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: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Multiple in use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. Advised to store personal beverages BELOW food, food contact surfaces, and equipment.
- Hair Restraints - Effectiveness
Observation: Employee 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
- Utensils - In-Use - Between-Use Storage
Observation: To-go soup containers used to dispense multiple foods are stored in the food contents.
Correction: Advised to provide utensils that have a handle and to store the handle out of the food contents.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: 1) Rice scoop(s) stored in container of water.
2) In use knives and shredder stored wedged between prep table and hibachi make table
Correction: Corrected. Advised to store the rice scoops and in use knives in/on a clean surface and to wash, rinse, and sanitize once every 4 hours.
- 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: Potentially hazardous/time-temperature control for safety (phf/tcs) foods are cold holding at improper temperatures on sushi make table #3 rail: red roe (45*), orange roe (60*), spicy tuna (50*), tuna (46*), salmon (43*), red snapper (43*)
Correction: Cold hold phf/tcs foods at or below 41*. These items were relocated from rail to refrigeration. Orange roe was removed from rail to make sushi order(s). These items shall maintain 41* when in use--suggested using deeper pan inserts to store the plastic trays of product on the rail.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) Several make table drawer gaskets are damaged/torn/shredded
2) Several vent hood filters are missing/not in place at the vent hood system
3) Plastic drawer handle frames are broken on sushi make table drawer
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the make table(s) 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Multiple utensils (knives, hand shredder) stored wedged between prep table and hibachi make table are not clean.
Correction: Corrected by relocation to dish machine. Advised that in-use utensils shall be cleaned and santizied once every 4 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of equipment are not clean:
1) sides of fryer
2) prep sink and shelf at back area
3) pallet next to prep sink at back area
4) several refrigerator drawer gaskets
5) meat grinder cart
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Large cutting board (meant for make table) is stored on the floor.
Correction: Advised to store food equipment and food contact surfaces elevated up off the floor. Cutting board was cleaned and sanitized in EHS presence then stored properly.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The hand sink adjacent to sushi make table #1 is blocked by the sushi rice cooker on a cart , preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Relocate the cart preventing its use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Correction:
- Toilet Room Receptacle Covered
Observation: There is no covered trash can in the employee restroom.
Correction: Provide a covered trash can.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) wall at cook line chest freezer and prep table
2) floor below sushi make table
3) floor below fryers
4) floor around hot water heater
Correction: Clean.
|
03/30/2016 | Routine | |
All food temperatures observed are internal unless otherwise noted. Facility has two registered Hampton Certified food managers
- Person in Charge
Observation:
Employees are not properly trained in food safety as it relates to their assigned duties such as not practicing proper methods to rapidly cool potentially hazardous food (PHF)
Correction: not using suitable utensils with ready-to-eat food to prevent cross-contamination
- Critical: Hands - When to Wash* (corrected on site)
Observation: Dish employee loaded soiled dishes and began to handle clean and sanitized dishes without first washing his hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Personal beverage is stored improperly at the cookline where it could contaminate clean dishes.
Correction: Store personal beverages BELOW food and food contact surfaces or in a designated area separate from food and food equipment.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Employee grabbed raw beef with gloved hands to put on grill and with same gloves grabbed handful of ready to eat vegetables to place on grill.
Correction: EHS and PIC advised employee that all vegetables must be cooked to at least 145* for 15 seconds (EHS verified by taking temperatures). PIC provided a pair of tongs to handle the vegetables. EHS advised to provide tongs for each raw animal food on the make table rail and to use the tongs instead of gloved hands. Reminded employee and PIC that after handling raw animal foods, remove gloves, WASH HANDS before putting on NEW gloves to handle RTE foods.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils stored in a container of water at the expo area.
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.
- Food Display
Observation: The food on the salad bar is not protected from contamination--this was installed with out notification to the local health department.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Thawing (corrected on site)
Observation: Improper methods used to thaw frozen escolar (first it was in the hand sink then it was relocated to back prep sink--just sitting in sink).
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Cooling Methods (corrected on site)
Observation: The methods used for cooling 11 portioned containers of ground salmon and tuna were not adequate--these items were prepared prior to EHS arrival. At 3:12 pm food temperatures observed at 58*.
Correction: Advised to relocate these items to the walk-in freezer for rapid cooling. At 4:00 pm food temperatures were observed at 37-45*. Suggested spreading the ground fish on a sheet pan for rapid cooling. Once cooled to 41* or below they may be poritioned in the containers. Other methods include: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following potentially hazardous/time-temperature control for safety (phf/tcs) foods are cold holding at improper temperatures: (1) shell eggs (67*) on prep table (2) shrimp tempura (77*) and tempura batter (65*) on prep table (3) blanched broccoli (69-70*) on prep table (4) crab stick (46*) and tofu (48*) on fryer make table rail--items were not in an insert (5) three containers of eel--one at 49* and the other two at 44* (6) cheese cake (56*) and crab salad (48*) on salad bar.
Correction: Cold hold phf/tcs foods at or below 41*. Discussed option of using time as a public health control for those items (eggs, batter) that are a limited/working amount and will be used within a 4 hour period--advised that the time the food was cooked or removed from refrigeration must be tracked/measured.Eggs and tempura shrimp were discarded. Cheese cake and crab salad on bar to be discarded at lunch closure of 3:30 pm. All other food items were iced down or relocated to freezer/refrigerator for rapid chilling.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) raw sushi fish and eel in the refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) Multiple drawer gaskets are torn on the make tables and the door gaskets on the undercounter sushi refrigerator are torn.
2) One of the metal racks in the back storage area is beginning to corrode.
3) Multiple drawer pulls are in poor repair on the make tables.
Correction: Maintain equipment in good repair and proper adjustment.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of equipment are not clean:
1) multiple drawer gaskets of make tables
2) shelf below the dirty drainboard area of the dish room
3) shelf above the saki machine (backside of shelf above cookline prep area)
4) surfaces of cookline equipment (wok, stove, fryer, chest freezer, prep table shelves)
Correction: Clean the surfaces 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: The food-contact surfaces of the 3 cutting boards along the cookline make tables were not sanitized after cleaning.
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. Advised the bleach solution (50-100 ppm) shall have a contact time on the cutting boards of 10 seconds.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Cutting boards (see section 14, 1890) were stored on the floor after cleaning and sanitizing.
Correction: Store clean and sanitizied food equipment and food contact surfaces elevated up off the floor at least 6 inches. After prompting, staff cleaned and sanitized the boards and stored properly.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Packages of Escolar are thawing in the hand sink adjacent to sushi prep at the cookline.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: The cold water faucet knob is missing at hand sink next to prep table in back prep area.
Correction: Replace the knob and restore sink to normal operation.
- Toilet Rooms - Enclosed
Observation: The employee restroom door and vestibule door are propped open.
Correction: Discontinue propping both doors open--keep one of these doors closed during hours of operation. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings - Protected (repeated violation)
Observation: The back door is propped open.
Correction: Close the back door or install appropriate measures to keep pests from entering the facility.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand sink adjacent to the sushi prep area and hand sink at back prep table.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not provided at the cook line hand sink adjacent to the office and hand sink in the employee restroom.
Correction: Ensure hand sinks are supplied with disposable paper towels.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided in the men's restroom.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Lighting insufficient:
1) mop area
2) employee restroom (not operational)
Correction: Increase lighting to at least 20 foot candles in these areas--restore lighting to operation in the employee restroom.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) floor around the hot water heater and mop area
2) ceiling vent in the mop area
Correction: Clean.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained in the employee restroom and at the cookline hand sink adjacent to the office.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Toxics - Separation of Toxics (corrected on site)
Observation: Air refreshener stored with food and food contact surfaces on shelf above make table adjacent to saki dispenser.
Correction: Corrected. Store chemicals physically separate and/or BELOW food, equipment, utensils, linens or single service items.
- Plans - Facility Operating Plans
Observation: Properly prepared plans and specifications not submitted for review and approval for removal of bar and installation of salad bar in dining room.
Correction: Submit a current floor plan to reflect renovation/remodel.
|
12/15/2015 | Routine | |
All food temperatures observed are internal. Due to the multiple critical risk factors out of compliance this was an unsatisfactory evaluation. A follow-up inspection will occur on or around June 9th, 2015. Interim permit is extended until that time.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Personal beverages are improperly stored above food and food contact surfaces.
Correction: Store personal beverages BELOW food and food contact surfaces.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Food employees are chewing gum while preparing food.
Correction: There shall be chewing gum in the kitchen. Chewing gum may be expelled onto food in preparation and otherwise contaminate the food or food contact surfaces.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (fish for sushi and cooked tempura shrimp) 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)
Observation: Ice scoop handles stored in or lying on the ice at the soda machine ice bins.
Correction: Store the scoop handles out of the food contents.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Non-handled cups used to dispense and stored in food: bulk vinegar, bulk sushi rice vinegar, and container of liquid in display refrigerator
Correction: Provided handled utensils and store the handles OUT of the food contents.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use spatulas stored in water maintained less than 135* (80*).
Correction: Store in-use utensils in hot water maintained at least 135*.
- 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. EHS did not specifically observe a cross-contamination incident or that would be a critical out of compliance risk factor. The shrimp tempura employee was battering the tempura shrimp and also handling ready to eat foods from the fryer--I could not confirm there was cross contamination as I was evaluating another situation and had my back turned (employee had time to wash hands during that time). Tongs were provided to the employee to handle the RTE food.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The chicken was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria (chicken off grill at or below 148*).
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Records - Creation and Retention (corrected on site)
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: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer. By end of the evaluation the person in charge (PIC) was able to show the EHS the parasite destruction letter from the supplier. The PIC was reminded that parasite destruction paperwork shall be maintained at the food facility upon request by the regulatory authority.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potentially hazardous/time-temperature control for safety (phf/tcs) foods are cold holding at improper temperatures on 1) hibachi make table rail: cooked shredded chicken 52*, shrimp 47.8, beef 48.5, cut raw chicken 44.6, filet raw chicken 45.7 2) in make table: beef 50.2 and 3) tempura batter on prep table at 48*
Correction: Cold hold phf/tcs foods at or below 41*. The food contents relocated to the chest freezer at the cookline or to other refrigeration. PIC adjusted thermomstat to lowest cool setting but thermometer inside unit was still reading at or above 50* after an hour. Discontinue using this unit until it is capable of cold holding phf/tcs foods at or below 41*.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: 1) Cardboard lining the shelf where the toaster and the microwave oven is stored.
2) Bare wood supporting pallet adjacent to the walk-in cooler.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Suggested replacing the cardboard with metal sheet pans and painting the barewood supporting the pallet.
- Temperature Measuring Devices
Observation: Thermometers not observed in the sushi make table refrigerators and drawers at the cookline.
Correction: Provide thermometers inside these units at the front by the door where the temperature may be easily monitored.
- Equipment - Good Repair and Proper Adjustment
Observation: 1) Multiple door and drawer gaskets are torn on refrigerators at the cookline.
2) Plastic drawer and door pulls on same equipment listed above are in poor repair.
Correction: Repair/replace.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces are not being sanitized after cleaning since the dish machine was not injecting chlorine.
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. Ensure the dish machine is injecting 50-100 ppm chlorine. It was found that the tubing had air in it and after priming the line the chlorine was delivered at 50-100 ppm.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: The hose bibb at the mop sink is not adequately protected--a sprayer hose is attached and the water supply is left on under pressure.
Correction: Instruct employees to turn the water supply off after each use and bleed the line OR install a dual check valve with a vent on the hose bibb-y-valve juncture. PIC turned the water supply off.
- Outer Openings - Protected (corrected on site)
Observation: Back door propped open.
Correction: Maintain outer openings closed or install approved protection such as screen door with appropriate size mesh or properly sized air curtain to prevent pest entry.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not provided at the service station hand sink.
Correction: Ensure all hand sinks are supplied with paper towels.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) floor below cookline equipment
2) wall at back prep sink (adjacent to the walk-in cooler)
3) lower wall below three compartment sink
4) floor and floor drain below the three compartment sink
Correction: Clean.
- Mops - Drying Mops (corrected on site)
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals (spray bottles) are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items (windex stored at cookline above make table, oven/grill cleaner stored with clean fryer baskets at cookline, cleaner stored with food at cookline).
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
05/22/2015 | Routine | |
Demonstrated corrections needed on dinner and lunch menus regarding Escolar aka white tuna and replacing red snapper with tilapia (used label maker to make corrections). Verified refrigeration is cold holding at or below 41*. All other items have been corrected from 4/21/2015 evaluation. An interim permit is issued and will expire in 30 days on/around May 22, 2015. A follow-up routine inspection shall be conducted prior to that date for formal/permit issuance.
No violation noted during this evaluation. | 04/22/2015 | Routine | |
EHS to return at 9 am tomorrow, 4/22/2015 to verify the following items are corrected in order to issue interim permit.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label bulk bin and buckets in English and employee's natural language.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Two bulk bags of onions are stored on the walk-in cooler floor and several bulk bags of ice are stored on the walk-in freezer floor.
Correction: Store food elevated up off the floor at least 6 inches.
- Critical: Parasite Destruction* (repeated violation)
Observation: Raw red snapper listed on the menu is not listed on the Taiyo parasite destruction letter.
Correction: Provide proper documentation from the supplier to 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
- Records - Creation and Retention
Observation: Red snapper is listed on the menu but parasite destruction not provided.
Correction: Remove red snapper from menu and replace with tilapia since source provider (Taiyo) freezes tilapia and parasite destruction letter provided.
- Food - Honestly Presented
Observation: Observed menu describing 'White Tuna' for sale or service, but label on packaged fish indicates it is Escolar.
Correction: Honestly present the actual fish species by replacing 'White Tuna' with 'Escolar' on the menu so that consumers can be informed.
- Food - Honestly Presented (repeated violation)
Observation: Observed menu describing 'White Tuna' for sale or service, but label on packaged fish indicates it is Escolar.
Correction: Escolar (Lepidocybium flavobrenneum) is fish species with a high wax ester content that can cause purgative effects including digestive cramps, diarrhea, headaches, nausea, and vomiting. Honestly present the actual fish species by replacing 'White Tuna' with 'Escolar' on the menu so that consumers can be informed.
- Nonfood Contact Surfaces (repeated violation)
Observation: Aluminum foil is lining the range back splash.
Correction: Remove the foil.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometers lacking in multiple make table refrigerators and bar display refrigerator.
Correction: Install thermometers inside the units at the warmest part of the unit.
- Equipment Compartments, Drainage
Observation: Water is pooling inside protein mt 1.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Cooling, Heating, and Holding Capacities
Observation: Several refrigerators are cold holding above 41*: protein make table (mt) 2 at least 42*
Correction: sushi mt 1 at least 44*
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: At least three refrigerators are cold holding above 41*:
1) a sushi make table 42*'
2) cookline display refrigerator 52*
3) 2 door display refrigerator 47*
Correction: Ensure all refrigerators that will be used to store potentially hazardous/temperature control for safety (phf/tcs) foods are capable of cold holding them at or below 41*. Improper food storage temperatures are a major contributing factor to foodborne illness. No foods stored in units at time of evaluation.
- Responsibilities of Owner or Proprietor (repeated violation)
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: Tip sensitive food thermometer not provided.
Correction: Provide a tip-sensitive (or digital) food thermometer.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: A tip-sensitive food thermometer is not provided to measure the internal food temperatures of thin-massed, patty-like foods.
Correction: Provide at least one tip-sensitive food thermometer such as a digital food thermometer.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Caulk sealing equipment to the wall is eroded/deteriorated/stained:
1) three compartment sink
2) dirty dish drain board at dish machine
Correction: Remove deteriorated caulk and reseal equipment to the walls since they are subject to splash and seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The equipment is in poor repair:
1) can opener blade holder is corroded
2) several make table drawer gaskets are torn
3) make table door gaskets torn
4) trim on several make table drawer pulls are cracked and/or missing
5) trim on make table door(s) and reach-in freezer are cracked and/or missing
6) the Boos wood butcher block table is in poor repair (heavily scored/pitted/stained)
7) tape is used on the floor mixer
8) several shelves are beginning to exhibit signs of corrosion in the walk-in cooler (green coating eroding), wall mounted shelves above back prep table with sink
9) several make table drawer units are sticking together and not closing (may be off track)
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and proper operation.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) on the equipment storage rack 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.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the following were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris
1) splatter of floor mixer
2) interior panel of ice machine
3) ice scoop holder
Correction: Clean the surface of these equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Ice bins not clean at expo sation and bar.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the multiple equipment has accumulations of grime and debris to include:
1) cookline equipment present
2) sides of reach in freezer
3) shelving in walk-in cooler (minimal)
4) shelving at cookline
5) shelving above prep table with sink
6) walk-in cooler door gasket heavily stained
7) floor mixer
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food equipment such as glasses 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.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: The hose attached to the mop sink hose bibb is under continuous pressure without proper back flow device installed.
Correction: Instruct employees to turn the water supply off when not in use OR install a dual check valve with a vent on the hose bibb.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Trash cans not provided at all hand sinks.
Correction: Provide trash cans in the immediate areas of all hand sinks.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at all hand sinks.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (repeated violation)
Observation: Paper towels not provided at all hand sinks in kitchen and bar.
Correction: Provide a supply of disposable paper towels at all hand sinks.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient in the walk-in cooler and freezer--light bulbs are burned out/missing/not operational.
Correction: Restore lighting to operation.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are not maintained in good repair:
1) wall cover plate missing in back dry storage area adjacent to the walk-in cooler
2) corner wall trim adjacent to cook line hand sink and back line hand sink (plastic trim missing and caulking peeling off exposing material)
3) floor tile grout eroded at dish room
4) floor tile grout eroded at cookline
5) floor tile damaged around floor drain at cookline
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: The physical structures are not clean to include:
1) floor at cookline and below equipment
2) wall at cookline
3) wall beside/around the reach-in freezer adjacent to office
4) ceiling tiles dusty around exhaust above cookline/expo area
5) floor in locker room
6) wall along prep table with sink and hand sink
Correction: Clean.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Handwashing facilities are unclean and not maintained in the employee restroom.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (repeated violation)
Observation: Few to moderate dead roaches observed on various surfaces of equipment and physical structures.
Correction: Remove the dead roaches to prevent attracting additional pests and contaminating food equipment. PIC stated methods are in place for vector control.
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04/21/2015 | Follow-up | |
This was a pre-opening inspection of the food facility. At time of evaluation the ANSEL system was being worked on the ventilation hood
- Food Storage - Clean and Dry Location
Observation: Two bulk bags of onions are stored on the walk-in cooler floor and several bulk bags of ice are stored on the walk-in freezer floor.
Correction: Store food elevated up off the floor at least 6 inches.
- Critical: Parasite Destruction*
Observation: Raw red snapper listed on the menu is not listed on the Taiyo parasite destruction letter.
Correction: Provide proper documentation from the supplier to 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
- Food - Honestly Presented
Observation: Observed menu describing 'White Tuna' for sale or service, but label on packaged fish indicates it is Escolar.
Correction: Escolar (Lepidocybium flavobrenneum) is fish species with a high wax ester content that can cause purgative effects including digestive cramps, diarrhea, headaches, nausea, and vomiting. Honestly present the actual fish species by replacing 'White Tuna' with 'Escolar' on the menu so that consumers can be informed.
- Nonfood Contact Surfaces
Observation: Aluminum foil is lining the range back splash.
Correction: Remove the foil.
- Temperature Measuring Devices
Observation: Thermometers lacking in multiple make table refrigerators and bar display refrigerator.
Correction: Install thermometers inside the units at the warmest part of the unit.
- Cooling, Heating, and Holding Capacities
Observation: At least three refrigerators are cold holding above 41*:
1) a sushi make table 42*'
2) cookline display refrigerator 52*
3) 2 door display refrigerator 47*
Correction: Ensure all refrigerators that will be used to store potentially hazardous/temperature control for safety (phf/tcs) foods are capable of cold holding them at or below 41*. Improper food storage temperatures are a major contributing factor to foodborne illness. No foods stored in units at time of evaluation.
- 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: A tip-sensitive food thermometer is not provided to measure the internal food temperatures of thin-massed, patty-like foods.
Correction: Provide at least one tip-sensitive food thermometer such as a digital food thermometer.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Caulk sealing equipment to the wall is eroded/deteriorated/stained:
1) three compartment sink
2) dirty dish drain board at dish machine
Correction: Remove deteriorated caulk and reseal equipment to the walls since they are subject to splash and seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The equipment is in poor repair:
1) can opener blade holder is corroded
2) several make table drawer gaskets are torn
3) make table door gaskets torn
4) trim on several make table drawer pulls are cracked and/or missing
5) trim on make table door(s) and reach-in freezer are cracked and/or missing
6) the Boos wood butcher block table is in poor repair (heavily scored/pitted/stained)
7) tape is used on the floor mixer
8) several shelves are beginning to exhibit signs of corrosion in the walk-in cooler (green coating eroding), wall mounted shelves above back prep table with sink
9) several make table drawer units are sticking together and not closing (may be off track)
Correction: Maintain equipment in good repair and proper adjustment to facilitate cleaning and proper operation.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) on the equipment storage rack 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.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the following were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris
1) splatter of floor mixer
2) interior panel of ice machine
3) ice scoop holder
Correction: Clean the surface of these equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the multiple equipment has accumulations of grime and debris to include:
1) cookline equipment present
2) sides of reach in freezer
3) shelving in walk-in cooler (minimal)
4) shelving at cookline
5) shelving above prep table with sink
6) walk-in cooler door gasket heavily stained
7) floor mixer
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Food equipment such as glasses 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.
- Critical: Backflow Prevention Device, When Required*
Observation: The hose attached to the mop sink hose bibb is under continuous pressure without proper back flow device installed.
Correction: Instruct employees to turn the water supply off when not in use OR install a dual check valve with a vent on the hose bibb.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at all hand sinks.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: Paper towels not provided at all hand sinks in kitchen and bar.
Correction: Provide a supply of disposable paper towels at all hand sinks.
- Lighting, Intensity
Observation: Lighting insufficient in the walk-in cooler and freezer--light bulbs are burned out/missing/not operational.
Correction: Restore lighting to operation.
- Physical Facilities in Good Repair
Observation: The physical structures are not maintained in good repair:
1) wall cover plate missing in back dry storage area adjacent to the walk-in cooler
2) corner wall trim adjacent to cook line hand sink and back line hand sink (plastic trim missing and caulking peeling off exposing material)
3) floor tile grout eroded at dish room
4) floor tile grout eroded at cookline
5) floor tile damaged around floor drain at cookline
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean to include:
1) floor at cookline and below equipment
2) wall at cookline
3) wall beside/around the reach-in freezer adjacent to office
4) ceiling tiles dusty around exhaust above cookline/expo area
5) floor in locker room
6) wall along prep table with sink and hand sink
Correction: Clean.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained in the employee restroom.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Few to moderate dead roaches observed on various surfaces of equipment and physical structures.
Correction: Remove the dead roaches to prevent attracting additional pests and contaminating food equipment. PIC stated methods are in place for vector control.
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04/17/2015 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Sushi King, 5101 Kilgore Ave, Hampton, VA 23666 »