Food Permit was re-issued today. HM.
- Person in Charge
Observation: All Food Employees were not properly trained in food sanitation as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties. At least one person is to have a Manager's Certificate in food sanitation and the others should at least be trained so that they can obtain their Foodhandler's Card.
- Critical: Employee Health*
Observation: An Employee Health Policy was not developed to address the reporting requirements of Food Employees 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: Develop an Employee Health Policy to address the reporting requirements of Food Employees 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 - Preventing Contamination from Hands*
Observation: Scoops without handles were being used to scoop up food.
Correction: Minimize bare hand contact and reduce contamination of exposed foods by using scoops with handles to scoop up foods.
- Food Storage Containers - Identified with Common Name of Food
Observation: Foods such as oil and salt that were removed from their original containers were not labeled to identify what they were.
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.
- Cloths - Wiping Cloths - Use Limitation
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: There was no documentation readily available to indicate that the raw fish used for making Sushi had undergone parasite destruction.
Correction: Have documentation that assure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish by freezing readily available for review.
- Critical: Time as a Public Health Control*
Observation: There was no written procedures for the use of time as a public health control with potentially hazardous foods.
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.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recyclables had the drain plug removed/missing.
Correction: Replace the drain plug to the refuse container.
- Toilet Rooms - Enclosed
Observation: Both washrooms did not have a self-closing door.
Correction: Provide self-closer devices for both washroom doors.
- Hand Drying Provision
Observation: Not all hand sinks were supplied with proper means for drying hands.
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
- Handwashing Signage/Handwashing Facilities
Observation: Not all hand sinks were supplied with signages to remind Food Employees to wash their hands.
Correction: Provide a handwashing signages at hand sinks to remind Food Employees to wash their hands.
- Lighting, Intensity
Observation: One of the light bulbs over the cooking equipment was blown.
Correction: Replace the blown bulb so that there is at least 50 foot candles at a surface where a food employee is working with food.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: The wiping cloth solution had no sanitizing agent in it.
Correction: Ensure that the wiping cloth solution is properly made up with an approved sanitizing agent.
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01/19/2016 | Routine | |
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