- Records - Creation and Retention
Observation: No records available for the Escolar and the Tilapia.
Correction: Must maintain records for review for up to 90 days after the fish has been used.
- Food - Honestly Presented (repeated violation)
Observation: Observed that the fish on the menu for Red Snapper was Tilapia and the fish labeled White Tuna was Escolar.
Correction: Fish must be properly labeled.
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01/06/2016 | Routine | |
Permit Issued.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
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: Observed the scoop for the rice being stored in standing room temperature water.
Correction: Store in container with hand up or store in water that is kept at 135°F or above.
- Food - Honestly Presented
Observation: Observed the white tuna not labeled as Escolar.
Correction: Escolar must be identified as the type of fish.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the shelves in the walk-in cooler were rusty as well as dirty.
Correction: clean and refinish shelves.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed an accumulation of food particles and grease around the edges and under the Hibachi grills
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed mold on the deflector in the ice machine and in the chute of the ice dispenser on the drink machine.
Correction: Clean and sanitize.
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07/21/2015 | Routine | |
Invoices indicated that Tilapia is being substituted for Red Snapper and Escolar is being substituted for White Tuna. Menus must be changed to indicate the correct species of fish. One fish is an economic issue and the other is a health issue.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed rice at 113°F in the rice hot holding unit.
Correction: Product was discarded.
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03/23/2015 | Risk Factor | |
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Observed mold on the spout of the ice dispenser.
Correction: Clean.
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11/21/2014 | Follow-up | |
Tilapia is being sold as Red Snapper. Menus must be changed to indicate the proper fish.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee put on glove without washing hands.
Correction: Employees must wash hands before putting on gloves. Discussed with owner.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Observed sushi employee cutting vegetables with bare hands.
Correction: No bare hand contact with foods that will not be cooked such as vegetables for sushi. Discussed with owner.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed mold on the spout of the ice dispenser.
Correction: Clean.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: No sanitizer in the dish machine.
Correction: Do not use machine until fixed.
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11/17/2014 | Risk Factor | |
Gloves worn. Dishmachine - chlorine sanitizer - 100 ppm - test kit (ok).
- Food Storage Containers - Identified with Common Name of Food
Observation: Found 5 containers of food products that had no ID on them (flour, chicken coating, corn starch, etc.).
Correction: Containers of food repackaged are to be identified. Please label these containers.
- Equipment - Good Repair and Proper Adjustment
Observation: Found drain line to freezer and reach-in not functioning properly. (Water not being drained away from evaporator properly).
Correction: Equipment to be in good working order. Please repair drain lines so they work.
- Non-Food Contact Surfaces (corrected on site)
Observation: Found grease pans from cooking stations not clean.
Correction: Pans are to be frequently cleaned. Please clean these pans.
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07/07/2014 | Routine | |
Gloves worn. Dishmachine - 100 ppm chlorine, test strips (ok).
- Records - Creation and Retention (repeated violation)
Observation: Found no accurate record and identification records of frozen sushi products.
Correction: All sushi products to have accurate freeze records. Please keep these documents so verification of required freezing temperatures can be validated.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Found white rice at 110 degrees.
Correction: All hot hold to be 135 degrees or higher.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Raw shrimp/chicken at 47.5 degrees.
Correction: Cold hold to be 41 degrees or less. Please hold at 41 degrees or less.
- Critical: Time as a Public Health Control*
Observation: Found sushi rice log missing.
Correction: All time products to have log each day. Please create daily log.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Found cleavers and knives not clean/sanitized.
Correction: Food contact surfaces to be cleaned and sanitized. Please clean and sanitize kitchen cutlery. Items were cleaned and sanitized.
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03/04/2014 | Risk Factor | |
Gloves used, utensils used. Discussed cleaning of cutting boards, grease pans, fryers, stove tops and edges of prep tables. Dishmachine - chlorine sanitizer - 100 ppm/test kit (ok).
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Found several glasses, mugs of water and milk and cream and sugar on line.
Correction: Employees to eat only in designated areas. Please have employees eat at break area.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Found knives stored in sheaths not clean.
Correction: All food contact surfaces to be kept clean. Please clean knives.
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10/09/2013 | Risk Factor | |
Gloves worn. Dishmachine - chlorine sanitizer - 100 ppm/test kit (ok). Annual permit inspection.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Found employee drinking from Styrofoam cup - no top/straw.
Correction: All employees eating or drinking to be in approved manner. All cups to have top and straw - drink was discarded.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Found several wet cloth towels on equipment used to wipe down food contact surfaces not stored in sanitizer solution.
Correction: All wet towels to be stored in sanitizer.
- Records - Creation and Retention (repeated violation)
Observation: Found no record of temperature for fresh fish (salmon).
Correction: All product for sushi to have valid temperature chart to indicate proper time duration at required temperature. Please provide temperature chart for frozen.
- Non-Food Contact Surfaces (corrected on site)
Observation: Found service line and sides of fryers not clean.
Correction: All equipment to be kept clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Found floor under service line not clean.
Correction: All floors to be kept clean.
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06/13/2013 | Routine | |
Gloves used.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Found employee eating in kitchen with food on prep table, warming station.
Correction: Employees are to eat in properly designated area away from prepared food and cooking station. Please provide designated area for employee eating.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Found bowls of fresh salad stacked on top of each other in cold storage unit.
Correction: All ready to eat foods are to be protected in storage. Please provide protection for salads. Also, raw beef stored over lettuce for salads.
- Critical: Parasite Destruction*
Observation: Found no record of parasite destruction for fresh salmon used in making sushi.
Correction: All sushi products are to have proof of parasite destruction when frozen on premises.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Found no sanitizer in dishmachine rinse water of low temperature dishmachine. (chlorine sanitizer - 0 ppm)
Correction: if using low temperature chemical machine, chemical sanitizer must be available for correct operation of dishwasher.
- Hand Drying Provision
Observation: Found no supplies at handsink for proper hand drying.
Correction: Supplies to be provided at handsinks.
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03/14/2013 | Risk Factor | |
Annual permit inspection. Dishmachine - 100+ ppm chlorine sanitizer - test kit (ok).
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Found employee prepping lettuce for consumer salads with bare hands.
Correction: All ready to eat foods to be protected from bare hand contact by use of gloves.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Found cooked meatballs stored on same plate as raw chicken.
Correction: All ready to eat and raw to be stored separate (food was discarded).
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Found towel in soapy water.
Correction: All wet towel storage to be in sanitizer solution.
- Records - Creation and Retention
Observation: Found no records of temp held for more than 7 days.
Correction: All records to be held for 90 days.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Found metal pans were not cleaned and sanitized after use.
Correction: All food surfaces to be clean and sanitized after use.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Found floors not clean under equipment.
Correction: All floors to be kept clean.
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12/05/2012 | Routine | |
Restaurant representatives - add corrected or new information about Roda Japan House, 1080 Virginia Center Parkway, Glen Allen, VA 23059 »