- 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: THE WALK--IN COOLER AIR TEMP. MEASURED 51 DEGREES. TOMATO MEASURED 52 F. POTENTIALLY HAZ. FOODS MUST BE 41 F OR LESS.
Location: Kitchen (back)
- 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: WHEN SUSHI RICE HAS BEEN COOKED AND IT STARTS TO COOL DOWN, MARK THE TME AS TO WHEN IT HITS 135 DEGREES. (BEFORE OR AFTER VINEGAR IS ADDED) AND USE THE RICE UP WITHIN 4 HOURS OR DSCARD ANY NOT SERVED. WRITE DOWN THE DATE AND TIMES FOR INSTANCE ON A CLIP BOARD OR THE LIKE.
Location: Sushi bar
- 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: DISHMACHINE SANITZER NOT DISPENSING PROPERLY. MAINTAIN IT AT 50 TO 75 PPM STRENGTH.
Location: Kitchen
Equipment: Dishmachine
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL THE FLOUR AND BREAD CRUMB CONTANERS (ALSO IN ENGLISH).
Location: Cook line
- Frozen temperatures (corrected)
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Comments: THE SMALLER REACH--IN FREEZER WAS 8 DEGREES --- KEEP AT OR BELOW 0 DEGREES.
Location: Kitchen (back)
Equipment: reach in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE SMALL SPACE UNDER THE CUTTING BOARD N SHUSHI BAR AREA.
Location: Sushi bar
|
08/13/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: THE WALK--IN COOLER AIR TEMP. MEASURED 51 DEGREES. TOMATO MEASURED 52 F. POTENTIALLY HAZ. FOODS MUST BE 41 F OR LESS.
Location: Kitchen (back)
- 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: WHEN SUSHI RICE HAS BEEN COOKED AND IT STARTS TO COOL DOWN, MARK THE TME AS TO WHEN IT HITS 135 DEGREES. (BEFORE OR AFTER VINEGAR IS ADDED) AND USE THE RICE UP WITHIN 4 HOURS OR DSCARD ANY NOT SERVED. WRITE DOWN THE DATE AND TIMES FOR INSTANCE ON A CLIP BOARD OR THE LIKE.
Location: Sushi bar
- 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: DISHMACHINE SANITZER NOT DISPENSING PROPERLY. MAINTAIN IT AT 50 TO 75 PPM STRENGTH.
Location: Kitchen
Equipment: Dishmachine
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL THE FLOUR AND BREAD CRUMB CONTANERS (ALSO IN ENGLISH).
Location: Cook line
- Frozen temperatures
Frozen food(s) not maintained at proper temperature.
Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
Comments: THE SMALLER REACH--IN FREEZER WAS 8 DEGREES --- KEEP AT OR BELOW 0 DEGREES.
Location: Kitchen (back)
Equipment: reach in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE SMALL SPACE UNDER THE CUTTING BOARD N SHUSHI BAR AREA.
Location: Sushi bar
|
08/06/2014 | Routine |
- Food equipment classification standards. (corrected)
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: REPLACE THE CHEST COOLER WITH A SMALL COOLER UNIT TO HOLD SALADS FOR CARRY--OUT.
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CLEAN 5 SUPPLY AIR VENTS AND PARTS OF SOME CEILING TILES ALONG ONE WALL IN DINING ROOM, AS DISCUSSED.
Location: Dining room
|
08/06/2014 | Non-Illness Complaint Recheck |
- Food equipment classification standards.
Food equipment does not meet certification or classification standards.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
Comments: REPLACE THE CHEST COOLER WITH A SMALL COOLER UNIT TO HOLD SALADS FOR CARRY--OUT.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CLEAN 5 SUPPLY AIR VENTS AND PARTS OF SOME CEILING TILES ALONG ONE WALL IN DINING ROOM, AS DISCUSSED.
Location: Dining room
|
07/23/2014 | Non-Illness Complaint |
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPAIR (OR REPLACE BULB) IN CEILING LIGHT FIXTURE ABOVE 3--BAY SINK.
Location: Three bay area
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) THE DISHMACHINE DRAIN PIPE SHOULD BE SECURED BETTER -- MORE PERMANENTLY -- INTO THE FLOOR DRAIN. -- OK'D -- 3/6.2) REPAIR OR REPLACE THE 3--BAY SINK RIGHT--HAND SPOUT THAT IS VERY LOSE. -- OK'D3) FAUCET HANDLES MUST FUNCTION REASONABLY WELL ON BOTH 3--BAY SINK FAUCETS. -- OK'D4) REPAIR OR REPLACE THE HOT FAUCET HANDLE OF THE MAIN KITCHEN HAND SINK. -- OK'D -- 3/6.
Location: Dish machine area
|
03/06/2014 | Recheck |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPAIR (OR REPLACE BULB) IN CEILING LIGHT FIXTURE ABOVE 3--BAY SINK.
Location: Three bay area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) THE DISHMACHINE DRAIN PIPE SHOULD BE SECURED BETTER -- MORE PERMANENTLY -- INTO THE FLOOR DRAIN.2) REPAIR OR REPLACE THE 3--BAY SINK RIGHT--HAND SPOUT THAT IS VERY LOSE.3) FAUCET HANDLES MUST FUNCTION REASONABLY WELL ON BOTH 3--BAY SINK FAUCETS.4) REPAIR OR REPLACE THE HOT FAUCET HANDLE OF THE MAIN KITCHEN HAND SINK.
Location: Dish machine area
|
02/27/2014 | Routine |
- 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: THE WALK--IN COOLER HAD AIR TEMP. (PLUS 2 FOOD ITEMS MEASURED) 45 DEGREES AT AROUND 12:00 P.M. FOODS SHOULD STAY AT OR BELOW 41 F.
Location: Walk-in cooler
- 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: KEEP SANITIZER (BLEACH) WATER SET UP FOR WIPING CLOTHS AT SUSHI BAR AND ON COOK--LINE.
Location: Cook line
- Thermometer accuracy (corrected)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.REPLACE THE THERMOMETER IN THE COOK--LINE REACH--IN COOLER.
- Thermometer ambient (corrected)
Ambient air temperature, water pressure, and water temperature measuring devices not in good repair and/or accurate.
Correction: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and accurate within the intended range of use.
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: 1) RE--CAULK ALONG THE BACK OF 2--BAY VEGE. SINK SO IT IS A SMOOTH SEAL TO THE WALL.2) SEAL OVER A SMALL SURFACE JUST ABOVE THE MAIN KITCHEN HAND SINK.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: A PAN OF SHRIMP IN WALK--IN COOLER SHOULD BE COVERED WHEN NOT IN USE.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: RESTORE HOT WATER TO THE EMPLOYEE RESTROOM HAND SINK.
Location: Emp restroom
Equipment: Hand sink
|
09/23/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: THE WALK--IN COOLER HAD AIR TEMP. (PLUS 2 FOOD ITEMS MEASURED) 45 DEGREES AT AROUND 12:00 P.M. FOODS SHOULD STAY AT OR BELOW 41 F.
Location: Walk-in cooler
- 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: KEEP SANITIZER (BLEACH) WATER SET UP FOR WIPING CLOTHS AT SUSHI BAR AND ON COOK--LINE.
Location: Cook line
- Thermometer accuracy (corrected)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.REPLACE THE THERMOMETER IN THE COOK--LINE REACH--IN COOLER.
- Thermometer ambient (corrected)
Ambient air temperature, water pressure, and water temperature measuring devices not in good repair and/or accurate.
Correction: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and accurate within the intended range of use.
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: 1) RE--CAULK ALONG THE BACK OF 2--BAY VEGE. SINK SO IT IS A SMOOTH SEAL TO THE WALL.2) SEAL OVER A SMALL SURFACE JUST ABOVE THE MAIN KITCHEN HAND SINK.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: A PAN OF SHRIMP IN WALK--IN COOLER SHOULD BE COVERED WHEN NOT IN USE.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: RESTORE HOT WATER TO THE EMPLOYEE RESTROOM HAND SINK.
Location: Emp restroom
Equipment: Hand sink
|
09/17/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: THE WALK--IN COOLER HAD AIR TEMP. (PLUS 2 FOOD ITEMS MEASURED) 45 DEGREES AT AROUND 12:00 P.M. FOODS SHOULD STAY AT OR BELOW 41 F.
Location: Walk-in cooler
- 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: KEEP SANITIZER (BLEACH) WATER SET UP FOR WIPING CLOTHS AT SUSHI BAR AND ON COOK--LINE.
Location: Cook line
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.REPLACE THE THERMOMETER IN THE COOK--LINE REACH--IN COOLER.
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: 1) RE--CAULK ALONG THE BACK OF 2--BAY VEGE. SINK SO IT IS A SMOOTH SEAL TO THE WALL.2) SEAL OVER A SMALL SURFACE JUST ABOVE THE MAIN KITCHEN HAND SINK.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: A PAN OF SHRIMP IN WALK--IN COOLER SHOULD BE COVERED WHEN NOT IN USE.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: RESTORE HOT WATER TO THE EMPLOYEE RESTROOM HAND SINK.
Location: Emp restroom
Equipment: Hand sink
|
09/11/2013 | Routine |
- Physical structure maintenance
Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
Comments: SOME MINOR CEILING WATER DAMAGE IN KITCHEN (ABOVE 3--BAY SINK AREA) INDICATES A ROOF LEAK. THE BUILDING OWNER --- OR LANDLORD --- SHOULD REPAIR THIS.4/30 -- LANDLORD HAS STARTED LOOKING INTO ROOF REPAIRS. AFTER REPAIRS ARE COMPLETED THEN START REPAIRS TO KITCHEN CEILING, ETC.
- 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.
- 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.
- Ground graded to drain (corrected)
Outdoor walking or driving surface not graded to drain.
Correction: Exterior walking and driving surfaces shall be graded to drain.
Comments: THE FRONT PARKING LOT WILL HAVE STANDING WATER ACCUMLUATE IN VICINITY OF THE FRONT SIDEWALK AND/OR DOOR AFTER A RAIN. IMPROVE STORM DRAINAGE FOR AFFECTED AREA. THIS IS THE PROPERTY OWNER'S RESPONSIBILITY.
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SINCE THE SMALL CHEST FREEZER LID IS WORN AND TAPED, THE FREEZER SHOULD BE REPLACED. (UNLESS A NEW LID CAN BE INSTALLED). 4/30 -- THE NEW CHEST FREEZER IS IN --- REMOVE OLD FREEZER FROM PREMISES.
Location: Kitchen (back)
Equipment: Chest freezer
|
04/30/2013 | Recheck |
- Physical structure maintenance
Physical structure, ie. Floor, roof, foundation, stair, ceiling, exterior/interior wall, not maintained in safe and sound condition.
Correction: Every part of physical structure shall be maintained in a safe and sound condition capable of supporting reasonably expected loads.
Comments: SOME MINOR CEILING WATER DAMAGE IN KITCHEN (ABOVE 3--BAY SINK AREA) INDICATES A ROOF LEAK. THE BUILDING OWNER --- OR LANDLORD --- SHOULD REPAIR THIS.
- 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.
- 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.
- Ground graded to drain
Outdoor walking or driving surface not graded to drain.
Correction: Exterior walking and driving surfaces shall be graded to drain.
Comments: THE FRONT PARKING LOT WILL HAVE STANDING WATER ACCUMLUATE IN VICINITY OF THE FRONT SIDEWALK AND/OR DOOR AFTER A RAIN. IMPROVE STORM DRAINAGE FOR AFFECTED AREA. THIS IS THE PROPERTY OWNER'S RESPONSIBILITY.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: SINCE THE SMALL CHEST FREEZER LID IS WORN AND TAPED, THE FREEZER SHOULD BE REPLACED. (UNLESS A NEW LID CAN BE INSTALLED).
Location: Kitchen (back)
Equipment: Chest freezer
|
04/02/2013 | Routine |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN/SANITIZE SUSHI BAR SOFT DRINK GUN NOZZLE AND HOLDER.
Location: Bar
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: IN SMALL STORE ROOM ARE A FEW GALLON CANS OF PAINT. IF YOU ARE NOT CURRENTLY OR SOON PAINTING, THEN REMOVE CANS FROM THE AREA.
Location: Back room
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE A FEW LIGHT BULBS IN THE GENERAL KITCHEN AREA.
Location: Kitchen
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: KEEP LIDS CLOSED ON BOTH TRASH AND GREASE DUMPSTERS BETWEEN USE.11/16 -- TRASH DUMPSTER, WHEN MOVED FAR ENOUGH FORWARD, WILL ALLOW LIDS TO CLOSE.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN FLOORS OF MOUSE DROPPINGS IN CERTAIN CORNERS IN BACK STORE ROOM AND IN SUSHI BAR AREA. (FROM PREVIOUS MOUSE ACTIVITY).`
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN SUSHI BAR REACH--IN COOLER A COUPLE METAL SHELVES HAVE CHIPPED PAINT/ENAMEL. CLEAN AND USE SHELF LINERS (AS PLASTIC) TO COVER SHELVES.11/16 -- USE A RIGID PLASTIC SHEETING OR PANEL MATERIAL INSTEAD OF FOIL.
Location: Bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN RICE COOKER TOP HANDLES (ON COOK--LINE).
Location: Cook line
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 8 LIGHT BULBS IN THE FIXTURES ON COOK--LINE SHOULD HAVE GUARDS (PLASTIC TUBES) OVER THEM.11/16 -- 6 BULBS STILL NEED COVERING WITH TUBES.
Location: Cook line
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) MAKE SURE HOT WATER IS ADEQUATE AT SUSHI BAR HAND SINK.2) REPAIR HOT WATER VALVE THAT CONTROLS MOP SINK AND 2--BAY VEGE. SINK HOT FAUCETS.
Location: Bar
|
11/16/2012 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN/SANITIZE SUSHI BAR SOFT DRINK GUN NOZZLE AND HOLDER.
Location: Bar
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: IN SMALL STORE ROOM ARE A FEW GALLON CANS OF PAINT. IF YOU ARE NOT CURRENTLY OR SOON PAINTING, THEN REMOVE CANS FROM THE AREA.
Location: Back room
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE A FEW LIGHT BULBS IN THE GENERAL KITCHEN AREA.
Location: Kitchen
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: KEEP LIDS CLOSED ON BOTH TRASH AND GREASE DUMPSTERS BETWEEN USE.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN FLOORS OF MOUSE DROPPINGS IN CERTAIN CORNERS IN BACK STORE ROOM AND IN SUSHI BAR AREA. (FROM PREVIOUS MOUSE ACTIVITY).`
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: IN SUSHI BAR REACH--IN COOLER A COUPLE METAL SHELVES HAVE CHIPPED PAINT/ENAMEL. CLEAN AND USE SHELF LINERS (AS PLASTIC) TO COVER SHELVES.
Location: Bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN RICE COOKER TOP HANDLES (ON COOK--LINE).
Location: Cook line
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: 8 LIGHT BULBS IN THE FIXTURES ON COOK--LINE SHOULD HAVE GUARDS (PLASTIC TUBES) OVER THEM.
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1) MAKE SURE HOT WATER IS ADEQUATE AT SUSHI BAR HAND SINK.2) REPAIR HOT WATER VALVE THAT CONTROLS MOP SINK AND 2--BAY VEGE. SINK HOT FAUCETS.
Location: Bar
|
11/08/2012 | Routine |
- 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: THE WALK--IN COOLER AIR TEMP. MEASURED AROUND 51 DEGREES (FOOD ITEM 50 F) AT THIS TIME. EVAPORATOR FAN UNIT HAS ICE ON BACK--LOWER PART. REPAIR OR ADJUST TO HOLD 41F OR LESS. 8/22/12 -- CHECKED AROUND 3:30 THIS AFTERNOON AND WALK--IN FOOD TEMP. AGAIN AT AROUND 48 TO 51F. MUST KEEP AT OR BELOW 41F.
Location: Kitchen (back)
Equipment: Walk in cooler
- 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: CLEAN SOME MOUSE DROPPINGS FROM SURFACE TO THE RIGHT OF MICROWAVE ON COOK--LINE. (INDICATES SOME CURRENT MOUSE ACTIVITY). CONTINUE TO TREAT/BAIT PROPERLY.8/22/12 --- MOUSE DROPPINGS SEEN IN 3 SPOTS ON COOK--LINE (COUNTER TOPS) -- CLEAN AND SANITIZE AREAS AS NEEDED.
Location: Cook line
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE FOOD HANDLER'S CERTIFICATE EXPIRED LAST NOV. HAVE EMPLOYEE RETAKE EXAM TO RENEW CERT.
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: REMOVE ONE DEAD MOUSE FOUND IN A GLUE BOARD--TYPE TRAP AT A SERVER'S STATION.
Location: Wait staff area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: A MOIST WIPING CLOTH ON KITCHEN TABLE -- WAS REMOVED -- CORRECTED. RETURN CLOTHS TO BLEACH WATER BETWEEN USE.
Location: Kitchen
|
08/27/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: THE WALK--IN COOLER AIR TEMP. MEASURED AROUND 51 DEGREES (FOOD ITEM 50 F) AT THIS TIME. EVAPORATOR FAN UNIT HAS ICE ON BACK--LOWER PART. REPAIR OR ADJUST TO HOLD 41F OR LESS. 8/22/12 -- CHECKED AROUND 3:30 THIS AFTERNOON AND WALK--IN FOOD TEMP. AGAIN AT AROUND 48 TO 51F. MUST KEEP AT OR BELOW 41F.
Location: Kitchen (back)
Equipment: Walk in cooler
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: CLEAN SOME MOUSE DROPPINGS FROM SURFACE TO THE RIGHT OF MICROWAVE ON COOK--LINE. (INDICATES SOME CURRENT MOUSE ACTIVITY). CONTINUE TO TREAT/BAIT PROPERLY.8/22/12 --- MOUSE DROPPINGS SEEN IN 3 SPOTS ON COOK--LINE (COUNTER TOPS) -- CLEAN AND SANITIZE AREAS AS NEEDED.
Location: Cook line
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE FOOD HANDLER'S CERTIFICATE EXPIRED LAST NOV. HAVE EMPLOYEE RETAKE EXAM TO RENEW CERT.
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: THE ICE SCOOP WAS SEEN WITH HANDLE LAYING IN ICE --- KEEP HANDLE UP AND OUT OF ICE. (SUSHI BAR).
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: REMOVE ONE DEAD MOUSE FOUND IN A GLUE BOARD--TYPE TRAP AT A SERVER'S STATION.
Location: Wait staff area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: A MOIST WIPING CLOTH ON KITCHEN TABLE -- WAS REMOVED -- CORRECTED. RETURN CLOTHS TO BLEACH WATER BETWEEN USE.
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
|
08/22/2012 | Recheck |
| No violation noted during this evaluation. | 06/08/2012 | Non-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: THE WALK--IN COOLER AIR TEMP. MEASURED AROUND 51 DEGREES (FOOD ITEM 50 F) AT THIS TIME. EVAPORATOR FAN UNIT HAS ICE ON BACK--LOWER PART. REPAIR OR ADJUST TO HOLD 41F OR LESS.
Location: Kitchen (back)
Equipment: Walk in cooler
- 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: CLEAN SOME MOUSE DROPPINGS FROM SURFACE TO THE RIGHT OF MICROWAVE ON COOK--LINE. (INDICATES SOME CURRENT MOUSE ACTIVITY). CONTINUE TO TREAT/BAIT PROPERLY.
Location: Cook line
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE FOOD HANDLER'S CERTIFICATE EXPIRED LAST NOV. HAVE EMPLOYEE RETAKE EXAM TO RENEW CERT.
- Improper storage of clean equipment (corrected on site)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: THE ICE SCOOP WAS SEEN WITH HANDLE LAYING IN ICE --- KEEP HANDLE UP AND OUT OF ICE.
Location: Kitchen
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: REMOVE ONE DEAD MOUSE FOUND IN A GLUE BOARD--TYPE TRAP AT A SERVER'S STATION.
Location: Wait staff area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: A MOIST WIPING CLOTH ON KITCHEN TABLE -- WAS REMOVED -- CORRECTED. RETURN CLOTHS TO BLEACH WATER BETWEEN USE.
Location: Kitchen
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05/09/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: THE WALK--IN COOLER AIR TEMP. MEASURED AROUND 51 DEGREES (FOOD ITEM 50 F) AT THIS TIME. EVAPORATOR FAN UNIT HAS ICE ON BACK--LOWER PART. REPAIR OR ADJUST TO HOLD 41F OR LESS.
Location: Kitchen (back)
Equipment: Walk in cooler
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: CLEAN SOME MOUSE DROPPINGS FROM SURFACE TO THE RIGHT OF MICROWAVE ON COOK--LINE. (INDICATES SOME CURRENT MOUSE ACTIVITY). CONTINUE TO TREAT/BAIT PROPERLY.
Location: Cook line
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: THE FOOD HANDLER'S CERTIFICATE EXPIRED LAST NOV. HAVE EMPLOYEE RETAKE EXAM TO RENEW CERT.
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: THE ICE SCOOP WAS SEEN WITH HANDLE LAYING IN ICE --- KEEP HANDLE UP AND OUT OF ICE.
Location: Kitchen
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: REMOVE ONE DEAD MOUSE FOUND IN A GLUE BOARD--TYPE TRAP AT A SERVER'S STATION.
Location: Wait staff area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: A MOIST WIPING CLOTH ON KITCHEN TABLE -- WAS REMOVED -- CORRECTED. RETURN CLOTHS TO BLEACH WATER BETWEEN USE.
Location: Kitchen
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05/02/2012 | Routine |
- 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: PEST CONTROL COMP. HAS BEEN OUT IN THE PAST TO BAIT FOR MICE. CURRENTLY MANY BAIT BOXES, GLUE TRAPS AND SNAP TRAPS ARE IN PLACE. EXTRA EFFORT SHOULD BE MADE TO CLEAN THOROUGHLY UNDER AND BEHIND EQUIPMENT AND COVER OR SEAL HOLES IN DRYWALL WHERE NEEDED.1/12/12 -- IMPROVEMENT HAS BEEN MADE IN CLEANING AREAS OF PREVIOUS MOUSE ACTIVITY AND IN COVERING SEVERAL HOLES/SPACES IN DRYWALKL, ETC, TRAPS AND BAITING CONTINUE TO BE USED.
- Perimeter walls and/or roof (corrected)
No protective barriers on exterior walls and/or roof.
Correction: Perimeter walls and roof shall effectively protect the establishment from the weather and entry of insects and rodents.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: CLEAN ANY PLACES THAT APPEAR CLUTTERED.
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02/10/2012 | Non-Illness Complaint Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: PEST CONTROL COMP. HAS BEEN OUT IN THE PAST TO BAIT FOR MICE. CURRENTLY MANY BAIT BOXES, GLUE TRAPS AND SNAP TRAPS ARE IN PLACE. EXTRA EFFORT SHOULD BE MADE TO CLEAN THOROUGHLY UNDER AND BEHIND EQUIPMENT AND COVER OR SEAL HOLES IN DRYWALL WHERE NEEDED.1/12/12 -- IMPROVEMENT HAS BEEN MADE IN CLEANING AREAS OF PREVIOUS MOUSE ACTIVITY AND IN COVERING SEVERAL HOLES/SPACES IN DRYWALKL, ETC, TRAPS AND BAITING CONTINUE TO BE USED.
- Perimeter walls and/or roof (corrected)
No protective barriers on exterior walls and/or roof.
Correction: Perimeter walls and roof shall effectively protect the establishment from the weather and entry of insects and rodents.
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: CLEAN ANY PLACES THAT APPEAR CLUTTERED.
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01/11/2012 | Non-Illness Complaint Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: PEST CONTROL COMP. HAS BEEN OUT IN THE PAST TO BAIT FOR MICE. CURRENTLY MANY BAIT BOXES, GLUE TRAPS AND SNAP TRAPS ARE IN PLACE. EXTRA EFFORT SHOULD BE MADE TO CLEAN THOROUGHLY UNDER AND BEHIND EQUIPMENT AND COVER OR SEAL HOLES IN DRYWALL WHERE NEEDED.
- Perimeter walls and/or roof
No protective barriers on exterior walls and/or roof.
Correction: Perimeter walls and roof shall effectively protect the establishment from the weather and entry of insects and rodents.
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: CLEAN ANY PLACES THAT APPEAR CLUTTERED.
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01/04/2012 | Non-Illness Complaint |
- 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: ADJUST OR REPAIR DISHMACHINE TO DISPENSE SANITIZER PROPERLY. (50 TO 75 PPM STRENGTH).
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN/SANITIZE THE SODA GUN AND HOLDER IN SUSHI BAR AREA.2) DEFROST THE WOODS REACH--IN FREEZER.
- 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: KEEP BLEACH WATER FOR WIPING CLOTHS SET UP ON COOK--LINE WHEN COOKING AND/OR PREPPING.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE SUSHI AREA DOOR KNOB AS NEEDED.
- 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: PH TEST STRIPS GOT WET --- REPLACE AS NEEDED.
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12/14/2011 | Recheck |
- 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: ADJUST OR REPAIR DISHMACHINE TO DISPENSE SANITIZER PROPERLY. (50 TO 75 PPM STRENGTH).
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN/SANITIZE THE SODA GUN AND HOLDER IN SUSHI BAR AREA.2) DEFROST THE WOODS REACH--IN FREEZER.
- 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: KEEP BLEACH WATER FOR WIPING CLOTHS SET UP ON COOK--LINE WHEN COOKING AND/OR PREPPING.
Location: Cook line
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE SUSHI AREA DOOR KNOB AS NEEDED.
- 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: PH TEST STRIPS GOT WET --- REPLACE AS NEEDED.
|
12/14/2011 | Recheck |
- 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: ADJUST OR REPAIR DISHMACHINE TO DISPENSE SANITIZER PROPERLY. (50 TO 75 PPM STRENGTH).
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) CLEAN/SANITIZE THE SODA GUN AND HOLDER IN SUSHI BAR AREA.2) DEFROST THE WOODS REACH--IN FREEZER.
- 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: KEEP BLEACH WATER FOR WIPING CLOTHS SET UP ON COOK--LINE WHEN COOKING AND/OR PREPPING.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CLEAN THE SUSHI AREA DOOR KNOB AS NEEDED.
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12/07/2011 | Routine |
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