- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The ice make machine is not operable and unused.
Correction: Inoperable, unused equipment must be removed from the premises.
- Critical: Plumbing System Maintained in Good Repair*
Observation: The cold water handle on the kitchen hand sink is missing.
Correction: All plumbing must be in good repair.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
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 - Cleaning Frequency and Restrictions
Observation: The general area behind the sushi bar was observed in an unclean, unkempt condition.
Correction: The physical facilities must be cleaned at a frequency necessary to keep it clean.
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04/01/2016 | Routine | |
This inspection visit was for the purpose of verifying that a refrigeration unit had been properly repaired, and that the unit was capable of maintaining the required cold hold temperatures. The previously malfunctioning unit has been repaired and is now maintaining excellent cold hold temperatures. All of the previously addressed critical violations have now been corrected by management.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The ice-make machine was observed not in use, and a Frigidaire chest freezer was observed with both hinges broken away from the body of the freezer, and lying loosely on the top of the unit.
Correction: Both of these units must be properly repaired and in use, or they must be removed from the premises.
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09/23/2015 | Follow-up | |
Management in this facility must take a very aggressive approach toward correction of the code violations cited during this inspection visit. The responsibility of achieving and maintaining an acceptable level of general cleanliness, of both the physical facility and equipment surfaces, ultimately is the responsibility of the permit holder at this facility. Management at this facility must see that all equipment is functioning properly, that the presence of insects or other pests is controlled, and that the day to day operations is performed with food safety being of utmost priority.
- Critical: Demonstration of Knowledge*
Observation: Based on the volume of regulatory violations observed during this inspection visit, management at this facility has exhibited a lack of food safety knowledge.
Correction: Management at this facility must strive to achieve compliance with regulatory requirements related to food safety.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Foods in the Beverage Air make unit and the Kenmore home style refrigerator were found to exceed the maximum regulatory temperature for cold hold foods.
Correction: Potentially hazardous foods in cold hold storage must not exceed the maximum cold hold temperature of 41°F.
- Cooling, Heating, and Holding Capacities
Observation: The cold hold capacity of the Kenmore home style refrigerator and the Beverage Air make unit is not sufficient to maintain the regulatory cold hold storage temperature of the foods stored in these units.
Correction: These refrigeration units must be repaired or replaced. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Equipment - Good Repair and Proper Adjustment
Observation: The ice-make machine was observed not in use, and a Frigidaire chest freezer was observed with both hinges broken away from the body of the freezer, and lying loosely on the top of the unit.
Correction: Both of these units must be properly repaired and in use, or they must be removed from the premises.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Use of a sanitizing agent test strip indicated that a sanitizing agent was not being applied during sanitize mode of the ware wash machine.
Correction: The chlorine sanitizing solution concentration for this machine at a sanitizing temperature of 120°F must be at least 25 ppm.
- Equipment - Cooking and Baking Equipment
Observation: The entire inner surface of the microwave was observed in a very soiled condition.
Correction: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Non-Food Contact Surfaces
Observation: The inner and outer non-food contact surfaces of the Kenmore home style refrigerator was observed in a very soiled condition.
Correction: Clean the surfaces non-food contact equipment at a frequency necessary to preclude the accumulation of soils.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The hand wash sink behind the bar was observed at least half full of plastic drink cups.
Correction: A hand wash sink shall not be used for purposes other than hand washing.
- Critical: Plumbing System Maintained in Good Repair
Observation: The handsink in the kitchen, near the 3 bay sink, was observed with a hole in the bottom of the basin, which was causing a constant dripping onto the floor whenever the sink was used. Numerous conditions observed at this sink, i.e., no hand drying provisions, no hand soap, and a large stainless cambro sitting in the sink basin, indicated that this hand sink is not being used. Non-use may be due to the leaking sink basin.
Correction: This sink must be repaired or it must be replaced.
- Insect Control Devices - Design and Installation
Observation: Numerous tacky fly strips were observed hanging throughout the kitchen.
Correction: Insect control devices shall not be located over a food preparation area.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory near the 3 bay sink.
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 (repeated violation)
Observation: Hand drying provisions were not provided at the hand wash sink near the 3 bay sink.
Correction: Provisions for drying hands must be provided at all hand wash sinks.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Very unclean conditions were observed throughout the entire kitchen area, and the toilet bowl in the men's restroom was unclean due to a lack of frequent cleaning.
Correction: These physical facilities must be cleaned as often as necessary to keep them clean, and to prevent harborage conditions for pests.
- Pests - Controlling Pests* (repeated violation)
Observation: Roaches were observed throughout the kitchen, on the surface of the ware wash machine, on and in refrigeration units, on the food contact surface of a cutting board, and in the sushi preparation area. Numerous flies were also observed throughout the kitchen area.
Correction: The presence of insects and other pests shall be controlled through routine inspection of incoming food supplies, through routine inspection of the premises, and by eliminating harborage conditions. The abundance of flies and roaches observed in this facility indicates that management is unable to control these insects without a professional insect control operator.
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07/29/2015 | Routine | |
Discussed observations and inspection report with the person in charge
No food prep at time of inspection
Overall clean facility kitchen at time of inspection
Use of hair restraints, food glove with frequent change of gloves observed
Good separation of foods in coolers
NOTE: Remember to date mark foods at time of breaking hermetic seal of fod container or if food is not consumed within 24 hours
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is 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.
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10/23/2014 | Risk Factor | |
Discussed observations and inspection report with the person in charge
Observed proper use of food gloves with regular change of gloves
Good date marking practices
pH sanitizer 50-100ppm
NOTE: Remember to always have soap available at hand wash sink
- Food - Miscellaneous Sources of Contamination
Observation: Storage of non food items with food items observed. Separate to prevent cross contamination
Correction: Protect food from miscellaneous sources of contamination.
- 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: food carts.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Pests - Controlling Pests*
Observation: Harborage conditions exist
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Use a certified pest control company if/when issue exisits
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07/23/2014 | Routine | |
Remaining of violations noted as having been corrected the majority of which were corrected on initial inspection date
NOTE: Provided date marking information in English and discussed correct way to date mark foods
Remember to date mark per the information sheet. Also remember to wash hands frequently, wear food gloves during food preparation and when going from one food source to the next (for example from working with chicken and then to working with meats)
Also handed data sheet to be filled out requiring proper method of freezing fish, parasite destruction, name of supplier, type of fish used in Sushi preparation (all fish need to be included that are served for sushi at the establishment etc
No violation noted during this evaluation. | 04/24/2014 | Follow-up | |
Discussed observations and inspection report with the person in charge
Critical violations need to be corrected within 10 days
Food gloves, hair restraints noted at time of inspection
Good separation of foods in prep units
NOTE: Remember to wash hands regularly under water at or above 100F for 20 seconds or more
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees 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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
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 - Miscellaneous Sources of Contamination
Observation: Lids of bulk containers oberved in need of cleaning
Correction:
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is 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.
- 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.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Equipment food contact surfaces/utensils were not observed cleaned between working with raw foods and ready-to-eat foods.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean cambros were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Plumbing System Maintained in Good Repair
Observation: Faucet of 3 bay sink noted continuously dripping.
Correction: Repair and maintain all plumbing components ans fixtures.
- Handwashing Cleanser - Availability (corrected on site)
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.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the @Location@
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
- Toxics - Presence and Use Restriction (repeated violation)
Observation: Unnecessary poisonous or toxic materials found in the food establishment.
Correction: Remove unnecessary poisonous or toxic materials.
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03/27/2014 | Routine | |
Discussed observations and inspection report with the person in charge
Violations need to be corrected by 15 Feb
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed.
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: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees 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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Correction:
- Sanitizing Solutions, Testing Devices
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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in thekitchen hand sink
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 - Cleaning Frequency and Restrictions
Observation: Back storage area i 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.
- Toxics - Presence and Use Restriction
Observation: Unnecessary poisonous or toxic materials found in the food establishment.
Correction: Remove unnecessary poisonous or toxic materials.
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01/24/2014 | Routine | |
Discussed observations and inspection report with the person in charge
Overall facility appeared clean with clean food contact surfaces observed - discussed cleaning of food contact surfaces - wash, rinse and sanitize no less than once every 4 hours and let air dry
Hair restraints, sanitizer test kit observed (chlorine 50-100ppm)
Cold and hot holding foods within required limits
Date marking noted - remember to date mark foods at time of preparation or when opening food package
Remember to always have hand soap and paper hand towels easily available at hand sink
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: soda nozzle.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean cambros were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment.
Correction: Remove unnecessary poisonous or toxic materials.
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10/28/2013 | Routine | |
Discussed observations and inspection report with the person in charge. Numerous critical and non critical violations were noted which were corrected at time of inspection
Overall facility kitchen appeared clean.
Food gloves, hair restraints and pH sanitizer test kit noted
NOTE: Please refer to the FOOD SAFETY documentation provided in Korean earlier to ensure proper food safety
Remember to date mark foods at time of preparation or if not consumed within 24 hours
Have a sanitizer buck with sanitizer for proper cleaning of food contact surfaces
Always use food gloves when preparing foods and change the food gloves frequently to prevent cross contamination
Maintain kitchen cleanliness at times to prevent food safety issues from developing
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed no wiping cloth stored in sanitizer in sanitizer bucket.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: There was no cover for the brown rice container - please have foods covered at all times
Correction: Protect food from miscellaneous sources of contamination.
- Thawing (corrected on site)
Observation: Improper methods used to thaw @FOOD@, @MEAT@, @FISH/SEAFOOD@ or @POULTRY/POULTRY PROD@.
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
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: chicken breast cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is 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.
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of roach killer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of @HAZARDOUS PRODUCT@ must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicines are located and improperly stored in the kitchen
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
- First Aid Supplies, Storage (corrected on site)
Observation: First Aid Supplies are 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
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07/11/2013 | Routine | |
| No violation noted during this evaluation. | 04/10/2013 | Risk Factor | |
No violations noted nor was there any food prep at time of inspection. Facility kitchen with clean food contact surfaces noted. Food gloves, date marking, hair restraints and sanitizer test kit noted. Refrigeration units, cold and hot holding foods within required temperature. Fish delivered from " Worlds Foods. ". Delivery receipts noted
NOTE: Remember to date mark foods at time of preparation or if not consumed within 24 hours
No violation noted during this evaluation. | 01/10/2013 | Risk Factor | |
At time of inspection previous violations noted as having been corrected. Thank you for your cooperationa nd timely response
No violation noted during this evaluation. | 01/31/2012 | Follow-up | |
Discussed observations and inspecption report with the person in-charge. Also discussed preparation of sushi rice, proper use of food gloves, wiping cloths, cross contamination and employee health.Kno Overal facility kitchen appeared clean and in compliance. Foods are made to order. Refrigeration unis, cold and hot holdintg foods within required range. Observed use of food gloves and hair restraints. food contact surfaces clean. Foods delivered frozen from True World Foods.
NOTE: Remember to 1) use new food gloves each time when preparing different foods so as not to cross contaminate,2) to use a sanitizer bucket with sanitizer for cleaning food contact surfaces, Also wash,rinse and sanitize in-use utensils within 4 hours or when preparing foods of different origin (i.e. fish, chicken, beef) 3) date mark foods at time of preparation or if not consumed witthin 24 hours
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees 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.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use.
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: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Preparation (corrected on site)
Observation: Spatula observed being cleaned with a wiping cloth and not prperly washed, rinsed and sanitized after use.
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) @FOOD@ in the refrigeration unit is 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.
- Sanitizing Solutions, Testing Devices
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.
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01/25/2012 | Routine | |
No violations noted nor was there any food prep at time of inspection. Facility kitchen appeared clean, organized and in compliance. Food contact surfaces clean. Refrigeration units and cold holding foods within required temperatyures. Sushi deliverd from Whole World Foods. Hand sink clean and easily accessible. Use of food gloves, hair restraints and pH sanitizer test kit noted.
No violation noted during this evaluation. | 11/14/2011 | Risk Factor Assessment | |
No violations noted at time of inspection, nor was there any food prep/service in progress. Facility kitchen continues to appear clean and in compliance with VDH food code regulation - good job..
1. Cold holding foods well within required range (<41F)
2. Refrigeration unit temperatures well within required limits (<41F)
3. Food contact surfaces appeared clean
4. Food gloves, hair restraints,and pH sanitizer test kit noted.
5. Foods prepared are made to order
6. Hand sink clean, well stocked and easily accessible.
7. Frozen fish delivered from World Foods
No violation noted during this evaluation. | 08/22/2011 | Routine | |
Restaurant representatives - add corrected or new information about Yamafuji, 241 Chester Street, Front Royal, VA 22630 »