8: 160 8 OUT 160 REPEAT & CORRECTED Staff were observed not washing their hands prior to putting on gloves or after handling raw meat . 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 & CORRECTED A container of raw shrimp, a container of raw beef, and a container of raw chicken were observed being stored (on wire shelving) above a container of shredded lettuce and sauces in the walk-in cooler. 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 shredded lettuce and sauces were moved up a few shelfs ** Corrected during inspection **
16: 1780 16 OUT 1780 REPEAT 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, and some had dripped down onto the container of corn starch being stored on the shelf under the table (a bottle of vinegar was also being store here). With hands that had not been washed after handling the raw beef, the plastic wrap was gotten down and handled thus contaminated with raw beef. Corrective Actions: Correction: After discussion and instruction from the inspector the facility understands: that there should not be packaged food, unpackaged food, clean dishware or utensils, or clean slicers under a table where raw meat or poultry is actively being sliced; that you need to absorb up the blood, use soapy water to wash the surface, the plastic wrap should be handled with clean hands as sometimes this is used to cover raw poultry / meats and sometimes the plastic wrap is put on ready-to-eat foods; and to always use a sanitizer with the proper contact time on a surface after raw eggs, seafood, meat, or poultry touch it. The counter will be cleaned with soapy water and then sanitizer any time it is used to cut or prepare raw beef or raw chicken.
22: 0820 (A2) 22 OUT 820 Foods were cold holding at improper temperatures (bean sprouts 51°F ; hard boiled eggs were 50 °F; cooked noodles were 50 °F ; raw shrimp 48°F ) in the kitchen prep cooler. This prep cooler was found to be 49 °F by the inspector’s thermometer and was reading 47 °F on the thermometer in the very back of the unit. Corrective Actions: Correction: Ensure that time / temperature control for safety (TCS) foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. The eggs and bean sprouts were thrown away by the owner and the noodles will be used/served or thrown away within the next 90 minutes as they were set out and recently made.
47: 1570 47 OUT 1570 The prep cooler in the kitchen does not appear to be in good working order as it was found to be between 49 – 52 °F Corrective Actions: Correction: Cold holding is 41 °F or below and setting coolers to 36/37 °F can help them compensate from opening, closing, and cooling foods. Furthermore, ensure the cold holding unit is not too full so there is air flow also is necessary for cold holding unit. A repairman was called during today’s inspection. Ice is being put under the pans in the top of the cold holding unit and the bottom of the cold holding unit ( prep cooler) will not be used for TCS ( time/temperature) control for safety foods until it can hold foods safety ( 41°F or below). This will be repaired in the next several days.
48: 1530 48 OUT 1530 No properly working, non expired sanitizer test strip kit could be found by the employees to monitor the strength of the sanitizing solution at the three-compartment sink or ADS dish machine. Corrective Actions: Correction: In the next three (3) days the facility will obtain sanitizer test strips and will use to monitor the strength of the sanitizer at the three-compartment sink & the dish machine throughout the week. Please contact office once this is obtained – 434 477 5921
55: 2790 55 OUT 2790 The sealed coating on the concrete floor seems to have worn off ( water is changing the color of the concrete and not pooling water on the floor) and there were several cracks and even a few spots with missing pieces in the floor of the main kitchen – especially near the prep table and dish machine. Corrective Actions: Correction : The floors, walls, and ceiling in the kitchen and food preparation areas need to be Smooth, durable, non absorbent and easily cleanable, The floor will be repaired within the next ninety ( 90) days.
Additional Comments
NOTE: The following handouts / posters were explained and left at the facility: Preventing cross-contamination cooler set up poster in English and Spanish, Active Managerial Control (AMC) ; Upcoming September ServSafe class thru VCE with grant funding ; guidance for clean up of vomiting and diarrheal events. The food facility has enclosed an area in the back of the restaurant and added a small dry storage area as well as a walk-in cooler. Reminder to have accurate, visible thermometers in the warmest part of all cold holding units (usually near the door). Reminder that hands should only be washed at the hand washing sink.
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 and had records showing where the rice is being prepared twice daily – thank you! 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. 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 regarding parasite destruction. 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. Facility had letter of guarantee from True World from September 2021.
Food Temperatures
Description
Temperature
State of Food
grilled chicken
181 °F
Cooking
raw shrimp
48 °F
Cold Holding
bean sprouts ( in kitchen prep)
51 °F
Cold Holding
imitation crab meat
41 °F
Cold Holding
rice
159 °F
Hot Holding
shrimp
175 °F
Cooking
hard boiled eggs ( in kitchen prep)
50 °F
Cold Holding
cooked noodles (in bottom of kitchen prep cooler)
50 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
ADS dish machine
chemical
50
Low Temp Sanitizer
chlorine
132 °F
3-vat sink not in use
chemical
bleach
chlorine
No records found
Equipment Temperatures
Description
Temperature
sushi display cooler
41 °F
prep cooler at start
49 °F
sushi area walk-in freezer
7 °F
prep cooler ( later)
52 °F
2-dr sliding glass door
41 °F
front beverage tall cooler
39 °F
new walk-in cooler
41 °F
sushi prep 1-dr cooler
36 °F
small sauce mini fridge
36 °F
sushi area chest freezer
19 °F
sushi area 2-dr cooler
38 °F
dining area alcohol cooler
38 °F
1-dr tall freezer
20 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
(0 points)
OUT
8 Hands clean & properly washed.
COSRepeatViolation
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
