| No violation noted during this evaluation. | 12/14/2015 | Physical Recheck |
- Hand drying provided
Observation: Papertowels were empty at prep area handsink. Restocked at inspection.
- Handwashing cleanser, availability
Observation: Prep area handsink soap was out at inspection. Restocked at inspection.
- Storage and maintenance of wet and dry wiping cloths
Observation: Maintain wiping rags in sanitizer between use.
- Records, creation and retention for parasite destruction
Observation: Provide letter of guarantee for that fish have been frozen for parasite control for fluke, salmon, and red snapper.
- Established procedures for responding to vomiting and diarrheal events
Observation: Provide a written policy for clean-up for vomiting and diarrhea. see handouts provided.
- Food temperature measuring devices are provided and readily accessible
Observation: Provide a cooking thermometer.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Date mark fish frozen for later consumption as shashimi.
- Using a handwashing sink- operation and maintenance
Observation: Prep area handsink blocked by hot water maker.
- Linens and napkins, use limitations
Observation: Use of linens to cover food in refrigerator. towels removed at inspection.
- Eating, drinking, or using tobacco
Observation: Employee with an open top beverage.
- Toilet room
receptacle, enclosed, fixtures clean
- Use of cast iron, wood, or nonstick coatings as a food contact surface
Observation: Wooden rice bowel is prohibited. Also it is too large to fit in three compartment sink or warewasher.
- Untreated eggs stored in 45°F ambient air temperature
Observation: Large amount of shell eggs which go to hibatchi grills were at room temperature for an extended time. Product was discarded at inspection.
- Common name-working containers
Observation: Label all containers of cleaners. Products were labeled at inspection.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Insect control devices are properly designed and installed
Observation: Use of fly strips by disharea is prohibited.
|
09/30/2015 | Regular |
| No violation noted during this evaluation. | 10/29/2014 | Physical Recheck |
- Posting inspection reports
Observation: Post most recent inspection readable to consumer.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Date mark surimi when opened and held refrigerated greater than twenty four hours. Date mark all fish served raw when thawed and held refrigerated greater than twenty four hours.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Quat sanitizer bar three compartment sink too low of concentration (less than 100 ppm). Mix to 200-400 ppm.
- Reminder statement
Observation: Consumer advisory disclosure statement not found on dinner menu. Update menu to include required disclosure statement. You are encouraged to place it on each page of menu offering raw or under-cooked products of animal origin.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- In-use utensils, between-use storage
Observation: Storage of knives between equipment is prohibited.
|
10/13/2014 | Regular |
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Keep copies of employee health reporting at establishment.
- Roasts held at a temperature of 130°F or above
Front line prep refrigerator running 48.0 degrees. Maximum allowable temperature is 41 degrees. Unit was just serviced so it was adjusted down food was corrected. Corrected at time of inspection
- Hand drying provided
Handwashing sinks may only be used for handwashing. Stock papertowels at Hibachi station handsinks
- Disclosure of menu items offered or served raw or undercooked
Place consumer advisory on dinner menu.
- Equipment and utensils-durability and strength
Utensils must have a handle for dispensing ice and salad dressing.
- Using a handwashing sink- operation and maintenance
Handwashing sinks may only be used for handwashing. Stock papertowels at Hibachi station handsinks
|
12/05/2013 | Routine |
- Handwashing signage
Post handwashing sign to each handsink. Manager states signage is ordered.
- Outer openings are protected
Adjust weather strip or replace to provide a tight seal on fire exit door.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Compliance with submitted HACCP plans and approved variance procedures
Provide a written policy for Time as a Control for sushi rice and time mark container of holding vessel from the time the rice is placed in the holding vessel (when it is removed from the rice cooker). Rice shall be discarded in four hours or less if temperature exceeds 70 degrees or six hours if temperature does not exceed 70 degrees.
- Food temperature measuring devices are provided and readily accessible
Provide a thin foods thermometer. Thermometers provided are not a thin foods thermometer.
|
05/15/2013 | Routine |
- Compliance with submitted HACCP plans and approved variance procedures
Provide a written policy for Time as a Control for sushi rice and time mark container of holding vessel from the time the rice is placed in the holding vessel (when it is removed from the rice cooker). Rice shall be discarded in four hours or less if temperature exceeds 70 degrees or six hours if temperature does not exceed 70 degrees.
- Food temperature measuring devices are provided and readily accessible
Provide a thin foods thermometer. Thermometers provided are not a thin foods thermometer.
- Outer openings are protected
Adjust weather strip or replace to provide a tight seal on fire exit door.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Handwashing signage
Post handwashing sign to each handsink. Manager states signage is ordered.
|
05/15/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
Provide a thermometer capable of measuring thin foods.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
complete a written employee health reporting policy and document training of all employees. Forms 1a, 1b located in the rear of the Food Code in Annex 7 may be used as a template.
- equipment food contact surfaces and utensils clean to sight and touch.
Slice requiires a more thorough cleaning.
- Warewashing equipment
cleaning agents and wash solution temperatures
- Compliance with submitted HACCP plans and approved variance procedures
Provide written policy for time as a control for sushi rice and mark time of holding vessel.. Rice shall be discarded in four hours or less if it reaches a temperature of 70 degrees or greater. If temperature remains less than 70 degrees rice must be discarded in 6 hours or less. TIME MUST BE MARKED ON CONTAINER.
- Laundry facilities
requirement, location, and use
- Sanitization methods - hot water, chemical
Provide soap and sanitizer to bar three compartment sink.
- Light bulbs, protective shielding
Install end caps tightly on light shields in prep area.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Handwashing signage
Post handwashing signs to each handsink. Signs are available free at www.profoodsafety.org
- Outer openings are protected
Adjust weatherstrip on fire exit door to preclude pests.
|
05/08/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Slice requiires a more thorough cleaning.
- Outer openings are protected
Adjust weatherstrip on fire exit door to preclude pests.
- Handwashing signage
Post handwashing signs to each handsink. Signs are available free at www.profoodsafety.org
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Food temperature measuring devices are provided and readily accessible
Provide a thermometer capable of measuring thin foods.
- Warewashing equipment
cleaning agents and wash solution temperatures
- Laundry facilities
requirement, location, and use
- Compliance with submitted HACCP plans and approved variance procedures
Provide written policy for time as a control for sushi rice and mark time of holding vessel.. Rice shall be discarded in four hours or less if it reaches a temperature of 70 degrees or greater. If temperature remains less than 70 degrees rice must be discarded in 6 hours or less. TIME MUST BE MARKED ON CONTAINER.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
complete a written employee health reporting policy and document training of all employees. Forms 1a, 1b located in the rear of the Food Code in Annex 7 may be used as a template.
- Light bulbs, protective shielding
Install end caps tightly on light shields in prep area.
- Sanitization methods - hot water, chemical
Provide soap and sanitizer to bar three compartment sink.
|
05/08/2013 | Routine |
Restaurant representatives - add corrected or new information about Ichiban Hibachi Steakhouse & Sushi Bar, 3187 University Ave, Dubuque, IA 52001 »