FORMOSA SEAFOOD BUFFET, 6304 E 82ND ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: FORMOSA SEAFOOD BUFFET
Type: Restaurant
Address: 6304 E 82ND ST, Indianapolis, IN 46250
County: Marion
License #: 203658
Smoking: Smoke Free
Total inspections: 39
Last inspection: 11/11/2014
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Inspection findings

Inspection Date

Type
  • 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: CHEESE PIZZA HOLDINT AT 110 DEGRESS ON BUFFET.MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.PIZZA DISCONTINUED ON BUFFET DUE TO LOW SALES AND DIFFICULTY TO MAINTAIN 135 DEGREES.
    Location: Buffet
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: BROWN RICE HOLDING AT 65 DEGREES AT WOK STIR FRY STATION.MAINTAIN RICE AT 41 DEGREES F OR LOWER. OWNER STATES RICE IS COOKED ONE HOUR BEFORE OPENING AND THEN PUT ON ICE BATH AT WOK STATION.RICE SHOULD BE COOLED TO 41 DEGREES BEFORE STORAGE IN ICE BATH. RICE STORED INSIDE WALK IN FREEZER TO BRING TEMERATURE WITHIN 41 DEGREES.OWNER STATED THEY WILL STORE BROWN RICE IN A WARMER AT 135 DEGREES F AT WOK STATION IN THE FUTURE.
    Location: Buffet
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: SANITIZING SOLUTIONS NOT SET UP ON COOK LINE AND PREP AREA WHERE RAW ANIMAL PRODUCT IS PREPARED.ENSURE SANITIZING SOLUTIONS ARE SET UP BEFORE OPERATING TO PROPERLY SANITIZE FOOD CONTACT SURFACES.
    Location: Cook line
  • Wash temperature
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: DISH MACHINE WASH TEMERATAURE TOO LOW, 130 DEGREES F.REAIR MACHINE TO WASH AT 160 DEGREES F OR HIGHER.
    Location: Dish machine area
  • Data plate
    No data plate provided.
    Correction: Provide data plate.
    Comments: DATA SECIFICATIONS NOT AVAILABLE ON DISH MACHINE.
    Location: Dish machine area
    Equipment: Dishmachine
 11/11/2014Illness Complaint Recheck
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
  • Precleaning methods
    Utensil(s) and/or equipment not precleaned.
    Correction: Preclean as needed.
    Comments: PLATES AND TABLE WARE NOT PRECLEANED EFFECTIVELY BEFORE RUNNING THROUGH DISH MACHINE.
    Location: Dish machine area
  • Utensils - poor repair - calibration
    Utensils not maintained in good repair or calibration.
    Correction: Maintain all utensils in good repair and calibration.
    Comments: PLATES ON BUFFET CHIPPED, CRACKED, AND DAMAGED ON BUFFET.UTILIZED UTENSILS IN GOOD REPAIR. REMOVE ALL DAMAGED PLATES.
  • Wet cleaning
    Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
    Correction: Food contact surface(s) shall be effectively washed.
    Comments: FOOD DEBRIS REMAINING FOOD CONTACT AND LIP CONTACT SURFACES OF PLATES AND TABLE WARE.
    Location: Dish machine area
 11/11/2014Non-Illness Complaint
No violation noted during this evaluation. 11/11/2014Non-Illness Complaint
  • 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: CHEESE PIZZA HOLDINT AT 110 DEGRESS ON BUFFET.MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.PIZZA DISCONTINUED ON BUFFET DUE TO LOW SALES AND DIFFICULTY TO MAINTAIN 135 DEGREES.
    Location: Buffet
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: BROWN RICE HOLDING AT 65 DEGREES AT WOK STIR FRY STATION.MAINTAIN RICE AT 41 DEGREES F OR LOWER. OWNER STATES RICE IS COOKED ONE HOUR BEFORE OPENING AND THEN PUT ON ICE BATH AT WOK STATION.RICE SHOULD BE COOLED TO 41 DEGREES BEFORE STORAGE IN ICE BATH. RICE STORED INSIDE WALK IN FREEZER TO BRING TEMERATURE WITHIN 41 DEGREES.OWNER STATED THEY WILL STORE BROWN RICE IN A WARMER AT 135 DEGREES F AT WOK STATION IN THE FUTURE.
    Location: Buffet
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: SANITIZING SOLUTIONS NOT SET UP ON COOK LINE AND PREP AREA WHERE RAW ANIMAL PRODUCT IS PREPARED.ENSURE SANITIZING SOLUTIONS ARE SET UP BEFORE OPERATING TO PROPERLY SANITIZE FOOD CONTACT SURFACES.
    Location: Cook line
  • Wash temperature
    Dishmachine wash temperature too low.
    Correction: Provide a wash solution temperature in accordance with data plate specifications.
    Comments: DISH MACHINE WASH TEMERATAURE TOO LOW, 130 DEGREES F.REAIR MACHINE TO WASH AT 160 DEGREES F OR HIGHER.
    Location: Dish machine area
  • Data plate
    No data plate provided.
    Correction: Provide data plate.
    Comments: DATA SECIFICATIONS NOT AVAILABLE ON DISH MACHINE.
    Location: Dish machine area
    Equipment: Dishmachine
 11/05/2014Illness Complaint
  • 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: CRAB RANGOON HOLDING AT 120 DEGREES F ON BUFFET.MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.
    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. WALK IN PRODUCE COOLER HOLDING AT 45 DEGREES F.MAINTAIN FOODS AT 41 DEGREES F OR LOWER. PROVIDE REPAIR.2. IMITATION CRAB AND COOKED SHRIMP HOLDING AT 48 DEGREES AT SUSHI BAR.MAINTAIN PRODUCT IN ICE BATH AT 41 DEGREES OR LOWER.
    Location: Walk-in cooler
  • Cold holding (corrected on site)
    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. WALK IN PRODUCE COOLER HOLDING AT 45 DEGREES F.MAINTAIN FOODS AT 41 DEGREES F OR LOWER. PROVIDE REPAIR.2. IMITATION CRAB AND COOKED SHRIMP HOLDING AT 48 DEGREES AT SUSHI BAR.MAINTAIN PRODUCT IN ICE BATH AT 41 DEGREES OR LOWER.
    Location: Sushi bar
  • 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: SUSHI RICE AND ROLLS FOUR HOUR DISCARD TIME NOT RECORDED SINCE AUGUST 28, 2014. WRITTEN PROCEDURE FOR SUSHI RICE AND ROLLS INCOMPLETE. SINGLE WORDS USED FOR STEP BY STEP PROCESS.PROVIDE A FOUR DISCARD TIME FOR SUSHI RICE AND ROLLS. PROVIDE STEP BY STEP PROCEDURE FOR SUSHI RICE AND ROLL PREPARATION USING FULL SENTENCES.
    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: SUSHI RICE AND ROLLS FOUR HOUR DISCARD TIME NOT RECORDED SINCE AUGUST 28, 2014. WRITTEN PROCEDURE FOR SUSHI RICE AND ROLLS INCOMPLETE. SINGLE WORDS USED FOR STEP BY STEP PROCESS.PROVIDE A FOUR DISCARD TIME FOR SUSHI RICE AND ROLLS. PROVIDE STEP BY STEP PROCEDURE FOR SUSHI RICE AND ROLL PREPARATION USING FULL SENTENCES.
    Location: Sushi bar
  • Toxic labeling/original containers (corrected on site)
    Label identifying toxic information from manufacturer missing from bottle.
    Correction: Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label.
    Comments: BOTTLE OF DEGREASER NOT LABELED STORED NEAR COOK LINE.LABEL BOTTLE WITH CONTENTS.
    Location: Cook line
  • Sanitizing exposure time or 160 degrees (corrected)
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: DISHMACHINE MEASURE A FINAL RINSE TEMPERATURE OF 140 DEGREES.REPAIR MACHINE TO HOT WATER SANITIZE AT 160 DEGREES F. PLATE LEVEL. (180 DEGREES ON DATA PLATE).SANITIZE EQUIPMENT IN THREE COMPARTMENT SINK UNTIL MACHINE HAS BEEN REPAIRED.
    Location: Dish machine area
    Equipment: Dishmachine
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZED KNIVE BLADES STORED ON MAGNETIC STRIPS SOILED WITH RUST IN PREP AREA.ENSURE MAGNETIC STRIP IS FREE OF RUST, BUILD UP, OR ANY OTHER SOIL BEFORE STORING CLEAN AND SANITIZED KNIVES AND UTENSILS.
    Location: Cook line
    Equipment: Knife/utensil rack
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: CHLORINE SANITIZING SOLUTIONS MEASURED LESS THAN 50 PPM CHLORINE IN BUCKETS.MAINTAIN SOLUTIONS AT 100 PPM CHLORINE TO ENSURE FOOD CONTACT SURFACES ARE SANITIZED PROPERLY.
    Location: Cook line
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Cutting surface(s) (corrected on site)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: SURFACE OF CUTTING HEAVILY SCRATCHED AND SCORCHED LOCATED ON COOK LINE. BOARD NOT CAPABLE OF BEING RESURFACED. REPLACE. BOARD DISCARDED.
    Location: Cook line
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: BACK DOOR OPEN. SCREEN COVERING DOOR DAMAGED WITH HOLES AND NOT SECURED TO FRAME LEAVING GAPS.DAMAGED SCREEN DOOR DOES NOT PROTECT AGAINST ENTRY OF INSECTS AND RODENTS. KEEP DOOR CLOSED UNTIL REPAIR HAS BEEN MADE TO SCREEN.
    Location: Kitchen (back)
  • 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: WATER REACHING A MAXIMUM OF 80 DEGREES F AT HAND SINK LOCATED IN THE STIR FRY STATION. REPAIR TO MAINTAIN A MINIMUM WATER TEMPERATURE OF 100 DEGREES F.
    Location: Cook line
    Equipment: Hand sink
  • 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: WALLS AND KICK TRAY INSIDE ICE BINS SOILED WITH MOLD LOCATED IN BACK KITCHEN AND WAIT STAFF AREAS.CLEAN AND SANITIZE SURFACES ON KICK TRAY AND WALLS A REGULAR BASIS TO PREVENT ACCUMULATION OF MOLD AND OTHER BUILD UP.
    Location: Kitchen
    Equipment: Ice bin
  • 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: WALLS AND KICK TRAY INSIDE ICE BINS SOILED WITH MOLD LOCATED IN BACK KITCHEN AND WAIT STAFF AREAS.CLEAN AND SANITIZE SURFACES ON KICK TRAY AND WALLS A REGULAR BASIS TO PREVENT ACCUMULATION OF MOLD AND OTHER BUILD UP.
    Location: Wait staff area
    Equipment: Ice bin
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PAPER TOWELS NOT AVAILABLE AT SUSHI BAR HAND SINK.ENSURE TOWELS ARE AVAILABLE AT HAND SINKS AT ALL TIMES.
    Location: Sushi bar
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: WATER DRIPPING FROM DRAIN PIPE BELOW DISH MACHINE.REPAIR LEAK.
    Location: Dish machine area
    Equipment: Dishmachine
  • Water pressure (corrected)
    Insufficient water pressure at food establishment.
    Correction: Provide sufficient water pressure throughout.
    Comments: WATER PRESSURE VERY LOW AT SUSHI BAR HAND SINK. PENCIL SIZE STREAM OF WATER RUNNING FROM FAUCET TURNED ON MAXIMUM.INCREASE WATER PRESSURE TO PROVIDE SUFFICIENT VELOCITY OF WATER FOR PROPER HAND WASHING.
    Location: Sushi bar
    Equipment: Hand sink
 09/17/2014Recheck
  • 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: CRAB RANGOON HOLDING AT 120 DEGREES F ON BUFFET.MAINTAIN HOT FOODS AT 120 DEGREES F OR HIGHER.
    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: WALK IN PRODUCE COOLER HOLDING AT 45 DEGREES F.MAINTAIN PRODUCT AT 41 DEGREES F OR BELOW.
    Location: Walk-in cooler
  • 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: SUSHI RICE AND ROLLS FOUR HOUR DISCARD TIME NOT RECORDED SINCE AUGUST 28, 2014. WRITTEN PROCEDURE FOR SUSHI RICE AND ROLLS INCOMPLETE. SINGLE WORDS USED FOR STEP BY STEP PROCESS.PROVIDE A FOUR DISCARD TIME FOR SUSHI RICE AND ROLLS. PROVIDE STEP BY STEP PROCEDURE FOR SUSHI RICE AND ROLL PREPARATION USING FULL SENTENCES.
    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: SUSHI RICE AND ROLLS FOUR HOUR DISCARD TIME NOT RECORDED SINCE AUGUST 28, 2014. WRITTEN PROCEDURE FOR SUSHI RICE AND ROLLS INCOMPLETE. SINGLE WORDS USED FOR STEP BY STEP PROCESS.PROVIDE A FOUR DISCARD TIME FOR SUSHI RICE AND ROLLS. PROVIDE STEP BY STEP PROCEDURE FOR SUSHI RICE AND ROLL PREPARATION USING FULL SENTENCES.
    Location: Sushi bar
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: DISHMACHINE MEASURE A FINAL RINSE TEMPERATURE OF 140 DEGREES.REPAIR MACHINE TO HOT WATER SANITIZE AT 160 DEGREES F. PLATE LEVEL. (180 DEGREES ON DATA PLATE).SANITIZE EQUIPMENT IN THREE COMPARTMENT SINK UNTIL MACHINE HAS BEEN REPAIRED.
    Location: Dish machine area
    Equipment: Dishmachine
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: CHLORINE SANITIZING SOLUTIONS MEASURED LESS THAN 50 PPM CHLORINE IN BUCKETS.MAINTAIN SOLUTIONS AT 100 PPM CHLORINE TO ENSURE FOOD CONTACT SURFACES ARE SANITIZED PROPERLY.
    Location: Sushi bar
 09/17/2014Illness Complaint 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: CRAB RANGOON HOLDING AT 120 DEGREES F ON BUFFET.MAINTAIN HOT FOODS AT 120 DEGREES F OR HIGHER.
    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: WALK IN PRODUCE COOLER HOLDING AT 45 DEGREES F.MAINTAIN PRODUCT AT 41 DEGREES F OR BELOW.
    Location: Walk-in cooler
  • 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: SUSHI RICE AND ROLLS FOUR HOUR DISCARD TIME NOT RECORDED SINCE AUGUST 28, 2014. WRITTEN PROCEDURE FOR SUSHI RICE AND ROLLS INCOMPLETE. SINGLE WORDS USED FOR STEP BY STEP PROCESS.PROVIDE A FOUR DISCARD TIME FOR SUSHI RICE AND ROLLS. PROVIDE STEP BY STEP PROCEDURE FOR SUSHI RICE AND ROLL PREPARATION USING FULL SENTENCES.
    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: SUSHI RICE AND ROLLS FOUR HOUR DISCARD TIME NOT RECORDED SINCE AUGUST 28, 2014. WRITTEN PROCEDURE FOR SUSHI RICE AND ROLLS INCOMPLETE. SINGLE WORDS USED FOR STEP BY STEP PROCESS.PROVIDE A FOUR DISCARD TIME FOR SUSHI RICE AND ROLLS. PROVIDE STEP BY STEP PROCEDURE FOR SUSHI RICE AND ROLL PREPARATION USING FULL SENTENCES.
    Location: Sushi bar
  • Improper sanitizing of utensil(s) and equipment
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: DISHMACHINE MEASURE A FINAL RINSE TEMPERATURE OF 140 DEGREES.REPAIR MACHINE TO HOT WATER SANITIZE AT 160 DEGREES F. PLATE LEVEL. (180 DEGREES ON DATA PLATE).SANITIZE EQUIPMENT IN THREE COMPARTMENT SINK UNTIL MACHINE HAS BEEN REPAIRED.
    Location: Dish machine area
    Equipment: Dishmachine
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: CHLORINE SANITIZING SOLUTIONS MEASURED LESS THAN 50 PPM CHLORINE IN BUCKETS.MAINTAIN SOLUTIONS AT 100 PPM CHLORINE TO ENSURE FOOD CONTACT SURFACES ARE SANITIZED PROPERLY.
    Location: Sushi bar
 09/08/2014Illness Complaint
  • 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: CRAB RANGOON HOLDING AT 120 DEGREES F ON BUFFET.MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.
    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. WALK IN PRODUCE COOLER HOLDING AT 45 DEGREES F.MAINTAIN FOODS AT 41 DEGREES F OR LOWER. PROVIDE REPAIR.2. IMITATION CRAB AND COOKED SHRIMP HOLDING AT 48 DEGREES AT SUSHI BAR.MAINTAIN PRODUCT IN ICE BATH AT 41 DEGREES OR LOWER.
    Location: Walk-in cooler
  • Cold holding (corrected on site)
    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. WALK IN PRODUCE COOLER HOLDING AT 45 DEGREES F.MAINTAIN FOODS AT 41 DEGREES F OR LOWER. PROVIDE REPAIR.2. IMITATION CRAB AND COOKED SHRIMP HOLDING AT 48 DEGREES AT SUSHI BAR.MAINTAIN PRODUCT IN ICE BATH AT 41 DEGREES OR LOWER.
    Location: Sushi bar
  • 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: SUSHI RICE AND ROLLS FOUR HOUR DISCARD TIME NOT RECORDED SINCE AUGUST 28, 2014. WRITTEN PROCEDURE FOR SUSHI RICE AND ROLLS INCOMPLETE. SINGLE WORDS USED FOR STEP BY STEP PROCESS.PROVIDE A FOUR DISCARD TIME FOR SUSHI RICE AND ROLLS. PROVIDE STEP BY STEP PROCEDURE FOR SUSHI RICE AND ROLL PREPARATION USING FULL SENTENCES.
    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: SUSHI RICE AND ROLLS FOUR HOUR DISCARD TIME NOT RECORDED SINCE AUGUST 28, 2014. WRITTEN PROCEDURE FOR SUSHI RICE AND ROLLS INCOMPLETE. SINGLE WORDS USED FOR STEP BY STEP PROCESS.PROVIDE A FOUR DISCARD TIME FOR SUSHI RICE AND ROLLS. PROVIDE STEP BY STEP PROCEDURE FOR SUSHI RICE AND ROLL PREPARATION USING FULL SENTENCES.
    Location: Sushi bar
  • Toxic labeling/original containers (corrected on site)
    Label identifying toxic information from manufacturer missing from bottle.
    Correction: Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label.
    Comments: BOTTLE OF DEGREASER NOT LABELED STORED NEAR COOK LINE.LABEL BOTTLE WITH CONTENTS.
    Location: Cook line
  • Sanitizing exposure time or 160 degrees
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: DISHMACHINE MEASURE A FINAL RINSE TEMPERATURE OF 140 DEGREES.REPAIR MACHINE TO HOT WATER SANITIZE AT 160 DEGREES F. PLATE LEVEL. (180 DEGREES ON DATA PLATE).SANITIZE EQUIPMENT IN THREE COMPARTMENT SINK UNTIL MACHINE HAS BEEN REPAIRED.
    Location: Dish machine area
    Equipment: Dishmachine
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZED KNIVE BLADES STORED ON MAGNETIC STRIPS SOILED WITH RUST IN PREP AREA.ENSURE MAGNETIC STRIP IS FREE OF RUST, BUILD UP, OR ANY OTHER SOIL BEFORE STORING CLEAN AND SANITIZED KNIVES AND UTENSILS.
    Location: Cook line
    Equipment: Knife/utensil rack
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: CHLORINE SANITIZING SOLUTIONS MEASURED LESS THAN 50 PPM CHLORINE IN BUCKETS.MAINTAIN SOLUTIONS AT 100 PPM CHLORINE TO ENSURE FOOD CONTACT SURFACES ARE SANITIZED PROPERLY.
    Location: Cook line
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Cutting surface(s) (corrected on site)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: SURFACE OF CUTTING HEAVILY SCRATCHED AND SCORCHED LOCATED ON COOK LINE. BOARD NOT CAPABLE OF BEING RESURFACED. REPLACE. BOARD DISCARDED.
    Location: Cook line
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: BACK DOOR OPEN. SCREEN COVERING DOOR DAMAGED WITH HOLES AND NOT SECURED TO FRAME LEAVING GAPS.DAMAGED SCREEN DOOR DOES NOT PROTECT AGAINST ENTRY OF INSECTS AND RODENTS. KEEP DOOR CLOSED UNTIL REPAIR HAS BEEN MADE TO SCREEN.
    Location: Kitchen (back)
  • Hand sink temperature
    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: WATER REACHING A MAXIMUM OF 80 DEGREES F AT HAND SINK LOCATED IN THE STIR FRY STATION. REPAIR TO MAINTAIN A MINIMUM WATER TEMPERATURE OF 100 DEGREES F.
    Location: Cook line
    Equipment: Hand sink
  • 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: WALLS AND KICK TRAY INSIDE ICE BINS SOILED WITH MOLD LOCATED IN BACK KITCHEN AND WAIT STAFF AREAS.CLEAN AND SANITIZE SURFACES ON KICK TRAY AND WALLS A REGULAR BASIS TO PREVENT ACCUMULATION OF MOLD AND OTHER BUILD UP.
    Location: Kitchen
    Equipment: Ice bin
  • 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: WALLS AND KICK TRAY INSIDE ICE BINS SOILED WITH MOLD LOCATED IN BACK KITCHEN AND WAIT STAFF AREAS.CLEAN AND SANITIZE SURFACES ON KICK TRAY AND WALLS A REGULAR BASIS TO PREVENT ACCUMULATION OF MOLD AND OTHER BUILD UP.
    Location: Wait staff area
    Equipment: Ice bin
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PAPER TOWELS NOT AVAILABLE AT SUSHI BAR HAND SINK.ENSURE TOWELS ARE AVAILABLE AT HAND SINKS AT ALL TIMES.
    Location: Sushi bar
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: WATER DRIPPING FROM DRAIN PIPE BELOW DISH MACHINE.REPAIR LEAK.
    Location: Dish machine area
    Equipment: Dishmachine
  • Water pressure
    Insufficient water pressure at food establishment.
    Correction: Provide sufficient water pressure throughout.
    Comments: WATER PRESSURE VERY LOW AT SUSHI BAR HAND SINK. PENCIL SIZE STREAM OF WATER RUNNING FROM FAUCET TURNED ON MAXIMUM.INCREASE WATER PRESSURE TO PROVIDE SUFFICIENT VELOCITY OF WATER FOR PROPER HAND WASHING.
    Location: Sushi bar
    Equipment: Hand sink
 09/08/2014Routine
No violation noted during this evaluation. 05/14/2014Non-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: CHICKEN AND FISH HOLDING AT 119 DEGREES F ON SUSHI BAR.MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.
    Location: Sushi bar
  • 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. BROWN RICE HOLDING AT 60 DEGREES F ON BUFFET. MANAGER STATED RICE WAS RECENTLY COOKED.ENSURE RICE HAS BEEN COOLED TO 41 DEGREES F BEFORE STORING ON BUFFET.2. SALAD BARS HOLDING FOOD ITEMS BETWEEN 44 AND 47 DEGREES F.ADJUST/REPAIR TO HOLD FOOD AT 41 DEGREES F OR LOWER.
    Location: Buffet
  • 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: WRITTEN PROCEDURE MISSING FOR SUSHI RICE PREPARATION. PROVIDE STEP BY STEP FOR SUSHI RICE PREPARATION.
    Location: Sushi bar
  • Glove Use (Critical) (corrected on site)
    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: FOOD EMPLOYEE PREPARING RAW CHICKEN AND CHANGED TASKS TO STORE BOXES OF FOOD AND BAG OF ONIONS INSIDE WALK IN COOLER.ENSURE ALL FOOD SERVICE WORKERS ARE TRAINED TO REMOVE GLOVES AFTER CHANGING TASKS TO PREVENT CONTAMINATION OF FOOD AND FOOD CONTACT SURFACES.
  • Sanitizing exposure time or 160 degrees (corrected)
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: DISHMACHINE FINAL RINSE TEMPERATURE MEASURED 143 DEGREES F (PLATE LEVEL).REPAIR MACHINE TO SANITIZE AT THE PROPER FINAL RINSE TEMPERATURE OF 160 DEGREES PLATE LEVEL.SANITIZE EQUIPMENT IN THREE COMPARTMENT SINK 50 PPM CHLORINE.
    Location: Dish machine area
    Equipment: Dishmachine
  • Walls finished or sealed (corrected)
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: SHELVING BELOW DISHMACHINE NOT SEALED IN DISH MACHINE AREA.SEAL ALL RAW WOOD.
    Location: Dish machine area
  • Food storage (corrected on site)
    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: FOOD STORED ON THE FLOOR INSIDE WALK IN FREEZER.STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
    Location: Walk-in freezer
 04/18/2014Recheck
  • 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: CHICKEN AND FISH HOLDING AT 119 DEGREES F ON SUSHI BAR.MAINTAIN HOT FOODS AT 135 DEGREES F OR HIGHER.
    Location: Sushi bar
  • 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. BROWN RICE HOLDING AT 60 DEGREES F ON BUFFET. MANAGER STATED RICE WAS RECENTLY COOKED.ENSURE RICE HAS BEEN COOLED TO 41 DEGREES F BEFORE STORING ON BUFFET.2. SALAD BARS HOLDING FOOD ITEMS BETWEEN 44 AND 47 DEGREES F.ADJUST/REPAIR TO HOLD FOOD AT 41 DEGREES F OR LOWER.
    Location: Buffet
  • 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: WRITTEN PROCEDURE MISSING FOR SUSHI RICE PREPARATION. PROVIDE STEP BY STEP FOR SUSHI RICE PREPARATION.
    Location: Sushi bar
  • Glove Use (Critical) (corrected on site)
    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: FOOD EMPLOYEE PREPARING RAW CHICKEN AND CHANGED TASKS TO STORE BOXES OF FOOD AND BAG OF ONIONS INSIDE WALK IN COOLER.ENSURE ALL FOOD SERVICE WORKERS ARE TRAINED TO REMOVE GLOVES AFTER CHANGING TASKS TO PREVENT CONTAMINATION OF FOOD AND FOOD CONTACT SURFACES.
  • Sanitizing exposure time or 160 degrees
    Hot water sanitizing exposure time or temperature is insufficient.
    Correction: Food-contact surface(s) and/or utensil(s) shall be sanitized in hot water manual operation(s) by immersion for at least 30 seconds or by acheiving 160 degrees F at plate level in mechanical warewashing machine.
    Comments: DISHMACHINE FINAL RINSE TEMPERATURE MEASURED 143 DEGREES F (PLATE LEVEL).REPAIR MACHINE TO SANITIZE AT THE PROPER FINAL RINSE TEMPERATURE OF 160 DEGREES PLATE LEVEL.SANITIZE EQUIPMENT IN THREE COMPARTMENT SINK 50 PPM CHLORINE.
    Location: Dish machine area
    Equipment: Dishmachine
  • Walls finished or sealed
    Walls improperly finished.
    Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Comments: SHELVING BELOW DISHMACHINE NOT SEALED IN DISH MACHINE AREA.SEAL ALL RAW WOOD.
    Location: Dish machine area
  • Food storage (corrected on site)
    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: FOOD STORED ON THE FLOOR INSIDE WALK IN FREEZER.STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
    Location: Walk-in freezer
 04/11/2014Routine
  • 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: ROACH ACTIVITY OBSERVED INSIDE ESTABLISHMENT.CONTRACT PEST CONTROL ON A WEEKLY BASIS TO ELIMINATE ACTIVITY.
    Location: Kitchen
  • 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: ROACH ACTIVITY OBSERVED INSIDE ESTABLISHMENT.CONTRACT PEST CONTROL ON A WEEKLY BASIS TO ELIMINATE ACTIVITY.
    Location: Buffet
  • 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: ROACH ACTIVITY OBSERVED INSIDE ESTABLISHMENT.CONTRACT PEST CONTROL ON A WEEKLY BASIS TO ELIMINATE ACTIVITY.
    Location: Wait staff area
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: REMOVE DEAD ROACHES TO PREVENT ACCUMULATION.
    Location: Buffet
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: REMOVE DEAD ROACHES TO PREVENT ACCUMULATION.
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: REMOVE DEAD ROACHES TO PREVENT ACCUMULATION.
    Location: Wait staff area
 03/27/2014Non-Illness Complaint Recheck
No violation noted during this evaluation. 03/20/2014Illness Complaint
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: ROACH ACTIVITY OBSERVED INSIDE ESTABLISHMENT.CONTRACT PEST CONTROL ON A WEEKLY BASIS TO ELIMINATE ACTIVITY.
    Location: Kitchen
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: ROACH ACTIVITY OBSERVED INSIDE ESTABLISHMENT.CONTRACT PEST CONTROL ON A WEEKLY BASIS TO ELIMINATE ACTIVITY.
    Location: Buffet
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: ROACH ACTIVITY OBSERVED INSIDE ESTABLISHMENT.CONTRACT PEST CONTROL ON A WEEKLY BASIS TO ELIMINATE ACTIVITY.
    Location: Wait staff area
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: REMOVE DEAD ROACHES TO PREVENT ACCUMULATION.
    Location: Buffet
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: REMOVE DEAD ROACHES TO PREVENT ACCUMULATION.
    Location: Kitchen
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: REMOVE DEAD ROACHES TO PREVENT ACCUMULATION.
    Location: Wait staff area
 03/20/2014Non-Illness Complaint
  • 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: NO DOCUMENTATION FOR SUSHI RICE PREPARED AT SUSHI BAR.PROVIDE FOUR HOUR DISCARD TIME FOR SUSHI RICE STORED AT THE SUSHI BAR.
    Location: Sushi bar
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: FOOD HANDLER SLICING/HANDLING WASHED PRODUCE WITH BARE HANDS.ENSURE GLOVES ARE USED WHEN SLICING OR HANDLING PRODUCE NO FURTHER RINSED OR WASHED.
  • Miscellaneous contamination of food (Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: EMPLOYEE WAIT STAFF PERSONAL FOOD ITEMS STORED ON SHELVING WITH FOOD USED IN OPERATIONS INSIDE REFRIGERATOR IN WAIT STAFF AREA.STORE EMPLOYEE FOOD SEPERATE FROM FOOD USED IN OPERATIONS.
    Location: Wait staff area
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. BUTCHER KNIVES STORED SOILED WITH RUST ON FOOD CONTACT SURFACE ON MAGNETIC STRIP.2. BULK FOOD CONTAINERS SOILED ON THE INTERIOR. CLEAN AND SANITIZE THOROUGHLYENSURE KNIVES ARE AIR DRIED COMPLETELY BEFORE STORAGE TO PREVENT RUST FORMATION ON THE KNIFE ITSELF AND MAGNETIC STRIP.
    Location: Kitchen (back)
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: SANITIZING SOLUTION TOO STRONG (GREATER THAN 200 PPM CHLORINE) IN BUCKETS ON COOK LINE AND BACK PREP AREA.MAINTAIN SOLUTION AT 100 PPM CHLORINE.
    Location: Cook line
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: SANITIZING SOLUTION TOO STRONG (GREATER THAN 200 PPM CHLORINE) IN BUCKETS ON COOK LINE AND BACK PREP AREA.MAINTAIN SOLUTION AT 100 PPM CHLORINE.
    Location: Kitchen (back)
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: DISHMACHINE WASH GUAGE DISPLAYING INACCURATE FINAL RINSE TEMP OF 110 DEGREES F.REPAIR MACHINE TO DISPLAY CORRECT FINAL RINSE TEMPERTURE OF 180 DEGREES F.
    Location: Dish machine area
    Equipment: Dishmachine
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: NO PAPER TOWELS IN DISPENSER LOCATED IN BACK PREP AREA.
    Location: Cook line
    Equipment: Hand sink
 11/19/2013Recheck
  • 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: NO DOCUMENTATION FOR SUSHI RICE PREPARED AT SUSHI BAR.PROVIDE FOUR HOUR DISCARD TIME FOR SUSHI RICE STORED AT THE SUSHI BAR.
    Location: Sushi bar
  • Bare hand contact (critical)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: FOOD HANDLER SLICING/HANDLING WASHED PRODUCE WITH BARE HANDS.ENSURE GLOVES ARE USED WHEN SLICING OR HANDLING PRODUCE NO FURTHER RINSED OR WASHED.
  • Miscellaneous contamination of food (Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: EMPLOYEE WAIT STAFF PERSONAL FOOD ITEMS STORED ON SHELVING WITH FOOD USED IN OPERATIONS INSIDE REFRIGERATOR IN WAIT STAFF AREA.STORE EMPLOYEE FOOD SEPERATE FROM FOOD USED IN OPERATIONS.
    Location: Wait staff area
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. BUTCHER KNIVES STORED SOILED WITH RUST ON FOOD CONTACT SURFACE ON MAGNETIC STRIP.2. BULK FOOD CONTAINERS SOILED ON THE INTERIOR. CLEAN AND SANITIZE THOROUGHLYENSURE KNIVES ARE AIR DRIED COMPLETELY BEFORE STORAGE TO PREVENT RUST FORMATION ON THE KNIFE ITSELF AND MAGNETIC STRIP.
    Location: Kitchen (back)
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: SANITIZING SOLUTION TOO STRONG (GREATER THAN 200 PPM CHLORINE) IN BUCKETS ON COOK LINE AND BACK PREP AREA.MAINTAIN SOLUTION AT 100 PPM CHLORINE.
    Location: Cook line
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: SANITIZING SOLUTION TOO STRONG (GREATER THAN 200 PPM CHLORINE) IN BUCKETS ON COOK LINE AND BACK PREP AREA.MAINTAIN SOLUTION AT 100 PPM CHLORINE.
    Location: Kitchen (back)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: DISHMACHINE WASH GUAGE DISPLAYING INACCURATE FINAL RINSE TEMP OF 110 DEGREES F.REPAIR MACHINE TO DISPLAY CORRECT FINAL RINSE TEMPERTURE OF 180 DEGREES F.
    Location: Dish machine area
    Equipment: Dishmachine
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: NO PAPER TOWELS IN DISPENSER LOCATED IN BACK PREP AREA.
    Location: Cook line
    Equipment: Hand sink
 11/07/2013Routine
No violation noted during this evaluation. 07/31/2013Non-Illness Complaint
  • 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. COLE SLAW, FLAN, AND SALAD DRESSINGS WERE NOT HELD AT THE PROPER COLD HOLDING TEMPERATURES ON THREE SEPARATE COOLERS RANGING FROM 46 TO 47 DEGREES F.2. CRAB LEGS WERE HOLDING AT 47 DEGREES IN THE SUSHI BAR.3. MINI FRIDGE IN SUSHI BAR WAS HOLDING FOOD AT 45 DEGREES.4. FOOD ITEMS AT THE WOK STATION COLD TOP COOLER WERE HOLCING AT 47 DEGREES F.5. SUSHI COOLER ON COUNTER TOP WAS HOLDING FOOD AT 48 DEGREES FIF USING ICE WATER BATH TO MAINTAIN 41 DEGREES, ENSURE CONTAINERS ARE ENTIRELY SUBMERGED WITH SUFFICIENT ICE TO MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER.REPAIR/ADJUST ALL MECHANICAL COOLERS TO HOLD AT FOOD AT 41 DEGREES F OR LOWER.RECHECK: FLAN STILL HOLDING ABOVE 41 DEGREES F ON BUFFET. CRAB SALAD HOLDING AT 45 DEGREES F AND SUSHI COOLERS HOLDING AT 48 DEGREES.ADJUST/REPAIR MECHANICAL REFRIGERATION TO HOLD FOOD AT 41 DEGREES F OR LOWER. ENSURE PRODUCT IS SUBMERGED IN THE ICE BATH TO MAINTAIN 41 DEGREES.
    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. COLE SLAW, FLAN, AND SALAD DRESSINGS WERE NOT HELD AT THE PROPER COLD HOLDING TEMPERATURES ON THREE SEPARATE COOLERS RANGING FROM 46 TO 47 DEGREES F.2. CRAB LEGS WERE HOLDING AT 47 DEGREES IN THE SUSHI BAR.3. MINI FRIDGE IN SUSHI BAR WAS HOLDING FOOD AT 45 DEGREES.4. FOOD ITEMS AT THE WOK STATION COLD TOP COOLER WERE HOLCING AT 47 DEGREES F.5. SUSHI COOLER ON COUNTER TOP WAS HOLDING FOOD AT 48 DEGREES FIF USING ICE WATER BATH TO MAINTAIN 41 DEGREES, ENSURE CONTAINERS ARE ENTIRELY SUBMERGED WITH SUFFICIENT ICE TO MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER.REPAIR/ADJUST ALL MECHANICAL COOLERS TO HOLD AT FOOD AT 41 DEGREES F OR LOWER.RECHECK: FLAN STILL HOLDING ABOVE 41 DEGREES F ON BUFFET. CRAB SALAD HOLDING AT 45 DEGREES F AND SUSHI COOLERS HOLDING AT 48 DEGREES.ADJUST/REPAIR MECHANICAL REFRIGERATION TO HOLD FOOD AT 41 DEGREES F OR LOWER. ENSURE PRODUCT IS SUBMERGED IN THE ICE BATH TO MAINTAIN 41 DEGREES.
    Location: Sushi bar
  • 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. COLE SLAW, FLAN, AND SALAD DRESSINGS WERE NOT HELD AT THE PROPER COLD HOLDING TEMPERATURES ON THREE SEPARATE COOLERS RANGING FROM 46 TO 47 DEGREES F.2. CRAB LEGS WERE HOLDING AT 47 DEGREES IN THE SUSHI BAR.3. MINI FRIDGE IN SUSHI BAR WAS HOLDING FOOD AT 45 DEGREES.4. FOOD ITEMS AT THE WOK STATION COLD TOP COOLER WERE HOLCING AT 47 DEGREES F.5. SUSHI COOLER ON COUNTER TOP WAS HOLDING FOOD AT 48 DEGREES FIF USING ICE WATER BATH TO MAINTAIN 41 DEGREES, ENSURE CONTAINERS ARE ENTIRELY SUBMERGED WITH SUFFICIENT ICE TO MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER.REPAIR/ADJUST ALL MECHANICAL COOLERS TO HOLD AT FOOD AT 41 DEGREES F OR LOWER.RECHECK: FLAN STILL HOLDING ABOVE 41 DEGREES F ON BUFFET. CRAB SALAD HOLDING AT 45 DEGREES F AND SUSHI COOLERS HOLDING AT 48 DEGREES.ADJUST/REPAIR MECHANICAL REFRIGERATION TO HOLD FOOD AT 41 DEGREES F OR LOWER. ENSURE PRODUCT IS SUBMERGED IN THE ICE BATH TO MAINTAIN 41 DEGREES.
    Location: Sushi bar
  • 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. COLE SLAW, FLAN, AND SALAD DRESSINGS WERE NOT HELD AT THE PROPER COLD HOLDING TEMPERATURES ON THREE SEPARATE COOLERS RANGING FROM 46 TO 47 DEGREES F.2. CRAB LEGS WERE HOLDING AT 47 DEGREES IN THE SUSHI BAR.3. MINI FRIDGE IN SUSHI BAR WAS HOLDING FOOD AT 45 DEGREES.4. FOOD ITEMS AT THE WOK STATION COLD TOP COOLER WERE HOLCING AT 47 DEGREES F.5. SUSHI COOLER ON COUNTER TOP WAS HOLDING FOOD AT 48 DEGREES FIF USING ICE WATER BATH TO MAINTAIN 41 DEGREES, ENSURE CONTAINERS ARE ENTIRELY SUBMERGED WITH SUFFICIENT ICE TO MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER.REPAIR/ADJUST ALL MECHANICAL COOLERS TO HOLD AT FOOD AT 41 DEGREES F OR LOWER.RECHECK: FLAN STILL HOLDING ABOVE 41 DEGREES F ON BUFFET. CRAB SALAD HOLDING AT 45 DEGREES F AND SUSHI COOLERS HOLDING AT 48 DEGREES.ADJUST/REPAIR MECHANICAL REFRIGERATION TO HOLD FOOD AT 41 DEGREES F OR LOWER. ENSURE PRODUCT IS SUBMERGED IN THE ICE BATH TO MAINTAIN 41 DEGREES.
    Location: Service counter
  • 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. SHELVES BELOW PREP TABLES IN PREP AREA CONTAINING CLEAN EQUIPMENT AND FOOD ITEMS HEAVILY SOILED WITH DRIED FOOD RESIDUE AND RUST BUILD UP. CLEAN AND SANITIZE THOROUGHLY ON A DAILY BASIS.2. FOOD CONTACT SURFACE OF UTENSILS SOILED WITH FOOD RESIDUE WERE STORED ON MAGNETIC STRIPS. ENSURE UTENSILS HAVE BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE ON MAGNETIC STRIPS.3. CAN OPENER MOUNT AND HANDLE SOILED WITH RUST. BLADE DIRTY. CLEAN AND SANITIZE THOROUGHLY IN BETWEEN USE.4. GRINDER STORED DIRTY WITH DRIED FOOD RESIDUE ON SURFACE. CLEAN AND SANITIZE THOROUGHLY AFTER EACH USE.5. MOLD AND MILDEW GROWTH ON CUTTING BOARDS LOCATED BELOW PREP TABLE. CLEAN AND SANITIZE THOROUGHLY AFTER EACH USE.6. STACKED LEXANS CONTAINING FOUL SMELLING WATER AT THE BOTTOM WERE STORED BELOW PREP TABLE IN PREP AREA.. CLEAN AND SANITIZE EQUIPMENT THOROUGHLY BEFORE STORAGE. CLEAN AND SANITIZE SHELVING THOROUGHLY ON A DAILY BASIS.
    Location: Prep area
  • 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: 1. RICE COOKER STORED IN FRONT OF HAND SINK IN SUSHI BAR.STORE NOTHING IN FRONT OF THE HAND SINK TO ALLOW ACCESSIBILITY AT ALL TIMES.2. DISHES STORED ACROSS HAND SINK IN DISH MACHINE AREA.STORE NOTHING INSIDE HAND SINK TO ALLOW ACCESSIBILITY AT ALL TIMES.
    Location: Kitchen
  • 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: 1. RICE COOKER STORED IN FRONT OF HAND SINK IN SUSHI BAR.STORE NOTHING IN FRONT OF THE HAND SINK TO ALLOW ACCESSIBILITY AT ALL TIMES.2. DISHES STORED ACROSS HAND SINK IN DISH MACHINE AREA.STORE NOTHING INSIDE HAND SINK TO ALLOW ACCESSIBILITY AT ALL TIMES.
    Location: Dish machine area
  • Unapproved food contact materials (corrected on site)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. GREEN BASKETS CONTAINING EGG ROLLS LINED WITH CARDBOARD LOCATED INSIDE COOLER ON COOK LINE AND WALK IN COOLER.DISCONTINUE USING GREN BASKETS TO STORE FOOD. THESE GREEN BASKETS ARE NOT FOOD GRADE. PROVIDE A FOOD GRADE CONTAINER TO STORE FOOD. DISCONTINUE USING CARDBOARD TO LINE CONTAINERS. CARD BOARD IS UNSANITARY. PROVIDE A FOOD APPROVED LINER.2. DARK BROWN WOOD CUTTING BOARD FOOD CONTACT SURFACE IS UNAPPROVED. SURFACE IS ROUGH AND NOT SEALED. SURFACES OF ALL CUTTING BOARDS SHOULD BE SMOOTH, NON POROUS, AND EASILY CLEANABLE. PROVIDE AN APPROVED FOOD GRADE CUTTING BOARD. BOARD WAS DISCARDED.
    Location: Cook line
  • Unapproved food contact materials (corrected on site)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. GREEN BASKETS CONTAINING EGG ROLLS LINED WITH CARDBOARD LOCATED INSIDE COOLER ON COOK LINE AND WALK IN COOLER.DISCONTINUE USING GREN BASKETS TO STORE FOOD. THESE GREEN BASKETS ARE NOT FOOD GRADE. PROVIDE A FOOD GRADE CONTAINER TO STORE FOOD. DISCONTINUE USING CARDBOARD TO LINE CONTAINERS. CARD BOARD IS UNSANITARY. PROVIDE A FOOD APPROVED LINER.2. DARK BROWN WOOD CUTTING BOARD FOOD CONTACT SURFACE IS UNAPPROVED. SURFACE IS ROUGH AND NOT SEALED. SURFACES OF ALL CUTTING BOARDS SHOULD BE SMOOTH, NON POROUS, AND EASILY CLEANABLE. PROVIDE AN APPROVED FOOD GRADE CUTTING BOARD. BOARD WAS DISCARDED.
    Location: Walk-in cooler
  • Self service utensils (corrected)
    Utensil(s) for ready to eat food(s) at self service operation not provided.
    Correction: Provide suitable utensil(s) or other effective dispensing method(s).
    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: THE COATING ON THE LEGS AND SHELVING IS PEELING LOCATED ON TABLE IN BACK PREP AREA.RESURFACE TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Prep area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Location: Sushi bar
    Equipment: Reach in cooler
  • Food on display (corrected on site)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: WONTON CHIPS STORED EXPOSED ON BUFFET.PROTECT EXPOSED FOOD ON DISPLAY BY STORING UNDER SNEEZE GUARD OR PROTECTIVE LID.
    Location: Buffet
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SPRAYER ARM IN DISH MACHINE AREA SOILED WITH MOLD AND MILDEW.CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS.
    Location: Dish machine area
    Equipment: -
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: INTERIOR RICE COOKER SOILED WITH A BUILD UP OF DRIED FOOD RESIDUE.CLEAN AND SANITIZE RICE COOKER ON A DAILY BASIS.
    Location: Cook line
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: NO PAPER TOWELS AVAILABLE AT HAND SINK ON COOK LINE.PROVIDE TOWELS AT HAND SINK.
    Location: Cook line
    Equipment: Hand sink
 06/27/2013Recheck
  • 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. COLE SLAW, FLAN, AND SALAD DRESSINGS WERE NOT HELD AT THE PROPER COLD HOLDING TEMPERATURES ON THREE SEPARATE COOLERS RANGING FROM 46 TO 47 DEGREES F.2. CRAB LEGS WERE HOLDING AT 47 DEGREES IN THE SUSHI BAR.3. MINI FRIDGE IN SUSHI BAR WAS HOLDING FOOD AT 45 DEGREES.4. FOOD ITEMS AT THE WOK STATION COLD TOP COOLER WERE HOLCING AT 47 DEGREES F.5. SUSHI COOLER ON COUNTER TOP WAS HOLDING FOOD AT 48 DEGREES FIF USING ICE WATER BATH TO MAINTAIN 41 DEGREES, ENSURE CONTAINERS ARE ENTIRELY SUBMERGED WITH SUFFICIENT ICE TO MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER.REPAIR/ADJUST ALL MECHANICAL COOLERS TO HOLD AT FOOD AT 41 DEGREES F OR LOWER.RECHECK: FLAN STILL HOLDING ABOVE 41 DEGREES F ON BUFFET. CRAB SALAD HOLDING AT 45 DEGREES F AND SUSHI COOLERS HOLDING AT 48 DEGREES.ADJUST/REPAIR MECHANICAL REFRIGERATION TO HOLD FOOD AT 41 DEGREES F OR LOWER. ENSURE PRODUCT IS SUBMERGED IN THE ICE BATH TO MAINTAIN 41 DEGREES.
    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. COLE SLAW, FLAN, AND SALAD DRESSINGS WERE NOT HELD AT THE PROPER COLD HOLDING TEMPERATURES ON THREE SEPARATE COOLERS RANGING FROM 46 TO 47 DEGREES F.2. CRAB LEGS WERE HOLDING AT 47 DEGREES IN THE SUSHI BAR.3. MINI FRIDGE IN SUSHI BAR WAS HOLDING FOOD AT 45 DEGREES.4. FOOD ITEMS AT THE WOK STATION COLD TOP COOLER WERE HOLCING AT 47 DEGREES F.5. SUSHI COOLER ON COUNTER TOP WAS HOLDING FOOD AT 48 DEGREES FIF USING ICE WATER BATH TO MAINTAIN 41 DEGREES, ENSURE CONTAINERS ARE ENTIRELY SUBMERGED WITH SUFFICIENT ICE TO MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER.REPAIR/ADJUST ALL MECHANICAL COOLERS TO HOLD AT FOOD AT 41 DEGREES F OR LOWER.RECHECK: FLAN STILL HOLDING ABOVE 41 DEGREES F ON BUFFET. CRAB SALAD HOLDING AT 45 DEGREES F AND SUSHI COOLERS HOLDING AT 48 DEGREES.ADJUST/REPAIR MECHANICAL REFRIGERATION TO HOLD FOOD AT 41 DEGREES F OR LOWER. ENSURE PRODUCT IS SUBMERGED IN THE ICE BATH TO MAINTAIN 41 DEGREES.
    Location: Sushi bar
  • 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. COLE SLAW, FLAN, AND SALAD DRESSINGS WERE NOT HELD AT THE PROPER COLD HOLDING TEMPERATURES ON THREE SEPARATE COOLERS RANGING FROM 46 TO 47 DEGREES F.2. CRAB LEGS WERE HOLDING AT 47 DEGREES IN THE SUSHI BAR.3. MINI FRIDGE IN SUSHI BAR WAS HOLDING FOOD AT 45 DEGREES.4. FOOD ITEMS AT THE WOK STATION COLD TOP COOLER WERE HOLCING AT 47 DEGREES F.5. SUSHI COOLER ON COUNTER TOP WAS HOLDING FOOD AT 48 DEGREES FIF USING ICE WATER BATH TO MAINTAIN 41 DEGREES, ENSURE CONTAINERS ARE ENTIRELY SUBMERGED WITH SUFFICIENT ICE TO MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER.REPAIR/ADJUST ALL MECHANICAL COOLERS TO HOLD AT FOOD AT 41 DEGREES F OR LOWER.RECHECK: FLAN STILL HOLDING ABOVE 41 DEGREES F ON BUFFET. CRAB SALAD HOLDING AT 45 DEGREES F AND SUSHI COOLERS HOLDING AT 48 DEGREES.ADJUST/REPAIR MECHANICAL REFRIGERATION TO HOLD FOOD AT 41 DEGREES F OR LOWER. ENSURE PRODUCT IS SUBMERGED IN THE ICE BATH TO MAINTAIN 41 DEGREES.
    Location: Sushi bar
  • 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. COLE SLAW, FLAN, AND SALAD DRESSINGS WERE NOT HELD AT THE PROPER COLD HOLDING TEMPERATURES ON THREE SEPARATE COOLERS RANGING FROM 46 TO 47 DEGREES F.2. CRAB LEGS WERE HOLDING AT 47 DEGREES IN THE SUSHI BAR.3. MINI FRIDGE IN SUSHI BAR WAS HOLDING FOOD AT 45 DEGREES.4. FOOD ITEMS AT THE WOK STATION COLD TOP COOLER WERE HOLCING AT 47 DEGREES F.5. SUSHI COOLER ON COUNTER TOP WAS HOLDING FOOD AT 48 DEGREES FIF USING ICE WATER BATH TO MAINTAIN 41 DEGREES, ENSURE CONTAINERS ARE ENTIRELY SUBMERGED WITH SUFFICIENT ICE TO MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER.REPAIR/ADJUST ALL MECHANICAL COOLERS TO HOLD AT FOOD AT 41 DEGREES F OR LOWER.RECHECK: FLAN STILL HOLDING ABOVE 41 DEGREES F ON BUFFET. CRAB SALAD HOLDING AT 45 DEGREES F AND SUSHI COOLERS HOLDING AT 48 DEGREES.ADJUST/REPAIR MECHANICAL REFRIGERATION TO HOLD FOOD AT 41 DEGREES F OR LOWER. ENSURE PRODUCT IS SUBMERGED IN THE ICE BATH TO MAINTAIN 41 DEGREES.
    Location: Service counter
  • 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. SHELVES BELOW PREP TABLES IN PREP AREA CONTAINING CLEAN EQUIPMENT AND FOOD ITEMS HEAVILY SOILED WITH DRIED FOOD RESIDUE AND RUST BUILD UP. CLEAN AND SANITIZE THOROUGHLY ON A DAILY BASIS.2. FOOD CONTACT SURFACE OF UTENSILS SOILED WITH FOOD RESIDUE WERE STORED ON MAGNETIC STRIPS. ENSURE UTENSILS HAVE BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE ON MAGNETIC STRIPS.3. CAN OPENER MOUNT AND HANDLE SOILED WITH RUST. BLADE DIRTY. CLEAN AND SANITIZE THOROUGHLY IN BETWEEN USE.4. GRINDER STORED DIRTY WITH DRIED FOOD RESIDUE ON SURFACE. CLEAN AND SANITIZE THOROUGHLY AFTER EACH USE.5. MOLD AND MILDEW GROWTH ON CUTTING BOARDS LOCATED BELOW PREP TABLE. CLEAN AND SANITIZE THOROUGHLY AFTER EACH USE.6. STACKED LEXANS CONTAINING FOUL SMELLING WATER AT THE BOTTOM WERE STORED BELOW PREP TABLE IN PREP AREA.. CLEAN AND SANITIZE EQUIPMENT THOROUGHLY BEFORE STORAGE. CLEAN AND SANITIZE SHELVING THOROUGHLY ON A DAILY BASIS.
    Location: Prep area
  • 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: 1. RICE COOKER STORED IN FRONT OF HAND SINK IN SUSHI BAR.STORE NOTHING IN FRONT OF THE HAND SINK TO ALLOW ACCESSIBILITY AT ALL TIMES.2. DISHES STORED ACROSS HAND SINK IN DISH MACHINE AREA.STORE NOTHING INSIDE HAND SINK TO ALLOW ACCESSIBILITY AT ALL TIMES.
    Location: Kitchen
  • 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: 1. RICE COOKER STORED IN FRONT OF HAND SINK IN SUSHI BAR.STORE NOTHING IN FRONT OF THE HAND SINK TO ALLOW ACCESSIBILITY AT ALL TIMES.2. DISHES STORED ACROSS HAND SINK IN DISH MACHINE AREA.STORE NOTHING INSIDE HAND SINK TO ALLOW ACCESSIBILITY AT ALL TIMES.
    Location: Dish machine area
  • Unapproved food contact materials (corrected on site)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. GREEN BASKETS CONTAINING EGG ROLLS LINED WITH CARDBOARD LOCATED INSIDE COOLER ON COOK LINE AND WALK IN COOLER.DISCONTINUE USING GREN BASKETS TO STORE FOOD. THESE GREEN BASKETS ARE NOT FOOD GRADE. PROVIDE A FOOD GRADE CONTAINER TO STORE FOOD. DISCONTINUE USING CARDBOARD TO LINE CONTAINERS. CARD BOARD IS UNSANITARY. PROVIDE A FOOD APPROVED LINER.2. DARK BROWN WOOD CUTTING BOARD FOOD CONTACT SURFACE IS UNAPPROVED. SURFACE IS ROUGH AND NOT SEALED. SURFACES OF ALL CUTTING BOARDS SHOULD BE SMOOTH, NON POROUS, AND EASILY CLEANABLE. PROVIDE AN APPROVED FOOD GRADE CUTTING BOARD. BOARD WAS DISCARDED.
    Location: Cook line
  • Unapproved food contact materials (corrected on site)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. GREEN BASKETS CONTAINING EGG ROLLS LINED WITH CARDBOARD LOCATED INSIDE COOLER ON COOK LINE AND WALK IN COOLER.DISCONTINUE USING GREN BASKETS TO STORE FOOD. THESE GREEN BASKETS ARE NOT FOOD GRADE. PROVIDE A FOOD GRADE CONTAINER TO STORE FOOD. DISCONTINUE USING CARDBOARD TO LINE CONTAINERS. CARD BOARD IS UNSANITARY. PROVIDE A FOOD APPROVED LINER.2. DARK BROWN WOOD CUTTING BOARD FOOD CONTACT SURFACE IS UNAPPROVED. SURFACE IS ROUGH AND NOT SEALED. SURFACES OF ALL CUTTING BOARDS SHOULD BE SMOOTH, NON POROUS, AND EASILY CLEANABLE. PROVIDE AN APPROVED FOOD GRADE CUTTING BOARD. BOARD WAS DISCARDED.
    Location: Walk-in cooler
  • Self service utensils (corrected)
    Utensil(s) for ready to eat food(s) at self service operation not provided.
    Correction: Provide suitable utensil(s) or other effective dispensing method(s).
    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: THE COATING ON THE LEGS AND SHELVING IS PEELING LOCATED ON TABLE IN BACK PREP AREA.RESURFACE TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Prep area
  • Food on display (corrected on site)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: WONTON CHIPS STORED EXPOSED ON BUFFET.PROTECT EXPOSED FOOD ON DISPLAY BY STORING UNDER SNEEZE GUARD OR PROTECTIVE LID.
    Location: Buffet
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SPRAYER ARM IN DISH MACHINE AREA SOILED WITH MOLD AND MILDEW.CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS.
    Location: Dish machine area
    Equipment: -
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: INTERIOR RICE COOKER SOILED WITH A BUILD UP OF DRIED FOOD RESIDUE.CLEAN AND SANITIZE RICE COOKER ON A DAILY BASIS.
    Location: Cook line
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: NO PAPER TOWELS AVAILABLE AT HAND SINK ON COOK LINE.PROVIDE TOWELS AT HAND SINK.
    Location: Cook line
    Equipment: Hand sink
 06/19/2013Recheck
  • 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. COLE SLAW, FLAN, AND SALAD DRESSINGS WERE NOT HELD AT THE PROPER COLD HOLDING TEMPERATURES ON THREE SEPARATE COOLERS RANGING FROM 46 TO 47 DEGREES F.2. CRAB LEGS WERE HOLDING AT 47 DEGREES IN THE SUSHI BAR.3. MINI FRIDGE IN SUSHI BAR WAS HOLDING FOOD AT 45 DEGREES.4. FOOD ITEMS AT THE WOK STATION COLD TOP COOLER WERE HOLCING AT 47 DEGREES F.5. SUSHI COOLER ON COUNTER TOP WAS HOLDING FOOD AT 48 DEGREES FIF USING ICE WATER BATH TO MAINTAIN 41 DEGREES, ENSURE CONTAINERS ARE ENTIRELY SUBMERGED WITH SUFFICIENT ICE TO MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER.REPAIR/ADJUST ALL MECHANICAL COOLERS TO HOLD AT FOOD AT 41 DEGREES F OR LOWER.
    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. COLE SLAW, FLAN, AND SALAD DRESSINGS WERE NOT HELD AT THE PROPER COLD HOLDING TEMPERATURES ON THREE SEPARATE COOLERS RANGING FROM 46 TO 47 DEGREES F.2. CRAB LEGS WERE HOLDING AT 47 DEGREES IN THE SUSHI BAR.3. MINI FRIDGE IN SUSHI BAR WAS HOLDING FOOD AT 45 DEGREES.4. FOOD ITEMS AT THE WOK STATION COLD TOP COOLER WERE HOLCING AT 47 DEGREES F.5. SUSHI COOLER ON COUNTER TOP WAS HOLDING FOOD AT 48 DEGREES FIF USING ICE WATER BATH TO MAINTAIN 41 DEGREES, ENSURE CONTAINERS ARE ENTIRELY SUBMERGED WITH SUFFICIENT ICE TO MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER.REPAIR/ADJUST ALL MECHANICAL COOLERS TO HOLD AT FOOD AT 41 DEGREES F OR LOWER.
    Location: Sushi bar
  • 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. COLE SLAW, FLAN, AND SALAD DRESSINGS WERE NOT HELD AT THE PROPER COLD HOLDING TEMPERATURES ON THREE SEPARATE COOLERS RANGING FROM 46 TO 47 DEGREES F.2. CRAB LEGS WERE HOLDING AT 47 DEGREES IN THE SUSHI BAR.3. MINI FRIDGE IN SUSHI BAR WAS HOLDING FOOD AT 45 DEGREES.4. FOOD ITEMS AT THE WOK STATION COLD TOP COOLER WERE HOLCING AT 47 DEGREES F.5. SUSHI COOLER ON COUNTER TOP WAS HOLDING FOOD AT 48 DEGREES FIF USING ICE WATER BATH TO MAINTAIN 41 DEGREES, ENSURE CONTAINERS ARE ENTIRELY SUBMERGED WITH SUFFICIENT ICE TO MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER.REPAIR/ADJUST ALL MECHANICAL COOLERS TO HOLD AT FOOD AT 41 DEGREES F OR LOWER.
    Location: Sushi bar
  • 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. COLE SLAW, FLAN, AND SALAD DRESSINGS WERE NOT HELD AT THE PROPER COLD HOLDING TEMPERATURES ON THREE SEPARATE COOLERS RANGING FROM 46 TO 47 DEGREES F.2. CRAB LEGS WERE HOLDING AT 47 DEGREES IN THE SUSHI BAR.3. MINI FRIDGE IN SUSHI BAR WAS HOLDING FOOD AT 45 DEGREES.4. FOOD ITEMS AT THE WOK STATION COLD TOP COOLER WERE HOLCING AT 47 DEGREES F.5. SUSHI COOLER ON COUNTER TOP WAS HOLDING FOOD AT 48 DEGREES FIF USING ICE WATER BATH TO MAINTAIN 41 DEGREES, ENSURE CONTAINERS ARE ENTIRELY SUBMERGED WITH SUFFICIENT ICE TO MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER.REPAIR/ADJUST ALL MECHANICAL COOLERS TO HOLD AT FOOD AT 41 DEGREES F OR LOWER.
    Location: Service counter
  • 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. SHELVES BELOW PREP TABLES IN PREP AREA CONTAINING CLEAN EQUIPMENT AND FOOD ITEMS HEAVILY SOILED WITH DRIED FOOD RESIDUE AND RUST BUILD UP. CLEAN AND SANITIZE THOROUGHLY ON A DAILY BASIS.2. FOOD CONTACT SURFACE OF UTENSILS SOILED WITH FOOD RESIDUE WERE STORED ON MAGNETIC STRIPS. ENSURE UTENSILS HAVE BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE ON MAGNETIC STRIPS.3. CAN OPENER MOUNT AND HANDLE SOILED WITH RUST. BLADE DIRTY. CLEAN AND SANITIZE THOROUGHLY IN BETWEEN USE.4. GRINDER STORED DIRTY WITH DRIED FOOD RESIDUE ON SURFACE. CLEAN AND SANITIZE THOROUGHLY AFTER EACH USE.5. MOLD AND MILDEW GROWTH ON CUTTING BOARDS LOCATED BELOW PREP TABLE. CLEAN AND SANITIZE THOROUGHLY AFTER EACH USE.6. STACKED LEXANS CONTAINING FOUL SMELLING WATER AT THE BOTTOM WERE STORED BELOW PREP TABLE IN PREP AREA.. CLEAN AND SANITIZE EQUIPMENT THOROUGHLY BEFORE STORAGE. CLEAN AND SANITIZE SHELVING THOROUGHLY ON A DAILY BASIS.
    Location: Prep area
  • 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: 1. RICE COOKER STORED IN FRONT OF HAND SINK IN SUSHI BAR.STORE NOTHING IN FRONT OF THE HAND SINK TO ALLOW ACCESSIBILITY AT ALL TIMES.2. DISHES STORED ACROSS HAND SINK IN DISH MACHINE AREA.STORE NOTHING INSIDE HAND SINK TO ALLOW ACCESSIBILITY AT ALL TIMES.
    Location: Kitchen
  • 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: 1. RICE COOKER STORED IN FRONT OF HAND SINK IN SUSHI BAR.STORE NOTHING IN FRONT OF THE HAND SINK TO ALLOW ACCESSIBILITY AT ALL TIMES.2. DISHES STORED ACROSS HAND SINK IN DISH MACHINE AREA.STORE NOTHING INSIDE HAND SINK TO ALLOW ACCESSIBILITY AT ALL TIMES.
    Location: Dish machine area
  • Unapproved food contact materials (corrected on site)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. GREEN BASKETS CONTAINING EGG ROLLS LINED WITH CARDBOARD LOCATED INSIDE COOLER ON COOK LINE AND WALK IN COOLER.DISCONTINUE USING GREN BASKETS TO STORE FOOD. THESE GREEN BASKETS ARE NOT FOOD GRADE. PROVIDE A FOOD GRADE CONTAINER TO STORE FOOD. DISCONTINUE USING CARDBOARD TO LINE CONTAINERS. CARD BOARD IS UNSANITARY. PROVIDE A FOOD APPROVED LINER.2. DARK BROWN WOOD CUTTING BOARD FOOD CONTACT SURFACE IS UNAPPROVED. SURFACE IS ROUGH AND NOT SEALED. SURFACES OF ALL CUTTING BOARDS SHOULD BE SMOOTH, NON POROUS, AND EASILY CLEANABLE. PROVIDE AN APPROVED FOOD GRADE CUTTING BOARD. BOARD WAS DISCARDED.
    Location: Cook line
  • Unapproved food contact materials (corrected on site)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. GREEN BASKETS CONTAINING EGG ROLLS LINED WITH CARDBOARD LOCATED INSIDE COOLER ON COOK LINE AND WALK IN COOLER.DISCONTINUE USING GREN BASKETS TO STORE FOOD. THESE GREEN BASKETS ARE NOT FOOD GRADE. PROVIDE A FOOD GRADE CONTAINER TO STORE FOOD. DISCONTINUE USING CARDBOARD TO LINE CONTAINERS. CARD BOARD IS UNSANITARY. PROVIDE A FOOD APPROVED LINER.2. DARK BROWN WOOD CUTTING BOARD FOOD CONTACT SURFACE IS UNAPPROVED. SURFACE IS ROUGH AND NOT SEALED. SURFACES OF ALL CUTTING BOARDS SHOULD BE SMOOTH, NON POROUS, AND EASILY CLEANABLE. PROVIDE AN APPROVED FOOD GRADE CUTTING BOARD. BOARD WAS DISCARDED.
    Location: Walk-in cooler
  • Self service utensils
    Utensil(s) for ready to eat food(s) at self service operation not provided.
    Correction: Provide suitable utensil(s) or other effective dispensing method(s).
    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: THE COATING ON THE LEGS AND SHELVING IS PEELING LOCATED ON TABLE IN BACK PREP AREA.RESURFACE TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Prep area
  • Food on display (corrected on site)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: WONTON CHIPS STORED EXPOSED ON BUFFET.PROTECT EXPOSED FOOD ON DISPLAY BY STORING UNDER SNEEZE GUARD OR PROTECTIVE LID.
    Location: Buffet
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SPRAYER ARM IN DISH MACHINE AREA SOILED WITH MOLD AND MILDEW.CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS.
    Location: Dish machine area
    Equipment: -
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: INTERIOR RICE COOKER SOILED WITH A BUILD UP OF DRIED FOOD RESIDUE.CLEAN AND SANITIZE RICE COOKER ON A DAILY BASIS.
    Location: Cook line
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: NO PAPER TOWELS AVAILABLE AT HAND SINK ON COOK LINE.PROVIDE TOWELS AT HAND SINK.
    Location: Cook line
    Equipment: Hand sink
 06/18/2013Recheck
  • 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. COLE SLAW, FLAN, AND SALAD DRESSINGS WERE NOT HELD AT THE PROPER COLD HOLDING TEMPERATURES ON THREE SEPARATE COOLERS RANGING FROM 46 TO 47 DEGREES F.2. CRAB LEGS WERE HOLDING AT 47 DEGREES IN THE SUSHI BAR.3. MINI FRIDGE IN SUSHI BAR WAS HOLDING FOOD AT 45 DEGREES.4. FOOD ITEMS AT THE WOK STATION COLD TOP COOLER WERE HOLCING AT 47 DEGREES F.5. SUSHI COOLER ON COUNTER TOP WAS HOLDING FOOD AT 48 DEGREES FIF USING ICE WATER BATH TO MAINTAIN 41 DEGREES, ENSURE CONTAINERS ARE ENTIRELY SUBMERGED WITH SUFFICIENT ICE TO MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER.REPAIR/ADJUST ALL MECHANICAL COOLERS TO HOLD AT FOOD AT 41 DEGREES F OR LOWER.
    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. COLE SLAW, FLAN, AND SALAD DRESSINGS WERE NOT HELD AT THE PROPER COLD HOLDING TEMPERATURES ON THREE SEPARATE COOLERS RANGING FROM 46 TO 47 DEGREES F.2. CRAB LEGS WERE HOLDING AT 47 DEGREES IN THE SUSHI BAR.3. MINI FRIDGE IN SUSHI BAR WAS HOLDING FOOD AT 45 DEGREES.4. FOOD ITEMS AT THE WOK STATION COLD TOP COOLER WERE HOLCING AT 47 DEGREES F.5. SUSHI COOLER ON COUNTER TOP WAS HOLDING FOOD AT 48 DEGREES FIF USING ICE WATER BATH TO MAINTAIN 41 DEGREES, ENSURE CONTAINERS ARE ENTIRELY SUBMERGED WITH SUFFICIENT ICE TO MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER.REPAIR/ADJUST ALL MECHANICAL COOLERS TO HOLD AT FOOD AT 41 DEGREES F OR LOWER.
    Location: Sushi bar
  • 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. COLE SLAW, FLAN, AND SALAD DRESSINGS WERE NOT HELD AT THE PROPER COLD HOLDING TEMPERATURES ON THREE SEPARATE COOLERS RANGING FROM 46 TO 47 DEGREES F.2. CRAB LEGS WERE HOLDING AT 47 DEGREES IN THE SUSHI BAR.3. MINI FRIDGE IN SUSHI BAR WAS HOLDING FOOD AT 45 DEGREES.4. FOOD ITEMS AT THE WOK STATION COLD TOP COOLER WERE HOLCING AT 47 DEGREES F.5. SUSHI COOLER ON COUNTER TOP WAS HOLDING FOOD AT 48 DEGREES FIF USING ICE WATER BATH TO MAINTAIN 41 DEGREES, ENSURE CONTAINERS ARE ENTIRELY SUBMERGED WITH SUFFICIENT ICE TO MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER.REPAIR/ADJUST ALL MECHANICAL COOLERS TO HOLD AT FOOD AT 41 DEGREES F OR LOWER.
    Location: Sushi bar
  • 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. COLE SLAW, FLAN, AND SALAD DRESSINGS WERE NOT HELD AT THE PROPER COLD HOLDING TEMPERATURES ON THREE SEPARATE COOLERS RANGING FROM 46 TO 47 DEGREES F.2. CRAB LEGS WERE HOLDING AT 47 DEGREES IN THE SUSHI BAR.3. MINI FRIDGE IN SUSHI BAR WAS HOLDING FOOD AT 45 DEGREES.4. FOOD ITEMS AT THE WOK STATION COLD TOP COOLER WERE HOLCING AT 47 DEGREES F.5. SUSHI COOLER ON COUNTER TOP WAS HOLDING FOOD AT 48 DEGREES FIF USING ICE WATER BATH TO MAINTAIN 41 DEGREES, ENSURE CONTAINERS ARE ENTIRELY SUBMERGED WITH SUFFICIENT ICE TO MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER.REPAIR/ADJUST ALL MECHANICAL COOLERS TO HOLD AT FOOD AT 41 DEGREES F OR LOWER.
    Location: Service counter
  • 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. SHELVES BELOW PREP TABLES IN PREP AREA CONTAINING CLEAN EQUIPMENT AND FOOD ITEMS HEAVILY SOILED WITH DRIED FOOD RESIDUE AND RUST BUILD UP. CLEAN AND SANITIZE THOROUGHLY ON A DAILY BASIS.2. FOOD CONTACT SURFACE OF UTENSILS SOILED WITH FOOD RESIDUE WERE STORED ON MAGNETIC STRIPS. ENSURE UTENSILS HAVE BEEN THOROUGHLY CLEANED AND SANITIZED BEFORE STORAGE ON MAGNETIC STRIPS.3. CAN OPENER MOUNT AND HANDLE SOILED WITH RUST. BLADE DIRTY. CLEAN AND SANITIZE THOROUGHLY IN BETWEEN USE.4. GRINDER STORED DIRTY WITH DRIED FOOD RESIDUE ON SURFACE. CLEAN AND SANITIZE THOROUGHLY AFTER EACH USE.5. MOLD AND MILDEW GROWTH ON CUTTING BOARDS LOCATED BELOW PREP TABLE. CLEAN AND SANITIZE THOROUGHLY AFTER EACH USE.6. STACKED LEXANS CONTAINING FOUL SMELLING WATER AT THE BOTTOM WERE STORED BELOW PREP TABLE IN PREP AREA.. CLEAN AND SANITIZE EQUIPMENT THOROUGHLY BEFORE STORAGE. CLEAN AND SANITIZE SHELVING THOROUGHLY ON A DAILY BASIS.
    Location: Prep area
  • 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: 1. RICE COOKER STORED IN FRONT OF HAND SINK IN SUSHI BAR.STORE NOTHING IN FRONT OF THE HAND SINK TO ALLOW ACCESSIBILITY AT ALL TIMES.2. DISHES STORED ACROSS HAND SINK IN DISH MACHINE AREA.STORE NOTHING INSIDE HAND SINK TO ALLOW ACCESSIBILITY AT ALL TIMES.
    Location: Kitchen
  • 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: 1. RICE COOKER STORED IN FRONT OF HAND SINK IN SUSHI BAR.STORE NOTHING IN FRONT OF THE HAND SINK TO ALLOW ACCESSIBILITY AT ALL TIMES.2. DISHES STORED ACROSS HAND SINK IN DISH MACHINE AREA.STORE NOTHING INSIDE HAND SINK TO ALLOW ACCESSIBILITY AT ALL TIMES.
    Location: Dish machine area
  • Unapproved food contact materials (corrected on site)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. GREEN BASKETS CONTAINING EGG ROLLS LINED WITH CARDBOARD LOCATED INSIDE COOLER ON COOK LINE AND WALK IN COOLER.DISCONTINUE USING GREN BASKETS TO STORE FOOD. THESE GREEN BASKETS ARE NOT FOOD GRADE. PROVIDE A FOOD GRADE CONTAINER TO STORE FOOD. DISCONTINUE USING CARDBOARD TO LINE CONTAINERS. CARD BOARD IS UNSANITARY. PROVIDE A FOOD APPROVED LINER.2. DARK BROWN WOOD CUTTING BOARD FOOD CONTACT SURFACE IS UNAPPROVED. SURFACE IS ROUGH AND NOT SEALED. SURFACES OF ALL CUTTING BOARDS SHOULD BE SMOOTH, NON POROUS, AND EASILY CLEANABLE. PROVIDE AN APPROVED FOOD GRADE CUTTING BOARD. BOARD WAS DISCARDED.
    Location: Cook line
  • Unapproved food contact materials (corrected on site)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. GREEN BASKETS CONTAINING EGG ROLLS LINED WITH CARDBOARD LOCATED INSIDE COOLER ON COOK LINE AND WALK IN COOLER.DISCONTINUE USING GREN BASKETS TO STORE FOOD. THESE GREEN BASKETS ARE NOT FOOD GRADE. PROVIDE A FOOD GRADE CONTAINER TO STORE FOOD. DISCONTINUE USING CARDBOARD TO LINE CONTAINERS. CARD BOARD IS UNSANITARY. PROVIDE A FOOD APPROVED LINER.2. DARK BROWN WOOD CUTTING BOARD FOOD CONTACT SURFACE IS UNAPPROVED. SURFACE IS ROUGH AND NOT SEALED. SURFACES OF ALL CUTTING BOARDS SHOULD BE SMOOTH, NON POROUS, AND EASILY CLEANABLE. PROVIDE AN APPROVED FOOD GRADE CUTTING BOARD. BOARD WAS DISCARDED.
    Location: Walk-in cooler
  • Self service utensils
    Utensil(s) for ready to eat food(s) at self service operation not provided.
    Correction: Provide suitable utensil(s) or other effective dispensing method(s).
    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: THE COATING ON THE LEGS AND SHELVING IS PEELING LOCATED ON TABLE IN BACK PREP AREA.RESURFACE TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
    Location: Prep area
  • Food on display (corrected on site)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: WONTON CHIPS STORED EXPOSED ON BUFFET.PROTECT EXPOSED FOOD ON DISPLAY BY STORING UNDER SNEEZE GUARD OR PROTECTIVE LID.
    Location: Buffet
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SPRAYER ARM IN DISH MACHINE AREA SOILED WITH MOLD AND MILDEW.CLEAN AND SANITIZE THOROUGHLY ON A REGULAR BASIS.
    Location: Dish machine area
    Equipment: -
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: INTERIOR RICE COOKER SOILED WITH A BUILD UP OF DRIED FOOD RESIDUE.CLEAN AND SANITIZE RICE COOKER ON A DAILY BASIS.
    Location: Cook line
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: NO PAPER TOWELS AVAILABLE AT HAND SINK ON COOK LINE.PROVIDE TOWELS AT HAND SINK.
    Location: Cook line
    Equipment: Hand sink
 06/11/2013Routine
  • 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. FOOD ITEMS SUCH AS RAW CHICKEN, BEEF, SHRIMP HOLDING AT 47 DEGREES ON COLD TOP COOLER ON STIR FRY BUFFET LINE. BOTTOM HOLDING AT 29 DEGREES F. UTILIZE DEEPER PANS TO MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER. 2. WALK IN PRODUCE COOLER HOLDING PRODUCT AT 45 DEGREES F. ICE BUILD UP ON COMPRESSOR AND CONNECTING PIPES. PROVIDE REPAIR TO MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER.
    Location: Cook line
    Equipment: Cold top
  • 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. FOOD ITEMS SUCH AS RAW CHICKEN, BEEF, SHRIMP HOLDING AT 47 DEGREES ON COLD TOP COOLER ON STIR FRY BUFFET LINE. BOTTOM HOLDING AT 29 DEGREES F. UTILIZE DEEPER PANS TO MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER. 2. WALK IN PRODUCE COOLER HOLDING PRODUCT AT 45 DEGREES F. ICE BUILD UP ON COMPRESSOR AND CONNECTING PIPES. PROVIDE REPAIR TO MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER.
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Miscellaneous contamination of food (Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: 1.PRE COOKED EGG ROLLS CONTAMINATED BY SURFACE OF GREEN BASKET STORED INSIDE REACH IN COOLER ON COOK LINE. BLACK MARKS IMPARTED ON EGG ROLL. DISCONTIUE UTILIZING THESE BASKETS AS THEY ARE NOT APPROVED FOR FOOD STORAGE. PROVIDE APPROVED, FOOD SAFE CONTAINERS TO STORE PRODUCT. CONTAMINATED FOOD DISCARDED.2. PRE COOKED CHICKEN AND EGG ROLLS STORED IN CONTAINERS LINED WITH CARD BOARD CUT FROM BOXES INSIDE REACH IN COOLER. DISCONTINUE UTILIZING CARD BOARD TO LINE CONTAINERS. PROVIDE AN APPROVED, FOOD SAFE LINER TO DRAIN FOOD.
    Location: Cook line
  • Food contact cleaning frequency (corrected on site)
    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: BUTCHER KNIFE SOILED WITH DRIED FOOD DEBRIS ON BLADE, STORED ON MAGNETIC STRIP IN STIR FRY STATION. ENSURE KNIVES ARE THOROUGHY CLEANED AND SANITIZED IN BETWEEN USE BEFORE STORAGE ON STRIP.
    Location: Cook line
    Equipment: Knife/utensil rack
  • Unapproved food contact materials (corrected on site)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. GREEN BASKET, CHIPPING PAINT ON SURFACE, USED TO STORE PRE-COOKED EGG ROLLS INSIDE REACH IN COOLER ON COOK LINE.2. CARD BOARD CUT FROM A BOX USED TO DRAIN FRIED CHICKEN AND PRE-COOKED EGG ROLLS. USE APPROVED MATERIALS FOR FOOD CONTACT SURFACES.
    Location: Cook line
  • Food storage (corrected on site)
    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: BAG OF RICE, BUCKET OF GINGER, CONTAINER OF FLOUR, AND OTHER FOOD ITEMS STORED ON THE FLOOR IN THE SUSHI BAR. STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
    Location: Sushi bar
 02/13/2013Recheck
  • 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. FOOD ITEMS SUCH AS RAW CHICKEN, BEEF, SHRIMP HOLDING AT 47 DEGREES ON COLD TOP COOLER ON STIR FRY BUFFET LINE. BOTTOM HOLDING AT 29 DEGREES F. UTILIZE DEEPER PANS TO MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER. 2. WALK IN PRODUCE COOLER HOLDING PRODUCT AT 45 DEGREES F. ICE BUILD UP ON COMPRESSOR AND CONNECTING PIPES. PROVIDE REPAIR TO MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER.
    Location: Cook line
    Equipment: Cold top
  • 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. FOOD ITEMS SUCH AS RAW CHICKEN, BEEF, SHRIMP HOLDING AT 47 DEGREES ON COLD TOP COOLER ON STIR FRY BUFFET LINE. BOTTOM HOLDING AT 29 DEGREES F. UTILIZE DEEPER PANS TO MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER. 2. WALK IN PRODUCE COOLER HOLDING PRODUCT AT 45 DEGREES F. ICE BUILD UP ON COMPRESSOR AND CONNECTING PIPES. PROVIDE REPAIR TO MAINTAIN PRODUCT AT 41 DEGREES F OR LOWER.
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Miscellaneous contamination of food (Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: 1.PRE COOKED EGG ROLLS CONTAMINATED BY SURFACE OF GREEN BASKET STORED INSIDE REACH IN COOLER ON COOK LINE. BLACK MARKS IMPARTED ON EGG ROLL. DISCONTIUE UTILIZING THESE BASKETS AS THEY ARE NOT APPROVED FOR FOOD STORAGE. PROVIDE APPROVED, FOOD SAFE CONTAINERS TO STORE PRODUCT. CONTAMINATED FOOD DISCARDED.2. PRE COOKED CHICKEN AND EGG ROLLS STORED IN CONTAINERS LINED WITH CARD BOARD CUT FROM BOXES INSIDE REACH IN COOLER. DISCONTINUE UTILIZING CARD BOARD TO LINE CONTAINERS. PROVIDE AN APPROVED, FOOD SAFE LINER TO DRAIN FOOD.
    Location: Cook line
  • Food contact cleaning frequency (corrected on site)
    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: BUTCHER KNIFE SOILED WITH DRIED FOOD DEBRIS ON BLADE, STORED ON MAGNETIC STRIP IN STIR FRY STATION. ENSURE KNIVES ARE THOROUGHY CLEANED AND SANITIZED IN BETWEEN USE BEFORE STORAGE ON STRIP.
    Location: Cook line
    Equipment: Knife/utensil rack
  • Unapproved food contact materials (corrected on site)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. GREEN BASKET, CHIPPING PAINT ON SURFACE, USED TO STORE PRE-COOKED EGG ROLLS INSIDE REACH IN COOLER ON COOK LINE.2. CARD BOARD CUT FROM A BOX USED TO DRAIN FRIED CHICKEN AND PRE-COOKED EGG ROLLS. USE APPROVED MATERIALS FOR FOOD CONTACT SURFACES.
    Location: Cook line
  • Food storage (corrected on site)
    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: BAG OF RICE, BUCKET OF GINGER, CONTAINER OF FLOUR, AND OTHER FOOD ITEMS STORED ON THE FLOOR IN THE SUSHI BAR. STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
    Location: Sushi bar
 02/06/2013Routine
No violation noted during this evaluation. 12/17/2012Non-Illness Complaint
  • Cold holding (corrected on site)
    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. CONTAINERS OF HAM,SHRIMP, SQUID, AND IMITATION CRAB WERE HOLDING AT 64 DEGREES ON ICE BATH LOCATED AT THE SUSHI BUFFET AREA. ENSURE CONTAINERS ARE SUBMERGED IN THE ICE WATER BATH TO MAINTAIN FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER. ALL FOOD ITEMS WERE DISCARDED AND REPLACED ON BUFFET.2. COLD TOP COOLER ON COOK LINE HOLDING FOOD AT 52 DEGREES F. REPAIR COOLER TO HOLD AT 41 DEGREES F OR LOWER.
    Location: Sushi bar
  • 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. CONTAINERS OF HAM,SHRIMP, SQUID, AND IMITATION CRAB WERE HOLDING AT 64 DEGREES ON ICE BATH LOCATED AT THE SUSHI BUFFET AREA. ENSURE CONTAINERS ARE SUBMERGED IN THE ICE WATER BATH TO MAINTAIN FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER. ALL FOOD ITEMS WERE DISCARDED AND REPLACED ON BUFFET.2. COLD TOP COOLER ON COOK LINE HOLDING FOOD AT 52 DEGREES F. REPAIR COOLER TO HOLD AT 41 DEGREES F OR LOWER.
    Location: Cook line
  • 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: EMPLOYEES DRINKING FROM CUPS WITHOUT LIDS IN FOOD PREP AREA. ENSURE ALL EMPLOYEE DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREA.
    Location: Kitchen
  • 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: BLOOD SPLATTERED ON BULK FOOD CONTAINERS LOCATED BELOW COUNTER TOP IN PREP AREA. DISCONTINUE PREPARING RAW ANIMAL PRODUCTS IN THIS AREA TO PREVENT CROSS CONTAMINATION. CLEAN AND SANITIZE ENITRE AREA. REPEAT VIOLATION.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CAN OPENER BLADE AND MOUNT HEAVILY SOILED WITH GRIME, GREASE, AND DRIED FOOD RESIDUE. CLEAN AND SANITIZE CAN OPENER DAILY TO PREVENT CROSS CONTAMINATION.2. KNIVES AND PEELER SOILED WITH DRIED FOOD RESIDUE STORED ON MAGNETIC STRIPS IN BACK KITCHEN AND STIR FRY STATION. ENSURE KNIVES HAVE BEEN THOROUGHLY CLEANED BEFORE STORAGE.2. FOOD STORAGE CARTS SOILED WITH DRIED FOOD RESIDUE. CLEAN AND SANITIZE THOROUGHLY.
    Location: Kitchen
  • 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: COLLANDER CONTAINING GRAPES STORED ACROSS HAND SINK IN BACK PREP AREA. ENSURE NOTHING IS STORED INSIDE HAND SINK AND USE SPECIFICALLY FOR HAND WASHING ONLY.
    Location: Kitchen
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. WATER SHUT OFF AT HAND SINK ON END OF COOK LINE AND IN DISH MACHINE AREA DUE TO FAUCET LEAKS. REPAIR LEAKS AT BOTH HAND SINKS.2. HOT WATER KNOB MISSING ON FAUCET LOCATED IN WAIT STAFF AREA. PROVIDE
    Location: Cook line
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. WATER SHUT OFF AT HAND SINK ON END OF COOK LINE AND IN DISH MACHINE AREA DUE TO FAUCET LEAKS. REPAIR LEAKS AT BOTH HAND SINKS.2. HOT WATER KNOB MISSING ON FAUCET LOCATED IN WAIT STAFF AREA. PROVIDE
    Location: Dish machine area
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO SANITIZER PRESENT IN A BUCKET WATER CONTAINING WIPING CLOTHS. ENSURE SANITIZING SOLUTION MEASURES BETWEEN 50 AND 100 PPM CHLORINE TO EFFECTIVELY SANITIZE FOOD CONTACT SURFACES.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected on site)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: MILDEW BUILD UP ON THE BASE OF THE WALL BEHIND DISH MACHINE. CLEAN ENTIRE AREA TO REMOVE ALL MILDEW.
    Location: Dish machine area
  • 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 INSIDE SMALL STARBUCKES COOLER IN SUSHI PREP AREA.
    Location: Sushi bar
  • Food storage (corrected on site)
    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: TUBS OF LETTUCE, ONIONS STORED ON FLOOR INSIDE WALK IN COOLER AND A TUB OF CRAB LEGS IN KITCHEN AREA. STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
    Location: Kitchen
    Equipment: -
  • Food on display (corrected on site)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: ICE CREAM CONES STORED STACKED ON BUFFET WITHOUT PROTECTIVE COVERING ON ENDS OF CONES. PROVIDE PRE-WRAPPED CONES OR REMOVE ITEM FROM BUFFET. CONES WERE REMOVED FROM BUFFET.
    Location: Buffet
  • Unapproved use of two bay (corrected on site)
    Unapproved use of 2 compartment sink for warewashing.
    Correction: Use 2 bay sinks for approved uses only.
    Comments: FOOD EMPLOYEE WASHED CAN OPENER IN TWO COMPARTMENT SINK. DISCONTINUE THIS PRACTICE. ENSURE UTENSILS ARE WASHED IN THREE COMPARTMENT SINK OR RUN THROUGH DISH MACHINE. TWO COMPARTMENT SINK SHOULD BE USED FOR PRODUCE PREP/WASH ONLY.
    Location: Kitchen
 10/10/2012Recheck
  • Cold holding (corrected on site)
    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. CONTAINERS OF HAM,SHRIMP, SQUID, AND IMITATION CRAB WERE HOLDING AT 64 DEGREES ON ICE BATH LOCATED AT THE SUSHI BUFFET AREA. ENSURE CONTAINERS ARE SUBMERGED IN THE ICE WATER BATH TO MAINTAIN FOOD AT THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR LOWER. ALL FOOD ITEMS WERE DISCARDED AND REPLACED ON BUFFET.2. COLD TOP COOLER ON COOK LINE HOLDING FOOD AT 52 DEGREES F. REPAIR COOLER TO HOLD AT 41 DEGREES F OR LOWER.
    Location: Sushi bar
  • 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: EMPLOYEES DRINKING FROM CUPS WITHOUT LIDS IN FOOD PREP AREA. ENSURE ALL EMPLOYEE DRINK CUPS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREA.
    Location: Kitchen
  • 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: BLOOD SPLATTERED ON BULK FOOD CONTAINERS LOCATED BELOW COUNTER TOP IN PREP AREA. DISCONTINUE PREPARING RAW ANIMAL PRODUCTS IN THIS AREA TO PREVENT CROSS CONTAMINATION. CLEAN AND SANITIZE ENITRE AREA. REPEAT VIOLATION.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. CAN OPENER BLADE AND MOUNT HEAVILY SOILED WITH GRIME, GREASE, AND DRIED FOOD RESIDUE. CLEAN AND SANITIZE CAN OPENER DAILY TO PREVENT CROSS CONTAMINATION.2. KNIVES AND PEELER SOILED WITH DRIED FOOD RESIDUE STORED ON MAGNETIC STRIPS IN BACK KITCHEN AND STIR FRY STATION. ENSURE KNIVES HAVE BEEN THOROUGHLY CLEANED BEFORE STORAGE.2. FOOD STORAGE CARTS SOILED WITH DRIED FOOD RESIDUE. CLEAN AND SANITIZE THOROUGHLY.
    Location: Kitchen
  • 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: COLLANDER CONTAINING GRAPES STORED ACROSS HAND SINK IN BACK PREP AREA. ENSURE NOTHING IS STORED INSIDE HAND SINK AND USE SPECIFICALLY FOR HAND WASHING ONLY.
    Location: Kitchen
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. WATER SHUT OFF AT HAND SINK ON END OF COOK LINE AND IN DISH MACHINE AREA DUE TO FAUCET LEAKS. REPAIR LEAKS AT BOTH HAND SINKS.2. HOT WATER KNOB MISSING ON FAUCET LOCATED IN WAIT STAFF AREA. PROVIDE
    Location: Cook line
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. WATER SHUT OFF AT HAND SINK ON END OF COOK LINE AND IN DISH MACHINE AREA DUE TO FAUCET LEAKS. REPAIR LEAKS AT BOTH HAND SINKS.2. HOT WATER KNOB MISSING ON FAUCET LOCATED IN WAIT STAFF AREA. PROVIDE
    Location: Dish machine area
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO SANITIZER PRESENT IN A BUCKET WATER CONTAINING WIPING CLOTHS. ENSURE SANITIZING SOLUTION MEASURES BETWEEN 50 AND 100 PPM CHLORINE TO EFFECTIVELY SANITIZE FOOD CONTACT SURFACES.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected on site)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: MILDEW BUILD UP ON THE BASE OF THE WALL BEHIND DISH MACHINE. CLEAN ENTIRE AREA TO REMOVE ALL MILDEW.
    Location: Dish machine area
  • 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 INSIDE SMALL STARBUCKES COOLER IN SUSHI PREP AREA.
    Location: Sushi bar
  • Food storage (corrected on site)
    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: TUBS OF LETTUCE, ONIONS STORED ON FLOOR INSIDE WALK IN COOLER AND A TUB OF CRAB LEGS IN KITCHEN AREA. STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
    Location: Kitchen
    Equipment: -
  • Food on display (corrected on site)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: ICE CREAM CONES STORED STACKED ON BUFFET WITHOUT PROTECTIVE COVERING ON ENDS OF CONES. PROVIDE PRE-WRAPPED CONES OR REMOVE ITEM FROM BUFFET. CONES WERE REMOVED FROM BUFFET.
    Location: Buffet
  • Unapproved use of two bay (corrected on site)
    Unapproved use of 2 compartment sink for warewashing.
    Correction: Use 2 bay sinks for approved uses only.
    Comments: FOOD EMPLOYEE WASHED CAN OPENER IN TWO COMPARTMENT SINK. DISCONTINUE THIS PRACTICE. ENSURE UTENSILS ARE WASHED IN THREE COMPARTMENT SINK OR RUN THROUGH DISH MACHINE. TWO COMPARTMENT SINK SHOULD BE USED FOR PRODUCE PREP/WASH ONLY.
    Location: Kitchen
 10/03/2012Routine
No violation noted during this evaluation. 08/30/2012Non-Illness Complaint
No violation noted during this evaluation. 06/08/2012Non-Illness Complaint
  • 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: FOOD EMPLOYEES OBSERVED NOT WASHING HANDS AFTER THEY BECAME CONTAMINATED, ENSURE EMPLOYEES WASH HANDS THOROUGHLY AFTER HANDLING RAW FOODS TO PROTECT FOOD CONTACT AND NON FOOD CONTACT SURFACES FROM CROSS CONTAMINATION.
  • 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: EMPLOYEE CUP CONTAINING BEVERAGE STORED ON COOK LINE WITH STRAW BUT NO LID. ENSURE ALL EMPLOYEE BEVERAGE CONTAINERS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
    Location: Cook line
  • 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: EMPLOYEE IMPROPERLY CLEANED BUTCHER KNIFE USED TO CUT RAW POULTRY IN TWO COMPARTMENT SINK DESIGNATED FOR VEGETABLES AND STORED UTENSIL ON MAGNETIC STRIP. ENSURE UTENSILS ARE PROPERLY WASHED INSIDE THREE COMPARTMENT SINK OR DISH MACHINE TO PREVENT POSSIBLE CROSS CONTAMINATION.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO MEASUREABLE SANITIZER PRESENT IN BUCKET CONTAINING WET TOWELS LOCATED AT SUSHI BAR. MAINTAIN SOLUTION AT 100 PPM CHLORINE.
    Location: Kitchen
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WET WIPING CLOTHS STORED ON COUNTER TOPS ON BACK LINE AND PREP AREAS. ENSURE BUCKETS CONTAINING SANITIZING SOLUTION IS AVAILABLE TO STORE WET TOWELS AND PROPERLY SANITIZE FOOD CONTACT SURFACES.
    Location: Kitchen
  • Thawing (corrected on site)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: TRAY OF RAW SALMON THAWING AT ROOM TEMPERATURE. THAW FROZEN FOODS USING APPROPRIATE GUIDELINES.
    Location: Kitchen
 06/06/2012Illness Complaint Recheck
  • 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: FOOD EMPLOYEES OBSERVED NOT WASHING HANDS AFTER THEY BECAME CONTAMINATED, ENSURE EMPLOYEES WASH HANDS THOROUGHLY AFTER HANDLING RAW FOODS TO PROTECT FOOD CONTACT AND NON FOOD CONTACT SURFACES FROM CROSS CONTAMINATION.
  • 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: EMPLOYEE CUP CONTAINING BEVERAGE STORED ON COOK LINE WITH STRAW BUT NO LID. ENSURE ALL EMPLOYEE BEVERAGE CONTAINERS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
    Location: Cook line
  • 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: EMPLOYEE IMPROPERLY CLEANED BUTCHER KNIFE USED TO CUT RAW POULTRY IN TWO COMPARTMENT SINK DESIGNATED FOR VEGETABLES AND STORED UTENSIL ON MAGNETIC STRIP. ENSURE UTENSILS ARE PROPERLY WASHED INSIDE THREE COMPARTMENT SINK OR DISH MACHINE TO PREVENT POSSIBLE CROSS CONTAMINATION.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO MEASUREABLE SANITIZER PRESENT IN BUCKET CONTAINING WET TOWELS LOCATED AT SUSHI BAR. MAINTAIN SOLUTION AT 100 PPM CHLORINE.
    Location: Kitchen
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WET WIPING CLOTHS STORED ON COUNTER TOPS ON BACK LINE AND PREP AREAS. ENSURE BUCKETS CONTAINING SANITIZING SOLUTION IS AVAILABLE TO STORE WET TOWELS AND PROPERLY SANITIZE FOOD CONTACT SURFACES.
    Location: Kitchen
  • Thawing (corrected on site)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: TRAY OF RAW SALMON THAWING AT ROOM TEMPERATURE. THAW FROZEN FOODS USING APPROPRIATE GUIDELINES.
    Location: Kitchen
 06/05/2012Illness Complaint Recheck
  • 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: FOOD EMPLOYEES OBSERVED NOT WASHING HANDS AFTER THEY BECAME CONTAMINATED, ENSURE EMPLOYEES WASH HANDS THOROUGHLY AFTER HANDLING RAW FOODS TO PROTECT FOOD CONTACT AND NON FOOD CONTACT SURFACES FROM CROSS CONTAMINATION.
  • 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: EMPLOYEE CUP CONTAINING BEVERAGE STORED ON COOK LINE WITH STRAW BUT NO LID. ENSURE ALL EMPLOYEE BEVERAGE CONTAINERS ARE SUPPLIED WITH LIDS AND STRAWS IN FOOD PREP AREAS.
    Location: Cook line
  • 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: EMPLOYEE IMPROPERLY CLEANED BUTCHER KNIFE USED TO CUT RAW POULTRY IN TWO COMPARTMENT SINK DESIGNATED FOR VEGETABLES AND STORED UTENSIL ON MAGNETIC STRIP. ENSURE UTENSILS ARE PROPERLY WASHED INSIDE THREE COMPARTMENT SINK OR DISH MACHINE TO PREVENT POSSIBLE CROSS CONTAMINATION.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO MEASUREABLE SANITIZER PRESENT IN BUCKET CONTAINING WET TOWELS LOCATED AT SUSHI BAR. MAINTAIN SOLUTION AT 100 PPM CHLORINE.
    Location: Kitchen
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WET WIPING CLOTHS STORED ON COUNTER TOPS ON BACK LINE AND PREP AREAS. ENSURE BUCKETS CONTAINING SANITIZING SOLUTION IS AVAILABLE TO STORE WET TOWELS AND PROPERLY SANITIZE FOOD CONTACT SURFACES.
    Location: Kitchen
  • Thawing (corrected on site)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: TRAY OF RAW SALMON THAWING AT ROOM TEMPERATURE. THAW FROZEN FOODS USING APPROPRIATE GUIDELINES.
    Location: Kitchen
 05/31/2012Illness Complaint
  • 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: DOCUMENTATION NOT AVAILABLE FOR SUSHI RICE PREPARED ON A DAILY BASIS. PROVIDE DOCUMENTATION OF SUSHI RICE PREPARATION WITH A FOUR HOUR DISCARD TIME.
    Location: Sushi bar
  • 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. COLD TOP COOLER LOCATED WHERE STIR FRY IS PREPARED IN DINING ROOM HOLDING FOOD BETWEEN 47 AND 52 DEGREES F.2. BOTH COLD TOP COOLERS ON COOK LINE HOLDING FOODS BETWEEN 42 AND 47 DEGREES F.ADJUST/REPAIR COOLERS TO HOLD AT THE PROPER TEMPERATURE OF 41 DEGREES F OR LOWER.
    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. COLD TOP COOLER LOCATED WHERE STIR FRY IS PREPARED IN DINING ROOM HOLDING FOOD BETWEEN 47 AND 52 DEGREES F.2. BOTH COLD TOP COOLERS ON COOK LINE HOLDING FOODS BETWEEN 42 AND 47 DEGREES F.ADJUST/REPAIR COOLERS TO HOLD AT THE PROPER TEMPERATURE OF 41 DEGREES F OR LOWER.
    Location: Cook line
  • 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: FOOD CONTACT SURFACE ON BUTCHER KNIFE AND PEELER STORED SOILED ON MAGNETIC STRIP IN BACK KITCHEN AREA. ENSURE ONLY CLEANED AND SANITIZED UTENSILS ARE STORED ON MAGNETIC STRIPS TO PREVENT POSSIBLE CROSS CONTAMINATION.
    Location: Prep area
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: CHLORINE SANITIZING SOLUTION TOO STRONG (GREATER THAN 200 PPM) IN ALL BUCKETS LOCATED IN PREP AREAS. MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 100 PPM.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: CHLORINE SANITIZING SOLUTION TOO STRONG (GREATER THAN 200 PPM) IN ALL BUCKETS LOCATED IN PREP AREAS. MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 100 PPM.
    Location: Sushi bar
  • Dumpster lids open (corrected on site)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: LID ON DUMPSTER OPEN. KEEP DUMPSTER LID CLOSED WHEN NOT IN USE.
    Location: Dumpster area
  • Single Service/Equipment storage (corrected on site)
    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: CLEAN AND SANITIZED PITCHERS STORED UNDER SOAP DISPENSER LOCATED IN WAIT STAFF AREA. STORE CLEAN EQUIPMENT AWAY FROM HAND SINK AND SOAP DISPENSERS TO PROTECT FROM CONTAMINATION.
    Location: Wait staff area
  • Walls, floors, etc/soiled (corrected on site)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: BLACK MILDEW BUILD UP ON WALLS AND FLOOR JUNCTION TILES LOCATED IN THE DISH MACHINE AREA. CLEAN ENTIRE AREA THOROUGHLY.
    Location: Dish machine area
  • 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: ROVIDE A THERMOMETER INSIDE MINI STARBUCKS FRIDGE LOCATED IN THE SUSHI BAR AREA.
    Location: Sushi bar
  • Unapproved non-food contact (corrected on site)
    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: CARDBOARD LINING DRY STORAGE SHELVES IN DRY GOODS AREA. REMOVE CARD BOARD. CARDBOARD IS NOT A NON ABSORBENT, SMOOTH MATERIAL.
    Location: Dry storage
  • Food storage (corrected on site)
    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: BAGS AND PANS OF FROZEN FOOD STORED DIRECTLY ON THE FLOOR INSIDE WALK IN FREEZER. STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
    Location: Walk-in freezer
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. WASABI, GINGER, SUSHI CRUNCH STORED OUT SIDE SNEEZE GUARD AT SUSHI BAR. ENSURE ALL FOOD IS STORED UNDER GUARD.2. CHOCOLATE FOUNTAIN STORED EXPOSED ON DESSERT BUFFET. PROVIDE A PROTECTIVE COVERING. ACCORDING TO MANAGER, A GUARD IS ON ORDER.
    Location: Buffet
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. WASABI, GINGER, SUSHI CRUNCH STORED OUT SIDE SNEEZE GUARD AT SUSHI BAR. ENSURE ALL FOOD IS STORED UNDER GUARD.2. CHOCOLATE FOUNTAIN STORED EXPOSED ON DESSERT BUFFET. PROVIDE A PROTECTIVE COVERING. ACCORDING TO MANAGER, A GUARD IS ON ORDER.
    Location: Buffet
  • Baking/cooking equipment soiled (corrected on site)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: RUST BUILD UP ON SURFACE OF WOK STATION IN BACK PREP AREA. CLEAN THOROUGHLY TO REMOVE ALL RUST.
    Location: Prep area
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bar
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bar
  • Improper rinsing of utensil(s) and equipment (corrected)
    Washed utensil(s) and/or equipment not properly rinsed.
    Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
    Comments: SANTIZING SOLUTION SET UP IN THE MIDDLE BETWEEN WASH AND RINSE SINKS LOCATED IN THE BAR. ENSURE RINSE WATER IS SET UP IN THE MIDDLE AND SANITIZING SOLUTION SET UP AS THE LAST STEP WHEN CLEANING AND SANITIZING GLASS WARE.
    Location: Bar
  • First aid storage (Non-Critical) (corrected on site)
    First aid supplies stored improperly.
    Correction: First aid supplies shall be stored in a kit or container that is located to prevent contamination.
    Comments: BOTTLE OF ALCOHOL UTILIZED TO CLEAN CUTS STORED ON LEDGE ABOVE RICE STEAMERS. STORE FIRST AID SUPPLIES AWAY FROM FOOD PREP AREAS.
    Location: Kitchen
  • 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: 1. KNIFE STORED IN CREVICE BETWEEN TO SIDE BY SIDE COLD TOP COOLERS ON COOK LINE. STORE KNIFE ON A SANITARY SURFACE IN BETWEEN USE.2. UTENSIL STORED IN A CONTAINER OF WATER (70 DEGREES F) LOCATED NEXT TO RICE COOKER IN BACK KITCHEN AREA. STORE UTENSIL IN HOT WATER HOLDINTA AT 135 DEGREES F OR MORE OR IN AN EMPTY CONTAINER. UTENSILS SHOULD BE CLEANED EVERY FOR HOURS MAXIMUM.
    Location: Prep area
 05/24/2012Recheck
  • 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: DOCUMENTATION NOT AVAILABLE FOR SUSHI RICE PREPARED ON A DAILY BASIS. PROVIDE DOCUMENTATION OF SUSHI RICE PREPARATION WITH A FOUR HOUR DISCARD TIME.
    Location: Sushi bar
  • 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. COLD TOP COOLER LOCATED WHERE STIR FRY IS PREPARED IN DINING ROOM HOLDING FOOD BETWEEN 47 AND 52 DEGREES F.2. BOTH COLD TOP COOLERS ON COOK LINE HOLDING FOODS BETWEEN 42 AND 47 DEGREES F.ADJUST/REPAIR COOLERS TO HOLD AT THE PROPER TEMPERATURE OF 41 DEGREES F OR LOWER.
    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. COLD TOP COOLER LOCATED WHERE STIR FRY IS PREPARED IN DINING ROOM HOLDING FOOD BETWEEN 47 AND 52 DEGREES F.2. BOTH COLD TOP COOLERS ON COOK LINE HOLDING FOODS BETWEEN 42 AND 47 DEGREES F.ADJUST/REPAIR COOLERS TO HOLD AT THE PROPER TEMPERATURE OF 41 DEGREES F OR LOWER.
    Location: Cook line
  • 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: FOOD CONTACT SURFACE ON BUTCHER KNIFE AND PEELER STORED SOILED ON MAGNETIC STRIP IN BACK KITCHEN AREA. ENSURE ONLY CLEANED AND SANITIZED UTENSILS ARE STORED ON MAGNETIC STRIPS TO PREVENT POSSIBLE CROSS CONTAMINATION.
    Location: Prep area
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: CHLORINE SANITIZING SOLUTION TOO STRONG (GREATER THAN 200 PPM) IN ALL BUCKETS LOCATED IN PREP AREAS. MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 100 PPM.
    Location: Kitchen
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: CHLORINE SANITIZING SOLUTION TOO STRONG (GREATER THAN 200 PPM) IN ALL BUCKETS LOCATED IN PREP AREAS. MAINTAIN SOLUTION AT THE PROPER CONCENTRATION OF 100 PPM.
    Location: Sushi bar
  • Dumpster lids open (corrected on site)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: LID ON DUMPSTER OPEN. KEEP DUMPSTER LID CLOSED WHEN NOT IN USE.
    Location: Dumpster area
  • Single Service/Equipment storage (corrected on site)
    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: CLEAN AND SANITIZED PITCHERS STORED UNDER SOAP DISPENSER LOCATED IN WAIT STAFF AREA. STORE CLEAN EQUIPMENT AWAY FROM HAND SINK AND SOAP DISPENSERS TO PROTECT FROM CONTAMINATION.
    Location: Wait staff area
  • Walls, floors, etc/soiled (corrected on site)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: BLACK MILDEW BUILD UP ON WALLS AND FLOOR JUNCTION TILES LOCATED IN THE DISH MACHINE AREA. CLEAN ENTIRE AREA THOROUGHLY.
    Location: Dish machine area
  • 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: ROVIDE A THERMOMETER INSIDE MINI STARBUCKS FRIDGE LOCATED IN THE SUSHI BAR AREA.
    Location: Sushi bar
  • Unapproved non-food contact (corrected on site)
    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: CARDBOARD LINING DRY STORAGE SHELVES IN DRY GOODS AREA. REMOVE CARD BOARD. CARDBOARD IS NOT A NON ABSORBENT, SMOOTH MATERIAL.
    Location: Dry storage
  • Food storage (corrected on site)
    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: BAGS AND PANS OF FROZEN FOOD STORED DIRECTLY ON THE FLOOR INSIDE WALK IN FREEZER. STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
    Location: Walk-in freezer
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. WASABI, GINGER, SUSHI CRUNCH STORED OUT SIDE SNEEZE GUARD AT SUSHI BAR. ENSURE ALL FOOD IS STORED UNDER GUARD.2. CHOCOLATE FOUNTAIN STORED EXPOSED ON DESSERT BUFFET. PROVIDE A PROTECTIVE COVERING. ACCORDING TO MANAGER, A GUARD IS ON ORDER.
    Location: Buffet
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. WASABI, GINGER, SUSHI CRUNCH STORED OUT SIDE SNEEZE GUARD AT SUSHI BAR. ENSURE ALL FOOD IS STORED UNDER GUARD.2. CHOCOLATE FOUNTAIN STORED EXPOSED ON DESSERT BUFFET. PROVIDE A PROTECTIVE COVERING. ACCORDING TO MANAGER, A GUARD IS ON ORDER.
    Location: Buffet
  • Baking/cooking equipment soiled (corrected on site)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: RUST BUILD UP ON SURFACE OF WOK STATION IN BACK PREP AREA. CLEAN THOROUGHLY TO REMOVE ALL RUST.
    Location: Prep area
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Bar
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Bar
  • Improper rinsing of utensil(s) and equipment
    Washed utensil(s) and/or equipment not properly rinsed.
    Correction: Follow approved methods to properly rinse equipment and/or utensil(s).
    Comments: SANTIZING SOLUTION SET UP IN THE MIDDLE BETWEEN WASH AND RINSE SINKS LOCATED IN THE BAR. ENSURE RINSE WATER IS SET UP IN THE MIDDLE AND SANITIZING SOLUTION SET UP AS THE LAST STEP WHEN CLEANING AND SANITIZING GLASS WARE.
    Location: Bar
  • First aid storage (Non-Critical) (corrected on site)
    First aid supplies stored improperly.
    Correction: First aid supplies shall be stored in a kit or container that is located to prevent contamination.
    Comments: BOTTLE OF ALCOHOL UTILIZED TO CLEAN CUTS STORED ON LEDGE ABOVE RICE STEAMERS. STORE FIRST AID SUPPLIES AWAY FROM FOOD PREP AREAS.
    Location: Kitchen
  • 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: 1. KNIFE STORED IN CREVICE BETWEEN TO SIDE BY SIDE COLD TOP COOLERS ON COOK LINE. STORE KNIFE ON A SANITARY SURFACE IN BETWEEN USE.2. UTENSIL STORED IN A CONTAINER OF WATER (70 DEGREES F) LOCATED NEXT TO RICE COOKER IN BACK KITCHEN AREA. STORE UTENSIL IN HOT WATER HOLDINTA AT 135 DEGREES F OR MORE OR IN AN EMPTY CONTAINER. UTENSILS SHOULD BE CLEANED EVERY FOR HOURS MAXIMUM.
    Location: Prep area
 05/17/2012Routine
  • 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: POTATO GRAVY HOLDING AT 110 DEGREES ON BUFFET (NO HEAT SOURCE). MAINTAIN HOT FOODS AT 135 DEGREES OR HIGHER.
    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. WALK IN PRODUCE COOLER HOLDING AT 41 DEGREES. ADJUST/REPAIR COOLER TO HOLD AT 41 DEGREES OR LOWER.2. SALAD BAR FOOD ITEMS HOLDING AT 45 AND 47 DEGREES ON TOP OF ICE ON GRILL LINE. SUBMERGE CONTAINERS IN AN ICE BATH TO MAINTAIN THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES.3. CRAB SALAD HOLDING AT 47 DEGREES ON SALAD BAR LOCATED IN THE DINING ROOM. SUBMERGE ENTIRE PAN OF SALAD IN THE ICE TO MAINTAIN THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES OR LOWER.
    Location: Walk-in cooler
  • 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: CONSUMER ADVISORY NOT AVAILABLE ON BUFFET LINE CONTAINING UNDER COOKED PRIME RIB. PROVIDE CONSUMER ADVISORY FOR PRIME RIB ON BUFFET.
  • Bare hand contact (critical) (corrected on site)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: FOOD EMPLOYEE REMOVED STUFFED MUSHROOMS FROM SHEET TRAY WITH BARE HANDS. PROVIDE UTENSILS TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOOD.
  • 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: 1. EMPLOYEE BEVERAGE STORED IN CUP WITHOUT A LID AND STRAW ON COOK LINE. PROVIDE SPILL PROOF BEVERAGE CONTAINERS TO STORE EMPLOYEE BEVERAGES.
  • 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: 1. TWO BOXES OF RAW CHICKEN WERE STORED ON TWO BAY DRAIN BOARD. TWO COMPARTMENT SINK SHOULD BE USED SPECIFICALLY FOR PRODUCE/VEGETABLE WASH. NO RAW ANIMAL PRODUCT SHOULD BE STORED OR PREPARED AT THIS SINK. ALL RAW PRODUCT SHOULD BE STORED/PREPPED AT THREE COMPARTMENT SINK.2. EMPLOYEES PREPPING RAW SHELL FISH ON COUNTER TOP WITH BULK FOOD CONTAINERS OF SUGAR, RICE, ETC...BELOW. DISCONTINUE PREPARING RAW ANIMAL PRODUCT ON COUNTER TOP TO PREVENT POSSIBLE CROSS CONTAMINATION OF FOOD IN BULK CONTAINERS BELOW.3. DIRTY KNIFE STORED ON MAGNETIC STRIP LOCATED AT THE STIR FRY STATION. ENSURE ONLY CLEAN AND SANITIZED UTENSILS ARE STORED ON MAGNETIC STRIP TO PREVENT POSSIBLE CROSS CONTAMINATION.
    Location: Kitchen
  • Hand sink improper usage (corrected on site)
    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: PTICHER STORED INSIDE HAND SINK FOR CLEANING LOCATED IN WAIT STAFF AREA. HAND SINK SHOULD BE USED SPECIFICALLY FOR HAND WASHING AND NO OTHER PURPOSE.
    Location: Wait staff area
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO SANITIZER PRESENT IN BUCKET LOCATED AT THE STIR FRY STATION. MAINTAIN SOLUTION AT 100 PPM CHLORINE.
  • Storage of Personal Items (corrected on site)
    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: EMPLOYEE COATS WERE HANGING ON STORAGE SHELF CONTAINING FOOD AND SINGLE USE ITEMS.
    Location: Dry storage
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: WOMENS RESTROOM DOOR DOES NOT SHUT COMPLETELY DUE TO DAMAGE ON INTERIOR. PROVIDE REPAIR.
    Location: Womens restroom
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WET TOWEL STORED ON COUNTER TOP. STORE ALL WET TOWELS IN A SANITIZING SOLUTION WHEN NOT IN USE ON COOK LINE.
    Location: Cook line
  • 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: HOT HOLDING THERMOMETERS STORED INSIDE REACH IN COOLERS ON COOK LINE. PROVIDE PROPER COLD HOLDING THERMOMETERS INSIDE REACH IN COOLERS.
    Location: Cook line
  • Food storage (corrected on site)
    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: BAG OF CARROTS STORED ON THE FLOOR INSIDE WALK IN COOLER. STORE CARROTS UP OFF THE FLOOR AT LEAST SIX INCHES.
  • Food on display (corrected on site)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: CHOCOLATE FLOWING FROM FOUNTAIN EXPOSED LOCATED IN DINING ROOM. PROVIDE A PROTECTIVE COVERING TO PROTECT FOOD FROM CONTAMINATION.
    Location: Dining room
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PAPER TOWELS NOT AVAILABLE IN DISPENSER LOCATED AT HAND SINK NEAR DISH MACHINE.
    Location: Kitchen
  • 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: UTENSIL DESIGNATED TO DISPENSE RICE STORED IN A CONTAINER OF WATER HOLDING AT 70 DEGREES F. STORE UTENSIL IN A CLEAN CONTAINER AND CLEAN AT A MAXIMUM OF EVERY FOUR HOURS.
 01/25/2012Recheck
  • 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: POTATO GRAVY HOLDING AT 110 DEGREES ON BUFFET (NO HEAT SOURCE). MAINTAIN HOT FOODS AT 135 DEGREES OR HIGHER.
    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. WALK IN PRODUCE COOLER HOLDING AT 41 DEGREES. ADJUST/REPAIR COOLER TO HOLD AT 41 DEGREES OR LOWER.2. SALAD BAR FOOD ITEMS HOLDING AT 45 AND 47 DEGREES ON TOP OF ICE ON GRILL LINE. SUBMERGE CONTAINERS IN AN ICE BATH TO MAINTAIN THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES.3. CRAB SALAD HOLDING AT 47 DEGREES ON SALAD BAR LOCATED IN THE DINING ROOM. SUBMERGE ENTIRE PAN OF SALAD IN THE ICE TO MAINTAIN THE PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES OR LOWER.
    Location: Walk-in cooler
  • 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: CONSUMER ADVISORY NOT AVAILABLE ON BUFFET LINE CONTAINING UNDER COOKED PRIME RIB. PROVIDE CONSUMER ADVISORY FOR PRIME RIB ON BUFFET.
  • Bare hand contact (critical) (corrected on site)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: FOOD EMPLOYEE REMOVED STUFFED MUSHROOMS FROM SHEET TRAY WITH BARE HANDS. PROVIDE UTENSILS TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOOD.
  • 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: 1. EMPLOYEE BEVERAGE STORED IN CUP WITHOUT A LID AND STRAW ON COOK LINE. PROVIDE SPILL PROOF BEVERAGE CONTAINERS TO STORE EMPLOYEE BEVERAGES.
  • 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: 1. TWO BOXES OF RAW CHICKEN WERE STORED ON TWO BAY DRAIN BOARD. TWO COMPARTMENT SINK SHOULD BE USED SPECIFICALLY FOR PRODUCE/VEGETABLE WASH. NO RAW ANIMAL PRODUCT SHOULD BE STORED OR PREPARED AT THIS SINK. ALL RAW PRODUCT SHOULD BE STORED/PREPPED AT THREE COMPARTMENT SINK.2. EMPLOYEES PREPPING RAW SHELL FISH ON COUNTER TOP WITH BULK FOOD CONTAINERS OF SUGAR, RICE, ETC...BELOW. DISCONTINUE PREPARING RAW ANIMAL PRODUCT ON COUNTER TOP TO PREVENT POSSIBLE CROSS CONTAMINATION OF FOOD IN BULK CONTAINERS BELOW.3. DIRTY KNIFE STORED ON MAGNETIC STRIP LOCATED AT THE STIR FRY STATION. ENSURE ONLY CLEAN AND SANITIZED UTENSILS ARE STORED ON MAGNETIC STRIP TO PREVENT POSSIBLE CROSS CONTAMINATION.
    Location: Kitchen
  • Hand sink improper usage (corrected on site)
    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: PTICHER STORED INSIDE HAND SINK FOR CLEANING LOCATED IN WAIT STAFF AREA. HAND SINK SHOULD BE USED SPECIFICALLY FOR HAND WASHING AND NO OTHER PURPOSE.
    Location: Wait staff area
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: NO SANITIZER PRESENT IN BUCKET LOCATED AT THE STIR FRY STATION. MAINTAIN SOLUTION AT 100 PPM CHLORINE.
  • Storage of Personal Items (corrected on site)
    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: EMPLOYEE COATS WERE HANGING ON STORAGE SHELF CONTAINING FOOD AND SINGLE USE ITEMS.
    Location: Dry storage
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: WOMENS RESTROOM DOOR DOES NOT SHUT COMPLETELY DUE TO DAMAGE ON INTERIOR. PROVIDE REPAIR.
    Location: Womens restroom
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WET TOWEL STORED ON COUNTER TOP. STORE ALL WET TOWELS IN A SANITIZING SOLUTION WHEN NOT IN USE ON COOK LINE.
    Location: Cook line
  • 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: HOT HOLDING THERMOMETERS STORED INSIDE REACH IN COOLERS ON COOK LINE. PROVIDE PROPER COLD HOLDING THERMOMETERS INSIDE REACH IN COOLERS.
    Location: Cook line
  • Food storage (corrected on site)
    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: BAG OF CARROTS STORED ON THE FLOOR INSIDE WALK IN COOLER. STORE CARROTS UP OFF THE FLOOR AT LEAST SIX INCHES.
  • Food on display (corrected on site)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: CHOCOLATE FLOWING FROM FOUNTAIN EXPOSED LOCATED IN DINING ROOM. PROVIDE A PROTECTIVE COVERING TO PROTECT FOOD FROM CONTAMINATION.
    Location: Dining room
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PAPER TOWELS NOT AVAILABLE IN DISPENSER LOCATED AT HAND SINK NEAR DISH MACHINE.
    Location: Kitchen
  • 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: UTENSIL DESIGNATED TO DISPENSE RICE STORED IN A CONTAINER OF WATER HOLDING AT 70 DEGREES F. STORE UTENSIL IN A CLEAN CONTAINER AND CLEAN AT A MAXIMUM OF EVERY FOUR HOURS.
 01/18/2012Routine
  • 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: Restrain all 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: Sushi coolers not onplease have on at follow up inspection
    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: Facility will serve sushi and raw oystersprovide a consumer advisoryowner indicates a sign will be posted at oyster area and sushi area
  • 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: 12-2Open employee drinks throughout kitchenprovide lid and straws12-12Observed again12-19Remember this is a critical itemprovide to-go cups with lids
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: 12-2Trays of frozen meat set below other foods being prepppedraw chicken thawing on same table as beef beinng cuttoo much food out
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 12-12Soiled knives returned to magnetic rackclean and sanitizestore only cleaned knives
    Location: Prep area
    Equipment: Knife/utensil rack
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: A hand sink must be added to cook linelocation changed from plannow is too far away1pm hand sink on wall without plumbing - facility may not open until hand sink is in working order
    Location: Cook line
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Attach and seal both hand sink and three bay sink in the barneither is immovable or sealed2. seal behind hand sink and prep sink in oyster/grill area
    Location: Bar
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Bar and oyster area need soap
    Location: Bar
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Bar and oyster area need hand towels
    Location: Bar
  • Unapproved use of two bay (corrected)
    Unapproved use of 2 compartment sink for warewashing.
    Correction: Use 2 bay sinks for approved uses only.
    Comments: 12-12Trays being washed in two bayuse 3bay utensil sink or dish machine only
    Location: Prep area
    Equipment: 2-bay
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: Provide cm240 chlorine test stripsfor sani buckets
  • Thermometer location (corrected)
    Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
    Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
    Comments: Move thermometer locations to more visible location12-2move thermometers
    Location: Cook line
  • 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: 12-12Personal clothing on food storage racksstore away
    Location: Dry storage
  • 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: Finish storage room walls prior to food or food contact storage12-2In process
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 12-2Facility had several trays of frozen meats out throughout kitchendo not thaw at room temperaturefacility had chicken in sink of water without water on to agitatekeep water running as meat is thawed
    Location: Kitchen
 12/19/2011Pre-Licensing Recheck
  • 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: Restrain all 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: Sushi coolers not onplease have on at follow up inspection
    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: Facility will serve sushi and raw oystersprovide a consumer advisoryowner indicates a sign will be posted at oyster area and sushi area
  • 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: 12-2Open employee drinks throughout kitchenprovide lid and straws12-12Observed again
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: 12-2Trays of frozen meat set below other foods being prepppedraw chicken thawing on same table as beef beinng cuttoo much food out
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 12-12Soiled knives returned to magnetic rackclean and sanitizestore only cleaned knives
    Location: Prep area
    Equipment: Knife/utensil rack
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: A hand sink must be added to cook linelocation changed from plannow is too far away1pm hand sink on wall without plumbing - facility may not open until hand sink is in working order
    Location: Cook line
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected on site)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Attach and seal both hand sink and three bay sink in the barneither is immovable or sealed2. seal behind hand sink and prep sink in oyster/grill area
    Location: Bar
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Bar and oyster area need soap
    Location: Bar
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Bar and oyster area need hand towels
    Location: Bar
  • Unapproved use of two bay
    Unapproved use of 2 compartment sink for warewashing.
    Correction: Use 2 bay sinks for approved uses only.
    Comments: 12-12Trays being washed in two bayuse 3bay utensil sink or dish machine only
    Location: Prep area
    Equipment: 2-bay
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: Provide cm240 chlorine test stripsfor sani buckets
  • Thermometer location (corrected on site)
    Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
    Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
    Comments: Move thermometer locations to more visible location12-2move thermometers
    Location: Cook line
  • 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: 12-12Personal clothing on food storage racksstore away
    Location: Dry storage
  • 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: Finish storage room walls prior to food or food contact storage12-2In process
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 12-2Facility had several trays of frozen meats out throughout kitchendo not thaw at room temperaturefacility had chicken in sink of water without water on to agitatekeep water running as meat is thawed
    Location: Kitchen
 12/12/2011Pre-Licensing Recheck
  • 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: Restrain all 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: Sushi coolers not onplease have on at follow up inspection
    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: Facility will serve sushi and raw oystersprovide a consumer advisoryowner indicates a sign will be posted at oyster area and sushi area
  • 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: 12-2Open employee drinks throughout kitchenprovide lid and straws
    Location: Kitchen
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: 12-2Trays of frozen meat set below other foods being prepppedraw chicken thawing on same table as beef beinng cuttoo much food out
    Location: Kitchen
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: A hand sink must be added to cook linelocation changed from plannow is too far away1pm hand sink on wall without plumbing - facility may not open until hand sink is in working order
    Location: Cook line
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected on site)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Attach and seal both hand sink and three bay sink in the barneither is immovable or sealed2. seal behind hand sink and prep sink in oyster/grill area
    Location: Bar
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Bar and oyster area need soap
    Location: Bar
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Bar and oyster area need hand towels
    Location: Bar
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: Provide cm240 chlorine test stripsfor sani buckets
  • Thermometer location
    Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
    Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
    Comments: Move thermometer locations to more visible location12-2move thermometers
    Location: Cook line
  • 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: Finish storage room walls prior to food or food contact storage12-2In process
  • Thawing
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 12-2Facility had several trays of frozen meats out throughout kitchendo not thaw at room temperaturefacility had chicken in sink of water without water on to agitatekeep water running as meat is thawed
    Location: Kitchen
 12/02/2011Pre-Licensing 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: Restrain all co2 tanks
  • 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: Sushi coolers not onplease have on at follow up inspection
    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: Facility will serve sushi and raw oystersprovide a consumer advisoryowner indicates a sign will be posted at oyster area and sushi area
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: A hand sink must be added to cook linelocation changed from plannow is too far away
    Location: Cook line
    Equipment: Hand sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Attach and seal both hand sink and three bay sink in the barneither is immovable or sealed2. seal behind hand sink and prep sink in oyster/grill area
    Location: Bar
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: Bar and oyster area need soap
    Location: Bar
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Bar and oyster area need hand towels
    Location: Bar
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: Provide cm240 chlorine test stripsfor sani buckets
  • Thermometer location
    Thermometer not located in the warmest part of the cooler or in coolest part of warmer.
    Correction: Place thermometer in warmest part of the cooler or the coolest part of warmer.
    Comments: Move thermometer locations to more visible location
    Location: Cook line
  • 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: Finish storage room walls prior to food or food contact storage
 11/30/2011Pre-Licensing

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