8: 140 140 CORRECTED Observed food employees using improper handwashing procedures. Specifically a cook only washed/rinsed his hands for about 4 seconds at the hand sink.
Corrective Actions: Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands. Wash at the hand sink with soap for at least 15 second -- rub hands/fingers together with soap and dry hands with the single-use paper towels. 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. 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: 2310 10 OUT 2310 CORRECTED Using A Hand Sink The hand sink beside the three-compartment sink was observed blocked with a cart holding working containers of food, a medium-sized bowl and 3 small bowls were sitting in the basin to the hand sink at the start of the inspection.
Corrective Actions: The hand sink should be accessible at all times and should be used for no other purpose than hand washing. ** Corrected by moving the cart and the dishware so the inspector could wash hands prior to starting the inspection**
15: 470 15 OUT 470 CORRECTED REPEAT Unwrapped or uncovered foods such as frozen appetizer/sides and frozen animal proteins 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 has staff covered items with plastic wrap and was also told could put the lids on the items in the chest freezers as well.
15: 470 15 OUT 470 REPEAT & CORRECTED Raw foods of animal origin (fish/seafood & in-shell eggs) were observed stored over / above produce (onions & carrots), bean sprouts, cooked noodles, above cooked chicken, and/or above small containers of yum-yum sauce in both the tall 1-dr cooler and in several locations in the walk-in cooler.
Corrective Actions: Correction: Store produce, cooked noodles, ready-to-eat sauces, or cooked chicken above raw or partially cooked fish, chicken, & beef. Separate raw foods of animal origin during storage, preparation, holding, and display from raw ready-to-eat foods to prevent cross -contamination that may cause someone to get ill ** Manager is in the process of moving the foods so that the produce, cooked noodles, yum yum sauce, etc. is stored above raw chicken, raw seafood, and raw beef **
33: 810 33 OUT 810 CORRECTED Cooling methods - Cooked chicken was observed being cooled covered (tightly wrapped in plastic wrap) in the walk-in cooler.
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.. Use a calibrated probe thermometer to monitor cooling ** Corrected during inspection by talking to cooks/owner and pulling back plastic wrap **
35: 790 35 OUT 790 CORRECTED Improper thawing methods were observed being used to thaw frozen shrimp as it was observed sitting in a large bowl on a drain board at the three-compartment sink.
Corrective Actions: Correction: Thaw under refrigeration; completely submerged under running water that is 70°F (21°C) or below or as part of the cooking process . Bowl of still partially frozen shrimp was put in the walk-in cooler to finish thawing and will be cooked tomorrow ** Discussed with management and staff will be educated about proper thawing (in the walk-in overnight, under running cold water, as part of the cooking process) Corrected during inspection **
A follow up inspection will occur on/about 6/20.
Please work on being on consistent with your date marking on chicken made the night before or yum yum sauce made the day before. Owner was informed that the yum yum sauce is a TCS (time/temperature control for safety) food and must be kept 41 F or below or using time for the containers. You cannot let yum yum sauce be sitting out on the counter for 8+ hours.
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. Letter date June 2024 from True World was 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. Invoice from June were also observed showing the salmon being pelt feed and purchased from True World. Raw sushi with tuna and salmon are offered for sale. 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 the following today: cooling procedures, handwashing procedures and location ( ONLY wash your hands at a hand wash sink), handling orders with food allergies, and using time as a public health control. 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. Also yum yum sauce small condiment size containers put into to-go orders is being added to the TPHC plan and they will only sit out what can be served or used within about two-three (2-3) hours per the owner.
Discussed the the requirement for there to be a written vomiting and diarrheal clean up procedures (previously left VDH / VDACS Guidance for clean-up June 2021 guidance) and you already should and do have a clean up kit (in a bucket); 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 posted beside entrance door) - you can post this near your food permit which also must be visible to the public / your customers (posted near cash register.)
| Description | Temperature | State of Food |
| white rice | 197 °F | Hot Holding |
| cooked steak ( cut from whole loin) | 140 °F | Cooking |
| terayki chicken | 180 °F | Reheating |
| cooked chicken pieces | 68 °F | Cooling |
| cream cheese in small sushi cooler | 40 °F | Cold Holding |
| fried chicken pieces in tall 1-dr cooler | 42 °F | Cold Holding |
| yum yum sauce in walk-in cooler | 41 °F | Cold Holding |
| grilled chicken in tall 1-dr cooler | 42 °F | Cold Holding |
| Description | Temperature |
| glass door uc cooler | 37 °F |
| chest freezer | 17 °F |
| walk-in cooler | 39 °F |
| tall 1-dr cooler near grill | 43 °F |
| small chest freezer | 5 °F |
| chest freezer | 14 °F |
| small sushi cooler (just filled) | 49 °F |
