Discussed with the person in charge:
1. attendance at a food safety class - information given
2. facility is using time as a public health control for several items on the buffet bar
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: The employees are drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All employees who are drinking must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed single service large and small soup cups in the bulk foods. Dispensing utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed chicken in the sandwich prep unit at 48'F, pork - 46'F, chicken - 45'F, and Wonton - 47'F on the cook's line, shell eggs - 56'F in the hibachi area, honey dew melon - 52'F on the cold line at the buffet station all cold holding at improper temperatures. The person in charge reduced the amount of foods on the lines.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) ribs in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: sprayer nozzle and the cabinets under the fryer
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed that the 3-compartment sink was set up as wash, sanitize, then rinse. The person in charge changed the sinks around.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Critical: Backflow Prevention, Air Gap*
Observation: Observed that an air gap is missing on the front 3-compartment sink (corrected) and the prep sink.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Outer Openings - Protected (corrected on site) (repeated violation)
Observation: Observed that the rear door of the food establishment is not protected against entry of insects and rodents. The person in charge has a door sweep and will install it.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: Observed that the following physical facilities are not maintained in good repair: floor tiles near the walk in cooler, grout is missing throughout the kitchen, and the floor near the rear 3-compartment sink
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed that the caulking on all of the sinks to include the wait staff areas are noted in need of cleaning:
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops (corrected on site) (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Observed several dead pests under the hibachi bar.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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12/10/2015 | Routine | |
Discussed with the person in charge:
1. items addressed on the complaint received
2. status of the establishment
This facility is in need of major repairs and detailed cleaning
Handouts given on time as a public health control, calibration of the thermometer, temperature logs, receiving logs, food storage
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands - When to Wash* (repeated violation)
Observation: Observed an employee enter into the kitchen then prepared a pan of food without washing his hands.
Correction: 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.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: Observed that the employees are drink in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All employees who are drinking must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed chicken stored over oranges in the walk in cooler and chicken stored over shrimp in the hibachi area. The person in charge rearranged the foods.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Records - Creation and Retention
Observation: The manager could not provide the parasite destruction records for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Correction: Record the freezing temperature and time to which the fish are subjected and retain the records at the food establishment for 90 calendar days beyond the service or sale of the fish.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Observed nuggets - 124'F, chicken on a stick - 11-'F, tacos at 126'F all on the buffet bar hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed crab meat - 73'F on the prep table, chicken -45'F, beef - 47'F, ribs at 45'F in the walk in cooler
Correction: shell eggs - 48'F and chicken at 51'F in the sushi area
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11/18/2015 | Risk Factor | |
Thanks for your assistance and wiliness to make corrections during the inspection.
We discussed cooling prepared food in the WIC prior to placing them on to the cold buffet. This will help ensure that the temperature is maintained at 41 F or below.
An employee health policy in English and Chinese were left with the firm today. Parasite destruction letter and time as a public health control dates and times were observed for the sushi and sushi rice.
Abbreviations: walk-in cooler (WIC), walk-in freezer (WIF), reach-in cooler (RIC), reach-in freezer (RIF), internal temperature (IT), surface temperature (ST), person in charge (PIC), parts per million (PPM), hot holding unit (HH), temperature control for safety (TCS)
- Critical: Package Integrity* (corrected on site) (repeated violation)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). One (1) can of pizza sauce was observed dented and two (2) cans of condensed milk were observed dented. The PIC separated the cans to be returned.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following foods at the buffet were observed held at improper cold holding temperatures: kimchi (49 F), crab salad (48 F), and chopped tomatoes (48 F). PIC added more ice to the buffet to being the temperature of all items to 41 F or below.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen. The battery was dead on the paper towel dispenser. The PIC replaced the batteries.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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06/09/2015 | Risk Factor | |
Discussed with operator:
1. Provide a detailed and thorough cleaning cleaning of facility and equipment
2. Hot-holding and reheating procedures
3. Temperature logs given
4. Time as a public health control
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PPM - parts per million
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. 1. Employee entered the kitchen from outside and failed to wash his hands before touching clean dishes at the dish machine. 2. Employee donned new gloves to begin food prep without first washing his hands.
Correction: 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.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed several employee water bottles with no straws stored over the clean dishes in the dishwashing area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Observed several dented cans of hoisin sauce and oyster sauce in the dry storage area.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw pork stored over the imitation crab meat in the prep reach-in cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed in-use kitchen knife stored under a container of spices in the hibachi station.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. 1. Observed several wet wiping cloths stored on prep tables throughout the facility. 2. Chlorine sanitizer concentration level in the wet wiping cloth bucket in the kitchen measured 10ppm. PIC corrected to 50ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: 1. Observed uncovered bulk food containers of flour and rice. 2. Several bulk food containers with improperly fitting lids.
Correction: Store bulk food containers with properly fitting lids.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed a box of salmon stored on the floor in the sushi/hibachi area. ;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing (corrected on site)
Observation: Improper methods used to thaw. Observed packages of fish in the sink thawing under a trickle of water. Fish was not completely submerged and running water was not sufficient to float off loose particles.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The following foods were observed hot holding at improper temperatures on the buffet line: Butterfly shrimp (92'F), Salmon (118'F), Salted Shrimp (99'F), Clams (116'F), Mussels (123'F), Pork (123'F), Calamari (98'F), General Tso's chicken (128'F), Buffalo Wings (129'F), Chicken Wings (98'F), Egg Rolls (122'F), Spring Rolls (110'F), Roast Beef (95'F). The listed foods were observed reheated to 165'F or higher including, Butterfly Shrimp (189'F), Salmon (168'F), Chicken Wings (189'F), Egg Rolls (179'F), Roast Beef (175'F).
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the walk-in freezer and the sushi case.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The handsink in the kitchen is not adequately sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of the ice machine was observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: Interior of fryer cabinets, exterior of prep units, wok station, door gaskets on the prep units, kitchen cart, and the can opener.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Several food containers and cups at the wait station were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed under the back door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the wait station area and the hibachi station.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity
Observation: 0 foot candles of light was noted in the mop sink and chemical storage.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors, walls, and ceilings throughout the facility are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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12/03/2014 | Routine | |
Site visit made to facility regarding complaint received on November 15, 2014. Concerns regarding this complaint were discussed with the operator.
No violation noted during this evaluation. | 11/17/2014 | Complaint | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Food Temperatures: Buffet Pork Chops 145'F, Mackerel 155'F, Ribs 162'F, Chicken 161'F, Chicken Broccoli 190'F, General Tso's Chicken 145'F, Hong Kong Chicken 143'F, Salmon 157'F, Shrimp 141'F, Squid 140'F, Clam 156'F, Mussels 39'F, Shrimp 37'F, Tomatoes 37'F, Cut Cantaloup 40'F, Hibachi Grill-Chicken 29'F, Beef 32'F, Crab meat rolls 43'F, Kitchen HH Rice 167'F, Yellow Rice 156'F, Prep Unit-Pork 40'F, Shell Eggs 45'F, Chicken 39'F, Prep Unit Chicken 41'F, Chicken On A Stick Cooking 205'F, Frozen Clams 38'F, Crawfish Cooking 173'F, Pepsi Case RIC - Shrimp 38'F, RIC - Salmon 30'F, WIC- Frozen Oysters Thawing 43'F, Beef 42'F, Chicken 40'F, Pepsi Case Raw Pork 42'F.
This risk based inspection was conducted in response to complaint received on March 27, 2014. Operator had no live shellfish in facility as it was "not in season." Per PIC the food items on the buffet are changed out every hour when not busy - however, facility is usually very busy at which time the food items are changed out every 20 minutes. Chlorine sanitizer concentration level in the 3 compartment sink and the dishmachine measured 100 ppm.
Discussed with operator: 1. ensure the faucets at the handsink at the wait station and the faucets at the prep sink are operating properly and turn the water completely off.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: FOOD hot holding at improper temperatures. 1.Buffet - Chicken On A Stick @ 130'F 2. Buffet - Dumplings @116'F 3. Buffet - Mussels 101'F. Chicken on a stick was replaced with just cooked chicken on a stick - cooking temperature measured 168'F. Mussels were replaced with fresh mussels reheated to 165'F. Dumplings were discarded.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1.slicer 2. grinder.
Correction: Clean and sanitize these surfaces for food contact.
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03/27/2014 | Risk Factor | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Food temperatures continued: Buffet - Sweet & Sour Chicken HH 139'F, Egg Rolls HH 137'F, Crab Cakes HH 139'F, Won Ton Soup HH 162'F, Sushi Station RIC - Ahi Tuna CH 35'F, Hibachi Grill - Raw Beef CH 33'F, Shrimp CH 43'F, Kitchen - Steamed Rice HH 159'F, Fried Rice HH 156'F, Yellow Rice HH 161'F, WIC Raw Chicken CH 42'F, Cooked Chicken 42'F, Kitchen RIC-Macaroni & Cheese CH 39'F,
This risk based inspection was conducted in response to a complaint received on December 3, 2013. Chlorine sanitizer concentration level in the dishmachine and the 3 compartment sink measured 100 ppm.
Discussed with operator:
1. ensure the ice machine is kept in a clean condition
2. ensure wet wiping cloths are stored in sanitizer at the proper concentration level
3. replace the light bulb that was observed burned out in the wait station
4. recommend turning on the steam table at 10:00 am when employees arrive at facility
5. install drain stoppers in the basins of the 3 compartment sink
- Critical: Package Integrity* (corrected on site)
Observation: Food from damaged packaging offered for sale or service. Observed dented cans of Chocolate Pudding, Corn and Loquats on dry storage shelving.
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system of FISH/SEAFOOD tags. The date when the last shellstock from the container is sold or served observed not recorded on the tag or label.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) spring rolls with bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed employee wash hands while wearing gloves and then begin prepping bananas.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Buffet-Hamburgers 103'F, Taco meat 113'F, Clams 117'F, Mussels 123'F - hot holding at improper temperatures. Mussels were reheated to 174'F.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
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12/06/2013 | Risk Factor | |
Discussed with Person in Charge:
1) Person in Charge provided Parasite Destruction documentation for applicable foods.
2) Facility has Consumer Advisory signs posted at Sushi Bar and Buffet.
3) Warewashing machine and sanitizer buckets chlorine sanitizer concentration 50-100ppm.
4) Observed very good cooking, cold holding and hot holding buffet temperatures.
5) Plate storage at buffet line.
6) Operator has corrected items noted on previous report.
Temperatures continued: Sushi/Hibachi Grill - raw chicken 41, raw tuna 41, Display unit #1 - macaroni salad 39, Display unit #2 - cheesecake 36.
Abbreviations: WIC - Walk in Cooler, WIF - Walk in Freezer, prep - preparation
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed handles of scoops stored in direct contact with flour and sugar in food containers.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Temperature Measuring Devices
Observation: The temperature measuring devices in numerous cold holding units, including display units, were not properly located in the hottest part of the unit. Provide a temperature measuring device in the preparation unit located at the Sushi Bar.
Correction: Relocate the temperature measuring device to the hottest part of all cold food storage units to properly represent the ambient air temperature. Provide temperature measuring device in all cold and hot holding equipment units.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged: Missing grills on front of kitchen display unit and rear of kitchen cold holding unit.
Correction: Repair the display and cold holding unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the kitchen display and cold holding unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: exterior surface of the rice cookers, glass doors of all display units.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Observed non-functioning hot water valve at the hand sink located in the ice machine room. Operator could not provide hot water at this hand sink during inspection. Numerous other hand sinks available throughout the facility.
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the hand sink located in the rear kitchen preparation area.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: Numerous ceiling tiles in kitchen are warped and are not correctly seated in drop ceiling tracks. Kitchen ceiling tiles above warewashing machine are peeling.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning: floor and wall areas around and under equipment throughout the facility, ceiling vents throughout facility.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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05/06/2013 | Routine | |
Restaurant representatives - add corrected or new information about Teppanyaki Grill And Seafood Buffet, 2388 Plank Road, Fredericksburg, VA 22401 »