Observed documentation from the supplier identifying the tuna used in sushi dishes as Yellowfin Tuna which is a parasite destruction exempt tuna species.
Observed the written statement from the supplier of the fish that is served raw regarding parasite destruction information or farm raised, pellet fed species of fish that are supplied by the company.
The food supplier confirmed that the calamari used in the calamari salad is a fully cooked product and the supplier will follow-up with a written statement.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floor throughout the kitchen is not maintained in good repair. Observed many areas of the floor no longer sealed to be smooth and easily cleanable (missing/chipped paint).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/29/2015 | Follow-up | |
Discussed the following with the person in charge (PIC):
1. Tuna purchased from the Restaurant Depot. This tuna shall not be served raw or undercooked until the species of the tuna is verified showing that it is an exempt species of tuna or written information regarding parasite destruction is provided by the supplier.
2.. Time as a public health control is used for the sushi rice. Observed the preparation time documented on the rice container.
3. All shrimp, crab meat, and scallops used for sushi are fully cooked. The shrimp and crab meat are purchased ready to eat and the scallops are cooked on site.
4. Food sources are True World and Restaurant Depot.
5. The fire extinguishers and fire suppression system were inspected in September 2015.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use. Observed (2) utensils stored in a container of room temperature water next to the gas range.
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.
- Records - Creation and Retention (repeated violation)
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasides infective to the aquacultured fish.
- Records - Creation and Retention
Observation: No record identifying the genus and species of parasite-destruction exempt tuna species (e.g. Thunnus albacares, Thunnus atlanticus, Thunnus alalunga, Thunnus maccoyii, Thunnus obesus, or Thunnus thynnus)
Correction: Provide the genus and species of tuna served raw, marinated, raw-marinated, partially cooked or marinated partially-cooked fish to verify that they do not need to be frozen for parasite destruction because they are exempt.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the squid in the calamari salad that may be served raw and/or undercooked. The packaging for the seasoned calamari does not indicate that is is fully cooked or ready to eat. The PIC thought that the calamari is fully cooked and contacted the supplier to verify if it is a raw or cooked product.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Warewashing - Manual Warewashing Equipment, Wash Solution Temperature
Observation: The temperature of the in-use wash water solution at the 3 compartment sink was observed at less than 110°F. The temperature was 107°F.
Correction: Maintain a temperature of 110°F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (repeated violation)
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 102°F.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the equipment being washed in the dishwashing machine were not observed sanitized. Observed no chlorine sanitizer dispensed into the machine and the concentration at 0 ppm. The PIC set up the 3 compartment sink using chlorine sanitizing solution and contacted the service techinician to repair the 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floor throughout the kitchen is not maintained in good repair. Observed many areas of the floor no longer sealed to be smooth and easily cleanable (missing/chipped paint).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container (spray bottle) of sanitizer is 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 - Conditions of Use* (corrected on site)
Observation: Pesticides are not being applied by a certified applicator. Observed a can of insect spray stored in the kitchen. The PIC stated that the insect spray is used when they observe ants in the kitchen. The PIC discarded the can of insect spray.
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. Recommed that the PIC contact a professional pest control company to service the facility.
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09/23/2015 | Routine | |
Observed the dishwashing machine repaired. The chlorine sanitizing solution was at a concentration of 50 ppm and the temperature of the wash water was 125°F.
The person in charge (PIC) provided a copy of the statement from the seafood supplier stating that specific fish (listed in the statement) served raw and/or undercooked have been treated for parasite destruction. The PIC was instructed to keep a copy of the statement on file in the establishment.
Observed the person in charge washing hands and changing gloves between tasks.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe (1.5mm or less) that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment has accumulations of grease and/or food debris: 1. toaster oven in the sushi bar, 2. exterior of the deep fryers, 3. rice cooker stand, 4. ventilation hood.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the men's and women's restrooms. Observed 8 foot candles of light in the women's restroom and 13 foot candles of light in the men's restroom.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities in Good Repair (repeated violation)
Observation: The floor throughout the kitchen is not maintained in good repair (paint chipping leaving an unsealed surface in many areas).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/26/2014 | Follow-up | |
Abbreviations: PIC-person in charge, RIC-reach-in cooler
- Critical: Hands - When to Wash*
Observation: A PIC failed to was his hands before putting on gloves to prepare the sushi. He was performing various tasks prior to preparing the sushi.
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 Contact with Equipment and Utensils* (repeated violation)
Observation: Observed the PIC clean the sushi prep table with gloved hands and then handle ready to eat foods while wearing the same gloves. Observed the PIC handle raw fish with gloved hands and then handle ready to eat food (leafy greens) while wearing the same gloves. The PIC was also observed rinsing his gloved hands at the handsink
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Gloves must be changed after handling raw fish or anything else that may contaminate them prior to handling ready to eat foods.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Rice scoop stored in standing water at room temperature (74°F) in 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.
- 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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe (1.5mm or less) that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 115°F.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment has accumulations of grease and/or food debris: 1. toaster oven in the sushi bar, 2. exterior of the deep fryers, 3. rice cooker stand, 4. ventilation hood, 5. small grill and foil underneath the grill.
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: The food-contact surfaces of the equipment being cleaned in the mechanical dishwashing machine were not observed sanitized. The chlorine concentration was 0 ppm. The PIC set up the 3 compartment sink using quaternary ammonium sanitizer.
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. Do not use the dishwashing machine until it is dispensing sanitizer at the proper concentration.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing sink located in the back of the kitchen and the hand washing sink located in the women's restroom used by employees.
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
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the men's and women's restrooms. Observed 5 foot candles of light in the women's restroom and 13 foot candles of light in the men's restroom.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities in Good Repair
Observation: The floor throughout the kitchen is not maintained in good repair (paint chipping leaving an unsealed surface in many areas).
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 facilities are in need of cleaning to due buildup of grease and/or food debris: 1. wall behind the breading station, 2. wall behind the deep fryer.
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.
- Critical: Toxics - Medicines - Restriction and Storage*
Observation: Personal medications are located in the kitchen in the food preparation area.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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09/24/2014 | Routine | |
Time control in place for sushi rice. The time that rice was prepared is recorded on container. Dish machine - Wash 120 degrees, Rinse 122 degrees, Chlorine sanitizer ~ 50 ppm. Discussed not storing in use utensils in ambient temperature water. Salmon is cut and soaked in salt for hour in prep sink prior to wrapping. Discussed keeping ice in prep sink to insure that temperature does not rise during this time. Discussed sanitizing cutting board between preparing raw and ready to eat menu items.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) fish for sushi with bare hands.
Correction: Recommend providing suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed employee wash gloves in sink prior to returning to work.
Correction: Recommend that gloves be replaced after contamination and that only cleaned and sanitized utensils or equipment be used during food preparation. Hands were washed and gloves were changed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed spicy tuna (47°F) and imitation crab (51°F) cold holding at improper temperatures. Person in charge stated that the crab had been sitting out for approximately one hour during preparation. Spicy crab had been in the unit overnight according to PIC.
Correction: Recommend relocating crab meet to freezer to rapidly cool and then maintaining food storage at 41°F or below. Recommend discarding spicy tuna.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the lightly seared tuna or salmon that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked, recommend that the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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11/07/2013 | Risk Factor | |
The following violation has been corrected since the last inspection:
12 VAC 5-421-1570 Dish machine has been repaired
Owner stated that it will be a financial hardship to refinish floor at this time. EHS will work to establish time line to finish floor.
- Floors, Walls, and Ceilings - Cleanability (repeated violation)
Observation: Observed kitchen floors no longer smooth and easily cleanable.
Correction: Recommending repairing or replacing floor to make it smooth and easily cleanable.
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09/19/2013 | Follow-up | |
Form 1-B present. Table tents with consumer advisory present. Discussed need for presence on all tables or wall poster that contains this info. Recommend not using dish machine until equipment is repaired. Recommend re-sanitizing equipment run
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed raw foods of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Recommend separating 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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed dispensing utensils improperly stored between uses.
Correction: Recommend storing 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed sanitizer line in dishmachine leaking and in a state of disrepair.
Correction: Recommend repairing 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed dish machine not sanitizing equipment.
Correction: Recommend repairing dishmachine and using 3 compartment sink to sanitize equipment until dish machine is repaired.
- Floors, Walls, and Ceilings - Cleanability
Observation: Observed floor no longer smooth and easily cleanable.
Correction: Recommend repairing or replacing floor or floor covering to make it smooth and easily cleanable.
- Hand Drying Provision (corrected on site)
Observation: Observed disposable towels not provided at 3 out of 4 hand washing lavatories. Dispensers either jammed or out of towels.
Correction: Recommend that 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 be provided at all hand washing lavatories to encourage proper hand washing and to avoid employees drying their hands on their clothing or other unclean materials
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07/02/2013 | Routine | |
Wipe cloth bucket chlorine sanitizer ~ 200 ppm. Sushi rice under time control and marked for discard. Copies of form 1-B given for servers that handle food prep. Discussed storage of rice scoop (not in standing water) and cleaning every 4 hours. Dish machine - wash temperature 120 degrees, Dish washer not being used at time of inspection but sanitizer reading appeared to be slightly below 50 ppm. Person in charge called service company to check dish machine. Recommend using 3 basin sink to sanitize dishes until dish machine can provide 50 - 200 ppm chlorine sanitizer. Source for fish used for sushi has not changed since the last inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw animal food stored in a manner that may cause biological cross contamination of to ready-to-eat food (RTE).
Correction: Recommend separating raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Observed hand wash sink being used to store cleaning gloves in kitchen.
Correction: Recommend using hand wash sink for no purpose other than hand washing.
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02/06/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Yokozuna Sushi, 207 North Washington Hwy., Ashland, VA 23005 »