| No violation noted during this evaluation. | 03/31/2016 | Routine | |
Kitchen very clean.
Great improvement on cold holding temps in units.
all gaskets and filters corrected from previous inspection.
No violation noted during this evaluation. | 11/24/2015 | Routine | |
| No violation noted during this evaluation. | 08/21/2015 | Follow-up | |
gaskets have been ordered, told two to three weeks before they will arrive. professional cleaner coming in to clean walls, ceilings, floors and hoods friday after close.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: EHS observed filters missing from the hood system which causes a state of disrepair and for the hood system to not function properly.
Correction: Replace the filter 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Both of the door gaskets on the Turbo Air cold holding reach in unit, next to the prep table in the back of the kitchen were observed ripped and seperating from the doors.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: (1) observed the fryer with a large amount of encrusted grease and debris running down the side and in between the fryer and the grill. Also observed grease and debris buildup inside the fryer access doors (2) the grill was observed with grease buildup down the side of the unit and the trays in and under the unit were observed with large amounts of debris..
Correction: Maintain nonfood-contact surfaces of equipment clean to prevent pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: (1) Wall behind cook area observed with grease and debris accumulation, (2) Walls behind soup table observed soiled, (3) floors under and behind equipement observed with food and debris accumulations along the coving, indicating equipment is not being pulled out to clean under and behind as often as necessary to keep clean, (3) Ceiling area throughout kitchen noted in need of cleaning, especially around the a/c vents were accumulation of dust were observed.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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08/10/2015 | Follow-up | |
- Equipment - Good Repair and Proper Adjustment
Observation: EHS observed filters missing from the hood system which causes a state of disrepair and for the hood system to not function properly.
Correction: Replace the filter 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Both of the door gaskets on the Turbo Air cold holding reach in unit, next to the prep table in the back of the kitchen were observed ripped and seperating from the doors.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- 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: (1) observed the fryer with a large amount of encrusted grease and debris running down the side and in between the fryer and the grill. Also observed grease and debris buildup inside the fryer access doors (2) the grill was observed with grease buildup down the side of the unit and the trays in and under the unit were observed with large amounts of debris..
Correction: Maintain nonfood-contact surfaces of equipment clean to prevent pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: (1) Wall behind cook area observed with grease and debris accumulation, (2) Walls behind soup table observed soiled, (3) floors under and behind equipement observed with food and debris accumulations along the coving, indicating equipment is not being pulled out to clean under and behind as often as necessary to keep clean, (3) Ceiling area throughout kitchen noted in need of cleaning, especially around the a/c vents were accumulation of dust were observed.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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07/23/2015 | Routine | |
Drawers working properly at time of inspection
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Rear kitchen door has a large gap at the bottom that could allow insects to enter the facility.
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.
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03/17/2015 | Follow-up | |
Waiting on part for cooling unit that was out of temp and weather stripping for door. Will complete full follow-up in 6 days.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the several of the cold holding units-appeared to have been broken and not replaced.
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.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Rear kitchen door has a large gap at the bottom that could allow insects to enter the facility.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Filters in vent hood over cook top observed with debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/12/2015 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Prawns, chicken and rice (items tested in 3 different drawers-all items to be removed) 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the several of the cold holding units-appeared to have been broken and not replaced.
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.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Rear kitchen door has a large gap at the bottom that could allow insects to enter the facility.
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 Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Filters in vent hood over cook top observed with debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/03/2015 | Routine | |
| No violation noted during this evaluation. | 07/09/2014 | Risk Factor | |
Sushi rice---> Time properly used as a public health control.
Employees who do not possess current Suffolk health cards must obtain them from the Western Tidewater health district (ONLY) within 30 days of inspection.
Good handwashing observed among kitchen staff.
Employee health policy reviewed and in place. Reportable illnesses also reviewed.
All information reviewed with PIC.
- Sanitizing Solutions, Testing Devices
Observation: Chemical dishmachine presented with no residual chlorine upon observation. PIC advised that dishmachine was serviced by EcoLab three days prior to inspection and Cl level had to be adjusted at that time. Multiple cycles run at time of inspection with repeated negative result of presence of residual chlorine.
Correction: Provide and maintain adequate chlorine levels to ensure proper sanitizing. Discontinue use of dishmachine until proper level of 50 ppm is attained.
- Hand Drying Provision (corrected on site)
Observation: No hand towels provided at rear kitchen hand sink.
Correction: Provide and maintain towels at handsink in an effort to encourage good hanswashing practices among kitchen staff.
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10/28/2013 | Routine | |
Unlabeled food containers observed. Provide English common name as to contents.
Chlorine used as sanitizer. Test kit provided.
Good handwashing observed by kitchen staff.
Scoop with handle required for dispensing dry rice.
Parasite destruction documentation provided.
All information reviewed with PIC.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employee slicing cooked chicken with bare hands.
Correction: Do not handle ready to eat food with bare hands. Reviewed this policy in detail with PIC who then conveyed information to employees.
- Toxics - Separation of Toxics (corrected on site)
Observation: Windex bottle observed hanging on shelf above single use containers.
Correction: Relocated chemical bottle as to prevent contamination of single use containers.
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01/04/2013 | Risk Factor | |
Aluminum foil used to line trays with bowls. Remove foil.
Sushi rice- ph documented- made fresh every 4 hours.
Tuna, albacore, blackened tuna, sea urchin, fish eggs inside sushi display #2 41F-44F. PIC advised that food was taken from sushi RI (#2) and placed in display case < 4 hrs prior. All items taken from display case and placed back inside of sushi RI.
- Food - Food Labels
Observation: Unlabeled food containers observed.
Correction: Provide English common name on exterior of container as to contents.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: No residual chloring present in dishmachine.
Correction: Discontinue use of dishmachine until 50ppm residual chlorine is attained and maintained. Manual washing to be implemented in the meantime.
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12/19/2012 | Routine | |
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