Good labeling/date marking procedures observed. Good records on parasite destruction observed for raw fish served. Wax tape melted and turned black when use to test hot water sanitizing dishwashing machine.
- 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 at bar
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.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine at bar, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Frozen condensate buildup observed in rear of 2 door freezer. This could mean dripping onto food products in the unit
Correction: Repair the condensate drain line to prevent incidental contact with foods. Operator to fax repair invoice to Health Dept.by Monday, COB to 434-972-4310
- 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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02/12/2015 | Routine | |
Generally, facility observed to be clean and well ordered. Staff knowledgeable about employee health policy. Good consumer advisory notice in menu for undercooked fish. Good cold holding food temperatures observed throughout the facility. Operator had parasite destruction records available regarding raw fish being served in an undercooked fashion. Quaternary ammonia sanitizer solution at proper concentration of 200ppm from auto dispenser.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin-beef- holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) (stored above RTE fish) in large sandwich prep unit.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the several of 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.
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11/13/2013 | Routine | |
Generally, facility found to be clean and well ordered. Staff knowledgeable about employee health policy. QT sanitizer from auto dispenser ok at 200ppm. Food temperatures found within required range.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored ontop of fish in bottom of refrigerator.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the several of the refrigerators.
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: Small sandwich prep unit appeared to be operating at slightly elevated temperature. It was observed in a state of disrepair and damaged.
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 - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the sushi bars are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. If not using operator should discard.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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04/24/2013 | Routine | |
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