- Utensils - In-Use - Between-Use Storage
Observation: In-use rice scoop improperly stored in room temperature water.
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 a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between uses: laying on tables.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 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.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The plastic tray on the scale was observed cracked and taped.
Correction: Remove the damaged tray.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers(plastic buckets and lids) were observed reused for the storage of other foods.
Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: ice maker, scale, timers, stove, front shelves, kitchen shelves and tables.
Correction: Clean and sanitize these surfaces.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact equipment (bowls) washed and stored were not sanitized.
Correction: After cleaning and rinsing of the food-contact surface, ALL equipment and utensils MUST be effectively sanitized before coming in contact with food and before use.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls, baseboards 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 (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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02/02/2016 | Routine | |
- 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.
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 - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Menus lack required components of a consumer advisory.
Correction: Place an asterisk next to the name of each item served raw or undercooked. At the bottom of the page, place an asterisk and the required warning/disclaimer.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the sandwich unit.
Correction: Provide a temperature measuring device in the front of all cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of food deposits or other soil on the following:scale, ice maker, microwave oven, stove,...
Correction: Clean and sanitize these surfaces.
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10/13/2015 | Routine | |
- Hair Restraints - Effectiveness
Observation: Employee 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
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employee 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.
- Food Storage Containers - Identified with Common Name of Food
Observation: 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.
- Records - Creation and Retention
Observation: No CURRENT 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.
Correction: Obtain current documentation(Parasite Destruction Letter(s)) for all products served.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Menu items offered raw or undercooked are not marked with an asterisk on the menus. Incomplete consumer advisory.
Correction: Mark each raw food item (i.e. tuna, salmon,....) with an asterisk and place the warning at the bottom of each page listing foods served raw or undercooked.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of food deposits or other soil on the following: ice maker(interior and exterior), scale, stove drip tray, timers,.....
Correction: Clean and sanitize these surfaces.
- Sewage - Other Liquid Wastes and Rainwater
Observation: Mop water disposed of on the ground behind the building.
Correction: Dispose of all mop water in the utility sink only.
- Physical Facilities in Good Repair (repeated violation)
Observation: Two lights inthe exhaust hood is not maintained in good repair
Correction: Replace burned out bulbs. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Kitchen walls and attached equipment 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 are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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06/04/2015 | Routine | |
Health permit renewed. Provide current documentation of parasite destruction from Seafood suppliers.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored at 200+ PPM Chlorine between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer (50-100 PPM Chlorine) at the proper concentration between uses.
- Food - Miscellaneous Sources of Contamination
Observation: Observed soup bowls with contents stacked on top one another.
Correction: Protect food from miscellaneous sources of contamination.Do not stack bowls where the bottom of one container touches the food in another container. Provide a barrier between stacked items.
- Critical: Parasite Destruction*
Observation: Raw seafood for service or sale in the ready-to-eat form did not have a current letter documenting it was frozen to ensure parasite destruction.
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
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the sushi bar are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of food items.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of debris on the following: Oven catch tray, ice machine lid and exterior and toaster oven inside.
Correction: Clean and sanitize these surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination in dry storage area.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities in Good Repair
Observation: Hood lighting is not maintained in good repair.
Correction: Replace burnt out bulbs. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Animals - Prohibiting Animals*
Observation: Fish tank and related supplies observed at the sushi bar.
Correction: Relocate fish tank and related equipment off the sushi bar counter. Animals carry disease-causing organisms and can transmit pathogens to humans through direct and/or indirect contamination of food and food-contact surfaces.
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02/05/2015 | Routine | |
*On the menus, place a star next to each food item offered raw or undercooked to go with the warning at the bottom of each page.
- Critical: Hands - When to Wash*
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*
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.
- Utensils - In-Use - Between-Use Storage
Observation: Rice scoop sitting in pan of 70F water between uses.
Correction: Store the rice scoop in the rice warmer with the handle up out of the food or in a container of water if the water is maintained at a temperature of at least 135°F.
- Food Preparation
Observation: Food (avocado dispenser hanging near trash can) is subject to environmental sources of contamination during preparation at the sushi station.
Correction: Protect food from environmental sources of contamination during preparation. Keep avocado dispenser on a sanitized surface in the refrigerator.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked seafood is provided on the menu, menu board, table tent or brochure without proper marking and disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service cups were observed reused as food scoops.
Correction: Do not reuse single-use containers as food scoops. Provide approved scoops with a handle .
- Non-Food Contact Surfaces
Observation: The stove drip tray has an accumulation of food debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Maintenance Tools - Cleaning Maintenance Tools - Preventing Contamination*
Observation: Mop sink obstructed with case of straws and other items. It appears that mop water is disposed of on the ground behind the facility.
Correction: Use the mop sink to dispose of all mop water. Remove items blocking its use.
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10/27/2014 | Routine | |
Good job!
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
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07/01/2014 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(50-100ppm chlorine bleach) between uses.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer plastic jug observed reused for the storage of other food.
Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs. Clearly label foods.
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03/04/2014 | Routine | |
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of other foods.
Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Single-service cup observed reused as a food scoop floating in sauce.
Correction: Discontinue the use of single-use containers as sauce scoops. Provide approved reusable food scoops with a handle.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The large metal bowl was not sanitized after washing.
Correction: After cleaning and rinsing of the food-contact surface, ALL equipment must be effectively SANITIZED before coming in contact with food and before use.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in 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 table preventing its use.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the kitchen hand sink.
Correction: Provide a trash can at the kitchen hand sink.
- Living or sleeping quarters - Separation
Observation: Child's play area not separated from rooms and areas used for food establishment operation by complete partitioning and solid self-closing door.
Correction: Child's area must be separated from areas used for conducting food establishment operations to preclude potential contamination of food and food-contact surfaces and the traffic of unauthorized and/or unnecessary persons.
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12/05/2013 | Routine | |
Front of ice maker observed in need of cleaning. In process of printing new menus with consumer advisory.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of vegetables.
Correction: Discontinue the reuse of manufacturer containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen and store room floor 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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09/18/2013 | Routine | |
- Hair Restraints - Effectiveness
Observation: Employee 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
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between uses: observed laying om counters and cutting boards.
Correction: Ensure wet wiping cloths are stored in the chemical sanitizer at the proper concentration between uses.
- Food Preparation
Observation: Bowl of lettuce observed at the three compartment sink under a container of detergent.
Correction: Protect unpackaged food from contamination during preparation. Prepare food at the prep sink or remove cleaners over the sink and sanitize all sink surfaces prior to use.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Correct when menus are reprinted.
- Equipment - Cutting Surfaces (repeated violation)
Observation: One cutting board observed heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service straws observed stored at the kitchen hand sink unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser away from the hand sink.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the men's room hand sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working container of cleaner not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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06/17/2013 | Routine | |
*Manager certification expires in April. Class schedules provided.
- Critical: Hands and Arms Cleaning Procedure* (repeated violation)
Observation: Improper handwashing procedures described.
Correction: PRIOR TO STARTING WORK AND EVERY TIME HANDS ARE CONTAMINATED: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean warm water.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed uncovered bowls of salad stacked one on top of the other.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between uses: laying on counters, cutting boards..
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses.
- Critical: Temperature - Food Temperature Measuring Devices* - Glass
Observation: A temperature measuring device with an unshielded glass stem or sensor was observed in the establishment.
Correction: Remove the glass temperature measuring device from the facility to prevent glass shard contamination of food in case of breakage.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items(styrofoam cups, lids) observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: No handwash station at the sushi station is clearly designated.
Correction: Pick one of the sinks at the station and designate it as the hand sink with soap, paper towels, and approved signage.The handwash facility identified above is to be used for washing hands only
- Handwashing Signage/Handwashing Facilities
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 (repeated violation)
Observation: Store room floor and rest room fans 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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03/20/2013 | Routine | |
- Critical: Hands and Arms Cleaning Procedure*
Observation: Water to hand sink turned off in the kitchen. Cook observed preparing food.
Correction: Prior to working, ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Utensils - In-Use - Between-Use Storage
Observation: In-use rice scoop improperly stored between uses in a pan of water.
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) In running water of sufficient velocity to flush particulates to the drain. 4) In a container of water if the water is maintained at a temperature of at least 135°F.
- Equipment - Cutting Surfaces
Observation: Two kitchen cutting boards are scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers and single service items observed saved for reuse.
Correction: Discontinue the reuse of manufacturer containers and single service items for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Physical Facilities in Good Repair
Observation: Top edge of dish sinks peeling and moldy.
Correction: Scrape, clean, and recaulk sink edge. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Store room floor 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.
- Toxics - Presence and Use Restriction
Observation: Unnecessary poisonous or toxic materials found in the food establishment: home-use pesticide.
Correction: Remove unnecessary poisonous or toxic materials.
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12/12/2012 | Routine | |
Well maintained and clean facility. Parasite destruction records available upon request. Violations discussed with management for correction. Good job.
- 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: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration (above 200ppm, in the kitchen).
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service items were observed reused as scoops.
Correction: Discontinue the reuse of single-use containers for food dispensing. Provide approved reusable food dispensing utensils designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Hood System.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of sanitizer was not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Restricted Use Pesticides - Criteria* (corrected on site)
Observation: Can of pesticide found with cleaning products.
Correction: Discard the can of pesticide.
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02/24/2012 | Routine | |
Restaurant representatives - add corrected or new information about Oishi Sushi, 817 Botetourt Ct. Ste 105, Chesapeake, VA 23320 »