Sushi With Gusto, 1200 Webb Ctr., Norfolk, VA 23505 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Sushi with Gusto
Address: 1200 Webb Ctr., Norfolk, VA 23505
Type: Full Service Restaurant
Phone: 864 989-0178
Total inspections: 9
Last inspection: 02/08/2016
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Inspection findings

Inspection date

Type
Permit expires 8/2016. Maintain temperature logs on all refrigeration units daily.***All employee's must have food handler cards,prior to working in establishment.***
  • Clothing - Outer Clothing - Clean Condition
    Observation: Food employees wearing street clothing.(No protective apron, while preparing Sushi trays).
    Correction: Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
  • Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is not properly dated for disposition.
    Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days.
02/08/2016Routine
  • Utensils - In-Use; Between-Use Storage
    Observation: In-use utensils improperly stored between use.(Knives stored in sanitizer solution when not in 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 and the container.
  • Cloths - Wiping Cloths; Use Limitation
    Observation: Wiping cloths improperly stored between use.(Counter surfaces)
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.Corrected on site.
  • Critical: Cooling*
    Observation: Vaccum packaged Salmon & Tuna noted not being adequately cooled/stored to prevent the growth of harmful bacteria.(Botulism). Cyovav bag not cut open/stored in closed bag in reachin refrigerator.
    Correction: Store/Cool potentially hazardous foods from Botulism. This allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.In proper cooling and storage of PHF was corrected on site.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Display case cooler was observed in a state of disrepair and damaged. (Not Holding proper temperature <41*F). Reading 46*F.
    Correction: Repair the display case 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 cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.All food transferred to 34.3*F- 2 dr reachin cooler/Kelvinator unit and held.
11/16/2015Routine
Permit expires 8/2015.Establishment not serving today.Re-Open 8/20/2015.School opens 8/25/2015.Manager on site during this inspection.
No violation noted during this evaluation.		08/07/2015Routine
Co-CFM TuJa NBWI certificate expires 6-17-2015.Register for April 2015 CFM Class.JFC International-Parasite Destruction letter on site.Permit expires 8/2015.
No violation noted during this evaluation.		02/13/2015Routine
  • Floor and Wall Junctures, Coved, and Enclosed or Sealed
    Observation: Wall tile not sealed.(Broken and chipped Tile)
    Correction: Seal wall tile and replace broken/chipped tiles.
11/19/2014Routine
Permit expires 8/2015.Maintain temperature logs on product and refrigeration units daily.No violations noted.
No violation noted during this evaluation.		08/27/2014Routine
Permit expires 8/2014.CFM Certificate posted and current.Parasite Destruction Letters of certification on site.No violations noted.
No violation noted during this evaluation.		02/19/2014Routine
CFM to transfer his CFM certficate to a Norfolk Public Health Ceritificate .Maintain temperature logs on all refrigeration units daily.New permit issued today.Expires 8/2014..Consumer Advisory is Sticker attached to service container/Box for customer,states cooked/Raw, or Vegetarian.Keep Refrigerated.(California Roll,Spicy Tuna roll,Vegetable Roll)-example).
  • Equipment and Utensils - Durability
    Observation: The(1) Cutting Knife is not designed and constructed to be durable.(Broken Handle secured with Electical Tape).
    Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.Item/Knife discarded.
09/20/2013Routine
Both three compartment and prep sinks to be equipped with an air gap. These sinks are located in the common area shared by the entire food court.
Gave information regarding Certified Food Managers Class and Food Handler Class to facility representative.
Facility recommended for permit.
No violation noted during this evaluation.		08/19/2013Pre-Opening

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