad station at the door frame
3) base cove molding strip not sealed with wall behind the salad station
4) holes in wall over salad station
5) painted / dry wall surface over 3 compartment sink is pitted / worn in multiple sections
6)wall paper peeling at base molding in the mens restroom
Correction: Maintain the physical structures in good repair to facilitate cleaning and eliminate pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) wall above hot water heater
2) wall below the three compartment sink
3) floor behind trash can
4) floor at sushi counter
5) floor below fryer
6) wall behind cookline
7) floor below reach-in freezer and refrigerator
Correction: Clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Chemical spray cleaners were stored with chopsticks at the low boy.
Correction: Corrected. Store chemicals physically separate and below food and food contact surfaces.
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03/11/2013 | Routine | |
observed staff clean sushi display units inside and out and then allow to cool down to correct temperatures prior to stocking with product out of the under counter refrigeration unit and upright refrigeration unit
Owners have worked on improvements over the last several inspections in areas of general cleaning -- removal of unnecessary items and replacement of the salad station storage unit
NO storage of stock other than this location ( homes of family member )
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: raw product stored above produce in upright refrigeration unit
Correction: store raw protein product ( meat -seafood - poultry and eggs ) on lower shelf --or 2 lowest shelving only . Maintained cooked , ready to eat product and produce on upper shelving
- Records - Creation and Retention
Observation: facility does not have letter of guarantee from supplier regarding salmon product supplied to them by new supplier ( they had one from previous supplier ) that salmon suppled is parastie free
Correction: owner called new supplier at the time of inspection and letter of guarantee was supposed to be faxed to this office
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: bowls of sushi product taken from under counter refrigeration unit at the first of the day and placed into the sushi display units were not date labeled
Correction: product in the sushi display is to be placed in the units each day or the product identified with the date opened / made . Instructed owners on requirements
- Food Contact Surfaces - Cleanability*
Observation: stock pot sides split
plastic pitcher and container split
Correction: replace damaged items ( remove them from premissi )
- Nonfood Contact Surfaces (repeated violation)
Observation: foil lining lower level of prep table
foil lining / collar of tempura fryer
linen cloth lining basket with liquid and dry seasonings
Correction: do not line surfaces with foil
remove linen cloth from basket .remove contents and clean basket daily / every other day
- Temperature Measuring Devices (repeated violation)
Observation: thermometer not present at the door of the under counter refrigeration unit
Correction: thermometers to be located at the door of each refrigeration unit
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: handsink - mop sink sealant with wall is not smooth - intact
sealant at the 3 compartment sink and wall is not smooth and intact
Correction: seal handsink - mop sink and wall AND the 3 compartment sink and wall in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >>upright freezer ( turbo cool) is not operational ( and has not been ) and the door handle grip is split
>> hinge broken / damaged right door under counter refrigeration unit
>> shelving over the salad station unit the powder coat is split/ cracked
>> the laminate divider left of the coffee unit is peeling and damaged
>> the protective wrapper under the sautee burners / stove burner top was not removed and is peeling
>> painted interior cabinetry and poly coated exterior under the sushi display units is worn
>> lower shelving soda syrup boxes is corroded / rusty
Correction: >> remove upright freezer or restore to operation ( and repair / replace door handle grip
>> repair the damaged hinge of the under counter refrigeration door
>> replace shelving over the salad location
>> replace the laminate divider next to coffee brewer or overlay with wall board type material ( such as over salad location )
>> remove plastic wrapper under the sautee line/ stove burner
>> repaint interior and repoly exterior of the cabinetry under sushi display
>> replace or resurface lower level soda syrup
- Equipment - Cutting Surfaces (repeated violation)
Observation: blue cutting board stained and scored
Correction: replace
- Single-Service and Single-Use Articles, Use Limitation
Observation: reuse of single use plastic containers and lids
Correction: do not reuse soft plastic pliable containers / lids
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: ice machine interior lower panel dirty
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: >> vent filters dirty
>> stove / sautee line drip tray dirty
>> lower level home style upright freezer dirty
>> interior cabinetry under the sushi line is dirty
>> exterior frame and interior frame of tempura fryer dirty
>> exterior of fire extinguisher is dirty > splattered with grease
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: cutting board located at the mop sink - handsink behind the gooseneck
Correction: do not storge cutting boards behind goosenecks of any sink unit
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: rear handsink - mop sink blocked by cutting board
Correction: remove cutting board / drying board
- Refuse - Covering Receptacles (repeated violation)
Observation: dumpster side panel open
Correction: maintain dumpster lids and side panels closed -====NOTE DUMPSTER SHARED IN STRIP SHOPPING CENTER
- Hand Drying Provision (repeated violation)
Observation: paper toweling out in ladies restroom and at the rear handsink - mop sink combination unit
Correction: restored paper toweling to availabiilty at the time of inspection
- Lighting, Intensity (repeated violation)
Observation: lights not on over sushi line and drink fountain - salad
Correction: restore ceiling lighting to operational
- Ventilation - Mechanical Ventilation (repeated violation)
Observation: men
Correction: s restroom ventilation not operational ( unit gone )
- Physical Facilities in Good Repair (repeated violation)
Observation: >> wall base molding and walls are not sealed right of the home style upright freezer and in the restrooms ( men's especially )
>> small hole in wall at the salad station at the door frame
>> base cove molding strip not sealed with wall behind the salad station
>> holes in wall over salad station
>> painted / dry wall surface over 3 compartment sink is pitted / worn in multiple sections
>> wall paper peeling at base molding in the mens restroom
>> ceiling mens restroom lacking the vent housing
Correction: >> seal in a smooth manner the base molding and walls at the upright freezer and restrooms
>> seal small hole in wall at the door frame of the salad area
>> secure the base cove molding behind the salad station
>> restore walls over the salad station and 3 compartsent sink to smooth =durable - non absorbant and easily cleanable
>> secure or remove wall paper men
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> wall dirty ( modest )right of home style upright freezer
>> wall dirty behind /under stove burners /sautee
>> wall over coffee --miso soup station splattered
>> floor under salad station dirty
>> ceiling tile dirty / splattered over sushi line
Correction: clean
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Pests - Controlling Pests*
Observation: evidence ( old ) of mice as observed by dried out mice droppings in the cabinetry under sushi display units
Correction: clean out cabinetry and use shop vac / vaccum unit to clean interior of cabinetry completely
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: do not store spray cleaners on the beverage chest refrigeration unit ( or over it )
Correction: store at the hostess station shelving only
|
12/05/2012 | Routine | |
A 2013 permit will not be issued until there is substantial improvement in general cleaning and repair to equipment / surfaces
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: rice steamer with contents molded in cabinetry under sushi
Correction: e time steamer with contents thrown out at the time of inspection
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: raw seafood product located above produce and ready to eat product in the upright refrigeration unit
Correction: raw seafood is to be stored lower than cooked and ready to eat product . REARRANGE THE PRODUCT IN THE REFRIGERATION UNIT .. Chicken and raw beef to be on lower level . Raw seafood may also be located on lower level or on the lowest shelf
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: gold colored metal containers with dry goods are not labeled correctly as to contents
Correction: label correctly as to contents
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: non handled scoops used in dry good bags and dry good containers ( gold metal container labeled breading / sugar bag and bread crumb bag )
Correction: use only handled non breakable scoops to dispense product and the handle of the scoops is to remain upright out of contents
- 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.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: box of wasabi powder on floor
Correction: store > 6 inches off floor
- Thawing (corrected on site)
Observation: observed tilipia filet sitting on prep table to thaw
Correction: thaw filet in refrigeration unit
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: >> tuna and eel in left sushi display were 50 degrees . Observed owner holding door open during order preparation and when I arrived was told it had been super busy lunch
>> cream cheese block on sushi prep line at 55 degrees. Owner said taken out due to very busy lunch - -so many orders prepared
>> tomatoes in salad station ice bath --- ice only at the bottom of the tomato container was 42 -45
Correction: >> place sushi product in the upright freezer to quickly lower temperature . In future keep door of sushi refrigeration closed
>> maintain cream cheese in refrigeration unit
>> ice to surround bowl of sliced tomates salad station not have the bowl merely sit on the ice
- Food - Honestly Presented
Observation: white tuna. / super white tuna used in description of sushi offerings on menu and special board
Correction: menu and special board are to have the correct name of the product --escolar .
May be promoted as white tuna/ escolar
- Food Contact Surfaces - Cleanability*
Observation: >> blue plastic colanader bowl split
Correction: replace
- Nonfood Contact Surfaces
Observation: foil lining surface under prep table
Correction: remove foil . It is not approved under regulations . Use plastic or metal container to store sauces
- Temperature Measuring Devices (repeated violation)
Observation: thermometer not present at the door of the under counter refrigeration unit
Correction: provide thermometer accurate to 2 degrees by the door of the refrigeration unit
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: ice bath for salad items not set up with ice surrounding tomato bowl
Correction: ice must surround the bowl of tomatoes . Consider an insulated ( freezer ) crock for tomatoes
- Responsibilities of Owner or Proprietor
Observation: facility lacks non smoking signage
Correction: state regulation requires non smoking signage at each entry ( or the internation non smoking symbol ) or a sign visable in the dining room ( example near the special roll / new roll sign )
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> plastic protective wrapper remaining and peeling under sautee line and on side of tne ice machine
>> under counter refrigeration unit right door hinge broken
>> shelving over the 3 compartment sink, organizer baskets and frame under salad ice bath bing , shelf over the salad ice bath bin the plastic coat peeling - worn
>> laminate board used as support left of coffee pot is peeling /worn
>> handle of upright freezer ( maximum) split
>> maximum upright freezer not operational and has not been in some time
>> polyeurthene and painted surfaces of the sushi bar cabinetry is worn
>> laminate surface of toaster oven support / organizer and rice steamer support ./ organizer is peeling
>> contact paper loose - peeling lower level prep table and in the interior of the sushi cabinetry
>> lowest shelving laminate peeling right of the 3 comparmtent sink
>> lower rack shelving soda syrup rack is rusty / corroded
Correction: >> remove plastic protective wrapper under sautee line and on side of ice machine
>> repair the hinge of the under counter refrigeration unit to working order
>> replace peeling shelving over the 3 compartment sink , salad ice bath and the organizer unit under the salad ice bath
>> repaint and repoly cabinetry line under sushi display refrigeration units
>> replace laminate support unit next to coffee brewer
>> restore the upright freezer to operational and repair the handle or replace the freezer
>> replace organizer units under toaster oven and rice steamer
>> secure the contact paper or replace with plastic mesh mat
>> replace lowest shelf right of 3 compartment sink
>> resurface lowest shelving of soda syrup rack
- Equipment - Cutting Surfaces (repeated violation)
Observation: blue cutting board stained / scored
Correction: replace
- Equipment and Utensils - Good Repair and Calibration
Observation: handle removed from fryer basket by the tempura fryer
Correction: throw out
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: interior of ice machine dirty ( lower edge of interior panel 0
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfacs are not clean
>> the the tempura fryer frame
>> the top edge of the right door under counter refrigeration unit
>> vegetable - sautee pan shelving unit right of sautee line ( all of it )
>> the right most bin lowest level sautee pan - vegetable shelf
>> vent filters
>> interior of fryer cabinetry
>>basin of handsink sushi line
>> interior cabinetry sushi refrigeration line
>> interior convection oven
>> top of rice steamer
>> shelving of rice steamer organizer unit
Correction: deep cleaning is needed
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: to go styrofoam trays not stored correctly
Correction: store with food contact side down
- Plumbing System Maintained in Good Repair
Observation: cold water faucet stripped sushi line handsink
Correction: repair to operational
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use. NOTE -- unit is shared by multiple storefronts in strip shopping center
- Floors, Walls, and Ceilings, Utility Lines (repeated violation)
Observation: Exposed horizontal utility service line or pipe in prep refrigeration unit to sushi cabinetry line installed on floor.
Correction: Relocated horziontal utility service line or pipe.
- Hand Drying Provision (repeated violation)
Observation: paper toweling out at the handsink in the room with the 3 compartment sink ( combination handsink - mop sink _
Correction: provide paper toweling at the handsink
- Lighting, Intensity (repeated violation)
Observation: lights not on over sushi line ( employee side ) -- ceiling and spot
Light off over ice machine - salad corner
Correction: restore lights to operational
- Ventilation - Mechanical Ventilation
Observation: ventilation in men
Correction: s restroom not operational
- Physical Facilities in Good Repair (repeated violation)
Observation: >> wall paper peeling in both restrooms
>> vent housing missing in men
Correction: s restroom
>> wall tile missing behind under counter refrigeration unit
>> wall surface chipped / peeling behind 3 compartment sink
>> ceiling tiles moisture damaged restroom hallway
>> base molding seperated from wall behind / under salad station
>> grout erroded along sushi lien and area of 3 compartment sink
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: the following surfaces are not clean
>> the floor and wall from the homestyle upright freezer to the sautee line rack shelving
>> the sushi area floor
>> ceiling tiles stained over sushi
>> wall over - behind drink fountain / ice machine
Correction: deep cleaning is needed
|
08/15/2012 | Routine | |
facility closes 3-4 pm . No one ordered hibachi product while was present prior to closing for break between lunch and dinner
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: raw product in containers ( plastic ) stored over produce in upright refrigeration unit
Correction: store raw protein only on lower levels .or store produce on one side and raw protein on the other
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: dry good containers not labeled as to contents
Correction: label accordingly
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: scoop handle in contents in the flour / breader container and in the bag of panko
Correction: handles of scoops are to be upright out of contents
- 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.
- Gloves - Use Limitation
Observation: gloves removed and remained at the salad station
Correction: remove gloves and throw out
- Food Storage - Clean and Dry Location (repeated violation)
Observation: wasabi powder on floor
Correction: store > 6 inches off floor
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: >>wedge tomatoes at salad area at 48 degrees on ice bath where limited contact with ice
>> sushi in left display case at 45 degrees ( eel and octopus ) - per owner very busy lunch and door held open for a while
Correction: >>tomatoes to be thrown out . In an ice bath the container has to be surrond the contents
>> sushi product to be < 41 . Doors are to be closed . Temperature ( ambient ) dropped during the inspection
- Cooling, Heating, and Holding Capacities
Observation: ice bath not properly set up
Correction: ice to surround the level of the contents in the containers
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: >> Sealant at the 3 compartment sink needs repair .
Correction: >> reseal sink to wall in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >>right hinge / door under counter ref. damaged
>> upright freezer not operational .
>> toaster oven laminate peeling / worn
>> sushi cabinetry poly exterior and painted interior worn
>> plastic protective wrapper peeling side of ice machine and sautee unit
>> laminate side of coffee machine is blisted / rough
>> salad assembly drawer unit rusty / corroded
Correction: >> fix undercounter refrigeration unit
>> repair upright freezer to operation
>> replace laminated organizer under toaster oven
>> repoly exterior and repaint cabinetry under sushi display
>> remove plastic protective wrapper
>> replace laminate at the coffee brewer
>> replace salad assembly drawer
- Equipment - Cutting Surfaces (repeated violation)
Observation: blue cutting board is scored
Correction: replace cutting board
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: sanitizer level in 3 compartment sink was < 50 ppm
Correction: increased to 50 -100 ppm at the time of the inspection
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: container with knife sharpners dirty
Correction: clean container and contents
- Non-Food Contact Surfaces (repeated violation)
Observation: the following areas are not clean :
>> the shelves / cabinetry under sushi bar
>> the fry pan shelf
>> the fryer interior ledge
>> the sautee line drip tray
>> vent filters'
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: small styrofoam trays stored incorrectly
Correction: store with food contact side down
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: handsink - mop sink combination blocked by placing cutting board on top -- do not use this as a prep unit
Correction: do not block access to sink
- Insect Control Devices - Design and Installation
Observation: use of pest control strip at the salad area/ ice machine
Correction: this area is not designated/ approved for a pest strip. Remove
- Hand Drying Provision
Observation: paper toweling not present at the handsink - mop sink combination
Correction: provide paper toweling
- Toilet Tissue - Availability/Toilets and Urinals
Observation: toilet paper out in mens restroom
Correction: restocked at time of inspection
- Lighting, Intensity (repeated violation)
Observation: light out over salad station
light out over sushi line
Correction: restore lights to operational order
- Physical Facilities in Good Repair (repeated violation)
Observation: >> tile damaged behind under counter refrigeration unit
>> wall surface no longer smooth behind rice steamer - dry good containers
>> wall paper peeling in both restrooms
Correction: >> restore wall tile
>> restore wall to smooth - durable - non absorbant and easily cleanable behind steamer
>> restore wall paper in restrooms to smooth -durable - non absorbant and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: the following areas need to be cleaned
>> floor and wall behind cookline to upright freezer
>> floor in front of right sushi display
>> cloth drapes
>> ceiling tile over sushi line is splatter
Correction: clean clean clean --replace stained ceiling tile
|
05/04/2012 | Routine | |
- Hands - Where to Wash
Observation: Observed 3 compartment sink used to wash hands
Correction: Use designated handsink
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Upright refrigerator stock not organized on shelves per required cooking temperatures
Correction: Uncooked raw food (proteins) are to be on lower levels below produce and ready to eat product
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Dry good containers not accurately labeled as to contents
Correction: Label correctly as to contents
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Scoop dry good buried in contents
Correction: Store handle upright
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping clothes not maintained in container of sanitizer solution at proper strength
Correction: Provide
- Food Storage - Clean and Dry Location
Observation: Powdered wasabi on floor
Correction: Store a minimum of 6 inches off of floor
- Critical: Cooling*
Observation: Rice removed one hour from steamer and put under counter ref internal temperature of 59*F
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometer not present at door of under counter ref
Correction: Locate by under counter ref door. Thermometer must be accurate to 2*
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following areas were found in poor repair
>>Upright freezer handle grip cracked
>>Polyurethane surface and painted cabinetry of sushi bar is worn
>>Hinge damaged right under counter refrigerator door
>>Organizer laminate with toaster oven on lower level prep table worn
>>Side of ice machine plastic protective wrap peeling
>>Under sautee line plastic protective wrap peeling
>>Shelving over and under cart salad station powder coat cracked and breaking apart
>>Partition surface left of coffee brewer damaged
Correction: Repair/replace items as needed. Deadline for repairs of salad table, partition, organizer under prep table, and sushi bar surfaces to be repaired by 12/31/12
- Equipment - Cutting Surfaces
Observation: Blue cutting board surface scored
Correction: Replace
- Equipment and Utensils - Good Repair and Calibration
Observation: Several saucepans plastic handle grips damaged
Correction: Replace
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The following surfaces were found to be dirty
>>Ice machine interior lip dusty
>>Sautee pans encrusted exterior
>>Mandolin
>>Tea spoon container
Correction: Clean and maintain
- Non-Food Contact Surfaces (repeated violation)
Observation: The following were found to be dirty
>>Vent filters and hood
>>Sautee line drip trays
>>Sushi bar cabinetry interior leg by under counter refrigerator
>>Sushi bar main portion exterior cabinetry
>>Frame ProFry fryer
>>Plastic organizer work table
>>Fryer side
>>Interior fryer cabinetry
Correction: Clean and maintain
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Cutting boards located behind gooseneck of handsink/mopsink
Correction: Do not locate cutting boards behind any sinks goose neck faucets
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Boxed straws on floor
Correction: Store at least 6 inches up off of floor
- Floors, Walls, and Ceilings, Utility Lines (repeated violation)
Observation: Utility line run across floor creating cleaning hazard at under counter refrigerator to sushi cabinetry
Correction: In the event of change of ownership or remodel, utility lines to be removed or redirected so they do not run along floor
- Lighting, Intensity
Observation: Light ceiling out over sushi line
Correction: Restore to operational
- Physical Facilities in Good Repair (repeated violation)
Observation: The following were found to be in poor repair
>>Wall pitted/damaged over 3 compartment sink
>>Wall has holes in it over salad corner
>>Wall tiles removed behind under counter refrigerator
>>Wall paper peeling both restrooms
>>Men's restroom air return housing not secure in ceiling
Correction: Repair/replace
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following were found to be dirty
>>Floor under upright freezer to sautee line
>>Ceiling tiles over sushi line(splatter)
Correction: Clean and maintain
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
01/17/2012 | Routine | |
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
Observation: >> use of ceramic bowl to dispense panko ( in bag under sushi bar )
>> observed employee drag cup thru ice to obtain for beverage
Correction: >> use only handled non breakable utensils as scoops for dry goods or ice AND maintain handles of scoops upright out of contents
>> do not drag cups thru ice to obtain for beverages -- use ice scoop and maintain scoop handle upright out of contents
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: raw protein in plastic container over vegetables / lettuce
Correction: in case a leak might occur in the plastic container with raw protein please store vegetables and ready to eat products above raw protein items ( eggs, seafood , chicken . beef )
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: rice and cream cheese ( eggs also in unit ) in under counter refrigeration unit at 45 degrees
Correction: per co - owner thermostat had been accidentally bumped to warmer setting . Adjusted down and after one hour air flow temperature checked and temperature of 41 observed . Requested co - owner to adjust one more level down
- Wood, Use Limitation (repeated violation)
Observation: wood spoons are not approved under the regulation
Correction: remove wood spoons
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >>plastic prrotective wrapper under sautee line and on the side of ice machine peeling
>> upright freezer ( NIO at time of inspection ) gasket split and handle grip cracked
>> finish surface ( poly ) and painted cabientry interior surface surface of sushi cabinetry is worn
>> right door hinge under counter refrigerator broken
>> laminated surface left of coffee brewer blistered and peeling
>> powder coated rack shelving under salad is peeling and corroded
Correction: >> remove plastic protective wrapper
>> if freezer is repaired replace gasket and door handle grip
>> repoly the exterior of the sushi cabinetry and repaint the cabinetry interior
>> repair the right door of the under counter ref,
>> replace the laminated panel by the coffee unit
>> replace powder coated shelving
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: interior rim of the ice machine dirty
Correction: clean the interior rim
- Non-Food Contact Surfaces (repeated violation)
Observation: >> the exterior of the rice steamers dirty
>> cabinetry under
>> sushi cabinetry dirty
>> vent filters dirty
>> under sautee line dirty
>> fryer cabinetry dirty
Correction: clean
- Floors, Walls, and Ceilings, Utility Lines (repeated violation)
Observation: Exposed utility service line or pipe along floor at under counter refrigeration unit to sushi bar obstructs or prevents cleaning of (floor, wall, ceiling).
Correction: Relocate utility service line to allow access to (floor, wall, ceiling) for cleaning.
- Physical Facilities in Good Repair (repeated violation)
Observation: >> the wall tiles are missing behind under counter ref,
>> wall paper peeling both restrooms
>> wall base molding seperated from wall in both restrooms and behind the under counter refrigerator / upright freezer
>> wall behind the 3 compartment sink chipped / peeling
>> wall at door frame by salad unit damaged ( chipped )
Correction: >> repair all wall surfaces to smooth - durable -non absorbant and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> floor under the cookline to the upright freezer dirty
>> wall from the under counter refrigerator to upright freezer dirtry
>> floor under cabinetry at end of sushi line is dirty
>> ceiling tile over sushi disply is dirty / splattered
>>floor under salad corner is dirty
>> wall behind miso -coffee is dirty
Correction: clean
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Pests - Controlling Pests*
Observation: evidence of mice as observed by droppings in corner of cabinetry under sushi bar ( appear to be old )
Correction: clean cabinetry to insure that the problem is historic
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: spray bottle of glass cleaner stored with food items at the employee side of the sushi bar
Correction: store cleaners physically seperate and lower than food and food contact items ( and single service )
|
10/21/2011 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: observed employee bare handling and sqeezing sliced lemon
Correction: advised employee that for handling lemon the hands are to be wearing food service gloves . Hands ar to be washed prior to puting on gloves
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: raw protein stock stored above produce items in the upright refrigeration unit that will not be cooked
Correction: raw protein products are to be stored below produce stock that willo not be cooked
- Food Storage Containers - Identified with Common Name of Food
Observation: dry good containers are not labeled as to contents
Correction: label as to contents
- Utensils - In-Use - Between-Use Storage
Observation: handle of ice scoop laying on contents
handle of ?? flour ?? scoop buried in content
Correction: handles of dry good and ice scoops are to be upright out of contents
- 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 Contact Surfaces - Cleanability*
Observation: several sushi plates / dishes are damaged
Correction: replace damaged dishes
- Temperature Measuring Devices (repeated violation)
Observation: thermometer accurate to 2 degrees is not present in the right sushi display refrigeration unit ( the digital one in unit is not correct )
>> thermometer not present in the under counter ref.
Correction: locate thermometer accurate to 2 degrees in the sushi display ref. and under counter ref .
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: facility lacks a digital thermometer
Correction: provide a digital thermometer
- 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 chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> the plastic protective wrapperside of the has not been removed table under stove burner unit and on left side of the ice machine
>> the upright freezer door ( stainless door ) handle - grip is cracked
>> the door hinge is damaged right door under counter refrigeration unit
>> salad table organizer unit / drawer the powder coated racks are damaged and rusty
>> the laminate section left of the coffee unit is damaged
>> the laminate organizer for the toaster oven and under the rice steamer the laminate surface is torn / peeling
>> the cabinetry at the sushi bar the poly coating on the surface is worn ( particularly under the handsink ) and the painted interior surface is worn
Correction: >> remove plastic protective wrapper
>> replace the grip of the upright freezer door
>> repair the hinge door of the under counter ref.
>> replace the salad station organizer / the laminated organizer under the toaster oven and rice steamer
>> reseal the surfaces of the sushi bar cabinetry ( re poly and repaint )
- Equipment and Utensils - Good Repair and Calibration
Observation: interior frame ( lower left ) of the ice machine is damaged
Correction: trim off section of the frame that is split = bent
- Non-Food Contact Surfaces (repeated violation)
Observation: the cabinetry interior under the sushi bar is dirty
the top of the upright home style freezer is dirty
interior fryer cabinetry dirty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: cutting boards located behind gooseneck of the mop sink - hand sink combination.which causes them to be potentially splash contaminated
Correction: remove cutting boards to location where they are not subject to splash contamination
- Handwashing Cleanser - Availability (repeated violation)
Observation: soap not provided at the handsink - mop sink combination unit
Correction: provide handsoap at the combination handsink - mop sink
- Hand Drying Provision
Observation: paper toweling out at the handsink - mop sink combination unit
Correction: provide paper toweling at this handsink
- Lighting, Intensity (repeated violation)
Observation: lights out over ice machine and over sushi display
Correction: restore out lights
- Physical Facilities in Good Repair (repeated violation)
Observation: wall tile missing the behind the under counter refrigeration unit
>> the wall paper in both restrooms is peeling ./ torn
>> the ladies toilet lid hinge is not secured / is damaged
>> the wall behind the 3 compartment sink is damaged ( chipped _
Correction: >> restore missing wall tile
>>replace or secure the losse sections of wall paper in the restrooms
>> secure the lid of the ladies toilet
>> restore wall behind 3 compartment sink to smooth - durable - non absorbant and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: floor dirty in the area of the ice machine -3 compartment sink
>>floor dirty from the upright freezer to under counter refrigeration unit
>> wall behind the stove is dirty
>> ceiling tile over the sushi prep line is splattered
Correction: clean
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
07/18/2011 | Routine | |
City of Hampton food manager certificate is to expire in July. Needs to be renewed by registering again with our office prior to the certificate being expire 6 months
- Hair Restraints - Effectiveness
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. EFFECTIVE HAIR RESTRAINED
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: raw product located over produce items upright ref,
raw product over cooked sushi product in upright ref
Correction: raw product is to be located under ready to eat and cooked product . Relocate raw items to lower level.
ORDER in upright - top shelf produce
cooked product
seafood
red meat
chicken
- Food - Honestly Presented
Observation: escolar served by facility but identified as white tuna
Correction: advised CFM / owner that escolar is not in the tuna family .In next menu printing must be identified as escolar
( AKA white tuna) OR escolar ( known as white tuna )
- Wood, Use Limitation
Observation: presence and use of wood spoon
Correction: wood spoons are not approved due to absorbancy of wood
- Food Contact Surfaces - Cleanability*
Observation: tempura strairer surface is split
Correction: replace the strainer
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> the plastic protective wrappers are peeling ---under the stove burner line and side of the ice machine
>> the poly surface of the cabinetry at the sushi prep and display line is worn
>> the laminate organizer unit that the toaster oven sits on is peeling /damaged
>> the laminate shelving organizer surface left of the coffee brewer is cracked / blistered
>> the metal organizer stand under the salad ice bath is peeling / rusty
>> prep refrigeration unit right door hinges are missing
>> the handle of the upright freezer door is split
Correction: >> remove plastic protective wrappers that are peeling
>> reapply poly or use washable paint on the cabinety to seal wood surface
>> replace the organizer that the toaster oven sits on
>> replace the shelving / organizer unit which the coffee brewer sits beside or restore the surface to smooth - durable - non
absorbant and easily cleanable
>> replace hinges of prep ref . door
>> replace damaged handle upright freezer
- Equipment - Cutting Surfaces (repeated violation)
Observation: blue cutting board surface is scored
Correction: plane down board to restore to smooth surface or replace it
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: container with knives and squeeze mayo container sushi island is dirty
>> exterior of fry pans dirty
Correction: clean container and equipment within it
>> scour fry pans
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> the interior of the sushi prep / bar cabinetry
>> the stove drip tray is dirty the shelving with the fry pans is dirty ( over onions
>> vent filters
Correction: clean
- Plumbing System Maintained in Good Repair
Observation: cold faucet stripped at the 3 compartment sink
Correction: repair the faucet so that it is readily operational ( would not turn off)
- Floors, Walls, and Ceilings, Utility Lines (repeated violation)
Observation: utility lines run along floor from the prep ref, to the cabinetry
Correction: in the event of a change of owner or remodel this hard to clean feature is to be altered so that the floor is easily cleanable ( cannot run along floor )
- Handwashing Cleanser - Availability (repeated violation)
Observation: soap not provided at the rear handsink - mop sink
Correction: soap is to be provided at this sink at all times
- Lighting, Intensity (repeated violation)
Observation: >>2 of 3 lights out vent hood over cookline
>>ceiling fixtures not operational over sushi prep and wait area over icec machine
Correction: >> restore out lighting to operational . Lighting in the food prep areas and cookline is to be 50 footcandles .
In the event of a change of owner or remodel lgihting to be upgraded to 50 footcandles
- Physical Facilities in Good Repair (repeated violation)
Observation: >> wall behind the 3 compartment sink is pitted / cracked
>> wall paper in both restrooms is torn / peeling
>> the base molding is seperated from wall in ladies restroom
Correction: >> restore wall over 3 compartment sink to smooth - durable =non absorbant and easily cleanable
>> remove or secure the wall paper in the restrooms
>> seal the base molding with the wall in the ladies restroom
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: floor / wall dirty behind cookline to upright frezer
ceiling tile over the sush prep is splattered
Correction: clean
|
04/19/2011 | Routine | |
food manager certificate will expire July 2011 . Candidate must renew certificate prior to the end of the year or will have to return and taken class and test or test again
three compartment sink not set up for cleaning of equipment at the time of the inspection . At the time of the inspection vent filters were in the process of being cleaned
facility opened late due to fire suppression service/ check/ No customers present at time of inspection
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: raw meats stored above cooked and ready to eat product in the upright ref,
Correction: store raw meats below ready to eat and cooked product in the upright ref, Store raw meats as to cooking temperatures with the products with higher cooking temperatures ( like chicken ) on the lower level
- Food Contact Surfaces - Cleanability*
Observation: pitted plastic containers present
sushil display plates are cracked /damaged
Correction: replace pitted plastic containers
replace damaged sushi plates observed in the display case
- Temperature Measuring Devices
Observation: thermometer lacking at the door of the under counter ref,
Correction: provide thermometer at the door of the refrigeration unit accurate to 2 degrees
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: facility lacks signage at the doors identifying that the restaurant is non smoking
Correction: sign or internationally non smoking symbol required at each door or at the entry identifying that facility is non smoking
- Temperature - Food Temperature Measuring Devices - Provided
Observation: facility lacks digital thermometer
Correction: provide a digital themometer
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: caulk line at the 3 compartment sink is worn /seperated and mildewed
Correction: remove existing caulk and recaulk to seal to wall
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >>undercounter refrigerator door hinges damaged ( right )
>> door plastic handles /grips damaged upright ( MAXIMUM) freezer and both upright ref, doors
>> upright ref, right door gasket split
>> plastic protective wrapper remaining and peeling table under sautee station
>> plastic protective wrapper peeling on side of ice machine
>> laminate worn / deteriorated shelving unit for microwave oven lower level work table
>> poly surface on the sushi diplay cabinetry and the painted cabinetry under sushi display line are worn / deteriorated
>> laminate left of the coffee brewer is split/ cracked
>> salad item stand and the rack shelving over it are cracked / peeling
Correction: >> replace / repair under counter ref, door so that it opens traditionally /. as designed
>> replace damaged - missing handles / grips upright freezer and ref doors
>> replace split upright ref, gasket
>> remove peeling plastic protective wrapper table under sautee line and on side of the ice machine
>> repoly and repaint the cabinetry under the sushi display line
>>replace shelving unit that microwave sits on
>> restore surface left of coffee brewer to smooth -durable -non absorbant and easily cleanable
>> replace shelving over salad and under salad
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting boards are stained and scored
Correction: replace damaged cutting boards
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: tea spoons and container are dirty
plate under sushi rice cooker dirty
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean :
>> the counter at the seaweed wrap box at the sushi line
>> the sautee drip tray
>> the sautee burners
>> the interior of the fryer ( cabinetry ledges )
>> the frame of the table top fryer
>> the top of the stand that the ZOJURUSTI rice cooker sits on
>> the metal rack unit right of the sautee line
>> vent filters / vent hood and globes for lights vent hood
>> exteror oil buckets
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: cutting boards stored behind the faucets of the handsink - mop sink
Correction: cutting boards are not to be stored in areas subjected to sources of contamination ( such as soap from hand wash or splash from emptying mop bucket )
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: to go containers stored incorrectly
Correction: store with food contact side down
- Floors, Walls, and Ceilings, Utility Lines (repeated violation)
Observation: Exposed utility service line floor from under counter ref, to the sushi counter obstructs or prevents cleaning of floor,
Correction: Relocate utility service line to allow access to floor for cleaning.
- Lighting, Intensity (repeated violation)
Observation: lighting insufficent under the vent hood and along the sushi work table / island work table
Correction: in the event of a change of owner or remodel lighting to be upgraded to be equal to 50 footcandles in the above areas
- Physical Facilities in Good Repair (repeated violation)
Observation: >>holes in walls at ice machine- salad ice bath station and around 3 compartment sink
>> wall tiles ( 2 ) missing / damaged behind under counter ref,
Correction: >>seal small holes in walls were wall mounted / hung items were removed or relocated
>> replace missing wall tiles behind the under counter ref,
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: wall behind ./over the under counter ref, is dirty
floor from the sautee line to the upright white freezer is dirty
floor area where waste grease buckets stored are dirty
floor under 3 compartment sink is dirty
ceiling tile over the rice steamer sushi line is dirty / splattered
Correction: clean
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
01/18/2011 | Routine | |
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
Observation: use of non handled scoop in the sugar bag
Correction: use only handled non breakable utensil as a scoop and maintain the handle upright out of contents
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: raw seafood located the left side of the 2 door upright ref, over produce items
Correction: No evidence of leaking onto the ready to eat ( and in plastic bags ) product from the raw seafood wrapped in plastic wrap above .
Rearrange shelving so that the seafood is on the lower shelving and the produce is above
- Food Storage Containers - Identified with Common Name of Food
Observation: dry good containers by the upright freezer and rice steamers are not labeled correctly as to contents
Correction: label dry good containers as to contents
- 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.
- Gloves - Use Limitation
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
Gloves may not be worn when using the wiping cloth and then return to food service functions
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: >> seafood in the sushi display units ( both left and right ) 41 -45
>> tofu in bowl sitting on a bed of ice for salad at 55 degrees
Correction: >> product in the sushi display case must be held at < 41 throughout the day . The display case panels are damaged and must be replaced . Staff must keep the panels closed .
>> tofu in the bowl must be maintained at < 41 .
The bowl must surrounded by the ice not merely sitting on the ice to maintain the temperature .
- Critical: Food Contact Surfaces - Cleanability* (repeated violation)
Observation: >>wood platters / display trays for sushi are splitting
>> tea mugs on the shelving between hot water heater and 3 compartment sink are cracked
>> cutting boards damaged / surface marred ( actually violation 1580 )
Correction: replace damaged items
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: the ice bath used to maintain tofu and tomatoes is not set up sufficently to maintain the product at < 41
Correction: product is to be surrounded by ice not merely sitting on ice .
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area. at each entry
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. at each door. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> the protective wrapper is peeling under the grill and on the side of the ice machine
>> the storage shelving support arms over the 3 compartment sink are rusting and peeling
>> the coated metal organizer under the salad ice bath is cracking and rusting and peeling
>> the laminate support left of the coffee brewer is cracked/ damaged
>> the laminate organizer unit lower level island prep table with toaster oven is worn - deteriorated .- peeling
>> the painted wood cabinetry under the sushi display refrigeration is worn / peeling
>> the contact paper / liner over the lower level of the island prep table cookline is worn / cracked / not secure
>> upright ref, door handle grips broken
>> upright ref, door gasket split
>> door hinge broken right door under counter ref,
Correction: >> remove plastic protective wrapper from under grill and side of ice machine
>> replace rusty and corroded shelving support arms over the 3 compartment sink
>> replace the organizer unit under the salad ice bath
>> replace the laminate organizer around the coffee brewer and at the toaster oven
>>repaint the cabinetry at the sushi bar
>> remove the liner from the lower level of the cookline prep table island. Use bar mat grid instead
>> replace upright refrigeration door gasket
>> replace upright refrigeration door grips / handles
>> replace the hinge prep ref, door to restore the door to opening as designed
- Warewashing - Manual Warewashing Equipment, Wash Solution Temperature
Observation: due to leak at hot water faucet at the 3 compartment sink they shut off the hot water under the sink and were washing with cold water
Correction: advised employee that when washing equipment the water temperature of the wash and rinse compartments is to be > 110
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: dishwasher observed washing and sanitizing product in the 3 compartment sink . When testing the cl2 concentration there was not a detectable level .ADvised the employee that dishwashing is wash - rinse and sanitize . Advised that soap suds will neutralize cl2
Correction: advised dish person to set up all 3 compartments .
Hot soapy water to wash - hot water to rinse and sanitize in cool water at proper concentration
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: sliding panels of the sushi line are cracked / in poor repair
Correction: replace the sliding panels of the sushi display refrigeration line
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean :
>> the cabinetry under the sushi display / sushi bar
>> the vent hood and vent filters over the cookline ( to include the light globes )
>> the exterior frame of the tempura fryer and the rice steamer on the under counter ref,
>> the interior of the fryer cabinetry
>> the exterior of the sautee pans
>> the fire extinguisher
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: cutting boards stored behind faucets of the handsink- mop sink
Correction: remove cutting boards from this location which is subject to contamination
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: boxed portion cup lids on floor
Correction: store > 6 inches off floor
- Plumbing System Maintained in Good Repair
Observation: hot water line leaking at the 3 compartment sink
Correction: FIX THE LEAK
- Floors, Walls, and Ceilings, Utility Lines (repeated violation)
Observation: utility line along the sushi cabinetry and under counter ref, runs along the floor and causes difficulty in maintaining the floor clean
Correction: in the event of a change of operator the utility line must be constructed so that it does not run on top of the floor
- Handwashing Cleanser - Availability
Observation: handsoap not provided at the handsink - mop sink combination unit at the 3 compartment sink
Correction: provide hand soap at this location
- Lighting, Intensity (repeated violation)
Observation: light over the sushi bar is out
light in the cookline vent hood is out
Correction: restore out lighting
- Physical Facilities in Good Repair (repeated violation)
Observation: >> the wall over the 3 compartment sink is pitted and chipped
>> the wall behind the salad station has holes in it
>> the wall tile above the under counter ref, is chipped
>> the wall the behind the under counter ref, is damaged / missing
>> wall paper in the restrooms are peeling / curling
Correction: >> restore walls to smooth - durable - non absorbant and easily cleanable condition
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> floor dirty under the cookline
>> mildewed caulk left and behind the 3 compartment sink
>> wall behind the coffee brewer and miso soup crock pot is dirty / splattered
>> floor dirty at the utility line from the under counter ref, to sushi bar
>> floor dirty from the under counter ref, to the upright freezer
Correction: clean clean clean
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
|
10/25/2010 | Routine | |
>> STAFF had not complied with requirements for bare hand contact . They were told they had to wear food service gloves ( which they did ) . They have requirements which were delivered to them after last inspection of those areas they must achieve to bare handle foods
>>
>> menu board ( specials on dry erase ) must include the consumer advisory
>> also salad products on the large menu---if tuna and steak offered under cooked must have * beside and cooked to order and the consumer advisory statement on the bottom of the page
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: >>cleaning equipment ( grill ) located with food items lower right shelving right of stove burners
>> seafood stored above salad / produce items left side 2 door upright ref,
Correction: >> cleaning equiment is to be stored seperately from food items
>> raw protein material ( meat/ seafood / chicken ) may not be located over produce / ready to eat product
- Cooling, Heating, and Holding Capacities
Observation: ice bath set up for salad items the tofu cubes and sliced tomtato containers were sitting on bed of ice .. Temperatures of product IT 41 at start of day . Facility closes at 2 :30 until 5 pm / Asked if discarded after lunch and was told they return product to refrigerator
Correction: advised that product must be surrounded by ice not sitting on ice to maintain temperatures < 41 .
The salad dressing observed was correctly submerged into the ice .Told employee to do so with the tofu and tomatoes
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area. Signage to e posted at each entry
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: seam at wall - 3 comparment sink is mildewed
Correction: remove mildewed sealant and reapply
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> 2 door upright refrigeration unit door handle grips are worn / broken
>> the face of the wood cabinetry employee side of the sushi bar is worn / poly surface removed / partially removed
>> the painted wood cabinetry in the sushi bar is worn
>> the laminate on the lower sections of the large plate organizer ( left of the under counter refrigerator ) is worn and seperated
>> the lower portions and edges of the organizer with the toaster oven is worn / peeling
>> plastic protective wrap on the side of the ice machine and under the stove burners is peeling
>> hinge / door damaged ( right ) under counter ref,
>> laminate divider panel at the coffee brewer and drink fountain is worn / peeling
Correction: >> restore door grips on the upright ref,
>> restore the surface of the cabinetry doors and the interior cabinetry at the sushi bar to smooth and non absorbant
>> replace the laminate organizer units or restore the laminate surface to smooth- durable - non absorbant and easily cleanable
>> remove peeling plastic protective wrap on ice machine and under stove burners
>> restore the under counter refrigeration door to proper repair
- Equipment - Cutting Surfaces (repeated violation)
Observation: The large in back room cutting board and the blue cutting board at cookline are scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: >>lexan panels of the sushi display refrigeration units are damaged / cracked / holes where former knobs located
>> plastic tub for tempura crumbs edge is melted
Correction: >> replace panels on sushi display
>> replace damaged plastic tub
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: fry / sautee pans exterior surfaces dirty
Correction: clean / scour
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean :
>> the vent hood
>> the vent filters
>> the backsplash behind the stove
>> the cabinetry under the sushi bar
>> the interior ledges of the fryer
>> wire organizer surfaces under the ice bath tub
>> the top of the table under the ice bath
>> the beer bottle display shelf
>> the cleaning tubs under the 3 compartment sink
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: case napkins on floor
Correction: store > 6 inches off floor
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: observed rinsing off cucumbers in handsink
Correction: handsink to be used only for the purpose of washing hands
- Floors, Walls, and Ceilings, Utility Lines (repeated violation)
Observation: Exposed horizontal utility service line or pipe opening of the sushi bar and under counter ref, installed on floor. preventing easy cleaning of floor
Correction: Relocated horziontal utility service line or pipe.
- Lighting, Intensity (repeated violation)
Observation: >>lighting insufficen over cookline ( also one light fixture out ) and the sushi prep line
>> light fixture out over sushi prep / display ref,
Correction: >> in the event of a change of ower or remodel upgrade lighitng in the vent hood to be equal to 50 footcandles but for now replace out light
>> restore out ceiling light to operational
- Physical Facilities in Good Repair (repeated violation)
Observation: >>holes/ damaged to wall over the 3 compartment sink and over ice bath statioin
>> base cove molding seperated from wall behind the ice bath station
>> ceiling tile and support frame for tile over the hot water heater in poor repair ( ceiling tile has gap and support frame are rusty )
>> wall paper restrooms peeling / seams seperated
Correction: >> restore walls over ice bath statioin and 3 compartment sink to smooth -durable - non absorbant and easily cleanable
>> restore base cove molding to wall in a smoothly seamed manner
>> restore ceiling tiles to having no open spacing and replace or resurface ceiling tile supports over hot water heater
>> remove wall paper in restrooms or restore surface to smooth and easily cleanable
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> floor dirty under fryer / under counter refrgeration unit
>> wall dirty over under counter refrigeration unit
>> ceiling tile dirty over sushi rice steamer
>> light globes dirty cookline vent hood
>> floor at rice cookers / opening between sushi bar and under counter refrigeration units
Correction: clean
|
07/21/2010 | Routine | |
Restaurant representatives - add corrected or new information about Soya Sushi Bar & Grill, 10 Coliseum Crossing, Hampton, VA 23666 »