There has a great improvement in active managerial control in the facility. Good job! All food was cold holding appropriately except for the Pepsi reach-in cooler.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in the Pepsi 1 DR reach-in cooler was cold holding at improper temperatures. TCS foods were voluntarily discarded. Unit is not working. Operator will send completed work order to Health Department.
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.
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07/30/2015 | Routine | |
The facility and food handling processes were much improved. Thank you! The person-in-charge has taken the ServSafe Manager's Certification class and is now certified. Went over cooling methods for Hibachi rice and will develop a risk control plan for it. Manager will start a temperature log for the dishmachine next week and keep it for 1 month.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents (the back screen door is not properly fitted to the opening).
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling tiles missing or with holes
Correction: pipes coming through the ceiling tiles are not sealed.
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07/02/2014 | Follow-up | |
This inspection was a field consultation to come up with a rescue plan.
1) Check low temperature dishmachine daily. Create a daily log where, first thing in the morning, the wash/rinse temperature is recorded (>=120 degrees F) and the sanitizer level is recorded (50-100 ppm)
2) Register and get receipt for ServSafe class being held May 13 and May 20.
3) Call someone today to service and clean both hoods and fax finished work order to (540) 672-1093.
4) Re-do the air drying rack above the 3 compartment sink to ensure adequate drainage and air drying of cleaned and sanitized equipment, utensils, and dishes. Alternatively, come up with another alternative that will work to ensure that clean and sanitized dishes can be adequately air dried.
5) In the event that the low temperature dishmachine is not sanitizing, one temporary option is to wash the dishes in the machine and then sanitize them in the 3 compartment sink.
6) Ensure that the 3 compartment sink is washed, rinsed, and sanitized before it used to clean dishes.
7) Review with the sushi chef proper use of handwash sink and wiping cloths and the importance of washing, rinsing, and sanitizing the food contact surfaces ever 4 hours of continuous use.
8) Develop a risk control plan for use of the prep tables.
9) Develop a cleaning schedule.
No violation noted during this evaluation. | 05/02/2014 | Other | |
Strongly recommend that the person in charge obtain manager certification training.
Co-inspector: Shaun Thomas
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing food-contact surfaces of equipment.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties (proper thawing methods were not being used)..
Correction: Train all employees in safe food practices.
- Person in Charge
Observation: Employees are not properly sanitizing food contact surfaces are clean and sanitized before and after use.
Correction: Ensure employees are properly sanitizing food contact work surfaces before and after use.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his hands before engaging in food preparation after touching raw shrimp (after touchind the shrimp employee took the container and placed it in the outside walk-in cooler, came back to the kitchen, wiped his hands on his apron and went to the front grill area and then washed his hands before starting to cook.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The kitchen personnel are drinking from uncovered containers in the food preparation area.
Correction: Employees may drink from a closed beverage container 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.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers of salt and sugar.
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.
- Critical: Food Contact with Equipment and Utensils*
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. (food contact surfaces at sushi table and prep table are not being sanitized).
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Linens and Napkins - Use Limitation (corrected on site)
Observation: Linens in contact with food (cooked rice in walk-in cooler was covered with a clean apron).
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor (bag of rice by the back door).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing
Observation: Improper methods used to thaw shrimp.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the plywood used as a table top next to the wok and the plywood wall next to the front grill are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Warewash Machine, Data Plate Operating Specifications
Observation: There is no data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration (0 ppm)
Correction: Adjust the chlorine sanitizing solution to a level of 50-100 ppm
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Bowls, strainer, and pans.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: kichen knives and miscellaneous utentils.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: drying racks above the 3 compartment sink, wire shelving in the walk-in cooler, and the microwave handle.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the grill prep unit and under the dishmachine have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Blender was found stored while wet after cleaning and chemical sanitization.
Correction: 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Cutting board was found stored in rack less than 6 inches above the floor..
Correction: Store cutting board in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Prohibitions (corrected on site)
Observation: Clean equipment/utensils were found stored under the handwash sink drain (bamboo sushi rollers).
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the sushi prep area is being used to rinse wiping cloths that are in turn used to wipe the prep table. The handwash sink at the grill area is being used to store in-use spatulas
Correction: The handwash facility identified above is to be used for washing hands only
- Light Bulbs Protective Shielding
Observation: Light bulbs by the dishmachine and 3 compartment sink are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents (the back screen door is not properly fitted to the opening).
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Dressing Areas and Lockers - Designation
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions (observed personal items stored throughout the kitchen and in contact with single service items next to back door.
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
- Physical Facilities in Good Repair
Observation: Ceiling tiles missing or with holes
Correction: pipes coming through the ceiling tiles are not sealed.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under equipment and in walk-in cooler are in need of detailed cleaning. Ceiling vent is greasy and in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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04/22/2014 | Routine | |
This is a follow-up inspection. The sink is now operational but is still leaking. Will return in one month to do a routine inspection. Discussed the need to buy a new wooden sushi bowl and went over sushi rice holding.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the back sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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01/15/2014 | Other | |
Operator was able to describe the proper set-up for a three compartment sink and produce employee health policy in Chinese The walk-in cooler was very clean and organized. The handwash sink has been partially fixed so that it can be used but it is leaking. Will repair by next week.
- Critical: Handwashing Lavatory* (repeated violation)
Observation: There is no workable handwash lavatory in the back kitchen, preventing routine handwashing by food workers.(plumbing not connected)
Correction: Repair the handwash lavatory in the back kitchen to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
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12/26/2013 | Follow-up | |
There was substantial mold growth in the walk-in cooler (such as on the ginger sauce lid and the air curtain)
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. He also failed to properly wash his hands.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed (did not use soap).
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. (raw meat next to raw vegetables, above miso. Raw eggs over ginger sauce)
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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration (not dispensing).
Correction: Ensure that the mechanical dishwasher is dispensing sanitizer at the appropriate concentration (50-100 ppm). Fax completed work order. Until the dishwasher is fixed, use the 3 compartment sink to wash and sanitize equipment, dishes, and utensils.
- Critical: Handwashing Lavatory* (repeated violation)
Observation: There is no workable handwash lavatory in the back kitchen, preventing routine handwashing by food workers.(plumbing not connected)
Correction: Repair the handwash lavatory in the back kitchen to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the front grill is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
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12/19/2013 | Risk Factor | |
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to comply with the food regulatons by having no violations of critical items during the inspection.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly used.
Correction: Ensure cloths used for wiping food spills are not used for any other purpose.
- Records - Creation and Retention (repeated violation)
Observation: No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Correction: Record the freezing temperature and time to which the fish are subjected and retain the records at the food establishment for 90 calendar days beyond the service or sale of the fish.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in some 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.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
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.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Handwashing Lavatory* (repeated violation)
Observation: There is no handwash lavatory at the back of kitchen, preventing routine handwashing by food workers.
Correction: Fix the handwash lavatory in the back of kitchen to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- 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 lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The kitchen noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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12/06/2012 | Routine | |
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