- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. SEAWEED SALAD ON BUFFET MEASURED 64 DEGREES F.2. CUT WATERMELON ON BUFFET MEASURED 64 DEGREES F.3. OCTOPUS SALAD ON BUFFET MEASURED 64 DEGREES F.4. TOFU ON BUFFET MEASURED 55 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.CORRECTED - DISCARDED.NOTE: BUFFET WAS NOT TURNED ON.
Location: Buffet
Equipment: Cold top
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. SUSHI RICE LOG STATED SUSHI RICE WAS MADE AT 11AM. WAS DUE TO BE DISCARDED BY 3PM. SUSHI RICE CANNOT BE KEPT LONGER THAN 4 HOURS. MUST FOLLOW STANDARD OPERATING PROCEDURES FOR SUSHI RICE.CORRECTED - DISCARDED.
Location: Sushi bar
Equipment: Rice cooker
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. OBSERVED FRUIT FLIES/GNATS IN KITCHEN.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. EMPLOYEE SNACK STORED ON SHELVING FOR FOOD.REMOVE. DO NOT STORE EMPLOYEE BELONGINGS WITH FOODS FOR CUSTOMERS. DO NOT EAT IN THE KITCHEN.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW CHICKEN STORED OVER DUMPLINGS IN REACH IN COOLER IN KITCHEN.2. RAW SHRIMP STORED OVER CREAM CHEESE IN UPRIGHT GLASS DOOR COOLER IN KITCHEN.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION.
Location: Kitchen
Equipment: Reach in cooler
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. EMPLOYEE STATED PLASTIC ON SUSHI ROLLERS IS CHANGED ONLY ONE TIME PER DAY.PLASTIC MUST BE CHANGED EVERY 4 HOURS.
Location: Sushi bar
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: 1. SOAP NOT AVAILABLE AT HAND SINK IN SUSHI BAR FOR PROPER HAND WASHING.SEE ABOVE FOR PROPER HANDWASHING PROCEDURE.CORRECTED.
Location: Sushi bar
Equipment: Hand sink
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. CONTAINER OF PEPTO BISMOL STORED INSIDE REACH IN COOLER IN KITCHEN.2. EMPLOYEE JACKET STORED ON SHELING FOR FOOD ITEMS.STORE ALL EMPLOYEE ITEMS IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT OUT IN HOOD.REPLACE.
Location: Cook line
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. CLEAN EQUIPMENT STORED ON FLOOR UNDERNEATH 2 BAY SINK.STORE IN A CLEAN AND DRY LOCATION AT LEAST 6 INCHES ABOVE THE FLOOR.
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. PAPERTOWEL AND RUBBER BANDS AROUND SESAME SEED SHAKER.REMOVE. THESE ARE NOT APPROVED AND ARE NOT SMOOTH AND EASILY CLEANABLE.2. CARDBOARD ON THE FLOOR IN KITCHEN.REMOVE. FLOOR MUST BE SMOOTH AND EASILY CLEANABLE.3. CARDBOARD IN BETWEEN DEEP FRYERS AND ON TOP OF WARMER.REMOVE. CARDBOARD IS NOT APPROVED FOR FOOD OR NONFOOD CONTACT.
Location: Sushi bar
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. SEAWEED PAPERS STORED ON TOP OF SUSHI BAR SNEEZE GUARD WITHOUT PROTECTION.STORE SEAWEED PAPERS IN A PROTECTED MANNER INSIDE SUSHI PREP AREA.
Location: Sushi bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FAN IN KITCHEN SOILED WITH GREASE AND DUST.2. HOOD SOILED WITH GREASE.CLEAN AND SANITIZE.
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FAN IN KITCHEN SOILED WITH GREASE AND DUST.2. HOOD SOILED WITH GREASE.CLEAN AND SANITIZE.
Location: Cook line
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. INTERIOR PLATE AND UPPER INTERIOR OF ICE MACHINE SOILED.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. HAND SOAP NOT AVAILABLE AT HAND SINK IN SUSHI BAR AREA.PROVIDE.NOTE: EMPLOYEE SAID THAT SOAP HAS BEEN MISSING FOR A WHILE NOW. SENT MANAGER TO PURCHASE SOAP.CORRECTED
Location: Sushi bar
Equipment: Hand sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. FOUR KNIVES STORED IN BETWEEN PREP TABLE AND PREP TOP COOLER.DISCONTINUE. STORE ON KNIFE RACK OR SMOOTH AND EASILY CLEANABLE SURFACE.2. RICE SCOOP STORED IN ROOM TEMPERATURE WATER IN KITCHEN AND AT BUFFET.STORE IN ICE WATER, HOT WATER, IN FOOD PRODUCT, OR IN AGITATED WATER.
Location: Kitchen
|
11/11/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. SEAWEED SALAD ON BUFFET MEASURED 64 DEGREES F.2. CUT WATERMELON ON BUFFET MEASURED 64 DEGREES F.3. OCTOPUS SALAD ON BUFFET MEASURED 64 DEGREES F.4. TOFU ON BUFFET MEASURED 55 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.CORRECTED - DISCARDED.NOTE: BUFFET WAS NOT TURNED ON.
Location: Buffet
Equipment: Cold top
- Time vs. temperature (corrected on site)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1. SUSHI RICE LOG STATED SUSHI RICE WAS MADE AT 11AM. WAS DUE TO BE DISCARDED BY 3PM. SUSHI RICE CANNOT BE KEPT LONGER THAN 4 HOURS. MUST FOLLOW STANDARD OPERATING PROCEDURES FOR SUSHI RICE.CORRECTED - DISCARDED.
Location: Sushi bar
Equipment: Rice cooker
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 1. OBSERVED FRUIT FLIES/GNATS IN KITCHEN.LOCATE SOURCE OF INFESTATION AND ELIMINATE.
Location: Kitchen
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: 1. EMPLOYEE SNACK STORED ON SHELVING FOR FOOD.REMOVE. DO NOT STORE EMPLOYEE BELONGINGS WITH FOODS FOR CUSTOMERS. DO NOT EAT IN THE KITCHEN.
Location: Kitchen
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. RAW CHICKEN STORED OVER DUMPLINGS IN REACH IN COOLER IN KITCHEN.2. RAW SHRIMP STORED OVER CREAM CHEESE IN UPRIGHT GLASS DOOR COOLER IN KITCHEN.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION.
Location: Kitchen
Equipment: Reach in cooler
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1. EMPLOYEE STATED PLASTIC ON SUSHI ROLLERS IS CHANGED ONLY ONE TIME PER DAY.PLASTIC MUST BE CHANGED EVERY 4 HOURS.
Location: Sushi bar
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: 1. SOAP NOT AVAILABLE AT HAND SINK IN SUSHI BAR FOR PROPER HAND WASHING.SEE ABOVE FOR PROPER HANDWASHING PROCEDURE.CORRECTED.
Location: Sushi bar
Equipment: Hand sink
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: 1. CONTAINER OF PEPTO BISMOL STORED INSIDE REACH IN COOLER IN KITCHEN.2. EMPLOYEE JACKET STORED ON SHELING FOR FOOD ITEMS.STORE ALL EMPLOYEE ITEMS IN A DESIGNATED AREA AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT OUT IN HOOD.REPLACE.
Location: Cook line
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. CLEAN EQUIPMENT STORED ON FLOOR UNDERNEATH 2 BAY SINK.STORE IN A CLEAN AND DRY LOCATION AT LEAST 6 INCHES ABOVE THE FLOOR.
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. PAPERTOWEL AND RUBBER BANDS AROUND SESAME SEED SHAKER.REMOVE. THESE ARE NOT APPROVED AND ARE NOT SMOOTH AND EASILY CLEANABLE.2. CARDBOARD ON THE FLOOR IN KITCHEN.REMOVE. FLOOR MUST BE SMOOTH AND EASILY CLEANABLE.3. CARDBOARD IN BETWEEN DEEP FRYERS AND ON TOP OF WARMER.REMOVE. CARDBOARD IS NOT APPROVED FOR FOOD OR NONFOOD CONTACT.
Location: Sushi bar
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. SEAWEED PAPERS STORED ON TOP OF SUSHI BAR SNEEZE GUARD WITHOUT PROTECTION.STORE SEAWEED PAPERS IN A PROTECTED MANNER INSIDE SUSHI PREP AREA.
Location: Sushi bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FAN IN KITCHEN SOILED WITH GREASE AND DUST.2. HOOD SOILED WITH GREASE.CLEAN AND SANITIZE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FAN IN KITCHEN SOILED WITH GREASE AND DUST.2. HOOD SOILED WITH GREASE.CLEAN AND SANITIZE.
Location: Cook line
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. INTERIOR PLATE AND UPPER INTERIOR OF ICE MACHINE SOILED.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Ice machine
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. HAND SOAP NOT AVAILABLE AT HAND SINK IN SUSHI BAR AREA.PROVIDE.NOTE: EMPLOYEE SAID THAT SOAP HAS BEEN MISSING FOR A WHILE NOW. SENT MANAGER TO PURCHASE SOAP.CORRECTED
Location: Sushi bar
Equipment: Hand sink
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. FOUR KNIVES STORED IN BETWEEN PREP TABLE AND PREP TOP COOLER.DISCONTINUE. STORE ON KNIFE RACK OR SMOOTH AND EASILY CLEANABLE SURFACE.2. RICE SCOOP STORED IN ROOM TEMPERATURE WATER IN KITCHEN AND AT BUFFET.STORE IN ICE WATER, HOT WATER, IN FOOD PRODUCT, OR IN AGITATED WATER.
Location: Kitchen
|
10/31/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. SUSHI RICE MEASURED 111 DEGREES F.SUSHI RICE MUST BE HELD HOT AT 135 DEGREES F OR ABOVE OR HELD COLD AT 41 DEGREES F OR BELOW. TIME CONTROL FOR SAFETY CAN BE USED INSTEAD OF TEMPERATURE CONTROL WITH APPROVED PROCEDURES AND DOCUMENTATION METHOD. SUSHI CHEF IS NOT AWARE OF WHAT METHOD IS BEING USED FOR SUSHI RICE. SPOKE WITH ESTABLISHMENT MANAGER AND SUSHI MANAGER ON THE PHONE AND NEITHER KNEW WHICH METHOD IS BEING USED FOR SUSHI RICE. SUSHI RICE WAS DISCARDED. 2. SHRIMP TEMPURA OUT AT ROOM TEMPERATURE MEASURED 106 DEGREES F.POTENTIALLY HAZARDOUS FOODS BEING HELD HOT MUST BE KEPT AT 135 DEGREES F OR ABOVE OR CAN BE HELD COLD AT 41 DEGREES F OR BELOW. SUSHI CHEF STATED THAT THE SHRIMP TEMPURA IS KEPT AT ROOM TEMPERATURE. SHRIMP TEMPURA MOVED TO COOLER.3. MISO SOUP ON BUFFET LINE MEASURED 108 DEGREES F.POTENTIALLY HAZAROUDS FOODS BEIND HELD HOT MUST BE KEPT AT 135 DEGREES F OR ABOVE. DISCARDED MISO SOUP.
Location: Sushi bar
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. SUSHI RICE MEASURED 111 DEGREES F.SUSHI RICE MUST BE HELD HOT AT 135 DEGREES F OR ABOVE OR HELD COLD AT 41 DEGREES F OR BELOW. TIME CONTROL FOR SAFETY CAN BE USED INSTEAD OF TEMPERATURE CONTROL WITH APPROVED PROCEDURES AND DOCUMENTATION METHOD. SUSHI CHEF IS NOT AWARE OF WHAT METHOD IS BEING USED FOR SUSHI RICE. SPOKE WITH ESTABLISHMENT MANAGER AND SUSHI MANAGER ON THE PHONE AND NEITHER KNEW WHICH METHOD IS BEING USED FOR SUSHI RICE. SUSHI RICE WAS DISCARDED. 2. SHRIMP TEMPURA OUT AT ROOM TEMPERATURE MEASURED 106 DEGREES F.POTENTIALLY HAZARDOUS FOODS BEING HELD HOT MUST BE KEPT AT 135 DEGREES F OR ABOVE OR CAN BE HELD COLD AT 41 DEGREES F OR BELOW. SUSHI CHEF STATED THAT THE SHRIMP TEMPURA IS KEPT AT ROOM TEMPERATURE. SHRIMP TEMPURA MOVED TO COOLER.3. MISO SOUP ON BUFFET LINE MEASURED 108 DEGREES F.POTENTIALLY HAZAROUDS FOODS BEIND HELD HOT MUST BE KEPT AT 135 DEGREES F OR ABOVE. DISCARDED MISO SOUP.
Location: Sushi bar
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. SUSHI RICE MEASURED 111 DEGREES F.SUSHI RICE MUST BE HELD HOT AT 135 DEGREES F OR ABOVE OR HELD COLD AT 41 DEGREES F OR BELOW. TIME CONTROL FOR SAFETY CAN BE USED INSTEAD OF TEMPERATURE CONTROL WITH APPROVED PROCEDURES AND DOCUMENTATION METHOD. SUSHI CHEF IS NOT AWARE OF WHAT METHOD IS BEING USED FOR SUSHI RICE. SPOKE WITH ESTABLISHMENT MANAGER AND SUSHI MANAGER ON THE PHONE AND NEITHER KNEW WHICH METHOD IS BEING USED FOR SUSHI RICE. SUSHI RICE WAS DISCARDED. 2. SHRIMP TEMPURA OUT AT ROOM TEMPERATURE MEASURED 106 DEGREES F.POTENTIALLY HAZARDOUS FOODS BEING HELD HOT MUST BE KEPT AT 135 DEGREES F OR ABOVE OR CAN BE HELD COLD AT 41 DEGREES F OR BELOW. SUSHI CHEF STATED THAT THE SHRIMP TEMPURA IS KEPT AT ROOM TEMPERATURE. SHRIMP TEMPURA MOVED TO COOLER.3. MISO SOUP ON BUFFET LINE MEASURED 108 DEGREES F.POTENTIALLY HAZAROUDS FOODS BEIND HELD HOT MUST BE KEPT AT 135 DEGREES F OR ABOVE. DISCARDED MISO SOUP.
Location: Buffet
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. COOKED EEL IN REACH IN COOLER IN SUSHI AREA MEASURED 53 DEGREES F.2. COOKED SHRIMP IN REACH IN COOLER IN SUSHI AREA MEASURED 51 DEGREES F.3. UPRIGHT COOLER IN KITCHEN NOT HOLDING FOODS AT PROPER TEMPERATURE. CRAB RANGOON FILLING MEASURED 51 DEGREES F. COOKED NOODLES MEASURED 51 DEGREES F. INTERNAL THERMOMETER READ 50 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Sushi bar
Equipment: Reach in cooler
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. COOKED EEL IN REACH IN COOLER IN SUSHI AREA MEASURED 53 DEGREES F.2. COOKED SHRIMP IN REACH IN COOLER IN SUSHI AREA MEASURED 51 DEGREES F.3. UPRIGHT COOLER IN KITCHEN NOT HOLDING FOODS AT PROPER TEMPERATURE. CRAB RANGOON FILLING MEASURED 51 DEGREES F. COOKED NOODLES MEASURED 51 DEGREES F. INTERNAL THERMOMETER READ 50 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Sushi bar
Equipment: Reach in cooler
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. COOKED GRILLED CHICKEN BREASTS OUT AT ROOM TEMPERATURE MEASURED 84 DEGREES F. CHICKEN WAS COOKED FOUR HOURS AGO AND LEFT OUT SINCE IT WAS COOKED.SEE ABOVE FOR PROPER COOLER TIMES. CHICKEN WAS DISCARDED.
Location: Kitchen
- Person in charge (corrected)
The retail food establishment shall have a person-in-charge present during all hours of operation.
Correction: Provide a person-in-charge during all hours of operation.
Comments: 1. NO MANAGER OR PERSON-IN-CHARGE ON SITE AT TIME OF INSPECTION.SPOKE WITH CASHIER AND SUSHI CHEF (NEW EMPLOYEE). SPOKE WITH MANAGERS ON THE PHONE. A MANAGER OR PERSON-IN-CHARGE MUST BE PRESENT DURING ALL HOURS OF OPERATION.
- Person-in-charge demonstration of knowledge (corrected)
Person-in-charge did not demonstrate knowledge of foodborne disease prevention.
Correction: Person in charge shall demonstrate adequate knowledge of foodborne disease prevention.
Comments: 1. SPOKE WITH ESTABLISHMENT MANAGER AND SUSHI MANAGER ON THE PHONE AND NEITHER WERE ABLE TO ANSWER QUESTIONS ABOUT THE SUSHI RICE PROCEDURES.MANAGERS AND PERSON-IN-CHARGE MUST BE ABLE TO ANSWER FOOD SAFETY QUESTIONS.
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. HOOD FILTERS EXCESSIVELY SOILED.CLEAN AND SANITIZE.
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. CLOTH TOWEL STORED ON PREP SURFACE IN SUSHI AREA WHEN NOT IN USE.STORE ALL CLOTH TOWELS IN SANITIZER SOLUTION WHEN NOT IN USE.
Location: Sushi bar
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. TUB OF COOKED GRILLED CHICKEN BREASTS OUT AT ROOM TEMPERATURE MEASURED 84 DEGREES F. CHICKEN WAS COOKED FOUR HOURS AGO AND LEFT OUT SINCE IT WAS COOKED.SEE ABOVE FOR PROPER COOLER METHODS. DO NOT LEAVE FOODS OUT AT ROOM TEMPERATURE TO COOL. CHICKEN WAS DISCARDED.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. UPRIGHT COOLER IN KITCHEN NOT HOLDING FOODS AT PROPER TEMPERATURE. CRAB RANGOON FILLING MEASURED 51 DEGREES F. COOKED NOODLES MEASURED 51 DEGREES F. INTERNAL THERMOMETER READ 50 DEGREES F.REPAIR TO HOLD FOODS AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Upright cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FAN IN KITCHEN SOILED WITH DUST.CLEAN.
Location: Kitchen
|
07/03/2014 | Recheck |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. SUSHI RICE MEASURED 111 DEGREES F.SUSHI RICE MUST BE HELD HOT AT 135 DEGREES F OR ABOVE OR HELD COLD AT 41 DEGREES F OR BELOW. TIME CONTROL FOR SAFETY CAN BE USED INSTEAD OF TEMPERATURE CONTROL WITH APPROVED PROCEDURES AND DOCUMENTATION METHOD. SUSHI CHEF IS NOT AWARE OF WHAT METHOD IS BEING USED FOR SUSHI RICE. SPOKE WITH ESTABLISHMENT MANAGER AND SUSHI MANAGER ON THE PHONE AND NEITHER KNEW WHICH METHOD IS BEING USED FOR SUSHI RICE. SUSHI RICE WAS DISCARDED. 2. SHRIMP TEMPURA OUT AT ROOM TEMPERATURE MEASURED 106 DEGREES F.POTENTIALLY HAZARDOUS FOODS BEING HELD HOT MUST BE KEPT AT 135 DEGREES F OR ABOVE OR CAN BE HELD COLD AT 41 DEGREES F OR BELOW. SUSHI CHEF STATED THAT THE SHRIMP TEMPURA IS KEPT AT ROOM TEMPERATURE. SHRIMP TEMPURA MOVED TO COOLER.3. MISO SOUP ON BUFFET LINE MEASURED 108 DEGREES F.POTENTIALLY HAZAROUDS FOODS BEIND HELD HOT MUST BE KEPT AT 135 DEGREES F OR ABOVE. DISCARDED MISO SOUP.
Location: Sushi bar
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. SUSHI RICE MEASURED 111 DEGREES F.SUSHI RICE MUST BE HELD HOT AT 135 DEGREES F OR ABOVE OR HELD COLD AT 41 DEGREES F OR BELOW. TIME CONTROL FOR SAFETY CAN BE USED INSTEAD OF TEMPERATURE CONTROL WITH APPROVED PROCEDURES AND DOCUMENTATION METHOD. SUSHI CHEF IS NOT AWARE OF WHAT METHOD IS BEING USED FOR SUSHI RICE. SPOKE WITH ESTABLISHMENT MANAGER AND SUSHI MANAGER ON THE PHONE AND NEITHER KNEW WHICH METHOD IS BEING USED FOR SUSHI RICE. SUSHI RICE WAS DISCARDED. 2. SHRIMP TEMPURA OUT AT ROOM TEMPERATURE MEASURED 106 DEGREES F.POTENTIALLY HAZARDOUS FOODS BEING HELD HOT MUST BE KEPT AT 135 DEGREES F OR ABOVE OR CAN BE HELD COLD AT 41 DEGREES F OR BELOW. SUSHI CHEF STATED THAT THE SHRIMP TEMPURA IS KEPT AT ROOM TEMPERATURE. SHRIMP TEMPURA MOVED TO COOLER.3. MISO SOUP ON BUFFET LINE MEASURED 108 DEGREES F.POTENTIALLY HAZAROUDS FOODS BEIND HELD HOT MUST BE KEPT AT 135 DEGREES F OR ABOVE. DISCARDED MISO SOUP.
Location: Sushi bar
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. SUSHI RICE MEASURED 111 DEGREES F.SUSHI RICE MUST BE HELD HOT AT 135 DEGREES F OR ABOVE OR HELD COLD AT 41 DEGREES F OR BELOW. TIME CONTROL FOR SAFETY CAN BE USED INSTEAD OF TEMPERATURE CONTROL WITH APPROVED PROCEDURES AND DOCUMENTATION METHOD. SUSHI CHEF IS NOT AWARE OF WHAT METHOD IS BEING USED FOR SUSHI RICE. SPOKE WITH ESTABLISHMENT MANAGER AND SUSHI MANAGER ON THE PHONE AND NEITHER KNEW WHICH METHOD IS BEING USED FOR SUSHI RICE. SUSHI RICE WAS DISCARDED. 2. SHRIMP TEMPURA OUT AT ROOM TEMPERATURE MEASURED 106 DEGREES F.POTENTIALLY HAZARDOUS FOODS BEING HELD HOT MUST BE KEPT AT 135 DEGREES F OR ABOVE OR CAN BE HELD COLD AT 41 DEGREES F OR BELOW. SUSHI CHEF STATED THAT THE SHRIMP TEMPURA IS KEPT AT ROOM TEMPERATURE. SHRIMP TEMPURA MOVED TO COOLER.3. MISO SOUP ON BUFFET LINE MEASURED 108 DEGREES F.POTENTIALLY HAZAROUDS FOODS BEIND HELD HOT MUST BE KEPT AT 135 DEGREES F OR ABOVE. DISCARDED MISO SOUP.
Location: Buffet
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. COOKED EEL IN REACH IN COOLER IN SUSHI AREA MEASURED 53 DEGREES F.2. COOKED SHRIMP IN REACH IN COOLER IN SUSHI AREA MEASURED 51 DEGREES F.3. UPRIGHT COOLER IN KITCHEN NOT HOLDING FOODS AT PROPER TEMPERATURE. CRAB RANGOON FILLING MEASURED 51 DEGREES F. COOKED NOODLES MEASURED 51 DEGREES F. INTERNAL THERMOMETER READ 50 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Sushi bar
Equipment: Reach in cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. COOKED EEL IN REACH IN COOLER IN SUSHI AREA MEASURED 53 DEGREES F.2. COOKED SHRIMP IN REACH IN COOLER IN SUSHI AREA MEASURED 51 DEGREES F.3. UPRIGHT COOLER IN KITCHEN NOT HOLDING FOODS AT PROPER TEMPERATURE. CRAB RANGOON FILLING MEASURED 51 DEGREES F. COOKED NOODLES MEASURED 51 DEGREES F. INTERNAL THERMOMETER READ 50 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Sushi bar
Equipment: Reach in cooler
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: 1. COOKED GRILLED CHICKEN BREASTS OUT AT ROOM TEMPERATURE MEASURED 84 DEGREES F. CHICKEN WAS COOKED FOUR HOURS AGO AND LEFT OUT SINCE IT WAS COOKED.SEE ABOVE FOR PROPER COOLER TIMES. CHICKEN WAS DISCARDED.
Location: Kitchen
- Person in charge
The retail food establishment shall have a person-in-charge present during all hours of operation.
Correction: Provide a person-in-charge during all hours of operation.
Comments: 1. NO MANAGER OR PERSON-IN-CHARGE ON SITE AT TIME OF INSPECTION.SPOKE WITH CASHIER AND SUSHI CHEF (NEW EMPLOYEE). SPOKE WITH MANAGERS ON THE PHONE. A MANAGER OR PERSON-IN-CHARGE MUST BE PRESENT DURING ALL HOURS OF OPERATION.
- Person-in-charge demonstration of knowledge
Person-in-charge did not demonstrate knowledge of foodborne disease prevention.
Correction: Person in charge shall demonstrate adequate knowledge of foodborne disease prevention.
Comments: 1. SPOKE WITH ESTABLISHMENT MANAGER AND SUSHI MANAGER ON THE PHONE AND NEITHER WERE ABLE TO ANSWER QUESTIONS ABOUT THE SUSHI RICE PROCEDURES.MANAGERS AND PERSON-IN-CHARGE MUST BE ABLE TO ANSWER FOOD SAFETY QUESTIONS.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: 1. HOOD FILTERS EXCESSIVELY SOILED.CLEAN AND SANITIZE.
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. CLOTH TOWEL STORED ON PREP SURFACE IN SUSHI AREA WHEN NOT IN USE.STORE ALL CLOTH TOWELS IN SANITIZER SOLUTION WHEN NOT IN USE.
Location: Sushi bar
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. TUB OF COOKED GRILLED CHICKEN BREASTS OUT AT ROOM TEMPERATURE MEASURED 84 DEGREES F. CHICKEN WAS COOKED FOUR HOURS AGO AND LEFT OUT SINCE IT WAS COOKED.SEE ABOVE FOR PROPER COOLER METHODS. DO NOT LEAVE FOODS OUT AT ROOM TEMPERATURE TO COOL. CHICKEN WAS DISCARDED.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. UPRIGHT COOLER IN KITCHEN NOT HOLDING FOODS AT PROPER TEMPERATURE. CRAB RANGOON FILLING MEASURED 51 DEGREES F. COOKED NOODLES MEASURED 51 DEGREES F. INTERNAL THERMOMETER READ 50 DEGREES F.REPAIR TO HOLD FOODS AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Upright cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FAN IN KITCHEN SOILED WITH DUST.CLEAN.
Location: Kitchen
|
06/25/2014 | Routine |
| No violation noted during this evaluation. | 05/01/2014 | Illness Complaint |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Cooked shrimp out at room temperatureif you are going to cook shrimp a head of time you must keep a logshowing when it was cooked and whenit is to be disposed ofhold no longer than 4 hours
Location: Sushi bar
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Not using time V temp log for holding cooked shrimpSushi Chef is aware of how it is to be done
Location: Sushi bar
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Chemical spray bottle hanging over prep sinkstore away from food and food contact items
Location: Kitchen
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Sushi Chef washed gloved hands in prep sinknever wash glovessingle use only
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open employee drink on cooklineensure all drinks have lid and straws
Location: Kitchen
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: soiled towels stored in hand sink in kitchen / cook areause sanibucket for wet towel storagestore nothing in or on a hand sink
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair hand sink in cook area to have hot running waterMALL REPAIR MAN WAS ABLE TO GET HOT WATER RUNNING HOWEVER IT WILL NEED A NEW COLD WATER FAUCETHE WILL ADJUST THE HOT TEMPERATURE UNTIL BOTH SIDES WORK CORRECTLY
Location: Kitchen
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide a certified food handlerlast one switched to 96th st store12-17Certified person is back in store SUNG will bring in certifiecate
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: Hand sink by cook loine only has cold water
Location: Kitchen
Equipment: Hand sink
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Sushi Chef rinsed hands in prep sink with no soapdo NOT use prep sinkswash in hand sinks only
Location: Kitchen
Equipment: Prep sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Knives stored between equipment in back/kitchenstore knives in in areas that are cleaned regularlydo not store between equipment
Location: Kitchen
|
12/17/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Cooked shrimp out at room temperatureif you are going to cook shrimp a head of time you must keep a logshowing when it was cooked and whenit is to be disposed ofhold no longer than 4 hours
Location: Sushi bar
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Not using time V temp log for holding cooked shrimpSushi Chef is aware of how it is to be done
Location: Sushi bar
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: Chemical spray bottle hanging over prep sinkstore away from food and food contact items
Location: Kitchen
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Sushi Chef washed gloved hands in prep sinknever wash glovessingle use only
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open employee drink on cooklineensure all drinks have lid and straws
Location: Kitchen
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: soiled towels stored in hand sink in kitchen / cook areause sanibucket for wet towel storagestore nothing in or on a hand sink
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected on site)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Repair hand sink in cook area to have hot running waterMALL REPAIR MAN WAS ABLE TO GET HOT WATER RUNNING HOWEVER IT WILL NEED A NEW COLD WATER FAUCETHE WILL ADJUST THE HOT TEMPERATURE UNTIL BOTH SIDES WORK CORRECTLY
Location: Kitchen
Equipment: Hand sink
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide a certified food handlerlast one switched to 96th st store
- Hand sink temperature (corrected on site)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: Hand sink by cook loine only has cold water
Location: Kitchen
Equipment: Hand sink
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Sushi Chef rinsed hands in prep sink with no soapdo NOT use prep sinkswash in hand sinks only
Location: Kitchen
Equipment: Prep sink
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Knives stored between equipment in back/kitchenstore knives in in areas that are cleaned regularlydo not store between equipment
Location: Kitchen
|
12/11/2013 | Routine |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Knives returned to rack soiledstore knives after cleaning and sanitizingPlease clean magnetic rack
Location: Kitchen
Equipment: Knife/utensil rack
|
09/04/2013 | Illness Complaint |
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open drink stored on prep coolerensure lid and straw and store where it will not spill on foods
Location: Kitchen
Equipment: Prep Top Cooler
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Employee rinsed hands in prep sinkuse hand sink for hand washing only
Location: Kitchen
Equipment: Prep sink
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Refrigerator sits in plastic soda holdersprovide a dunnage rack so area under cooler can be cleaned
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
07/10/2013 | Recheck |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open drink stored on prep coolerensure lid and straw and store where it will not spill on foods
Location: Kitchen
Equipment: Prep Top Cooler
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Employee rinsed hands in prep sinkuse hand sink for hand washing only
Location: Kitchen
Equipment: Prep sink
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Refrigerator sits in plastic soda holdersprovide a dunnage rack so area under cooler can be cleaned
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
|
07/03/2013 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 3/7Chain or bungee co2 tanks
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Meat cooler holding at 45 degreesCook indicated that the electricity goes off to this unit regularly due to a continual "trip" in electricityMove meat to a cooler that is not affected by this and ensure complete repair to this electrical issue3/7Cooks indicate that the electricity was worked on last Monday
Location: Kitchen
Equipment: Prep Top Cooler
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Sushi rice not monitored with written loga time log is required
Location: Sushi bar
- Consumer advisory (corrected)
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: 3/7No consumer advisery on sushi menuProvide
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No hand washing prior to applying gloves hands must be washed prior to applying new gloves3-1Observed no handwashing prior to apllying gloves again
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open employee drink on prep cooler cutting boardprovide lid and straw to all employee drinks3-7Cook had open drink on prep cooler
Location: Kitchen
Equipment: Prep Top Cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Cooler where employees are prepping inside hadraw chicken over raw beefraw chicken is stored below everything
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: bucket lids stored in kitchen hand sinkkeep sink open and available for hand washing at all times
Location: Kitchen
Equipment: Hand sink
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: No probe thermometer to temp foodsprovide a digital thermometer immediately3-1on order3-7not done
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Provide a sanitizer bucket of CHLORINE or QUAT for cooks soiled towelsProvide quat strips if using tablets or pink sink liquid (ditributor broken) 200ppmBleach is 50-100ppm
Location: Kitchen
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Provide a visible thermometer to glass door cooler in kitchen3-1On order3-7Not done
Location: Kitchen
Equipment: Upright cooler
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: NOT COMPLETED FROM OPENING INSPECTIONLights over sushi are must be protected shatterproof bulbs3-1GM unsure if they have been ordered - Call Dongho3-7Not done
Location: Sushi bar
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Rice spoon may not be stored in room temperature waterWater must be agitation or above 135 degreesor store in clean and dry location3-1Still in water
Location: Buffet
|
03/14/2013 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: 3/7Chain or bungee co2 tanks
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Meat cooler holding at 45 degreesCook indicated that the electricity goes off to this unit regularly due to a continual "trip" in electricityMove meat to a cooler that is not affected by this and ensure complete repair to this electrical issue3/7Cooks indicate that the electricity was worked on last Monday
Location: Kitchen
Equipment: Prep Top Cooler
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Sushi rice not monitored with written loga time log is required
Location: Sushi bar
- Consumer advisory
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: 3/7No consumer advisery on sushi menuProvide
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No hand washing prior to applying gloves hands must be washed prior to applying new gloves3-1Observed no handwashing prior to apllying gloves again
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open employee drink on prep cooler cutting boardprovide lid and straw to all employee drinks3-7Cook had open drink on prep cooler
Location: Kitchen
Equipment: Prep Top Cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Cooler where employees are prepping inside hadraw chicken over raw beefraw chicken is stored below everything
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: bucket lids stored in kitchen hand sinkkeep sink open and available for hand washing at all times
Location: Kitchen
Equipment: Hand sink
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: No probe thermometer to temp foodsprovide a digital thermometer immediately3-1on order3-7not done
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Provide a sanitizer bucket of CHLORINE or QUAT for cooks soiled towelsProvide quat strips if using tablets or pink sink liquid (ditributor broken) 200ppmBleach is 50-100ppm
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Provide a visible thermometer to glass door cooler in kitchen3-1On order3-7Not done
Location: Kitchen
Equipment: Upright cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: NOT COMPLETED FROM OPENING INSPECTIONLights over sushi are must be protected shatterproof bulbs3-1GM unsure if they have been ordered - Call Dongho3-7Not done
Location: Sushi bar
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Rice spoon may not be stored in room temperature waterWater must be agitation or above 135 degreesor store in clean and dry location3-1Still in water
Location: Buffet
|
03/07/2013 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Meat cooler holding at 45 degreesCook indicated that the electricity goes off to this unit regularly due to a continual "trip" in electricityMove meat to a cooler that is not affected by this and ensure complete repair to this electrical issue
Location: Kitchen
Equipment: Prep Top Cooler
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No hand washing prior to applying gloves hands must be washed prior to applying new gloves3-1Observed no handwashing prior to apllying gloves again
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open employee drink on prep cooler cutting boardprovide lid and straw to all employee drinks
Location: Kitchen
Equipment: Prep Top Cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Cooler where employees are prepping inside hadraw chicken over raw beefraw chicken is stored below everything
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: bucket lids stored in kitchen hand sinkkeep sink open and available for hand washing at all times
Location: Kitchen
Equipment: Hand sink
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: No probe thermometer to temp foodsprovide a digital thermometer immediately3-1on order
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Provide a sanitizer bucket of CHLORINE or QUAT for cooks soiled towelsProvide quat strips if using tablets or pink sink liquid (ditributor broken) 200ppmBleach is 50-100ppm
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Provide a visible thermometer to glass door cooler in kitchen3-1On order
Location: Kitchen
Equipment: Upright cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: NOT COMPLETED FROM OPENING INSPECTIONLights over sushi are must be protected shatterproof bulbs3-1GM unsure if they have been ordered - Call Dongho
Location: Sushi bar
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Rice spoon may not be stored in room temperature waterWater must be agitation or above 135 degreesor store in clean and dry location3-1Still in water
Location: Buffet
|
03/01/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Meat cooler holding at 45 degreesCook indicated that the electricity goes off to this unit regularly due to a continual "trip" in electricityMove meat to a cooler that is not affected by this and ensure complete repair to this electrical issue
Location: Kitchen
Equipment: Prep Top Cooler
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: No hand washing prior to applying gloves hands must be washed prior to applying new gloves
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open employee drink on prep cooler cutting boardprovide lid and straw to all employee drinks
Location: Kitchen
Equipment: Prep Top Cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Cooler where employees are prepping inside hadraw chicken over raw beefraw chicken is stored below everything
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: bucket lids stored in kitchen hand sinkkeep sink open and available for hand washing at all times
Location: Kitchen
Equipment: Hand sink
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
Comments: No probe thermometer to temp foodsprovide a digital thermometer immediately
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Provide a sanitizer bucket of CHLORINE or QUAT for cooks soiled towelsProvide quat strips if using tablets or pink sink liquid (ditributor broken) 200ppmBleach is 50-100ppm
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Provide a visible thermometer to glass door cooler in kitchen
Location: Kitchen
Equipment: Upright cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: NOT COMPLETED FROM OPENING INSPECTIONLights over sushi are must be protected shatterproof bulbs
Location: Sushi bar
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Rice spoon may not be stored in room temperature waterWater must be agitation or above 135 degreesor store in clean and dry location
Location: Buffet
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02/21/2013 | Routine |
- Nonfood contact surface design (corrected)
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: THE FRONT COUNTER AT THE SUSHI AREA IS MAPLE WITH A LIGHT SEALANT WITH A GLASS SURFACE MOUNTED APPROX 1" ABOVE THE MAPLE LEAVING A GAP WHERE FOOD AND DEBRIS CAN ACCUMULATE. THE OWNER, MAGGIE LEE, STATED THAT THE GLASS CAN BE REMOVED ON A REGULAR BASIS FOR CLEANING. WE WILL MONITOR THIS. IF IT BECOMES A PROBLEM THE COUNTER TOP WILL HAVE TO BE REPLACED WITH A SURFACE THAT MEETS THE ABOVE STANDARD.APPLY ADDITIONAL SEALANT TO THE MAPLE TO MAKE IT SMOOTH, NONABSORBENT AND EASILY CLEANABLE. 12/24/12 MAPLE HAS BEEN SEALED.
Location: Service counter
- Food on display (corrected)
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: INSTALL ADEQUATE SNEEZEGUARD PROTECTION ON THE SUSHI COUNTER.
Location: Service counter
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHTS ABOVE THE SUSHI PREP AREA MUST BE SHATTERPROOF.12-28ORDERED
Location: Service counter
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01/07/2013 | Pre-Licensing Recheck |
- Nonfood contact surface design (corrected)
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: THE FRONT COUNTER AT THE SUSHI AREA IS MAPLE WITH A LIGHT SEALANT WITH A GLASS SURFACE MOUNTED APPROX 1" ABOVE THE MAPLE LEAVING A GAP WHERE FOOD AND DEBRIS CAN ACCUMULATE. THE OWNER, MAGGIE LEE, STATED THAT THE GLASS CAN BE REMOVED ON A REGULAR BASIS FOR CLEANING. WE WILL MONITOR THIS. IF IT BECOMES A PROBLEM THE COUNTER TOP WILL HAVE TO BE REPLACED WITH A SURFACE THAT MEETS THE ABOVE STANDARD.APPLY ADDITIONAL SEALANT TO THE MAPLE TO MAKE IT SMOOTH, NONABSORBENT AND EASILY CLEANABLE. 12/24/12 MAPLE HAS BEEN SEALED.
Location: Service counter
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: INSTALL ADEQUATE SNEEZEGUARD PROTECTION ON THE SUSHI COUNTER.12-28ORDERED
Location: Service counter
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHTS ABOVE THE SUSHI PREP AREA MUST BE SHATTERPROOF.12-28ORDERED
Location: Service counter
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12/28/2012 | Pre-Licensing Recheck |
- Nonfood contact surface design (corrected)
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: THE FRONT COUNTER AT THE SUSHI AREA IS MAPLE WITH A LIGHT SEALANT WITH A GLASS SURFACE MOUNTED APPROX 1" ABOVE THE MAPLE LEAVING A GAP WHERE FOOD AND DEBRIS CAN ACCUMULATE. THE OWNER, MAGGIE LEE, STATED THAT THE GLASS CAN BE REMOVED ON A REGULAR BASIS FOR CLEANING. WE WILL MONITOR THIS. IF IT BECOMES A PROBLEM THE COUNTER TOP WILL HAVE TO BE REPLACED WITH A SURFACE THAT MEETS THE ABOVE STANDARD.APPLY ADDITIONAL SEALANT TO THE MAPLE TO MAKE IT SMOOTH, NONABSORBENT AND EASILY CLEANABLE. 12/24/12 MAPLE HAS BEEN SEALED.
Location: Service counter
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: INSTALL ADEQUATE SNEEZEGUARD PROTECTION ON THE SUSHI COUNTER.
Location: Service counter
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHTS ABOVE THE SUSHI PREP AREA MUST BE SHATTERPROOF.
Location: Service counter
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12/24/2012 | Pre-Licensing Recheck |
- Nonfood contact surface design
Nonfood contact surfaces not designed and/or installed to be easily cleanable.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Comments: THE FRONT COUNTER AT THE SUSHI AREA IS MAPLE WITH A LIGHT SEALANT WITH A GLASS SURFACE MOUNTED APPROX 1" ABOVE THE MAPLE LEAVING A GAP WHERE FOOD AND DEBRIS CAN ACCUMULATE. THE OWNER, MAGGIE LEE, STATED THAT THE GLASS CAN BE REMOVED ON A REGULAR BASIS FOR CLEANING. WE WILL MONITOR THIS. IF IT BECOMES A PROBLEM THE COUNTER TOP WILL HAVE TO BE REPLACED WITH A SURFACE THAT MEETS THE ABOVE STANDARD.APPLY ADDITIONAL SEALANT TO THE MAPLE TO MAKE IT SMOOTH, NONABSORBENT AND EASILY CLEANABLE.
Location: Service counter
- Food on display
Food on display unprotected.
Correction: Food on display shall be protected from contamination.
Comments: INSTALL ADEQUATE SNEEZEGUARD PROTECTION ON THE SUSHI COUNTER.
Location: Service counter
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: LIGHTS ABOVE THE SUSHI PREP AREA MUST BE SHATTERPROOF.
Location: Service counter
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12/20/2012 | Pre-Licensing |
Restaurant representatives - add corrected or new information about BAN BY NAKED TCHOPSTIX, 8702 KEYSTONE CROSSING, Indianapolis, IN »