Discussed with the person in charge:
1. hand washing
2. using time as a public health control - information provided
3. attendance at a food safety class - information provided
4. par cooking - information given
Observed chicken fried rice at 141'F, tempera shrimp at 135'F, chicken/veggies at 141'F being reheated for immediate service
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employees are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All employees who are drinking must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Observed raw scallops stored over ready-to-eat vegetables in the sushi bar area (corrected) and raw beef stored over the cabbage in the walk in cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) sauces in the refrigeration units are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: plates and containers in the sushi bar area, bulk food scoops, inside of the stainless steel pans on the equipment rack. All items were taken to the dish machine area.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the inside of the ice machine that is in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Observed spray bottles of chemical that were 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Observed chemicals stored with the ginger in the sushi bar area - not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed a can of Hot Shot stored with the chemicals. Can was disposed of.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Pesticides are not being applied by a certified applicator. The can of Hot Shot was disposed of.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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03/22/2016 | Risk Factor | |
Discussed with the person in charge:
1. inspection conducted to evaluate the risk factors noted on the last inspection report
2. storage of chemicals/spray bottles
3. EHS reviewed time chart for Sushi rice
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed shell eggs stored over vegetables in the walk in cooler and raw salmon stored on top of vegetables in the sandwich prep unit. The person in charge rearranged the foods.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw beef stored in the same container with the raw onions. Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
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.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Observed numerous unlabeled food containers throughout the kitchen and sushi bar areas.
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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Observed wet wiping cloths improperly stored on the counter tops between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the cardboard boxes used for storage and shelf liners 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.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed several large pieces of unused or non-functioning equipment not removed from the premises stored in the dumpster area.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed plates and bowls that were 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 boards in the sushi area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: in between all floor-mounted equipment, interior and exterior of all reach in refrigeration units, prep table on the cook's line, wok station, all of the storage racks, exterior of the ice machine, and the lids to the ice bins.
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 (repeated violation)
Observation: Observed plates, bowls, stainless steel pans, and plastic containers that were found stacked 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 (repeated violation)
Observation: Clean bowls, saucers, and plates were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Observed that the large cutting boards were stored on the floor and several knives were stored in between the floor-mounted equipment in an unclean area. The cutting boards were cleaned and placed back on the sandwich prep units.
Correction: Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Outer Openings - Protected (repeated violation)
Observation: Observed that the screen does not fit tightly around the rear door.
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.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory near the fryers.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed that the screen door is torn and several lights are out in the kitchen - not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: area around all of the air vent covers, ceiling tiles, hood vent system, floor under the drink station, caulking on all of the sinks, mop sink,
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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories (repeated violation)
Observation: Observed that the hand sink in the sushi area is unclean and not maintained.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (repeated violation)
Observation: Observed a large amount of dead pests inside of the bug zapper near the walk in cooler and trapped dead pests in the control devices.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Observed three chemical spray bottles that were 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Observed a large bottle of chemical stored on the prep sink near the rice cooking area - not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
- First Aid Supplies, Storage (repeated violation)
Observation: Observed first aid supplies stored over the dishes and ice cream cooler - not being stored in a kit or container
Correction: Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
|
08/10/2015 | Follow-up | |
Discussed with the person in charge:
1. soda nozzles
2. tempura shrimp
3. single service containers
- Critical: Employee Health*
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*
Observation: Observed employees not washing their hands before putting on gloves.
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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed squid stored over the cucumbers in the sandwich prep unit and the raw beef stored over the peppers in the walk in cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage Containers - Identified with Common Name of Food
Observation: Observed numerous unlabeled food containers throughout the kitchen and sushi bar areas.
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: Observed employee use gloves to obtain items from the dry storage shelf then continue to prepare foods.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed single service plastic containers laying directly in the onions, mushrooms, bulk dry foods, and the vinegar sauce. Observed dispensing utensils stored in water that measured 81'F (corrected).
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed wet wiping cloths improperly stored on the counter tops 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 (corrected on site)
Observation: Observed two large containers of fried penko sitting on the equipment shelf uncovered. Observed oysters uncovered in the reach in freezer (corrected). A splash guard is needed at the hand sink in the sushi bar area.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed pre made salads in bowls sitting inside of each other without a barrier.
Correction: Protect food from miscellaneous sources of contamination.
- Records - Creation and Retention
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: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Shrimp tempura - 45'F in the reach in cooler, beef - 53'F wok side reach in cooler, BBQ fish - 47'F in the sushi display case observed 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) sauces in the walk in cooler, spring rolls, and reach in refrigeration units were not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed chicken in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the "consume by" date on the commercially processed ready-to-eat (RTE) sour cream in the sandwich prep unit, the food should have been discarded 4 days ago.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Time as a Public Health Control*
Observation: Observed that the sushi rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cardboard boxes used for storage and shelf liners 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.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed plates and bowls that were 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 - Good Repair and Proper Adjustment
Observation: Observed several large pieces of unused or non-functioning equipment not removed from the premises stored in the dumpster area.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Cutting Surfaces
Observation: The cutting boards in the sushi area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: plates and bowls over the sandwich prep unit, skillets and dishes between the reach in coolers, soda gun in the sushi bar area, bowls in the wait staff area. Observed an employee run her hands along the inside of a bowl then along the top and then place the bowl back on top of the stack of bowls for service (manager removed the bowl).
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: in between all floor-mounted equipment, interior and exterior of all reach in refrigeration units, prep table on the cook's line, wok station, all of the storage racks, exterior of the ice machine, and the lids to the ice bins.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed that the bleach sanitizer measured 25 ppm in the dish machine.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required
Observation: Observed plates, bowls, stainless steel pans, and plastic containers that were found stacked 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: Observed that the large cutting boards were stored on the floor and several knives were stored in between the floor-mounted equipment in an unclean area. The cutting boards were cleaned and placed back on the sandwich prep units.
Correction: Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean bowls, saucers, and plates were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Critical: Backflow Prevention Device, When Required*
Observation: Observed that the mop sink faucet has a hose with a sprayer nozzle attached without a backflow prevention device.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Insect Control Devices - Design and Installation (corrected on site)
Observation: Observed a fly strip hanging above the 3-compartment sink in the dish machine area.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Outer Openings - Protected
Observation: Observed that the screen does not fit tightly around the rear door.
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.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory near the fryers.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory near the fryers.
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
- Physical Facilities in Good Repair
Observation: Observed that the screen door is torn and several lights are out in the kitchen - not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning: area around all of the air vent covers, ceiling tiles, hood vent system, floor under the drink station, caulking on all of the sinks, mop sink,
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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Observed that the hand sink in the sushi area is unclean and not maintained.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Observed a large amount of dead pests inside of the bug zapper near the walk in cooler and trapped dead pests in the control devices.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Observed several chemical spray bottles that were 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed a bottle of bleach stored next to the bananas and a container of Panda Happy Clean dish soap stored next to the utensils on the wok station.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: The Oasis 146 quaternary sanitizing solution measured above 400 ppm in the spray bottle.
Correction: Utilize only quaternary sanitizing solution that measures between 150-400 ppm when applying to food contact surfaces.
- First Aid Supplies, Storage
Observation: Observed first aid supplies stored over the dishes and ice cream cooler - not being stored in a kit or container
Correction: Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
|
06/29/2015 | Routine | |
Discussed with the person in charge:
1. the entire facility needs detailed cleaning
2. the destruction documents are required before serving sushi products
3. a written plan for the sushi rice - sample given
4. cleaning schedule - sample given
This establishment is in substantial compliance with the Virginia State rules and regulations regarding restaurants therefore permit is issued. Post your permit and inspection results where the public can review them.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the front reach in coolers.
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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the equipment still have the stickers on them.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
05/28/2014 | Routine | |
Discussed with the person in charge:
1. the inspection conducted on May 1, 2014 was to inspect the new bar area
2. this inspection included the kitchen and new bar area
The following items must be addressed:
1. provide thermometer for walk in cooler
2. remove all labels from all of the equipment
3. remove the plastic and tape from the new equipment (freezer and ice cream box (corrected))
4. seal the splash guards on the hand sinks
*5. provide hot water
6. provide a hand washing sign for the left side hand sink - corrected
7. clean the air vent covers over the cooking line and in the walk in cooler
8. repair the broken floor tiles in front of the rear entrance door
9. clean all of the small equipment
10. detail clean the entire facility
For the final inspection: ensure that all equipment is turned on and in working order and that all equipment is received.
Call EHS when ready for final inspection.
No violation noted during this evaluation. | 05/14/2014 | Pre-Opening | |
The following items must be addressed:
1. provide specifications for sandwich prep units and sushi units - corrected
2. ensure that the thermometers are moved up front
3. remove the plastic from sandwich prep units
4. provide hand washing signs for all hand sinks
5. ensure that all wood is sealed - recommend using a patio sealant
6. clean the entire facility
The final inspection is scheduled for Wednesday, May 14, 2014 at 9:00 - ensure that all equipment has been received and is in working order
No violation noted during this evaluation. | 05/01/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Umi Japanese Cuisine, 20 Dunn Drive, Stafford, VA 22556 »