| No violation noted during this evaluation. | 01/13/2016 | Physical Recheck |
- Equipment location, installation, repair, and adjustment
Observation: Freezer door latch is missing and door does not latch properly.
- Material characteristics of non-food contact surfaces
Observation: Plastic wrap placed between two tables not clean to sight or touch.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths not stored in sanitizer water.
- Air drying of equipment and utensils
Observation: Metal pans are not air dried before being stacked together.
- Using a handwashing sink- operation and maintenance
Observation: Hand washing sinks are not maintained operational - faucet handles are installed backwards and are difficult to operate. Hand sink on the west end of the cook area has had hot water turned off because it leaks. Hand sink in back prep area had no soap, paper towels, and utensils were stored in the sink.
- Dressing areas and lockers
Observation: Personal coat, purse, and medicine not stored in designated area.
- Food temperature measuring devices are provided and readily accessible
Observation: No thin tipped thermometer aceessible at hibachi or on cook line.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Bamboo shoots, lilly flowers, prepared chicken, sushi items, donut filling that will last more than 24 hours not marked.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Cutting utensils stored in dirty container. Peeler repaired with saran wrap.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Eggs stored above vegetables in dessert cooler.
|
01/06/2016 | Regular |
- Eating, drinking, or using tobacco
Observation:Open beverage in food preparation area. Corrected.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:No sanitizer detected in dish machine when tested. Bucket was empty. Replaced and proper concentration was attained. Corrected.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Many pans stored on shelves soiled. Pans were removed and cleaned. Corrected.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation:Raw meats stored above ready-to-eat foods in walk-in cooler. Raw meats not separated by species. Corrected.
- Handwashing signage
Observation: Several hand sinks had no signage posted.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Shelving, door handles of coolers, and underside of fountain beverage dispenser soiled.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation:Tub of cooked pasta holding at 58* in kitchen. Product was disposed of. Corrected.
- Air drying of equipment and utensils
Observation:Pans stacked wet on shelves.
- Designated areas for employees
use of designated areas by employees
|
01/20/2015 | Non Illness Complaint |
- Miscellaneous sources of contamination
Avocado stored on shelf of cooler without plastic wrap. Voluntarily discarded.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Salmon filling for sushi dated 11-18-13. Discarded at time of inspection.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw meats stored above cooked items and ready to eat vegetables. Rearranged into proper order at time of inspection.
- Where to wash
Employee washed hands at prep sink. Corrected at time of inspection.
- Multiuse food contact surfaces are constructed of safe materials
Roughneck containers are not food grade. Food moved out of container and food grade liners are used to line containers.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Drains had food debris, cart full of dirty dishes in dining area. Trays under cook line held pile up of food.
|
11/26/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
06/26/2013 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors and walls need one more cleaning to remove construction residue. Walls around hibachi area where grease is stored are heavily soiled.
- Roasts held at a temperature of 130°F or above
Salad prep walk in holding at 50 degrees.
- equipment food contact surfaces and utensils clean to sight and touch.
All food containers and contact surfaces need to be rewashed, rinsed and sanitized and air dried before opening. --Inside of walk in coolers are heavily soiled with dust and debris on These need to be cleaned out before shipments are receievced. Motors and back sides of equipment have food debris and pest droppings. Traps on wok line were caked with food and grease. Between equipment heavily soiled with grease.
- Laundry facilities
requirement, location, and use
|
06/26/2013 | Routine |
- Designated areas for employees
use of designated areas by employees
- Storing maintenance tools
Walls and floors have areas that have pooling water or gaps that harbor pests. Missing floor wall junctures and areas that are in poor repair and no longer easily cleanable.
- Maintaining premises free of litter and unnecessary equipment
Walls and floors have areas that have pooling water or gaps that harbor pests. Missing floor wall junctures and areas that are in poor repair and no longer easily cleanable.
- Person in charge is present
Feng Chen was not available at time of inspection, Ling Chen, person in charge, did not have authority to close- had to call to get permission. Wei Dong, cousin, tried to negotiate with inspector over the phone but was not designated person in charge.
- Removing dead or trapped birds, insects, rodents, and other pests
Observed >20 dead roaches of all sizes. Observed three roaches large and small in back of house and in front under buffet. Observed fly strip above food prep surface. Photos taken.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Walls and floors have areas that have pooling water or gaps that harbor pests. Missing floor wall junctures and areas that are in poor repair and no longer easily cleanable.
- Roasts held at a temperature of 130°F or above
Items on steam table were 110-108 degrees on East side - temperature was adjusted at time on inspection.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Prohibiting animals
Observed >20 dead roaches of all sizes. Observed three roaches large and small in back of house and in front under buffet. Observed fly strip above food prep surface. Photos taken.
|
06/05/2013 | Routine |
- Designated areas for employees
use of designated areas by employees
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Cleaning is needed in dining and kitchen ares where food collectts. Observed areas of establishment that are old and difficutl to clean and maintain. Discussed these things with management.
|
04/05/2013 | Routine |
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
During inspection - wanted to verify sushi rice time as a control procedures were in place and being used. No time on sushi rice or procedures present to review. Rice and sushi were discarded at time of inspection.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- equipment food contact surfaces and utensils clean to sight and touch.
Observed live roach on sushi make table at time of inspection. All items exposed were discarded and all food contact surfaces were cleaned and sanitized.
|
03/19/2013 | Routine |
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