- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to symptoms and diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands after wiping his gloves on a wiping cloth and then was observed engaging in food preparation.A food employee failed to wash his or her hands and was rinsing gloves in the hand sink.
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 - Prohibited Areas (corrected on site)
Observation: Food stored too close to hand sink..
Correction: Relocate food storage to an approved area.
- Records - Creation and Retention
Observation: No written agreement or statementon premises from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasides infective to the aquacultured fish. No records to idenify genus and species of tuna.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Butter(49F),shrimp dumplings(49F) are stored in a residential cold holding unit at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Adjusted thermomstat.Monitor unit.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer plastic bags were observed reused for the storage of raw meats/chicken..
Correction: Discontinue the reuse of manufacturer plastic bags for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Improper sequence for manual dish washing. The food-contact surfaces of the food equipment were not observed sanitized. .
Correction: Wash,rinse,sanitize.After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.Flies were noted a back door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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08/20/2015 | Routine | |
Restaurant representatives - add corrected or new information about Oishii Japanese Ramen & Hibachi Grill, 515 Prince George St., Williamsburg, VA 23185 »