Permit Issued
No violation noted during this evaluation. | 10/27/2015 | Follow-up | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Observed unsealed wood being used to store food products on and the sealed wood by the dish machine is wearing away, so it needs replacing.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the gaskets of the refrigeration units, the outsides of the rice cookers, the racks in the walk-in cooler, and the hood filters all in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the wall behind the cook line, the floors under equipment and between the prep tables/prep units are in need of cleaning.
Correction: Clean facility regularly in order to prevent pests.
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10/09/2015 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed employee fail to wash hands prior to putting on gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Observed employees handling the sushi without wearing gloves.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Parasite Destruction*
Observation: Observed fish being used for sushi, that did not have parasite destruction information readily available.
Correction: Assure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish by freezing to one of the following time/temperature combinations:
1. Freeze at -4°F (-20°C) for 168 hours (7 days) in a freezer
- Cooling Methods
Observation: Observed shrimp tempura and noodles covered during the cooling process.
Correction: Do not cover food up during the cooling process so that heat does not get trapped in the dish and keeps it warm.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed unsealed wood being used to store food products on and the sealed wood by the dish machine is wearing away, so it needs replacing.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Observed the cutting boards at the sushi bar and the prep units are heavily scored and becoming discolored.
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
Observation: Observed the gaskets of the refrigeration units, the outsides of the rice cookers, the racks in the walk-in cooler, and the hood filters all in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed employees handwashing dishes in the 3 compartment sink without properly sanitizing them before putting them away.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Critical: Backflow Prevention, Air Gap*
Observation: Observed a hose with a spray nozzle attached at the dish machine.
Correction: Provide a backflow device for the hose, make sure the back flow device works for spray nozzles that hold water under pressure.
- Plumbing System Maintained in Good Repair
Observation: Observed a leak at the right faucet of the 3 compartment sink and the 3 compartment sink at the bar does not have a steady flow of hot water.
Correction: Have both sinks fixed.
- Light Bulbs Protective Shielding
Observation: Observed 2 lights over the fryers without protective shielding.
Correction: Provide light shielding for all lights in the kitchen and other food prep areas.
- Lighting, Intensity
Observation: Observed lights out over the cook line.
Correction: Replace broken light bulbs and make sure that the light fixtures work.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed several areas throughout the kitchen wear the coving was missing and needs to be replaced.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the wall behind the cook line, the floors under equipment and between the prep tables/prep units are in need of cleaning.
Correction: Clean facility regularly in order to prevent pests.
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09/23/2015 | Routine | |
Observed sewage backing up in the kitchen, water came up out of the drain while using the hand sink. Cease operations until the problem is resolved and contact the health department once the problem is fixed.
No violation noted during this evaluation. | 08/20/2015 | Other | |
| No violation noted during this evaluation. | 04/21/2015 | Follow-up | |
Vent Hood/filters in need of cleaning, missing ceiling tiles need to be replaced, pooling water in the stir fry refrigerator (needs to be figured out and fixed), make sure employee drinks have lids and straws in the kitchen/ sushi bar..
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Observed sushi chefs handling food with barehands.
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw animal foods stored above and next to RTE foods.
Correction: Store RTE foods above raw foods or on a different shelf. Provided PIC with documents to help organize refrigerator.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Sushi rice between 120-132 degrees.
Correction: The rice needs to be held at 135 degrees, or it can be help on time control (Keep for 4 hours, then discard).
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Observed build-up of mold/mildew in the ice machine.
Correction: Empty out ice machine and clean/sanitize the inside of it. Do this every few weeks to prevent the build-up of mold/mildew.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed a soiled dish be rinsed off and not sanitized properly before using.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: There is no water available at the hand sink in the kitchen.
Correction: Get hand sink fixed immediately. Use hand sink on the other side of the kitchen by server station.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Observed no sanitizer dispensing from the dish machine.
Correction: Contact company to come and repair dish machine.
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04/07/2015 | Risk Factor | |
Ok to permit.
No violation noted during this evaluation. | 08/21/2014 | Follow-up | |
Employees did not understand that they were to wash hands before putting on gloves or that there was anything wrong with going outside with gloves on and not changing them. Manager did not correct them. Training must be done.
- Critical: Food Contact with Equipment and Utensils*
Observation: Observed employee going outside with gloves on and returning directly to the work station without changing gloves and washing hands.
Correction: Employees must change gloves and wash hands after the gloves are contaminated. Training must be done.
- Records - Creation and Retention (repeated violation)
Observation: Observed that there was no documentation for the salmon that was purchased from Dong Shing Trading out of NY.
Correction: Must provide documentation that the salmon was properly frozen or is farm raised pellet fed.
- Food - Honestly Presented (repeated violation)
Observation: Observed #87 Sashimi roll and #97 Christmas roll listing red snapper as an ingredient when they are using tilapia.
Correction: Correct menu.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed tape on two of the sushi display doors due to the glass being broken.
Correction: Replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Observed cutting boards on the prep units badly scored and one of the cutting boards discolored (black) in the deep cuts.
Correction: Replace.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Observed single use containers being washed to be reused.
Correction: Do not wash and reuse the single use containers.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: Observed the hand sink in the cooking area not working.
Correction: Hand sinks must be maintained so that it is accessible at all times.
- Refuse Outside Receptacles (repeated violation)
Observation: Observed the door open on the dumpster. Flies were extremely bad.
Correction: Keep doors closed.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed the coving tiles broken behind the 3 compartment sink and the ice machine.
Correction: Repair.
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08/18/2014 | Follow-up | |
- Critical: Person in Charge - Assignment of Responsibility* (corrected on site) (repeated violation)
Observation: There wasn't a person in charge at the beginning of the inspection.
Correction: Corrected by an employee taking charge.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Observed an employee washing his hands with soap and drying his hands with his apron.
Correction: Hand must be washed with warm water using soap and washing for 15-20 seconds then rinsing and towel drying.
- Hands - Where to Wash
Observation: Observed employee washing hands in the 3 compartment sink since the hand sink was not working.
Correction: Hands are not to be washed in the 3 compartment sink. There is a hand sink working in the beverage station area.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw meat stored directly on top of fresh tomatoes.
Correction: Corrected by removing the tomatoes from the bottom shelf where the raw meats were stored.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Observed an employees drink stored in the large ice bin.
Correction: Corrected by removing and getting rid of the ice.
- Records - Creation and Retention
Observation: Observed that there was no documentation for the salmon that was purchased from Dong Shing Trading out of NY.
Correction: Must provide documentation that the salmon was properly frozen or is farm raised pellet fed.
- Food - Honestly Presented (repeated violation)
Observation: Observed #87 Sashimi roll and #97 Christmas roll listing red snapper as an ingredient when they are using tilapia.
Correction: Correct menu.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed tape on two of the sushi display doors due to the glass being broken.
Correction: Replace.
- Equipment - Cutting Surfaces
Observation: Observed cutting boards on the prep units badly scored and one of the cutting boards discolored (black) in the deep cuts.
Correction: Replace.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Observed single use containers being washed to be reused.
Correction: Do not wash and reuse the single use containers.
- Handwashing - Using a Handwashing Lavatory
Observation: Observed the hand sink in the cooking area not working.
Correction: Hand sinks must be maintained so that it is accessible at all times.
- Refuse Outside Receptacles
Observation: Observed the door open on the dumpster. Flies were extremely bad.
Correction: Keep doors closed.
- Physical Facilities in Good Repair
Observation: Observed the coving tiles broken behind the 3 compartment sink and the ice machine.
Correction: Repair.
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08/12/2014 | Routine | |
Oysters Shells Unlimited VA1336SP
- Critical: Person in Charge - Assignment of Responsibility* (corrected on site)
Observation: There was not a person in charge at the beginning of the inspection and the EHS was not allow to start inspection until the manager arrived.
Correction: There must be a person in charge on the premises during all hours of operation.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employees did not wash hands before putting on gloves.
Correction: Discussed with management and management will discuss with all employees.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed all 4 sushi employees handling sushi ingredients with their bare hands.
Correction: Employees put on gloves.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed a tray of raw chicken that was dripping juice over sushi products in the walk-in cooler.
Correction: The chicken was moved to the bottom shelf under the sushi items.
- Utensils - In-Use - Between-Use Storage
Observation: Observed knives stored in the gap between the table and the prep unit.
Correction: Store in a clean area.
- Food - Honestly Presented (repeated violation)
Observation: Observed both the lunch and dinner menu list Red Snapper but the packages were labeled Tilapia and all invoices had tilapia.
Correction: Change the menu to indicate the proper fish or purchase the proper fish.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed boxes of straws stored directly on the floor.
Correction: Store 6 inches off the floor.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed food debris on the floor around the coolers in the sushi area. Also, the hand sink in the kitchen was filthy.
Correction: Clean.
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04/16/2014 | Routine | |
Shells Unlimited Achilles, VA VA1336SP Harvest Date 12/5
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Observed shellstock tags for oysters without the date that the last oyster was served.
Correction: Date the shellstock when the last oyster is served on the shellstock tag.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed rice scoops in standing room temperature water.
Correction: Store in 135 degree water or on clean surface.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed sealegs (imitation crab sticks) at 55 degrees in the sushi case.
Correction: Sould be 41 degrees. Ice down product.
- Critical: Time as a Public Health Control*
Observation: No time control on the sushi rice and it was not temperature control.
Correction: Time control at all times.
- Food - Honestly Presented
Observation: Observed tilapia being sold as red snapper.
Correction: Correctly label on the menu as tilapia.
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12/19/2013 | Routine | |
Seal grease trap opening so that water does not go into hole. Need handwashing sign at kitchen handsinks. Permit Issued.
No violation noted during this evaluation. | 11/22/2013 | Pre-Opening | |
Lights need to be installed in the walk-in cooler and freezer. Light intensity was 47-51 at the sushi bar. Need servsafe certificate. Employee manual for employee health. Menu #36, 37, 38, 39, 41 and 64 are raw and must be marked on the menu. Table rusty and dirty- clean and paint. Grease trap evaluated.
No violation noted during this evaluation. | 11/14/2013 | Other | |
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