Menus have been altered to reflect raw food and tilapia has been noted instead of red snapper. Awaiting information from fish vendor for parasite destruction information. Annual permit issued.
- Records - Creation and Retention (repeated violation)
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.( Mackerel, red snapper or tilapia.)
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. PIC has contacted vendor but information has not been received yet.
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01/29/2016 | Follow-up | |
Permit expires 1/31/16. A reinspection is required. You may call me to set this up. Dishmachine to be service immediately. Until it is running properly you must use your 3-c sink. We discussed providing a scoop with a handle for dispensing sugar. Very clean cookline and hood system. Foil on drip tray to be changed more frequently. Do not allow it to become heavily soiled. Remind all workers that hands must be washed BEFORE putting on gloves. Tilapia and red snapper are two different fish. You must be honest on your menu. Do not serve tilapia when a customer has ordered red snapper. Your menu must state what food is served raw. Include this somewhere on your menu. You have the reminder only.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw eggs and raw quail eggs stored on top shelf of walk in over vegetable.
Correction: Store raw eggs in a position below ready to eat foods.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food supplies and container of sushi rice stored beside handsink.
Correction: Keep this area clear from food storage. Corrected
- 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.( Mackerel, red snapper or tilapia.)
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Cream cheese and cooked shrimp were found without dates.
Correction: Date upon opening or preparing.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the cement blocks under the grease interceptor is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. You may seal with a washable paint.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Reusing cardboard and plastic bags.
Correction: These are not cleanable. Do not reuse.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Dishmachine is not sanitizing equipment. There appears to be a leak in the chlorine tubing.
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 this machine until it has been serviced. It may require calibrating.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the back of the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the containers preventing its use.
- Handwashing Cleanser - Availability (corrected on site)
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 in Good Repair
Observation: Fiberglass reinforced panel(FRP) surrounding mop sink is loose.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- First Aid Supplies, Storage
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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01/11/2016 | Routine | |
Dishmachine has been repaired. Permit issued.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor in walk-in freezer and pantry..;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard is used to line the storage shelves in the kitchen. The nonfood contact surface of the shelves are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
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01/23/2015 | Follow-up | |
Dishmachine is not in use - service tech is expected this afternoon to repair machine. Wares are being hand washed (Cl sanitizer) until machine is repaired.
Invoices and letters from suppliers adequately document parasite control for fish served raw/undercooked.
Discussed risk associated with keeping vacuum packaged fish in the sealed bag when it is removed from the freezer - open bag to let oxygen in when fish is thawed.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (green onions served on top of cooked foods) 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. Employee washed hands and put on gloves to cut green onions.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in walk-in freezer and pantry..;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard is used to line the storage shelves in the kitchen. The nonfood contact surface of the shelves are not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
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01/22/2015 | Routine | |
Salmon, Smoked Salmon, Yellowtail and Tilapia offered raw or undercooked are from a source that states the fish is farm raised (invoice). Please confirm that these fish is fed a diet that is free of parasites infective to the farmed fish.
The Mackerel (and Escolar?) are wild caught - provide documentation from supplier that they are frozen in a manner that destroys parasites.
Tuna is identified on invoice as Bluefin Tuna Loin #1 Wild and #1 Fresh Tuna Loin Red ME Wild. Provide documentation of Genus and species of these Tuna products.
Data logger #19 is in freezer.
We discussed employee health reporting requirements. PIC is studying for ServSafe exam.
Make sure to train new employees on the food safety requirements related to the duties they will perform - handwashing, no bare-hand contact with ready-to-eat food, illness/symptom reporting requirements, etc before they begin work.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee didn't wash hands before returning to (or beginning) food prep activities after being out of the kitchen area.
Correction: Train employees to wash hands with soap and water for 15-20 seconds and dry with paper towel before beginning or returning to food prep activities and between tasks, after hands may have become contaminated, while they are working. Employees washed hands.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food (cutting fresh fruit) 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. Employee washed hands and put of single-use gloves.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Observed employee wash and rinse a food container and start to reuse it for food storage without sanitizing it.
Correction: .Discussed requirement to sanitize wares after use before reuse. Employee sanitized the container and then put the food in it.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Dishmachine final rinse is <10 ppm Chlorine - none detected.
Correction: Sanitizer line is broken - sanitizer is dispensed onto top of machine. PIC set up 3 part sink and will sanitize wares washed earlier today and until unit is repaired using the machine to wash and rinse and the 3rd sink @ 50ppm Cl to sanitize. Wares will be allowed to air dry
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Hand sink by prep sink has equipment stored in it.
Correction: Keep hand sink accessible for employee handwashing. Moved equipment.
- Handwashing Cleanser - Availability (repeated violation)
Observation: No hand soap at one hand sink.
Correction: Provide hand soap at each employee handwash sink.
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10/10/2014 | Risk Factor | |
No critical violations cited. Gloves worn during prep. Dishmachine chlorine level satisfactory. Note: water is slow to drain from handsink. Have waste line checked.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Observed no soap at kitchen handsink.
Correction: Correct by providing soap.
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05/21/2014 | Risk Factor | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed cook touch cooked food with bare hands.
Correction: Correct by properly washing hands and using utensils or gloves to handle ready to eat foods.
- Plumbing System Maintained in Good Repair
Observation: Observed white handsink in kitchen has slow drain rate.
Correction: Correct by having drain line cleaned.
- Lighting, Intensity
Observation: Observed light not at proper intensity at sushi bar handsink and cutting boards and kitchen handsinks.
Correction: Correct by providing 50 foot candles of light on cutting boards and 20 foot candles at sinks.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed mold or mildew on wall at 3 compartment sink and mop sink.
Correction: Correct by cleaning.
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12/30/2013 | Routine | |
Recheck to check dishmachine chlorine concentration. Concentration 50-100 ppm - good.
No violation noted during this evaluation. | 10/22/2013 | Follow-up | |
Gloves worn during prep. Time control log being kept for sushi rice.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Observed dishmachine would not turn test tape to indicate sanitizing concentration is adequate.
Correction: Correct by sanitizing in 3 compartment sink. Contact dishmachine company to adjust machine.
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10/16/2013 | Risk Factor | |
Dishmachine chlorine level satisfactory. Gloves worn.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Observed time control not kept on sushi rice.
Correction: Correct by discarding. Keep record of time rice leaves temperature control and the discard time.
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05/16/2013 | Risk Factor | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed hands not washed before putting on gloves and before handling clean dishes.
Correction: Correct by proper handwashing.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed rice scoop stored in standing water.
Correction: Correct by storing on clean surface (wash within 4 hours) or in hot water 135 degrees or above or in a running water dipper well.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed shelf lining made of paper.
Correction: Correct by removing - if solid liner is needed, use a cleanable shelving like acrylic, etc.
- Lighting, Intensity
Observation: Observed light at 12.73 foot candles at kitchen handsink.
Correction: Correct by providing 20 foot candles.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed mold or mildew on wall at mop sink.
Correction: Correct by cleaning.
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01/04/2013 | Routine | |
Restaurant representatives - add corrected or new information about Hanami Sushi, 4040-H Cox Road, Glen Allen, VA 23060 »