- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: Observed shellstock tags not being dated when the batch is finished.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served. Date the shellstock tags with the date the last shellfish is sold from each batch.
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08/25/2015 | Follow-up | |
- Critical: Person in Charge - Assignment of Responsibility* (corrected on site)
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee enter the kitchen and start cooking without washing their 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: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee drinking out of a cup without a lid.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Observed shellstock tags not being dated when the batch is finished.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served. Date the shellstock tags with the date the last shellfish is sold from each batch.
- 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. Need to have records for the salmon.
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* (corrected on site) (repeated violation)
Observation: Observed pooled eggs sitting on top of metal bins in the top of the prep unit over 41 degrees.
Correction: Store underneath, inside the prep unit so that the proper temperature can be maintained.
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08/06/2015 | Risk Factor | |
Any shellfish that will be served raw, you will need to keep the tags for up to 90 days and mark the tag with the last day that the last shellfish is sold.
- Critical: Parasite Destruction*
Observation: Doing parasite destruction of fluke themselves, need to keep records of process (for up to 90 days).
Correction: Assure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish by freezing to one of the following time/temperature combinations:
1. Freeze at -4°F (-20°C) for 168 hours (7 days) in a freezer
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed chicken on the cook line at 45 degrees.
Correction: Keep the lids closed as much as possible and make sure the bins are not filled to much.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed several knives soiled.
Correction: Clean knives and equipment thoroughly after each use.
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05/01/2015 | Risk Factor | |
Permit Issued.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Rice paddle stored in standing water.
Correction: Store paddle dry or in water over 135 degrees.
- Critical: Parasite Destruction* (corrected on site)
Observation: Raw Red Tuna for service in the ready-to-eat form was not frozen to ensure parasite destruction. No Species was provided, so parasite destruction is necessary.
Correction: Assure parasite destruction of raw marinated, partially cooked or marinated-partially cooked fish by freezing to one of the following time/temperature combinations:
1. Freeze at -4°F (-20°C) for 168 hours (7 days) in a freezer
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Bean Sprouts in prep unit and in walk-in cooler greater than 41 degrees.
Correction: Move bean sprouts to the bottom of the prep unit, and make sure they are not being left out during the day. If prep unit does not keep them below 41 degrees, move to walk-in and you can use time as a public health control.
- Food - Food Labels
Observation: Label all food and containers with fish so that they can be identified easily.
Correction: Label foods and label all fish with so it's easily identifiable (include genus and species)
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: All raw fish needs to be marked so that the consumer is aware of health risks.
Correction: New menus are being made and the consumer advisory will be updated to include a marking and disclosure statement for all food that can be undercooked or served raw.
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12/29/2014 | Routine | |
Be sure to sanitize all equipment before food arrives. 30 day permit issued.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed kitchen and service are in need of cleaning.
Correction: Thoroughly clean and sanitize the kitchen, bars, and service areas.
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12/03/2014 | Follow-up | |
Make sure grease traps are raised flushed with the tiles so they are not holding water. Clean and Sanitize the entire kitchen and server areas before permit can be issued.
- Temperature Measuring Devices - Ambient Air and Water
Observation: Thermometer in make table is broken.
Correction: Replace thermometer.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Hand sink at server station did not have hot water.
Correction: Fix sink so that hot water is available.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Bell breaker on mop sink is leaking out water.
Correction: Have licensed plumber come and inspect mop sink.
- Toilet Room Receptacle Covered
Observation: No cover for the trash cans in the restrooms.
Correction: Provide a covered trash can for the restrooms.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor and wall joints not sealed around the bars.
Correction: Seal floor and wall joints in the bar and in the sushi bar.
- Physical Facilities in Good Repair
Observation: Leak from roof or AC unit.
Correction: Have leak repaired and fix ceiling.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed kitchen and service are in need of cleaning.
Correction: Thoroughly clean and sanitize the kitchen, bars, and service areas.
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12/01/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about 7 Stars Asian Cuisine And Lounge, 11331 West Broad Street D125, Glen Allen, VA 23060 »