Serv Safe certificates need to be transferred over to Norfolk food manager certificates. There is a $10 transfer fee. Hood system cleaned by Top Notch on 12/23/15 with next due date set for 6/23/16. Copy of food handler class schedule given to manager on site. All newly hired staff need to have a current food handler card. Facility recommended for permit renewal. Fppd permit and copy of receipt issued to manager.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor. Or Food stored less than 6"" above the floor. Product stored on floor in walk-in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: Sanitizing bucket solution registered at improper concentration.
Correction: Adjust sanitizer to register at proper concentration for sanitizing bucket.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained daily by the establishment.
Correction: Maintain accurate temperature logs.
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03/07/2016 | Routine | |
Copy of food manager class schedule given to new general manager. Spoke with management about all staff maintaining a current food handler card. Viewed salad bar and sushi bar temp check list. Continue to maintain temps of refrigeration and product.
- Lighting, Intensity
Observation: Light out under hood system.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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12/07/2015 | Routine | |
Copy of parasite destruction letter provided (attached to inspection).
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: No storing of ready to eat food with raw product - cheese stored on tray with fish.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wet towels can not be used under cutting boards on reach-in units.
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.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. Splash guard needed for handsink to the right of entry.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Tempera shrimp cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Bottom of unit over filled with product inhibiting flow of air in unit causing product to cold hold at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: Label any item held for longer than 24 hrs in facility.
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.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Sushi rice is made every two 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 . Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Thermometers for food temperatures need to be digital.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: Gasket needs to be replaced on middle reach-in unit.
Correction: Repair or replace the equipment door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Middle reach-in unit removed from service because it was temping high.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: No hot water at prep sink. Leak noted when turned on.
Correction: Equipment shall be maintained in a state of good repair.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: Sanitizer too strong in sanitizer bucket (Sushi Area).
Correction: Obtain a sanitizer chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Dirty plates stored along counter (these are not used).
Correction: Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
- Equipment - Cooking and Baking Equipment
Observation: Toaster oven needs a good cleaning.
Correction: Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
- Outer Openings; Protected
Observation: Screen door needs to fit tighter and have no gaps. Add additional weather stripping.
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
- Handwashing Cleanser; Availability
Observation: Soap needed at both hand washing sinks (Sushi Area).
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Clean open drain outside of walk in unit and under prep sink.
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.
- First Aid Supplies, Storage
Observation: First aid items stored adjacent to right hand washing sink.
Correction: Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
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06/15/2015 | Routine | |
Copy of food manager's class schedule. Newly hired manager need to sign up for manager's class. Observed food temp log sheets.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Observed open metal cans with product stored inside of prep unit.
Correction: Ensure food is safe and unadulterated.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food located on cart and shelf.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on the floor. Or Food stored less than 6"" above the floor in walk-in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Critical: Cooling* (corrected on site)
Observation: Broccoli noted not being adequately cooled to prevent the growth of harmful bacteria.
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
Observation: Thermometers missing at the bar inside refrigeration.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Hand sink cold water nozzle at bar not workin properly.
Correction: Repair the hand sink nozzle to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the hand sink nozzle, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: soda dispenser at bar, plates at sushi bar.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Glasses at bar and cups in kitchen were found stacked 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.
- Insect Control Devices; Design and Installation
Observation: Glue fly traps is located over metal table in kitchen where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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05/20/2015 | Routine | |
Manager certificates posted are from Serv Safe. New manager hired is scheduled to take April food manager class. Informed manager that Serv Safe certificates need to transferred over to Norfolk food manager certificates. Copy of food temp log sheet left with manager. Application left on site with manager to fill out and send in with $40 food permit fee due to permit to expire at the end of March.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Food service employees were working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Preventing Contamination from Hands (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands at sushi bar.
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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Buildup observed inside ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Glasses stacked at bar.
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.
- Lighting, Intensity
Observation: Light bulb out under hood system.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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03/04/2015 | Follow-up | |
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Food service employees were working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Preventing Contamination from Hands (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) food at Sushi bar 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.
- Ice Used as Exterior Coolant; Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. Container of lemons stored in ice bend that is used for customers drinks.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use at Sushi bar.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Bag of product door on floor in walk-in freezer
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Ventilation Hood Systems; Filters
Observation: Hood system past due for cleaning per sticker posted on hood.
Correction: Alter or replace this equipment so that the filters can be easily removed for cleaning and replacement. Clean and sanitize hood system and have up to date sticker posted on hood system after it has been cleaned.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals stored next to pitcher of tea.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs daily (at least three times a day).
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02/02/2015 | Routine | |
Spoke with manager concerning follow-up inspection. Certified food managers signed up for September 9th and 11th food manager class. Employees were given food handler class information to take class during previous inspection. Spoke with manager concerning ABC and Business license which need to be posted where they are visible. Manager have blank copy of food and dish washer temp charts and manager to designate person to maintain temp logs daily. Manager to continue to monitor cups for proper air drying and stacking. Manager to keep copies of all staff food handler cards on file at this location. Food permit issued to manager on duty. Informed manager to post food permit.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to posses a current Norfolk certified food service manager's card.
Correction: Obtain a current Norfolk certified food manager's certificate.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: Food service employees were working in the food service establishment without having a valid food service cards.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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08/20/2014 | Follow-up | |
Permit fee need to be paid. Post current ABC license. Manager's have Serv Safe certificates which were to be transferred over to Norfolk food manager certificates which would have expired in May 2014. Managers need to sign up for food manager's class. Copy of 2014 Food Manager's class schedule given to manager. Copy of online food handler class training information given to manager. Copy of food temperature and dishwasher temperature charts given to manager.
- Critical: Demonstration of Knowledge*
Observation: Food service employees were working in the food service establishment without having a valid food service cards.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to posses a current Norfolk certified food service manager's card.
Correction: Obtain a current Norfolk certified food manager's certificate.
- Equipment and Utensils, Air-Drying Required
Observation: Cups were found stacked 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 Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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08/06/2014 | Routine | |
Additional certified food manager
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw animal food stored over ready-to-eat (RTE) food in the walk-in cooler. Observed containers of meat (chicken/ shrimp) improperly stored over vegetables.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted under hood system.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in dishwashing area and over shelving in kitchen.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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05/01/2014 | Routine | |
Copy of food handler class schedule given to owner for all employees who are not certified food managers and who are handling food to attend class to receive a food handler card. Informed manager to recheck prep units at cookline for thermometers inside. Form 1B, copy of temperature log, copy of dishwasher log and application left with owner/manager to fill out and send in. Copy of letter from supplier needed for fish. Additional certified food manager
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Open metal cans with product inside stored in True prep unit and walk-in cooler.
Correction: Remove open metal cans from units, remove product from cans and place product in proper containers and label.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees in the kitchen.
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: Light out under hood system.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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10/01/2013 | Routine | |
Sanitizer tested at 50 PPM chlorine in the dishwasher.
At the bar, reverse handles on three compartment sink. Cold is hot.
Keg cooler not operational at the time of inspection.
Paint all exposed wood at the bar and at the sushi bar.
At the sushi bar, caulk or seal areas at the top of the tile along back wall of both hand sink areas.
Finish area between mop sink and wall in kitchen. This area is not smooth.
Remove aluminum painted wood from walk-in units.
Facility recommended for permit.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the refrigeration units..
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Outer Openings; Protected
Observation: Electrical/mechanical room noted in need of door sweep to prevent insects and rodents.
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
- Hand Drying Provision
Observation: No disposable towels were provided a the hand washing lavatory in the bar.
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
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03/27/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Sushi King, 420 Monticello Ave., Norfolk, VA 23510 »