Sushi Jako, 182 Neff Avenue #w10, Harrisonburg, VA 22801 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Sushi Jako
Address: 182 Neff Avenue #w10, Harrisonburg, VA 22801
Type: Full Service Restaurant
Phone: 540 327-2419
Total inspections: 4
Last inspection: 11/04/2015
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Inspection findings

Inspection date

Type
Hot water, soap, and hand towels available at hand sinks.
No violation noted during this evaluation.		11/04/2015Routine
Hot water, soap, and hand towels available at hand sink.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: The handwash station is being used for purposes other than washing hands.
    Correction: The handwash facility is to be used for washing hands only
03/12/2015Risk Factor
Hot water, soap, and hand towels available at hand sinks.
No violation noted during this evaluation.		01/15/2014Risk Factor
Hot water, soap, and hand towels available at hand sinks. Sanitizer and test kit available at three compartment sink.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: Dispensing utensils improperly stored between uses.
    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)
    Observation: Fish cold holding at improper temperatures
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
04/30/2013Routine

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