On your menu you must be honest and let customers know that white tuna is escolar. Add this to your menu. Do not use linen to cover vegetables. Hood system has just been serviced. Permit issued.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Good Repair and Proper Adjustment
Observation: Handle of toaster oven has been covered with plastic wrap.
Correction: Remove
- Single-Service and Single-Use Articles, Use Limitation
Observation: Cardboard is reused to store broccoli.
Correction: Do not reuse cardboard it is not cleanable.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing. Handsink must be available at all times.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the sauces and bags from around the sink and keep the water turned on.
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01/07/2016 | Routine | |
No critical violations today. Seal all edges to bare wood shelves. Do not reuse a tin can for sugar storage. Do not store rice scoops in water. Thaw foods inside refrigerator not on the counter. Please consider cleaning hood filters more often. Do not allow grease to build up. Next inspection will be a complete routine inspection for permit renewal.
No violation noted during this evaluation. | 09/23/2015 | Risk Factor | |
Do not reuse roe containers or use grocery bags for food storage. Use food grade bags and containers. Seal all bare wood in kitchen. Immerse frozen foods in water with it running. Shrimp was being thawed improperly in the sink and PIC corrected. Metal stemmed thermometer is provided. You must identify raw foods on all of your menus and include the reminder. Hood filters to be cleaned more frequently. Do not allow grease to form on the hood filter surfaces.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The sushi chef is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container with straw if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken in make table found at 45 F.
Correction: Do not nest pans of chicken in another pan. Put pans of chicken directly into make table. PIC corrected.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the lunch menu that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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05/04/2015 | Risk Factor | |
Employee health was discussed with staff. All staff to understand that they should not work when ill. Be truthful on menu about fish served. Escolar to be called such. New menus are planned next month. Permit issued.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. (0-220 F)
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor behind fryer is dirty.
Correction: Clean.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of degreaser was not properly labeled.
Correction: Working containers of toxic items 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.
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12/18/2014 | Routine | |
Standardization inspection.
No violation noted during this evaluation. | 06/12/2014 | Training | |
Fish served raw/undercooked: Salmon, Tilapia, Himachi, Striped Bass, Mackerel, Smoked Salmon are from sources that document parasite destruction/farm raised. Fluke on menu but owner says it's not being served - none ordered or in storage.
No violation noted during this evaluation. | 04/03/2014 | Risk Factor | |
Permit issued.
- Food - Honestly Presented (repeated violation)
Observation: Sushi menu calls Escolar "White Tuna".
Correction: Correct menu to accurately identify Escolar as "Escolar" on menu(s).
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01/28/2014 | Follow-up | |
Permit to operate this Food Establishment expires 01/31/2014. A new permit to operate cannot be issued until the violations listed above are corrected.
No live bugs were observed today but there is evidence of pest activity (droppings and parts from dead bugs) under the handsink in the sushi prep area. Thoroughly clean area and place glue traps for monitoring pest activity under the handsink in the sushi prep area. Contact PCO if pest activity is observed.
- Food - Honestly Presented (repeated violation)
Observation: Sushi menu calls Escolar "White Tuna".
Correction: Correct menu to accurately identify Escolar as "Escolar" on menu(s).
- Nonfood Contact Surfaces (repeated violation)
Observation: Wood counter around handsink is damaged and has been repaired with caulk that is not cleanable.
Cardboard is unsed to line storage shelf in kitchen.
Correction: Repair/replace damaged wood with material that is cleanable and nonabsorbant.
Remove cardboard from shelf.
- Handwashing - Using a Handwashing Lavatory
Observation: Water has been turned off at the handwash sink in the sushi prep area.
Correction: Repair sink and restore hot and cold running water at this handsink.
- Critical: Plumbing System Maintained in Good Repair* (repeated violation)
Observation: Cold water is turned off at handsink. Pipe leaks under sink.
Correction: Repair leak and provide cold water with hot water at handsink.
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01/23/2014 | Follow-up | |
Permit expires on 01/31/2013. Correct above and call me for follow-up inspection.
- Food - Honestly Presented
Observation: Sushi menu calls Escolar "White Tuna".
Correction: Correct menu to accurately identify Escolar as "Escolar" on menu(s).
- Nonfood Contact Surfaces
Observation: Wood counter around handsink is damaged and has been repaired with caulk that is not cleanable.
Cardboard is unsed to line storage shelf in kitchen.
Correction: Repair/replace damaged wood with material that is cleanable and nonabsorbant.
Remove cardboard from shelf.
- Warewashing Equipment, Cleaning Agents (corrected on site)
Observation: Out of soap in dishmachine.
Correction: Service tech called to bring more soap. Tech arrived and replenished soap supply.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Dishmachine final rinse <10ppm chlorine. Level of sanitizer was below dispensing tube in container.
Correction: Corrected by turning container to get sanitizer level higher and priming unit. Now dispensing sanitizer at 50-100ppm. Service tech was notified that sanitizer delivery was needed.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Cold water is turned off at handsink. Pipe leaks under sink.
Correction: Repair leak and provide cold water with hot water at handsink.
- Pests - Controlling Pests*
Observation: Live roaches observed under towel at handsink.
Correction: Call pest control operator for treatment and increase PCO treatments to once every 10-14 days until roaches are no longer observed.
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12/05/2013 | Routine | |
Sushi assessment completed. Fresh live scallops - remember to date tag with the day scallop is served.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee drinking from open cup in kitchen.
Correction: Corrected by covering drink. Only drinks in covered cups with straw may be consumed in kitchen (avoid hand to mouth contamination)
- Handwashing Cleanser - Availability
Observation: No soap at handsink.
Correction: Keep soap at each handsink.
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08/02/2013 | Risk Factor | |
Dishmachine 100 ppm chlorine.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: No shellfish tags for fresh, live scallops delivered 2/7, 2/14, 2/21, 2/28, and 3/7.
Correction: Correct by retaining shellfish tags for at least 90 days after the shellfish is served. Keep the tags with the scallops until they are served. Place date last scallops are served on the tag and keep tag for 90 days.
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03/13/2013 | Risk Factor | |
Received letter from salmon supplier that states that the fish (salmon) are farm raised and pellet fed. Annual permit issued. Note: Sine salmon is farm raised and pellet fed, you do not have to freeze to -4 degrees for 7 days before serving raw or undercooked. You do have to keep consumer advisory on menu. If you change suppliers you must get verification letter stating that their salmon is raised to eliminate the risk of parasites that can infect people that eat the fish.
No violation noted during this evaluation. | 01/04/2013 | Follow-up | |
Discussed log tag data with owner. Chest freezer isn't cold enough to destroy parasites in fresh fish frozen here. Salmon is purchased from source and is farm raised. Owner will fax letter to our office.
No violation noted during this evaluation. | 12/07/2012 | Follow-up | |
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