8: 160 8 OUT 160 Staff were observed not washed their hands prior to putting on gloves. Furthermore, staff were observed also not washing their hands after talking off gloves from preparing raw animal products - beef.
Corrective Actions: Correction: Staff will be re-trained on the importance of hand washing and when to wash their hands. During the inspection, staff had to stop what they were doing and wash their hand at the request of the inspector. ** Corrected during inspection **
15: 470 15 OUT 470 REPEAT Multiple containers of raw chicken were being stored (on wire shelving) above a container of tofu in the 2-dr sliding glass cooler in the kitchen.
Corrective Actions: Correction: Always store ready-to-eat foods above raw or partially cooked items to prevent potential cross-contamination. At the request of the inspector, the tofu was moved up a few shelfs ** Corrected during inspection **
16: 1780 16 OUT 1780 At the start of the inspection there was raw beef being cut up on the stainless steel table pushed up against the prep cooler. Blood from this process was observed on the floor, pooled in spots on the table, on wipe rags on the table, and some had dripped off of the table. Underneath this table is being used to store some packaged food and slicers used for the vegetables. After the beef was sliced, metal sheet pans were placed on the table where there was visible blood. These pans were then going to be placed into the freezer. After everything (cutting boards, knives, sheet pan, etc.) was removed from this table, it was wiped down with sanitizer.
Corrective Actions: Correction: After discussion and instruction from the inspector the facility understands: that there should not be packaged food or clean slicers under a table where raw meat or poultry is being sliced; that containers that are going into cold holding units should not be placed on a dirty surface with blood that could then drip down and cause contamination to other items; that you need to absorb up the blood, use soapy water to wash the surface, and then use a sanitizer with the proper contact time on the surface. The chunks of beef were put into clean metal pans that did not have blood on the bottom. The counter was cleaned with soapy water and then sanitizer, and the slicers under the table will be washed, rinsed, sanitized, and allowed to air dry.
24: 0850 (B) (C1, 2, 4) 24 OUT 850 Although there was rice holding at the sushi station there were no records for today or the last several days for the sushi rice.
Corrective Actions: Correction: Records were updated for today for when the rice was made and the facility will get back into the habit of writing the date and time for batches of sushi rice because time is used as a public health control (TPHC) and it is used or discarded every four (4) hours. ** Corrected during inspection **
Please ensure all in-use utensils and food contact items are washed, rinsed, sanitized, and allowed to air dry at least once every four (4) hours. This includes spatulas, rice scoops / shapers, plastic wrap on sushi roller, beverage mixers, etc. TPHC (Time as a Public Health Control) is being used for the sushi rice. The owners and managers understand that once you use TPHC, food cannot be returned to temperature control (such as put in the fridge or hot held for later use), and it must be discarded or used in its entirety within four (4) hours. In using TPHC, Sawa LLC understands that any food in unmarked or improperly marked containers should be discarded. Furthermore, the facility knows to keep written procedures & the recording records available for review at their facility upon request. As you serve sushi, a letter of guarantee should always be available from your suppliers for the raw fish items. You should be able to match up any piece of fish (in it's packaging) to an invoice to prove parasite destruction and if aquacultured fish, such as salmon that they are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacultured fish. Do not use the top of the prep cooler to cool foods as this is open air and may not cool foods in the proper timeframe to prevent microbal growth.
Discussed the regulation changes / changes coming including : starting in summer 2023 the requirement for there to be a certified food protection manager at the facility during all operating hours ; starting summer 2021 for there to be a written vomiting and diarrheal clean up procedures (left VDH / VDACS June 2021 guidance) and you already should have a clean up kit ; also starting summer 2021 you must post all pages of your most recent inspection OR post a sign saying inspection is available for viewing on request (official previously emailed laminated QR code sign) - you can post this near your food permit which also must be visible to the public / your customers.
