1: 0070 (1-14) & (16)) 1 OUT 70 1-14 There was a lack of active managerial control at this facility which seems to be the cause of numerous regulatory requirements out of compliance. For example, lack of proper handwashing; improper cooling methods; food being held hot (135 F or above) or held cold ( 41 F or below) ; utensils and dishware being properly cleaned & sanitized ; there being a written time as a public health control ( TPHC) plan and a written non continuous cooking plan submitted; etc.
Corrective Actions: Active managerial control is needed to ensure compliance with food regulations and to prevent risk of foodborne illness. The person in charge must ensure that food employees are trained in food safety, that they use proper methods to cool foods rapidly and are monitoring temperatures, date marking foods, staff are washing hands/changing gloves, etc. The manager will review their ServSafe food safety book as well as work to manage and observe the staff and facility .
6: 220 6 OUT 220 CORRECTED Two (2) cups with water without lids, which the manager said were employee beverages, were sitting on top of the two-door prep cooler just above where the lid opens. Additionally, an employee plate with food on it and an employee mug were observed sitting on a stainless steel table across from only handsink in the kitchen above where clean cutting boards are stored and right beside the food processor and where food was being prepared.
Corrective Actions: Correction: Have a designated area for employee drinks (covered with a lid and a straw) away from food prep areas. There is a small employee break room but staff were not using it. Ensure employee beverages are handled and stored in a manner to prevent contamination and have either a lid and a straw or a coffee cup style lid. Also staff should not store their plates of food or eat in manner that can contamination food or food contact surfaces. Corrected by the owner moving the items and she will re-train staff on where to store/eat and how to handle their beverages and food.
8: 160 There was a lack of handwashing during today's inspection. Cooks and staff did not wash their hands between tasks such as handling raw beef with their bare hands and then touching utensil handles, cooler doors, sanitized dishware, etc. Staff handled and washed dirty dishware and then handled clean, sanitized dishware.
Corrective Actions: Instruct 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. Employees must wash hands before putting on gloves when changing tasks; employees must wash their hands after handing raw chicken, raw beef, or cracking raw in-shell eggs. The manager will re-train staff on this and observe handwashing this week.
8: 170 8 OUT 170 CORRECTED Where to Wash Two different food handlers were observed rinsing or washing their hands at the three-compartment sink multiple times.
Corrective Actions: Correction: ONLY use the three-compartment sink for cleaning dishware and preparing foods (after first cleaning). ONLY use the hand wash sink for washing hands. Ensure hands are washed with soap for at least 10 seconds at the hand wash sink, hands are rinsed with clean water, and then dried on the single-use papertowels **Corrected by discussing with the staff and owner then getting staff to use the hand sink to wash his hands at the correct location and with proper procedures ** Owner will re-train staff on proper methods and location for hand washing.
8: 140 140 CORRECETED Observed food employees using improper handwashing procedures Specifically after washing his hands, a cook was observed drying his hands on a dirty wipe rag that he has recently used to wipe his hands on after touching raw beef and opening/closing multiples cold holding units. Also, sometimes the full handwashing attempt from turning on water to drying hands, took cooks or dishwashing staff 10 seconds or less.
Corrective Actions: Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands. Remind staff when to wash their hands and that they need to use the single-use papertowels at the hand sink to dry their hands. The inspector talked to the manager and the cook returned to the hand sink to wash his hands at the hand sink again after re-contaminating them. The owner was reminded of proper handwashing -- when and how long cooks and dishwasher needs to wash their hands and will work to observe and re-educate staff on the importance of proper handwashing to prevent food borne illness.
10: 3040 3040 CORRECTED Handwashing Aids and Devices ( soap and paper towels) have been installed at the new front three-compartment sink at the front area. This sink was observed being used for a mix of hand washing and rinsing dishware/utensils during today's inspection.
Corrective Actions: Remove the handwashing aids and devices OR do not use the three-compartment sink for food prep or dish washing. You cannot have soap or paper towels at the dishwashing or food prep sink. Corrected by the owner agreeing to turn the front three-compartment sink to a hand sink ONLY since it appears to be direct plumbed and there is no hand sink in the front area. This was installed since the last inspection (the pre-opening).
10: 2280 2280 OUT There is no handwash sink at newly adding beverage preparation station in the packaged retail food section which prevents routine handwashing by food workers.
Corrective Actions: Install an additional handwash sink at beverage preparation area ( AND this beverage prep area must not be accessible by your customers) to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. You can also move the beverage preparation area into the kitchen near a hand sink. Please address this location of the beverage prep area OR add a hand sink within the next seven (7) days. Update: The prep. area was moved from the retail section to behind the counter.
13: 380 13 OUT 380 There were several cans of cream of coconut excessively dented in multiple location of the cans being stored on a bottom shelf near the sushi rice area and there was an opened, in-use dented can of sweetened condensed milk in the small 1-dr beverage prep cooler. Due to the large dents or dents at the seams of the can, the integrity of the food packaging is found to be compromised and therefore possibly exposing the food to potential contamination.
Corrective Actions: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. If possible, return all dented and damaged canned goods to your food supplier for a credit and ensure distressed, damaged food is stored in a dedicated, separate location . These canned items will not be used and will be thrown away or returned to the supplier: Cans were discarded
14: 730 730 The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and pelt fed : salmon.
Corrective Actions: Contact your fish supplier, True World, and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. have a copy of this letter to give your inspector next week or email it. Also, keep this statement on site at the food establishment for 90 days beyond the time of service of the fish. Also, you could not prove where your salmon came from and was for sushi as it had been removed from the box with the supplier and lot number information. Please address this within the next seven (7) days.
15: 470 15 OUT 470 Packages of raw shrimp and raw beef was observed stored above cooked rice on a shelf in the walk-in cooler.
Raw animal foods such as raw shell eggs should be store below, or separate from cooked ready-to-eat food to prevent cross contamination Different raw animal products should also be stored separate from each other. Raw chicken should always be store below other products.
Corrective Actions: ALWAYS Store ready-to-eat foods above raw foods to avoid cross-contamination by the blood or juice from raw poultry, beef, seafood, etc. dripping and contaminating the foods. Furthermore, different raw animal products should also be stored separate from each other. Raw chicken should always be stored below other products.. The items in the walk-in cooler were shown to the owner and she will move them, rearrange the cold holding units within the next 24 hours. Also staff will be educated on cross contamination and the owner/managers will monitor where raw animal foods are stored in the cold holding units.
16: 1890 1890 Equipment food contact surfaces/utensils were not observed cleaned AND sanitized at the three-compartment sink. It seems food contact items were being washed and rinsed but items were not soaked in a sanitizer.
Corrective Actions: After being cleaned, the food-contact surfaces of equipment and utensils shall be sanitized. Per your Signet SK (quat) sanitizer the items should be allowed to soak in 200-400 PPM sanitizer for at least a contact time of 1 minute. You must scrap off dishware as necessary, wash with soapy water, rinse with clean water, immerse in a sanitizing solution, and then air dry dishware, utensils, pots, pans, etc. to properly clean items at the three-compartment sink. The owner was explained the proper dishwashing techniques during today's inspection.
18: 0725 (6) 18 OUT 725 The facility is cooking raw animal foods using a non-continuous cooking process, but does not have the proper written procedures in place.
Corrective Actions: Written procedures specifying how raw animal foods cooked using a noncontinuous process will be prepared and stored must be approved by the health department prior to using the process and maintained in the food establishment. This partially cooked chicken was discarded today and the owner will cease partially cooking the chicken until a written procedure is sent to the health department. Raw animal foods that are cooked using a noncontinuous cooking process shall be:
1. Subject to an initial heating process that is no longer than 60 minutes in duration;P
2. Immediately after initial heating, cooled according to the time and temperature requirements specified for cooked time/temperature control for safety food under 12VAC5-421-800 A;P
3. After cooling, held frozen or cold, as specified for time/temperature control for safety food under 12VAC5-421-820 A 2;P
4. Prior to sale or service, cooked using a process that heats all parts of the food to a temperature and for a time as designated in 12VAC5-421-700 A, B, and C;P
5. Cooled according to the time and temperature parameters specified for cooked time/temperature control for safety food under 12VAC5-421-800 A if not either hot held as specified under 12VAC5-421-820 A 1, served immediately, or held using time as a public health control as specified under 12VAC5-421-850 after complete cooling;P and Prepared and stored according to written procedures that:
a. Have obtained prior approval from the department;Pf
b. Are maintained in the food establishment and are made available to the department upon request;Pf
c. Describe how the requirements specified under subdivisions 1 through 5 of this section are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met;Pf
d. Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked as specified under subdivision 4 of this section prior to being offered for sale or service;Pf and
e. Describe how the foods, after initial heating but prior to cooking as specified in subdivision 4 of this section, are to be separated from ready-to-eat foods as specified under 12VAC5-421-470 A.Pf
20: 800 800 OUT CORRECTED A few containers of chicken that had been cooked yesterday and therefore had been cooling for over 16 hours at the time of the inspection has still not reached 41 F. Chicken was found to be between 50- 56 F that was in larger pans, the pans quite full, and they were tightly covered in plastic wrap.
Corrective Actions: Cooling is an active process and you must use your thermometer to measure the temperature of cooling foods. Food that is cooked and cooled in the facility must be cooled rapidly using proper cooling methods. Proper cooling methods include: ice baths, ice paddles, thin containers or small containers on speed racks, adding ice as an ingredient , blast chillers or freezers, and cooling uncovered during cooling to allow heat to escape. These methods are used to rapidly cool food that must be cooled to 70°F or below in 2 hours or less and to 41°F or below in no more than 6 hours total. ** After discussion with the owner, the chicken that had been improperly cooled was discarded by the owner **
22: 0820 (A2) 22 OUT 820 CORRECTED Facility made yum-yum sauce was found to be 75 F out at room temperature. Facility made house duck sauce was found to be 74 F out at room temperature . A facility made "brown sauce" that contains cooked chopped onions, garlic, seasame oil, etc. was found to be 66 F and sitting out by the wok.
Corrective Actions: Correction: Cold holding is 41 °F and setting coolers to ~ 37 °F can help compensate for opening, cooling, etc. **Corrected during inspection by the owner throwing away the food that had been temperature abused ** You could send your sauces off for a product assessment if you want to see if they are shelf stable.
23: 830 23 OUT 830 The date marking system for prepared ready-to-eat (RTE) foods is not being consistently followed. Some items had been frozen per the owner and just thawed yesterday (such as cooked chicken dated from May 2024) some items the date never got updated and were dated from May 2024 such as the spicy tuna in the sushi cooler.
Corrective Actions: Date mark combined products with the earliest or first prepared RTE time/temperature control for safety (TCS) food ingredient or portion. The food must be served, sold or discarded within 7 days of preparation including the date of preparation of the first prepared ingredient. So if you make an item on 6/10 the used by / discard date would be 6/16/ Discussed with owner, all items made more than 24 hours ago will be marked with the date of preparation or discarded . Also, if you freeze items on the day that you make them, you can pull them to thaw and at the time you pull them you need to update the date marking for the food to be discarded in six (6) days. Owner will re-educate the food staff on date marking.
24: 0850 (A) (C3) 24 OUT 850 The food facility is using TPHC, time as a public health control, but does not have a written plan to explain their plan or procedures for the sushi rice. In addition to having a written plan, you will need to have marking on the container of sushi rice that you hold at room temperature to indicate the time it was removed from temperature control as well as the discard time.
Corrective Actions: Corrections: Within the next five (5) days write your TPHC plan for how you meet section B 1-3 of 12VACS5-421-850 ( a copy of this is being given to the owner) You want to ensure you use or discard the cooked rice within four (4) hours per our discussions today. So sushi rice mixed with vinegar at 12PM/noon would needed to be used or discarded by 4PM The ambient temperature in the kitchen was 82 F during today's inspection.
28: 3340 3340 CORRECTED Employees' medicines and personal care items are not properly located to prevent contamination of food and food contact surfaces. Specifically, Systane eye drops were stored right above the three-door prep cooler. Additionally, lotion was stored in the beverage preparation area and above single-use straws.
Corrective Actions: Store containers of chemicals, personal care items, make up, first aid items, and medicines in an area that is not above food, equipment, utensils, linens or single service items to prevent accidental contamination or physical contamination of food. **CORRECTED during inspection by owner moving items**
33: 810 33 OUT 810 CORRECTED Cooling methods - Cooked chicken was observed being cooled covered (tightly wrapped in plastic wrap) and in tall container or large containers very full with the cooked chicken pieces. Even after cooling over 14 hours the chicken still had not reached 41 F. The chicken from yesterday was 50-56 F. Furthermore, noodles just made that were being put into the cold holding unit to cool, the owner covered tightly with plastic wrap.
Corrective Actions: Ensure foods are protected from contamination while cooling, but do not cool fully covered as the heat can stay trapped in the food preventing the food from quickly cooling ( this is why you see the condensate drops on the plastic wrap or lids. Also, do not cool in a large tall / thick batch. Use a calibrated probe thermometer to monitor cooling ** Corrected during inspection by talking to the owner and inspector pulling back plastic wrap ** Also corrected by temperature abused chicken being thrown away *
37: 900 Insufficient information is provided on the label of the facility made desserts packaged in the food establishment and offered for sale in the retail tall 1-dr cooler. Specifically, the homemade flan and cassava cake were missing items such as net weight, fully ingredients and sub ingredients, and the address for the manufacturer / maker of the desserts.
Corrective Actions: Label information for foods in the retail sales area shall include: (1) The common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food; (3) An accurate declaration of the quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor; (5) The name of the food source for each major food allergen contained in the food unless the food source is already part of the ingredients list. In the next sixty (60) days the owner will work on the food labels and submit them to the inspector for review OR will cease selling the foods improperly labeled for retail sale.
39: 690 39 OUT 690 Food is subject to physical contaminates, metal shavings. Specifically, the dented can of opened sweetened condense milk has been open in two spots and the metal had become shaved so pieces of metal could possibly get into food when poured from this container.
Corrective Actions: This dented, poorly open can of sweetened condense milk will be discarded. Furthermore, the owner will ensure metal cans are not opened in this same manner in the future as you do not want metal shavings getting into beverages or food you serve to your customers.
40: 200 40 OUT 200 A food handler was observed with bracelets on one arm at the wrist while working with food and cleaning dishware.
Corrective Actions: Correction: Inspector spoke to the employee about not wearing jewelry or watches on their arms and hands while preparing food.
Except for a plain ring such as a wedding band, while preparing food, food employees shall not wear jewelry on their arms and hands. The owner will remind staff of this & monitor that staff after not wearing watches or bracelets on their wrists to correct this practice within the next month.
41: 570 41 OUT 570 CORRECTED Three wet or dirty/used wipe rags were observed sitting on surfaces throughout the cooking area in the kitchen. A dirty wipe rag was also being kept on the apron at waist level of the cook. Also, dirty, used wipe rags were being used to wipe out a wok in between it being used to cook customer orders. Lastly wipe rags were being used as a food contact surface covering some fried foods in a container in the prep cooler.
Corrective Actions: Correction: Once wipe rags have been used to wipe a surface, become wet, etc. they need to be stored in a sanitizer solution (200-400PPM Quat per your sanitizer) to prevent microbal growth. Not storing in sanitizer or allowing a wet or used wipe rag to sit out and then use it again could actually make surfaces more dirty. ** Corrected during inspection by asking twice for a sanitizer bucket to be made for storing the dirty or used wipe rags ** Staff will be trained to discontinue wiping out pans with wipe rags between uses. Also, the facility will discontinue using wipe rags to store directly in contact with foods.
43: 550 43 OUT 550 The ice scoops were stored directly on top of the small about waist height ice machine.
Corrective Actions: Correction: Store the ice scoop in a manner so that the scoop is not contaminated and is on a clean surface. The manager will ensure these scoops are washed, rinsed, sanitized, allowed to air dry and then will store them on a clean plate, in a clean pan, etc. going forward. ** All food contact surfaces should be clean to sight and touch; stored in a manner that they are not subject to contamination; and cleaned and sanitized as often as necessary for the surfaces to be clean to sight and touch.
44: 2000 (A) (B) (D) 44 OUT 2000 The clean, set up ready-to-use sushi prep cutting boards were being contaminated by water dripping onto these clean cutting boards from the sushi prep cooler about this area. Also, the knives and squirt bottles were not far from where this water was dripping from either.
Corrective Actions: Discontinue storage of clean equipment and utensils in an areas subject to contamination. You do not want dirty water to be draining onto in-use or clean utensils or food contact surfaces, or food. The cutting boards will be washed , rinsed, sanitized, and allowed to air dry due to this contamination from the dripping water. In the future the sushi set up will change to ensure this cannot happen again -- the owner / managers will check on this throughout the week going forward.
45: 2000 (A) (C) 2000 Single service items (cups and lids) observed unprotected from contamination in the beverage preparation area. The cups and lids are in a retail sales area (grocery section) that the public has access to and no protected from all sources of contamination.
Corrective Actions: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. This beverage preparation area in general has to move as there is no hand sink and it's in an area that the public can contaminate / access the food and single-service items such as cups, lids, straws, etc . The owner will move these items within the next three (3) days .
48: 1530 48 OUT 1530 No quat sanitizer test strips could be found by the employees or owner to monitor the strength of the sanitizing solution at the three-compartment sink or in wipe rag buckets. (Facility was using Signet SK2 at the time of the inspection)
Corrective Actions: Correction: In the next five (5) days the facility will obtain sanitizer test strips and will use to monitor the strength of the sanitizer at the three-compartment sink & the red sanitizer containers throughout the week. Per the instructions this should be 200-400 PPM and contact time is at least 1 minute. Please contact office once this is obtained - 434 477 5921 OR have it at the follow up inspection.
55: 3170 55 OUT 3170 There is a hole in the wall under long prep cooler due to the newly installed three-compartment sink near the front area.
Corrective Actions: Correction : Ensure the floors, walls, and ceiling in the facility are kept in good repair. Please repair the hole in the wall around the piping in the next seventy-five (75) days.
