8: 170 8 OUT 170 Where to Wash A cook was observed rinsing his hands for about 5 seconds at the three-compartment sink. Corrective Actions: Correction: ONLY use the three-compartment sink for cleaning dishware and preparing foods. 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, then hands are rinsed with clean water and dried with a single-use disposable paper towel
**Corrected by discussing with the cook and manger and him (cook) going to the hand sink to wash his hands at the correct location and with proper procedures **
15: 470 15 OUT 470 CORRECTED Unwrapped or uncovered foods such as cut produce and frozen animal proteins, and seafood items were observed in the chest freezers and in the walk-in cooler.
Corrective Actions: Correction: Protect food from cross-contamination by storing food in packages, covered containers, cover with deli tissue, or wrapping. Owner covered items in the walk-in cooler with plastic wrap and had staff put the lids on the items in the chest freezer.
15: 470 15 OUT 470 REPEAT & CORRECTED Raw foods of animal origin (fish/seafood, beef, in-shell eggs, and chicken) were observed stored over and beside produce, above cooked noodles, above cooked chicken, and 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 -- this will all be corrected by closing today and will be checked on at the follow up inspection **
24: 0850 (B) (C1, 2, 4) 24 OUT 850 CORRECTED 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 or anytime this week to show the 4 hours discard time or when rice was made.
There were no marking on he rice to indicate the time the rice was set out or when it should be discarded by.
Corrective Actions: Correction: The rice was just made in the last 2 hours and the made time & discard time was put on a sticky note on the sushi container. 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 logs on using Time as a Public Health Control (TPHC). The rice is made about three times a day roughly the same time most days per manager.
Additional Comments
NOTE: Discussed that parts of the kitchen are starting to get a little cluttered and unorganized. Please have a clear separate area for storage of personal items: personal foods; and employee belongings such as coats, wallets, bookbags, and/or hands. These should not be stored above or commingled with food or food to-go boxes. 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 2023 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. 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 cooling procedures, employee health policy, handwashing procedures ( ONLY wash your hands at a hand wash sink), handling orders with food allergies, cleaning of the ice machine, 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.
Discussed the regulation changes / changes coming soon including : starting in summer 2023 the requirement for there to be a certified food protection manager, CFPM, 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 Guidance for clean-up June 2021 guidance) and you already should and do have a clean up kit (in a bucket under the hand 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 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.)
Food Temperatures
Description
Temperature
State of Food
cream cheese walk-in cooler
37.5 °F
Cold Holding
white rice
157 °F
Hot Holding
cream cheese in sushi cooler
38 °F
Cold Holding
cooked chicken pieces
37 °F
Cold Holding
fried rice
163 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
wipe rag bucket
chemical
100
bleach
chlorine
No records found
Equipment Temperatures
Description
Temperature
tall 1-dr cooler
39 °F
small sushi cooler
37 °F
small chest freezer
11 °F
chest freezer
18 °F
glass door uc cooler (not in use waiting on repair)
chest freezer
13 °F
retail drink cooler (non TCS)
walk-in cooler
38 °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
Preventing Contamination by Hands
(0 points)
OUT
8 Hands clean & properly washed.
COSViolation
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
