15: 470 15 OUT 470 Unwrapped or uncovered foods such as raw chicken and seafood items were observed in the chest freezers. Corrective Actions: Correction: Protect food from cross-contamination by storing food in packages, covered containers, cover with deli tissue, or wrapping. Owner will cover these in the next 24 hours.
24: 0850 (B) (C1, 2, 4) 24 OUT 850 CORRECTED REPEAT This food establishment is using TPHC (time as a public control) for the sushi rice but does not have an effective mechanism for indicating the time food was removed from temperature control for today to show the 4 hours discard time or when rice was made. Furthermore, records from previous months all had the exact same time written in for time rice was made - going forward, please write the ACTUAL time the rice is made not when you plan or hope to make the rice. The records should document what actually happened each day. Corrective Actions: Correction: From discussion, the rice was just made in the last 60 minutes and the made time & discard time was put in the sushi rice log. Please keep records daily to show when the rice was made and when it must be discarded by. The facility does have a written plan for using TPHC for the rice. Reviewed the procedures and the logs on using Time as a Public Health Control (TPHC).
28: 3490 28 OUT 3490 CORRECTED First aid or personal care items such as a box of BandAids, a bottle of equate brand ibuprofen, a bottle of Tylenol, and a bottle of Excedrin, were observed comingled with utensils in a pan in the dry storage area above food around the corner from the walk-in cooler. Corrective Actions: Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles. **CORRECTED during inspection by manager moving the personal care and first aid items**
49: 1770 (C) 49 OUT 1770 There was an accumulation of dust and sticky old food particles on the wire shelving near the hand sink and microwave area. Also, the side of the three-compartment sink and the sink wall junction is in need of cleaning. Corrective Actions: Correction: Clean the facility and equipment surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Pull out all equipment and thoroughly deep clean the kitchen & equipment regularly.
Additional Comments
NOTE: Reminder to get letters of guarantee every year (or when there is a new product or new supplier) from seafood suppliers (such as True World Foods) regarding parasite destruction. Old letters from True World & JFC were reviewed today - salmon is noted to be pelt feed. Ensure you can verify that if your salmon is farm raised that it is pelt fed or you can otherwise prove parasite destruction. You should be able to pull a box out of the freezer that holds raw fish used to make sushi, match that up to an invoice and a letter of guarantee to prove parasite destruction and approved source for your sushi items.
Verbally reviewed cooling procedures, employee health policy (left a copy in English and Spanish today - please have staff sign these), and handwashing procedures (ONLY wash your hands at a hand wash sink). Reviewed ensuring all food contact surfaces such as the cutting board and knife used for the sushi or the spatulas used for the meats are all washed, rinsed, soaked in sanitizer, and allowed to air dry at least once every four (4) hours of use or when they become dirty. Reviewed time as a public health control policy used for the sushi rice during today's inspection - facility uses or discards the sushi rice every four (4) hours and makes it a few times each day.
Discussed the regulation changes including: starting summer 2021 for there to be a written vomiting and diarrheal clean up procedures (VDH / VDACS Guidance for clean-up June 2021 guidance left previously) and you already should have a clean up kit ( in bucket near three-compartment sink) ; 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 (QR code poster on entrance door) - you can post this near your food permit which also must be visible to the public / your customers - posted on wall near to food concept.
Food Temperatures
Description
Temperature
State of Food
white rice
151 °F
Hot Holding
cooked chicken pieces
38 °F
Cold Holding
beef
164 °F
Cooking
cooked noodles
36 °F
Cold Holding
teriyaki chicken
183 °F
Reheating
cream cheese sliced, sushi cooler
41 °F
Cold Holding
fried rice
140 °F
Hot Holding
half & half
40.5 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
wipe rag bucket
chemical
50
bleach
chlorine
No records found
Equipment Temperatures
Description
Temperature
tall 1-dr cooler
34 °F
walk-in cooler
41 °F
small sushi cooler
41 °F
chest freezer (2)
14 °F
retail drink cooler (non TCS)
40 °F
small chest freezer
13 °F
glass door uc cooler
40 °F
chest freezer (2)
16 °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
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
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
