Restaurant: Nori Japan
Address: 1850 Apple Blossom Drive, Winchester, VA 22601
Type: Fast Food Restaurant
Phone: 540 545-4113
Total inspections: 3
Last inspection: 09/15/2015
Repair called in on grill drawers. Provided food safety sheets in Chinese and reviewed hand washing with staff. Reviewed detail cleaning of hood vents and need for more dish drying racks.
Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
Critical: Cooling* Observation: Last nites cooked noodles in walk in (at 45*F) noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Grill drawers cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
09/15/2015
Routine
Clean facility.
Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: The prepared ready-to-eat cooked chicken in the wslkin unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
10/08/2014
Routine
Remodel of facility. New design for front with steam table. New stainless wall in kitchen cooking area, new deep fryer, cold prep table, cove tiles with floor tile repairs. hood and facility has been cleaned. Permit issued. No violation noted during this evaluation.
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