Discussed important aspects of active managerial control. Site manager(s) are encouraged to attend manager food safety certification class in order to help all employees identify and prevent food-borne illness risk factors (poor hand washing, incorrect food temperatures, contaminated equipment etc..). This risk factor inspection was conducted as a follow-up to the last routine inspection of 1/28/2016. Recommendation is made for an employee in-service to help educate all food handlers regarding risk factor prevention. Please contact the local health department at (434) 972-6219 to schedule an employee training.
- Person in Charge (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties. Discussed with manager.
- Person in Charge (repeated violation)
Observation: Employees are not aware of or are not using disposable food-service glvoes with ready-to-eat foods to prevent cross-contamination.
Correction: Ensure employees are preventing cross-contamination of ready-to-eat (RTE) food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Corrected by manager -- foods in question were voluntarily discarded.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation. Another kitchen worker failed to wash his or her hands after touching soiled dishes before handling cleaned / sanitized dishes.
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.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing. Corrected.
- 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. Manager was immediately notified and the employee was asked to voluntarily discard all watermelon and melons that had been touched by worker's bare hands. Corrected.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Knives that were attached to the back magnetic holding rack were observed with some grease and food particles on them.
Correction: As discussed, train workers to first wash, rinse and sanitize all cutting utensils before returning to a clean storage area. Manager took corrective action.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located at the dish washing area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment (trash can / multiple buckets on floor) preventing its use. Manager took corrective action.
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02/05/2016 | Risk Factor | |
Discussed public health risk factors with the general manager and asked for immediate corrections to any risk factors observed. Discussed employee health policy, proper washing, rinsing and sanitizing of food contact surfaces and hand sink maintenance.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties. Train workers not to eat in food production areas, not to use cell phones in food preparation areas and to wash hands as needed when changing tasks. Discussed with general manager.
- Person in Charge
Observation: Poor handwashing procedures observed.
Correction: Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands. Keep all hand sinks accessible at all times and equipped with soap and paper towels.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Several employees observed not washing hands after eating or using a cell phone in a food preparation area..
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. Discussed with general manager. Recommended a staff meeting to discuss proper hand washing responsibilities and techniques. Manager took corrective action.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The sushi preparation staff person observed eating in an area where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may take breaks away from food preparation so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Cloths - Wiping Cloths - Use Limitation
Observation: Improper use of wet wiping cloths observed. Wet wiping cloths observed laying out on food preparation areas.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use. Manager was asked to take corrective action.
- Food Display
Observation: The food on display is not protected from contamination (desert items along the self-service line).
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. Recommended additional food display shields.
- Critical: Parasite Destruction*
Observation: Facility did not have a letter from the sushi provider (noted as an approved source) that the raw fish / seafood for service or sale in the ready-to-eat form stating that it had been frozen to the proper temperatures.
Correction: Assure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish by freezing to one of the following time/temperature combinations:
1. Freeze at -4°F (-20°C) for 168 hours (7 days) in a freezer
- Critical: 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. The sushi rice holding container in the front sushi preparation area was not being time marked to show discard time within 4 hours of being removed from time control. (Rice was measured at 113 F and had been in the container for 2 hours).
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. Manager instructed staff to time mark the sushi rice holder.
- Sponges, Use Limitation (corrected on site)
Observation: Sponges are being used to wipe down food contact surface of the in the sushi preparation area..
Correction: Discontinue use of sponges in this facility to prevent a possible cross-contamination source for bacteria to be transferred to clean food contact surfaces or ready-to-eat foods.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. Please obtain a food thermometer as soon as possible. Discussed with manager.
- Temperature - Food Temperature Measuring Devices - Provided
Correction:
- 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. (Dishmachine measured 100 ppm on the final rinse).
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: all knives and butcher knives on the back magnetic holder in the back food preparation area. Also, employees were observed storing in-use knives in the cracks that exist between refrigeration units across from the wok cooking line.
Correction: Clean and sanitize these surfaces for food contact prior to clean area storage. Manager on duty had staff remove the knives that were visibly stored and made sure they were washed, rinsed and sanitized.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Two hand washing stations (back preparation area / dish washing area) were observed blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment and buckets preventing its use. Corrected by general manager.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering in the outdoor storage area is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back storage area has been added ( a sea / land container) to the back of the building without health department review and approval. Dry foods (sugar / all foods etc..) stored in this area will need to be relocated into the approved kitchen area to protect these foods against possible rodent contamination. (Storage container does not have a tight fitting door).
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. General manager was asked to fax / email an update to the health department once all the food is relocated.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing sinks in the dish washing area and the back food preparation area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor areas under the commercial dishmachine and the three compartment sink noted in need of cleaning (food debris and broken glassware observed).
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/28/2016 | Routine | |
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