Permit displayed. Certified food manager (CFM) present. Active managerial control observed. Spoke with the CFM regarding the following: 1) Written employee health policy (FDA form 1B provided) 2) Adding "Reminder" statement to consumer advisory on the menu (template provided) 3) Keep all wiping cloth buckets at the proper concentration 4) Correct cooling procedures
Health permit issued.
- 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.
- Food Storage Containers - Identified with Common Name of Food
Observation: Multiple 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.
- Good Repair and Calibration of Thermometers
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following non food contact surfaces: Bottom shelves of sushi counters and inside of the microwave
Correction: Maintain non food contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the soda dispensing machine at the server station, inside of the ice machine, soda dispensing gun holster at the bar, and the ice bin at the bar was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of these equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide chlorine sanitizer at the proper concentration of 50 - 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Indoor Areas - Surface Characteristics
Observation: The indoor ceiling material located throughout the kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. non absorbent
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls on the cook line, walls by the mechanical dish machine, floor of the bar area, and floor drian of the bar area 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system over the wok station are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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01/26/2016 | Routine | |
Clean walls behind dish machine (above and below) and deep clean under all hibachi grills.
- Warewash Machine, Data Plate Operating Specifications (repeated violation)
Observation: The data plate on the warewashing machine is getting worn and hard to read.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors, walls and ceilings, under hibachi grills, on and around shelving and under prep tables noted in need of cleaning.
Correction: Clean during periods when the least amount of food is exposed such as after closing. 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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01/09/2015 | Follow-up | |
*Use 3 compartment sink until sanitizer is a proper levels. Certified Food Managers: Komfoong Loh 0168-14 Expires: 06/19/2017
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils observed stored in food and ice. 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.
- Food - Miscellaneous Sources of Contamination
Observation: Observed bowls of food double stacked with out being covered and protected.
Correction: Protect food from miscellaneous sources of contamination.
- Warewash Machine, Data Plate Operating Specifications
Observation: The data plate on the warewashing machine is getting worn and hard to read.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Equipment, Clothes Washers and Dryers, Storage Cabinents, Contamination Prevention (corrected on site)
Observation: Rice cooking pot was observed being held/soaking and being cleaned in mop sink.
Correction: Relocate this item to an area where it is not exposed to contamination. Cleaned and sanitized equipment, laundered linens, food, and single-service or single-use articles can not be located in locker rooms, toilet rooms, garbage rooms, mechanical rooms, under unshielded sewer lines, under leaking water lines, under open stairwells, or under other sources of contamination.
- Equipment - Good Repair and Proper Adjustment
Observation: Shelving unit in the dry storage area was observed with the bottom shelf falling, at wait station top of ice holding area was broken, gasket on lowboy refrigerator near 3 compartment sink was observed in a state of disrepair and damaged.
Correction: Repair the above equipment 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 above equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Warewashing Equipment, Cleaning Frequency (corrected on site)
Observation: The interior surfaces of the mechanical warewashing machine was soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration in the warewashing machine.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75°F.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors, walls and ceilings, under hibachi grills, on and around shelving and under prep tables noted in need of cleaning.
Correction: Clean during periods when the least amount of food is exposed such as after closing. 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.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Employees designated area to store personal items.
Correction: Employees should use the dressing room or lockers provided for storage of personal items.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of chemicals were stored next to food dispensing bottles on dry storage racks.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/22/2014 | Routine | |
Monitor internal temperatures of all refrigerators at 41 degrees or below at all times.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee drinks obserevd in an uncovered container in the food preparation area.
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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw meats observed wrapped in paper towels.
Correction: Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
- 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Rice cold holding at improper temperatures. Eel at sushi bar improperly cold holding. Foods in Meat reach in refrigerator improperly cold holding.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Store sushi items on ice to maintain 41 degrees or less.
- Equipment - Good Repair and Proper Adjustment
Observation: Multiple refrigerators unable to maintain less then 41 degrees.
Correction: Repair the refrigerators to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. Do not store any foods in these refrigerators until they are able to maintain less then 41 degrees.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. 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.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Reusing manufacturer lids to soy sauce buckets that are not smooth.
Correction: Discontinue the reuse of manufacturer containers lids for storage. Provide approved smooth reusable food storage lids designed for your food storage needs.
- 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: food storage buckets, bottom of refrigerators, wire racks, and rolling carts.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Wall and floor under the dish washer 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.
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07/11/2014 | Routine | |
Manager will use 3 compartment sink with appropriate sanitizer until mechanical dishwashing machine is refilled with sanitizing solution.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Utensils - In-Use - Between-Use Storage (corrected on site)
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.
- Cooling Methods
Observation: The methods used for cooling the iced tea were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in the True reach in refrigerator cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed multiple corroding prep tables and dishwashing area is not sealed.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: Door of ice machine was observed in a state of disrepair and damaged.
Correction: Repair the ice machine door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine
Correction: Clean and sanitize these surfaces for food contact.
- 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: prep tables, storage trays, storage containers, wire racks, etc.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: No sanitizing solution in the mechanical dishwasher.
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 - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls under and around mechanical dishwasher observed dirty.
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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04/17/2014 | Routine | |
Consumer advisory needs to be updated on menu. Permit issued.
- Critical: Cooling*
Observation: Cooked rice noted not being adequately cooled to prevent the growth of harmful bacteria. Rice from 4 days before still noted at 49 degrees.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Recommend using smaller or more shallow pans and increase venting to allow proper cooling.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the some refrigerators.
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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Multiple handwashing sinks are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The 1-door chef refrigerator was noted at a temperature >45 degrees.
Correction: Repair the refrigerator 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 refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Lighting, Intensity
Observation: There are some light bulbs not working in the kitchen prep area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Recommend replacing broken light bulbs.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and walls in the kitchen area 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.
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10/18/2013 | Routine | |
Restaurant representatives - add corrected or new information about Kyoto Japanese Steak House, 1412 Greenbrier Pkwy. 129, Chesapeake, VA 23320 »