Teppan Japan, 4802 Valley View Boulevard Nw, Roanoke, VA 24012 - Fast Food Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: FOOD in display case and food items that have been in use 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: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the printed menu, or brochure do not provide a disclosure statement.
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.
- Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device in the EQUIPMENT was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Employees were not sanitizing dishes. Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
- Equipment and Utensils, Air-Drying Required
Observation: TABLEWARE were found stacked while wet after cleaning and chemical sanitization.
Correction: Supply additional drying shelves so pans can air dry. 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 - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the back prep room 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 preventing its use.
|
03/28/2016 | Routine | |
Add barrier between kitchen hand sink and prep sink
Add drying rack in dish room
Issue permit
- Temperature Measuring Devices
Observation: The temperature measuring device in the reach in refrigerators was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
|
09/30/2015 | Routine | |
Install and supply paper towel and soap dispensers at all hand sinks
Ensure that there is adequate drying rack space for dishes to air dry
Have thermometers in the warmest place of all refrigerators
Supply tip sensitive metal stem thermometer
Have a piece of food in each refrigerator for at least one day.
Supply sanitizer for dish washing and wiping cloth buckets
Supply test strips for sanitizer (either chlorine or quaternary ammonia)
Supply letter from sushi suppliers showing parasite destruction.
Supply copy of hood inspection and certificate of occupancy or approval from building department
Call for inspection for opening 540 204-9768
Supply gloves for ready to eat food and sushi
No violation noted during this evaluation. | 08/13/2015 | Pre-Opening | |
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