Ice bath was set up for teriyaki sauce while inspector was present. Ensure sauces made in house, with TCS product, are cooled properly.
Spoke with both food distributors, who are going to email inspector and operator parasite destruction letters.
Change sanitizer every four hours. Water should be between 70-100 F.
- 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.
- Records - Creation and Retention
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Cooked white rice sitting in a bowl, on top of the steam table hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Eel cold holding at improper temperatures. Do not leave food on the counter.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (corrected on site)
Observation: Thermometers were missing from several coolers in the sushi area.
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.
- Sanitizing Solutions, Testing Devices (corrected on site) (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Test kit ordered while inspector was present.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The hand sink on the right hand side of the sushi display is being used for purposes other than washing hands. If one sink needs be used for purposes other than hand washing, then one must be equipped with what is needed, whereas the other should have no hand washing aids. Do not switch back and forth, as to which sink is used for what.
Correction: The handwash facility identified above is to be used for washing hands only
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02/19/2016 | Routine | |
Sushi menu is no longer provided to customers. Dinner and lunch menus, which include sushi rolls, are the only menus provided to customers.
Operator purchased pH strips instead of quaternary ammonium test kit.
Change menu anywhere that reads white tuna, to say escolar.
- 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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (hand sink at the sushi bar closest to entrance)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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10/06/2015 | Follow-up | |
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (drink garnish)
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: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Items in the under counter reach-in at the sushi display cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The only raw item on the sushi bar menu that is asterisked is the albacore tuna. No other rolls that contain raw ingredients are asterisked.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Shelving by the dish machine that is used to store clean plates are being lined with towels.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the make table cooler on the cook line is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the sushi bar is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- 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.
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09/21/2015 | Routine | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. Adequate employee health policy in place. Health permit posted & visible.
No violation noted during this evaluation. | 05/22/2015 | Follow-up | |
Establishment with an adequate metal food stem thermometer and chlorine test kit. The dish machine had an adequate chlorine residual in the sanitizing cycle when tested. Adequate employee health policy in place. Health permit posted & visible.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his between handling raw chicken and ready to eat foods.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately between handling raw foods and ready to eat foods.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee 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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tuna was found cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Sushi rice, tempura shrimp and soft shell crab tempura for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The right hand-wash station at the sushi bar is being used for purposes other than washing hands.
Correction: The hand-wash facility identified above is to be used for washing hands only.
- Critical: Backflow Prevention*
Observation: A direct connection exists between the drain line of two food preparation sinks, two ice storage bins and the sewer line.
Correction: Eliminate the direct connection between the sewer line and the cited equipment.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Chemical spray bottles were not properly labeled.
Correction: Chemical spray bottles 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: Butane fuel canisters were observed stored directly beside food in the sushi bar.
Correction: Relocate butane fuel canisters to prevent contamination of foods, single service items, equipment and utensils.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicines were found stored near foods and clean equipment.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
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04/08/2015 | Routine | |
Notes:
- Time is improperly marked for sushi rice on the board. Time starts when new sushi rice batch is made plus 4 hours to use or discard. Instead, time is being marked when restaurant re-opens for dinner at 5 PM.
- Hand sink near fryers is not in use due to leak. Repair and utilize hand sink.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
|
01/20/2015 | Follow-up | |
Notes:
- The hand washing station must be supplied with soap, towels and hand washing sign, all these items must be situated in one place, near designated hand washing station.
- The bar dish wash machine is broke and will be replaced with new one. Meanwhile all glasses taken to the main kitchen.
- The kitchen right low reach unit and sushi right refrigerator is broke and not in use. Work order placed to get it fixed.
- The follow-up inspection will occur on December 2, 2014.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Smoked eel and blackened tuna cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Sushi rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the left and right sushi display.
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.
- 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75°F.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the hot sake machine has accumulations of sugar spills and debris. A few fruit flies observed around.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
11/25/2014 | Routine | |
Notes:
Sushi rice log must be clearly marked with time and date, existing one is hard to read.
Bar dish machine is not sanitizing glass wear properly, bring everything to kitchen dish machine to sanitize properly.
Go thru the dates on all house made sauces and dressings and discard everything that is > 7 days, rotate food, first made first served.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The prepared ready-to-eat (RTE) house made salad dressings and sauces in the refrigeration unit was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Due to improper operation of the bar mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the bar
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: No disposable towels were provided at 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
|
07/02/2014 | Routine | |
Sushi bar sinks are now indirectly plumbed so they can be used for food preparation (ie. thawing). One of the two sinks needs to be maintained as a hand washing sink and no other purpose.
The right 2-door low sushi cooler has been repaired and is maintaining foods under 41 F.
Wiping cloths observed sitting out once again. Reminded staff that they must be stored in sanitizer when not in use.
Time log sheet being utilized. Purchase wet erase markers so the writing can be clearly seen.
Mussel shellstock tags are being kept and dated.
Employee health forms are up-to-date for staff.
Rice scoop being stored dry.
Sushi fish in the display case is being stored wrapped and on dishes.
A compressor has been ordered for the 2-door low Turbo (salad) cooler.
No violation noted during this evaluation. | 03/10/2014 | Follow-up | |
Adequate thermometer, chlorine dish machine in back, hi-temp dish machine at bar, steramine tablets for sanitizer, and test kits. Reviewed employee health.
Additional temperatures taken:
left True MUT: shrimp, salmon, calimari, chx, beef 37-41
WIC: lobster, shell eggs, sushi fish 32-36
Notes:
1. Just found out that the facility serves mussels. Discussed the need for saving shellstock tags, marking them with the date of last use of each batch, and keeping them on file for at least 90 days.
2. Staff attempted to lower the thermostat on the right 2-door low sushi cooler, but the temperature did not drop while the inspector was present. Call someone to service the unit as needed. All food items in the cooler need to be maintained at 41 F or less.
3. Time logs MUST BE UTILIZED AND MAINTAINED for sushi rice and tempura items that are held out at room temperature.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Inadequate record keeping system of mussel tags.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Waitress picked up sushi off of one plate and put it on another with her 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the sushi display case. Assorted fish laying directly on the bottom of the display case.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Rice scoop in bowl of standing, room temperature water.
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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
No sanitizer mixed up in the facility when the inspector arrived.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Mix up sanitizer buckets before starting any food handling.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Fish roe, eel, cuttlefish, and crab in the 2-door low right sushi cooler and crab in the top of the left MUT cooler cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Sushi rice and tempura shrimp/fish for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The left handwash station behind the sushi bar is being used for purposes other than washing hands. Container sitting in bottom of sink. Hand sink by the dish washing area had food debris in the bottom, causing it to drain slow.
Correction: The handwash facility identified above is to be used for washing hands only
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02/27/2014 | Routine | |
Notes:
Hands must be washed in the hand sink only(bar area)! Bar glass washer went through cycle twice before it reached 165+F.
All violations have been discussed with person in charge. All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after handling soiled utensils or after engaging in any activity which may have contaminated 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: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Employee in the kitchen observed handling ready-to-eat (RTE) food with his 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.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: No written procedures for the use of time as a public health control with sushi rice.
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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the small sandwich unit.
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.
- Temperature Measuring Devices
Observation: The temperature measuring device located in the left sushi display unit is broken and not easily readable.
Correction: Provide an easily readable thermometer so employees can accurately read the thermometer.
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10/08/2013 | Routine | |
Adequate thermometer, quaternary ammonia sanitizer bucket in kitchen, 2 hi-temp dish machines, and test kit. Reviewed employee health.
Lunch menu is about to be reprinted. Rough draft shared with the inspector that shows the consumer advisory has been added for any raw/undercooked items.
Discussed with manager the option of converting one of the hand sinks behind the sushi bar into a food preparation sink. This would require having the plumbing connection changed to provide an air gap. Regardless of the plumbing, drain lines from the display cooler should never discharge into the sinks due to contamination of the sink surfaces.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food (cutting cucumbers) 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) (repeated violation)
Observation: In-use utensils improperly stored between use. Rice scoop stored in container of water.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Wet cloths stored on counters in sushi bar and kitchen area. No soapy or sanitizer mixed up and available behind the sushi bar.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Sanitizer should be mixed up and readily available at all food preparation stations.
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw shrimp. Seafood sitting in container of standing water.
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
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sushi rice logs are not being maintained regularly.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The left handwash station behind the sushi bar is being used for purposes other than washing hands. Sushi fish are being thawed in the bottom of the sink in a container. Connected drain line from the display case also sitting in the sink.
Correction: The handwash facility identified above is to be used for washing hands only
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06/05/2013 | Routine | |
Adequate thermometer, two hi-temp dish machines, quaternary ammonia (steramine tablets) sanitizer buckets, and test kit. Reviewed employee health.
Food cannot be thawed/stored in a hand sink at ANY time. The product was being thawed under cool running water, so that process was being done correctly, just not in an approved location.
A review of the lunch menu showed that it is missing a consumer advisory in the footnote. It appears on each page of the dinner menu. Add a statement to all lunch menus as soon as possible.
Crispy rice noodles that the restaurant makes on site are considered a ready-to-eat food. Consequently, they cannot be handled with bare hands at any time.
Suggest getting the 2-door low Turbo Air cooler repaired. Individual salads are now stored in the external WIC and staff are continuously running in and out of the unit to retrieve salads for each customer. This puts a lot of stress on the WIC, and will start to effect the ability of the unit to maintain product temperature during the warmer weather months. A new way of storing salads in the WIC will also have to be devised to protect the food from contamination. Product also has potential for coming in contact with the wire rack shelving when bowls are removed from the tub they are currently being stored in.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (crispy rice noodles) 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.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that individual bowls of salad were protected from contamination because they were not covered or wrapped. Bowls were stacked directly on top of one another, with the bottom of one bowl coming in contact with the salad in the bowl under neath it.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the lunch menu does not provide a disclosure statement. Items have astericks beside them, but there is no consumer advisory statement as a footnote.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The left handwash station behind the sushi bar is being used for purposes other than washing hands. Sushi fish are being thawed in a pan of running water in the hand sink.
Correction: The handwash facility identified above is to be used for washing hands only
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02/13/2013 | Routine | |
Restaurant representatives - add corrected or new information about Sushi-O, 1228 Alverser Plaza, Midlothian, VA 23113 »