Permit issued
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed raw shrimp being stored above onions/adjacent to oranges in the walk-in vault.
Correction: Store raw meats below cooked foods/produce.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed a torn low boy refrigeration door gasket at the sushi bar (bottom).
Correction: Replace the torn gasket.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed dirty knives on a Hibachi cart in the rear (near dishwashing area).
Correction: Wash, rinse, sanitize utensils after usage.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Observed mold in the bar soda fountain nozzle gun.
Correction: Clean the gun.
- Non-Food Contact Surfaces (corrected on site)
Observation: Observed the bottom of the reach-in freezer is soiled with food debris. Observed soiled shelving on the cook line prep tables
Correction: observed soiled Hibachi carts in the rear of the establishment
- Lighting, Intensity
Observation: Observed 24 foot candles of lighting on the cook line
Correction: should have a minimum of 50 foot candles of lighting.
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03/21/2016 | Routine | |
We discussed the need to change the menu to accurately state the fish served - Escolar called White Tuna on menu. They are not the same thing.
PIC agreed to discontinue offering Fluke (flounder) for sale raw or undercooked. Tuna supplier will send letter with Genus and Species of tuna. If one of the species stated in the corrective action for 740 you may serve it raw or undercooked as long as you have the consumer advisory on the menu for that item.
No violation noted during this evaluation. | 04/06/2015 | Follow-up | |
Your permit expires at the close of business on April 4, 2015. You need to correct the violations cited on this report before the new permit can be issued. Call or email me to arrange for a follow-up inspection.
Consumer advisory on menu needs to be rewritten. The advisory must disclose which food of animal origin is served raw or undercooked - the current menu has the * beside the name of the menu item which contains many different items some are served raw and some are not - correct so that the * is beside the item that is raw/undercooked. Steaks that are cut from whole muscle meat do not need to have a consumer advisory disclosure or reminder statement if the steak is cooked on both the top and bottom to a surface temperature of 145°F or above and a cooked color change is achieved on all external surfaces.
- Critical: Food Contact with Equipment and Utensils*
Observation: Clean, cut squash was put back into the cardboard box for storage.
Correction: After cleaning vegetables they must contact only cleaned and sanitized surfaces of storage containers.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Knives stored between tables.
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.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food and boxes of food stored on the floor of the walk-in cooler and freezer. Bag on onions and box of raw chicken on walk-in cooler floor.
Correction: Store food on shelves at least 6"above the floor.
- Records - Creation and Retention
Observation: No record identifying the genus and species of parasite-destruction exempt tuna species (e.g. Thunnus albacares, Thunnus atlanticus, Thunnus alalunga, Thunnus maccoyii, Thunnus obesus, or Thunnus thynnus)
No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form. (Fluke)
Correction: Invoice from one supplier has a "blanket" statement that "All Frozen seafood products are stored at a temperature of -4°F or below for a minimum of 168 hours in a freezer." The invoice does not indicate that the Escolar or Tilapia is frozen or farm raised/pellet fed as required.
Invoice from the Fluke supplier only indicates that the Fluke is wild caught. Must have documentation that Fluke was frozen to kill parasites. This same invoice also shows that facility received "#1 Tuna loin red me". but does not state genus and species or indicate freezing process to kill parasites. Either the Genus and species of Tuna or documentation that the Tuna has been frozen to destroy parasites must be provided.
Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
Provide the genus and species of tuna served raw, marinated, raw-marinated, partially cooked or marinated partially-cooked fish to verify that they do not need to be frozen for parasite destruction because they are exempt.
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw raw animal foods. Shrimp and scallops thawing in sink of 73°F water.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Time as a public health control is used for TCS foods held without refrigeration (Sushi Rice, raw shell eggs on Hibachi cart) but no policy is available.
Correction: You must have a written policy and monitor the time the food is held out of refrigeration. TCS food held on time control must be served or discarded by the end of the time period allowed by the policy. Policy was written.
- Equipment and Utensils - Multiuse, Characteristics (repeated violation)
Observation: Grocery bags used as food containers.
Correction: Grocery bags are not designed to be food containers. Replace the bags with approved food containers or food grade bags.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the wooden shelves is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. You can seal the raw wood shelves or remove them.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Sushi rice container is cracked.
Correction: Replace. The cracked container cannot be cleaned.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Visible tacky residue on food contact surfaces of Bento Box serving dishes.
Correction: Clean and sanitize Bento Boxes. Make sure that wares are allowed to air dry before stacking to allow sanitizing rinse to completely dry and eliminate possibility of residue drying onto dishes. If this doesn't resolve the issue get your dishwasher service tech in to service the machine. PIC agreed to rewash these dishes.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelf over prep table, shelf under prep table, portion cup storage container, curtains used in doorways, wood shelves.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Lighting, Intensity (repeated violation)
Observation: Light intensity in walk-in cooler is <10 Foot Candles. Measured 1.6 FC today.
Correction: Increase light intensity to 10 fc or more.
- Physical Facilities in Good Repair
Observation: Wall above tile at mop sink is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor in walk-in cooler is not clean.
Correction: Clean floor.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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04/02/2015 | Routine | |
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food and boxes of food on floor of walk in cooler and freezer.
Correction: Store food on shelves at least 6 inches above the floor.
- Thawing (repeated violation)
Observation: Improper methods used to thaw raw animal foods. Chicken and meat were thawing at room temperature on the floor of the facility. Scallops were thawing in standing water in a sink.
Correction: Thaw TCS foods by one of the following methods: 1. In the refrigerator that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Equipment and Utensils - Multiuse, Characteristics (repeated violation)
Observation: Grocery bags used as food containers.
Correction: Grocery bags are not designed to be food containers. Replace the bags with approved food containers or food grade bags.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the wooden shelves is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. You can seal the raw wood shelves or remove them from the facility.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: Sushi rice container is cracked.
Correction: Replace. The cracked container cannot be cleaned.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Fryers, stove, shelves, fan guards.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Lighting, Intensity (repeated violation)
Observation: Light intensity in walk-in cooler is <10 foot candles.
Correction: Increase light intensity to 10 food candles or more.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor in walk-in cooler is not clean.
Correction: Clean floor.
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04/02/2015 | Follow-up | |
This facility is in the process of change of ownership. Met with new owners and current owner today.
- Critical: Hands - When to Wash*
Observation: An employee returned to work after taking a break to eat and did not wash their hands before wrapping and putting away food in the kitchen. The kitchen closed for the afternoon break soon after and employee then left the premises.
Correction: Train 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Package of raw meat/fish is on top of the container of cooked rice in the walk-in cooler.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage - Clean and Dry Location
Observation: Food and boxes of food on floor of walk in cooler and freezer.
Correction: Store food on shelves at least 6 inches above the floor.
- Food - Miscellaneous Sources of Contamination
Observation: Container of veggies in sink beneath the soap dispenser.
Correction: Do not place food in sinks under chemical dispensers. Protect food from miscellaneous sources of contamination.
- Thawing
Observation: Improper methods used to thaw raw animal foods. Chicken and meat were thawing at room temperature on the floor of the facility. Scallops were thawing in standing water in a sink.
Correction: Thaw TCS foods by one of the following methods: 1. In the refrigerator that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Equipment and Utensils - Multiuse, Characteristics
Observation: Grocery bags used as food containers.
Correction: Grocery bags are not designed to be food containers. Replace the bags with approved food containers or food grade bags.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the wooden shelves is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. You can seal the raw wood shelves or remove them from the facility.
- Food Contact Surfaces - Cleanability*
Observation: Sushi rice container is cracked.
Correction: Replace. The cracked container cannot be cleaned.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Fryers, stove, shelves, fan guards.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Soda nozzle and holder at bar are not clean.
Correction: Clean the surface of non-TCS food contact surfaces 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.
- Equipment and Utensils, Air-Drying Required
Observation: Food processor container has standing water in it.
Correction: Place container in position that allows it to air dry after cleaning and sanitizing it.
- Plumbing System Maintained in Good Repair
Observation: Atmospheric backflow device on mopsink faucet is broken.
Correction: Replace it.
- Handwashing Signage/Handwashing Facilities
Observation: No sign at hand wash sink.
Correction: Provide sign.
- Lighting, Intensity (repeated violation)
Observation: Light intensity in walk-in cooler is <10 foot candles.
Correction: Increase light intensity to 10 food candles or more.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor in walk-in cooler is not clean.
Correction: Clean floor.
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02/25/2015 | Routine | |
Restaurant representatives - add corrected or new information about Kenji Hibachi And Sushi Bar, 11740 West Broad Street, Richmond, VA 23233 »