Discussed observations with the CFM.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers on the cook line.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: Soiled knives stored as clean.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Equipment food contact surfaces/utensils were not observed cleaned between uses with raw fruits/vegetables and potentially hazardous food.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Observed improper wash/rinse/sanitizing of food containers.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the front of the house was being used to clean food containers.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the kitchen area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Faciltiy was 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.
|
10/09/2015 | Routine | |
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Foods were not identified by an asterisk or list of the food items that may be served raw or undercooked.
Correction: The consumer advisory shall include a disclosure and reminder for all foods offered raw or undercooked.
|
06/29/2015 | Follow-up | |
Discussed the following with the CFM: (1) Use of plastic wrap on the door handles of RIF. (2) Mixing of detergents and sanitizers. (3) When to replace cutting boards. (4) Frequency for cleaning the ice machine.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed container of par-cooked chicken on top of unprotected shrimp in prep unit. Observed a food container on top of unprotected zucchini and mushrooms in the prep unit.
Correction: Prevent possible cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed in-use utensils being stored in a container of standing water and at a temperature of 80 degrees F.
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.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves saved for reuse
Correction: Cease reuse and discard gloves when interruptions occur in the operation.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Foods were not identified by an asterisk or list of the food items that may be served raw or undercooked.
Correction: The consumer advisory shall include a disclosure and reminder for all foods offered raw or undercooked.
- Single-Service and Single-Use, Characteristics*
Observation: Observed use of non-food grade plastic bag with dyes being used as a food storage/contact material.
Correction: Discontinue use of the nonfood grade plastic bags with dye as food contact material. Provide single-service and single-use articles that are safe and clean, and will not allow the transfer of colors, odors, or tastes to the food.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: Dispensing utensils.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the cutting board, chef knives, and food containers used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of above mentioned items no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- 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 proper concentration of sanitizing solution and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Prohibitions
Observation: Single-service or single-use items found stored under the drain line in the service area.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the back of the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the back of the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Facility was 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: Intake and exhaust air ducts are not being cleaned
Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Container(s) of cleaning chemical was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
06/17/2015 | Routine | |
Store employee foods separate from foods served to the public by designating a shelf in the cold holding unit. Post the health permit in view of business transactions.
- Jewelry - Prohibition (corrected on site)
Observation: Employee wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
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.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
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: Parasite Destruction*
Observation: Raw FISH for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction. Salmon is delivered fresh. No documentation available to ensure parasitic 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 and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the paper cups used to store dry ingredients and used as scoops are not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Replace the cups/containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Cutting Surfaces
Observation: The cutting board boards 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.
- 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: outside surface of grill and fryer and inside surface of the True reach in freezer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the mop sink has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Backflow Prevention Device, When Required* (corrected on site)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under cooking 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.
- Toxics - Separation of Toxics (corrected on site)
Observation: Container of 409 not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of HAZARDOUS PRODUCTs must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
|
04/23/2014 | Routine | |
Correct above observations. Permit Issued.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: White rice observed hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria (product was discarded by the person in charge).
- Equipment - Good Repair and Proper Adjustment
Observation: Unused plastic buckets not removed from the kitchen.
Correction: Remove any unused or non-functioning equipment from the premises.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: top of stainless steel prep table
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: rice container holding cart
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the bulk ice machine chute observed in need of cleaning.
Correction: Clean the surface of the 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at the front sushi area handsink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors/walls under cookline, warewashing area, prep area all 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.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
|
11/08/2013 | Routine | |
Correct above observations. If cold smoked salmon product is served undercooked, then verity and provide documentation with the supplier that the product is farm raised pellet fed
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage (Form 1-B left with the person in charge in English and alternate language).
- 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 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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw shell eggs stored over (RTE) vegetables in the walk-in 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.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers at the cookline.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Container of fried rice observed hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria (product was reheated by the person in charge).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked California roll(s), and shrimp tempura stored out at room temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria (product was placed under refrigeration by the person in charge).
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Single-service items cardboard cups observed reused for the storage of dry ingredient products at the cook-line.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor under and around cooking 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.
|
08/28/2013 | Routine | |
Good temperature control observed.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw shell eggs stored over ready-to-eat (RTE) vegetables in the walk-in 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 (product was rearranged by the person in charge).
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of bottled water in the drink dispensing ice machine observed also for drink ice or used as food.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored on the food prep table between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the plastic lining on the stainless steel prep table is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Remove the plastic lining to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Single-service plates were observed reused for the storage of tempura.
Correction: Discontinue the reuse of single-use containers for storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of cookline utensil handles
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor drain under the 3-compartment sink observed 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.
|
04/19/2013 | Routine | |
Recommend providing a larger consumer advisory statement at the sushi bar.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw shell eggs and raw chicken stored above ready-to-eat (RTE) vegetables 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: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with the sushi rice.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted (a written example was left with the person in charge).
- Equipment and Utensils, Air-Drying Required
Observation: Several pans above the 3-compartment sink observed stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
|
12/13/2012 | Routine | |
Restaurant representatives - add corrected or new information about Sakura Sushi, 1401 Greenbrier Pkwy. Ste 2020, Chesapeake, VA 23320 »