- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: eggs were being stored in the walk in refrigerator under RTE foods
Correction: Place eggs in walk in over foods or items that are not ready to eat to prevent cross contamination.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the @Location@
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.
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02/01/2016 | Routine | |
- Critical: Hands - When to Wash*
Observation: Food employee touched raw animal product and then touched equipment without washing his 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.
- 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 @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: cold holding walk in unit and sushi bar cabinets are not holding proper cold holding temperature of 41 degrees or below
Correction: Have cold holding units reparied to hold cold foods at 41 degrees or below
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05/11/2015 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: rice was sitting in large plastic bins at room temperature. No one could tell me if it was supposed to be cold or hot. Stated that it had come from walk in from night before.
Correction: Cool rice from 135 to 70 degrees within 2 hours, then 70 to 41 in 4 hours. If cooled to 70 degrees before 2 hours you have the remaining time to get it to 41 witha total of 6 hours. Ways to cool: smaller shallow containers, ice baths, add ice as an ingredient.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the @Location@
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.
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12/29/2014 | Routine | |
- Temperature Measuring Devices
Observation: refrigeration units need working thermometers in each unit to measure proper cold holding temperatures
Correction: place a thermometer in each unit at the warmest part of the unit to read 41 degrees or less.
- Sanitizing Solutions, Testing Devices
Observation: no test strips provided to read correct sanitization levels(50-100ppm) in dishwasher
Correction: provide test strips
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: dishwasher had sanitizing solution but it was not dispensing correct concentration. No reading on test strip. 3 wash sink at bar was set up to wash dishes but there was no sanitizing chemical to sanitize glasses
Correction: dishwasher needs to dispense bleach for santization at 50-100ppm. 3 compartment sink needs bleach added to read 50-100ppm
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08/27/2014 | Routine | |
Overall the facility was clean and well maintained. Gloves were being used appropriately.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses (ice cream scoop and cooked rice sppon)
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.
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07/19/2013 | Routine | |
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