Temps were found marginal in make table. Ensure food is held at 41 F or below at all times. I recommend keeping a bottle of water inside units to be consistent when monitoring. Air temp was checked on unit and it was 38.8 F. Daily monitoring is essential for active managerial control. We discussed slitting open vacuum sealed bags of salmon upon removing from the freezer to prevent botulism. This is true for any fish that is found vacuum sealed.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The worker is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container with straw if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. Drink was removed.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
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10/19/2015 | Risk Factor | |
Do not stack and cover foods while trying to cool. Single layers of food cool quicker than deep containers. Menus have included disclosure.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container with straw if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Unon rice noodles cold holding at improper temperatures
Correction: Do not place noodles extending over the top of the pan. PIC corrected.
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06/12/2015 | Risk Factor | |
Kitchen is very clean. Good job. Menu to be changed. You can add a sticker to present menu or table tents to temporarily correct disclosure issue until these new menus are delivered. Letter from vendor was available for the salmon used (delivered frozen). Permit can be issued.
- Food Storage Containers - Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Unlabeled food containers.(sugar)
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.
- Food - Washing Fruits and Vegetables (corrected on site)
Observation: Squash was not washed prior to cutting.
Correction: All vegetables to be washed before cutting. PIC told worker to wash.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked salmon, fish roe and egg is/are provided on the menu without proper 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.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. (bar)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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02/04/2015 | Routine | |
Note: Cracked black bowls. Do not use, they cannot be cleaned and sanitized. Dishmachine had to be primed. Check daily.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw burger stored above shrimp.
Correction: Store according to cooking temp requirements.
- Critical: Cooling* (corrected on site)
Observation: Chicken strips found on cart at room temperature 70 F, 77 F, and 100 F.
Correction: Cool from 135 F to 70 F in 2 hours then to 41 F in 4 more hours. Total time was unknown. PIC placed into cooler.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: No dates found on cooked veggies or open tofu.
Correction: 7 day shelf life on TCS ready to eat foods. PIC placed appropriate dates on these foods.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Cleaners stored beside bar mixers.
Correction: Corrected.
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11/03/2014 | Risk Factor | |
No risk factor violations noted at the time of inspection.
Excellent facility sanitation and food handling practices.
No violation noted during this evaluation. | 08/07/2014 | Risk Factor | |
Permit issued.
- Equipment and Utensils - Multiuse, Characteristics
Observation: Observed a paint brush with metal being used as a pastry brush for sauce.
Correction: Obtain a pastry brush with plastic (smooth, nonabsorbent and easily cleanable).
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed a wooden pallet on the flooring in the walk-in vault with no sealant.
Correction: Obtain a rack that is smooth, nonabsorbent and easily cleanable.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Observed 0 ppm of sanitizer being dispersed into the dishmachine.
Correction: Restore the empty bucket, should be between 50-200 ppm. Corrected on site.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed box of paper napkins on the service area flooring.
Correction: Store all single serve items at least 6" off of flooring.
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04/21/2014 | Routine | |
Standardization inspection with EHS.
No violation noted during this evaluation. | 01/29/2014 | Training | |
No risk factor violations noted at the time of inspection.
Excellent facility sanitation. Good handwashing. Cl2 50 ppm.
No violation noted during this evaluation. | 09/26/2013 | Risk Factor | |
Notes: in use sauce/chicken dredge need to be added to time control (discard every 4 hours). Do not over stock wells in prep tops. Replace wood pallets in walk-in. QT 400 ppm. Chlorine 50 ppm. Good cooling practices. Permit issued. Patrons verbally notified of undercooked eggs and salmon.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed food employee rinse hands in prep sink.
Correction: Employees must use soap to wash hands at handsink only.
- Food Storage Containers - Identified with Common Name of Food
Observation: Bulk food containers not labeled (flour, sugar, salt, etc.).
Correction: Label containers of food product.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wet wiping cloths not stored in sanitizer water.
Correction: Store in sanitizer water.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed prepared, cooked food not date labeled (vegetables, noodles, seafood, etc).
Correction: Date label prepared foods held over 24 hours.
- Equipment and Utensils - Multiuse, Characteristics
Observation: Banded paint brush used for sauce is not durable/cleanable for food use.
Correction: Use an unbanded pastry brush.
- Mops - Drying Mops
Observation: Mops not hung to dry.
Correction: Hang mops between use.
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06/20/2013 | Routine | |
Seared salmon on the menu. Provide a letter from the provider stating that the salmon has been frozen to FDA parameters for parasite destruction. Provide QT tab test strips. Provide a backflow preventer on hose attached to the mop sink. Provide more light over cook line prep units. Clean and sanitize all equipment/surfaces prior to use. Ok to operate. Permit issued. Post: handwash signs, no smoking sign, permit.
No violation noted during this evaluation. | 05/20/2013 | Pre-Opening | |
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