Rodent activity noted (live baby roach observed). The Pest Control Company had treated the facility on February 24, 2016.
- Person in Charge (repeated violation)
Observation: Food handlers do not have adequate food sanitation training.
Correction: Have all Food employees trained in food sanitation.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Employees were 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Found the both Sushi display coolers not operating at proper temperature to cold hold all foods at 41 F or lower. Their ambient air temperatures were between 45 F and 47 F while the foods were cold holding between 36 F and 47 F.
Correction: Lower temperature of both display coolers so that all stored potentially hazardous foods can be held at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: There was a written procedure for the use of time as a public health control (TPHC) with the Sushi rice but the rice was not marked or identified to indicate the time when TPHC starts and when TPHC ends. .
Correction: The Sushi rice must be marked with the time within which it must be served or discarded such that it will be served or discarded within four hours from the time when it was removed from temperature control.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Found the mechanical low temperature warewashing machine out of sanitizer and not able to sanitize utensils.
Correction: Supply chemical sanitization to unit so it can properly sanitize utensils as required by Regulations .
- Critical: Handwashing Lavatory* (repeated violation)
Observation: There was not hand sink that was conveniently location for the Foodhandlers in the Sushi Bar to wash their hands.
Correction: Install a separate hand sink that is conveniently located (on the wall by the glass washing machine in the Bar area) so that Foodhandlers in the Sushi Bar Area can use to wash
their hands.
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02/26/2016 | Follow-up | |
Discussed with the operator the need to install, ASAP, a hand sink that is conveniently located for the Foodhandlers working in the Sushi Bar to use. Also reminded the Operator to have his staff including him to be current with food sanitation training. Operator indicated that information about fish parasite destruction and tuna species will be e-mailed to this office. There were no obvious signs of cockroaches at the time of the re-inspection. Another re-inspection to be made in about 10 days. HM
- Person in Charge (repeated violation)
Observation: Food handlers do not have adequate food sanitation training.
Correction: Have all Food employees trained in food sanitation.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees were 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.
- Records - Creation and Retention
Observation: Found the following: (1)There was no record identifying the genus and species of parasite-destruction exempt tuna species (e.g. Thunnus albacares, Thunnus atlanticus, Thunnus alalunga, Thunnus maccoyii, Thunnus obesus, or Thunnus thynnus)
Correction: and (2) There was no written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Found the both Sushi display coolers not operating at proper temperature to cold hold all foods at 41 F or lower. Their ambient air temperatures were between 45 F and 47 F while the foods were cold holding between 36 F and 47 F.
Correction: Lower temperature of both display coolers so that all stored potentially hazardous foods can be held at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: There was a written procedure for the use of time as a public health control (TPHC) with the Sushi rice but the rice was not marked or identified to indicate the time when TPHC starts and when TPHC ends. .
Correction: The Sushi rice must be marked with the time within which it must be served or discarded such that it will be served or discarded within four hours from the time when it was removed from temperature control.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: A cart with clean utensils were stored beside the large hand sink in the kitchen where they could be exposed to splash when hands are being washed.
Correction: Relocate the cart with clean utensils to a location where exposure to splash from handwashing would not occur.
- Critical: Handwashing Lavatory*
Observation: There was not hand sink that was conveniently location for the Foodhandlers in the Sushi Bar to wash their hands.
Correction: Install a separate hand sink that is conveniently located (on the wall by the glass washing machine in the Bar area) so that Foodhandlers in the Sushi Bar Area can use to wash
their hands.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at all the hand washing sinks.
Correction: Hand soap must be provided at all hand washing sinks.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at many of the hand washing sinks.
Correction: Provide paper towels at or near to the hand sinks.
- 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.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing sinks used by food employees.
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10/29/2015 | Follow-up | |
Discussed complaint with the owner and resumed the doing a routine inspection. The findings were: (1) There was evidence of a roach infestation which will require an increase in pest control methods
- Person in Charge
Observation: Food handlers do not have adequate food sanitation training.
Correction: Have all Food employees trained in food sanitation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Found the Sushi display cooler by entrance door to Sushi Bar not operating at proper temperature to cold hold foods at 41 F or lower. Foods were cold holding between 46 F and 48 F. Also, found two packages of cut/sliced chicken sitting inside the Large Make unit @ 52 F while all other foods were cold holding in same unit at proper temperature.
Correction: Discard the packages of cut/sliced chicken. Lower temperature of the unit so that it can cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with the Sushi rice.
Correction: Provide written procedures for the use of time as a public health control for the Sushi rice. 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.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at all the hand washing sinks.
Correction: Hand soap must be provided at all hand washing sinks.
- Hand Drying Provision
Observation: No disposable towels were provided at many of the hand washing sinks.
Correction: Provide paper towels at or near to the hand sinks.
- 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.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing sinks used by food employees.
- Critical: Pests-Controlling Pests*
Observation: Evidence of roach activity is noted even though Pest Control Company noted on last treatment that there was none.
Correction: Increase/improve on pest control to control/eliminate roaches.
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07/08/2015 | Routine | |
The Operator was informed about the following: 1) If time as a public health control is being used in the Sushi Area for the cooked rice, then a written policy is needed and there should be some indication in to suggest the time when the rice was put out and when the rice is to be used up by or discarded
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Foodhandler was observed eating food in the dishwashing area. Also, open drinking containers were found stored in many areas in the kitchen in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Provide a designated area where employees can eat their food other than the dishwashing area. Also,have employees use a closed container to drink from and to be handled in a manner that they would not tip over and contaminate foods or food contact surfaces.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Bare hands were observed being used to prepare Ready-to-eat Sushi items.
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: Parasite Destruction*
Observation: Information was not available to show that ready-to-eat raw fish was frozen by the supplier for parasite destruction.
Correction: Provide letter from the supplier indicating that the raw ready-to-eat fish has undergone parasite destruction or that the fish was bred in an environment free of parasites.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Tuna, salmon and shrimps inside one of the Sushi display coolers were being held at 50F and unit was said to be having a problem with its blower and therefore not operating properly.
Correction: Relocate potentially hazardous foods to the other colder Sushi display cooler so that these foods can maintaining food storage temperatures of 41°F or below.
- Cooling, Heating, and Holding Capacities
Observation: The Sushi display cooler near to the doorway was not operating properly to maintain internal food temperatures of 41F or lower.
Correction: Have the Sushi display cooler working properly so that it can maintain food temperatures at 41F or lower.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: The Glass washing machine in the Bar Area was not sanitizing the utensils.
Correction: Repair the unit so that it can sanitize utensils. In the interim, use the 3-compartment sink or the other dish machine located in the kitchen to was utensils.
- Handwashing - Using a Handwashing Lavatory
Observation: The hand sink in the Sushi Area was not being used only for washing hands, food utensils were sitting in the sink.
Correction: The hand sink is to be used only for washing hands.
- Toilet Rooms - Enclosed
Observation: Both washroom doors were not provided with a self-closure device.
Correction: Provide a self-closer for the washroom doors. .
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the Sushi Area hand sink.
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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10/29/2013 | Routine | |
Restaurant representatives - add corrected or new information about Thaijindesu Thai & Sushi Bar, 2180 William Styron Square, Newport News, VA »