Journey, 7155 E 96th ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: Journey
Type: Restaurant
Address: 7155 E 96th ST, Indianapolis, IN 46250
County: Marion
License #: 200287
Smoking: Smoke Free
Total inspections: 60
Last inspection: 10/31/2014
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Inspection findings

Inspection Date

Type
No violation noted during this evaluation. 10/31/2014Non-Illness Complaint
No violation noted during this evaluation. 09/29/2014Non-Illness Complaint
  • Toxic use (corrected)
    Poisonous and/or toxic materials used improperly.
    Correction: Follow labels and guidelines for all poisonous and toxic materials.
    Comments: 1. CAN OF RAID ROACH KILLER FOUND IN WAITSTAFF AREA.REMOVE. USE ONLY APPROVED COMMERCIAL GRADE PESTICIDES.
    Location: Wait staff area
  • 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: JULY 18:1. CHLORINE SANITIZER AT DISHMACHINE MEASURING 0 PPM.JULY 25:1. CHLORINE SANITIZER AT DISHMACHINE MEASURED 0 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM.CAN USE DISHMACHINE FOR ALL WASHING, BUT MUST SANITIZE WITH BLEACH WATER AND AIR DRY AFTER UNTIL DISHMACHINE IS REPAIRED.
    Location: Dish machine area
    Equipment: Dishmachine
  • 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: 1. FLOOR UNDERNEATH HAND SINK IN DISHMACHINE AREA IS SOILED WITH MOLD.CLEAN AND SANITIZE.
    Location: Dish machine area
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1. GARLIC BUTTER SAUCE COOLING AT ROOM TEMPERATURE MEASURED 72 DEGREES F. COOKED 2 HOURS AGO.2. COOKED BREADED CHICKEN FOR GENERAL TSOS CHICKEN IN UPRIGHT COOLER MEASURED 75 DEGREES F. COOKED WITHIN THE LAST HOUR.DO NOT LEAVE FOODS OUT AT ROOM TEMPERATURE FOR EXTENDED PERIODS OF TIME TO COOL. USE APPROVED METHODS LISTED ABOVE.
    Location: Kitchen (front)
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1. GARLIC BUTTER SAUCE COOLING AT ROOM TEMPERATURE MEASURED 72 DEGREES F. COOKED 2 HOURS AGO.2. COOKED BREADED CHICKEN FOR GENERAL TSOS CHICKEN IN UPRIGHT COOLER MEASURED 75 DEGREES F. COOKED WITHIN THE LAST HOUR.DO NOT LEAVE FOODS OUT AT ROOM TEMPERATURE FOR EXTENDED PERIODS OF TIME TO COOL. USE APPROVED METHODS LISTED ABOVE.
    Location: Kitchen (front)
    Equipment: Upright cooler
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. CARDBOARD LINING SHELF OF WALK IN MEAT COOLER.2. CARDBOARD LINING SHELF OF DESSERT COOLER.REMOVE CARDBOARD. NOT APPROVED.
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. CARDBOARD LINING SHELF OF WALK IN MEAT COOLER.2. CARDBOARD LINING SHELF OF DESSERT COOLER.REMOVE CARDBOARD. NOT APPROVED.
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. WIRE RACK SHELVING IN DISHMACHINE AREA SOILED.2. MOLD BUILD UP AROUND EXTERIOR EDGE OF ICE BIN IN WAITSTAFF AREA.CLEAN AND SANITIZE.
    Location: Dish machine area
    Equipment: Wire shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. WIRE RACK SHELVING IN DISHMACHINE AREA SOILED.2. MOLD BUILD UP AROUND EXTERIOR EDGE OF ICE BIN IN WAITSTAFF AREA.CLEAN AND SANITIZE.
    Location: Wait staff area
    Equipment: Ice bin
  • 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. VACUUM BREAKER LEAKS AT MOP SINK IN EMPLOYEE RESTROOM.REPAIR ACCORDINGLY.
    Location: Emp restroom
    Equipment: Mop sink
 07/28/2014Recheck
  • Toxic use (corrected)
    Poisonous and/or toxic materials used improperly.
    Correction: Follow labels and guidelines for all poisonous and toxic materials.
    Comments: 1. CAN OF RAID ROACH KILLER FOUND IN WAITSTAFF AREA.REMOVE. USE ONLY APPROVED COMMERCIAL GRADE PESTICIDES.
    Location: Wait staff area
  • 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: JULY 18:1. CHLORINE SANITIZER AT DISHMACHINE MEASURING 0 PPM.JULY 25:1. CHLORINE SANITIZER AT DISHMACHINE MEASURED 0 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM.CAN USE DISHMACHINE FOR ALL WASHING, BUT MUST SANITIZE WITH BLEACH WATER AND AIR DRY AFTER UNTIL DISHMACHINE IS REPAIRED.
    Location: Dish machine area
    Equipment: Dishmachine
  • 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: 1. FLOOR UNDERNEATH HAND SINK IN DISHMACHINE AREA IS SOILED WITH MOLD.CLEAN AND SANITIZE.
    Location: Dish machine area
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1. GARLIC BUTTER SAUCE COOLING AT ROOM TEMPERATURE MEASURED 72 DEGREES F. COOKED 2 HOURS AGO.2. COOKED BREADED CHICKEN FOR GENERAL TSOS CHICKEN IN UPRIGHT COOLER MEASURED 75 DEGREES F. COOKED WITHIN THE LAST HOUR.DO NOT LEAVE FOODS OUT AT ROOM TEMPERATURE FOR EXTENDED PERIODS OF TIME TO COOL. USE APPROVED METHODS LISTED ABOVE.
    Location: Kitchen (front)
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1. GARLIC BUTTER SAUCE COOLING AT ROOM TEMPERATURE MEASURED 72 DEGREES F. COOKED 2 HOURS AGO.2. COOKED BREADED CHICKEN FOR GENERAL TSOS CHICKEN IN UPRIGHT COOLER MEASURED 75 DEGREES F. COOKED WITHIN THE LAST HOUR.DO NOT LEAVE FOODS OUT AT ROOM TEMPERATURE FOR EXTENDED PERIODS OF TIME TO COOL. USE APPROVED METHODS LISTED ABOVE.
    Location: Kitchen (front)
    Equipment: Upright cooler
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. CARDBOARD LINING SHELF OF WALK IN MEAT COOLER.2. CARDBOARD LINING SHELF OF DESSERT COOLER.REMOVE CARDBOARD. NOT APPROVED.
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. CARDBOARD LINING SHELF OF WALK IN MEAT COOLER.2. CARDBOARD LINING SHELF OF DESSERT COOLER.REMOVE CARDBOARD. NOT APPROVED.
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. WIRE RACK SHELVING IN DISHMACHINE AREA SOILED.2. MOLD BUILD UP AROUND EXTERIOR EDGE OF ICE BIN IN WAITSTAFF AREA.CLEAN AND SANITIZE.
    Location: Dish machine area
    Equipment: Wire shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. WIRE RACK SHELVING IN DISHMACHINE AREA SOILED.2. MOLD BUILD UP AROUND EXTERIOR EDGE OF ICE BIN IN WAITSTAFF AREA.CLEAN AND SANITIZE.
    Location: Wait staff area
    Equipment: Ice bin
  • 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. VACUUM BREAKER LEAKS AT MOP SINK IN EMPLOYEE RESTROOM.REPAIR ACCORDINGLY.
    Location: Emp restroom
    Equipment: Mop sink
 07/25/2014Recheck
  • Toxic use
    Poisonous and/or toxic materials used improperly.
    Correction: Follow labels and guidelines for all poisonous and toxic materials.
    Comments: 1. CAN OF RAID ROACH KILLER FOUND IN WAITSTAFF AREA.REMOVE. USE ONLY APPROVED COMMERCIAL GRADE PESTICIDES.
    Location: Wait staff area
  • 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: 1. CHLORINE SANITIZER AT DISHMACHINE MEASURING 0 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM.CAN USE DISHMACHINE FOR ALL WASHING, BUT MUST SANITIZE WITH BLEACH WATER AND AIR DRY AFTER UNTIL DISHMACHINE IS REPAIRED.
    Location: Dish machine area
    Equipment: Dishmachine
  • 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: 1. FLOOR UNDERNEATH HAND SINK IN DISHMACHINE AREA IS SOILED WITH MOLD.CLEAN AND SANITIZE.
    Location: Dish machine area
  • Cooling methods
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1. GARLIC BUTTER SAUCE COOLING AT ROOM TEMPERATURE MEASURED 72 DEGREES F. COOKED 2 HOURS AGO.2. COOKED BREADED CHICKEN FOR GENERAL TSOS CHICKEN IN UPRIGHT COOLER MEASURED 75 DEGREES F. COOKED WITHIN THE LAST HOUR.DO NOT LEAVE FOODS OUT AT ROOM TEMPERATURE FOR EXTENDED PERIODS OF TIME TO COOL. USE APPROVED METHODS LISTED ABOVE.
    Location: Kitchen (front)
  • Cooling methods
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1. GARLIC BUTTER SAUCE COOLING AT ROOM TEMPERATURE MEASURED 72 DEGREES F. COOKED 2 HOURS AGO.2. COOKED BREADED CHICKEN FOR GENERAL TSOS CHICKEN IN UPRIGHT COOLER MEASURED 75 DEGREES F. COOKED WITHIN THE LAST HOUR.DO NOT LEAVE FOODS OUT AT ROOM TEMPERATURE FOR EXTENDED PERIODS OF TIME TO COOL. USE APPROVED METHODS LISTED ABOVE.
    Location: Kitchen (front)
    Equipment: Upright cooler
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. CARDBOARD LINING SHELF OF WALK IN MEAT COOLER.2. CARDBOARD LINING SHELF OF DESSERT COOLER.REMOVE CARDBOARD. NOT APPROVED.
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. CARDBOARD LINING SHELF OF WALK IN MEAT COOLER.2. CARDBOARD LINING SHELF OF DESSERT COOLER.REMOVE CARDBOARD. NOT APPROVED.
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. WIRE RACK SHELVING IN DISHMACHINE AREA SOILED.2. MOLD BUILD UP AROUND EXTERIOR EDGE OF ICE BIN IN WAITSTAFF AREA.CLEAN AND SANITIZE.
    Location: Dish machine area
    Equipment: Wire shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. WIRE RACK SHELVING IN DISHMACHINE AREA SOILED.2. MOLD BUILD UP AROUND EXTERIOR EDGE OF ICE BIN IN WAITSTAFF AREA.CLEAN AND SANITIZE.
    Location: Wait staff area
    Equipment: Ice bin
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. VACUUM BREAKER LEAKS AT MOP SINK IN EMPLOYEE RESTROOM.REPAIR ACCORDINGLY.
    Location: Emp restroom
    Equipment: Mop sink
 07/16/2014Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. COOKED NOODLES IN REACH IN COOLER ACROSS FROM COOK LINE MEASKURED 53 DEGREES F.2. IMITATION CRAB MEAT IN REACH IN COOLER ACROSS FROM COOK LINE MEASURED 52 DEGREES F.3. THERMOMETER INSIDE REACH IN COOLER MEASURED 55 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REPAIR COOLER IF NEEDED.4. CALIFORNIA ROLL MEASURED 73 DEGREES F.5. RAW TUNA ROLL MEASURED 71 DEGREES F.6. RAW TILAPIA ROLL MEASURED 71 DEGREES F.SUSHI ROLLS CAN ONLY BE KEPT FOR FOUR HOURS. LOGS AND TIME MARKING MUST BE DONE TO ENSURE THEY ARE DISCARDED WITHIN 4 HOURS.7. RAW SALMON IN WALK IN MEAT COOLER MEASURED 45 DEGREES F.8. RAW BEEF IN WALK IN MEAT COOLER MEASURED 46 DEGREES. 9. RAW BEEF KABOBS IN WALK IN MEAT COOLER MEASURED 45 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD MUST BE KEPT AT 41 DEGREES F OR BELOW.
    Location: Cook line
    Equipment: Reach in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. COOKED NOODLES IN REACH IN COOLER ACROSS FROM COOK LINE MEASKURED 53 DEGREES F.2. IMITATION CRAB MEAT IN REACH IN COOLER ACROSS FROM COOK LINE MEASURED 52 DEGREES F.3. THERMOMETER INSIDE REACH IN COOLER MEASURED 55 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REPAIR COOLER IF NEEDED.4. CALIFORNIA ROLL MEASURED 73 DEGREES F.5. RAW TUNA ROLL MEASURED 71 DEGREES F.6. RAW TILAPIA ROLL MEASURED 71 DEGREES F.SUSHI ROLLS CAN ONLY BE KEPT FOR FOUR HOURS. LOGS AND TIME MARKING MUST BE DONE TO ENSURE THEY ARE DISCARDED WITHIN 4 HOURS.7. RAW SALMON IN WALK IN MEAT COOLER MEASURED 45 DEGREES F.8. RAW BEEF IN WALK IN MEAT COOLER MEASURED 46 DEGREES. 9. RAW BEEF KABOBS IN WALK IN MEAT COOLER MEASURED 45 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD MUST BE KEPT AT 41 DEGREES F OR BELOW.
    Location: Buffet
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. COOKED NOODLES IN REACH IN COOLER ACROSS FROM COOK LINE MEASKURED 53 DEGREES F.2. IMITATION CRAB MEAT IN REACH IN COOLER ACROSS FROM COOK LINE MEASURED 52 DEGREES F.3. THERMOMETER INSIDE REACH IN COOLER MEASURED 55 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REPAIR COOLER IF NEEDED.4. CALIFORNIA ROLL MEASURED 73 DEGREES F.5. RAW TUNA ROLL MEASURED 71 DEGREES F.6. RAW TILAPIA ROLL MEASURED 71 DEGREES F.SUSHI ROLLS CAN ONLY BE KEPT FOR FOUR HOURS. LOGS AND TIME MARKING MUST BE DONE TO ENSURE THEY ARE DISCARDED WITHIN 4 HOURS.7. RAW SALMON IN WALK IN MEAT COOLER MEASURED 45 DEGREES F.8. RAW BEEF IN WALK IN MEAT COOLER MEASURED 46 DEGREES. 9. RAW BEEF KABOBS IN WALK IN MEAT COOLER MEASURED 45 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD MUST BE KEPT AT 41 DEGREES F OR BELOW.
    Location: Walk-in cooler
  • Maintaining shellfish tags (corrected)
    Establishment not maintaining shellstock tags.
    Correction: Shellstock tags from emptied containers must be retained for 90 days.
    Comments: SHELLSTOCK TAGS FROM EMPTIED CONTAINERS MUST BE KEPT FOR AT 90 DAYS.
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. RAW FISH IN CONTAINER OVER RAW VEGETABLES IN COLD TOP ACROSS FROM COOK LINE.2. RAW BEEF IN CONTAINER OVER RAW CUT VEGETABLES IN REACH IN COOLER ACROSS FROM COOKLINE.3. RAW CALAMARI OVER BREADED CHICKEN (FOR SWEET AND SOUR CHICKEN) AND GREEN BEANS IN UPRIGHT COOLER ACROSS FROM COOK LINE.4. RAW CHICKEN THIGHS OVER BREADED CHICKEN (FOR GENERAL TSOS) IN UPRIGHT COOLER ACROSS FROM COOK LINE.5. RAW CHICKEN OVER RAW FISH AND RAW BEEF IN MEAT WALK IN COOLER.6. RAW OYSTER ON THE SHELL OVER BLUEBERRIES IN DESSERT COOLER.ENSURE ALL RAW ANIMAL PRODUCTS ARE STORED BELOW READY TO EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION. STORE ALL RAW ANIMAL PRODUCTS PROPERLY. SEE CHART.
    Location: Cook line
    Equipment: Cold top
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. RAW FISH IN CONTAINER OVER RAW VEGETABLES IN COLD TOP ACROSS FROM COOK LINE.2. RAW BEEF IN CONTAINER OVER RAW CUT VEGETABLES IN REACH IN COOLER ACROSS FROM COOKLINE.3. RAW CALAMARI OVER BREADED CHICKEN (FOR SWEET AND SOUR CHICKEN) AND GREEN BEANS IN UPRIGHT COOLER ACROSS FROM COOK LINE.4. RAW CHICKEN THIGHS OVER BREADED CHICKEN (FOR GENERAL TSOS) IN UPRIGHT COOLER ACROSS FROM COOK LINE.5. RAW CHICKEN OVER RAW FISH AND RAW BEEF IN MEAT WALK IN COOLER.6. RAW OYSTER ON THE SHELL OVER BLUEBERRIES IN DESSERT COOLER.ENSURE ALL RAW ANIMAL PRODUCTS ARE STORED BELOW READY TO EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION. STORE ALL RAW ANIMAL PRODUCTS PROPERLY. SEE CHART.
    Location: Cook line
    Equipment: Reach in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. RAW FISH IN CONTAINER OVER RAW VEGETABLES IN COLD TOP ACROSS FROM COOK LINE.2. RAW BEEF IN CONTAINER OVER RAW CUT VEGETABLES IN REACH IN COOLER ACROSS FROM COOKLINE.3. RAW CALAMARI OVER BREADED CHICKEN (FOR SWEET AND SOUR CHICKEN) AND GREEN BEANS IN UPRIGHT COOLER ACROSS FROM COOK LINE.4. RAW CHICKEN THIGHS OVER BREADED CHICKEN (FOR GENERAL TSOS) IN UPRIGHT COOLER ACROSS FROM COOK LINE.5. RAW CHICKEN OVER RAW FISH AND RAW BEEF IN MEAT WALK IN COOLER.6. RAW OYSTER ON THE SHELL OVER BLUEBERRIES IN DESSERT COOLER.ENSURE ALL RAW ANIMAL PRODUCTS ARE STORED BELOW READY TO EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION. STORE ALL RAW ANIMAL PRODUCTS PROPERLY. SEE CHART.
    Location: Cook line
    Equipment: Upright cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. RAW FISH IN CONTAINER OVER RAW VEGETABLES IN COLD TOP ACROSS FROM COOK LINE.2. RAW BEEF IN CONTAINER OVER RAW CUT VEGETABLES IN REACH IN COOLER ACROSS FROM COOKLINE.3. RAW CALAMARI OVER BREADED CHICKEN (FOR SWEET AND SOUR CHICKEN) AND GREEN BEANS IN UPRIGHT COOLER ACROSS FROM COOK LINE.4. RAW CHICKEN THIGHS OVER BREADED CHICKEN (FOR GENERAL TSOS) IN UPRIGHT COOLER ACROSS FROM COOK LINE.5. RAW CHICKEN OVER RAW FISH AND RAW BEEF IN MEAT WALK IN COOLER.6. RAW OYSTER ON THE SHELL OVER BLUEBERRIES IN DESSERT COOLER.ENSURE ALL RAW ANIMAL PRODUCTS ARE STORED BELOW READY TO EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION. STORE ALL RAW ANIMAL PRODUCTS PROPERLY. SEE CHART.
    Location: Walk-in cooler
  • Packaging integrity (corrected)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: 1. BOX OF SCALLOPED SHELLS IS HEAVILY MOLDED. SHELLS FROM FIRST CHOICE SEAFOOD INC IN INDIANAPOLIS.DISCARD BOX. THOROUGHLY WASH SHELLS BEFORE USE.
    Location: Walk-in freezer
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: 1. FLY STRIPS INSTALLED HANGING OVER LARGE STAND MIXER AND PREP TABLE IN KITCHEN.REMOVE. FLY STRIPS MUST BE HUNG AWAY FROM FOOD AND FOOD CONTACT AREAS.
    Location: Kitchen
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1. TUB OF COOKED BREADED CHICKEN (FOR GENERAL TSOS CHICKEN) MEASURED 98 DEGREES F IN UPRIGHT COOLER.SEE ABOVE FOR APPROVED COOLING METHODS. DO NOT COOL CHICKEN IN LARGE TUB.
    Location: Cook line
    Equipment: Upright cooler
 06/17/2014Illness Complaint Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. COOKED NOODLES IN REACH IN COOLER ACROSS FROM COOK LINE MEASKURED 53 DEGREES F.2. IMITATION CRAB MEAT IN REACH IN COOLER ACROSS FROM COOK LINE MEASURED 52 DEGREES F.3. THERMOMETER INSIDE REACH IN COOLER MEASURED 55 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REPAIR COOLER IF NEEDED.4. CALIFORNIA ROLL MEASURED 73 DEGREES F.5. RAW TUNA ROLL MEASURED 71 DEGREES F.6. RAW TILAPIA ROLL MEASURED 71 DEGREES F.SUSHI ROLLS CAN ONLY BE KEPT FOR FOUR HOURS. LOGS AND TIME MARKING MUST BE DONE TO ENSURE THEY ARE DISCARDED WITHIN 4 HOURS.7. RAW SALMON IN WALK IN MEAT COOLER MEASURED 45 DEGREES F.8. RAW BEEF IN WALK IN MEAT COOLER MEASURED 46 DEGREES. 9. RAW BEEF KABOBS IN WALK IN MEAT COOLER MEASURED 45 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD MUST BE KEPT AT 41 DEGREES F OR BELOW.
    Location: Cook line
    Equipment: Reach in cooler
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. COOKED NOODLES IN REACH IN COOLER ACROSS FROM COOK LINE MEASKURED 53 DEGREES F.2. IMITATION CRAB MEAT IN REACH IN COOLER ACROSS FROM COOK LINE MEASURED 52 DEGREES F.3. THERMOMETER INSIDE REACH IN COOLER MEASURED 55 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REPAIR COOLER IF NEEDED.4. CALIFORNIA ROLL MEASURED 73 DEGREES F.5. RAW TUNA ROLL MEASURED 71 DEGREES F.6. RAW TILAPIA ROLL MEASURED 71 DEGREES F.SUSHI ROLLS CAN ONLY BE KEPT FOR FOUR HOURS. LOGS AND TIME MARKING MUST BE DONE TO ENSURE THEY ARE DISCARDED WITHIN 4 HOURS.7. RAW SALMON IN WALK IN MEAT COOLER MEASURED 45 DEGREES F.8. RAW BEEF IN WALK IN MEAT COOLER MEASURED 46 DEGREES. 9. RAW BEEF KABOBS IN WALK IN MEAT COOLER MEASURED 45 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD MUST BE KEPT AT 41 DEGREES F OR BELOW.
    Location: Buffet
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. COOKED NOODLES IN REACH IN COOLER ACROSS FROM COOK LINE MEASKURED 53 DEGREES F.2. IMITATION CRAB MEAT IN REACH IN COOLER ACROSS FROM COOK LINE MEASURED 52 DEGREES F.3. THERMOMETER INSIDE REACH IN COOLER MEASURED 55 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW. REPAIR COOLER IF NEEDED.4. CALIFORNIA ROLL MEASURED 73 DEGREES F.5. RAW TUNA ROLL MEASURED 71 DEGREES F.6. RAW TILAPIA ROLL MEASURED 71 DEGREES F.SUSHI ROLLS CAN ONLY BE KEPT FOR FOUR HOURS. LOGS AND TIME MARKING MUST BE DONE TO ENSURE THEY ARE DISCARDED WITHIN 4 HOURS.7. RAW SALMON IN WALK IN MEAT COOLER MEASURED 45 DEGREES F.8. RAW BEEF IN WALK IN MEAT COOLER MEASURED 46 DEGREES. 9. RAW BEEF KABOBS IN WALK IN MEAT COOLER MEASURED 45 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD MUST BE KEPT AT 41 DEGREES F OR BELOW.
    Location: Walk-in cooler
  • Maintaining shellfish tags
    Establishment not maintaining shellstock tags.
    Correction: Shellstock tags from emptied containers must be retained for 90 days.
    Comments: SHELLSTOCK TAGS FROM EMPTIED CONTAINERS MUST BE KEPT FOR AT 90 DAYS.
  • 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. RAW FISH IN CONTAINER OVER RAW VEGETABLES IN COLD TOP ACROSS FROM COOK LINE.2. RAW BEEF IN CONTAINER OVER RAW CUT VEGETABLES IN REACH IN COOLER ACROSS FROM COOKLINE.3. RAW CALAMARI OVER BREADED CHICKEN (FOR SWEET AND SOUR CHICKEN) AND GREEN BEANS IN UPRIGHT COOLER ACROSS FROM COOK LINE.4. RAW CHICKEN THIGHS OVER BREADED CHICKEN (FOR GENERAL TSOS) IN UPRIGHT COOLER ACROSS FROM COOK LINE.5. RAW CHICKEN OVER RAW FISH AND RAW BEEF IN MEAT WALK IN COOLER.6. RAW OYSTER ON THE SHELL OVER BLUEBERRIES IN DESSERT COOLER.ENSURE ALL RAW ANIMAL PRODUCTS ARE STORED BELOW READY TO EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION. STORE ALL RAW ANIMAL PRODUCTS PROPERLY. SEE CHART.
    Location: Cook line
    Equipment: Cold top
  • 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. RAW FISH IN CONTAINER OVER RAW VEGETABLES IN COLD TOP ACROSS FROM COOK LINE.2. RAW BEEF IN CONTAINER OVER RAW CUT VEGETABLES IN REACH IN COOLER ACROSS FROM COOKLINE.3. RAW CALAMARI OVER BREADED CHICKEN (FOR SWEET AND SOUR CHICKEN) AND GREEN BEANS IN UPRIGHT COOLER ACROSS FROM COOK LINE.4. RAW CHICKEN THIGHS OVER BREADED CHICKEN (FOR GENERAL TSOS) IN UPRIGHT COOLER ACROSS FROM COOK LINE.5. RAW CHICKEN OVER RAW FISH AND RAW BEEF IN MEAT WALK IN COOLER.6. RAW OYSTER ON THE SHELL OVER BLUEBERRIES IN DESSERT COOLER.ENSURE ALL RAW ANIMAL PRODUCTS ARE STORED BELOW READY TO EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION. STORE ALL RAW ANIMAL PRODUCTS PROPERLY. SEE CHART.
    Location: Cook line
    Equipment: Reach in cooler
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. RAW FISH IN CONTAINER OVER RAW VEGETABLES IN COLD TOP ACROSS FROM COOK LINE.2. RAW BEEF IN CONTAINER OVER RAW CUT VEGETABLES IN REACH IN COOLER ACROSS FROM COOKLINE.3. RAW CALAMARI OVER BREADED CHICKEN (FOR SWEET AND SOUR CHICKEN) AND GREEN BEANS IN UPRIGHT COOLER ACROSS FROM COOK LINE.4. RAW CHICKEN THIGHS OVER BREADED CHICKEN (FOR GENERAL TSOS) IN UPRIGHT COOLER ACROSS FROM COOK LINE.5. RAW CHICKEN OVER RAW FISH AND RAW BEEF IN MEAT WALK IN COOLER.6. RAW OYSTER ON THE SHELL OVER BLUEBERRIES IN DESSERT COOLER.ENSURE ALL RAW ANIMAL PRODUCTS ARE STORED BELOW READY TO EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION. STORE ALL RAW ANIMAL PRODUCTS PROPERLY. SEE CHART.
    Location: Cook line
    Equipment: Upright cooler
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. RAW FISH IN CONTAINER OVER RAW VEGETABLES IN COLD TOP ACROSS FROM COOK LINE.2. RAW BEEF IN CONTAINER OVER RAW CUT VEGETABLES IN REACH IN COOLER ACROSS FROM COOKLINE.3. RAW CALAMARI OVER BREADED CHICKEN (FOR SWEET AND SOUR CHICKEN) AND GREEN BEANS IN UPRIGHT COOLER ACROSS FROM COOK LINE.4. RAW CHICKEN THIGHS OVER BREADED CHICKEN (FOR GENERAL TSOS) IN UPRIGHT COOLER ACROSS FROM COOK LINE.5. RAW CHICKEN OVER RAW FISH AND RAW BEEF IN MEAT WALK IN COOLER.6. RAW OYSTER ON THE SHELL OVER BLUEBERRIES IN DESSERT COOLER.ENSURE ALL RAW ANIMAL PRODUCTS ARE STORED BELOW READY TO EAT FOODS AND PRODUCE TO PREVENT CROSS CONTAMINATION. STORE ALL RAW ANIMAL PRODUCTS PROPERLY. SEE CHART.
    Location: Walk-in cooler
  • Packaging integrity
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: 1. BOX OF SCALLOPED SHELLS IS HEAVILY MOLDED. SHELLS FROM FIRST CHOICE SEAFOOD INC IN INDIANAPOLIS.DISCARD BOX. THOROUGHLY WASH SHELLS BEFORE USE.
    Location: Walk-in freezer
  • Insect control device/installation
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: 1. FLY STRIPS INSTALLED HANGING OVER LARGE STAND MIXER AND PREP TABLE IN KITCHEN.REMOVE. FLY STRIPS MUST BE HUNG AWAY FROM FOOD AND FOOD CONTACT AREAS.
    Location: Kitchen
  • Cooling methods
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1. TUB OF COOKED BREADED CHICKEN (FOR GENERAL TSOS CHICKEN) MEASURED 98 DEGREES F IN UPRIGHT COOLER.SEE ABOVE FOR APPROVED COOLING METHODS. DO NOT COOL CHICKEN IN LARGE TUB.
    Location: Cook line
    Equipment: Upright cooler
 06/10/2014Illness Complaint
No violation noted during this evaluation. 05/15/2014Non-Illness Complaint
No violation noted during this evaluation. 04/24/2014Illness Complaint
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
 03/24/2014Non-Illness Complaint
  • Self service utensils (corrected on site)
    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: Buffet
 03/24/2014Non-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: POT STICKERS - MANAGER PUT COVER BACK ON FOOD TO HOT HOLD
    Location: Buffet
    Equipment: Warming drawers
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: COOKED NOODLES MADE 02/06/14 DID NOT REACH 41 F. DISCARDED DURING INSPECTION
    Location: Kitchen
    Equipment: Walk in cooler
  • Toxic restrictions (corrected)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: RESIDENTIAL BUG SPRAY FOUND.MUST USE COMMERCIAL GRADE BUG SPRAY
    Location: Emp restroom mens
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. RAW FISH DRIPPING JUICES ON PREP TABLE WITH RAW BROCCOLI2. RAW CHICKEN STORED OVER RAW FISH3. RAW FISH STORED OVER FRESH WATERMELONS
    Location: Kitchen (back)
    Equipment: Prep table
  • 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.
    Location: Kitchen (back)
    Equipment: Mixer
  • Packaging integrity (corrected)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: TWO (2) DENTED CANS FOUND - REMOVED OFF SHELVING
    Location: Kitchen (back)
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. 3-BAY MEAT SINK LEAKS AT THE BOTTOM2. LEAK AT VACCUUM BREAKER IN EMP MENS RR MOP SINK3. EMP MENS RR HOT WATER DOES NOT TURN OFF, VALVE WAS TURNED OFF AT THE BOTTOM. REPAIR4. SUSHI HANDSINK DRIPS CONSTANTLY
    Location: Kitchen (back)
    Equipment: 3-bay
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. 3-BAY MEAT SINK LEAKS AT THE BOTTOM2. LEAK AT VACCUUM BREAKER IN EMP MENS RR MOP SINK3. EMP MENS RR HOT WATER DOES NOT TURN OFF, VALVE WAS TURNED OFF AT THE BOTTOM. REPAIR4. SUSHI HANDSINK DRIPS CONSTANTLY
    Location: Emp restroom mens
    Equipment: Mop sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. 3-BAY MEAT SINK LEAKS AT THE BOTTOM2. LEAK AT VACCUUM BREAKER IN EMP MENS RR MOP SINK3. EMP MENS RR HOT WATER DOES NOT TURN OFF, VALVE WAS TURNED OFF AT THE BOTTOM. REPAIR4. SUSHI HANDSINK DRIPS CONSTANTLY
    Location: Emp restroom mens
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. 3-BAY MEAT SINK LEAKS AT THE BOTTOM2. LEAK AT VACCUUM BREAKER IN EMP MENS RR MOP SINK3. EMP MENS RR HOT WATER DOES NOT TURN OFF, VALVE WAS TURNED OFF AT THE BOTTOM. REPAIR4. SUSHI HANDSINK DRIPS CONSTANTLY
    Location: Sushi bar
    Equipment: Hand sink
  • Chemical sanitizing exposure time and concentration (corrected)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: BLEACH SANTIIZER WAS TOO HIGH (TEST STRIP WAS BLACK) - ADDED WATER DURING INSPECTION
    Location: Kitchen
  • Chemical sanitizing exposure time and concentration (corrected)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: BLEACH SANTIIZER WAS TOO HIGH (TEST STRIP WAS BLACK) - ADDED WATER DURING INSPECTION
    Location: Sushi bar
  • Minimize contact (Non-Critical) (corrected)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: SCOOPS WITHOUT HANDLES USED FOR SCOOPING FOODS USED. USED A HANDLED SCOOP
  • Eating utensils presentation (corrected)
    Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
    Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
    Comments: EATING UTENSILS FOOD SURFACE UP, NEED TO PLACE ALL UTENSILS HANDLES UP
  • Cutting surface(s) (corrected)
    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: BUTCHERS WOOD BLOCK NEEDS TO BE RE-SURFACED
    Location: Kitchen (back)
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: TILES NEED REPAIR BY THE MEAT 3-BAY (CORNER 3-BAY)
    Location: Three bay area
  • 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: BLACK MOLD GROWTH ON WALLS - NEED TO CLEAN
    Location: Dish machine area
  • 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: 1. RAW FISH BOX SITTING ON PREP TABLE2. SUSHI TUNA THAWING AT ROOM TEMPERTURE IN SUSHI AREA - SUSHI CHEF MOVED TO INSIDE THE COOLER
    Location: Kitchen (back)
    Equipment: Prep table
  • 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: 1. RAW FISH BOX SITTING ON PREP TABLE2. SUSHI TUNA THAWING AT ROOM TEMPERTURE IN SUSHI AREA - SUSHI CHEF MOVED TO INSIDE THE COOLER
    Location: Sushi bar
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR DOOR HANDLE
    Location: Emp restroom mens
  • 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: BOX OF LETTUCE AND POT OF VEGETABLES STORED ON THE FLOOR
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. FISH ON LOWEST SHELVING UNCOVERED2. UNCOVERED 5-GALLON BUCKETS OF FOOD3. 5-GALLON BUCKETS WITHOUT LIDS WITH LIQUIDS INSIDE
    Location: Kitchen
    Equipment: Walk in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. FISH ON LOWEST SHELVING UNCOVERED2. UNCOVERED 5-GALLON BUCKETS OF FOOD3. 5-GALLON BUCKETS WITHOUT LIDS WITH LIQUIDS INSIDE
    Location: Dry storage
    Equipment: -
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: SCOOPS WITHOUT HANDLES USED FOR SCOOPING FOODS USED. USED A HANDLED SCOOP
    Location: Dry storage
    Equipment: -
 02/14/2014Recheck
  • 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: POT STICKERS - MANAGER PUT COVER BACK ON FOOD TO HOT HOLD
    Location: Buffet
    Equipment: Warming drawers
  • Cooling time (corrected on site)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: COOKED NOODLES MADE 02/06/14 DID NOT REACH 41 F. DISCARDED DURING INSPECTION
    Location: Kitchen
    Equipment: Walk in cooler
  • Toxic restrictions
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: RESIDENTIAL BUG SPRAY FOUND.MUST USE COMMERCIAL GRADE BUG SPRAY
    Location: Emp restroom mens
  • 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. RAW FISH DRIPPING JUICES ON PREP TABLE WITH RAW BROCCOLI2. RAW CHICKEN STORED OVER RAW FISH3. RAW FISH STORED OVER FRESH WATERMELONS
    Location: Kitchen (back)
    Equipment: Prep table
  • 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.
    Location: Kitchen (back)
    Equipment: Mixer
  • Packaging integrity (corrected on site)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: TWO (2) DENTED CANS FOUND - REMOVED OFF SHELVING
    Location: Kitchen (back)
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. 3-BAY MEAT SINK LEAKS AT THE BOTTOM2. LEAK AT VACCUUM BREAKER IN EMP MENS RR MOP SINK3. EMP MENS RR HOT WATER DOES NOT TURN OFF, VALVE WAS TURNED OFF AT THE BOTTOM. REPAIR4. SUSHI HANDSINK DRIPS CONSTANTLY
    Location: Kitchen (back)
    Equipment: 3-bay
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. 3-BAY MEAT SINK LEAKS AT THE BOTTOM2. LEAK AT VACCUUM BREAKER IN EMP MENS RR MOP SINK3. EMP MENS RR HOT WATER DOES NOT TURN OFF, VALVE WAS TURNED OFF AT THE BOTTOM. REPAIR4. SUSHI HANDSINK DRIPS CONSTANTLY
    Location: Emp restroom mens
    Equipment: Mop sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. 3-BAY MEAT SINK LEAKS AT THE BOTTOM2. LEAK AT VACCUUM BREAKER IN EMP MENS RR MOP SINK3. EMP MENS RR HOT WATER DOES NOT TURN OFF, VALVE WAS TURNED OFF AT THE BOTTOM. REPAIR4. SUSHI HANDSINK DRIPS CONSTANTLY
    Location: Emp restroom mens
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. 3-BAY MEAT SINK LEAKS AT THE BOTTOM2. LEAK AT VACCUUM BREAKER IN EMP MENS RR MOP SINK3. EMP MENS RR HOT WATER DOES NOT TURN OFF, VALVE WAS TURNED OFF AT THE BOTTOM. REPAIR4. SUSHI HANDSINK DRIPS CONSTANTLY
    Location: Sushi bar
    Equipment: Hand sink
  • Chemical sanitizing exposure time and concentration (corrected on site)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: BLEACH SANTIIZER WAS TOO HIGH (TEST STRIP WAS BLACK) - ADDED WATER DURING INSPECTION
    Location: Kitchen
  • Chemical sanitizing exposure time and concentration (corrected on site)
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: BLEACH SANTIIZER WAS TOO HIGH (TEST STRIP WAS BLACK) - ADDED WATER DURING INSPECTION
    Location: Sushi bar
  • Minimize contact (Non-Critical)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: SCOOPS WITHOUT HANDLES USED FOR SCOOPING FOODS USED. USED A HANDLED SCOOP
  • Eating utensils presentation
    Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
    Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
    Comments: EATING UTENSILS FOOD SURFACE UP, NEED TO PLACE ALL UTENSILS HANDLES UP
  • Cutting surface(s)
    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: BUTCHERS WOOD BLOCK NEEDS TO BE RE-SURFACED
    Location: Kitchen (back)
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: TILES NEED REPAIR BY THE MEAT 3-BAY (CORNER 3-BAY)
    Location: Three bay area
  • 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: BLACK MOLD GROWTH ON WALLS - NEED TO CLEAN
    Location: Dish machine area
  • 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: 1. RAW FISH BOX SITTING ON PREP TABLE2. SUSHI TUNA THAWING AT ROOM TEMPERTURE IN SUSHI AREA - SUSHI CHEF MOVED TO INSIDE THE COOLER
    Location: Kitchen (back)
    Equipment: Prep table
  • 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: 1. RAW FISH BOX SITTING ON PREP TABLE2. SUSHI TUNA THAWING AT ROOM TEMPERTURE IN SUSHI AREA - SUSHI CHEF MOVED TO INSIDE THE COOLER
    Location: Sushi bar
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: REPAIR DOOR HANDLE
    Location: Emp restroom mens
  • 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: BOX OF LETTUCE AND POT OF VEGETABLES STORED ON THE FLOOR
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Uncovered foods (Critical) (corrected on site)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. FISH ON LOWEST SHELVING UNCOVERED2. UNCOVERED 5-GALLON BUCKETS OF FOOD3. 5-GALLON BUCKETS WITHOUT LIDS WITH LIQUIDS INSIDE
    Location: Kitchen
    Equipment: Walk in cooler
  • Uncovered foods (Critical) (corrected on site)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. FISH ON LOWEST SHELVING UNCOVERED2. UNCOVERED 5-GALLON BUCKETS OF FOOD3. 5-GALLON BUCKETS WITHOUT LIDS WITH LIQUIDS INSIDE
    Location: Dry storage
    Equipment: -
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: SCOOPS WITHOUT HANDLES USED FOR SCOOPING FOODS USED. USED A HANDLED SCOOP
    Location: Dry storage
    Equipment: -
 02/07/2014Routine
  • 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: Employees applying gloves without handwashingmost were not accessing any ready to eat foods and were using utensilshowever hands must be washed with each glove change
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Open employee drink in waitstaff areaensure all employee drinks have lid and straw
    Location: Wait staff area
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Cleaver style knives returned to magnetic rack soiled, especially near handleensure cleavers are cleaned and sanitized prior to storage
    Location: Prep area
    Equipment: Knife/utensil rack
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Servers dumping in to hand sinks as well as rinsing platesuse handsinks for handwashing only
    Location: Wait staff area
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Servers dumping in to hand sinks as well as rinsing platesuse handsinks for handwashing only
    Location: Prep area
    Equipment: Hand sink
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Dead roaches (a few) found in area near water heaters and under buffet tablesesure areas are checked regularly to clean away dead pests.11-19A couple dead roaches noted in same area
    Location: Back room
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Dead roaches (a few) found in area near water heaters and under buffet tablesesure areas are checked regularly to clean away dead pests.11-19A couple dead roaches noted in same area
    Location: Buffet
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Coving missing throughoutensure walls are repaired before coving is replaced
    Location: Wait staff area
  • 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: Fan covers and ceiling dusty in large walk in coolerclean
    Location: Walk-in cooler
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet towels out on prep and server area surfacesstore wet towels in buckets when not actively being used
    Location: Prep area
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet towels out on prep and server area surfacesstore wet towels in buckets when not actively being used
    Location: Wait staff area
  • 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: Soda nozzles soiled at one soda machine stationensure all are cleaned regularly
    Location: Wait staff area
    Equipment: Soda machine
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Remind employees to keep ice scoop handle out of ice in all serverstation ice bins
    Location: Wait staff area
 11/19/2013Recheck
  • 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: Employees applying gloves without handwashingmost were not accessing any ready to eat foods and were using utensilshowever hands must be washed with each glove change
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: Open employee drink in waitstaff areaensure all employee drinks have lid and straw
    Location: Wait staff area
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Cleaver style knives returned to magnetic rack soiled, especially near handleensure cleavers are cleaned and sanitized prior to storage
    Location: Prep area
    Equipment: Knife/utensil rack
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Servers dumping in to hand sinks as well as rinsing platesuse handsinks for handwashing only
    Location: Wait staff area
    Equipment: Hand sink
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Servers dumping in to hand sinks as well as rinsing platesuse handsinks for handwashing only
    Location: Prep area
    Equipment: Hand sink
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Dead roaches (a few) found in area near water heaters and under buffet tablesesure areas are checked regularly to clean away dead pests.
    Location: Back room
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Dead roaches (a few) found in area near water heaters and under buffet tablesesure areas are checked regularly to clean away dead pests.
    Location: Buffet
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Coving missing throughoutensure walls are repaired before coving is replaced
    Location: Wait staff area
  • 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: Fan covers and ceiling dusty in large walk in coolerclean
    Location: Walk-in cooler
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet towels out on prep and server area surfacesstore wet towels in buckets when not actively being used
    Location: Prep area
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet towels out on prep and server area surfacesstore wet towels in buckets when not actively being used
    Location: Wait staff area
  • Non potentially hazardous food contact surface(s) soiled (corrected on site)
    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: Soda nozzles soiled at one soda machine stationensure all are cleaned regularly
    Location: Wait staff area
    Equipment: Soda machine
  • 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: Remind employees to keep ice scoop handle out of ice in all serverstation ice bins
    Location: Wait staff area
 11/12/2013Routine
  • 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: Pizza on buffet at 127 and meat skewers at 98 degreesdiscard all meat skewersensure meat is in contact with heated pan not stacked on top of each other
    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: Sushi rice only logged at 10am - however manager indicated that the another batch was madeYou may only hold sushi items with rice for four hoursDiscard all remaining sushi
    Location: Sushi bar
  • 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: Prep area back by bulk bins live and dead roach notedfacility using terminixLast treatment 8-27 currently have PCO on site two times a month
    Location: Prep area
  • 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: Ensure water runs into meat thaw sink and water stays below 70 degreestry to remember to pull meats to thaw in walk in cooler instead of quick thawing in sink
    Location: Prep area
    Equipment: Meat sink
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Soups on buffet by grill not protected from consumer contaminationensure they are kept with lids or under sneeze guard
    Location: Buffet
 09/05/2013Illness Complaint Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Pizza on buffet at 127 and meat skewers at 98 degreesdiscard all meat skewersensure meat is in contact with heated pan not stacked on top of each other
    Location: Buffet
  • 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 only logged at 10am - however manager indicated that the another batch was madeYou may only hold sushi items with rice for four hoursDiscard all remaining sushi
    Location: Sushi bar
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Prep area back by bulk bins live and dead roach notedfacility using terminixLast treatment 8-27 currently have PCO on site two times a month
    Location: Prep area
  • 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: Ensure water runs into meat thaw sink and water stays below 70 degreestry to remember to pull meats to thaw in walk in cooler instead of quick thawing in sink
    Location: Prep area
    Equipment: Meat sink
  • Food on display (corrected on site)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Soups on buffet by grill not protected from consumer contaminationensure they are kept with lids or under sneeze guard
    Location: Buffet
 08/30/2013Illness 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: -COOK-LINE BEVERAGE-AIR COOLER AT 52 F.-COOK-LINE BEVERAGE AIR COLD-TOP UNIT NOODLES AT 62 F.-KITCHEN WALK-IN-COOLER WHERE NOODLES AND MEAT ARE STORED AT 45 F - 47 F.-HORSERADISH SAUCE STORED OUT AT ROOM TEMPERATURE ON COOK-LINE--DISCARDED.
    Location: Cook line
    Equipment: Reach in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: -COOK-LINE BEVERAGE-AIR COOLER AT 52 F.-COOK-LINE BEVERAGE AIR COLD-TOP UNIT NOODLES AT 62 F.-KITCHEN WALK-IN-COOLER WHERE NOODLES AND MEAT ARE STORED AT 45 F - 47 F.-HORSERADISH SAUCE STORED OUT AT ROOM TEMPERATURE ON COOK-LINE--DISCARDED.
    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: -COOK-LINE BEVERAGE-AIR COOLER AT 52 F.-COOK-LINE BEVERAGE AIR COLD-TOP UNIT NOODLES AT 62 F.-KITCHEN WALK-IN-COOLER WHERE NOODLES AND MEAT ARE STORED AT 45 F - 47 F.-HORSERADISH SAUCE STORED OUT AT ROOM TEMPERATURE ON COOK-LINE--DISCARDED.
    Location: Kitchen
    Equipment: Walk in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: -COOK-LINE BEVERAGE-AIR COOLER AT 52 F.-COOK-LINE BEVERAGE AIR COLD-TOP UNIT NOODLES AT 62 F.-KITCHEN WALK-IN-COOLER WHERE NOODLES AND MEAT ARE STORED AT 45 F - 47 F.-HORSERADISH SAUCE STORED OUT AT ROOM TEMPERATURE ON COOK-LINE--DISCARDED.
    Location: Cook line
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: STORE CHEMICALS LOW AND AWAY FROM FOOD, UTENSILS, AND FOOD CONTACT SURFACES.
    Location: Kitchen
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: STORE CHEMICALS LOW AND AWAY FROM FOOD, UTENSILS, AND FOOD CONTACT SURFACES.
    Location: Dish machine area
  • 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: LIVE GNATS LOCATED AT KITCHEN DRY FOOD STORAGE LOCATION (EX. BAG OF ONIONS).7-31Still noted in meat prep sink area
    Location: Kitchen
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: -NON-COMMERCIAL BLACK FLAG/RAID INSECT/BUG SPRAY STORED IN KITCHEN--DISCONTINUE USE AND CONSULT PROFESSIONAL PEST CONTROL PROVIDER.
    Location: Kitchen
  • Bait stations (corrected)
    Open rodent bait station(s).
    Correction: Provide covered, tamper resistant bait stations.
    Comments: OPEN MOUSE/MICE TRAP BAIT BOX LOCATED OUTSIDE OF BACK KITCHEN DOOR.7-31Unscrew trap and dispose of
    Location: Dumpster area
  • 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: EMPLOYEE OBSERVED COMING OUT OF KITCHEN EMPLOYEE RESTROOM WITHOUT WASHING HANDS (NO PAPERTOWEL OR TOILET PAPER IN EMPLOYEE RESTROOM).
  • Person in charge (corrected)
    The retail food establishment shall have a person-in-charge present during all hours of operation.
    Correction: Provide a person-in-charge during all hours of operation.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: -OPEN EMPLOYEE FOOD AND DRINKS STORED IN KITCHEN AND COOK-LINE LOCATIONS--REMOVED AND DISCONTINUE THIS BEHAVIOR.-EMPLOYEE DRINK STORED IN DISHMACHINE ROOM ICE MACHINE--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: -OPEN EMPLOYEE FOOD AND DRINKS STORED IN KITCHEN AND COOK-LINE LOCATIONS--REMOVED AND DISCONTINUE THIS BEHAVIOR.-EMPLOYEE DRINK STORED IN DISHMACHINE ROOM ICE MACHINE--DISCONTINUE THIS BEHAVIOR.
    Location: Cook line
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: -OPEN EMPLOYEE FOOD AND DRINKS STORED IN KITCHEN AND COOK-LINE LOCATIONS--REMOVED AND DISCONTINUE THIS BEHAVIOR.-EMPLOYEE DRINK STORED IN DISHMACHINE ROOM ICE MACHINE--DISCONTINUE THIS BEHAVIOR.
    Location: Dish machine area
    Equipment: Ice machine
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: SEVERAL DENTED CANS LOCATED ON KITCHEN CAN STORAGE RACK; ROTATE OUT PROPERLY AND DO NOT USE.
    Location: Kitchen
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW MEATS AND FISH STORED ABOVE AND NEAR READY-TO-EAT FOODS AND PRODUCE AT KITCHEN WALK-IN-PRODUCE COOLER.
    Location: Walk-in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
    Equipment: Walk in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
    Equipment: Reach in cooler
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: -CONTAMINATED BUCKET OF HONEY (EX, INSECTS) AND BAG OF ONIONS (EX. GNATS) LOCATED AT KITCHEN DRY FOOD STORAGE LOCATIONS--DISCARDED.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS/ITEMS INCLUDING WALK-IN UNIT ROLLING RACK CARTS AND ALL COOK-LINE, KITCHEN AND DISHMACHINE AREA LOCATION EQUIPMENT, SHELVING, FOOD CONTACT SURFACES, ETC.EX. ALL DISH STORAGE RACKS.-REPLACE RUSTED/SOILED KITCHEN MAGNETIC KNIFE HOLDERS.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS/ITEMS INCLUDING WALK-IN UNIT ROLLING RACK CARTS AND ALL COOK-LINE, KITCHEN AND DISHMACHINE AREA LOCATION EQUIPMENT, SHELVING, FOOD CONTACT SURFACES, ETC.EX. ALL DISH STORAGE RACKS.-REPLACE RUSTED/SOILED KITCHEN MAGNETIC KNIFE HOLDERS.
    Location: Dish machine area
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS/ITEMS INCLUDING WALK-IN UNIT ROLLING RACK CARTS AND ALL COOK-LINE, KITCHEN AND DISHMACHINE AREA LOCATION EQUIPMENT, SHELVING, FOOD CONTACT SURFACES, ETC.EX. ALL DISH STORAGE RACKS.-REPLACE RUSTED/SOILED KITCHEN MAGNETIC KNIFE HOLDERS.
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS/ITEMS INCLUDING WALK-IN UNIT ROLLING RACK CARTS AND ALL COOK-LINE, KITCHEN AND DISHMACHINE AREA LOCATION EQUIPMENT, SHELVING, FOOD CONTACT SURFACES, ETC.EX. ALL DISH STORAGE RACKS.-REPLACE RUSTED/SOILED KITCHEN MAGNETIC KNIFE HOLDERS.
    Location: Walk-in freezer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS/ITEMS INCLUDING WALK-IN UNIT ROLLING RACK CARTS AND ALL COOK-LINE, KITCHEN AND DISHMACHINE AREA LOCATION EQUIPMENT, SHELVING, FOOD CONTACT SURFACES, ETC.EX. ALL DISH STORAGE RACKS.-REPLACE RUSTED/SOILED KITCHEN MAGNETIC KNIFE HOLDERS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS/ITEMS INCLUDING WALK-IN UNIT ROLLING RACK CARTS AND ALL COOK-LINE, KITCHEN AND DISHMACHINE AREA LOCATION EQUIPMENT, SHELVING, FOOD CONTACT SURFACES, ETC.EX. ALL DISH STORAGE RACKS.-REPLACE RUSTED/SOILED KITCHEN MAGNETIC KNIFE HOLDERS.
    Location: Kitchen
    Equipment: Metal shelving
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS/ITEMS INCLUDING WALK-IN UNIT ROLLING RACK CARTS AND ALL COOK-LINE, KITCHEN AND DISHMACHINE AREA LOCATION EQUIPMENT, SHELVING, FOOD CONTACT SURFACES, ETC.EX. ALL DISH STORAGE RACKS.-REPLACE RUSTED/SOILED KITCHEN MAGNETIC KNIFE HOLDERS.
    Location: Cook line
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS/ITEMS INCLUDING WALK-IN UNIT ROLLING RACK CARTS AND ALL COOK-LINE, KITCHEN AND DISHMACHINE AREA LOCATION EQUIPMENT, SHELVING, FOOD CONTACT SURFACES, ETC.EX. ALL DISH STORAGE RACKS.-REPLACE RUSTED/SOILED KITCHEN MAGNETIC KNIFE HOLDERS.
    Location: Cook line
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS/ITEMS INCLUDING WALK-IN UNIT ROLLING RACK CARTS AND ALL COOK-LINE, KITCHEN AND DISHMACHINE AREA LOCATION EQUIPMENT, SHELVING, FOOD CONTACT SURFACES, ETC.EX. ALL DISH STORAGE RACKS.-REPLACE RUSTED/SOILED KITCHEN MAGNETIC KNIFE HOLDERS.
    Location: Walk-in cooler
    Equipment: Rolling cart
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS/ITEMS INCLUDING WALK-IN UNIT ROLLING RACK CARTS AND ALL COOK-LINE, KITCHEN AND DISHMACHINE AREA LOCATION EQUIPMENT, SHELVING, FOOD CONTACT SURFACES, ETC.EX. ALL DISH STORAGE RACKS.-REPLACE RUSTED/SOILED KITCHEN MAGNETIC KNIFE HOLDERS.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • 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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL LOCATIONS AND ITEMS ABOVE INCLUDING COOK-LINE AND KITCHEN SHELVING, EQUIPMENT, UTENSILS, PLATES, DISHES, PANS, ETC.-IN ADDITION RUSTED GRINDING AND FOOD EQUIPMENT MACHINERY (REPLACE RUSTED EQUIPMENT AND/OR RUSTED PARTS).-SOILED KITCHEN BUCKETS.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • 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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL LOCATIONS AND ITEMS ABOVE INCLUDING COOK-LINE AND KITCHEN SHELVING, EQUIPMENT, UTENSILS, PLATES, DISHES, PANS, ETC.-IN ADDITION RUSTED GRINDING AND FOOD EQUIPMENT MACHINERY (REPLACE RUSTED EQUIPMENT AND/OR RUSTED PARTS).-SOILED KITCHEN BUCKETS.
    Location: Kitchen
    Equipment: Can opener
  • 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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL LOCATIONS AND ITEMS ABOVE INCLUDING COOK-LINE AND KITCHEN SHELVING, EQUIPMENT, UTENSILS, PLATES, DISHES, PANS, ETC.-IN ADDITION RUSTED GRINDING AND FOOD EQUIPMENT MACHINERY (REPLACE RUSTED EQUIPMENT AND/OR RUSTED PARTS).-SOILED KITCHEN BUCKETS.
    Location: Kitchen
    Equipment: Mixer
  • 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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL LOCATIONS AND ITEMS ABOVE INCLUDING COOK-LINE AND KITCHEN SHELVING, EQUIPMENT, UTENSILS, PLATES, DISHES, PANS, ETC.-IN ADDITION RUSTED GRINDING AND FOOD EQUIPMENT MACHINERY (REPLACE RUSTED EQUIPMENT AND/OR RUSTED PARTS).-SOILED KITCHEN BUCKETS.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • 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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL LOCATIONS AND ITEMS ABOVE INCLUDING COOK-LINE AND KITCHEN SHELVING, EQUIPMENT, UTENSILS, PLATES, DISHES, PANS, ETC.-IN ADDITION RUSTED GRINDING AND FOOD EQUIPMENT MACHINERY (REPLACE RUSTED EQUIPMENT AND/OR RUSTED PARTS).-SOILED KITCHEN BUCKETS.
    Location: Kitchen
    Equipment: Metal shelving
  • 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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL LOCATIONS AND ITEMS ABOVE INCLUDING COOK-LINE AND KITCHEN SHELVING, EQUIPMENT, UTENSILS, PLATES, DISHES, PANS, ETC.-IN ADDITION RUSTED GRINDING AND FOOD EQUIPMENT MACHINERY (REPLACE RUSTED EQUIPMENT AND/OR RUSTED PARTS).-SOILED KITCHEN BUCKETS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • 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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL LOCATIONS AND ITEMS ABOVE INCLUDING COOK-LINE AND KITCHEN SHELVING, EQUIPMENT, UTENSILS, PLATES, DISHES, PANS, ETC.-IN ADDITION RUSTED GRINDING AND FOOD EQUIPMENT MACHINERY (REPLACE RUSTED EQUIPMENT AND/OR RUSTED PARTS).-SOILED KITCHEN BUCKETS.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • 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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL LOCATIONS AND ITEMS ABOVE INCLUDING COOK-LINE AND KITCHEN SHELVING, EQUIPMENT, UTENSILS, PLATES, DISHES, PANS, ETC.-IN ADDITION RUSTED GRINDING AND FOOD EQUIPMENT MACHINERY (REPLACE RUSTED EQUIPMENT AND/OR RUSTED PARTS).-SOILED KITCHEN BUCKETS.
    Location: Cook line
    Equipment: ----- Cooking Equip/Holding -----
  • 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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL LOCATIONS AND ITEMS ABOVE INCLUDING COOK-LINE AND KITCHEN SHELVING, EQUIPMENT, UTENSILS, PLATES, DISHES, PANS, ETC.-IN ADDITION RUSTED GRINDING AND FOOD EQUIPMENT MACHINERY (REPLACE RUSTED EQUIPMENT AND/OR RUSTED PARTS).-SOILED KITCHEN BUCKETS.
    Location: Kitchen
    Equipment: Rolling cart
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Cook line
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Dish machine area
    Equipment: Hand sink
  • 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.
    Location: Dish machine area
    Equipment: Dishmachine
  • 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.
    Location: Kitchen
    Equipment: 3-bay
  • 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: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (0 PPM); REPAIR DISHMACHINE TO ENSURE SANITIZER CONCENTRAION FOR CHLORINE AT 50 - 100 PPM.IN-PLACE SANITZER BUCKETS IN ESTABLISHMENT AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS. ONLY USE WATER AND BLEACH!
    Location: Kitchen
  • 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: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (0 PPM); REPAIR DISHMACHINE TO ENSURE SANITIZER CONCENTRAION FOR CHLORINE AT 50 - 100 PPM.IN-PLACE SANITZER BUCKETS IN ESTABLISHMENT AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS. ONLY USE WATER AND BLEACH!
    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: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (0 PPM); REPAIR DISHMACHINE TO ENSURE SANITIZER CONCENTRAION FOR CHLORINE AT 50 - 100 PPM.IN-PLACE SANITZER BUCKETS IN ESTABLISHMENT AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS. ONLY USE WATER AND BLEACH!
    Location: Dish machine area
    Equipment: Dishmachine
  • Unapproved food contact materials (corrected)
    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: ***PURCHASE APPROVED FOOD GRADE ICE SCOOPS FOR DISHMACHINE LOCATION ICE MACHINES****-DAMAGED/CRACKED ICE BUCKET STORED INSIDE OF DISHMACHINE ROOM ICE MACHINE--REMOVE AND DO NOT STORE ICE BUCKETS INSIDE OF ICE MACHINE (USE ICE SCOOPS ONLY).-DISCONTINUE USE OF NON FOOD GRADE UTENSILS WITHOUT HANDLES AND USING CUPS TO DISPENSE FOODS. USE ONLY FOOD GRADE UTENSILS WITH HANDELS TO DISPENSE FOODS.-INTERIOR SURFACES OF COOK-LINE RICE COOKER PEELING AND CHIPPING ONTO FOOD PRODUCT (EX. RICE)--REPLACE AND/OR RESURFACE.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    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: ***PURCHASE APPROVED FOOD GRADE ICE SCOOPS FOR DISHMACHINE LOCATION ICE MACHINES****-DAMAGED/CRACKED ICE BUCKET STORED INSIDE OF DISHMACHINE ROOM ICE MACHINE--REMOVE AND DO NOT STORE ICE BUCKETS INSIDE OF ICE MACHINE (USE ICE SCOOPS ONLY).-DISCONTINUE USE OF NON FOOD GRADE UTENSILS WITHOUT HANDLES AND USING CUPS TO DISPENSE FOODS. USE ONLY FOOD GRADE UTENSILS WITH HANDELS TO DISPENSE FOODS.-INTERIOR SURFACES OF COOK-LINE RICE COOKER PEELING AND CHIPPING ONTO FOOD PRODUCT (EX. RICE)--REPLACE AND/OR RESURFACE.
    Location: Cook line
    Equipment: Rice cooker
  • Unapproved food contact materials (corrected)
    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: ***PURCHASE APPROVED FOOD GRADE ICE SCOOPS FOR DISHMACHINE LOCATION ICE MACHINES****-DAMAGED/CRACKED ICE BUCKET STORED INSIDE OF DISHMACHINE ROOM ICE MACHINE--REMOVE AND DO NOT STORE ICE BUCKETS INSIDE OF ICE MACHINE (USE ICE SCOOPS ONLY).-DISCONTINUE USE OF NON FOOD GRADE UTENSILS WITHOUT HANDLES AND USING CUPS TO DISPENSE FOODS. USE ONLY FOOD GRADE UTENSILS WITH HANDELS TO DISPENSE FOODS.-INTERIOR SURFACES OF COOK-LINE RICE COOKER PEELING AND CHIPPING ONTO FOOD PRODUCT (EX. RICE)--REPLACE AND/OR RESURFACE.
    Location: Dish machine area
    Equipment: Ice machine
  • Utensils - poor repair - calibration (corrected)
    Utensils not maintained in good repair or calibration.
    Correction: Maintain all utensils in good repair and calibration.
    Comments: DISCARD OLD BUS TUBS THAT ARE TAPED WITH DUCK TAPE REPAIRS; PURCHASE NEW BUS TUBS TO REPLACE DAMAGED/CRACKED BUS TUBS.
  • Cutting surface(s) (corrected)
    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: REPLACE ALL CUTTING BOARDS; INCLUDING CIRCULAR CUTTING BOARDS (ALL CUTTING BOARDS ARE SOILED AND STAINED).
    Location: Kitchen
  • Cutting surface(s) (corrected)
    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: REPLACE ALL CUTTING BOARDS; INCLUDING CIRCULAR CUTTING BOARDS (ALL CUTTING BOARDS ARE SOILED AND STAINED).
    Location: Dish machine area
  • Cutting surface(s) (corrected)
    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: REPLACE ALL CUTTING BOARDS; INCLUDING CIRCULAR CUTTING BOARDS (ALL CUTTING BOARDS ARE SOILED AND STAINED).
    Location: Produce room
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: BIG CLEAN MIXING BOWLS STORED ON KITCHNE FLOOR. STORE OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: INVERT EQUIPMENT BOWLS AND PAN PROPERLY AFTER PROPLER CLEANING AND SANITIZING.
    Location: Kitchen
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: ALL PRODUCE UTENSILS/BUTCHER KNIVES STORED IMPROPERLY ON KITCHEN SHELVING AND IN CONTAINERS.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: IN ADDITION REMOVE ALL ITEMS OFF THE TOP OF KITCHEN WALK-IN-COOLER UNITS AND OFF ICE MACHINES IN DISHMACHINE ROOM.(REMOVE ALL TRASH BAGS, JUNK, TRASH, ETC.)
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: IN ADDITION REMOVE ALL ITEMS OFF THE TOP OF KITCHEN WALK-IN-COOLER UNITS AND OFF ICE MACHINES IN DISHMACHINE ROOM.(REMOVE ALL TRASH BAGS, JUNK, TRASH, ETC.)
    Location: Dish machine area
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF COOK-LINE HOOD SYSTEMS WHERE OUT.
    Location: Cook line
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: -SEVERAL FLY STRIPS LOCATED AT KITCHEN CEILING--REMOVE.-REMOVE INSECT TRAP LIGHT AT KITCHEN WALL OR CLEAN AND USE.
    Location: Kitchen
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: BACK KITCHEN DOORS OPEN.
    Location: Kitchen (back)
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD ROACHES LOCATED ON KITCHEN FLOORS--REMOVE.DEAD INSECTS FOUND IN BUCKET OF HONEY--DISCARDED.
    Location: Kitchen (back)
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD ROACHES LOCATED ON KITCHEN FLOORS--REMOVE.DEAD INSECTS FOUND IN BUCKET OF HONEY--DISCARDED.
    Location: Kitchen
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: -REMOVE CARDBOARD OFF SHELVING AT -REMOVE BROKEN BLENDER STORED ON TOP SHELVING AT KITCHEN PREP LOCATION.
    Location: Kitchen
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE ROOM, EMPLOYEE RESTROOM, KITCHEN AND COOK-LINE LOCATION HOODS/CEILING VENTS/TILES AND COOK-LINE INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS WHERE NEEDED.
    Location: Kitchen
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE ROOM, EMPLOYEE RESTROOM, KITCHEN AND COOK-LINE LOCATION HOODS/CEILING VENTS/TILES AND COOK-LINE INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS WHERE NEEDED.
    Location: Cook line
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE ROOM, EMPLOYEE RESTROOM, KITCHEN AND COOK-LINE LOCATION HOODS/CEILING VENTS/TILES AND COOK-LINE INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS WHERE NEEDED.
    Location: Emp restroom
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE ROOM, EMPLOYEE RESTROOM, KITCHEN AND COOK-LINE LOCATION HOODS/CEILING VENTS/TILES AND COOK-LINE INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS WHERE NEEDED.
    Location: Dish machine area
  • 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.
    Comments: RESURFACE, REPAIR AND RE-PAINT ALL DISHMACHINE WALL SURFACES AND REMOVE DUCK TAPE FROM STAINLESS STEEL WALLS AND REPAIR/SEAL PROPERLY.ALL WALL SURACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.7-31Painting done - stainless ordered
    Location: Dish machine area
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN, DISHMACHINE ROOM, COOK-LINE, WALK-IN-COOLER AND WALK-IN-FREEZER UNITS WALLS, FLOORS AND CEILING SUFACES; INCLUDING DOOR GASKETS/SEALS (MOLDED SURFACES/AREAS IN WALK-IN UNITS).
    Location: Kitchen
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN, DISHMACHINE ROOM, COOK-LINE, WALK-IN-COOLER AND WALK-IN-FREEZER UNITS WALLS, FLOORS AND CEILING SUFACES; INCLUDING DOOR GASKETS/SEALS (MOLDED SURFACES/AREAS IN WALK-IN UNITS).
    Location: Cook line
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN, DISHMACHINE ROOM, COOK-LINE, WALK-IN-COOLER AND WALK-IN-FREEZER UNITS WALLS, FLOORS AND CEILING SUFACES; INCLUDING DOOR GASKETS/SEALS (MOLDED SURFACES/AREAS IN WALK-IN UNITS).
    Location: Walk-in cooler
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN, DISHMACHINE ROOM, COOK-LINE, WALK-IN-COOLER AND WALK-IN-FREEZER UNITS WALLS, FLOORS AND CEILING SUFACES; INCLUDING DOOR GASKETS/SEALS (MOLDED SURFACES/AREAS IN WALK-IN UNITS).
    Location: Walk-in freezer
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN, DISHMACHINE ROOM, COOK-LINE, WALK-IN-COOLER AND WALK-IN-FREEZER UNITS WALLS, FLOORS AND CEILING SUFACES; INCLUDING DOOR GASKETS/SEALS (MOLDED SURFACES/AREAS IN WALK-IN UNITS).
    Location: Dish machine area
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Cook line
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Sushi bar
  • 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: RAW SHRIMP THAWING OUT AT ROOM TEMPERATURE ON KITCHEN STORAGE RACK--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Thermometer, provided (corrected)
    The retail food establishment shall have a person-in-charge present during all hours of operation.
    Comments: Provide a person-in-charge during all hours of operation.
    Location: Womens restroom
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE INTERIOR AND EXTERIOR SURFACES.
    Location: Dish machine area
    Equipment: Dishmachine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -RESURFACE AND/OR REPLACE ALL DAMAGED AND RUSTED SHELVING AT ALL THE ABOVE LOCATIONS (ENTIRE ESTABLISHMENT).-PROVIDE PROPER VENT COVER FOR EMPLOYEE RESTROOM MECHANICAL VENTILATION.-PROVIDE NEW SOAP DISPENSER AT DISHMACHINE ROOM HANDSINK.
    Location: Kitchen
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -RESURFACE AND/OR REPLACE ALL DAMAGED AND RUSTED SHELVING AT ALL THE ABOVE LOCATIONS (ENTIRE ESTABLISHMENT).-PROVIDE PROPER VENT COVER FOR EMPLOYEE RESTROOM MECHANICAL VENTILATION.-PROVIDE NEW SOAP DISPENSER AT DISHMACHINE ROOM HANDSINK.
    Location: Dish machine area
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -RESURFACE AND/OR REPLACE ALL DAMAGED AND RUSTED SHELVING AT ALL THE ABOVE LOCATIONS (ENTIRE ESTABLISHMENT).-PROVIDE PROPER VENT COVER FOR EMPLOYEE RESTROOM MECHANICAL VENTILATION.-PROVIDE NEW SOAP DISPENSER AT DISHMACHINE ROOM HANDSINK.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -RESURFACE AND/OR REPLACE ALL DAMAGED AND RUSTED SHELVING AT ALL THE ABOVE LOCATIONS (ENTIRE ESTABLISHMENT).-PROVIDE PROPER VENT COVER FOR EMPLOYEE RESTROOM MECHANICAL VENTILATION.-PROVIDE NEW SOAP DISPENSER AT DISHMACHINE ROOM HANDSINK.
    Location: Prep area
    Equipment: Prep table
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -RESURFACE AND/OR REPLACE ALL DAMAGED AND RUSTED SHELVING AT ALL THE ABOVE LOCATIONS (ENTIRE ESTABLISHMENT).-PROVIDE PROPER VENT COVER FOR EMPLOYEE RESTROOM MECHANICAL VENTILATION.-PROVIDE NEW SOAP DISPENSER AT DISHMACHINE ROOM HANDSINK.
    Location: Prep area
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -RESURFACE AND/OR REPLACE ALL DAMAGED AND RUSTED SHELVING AT ALL THE ABOVE LOCATIONS (ENTIRE ESTABLISHMENT).-PROVIDE PROPER VENT COVER FOR EMPLOYEE RESTROOM MECHANICAL VENTILATION.-PROVIDE NEW SOAP DISPENSER AT DISHMACHINE ROOM HANDSINK.
    Location: Emp restroom
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -RESURFACE AND/OR REPLACE ALL DAMAGED AND RUSTED SHELVING AT ALL THE ABOVE LOCATIONS (ENTIRE ESTABLISHMENT).-PROVIDE PROPER VENT COVER FOR EMPLOYEE RESTROOM MECHANICAL VENTILATION.-PROVIDE NEW SOAP DISPENSER AT DISHMACHINE ROOM HANDSINK.
    Location: Dish machine area
    Equipment: Hand sink
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: BEVERAGE SERVERS STATION AT DINING ROOM SODA MACHINE/ICE BIN LINE DRAINING INTO STYROFOAM CONTAINER--DISCONTINUE THIS BEHAVIOR.REPAIR SO THAT ICE BIN DRAIN LINE IS DRAINING PROPERLY INTO FLOOR DRAIN.
    Location: Dining room
    Equipment: Soda machine
  • 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.
    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.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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.
    Location: Kitchen
    Equipment: Walk in freezer
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Walk-in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITZING OF THE ABOVE ITEMS/LOCATIONS AND BELOW: INCLUDING DINING ROOM BEVEAGE SERVERS STATION LOCATIONS.-SOILED BUFFET LAMPS--CLEAN AND SANITIZE ROUTINELY.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITZING OF THE ABOVE ITEMS/LOCATIONS AND BELOW: INCLUDING DINING ROOM BEVEAGE SERVERS STATION LOCATIONS.-SOILED BUFFET LAMPS--CLEAN AND SANITIZE ROUTINELY.
    Location: Dish machine area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITZING OF THE ABOVE ITEMS/LOCATIONS AND BELOW: INCLUDING DINING ROOM BEVEAGE SERVERS STATION LOCATIONS.-SOILED BUFFET LAMPS--CLEAN AND SANITIZE ROUTINELY.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITZING OF THE ABOVE ITEMS/LOCATIONS AND BELOW: INCLUDING DINING ROOM BEVEAGE SERVERS STATION LOCATIONS.-SOILED BUFFET LAMPS--CLEAN AND SANITIZE ROUTINELY.
    Location: Dish machine area
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITZING OF THE ABOVE ITEMS/LOCATIONS AND BELOW: INCLUDING DINING ROOM BEVEAGE SERVERS STATION LOCATIONS.-SOILED BUFFET LAMPS--CLEAN AND SANITIZE ROUTINELY.
    Location: Buffet
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITZING OF THE ABOVE ITEMS/LOCATIONS AND BELOW: INCLUDING DINING ROOM BEVEAGE SERVERS STATION LOCATIONS.-SOILED BUFFET LAMPS--CLEAN AND SANITIZE ROUTINELY.
    Location: Dining room
    Equipment: Metal shelving
 08/07/2013Recheck
  • 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: -COOK-LINE BEVERAGE-AIR COOLER AT 52 F.-COOK-LINE BEVERAGE AIR COLD-TOP UNIT NOODLES AT 62 F.-KITCHEN WALK-IN-COOLER WHERE NOODLES AND MEAT ARE STORED AT 45 F - 47 F.-HORSERADISH SAUCE STORED OUT AT ROOM TEMPERATURE ON COOK-LINE--DISCARDED.
    Location: Cook line
    Equipment: Reach in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: -COOK-LINE BEVERAGE-AIR COOLER AT 52 F.-COOK-LINE BEVERAGE AIR COLD-TOP UNIT NOODLES AT 62 F.-KITCHEN WALK-IN-COOLER WHERE NOODLES AND MEAT ARE STORED AT 45 F - 47 F.-HORSERADISH SAUCE STORED OUT AT ROOM TEMPERATURE ON COOK-LINE--DISCARDED.
    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: -COOK-LINE BEVERAGE-AIR COOLER AT 52 F.-COOK-LINE BEVERAGE AIR COLD-TOP UNIT NOODLES AT 62 F.-KITCHEN WALK-IN-COOLER WHERE NOODLES AND MEAT ARE STORED AT 45 F - 47 F.-HORSERADISH SAUCE STORED OUT AT ROOM TEMPERATURE ON COOK-LINE--DISCARDED.
    Location: Kitchen
    Equipment: Walk in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: -COOK-LINE BEVERAGE-AIR COOLER AT 52 F.-COOK-LINE BEVERAGE AIR COLD-TOP UNIT NOODLES AT 62 F.-KITCHEN WALK-IN-COOLER WHERE NOODLES AND MEAT ARE STORED AT 45 F - 47 F.-HORSERADISH SAUCE STORED OUT AT ROOM TEMPERATURE ON COOK-LINE--DISCARDED.
    Location: Cook line
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: STORE CHEMICALS LOW AND AWAY FROM FOOD, UTENSILS, AND FOOD CONTACT SURFACES.
    Location: Kitchen
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: STORE CHEMICALS LOW AND AWAY FROM FOOD, UTENSILS, AND FOOD CONTACT SURFACES.
    Location: Dish machine area
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: LIVE GNATS LOCATED AT KITCHEN DRY FOOD STORAGE LOCATION (EX. BAG OF ONIONS).7-31Still noted in meat prep sink area
    Location: Kitchen
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: -NON-COMMERCIAL BLACK FLAG/RAID INSECT/BUG SPRAY STORED IN KITCHEN--DISCONTINUE USE AND CONSULT PROFESSIONAL PEST CONTROL PROVIDER.
    Location: Kitchen
  • Bait stations
    Open rodent bait station(s).
    Correction: Provide covered, tamper resistant bait stations.
    Comments: OPEN MOUSE/MICE TRAP BAIT BOX LOCATED OUTSIDE OF BACK KITCHEN DOOR.7-31Unscrew trap and dispose of
    Location: Dumpster area
  • 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: EMPLOYEE OBSERVED COMING OUT OF KITCHEN EMPLOYEE RESTROOM WITHOUT WASHING HANDS (NO PAPERTOWEL OR TOILET PAPER IN EMPLOYEE RESTROOM).
  • Person in charge (corrected)
    The retail food establishment shall have a person-in-charge present during all hours of operation.
    Correction: Provide a person-in-charge during all hours of operation.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: -OPEN EMPLOYEE FOOD AND DRINKS STORED IN KITCHEN AND COOK-LINE LOCATIONS--REMOVED AND DISCONTINUE THIS BEHAVIOR.-EMPLOYEE DRINK STORED IN DISHMACHINE ROOM ICE MACHINE--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: -OPEN EMPLOYEE FOOD AND DRINKS STORED IN KITCHEN AND COOK-LINE LOCATIONS--REMOVED AND DISCONTINUE THIS BEHAVIOR.-EMPLOYEE DRINK STORED IN DISHMACHINE ROOM ICE MACHINE--DISCONTINUE THIS BEHAVIOR.
    Location: Cook line
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: -OPEN EMPLOYEE FOOD AND DRINKS STORED IN KITCHEN AND COOK-LINE LOCATIONS--REMOVED AND DISCONTINUE THIS BEHAVIOR.-EMPLOYEE DRINK STORED IN DISHMACHINE ROOM ICE MACHINE--DISCONTINUE THIS BEHAVIOR.
    Location: Dish machine area
    Equipment: Ice machine
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: SEVERAL DENTED CANS LOCATED ON KITCHEN CAN STORAGE RACK; ROTATE OUT PROPERLY AND DO NOT USE.
    Location: Kitchen
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW MEATS AND FISH STORED ABOVE AND NEAR READY-TO-EAT FOODS AND PRODUCE AT KITCHEN WALK-IN-PRODUCE COOLER.
    Location: Walk-in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
    Equipment: Walk in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
    Equipment: Reach in cooler
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: -CONTAMINATED BUCKET OF HONEY (EX, INSECTS) AND BAG OF ONIONS (EX. GNATS) LOCATED AT KITCHEN DRY FOOD STORAGE LOCATIONS--DISCARDED.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS/ITEMS INCLUDING WALK-IN UNIT ROLLING RACK CARTS AND ALL COOK-LINE, KITCHEN AND DISHMACHINE AREA LOCATION EQUIPMENT, SHELVING, FOOD CONTACT SURFACES, ETC.EX. ALL DISH STORAGE RACKS.-REPLACE RUSTED/SOILED KITCHEN MAGNETIC KNIFE HOLDERS.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS/ITEMS INCLUDING WALK-IN UNIT ROLLING RACK CARTS AND ALL COOK-LINE, KITCHEN AND DISHMACHINE AREA LOCATION EQUIPMENT, SHELVING, FOOD CONTACT SURFACES, ETC.EX. ALL DISH STORAGE RACKS.-REPLACE RUSTED/SOILED KITCHEN MAGNETIC KNIFE HOLDERS.
    Location: Dish machine area
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS/ITEMS INCLUDING WALK-IN UNIT ROLLING RACK CARTS AND ALL COOK-LINE, KITCHEN AND DISHMACHINE AREA LOCATION EQUIPMENT, SHELVING, FOOD CONTACT SURFACES, ETC.EX. ALL DISH STORAGE RACKS.-REPLACE RUSTED/SOILED KITCHEN MAGNETIC KNIFE HOLDERS.
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS/ITEMS INCLUDING WALK-IN UNIT ROLLING RACK CARTS AND ALL COOK-LINE, KITCHEN AND DISHMACHINE AREA LOCATION EQUIPMENT, SHELVING, FOOD CONTACT SURFACES, ETC.EX. ALL DISH STORAGE RACKS.-REPLACE RUSTED/SOILED KITCHEN MAGNETIC KNIFE HOLDERS.
    Location: Walk-in freezer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS/ITEMS INCLUDING WALK-IN UNIT ROLLING RACK CARTS AND ALL COOK-LINE, KITCHEN AND DISHMACHINE AREA LOCATION EQUIPMENT, SHELVING, FOOD CONTACT SURFACES, ETC.EX. ALL DISH STORAGE RACKS.-REPLACE RUSTED/SOILED KITCHEN MAGNETIC KNIFE HOLDERS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS/ITEMS INCLUDING WALK-IN UNIT ROLLING RACK CARTS AND ALL COOK-LINE, KITCHEN AND DISHMACHINE AREA LOCATION EQUIPMENT, SHELVING, FOOD CONTACT SURFACES, ETC.EX. ALL DISH STORAGE RACKS.-REPLACE RUSTED/SOILED KITCHEN MAGNETIC KNIFE HOLDERS.
    Location: Kitchen
    Equipment: Metal shelving
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS/ITEMS INCLUDING WALK-IN UNIT ROLLING RACK CARTS AND ALL COOK-LINE, KITCHEN AND DISHMACHINE AREA LOCATION EQUIPMENT, SHELVING, FOOD CONTACT SURFACES, ETC.EX. ALL DISH STORAGE RACKS.-REPLACE RUSTED/SOILED KITCHEN MAGNETIC KNIFE HOLDERS.
    Location: Cook line
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS/ITEMS INCLUDING WALK-IN UNIT ROLLING RACK CARTS AND ALL COOK-LINE, KITCHEN AND DISHMACHINE AREA LOCATION EQUIPMENT, SHELVING, FOOD CONTACT SURFACES, ETC.EX. ALL DISH STORAGE RACKS.-REPLACE RUSTED/SOILED KITCHEN MAGNETIC KNIFE HOLDERS.
    Location: Cook line
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS/ITEMS INCLUDING WALK-IN UNIT ROLLING RACK CARTS AND ALL COOK-LINE, KITCHEN AND DISHMACHINE AREA LOCATION EQUIPMENT, SHELVING, FOOD CONTACT SURFACES, ETC.EX. ALL DISH STORAGE RACKS.-REPLACE RUSTED/SOILED KITCHEN MAGNETIC KNIFE HOLDERS.
    Location: Walk-in cooler
    Equipment: Rolling cart
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS/ITEMS INCLUDING WALK-IN UNIT ROLLING RACK CARTS AND ALL COOK-LINE, KITCHEN AND DISHMACHINE AREA LOCATION EQUIPMENT, SHELVING, FOOD CONTACT SURFACES, ETC.EX. ALL DISH STORAGE RACKS.-REPLACE RUSTED/SOILED KITCHEN MAGNETIC KNIFE HOLDERS.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • 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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL LOCATIONS AND ITEMS ABOVE INCLUDING COOK-LINE AND KITCHEN SHELVING, EQUIPMENT, UTENSILS, PLATES, DISHES, PANS, ETC.-IN ADDITION RUSTED GRINDING AND FOOD EQUIPMENT MACHINERY (REPLACE RUSTED EQUIPMENT AND/OR RUSTED PARTS).-SOILED KITCHEN BUCKETS.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • 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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL LOCATIONS AND ITEMS ABOVE INCLUDING COOK-LINE AND KITCHEN SHELVING, EQUIPMENT, UTENSILS, PLATES, DISHES, PANS, ETC.-IN ADDITION RUSTED GRINDING AND FOOD EQUIPMENT MACHINERY (REPLACE RUSTED EQUIPMENT AND/OR RUSTED PARTS).-SOILED KITCHEN BUCKETS.
    Location: Kitchen
    Equipment: Can opener
  • 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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL LOCATIONS AND ITEMS ABOVE INCLUDING COOK-LINE AND KITCHEN SHELVING, EQUIPMENT, UTENSILS, PLATES, DISHES, PANS, ETC.-IN ADDITION RUSTED GRINDING AND FOOD EQUIPMENT MACHINERY (REPLACE RUSTED EQUIPMENT AND/OR RUSTED PARTS).-SOILED KITCHEN BUCKETS.
    Location: Kitchen
    Equipment: Mixer
  • 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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL LOCATIONS AND ITEMS ABOVE INCLUDING COOK-LINE AND KITCHEN SHELVING, EQUIPMENT, UTENSILS, PLATES, DISHES, PANS, ETC.-IN ADDITION RUSTED GRINDING AND FOOD EQUIPMENT MACHINERY (REPLACE RUSTED EQUIPMENT AND/OR RUSTED PARTS).-SOILED KITCHEN BUCKETS.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • 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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL LOCATIONS AND ITEMS ABOVE INCLUDING COOK-LINE AND KITCHEN SHELVING, EQUIPMENT, UTENSILS, PLATES, DISHES, PANS, ETC.-IN ADDITION RUSTED GRINDING AND FOOD EQUIPMENT MACHINERY (REPLACE RUSTED EQUIPMENT AND/OR RUSTED PARTS).-SOILED KITCHEN BUCKETS.
    Location: Kitchen
    Equipment: Metal shelving
  • 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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL LOCATIONS AND ITEMS ABOVE INCLUDING COOK-LINE AND KITCHEN SHELVING, EQUIPMENT, UTENSILS, PLATES, DISHES, PANS, ETC.-IN ADDITION RUSTED GRINDING AND FOOD EQUIPMENT MACHINERY (REPLACE RUSTED EQUIPMENT AND/OR RUSTED PARTS).-SOILED KITCHEN BUCKETS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • 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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL LOCATIONS AND ITEMS ABOVE INCLUDING COOK-LINE AND KITCHEN SHELVING, EQUIPMENT, UTENSILS, PLATES, DISHES, PANS, ETC.-IN ADDITION RUSTED GRINDING AND FOOD EQUIPMENT MACHINERY (REPLACE RUSTED EQUIPMENT AND/OR RUSTED PARTS).-SOILED KITCHEN BUCKETS.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • 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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL LOCATIONS AND ITEMS ABOVE INCLUDING COOK-LINE AND KITCHEN SHELVING, EQUIPMENT, UTENSILS, PLATES, DISHES, PANS, ETC.-IN ADDITION RUSTED GRINDING AND FOOD EQUIPMENT MACHINERY (REPLACE RUSTED EQUIPMENT AND/OR RUSTED PARTS).-SOILED KITCHEN BUCKETS.
    Location: Cook line
    Equipment: ----- Cooking Equip/Holding -----
  • 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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL LOCATIONS AND ITEMS ABOVE INCLUDING COOK-LINE AND KITCHEN SHELVING, EQUIPMENT, UTENSILS, PLATES, DISHES, PANS, ETC.-IN ADDITION RUSTED GRINDING AND FOOD EQUIPMENT MACHINERY (REPLACE RUSTED EQUIPMENT AND/OR RUSTED PARTS).-SOILED KITCHEN BUCKETS.
    Location: Kitchen
    Equipment: Rolling cart
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Cook line
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Dish machine area
    Equipment: Hand sink
  • 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.
    Location: Dish machine area
    Equipment: Dishmachine
  • 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.
    Location: Kitchen
    Equipment: 3-bay
  • 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: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (0 PPM); REPAIR DISHMACHINE TO ENSURE SANITIZER CONCENTRAION FOR CHLORINE AT 50 - 100 PPM.IN-PLACE SANITZER BUCKETS IN ESTABLISHMENT AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS. ONLY USE WATER AND BLEACH!
    Location: Kitchen
  • 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: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (0 PPM); REPAIR DISHMACHINE TO ENSURE SANITIZER CONCENTRAION FOR CHLORINE AT 50 - 100 PPM.IN-PLACE SANITZER BUCKETS IN ESTABLISHMENT AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS. ONLY USE WATER AND BLEACH!
    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: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (0 PPM); REPAIR DISHMACHINE TO ENSURE SANITIZER CONCENTRAION FOR CHLORINE AT 50 - 100 PPM.IN-PLACE SANITZER BUCKETS IN ESTABLISHMENT AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS. ONLY USE WATER AND BLEACH!
    Location: Dish machine area
    Equipment: Dishmachine
  • Unapproved food contact materials (corrected)
    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: ***PURCHASE APPROVED FOOD GRADE ICE SCOOPS FOR DISHMACHINE LOCATION ICE MACHINES****-DAMAGED/CRACKED ICE BUCKET STORED INSIDE OF DISHMACHINE ROOM ICE MACHINE--REMOVE AND DO NOT STORE ICE BUCKETS INSIDE OF ICE MACHINE (USE ICE SCOOPS ONLY).-DISCONTINUE USE OF NON FOOD GRADE UTENSILS WITHOUT HANDLES AND USING CUPS TO DISPENSE FOODS. USE ONLY FOOD GRADE UTENSILS WITH HANDELS TO DISPENSE FOODS.-INTERIOR SURFACES OF COOK-LINE RICE COOKER PEELING AND CHIPPING ONTO FOOD PRODUCT (EX. RICE)--REPLACE AND/OR RESURFACE.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    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: ***PURCHASE APPROVED FOOD GRADE ICE SCOOPS FOR DISHMACHINE LOCATION ICE MACHINES****-DAMAGED/CRACKED ICE BUCKET STORED INSIDE OF DISHMACHINE ROOM ICE MACHINE--REMOVE AND DO NOT STORE ICE BUCKETS INSIDE OF ICE MACHINE (USE ICE SCOOPS ONLY).-DISCONTINUE USE OF NON FOOD GRADE UTENSILS WITHOUT HANDLES AND USING CUPS TO DISPENSE FOODS. USE ONLY FOOD GRADE UTENSILS WITH HANDELS TO DISPENSE FOODS.-INTERIOR SURFACES OF COOK-LINE RICE COOKER PEELING AND CHIPPING ONTO FOOD PRODUCT (EX. RICE)--REPLACE AND/OR RESURFACE.
    Location: Cook line
    Equipment: Rice cooker
  • Unapproved food contact materials (corrected)
    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: ***PURCHASE APPROVED FOOD GRADE ICE SCOOPS FOR DISHMACHINE LOCATION ICE MACHINES****-DAMAGED/CRACKED ICE BUCKET STORED INSIDE OF DISHMACHINE ROOM ICE MACHINE--REMOVE AND DO NOT STORE ICE BUCKETS INSIDE OF ICE MACHINE (USE ICE SCOOPS ONLY).-DISCONTINUE USE OF NON FOOD GRADE UTENSILS WITHOUT HANDLES AND USING CUPS TO DISPENSE FOODS. USE ONLY FOOD GRADE UTENSILS WITH HANDELS TO DISPENSE FOODS.-INTERIOR SURFACES OF COOK-LINE RICE COOKER PEELING AND CHIPPING ONTO FOOD PRODUCT (EX. RICE)--REPLACE AND/OR RESURFACE.
    Location: Dish machine area
    Equipment: Ice machine
  • Utensils - poor repair - calibration (corrected)
    Utensils not maintained in good repair or calibration.
    Correction: Maintain all utensils in good repair and calibration.
    Comments: DISCARD OLD BUS TUBS THAT ARE TAPED WITH DUCK TAPE REPAIRS; PURCHASE NEW BUS TUBS TO REPLACE DAMAGED/CRACKED BUS TUBS.
  • Cutting surface(s) (corrected)
    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: REPLACE ALL CUTTING BOARDS; INCLUDING CIRCULAR CUTTING BOARDS (ALL CUTTING BOARDS ARE SOILED AND STAINED).
    Location: Kitchen
  • Cutting surface(s) (corrected)
    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: REPLACE ALL CUTTING BOARDS; INCLUDING CIRCULAR CUTTING BOARDS (ALL CUTTING BOARDS ARE SOILED AND STAINED).
    Location: Dish machine area
  • Cutting surface(s) (corrected)
    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: REPLACE ALL CUTTING BOARDS; INCLUDING CIRCULAR CUTTING BOARDS (ALL CUTTING BOARDS ARE SOILED AND STAINED).
    Location: Produce room
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: BIG CLEAN MIXING BOWLS STORED ON KITCHNE FLOOR. STORE OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: INVERT EQUIPMENT BOWLS AND PAN PROPERLY AFTER PROPLER CLEANING AND SANITIZING.
    Location: Kitchen
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: ALL PRODUCE UTENSILS/BUTCHER KNIVES STORED IMPROPERLY ON KITCHEN SHELVING AND IN CONTAINERS.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: IN ADDITION REMOVE ALL ITEMS OFF THE TOP OF KITCHEN WALK-IN-COOLER UNITS AND OFF ICE MACHINES IN DISHMACHINE ROOM.(REMOVE ALL TRASH BAGS, JUNK, TRASH, ETC.)
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: IN ADDITION REMOVE ALL ITEMS OFF THE TOP OF KITCHEN WALK-IN-COOLER UNITS AND OFF ICE MACHINES IN DISHMACHINE ROOM.(REMOVE ALL TRASH BAGS, JUNK, TRASH, ETC.)
    Location: Dish machine area
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF COOK-LINE HOOD SYSTEMS WHERE OUT.
    Location: Cook line
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: -SEVERAL FLY STRIPS LOCATED AT KITCHEN CEILING--REMOVE.-REMOVE INSECT TRAP LIGHT AT KITCHEN WALL OR CLEAN AND USE.
    Location: Kitchen
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: BACK KITCHEN DOORS OPEN.
    Location: Kitchen (back)
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD ROACHES LOCATED ON KITCHEN FLOORS--REMOVE.DEAD INSECTS FOUND IN BUCKET OF HONEY--DISCARDED.
    Location: Kitchen (back)
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD ROACHES LOCATED ON KITCHEN FLOORS--REMOVE.DEAD INSECTS FOUND IN BUCKET OF HONEY--DISCARDED.
    Location: Kitchen
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: -REMOVE CARDBOARD OFF SHELVING AT -REMOVE BROKEN BLENDER STORED ON TOP SHELVING AT KITCHEN PREP LOCATION.
    Location: Kitchen
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE ROOM, EMPLOYEE RESTROOM, KITCHEN AND COOK-LINE LOCATION HOODS/CEILING VENTS/TILES AND COOK-LINE INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS WHERE NEEDED.
    Location: Kitchen
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE ROOM, EMPLOYEE RESTROOM, KITCHEN AND COOK-LINE LOCATION HOODS/CEILING VENTS/TILES AND COOK-LINE INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS WHERE NEEDED.
    Location: Cook line
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE ROOM, EMPLOYEE RESTROOM, KITCHEN AND COOK-LINE LOCATION HOODS/CEILING VENTS/TILES AND COOK-LINE INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS WHERE NEEDED.
    Location: Emp restroom
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE ROOM, EMPLOYEE RESTROOM, KITCHEN AND COOK-LINE LOCATION HOODS/CEILING VENTS/TILES AND COOK-LINE INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS WHERE NEEDED.
    Location: Dish machine area
  • 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.
    Comments: RESURFACE, REPAIR AND RE-PAINT ALL DISHMACHINE WALL SURFACES AND REMOVE DUCK TAPE FROM STAINLESS STEEL WALLS AND REPAIR/SEAL PROPERLY.ALL WALL SURACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.7-31Painting done - stainless ordered
    Location: Dish machine area
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN, DISHMACHINE ROOM, COOK-LINE, WALK-IN-COOLER AND WALK-IN-FREEZER UNITS WALLS, FLOORS AND CEILING SUFACES; INCLUDING DOOR GASKETS/SEALS (MOLDED SURFACES/AREAS IN WALK-IN UNITS).
    Location: Kitchen
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN, DISHMACHINE ROOM, COOK-LINE, WALK-IN-COOLER AND WALK-IN-FREEZER UNITS WALLS, FLOORS AND CEILING SUFACES; INCLUDING DOOR GASKETS/SEALS (MOLDED SURFACES/AREAS IN WALK-IN UNITS).
    Location: Cook line
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN, DISHMACHINE ROOM, COOK-LINE, WALK-IN-COOLER AND WALK-IN-FREEZER UNITS WALLS, FLOORS AND CEILING SUFACES; INCLUDING DOOR GASKETS/SEALS (MOLDED SURFACES/AREAS IN WALK-IN UNITS).
    Location: Walk-in cooler
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN, DISHMACHINE ROOM, COOK-LINE, WALK-IN-COOLER AND WALK-IN-FREEZER UNITS WALLS, FLOORS AND CEILING SUFACES; INCLUDING DOOR GASKETS/SEALS (MOLDED SURFACES/AREAS IN WALK-IN UNITS).
    Location: Walk-in freezer
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN, DISHMACHINE ROOM, COOK-LINE, WALK-IN-COOLER AND WALK-IN-FREEZER UNITS WALLS, FLOORS AND CEILING SUFACES; INCLUDING DOOR GASKETS/SEALS (MOLDED SURFACES/AREAS IN WALK-IN UNITS).
    Location: Dish machine area
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Cook line
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Sushi bar
  • 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: RAW SHRIMP THAWING OUT AT ROOM TEMPERATURE ON KITCHEN STORAGE RACK--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Thermometer, provided (corrected on site)
    The retail food establishment shall have a person-in-charge present during all hours of operation.
    Comments: Provide a person-in-charge during all hours of operation.
    Location: Womens restroom
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE INTERIOR AND EXTERIOR SURFACES.
    Location: Dish machine area
    Equipment: Dishmachine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -RESURFACE AND/OR REPLACE ALL DAMAGED AND RUSTED SHELVING AT ALL THE ABOVE LOCATIONS (ENTIRE ESTABLISHMENT).-PROVIDE PROPER VENT COVER FOR EMPLOYEE RESTROOM MECHANICAL VENTILATION.-PROVIDE NEW SOAP DISPENSER AT DISHMACHINE ROOM HANDSINK.
    Location: Kitchen
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -RESURFACE AND/OR REPLACE ALL DAMAGED AND RUSTED SHELVING AT ALL THE ABOVE LOCATIONS (ENTIRE ESTABLISHMENT).-PROVIDE PROPER VENT COVER FOR EMPLOYEE RESTROOM MECHANICAL VENTILATION.-PROVIDE NEW SOAP DISPENSER AT DISHMACHINE ROOM HANDSINK.
    Location: Dish machine area
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -RESURFACE AND/OR REPLACE ALL DAMAGED AND RUSTED SHELVING AT ALL THE ABOVE LOCATIONS (ENTIRE ESTABLISHMENT).-PROVIDE PROPER VENT COVER FOR EMPLOYEE RESTROOM MECHANICAL VENTILATION.-PROVIDE NEW SOAP DISPENSER AT DISHMACHINE ROOM HANDSINK.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -RESURFACE AND/OR REPLACE ALL DAMAGED AND RUSTED SHELVING AT ALL THE ABOVE LOCATIONS (ENTIRE ESTABLISHMENT).-PROVIDE PROPER VENT COVER FOR EMPLOYEE RESTROOM MECHANICAL VENTILATION.-PROVIDE NEW SOAP DISPENSER AT DISHMACHINE ROOM HANDSINK.
    Location: Prep area
    Equipment: Prep table
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -RESURFACE AND/OR REPLACE ALL DAMAGED AND RUSTED SHELVING AT ALL THE ABOVE LOCATIONS (ENTIRE ESTABLISHMENT).-PROVIDE PROPER VENT COVER FOR EMPLOYEE RESTROOM MECHANICAL VENTILATION.-PROVIDE NEW SOAP DISPENSER AT DISHMACHINE ROOM HANDSINK.
    Location: Prep area
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -RESURFACE AND/OR REPLACE ALL DAMAGED AND RUSTED SHELVING AT ALL THE ABOVE LOCATIONS (ENTIRE ESTABLISHMENT).-PROVIDE PROPER VENT COVER FOR EMPLOYEE RESTROOM MECHANICAL VENTILATION.-PROVIDE NEW SOAP DISPENSER AT DISHMACHINE ROOM HANDSINK.
    Location: Emp restroom
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -RESURFACE AND/OR REPLACE ALL DAMAGED AND RUSTED SHELVING AT ALL THE ABOVE LOCATIONS (ENTIRE ESTABLISHMENT).-PROVIDE PROPER VENT COVER FOR EMPLOYEE RESTROOM MECHANICAL VENTILATION.-PROVIDE NEW SOAP DISPENSER AT DISHMACHINE ROOM HANDSINK.
    Location: Dish machine area
    Equipment: Hand sink
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: BEVERAGE SERVERS STATION AT DINING ROOM SODA MACHINE/ICE BIN LINE DRAINING INTO STYROFOAM CONTAINER--DISCONTINUE THIS BEHAVIOR.REPAIR SO THAT ICE BIN DRAIN LINE IS DRAINING PROPERLY INTO FLOOR DRAIN.
    Location: Dining room
    Equipment: Soda machine
  • 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.
    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.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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.
    Location: Kitchen
    Equipment: Walk in freezer
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Walk-in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITZING OF THE ABOVE ITEMS/LOCATIONS AND BELOW: INCLUDING DINING ROOM BEVEAGE SERVERS STATION LOCATIONS.-SOILED BUFFET LAMPS--CLEAN AND SANITIZE ROUTINELY.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITZING OF THE ABOVE ITEMS/LOCATIONS AND BELOW: INCLUDING DINING ROOM BEVEAGE SERVERS STATION LOCATIONS.-SOILED BUFFET LAMPS--CLEAN AND SANITIZE ROUTINELY.
    Location: Dish machine area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITZING OF THE ABOVE ITEMS/LOCATIONS AND BELOW: INCLUDING DINING ROOM BEVEAGE SERVERS STATION LOCATIONS.-SOILED BUFFET LAMPS--CLEAN AND SANITIZE ROUTINELY.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITZING OF THE ABOVE ITEMS/LOCATIONS AND BELOW: INCLUDING DINING ROOM BEVEAGE SERVERS STATION LOCATIONS.-SOILED BUFFET LAMPS--CLEAN AND SANITIZE ROUTINELY.
    Location: Dish machine area
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITZING OF THE ABOVE ITEMS/LOCATIONS AND BELOW: INCLUDING DINING ROOM BEVEAGE SERVERS STATION LOCATIONS.-SOILED BUFFET LAMPS--CLEAN AND SANITIZE ROUTINELY.
    Location: Buffet
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITZING OF THE ABOVE ITEMS/LOCATIONS AND BELOW: INCLUDING DINING ROOM BEVEAGE SERVERS STATION LOCATIONS.-SOILED BUFFET LAMPS--CLEAN AND SANITIZE ROUTINELY.
    Location: Dining room
    Equipment: Metal shelving
 08/01/2013Recheck
  • 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: -COOK-LINE BEVERAGE-AIR COOLER AT 52 F.-COOK-LINE BEVERAGE AIR COLD-TOP UNIT NOODLES AT 62 F.-KITCHEN WALK-IN-COOLER WHERE NOODLES AND MEAT ARE STORED AT 45 F - 47 F.-HORSERADISH SAUCE STORED OUT AT ROOM TEMPERATURE ON COOK-LINE--DISCARDED.
    Location: Cook line
    Equipment: Reach in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: -COOK-LINE BEVERAGE-AIR COOLER AT 52 F.-COOK-LINE BEVERAGE AIR COLD-TOP UNIT NOODLES AT 62 F.-KITCHEN WALK-IN-COOLER WHERE NOODLES AND MEAT ARE STORED AT 45 F - 47 F.-HORSERADISH SAUCE STORED OUT AT ROOM TEMPERATURE ON COOK-LINE--DISCARDED.
    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: -COOK-LINE BEVERAGE-AIR COOLER AT 52 F.-COOK-LINE BEVERAGE AIR COLD-TOP UNIT NOODLES AT 62 F.-KITCHEN WALK-IN-COOLER WHERE NOODLES AND MEAT ARE STORED AT 45 F - 47 F.-HORSERADISH SAUCE STORED OUT AT ROOM TEMPERATURE ON COOK-LINE--DISCARDED.
    Location: Kitchen
    Equipment: Walk in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: -COOK-LINE BEVERAGE-AIR COOLER AT 52 F.-COOK-LINE BEVERAGE AIR COLD-TOP UNIT NOODLES AT 62 F.-KITCHEN WALK-IN-COOLER WHERE NOODLES AND MEAT ARE STORED AT 45 F - 47 F.-HORSERADISH SAUCE STORED OUT AT ROOM TEMPERATURE ON COOK-LINE--DISCARDED.
    Location: Cook line
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: STORE CHEMICALS LOW AND AWAY FROM FOOD, UTENSILS, AND FOOD CONTACT SURFACES.
    Location: Kitchen
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: STORE CHEMICALS LOW AND AWAY FROM FOOD, UTENSILS, AND FOOD CONTACT SURFACES.
    Location: Dish machine area
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: LIVE GNATS LOCATED AT KITCHEN DRY FOOD STORAGE LOCATION (EX. BAG OF ONIONS).7-31Still noted in meat prep sink area
    Location: Kitchen
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: -NON-COMMERCIAL BLACK FLAG/RAID INSECT/BUG SPRAY STORED IN KITCHEN--DISCONTINUE USE AND CONSULT PROFESSIONAL PEST CONTROL PROVIDER.
    Location: Kitchen
  • Bait stations
    Open rodent bait station(s).
    Correction: Provide covered, tamper resistant bait stations.
    Comments: OPEN MOUSE/MICE TRAP BAIT BOX LOCATED OUTSIDE OF BACK KITCHEN DOOR.7-31Unscrew trap and dispose of
    Location: Dumpster area
  • 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: EMPLOYEE OBSERVED COMING OUT OF KITCHEN EMPLOYEE RESTROOM WITHOUT WASHING HANDS (NO PAPERTOWEL OR TOILET PAPER IN EMPLOYEE RESTROOM).
  • Person in charge (corrected)
    The retail food establishment shall have a person-in-charge present during all hours of operation.
    Correction: Provide a person-in-charge during all hours of operation.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: -OPEN EMPLOYEE FOOD AND DRINKS STORED IN KITCHEN AND COOK-LINE LOCATIONS--REMOVED AND DISCONTINUE THIS BEHAVIOR.-EMPLOYEE DRINK STORED IN DISHMACHINE ROOM ICE MACHINE--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: -OPEN EMPLOYEE FOOD AND DRINKS STORED IN KITCHEN AND COOK-LINE LOCATIONS--REMOVED AND DISCONTINUE THIS BEHAVIOR.-EMPLOYEE DRINK STORED IN DISHMACHINE ROOM ICE MACHINE--DISCONTINUE THIS BEHAVIOR.
    Location: Cook line
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: -OPEN EMPLOYEE FOOD AND DRINKS STORED IN KITCHEN AND COOK-LINE LOCATIONS--REMOVED AND DISCONTINUE THIS BEHAVIOR.-EMPLOYEE DRINK STORED IN DISHMACHINE ROOM ICE MACHINE--DISCONTINUE THIS BEHAVIOR.
    Location: Dish machine area
    Equipment: Ice machine
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: SEVERAL DENTED CANS LOCATED ON KITCHEN CAN STORAGE RACK; ROTATE OUT PROPERLY AND DO NOT USE.
    Location: Kitchen
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW MEATS AND FISH STORED ABOVE AND NEAR READY-TO-EAT FOODS AND PRODUCE AT KITCHEN WALK-IN-PRODUCE COOLER.
    Location: Walk-in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
    Equipment: Walk in cooler
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
    Equipment: Reach in cooler
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: -CONTAMINATED BUCKET OF HONEY (EX, INSECTS) AND BAG OF ONIONS (EX. GNATS) LOCATED AT KITCHEN DRY FOOD STORAGE LOCATIONS--DISCARDED.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS/ITEMS INCLUDING WALK-IN UNIT ROLLING RACK CARTS AND ALL COOK-LINE, KITCHEN AND DISHMACHINE AREA LOCATION EQUIPMENT, SHELVING, FOOD CONTACT SURFACES, ETC.EX. ALL DISH STORAGE RACKS.-REPLACE RUSTED/SOILED KITCHEN MAGNETIC KNIFE HOLDERS.
    Location: Kitchen
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS/ITEMS INCLUDING WALK-IN UNIT ROLLING RACK CARTS AND ALL COOK-LINE, KITCHEN AND DISHMACHINE AREA LOCATION EQUIPMENT, SHELVING, FOOD CONTACT SURFACES, ETC.EX. ALL DISH STORAGE RACKS.-REPLACE RUSTED/SOILED KITCHEN MAGNETIC KNIFE HOLDERS.
    Location: Dish machine area
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS/ITEMS INCLUDING WALK-IN UNIT ROLLING RACK CARTS AND ALL COOK-LINE, KITCHEN AND DISHMACHINE AREA LOCATION EQUIPMENT, SHELVING, FOOD CONTACT SURFACES, ETC.EX. ALL DISH STORAGE RACKS.-REPLACE RUSTED/SOILED KITCHEN MAGNETIC KNIFE HOLDERS.
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS/ITEMS INCLUDING WALK-IN UNIT ROLLING RACK CARTS AND ALL COOK-LINE, KITCHEN AND DISHMACHINE AREA LOCATION EQUIPMENT, SHELVING, FOOD CONTACT SURFACES, ETC.EX. ALL DISH STORAGE RACKS.-REPLACE RUSTED/SOILED KITCHEN MAGNETIC KNIFE HOLDERS.
    Location: Walk-in freezer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS/ITEMS INCLUDING WALK-IN UNIT ROLLING RACK CARTS AND ALL COOK-LINE, KITCHEN AND DISHMACHINE AREA LOCATION EQUIPMENT, SHELVING, FOOD CONTACT SURFACES, ETC.EX. ALL DISH STORAGE RACKS.-REPLACE RUSTED/SOILED KITCHEN MAGNETIC KNIFE HOLDERS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS/ITEMS INCLUDING WALK-IN UNIT ROLLING RACK CARTS AND ALL COOK-LINE, KITCHEN AND DISHMACHINE AREA LOCATION EQUIPMENT, SHELVING, FOOD CONTACT SURFACES, ETC.EX. ALL DISH STORAGE RACKS.-REPLACE RUSTED/SOILED KITCHEN MAGNETIC KNIFE HOLDERS.
    Location: Kitchen
    Equipment: Metal shelving
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS/ITEMS INCLUDING WALK-IN UNIT ROLLING RACK CARTS AND ALL COOK-LINE, KITCHEN AND DISHMACHINE AREA LOCATION EQUIPMENT, SHELVING, FOOD CONTACT SURFACES, ETC.EX. ALL DISH STORAGE RACKS.-REPLACE RUSTED/SOILED KITCHEN MAGNETIC KNIFE HOLDERS.
    Location: Cook line
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS/ITEMS INCLUDING WALK-IN UNIT ROLLING RACK CARTS AND ALL COOK-LINE, KITCHEN AND DISHMACHINE AREA LOCATION EQUIPMENT, SHELVING, FOOD CONTACT SURFACES, ETC.EX. ALL DISH STORAGE RACKS.-REPLACE RUSTED/SOILED KITCHEN MAGNETIC KNIFE HOLDERS.
    Location: Cook line
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS/ITEMS INCLUDING WALK-IN UNIT ROLLING RACK CARTS AND ALL COOK-LINE, KITCHEN AND DISHMACHINE AREA LOCATION EQUIPMENT, SHELVING, FOOD CONTACT SURFACES, ETC.EX. ALL DISH STORAGE RACKS.-REPLACE RUSTED/SOILED KITCHEN MAGNETIC KNIFE HOLDERS.
    Location: Walk-in cooler
    Equipment: Rolling cart
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS/ITEMS INCLUDING WALK-IN UNIT ROLLING RACK CARTS AND ALL COOK-LINE, KITCHEN AND DISHMACHINE AREA LOCATION EQUIPMENT, SHELVING, FOOD CONTACT SURFACES, ETC.EX. ALL DISH STORAGE RACKS.-REPLACE RUSTED/SOILED KITCHEN MAGNETIC KNIFE HOLDERS.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • 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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL LOCATIONS AND ITEMS ABOVE INCLUDING COOK-LINE AND KITCHEN SHELVING, EQUIPMENT, UTENSILS, PLATES, DISHES, PANS, ETC.-IN ADDITION RUSTED GRINDING AND FOOD EQUIPMENT MACHINERY (REPLACE RUSTED EQUIPMENT AND/OR RUSTED PARTS).-SOILED KITCHEN BUCKETS.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • 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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL LOCATIONS AND ITEMS ABOVE INCLUDING COOK-LINE AND KITCHEN SHELVING, EQUIPMENT, UTENSILS, PLATES, DISHES, PANS, ETC.-IN ADDITION RUSTED GRINDING AND FOOD EQUIPMENT MACHINERY (REPLACE RUSTED EQUIPMENT AND/OR RUSTED PARTS).-SOILED KITCHEN BUCKETS.
    Location: Kitchen
    Equipment: Can opener
  • 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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL LOCATIONS AND ITEMS ABOVE INCLUDING COOK-LINE AND KITCHEN SHELVING, EQUIPMENT, UTENSILS, PLATES, DISHES, PANS, ETC.-IN ADDITION RUSTED GRINDING AND FOOD EQUIPMENT MACHINERY (REPLACE RUSTED EQUIPMENT AND/OR RUSTED PARTS).-SOILED KITCHEN BUCKETS.
    Location: Kitchen
    Equipment: Mixer
  • 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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL LOCATIONS AND ITEMS ABOVE INCLUDING COOK-LINE AND KITCHEN SHELVING, EQUIPMENT, UTENSILS, PLATES, DISHES, PANS, ETC.-IN ADDITION RUSTED GRINDING AND FOOD EQUIPMENT MACHINERY (REPLACE RUSTED EQUIPMENT AND/OR RUSTED PARTS).-SOILED KITCHEN BUCKETS.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • 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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL LOCATIONS AND ITEMS ABOVE INCLUDING COOK-LINE AND KITCHEN SHELVING, EQUIPMENT, UTENSILS, PLATES, DISHES, PANS, ETC.-IN ADDITION RUSTED GRINDING AND FOOD EQUIPMENT MACHINERY (REPLACE RUSTED EQUIPMENT AND/OR RUSTED PARTS).-SOILED KITCHEN BUCKETS.
    Location: Kitchen
    Equipment: Metal shelving
  • 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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL LOCATIONS AND ITEMS ABOVE INCLUDING COOK-LINE AND KITCHEN SHELVING, EQUIPMENT, UTENSILS, PLATES, DISHES, PANS, ETC.-IN ADDITION RUSTED GRINDING AND FOOD EQUIPMENT MACHINERY (REPLACE RUSTED EQUIPMENT AND/OR RUSTED PARTS).-SOILED KITCHEN BUCKETS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • 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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL LOCATIONS AND ITEMS ABOVE INCLUDING COOK-LINE AND KITCHEN SHELVING, EQUIPMENT, UTENSILS, PLATES, DISHES, PANS, ETC.-IN ADDITION RUSTED GRINDING AND FOOD EQUIPMENT MACHINERY (REPLACE RUSTED EQUIPMENT AND/OR RUSTED PARTS).-SOILED KITCHEN BUCKETS.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • 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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL LOCATIONS AND ITEMS ABOVE INCLUDING COOK-LINE AND KITCHEN SHELVING, EQUIPMENT, UTENSILS, PLATES, DISHES, PANS, ETC.-IN ADDITION RUSTED GRINDING AND FOOD EQUIPMENT MACHINERY (REPLACE RUSTED EQUIPMENT AND/OR RUSTED PARTS).-SOILED KITCHEN BUCKETS.
    Location: Cook line
    Equipment: ----- Cooking Equip/Holding -----
  • 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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL LOCATIONS AND ITEMS ABOVE INCLUDING COOK-LINE AND KITCHEN SHELVING, EQUIPMENT, UTENSILS, PLATES, DISHES, PANS, ETC.-IN ADDITION RUSTED GRINDING AND FOOD EQUIPMENT MACHINERY (REPLACE RUSTED EQUIPMENT AND/OR RUSTED PARTS).-SOILED KITCHEN BUCKETS.
    Location: Kitchen
    Equipment: Rolling cart
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Cook line
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Dish machine area
    Equipment: Hand sink
  • 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.
    Location: Dish machine area
    Equipment: Dishmachine
  • 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.
    Location: Kitchen
    Equipment: 3-bay
  • 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: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (0 PPM); REPAIR DISHMACHINE TO ENSURE SANITIZER CONCENTRAION FOR CHLORINE AT 50 - 100 PPM.IN-PLACE SANITZER BUCKETS IN ESTABLISHMENT AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS. ONLY USE WATER AND BLEACH!
    Location: Kitchen
  • 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: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (0 PPM); REPAIR DISHMACHINE TO ENSURE SANITIZER CONCENTRAION FOR CHLORINE AT 50 - 100 PPM.IN-PLACE SANITZER BUCKETS IN ESTABLISHMENT AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS. ONLY USE WATER AND BLEACH!
    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: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (0 PPM); REPAIR DISHMACHINE TO ENSURE SANITIZER CONCENTRAION FOR CHLORINE AT 50 - 100 PPM.IN-PLACE SANITZER BUCKETS IN ESTABLISHMENT AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS. ONLY USE WATER AND BLEACH!
    Location: Dish machine area
    Equipment: Dishmachine
  • Unapproved food contact materials (corrected)
    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: ***PURCHASE APPROVED FOOD GRADE ICE SCOOPS FOR DISHMACHINE LOCATION ICE MACHINES****-DAMAGED/CRACKED ICE BUCKET STORED INSIDE OF DISHMACHINE ROOM ICE MACHINE--REMOVE AND DO NOT STORE ICE BUCKETS INSIDE OF ICE MACHINE (USE ICE SCOOPS ONLY).-DISCONTINUE USE OF NON FOOD GRADE UTENSILS WITHOUT HANDLES AND USING CUPS TO DISPENSE FOODS. USE ONLY FOOD GRADE UTENSILS WITH HANDELS TO DISPENSE FOODS.-INTERIOR SURFACES OF COOK-LINE RICE COOKER PEELING AND CHIPPING ONTO FOOD PRODUCT (EX. RICE)--REPLACE AND/OR RESURFACE.
    Location: Kitchen
  • Unapproved food contact materials (corrected)
    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: ***PURCHASE APPROVED FOOD GRADE ICE SCOOPS FOR DISHMACHINE LOCATION ICE MACHINES****-DAMAGED/CRACKED ICE BUCKET STORED INSIDE OF DISHMACHINE ROOM ICE MACHINE--REMOVE AND DO NOT STORE ICE BUCKETS INSIDE OF ICE MACHINE (USE ICE SCOOPS ONLY).-DISCONTINUE USE OF NON FOOD GRADE UTENSILS WITHOUT HANDLES AND USING CUPS TO DISPENSE FOODS. USE ONLY FOOD GRADE UTENSILS WITH HANDELS TO DISPENSE FOODS.-INTERIOR SURFACES OF COOK-LINE RICE COOKER PEELING AND CHIPPING ONTO FOOD PRODUCT (EX. RICE)--REPLACE AND/OR RESURFACE.
    Location: Cook line
    Equipment: Rice cooker
  • Unapproved food contact materials (corrected)
    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: ***PURCHASE APPROVED FOOD GRADE ICE SCOOPS FOR DISHMACHINE LOCATION ICE MACHINES****-DAMAGED/CRACKED ICE BUCKET STORED INSIDE OF DISHMACHINE ROOM ICE MACHINE--REMOVE AND DO NOT STORE ICE BUCKETS INSIDE OF ICE MACHINE (USE ICE SCOOPS ONLY).-DISCONTINUE USE OF NON FOOD GRADE UTENSILS WITHOUT HANDLES AND USING CUPS TO DISPENSE FOODS. USE ONLY FOOD GRADE UTENSILS WITH HANDELS TO DISPENSE FOODS.-INTERIOR SURFACES OF COOK-LINE RICE COOKER PEELING AND CHIPPING ONTO FOOD PRODUCT (EX. RICE)--REPLACE AND/OR RESURFACE.
    Location: Dish machine area
    Equipment: Ice machine
  • Utensils - poor repair - calibration (corrected)
    Utensils not maintained in good repair or calibration.
    Correction: Maintain all utensils in good repair and calibration.
    Comments: DISCARD OLD BUS TUBS THAT ARE TAPED WITH DUCK TAPE REPAIRS; PURCHASE NEW BUS TUBS TO REPLACE DAMAGED/CRACKED BUS TUBS.
  • Cutting surface(s) (corrected)
    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: REPLACE ALL CUTTING BOARDS; INCLUDING CIRCULAR CUTTING BOARDS (ALL CUTTING BOARDS ARE SOILED AND STAINED).
    Location: Kitchen
  • Cutting surface(s) (corrected)
    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: REPLACE ALL CUTTING BOARDS; INCLUDING CIRCULAR CUTTING BOARDS (ALL CUTTING BOARDS ARE SOILED AND STAINED).
    Location: Dish machine area
  • Cutting surface(s) (corrected)
    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: REPLACE ALL CUTTING BOARDS; INCLUDING CIRCULAR CUTTING BOARDS (ALL CUTTING BOARDS ARE SOILED AND STAINED).
    Location: Produce room
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: BIG CLEAN MIXING BOWLS STORED ON KITCHNE FLOOR. STORE OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: INVERT EQUIPMENT BOWLS AND PAN PROPERLY AFTER PROPLER CLEANING AND SANITIZING.
    Location: Kitchen
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: ALL PRODUCE UTENSILS/BUTCHER KNIVES STORED IMPROPERLY ON KITCHEN SHELVING AND IN CONTAINERS.
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: IN ADDITION REMOVE ALL ITEMS OFF THE TOP OF KITCHEN WALK-IN-COOLER UNITS AND OFF ICE MACHINES IN DISHMACHINE ROOM.(REMOVE ALL TRASH BAGS, JUNK, TRASH, ETC.)
    Location: Kitchen
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: IN ADDITION REMOVE ALL ITEMS OFF THE TOP OF KITCHEN WALK-IN-COOLER UNITS AND OFF ICE MACHINES IN DISHMACHINE ROOM.(REMOVE ALL TRASH BAGS, JUNK, TRASH, ETC.)
    Location: Dish machine area
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF COOK-LINE HOOD SYSTEMS WHERE OUT.
    Location: Cook line
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: -SEVERAL FLY STRIPS LOCATED AT KITCHEN CEILING--REMOVE.-REMOVE INSECT TRAP LIGHT AT KITCHEN WALL OR CLEAN AND USE.
    Location: Kitchen
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: BACK KITCHEN DOORS OPEN.
    Location: Kitchen (back)
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD ROACHES LOCATED ON KITCHEN FLOORS--REMOVE.DEAD INSECTS FOUND IN BUCKET OF HONEY--DISCARDED.
    Location: Kitchen (back)
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD ROACHES LOCATED ON KITCHEN FLOORS--REMOVE.DEAD INSECTS FOUND IN BUCKET OF HONEY--DISCARDED.
    Location: Kitchen
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: -REMOVE CARDBOARD OFF SHELVING AT -REMOVE BROKEN BLENDER STORED ON TOP SHELVING AT KITCHEN PREP LOCATION.
    Location: Kitchen
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE ROOM, EMPLOYEE RESTROOM, KITCHEN AND COOK-LINE LOCATION HOODS/CEILING VENTS/TILES AND COOK-LINE INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS WHERE NEEDED.
    Location: Kitchen
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE ROOM, EMPLOYEE RESTROOM, KITCHEN AND COOK-LINE LOCATION HOODS/CEILING VENTS/TILES AND COOK-LINE INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS WHERE NEEDED.
    Location: Cook line
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE ROOM, EMPLOYEE RESTROOM, KITCHEN AND COOK-LINE LOCATION HOODS/CEILING VENTS/TILES AND COOK-LINE INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS WHERE NEEDED.
    Location: Emp restroom
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE ROOM, EMPLOYEE RESTROOM, KITCHEN AND COOK-LINE LOCATION HOODS/CEILING VENTS/TILES AND COOK-LINE INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS WHERE NEEDED.
    Location: Dish machine area
  • 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.
    Comments: RESURFACE, REPAIR AND RE-PAINT ALL DISHMACHINE WALL SURFACES AND REMOVE DUCK TAPE FROM STAINLESS STEEL WALLS AND REPAIR/SEAL PROPERLY.ALL WALL SURACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.7-31Painting done - stainless ordered
    Location: Dish machine area
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN, DISHMACHINE ROOM, COOK-LINE, WALK-IN-COOLER AND WALK-IN-FREEZER UNITS WALLS, FLOORS AND CEILING SUFACES; INCLUDING DOOR GASKETS/SEALS (MOLDED SURFACES/AREAS IN WALK-IN UNITS).
    Location: Kitchen
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN, DISHMACHINE ROOM, COOK-LINE, WALK-IN-COOLER AND WALK-IN-FREEZER UNITS WALLS, FLOORS AND CEILING SUFACES; INCLUDING DOOR GASKETS/SEALS (MOLDED SURFACES/AREAS IN WALK-IN UNITS).
    Location: Cook line
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN, DISHMACHINE ROOM, COOK-LINE, WALK-IN-COOLER AND WALK-IN-FREEZER UNITS WALLS, FLOORS AND CEILING SUFACES; INCLUDING DOOR GASKETS/SEALS (MOLDED SURFACES/AREAS IN WALK-IN UNITS).
    Location: Walk-in cooler
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN, DISHMACHINE ROOM, COOK-LINE, WALK-IN-COOLER AND WALK-IN-FREEZER UNITS WALLS, FLOORS AND CEILING SUFACES; INCLUDING DOOR GASKETS/SEALS (MOLDED SURFACES/AREAS IN WALK-IN UNITS).
    Location: Walk-in freezer
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN, DISHMACHINE ROOM, COOK-LINE, WALK-IN-COOLER AND WALK-IN-FREEZER UNITS WALLS, FLOORS AND CEILING SUFACES; INCLUDING DOOR GASKETS/SEALS (MOLDED SURFACES/AREAS IN WALK-IN UNITS).
    Location: Dish machine area
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Cook line
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Sushi bar
  • 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: RAW SHRIMP THAWING OUT AT ROOM TEMPERATURE ON KITCHEN STORAGE RACK--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE THEREMOMETERS AT KITCHEN PEPSI PRODUCE COOLER, SUSHI BAR COOLER REACH IN COOLER AND AT (2) REACH-IN-COOLERS ON COOK-LINE WHERE MISSING.
    Location: Sushi bar
    Equipment: Reach in cooler
  • 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 THEREMOMETERS AT KITCHEN PEPSI PRODUCE COOLER, SUSHI BAR COOLER REACH IN COOLER AND AT (2) REACH-IN-COOLERS ON COOK-LINE WHERE MISSING.
    Location: Cook line
    Equipment: Pizza make table
  • 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 THEREMOMETERS AT KITCHEN PEPSI PRODUCE COOLER, SUSHI BAR COOLER REACH IN COOLER AND AT (2) REACH-IN-COOLERS ON COOK-LINE WHERE MISSING.
    Location: Kitchen
    Equipment: Reach in cooler
  • Warewashing equipment cleaning (corrected)
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE INTERIOR AND EXTERIOR SURFACES.
    Location: Dish machine area
    Equipment: Dishmachine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -RESURFACE AND/OR REPLACE ALL DAMAGED AND RUSTED SHELVING AT ALL THE ABOVE LOCATIONS (ENTIRE ESTABLISHMENT).-PROVIDE PROPER VENT COVER FOR EMPLOYEE RESTROOM MECHANICAL VENTILATION.-PROVIDE NEW SOAP DISPENSER AT DISHMACHINE ROOM HANDSINK.
    Location: Kitchen
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -RESURFACE AND/OR REPLACE ALL DAMAGED AND RUSTED SHELVING AT ALL THE ABOVE LOCATIONS (ENTIRE ESTABLISHMENT).-PROVIDE PROPER VENT COVER FOR EMPLOYEE RESTROOM MECHANICAL VENTILATION.-PROVIDE NEW SOAP DISPENSER AT DISHMACHINE ROOM HANDSINK.
    Location: Dish machine area
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -RESURFACE AND/OR REPLACE ALL DAMAGED AND RUSTED SHELVING AT ALL THE ABOVE LOCATIONS (ENTIRE ESTABLISHMENT).-PROVIDE PROPER VENT COVER FOR EMPLOYEE RESTROOM MECHANICAL VENTILATION.-PROVIDE NEW SOAP DISPENSER AT DISHMACHINE ROOM HANDSINK.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -RESURFACE AND/OR REPLACE ALL DAMAGED AND RUSTED SHELVING AT ALL THE ABOVE LOCATIONS (ENTIRE ESTABLISHMENT).-PROVIDE PROPER VENT COVER FOR EMPLOYEE RESTROOM MECHANICAL VENTILATION.-PROVIDE NEW SOAP DISPENSER AT DISHMACHINE ROOM HANDSINK.
    Location: Prep area
    Equipment: Prep table
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -RESURFACE AND/OR REPLACE ALL DAMAGED AND RUSTED SHELVING AT ALL THE ABOVE LOCATIONS (ENTIRE ESTABLISHMENT).-PROVIDE PROPER VENT COVER FOR EMPLOYEE RESTROOM MECHANICAL VENTILATION.-PROVIDE NEW SOAP DISPENSER AT DISHMACHINE ROOM HANDSINK.
    Location: Prep area
    Equipment: Metal shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -RESURFACE AND/OR REPLACE ALL DAMAGED AND RUSTED SHELVING AT ALL THE ABOVE LOCATIONS (ENTIRE ESTABLISHMENT).-PROVIDE PROPER VENT COVER FOR EMPLOYEE RESTROOM MECHANICAL VENTILATION.-PROVIDE NEW SOAP DISPENSER AT DISHMACHINE ROOM HANDSINK.
    Location: Emp restroom
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -RESURFACE AND/OR REPLACE ALL DAMAGED AND RUSTED SHELVING AT ALL THE ABOVE LOCATIONS (ENTIRE ESTABLISHMENT).-PROVIDE PROPER VENT COVER FOR EMPLOYEE RESTROOM MECHANICAL VENTILATION.-PROVIDE NEW SOAP DISPENSER AT DISHMACHINE ROOM HANDSINK.
    Location: Dish machine area
    Equipment: Hand sink
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: BEVERAGE SERVERS STATION AT DINING ROOM SODA MACHINE/ICE BIN LINE DRAINING INTO STYROFOAM CONTAINER--DISCONTINUE THIS BEHAVIOR.REPAIR SO THAT ICE BIN DRAIN LINE IS DRAINING PROPERLY INTO FLOOR DRAIN.
    Location: Dining room
    Equipment: Soda machine
  • 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.
    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.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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.
    Location: Kitchen
    Equipment: Walk in freezer
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Walk-in cooler
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITZING OF THE ABOVE ITEMS/LOCATIONS AND BELOW: INCLUDING DINING ROOM BEVEAGE SERVERS STATION LOCATIONS.-SOILED BUFFET LAMPS--CLEAN AND SANITIZE ROUTINELY.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITZING OF THE ABOVE ITEMS/LOCATIONS AND BELOW: INCLUDING DINING ROOM BEVEAGE SERVERS STATION LOCATIONS.-SOILED BUFFET LAMPS--CLEAN AND SANITIZE ROUTINELY.
    Location: Dish machine area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITZING OF THE ABOVE ITEMS/LOCATIONS AND BELOW: INCLUDING DINING ROOM BEVEAGE SERVERS STATION LOCATIONS.-SOILED BUFFET LAMPS--CLEAN AND SANITIZE ROUTINELY.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITZING OF THE ABOVE ITEMS/LOCATIONS AND BELOW: INCLUDING DINING ROOM BEVEAGE SERVERS STATION LOCATIONS.-SOILED BUFFET LAMPS--CLEAN AND SANITIZE ROUTINELY.
    Location: Dish machine area
    Equipment: Metal shelving
 07/31/2013Recheck
  • 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: -COOK-LINE BEVERAGE-AIR COOLER AT 52 F.-COOK-LINE BEVERAGE AIR COLD-TOP UNIT NOODLES AT 62 F.-KITCHEN WALK-IN-COOLER WHERE NOODLES AND MEAT ARE STORED AT 45 F - 47 F.-HORSERADISH SAUCE STORED OUT AT ROOM TEMPERATURE ON COOK-LINE--DISCARDED.
    Location: Cook line
    Equipment: Reach in cooler
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: -COOK-LINE BEVERAGE-AIR COOLER AT 52 F.-COOK-LINE BEVERAGE AIR COLD-TOP UNIT NOODLES AT 62 F.-KITCHEN WALK-IN-COOLER WHERE NOODLES AND MEAT ARE STORED AT 45 F - 47 F.-HORSERADISH SAUCE STORED OUT AT ROOM TEMPERATURE ON COOK-LINE--DISCARDED.
    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: -COOK-LINE BEVERAGE-AIR COOLER AT 52 F.-COOK-LINE BEVERAGE AIR COLD-TOP UNIT NOODLES AT 62 F.-KITCHEN WALK-IN-COOLER WHERE NOODLES AND MEAT ARE STORED AT 45 F - 47 F.-HORSERADISH SAUCE STORED OUT AT ROOM TEMPERATURE ON COOK-LINE--DISCARDED.
    Location: Kitchen
    Equipment: 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: -COOK-LINE BEVERAGE-AIR COOLER AT 52 F.-COOK-LINE BEVERAGE AIR COLD-TOP UNIT NOODLES AT 62 F.-KITCHEN WALK-IN-COOLER WHERE NOODLES AND MEAT ARE STORED AT 45 F - 47 F.-HORSERADISH SAUCE STORED OUT AT ROOM TEMPERATURE ON COOK-LINE--DISCARDED.
    Location: Cook line
  • Toxic material(s) separation
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: STORE CHEMICALS LOW AND AWAY FROM FOOD, UTENSILS, AND FOOD CONTACT SURFACES.
    Location: Kitchen
  • Toxic material(s) separation
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: STORE CHEMICALS LOW AND AWAY FROM FOOD, UTENSILS, AND FOOD CONTACT SURFACES.
    Location: Dish machine area
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: LIVE GNATS LOCATED AT KITCHEN DRY FOOD STORAGE LOCATION (EX. BAG OF ONIONS).
    Location: Kitchen
  • Restricted use pesticides
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: -NON-COMMERCIAL BLACK FLAG/RAID INSECT/BUG SPRAY STORED IN KITCHEN--DISCONTINUE USE AND CONSULT PROFESSIONAL PEST CONTROL PROVIDER.
    Location: Kitchen
  • Bait stations
    Open rodent bait station(s).
    Correction: Provide covered, tamper resistant bait stations.
    Comments: OPEN MOUSE/MICE TRAP BAIT BOX LOCATED OUTSIDE OF BACK KITCHEN DOOR.
    Location: Dumpster area
  • 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: EMPLOYEE OBSERVED COMING OUT OF KITCHEN EMPLOYEE RESTROOM WITHOUT WASHING HANDS (NO PAPERTOWEL OR TOILET PAPER IN EMPLOYEE RESTROOM).
  • Person in charge
    The retail food establishment shall have a person-in-charge present during all hours of operation.
    Correction: Provide a person-in-charge during all hours of operation.
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: -OPEN EMPLOYEE FOOD AND DRINKS STORED IN KITCHEN AND COOK-LINE LOCATIONS--REMOVED AND DISCONTINUE THIS BEHAVIOR.-EMPLOYEE DRINK STORED IN DISHMACHINE ROOM ICE MACHINE--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: -OPEN EMPLOYEE FOOD AND DRINKS STORED IN KITCHEN AND COOK-LINE LOCATIONS--REMOVED AND DISCONTINUE THIS BEHAVIOR.-EMPLOYEE DRINK STORED IN DISHMACHINE ROOM ICE MACHINE--DISCONTINUE THIS BEHAVIOR.
    Location: Cook line
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: -OPEN EMPLOYEE FOOD AND DRINKS STORED IN KITCHEN AND COOK-LINE LOCATIONS--REMOVED AND DISCONTINUE THIS BEHAVIOR.-EMPLOYEE DRINK STORED IN DISHMACHINE ROOM ICE MACHINE--DISCONTINUE THIS BEHAVIOR.
    Location: Dish machine area
    Equipment: Ice machine
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: SEVERAL DENTED CANS LOCATED ON KITCHEN CAN STORAGE RACK; ROTATE OUT PROPERLY AND DO NOT USE.
    Location: Kitchen
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW MEATS AND FISH STORED ABOVE AND NEAR READY-TO-EAT FOODS AND PRODUCE AT KITCHEN WALK-IN-PRODUCE COOLER.
    Location: Walk-in cooler
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
    Equipment: Walk in cooler
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Location: Kitchen
    Equipment: Reach in cooler
  • Miscellaneous contamination of food (Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: -CONTAMINATED BUCKET OF HONEY (EX, INSECTS) AND BAG OF ONIONS (EX. GNATS) LOCATED AT KITCHEN DRY FOOD STORAGE LOCATIONS--DISCARDED.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS/ITEMS INCLUDING WALK-IN UNIT ROLLING RACK CARTS AND ALL COOK-LINE, KITCHEN AND DISHMACHINE AREA LOCATION EQUIPMENT, SHELVING, FOOD CONTACT SURFACES, ETC.EX. ALL DISH STORAGE RACKS.-REPLACE RUSTED/SOILED KITCHEN MAGNETIC KNIFE HOLDERS.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS/ITEMS INCLUDING WALK-IN UNIT ROLLING RACK CARTS AND ALL COOK-LINE, KITCHEN AND DISHMACHINE AREA LOCATION EQUIPMENT, SHELVING, FOOD CONTACT SURFACES, ETC.EX. ALL DISH STORAGE RACKS.-REPLACE RUSTED/SOILED KITCHEN MAGNETIC KNIFE HOLDERS.
    Location: Dish machine area
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS/ITEMS INCLUDING WALK-IN UNIT ROLLING RACK CARTS AND ALL COOK-LINE, KITCHEN AND DISHMACHINE AREA LOCATION EQUIPMENT, SHELVING, FOOD CONTACT SURFACES, ETC.EX. ALL DISH STORAGE RACKS.-REPLACE RUSTED/SOILED KITCHEN MAGNETIC KNIFE HOLDERS.
    Location: Walk-in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS/ITEMS INCLUDING WALK-IN UNIT ROLLING RACK CARTS AND ALL COOK-LINE, KITCHEN AND DISHMACHINE AREA LOCATION EQUIPMENT, SHELVING, FOOD CONTACT SURFACES, ETC.EX. ALL DISH STORAGE RACKS.-REPLACE RUSTED/SOILED KITCHEN MAGNETIC KNIFE HOLDERS.
    Location: Walk-in freezer
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS/ITEMS INCLUDING WALK-IN UNIT ROLLING RACK CARTS AND ALL COOK-LINE, KITCHEN AND DISHMACHINE AREA LOCATION EQUIPMENT, SHELVING, FOOD CONTACT SURFACES, ETC.EX. ALL DISH STORAGE RACKS.-REPLACE RUSTED/SOILED KITCHEN MAGNETIC KNIFE HOLDERS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS/ITEMS INCLUDING WALK-IN UNIT ROLLING RACK CARTS AND ALL COOK-LINE, KITCHEN AND DISHMACHINE AREA LOCATION EQUIPMENT, SHELVING, FOOD CONTACT SURFACES, ETC.EX. ALL DISH STORAGE RACKS.-REPLACE RUSTED/SOILED KITCHEN MAGNETIC KNIFE HOLDERS.
    Location: Kitchen
    Equipment: Metal shelving
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS/ITEMS INCLUDING WALK-IN UNIT ROLLING RACK CARTS AND ALL COOK-LINE, KITCHEN AND DISHMACHINE AREA LOCATION EQUIPMENT, SHELVING, FOOD CONTACT SURFACES, ETC.EX. ALL DISH STORAGE RACKS.-REPLACE RUSTED/SOILED KITCHEN MAGNETIC KNIFE HOLDERS.
    Location: Cook line
    Equipment: ----- Cooking Equip/Holding -----
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS/ITEMS INCLUDING WALK-IN UNIT ROLLING RACK CARTS AND ALL COOK-LINE, KITCHEN AND DISHMACHINE AREA LOCATION EQUIPMENT, SHELVING, FOOD CONTACT SURFACES, ETC.EX. ALL DISH STORAGE RACKS.-REPLACE RUSTED/SOILED KITCHEN MAGNETIC KNIFE HOLDERS.
    Location: Cook line
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS/ITEMS INCLUDING WALK-IN UNIT ROLLING RACK CARTS AND ALL COOK-LINE, KITCHEN AND DISHMACHINE AREA LOCATION EQUIPMENT, SHELVING, FOOD CONTACT SURFACES, ETC.EX. ALL DISH STORAGE RACKS.-REPLACE RUSTED/SOILED KITCHEN MAGNETIC KNIFE HOLDERS.
    Location: Walk-in cooler
    Equipment: Rolling cart
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL THE ABOVE LOCATIONS/ITEMS INCLUDING WALK-IN UNIT ROLLING RACK CARTS AND ALL COOK-LINE, KITCHEN AND DISHMACHINE AREA LOCATION EQUIPMENT, SHELVING, FOOD CONTACT SURFACES, ETC.EX. ALL DISH STORAGE RACKS.-REPLACE RUSTED/SOILED KITCHEN MAGNETIC KNIFE HOLDERS.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • 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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL LOCATIONS AND ITEMS ABOVE INCLUDING COOK-LINE AND KITCHEN SHELVING, EQUIPMENT, UTENSILS, PLATES, DISHES, PANS, ETC.-IN ADDITION RUSTED GRINDING AND FOOD EQUIPMENT MACHINERY (REPLACE RUSTED EQUIPMENT AND/OR RUSTED PARTS).-SOILED KITCHEN BUCKETS.
    Location: Kitchen
    Equipment: Knife/utensil rack
  • 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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL LOCATIONS AND ITEMS ABOVE INCLUDING COOK-LINE AND KITCHEN SHELVING, EQUIPMENT, UTENSILS, PLATES, DISHES, PANS, ETC.-IN ADDITION RUSTED GRINDING AND FOOD EQUIPMENT MACHINERY (REPLACE RUSTED EQUIPMENT AND/OR RUSTED PARTS).-SOILED KITCHEN BUCKETS.
    Location: Kitchen
    Equipment: Can opener
  • 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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL LOCATIONS AND ITEMS ABOVE INCLUDING COOK-LINE AND KITCHEN SHELVING, EQUIPMENT, UTENSILS, PLATES, DISHES, PANS, ETC.-IN ADDITION RUSTED GRINDING AND FOOD EQUIPMENT MACHINERY (REPLACE RUSTED EQUIPMENT AND/OR RUSTED PARTS).-SOILED KITCHEN BUCKETS.
    Location: Kitchen
    Equipment: Mixer
  • 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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL LOCATIONS AND ITEMS ABOVE INCLUDING COOK-LINE AND KITCHEN SHELVING, EQUIPMENT, UTENSILS, PLATES, DISHES, PANS, ETC.-IN ADDITION RUSTED GRINDING AND FOOD EQUIPMENT MACHINERY (REPLACE RUSTED EQUIPMENT AND/OR RUSTED PARTS).-SOILED KITCHEN BUCKETS.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • 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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL LOCATIONS AND ITEMS ABOVE INCLUDING COOK-LINE AND KITCHEN SHELVING, EQUIPMENT, UTENSILS, PLATES, DISHES, PANS, ETC.-IN ADDITION RUSTED GRINDING AND FOOD EQUIPMENT MACHINERY (REPLACE RUSTED EQUIPMENT AND/OR RUSTED PARTS).-SOILED KITCHEN BUCKETS.
    Location: Kitchen
    Equipment: Metal shelving
  • 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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL LOCATIONS AND ITEMS ABOVE INCLUDING COOK-LINE AND KITCHEN SHELVING, EQUIPMENT, UTENSILS, PLATES, DISHES, PANS, ETC.-IN ADDITION RUSTED GRINDING AND FOOD EQUIPMENT MACHINERY (REPLACE RUSTED EQUIPMENT AND/OR RUSTED PARTS).-SOILED KITCHEN BUCKETS.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • 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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL LOCATIONS AND ITEMS ABOVE INCLUDING COOK-LINE AND KITCHEN SHELVING, EQUIPMENT, UTENSILS, PLATES, DISHES, PANS, ETC.-IN ADDITION RUSTED GRINDING AND FOOD EQUIPMENT MACHINERY (REPLACE RUSTED EQUIPMENT AND/OR RUSTED PARTS).-SOILED KITCHEN BUCKETS.
    Location: Kitchen
    Equipment: ----- Cooking Equip/Holding -----
  • 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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL LOCATIONS AND ITEMS ABOVE INCLUDING COOK-LINE AND KITCHEN SHELVING, EQUIPMENT, UTENSILS, PLATES, DISHES, PANS, ETC.-IN ADDITION RUSTED GRINDING AND FOOD EQUIPMENT MACHINERY (REPLACE RUSTED EQUIPMENT AND/OR RUSTED PARTS).-SOILED KITCHEN BUCKETS.
    Location: Cook line
    Equipment: ----- Cooking Equip/Holding -----
  • 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: -IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL LOCATIONS AND ITEMS ABOVE INCLUDING COOK-LINE AND KITCHEN SHELVING, EQUIPMENT, UTENSILS, PLATES, DISHES, PANS, ETC.-IN ADDITION RUSTED GRINDING AND FOOD EQUIPMENT MACHINERY (REPLACE RUSTED EQUIPMENT AND/OR RUSTED PARTS).-SOILED KITCHEN BUCKETS.
    Location: Kitchen
    Equipment: Rolling cart
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Cook line
    Equipment: Hand sink
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Location: Dish machine area
    Equipment: Hand sink
  • 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.
    Location: Dish machine area
    Equipment: Dishmachine
  • 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.
    Location: Kitchen
    Equipment: 3-bay
  • 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: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (0 PPM); REPAIR DISHMACHINE TO ENSURE SANITIZER CONCENTRAION FOR CHLORINE AT 50 - 100 PPM.IN-PLACE SANITZER BUCKETS IN ESTABLISHMENT AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS. ONLY USE WATER AND BLEACH!
    Location: Kitchen
  • 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: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (0 PPM); REPAIR DISHMACHINE TO ENSURE SANITIZER CONCENTRAION FOR CHLORINE AT 50 - 100 PPM.IN-PLACE SANITZER BUCKETS IN ESTABLISHMENT AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS. ONLY USE WATER AND BLEACH!
    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: KITCHEN DISHMACHINE NOT SANITIZING FOR CHLORINE (0 PPM); REPAIR DISHMACHINE TO ENSURE SANITIZER CONCENTRAION FOR CHLORINE AT 50 - 100 PPM.IN-PLACE SANITZER BUCKETS IN ESTABLISHMENT AT 0 PPM FOR CHLORINE; MAINTAIN AT 50 - 100 PPM AND CHANGE AT LEAST EVERY 2 HOURS. ONLY USE WATER AND BLEACH!
    Location: Dish machine area
    Equipment: Dishmachine
  • Unapproved food contact materials
    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: ***PURCHASE APPROVED FOOD GRADE ICE SCOOPS FOR DISHMACHINE LOCATION ICE MACHINES****-DAMAGED/CRACKED ICE BUCKET STORED INSIDE OF DISHMACHINE ROOM ICE MACHINE--REMOVE AND DO NOT STORE ICE BUCKETS INSIDE OF ICE MACHINE (USE ICE SCOOPS ONLY).-DISCONTINUE USE OF NON FOOD GRADE UTENSILS WITHOUT HANDLES AND USING CUPS TO DISPENSE FOODS. USE ONLY FOOD GRADE UTENSILS WITH HANDELS TO DISPENSE FOODS.-INTERIOR SURFACES OF COOK-LINE RICE COOKER PEELING AND CHIPPING ONTO FOOD PRODUCT (EX. RICE)--REPLACE AND/OR RESURFACE.
    Location: Kitchen
  • Unapproved food contact materials
    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: ***PURCHASE APPROVED FOOD GRADE ICE SCOOPS FOR DISHMACHINE LOCATION ICE MACHINES****-DAMAGED/CRACKED ICE BUCKET STORED INSIDE OF DISHMACHINE ROOM ICE MACHINE--REMOVE AND DO NOT STORE ICE BUCKETS INSIDE OF ICE MACHINE (USE ICE SCOOPS ONLY).-DISCONTINUE USE OF NON FOOD GRADE UTENSILS WITHOUT HANDLES AND USING CUPS TO DISPENSE FOODS. USE ONLY FOOD GRADE UTENSILS WITH HANDELS TO DISPENSE FOODS.-INTERIOR SURFACES OF COOK-LINE RICE COOKER PEELING AND CHIPPING ONTO FOOD PRODUCT (EX. RICE)--REPLACE AND/OR RESURFACE.
    Location: Cook line
    Equipment: Rice cooker
  • Unapproved food contact materials
    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: ***PURCHASE APPROVED FOOD GRADE ICE SCOOPS FOR DISHMACHINE LOCATION ICE MACHINES****-DAMAGED/CRACKED ICE BUCKET STORED INSIDE OF DISHMACHINE ROOM ICE MACHINE--REMOVE AND DO NOT STORE ICE BUCKETS INSIDE OF ICE MACHINE (USE ICE SCOOPS ONLY).-DISCONTINUE USE OF NON FOOD GRADE UTENSILS WITHOUT HANDLES AND USING CUPS TO DISPENSE FOODS. USE ONLY FOOD GRADE UTENSILS WITH HANDELS TO DISPENSE FOODS.-INTERIOR SURFACES OF COOK-LINE RICE COOKER PEELING AND CHIPPING ONTO FOOD PRODUCT (EX. RICE)--REPLACE AND/OR RESURFACE.
    Location: Dish machine area
    Equipment: Ice machine
  • Utensils - poor repair - calibration
    Utensils not maintained in good repair or calibration.
    Correction: Maintain all utensils in good repair and calibration.
    Comments: DISCARD OLD BUS TUBS THAT ARE TAPED WITH DUCK TAPE REPAIRS; PURCHASE NEW BUS TUBS TO REPLACE DAMAGED/CRACKED BUS TUBS.
  • Cutting surface(s)
    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: REPLACE ALL CUTTING BOARDS; INCLUDING CIRCULAR CUTTING BOARDS (ALL CUTTING BOARDS ARE SOILED AND STAINED).
    Location: Kitchen
  • Cutting surface(s)
    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: REPLACE ALL CUTTING BOARDS; INCLUDING CIRCULAR CUTTING BOARDS (ALL CUTTING BOARDS ARE SOILED AND STAINED).
    Location: Dish machine area
  • Cutting surface(s)
    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: REPLACE ALL CUTTING BOARDS; INCLUDING CIRCULAR CUTTING BOARDS (ALL CUTTING BOARDS ARE SOILED AND STAINED).
    Location: Produce room
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: BIG CLEAN MIXING BOWLS STORED ON KITCHNE FLOOR. STORE OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • 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: INVERT EQUIPMENT BOWLS AND PAN PROPERLY AFTER PROPLER CLEANING AND SANITIZING.
    Location: Kitchen
  • Improper storage location
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: ALL PRODUCE UTENSILS/BUTCHER KNIVES STORED IMPORPERLY ON KITCHEN SHELVING AND IN CONTAINERS.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: IN ADDITION REMOVE ALL ITEMS OFF THE TOP OF KITCHEN WALK-IN-COOLER UNITS AND OFF ICE MACHINES IN DISHMACHINE ROOM.(REMOVE ALL TRASH BAGS, JUNK, TRASH, ETC.)
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: IN ADDITION REMOVE ALL ITEMS OFF THE TOP OF KITCHEN WALK-IN-COOLER UNITS AND OFF ICE MACHINES IN DISHMACHINE ROOM.(REMOVE ALL TRASH BAGS, JUNK, TRASH, ETC.)
    Location: Dish machine area
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: PROVIDE LIGHTS WHERE OUT AT INTERIOR OF COOK-LINE HOOD SYSTEMS WHERE OUT.
    Location: Cook line
  • Insect control device/installation
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: -SEVERAL FLY STRIPS LOCATED AT KITCHEN CEILING--REMOVE.-REMOVE INSECT TRAP LIGHT AT KITCHEN WALL OR CLEAN AND USE.
    Location: Kitchen
  • Open doors and windows (corrected on site)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: BACK KITCHEN DOORS OPEN.
    Location: Kitchen (back)
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD ROACHES LOCATED ON KITCHEN FLOORS--REMOVE.DEAD INSECTS FOUND IN BUCKET OF HONEY--DISCARDED.
    Location: Kitchen (back)
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD ROACHES LOCATED ON KITCHEN FLOORS--REMOVE.DEAD INSECTS FOUND IN BUCKET OF HONEY--DISCARDED.
    Location: Kitchen
  • Dumpster lids open (corrected on site)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: -REMOVE CARDBOARD OFF SHELVING AT -REMOVE BROKEN BLENDER STORED ON TOP SHELVING AT KITCHEN PREP LOCATION.
    Location: Kitchen
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE ROOM, EMPLOYEE RESTROOM, KITCHEN AND COOK-LINE LOCATION HOODS/CEILING VENTS/TILES AND COOK-LINE INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS WHERE NEEDED.
    Location: Kitchen
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE ROOM, EMPLOYEE RESTROOM, KITCHEN AND COOK-LINE LOCATION HOODS/CEILING VENTS/TILES AND COOK-LINE INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS WHERE NEEDED.
    Location: Cook line
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE ROOM, EMPLOYEE RESTROOM, KITCHEN AND COOK-LINE LOCATION HOODS/CEILING VENTS/TILES AND COOK-LINE INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS WHERE NEEDED.
    Location: Emp restroom
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF DISHMACHINE ROOM, EMPLOYEE RESTROOM, KITCHEN AND COOK-LINE LOCATION HOODS/CEILING VENTS/TILES AND COOK-LINE INTERIOR AND EXTERIOR SURFACES OF HOOD SYSTEM AND FILTERS WHERE NEEDED.
    Location: Dish machine area
  • 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.
    Comments: RESURFACE, REPAIR AND RE-PAINT ALL DISHMACHINE WALL SURFACES AND REMOVE DUCK TAPE FROM STAINLESS STEEL WALLS AND REPAIR/SEAL PROPERLY.ALL WALL SURACES MUST BE SOUND, SMOOTH AND EASILY CLEANABLE.
    Location: Dish machine area
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN, DISHMACHINE ROOM, COOK-LINE, WALK-IN-COOLER AND WALK-IN-FREEZER UNITS WALLS, FLOORS AND CEILING SUFACES; INCLUDING DOOR GASKETS/SEALS (MOLDED SURFACES/AREAS IN WALK-IN UNITS).
    Location: Kitchen
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN, DISHMACHINE ROOM, COOK-LINE, WALK-IN-COOLER AND WALK-IN-FREEZER UNITS WALLS, FLOORS AND CEILING SUFACES; INCLUDING DOOR GASKETS/SEALS (MOLDED SURFACES/AREAS IN WALK-IN UNITS).
    Location: Cook line
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN, DISHMACHINE ROOM, COOK-LINE, WALK-IN-COOLER AND WALK-IN-FREEZER UNITS WALLS, FLOORS AND CEILING SUFACES; INCLUDING DOOR GASKETS/SEALS (MOLDED SURFACES/AREAS IN WALK-IN UNITS).
    Location: Walk-in cooler
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN, DISHMACHINE ROOM, COOK-LINE, WALK-IN-COOLER AND WALK-IN-FREEZER UNITS WALLS, FLOORS AND CEILING SUFACES; INCLUDING DOOR GASKETS/SEALS (MOLDED SURFACES/AREAS IN WALK-IN UNITS).
    Location: Walk-in freezer
  • 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: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF ALL KITCHEN, DISHMACHINE ROOM, COOK-LINE, WALK-IN-COOLER AND WALK-IN-FREEZER UNITS WALLS, FLOORS AND CEILING SUFACES; INCLUDING DOOR GASKETS/SEALS (MOLDED SURFACES/AREAS IN WALK-IN UNITS).
    Location: Dish machine area
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    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.
    Location: Cook line
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Sushi bar
  • 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: RAW SHRIMP THAWING OUT AT ROOM TEMPERATURE ON KITCHEN STORAGE RACK--DISCONTINUE THIS BEHAVIOR.
    Location: Kitchen
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE THEREMOMETERS AT KITCHEN PEPSI PRODUCE COOLER, SUSHI BAR COOLER REACH IN COOLER AND AT (2) REACH-IN-COOLERS ON COOK-LINE WHERE MISSING.
    Location: Sushi bar
    Equipment: Reach in cooler
  • 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 THEREMOMETERS AT KITCHEN PEPSI PRODUCE COOLER, SUSHI BAR COOLER REACH IN COOLER AND AT (2) REACH-IN-COOLERS ON COOK-LINE WHERE MISSING.
    Location: Cook line
    Equipment: Pizza make table
  • 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 THEREMOMETERS AT KITCHEN PEPSI PRODUCE COOLER, SUSHI BAR COOLER REACH IN COOLER AND AT (2) REACH-IN-COOLERS ON COOK-LINE WHERE MISSING.
    Location: Kitchen
    Equipment: Reach in cooler
  • Warewashing equipment cleaning
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITIZING OF KITCHEN DISHMACHINE INTERIOR AND EXTERIOR SURFACES.
    Location: Dish machine area
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -RESURFACE AND/OR REPLACE ALL DAMAGED AND RUSTED SHELVING AT ALL THE ABOVE LOCATIONS (ENTIRE ESTABLISHMENT).-PROVIDE PROPER VENT COVER FOR EMPLOYEE RESTROOM MECHANICAL VENTILATION.-PROVIDE NEW SOAP DISPENSER AT DISHMACHINE ROOM HANDSINK.
    Location: Kitchen
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -RESURFACE AND/OR REPLACE ALL DAMAGED AND RUSTED SHELVING AT ALL THE ABOVE LOCATIONS (ENTIRE ESTABLISHMENT).-PROVIDE PROPER VENT COVER FOR EMPLOYEE RESTROOM MECHANICAL VENTILATION.-PROVIDE NEW SOAP DISPENSER AT DISHMACHINE ROOM HANDSINK.
    Location: Dish machine area
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -RESURFACE AND/OR REPLACE ALL DAMAGED AND RUSTED SHELVING AT ALL THE ABOVE LOCATIONS (ENTIRE ESTABLISHMENT).-PROVIDE PROPER VENT COVER FOR EMPLOYEE RESTROOM MECHANICAL VENTILATION.-PROVIDE NEW SOAP DISPENSER AT DISHMACHINE ROOM HANDSINK.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -RESURFACE AND/OR REPLACE ALL DAMAGED AND RUSTED SHELVING AT ALL THE ABOVE LOCATIONS (ENTIRE ESTABLISHMENT).-PROVIDE PROPER VENT COVER FOR EMPLOYEE RESTROOM MECHANICAL VENTILATION.-PROVIDE NEW SOAP DISPENSER AT DISHMACHINE ROOM HANDSINK.
    Location: Prep area
    Equipment: Prep table
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -RESURFACE AND/OR REPLACE ALL DAMAGED AND RUSTED SHELVING AT ALL THE ABOVE LOCATIONS (ENTIRE ESTABLISHMENT).-PROVIDE PROPER VENT COVER FOR EMPLOYEE RESTROOM MECHANICAL VENTILATION.-PROVIDE NEW SOAP DISPENSER AT DISHMACHINE ROOM HANDSINK.
    Location: Prep area
    Equipment: Metal shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -RESURFACE AND/OR REPLACE ALL DAMAGED AND RUSTED SHELVING AT ALL THE ABOVE LOCATIONS (ENTIRE ESTABLISHMENT).-PROVIDE PROPER VENT COVER FOR EMPLOYEE RESTROOM MECHANICAL VENTILATION.-PROVIDE NEW SOAP DISPENSER AT DISHMACHINE ROOM HANDSINK.
    Location: Emp restroom
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: -RESURFACE AND/OR REPLACE ALL DAMAGED AND RUSTED SHELVING AT ALL THE ABOVE LOCATIONS (ENTIRE ESTABLISHMENT).-PROVIDE PROPER VENT COVER FOR EMPLOYEE RESTROOM MECHANICAL VENTILATION.-PROVIDE NEW SOAP DISPENSER AT DISHMACHINE ROOM HANDSINK.
    Location: Dish machine area
    Equipment: Hand sink
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: BEVERAGE SERVERS STATION AT DINING ROOM SODA MACHINE/ICE BIN LINE DRAINING INTO STYROFOAM CONTAINER--DISCONTINUE THIS BEHAVIOR.REPAIR SO THAT ICE BIN DRAIN LINE IS DRAINING PROPERLY INTO FLOOR DRAIN.
    Location: Dining room
    Equipment: Soda machine
  • 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.
    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.
    Location: Kitchen
    Equipment: Walk in cooler
  • 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.
    Location: Kitchen
    Equipment: Walk in freezer
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Walk-in cooler
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITZING OF THE ABOVE ITEMS/LOCATIONS AND BELOW: INCLUDING DINING ROOM BEVEAGE SERVERS STATION LOCATIONS.-SOILED BUFFET LAMPS--CLEAN AND SANITIZE ROUTINELY.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITZING OF THE ABOVE ITEMS/LOCATIONS AND BELOW: INCLUDING DINING ROOM BEVEAGE SERVERS STATION LOCATIONS.-SOILED BUFFET LAMPS--CLEAN AND SANITIZE ROUTINELY.
    Location: Dish machine area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITZING OF THE ABOVE ITEMS/LOCATIONS AND BELOW: INCLUDING DINING ROOM BEVEAGE SERVERS STATION LOCATIONS.-SOILED BUFFET LAMPS--CLEAN AND SANITIZE ROUTINELY.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: IMPROVE ROUTINE DETAILED CLEANING AND SANITZING OF THE ABOVE ITEMS/LOCATIONS AND BELOW: INCLUDING DINING ROOM BEVEAGE SERVERS STATION LOCATIONS.-SOILED BUFFET LAMPS--CLEAN AND SANITIZE ROUTINELY.
    Location: Dish machine area
    Equipment: Metal shelving
 07/30/2013Routine
  • Maintaining shellfish tags (corrected)
    Establishment not maintaining shellstock tags.
    Correction: Shellstock tags from emptied containers must be retained for 90 days.
    Comments: Facility now carrying clams in shellensure they have a tagKeep tag with the clamsonce clams are gone keep shell tag for 90 days in an envelope ensure it is available at each inspection
    Location: Walk-in cooler
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw beef stored over cooked fried chickenensure raw stays below ready to eat5-29Raw beef under raw chicken in walk in cooler
    Location: Walk-in cooler
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Scrub pad in hand sink in sushi areastore nothing in or on a hand sink
    Location: Sushi bar
    Equipment: Hand sink
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: Employees washing hands for less than 10 secondsEmployee washing hands in sink with no hot waterEnusre hand washing in warm 100degrees minimum water use soap and apply friction for 15 seconds ,rinse and use a disposable towel
    Location: Sushi bar
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: Employees washing hands for less than 10 secondsEmployee washing hands in sink with no hot waterEnusre hand washing in warm 100degrees minimum water use soap and apply friction for 15 seconds ,rinse and use a disposable towel
    Location: Prep area
  • 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: Several boxes of ribs thawing at room temperaturedo not thaw at room temperature
    Location: Prep area
  • 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: One hand sink in sushi area has no hot waterrepair
    Location: Sushi bar
    Equipment: Hand sink
 05/29/2013Illness Complaint Recheck
  • Maintaining shellfish tags
    Establishment not maintaining shellstock tags.
    Correction: Shellstock tags from emptied containers must be retained for 90 days.
    Comments: Facility now carrying clams in shellensure they have a tagKeep tag with the clamsonce clams are gone keep shell tag for 90 days in an envelope ensure it is available at each inspection
    Location: Walk-in cooler
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: Raw beef stored over cooked fried chickenensure raw stays below ready to eat
    Location: Walk-in cooler
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Scrub pad in hand sink in sushi areastore nothing in or on a hand sink
    Location: Sushi bar
    Equipment: Hand sink
  • Improper hand washing
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: Employees washing hands for less than 10 secondsEmployee washing hands in sink with no hot waterEnusre hand washing in warm 100degrees minimum water use soap and apply friction for 15 seconds ,rinse and use a disposable towel
    Location: Sushi bar
  • Improper hand washing
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: Employees washing hands for less than 10 secondsEmployee washing hands in sink with no hot waterEnusre hand washing in warm 100degrees minimum water use soap and apply friction for 15 seconds ,rinse and use a disposable towel
    Location: Prep area
  • 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: Several boxes of ribs thawing at room temperaturedo not thaw at room temperature
    Location: Prep area
  • 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: One hand sink in sushi area has no hot waterrepair
    Location: Sushi bar
    Equipment: Hand sink
 05/22/2013Illness Complaint
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: 3-12Remove all electrical cords throughout dish machine area
  • 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: 3-12Employees writing times on sushi items as my presence was noted
    Location: Sushi bar
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Fried shrimp on buffet at 125 deg F. Reheat to 165 deg F and hold at 135 deg F. 2. Fried chicken on buffet at 113 deg F. Reheat to 165 deg F and hold at 135 deg F.3. Pizza below heat lamp on buffet at 110-122 deg F. Hold all hot foods at 135 deg F or above. Reheat to 165 deg F and hold at 135 deg F or above.4. Suasage on buffet hot line at 119 deg F. Reheat to 165 deg F and hold at 135 deg F or above. 5. Fried fish and fried tempura at room temperature at 65 deg F and 83 deg F. Disposed of at time of inspection. Hold all hot foods at 135 deg F or above. HOLD ALL HOT FOODS AT 135 DEG F OR ABOVE. Recommend facility purchase a warmer box for hot foods of fry at time of order/service per customer.
    Location: Kitchen (front)
  • 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. Reach in small sushi cooler at 45-46 deg F. Repair to hold foods at 41 deg F or below.2. Shrimp and scallops on melted ice at soup station at 50 deg F. Discontinue. Hold all cold foods at 41 deg F or below. Keep ice around entire product to help maintain temperatures. 3. Two door reach in cooler at 51-60 deg F. Foods disposed of at time of inspection. Repair cooler to hold foods at 41 deg F or below. Do not use cooler until repairs are complete.4. Crawfish at 55 deg F, mussels and shrimp at 48 deg F on buffet. Make sure product is iced entirely to maintain temperature of 41 deg F or below. Foods are removed from buffet after lunch and placed in walk in cooler until dinner service. 5. Cooked pasta by 2 bay prep sink at room temperature. Store at 41 deg F or bleow. 6. Individual preparing one box of raw beef while setting three more boxes at room temperature. Discontinue. Store beef in walk in cooler and take out one box at a time to prepare.
    Location: Sushi bar
    Equipment: Reach in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Reach in small sushi cooler at 45-46 deg F. Repair to hold foods at 41 deg F or below.2. Shrimp and scallops on melted ice at soup station at 50 deg F. Discontinue. Hold all cold foods at 41 deg F or below. Keep ice around entire product to help maintain temperatures. 3. Two door reach in cooler at 51-60 deg F. Foods disposed of at time of inspection. Repair cooler to hold foods at 41 deg F or below. Do not use cooler until repairs are complete.4. Crawfish at 55 deg F, mussels and shrimp at 48 deg F on buffet. Make sure product is iced entirely to maintain temperature of 41 deg F or below. Foods are removed from buffet after lunch and placed in walk in cooler until dinner service. 5. Cooked pasta by 2 bay prep sink at room temperature. Store at 41 deg F or bleow. 6. Individual preparing one box of raw beef while setting three more boxes at room temperature. Discontinue. Store beef in walk in cooler and take out one box at a time to prepare.
    Location: Sushi bar
    Equipment: Reach in cooler (2 door)
  • 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. Reach in small sushi cooler at 45-46 deg F. Repair to hold foods at 41 deg F or below.2. Shrimp and scallops on melted ice at soup station at 50 deg F. Discontinue. Hold all cold foods at 41 deg F or below. Keep ice around entire product to help maintain temperatures. 3. Two door reach in cooler at 51-60 deg F. Foods disposed of at time of inspection. Repair cooler to hold foods at 41 deg F or below. Do not use cooler until repairs are complete.4. Crawfish at 55 deg F, mussels and shrimp at 48 deg F on buffet. Make sure product is iced entirely to maintain temperature of 41 deg F or below. Foods are removed from buffet after lunch and placed in walk in cooler until dinner service. 5. Cooked pasta by 2 bay prep sink at room temperature. Store at 41 deg F or bleow. 6. Individual preparing one box of raw beef while setting three more boxes at room temperature. Discontinue. Store beef in walk in cooler and take out one box at a time to prepare.
    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. Reach in small sushi cooler at 45-46 deg F. Repair to hold foods at 41 deg F or below.2. Shrimp and scallops on melted ice at soup station at 50 deg F. Discontinue. Hold all cold foods at 41 deg F or below. Keep ice around entire product to help maintain temperatures. 3. Two door reach in cooler at 51-60 deg F. Foods disposed of at time of inspection. Repair cooler to hold foods at 41 deg F or below. Do not use cooler until repairs are complete.4. Crawfish at 55 deg F, mussels and shrimp at 48 deg F on buffet. Make sure product is iced entirely to maintain temperature of 41 deg F or below. Foods are removed from buffet after lunch and placed in walk in cooler until dinner service. 5. Cooked pasta by 2 bay prep sink at room temperature. Store at 41 deg F or bleow. 6. Individual preparing one box of raw beef while setting three more boxes at room temperature. Discontinue. Store beef in walk in cooler and take out one box at a time to prepare.
    Location: Kitchen (front)
  • 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. Reach in small sushi cooler at 45-46 deg F. Repair to hold foods at 41 deg F or below.2. Shrimp and scallops on melted ice at soup station at 50 deg F. Discontinue. Hold all cold foods at 41 deg F or below. Keep ice around entire product to help maintain temperatures. 3. Two door reach in cooler at 51-60 deg F. Foods disposed of at time of inspection. Repair cooler to hold foods at 41 deg F or below. Do not use cooler until repairs are complete.4. Crawfish at 55 deg F, mussels and shrimp at 48 deg F on buffet. Make sure product is iced entirely to maintain temperature of 41 deg F or below. Foods are removed from buffet after lunch and placed in walk in cooler until dinner service. 5. Cooked pasta by 2 bay prep sink at room temperature. Store at 41 deg F or bleow. 6. Individual preparing one box of raw beef while setting three more boxes at room temperature. Discontinue. Store beef in walk in cooler and take out one box at a time to prepare.
    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: Make sure to mark all foods with time when holding at room temperature. Dispose of foods if not sold in 4 hours. Note: Sushi rolls not marked at 63.5-68.5 deg F disposed of at time of inspection.
    Location: Sushi bar
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: Bottle of bleach on 2 bay prep sink. Remove. Store chemicals separately from food and equipment. CORRECTED
    Location: Kitchen (back)
  • Toxic restrictions (corrected)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: RAID fogger below sushi area buffet. Remove. Use only approved pest control in facility. Do not store food in area below sushi buffet. CORRECTED
    Location: Sushi bar
  • 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: Live roach fell on note pad in sushi area. Exterminate. CORRECTEDNote Terminx last at facility 1-22-2013. Scheduled this week or next week. Does routine exterminations twice per month.
    Location: Sushi bar
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Re-using gloves in sushi area. Discontinue. Use gloves only one time and dispose of gloves after each use. CORRECTED3-12Noted re use of gloves in sushi areadiscontinuedo not re use glovess
  • 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: 1. Employees not washing hands. Wash hands at hand sinks with soap and warm water for 20 seconds and dry hands with paper towels. CORRECTED2. Employees not washing hands before putting on gloves. Make sure all employees wash hands before putting on gloves. CORRECTED
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. Sugar /salt in rusted galvinized trash cans. Discontinue. Disposed of at time of inspection. Do not place open foods in galvinized trash cans. CORRECTED
    Location: Kitchen (back)
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Metal pan with meat juice inside of two bay sink labled for produce only. Do not place soiled pans in two bay sink, Use sink for produce only. Clean and sanitize sink. CORRECTED2. Raw shrimp over cooked crab in walk in cooler. Discontinue. Store raw foods below all cooked, ready to eat foods and produce. CORRECTED3. Raw chicken over produce in walk in cooler. Discontinue. Store raw chicken below produce and ready to eat foods. CORRECTED AT TIME OF INSPECTION
    Location: Kitchen
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Hard boiled eggs and bulk crab salad without date marking. Date mark all ready to eat potentially hazardous foods with 7 day disposal date. CORRECTED
    Location: Kitchen (back)
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: 1. Doing raw shrimp prep at vegetable prep sink. Discontinue. Clean and sanitize sink and use only for vegetable prep sink.
    Location: Kitchen
    Equipment: 2-bay
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Meat grinder soiled in meat sink area. Clean and sanitize. Make sure meat grinder is cleaned and sanitized every 4 hours while in use and when done using. CORRECTED2. Prep table top and bottom shelf and strainer on top of prep table in meat sink area are soiled. Metal shelving above prep table is soiled. Clean. CORRECTED3. Metal shelving above 3 bay meat sink is soiled. Clean.4. Coleman cooler in meat prep area blue lid is soiled. Clean. CORRECTED5. Stand mixer is soiled. Clean. CORRECTED6. Blodgett oven in front kitchen is soiled. Clean. 7. Toaster oven in sushi area is heavily soiled. Clean. CORRECTED8. Soiled plastic bus tubs on shelving with utensils in them. Clean and sanitize. Store clean utensils in cleaned and sanitized manner. CORRECTED9. Metal shelving over 3 bay seafood prep sink is soiled. Clean. CORRECTED10. Shelf above 2 bay prep sink is soiled. Clean. 11. Shelves in walk in cooler are soiled. Clean CORRECTED12. Soiled knives. Clean. 13. Clean rolling cart in front kitchen. CORRECTED
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink soiled in employee restroom. Clean. CORRECTED2. Hand sink soiled in front kitchen by 2 bay prep sink. Clean. CORRECTED
    Location: Emp restroom
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink soiled in employee restroom. Clean. CORRECTED2. Hand sink soiled in front kitchen by 2 bay prep sink. Clean. CORRECTED
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Dirty dishes in server area hand sink. Remove. Do not store any thing in or on hand sinks. CORRECTED3-12Items in hand sink in prep and sushi areastore nothing in or on a hand sink
    Location: Service counter
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Dirty dishes in server area hand sink. Remove. Do not store any thing in or on hand sinks. CORRECTED3-12Items in hand sink in prep and sushi areastore nothing in or on a hand sink
    Location: Sushi bar
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Dirty dishes in server area hand sink. Remove. Do not store any thing in or on hand sinks. CORRECTED3-12Items in hand sink in prep and sushi areastore nothing in or on a hand sink
    Location: Prep area
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Three bay meat sink is without hot water. Provide. CORRECTED
    Location: Kitchen (back)
    Equipment: 3-bay
  • Single-service reuse (corrected)
    Single service and single use articles reused.
    Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
    Comments: 1. Siracha Bottles are being re used for food. Do not re use Siracha bottles, once contents are gone discard bottle.
  • Cutting surface(s)
    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: 1. White cutting board on prep top cooler in front kitchen wok area is soiled. Clean, resurface, or replace. NOTE > ON ORDER3-12Not Done
    Location: Kitchen (front)
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Clean trays used to hold sushi rolls stored below hand soap dispenser. Discontinue. Move to prevent possible contamination. CORRECTED
    Location: Sushi bar
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Hand held mixer stored in employee restroom. Remove do not store in restroom. Clean and sanitize. CORRECTED2. Paper towels on floor in sushi area. Discontinue. Store 6 inches off the floor. CORRECTED
    Location: Emp restroom
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Hand held mixer stored in employee restroom. Remove do not store in restroom. Clean and sanitize. CORRECTED2. Paper towels on floor in sushi area. Discontinue. Store 6 inches off the floor. CORRECTED
    Location: Sushi bar
  • Cutting surface(s) (corrected)
    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.
  • 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 all bulk food containers with content. CORRECTED
    Location: Kitchen (back)
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. One light out in meat prep area. Please provide. CORRECTED2. Light out in dish room. Provide. CORRECTED3. Light out in back kitchen. Provide. CORRECTED
    Location: Kitchen (back)
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. One light out in meat prep area. Please provide. CORRECTED2. Light out in dish room. Provide. CORRECTED3. Light out in back kitchen. Provide. CORRECTED
    Location: Dish machine area
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Remove dead roaches from below all buffet cabinets. CORRECTED
    Location: Buffet
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: Dumpster area soiled. Clean.
    Location: Dumpster area
  • 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: Exhaust hood filters over woks in from kitchen are soiled. Clean.
    Location: Kitchen (front)
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Floor by back door is in disrepair. Repair to smooth, non absorbent, easily cleanable state. NOTE: TOO COLD TO REPAIR AT THIS TIME WILL DO REPAIR WHEN WEATHER BECOMES WARM ENOUGH TO POUR CEMENT.3-12Not Done3-19Have done by next routine
    Location: Kitchen (back)
  • 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: 1. Floors and walls soiled in meat sink area. Clean CORRECTED2. Floors soiled around shelving and large stand mixer. Clean. CORRECTED3. Floor soiled around cooler wheels and other equipment in sushi and other prep areas. Clean. CORRECTED4. Floor soiled in walk in freezer. Clean. CORRECTED5. Floor soiled below wood top table in back kitchen area along wall and floor junctions. Clean. CORRECTED6. Trash on floor of employee restroom. Remove, Clean floor. CORRECTED7. Walls soiled in employee restroom. Clean. CORRECTED8. Employee restroom door soiled. Clean. CORRECTED9. Floor soiled in meat walk in cooler below shelving below cooling unit. Clean. 10. Walls soiled in dish room. Continue cleaning.
    Location: Kitchen
  • 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: 1. Floors and walls soiled in meat sink area. Clean CORRECTED2. Floors soiled around shelving and large stand mixer. Clean. CORRECTED3. Floor soiled around cooler wheels and other equipment in sushi and other prep areas. Clean. CORRECTED4. Floor soiled in walk in freezer. Clean. CORRECTED5. Floor soiled below wood top table in back kitchen area along wall and floor junctions. Clean. CORRECTED6. Trash on floor of employee restroom. Remove, Clean floor. CORRECTED7. Walls soiled in employee restroom. Clean. CORRECTED8. Employee restroom door soiled. Clean. CORRECTED9. Floor soiled in meat walk in cooler below shelving below cooling unit. Clean. 10. Walls soiled in dish room. Continue cleaning.
    Location: Walk-in freezer
  • 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: 1. Floors and walls soiled in meat sink area. Clean CORRECTED2. Floors soiled around shelving and large stand mixer. Clean. CORRECTED3. Floor soiled around cooler wheels and other equipment in sushi and other prep areas. Clean. CORRECTED4. Floor soiled in walk in freezer. Clean. CORRECTED5. Floor soiled below wood top table in back kitchen area along wall and floor junctions. Clean. CORRECTED6. Trash on floor of employee restroom. Remove, Clean floor. CORRECTED7. Walls soiled in employee restroom. Clean. CORRECTED8. Employee restroom door soiled. Clean. CORRECTED9. Floor soiled in meat walk in cooler below shelving below cooling unit. Clean. 10. Walls soiled in dish room. Continue cleaning.
    Location: Kitchen (back)
  • 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: 1. Floors and walls soiled in meat sink area. Clean CORRECTED2. Floors soiled around shelving and large stand mixer. Clean. CORRECTED3. Floor soiled around cooler wheels and other equipment in sushi and other prep areas. Clean. CORRECTED4. Floor soiled in walk in freezer. Clean. CORRECTED5. Floor soiled below wood top table in back kitchen area along wall and floor junctions. Clean. CORRECTED6. Trash on floor of employee restroom. Remove, Clean floor. CORRECTED7. Walls soiled in employee restroom. Clean. CORRECTED8. Employee restroom door soiled. Clean. CORRECTED9. Floor soiled in meat walk in cooler below shelving below cooling unit. Clean. 10. Walls soiled in dish room. Continue cleaning.
    Location: Emp restroom
  • 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: 1. Floors and walls soiled in meat sink area. Clean CORRECTED2. Floors soiled around shelving and large stand mixer. Clean. CORRECTED3. Floor soiled around cooler wheels and other equipment in sushi and other prep areas. Clean. CORRECTED4. Floor soiled in walk in freezer. Clean. CORRECTED5. Floor soiled below wood top table in back kitchen area along wall and floor junctions. Clean. CORRECTED6. Trash on floor of employee restroom. Remove, Clean floor. CORRECTED7. Walls soiled in employee restroom. Clean. CORRECTED8. Employee restroom door soiled. Clean. CORRECTED9. Floor soiled in meat walk in cooler below shelving below cooling unit. Clean. 10. Walls soiled in dish room. Continue cleaning.
    Location: Walk-in cooler
  • 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: 1. Floors and walls soiled in meat sink area. Clean CORRECTED2. Floors soiled around shelving and large stand mixer. Clean. CORRECTED3. Floor soiled around cooler wheels and other equipment in sushi and other prep areas. Clean. CORRECTED4. Floor soiled in walk in freezer. Clean. CORRECTED5. Floor soiled below wood top table in back kitchen area along wall and floor junctions. Clean. CORRECTED6. Trash on floor of employee restroom. Remove, Clean floor. CORRECTED7. Walls soiled in employee restroom. Clean. CORRECTED8. Employee restroom door soiled. Clean. CORRECTED9. Floor soiled in meat walk in cooler below shelving below cooling unit. Clean. 10. Walls soiled in dish room. Continue cleaning.
    Location: Dish machine area
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels sititng out in back and front kitchen areas. Do not sit wet towels out. Store all wet towels in approved manner. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen (back)
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels sititng out in back and front kitchen areas. Do not sit wet towels out. Store all wet towels in approved manner. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen (front)
  • 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: 3-12Hot water does not work at sushi hand sinkrepair
    Location: Sushi bar
  • 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: 1. Raw chicken thawing in stagnant water in 3 bay sink. Discontinue. Thaw under running cold water at 70 deg F or below, in refrigeration or in microwave oven immediately before cooking.2. Raw fish thawing in stagnant water in 3 bay sink with pair of gloves in water. Discontinue. Thaw under running cold water at 70 deg F or below, in refrigeration or in microwave oven immediately before cooking. do not place discarded gloves in with food. 3. Raw chicken and raw fish thawing in same sink at the same time. Discontinue. Thaw one type of raw meat at a time in sink.4. Thawing imitation crab at room temperature in sushi area. Discontinue. Thaw under running cold water at 70 deg F or below, in refrigeration or in microwave oven immediately before cooking.
    Location: Kitchen (back)
    Equipment: 3-bay
  • 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: 1. Raw chicken thawing in stagnant water in 3 bay sink. Discontinue. Thaw under running cold water at 70 deg F or below, in refrigeration or in microwave oven immediately before cooking.2. Raw fish thawing in stagnant water in 3 bay sink with pair of gloves in water. Discontinue. Thaw under running cold water at 70 deg F or below, in refrigeration or in microwave oven immediately before cooking. do not place discarded gloves in with food. 3. Raw chicken and raw fish thawing in same sink at the same time. Discontinue. Thaw one type of raw meat at a time in sink.4. Thawing imitation crab at room temperature in sushi area. Discontinue. Thaw under running cold water at 70 deg F or below, in refrigeration or in microwave oven immediately before cooking.
    Location: Buffet
  • 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: 1. Raw chicken thawing in stagnant water in 3 bay sink. Discontinue. Thaw under running cold water at 70 deg F or below, in refrigeration or in microwave oven immediately before cooking.2. Raw fish thawing in stagnant water in 3 bay sink with pair of gloves in water. Discontinue. Thaw under running cold water at 70 deg F or below, in refrigeration or in microwave oven immediately before cooking. do not place discarded gloves in with food. 3. Raw chicken and raw fish thawing in same sink at the same time. Discontinue. Thaw one type of raw meat at a time in sink.4. Thawing imitation crab at room temperature in sushi area. Discontinue. Thaw under running cold water at 70 deg F or below, in refrigeration or in microwave oven immediately before cooking.
  • 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: 1. No thermometer present in Amana white reach in cooler in meat prep area. Provide clearly visible thermometer. CORRECTED2. No thermometer in " Pepsi " glass door reach in cooler in back kitchen area. Provide clearly visible thermometer.3. Two separate beverage air coolers missing thermometers in sushi area. Provide clearly visible thermometers. CORRECTED
    Location: Kitchen (back)
    Equipment: Reach in cooler
  • 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: 1. No thermometer present in Amana white reach in cooler in meat prep area. Provide clearly visible thermometer. CORRECTED2. No thermometer in " Pepsi " glass door reach in cooler in back kitchen area. Provide clearly visible thermometer.3. Two separate beverage air coolers missing thermometers in sushi area. Provide clearly visible thermometers. CORRECTED
    Location: Sushi bar
  • Pressure gauge: dish machine (corrected)
    Pressure measuring device not accurate or properly scaled.
    Correction: Provide accurate properly sealed measuring device.
    Comments: No guages working on dish machine. Repair. CORRECTED
    Location: Dish machine area
  • Warewashing No detergent (corrected)
    Warewashing equipment used without a cleaning agent.
    Correction: Provided approved cleaning agent.
    Comments: No detergent at dish machine. Provide. CORRECTED
    Location: Dish machine area
    Equipment: Dishmachine
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. Amana stand one door white reach in cooler is on wood skid. Remove. Use metal or plastic smooth, non absorbent, easily cleanable leg/support if needed. CORRECTED2. Card board on front exhaust hood above rice cookers. Remove card board. Clean and sanitize surfaces as needed. CORRECTED3. Wooden table on meat prep side of prep tables by walk in freezer. Remove. Do not use wood in kitchens. Provide metal/ stainless steel prep table. CORRECTED ( INSURE THAT TABLE IS DISCARDED )4. Bulk salt and sugar containers in stock room on wooden skid/shelf. Remove. Do not use wood in kitchen. Provide metal or heavy plastic easily cleanable shelving as needed. 5. Shelving in walk in freezer supported by #10 cans and wood. Discontinue. Change out to dunage racks. CORRECTED6. String being used to support green metal shelving in hot water heater area. Remove string. CORRECTED7. Foil on bottom shelf of prep table in back kitchen area. Remove foil, Do not line with foil 8. Foil around rice cooker. Remove. Clean as needed. 9. Foil lining gas line on front cooking equipment at buffet. Remove. CORRECTED10. Broom stick with srubber on end of it on end of cooks line by woks. Remove. CORRECTED
    Location: Kitchen
    Equipment: -
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. Amana stand one door white reach in cooler is on wood skid. Remove. Use metal or plastic smooth, non absorbent, easily cleanable leg/support if needed. CORRECTED2. Card board on front exhaust hood above rice cookers. Remove card board. Clean and sanitize surfaces as needed. CORRECTED3. Wooden table on meat prep side of prep tables by walk in freezer. Remove. Do not use wood in kitchens. Provide metal/ stainless steel prep table. CORRECTED ( INSURE THAT TABLE IS DISCARDED )4. Bulk salt and sugar containers in stock room on wooden skid/shelf. Remove. Do not use wood in kitchen. Provide metal or heavy plastic easily cleanable shelving as needed. 5. Shelving in walk in freezer supported by #10 cans and wood. Discontinue. Change out to dunage racks. CORRECTED6. String being used to support green metal shelving in hot water heater area. Remove string. CORRECTED7. Foil on bottom shelf of prep table in back kitchen area. Remove foil, Do not line with foil 8. Foil around rice cooker. Remove. Clean as needed. 9. Foil lining gas line on front cooking equipment at buffet. Remove. CORRECTED10. Broom stick with srubber on end of it on end of cooks line by woks. Remove. CORRECTED
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Duct tape on side of seafood prep 3 bay sink. Remove. CORRECTED ( SILICONE CAULK THAT WAS USED TO REPAIR SINK WILL NOT LAST YOU WILL NEED TO MAKE A PERMANANT REPAIR ) - 3-12 NOT NOTED - corrected2. Wood board supporting side of 3 bay seafood prep sink near walk in freezer. Remove wood. Provide metal or heavy plastic easily cleanable support. CORRECTED3. Duct tape on sushi coolers glass. Remove and repair with approved cleanable material. CORRECTED4. Duct tape and no complete lids on bulk foods containers. Discontinue. Provide approved food safe lids do not use duct tape. NOTE: LIDS ORDERED FROM SYSCO FOR CONTAINERS 3-12 CORRECTED5. Leak at ice well at buffet area. Repair and remove towels from the floor, CORRECTED
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Duct tape on side of seafood prep 3 bay sink. Remove. CORRECTED ( SILICONE CAULK THAT WAS USED TO REPAIR SINK WILL NOT LAST YOU WILL NEED TO MAKE A PERMANANT REPAIR ) - 3-12 NOT NOTED - corrected2. Wood board supporting side of 3 bay seafood prep sink near walk in freezer. Remove wood. Provide metal or heavy plastic easily cleanable support. CORRECTED3. Duct tape on sushi coolers glass. Remove and repair with approved cleanable material. CORRECTED4. Duct tape and no complete lids on bulk foods containers. Discontinue. Provide approved food safe lids do not use duct tape. NOTE: LIDS ORDERED FROM SYSCO FOR CONTAINERS 3-12 CORRECTED5. Leak at ice well at buffet area. Repair and remove towels from the floor, CORRECTED
    Location: Kitchen
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Three bay meat sink in back kitchen area needs to be attached and sealed to wall. Fixed equipment shall be installed and sealed. CORRECTED
    Location: Kitchen (back)
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Food on floor in walk in freezer. Store all foods 6 inches off the floor. CORRECTED2. Pans of food stack on open foods in walk in cooler. Discontinue. Provide firm lid between foods to prevent possible contamination from containers. CORRECTED3. Pans of food stack on open foods in walk in freezer. Discontinue. Provide firm lid between foods to prevent possible contamination from containers. CORRECTED4. Bread crumbs stored below sushi buffet by RAID fogger. Discontinue. Clean area to help prevent pests. CORRECTED5. Pans of food stack on open foods in small reach in cooler in sushi area. Discontinue. Provide firm lid between foods to prevent possible contamination from containers. CORRECTED
    Location: Kitchen (back)
    Equipment: Walk in freezer
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Food on floor in walk in freezer. Store all foods 6 inches off the floor. CORRECTED2. Pans of food stack on open foods in walk in cooler. Discontinue. Provide firm lid between foods to prevent possible contamination from containers. CORRECTED3. Pans of food stack on open foods in walk in freezer. Discontinue. Provide firm lid between foods to prevent possible contamination from containers. CORRECTED4. Bread crumbs stored below sushi buffet by RAID fogger. Discontinue. Clean area to help prevent pests. CORRECTED5. Pans of food stack on open foods in small reach in cooler in sushi area. Discontinue. Provide firm lid between foods to prevent possible contamination from containers. CORRECTED
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Food on floor in walk in freezer. Store all foods 6 inches off the floor. CORRECTED2. Pans of food stack on open foods in walk in cooler. Discontinue. Provide firm lid between foods to prevent possible contamination from containers. CORRECTED3. Pans of food stack on open foods in walk in freezer. Discontinue. Provide firm lid between foods to prevent possible contamination from containers. CORRECTED4. Bread crumbs stored below sushi buffet by RAID fogger. Discontinue. Clean area to help prevent pests. CORRECTED5. Pans of food stack on open foods in small reach in cooler in sushi area. Discontinue. Provide firm lid between foods to prevent possible contamination from containers. CORRECTED
    Location: Sushi bar
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Bus tub of kale on floor in sushi are. Discontinue. CORRECTED
    Location: Sushi bar
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. No sneeze guard or cover for chips and onions at soup area. Provide sneeze guards, lids or covers. - Done2. No sneeze guards or lids for hot soups in buffet. Provide sneeze guards, lids or covers. - Done3. No sneeze guards or lids for hot foods on buffet line. Provide sneeze guards, lids or covers. _ON ORDER4. No sneeze gaurds for raw foods in buffet line. Provide sneeze guards, lids or covers. - ON ORDER posts are up glass not arrived NOTE > MANAGER STATED THAT SNEEZE GUARDS WERE ORDERED ON MONDAY 2-11-2013. SNEEZE GUARDS MUST BE CUSTOM MADE.3-12ALL ITEMS NOT DONE
    Location: Buffet
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. The entire outside of the ice machine is soiled. Clean. CORRECTED2. There is mold on the caulk around the hand sink, 3 bay sink, and dish sink in the dish room. Remove old caulk and replace. NOTE > CONTINUE WORKING ON 3. Shelving above three bay sink in dish room is soiled. Clean. 4. Metal can rack soiled in back kitchen area. Clean. CORRECTED5. Metal shelving soiled inside of Large meat walk in cooler. Clean shelving. CORRECTED6. Top of dish machine is soiled. Clean.7. Shelving in dish machine area is soiled and has cardboard on it. Remove cardboard and clean. NOTE > CONTINUE CLEANING.
    Location: Kitchen
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: No soap at hand sink in front kitchen by 2 bay produce prep sink. Provide. CORRECTED
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in employee restroom. Provide. CORRECTED2. No paper towels at front kitchen hand sink by 2 bay produce prep sink. Provide. CORRECTED
    Location: Emp restroom
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in employee restroom. Provide. CORRECTED2. No paper towels at front kitchen hand sink by 2 bay produce prep sink. Provide. CORRECTED
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: 1. Employee washed hands at three bay sink in back kitchen area. Do not wash hands at three bay sink. Wash hands at approved hand sink with soap and towels. CORRECTED
    Location: Kitchen (back)
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light shield missing on light by thee by meat sink in back kitchen area. Provide light guard. CORRECTED
    Location: Kitchen (back)
  • 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. Drain pipe leaking at 3 bay sink in meat prep area. Repair. CORRECTED2. Faucet leaking at three bay sink in dish machine area. Duck tape has been removed. Repair leak. CORRECTED3. Faucet in 3 bay sink seafood prep. leaking Duck tape has been removed . Repair leak. CORRECTED4.. Faucet leaking on hand sink by sushi area. Repair. 3/12 - NOT DONE 3-19 Not done6. Drain line from on demand hot water heater needs to be extended to approved floor drain. NOTE: NOT USING THIS PIECE OF EQUIPMENT ANY LONGER. CORRECTED7. Hot water faucet leaking at mop sink in employee restroom. Repair. CORRECTED8. No hot water at hand sink in employee restroom. Provide hot water. CORRECTED 9. No sprayer to pre rinse dishes at dish machine. Provide. CORRECTED10. Towels used to stop water leak at pre wash area of dish machine. Remove soiled towels and repair. CORRECTED11. Plumbing below 2 bay produce prep sink is held up by plastic wrap. Discontinue. Use approved plumbers strapping or other support. CORRECTED
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain pipe leaking at 3 bay sink in meat prep area. Repair. CORRECTED2. Faucet leaking at three bay sink in dish machine area. Duck tape has been removed. Repair leak. CORRECTED3. Faucet in 3 bay sink seafood prep. leaking Duck tape has been removed . Repair leak. CORRECTED4.. Faucet leaking on hand sink by sushi area. Repair. 3/12 - NOT DONE 3-19 Not done6. Drain line from on demand hot water heater needs to be extended to approved floor drain. NOTE: NOT USING THIS PIECE OF EQUIPMENT ANY LONGER. CORRECTED7. Hot water faucet leaking at mop sink in employee restroom. Repair. CORRECTED8. No hot water at hand sink in employee restroom. Provide hot water. CORRECTED 9. No sprayer to pre rinse dishes at dish machine. Provide. CORRECTED10. Towels used to stop water leak at pre wash area of dish machine. Remove soiled towels and repair. CORRECTED11. Plumbing below 2 bay produce prep sink is held up by plastic wrap. Discontinue. Use approved plumbers strapping or other support. CORRECTED
    Location: Kitchen
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can. CORRECTED
    Comments: 1. No covered trash can in employee restroom. Provide a coverd trash can.
    Location: Emp restroom
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Old bus tubs with duct tape inside for repair. Discontinue. Dispose of broken equipment and replace as needed.
    Location: Kitchen
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Tongs stored in pan of food with handle touching food inside of " Pepsi reach in cooler. Do not store utensils in with food with handle touching food.
    Location: Kitchen (back)
 03/19/2013Recheck
  • Electrical service
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: 3-12Remove all electrical cords throughout dish machine area
  • 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: 3-12Employees writing times on sushi items as my presence was noted
    Location: Sushi bar
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Fried shrimp on buffet at 125 deg F. Reheat to 165 deg F and hold at 135 deg F. 2. Fried chicken on buffet at 113 deg F. Reheat to 165 deg F and hold at 135 deg F.3. Pizza below heat lamp on buffet at 110-122 deg F. Hold all hot foods at 135 deg F or above. Reheat to 165 deg F and hold at 135 deg F or above.4. Suasage on buffet hot line at 119 deg F. Reheat to 165 deg F and hold at 135 deg F or above. 5. Fried fish and fried tempura at room temperature at 65 deg F and 83 deg F. Disposed of at time of inspection. Hold all hot foods at 135 deg F or above. HOLD ALL HOT FOODS AT 135 DEG F OR ABOVE. Recommend facility purchase a warmer box for hot foods of fry at time of order/service per customer.
    Location: Kitchen (front)
  • 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. Reach in small sushi cooler at 45-46 deg F. Repair to hold foods at 41 deg F or below.2. Shrimp and scallops on melted ice at soup station at 50 deg F. Discontinue. Hold all cold foods at 41 deg F or below. Keep ice around entire product to help maintain temperatures. 3. Two door reach in cooler at 51-60 deg F. Foods disposed of at time of inspection. Repair cooler to hold foods at 41 deg F or below. Do not use cooler until repairs are complete.4. Crawfish at 55 deg F, mussels and shrimp at 48 deg F on buffet. Make sure product is iced entirely to maintain temperature of 41 deg F or below. Foods are removed from buffet after lunch and placed in walk in cooler until dinner service. 5. Cooked pasta by 2 bay prep sink at room temperature. Store at 41 deg F or bleow. 6. Individual preparing one box of raw beef while setting three more boxes at room temperature. Discontinue. Store beef in walk in cooler and take out one box at a time to prepare.
    Location: Sushi bar
    Equipment: Reach in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Reach in small sushi cooler at 45-46 deg F. Repair to hold foods at 41 deg F or below.2. Shrimp and scallops on melted ice at soup station at 50 deg F. Discontinue. Hold all cold foods at 41 deg F or below. Keep ice around entire product to help maintain temperatures. 3. Two door reach in cooler at 51-60 deg F. Foods disposed of at time of inspection. Repair cooler to hold foods at 41 deg F or below. Do not use cooler until repairs are complete.4. Crawfish at 55 deg F, mussels and shrimp at 48 deg F on buffet. Make sure product is iced entirely to maintain temperature of 41 deg F or below. Foods are removed from buffet after lunch and placed in walk in cooler until dinner service. 5. Cooked pasta by 2 bay prep sink at room temperature. Store at 41 deg F or bleow. 6. Individual preparing one box of raw beef while setting three more boxes at room temperature. Discontinue. Store beef in walk in cooler and take out one box at a time to prepare.
    Location: Sushi bar
    Equipment: Reach in cooler (2 door)
  • 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. Reach in small sushi cooler at 45-46 deg F. Repair to hold foods at 41 deg F or below.2. Shrimp and scallops on melted ice at soup station at 50 deg F. Discontinue. Hold all cold foods at 41 deg F or below. Keep ice around entire product to help maintain temperatures. 3. Two door reach in cooler at 51-60 deg F. Foods disposed of at time of inspection. Repair cooler to hold foods at 41 deg F or below. Do not use cooler until repairs are complete.4. Crawfish at 55 deg F, mussels and shrimp at 48 deg F on buffet. Make sure product is iced entirely to maintain temperature of 41 deg F or below. Foods are removed from buffet after lunch and placed in walk in cooler until dinner service. 5. Cooked pasta by 2 bay prep sink at room temperature. Store at 41 deg F or bleow. 6. Individual preparing one box of raw beef while setting three more boxes at room temperature. Discontinue. Store beef in walk in cooler and take out one box at a time to prepare.
    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. Reach in small sushi cooler at 45-46 deg F. Repair to hold foods at 41 deg F or below.2. Shrimp and scallops on melted ice at soup station at 50 deg F. Discontinue. Hold all cold foods at 41 deg F or below. Keep ice around entire product to help maintain temperatures. 3. Two door reach in cooler at 51-60 deg F. Foods disposed of at time of inspection. Repair cooler to hold foods at 41 deg F or below. Do not use cooler until repairs are complete.4. Crawfish at 55 deg F, mussels and shrimp at 48 deg F on buffet. Make sure product is iced entirely to maintain temperature of 41 deg F or below. Foods are removed from buffet after lunch and placed in walk in cooler until dinner service. 5. Cooked pasta by 2 bay prep sink at room temperature. Store at 41 deg F or bleow. 6. Individual preparing one box of raw beef while setting three more boxes at room temperature. Discontinue. Store beef in walk in cooler and take out one box at a time to prepare.
    Location: Kitchen (front)
  • 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. Reach in small sushi cooler at 45-46 deg F. Repair to hold foods at 41 deg F or below.2. Shrimp and scallops on melted ice at soup station at 50 deg F. Discontinue. Hold all cold foods at 41 deg F or below. Keep ice around entire product to help maintain temperatures. 3. Two door reach in cooler at 51-60 deg F. Foods disposed of at time of inspection. Repair cooler to hold foods at 41 deg F or below. Do not use cooler until repairs are complete.4. Crawfish at 55 deg F, mussels and shrimp at 48 deg F on buffet. Make sure product is iced entirely to maintain temperature of 41 deg F or below. Foods are removed from buffet after lunch and placed in walk in cooler until dinner service. 5. Cooked pasta by 2 bay prep sink at room temperature. Store at 41 deg F or bleow. 6. Individual preparing one box of raw beef while setting three more boxes at room temperature. Discontinue. Store beef in walk in cooler and take out one box at a time to prepare.
    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: Make sure to mark all foods with time when holding at room temperature. Dispose of foods if not sold in 4 hours. Note: Sushi rolls not marked at 63.5-68.5 deg F disposed of at time of inspection.
    Location: Sushi bar
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: Bottle of bleach on 2 bay prep sink. Remove. Store chemicals separately from food and equipment. CORRECTED
    Location: Kitchen (back)
  • Toxic restrictions (corrected)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: RAID fogger below sushi area buffet. Remove. Use only approved pest control in facility. Do not store food in area below sushi buffet. CORRECTED
    Location: Sushi bar
  • 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: Live roach fell on note pad in sushi area. Exterminate. CORRECTEDNote Terminx last at facility 1-22-2013. Scheduled this week or next week. Does routine exterminations twice per month.
    Location: Sushi bar
  • Glove Use (Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Re-using gloves in sushi area. Discontinue. Use gloves only one time and dispose of gloves after each use. CORRECTED3-12Noted re use of gloves in sushi areadiscontinuedo not re use glovess
  • 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: 1. Employees not washing hands. Wash hands at hand sinks with soap and warm water for 20 seconds and dry hands with paper towels. CORRECTED2. Employees not washing hands before putting on gloves. Make sure all employees wash hands before putting on gloves. CORRECTED
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. Sugar /salt in rusted galvinized trash cans. Discontinue. Disposed of at time of inspection. Do not place open foods in galvinized trash cans. CORRECTED
    Location: Kitchen (back)
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Metal pan with meat juice inside of two bay sink labled for produce only. Do not place soiled pans in two bay sink, Use sink for produce only. Clean and sanitize sink. CORRECTED2. Raw shrimp over cooked crab in walk in cooler. Discontinue. Store raw foods below all cooked, ready to eat foods and produce. CORRECTED3. Raw chicken over produce in walk in cooler. Discontinue. Store raw chicken below produce and ready to eat foods. CORRECTED AT TIME OF INSPECTION
    Location: Kitchen
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Hard boiled eggs and bulk crab salad without date marking. Date mark all ready to eat potentially hazardous foods with 7 day disposal date. CORRECTED
    Location: Kitchen (back)
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: 1. Doing raw shrimp prep at vegetable prep sink. Discontinue. Clean and sanitize sink and use only for vegetable prep sink.
    Location: Kitchen
    Equipment: 2-bay
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Meat grinder soiled in meat sink area. Clean and sanitize. Make sure meat grinder is cleaned and sanitized every 4 hours while in use and when done using. CORRECTED2. Prep table top and bottom shelf and strainer on top of prep table in meat sink area are soiled. Metal shelving above prep table is soiled. Clean. CORRECTED3. Metal shelving above 3 bay meat sink is soiled. Clean.4. Coleman cooler in meat prep area blue lid is soiled. Clean. CORRECTED5. Stand mixer is soiled. Clean. CORRECTED6. Blodgett oven in front kitchen is soiled. Clean. 7. Toaster oven in sushi area is heavily soiled. Clean. CORRECTED8. Soiled plastic bus tubs on shelving with utensils in them. Clean and sanitize. Store clean utensils in cleaned and sanitized manner. CORRECTED9. Metal shelving over 3 bay seafood prep sink is soiled. Clean. CORRECTED10. Shelf above 2 bay prep sink is soiled. Clean. 11. Shelves in walk in cooler are soiled. Clean CORRECTED12. Soiled knives. Clean. 13. Clean rolling cart in front kitchen. CORRECTED
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink soiled in employee restroom. Clean. CORRECTED2. Hand sink soiled in front kitchen by 2 bay prep sink. Clean. CORRECTED
    Location: Emp restroom
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink soiled in employee restroom. Clean. CORRECTED2. Hand sink soiled in front kitchen by 2 bay prep sink. Clean. CORRECTED
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Dirty dishes in server area hand sink. Remove. Do not store any thing in or on hand sinks. CORRECTED3-12Items in hand sink in prep and sushi areastore nothing in or on a hand sink
    Location: Service counter
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Dirty dishes in server area hand sink. Remove. Do not store any thing in or on hand sinks. CORRECTED3-12Items in hand sink in prep and sushi areastore nothing in or on a hand sink
    Location: Sushi bar
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Dirty dishes in server area hand sink. Remove. Do not store any thing in or on hand sinks. CORRECTED3-12Items in hand sink in prep and sushi areastore nothing in or on a hand sink
    Location: Prep area
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Three bay meat sink is without hot water. Provide. CORRECTED
    Location: Kitchen (back)
    Equipment: 3-bay
  • Single-service reuse (corrected)
    Single service and single use articles reused.
    Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
    Comments: 1. Siracha Bottles are being re used for food. Do not re use Siracha bottles, once contents are gone discard bottle.
  • Cutting surface(s)
    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: 1. White cutting board on prep top cooler in front kitchen wok area is soiled. Clean, resurface, or replace. NOTE > ON ORDER3-12Not Done
    Location: Kitchen (front)
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Clean trays used to hold sushi rolls stored below hand soap dispenser. Discontinue. Move to prevent possible contamination. CORRECTED
    Location: Sushi bar
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Hand held mixer stored in employee restroom. Remove do not store in restroom. Clean and sanitize. CORRECTED2. Paper towels on floor in sushi area. Discontinue. Store 6 inches off the floor. CORRECTED
    Location: Emp restroom
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Hand held mixer stored in employee restroom. Remove do not store in restroom. Clean and sanitize. CORRECTED2. Paper towels on floor in sushi area. Discontinue. Store 6 inches off the floor. CORRECTED
    Location: Sushi bar
  • 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 all bulk food containers with content. CORRECTED
    Location: Kitchen (back)
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. One light out in meat prep area. Please provide. CORRECTED2. Light out in dish room. Provide. CORRECTED3. Light out in back kitchen. Provide. CORRECTED
    Location: Kitchen (back)
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. One light out in meat prep area. Please provide. CORRECTED2. Light out in dish room. Provide. CORRECTED3. Light out in back kitchen. Provide. CORRECTED
    Location: Dish machine area
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Remove dead roaches from below all buffet cabinets. CORRECTED
    Location: Buffet
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: Dumpster area soiled. Clean.
    Location: Dumpster area
  • 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: Exhaust hood filters over woks in from kitchen are soiled. Clean.
    Location: Kitchen (front)
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Floor by back door is in disrepair. Repair to smooth, non absorbent, easily cleanable state. NOTE: TOO COLD TO REPAIR AT THIS TIME WILL DO REPAIR WHEN WEATHER BECOMES WARM ENOUGH TO POUR CEMENT.3-12Not Done
    Location: Kitchen (back)
  • 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: 1. Floors and walls soiled in meat sink area. Clean CORRECTED2. Floors soiled around shelving and large stand mixer. Clean. CORRECTED3. Floor soiled around cooler wheels and other equipment in sushi and other prep areas. Clean. CORRECTED4. Floor soiled in walk in freezer. Clean. CORRECTED5. Floor soiled below wood top table in back kitchen area along wall and floor junctions. Clean. CORRECTED6. Trash on floor of employee restroom. Remove, Clean floor. CORRECTED7. Walls soiled in employee restroom. Clean. CORRECTED8. Employee restroom door soiled. Clean. CORRECTED9. Floor soiled in meat walk in cooler below shelving below cooling unit. Clean. 10. Walls soiled in dish room. Continue cleaning.
    Location: Kitchen
  • 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: 1. Floors and walls soiled in meat sink area. Clean CORRECTED2. Floors soiled around shelving and large stand mixer. Clean. CORRECTED3. Floor soiled around cooler wheels and other equipment in sushi and other prep areas. Clean. CORRECTED4. Floor soiled in walk in freezer. Clean. CORRECTED5. Floor soiled below wood top table in back kitchen area along wall and floor junctions. Clean. CORRECTED6. Trash on floor of employee restroom. Remove, Clean floor. CORRECTED7. Walls soiled in employee restroom. Clean. CORRECTED8. Employee restroom door soiled. Clean. CORRECTED9. Floor soiled in meat walk in cooler below shelving below cooling unit. Clean. 10. Walls soiled in dish room. Continue cleaning.
    Location: Walk-in freezer
  • 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: 1. Floors and walls soiled in meat sink area. Clean CORRECTED2. Floors soiled around shelving and large stand mixer. Clean. CORRECTED3. Floor soiled around cooler wheels and other equipment in sushi and other prep areas. Clean. CORRECTED4. Floor soiled in walk in freezer. Clean. CORRECTED5. Floor soiled below wood top table in back kitchen area along wall and floor junctions. Clean. CORRECTED6. Trash on floor of employee restroom. Remove, Clean floor. CORRECTED7. Walls soiled in employee restroom. Clean. CORRECTED8. Employee restroom door soiled. Clean. CORRECTED9. Floor soiled in meat walk in cooler below shelving below cooling unit. Clean. 10. Walls soiled in dish room. Continue cleaning.
    Location: Kitchen (back)
  • 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: 1. Floors and walls soiled in meat sink area. Clean CORRECTED2. Floors soiled around shelving and large stand mixer. Clean. CORRECTED3. Floor soiled around cooler wheels and other equipment in sushi and other prep areas. Clean. CORRECTED4. Floor soiled in walk in freezer. Clean. CORRECTED5. Floor soiled below wood top table in back kitchen area along wall and floor junctions. Clean. CORRECTED6. Trash on floor of employee restroom. Remove, Clean floor. CORRECTED7. Walls soiled in employee restroom. Clean. CORRECTED8. Employee restroom door soiled. Clean. CORRECTED9. Floor soiled in meat walk in cooler below shelving below cooling unit. Clean. 10. Walls soiled in dish room. Continue cleaning.
    Location: Emp restroom
  • 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: 1. Floors and walls soiled in meat sink area. Clean CORRECTED2. Floors soiled around shelving and large stand mixer. Clean. CORRECTED3. Floor soiled around cooler wheels and other equipment in sushi and other prep areas. Clean. CORRECTED4. Floor soiled in walk in freezer. Clean. CORRECTED5. Floor soiled below wood top table in back kitchen area along wall and floor junctions. Clean. CORRECTED6. Trash on floor of employee restroom. Remove, Clean floor. CORRECTED7. Walls soiled in employee restroom. Clean. CORRECTED8. Employee restroom door soiled. Clean. CORRECTED9. Floor soiled in meat walk in cooler below shelving below cooling unit. Clean. 10. Walls soiled in dish room. Continue cleaning.
    Location: Walk-in cooler
  • 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: 1. Floors and walls soiled in meat sink area. Clean CORRECTED2. Floors soiled around shelving and large stand mixer. Clean. CORRECTED3. Floor soiled around cooler wheels and other equipment in sushi and other prep areas. Clean. CORRECTED4. Floor soiled in walk in freezer. Clean. CORRECTED5. Floor soiled below wood top table in back kitchen area along wall and floor junctions. Clean. CORRECTED6. Trash on floor of employee restroom. Remove, Clean floor. CORRECTED7. Walls soiled in employee restroom. Clean. CORRECTED8. Employee restroom door soiled. Clean. CORRECTED9. Floor soiled in meat walk in cooler below shelving below cooling unit. Clean. 10. Walls soiled in dish room. Continue cleaning.
    Location: Dish machine area
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels sititng out in back and front kitchen areas. Do not sit wet towels out. Store all wet towels in approved manner. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen (back)
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels sititng out in back and front kitchen areas. Do not sit wet towels out. Store all wet towels in approved manner. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen (front)
  • 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: 3-12Hot water does not work at sushi hand sinkrepair
    Location: Sushi bar
  • 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: 1. Raw chicken thawing in stagnant water in 3 bay sink. Discontinue. Thaw under running cold water at 70 deg F or below, in refrigeration or in microwave oven immediately before cooking.2. Raw fish thawing in stagnant water in 3 bay sink with pair of gloves in water. Discontinue. Thaw under running cold water at 70 deg F or below, in refrigeration or in microwave oven immediately before cooking. do not place discarded gloves in with food. 3. Raw chicken and raw fish thawing in same sink at the same time. Discontinue. Thaw one type of raw meat at a time in sink.4. Thawing imitation crab at room temperature in sushi area. Discontinue. Thaw under running cold water at 70 deg F or below, in refrigeration or in microwave oven immediately before cooking.
    Location: Kitchen (back)
    Equipment: 3-bay
  • 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: 1. Raw chicken thawing in stagnant water in 3 bay sink. Discontinue. Thaw under running cold water at 70 deg F or below, in refrigeration or in microwave oven immediately before cooking.2. Raw fish thawing in stagnant water in 3 bay sink with pair of gloves in water. Discontinue. Thaw under running cold water at 70 deg F or below, in refrigeration or in microwave oven immediately before cooking. do not place discarded gloves in with food. 3. Raw chicken and raw fish thawing in same sink at the same time. Discontinue. Thaw one type of raw meat at a time in sink.4. Thawing imitation crab at room temperature in sushi area. Discontinue. Thaw under running cold water at 70 deg F or below, in refrigeration or in microwave oven immediately before cooking.
    Location: Buffet
  • 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: 1. Raw chicken thawing in stagnant water in 3 bay sink. Discontinue. Thaw under running cold water at 70 deg F or below, in refrigeration or in microwave oven immediately before cooking.2. Raw fish thawing in stagnant water in 3 bay sink with pair of gloves in water. Discontinue. Thaw under running cold water at 70 deg F or below, in refrigeration or in microwave oven immediately before cooking. do not place discarded gloves in with food. 3. Raw chicken and raw fish thawing in same sink at the same time. Discontinue. Thaw one type of raw meat at a time in sink.4. Thawing imitation crab at room temperature in sushi area. Discontinue. Thaw under running cold water at 70 deg F or below, in refrigeration or in microwave oven immediately before cooking.
  • 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: 1. No thermometer present in Amana white reach in cooler in meat prep area. Provide clearly visible thermometer. CORRECTED2. No thermometer in " Pepsi " glass door reach in cooler in back kitchen area. Provide clearly visible thermometer.3. Two separate beverage air coolers missing thermometers in sushi area. Provide clearly visible thermometers. CORRECTED
    Location: Kitchen (back)
    Equipment: Reach in cooler
  • 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: 1. No thermometer present in Amana white reach in cooler in meat prep area. Provide clearly visible thermometer. CORRECTED2. No thermometer in " Pepsi " glass door reach in cooler in back kitchen area. Provide clearly visible thermometer.3. Two separate beverage air coolers missing thermometers in sushi area. Provide clearly visible thermometers. CORRECTED
    Location: Sushi bar
  • Pressure gauge: dish machine (corrected)
    Pressure measuring device not accurate or properly scaled.
    Correction: Provide accurate properly sealed measuring device.
    Comments: No guages working on dish machine. Repair. CORRECTED
    Location: Dish machine area
  • Warewashing No detergent (corrected)
    Warewashing equipment used without a cleaning agent.
    Correction: Provided approved cleaning agent.
    Comments: No detergent at dish machine. Provide. CORRECTED
    Location: Dish machine area
    Equipment: Dishmachine
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. Amana stand one door white reach in cooler is on wood skid. Remove. Use metal or plastic smooth, non absorbent, easily cleanable leg/support if needed. CORRECTED2. Card board on front exhaust hood above rice cookers. Remove card board. Clean and sanitize surfaces as needed. CORRECTED3. Wooden table on meat prep side of prep tables by walk in freezer. Remove. Do not use wood in kitchens. Provide metal/ stainless steel prep table. CORRECTED ( INSURE THAT TABLE IS DISCARDED )4. Bulk salt and sugar containers in stock room on wooden skid/shelf. Remove. Do not use wood in kitchen. Provide metal or heavy plastic easily cleanable shelving as needed. 5. Shelving in walk in freezer supported by #10 cans and wood. Discontinue. Change out to dunage racks. CORRECTED6. String being used to support green metal shelving in hot water heater area. Remove string. CORRECTED7. Foil on bottom shelf of prep table in back kitchen area. Remove foil, Do not line with foil 8. Foil around rice cooker. Remove. Clean as needed. 9. Foil lining gas line on front cooking equipment at buffet. Remove. CORRECTED10. Broom stick with srubber on end of it on end of cooks line by woks. Remove. CORRECTED
    Location: Kitchen
    Equipment: -
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. Amana stand one door white reach in cooler is on wood skid. Remove. Use metal or plastic smooth, non absorbent, easily cleanable leg/support if needed. CORRECTED2. Card board on front exhaust hood above rice cookers. Remove card board. Clean and sanitize surfaces as needed. CORRECTED3. Wooden table on meat prep side of prep tables by walk in freezer. Remove. Do not use wood in kitchens. Provide metal/ stainless steel prep table. CORRECTED ( INSURE THAT TABLE IS DISCARDED )4. Bulk salt and sugar containers in stock room on wooden skid/shelf. Remove. Do not use wood in kitchen. Provide metal or heavy plastic easily cleanable shelving as needed. 5. Shelving in walk in freezer supported by #10 cans and wood. Discontinue. Change out to dunage racks. CORRECTED6. String being used to support green metal shelving in hot water heater area. Remove string. CORRECTED7. Foil on bottom shelf of prep table in back kitchen area. Remove foil, Do not line with foil 8. Foil around rice cooker. Remove. Clean as needed. 9. Foil lining gas line on front cooking equipment at buffet. Remove. CORRECTED10. Broom stick with srubber on end of it on end of cooks line by woks. Remove. CORRECTED
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Duct tape on side of seafood prep 3 bay sink. Remove. CORRECTED ( SILICONE CAULK THAT WAS USED TO REPAIR SINK WILL NOT LAST YOU WILL NEED TO MAKE A PERMANANT REPAIR ) - 3-12 NOT NOTED2. Wood board supporting side of 3 bay seafood prep sink near walk in freezer. Remove wood. Provide metal or heavy plastic easily cleanable support. CORRECTED3. Duct tape on sushi coolers glass. Remove and repair with approved cleanable material. CORRECTED4. Duct tape and no complete lids on bulk foods containers. Discontinue. Provide approved food safe lids do not use duct tape. NOTE: LIDS ORDERED FROM SYSCO FOR CONTAINERS 3-12 CORRECTED5. Leak at ice well at buffet area. Repair and remove towels from the floor, CORRECTED
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Duct tape on side of seafood prep 3 bay sink. Remove. CORRECTED ( SILICONE CAULK THAT WAS USED TO REPAIR SINK WILL NOT LAST YOU WILL NEED TO MAKE A PERMANANT REPAIR ) - 3-12 NOT NOTED2. Wood board supporting side of 3 bay seafood prep sink near walk in freezer. Remove wood. Provide metal or heavy plastic easily cleanable support. CORRECTED3. Duct tape on sushi coolers glass. Remove and repair with approved cleanable material. CORRECTED4. Duct tape and no complete lids on bulk foods containers. Discontinue. Provide approved food safe lids do not use duct tape. NOTE: LIDS ORDERED FROM SYSCO FOR CONTAINERS 3-12 CORRECTED5. Leak at ice well at buffet area. Repair and remove towels from the floor, CORRECTED
    Location: Kitchen
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Three bay meat sink in back kitchen area needs to be attached and sealed to wall. Fixed equipment shall be installed and sealed. CORRECTED
    Location: Kitchen (back)
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Food on floor in walk in freezer. Store all foods 6 inches off the floor. CORRECTED2. Pans of food stack on open foods in walk in cooler. Discontinue. Provide firm lid between foods to prevent possible contamination from containers. CORRECTED3. Pans of food stack on open foods in walk in freezer. Discontinue. Provide firm lid between foods to prevent possible contamination from containers. CORRECTED4. Bread crumbs stored below sushi buffet by RAID fogger. Discontinue. Clean area to help prevent pests. CORRECTED5. Pans of food stack on open foods in small reach in cooler in sushi area. Discontinue. Provide firm lid between foods to prevent possible contamination from containers. CORRECTED
    Location: Kitchen (back)
    Equipment: Walk in freezer
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Food on floor in walk in freezer. Store all foods 6 inches off the floor. CORRECTED2. Pans of food stack on open foods in walk in cooler. Discontinue. Provide firm lid between foods to prevent possible contamination from containers. CORRECTED3. Pans of food stack on open foods in walk in freezer. Discontinue. Provide firm lid between foods to prevent possible contamination from containers. CORRECTED4. Bread crumbs stored below sushi buffet by RAID fogger. Discontinue. Clean area to help prevent pests. CORRECTED5. Pans of food stack on open foods in small reach in cooler in sushi area. Discontinue. Provide firm lid between foods to prevent possible contamination from containers. CORRECTED
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Food on floor in walk in freezer. Store all foods 6 inches off the floor. CORRECTED2. Pans of food stack on open foods in walk in cooler. Discontinue. Provide firm lid between foods to prevent possible contamination from containers. CORRECTED3. Pans of food stack on open foods in walk in freezer. Discontinue. Provide firm lid between foods to prevent possible contamination from containers. CORRECTED4. Bread crumbs stored below sushi buffet by RAID fogger. Discontinue. Clean area to help prevent pests. CORRECTED5. Pans of food stack on open foods in small reach in cooler in sushi area. Discontinue. Provide firm lid between foods to prevent possible contamination from containers. CORRECTED
    Location: Sushi bar
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Bus tub of kale on floor in sushi are. Discontinue. CORRECTED
    Location: Sushi bar
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. No sneeze guard or cover for chips and onions at soup area. Provide sneeze guards, lids or covers. 2. No sneeze guards or lids for hot soups in buffet. Provide sneeze guards, lids or covers. 3. No sneeze guards or lids for hot foods on buffet line. Provide sneeze guards, lids or covers. 4. No sneeze gaurds for raw foods in buffet line. Provide sneeze guards, lids or covers. NOTE > MANAGER STATED THAT SNEEZE GUARDS WERE ORDERED ON MONDAY 2-11-2013. SNEEZE GUARDS MUST BE CUSTOM MADE.3-12ALL ITEMS NOT DONE
    Location: Buffet
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. The entire outside of the ice machine is soiled. Clean. CORRECTED2. There is mold on the caulk around the hand sink, 3 bay sink, and dish sink in the dish room. Remove old caulk and replace. NOTE > CONTINUE WORKING ON 3. Shelving above three bay sink in dish room is soiled. Clean. 4. Metal can rack soiled in back kitchen area. Clean. CORRECTED5. Metal shelving soiled inside of Large meat walk in cooler. Clean shelving. CORRECTED6. Top of dish machine is soiled. Clean.7. Shelving in dish machine area is soiled and has cardboard on it. Remove cardboard and clean. NOTE > CONTINUE CLEANING.
    Location: Kitchen
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: No soap at hand sink in front kitchen by 2 bay produce prep sink. Provide. CORRECTED
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in employee restroom. Provide. CORRECTED2. No paper towels at front kitchen hand sink by 2 bay produce prep sink. Provide. CORRECTED
    Location: Emp restroom
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in employee restroom. Provide. CORRECTED2. No paper towels at front kitchen hand sink by 2 bay produce prep sink. Provide. CORRECTED
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: 1. Employee washed hands at three bay sink in back kitchen area. Do not wash hands at three bay sink. Wash hands at approved hand sink with soap and towels. CORRECTED
    Location: Kitchen (back)
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light shield missing on light by thee by meat sink in back kitchen area. Provide light guard. CORRECTED
    Location: Kitchen (back)
  • 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. Drain pipe leaking at 3 bay sink in meat prep area. Repair. CORRECTED2. Faucet leaking at three bay sink in dish machine area. Duck tape has been removed. Repair leak. CORRECTED3. Faucet in 3 bay sink seafood prep. leaking Duck tape has been removed . Repair leak. CORRECTED4.. Faucet leaking on hand sink by sushi area. Repair. 3/12 - NOT DONE6. Drain line from on demand hot water heater needs to be extended to approved floor drain. NOTE: NOT USING THIS PIECE OF EQUIPMENT ANY LONGER. CORRECTED7. Hot water faucet leaking at mop sink in employee restroom. Repair. CORRECTED8. No hot water at hand sink in employee restroom. Provide hot water. CORRECTED 9. No sprayer to pre rinse dishes at dish machine. Provide. CORRECTED10. Towels used to stop water leak at pre wash area of dish machine. Remove soiled towels and repair. CORRECTED11. Plumbing below 2 bay produce prep sink is held up by plastic wrap. Discontinue. Use approved plumbers strapping or other support. CORRECTED
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain pipe leaking at 3 bay sink in meat prep area. Repair. CORRECTED2. Faucet leaking at three bay sink in dish machine area. Duck tape has been removed. Repair leak. CORRECTED3. Faucet in 3 bay sink seafood prep. leaking Duck tape has been removed . Repair leak. CORRECTED4.. Faucet leaking on hand sink by sushi area. Repair. 3/12 - NOT DONE6. Drain line from on demand hot water heater needs to be extended to approved floor drain. NOTE: NOT USING THIS PIECE OF EQUIPMENT ANY LONGER. CORRECTED7. Hot water faucet leaking at mop sink in employee restroom. Repair. CORRECTED8. No hot water at hand sink in employee restroom. Provide hot water. CORRECTED 9. No sprayer to pre rinse dishes at dish machine. Provide. CORRECTED10. Towels used to stop water leak at pre wash area of dish machine. Remove soiled towels and repair. CORRECTED11. Plumbing below 2 bay produce prep sink is held up by plastic wrap. Discontinue. Use approved plumbers strapping or other support. CORRECTED
    Location: Kitchen
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can. CORRECTED
    Comments: 1. No covered trash can in employee restroom. Provide a coverd trash can.
    Location: Emp restroom
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Old bus tubs with duct tape inside for repair. Discontinue. Dispose of broken equipment and replace as needed.
    Location: Kitchen
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Tongs stored in pan of food with handle touching food inside of " Pepsi reach in cooler. Do not store utensils in with food with handle touching food.
    Location: Kitchen (back)
 03/12/2013Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Fried shrimp on buffet at 125 deg F. Reheat to 165 deg F and hold at 135 deg F. 2. Fried chicken on buffet at 113 deg F. Reheat to 165 deg F and hold at 135 deg F.3. Pizza below heat lamp on buffet at 110-122 deg F. Hold all hot foods at 135 deg F or above. Reheat to 165 deg F and hold at 135 deg F or above.4. Suasage on buffet hot line at 119 deg F. Reheat to 165 deg F and hold at 135 deg F or above. 5. Fried fish and fried tempura at room temperature at 65 deg F and 83 deg F. Disposed of at time of inspection. Hold all hot foods at 135 deg F or above. HOLD ALL HOT FOODS AT 135 DEG F OR ABOVE. Recommend facility purchase a warmer box for hot foods of fry at time of order/service per customer.
    Location: Kitchen (front)
  • 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. Reach in small sushi cooler at 45-46 deg F. Repair to hold foods at 41 deg F or below.2. Shrimp and scallops on melted ice at soup station at 50 deg F. Discontinue. Hold all cold foods at 41 deg F or below. Keep ice around entire product to help maintain temperatures. 3. Two door reach in cooler at 51-60 deg F. Foods disposed of at time of inspection. Repair cooler to hold foods at 41 deg F or below. Do not use cooler until repairs are complete.4. Crawfish at 55 deg F, mussels and shrimp at 48 deg F on buffet. Make sure product is iced entirely to maintain temperature of 41 deg F or below. Foods are removed from buffet after lunch and placed in walk in cooler until dinner service. 5. Cooked pasta by 2 bay prep sink at room temperature. Store at 41 deg F or bleow. 6. Individual preparing one box of raw beef while setting three more boxes at room temperature. Discontinue. Store beef in walk in cooler and take out one box at a time to prepare.
    Location: Sushi bar
    Equipment: Reach in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Reach in small sushi cooler at 45-46 deg F. Repair to hold foods at 41 deg F or below.2. Shrimp and scallops on melted ice at soup station at 50 deg F. Discontinue. Hold all cold foods at 41 deg F or below. Keep ice around entire product to help maintain temperatures. 3. Two door reach in cooler at 51-60 deg F. Foods disposed of at time of inspection. Repair cooler to hold foods at 41 deg F or below. Do not use cooler until repairs are complete.4. Crawfish at 55 deg F, mussels and shrimp at 48 deg F on buffet. Make sure product is iced entirely to maintain temperature of 41 deg F or below. Foods are removed from buffet after lunch and placed in walk in cooler until dinner service. 5. Cooked pasta by 2 bay prep sink at room temperature. Store at 41 deg F or bleow. 6. Individual preparing one box of raw beef while setting three more boxes at room temperature. Discontinue. Store beef in walk in cooler and take out one box at a time to prepare.
    Location: Sushi bar
    Equipment: Reach in cooler (2 door)
  • 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. Reach in small sushi cooler at 45-46 deg F. Repair to hold foods at 41 deg F or below.2. Shrimp and scallops on melted ice at soup station at 50 deg F. Discontinue. Hold all cold foods at 41 deg F or below. Keep ice around entire product to help maintain temperatures. 3. Two door reach in cooler at 51-60 deg F. Foods disposed of at time of inspection. Repair cooler to hold foods at 41 deg F or below. Do not use cooler until repairs are complete.4. Crawfish at 55 deg F, mussels and shrimp at 48 deg F on buffet. Make sure product is iced entirely to maintain temperature of 41 deg F or below. Foods are removed from buffet after lunch and placed in walk in cooler until dinner service. 5. Cooked pasta by 2 bay prep sink at room temperature. Store at 41 deg F or bleow. 6. Individual preparing one box of raw beef while setting three more boxes at room temperature. Discontinue. Store beef in walk in cooler and take out one box at a time to prepare.
    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. Reach in small sushi cooler at 45-46 deg F. Repair to hold foods at 41 deg F or below.2. Shrimp and scallops on melted ice at soup station at 50 deg F. Discontinue. Hold all cold foods at 41 deg F or below. Keep ice around entire product to help maintain temperatures. 3. Two door reach in cooler at 51-60 deg F. Foods disposed of at time of inspection. Repair cooler to hold foods at 41 deg F or below. Do not use cooler until repairs are complete.4. Crawfish at 55 deg F, mussels and shrimp at 48 deg F on buffet. Make sure product is iced entirely to maintain temperature of 41 deg F or below. Foods are removed from buffet after lunch and placed in walk in cooler until dinner service. 5. Cooked pasta by 2 bay prep sink at room temperature. Store at 41 deg F or bleow. 6. Individual preparing one box of raw beef while setting three more boxes at room temperature. Discontinue. Store beef in walk in cooler and take out one box at a time to prepare.
    Location: Kitchen (front)
  • 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. Reach in small sushi cooler at 45-46 deg F. Repair to hold foods at 41 deg F or below.2. Shrimp and scallops on melted ice at soup station at 50 deg F. Discontinue. Hold all cold foods at 41 deg F or below. Keep ice around entire product to help maintain temperatures. 3. Two door reach in cooler at 51-60 deg F. Foods disposed of at time of inspection. Repair cooler to hold foods at 41 deg F or below. Do not use cooler until repairs are complete.4. Crawfish at 55 deg F, mussels and shrimp at 48 deg F on buffet. Make sure product is iced entirely to maintain temperature of 41 deg F or below. Foods are removed from buffet after lunch and placed in walk in cooler until dinner service. 5. Cooked pasta by 2 bay prep sink at room temperature. Store at 41 deg F or bleow. 6. Individual preparing one box of raw beef while setting three more boxes at room temperature. Discontinue. Store beef in walk in cooler and take out one box at a time to prepare.
    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: Make sure to mark all foods with time when holding at room temperature. Dispose of foods if not sold in 4 hours. Note: Sushi rolls not marked at 63.5-68.5 deg F disposed of at time of inspection.
    Location: Sushi bar
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: Bottle of bleach on 2 bay prep sink. Remove. Store chemicals separately from food and equipment. CORRECTED
    Location: Kitchen (back)
  • Toxic restrictions (corrected)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: RAID fogger below sushi area buffet. Remove. Use only approved pest control in facility. Do not store food in area below sushi buffet. CORRECTED
    Location: Sushi bar
  • 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: Live roach fell on note pad in sushi area. Exterminate. CORRECTEDNote Terminx last at facility 1-22-2013. Scheduled this week or next week. Does routine exterminations twice per month.
    Location: Sushi bar
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Re-using gloves in sushi area. Discontinue. Use gloves only one time and dispose of gloves after each use. CORRECTED
  • 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: 1. Employees not washing hands. Wash hands at hand sinks with soap and warm water for 20 seconds and dry hands with paper towels. CORRECTED2. Employees not washing hands before putting on gloves. Make sure all employees wash hands before putting on gloves. CORRECTED
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. Sugar /salt in rusted galvinized trash cans. Discontinue. Disposed of at time of inspection. Do not place open foods in galvinized trash cans. CORRECTED
    Location: Kitchen (back)
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Metal pan with meat juice inside of two bay sink labled for produce only. Do not place soiled pans in two bay sink, Use sink for produce only. Clean and sanitize sink. CORRECTED2. Raw shrimp over cooked crab in walk in cooler. Discontinue. Store raw foods below all cooked, ready to eat foods and produce. CORRECTED3. Raw chicken over produce in walk in cooler. Discontinue. Store raw chicken below produce and ready to eat foods. CORRECTED AT TIME OF INSPECTION
    Location: Kitchen
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Hard boiled eggs and bulk crab salad without date marking. Date mark all ready to eat potentially hazardous foods with 7 day disposal date. CORRECTED
    Location: Kitchen (back)
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: 1. Doing raw shrimp prep at vegetable prep sink. Discontinue. Clean and sanitize sink and use only for vegetable prep sink.
    Location: Kitchen
    Equipment: 2-bay
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Meat grinder soiled in meat sink area. Clean and sanitize. Make sure meat grinder is cleaned and sanitized every 4 hours while in use and when done using. CORRECTED2. Prep table top and bottom shelf and strainer on top of prep table in meat sink area are soiled. Metal shelving above prep table is soiled. Clean. CORRECTED3. Metal shelving above 3 bay meat sink is soiled. Clean.4. Coleman cooler in meat prep area blue lid is soiled. Clean. CORRECTED5. Stand mixer is soiled. Clean. CORRECTED6. Blodgett oven in front kitchen is soiled. Clean. 7. Toaster oven in sushi area is heavily soiled. Clean. CORRECTED8. Soiled plastic bus tubs on shelving with utensils in them. Clean and sanitize. Store clean utensils in cleaned and sanitized manner. CORRECTED9. Metal shelving over 3 bay seafood prep sink is soiled. Clean. CORRECTED10. Shelf above 2 bay prep sink is soiled. Clean. 11. Shelves in walk in cooler are soiled. Clean CORRECTED12. Soiled knives. Clean. 13. Clean rolling cart in front kitchen. CORRECTED
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink soiled in employee restroom. Clean. CORRECTED2. Hand sink soiled in front kitchen by 2 bay prep sink. Clean. CORRECTED
    Location: Emp restroom
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink soiled in employee restroom. Clean. CORRECTED2. Hand sink soiled in front kitchen by 2 bay prep sink. Clean. CORRECTED
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Dirty dishes in server area hand sink. Remove. Do not store any thing in or on hand sinks. CORRECTED
    Location: Service counter
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Three bay meat sink is without hot water. Provide. CORRECTED
    Location: Kitchen (back)
    Equipment: 3-bay
  • Single-service reuse (corrected)
    Single service and single use articles reused.
    Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
    Comments: 1. Siracha Bottles are being re used for food. Do not re use Siracha bottles, once contents are gone discard bottle.
  • Cutting surface(s)
    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: 1. White cutting board on prep top cooler in front kitchen wok area is soiled. Clean, resurface, or replace. NOTE > ON ORDER
    Location: Kitchen (front)
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Clean trays used to hold sushi rolls stored below hand soap dispenser. Discontinue. Move to prevent possible contamination. CORRECTED
    Location: Sushi bar
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Hand held mixer stored in employee restroom. Remove do not store in restroom. Clean and sanitize. CORRECTED2. Paper towels on floor in sushi area. Discontinue. Store 6 inches off the floor. CORRECTED
    Location: Emp restroom
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Hand held mixer stored in employee restroom. Remove do not store in restroom. Clean and sanitize. CORRECTED2. Paper towels on floor in sushi area. Discontinue. Store 6 inches off the floor. CORRECTED
    Location: Sushi bar
  • 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 all bulk food containers with content. CORRECTED
    Location: Kitchen (back)
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. One light out in meat prep area. Please provide. CORRECTED2. Light out in dish room. Provide. CORRECTED3. Light out in back kitchen. Provide. CORRECTED
    Location: Kitchen (back)
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. One light out in meat prep area. Please provide. CORRECTED2. Light out in dish room. Provide. CORRECTED3. Light out in back kitchen. Provide. CORRECTED
    Location: Dish machine area
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Remove dead roaches from below all buffet cabinets. CORRECTED
    Location: Buffet
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: Dumpster area soiled. Clean.
    Location: Dumpster area
  • 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: Exhaust hood filters over woks in from kitchen are soiled. Clean.
    Location: Kitchen (front)
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Floor by back door is in disrepair. Repair to smooth, non absorbent, easily cleanable state. NOTE: TOO COLD TO REPAIR AT THIS TIME WILL DO REPAIR WHEN WEATHER BECOMES WARM ENOUGH TO POUR CEMENT.
    Location: Kitchen (back)
  • 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: 1. Floors and walls soiled in meat sink area. Clean CORRECTED2. Floors soiled around shelving and large stand mixer. Clean. CORRECTED3. Floor soiled around cooler wheels and other equipment in sushi and other prep areas. Clean. CORRECTED4. Floor soiled in walk in freezer. Clean. CORRECTED5. Floor soiled below wood top table in back kitchen area along wall and floor junctions. Clean. CORRECTED6. Trash on floor of employee restroom. Remove, Clean floor. CORRECTED7. Walls soiled in employee restroom. Clean. CORRECTED8. Employee restroom door soiled. Clean. CORRECTED9. Floor soiled in meat walk in cooler below shelving below cooling unit. Clean. 10. Walls soiled in dish room. Continue cleaning.
    Location: Kitchen
  • 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: 1. Floors and walls soiled in meat sink area. Clean CORRECTED2. Floors soiled around shelving and large stand mixer. Clean. CORRECTED3. Floor soiled around cooler wheels and other equipment in sushi and other prep areas. Clean. CORRECTED4. Floor soiled in walk in freezer. Clean. CORRECTED5. Floor soiled below wood top table in back kitchen area along wall and floor junctions. Clean. CORRECTED6. Trash on floor of employee restroom. Remove, Clean floor. CORRECTED7. Walls soiled in employee restroom. Clean. CORRECTED8. Employee restroom door soiled. Clean. CORRECTED9. Floor soiled in meat walk in cooler below shelving below cooling unit. Clean. 10. Walls soiled in dish room. Continue cleaning.
    Location: Walk-in freezer
  • 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: 1. Floors and walls soiled in meat sink area. Clean CORRECTED2. Floors soiled around shelving and large stand mixer. Clean. CORRECTED3. Floor soiled around cooler wheels and other equipment in sushi and other prep areas. Clean. CORRECTED4. Floor soiled in walk in freezer. Clean. CORRECTED5. Floor soiled below wood top table in back kitchen area along wall and floor junctions. Clean. CORRECTED6. Trash on floor of employee restroom. Remove, Clean floor. CORRECTED7. Walls soiled in employee restroom. Clean. CORRECTED8. Employee restroom door soiled. Clean. CORRECTED9. Floor soiled in meat walk in cooler below shelving below cooling unit. Clean. 10. Walls soiled in dish room. Continue cleaning.
    Location: Kitchen (back)
  • 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: 1. Floors and walls soiled in meat sink area. Clean CORRECTED2. Floors soiled around shelving and large stand mixer. Clean. CORRECTED3. Floor soiled around cooler wheels and other equipment in sushi and other prep areas. Clean. CORRECTED4. Floor soiled in walk in freezer. Clean. CORRECTED5. Floor soiled below wood top table in back kitchen area along wall and floor junctions. Clean. CORRECTED6. Trash on floor of employee restroom. Remove, Clean floor. CORRECTED7. Walls soiled in employee restroom. Clean. CORRECTED8. Employee restroom door soiled. Clean. CORRECTED9. Floor soiled in meat walk in cooler below shelving below cooling unit. Clean. 10. Walls soiled in dish room. Continue cleaning.
    Location: Emp restroom
  • 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: 1. Floors and walls soiled in meat sink area. Clean CORRECTED2. Floors soiled around shelving and large stand mixer. Clean. CORRECTED3. Floor soiled around cooler wheels and other equipment in sushi and other prep areas. Clean. CORRECTED4. Floor soiled in walk in freezer. Clean. CORRECTED5. Floor soiled below wood top table in back kitchen area along wall and floor junctions. Clean. CORRECTED6. Trash on floor of employee restroom. Remove, Clean floor. CORRECTED7. Walls soiled in employee restroom. Clean. CORRECTED8. Employee restroom door soiled. Clean. CORRECTED9. Floor soiled in meat walk in cooler below shelving below cooling unit. Clean. 10. Walls soiled in dish room. Continue cleaning.
    Location: Walk-in cooler
  • 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: 1. Floors and walls soiled in meat sink area. Clean CORRECTED2. Floors soiled around shelving and large stand mixer. Clean. CORRECTED3. Floor soiled around cooler wheels and other equipment in sushi and other prep areas. Clean. CORRECTED4. Floor soiled in walk in freezer. Clean. CORRECTED5. Floor soiled below wood top table in back kitchen area along wall and floor junctions. Clean. CORRECTED6. Trash on floor of employee restroom. Remove, Clean floor. CORRECTED7. Walls soiled in employee restroom. Clean. CORRECTED8. Employee restroom door soiled. Clean. CORRECTED9. Floor soiled in meat walk in cooler below shelving below cooling unit. Clean. 10. Walls soiled in dish room. Continue cleaning.
    Location: Dish machine area
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels sititng out in back and front kitchen areas. Do not sit wet towels out. Store all wet towels in approved manner. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen (back)
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels sititng out in back and front kitchen areas. Do not sit wet towels out. Store all wet towels in approved manner. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen (front)
  • 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: 1. Raw chicken thawing in stagnant water in 3 bay sink. Discontinue. Thaw under running cold water at 70 deg F or below, in refrigeration or in microwave oven immediately before cooking.2. Raw fish thawing in stagnant water in 3 bay sink with pair of gloves in water. Discontinue. Thaw under running cold water at 70 deg F or below, in refrigeration or in microwave oven immediately before cooking. do not place discarded gloves in with food. 3. Raw chicken and raw fish thawing in same sink at the same time. Discontinue. Thaw one type of raw meat at a time in sink.4. Thawing imitation crab at room temperature in sushi area. Discontinue. Thaw under running cold water at 70 deg F or below, in refrigeration or in microwave oven immediately before cooking.
    Location: Kitchen (back)
    Equipment: 3-bay
  • 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: 1. Raw chicken thawing in stagnant water in 3 bay sink. Discontinue. Thaw under running cold water at 70 deg F or below, in refrigeration or in microwave oven immediately before cooking.2. Raw fish thawing in stagnant water in 3 bay sink with pair of gloves in water. Discontinue. Thaw under running cold water at 70 deg F or below, in refrigeration or in microwave oven immediately before cooking. do not place discarded gloves in with food. 3. Raw chicken and raw fish thawing in same sink at the same time. Discontinue. Thaw one type of raw meat at a time in sink.4. Thawing imitation crab at room temperature in sushi area. Discontinue. Thaw under running cold water at 70 deg F or below, in refrigeration or in microwave oven immediately before cooking.
    Location: Buffet
  • 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: 1. Raw chicken thawing in stagnant water in 3 bay sink. Discontinue. Thaw under running cold water at 70 deg F or below, in refrigeration or in microwave oven immediately before cooking.2. Raw fish thawing in stagnant water in 3 bay sink with pair of gloves in water. Discontinue. Thaw under running cold water at 70 deg F or below, in refrigeration or in microwave oven immediately before cooking. do not place discarded gloves in with food. 3. Raw chicken and raw fish thawing in same sink at the same time. Discontinue. Thaw one type of raw meat at a time in sink.4. Thawing imitation crab at room temperature in sushi area. Discontinue. Thaw under running cold water at 70 deg F or below, in refrigeration or in microwave oven immediately before cooking.
  • 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: 1. No thermometer present in Amana white reach in cooler in meat prep area. Provide clearly visible thermometer. CORRECTED2. No thermometer in " Pepsi " glass door reach in cooler in back kitchen area. Provide clearly visible thermometer.3. Two separate beverage air coolers missing thermometers in sushi area. Provide clearly visible thermometers. CORRECTED
    Location: Kitchen (back)
    Equipment: Reach in cooler
  • 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: 1. No thermometer present in Amana white reach in cooler in meat prep area. Provide clearly visible thermometer. CORRECTED2. No thermometer in " Pepsi " glass door reach in cooler in back kitchen area. Provide clearly visible thermometer.3. Two separate beverage air coolers missing thermometers in sushi area. Provide clearly visible thermometers. CORRECTED
    Location: Sushi bar
  • Pressure gauge: dish machine (corrected)
    Pressure measuring device not accurate or properly scaled.
    Correction: Provide accurate properly sealed measuring device.
    Comments: No guages working on dish machine. Repair. CORRECTED
    Location: Dish machine area
  • Warewashing No detergent (corrected)
    Warewashing equipment used without a cleaning agent.
    Correction: Provided approved cleaning agent.
    Comments: No detergent at dish machine. Provide. CORRECTED
    Location: Dish machine area
    Equipment: Dishmachine
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. Amana stand one door white reach in cooler is on wood skid. Remove. Use metal or plastic smooth, non absorbent, easily cleanable leg/support if needed. CORRECTED2. Card board on front exhaust hood above rice cookers. Remove card board. Clean and sanitize surfaces as needed. CORRECTED3. Wooden table on meat prep side of prep tables by walk in freezer. Remove. Do not use wood in kitchens. Provide metal/ stainless steel prep table. CORRECTED ( INSURE THAT TABLE IS DISCARDED )4. Bulk salt and sugar containers in stock room on wooden skid/shelf. Remove. Do not use wood in kitchen. Provide metal or heavy plastic easily cleanable shelving as needed. 5. Shelving in walk in freezer supported by #10 cans and wood. Discontinue. Change out to dunage racks. CORRECTED6. String being used to support green metal shelving in hot water heater area. Remove string. CORRECTED7. Foil on bottom shelf of prep table in back kitchen area. Remove foil, Do not line with foil 8. Foil around rice cooker. Remove. Clean as needed. 9. Foil lining gas line on front cooking equipment at buffet. Remove. CORRECTED10. Broom stick with srubber on end of it on end of cooks line by woks. Remove. CORRECTED
    Location: Kitchen
    Equipment: -
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. Amana stand one door white reach in cooler is on wood skid. Remove. Use metal or plastic smooth, non absorbent, easily cleanable leg/support if needed. CORRECTED2. Card board on front exhaust hood above rice cookers. Remove card board. Clean and sanitize surfaces as needed. CORRECTED3. Wooden table on meat prep side of prep tables by walk in freezer. Remove. Do not use wood in kitchens. Provide metal/ stainless steel prep table. CORRECTED ( INSURE THAT TABLE IS DISCARDED )4. Bulk salt and sugar containers in stock room on wooden skid/shelf. Remove. Do not use wood in kitchen. Provide metal or heavy plastic easily cleanable shelving as needed. 5. Shelving in walk in freezer supported by #10 cans and wood. Discontinue. Change out to dunage racks. CORRECTED6. String being used to support green metal shelving in hot water heater area. Remove string. CORRECTED7. Foil on bottom shelf of prep table in back kitchen area. Remove foil, Do not line with foil 8. Foil around rice cooker. Remove. Clean as needed. 9. Foil lining gas line on front cooking equipment at buffet. Remove. CORRECTED10. Broom stick with srubber on end of it on end of cooks line by woks. Remove. CORRECTED
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Duct tape on side of seafood prep 3 bay sink. Remove. CORRECTED ( SILICONE CAULK THAT WAS USED TO REPAIR SINK WILL NOT LAST YOU WILL NEED TO MAKE A PERMANANT REPAIR )2. Wood board supporting side of 3 bay seafood prep sink near walk in freezer. Remove wood. Provide metal or heavy plastic easily cleanable support. CORRECTED3. Duct tape on sushi coolers glass. Remove and repair with approved cleanable material. CORRECTED4. Duct tape and no complete lids on bulk foods containers. Discontinue. Provide approved food safe lids do not use duct tape. NOTE: LIDS ORDERED FROM SYSCO FOR CONTAINERS5. Leak at ice well at buffet area. Repair and remove towels from the floor, CORRECTED
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Duct tape on side of seafood prep 3 bay sink. Remove. CORRECTED ( SILICONE CAULK THAT WAS USED TO REPAIR SINK WILL NOT LAST YOU WILL NEED TO MAKE A PERMANANT REPAIR )2. Wood board supporting side of 3 bay seafood prep sink near walk in freezer. Remove wood. Provide metal or heavy plastic easily cleanable support. CORRECTED3. Duct tape on sushi coolers glass. Remove and repair with approved cleanable material. CORRECTED4. Duct tape and no complete lids on bulk foods containers. Discontinue. Provide approved food safe lids do not use duct tape. NOTE: LIDS ORDERED FROM SYSCO FOR CONTAINERS5. Leak at ice well at buffet area. Repair and remove towels from the floor, CORRECTED
    Location: Kitchen
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Three bay meat sink in back kitchen area needs to be attached and sealed to wall. Fixed equipment shall be installed and sealed. CORRECTED
    Location: Kitchen (back)
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Food on floor in walk in freezer. Store all foods 6 inches off the floor. CORRECTED2. Pans of food stack on open foods in walk in cooler. Discontinue. Provide firm lid between foods to prevent possible contamination from containers. CORRECTED3. Pans of food stack on open foods in walk in freezer. Discontinue. Provide firm lid between foods to prevent possible contamination from containers. CORRECTED4. Bread crumbs stored below sushi buffet by RAID fogger. Discontinue. Clean area to help prevent pests. CORRECTED5. Pans of food stack on open foods in small reach in cooler in sushi area. Discontinue. Provide firm lid between foods to prevent possible contamination from containers. CORRECTED
    Location: Kitchen (back)
    Equipment: Walk in freezer
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Food on floor in walk in freezer. Store all foods 6 inches off the floor. CORRECTED2. Pans of food stack on open foods in walk in cooler. Discontinue. Provide firm lid between foods to prevent possible contamination from containers. CORRECTED3. Pans of food stack on open foods in walk in freezer. Discontinue. Provide firm lid between foods to prevent possible contamination from containers. CORRECTED4. Bread crumbs stored below sushi buffet by RAID fogger. Discontinue. Clean area to help prevent pests. CORRECTED5. Pans of food stack on open foods in small reach in cooler in sushi area. Discontinue. Provide firm lid between foods to prevent possible contamination from containers. CORRECTED
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Food on floor in walk in freezer. Store all foods 6 inches off the floor. CORRECTED2. Pans of food stack on open foods in walk in cooler. Discontinue. Provide firm lid between foods to prevent possible contamination from containers. CORRECTED3. Pans of food stack on open foods in walk in freezer. Discontinue. Provide firm lid between foods to prevent possible contamination from containers. CORRECTED4. Bread crumbs stored below sushi buffet by RAID fogger. Discontinue. Clean area to help prevent pests. CORRECTED5. Pans of food stack on open foods in small reach in cooler in sushi area. Discontinue. Provide firm lid between foods to prevent possible contamination from containers. CORRECTED
    Location: Sushi bar
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Bus tub of kale on floor in sushi are. Discontinue. CORRECTED
    Location: Sushi bar
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. No sneeze guard or cover for chips and onions at soup area. Provide sneeze guards, lids or covers. 2. No sneeze guards or lids for hot soups in buffet. Provide sneeze guards, lids or covers. 3. No sneeze guards or lids for hot foods on buffet line. Provide sneeze guards, lids or covers. 4. No sneeze gaurds for raw foods in buffet line. Provide sneeze guards, lids or covers. NOTE > MANAGER STATED THAT SNEEZE GUARDS WERE ORDERED ON MONDAY 2-11-2013. SNEEZE GUARDS MUST BE CUSTOM MADE.
    Location: Buffet
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. The entire outside of the ice machine is soiled. Clean. CORRECTED2. There is mold on the caulk around the hand sink, 3 bay sink, and dish sink in the dish room. Remove old caulk and replace. NOTE > CONTINUE WORKING ON 3. Shelving above three bay sink in dish room is soiled. Clean. 4. Metal can rack soiled in back kitchen area. Clean. CORRECTED5. Metal shelving soiled inside of Large meat walk in cooler. Clean shelving. CORRECTED6. Top of dish machine is soiled. Clean.7. Shelving in dish machine area is soiled and has cardboard on it. Remove cardboard and clean. NOTE > CONTINUE CLEANING.
    Location: Kitchen
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: No soap at hand sink in front kitchen by 2 bay produce prep sink. Provide. CORRECTED
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in employee restroom. Provide. CORRECTED2. No paper towels at front kitchen hand sink by 2 bay produce prep sink. Provide. CORRECTED
    Location: Emp restroom
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in employee restroom. Provide. CORRECTED2. No paper towels at front kitchen hand sink by 2 bay produce prep sink. Provide. CORRECTED
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: 1. Employee washed hands at three bay sink in back kitchen area. Do not wash hands at three bay sink. Wash hands at approved hand sink with soap and towels. CORRECTED
    Location: Kitchen (back)
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light shield missing on light by thee by meat sink in back kitchen area. Provide light guard. CORRECTED
    Location: Kitchen (back)
  • 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. Drain pipe leaking at 3 bay sink in meat prep area. Repair. CORRECTED2. Faucet leaking at three bay sink in dish machine area. Duck tape has been removed. Repair leak. CORRECTED3. Faucet in 3 bay sink seafood prep. leaking Duck tape has been removed . Repair leak. CORRECTED4.. Faucet leaking on hand sink by sushi area. Repair.6. Drain line from on demand hot water heater needs to be extended to approved floor drain. NOTE: NOT USING THIS PIECE OF EQUIPMENT ANY LONGER. CORRECTED7. Hot water faucet leaking at mop sink in employee restroom. Repair. CORRECTED8. No hot water at hand sink in employee restroom. Provide hot water. CORRECTED 9. No sprayer to pre rinse dishes at dish machine. Provide. CORRECTED10. Towels used to stop water leak at pre wash area of dish machine. Remove soiled towels and repair. CORRECTED11. Plumbing below 2 bay produce prep sink is held up by plastic wrap. Discontinue. Use approved plumbers strapping or other support. CORRECTED
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain pipe leaking at 3 bay sink in meat prep area. Repair. CORRECTED2. Faucet leaking at three bay sink in dish machine area. Duck tape has been removed. Repair leak. CORRECTED3. Faucet in 3 bay sink seafood prep. leaking Duck tape has been removed . Repair leak. CORRECTED4.. Faucet leaking on hand sink by sushi area. Repair.6. Drain line from on demand hot water heater needs to be extended to approved floor drain. NOTE: NOT USING THIS PIECE OF EQUIPMENT ANY LONGER. CORRECTED7. Hot water faucet leaking at mop sink in employee restroom. Repair. CORRECTED8. No hot water at hand sink in employee restroom. Provide hot water. CORRECTED 9. No sprayer to pre rinse dishes at dish machine. Provide. CORRECTED10. Towels used to stop water leak at pre wash area of dish machine. Remove soiled towels and repair. CORRECTED11. Plumbing below 2 bay produce prep sink is held up by plastic wrap. Discontinue. Use approved plumbers strapping or other support. CORRECTED
    Location: Kitchen
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can. CORRECTED
    Comments: 1. No covered trash can in employee restroom. Provide a coverd trash can.
    Location: Emp restroom
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Old bus tubs with duct tape inside for repair. Discontinue. Dispose of broken equipment and replace as needed.
    Location: Kitchen
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Tongs stored in pan of food with handle touching food inside of " Pepsi reach in cooler. Do not store utensils in with food with handle touching food.
    Location: Kitchen (back)
 02/21/2013Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Fried shrimp on buffet at 125 deg F. Reheat to 165 deg F and hold at 135 deg F. 2. Fried chicken on buffet at 113 deg F. Reheat to 165 deg F and hold at 135 deg F.3. Pizza below heat lamp on buffet at 110-122 deg F. Hold all hot foods at 135 deg F or above. Reheat to 165 deg F and hold at 135 deg F or above.4. Suasage on buffet hot line at 119 deg F. Reheat to 165 deg F and hold at 135 deg F or above. 5. Fried fish and fried tempura at room temperature at 65 deg F and 83 deg F. Disposed of at time of inspection. Hold all hot foods at 135 deg F or above. HOLD ALL HOT FOODS AT 135 DEG F OR ABOVE. Recommend facility purchase a warmer box for hot foods of fry at time of order/service per customer.
    Location: Kitchen (front)
  • 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. Reach in small sushi cooler at 45-46 deg F. Repair to hold foods at 41 deg F or below.2. Shrimp and scallops on melted ice at soup station at 50 deg F. Discontinue. Hold all cold foods at 41 deg F or below. Keep ice around entire product to help maintain temperatures. 3. Two door reach in cooler at 51-60 deg F. Foods disposed of at time of inspection. Repair cooler to hold foods at 41 deg F or below. Do not use cooler until repairs are complete.4. Crawfish at 55 deg F, mussels and shrimp at 48 deg F on buffet. Make sure product is iced entirely to maintain temperature of 41 deg F or below. Foods are removed from buffet after lunch and placed in walk in cooler until dinner service. 5. Cooked pasta by 2 bay prep sink at room temperature. Store at 41 deg F or bleow. 6. Individual preparing one box of raw beef while setting three more boxes at room temperature. Discontinue. Store beef in walk in cooler and take out one box at a time to prepare.
    Location: Sushi bar
    Equipment: Reach in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Reach in small sushi cooler at 45-46 deg F. Repair to hold foods at 41 deg F or below.2. Shrimp and scallops on melted ice at soup station at 50 deg F. Discontinue. Hold all cold foods at 41 deg F or below. Keep ice around entire product to help maintain temperatures. 3. Two door reach in cooler at 51-60 deg F. Foods disposed of at time of inspection. Repair cooler to hold foods at 41 deg F or below. Do not use cooler until repairs are complete.4. Crawfish at 55 deg F, mussels and shrimp at 48 deg F on buffet. Make sure product is iced entirely to maintain temperature of 41 deg F or below. Foods are removed from buffet after lunch and placed in walk in cooler until dinner service. 5. Cooked pasta by 2 bay prep sink at room temperature. Store at 41 deg F or bleow. 6. Individual preparing one box of raw beef while setting three more boxes at room temperature. Discontinue. Store beef in walk in cooler and take out one box at a time to prepare.
    Location: Sushi bar
    Equipment: Reach in cooler (2 door)
  • 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. Reach in small sushi cooler at 45-46 deg F. Repair to hold foods at 41 deg F or below.2. Shrimp and scallops on melted ice at soup station at 50 deg F. Discontinue. Hold all cold foods at 41 deg F or below. Keep ice around entire product to help maintain temperatures. 3. Two door reach in cooler at 51-60 deg F. Foods disposed of at time of inspection. Repair cooler to hold foods at 41 deg F or below. Do not use cooler until repairs are complete.4. Crawfish at 55 deg F, mussels and shrimp at 48 deg F on buffet. Make sure product is iced entirely to maintain temperature of 41 deg F or below. Foods are removed from buffet after lunch and placed in walk in cooler until dinner service. 5. Cooked pasta by 2 bay prep sink at room temperature. Store at 41 deg F or bleow. 6. Individual preparing one box of raw beef while setting three more boxes at room temperature. Discontinue. Store beef in walk in cooler and take out one box at a time to prepare.
    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. Reach in small sushi cooler at 45-46 deg F. Repair to hold foods at 41 deg F or below.2. Shrimp and scallops on melted ice at soup station at 50 deg F. Discontinue. Hold all cold foods at 41 deg F or below. Keep ice around entire product to help maintain temperatures. 3. Two door reach in cooler at 51-60 deg F. Foods disposed of at time of inspection. Repair cooler to hold foods at 41 deg F or below. Do not use cooler until repairs are complete.4. Crawfish at 55 deg F, mussels and shrimp at 48 deg F on buffet. Make sure product is iced entirely to maintain temperature of 41 deg F or below. Foods are removed from buffet after lunch and placed in walk in cooler until dinner service. 5. Cooked pasta by 2 bay prep sink at room temperature. Store at 41 deg F or bleow. 6. Individual preparing one box of raw beef while setting three more boxes at room temperature. Discontinue. Store beef in walk in cooler and take out one box at a time to prepare.
    Location: Kitchen (front)
  • 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. Reach in small sushi cooler at 45-46 deg F. Repair to hold foods at 41 deg F or below.2. Shrimp and scallops on melted ice at soup station at 50 deg F. Discontinue. Hold all cold foods at 41 deg F or below. Keep ice around entire product to help maintain temperatures. 3. Two door reach in cooler at 51-60 deg F. Foods disposed of at time of inspection. Repair cooler to hold foods at 41 deg F or below. Do not use cooler until repairs are complete.4. Crawfish at 55 deg F, mussels and shrimp at 48 deg F on buffet. Make sure product is iced entirely to maintain temperature of 41 deg F or below. Foods are removed from buffet after lunch and placed in walk in cooler until dinner service. 5. Cooked pasta by 2 bay prep sink at room temperature. Store at 41 deg F or bleow. 6. Individual preparing one box of raw beef while setting three more boxes at room temperature. Discontinue. Store beef in walk in cooler and take out one box at a time to prepare.
    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: Make sure to mark all foods with time when holding at room temperature. Dispose of foods if not sold in 4 hours. Note: Sushi rolls not marked at 63.5-68.5 deg F disposed of at time of inspection.
    Location: Sushi bar
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: Bottle of bleach on 2 bay prep sink. Remove. Store chemicals separately from food and equipment. CORRECTED
    Location: Kitchen (back)
  • Toxic restrictions (corrected)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: RAID fogger below sushi area buffet. Remove. Use only approved pest control in facility. Do not store food in area below sushi buffet. CORRECTED
    Location: Sushi bar
  • 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: Live roach fell on note pad in sushi area. Exterminate. CORRECTEDNote Terminx last at facility 1-22-2013. Scheduled this week or next week. Does routine exterminations twice per month.
    Location: Sushi bar
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Re-using gloves in sushi area. Discontinue. Use gloves only one time and dispose of gloves after each use. CORRECTED
  • 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: 1. Employees not washing hands. Wash hands at hand sinks with soap and warm water for 20 seconds and dry hands with paper towels. CORRECTED2. Employees not washing hands before putting on gloves. Make sure all employees wash hands before putting on gloves. CORRECTED
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. Sugar /salt in rusted galvinized trash cans. Discontinue. Disposed of at time of inspection. Do not place open foods in galvinized trash cans. CORRECTED
    Location: Kitchen (back)
  • 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. Metal pan with meat juice inside of two bay sink labled for produce only. Do not place soiled pans in two bay sink, Use sink for produce only. Clean and sanitize sink. CORRECTED2. Raw shrimp over cooked crab in walk in cooler. Discontinue. Store raw foods below all cooked, ready to eat foods and produce. CORRECTED3. Raw chicken over produce in walk in cooler. Discontinue. Store raw chicken below produce and ready to eat foods. CORRECTED AT TIME OF INSPECTION
    Location: Kitchen
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Metal pan with meat juice inside of two bay sink labled for produce only. Do not place soiled pans in two bay sink, Use sink for produce only. Clean and sanitize sink. CORRECTED2. Raw shrimp over cooked crab in walk in cooler. Discontinue. Store raw foods below all cooked, ready to eat foods and produce. CORRECTED3. Raw chicken over produce in walk in cooler. Discontinue. Store raw chicken below produce and ready to eat foods. CORRECTED AT TIME OF INSPECTION
    Location: Kitchen
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Hard boiled eggs and bulk crab salad without date marking. Date mark all ready to eat potentially hazardous foods with 7 day disposal date. CORRECTED
    Location: Kitchen (back)
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: 1. Doing raw shrimp prep at vegetable prep sink. Discontinue. Clean and sanitize sink and use only for vegetable prep sink.
    Location: Kitchen
    Equipment: 2-bay
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Meat grinder soiled in meat sink area. Clean and sanitize. Make sure meat grinder is cleaned and sanitized every 4 hours while in use and when done using. CORRECTED2. Prep table top and bottom shelf and strainer on top of prep table in meat sink area are soiled. Metal shelving above prep table is soiled. Clean. CORRECTED3. Metal shelving above 3 bay meat sink is soiled. Clean.4. Coleman cooler in meat prep area blue lid is soiled. Clean. CORRECTED5. Stand mixer is soiled. Clean. CORRECTED6. Blodgett oven in front kitchen is soiled. Clean. 7. Toaster oven in sushi area is heavily soiled. Clean. CORRECTED8. Soiled plastic bus tubs on shelving with utensils in them. Clean and sanitize. Store clean utensils in cleaned and sanitized manner. CORRECTED9. Metal shelving over 3 bay seafood prep sink is soiled. Clean. CORRECTED10. Shelf above 2 bay prep sink is soiled. Clean. 11. Shelves in walk in cooler are soiled. Clean CORRECTED12. Soiled knives. Clean. 13. Clean rolling cart in front kitchen. CORRECTED
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Meat grinder soiled in meat sink area. Clean and sanitize. Make sure meat grinder is cleaned and sanitized every 4 hours while in use and when done using. CORRECTED2. Prep table top and bottom shelf and strainer on top of prep table in meat sink area are soiled. Metal shelving above prep table is soiled. Clean. CORRECTED3. Metal shelving above 3 bay meat sink is soiled. Clean.4. Coleman cooler in meat prep area blue lid is soiled. Clean. CORRECTED5. Stand mixer is soiled. Clean. CORRECTED6. Blodgett oven in front kitchen is soiled. Clean. 7. Toaster oven in sushi area is heavily soiled. Clean. CORRECTED8. Soiled plastic bus tubs on shelving with utensils in them. Clean and sanitize. Store clean utensils in cleaned and sanitized manner. CORRECTED9. Metal shelving over 3 bay seafood prep sink is soiled. Clean. CORRECTED10. Shelf above 2 bay prep sink is soiled. Clean. 11. Shelves in walk in cooler are soiled. Clean CORRECTED12. Soiled knives. Clean. 13. Clean rolling cart in front kitchen. CORRECTED
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink soiled in employee restroom. Clean. CORRECTED2. Hand sink soiled in front kitchen by 2 bay prep sink. Clean. CORRECTED
    Location: Emp restroom
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink soiled in employee restroom. Clean. CORRECTED2. Hand sink soiled in front kitchen by 2 bay prep sink. Clean. CORRECTED
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Dirty dishes in server area hand sink. Remove. Do not store any thing in or on hand sinks. CORRECTED
    Location: Service counter
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Three bay meat sink is without hot water. Provide. CORRECTED
    Location: Kitchen (back)
    Equipment: 3-bay
  • Single-service reuse (corrected)
    Single service and single use articles reused.
    Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
    Comments: 1. Siracha Bottles are being re used for food. Do not re use Siracha bottles, once contents are gone discard bottle.
  • Cutting surface(s)
    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: 1. White cutting board on prep top cooler in front kitchen wok area is soiled. Clean, resurface, or replace.
    Location: Kitchen (front)
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Clean trays used to hold sushi rolls stored below hand soap dispenser. Discontinue. Move to prevent possible contamination. CORRECTED
    Location: Sushi bar
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Hand held mixer stored in employee restroom. Remove do not store in restroom. Clean and sanitize. CORRECTED2. Paper towels on floor in sushi area. Discontinue. Store 6 inches off the floor. CORRECTED
    Location: Emp restroom
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Hand held mixer stored in employee restroom. Remove do not store in restroom. Clean and sanitize. CORRECTED2. Paper towels on floor in sushi area. Discontinue. Store 6 inches off the floor. CORRECTED
    Location: Sushi bar
  • 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 all bulk food containers with content. CORRECTED
    Location: Kitchen (back)
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. One light out in meat prep area. Please provide. CORRECTED2. Light out in dish room. Provide. CORRECTED3. Light out in back kitchen. Provide. CORRECTED
    Location: Kitchen (back)
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. One light out in meat prep area. Please provide. CORRECTED2. Light out in dish room. Provide. CORRECTED3. Light out in back kitchen. Provide. CORRECTED
    Location: Dish machine area
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Remove dead roaches from below all buffet cabinets. CORRECTED
    Location: Buffet
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: Dumpster area soiled. Clean.
    Location: Dumpster area
  • 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: Exhaust hood filters over woks in from kitchen are soiled. Clean.
    Location: Kitchen (front)
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Floor by back door is in disrepair. Repair to smooth, non absorbent, easily cleanable state.
    Location: Kitchen (back)
  • 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: 1. Floors and walls soiled in meat sink area. Clean CORRECTED2. Floors soiled around shelving and large stand mixer. Clean. CORRECTED3. Floor soiled around cooler wheels and other equipment in sushi and other prep areas. Clean. CORRECTED4. Floor soiled in walk in freezer. Clean. CORRECTED5. Floor soiled below wood top table in back kitchen area along wall and floor junctions. Clean. CORRECTED6. Trash on floor of employee restroom. Remove, Clean floor. CORRECTED7. Walls soiled in employee restroom. Clean. CORRECTED8. Employee restroom door soiled. Clean. CORRECTED9. Floor soiled in meat walk in cooler below shelving below cooling unit. Clean. 10. Walls soiled in dish room. Continue cleaning.
    Location: Kitchen
  • 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: 1. Floors and walls soiled in meat sink area. Clean CORRECTED2. Floors soiled around shelving and large stand mixer. Clean. CORRECTED3. Floor soiled around cooler wheels and other equipment in sushi and other prep areas. Clean. CORRECTED4. Floor soiled in walk in freezer. Clean. CORRECTED5. Floor soiled below wood top table in back kitchen area along wall and floor junctions. Clean. CORRECTED6. Trash on floor of employee restroom. Remove, Clean floor. CORRECTED7. Walls soiled in employee restroom. Clean. CORRECTED8. Employee restroom door soiled. Clean. CORRECTED9. Floor soiled in meat walk in cooler below shelving below cooling unit. Clean. 10. Walls soiled in dish room. Continue cleaning.
    Location: Walk-in freezer
  • 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: 1. Floors and walls soiled in meat sink area. Clean CORRECTED2. Floors soiled around shelving and large stand mixer. Clean. CORRECTED3. Floor soiled around cooler wheels and other equipment in sushi and other prep areas. Clean. CORRECTED4. Floor soiled in walk in freezer. Clean. CORRECTED5. Floor soiled below wood top table in back kitchen area along wall and floor junctions. Clean. CORRECTED6. Trash on floor of employee restroom. Remove, Clean floor. CORRECTED7. Walls soiled in employee restroom. Clean. CORRECTED8. Employee restroom door soiled. Clean. CORRECTED9. Floor soiled in meat walk in cooler below shelving below cooling unit. Clean. 10. Walls soiled in dish room. Continue cleaning.
    Location: Kitchen (back)
  • 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: 1. Floors and walls soiled in meat sink area. Clean CORRECTED2. Floors soiled around shelving and large stand mixer. Clean. CORRECTED3. Floor soiled around cooler wheels and other equipment in sushi and other prep areas. Clean. CORRECTED4. Floor soiled in walk in freezer. Clean. CORRECTED5. Floor soiled below wood top table in back kitchen area along wall and floor junctions. Clean. CORRECTED6. Trash on floor of employee restroom. Remove, Clean floor. CORRECTED7. Walls soiled in employee restroom. Clean. CORRECTED8. Employee restroom door soiled. Clean. CORRECTED9. Floor soiled in meat walk in cooler below shelving below cooling unit. Clean. 10. Walls soiled in dish room. Continue cleaning.
    Location: Emp restroom
  • 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: 1. Floors and walls soiled in meat sink area. Clean CORRECTED2. Floors soiled around shelving and large stand mixer. Clean. CORRECTED3. Floor soiled around cooler wheels and other equipment in sushi and other prep areas. Clean. CORRECTED4. Floor soiled in walk in freezer. Clean. CORRECTED5. Floor soiled below wood top table in back kitchen area along wall and floor junctions. Clean. CORRECTED6. Trash on floor of employee restroom. Remove, Clean floor. CORRECTED7. Walls soiled in employee restroom. Clean. CORRECTED8. Employee restroom door soiled. Clean. CORRECTED9. Floor soiled in meat walk in cooler below shelving below cooling unit. Clean. 10. Walls soiled in dish room. Continue cleaning.
    Location: Walk-in cooler
  • 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: 1. Floors and walls soiled in meat sink area. Clean CORRECTED2. Floors soiled around shelving and large stand mixer. Clean. CORRECTED3. Floor soiled around cooler wheels and other equipment in sushi and other prep areas. Clean. CORRECTED4. Floor soiled in walk in freezer. Clean. CORRECTED5. Floor soiled below wood top table in back kitchen area along wall and floor junctions. Clean. CORRECTED6. Trash on floor of employee restroom. Remove, Clean floor. CORRECTED7. Walls soiled in employee restroom. Clean. CORRECTED8. Employee restroom door soiled. Clean. CORRECTED9. Floor soiled in meat walk in cooler below shelving below cooling unit. Clean. 10. Walls soiled in dish room. Continue cleaning.
    Location: Dish machine area
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels sititng out in back and front kitchen areas. Do not sit wet towels out. Store all wet towels in approved manner. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen (back)
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels sititng out in back and front kitchen areas. Do not sit wet towels out. Store all wet towels in approved manner. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen (front)
  • 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: 1. Raw chicken thawing in stagnant water in 3 bay sink. Discontinue. Thaw under running cold water at 70 deg F or below, in refrigeration or in microwave oven immediately before cooking.2. Raw fish thawing in stagnant water in 3 bay sink with pair of gloves in water. Discontinue. Thaw under running cold water at 70 deg F or below, in refrigeration or in microwave oven immediately before cooking. do not place discarded gloves in with food. 3. Raw chicken and raw fish thawing in same sink at the same time. Discontinue. Thaw one type of raw meat at a time in sink.4. Thawing imitation crab at room temperature in sushi area. Discontinue. Thaw under running cold water at 70 deg F or below, in refrigeration or in microwave oven immediately before cooking.
    Location: Kitchen (back)
    Equipment: 3-bay
  • 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: 1. Raw chicken thawing in stagnant water in 3 bay sink. Discontinue. Thaw under running cold water at 70 deg F or below, in refrigeration or in microwave oven immediately before cooking.2. Raw fish thawing in stagnant water in 3 bay sink with pair of gloves in water. Discontinue. Thaw under running cold water at 70 deg F or below, in refrigeration or in microwave oven immediately before cooking. do not place discarded gloves in with food. 3. Raw chicken and raw fish thawing in same sink at the same time. Discontinue. Thaw one type of raw meat at a time in sink.4. Thawing imitation crab at room temperature in sushi area. Discontinue. Thaw under running cold water at 70 deg F or below, in refrigeration or in microwave oven immediately before cooking.
    Location: Buffet
  • 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: 1. Raw chicken thawing in stagnant water in 3 bay sink. Discontinue. Thaw under running cold water at 70 deg F or below, in refrigeration or in microwave oven immediately before cooking.2. Raw fish thawing in stagnant water in 3 bay sink with pair of gloves in water. Discontinue. Thaw under running cold water at 70 deg F or below, in refrigeration or in microwave oven immediately before cooking. do not place discarded gloves in with food. 3. Raw chicken and raw fish thawing in same sink at the same time. Discontinue. Thaw one type of raw meat at a time in sink.4. Thawing imitation crab at room temperature in sushi area. Discontinue. Thaw under running cold water at 70 deg F or below, in refrigeration or in microwave oven immediately before cooking.
  • 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: 1. No thermometer present in Amana white reach in cooler in meat prep area. Provide clearly visible thermometer. CORRECTED2. No thermometer in " Pepsi " glass door reach in cooler in back kitchen area. Provide clearly visible thermometer.3. Two separate beverage air coolers missing thermometers in sushi area. Provide clearly visible thermometers. CORRECTED
    Location: Kitchen (back)
    Equipment: Reach in cooler
  • 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: 1. No thermometer present in Amana white reach in cooler in meat prep area. Provide clearly visible thermometer. CORRECTED2. No thermometer in " Pepsi " glass door reach in cooler in back kitchen area. Provide clearly visible thermometer.3. Two separate beverage air coolers missing thermometers in sushi area. Provide clearly visible thermometers. CORRECTED
    Location: Sushi bar
  • Pressure gauge: dish machine (corrected)
    Pressure measuring device not accurate or properly scaled.
    Correction: Provide accurate properly sealed measuring device.
    Comments: No guages working on dish machine. Repair. CORRECTED
    Location: Dish machine area
  • Warewashing No detergent (corrected)
    Warewashing equipment used without a cleaning agent.
    Correction: Provided approved cleaning agent.
    Comments: No detergent at dish machine. Provide. CORRECTED
    Location: Dish machine area
    Equipment: Dishmachine
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. Amana stand one door white reach in cooler is on wood skid. Remove. Use metal or plastic smooth, non absorbent, easily cleanable leg/support if needed. CORRECTED2. Card board on front exhaust hood above rice cookers. Remove card board. Clean and sanitize surfaces as needed. 3. Wooden table on meat prep side of prep tables by walk in freezer. Remove. Do not use wood in kitchens. Provide metal/ stainless steel prep table. CORRECTED ( INSURE THAT TABLE IS DISCARDED )4. Bulk salt and sugar containers in stock room on wooden skid/shelf. Remove. Do not use wood in kitchen. Provide metal or heavy plastic easily cleanable shelving as needed. 5. Shelving in walk in freezer supported by #10 cans and wood. Discontinue. Change out to dunage racks. CORRECTED6. String being used to support green metal shelving in hot water heater area. Remove string. CORRECTED7. Foil on bottom shelf of prep table in back kitchen area. Remove foil, Do not line with foil 8. Foil around rice cooker. Remove. Clean as needed. 9. Foil lining gas line on front cooking equipment at buffet. Remove. CORRECTED10. Broom stick with srubber on end of it on end of cooks line by woks. Remove. CORRECTED
    Location: Kitchen
    Equipment: -
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. Amana stand one door white reach in cooler is on wood skid. Remove. Use metal or plastic smooth, non absorbent, easily cleanable leg/support if needed. CORRECTED2. Card board on front exhaust hood above rice cookers. Remove card board. Clean and sanitize surfaces as needed. 3. Wooden table on meat prep side of prep tables by walk in freezer. Remove. Do not use wood in kitchens. Provide metal/ stainless steel prep table. CORRECTED ( INSURE THAT TABLE IS DISCARDED )4. Bulk salt and sugar containers in stock room on wooden skid/shelf. Remove. Do not use wood in kitchen. Provide metal or heavy plastic easily cleanable shelving as needed. 5. Shelving in walk in freezer supported by #10 cans and wood. Discontinue. Change out to dunage racks. CORRECTED6. String being used to support green metal shelving in hot water heater area. Remove string. CORRECTED7. Foil on bottom shelf of prep table in back kitchen area. Remove foil, Do not line with foil 8. Foil around rice cooker. Remove. Clean as needed. 9. Foil lining gas line on front cooking equipment at buffet. Remove. CORRECTED10. Broom stick with srubber on end of it on end of cooks line by woks. Remove. CORRECTED
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Duct tape on side of seafood prep 3 bay sink. Remove. CORRECTED ( SILICONE CAULK THAT WAS USED TO REPAIR SINK WILL NOT LAST YOU WILL NEED TO MAKE A PERMANANT REPAIR )2. Wood board supporting side of 3 bay seafood prep sink near walk in freezer. Remove wood. Provide metal or heavy plastic easily cleanable support. CORRECTED3. Duct tape on sushi coolers glass. Remove and repair with approved cleanable material. CORRECTED4. Duct tape and no complete lids on bulk foods containers. Discontinue. Provide approved food safe lids do not use duct tape. NOTE: LIDS ORDERED FROM SYSCO FOR CONTAINERS5. Leak at ice well at buffet area. Repair and remove towels from the floor, CORRECTED
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Duct tape on side of seafood prep 3 bay sink. Remove. CORRECTED ( SILICONE CAULK THAT WAS USED TO REPAIR SINK WILL NOT LAST YOU WILL NEED TO MAKE A PERMANANT REPAIR )2. Wood board supporting side of 3 bay seafood prep sink near walk in freezer. Remove wood. Provide metal or heavy plastic easily cleanable support. CORRECTED3. Duct tape on sushi coolers glass. Remove and repair with approved cleanable material. CORRECTED4. Duct tape and no complete lids on bulk foods containers. Discontinue. Provide approved food safe lids do not use duct tape. NOTE: LIDS ORDERED FROM SYSCO FOR CONTAINERS5. Leak at ice well at buffet area. Repair and remove towels from the floor, CORRECTED
    Location: Kitchen
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Three bay meat sink in back kitchen area needs to be attached and sealed to wall. Fixed equipment shall be installed and sealed. CORRECTED
    Location: Kitchen (back)
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Food on floor in walk in freezer. Store all foods 6 inches off the floor. CORRECTED2. Pans of food stack on open foods in walk in cooler. Discontinue. Provide firm lid between foods to prevent possible contamination from containers. CORRECTED3. Pans of food stack on open foods in walk in freezer. Discontinue. Provide firm lid between foods to prevent possible contamination from containers. CORRECTED4. Bread crumbs stored below sushi buffet by RAID fogger. Discontinue. Clean area to help prevent pests. CORRECTED5. Pans of food stack on open foods in small reach in cooler in sushi area. Discontinue. Provide firm lid between foods to prevent possible contamination from containers. CORRECTED
    Location: Kitchen (back)
    Equipment: Walk in freezer
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Food on floor in walk in freezer. Store all foods 6 inches off the floor. CORRECTED2. Pans of food stack on open foods in walk in cooler. Discontinue. Provide firm lid between foods to prevent possible contamination from containers. CORRECTED3. Pans of food stack on open foods in walk in freezer. Discontinue. Provide firm lid between foods to prevent possible contamination from containers. CORRECTED4. Bread crumbs stored below sushi buffet by RAID fogger. Discontinue. Clean area to help prevent pests. CORRECTED5. Pans of food stack on open foods in small reach in cooler in sushi area. Discontinue. Provide firm lid between foods to prevent possible contamination from containers. CORRECTED
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Food on floor in walk in freezer. Store all foods 6 inches off the floor. CORRECTED2. Pans of food stack on open foods in walk in cooler. Discontinue. Provide firm lid between foods to prevent possible contamination from containers. CORRECTED3. Pans of food stack on open foods in walk in freezer. Discontinue. Provide firm lid between foods to prevent possible contamination from containers. CORRECTED4. Bread crumbs stored below sushi buffet by RAID fogger. Discontinue. Clean area to help prevent pests. CORRECTED5. Pans of food stack on open foods in small reach in cooler in sushi area. Discontinue. Provide firm lid between foods to prevent possible contamination from containers. CORRECTED
    Location: Sushi bar
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Bus tub of kale on floor in sushi are. Discontinue. CORRECTED
    Location: Sushi bar
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. No sneeze guard or cover for chips and onions at soup area. Provide sneeze guards, lids or covers. 2. No sneeze guards or lids for hot soups in buffet. Provide sneeze guards, lids or covers. 3. No sneeze guards or lids for hot foods on buffet line. Provide sneeze guards, lids or covers. 4. No sneeze gaurds for raw foods in buffet line. Provide sneeze guards, lids or covers. NOTE > MANAGER STATED THAT SNEEZE GUARDS WERE ORDERED ON MONDAY 2-11-2013.
    Location: Buffet
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. The entire outside of the ice machine is soiled. Clean. CORRECTED2. There is mold on the caulk around the hand sink, 3 bay sink, and dish sink in the dish room. Remove old caulk and replace. NOTE > CONTINUE WORKING ON 3. Shelving above three bay sink in dish room is soiled. Clean. 4. Metal can rack soiled in back kitchen area. Clean. CORRECTED5. Metal shelving soiled inside of Large meat walk in cooler. Clean shelving. CORRECTED6. Top of dish machine is soiled. Clean.7. Shelving in dish machine area is soiled and has cardboard on it. Remove cardboard and clean. NOTE > CONTINUE CLEANING.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. The entire outside of the ice machine is soiled. Clean. CORRECTED2. There is mold on the caulk around the hand sink, 3 bay sink, and dish sink in the dish room. Remove old caulk and replace. NOTE > CONTINUE WORKING ON 3. Shelving above three bay sink in dish room is soiled. Clean. 4. Metal can rack soiled in back kitchen area. Clean. CORRECTED5. Metal shelving soiled inside of Large meat walk in cooler. Clean shelving. CORRECTED6. Top of dish machine is soiled. Clean.7. Shelving in dish machine area is soiled and has cardboard on it. Remove cardboard and clean. NOTE > CONTINUE CLEANING.
    Location: Kitchen
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: No soap at hand sink in front kitchen by 2 bay produce prep sink. Provide. CORRECTED
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in employee restroom. Provide. CORRECTED2. No paper towels at front kitchen hand sink by 2 bay produce prep sink. Provide. CORRECTED
    Location: Emp restroom
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in employee restroom. Provide. CORRECTED2. No paper towels at front kitchen hand sink by 2 bay produce prep sink. Provide. CORRECTED
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: 1. Employee washed hands at three bay sink in back kitchen area. Do not wash hands at three bay sink. Wash hands at approved hand sink with soap and towels. CORRECTED
    Location: Kitchen (back)
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light shield missing on light by thee by meat sink in back kitchen area. Provide light guard. CORRECTED
    Location: Kitchen (back)
  • 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. Drain pipe leaking at 3 bay sink in meat prep area. Repair. CORRECTED2. Faucet leaking at three bay sink in dish machine area. Duck tape has been removed. Repair leak. 3. Faucet in 3 bay sink seafood prep. leaking Duck tape has been removed . Repair leak. 4. Faucet leaking at 3 bay sink in dish room. Repair. 5. Faucet leaking on hand sink by sushi area. Repair.6. Drain line from on demand hot water heater needs to be extended to approved floor drain. NOTE: NOT USING THIS PIECE OF EQUIPMENT ANY LONGER7. Hot water faucet leaking at mop sink in employee restroom. Repair. 8. No hot water at hand sink in employee restroom. Provide hot water. 9. No sprayer to pre rinse dishes at dish machine. Provide. 10. Towels used to stop water leak at pre wash area of dish machine. Remove soiled towels and repair. 11. Plumbing below 2 bay produce prep sink is held up by plastic wrap. Discontinue. Use approved plumbers strapping or other support. CORRECTED
    Location: Kitchen
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain pipe leaking at 3 bay sink in meat prep area. Repair. CORRECTED2. Faucet leaking at three bay sink in dish machine area. Duck tape has been removed. Repair leak. 3. Faucet in 3 bay sink seafood prep. leaking Duck tape has been removed . Repair leak. 4. Faucet leaking at 3 bay sink in dish room. Repair. 5. Faucet leaking on hand sink by sushi area. Repair.6. Drain line from on demand hot water heater needs to be extended to approved floor drain. NOTE: NOT USING THIS PIECE OF EQUIPMENT ANY LONGER7. Hot water faucet leaking at mop sink in employee restroom. Repair. 8. No hot water at hand sink in employee restroom. Provide hot water. 9. No sprayer to pre rinse dishes at dish machine. Provide. 10. Towels used to stop water leak at pre wash area of dish machine. Remove soiled towels and repair. 11. Plumbing below 2 bay produce prep sink is held up by plastic wrap. Discontinue. Use approved plumbers strapping or other support. CORRECTED
    Location: Kitchen
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can. CORRECTED
    Comments: 1. No covered trash can in employee restroom. Provide a coverd trash can.
    Location: Emp restroom
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: Old bus tubs with duct tape inside for repair. Discontinue. Dispose of broken equipment and replace as needed.
    Location: Kitchen
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Tongs stored in pan of food with handle touching food inside of " Pepsi reach in cooler. Do not store utensils in with food with handle touching food.
    Location: Kitchen (back)
 02/14/2013Recheck
  • 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: 1. Fried shrimp on buffet at 125 deg F. Reheat to 165 deg F and hold at 135 deg F.2. Fried chicken on buffet at 113 deg F. Reheat to 165 deg F and hold at 135 deg F.3. Pizza below heat lamp on buffet at 110-122 deg F. Hold all hot foods at 135 deg F or above. Reheat to 165 deg F and hold at 135 deg F or above.4. Suasage on buffet hot line at 119 deg F. Reheat to 165 deg F and hold at 135 deg F or above. 5. Fried fish and fried tempura at room temperature at 65 deg F and 83 deg F. Disposed of at time of inspection. Hold all hot foods at 135 deg F or above. HOLD ALL HOT FOODS AT 135 DEG F OR ABOVE. Recommend facility purchase a warmer box for hot foods of fry at time of order/service per customer.
    Location: Kitchen (front)
  • 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. Reach in small sushi cooler at 45-46 deg F. Repair to hold foods at 41 deg F or below.2. Shrimp and scallops on melted ice at soup station at 50 deg F. Discontinue. Hold all cold foods at 41 deg F or below. Keep ice around entire product to help maintain temperatures. 3. Two door reach in cooler at 51-60 deg F. Foods disposed of at time of inspection. Repair cooler to hold foods at 41 deg F or below. Do not use cooler until repairs are complete.4. Crawfish at 55 deg F, mussels and shrimp at 48 deg F on buffet. Make sure product is iced entirely to maintain temperature of 41 deg F or below. Foods are removed from buffet after lunch and placed in walk in cooler until dinner service. 5. Cooked pasta by 2 bay prep sink at room temperature. Store at 41 deg F or bleow. 6. Individual preparing one box of raw beef while setting three more boxes at room temperature. Discontinue. Store beef in walk in cooler and take out one box at a time to prepare.
    Location: Sushi bar
    Equipment: Reach in cooler
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Reach in small sushi cooler at 45-46 deg F. Repair to hold foods at 41 deg F or below.2. Shrimp and scallops on melted ice at soup station at 50 deg F. Discontinue. Hold all cold foods at 41 deg F or below. Keep ice around entire product to help maintain temperatures. 3. Two door reach in cooler at 51-60 deg F. Foods disposed of at time of inspection. Repair cooler to hold foods at 41 deg F or below. Do not use cooler until repairs are complete.4. Crawfish at 55 deg F, mussels and shrimp at 48 deg F on buffet. Make sure product is iced entirely to maintain temperature of 41 deg F or below. Foods are removed from buffet after lunch and placed in walk in cooler until dinner service. 5. Cooked pasta by 2 bay prep sink at room temperature. Store at 41 deg F or bleow. 6. Individual preparing one box of raw beef while setting three more boxes at room temperature. Discontinue. Store beef in walk in cooler and take out one box at a time to prepare.
    Location: Sushi bar
    Equipment: Reach in cooler (2 door)
  • 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. Reach in small sushi cooler at 45-46 deg F. Repair to hold foods at 41 deg F or below.2. Shrimp and scallops on melted ice at soup station at 50 deg F. Discontinue. Hold all cold foods at 41 deg F or below. Keep ice around entire product to help maintain temperatures. 3. Two door reach in cooler at 51-60 deg F. Foods disposed of at time of inspection. Repair cooler to hold foods at 41 deg F or below. Do not use cooler until repairs are complete.4. Crawfish at 55 deg F, mussels and shrimp at 48 deg F on buffet. Make sure product is iced entirely to maintain temperature of 41 deg F or below. Foods are removed from buffet after lunch and placed in walk in cooler until dinner service. 5. Cooked pasta by 2 bay prep sink at room temperature. Store at 41 deg F or bleow. 6. Individual preparing one box of raw beef while setting three more boxes at room temperature. Discontinue. Store beef in walk in cooler and take out one box at a time to prepare.
    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. Reach in small sushi cooler at 45-46 deg F. Repair to hold foods at 41 deg F or below.2. Shrimp and scallops on melted ice at soup station at 50 deg F. Discontinue. Hold all cold foods at 41 deg F or below. Keep ice around entire product to help maintain temperatures. 3. Two door reach in cooler at 51-60 deg F. Foods disposed of at time of inspection. Repair cooler to hold foods at 41 deg F or below. Do not use cooler until repairs are complete.4. Crawfish at 55 deg F, mussels and shrimp at 48 deg F on buffet. Make sure product is iced entirely to maintain temperature of 41 deg F or below. Foods are removed from buffet after lunch and placed in walk in cooler until dinner service. 5. Cooked pasta by 2 bay prep sink at room temperature. Store at 41 deg F or bleow. 6. Individual preparing one box of raw beef while setting three more boxes at room temperature. Discontinue. Store beef in walk in cooler and take out one box at a time to prepare.
    Location: Kitchen (front)
  • 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. Reach in small sushi cooler at 45-46 deg F. Repair to hold foods at 41 deg F or below.2. Shrimp and scallops on melted ice at soup station at 50 deg F. Discontinue. Hold all cold foods at 41 deg F or below. Keep ice around entire product to help maintain temperatures. 3. Two door reach in cooler at 51-60 deg F. Foods disposed of at time of inspection. Repair cooler to hold foods at 41 deg F or below. Do not use cooler until repairs are complete.4. Crawfish at 55 deg F, mussels and shrimp at 48 deg F on buffet. Make sure product is iced entirely to maintain temperature of 41 deg F or below. Foods are removed from buffet after lunch and placed in walk in cooler until dinner service. 5. Cooked pasta by 2 bay prep sink at room temperature. Store at 41 deg F or bleow. 6. Individual preparing one box of raw beef while setting three more boxes at room temperature. Discontinue. Store beef in walk in cooler and take out one box at a time to prepare.
    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: Make sure to mark all foods with time when holding at room temperature. Dispose of foods if not sold in 4 hours. Note: Sushi rolls not marked at 63.5-68.5 deg F disposed of at time of inspection.
    Location: Sushi bar
  • Toxic material(s) separation
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: Bottle of bleach on 2 bay prep sink. Remove. Store chemicals separately from food and equipment.
    Location: Kitchen (back)
  • Toxic restrictions
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: RAID fogger below sushi area buffet. Remove. Use only approved pest control in facility. Do not store food in area below sushi buffet.
    Location: Sushi bar
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Live roach fell on note pad in sushi area. Exterminate.Note Terminx last at facility 1-22-2013. Scheduled this week or next week. Does routine exterminations twice per month.
    Location: Sushi bar
  • Glove Use (Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: Re-using gloves in sushi area. Discontinue. Use gloves only one time and dispose of gloves after each use.
  • 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: 1. Employees not washing hands. Wash hands at hand sinks with soap and warm water for 20 seconds and dry hands with paper towels. 2. Employees not washing hands before putting on gloves. Make sure all employees wash hands before putting on gloves.
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. Sugar /salt in rusted galvinized trash cans. Discontinue. Disposed of at time of inspection. Do not place open foods in galvinized trash cans.
    Location: Kitchen (back)
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Metal pan with meat juice inside of two bay sink labled for pruduce only. Do not place soiled pans in two bay sink, Use sink for produce only. Clean and sanitize sink. 2. Raw shrimp over cooked crab in walk in cooler. Discontinue. Store raw foods below all cooked, ready to eat foods and produce.
    Location: Kitchen (back)
    Equipment: 2-bay
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Hard boiled eggs and bulk crab salad without date marking. Date mark all ready to eat potentially hazardous foods with 7 day disposal date.
    Location: Kitchen (back)
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Meat grinder soiled in meat sink area. Clean and sanitize. Make sure meat grinder is cleaned and sanitized every 4 hours while in use and when done using. 2. Prep table top and bottom shelf and strainer on top of prep table in meat sink area are soiled. Metal shelving above prep table is soiled. Clean.3. Metal shelving above 3 bay meat sink is soiled. Clean.4. Coleman cooler in meat prep area blue lid is soiled. Clean.5. Stand mixer is soiled. Clean.6. Blodgett oven in front kitchen is soiled. Clean. 7. Toaster oven in sushi area is heavily soiled. Clean.8. Soiled plastic bus tubs on shelving with utensils in them. Clean and sanitize. Store clean utensils in cleaned and sanitized manner. 9. Metal shelving over 3 bay seafood prep sink is soiled. Clean.10. Shelf above 2 bay prep sink is soiled. Clean.11. Shelves in walk in cooler are soiled. Clean12. Soiled knives. Clean.13. Clean rolling cart in front kitchen.
    Location: Kitchen (back)
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Meat grinder soiled in meat sink area. Clean and sanitize. Make sure meat grinder is cleaned and sanitized every 4 hours while in use and when done using. 2. Prep table top and bottom shelf and strainer on top of prep table in meat sink area are soiled. Metal shelving above prep table is soiled. Clean.3. Metal shelving above 3 bay meat sink is soiled. Clean.4. Coleman cooler in meat prep area blue lid is soiled. Clean.5. Stand mixer is soiled. Clean.6. Blodgett oven in front kitchen is soiled. Clean. 7. Toaster oven in sushi area is heavily soiled. Clean.8. Soiled plastic bus tubs on shelving with utensils in them. Clean and sanitize. Store clean utensils in cleaned and sanitized manner. 9. Metal shelving over 3 bay seafood prep sink is soiled. Clean.10. Shelf above 2 bay prep sink is soiled. Clean.11. Shelves in walk in cooler are soiled. Clean12. Soiled knives. Clean.13. Clean rolling cart in front kitchen.
    Location: Kitchen (front)
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Meat grinder soiled in meat sink area. Clean and sanitize. Make sure meat grinder is cleaned and sanitized every 4 hours while in use and when done using. 2. Prep table top and bottom shelf and strainer on top of prep table in meat sink area are soiled. Metal shelving above prep table is soiled. Clean.3. Metal shelving above 3 bay meat sink is soiled. Clean.4. Coleman cooler in meat prep area blue lid is soiled. Clean.5. Stand mixer is soiled. Clean.6. Blodgett oven in front kitchen is soiled. Clean. 7. Toaster oven in sushi area is heavily soiled. Clean.8. Soiled plastic bus tubs on shelving with utensils in them. Clean and sanitize. Store clean utensils in cleaned and sanitized manner. 9. Metal shelving over 3 bay seafood prep sink is soiled. Clean.10. Shelf above 2 bay prep sink is soiled. Clean.11. Shelves in walk in cooler are soiled. Clean12. Soiled knives. Clean.13. Clean rolling cart in front kitchen.
    Location: Walk-in cooler
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink soiled in employee restroom. Clean. 2. Hand sink soiled in front kitchen by 2 bay prep sink. Clean.
    Location: Emp restroom
    Equipment: Hand sink
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink soiled in employee restroom. Clean. 2. Hand sink soiled in front kitchen by 2 bay prep sink. Clean.
    Location: Kitchen (front)
    Equipment: Hand sink
  • 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: Dirty dishes in server area hand sink. Remove. Do not store any thing in or on hand sinks. CORRECTED
    Location: Service counter
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Three bay meat sink is without hot water. Provide.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Single-service reuse
    Single service and single use articles reused.
    Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
    Comments: 1. Siracha Bottles are being re used for food. Do not re use Siracha bottles, once contents are gone discard bottle.
  • Cutting surface(s)
    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: 1. White cutting board on prep top cooler in front kitchen wok area is soiled. Clean, resurface, or replace.
    Location: Kitchen (front)
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Clean trays used to hold sushi rolls stored below hand soap dispenser. Discontinue. Move to prevent possible contamination.
    Location: Sushi bar
  • 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: 1. Hand held mixer stored in employee restroom. Remove do not store in restroom. Clean and sanitize. 2. Paper towels on floor in sushi area. Discontinue. Store 6 inches off the floor.
    Location: Emp restroom
  • 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: 1. Hand held mixer stored in employee restroom. Remove do not store in restroom. Clean and sanitize. 2. Paper towels on floor in sushi area. Discontinue. Store 6 inches off the floor.
    Location: Sushi bar
  • 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 all bulk food containers with content.
    Location: Kitchen (back)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. One light out in meat prep area. Please provide. 2. Light out in dish room. Provide. 3. Light out in back kitchen. Provide.
    Location: Kitchen (back)
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. One light out in meat prep area. Please provide. 2. Light out in dish room. Provide. 3. Light out in back kitchen. Provide.
    Location: Dish machine area
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Remove dead roaches from below all buffet cabinets.
    Location: Buffet
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: Dumpster area soiled. Clean.
    Location: Dumpster area
  • 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: Exhaust hood filters over woks in from kitchen are soiled. Clean.
    Location: Kitchen (front)
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Floor by back door is in disrepair. Repair to smooth, non absorbent, easily cleanable state.
    Location: Kitchen (back)
  • 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: 1. Floors and walls soiled in meat sink area. Clean2. Floors soiled around shelving and large stand mixer. Clean.3. Floor soiled around cooler wheels and other equipment in sushi and other prep areas. Clean.4. Floor soiled in walk in freezer. Clean.5. Floor soiled below wood top table in back kitchen area along wall and floor junctions. Clean. 6. Trash on floor of employee restroom. Remove, Clean floor. 7. Walls soiled in employee restroom. Clean. 8. Employee restroom door soiled. Clean. 9. Floor soiled in meat walk in cooler below shelving below cooling unit. Clean.
    Location: Kitchen
  • 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: 1. Floors and walls soiled in meat sink area. Clean2. Floors soiled around shelving and large stand mixer. Clean.3. Floor soiled around cooler wheels and other equipment in sushi and other prep areas. Clean.4. Floor soiled in walk in freezer. Clean.5. Floor soiled below wood top table in back kitchen area along wall and floor junctions. Clean. 6. Trash on floor of employee restroom. Remove, Clean floor. 7. Walls soiled in employee restroom. Clean. 8. Employee restroom door soiled. Clean. 9. Floor soiled in meat walk in cooler below shelving below cooling unit. Clean.
    Location: Walk-in freezer
  • 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: 1. Floors and walls soiled in meat sink area. Clean2. Floors soiled around shelving and large stand mixer. Clean.3. Floor soiled around cooler wheels and other equipment in sushi and other prep areas. Clean.4. Floor soiled in walk in freezer. Clean.5. Floor soiled below wood top table in back kitchen area along wall and floor junctions. Clean. 6. Trash on floor of employee restroom. Remove, Clean floor. 7. Walls soiled in employee restroom. Clean. 8. Employee restroom door soiled. Clean. 9. Floor soiled in meat walk in cooler below shelving below cooling unit. Clean.
    Location: Kitchen (back)
  • 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: 1. Floors and walls soiled in meat sink area. Clean2. Floors soiled around shelving and large stand mixer. Clean.3. Floor soiled around cooler wheels and other equipment in sushi and other prep areas. Clean.4. Floor soiled in walk in freezer. Clean.5. Floor soiled below wood top table in back kitchen area along wall and floor junctions. Clean. 6. Trash on floor of employee restroom. Remove, Clean floor. 7. Walls soiled in employee restroom. Clean. 8. Employee restroom door soiled. Clean. 9. Floor soiled in meat walk in cooler below shelving below cooling unit. Clean.
    Location: Emp restroom
  • 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: 1. Floors and walls soiled in meat sink area. Clean2. Floors soiled around shelving and large stand mixer. Clean.3. Floor soiled around cooler wheels and other equipment in sushi and other prep areas. Clean.4. Floor soiled in walk in freezer. Clean.5. Floor soiled below wood top table in back kitchen area along wall and floor junctions. Clean. 6. Trash on floor of employee restroom. Remove, Clean floor. 7. Walls soiled in employee restroom. Clean. 8. Employee restroom door soiled. Clean. 9. Floor soiled in meat walk in cooler below shelving below cooling unit. Clean.
    Location: Walk-in cooler
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels sititng out in back and front kitchen areas. Do not sit wet towels out. Store all wet towels in approved manner. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen (back)
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels sititng out in back and front kitchen areas. Do not sit wet towels out. Store all wet towels in approved manner. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen (front)
  • 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: 1. Raw chicken thawing in stagnant water in 3 bay sink. Discontinue. Thaw under running cold water at 70 deg F or below, in refrigeration or in microwave oven immediately before cooking.2. Raw fish thawing in stagnant water in 3 bay sink with pair of gloves in water. Discontinue. Thaw under running cold water at 70 deg F or below, in refrigeration or in microwave oven immediately before cooking. do not place discarded gloves in with food. 3. Raw chicken and raw fish thawing in same sink at the same time. Discontinue. Thaw one type of raw meat at a time in sink.4. Thawing imitation crab at room temperature in sushi area. Discontinue. Thaw under running cold water at 70 deg F or below, in refrigeration or in microwave oven immediately before cooking.
    Location: Kitchen (back)
    Equipment: 3-bay
  • 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: 1. Raw chicken thawing in stagnant water in 3 bay sink. Discontinue. Thaw under running cold water at 70 deg F or below, in refrigeration or in microwave oven immediately before cooking.2. Raw fish thawing in stagnant water in 3 bay sink with pair of gloves in water. Discontinue. Thaw under running cold water at 70 deg F or below, in refrigeration or in microwave oven immediately before cooking. do not place discarded gloves in with food. 3. Raw chicken and raw fish thawing in same sink at the same time. Discontinue. Thaw one type of raw meat at a time in sink.4. Thawing imitation crab at room temperature in sushi area. Discontinue. Thaw under running cold water at 70 deg F or below, in refrigeration or in microwave oven immediately before cooking.
    Location: Buffet
  • 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: 1. No thermometer present in Amana white reach in cooler in meat prep area. Provide clearly visible thermometer.2. No thermometer in " Pepsi " glass door reach in cooler in back kitchen area. Provide clearly visible thermometer.3. Two separate beverage air coolers missing thermometers in sushi area. Provide clearly visible thermometers.
    Location: Kitchen (back)
    Equipment: Reach in cooler
  • 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: 1. No thermometer present in Amana white reach in cooler in meat prep area. Provide clearly visible thermometer.2. No thermometer in " Pepsi " glass door reach in cooler in back kitchen area. Provide clearly visible thermometer.3. Two separate beverage air coolers missing thermometers in sushi area. Provide clearly visible thermometers.
    Location: Sushi bar
  • Pressure gauge: dish machine
    Pressure measuring device not accurate or properly scaled.
    Correction: Provide accurate properly sealed measuring device.
    Comments: No guages working on dish machine. Repair.
    Location: Dish machine area
  • Warewashing No detergent
    Warewashing equipment used without a cleaning agent.
    Correction: Provided approved cleaning agent.
    Comments: No detergent at dish machine. Provide.
    Location: Dish machine area
    Equipment: Dishmachine
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. Amana stand one door white reach in cooler is on wood skid. Remove. Use metal or plastic smooth, non absorbent, easily cleanable leg/support if needed.2. Card board on front exhaust hood above rice cookers. Remove card board. Clean and sanitize surfaces as needed. 3. Wooden table on meat prep side of prep tables by walk in freezer. Remove. Do not use wood in kitchens. Provide metal/ stainless steel prep table.4. Galvinized cans in stock room on wooden skid/shelf. Remove. Do not use wood in kitchen. Provide metal or heavy plastic easily cleanable shelving as needed. 5. Shelving in walk in freezer supported by #10 cans and wood. Discontinue. Change out to dunage racks.6. String being used to support green metal shelving in hot water heater area. Remove string. 7. Foil on bottom shelf of prep table in back kitchen area. Remove foil, Do not line with foil 8. Foil around rice cookers. Remove. Clean as needed. 9. Foil lining gas line on front cooking equipment at buffet. Remove.10. Broom stick with srubber on end of it on end of cooks line by woks. Remove.
    Location: Kitchen (back)
    Equipment: Reach in cooler
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. Amana stand one door white reach in cooler is on wood skid. Remove. Use metal or plastic smooth, non absorbent, easily cleanable leg/support if needed.2. Card board on front exhaust hood above rice cookers. Remove card board. Clean and sanitize surfaces as needed. 3. Wooden table on meat prep side of prep tables by walk in freezer. Remove. Do not use wood in kitchens. Provide metal/ stainless steel prep table.4. Galvinized cans in stock room on wooden skid/shelf. Remove. Do not use wood in kitchen. Provide metal or heavy plastic easily cleanable shelving as needed. 5. Shelving in walk in freezer supported by #10 cans and wood. Discontinue. Change out to dunage racks.6. String being used to support green metal shelving in hot water heater area. Remove string. 7. Foil on bottom shelf of prep table in back kitchen area. Remove foil, Do not line with foil 8. Foil around rice cookers. Remove. Clean as needed. 9. Foil lining gas line on front cooking equipment at buffet. Remove.10. Broom stick with srubber on end of it on end of cooks line by woks. Remove.
    Location: Kitchen (front)
    Equipment: -
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. Amana stand one door white reach in cooler is on wood skid. Remove. Use metal or plastic smooth, non absorbent, easily cleanable leg/support if needed.2. Card board on front exhaust hood above rice cookers. Remove card board. Clean and sanitize surfaces as needed. 3. Wooden table on meat prep side of prep tables by walk in freezer. Remove. Do not use wood in kitchens. Provide metal/ stainless steel prep table.4. Galvinized cans in stock room on wooden skid/shelf. Remove. Do not use wood in kitchen. Provide metal or heavy plastic easily cleanable shelving as needed. 5. Shelving in walk in freezer supported by #10 cans and wood. Discontinue. Change out to dunage racks.6. String being used to support green metal shelving in hot water heater area. Remove string. 7. Foil on bottom shelf of prep table in back kitchen area. Remove foil, Do not line with foil 8. Foil around rice cookers. Remove. Clean as needed. 9. Foil lining gas line on front cooking equipment at buffet. Remove.10. Broom stick with srubber on end of it on end of cooks line by woks. Remove.
    Location: Kitchen (back)
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. Amana stand one door white reach in cooler is on wood skid. Remove. Use metal or plastic smooth, non absorbent, easily cleanable leg/support if needed.2. Card board on front exhaust hood above rice cookers. Remove card board. Clean and sanitize surfaces as needed. 3. Wooden table on meat prep side of prep tables by walk in freezer. Remove. Do not use wood in kitchens. Provide metal/ stainless steel prep table.4. Galvinized cans in stock room on wooden skid/shelf. Remove. Do not use wood in kitchen. Provide metal or heavy plastic easily cleanable shelving as needed. 5. Shelving in walk in freezer supported by #10 cans and wood. Discontinue. Change out to dunage racks.6. String being used to support green metal shelving in hot water heater area. Remove string. 7. Foil on bottom shelf of prep table in back kitchen area. Remove foil, Do not line with foil 8. Foil around rice cookers. Remove. Clean as needed. 9. Foil lining gas line on front cooking equipment at buffet. Remove.10. Broom stick with srubber on end of it on end of cooks line by woks. Remove.
    Location: Kitchen (back)
    Equipment: Walk in freezer
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: 1. Amana stand one door white reach in cooler is on wood skid. Remove. Use metal or plastic smooth, non absorbent, easily cleanable leg/support if needed.2. Card board on front exhaust hood above rice cookers. Remove card board. Clean and sanitize surfaces as needed. 3. Wooden table on meat prep side of prep tables by walk in freezer. Remove. Do not use wood in kitchens. Provide metal/ stainless steel prep table.4. Galvinized cans in stock room on wooden skid/shelf. Remove. Do not use wood in kitchen. Provide metal or heavy plastic easily cleanable shelving as needed. 5. Shelving in walk in freezer supported by #10 cans and wood. Discontinue. Change out to dunage racks.6. String being used to support green metal shelving in hot water heater area. Remove string. 7. Foil on bottom shelf of prep table in back kitchen area. Remove foil, Do not line with foil 8. Foil around rice cookers. Remove. Clean as needed. 9. Foil lining gas line on front cooking equipment at buffet. Remove.10. Broom stick with srubber on end of it on end of cooks line by woks. Remove.
    Location: Back room
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Duct tape on side of seafood prep 3 bay sink. Remove.2. Wood board supporting side of 3 bay seafood prep sink near walk in freezer. Remove wood. Provide metal or heavy plastic easily cleanable support.3. Duct tape on sushi coolers glass. Remove and repair with approved cleanable material.4. Duct tape and no complete lids on bulk foods containers. Discontinue. Provide approved food safe lids do not use duct tape.5. Leak at ice well at buffet area. Repair and remove towels from the floor,
    Location: Kitchen (back)
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Duct tape on side of seafood prep 3 bay sink. Remove.2. Wood board supporting side of 3 bay seafood prep sink near walk in freezer. Remove wood. Provide metal or heavy plastic easily cleanable support.3. Duct tape on sushi coolers glass. Remove and repair with approved cleanable material.4. Duct tape and no complete lids on bulk foods containers. Discontinue. Provide approved food safe lids do not use duct tape.5. Leak at ice well at buffet area. Repair and remove towels from the floor,
    Location: Sushi bar
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Duct tape on side of seafood prep 3 bay sink. Remove.2. Wood board supporting side of 3 bay seafood prep sink near walk in freezer. Remove wood. Provide metal or heavy plastic easily cleanable support.3. Duct tape on sushi coolers glass. Remove and repair with approved cleanable material.4. Duct tape and no complete lids on bulk foods containers. Discontinue. Provide approved food safe lids do not use duct tape.5. Leak at ice well at buffet area. Repair and remove towels from the floor,
    Location: Kitchen (back)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Duct tape on side of seafood prep 3 bay sink. Remove.2. Wood board supporting side of 3 bay seafood prep sink near walk in freezer. Remove wood. Provide metal or heavy plastic easily cleanable support.3. Duct tape on sushi coolers glass. Remove and repair with approved cleanable material.4. Duct tape and no complete lids on bulk foods containers. Discontinue. Provide approved food safe lids do not use duct tape.5. Leak at ice well at buffet area. Repair and remove towels from the floor,
    Location: Buffet
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Three bay meat sink in back kitchen area needs to be attached and sealed to wall. Fixed equipment shall be installed and sealed.
    Location: Kitchen (back)
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Food on floor in walk in freezer. Store all foods 6 inches off the floor.2. Pans of food stack on open foods in walk in cooler. Discontinue. Provide firm lid between foods to prevent possible contamination from containers. 3. Pans of food stack on open foods in walk in freezer. Discontinue. Provide firm lid between foods to prevent possible contamination from containers. 4. Bread crumbs stored below sushi buffet by RAID fogger. Discontinue. Clean area to help prevent pests. 5. Pans of food stack on open foods in small reach in cooler in sushi area. Discontinue. Provide firm lid between foods to prevent possible contamination from containers.
    Location: Kitchen (back)
    Equipment: Walk in freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Food on floor in walk in freezer. Store all foods 6 inches off the floor.2. Pans of food stack on open foods in walk in cooler. Discontinue. Provide firm lid between foods to prevent possible contamination from containers. 3. Pans of food stack on open foods in walk in freezer. Discontinue. Provide firm lid between foods to prevent possible contamination from containers. 4. Bread crumbs stored below sushi buffet by RAID fogger. Discontinue. Clean area to help prevent pests. 5. Pans of food stack on open foods in small reach in cooler in sushi area. Discontinue. Provide firm lid between foods to prevent possible contamination from containers.
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Food on floor in walk in freezer. Store all foods 6 inches off the floor.2. Pans of food stack on open foods in walk in cooler. Discontinue. Provide firm lid between foods to prevent possible contamination from containers. 3. Pans of food stack on open foods in walk in freezer. Discontinue. Provide firm lid between foods to prevent possible contamination from containers. 4. Bread crumbs stored below sushi buffet by RAID fogger. Discontinue. Clean area to help prevent pests. 5. Pans of food stack on open foods in small reach in cooler in sushi area. Discontinue. Provide firm lid between foods to prevent possible contamination from containers.
    Location: Sushi bar
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: Bus tub of kale on floor in sushi are. Discontinue.
    Location: Sushi bar
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. No sneeze guard or cover for chips and onions at soup area. Provide sneeze guards, lids or covers. 2. No sneeze guards or lids for hot soups in buffet. Provide sneeze guards, lids or covers. 3. No sneeze guards or lids for hot foods on buffet line. Provide sneeze guards, lids or covers. 4. No sneeze gaurds for raw foods in buffet line. Provide sneeze guards, lids or covers.
    Location: Buffet
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. The entire outside of the ice machine is soiled. Clean.2. There is mold on the caulk around the hand sink, 3 bay sink, and dish sink in the dish room. Remove old caulk and replace. 3. Shelving above three bay sink in dish room is soiled. Clean.4. Metal can rack soiled in back kitchen area. Clean. 5. Metal shelving soiled inside of Large meat walk in cooler. Clean shelving. 6. Top of dish machine is soiled. Clean.7. Shelving in dish machine area is soiled and has cardboard on it. Remove cardboard and clean.
    Location: Kitchen
    Equipment: Ice machine
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. The entire outside of the ice machine is soiled. Clean.2. There is mold on the caulk around the hand sink, 3 bay sink, and dish sink in the dish room. Remove old caulk and replace. 3. Shelving above three bay sink in dish room is soiled. Clean.4. Metal can rack soiled in back kitchen area. Clean. 5. Metal shelving soiled inside of Large meat walk in cooler. Clean shelving. 6. Top of dish machine is soiled. Clean.7. Shelving in dish machine area is soiled and has cardboard on it. Remove cardboard and clean.
    Location: Dish machine area
    Equipment: Hand sink
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. The entire outside of the ice machine is soiled. Clean.2. There is mold on the caulk around the hand sink, 3 bay sink, and dish sink in the dish room. Remove old caulk and replace. 3. Shelving above three bay sink in dish room is soiled. Clean.4. Metal can rack soiled in back kitchen area. Clean. 5. Metal shelving soiled inside of Large meat walk in cooler. Clean shelving. 6. Top of dish machine is soiled. Clean.7. Shelving in dish machine area is soiled and has cardboard on it. Remove cardboard and clean.
    Location: Dish machine area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. The entire outside of the ice machine is soiled. Clean.2. There is mold on the caulk around the hand sink, 3 bay sink, and dish sink in the dish room. Remove old caulk and replace. 3. Shelving above three bay sink in dish room is soiled. Clean.4. Metal can rack soiled in back kitchen area. Clean. 5. Metal shelving soiled inside of Large meat walk in cooler. Clean shelving. 6. Top of dish machine is soiled. Clean.7. Shelving in dish machine area is soiled and has cardboard on it. Remove cardboard and clean.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. The entire outside of the ice machine is soiled. Clean.2. There is mold on the caulk around the hand sink, 3 bay sink, and dish sink in the dish room. Remove old caulk and replace. 3. Shelving above three bay sink in dish room is soiled. Clean.4. Metal can rack soiled in back kitchen area. Clean. 5. Metal shelving soiled inside of Large meat walk in cooler. Clean shelving. 6. Top of dish machine is soiled. Clean.7. Shelving in dish machine area is soiled and has cardboard on it. Remove cardboard and clean.
    Location: Walk-in cooler
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: No soap at hand sink in front kitchen by 2 bay produce prep sink. Provide. CORRECTED
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in employee restroom. Provide. 2. No paper towels at front kitchen hand sink by 2 bay produce prep sink. Provide.
    Location: Emp restroom
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in employee restroom. Provide. 2. No paper towels at front kitchen hand sink by 2 bay produce prep sink. Provide.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Hand washing (where)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: 1. Employee washed hands at three bay sink in back kitchen area. Do not wash hands at three bay sink. Wash hands at approved hand sink with soap and towels.
    Location: Kitchen (back)
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Light shield missing on light by thee by meat sink in back kitchen area. Provide light guard.
    Location: Kitchen (back)
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain pipe leaking at 3 bay sink in meat prep area. Repair.2. Duct tape on faucet in 3 bay sink in dish room. Remove. Repair with proper plumbing.3. Duct tape on faucet in 3 bay sink to do seafood prep. Remove. Repair with proper plumbing.4. Faucet leaking at 3 bay sink in dish room. Repair.5. Faucet leaking on hand sink by sushi area. Repair.6. Drain line from on demand hot water heater draining into bucket. Drain waste water to approved drain. discontinue using bucket to collect water.7. Hot water faucet leaking at mop sink in employee restroom. Repair. 8. No hot water at hand sink in employee restroom. Provide hot water. 9. No sprayer to pre rinse dishes at dish machine. Provide. 10. Towels used to stop water leak at pre wash area of dish machine. Remove soiled towels and repair. 11. Plumbing below 2 bay produce prep sink is held up by plastic wrap. Discontinue. Use approved plumbers strapping or other support.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain pipe leaking at 3 bay sink in meat prep area. Repair.2. Duct tape on faucet in 3 bay sink in dish room. Remove. Repair with proper plumbing.3. Duct tape on faucet in 3 bay sink to do seafood prep. Remove. Repair with proper plumbing.4. Faucet leaking at 3 bay sink in dish room. Repair.5. Faucet leaking on hand sink by sushi area. Repair.6. Drain line from on demand hot water heater draining into bucket. Drain waste water to approved drain. discontinue using bucket to collect water.7. Hot water faucet leaking at mop sink in employee restroom. Repair. 8. No hot water at hand sink in employee restroom. Provide hot water. 9. No sprayer to pre rinse dishes at dish machine. Provide. 10. Towels used to stop water leak at pre wash area of dish machine. Remove soiled towels and repair. 11. Plumbing below 2 bay produce prep sink is held up by plastic wrap. Discontinue. Use approved plumbers strapping or other support.
    Location: Back room
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain pipe leaking at 3 bay sink in meat prep area. Repair.2. Duct tape on faucet in 3 bay sink in dish room. Remove. Repair with proper plumbing.3. Duct tape on faucet in 3 bay sink to do seafood prep. Remove. Repair with proper plumbing.4. Faucet leaking at 3 bay sink in dish room. Repair.5. Faucet leaking on hand sink by sushi area. Repair.6. Drain line from on demand hot water heater draining into bucket. Drain waste water to approved drain. discontinue using bucket to collect water.7. Hot water faucet leaking at mop sink in employee restroom. Repair. 8. No hot water at hand sink in employee restroom. Provide hot water. 9. No sprayer to pre rinse dishes at dish machine. Provide. 10. Towels used to stop water leak at pre wash area of dish machine. Remove soiled towels and repair. 11. Plumbing below 2 bay produce prep sink is held up by plastic wrap. Discontinue. Use approved plumbers strapping or other support.
    Location: Emp restroom
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain pipe leaking at 3 bay sink in meat prep area. Repair.2. Duct tape on faucet in 3 bay sink in dish room. Remove. Repair with proper plumbing.3. Duct tape on faucet in 3 bay sink to do seafood prep. Remove. Repair with proper plumbing.4. Faucet leaking at 3 bay sink in dish room. Repair.5. Faucet leaking on hand sink by sushi area. Repair.6. Drain line from on demand hot water heater draining into bucket. Drain waste water to approved drain. discontinue using bucket to collect water.7. Hot water faucet leaking at mop sink in employee restroom. Repair. 8. No hot water at hand sink in employee restroom. Provide hot water. 9. No sprayer to pre rinse dishes at dish machine. Provide. 10. Towels used to stop water leak at pre wash area of dish machine. Remove soiled towels and repair. 11. Plumbing below 2 bay produce prep sink is held up by plastic wrap. Discontinue. Use approved plumbers strapping or other support.
    Location: Dish machine 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. Drain pipe leaking at 3 bay sink in meat prep area. Repair.2. Duct tape on faucet in 3 bay sink in dish room. Remove. Repair with proper plumbing.3. Duct tape on faucet in 3 bay sink to do seafood prep. Remove. Repair with proper plumbing.4. Faucet leaking at 3 bay sink in dish room. Repair.5. Faucet leaking on hand sink by sushi area. Repair.6. Drain line from on demand hot water heater draining into bucket. Drain waste water to approved drain. discontinue using bucket to collect water.7. Hot water faucet leaking at mop sink in employee restroom. Repair. 8. No hot water at hand sink in employee restroom. Provide hot water. 9. No sprayer to pre rinse dishes at dish machine. Provide. 10. Towels used to stop water leak at pre wash area of dish machine. Remove soiled towels and repair. 11. Plumbing below 2 bay produce prep sink is held up by plastic wrap. Discontinue. Use approved plumbers strapping or other support.
    Location: Kitchen (front)
    Equipment: 2-bay
  • Covered trash can in womens restroom
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Comments: 1. No covered trash can in employee restroom. Provide a coverd trash can.
    Location: Emp restroom
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Tongs stored in pan of food with handle touching food inside of " Pepsi reach in cooler. Do not store utensils in with food with handle touching food.
    Location: Kitchen (back)
 02/07/2013Routine
  • 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: Employees continuing to use hand sinks for rinsing items - discontinue
    Location: Sushi bar
    Equipment: Hand sink
 11/21/2012Illness Complaint
  • 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: Employees continuing to use hand sinks for rinsing items - discontinue
    Location: Sushi bar
    Equipment: Hand sink
 11/21/2012Illness Complaint Recheck
  • Warewashing equipment cleaning
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: EXCESSIVE SCALE BUILD-UP OBSERVED ON THE INTERIOR OF THE DISH MACHINE. DE-LIME REGULARLY TO PREVENT BUILD-UP.
    Location: Dish machine area
    Equipment: Dishmachine
 10/23/2012Non-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: FRIED TEMPURA SHRIMP OBSERVED SITTING ON THE SHELF AT THE SUSHI BAR WITH NO TIME MARKING. TEMPERATURE MEASURED 88 DEGREES F. MANAGER STATES PRODUCT WAS COOKED APPROXIMATELY 1 HOUR AGO. FOOD MUST BE CLEARLY MARKED TO INDICATE A 4 HOUR DISCARD TIME. ADD PRODUCT TO WRITTEN PROCEDURES ALREADY IN PLACE.
    Location: Sushi bar
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: SOUP CROCK NOT ONHOLDING AT 120 - REHEAT TO 165 AND HOLD AT 135
    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: MANY ITEMS IN SUSHI AREA - TEMPURA -CRAB VEGETABLES HELD WITHOUT COLD DEVICEKEEP BELOW 41 OR INCLUDE ON TIME VS TEMP WITH OTHER SUSHI ITEMS
    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: MANY ITEMS IN SUSHI AREA - TEMPURA -CRAB VEGETABLES HELD WITHOUT COLD DEVICEKEEP BELOW 41 OR INCLUDE ON TIME VS TEMP WITH OTHER SUSHI ITEMS
    Location: Cook line
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: (1) LIVE GERMAN COCKROACH NYMPH OBSERVED IN THE CABINET UNDER THE BUFFET WHERE BAKED FLOUNDER IS HELD.(2) SEVERAL FRUIT FLIES (MORE THAN 20) OBSERVED IN THE DRY STORAGE AREA AROUND THE SODA SYRUP LINES.
    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: (1) LIVE GERMAN COCKROACH NYMPH OBSERVED IN THE CABINET UNDER THE BUFFET WHERE BAKED FLOUNDER IS HELD.(2) SEVERAL FRUIT FLIES (MORE THAN 20) OBSERVED IN THE DRY STORAGE AREA AROUND THE SODA SYRUP LINES.
    Location: Dry storage
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: SUSHI AREA REUSING SAME GLOVESDISCONTINUENEW GLOVES EVERYTIME
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN DRINK IN BACK ON SHELF OVER PREP PROVIDE LID AND STRAW
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW CHICKEN OBSERVED STORED ABOVE WATERMELONS IN THE WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
    Location: Walk-in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW CHICKEN OBSERVED STORED ABOVE WATERMELONS IN THE WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
    Location: Cook line
  • Packaging integrity (corrected)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: DISCARD ALL CANS WITHOUT LABELS AND THAT ARE DENTED ON SEAMS
    Location: Prep area
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAGENETIC KNIFE RACKS IN PREP AND SUSHI AREA HAVE SOILED KNIVES ON THEMKNIVES MUST BE CLEANED AND SANITIZED PRIOR TO STORAGEPROVIDE NEW KNIFE RACKS AS THIS VIOLATION HAS BEEN WRITTEN TOO MANY TIMES TO ENSURE CURRENT RACKS ARE EVER EFFECTIVELY CLEANEDALSO DO NOT LEAVE KNIVES IN BUCKETS WITH WATERHOLD DRY
  • 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: ALL SINKS SOILED INSIDE, FAUCET, KNOBSCLEAN MORE REGULARLY
    Location: Prep area
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR PLUMBING AT ALL SINKSFAUCETSKNOBSUNDER PLUMBINGMANY LEAKS ALLOWING FOR WATER ON FLOORS
    Location: Sushi bar
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR PLUMBING AT ALL SINKSFAUCETSKNOBSUNDER PLUMBINGMANY LEAKS ALLOWING FOR WATER ON FLOORS
    Location: Dish machine area
  • Hoods inadequate or unapproved (corrected)
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: STEAM FROM DISH MACHINE IS NOT EFFECTIVELY DRAWN UP INTO HOODREPAIR AS IT IS ALLOWING MOISTURE BUILD UP
  • 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: Remove all lower shelving under PREP TABLES ESPECIALLY WOOD ADDED SHELVINGREMOVE LOWER SHELVING OR PUT CAN RACKS ON WHEEL - FLOORS UNDER REMAIN SOILEDMOVE LARGE MIXER TO CLEAN UNDER AND AROUNDREGROUT KITCHEN FLOORING TO ELIMINATE WATER BUILD UP BETWEEN TILES
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: DISH MACHINE WALLS ARE MOIST AS IN FLOOR ALWAYS DAMP ALLOWING FOR QUICK MOLDING AND PEST HARBORAGECLEAN AND SEAL
    Location: Dish machine area
  • 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: (1) EXCESSIVE MOLD OBSERVED ON THE WALLS UNDER THE SOILED DRAIN TABLE OF THE DISH MACHINE. THOROUGHLY CLEAN WALL AREAS AND INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH.(2) EXCESSIVE BUILD-UP OBSERVED ON THE FLOORS AROUND THE WHEELS OF THE REACH-IN COOLERS UNDER THE COUNTERS AT THE SUSHI BAR. REMOVE COOLERS AND THOROUGHLY CLEAN FLOORS.
    Location: Dish machine area
  • 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: (1) EXCESSIVE MOLD OBSERVED ON THE WALLS UNDER THE SOILED DRAIN TABLE OF THE DISH MACHINE. THOROUGHLY CLEAN WALL AREAS AND INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH.(2) EXCESSIVE BUILD-UP OBSERVED ON THE FLOORS AROUND THE WHEELS OF THE REACH-IN COOLERS UNDER THE COUNTERS AT THE SUSHI BAR. REMOVE COOLERS AND THOROUGHLY CLEAN FLOORS.
    Location: Sushi bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WET TOWELS OUT ALL OVERKEEP IN BLEACH BUCKETS WHEN NOT IN USE
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WET TOWELS OUT ALL OVERKEEP IN BLEACH BUCKETS WHEN NOT IN USE
    Location: Prep area
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WET TOWELS OUT ALL OVERKEEP IN BLEACH BUCKETS WHEN NOT IN USE
    Location: Sushi bar
  • 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: HOT WATER TURNED OFF AT SUSHI SIDE AS IT LEAKSREPAIR
    Location: Sushi bar
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: RESEAL THREE-COMPARTMENT SINK TO THE WALL IN THE DISH ROOM.
    Location: Dish machine area
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: RESEAL THREE-COMPARTMENT SINK TO THE WALL IN THE DISH ROOM.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: EMPLOYEE RESTROOM SMELLS AND IS IN NEED OF CLEANING AND BETTER VENTILATION
    Location: Emp restroom
  • 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: CLEAN OR REPLACE CAN OPENER BASE AS IT IS RUSTED
    Location: Kitchen (back)
    Equipment: Can opener
  • Unapproved use of two bay (corrected)
    Unapproved use of 2 compartment sink for warewashing.
    Correction: Use 2 bay sinks for approved uses only.
    Comments: Facility continues to use two bay sushi prep sink for dishes and washing out towelsthis sink is for vegetable prep for sushi items only
    Location: Sushi bar
    Equipment: 2-bay
 10/23/2012Recheck
  • 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: LIVE GERMAN COCKROACH NYMPH OBSERVED IN THE CABINET UNDER THE BUFFET WHERE BAKED FLOUNDER IS HELD.SEVERAL FRUIT FLIES OBSERVED IN THE DRY STORAGE AREA AROUND THE SODA SYRUP LINES.
    Location: Dry storage
  • 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: LIVE GERMAN COCKROACH NYMPH OBSERVED IN THE CABINET UNDER THE BUFFET WHERE BAKED FLOUNDER IS HELD.SEVERAL FRUIT FLIES OBSERVED IN THE DRY STORAGE AREA AROUND THE SODA SYRUP LINES.
    Location: Kitchen (back)
  • 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: LIVE GERMAN COCKROACH NYMPH OBSERVED IN THE CABINET UNDER THE BUFFET WHERE BAKED FLOUNDER IS HELD.SEVERAL FRUIT FLIES OBSERVED IN THE DRY STORAGE AREA AROUND THE SODA SYRUP LINES.
    Location: Buffet
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: DOOR TO KITCHEN AND DISHROOM PROPPED OPENDISCONTINUE TO DETER PESTS
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD ROACHES NOTED THROUGHOUTCLEAN UP MORE EFFECTIVELY
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD ROACHES NOTED THROUGHOUTCLEAN UP MORE EFFECTIVELY
    Location: Cook line
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD ROACHES NOTED THROUGHOUTCLEAN UP MORE EFFECTIVELY
    Location: Prep area
  • 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: EXCESSIVE BUILD-UP OBSERVED ON THE FLOORS AROUND THE WHEELS OF THE REACH-IN COOLERS UNDER THE COUNTERS AT THE SUSHI BAR. REMOVE COOLERS AND THOROUGHLY CLEAN FLOORS.
    Location: Sushi bar
 10/23/2012Non-Illness Complaint Recheck
  • 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: FRIED TEMPURA SHRIMP OBSERVED SITTING ON THE SHELF AT THE SUSHI BAR WITH NO TIME MARKING. TEMPERATURE MEASURED 88 DEGREES F. MANAGER STATES PRODUCT WAS COOKED APPROXIMATELY 1 HOUR AGO. FOOD MUST BE CLEARLY MARKED TO INDICATE A 4 HOUR DISCARD TIME. ADD PRODUCT TO WRITTEN PROCEDURES ALREADY IN PLACE.
    Location: Sushi bar
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: SOUP CROCK NOT ONHOLDING AT 120 - REHEAT TO 165 AND HOLD AT 135
    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: MANY ITEMS IN SUSHI AREA - TEMPURA -CRAB VEGETABLES HELD WITHOUT COLD DEVICEKEEP BELOW 41 OR INCLUDE ON TIME VS TEMP WITH OTHER SUSHI ITEMS
    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: MANY ITEMS IN SUSHI AREA - TEMPURA -CRAB VEGETABLES HELD WITHOUT COLD DEVICEKEEP BELOW 41 OR INCLUDE ON TIME VS TEMP WITH OTHER SUSHI ITEMS
    Location: Cook line
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: (1) LIVE GERMAN COCKROACH NYMPH OBSERVED IN THE CABINET UNDER THE BUFFET WHERE BAKED FLOUNDER IS HELD.(2) SEVERAL FRUIT FLIES (MORE THAN 20) OBSERVED IN THE DRY STORAGE AREA AROUND THE SODA SYRUP LINES.
    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: (1) LIVE GERMAN COCKROACH NYMPH OBSERVED IN THE CABINET UNDER THE BUFFET WHERE BAKED FLOUNDER IS HELD.(2) SEVERAL FRUIT FLIES (MORE THAN 20) OBSERVED IN THE DRY STORAGE AREA AROUND THE SODA SYRUP LINES.
    Location: Dry storage
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: SUSHI AREA REUSING SAME GLOVESDISCONTINUENEW GLOVES EVERYTIME
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN DRINK IN BACK ON SHELF OVER PREP PROVIDE LID AND STRAW
  • 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: RAW CHICKEN OBSERVED STORED ABOVE WATERMELONS IN THE WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
    Location: Walk-in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW CHICKEN OBSERVED STORED ABOVE WATERMELONS IN THE WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
    Location: Cook line
  • Packaging integrity (corrected)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: DISCARD ALL CANS WITHOUT LABELS AND THAT ARE DENTED ON SEAMS
    Location: Prep area
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAGENETIC KNIFE RACKS IN PREP AND SUSHI AREA HAVE SOILED KNIVES ON THEMKNIVES MUST BE CLEANED AND SANITIZED PRIOR TO STORAGEPROVIDE NEW KNIFE RACKS AS THIS VIOLATION HAS BEEN WRITTEN TOO MANY TIMES TO ENSURE CURRENT RACKS ARE EVER EFFECTIVELY CLEANEDALSO DO NOT LEAVE KNIVES IN BUCKETS WITH WATERHOLD DRY
  • 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: ALL SINKS SOILED INSIDE, FAUCET, KNOBSCLEAN MORE REGULARLY
    Location: Prep area
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR PLUMBING AT ALL SINKSFAUCETSKNOBSUNDER PLUMBINGMANY LEAKS ALLOWING FOR WATER ON FLOORS
    Location: Sushi bar
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR PLUMBING AT ALL SINKSFAUCETSKNOBSUNDER PLUMBINGMANY LEAKS ALLOWING FOR WATER ON FLOORS
    Location: Dish machine area
  • Hoods inadequate or unapproved (corrected)
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: STEAM FROM DISH MACHINE IS NOT EFFECTIVELY DRAWN UP INTO HOODREPAIR AS IT IS ALLOWING MOISTURE BUILD UP
  • 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: Remove all lower shelving under PREP TABLES ESPECIALLY WOOD ADDED SHELVINGREMOVE LOWER SHELVING OR PUT CAN RACKS ON WHEEL - FLOORS UNDER REMAIN SOILEDMOVE LARGE MIXER TO CLEAN UNDER AND AROUNDREGROUT KITCHEN FLOORING TO ELIMINATE WATER BUILD UP BETWEEN TILES
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: DISH MACHINE WALLS ARE MOIST AS IN FLOOR ALWAYS DAMP ALLOWING FOR QUICK MOLDING AND PEST HARBORAGECLEAN AND SEAL
    Location: Dish machine area
  • 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: (1) EXCESSIVE MOLD OBSERVED ON THE WALLS UNDER THE SOILED DRAIN TABLE OF THE DISH MACHINE. THOROUGHLY CLEAN WALL AREAS AND INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH.(2) EXCESSIVE BUILD-UP OBSERVED ON THE FLOORS AROUND THE WHEELS OF THE REACH-IN COOLERS UNDER THE COUNTERS AT THE SUSHI BAR. REMOVE COOLERS AND THOROUGHLY CLEAN FLOORS.
    Location: Dish machine area
  • 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: (1) EXCESSIVE MOLD OBSERVED ON THE WALLS UNDER THE SOILED DRAIN TABLE OF THE DISH MACHINE. THOROUGHLY CLEAN WALL AREAS AND INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH.(2) EXCESSIVE BUILD-UP OBSERVED ON THE FLOORS AROUND THE WHEELS OF THE REACH-IN COOLERS UNDER THE COUNTERS AT THE SUSHI BAR. REMOVE COOLERS AND THOROUGHLY CLEAN FLOORS.
    Location: Sushi bar
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WET TOWELS OUT ALL OVERKEEP IN BLEACH BUCKETS WHEN NOT IN USE
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WET TOWELS OUT ALL OVERKEEP IN BLEACH BUCKETS WHEN NOT IN USE
    Location: Prep area
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WET TOWELS OUT ALL OVERKEEP IN BLEACH BUCKETS WHEN NOT IN USE
    Location: Sushi bar
  • 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: HOT WATER TURNED OFF AT SUSHI SIDE AS IT LEAKSREPAIR
    Location: Sushi bar
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: RESEAL THREE-COMPARTMENT SINK TO THE WALL IN THE DISH ROOM.
    Location: Dish machine area
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: RESEAL THREE-COMPARTMENT SINK TO THE WALL IN THE DISH ROOM.
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: EMPLOYEE RESTROOM SMELLS AND IS IN NEED OF CLEANING AND BETTER VENTILATION
    Location: Emp restroom
  • 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: CLEAN OR REPLACE CAN OPENER BASE AS IT IS RUSTED
    Location: Kitchen (back)
    Equipment: Can opener
  • Unapproved use of two bay (corrected)
    Unapproved use of 2 compartment sink for warewashing.
    Correction: Use 2 bay sinks for approved uses only.
    Comments: Facility continues to use two bay sushi prep sink for dishes and washing out towelsthis sink is for vegetable prep for sushi items only
    Location: Sushi bar
    Equipment: 2-bay
 10/16/2012Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: LIVE GERMAN COCKROACH NYMPH OBSERVED IN THE CABINET UNDER THE BUFFET WHERE BAKED FLOUNDER IS HELD.SEVERAL FRUIT FLIES OBSERVED IN THE DRY STORAGE AREA AROUND THE SODA SYRUP LINES.
    Location: Dry storage
  • 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: LIVE GERMAN COCKROACH NYMPH OBSERVED IN THE CABINET UNDER THE BUFFET WHERE BAKED FLOUNDER IS HELD.SEVERAL FRUIT FLIES OBSERVED IN THE DRY STORAGE AREA AROUND THE SODA SYRUP LINES.
    Location: Kitchen (back)
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: LIVE GERMAN COCKROACH NYMPH OBSERVED IN THE CABINET UNDER THE BUFFET WHERE BAKED FLOUNDER IS HELD.SEVERAL FRUIT FLIES OBSERVED IN THE DRY STORAGE AREA AROUND THE SODA SYRUP LINES.
    Location: Buffet
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: DOOR TO KITCHEN AND DISHROOM PROPPED OPENDISCONTINUE TO DETER PESTS
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD ROACHES NOTED THROUGHOUTCLEAN UP MORE EFFECTIVELY
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD ROACHES NOTED THROUGHOUTCLEAN UP MORE EFFECTIVELY
    Location: Cook line
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD ROACHES NOTED THROUGHOUTCLEAN UP MORE EFFECTIVELY
    Location: Prep area
  • 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: EXCESSIVE BUILD-UP OBSERVED ON THE FLOORS AROUND THE WHEELS OF THE REACH-IN COOLERS UNDER THE COUNTERS AT THE SUSHI BAR. REMOVE COOLERS AND THOROUGHLY CLEAN FLOORS.
    Location: Sushi bar
 10/16/2012Non-Illness Complaint Recheck
  • 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: LIVE ROACH AND GNATS NOTED IN KITCHEN AND DRY STORAGE AREA
    Location: Dry storage
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: LIVE ROACH AND GNATS NOTED IN KITCHEN AND DRY STORAGE AREA
    Location: Kitchen (back)
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: DOOR TO KITCHEN AND DISHROOM PROPPED OPENDISCONTINUE TO DETER PESTS
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD ROACHES NOTED THROUGHOUTCLEAN UP MORE EFFECTIVELY
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD ROACHES NOTED THROUGHOUTCLEAN UP MORE EFFECTIVELY
    Location: Cook line
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD ROACHES NOTED THROUGHOUTCLEAN UP MORE EFFECTIVELY
    Location: Prep area
  • 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: FACILITY NOT CLEANING FLOORS EFFECTIVELYCLEAN UNDER AND AROUND RACKS WHERE FOOD IS BUILDING UPDEEP CLEANING IS NOT BEING DONE CONSISTANTLY ALLOWING FOOD AND HARBORAGE FOR PESTS10-9Floors still damp throughoutfacility is to regrout kitchen floors
    Location: Kitchen
 10/09/2012Non-Illness Complaint Recheck
  • 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: IT DOES NOT APPEAR TIME VS TEMPERATURE IS BEING USED EFFECTIVELY OR AS SOP STATESENSURE TEMPURA AND VEGETABLES AND RICE ARE INCLUDED
    Location: Sushi bar
  • 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: SOUP CROCK NOT ONHOLDING AT 120 - REHEAT TO 165 AND HOLD AT 135
    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: MANY ITEMS IN SUSHI AREA - TEMPURA -CRAB VEGETABLES HELD WITHOUT COLD DEVICEKEEP BELOW 41 OR INCLUDE ON TIME VS TEMP WITH OTHER SUSHI ITEMS
    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: MANY ITEMS IN SUSHI AREA - TEMPURA -CRAB VEGETABLES HELD WITHOUT COLD DEVICEKEEP BELOW 41 OR INCLUDE ON TIME VS TEMP WITH OTHER SUSHI ITEMS
    Location: Cook line
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: One live roach noted during inspection
    Location: Dry storage
  • Glove Use (Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: SUSHI AREA REUSING SAME GLOVESDISCONTINUENEW GLOVES EVERYTIME
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN DRINK IN BACK ON SHELF OVER PREP PROVIDE LID AND STRAW
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW CHICKEN STORED OVER RAW FISH IN TWO LOCATIONSREPEAT VIOLATIONKEEP RAW CHICKEN BELOW ALL OTHER FOODS
    Location: Walk-in cooler
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW CHICKEN STORED OVER RAW FISH IN TWO LOCATIONSREPEAT VIOLATIONKEEP RAW CHICKEN BELOW ALL OTHER FOODS
    Location: Cook line
  • Packaging integrity
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: DISCARD ALL CANS WITHOUT LABELS AND THAT ARE DENTED ON SEAMS
    Location: Prep area
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: MAGENETIC KNIFE RACKS IN PREP AND SUSHI AREA HAVE SOILED KNIVES ON THEMKNIVES MUST BE CLEANED AND SANITIZED PRIOR TO STORAGEPROVIDE NEW KNIFE RACKS AS THIS VIOLATION HAS BEEN WRITTEN TOO MANY TIMES TO ENSURE CURRENT RACKS ARE EVER EFFECTIVELY CLEANEDALSO DO NOT LEAVE KNIVES IN BUCKETS WITH WATERHOLD DRY
  • 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: ALL SINKS SOILED INSIDE, FAUCET, KNOBSCLEAN MORE REGULARLY
    Location: Prep area
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR PLUMBING AT ALL SINKSFAUCETSKNOBSUNDER PLUMBINGMANY LEAKS ALLOWING FOR WATER ON FLOORS
    Location: Sushi bar
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR PLUMBING AT ALL SINKSFAUCETSKNOBSUNDER PLUMBINGMANY LEAKS ALLOWING FOR WATER ON FLOORS
    Location: Dish machine area
  • Hoods inadequate or unapproved
    Ventilation hood(s) inadequate or unapproved.
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: STEAM FROM DISH MACHINE IS NOT EFFECTIVELY DRAWN UP INTO HOODREPAIR AS IT IS ALLOWING MOISTURE BUILD UP
  • 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: Remove all lower shelving under PREP TABLES ESPECIALLY WOOD ADDED SHELVINGREMOVE LOWER SHELVING OR PUT CAN RACKS ON WHEEL - FLOORS UNDER REMAIN SOILEDMOVE LARGE MIXER TO CLEAN UNDER AND AROUNDREGROUT KITCHEN FLOORING TO ELIMINATE WATER BUILD UP BETWEEN TILES
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: DISH MACHINE WALLS ARE MOIST AS IN FLOOR ALWAYS DAMP ALLOWING FOR QUICK MOLDING AND PEST HARBORAGECLEAN AND SEAL
    Location: Dish machine area
  • 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: FLOORS UNDER SHELVING, CORNERS AND FLOOR TO WALL JUNCTURES CONTINUE TO BE A PROBLEMREMOVE ALL LOWER SHELVING TO MAKE CLEANING EASIERREMOVE ALL CANS HOLDING UP SHELVESREMOVE ALL WOOD AND WOODEN PLANKS HOLDING UP SHELVES
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WET TOWELS OUT ALL OVERKEEP IN BLEACH BUCKETS WHEN NOT IN USE
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WET TOWELS OUT ALL OVERKEEP IN BLEACH BUCKETS WHEN NOT IN USE
    Location: Prep area
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: WET TOWELS OUT ALL OVERKEEP IN BLEACH BUCKETS WHEN NOT IN USE
    Location: Sushi bar
  • 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: HOT WATER TURNED OFF AT SUSHI SIDE AS IT LEAKSREPAIR
    Location: Sushi bar
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: RESEAL SILICONE ALL SINKS WHERE CAULK HAS DISAPPEARED OR IS SPLIT
    Location: Dish machine area
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: RESEAL SILICONE ALL SINKS WHERE CAULK HAS DISAPPEARED OR IS SPLIT
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: EMPLOYEE RESTROOM SMELLS AND IS IN NEED OF CLEANING AND BETTER VENTILATION
    Location: Emp restroom
  • 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: CLEAN OR REPLACE CAN OPENER BASE AS IT IS RUSTED
    Location: Kitchen (back)
    Equipment: Can opener
  • Unapproved use of two bay
    Unapproved use of 2 compartment sink for warewashing.
    Correction: Use 2 bay sinks for approved uses only.
    Comments: Facility continues to use two bay sushi prep sink for dishes and washing out towelsthis sink is for vegetable prep for sushi items only
    Location: Sushi bar
    Equipment: 2-bay
 10/09/2012Routine
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: LIVE ROACH AND GNATS NOTED IN KITCHEN AND DRY STORAGE AREA
    Location: Dry storage
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: LIVE ROACH AND GNATS NOTED IN KITCHEN AND DRY STORAGE AREA
    Location: Kitchen (back)
  • Open doors and windows
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: DOOR TO KITCHEN AND DISHROOM PROPPED OPENDISCONTINUE TO DETER PESTS
    Location: Kitchen
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD ROACHES NOTED THROUGHOUTCLEAN UP MORE EFFECTIVELY
    Location: Kitchen
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD ROACHES NOTED THROUGHOUTCLEAN UP MORE EFFECTIVELY
    Location: Cook line
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD ROACHES NOTED THROUGHOUTCLEAN UP MORE EFFECTIVELY
    Location: Prep area
  • 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: FACILITY NOT CLEANING FLOORS EFFECTIVELYCLEAN UNDER AND AROUND RACKS WHERE FOOD IS BUILDING UPDEEP CLEANING IS NOT BEING DONE CONSISTANTLY ALLOWING FOOD AND HARBORAGE FOR PESTS
    Location: Kitchen
 10/04/2012Non-Illness Complaint
  • 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: GNATS FLYING IN THE VICINITY OF DRY STORAGE AREA. ENTIRE FLOOR AREA IN KITCHEN AND DRY STORAGE SOAKED WITH WATER. ELIMINATE BREEDING GROUNDS. KEEP ALL FLOORS AND SURFACES AS DRY AS POSSIBLE THROUGH OUT THE DAY AND ESPECIALLY OVER NIGHT. HANG MOPS ON MOP RACK TO AIR DRY WHEN NOT IN USE. SEAL ALL TRASH AND WET LAUNDRY BAGS. TREAT DRAINS WITH AN AGENT CAPABLE OF KILLING LARVAE IF NEEDED.
    Location: Dry storage
  • Open doors and windows (corrected on site)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: DOOR PROPPED OPEN ABOUT ONE INCH IN SUSHI PREP AREA. KEEP DOOR CLOSED TO PREVENT RODENT AND/OR INSECT ENTRY. DOOR CAN BE LEFT OPEN IF A SCREEN DOOR HAS BEEN INSTALLED.10=1Back door to kitchen was openkeep closed
    Location: Sushi bar
  • Pests/rodents removed (corrected on site)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: OBSERVED TWO DEAD ROACHES INSIDE STORAGE AREA BELOW COOK LINE. REMOVE DEAD INSECTS. CLEAN AND SANITIZE AREA.10-1Be very observant of dead pestsclean up regularly
    Location: Buffet
 10/01/2012Non-Illness Complaint Recheck
  • 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: THERE WERE AN EXCESSIVE AMOUNT OF GNATS IN THE DRY STORAGE AREA NEAR THE BREAKER BOX. ELIMINATE GNATS.
    Location: Dry storage
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN DRINKS THROUGHOUTEMPLOYEE DRINKS REQUIRE LID AND STRAWS SO THAT DRINKS DO NOT SPILLSPILLED DRINKS CAN CAUSE/ENCOURAGE PEST PROBLEMS
    Location: Kitchen
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN DRINKS THROUGHOUTEMPLOYEE DRINKS REQUIRE LID AND STRAWS SO THAT DRINKS DO NOT SPILLSPILLED DRINKS CAN CAUSE/ENCOURAGE PEST PROBLEMS
    Location: Sushi bar
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN DRINKS THROUGHOUTEMPLOYEE DRINKS REQUIRE LID AND STRAWS SO THAT DRINKS DO NOT SPILLSPILLED DRINKS CAN CAUSE/ENCOURAGE PEST PROBLEMS
    Location: Prep area
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: REMOVE COLD SHIP BUFFET INSIDES ARE WOOD THAT IS ALWAYS DAMP AND MOLDINGALL WOOD/PARTICLE BOARD IN BUFFETS ARE DETERIORATING AND MOLDINGNEVER STORE FOOD OR FOOD CONTACT ITEMS CLEAN REMOVE WOOD USE A CLEANABLE SURFACE
    Location: Buffet
  • Unapproved use of two bay (corrected)
    Unapproved use of 2 compartment sink for warewashing.
    Correction: Use 2 bay sinks for approved uses only.
    Comments: EMPLOYEES WASHING/RINSING SOILED CHICKEN BLOOD COVERED CUTTING BOARDS - PANS UTENSILS ETC INSUSHI PREP SINKDISCONTINUEUSE THREE BAY IN DISH MACINE ROOM OR DISHMACHINE ONLY NEVER USE PREP SINKS TO RINSE
    Location: Sushi bar
    Equipment: Prep sink
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD ROACHES THROUGHOUTUNDER BUFFET LINES AND IN KITCHEN AROUND SINKS ESPECIALLY MEAT SINK AREA
    Location: Buffet
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD ROACHES THROUGHOUTUNDER BUFFET LINES AND IN KITCHEN AROUND SINKS ESPECIALLY MEAT SINK AREA
    Location: Kitchen (back)
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: BROKEN EQUIPMENT - CARDBOARD BOXES AND GENERAL DEBRIS AROUND BOTH DUMPSTERSKEEP CLEAN AND FREE OF GROUND DEBRIS TO DETER PESTS
    Location: Dumpster area
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: CLEAN DUMPSTERS AND CEMENT GROUND AROUND DUMSTERSCHECK DUMPSTER PLUGS TO ENSURE FLUID DOES NOT SEEP OUT ON TO GROUND
    Location: Dumpster area
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: WALL NEAR MEAT SINKS HAVE DEAD ROACHES AND WALL IS BROKEN ININSIDE WALLS IS A HUGE HARBORAGE AREA FOR ROACHESREPAIR WALLREPAIR ALL BREACHES IN WALLS AND FLOORS THROUGHOUT
    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: THE FLOORS IN THE DRY STORAGE AREA (BREAKER BOX AREA) WERE SOILED, ESPECIALLY BELOW THE SHELVING. MOVE ALL SHELVING AND OTHER EQUIPMENT THAT CAN BE MOVED AND CLEAN THE FLOORS AND WALLS.10-1Roach noted in area
    Location: Dry storage
 10/01/2012Non-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: GNATS FLYING IN THE VICINITY OF DRY STORAGE AREA. ENTIRE FLOOR AREA IN KITCHEN AND DRY STORAGE SOAKED WITH WATER. ELIMINATE BREEDING GROUNDS. KEEP ALL FLOORS AND SURFACES AS DRY AS POSSIBLE THROUGH OUT THE DAY AND ESPECIALLY OVER NIGHT. HANG MOPS ON MOP RACK TO AIR DRY WHEN NOT IN USE. SEAL ALL TRASH AND WET LAUNDRY BAGS. TREAT DRAINS WITH AN AGENT CAPABLE OF KILLING LARVAE IF NEEDED.
    Location: Dry storage
  • Open doors and windows (corrected on site)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: DOOR PROPPED OPEN ABOUT ONE INCH IN SUSHI PREP AREA. KEEP DOOR CLOSED TO PREVENT RODENT AND/OR INSECT ENTRY. DOOR CAN BE LEFT OPEN IF A SCREEN DOOR HAS BEEN INSTALLED.
    Location: Sushi bar
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: OBSERVED TWO DEAD ROACHES INSIDE STORAGE AREA BELOW COOK LINE. REMOVE DEAD INSECTS. CLEAN AND SANITIZE AREA.
    Location: Buffet
 09/26/2012Non-Illness 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: THERE WERE AN EXCESSIVE AMOUNT OF GNATS IN THE DRY STORAGE AREA NEAR THE BREAKER BOX. ELIMINATE GNATS.
    Location: Dry storage
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN DRINKS THROUGHOUTEMPLOYEE DRINKS REQUIRE LID AND STRAWS SO THAT DRINKS DO NOT SPILLSPILLED DRINKS CAN CAUSE/ENCOURAGE PEST PROBLEMS
    Location: Kitchen
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN DRINKS THROUGHOUTEMPLOYEE DRINKS REQUIRE LID AND STRAWS SO THAT DRINKS DO NOT SPILLSPILLED DRINKS CAN CAUSE/ENCOURAGE PEST PROBLEMS
    Location: Sushi bar
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN DRINKS THROUGHOUTEMPLOYEE DRINKS REQUIRE LID AND STRAWS SO THAT DRINKS DO NOT SPILLSPILLED DRINKS CAN CAUSE/ENCOURAGE PEST PROBLEMS
    Location: Prep area
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: REMOVE COLD SHIP BUFFET INSIDES ARE WOOD THAT IS ALWAYS DAMP AND MOLDINGALL WOOD/PARTICLE BOARD IN BUFFETS ARE DETERIORATING AND MOLDINGNEVER STORE FOOD OR FOOD CONTACT ITEMS CLEAN REMOVE WOOD USE A CLEANABLE SURFACE
    Location: Buffet
  • Unapproved use of two bay (corrected)
    Unapproved use of 2 compartment sink for warewashing.
    Correction: Use 2 bay sinks for approved uses only.
    Comments: EMPLOYEES WASHING/RINSING SOILED CHICKEN BLOOD COVERED CUTTING BOARDS - PANS UTENSILS ETC INSUSHI PREP SINKDISCONTINUEUSE THREE BAY IN DISH MACINE ROOM OR DISHMACHINE ONLY NEVER USE PREP SINKS TO RINSE
    Location: Sushi bar
    Equipment: Prep sink
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD ROACHES THROUGHOUTUNDER BUFFET LINES AND IN KITCHEN AROUND SINKS ESPECIALLY MEAT SINK AREA
    Location: Buffet
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD ROACHES THROUGHOUTUNDER BUFFET LINES AND IN KITCHEN AROUND SINKS ESPECIALLY MEAT SINK AREA
    Location: Kitchen (back)
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: BROKEN EQUIPMENT - CARDBOARD BOXES AND GENERAL DEBRIS AROUND BOTH DUMPSTERSKEEP CLEAN AND FREE OF GROUND DEBRIS TO DETER PESTS
    Location: Dumpster area
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: CLEAN DUMPSTERS AND CEMENT GROUND AROUND DUMSTERSCHECK DUMPSTER PLUGS TO ENSURE FLUID DOES NOT SEEP OUT ON TO GROUND
    Location: Dumpster area
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: WALL NEAR MEAT SINKS HAVE DEAD ROACHES AND WALL IS BROKEN ININSIDE WALLS IS A HUGE HARBORAGE AREA FOR ROACHESREPAIR WALLREPAIR ALL BREACHES IN WALLS AND FLOORS THROUGHOUT
    Location: Kitchen
  • 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: THE FLOORS IN THE DRY STORAGE AREA (BREAKER BOX AREA) WERE SOILED, ESPECIALLY BELOW THE SHELVING. MOVE ALL SHELVING AND OTHER EQUIPMENT THAT CAN BE MOVED AND CLEAN THE FLOORS AND WALLS.
    Location: Dry storage
 09/24/2012Non-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: LIVE ROACHES NOTED IN BOTTOM OF SHIP INSIDEAND AROUND DESSERT BUFFET
    Location: Buffet
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN DRINKS THROUGHOUTEMPLOYEE DRINKS REQUIRE LID AND STRAWS SO THAT DRINKS DO NOT SPILLSPILLED DRINKS CAN CAUSE/ENCOURAGE PEST PROBLEMS
    Location: Kitchen
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN DRINKS THROUGHOUTEMPLOYEE DRINKS REQUIRE LID AND STRAWS SO THAT DRINKS DO NOT SPILLSPILLED DRINKS CAN CAUSE/ENCOURAGE PEST PROBLEMS
    Location: Sushi bar
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN DRINKS THROUGHOUTEMPLOYEE DRINKS REQUIRE LID AND STRAWS SO THAT DRINKS DO NOT SPILLSPILLED DRINKS CAN CAUSE/ENCOURAGE PEST PROBLEMS
    Location: Prep area
  • Wood
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: REMOVE COLD SHIP BUFFET INSIDES ARE WOOD THAT IS ALWAYS DAMP AND MOLDINGALL WOOD/PARTICLE BOARD IN BUFFETS ARE DETERIORATING AND MOLDINGNEVER STORE FOOD OR FOOD CONTACT ITEMS CLEAN REMOVE WOOD USE A CLEANABLE SURFACE
    Location: Buffet
  • Unapproved use of two bay
    Unapproved use of 2 compartment sink for warewashing.
    Correction: Use 2 bay sinks for approved uses only.
    Comments: EMPLOYEES WASHING/RINSING SOILED CHICKEN BLOOD COVERED CUTTING BOARDS - PANS UTENSILS ETC INSUSHI PREP SINKDISCONTINUEUSE THREE BAY IN DISH MACINE ROOM OR DISHMACHINE ONLY NEVER USE PREP SINKS TO RINSE
    Location: Sushi bar
    Equipment: Prep sink
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD ROACHES THROUGHOUTUNDER BUFFET LINES AND IN KITCHEN AROUND SINKS ESPECIALLY MEAT SINK AREA
    Location: Buffet
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: DEAD ROACHES THROUGHOUTUNDER BUFFET LINES AND IN KITCHEN AROUND SINKS ESPECIALLY MEAT SINK AREA
    Location: Kitchen (back)
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: BROKEN EQUIPMENT - CARDBOARD BOXES AND GENERAL DEBRIS AROUND BOTH DUMPSTERSKEEP CLEAN AND FREE OF GROUND DEBRIS TO DETER PESTS
    Location: Dumpster area
  • Soiled dumpsters and receptacles
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: CLEAN DUMPSTERS AND CEMENT GROUND AROUND DUMSTERSCHECK DUMPSTER PLUGS TO ENSURE FLUID DOES NOT SEEP OUT ON TO GROUND
    Location: Dumpster area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: WALL NEAR MEAT SINKS HAVE DEAD ROACHES AND WALL IS BROKEN ININSIDE WALLS IS A HUGE HARBORAGE AREA FOR ROACHESREPAIR WALLREPAIR ALL BREACHES IN WALLS AND FLOORS THROUGHOUT
    Location: Kitchen
 09/17/2012Non-Illness Complaint
  • 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: Employee washing out plastic container in sushi prep sinkdiscontinueuse three bay in dish room only
    Location: Buffet
    Equipment: 2-bay
 08/09/2012Non-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: BAKED TILAPIA ON THE BUFFET MEASURED 123 DEGREES F. REHEAT PRODUCT TO 165 DEGREES F FOR 15 SECONDS WITHIN 2 HOURS OR DISCARD PRODUCT.
    Location: Buffet
  • 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: BAKED TILAPIA ON THE BUFFET MEASURED 123 DEGREES F. REHEAT PRODUCT TO 165 DEGREES F FOR 15 SECONDS WITHIN 2 HOURS OR DISCARD PRODUCT.
  • 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: BAKED TILAPIA ON THE BUFFET MEASURED 123 DEGREES F. REHEAT PRODUCT TO 165 DEGREES F FOR 15 SECONDS WITHIN 2 HOURS OR DISCARD PRODUCT.
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: EMPLOYEE OBSERVED RINSING SUSHI CONTAINER IN THE HAND SINK AT THE SUSHI BAR. HAND SINKS ARE TO BE USED FOR HANDWASHING ONLY.
    Location: Sushi bar
    Equipment: Hand sink
  • 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: CHLORINE SANITIZER CONCENTRATION IN THE BUCKET AT THE CHINESE FOOD BAR MEASURED MORE THAN 200 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50 AND 100 PPM.
    Location: Buffet
 07/16/2012Non-Illness Complaint Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: (1) FRIED CALAMARI ON THE BUFFET MEASURED 118 DEGREES F. REHEAT PRODUCT TO 165 DEGREES F FOR 15 SECONDS WITHIN 2 HOURS OR DISCARD PRODUCT.(2) SHRIMP WITH PEA PODS ON THE BUFFET MEASURED 123 DEGREES F. REHEAT PRODUCT TO 165 DEGREES F FOR 15 SECONDS WITHIN 2 HOURS OR DISCARD PRODUCT.(3) BAKED FLOUNDER ON THE BUFFET MEASURED 128 DEGREES F. REHEAT PRODUCT TO 165 DEGREES F FOR 15 SECONDS WITHIN 2 HOURS OR DISCARD PRODUCT.
    Location: Buffet
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: EMPLOYEE OBSERVED RINSING SUSHI CONTAINER IN THE HAND SINK AT THE SUSHI BAR. HAND SINKS ARE TO BE USED FOR HANDWASHING ONLY.
    Location: Sushi bar
    Equipment: Hand sink
  • 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: CHLORINE SANITIZER CONCENTRATION IN THE BUCKET AT THE CHINESE FOOD BAR MEASURED MORE THAN 200 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50 AND 100 PPM.
    Location: Buffet
 07/09/2012Non-Illness Complaint
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: EXCESSIVE ACCUMULATION OF SOIL OBSERVED IN THE CABINETS UNDER ALL THE BUFFET TABLES (CHINESE FOOD BARS, SUSHI BAR, AND DESSERT BAR). INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND TO PREVENT PEST ATTRACTION.
    Location: Buffet
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: SEVERAL DEAD COCKROACHES OBSERVED IN THE CABINETS UNDER ALL THE BUFFET TABLES (CHINESE FOOD BARS, SUSHI BAR, AND DESSERT BAR). DEAD PESTS MUST BE REMOVED AT A FREQUENCY TO PREVENT THEIR ACCUMULATION AND TO PREVENT ATTRACTION OF PESTS.
    Location: Buffet
  • 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: EXCESSIVE MOLD BUILD-UP OBSERVED ON THE WALLS BEHIND AND UNDER THE DISH MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH.
    Location: Dish machine area
 07/09/2012Non-Illness Complaint Recheck
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: EXCESSIVE ACCUMULATION OF SOIL OBSERVED IN THE CABINETS UNDER ALL THE BUFFET TABLES (CHINESE FOOD BARS, SUSHI BAR, AND DESSERT BAR). INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND TO PREVENT PEST ATTRACTION.
    Location: Buffet
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: SEVERAL DEAD COCKROACHES OBSERVED IN THE CABINETS UNDER ALL THE BUFFET TABLES (CHINESE FOOD BARS, SUSHI BAR, AND DESSERT BAR). DEAD PESTS MUST BE REMOVED AT A FREQUENCY TO PREVENT THEIR ACCUMULATION AND TO PREVENT ATTRACTION OF PESTS.
    Location: Buffet
  • 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: EXCESSIVE MOLD BUILD-UP OBSERVED ON THE WALLS BEHIND AND UNDER THE DISH MACHINE. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH.
    Location: Dish machine area
 07/02/2012Non-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: Facility continually holding cooked fried fish with out heat or refrigeration on buffetThey have been told they CANNOT do this and they CANNOT use time vs temperature with the fish as they are inconsistant with using correctcontrols with rice and sushihold fish hot or cold or DO NOT serve at all
    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: Produce/ dessert cooler at 60 degrees2nd walk in cooler by kitchen door at 45repair both to hold food below 41repair called5-22Produce cooler not yet repaired
    Location: Walk-in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Produce/ dessert cooler at 60 degrees2nd walk in cooler by kitchen door at 45repair both to hold food below 41repair called5-22Produce cooler not yet repaired
    Location: Walk-in cooler
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: do not use gloves for multiple purposeswash hands and then apply new gloveswith each function change5-18Not observed
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: No hand washing noted at any time during inspection5-18not observed
  • Person-in-charge demonstration of knowledge (corrected)
    Person-in-charge did not demonstrate knowledge of foodborne disease prevention.
    Correction: Person in charge shall demonstrate adequate knowledge of foodborne disease prevention.
    Comments: Managers have been instructed over and over and yet same violations are written at every inspectionEnsure managers know and enforce corrective actions5-18Kevin working with new manager
  • 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: chlorine at dish machine registered less than 25 ppmrepair to 100ppm5-18Eco lab on site
    Location: Dish machine area
    Equipment: Dishmachine
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: open drink on shelf over prep cooler
    Location: Cook line
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Walk in cooler had raw chicken over peppers2. Prep table had raw chicken with onions Prep table had raw chicken over raw beef3. Seafood prep sink had raw chicken stored on it4. Raw shrimp thawing in the raw beef thaw sinkCONTINUAL ISSUE WITH CROSS CONTAMINATION
    Location: Walk-in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Walk in cooler had raw chicken over peppers2. Prep table had raw chicken with onions Prep table had raw chicken over raw beef3. Seafood prep sink had raw chicken stored on it4. Raw shrimp thawing in the raw beef thaw sinkCONTINUAL ISSUE WITH CROSS CONTAMINATION
    Location: Prep area
    Equipment: Prep sink
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Walk in cooler had raw chicken over peppers2. Prep table had raw chicken with onions Prep table had raw chicken over raw beef3. Seafood prep sink had raw chicken stored on it4. Raw shrimp thawing in the raw beef thaw sinkCONTINUAL ISSUE WITH CROSS CONTAMINATION
    Location: Prep area
    Equipment: Prep table
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Ensure tuna salads, cooked foods etc held in ealk in coolerare maked with date made or 7 day discard date
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Many sauces held on shelves with food and food contact itemsno refrigeration, no coversfind a safer place to store saucesuse correct cooling methodskeep covered and not stored over other foods
    Location: Back room
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: knives returned to magnetic rack soiled over three bay near sushi areaclean and sanitize before you storeclean and sanitize magnetic rack
    Location: Sushi bar
    Equipment: Knife/utensil rack
  • 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: Inside pizza cooler is soiledclean more often
    Location: Buffet
    Equipment: Pizza make table
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Dish machine room hand sink used as a dump sinkdiscontinuethis sink is for hand washing only
    Location: Dish machine area
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Items stored in hand sinks throughoutdo not put anything in or on a hand sink
    Location: Sushi bar
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Items stored in hand sinks throughoutdo not put anything in or on a hand sink
    Location: Dish machine area
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Items stored in hand sinks throughoutdo not put anything in or on a hand sink
    Location: Cook line
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Hot water off at prep area hand sink againrepairhot water must stay on at all times
    Location: Prep area
    Equipment: Hand sink
  • 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: Many sani buckets had soap in the sanitizer bucketdiscontinue adding soapsome areas had no sanitizer buckets at all
    Location: Kitchen
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: Bus tubs used to hold food are sitting in mop sinkdiscontinueall bus tubs must go through dishmachine as you use them to hold foods
    Location: Dish machine area
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Ceiling leak over soda box arearepair
    Location: Back room
  • 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: Walls in dish machine room and over three bay sinks are molding clean and resealconsidere using stainless or FRP
    Location: Dish machine area
  • 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: Walls in dish machine room and over three bay sinks are molding clean and resealconsidere using stainless or FRP
    Location: Prep area
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: wet towel out on counters, cook areas prep areassani buckets not being used
    Location: Kitchen
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: broken thermometer in pizza make coolerreplace
    Location: Cook line
    Equipment: Pizza make table
  • Data plate (corrected)
    No data plate provided.
    Correction: Provide data plate.
    Comments: Dials not working correctly at dish machinerepair5-18Eco lab on site
    Location: Dish machine area
    Equipment: Dishmachine
  • 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: No chlorine test strips to test dish machine or sani bucketsprovidecm 240Keep at 100 ppm
    Location: Dish machine area
    Equipment: Dishmachine
  • 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: Facility installed a wood block prep table with raw wood shelves beneathremove raw wood shelvingreplace with stainless steel
    Location: Prep area
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Reseal splash guard at prep area hand sink
    Location: Prep area
    Equipment: Hand sink
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Facility continually puts fried makeral and fried sweet potatoe and sesame balls on hot side of buffet with no protectionfacility has been told they cannot put fried fish out at all as there is no temperature control
    Location: Buffet
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Ceiling leak allowing drips and pooled water on blue food binsclean bin and remove from possible contamination
    Location: Back room
  • 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: Both can racks soiled and not being moved to clean underneath racksone can rack brokenremove and replace or clean effectively and often
    Location: Back room
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Several hand sinksinks without hand towel
    Location: Sushi bar
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: knives stored between counter and grill area on buffet side of cook line
    Location: Buffet
  • Single Service Storage (corrected)
    Single-service item(s) stored improperly.
    Correction: Store in approved manner
    Comments: spoons stored for customer access are not stored as to have hand to handle access only
    Location: Buffet
 05/31/2012Recheck
  • 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: Facility continually holding cooked fried fish with out heat or refrigeration on buffetThey have been told they CANNOT do this and they CANNOT use time vs temperature with the fish as they are inconsistant with using correctcontrols with rice and sushihold fish hot or cold or DO NOT serve at all
    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: Produce/ dessert cooler at 60 degrees2nd walk in cooler by kitchen door at 45repair both to hold food below 41repair called5-22Produce cooler not yet repaired
    Location: Walk-in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Produce/ dessert cooler at 60 degrees2nd walk in cooler by kitchen door at 45repair both to hold food below 41repair called5-22Produce cooler not yet repaired
    Location: Walk-in cooler
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: do not use gloves for multiple purposeswash hands and then apply new gloveswith each function change5-18Not observed
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: No hand washing noted at any time during inspection5-18not observed
  • Person-in-charge demonstration of knowledge (corrected)
    Person-in-charge did not demonstrate knowledge of foodborne disease prevention.
    Correction: Person in charge shall demonstrate adequate knowledge of foodborne disease prevention.
    Comments: Managers have been instructed over and over and yet same violations are written at every inspectionEnsure managers know and enforce corrective actions5-18Kevin working with new manager
  • 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: chlorine at dish machine registered less than 25 ppmrepair to 100ppm5-18Eco lab on site
    Location: Dish machine area
    Equipment: Dishmachine
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: open drink on shelf over prep cooler
    Location: Cook line
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Walk in cooler had raw chicken over peppers2. Prep table had raw chicken with onions Prep table had raw chicken over raw beef3. Seafood prep sink had raw chicken stored on it4. Raw shrimp thawing in the raw beef thaw sinkCONTINUAL ISSUE WITH CROSS CONTAMINATION
    Location: Walk-in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Walk in cooler had raw chicken over peppers2. Prep table had raw chicken with onions Prep table had raw chicken over raw beef3. Seafood prep sink had raw chicken stored on it4. Raw shrimp thawing in the raw beef thaw sinkCONTINUAL ISSUE WITH CROSS CONTAMINATION
    Location: Prep area
    Equipment: Prep sink
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Walk in cooler had raw chicken over peppers2. Prep table had raw chicken with onions Prep table had raw chicken over raw beef3. Seafood prep sink had raw chicken stored on it4. Raw shrimp thawing in the raw beef thaw sinkCONTINUAL ISSUE WITH CROSS CONTAMINATION
    Location: Prep area
    Equipment: Prep table
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Ensure tuna salads, cooked foods etc held in ealk in coolerare maked with date made or 7 day discard date
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Many sauces held on shelves with food and food contact itemsno refrigeration, no coversfind a safer place to store saucesuse correct cooling methodskeep covered and not stored over other foods
    Location: Back room
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: knives returned to magnetic rack soiled over three bay near sushi areaclean and sanitize before you storeclean and sanitize magnetic rack
    Location: Sushi bar
    Equipment: Knife/utensil rack
  • 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: Inside pizza cooler is soiledclean more often
    Location: Buffet
    Equipment: Pizza make table
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Dish machine room hand sink used as a dump sinkdiscontinuethis sink is for hand washing only
    Location: Dish machine area
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Items stored in hand sinks throughoutdo not put anything in or on a hand sink
    Location: Sushi bar
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Items stored in hand sinks throughoutdo not put anything in or on a hand sink
    Location: Dish machine area
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Items stored in hand sinks throughoutdo not put anything in or on a hand sink
    Location: Cook line
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Hot water off at prep area hand sink againrepairhot water must stay on at all times
    Location: Prep area
    Equipment: Hand sink
  • 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: Many sani buckets had soap in the sanitizer bucketdiscontinue adding soapsome areas had no sanitizer buckets at all
    Location: Kitchen
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: Bus tubs used to hold food are sitting in mop sinkdiscontinueall bus tubs must go through dishmachine as you use them to hold foods
    Location: Dish machine area
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Ceiling leak over soda box arearepair
    Location: Back room
  • 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: Walls in dish machine room and over three bay sinks are molding clean and resealconsidere using stainless or FRP
    Location: Dish machine area
  • 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: Walls in dish machine room and over three bay sinks are molding clean and resealconsidere using stainless or FRP
    Location: Prep area
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: wet towel out on counters, cook areas prep areassani buckets not being used
    Location: Kitchen
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: broken thermometer in pizza make coolerreplace
    Location: Cook line
    Equipment: Pizza make table
  • Data plate (corrected)
    No data plate provided.
    Correction: Provide data plate.
    Comments: Dials not working correctly at dish machinerepair5-18Eco lab on site
    Location: Dish machine area
    Equipment: Dishmachine
  • 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: No chlorine test strips to test dish machine or sani bucketsprovidecm 240Keep at 100 ppm
    Location: Dish machine area
    Equipment: Dishmachine
  • 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: Facility installed a wood block prep table with raw wood shelves beneathremove raw wood shelvingreplace with stainless steel
    Location: Prep area
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Reseal splash guard at prep area hand sink
    Location: Prep area
    Equipment: Hand sink
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Facility continually puts fried makeral and fried sweet potatoe and sesame balls on hot side of buffet with no protectionfacility has been told they cannot put fried fish out at all as there is no temperature control
    Location: Buffet
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Ceiling leak allowing drips and pooled water on blue food binsclean bin and remove from possible contamination
    Location: Back room
  • 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: Both can racks soiled and not being moved to clean underneath racksone can rack brokenremove and replace or clean effectively and often
    Location: Back room
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Several hand sinksinks without hand towel
    Location: Sushi bar
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: knives stored between counter and grill area on buffet side of cook line
    Location: Buffet
  • Single Service Storage (corrected)
    Single-service item(s) stored improperly.
    Correction: Store in approved manner
    Comments: spoons stored for customer access are not stored as to have hand to handle access only
    Location: Buffet
 05/22/2012Recheck
  • 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: Facility continually holding cooked fried fish with out heat or refrigeration on buffetThey have been told they CANNOT do this and they CANNOT use time vs temperature with the fish as they are inconsistant with using correctcontrols with rice and sushihold fish hot or cold or DO NOT serve at all
    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: Produce/ dessert cooler at 60 degrees2nd walk in cooler by kitchen door at 45repair both to hold food below 41repair called
    Location: Walk-in cooler
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Produce/ dessert cooler at 60 degrees2nd walk in cooler by kitchen door at 45repair both to hold food below 41repair called
    Location: Walk-in cooler
  • Glove Use (Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: do not use gloves for multiple purposeswash hands and then apply new gloveswith each function change5-18Not observed
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: No hand washing noted at any time during inspection5-18not observed
  • Person-in-charge demonstration of knowledge (corrected)
    Person-in-charge did not demonstrate knowledge of foodborne disease prevention.
    Correction: Person in charge shall demonstrate adequate knowledge of foodborne disease prevention.
    Comments: Managers have been instructed over and over and yet same violations are written at every inspectionEnsure managers know and enforce corrective actions5-18Kevin working with new manager
  • Improper sanitizing of utensil(s) and equipment (corrected on site)
    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: chlorine at dish machine registered less than 25 ppmrepair to 100ppm5-18Eco lab on site
    Location: Dish machine area
    Equipment: Dishmachine
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: open drink on shelf over prep cooler
    Location: Cook line
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Walk in cooler had raw chicken over peppers2. Prep table had raw chicken with onions Prep table had raw chicken over raw beef3. Seafood prep sink had raw chicken stored on it4. Raw shrimp thawing in the raw beef thaw sinkCONTINUAL ISSUE WITH CROSS CONTAMINATION
    Location: Walk-in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Walk in cooler had raw chicken over peppers2. Prep table had raw chicken with onions Prep table had raw chicken over raw beef3. Seafood prep sink had raw chicken stored on it4. Raw shrimp thawing in the raw beef thaw sinkCONTINUAL ISSUE WITH CROSS CONTAMINATION
    Location: Prep area
    Equipment: Prep sink
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Walk in cooler had raw chicken over peppers2. Prep table had raw chicken with onions Prep table had raw chicken over raw beef3. Seafood prep sink had raw chicken stored on it4. Raw shrimp thawing in the raw beef thaw sinkCONTINUAL ISSUE WITH CROSS CONTAMINATION
    Location: Prep area
    Equipment: Prep table
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Ensure tuna salads, cooked foods etc held in ealk in coolerare maked with date made or 7 day discard date
    Location: Kitchen
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Many sauces held on shelves with food and food contact itemsno refrigeration, no coversfind a safer place to store saucesuse correct cooling methodskeep covered and not stored over other foods
    Location: Back room
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: knives returned to magnetic rack soiled over three bay near sushi areaclean and sanitize before you storeclean and sanitize magnetic rack
    Location: Sushi bar
    Equipment: Knife/utensil rack
  • 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: Inside pizza cooler is soiledclean more often
    Location: Buffet
    Equipment: Pizza make table
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Dish machine room hand sink used as a dump sinkdiscontinuethis sink is for hand washing only
    Location: Dish machine area
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Items stored in hand sinks throughoutdo not put anything in or on a hand sink
    Location: Sushi bar
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Items stored in hand sinks throughoutdo not put anything in or on a hand sink
    Location: Dish machine area
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Items stored in hand sinks throughoutdo not put anything in or on a hand sink
    Location: Cook line
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Hot water off at prep area hand sink againrepairhot water must stay on at all times
    Location: Prep area
    Equipment: Hand sink
  • 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: Many sani buckets had soap in the sanitizer bucketdiscontinue adding soapsome areas had no sanitizer buckets at all
    Location: Kitchen
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: Bus tubs used to hold food are sitting in mop sinkdiscontinueall bus tubs must go through dishmachine as you use them to hold foods
    Location: Dish machine area
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Ceiling leak over soda box arearepair
    Location: Back room
  • 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: Walls in dish machine room and over three bay sinks are molding clean and resealconsidere using stainless or FRP
    Location: Dish machine area
  • 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: Walls in dish machine room and over three bay sinks are molding clean and resealconsidere using stainless or FRP
    Location: Prep area
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: wet towel out on counters, cook areas prep areassani buckets not being used
    Location: Kitchen
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: broken thermometer in pizza make coolerreplace
    Location: Cook line
    Equipment: Pizza make table
  • Data plate (corrected on site)
    No data plate provided.
    Correction: Provide data plate.
    Comments: Dials not working correctly at dish machinerepair5-18Eco lab on site
    Location: Dish machine area
    Equipment: Dishmachine
  • 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: No chlorine test strips to test dish machine or sani bucketsprovidecm 240Keep at 100 ppm
    Location: Dish machine area
    Equipment: Dishmachine
  • 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: Facility installed a wood block prep table with raw wood shelves beneathremove raw wood shelvingreplace with stainless steel
    Location: Prep area
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Reseal splash guard at prep area hand sink
    Location: Prep area
    Equipment: Hand sink
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Facility continually puts fried makeral and fried sweet potatoe and sesame balls on hot side of buffet with no protectionfacility has been told they cannot put fried fish out at all as there is no temperature control
    Location: Buffet
  • Miscellaneous contamination of food (Non-Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Ceiling leak allowing drips and pooled water on blue food binsclean bin and remove from possible contamination
    Location: Back room
  • 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: Both can racks soiled and not being moved to clean underneath racksone can rack brokenremove and replace or clean effectively and often
    Location: Back room
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Several hand sinksinks without hand towel
    Location: Sushi bar
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: knives stored between counter and grill area on buffet side of cook line
    Location: Buffet
  • Single Service Storage (corrected)
    Single-service item(s) stored improperly.
    Correction: Store in approved manner
    Comments: spoons stored for customer access are not stored as to have hand to handle access only
    Location: Buffet
 05/18/2012Recheck
  • 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: Facility continually holding cooked fried fish with out heat or refrigeration on buffetThey have been told they CANNOT do this and they CANNOT use time vs temperature with the fish as they are inconsistant with using correctcontrols with rice and sushihold fish hot or cold or DO NOT serve at all
    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: Produce/ dessert cooler at 60 degrees2nd walk in cooler by kitchen door at 45repair both to hold food below 41repair called
    Location: Walk-in cooler
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Produce/ dessert cooler at 60 degrees2nd walk in cooler by kitchen door at 45repair both to hold food below 41repair called
    Location: Walk-in cooler
  • Glove Use (Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: do not use gloves for multiple purposeswash hands and then apply new gloveswith each function change
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: No hand washing noted at any time during inspection
  • Person-in-charge demonstration of knowledge
    Person-in-charge did not demonstrate knowledge of foodborne disease prevention.
    Correction: Person in charge shall demonstrate adequate knowledge of foodborne disease prevention.
    Comments: Managers have been instructed over and over and yet same violations are written at every inspectionEnsure managers know and enforce corrective actions
  • 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: chlorine at dish machine registered less than 25 ppmrepair to 100ppm
    Location: Dish machine area
    Equipment: Dishmachine
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: open drink on shelf over prep cooler
    Location: Cook line
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Walk in cooler had raw chicken over peppers2. Prep table had raw chicken with onions Prep table had raw chicken over raw beef3. Seafood prep sink had raw chicken stored on it4. Raw shrimp thawing in the raw beef thaw sinkCONTINUAL ISSUE WITH CROSS CONTAMINATION
    Location: Walk-in cooler
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Walk in cooler had raw chicken over peppers2. Prep table had raw chicken with onions Prep table had raw chicken over raw beef3. Seafood prep sink had raw chicken stored on it4. Raw shrimp thawing in the raw beef thaw sinkCONTINUAL ISSUE WITH CROSS CONTAMINATION
    Location: Prep area
    Equipment: Prep sink
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Walk in cooler had raw chicken over peppers2. Prep table had raw chicken with onions Prep table had raw chicken over raw beef3. Seafood prep sink had raw chicken stored on it4. Raw shrimp thawing in the raw beef thaw sinkCONTINUAL ISSUE WITH CROSS CONTAMINATION
    Location: Prep area
    Equipment: Prep table
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Ensure tuna salads, cooked foods etc held in ealk in coolerare maked with date made or 7 day discard date
    Location: Kitchen
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Many sauces held on shelves with food and food contact itemsno refrigeration, no coversfind a safer place to store saucesuse correct cooling methodskeep covered and not stored over other foods
    Location: Back room
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: knives returned to magnetic rack soiled over three bay near sushi areaclean and sanitize before you storeclean and sanitize magnetic rack
    Location: Sushi bar
    Equipment: Knife/utensil rack
  • 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: Inside pizza cooler is soiledclean more often
    Location: Buffet
    Equipment: Pizza make table
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Dish machine room hand sink used as a dump sinkdiscontinuethis sink is for hand washing only
    Location: Dish machine area
    Equipment: Hand sink
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Items stored in hand sinks throughoutdo not put anything in or on a hand sink
    Location: Sushi bar
    Equipment: Hand sink
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Items stored in hand sinks throughoutdo not put anything in or on a hand sink
    Location: Dish machine area
    Equipment: Hand sink
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Items stored in hand sinks throughoutdo not put anything in or on a hand sink
    Location: Cook line
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Hot water off at prep area hand sink againrepairhot water must stay on at all times
    Location: Prep area
    Equipment: Hand sink
  • 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: Many sani buckets had soap in the sanitizer bucketdiscontinue adding soapsome areas had no sanitizer buckets at all
    Location: Kitchen
  • Improper storage location
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: Bus tubs used to hold food are sitting in mop sinkdiscontinueall bus tubs must go through dishmachine as you use them to hold foods
    Location: Dish machine area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Ceiling leak over soda box arearepair
    Location: Back room
  • 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: Walls in dish machine room and over three bay sinks are molding clean and resealconsidere using stainless or FRP
    Location: Dish machine area
  • 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: Walls in dish machine room and over three bay sinks are molding clean and resealconsidere using stainless or FRP
    Location: Prep area
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: wet towel out on counters, cook areas prep areassani buckets not being used
    Location: Kitchen
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: broken thermometer in pizza make coolerreplace
    Equipment: Pizza make table
  • Data plate
    No data plate provided.
    Correction: Provide data plate.
    Comments: Dials not working correctly at dish machinerepair
    Location: Dish machine area
    Equipment: Dishmachine
  • 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: No chlorine test strips to test dish machine or sani bucketsprovidecm 240Keep at 100 ppm
    Location: Dish machine area
    Equipment: Dishmachine
  • 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: Facility installed a wood block prep table with raw wood shelves beneathremove raw wood shelvingreplace with stainless steel
    Location: Prep area
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Reseal splash guard at prep area hand sink
    Location: Prep area
    Equipment: Hand sink
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Facility continually puts fried makeral and fried sweet potatoe and sesame balls on hot side of buffet with no protectionfacility has been told they cannot put fried fish out at all as there is no temperature control
    Location: Buffet
  • Miscellaneous contamination of food (Non-Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: Ceiling leak allowing drips and pooled water on blue food binsclean bin and remove from possible contamination
    Location: Back room
  • 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: Both can racks soiled and not being moved to clean underneath racksone can rack brokenremove and replace or clean effectively and often
    Location: Back room
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Several hand sinksinks without hand towel
    Location: Sushi bar
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: knives stored between counter and grill area on buffet side of cook line
    Location: Buffet
  • Single Service Storage
    Single-service item(s) stored improperly.
    Correction: Store in approved manner
    Comments: spoons stored for customer access are not stored as to have hand to handle access only
    Location: Buffet
 05/14/2012Routine
  • 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: All sushi rolls out of temperature as there was no time vs temp log for the sushi that day3-27Working on log for sushi roll items over and above ph for rice4-4Will recheck to see new process in action
    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: THIS IS NOT AN OPTIONA time vs temp log must be kept for the followingSUSHI RICE : Facility is to use ph method and log results at the time sushi rice is madeSUSHI ROLLS: Facility is to keep a time log from completion of roll prep to discard 4 hours laterANY FURTHER FAILURE TO HOLD AND LOG SUSHI RICE OR ROLLS WILL REQUIRE FACILITY TO KEEP RICE AND ROLLS BELOW 41 AT ALL TIMES
    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: Two employees prepping cucumber with bare handsif a food item will go through no cooking process it is a ready to eat foodthe cucumber is used with sushi and therefore will not be cookedwash hands and apply glovescitation will be isssued at next observance
 04/10/2012Illness Complaint 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: All sushi rolls out of temperature as there was no time vs temp log for the sushi that day3-27Working on log for sushi roll items over and above ph for rice4-4Will recheck to see new process in action
    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: THIS IS NOT AN OPTIONA time vs temp log must be kept for the followingSUSHI RICE : Facility is to use ph method and log results at the time sushi rice is madeSUSHI ROLLS: Facility is to keep a time log from completion of roll prep to discard 4 hours laterANY FURTHER FAILURE TO HOLD AND LOG SUSHI RICE OR ROLLS WILL REQUIRE FACILITY TO KEEP RICE AND ROLLS BELOW 41 AT ALL TIMES
    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: Two employees prepping cucumber with bare handsif a food item will go through no cooking process it is a ready to eat foodthe cucumber is used with sushi and therefore will not be cookedwash hands and apply glovescitation will be isssued at next observance
 04/04/2012Illness Complaint 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: All sushi rolls out of temperature as there was no time vs temp log for the sushi that day3-27Working on log for sushi roll items over and above ph for rice
    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: THIS IS NOT AN OPTIONA time vs temp log must be kept for the followingSUSHI RICE : Facility is to use ph method and log results at the time sushi rice is madeSUSHI ROLLS: Facility is to keep a time log from completion of roll prep to discard 4 hours laterANY FURTHER FAILURE TO HOLD AND LOG SUSHI RICE OR ROLLS WILL REQUIRE FACILITY TO KEEP RICE AND ROLLS BELOW 41 AT ALL TIMES
    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: Two employees prepping cucumber with bare handsif a food item will go through no cooking process it is a ready to eat foodthe cucumber is used with sushi and therefore will not be cookedwash hands and apply glovescitation will be isssued at next observance
 03/27/2012Illness Complaint 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: All sushi rolls out of temperature as there was no time vs temp log for the sushi that day
    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: THIS IS NOT AN OPTIONA time vs temp log must be kept for the followingSUSHI RICE : Facility is to use ph method and log results at the time sushi rice is madeSUSHI ROLLS: Facility is to keep a time log from completion of roll prep to discard 4 hours laterANY FURTHER FAILURE TO HOLD AND LOG SUSHI RICE OR ROLLS WILL REQUIRE FACILITY TO KEEP RICE AND ROLLS BELOW 41 AT ALL TIMES
    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: Two employees prepping cucumber with bare handsif a food item will go through no cooking process it is a ready to eat foodthe cucumber is used with sushi and therefore will not be cookedwash hands and apply glovescitation will be isssued at next observance
 03/20/2012Illness Complaint
No violation noted during this evaluation. 02/29/2012Non-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: Grilled MackeralGrilled Butler fishCooked plantainsall cooked and left on service counter with no temperture controldiscontinueHolt hot at 135 or aboveitems removed
    Location: Service counter
  • 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 cooler 2 near can rack1. food temperature at 47 - call for repair begin moving foods to working coolers2. cookline prep cooler at very end had raw chicken on top of pans in prep topat 44 keep in cooler
    Location: Walk-in cooler
  • Time vs. temperature (corrected)
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: Time / ph log not current in sushi area
    Location: Sushi bar
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: Bottle labeled sanitizer holding yellow liquidensure chemicals are correctly labeled
    Location: Wait staff area
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: gloves applied without washing handsemployees doing multiple functions without washing hands or changing gloves
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: No hand washing notedno hot water at prep hand sink
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. Bowl of employee food on food shelving2. Open employee monster drink in walk in cooler on top shelf3. Open red bull can over sinks where ribs were thawing
    Location: Prep area
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. Bowl of employee food on food shelving2. Open employee monster drink in walk in cooler on top shelf3. Open red bull can over sinks where ribs were thawing
    Location: Walk-in cooler
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. Bowl of employee food on food shelving2. Open employee monster drink in walk in cooler on top shelf3. Open red bull can over sinks where ribs were thawing
    Location: Three bay area
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. Bags of tempura batter soiled and appear moldeddiscardarea is very damp2. Large cans are dented and missing labelsdiscard
    Location: Dry storage
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: WALK IN 1 Near sinks1. Raw Chicken over beans2. Raw chicken over romaine lettuce3. Raw chicken over peppers4. Raw chicken over cut beef 1-26 NOTED AGAIN5. Raw Beef over fish6. Raw fish over produceWALK IN 2 Near can rack1. Raw chicken over shrimp2. Raw chicken over fish3. Raw hamburger over shrimp4. Raw beef over cooked chicken legs5. Raw chicken over whole muscle beefCOOKLINE1. Raw chicken over pudding (2 door cooler) 1-26 Chicken over froglegs Noted2. Raw chicken over seafood and veg in prep top cooler 1-26 NOTED AGAIN2-22raw cut vegetables under seafoodcorrected
    Location: Walk-in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: WALK IN 1 Near sinks1. Raw Chicken over beans2. Raw chicken over romaine lettuce3. Raw chicken over peppers4. Raw chicken over cut beef 1-26 NOTED AGAIN5. Raw Beef over fish6. Raw fish over produceWALK IN 2 Near can rack1. Raw chicken over shrimp2. Raw chicken over fish3. Raw hamburger over shrimp4. Raw beef over cooked chicken legs5. Raw chicken over whole muscle beefCOOKLINE1. Raw chicken over pudding (2 door cooler) 1-26 Chicken over froglegs Noted2. Raw chicken over seafood and veg in prep top cooler 1-26 NOTED AGAIN2-22raw cut vegetables under seafoodcorrected
    Location: Walk-in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: WALK IN 1 Near sinks1. Raw Chicken over beans2. Raw chicken over romaine lettuce3. Raw chicken over peppers4. Raw chicken over cut beef 1-26 NOTED AGAIN5. Raw Beef over fish6. Raw fish over produceWALK IN 2 Near can rack1. Raw chicken over shrimp2. Raw chicken over fish3. Raw hamburger over shrimp4. Raw beef over cooked chicken legs5. Raw chicken over whole muscle beefCOOKLINE1. Raw chicken over pudding (2 door cooler) 1-26 Chicken over froglegs Noted2. Raw chicken over seafood and veg in prep top cooler 1-26 NOTED AGAIN2-22raw cut vegetables under seafoodcorrected
    Location: Cook line
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Soiled knives and cleavers returned to magnetic rack soiledafter asking that they be cleanedemployees rinsed knives in a sinkmagnetic rack was not saitized either
    Location: Prep area
    Equipment: Knife/utensil rack
  • 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: Prep area near three bay where ribs were thawingpan of soiled utensild on food storage shelf
    Location: Prep area
  • 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: soiled knives rinsed and not wash , rinsed or sanitized and put back on magnetic rackutensils must be washed rinsed and sanitized to deter cross contamination
    Location: Prep area
  • 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: Prep area near three bay where ribs were thawingcoat on boxes of food and avacadosStore personal belongings away from food and food contact items
    Location: Prep area
  • 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 all bulk containers holding flour, corn meal, sugar etc...
    Location: Dry storage
  • 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: storage area back by soda box units is wet and soiled under racksclean
    Location: Dry storage
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: Large container of sauce sitting in deeep pan cooling at room temperatureseperate into smaller more shallow pans and cool in walk in cooler
    Location: Prep area
  • 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: 1. Ribs thawing in corner three bay without running water2. Snow crab thawing at room temperature
    Location: Prep area
  • 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: Hot water knob not working at prep hand sinkno water water to wash hands
    Location: Prep area
    Equipment: Hand sink
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Fish and plantains not protected from consumer contaminationmove under sneeze guard
    Location: Service counter
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Prep area
    Equipment: Hand sink
  • 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: Spoons for ice cream are stored in a way that customers can contaminate with handsbreath or foodsstore so handles only are accessible
    Location: Buffet
 02/22/2012Recheck
  • 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: Grilled MackeralGrilled Butler fishCooked plantainsall cooked and left on service counter with no temperture controldiscontinueHolt hot at 135 or aboveitems removed
    Location: Service counter
  • 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 cooler 2 near can rack1. food temperature at 47 - call for repair begin moving foods to working coolers2. cookline prep cooler at very end had raw chicken on top of pans in prep topat 44 keep in cooler
    Location: Walk-in cooler
  • Time vs. temperature (corrected)
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: Time / ph log not current in sushi area
    Location: Sushi bar
  • Toxic labeling (corrected)
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: Bottle labeled sanitizer holding yellow liquidensure chemicals are correctly labeled
    Location: Wait staff area
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: gloves applied without washing handsemployees doing multiple functions without washing hands or changing gloves
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: No hand washing notedno hot water at prep hand sink
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. Bowl of employee food on food shelving2. Open employee monster drink in walk in cooler on top shelf3. Open red bull can over sinks where ribs were thawing
    Location: Prep area
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. Bowl of employee food on food shelving2. Open employee monster drink in walk in cooler on top shelf3. Open red bull can over sinks where ribs were thawing
    Location: Walk-in cooler
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. Bowl of employee food on food shelving2. Open employee monster drink in walk in cooler on top shelf3. Open red bull can over sinks where ribs were thawing
    Location: Three bay area
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. Bags of tempura batter soiled and appear moldeddiscardarea is very damp2. Large cans are dented and missing labelsdiscard
    Location: Dry storage
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: WALK IN 1 Near sinks1. Raw Chicken over beans2. Raw chicken over romaine lettuce3. Raw chicken over peppers4. Raw chicken over cut beef 1-26 NOTED AGAIN5. Raw Beef over fish6. Raw fish over produceWALK IN 2 Near can rack1. Raw chicken over shrimp2. Raw chicken over fish3. Raw hamburger over shrimp4. Raw beef over cooked chicken legs5. Raw chicken over whole muscle beefCOOKLINE1. Raw chicken over pudding (2 door cooler) 1-26 Chicken over froglegs Noted2. Raw chicken over seafood and veg in prep top cooler 1-26 NOTED AGAIN
    Location: Walk-in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: WALK IN 1 Near sinks1. Raw Chicken over beans2. Raw chicken over romaine lettuce3. Raw chicken over peppers4. Raw chicken over cut beef 1-26 NOTED AGAIN5. Raw Beef over fish6. Raw fish over produceWALK IN 2 Near can rack1. Raw chicken over shrimp2. Raw chicken over fish3. Raw hamburger over shrimp4. Raw beef over cooked chicken legs5. Raw chicken over whole muscle beefCOOKLINE1. Raw chicken over pudding (2 door cooler) 1-26 Chicken over froglegs Noted2. Raw chicken over seafood and veg in prep top cooler 1-26 NOTED AGAIN
    Location: Walk-in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: WALK IN 1 Near sinks1. Raw Chicken over beans2. Raw chicken over romaine lettuce3. Raw chicken over peppers4. Raw chicken over cut beef 1-26 NOTED AGAIN5. Raw Beef over fish6. Raw fish over produceWALK IN 2 Near can rack1. Raw chicken over shrimp2. Raw chicken over fish3. Raw hamburger over shrimp4. Raw beef over cooked chicken legs5. Raw chicken over whole muscle beefCOOKLINE1. Raw chicken over pudding (2 door cooler) 1-26 Chicken over froglegs Noted2. Raw chicken over seafood and veg in prep top cooler 1-26 NOTED AGAIN
    Location: Cook line
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Soiled knives and cleavers returned to magnetic rack soiledafter asking that they be cleanedemployees rinsed knives in a sinkmagnetic rack was not saitized either
    Location: Prep area
    Equipment: Knife/utensil rack
  • 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: Prep area near three bay where ribs were thawingpan of soiled utensild on food storage shelf
    Location: Prep area
  • 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: soiled knives rinsed and not wash , rinsed or sanitized and put back on magnetic rackutensils must be washed rinsed and sanitized to deter cross contamination
    Location: Prep area
  • 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: Prep area near three bay where ribs were thawingcoat on boxes of food and avacadosStore personal belongings away from food and food contact items
    Location: Prep area
  • 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 all bulk containers holding flour, corn meal, sugar etc...
    Location: Dry storage
  • 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: storage area back by soda box units is wet and soiled under racksclean
    Location: Dry storage
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: Large container of sauce sitting in deeep pan cooling at room temperatureseperate into smaller more shallow pans and cool in walk in cooler
    Location: Prep area
  • 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: 1. Ribs thawing in corner three bay without running water2. Snow crab thawing at room temperature
    Location: Prep area
  • 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: Hot water knob not working at prep hand sinkno water water to wash hands
    Location: Prep area
    Equipment: Hand sink
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Fish and plantains not protected from consumer contaminationmove under sneeze guard
    Location: Service counter
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Prep area
    Equipment: Hand sink
  • 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: Spoons for ice cream are stored in a way that customers can contaminate with handsbreath or foodsstore so handles only are accessible
    Location: Buffet
 01/30/2012Recheck
  • 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: Grilled MackeralGrilled Butler fishCooked plantainsall cooked and left on service counter with no temperture controldiscontinueHolt hot at 135 or aboveitems removed
    Location: Service counter
  • 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 cooler 2 near can rack1. food temperature at 47 - call for repair begin moving foods to working coolers2. cookline prep cooler at very end had raw chicken on top of pans in prep topat 44 keep in cooler
    Location: Walk-in cooler
  • Time vs. temperature
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: Time / ph log not current in sushi area
    Location: Sushi bar
  • Toxic labeling
    Working container(s) of toxic materials not labeled with common name of contents.
    Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
    Comments: Bottle labeled sanitizer holding yellow liquidensure chemicals are correctly labeled
    Location: Wait staff area
  • Glove Use (Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: gloves applied without washing handsemployees doing multiple functions without washing hands or changing gloves
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: No hand washing notedno hot water at prep hand sink
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. Bowl of employee food on food shelving2. Open employee monster drink in walk in cooler on top shelf3. Open red bull can over sinks where ribs were thawing
    Location: Prep 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: 1. Bowl of employee food on food shelving2. Open employee monster drink in walk in cooler on top shelf3. Open red bull can over sinks where ribs were thawing
    Location: Walk-in cooler
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. Bowl of employee food on food shelving2. Open employee monster drink in walk in cooler on top shelf3. Open red bull can over sinks where ribs were thawing
    Location: Three bay area
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. Bags of tempura batter soiled and appear moldeddiscardarea is very damp2. Large cans are dented and missing labelsdiscard
    Location: Dry storage
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: WALK IN 1 Near sinks1. Raw Chicken over beans2. Raw chicken over romaine lettuce3. Raw chicken over peppers4. Raw chicken over cut beef5. Raw Beef over fish6. Raw fish over produceWALK IN 2 Near can rack1. Raw chicken over shrimp2. Raw chicken over fish3. Raw hamburger over shrimp4. Raw beef over cooked chicken legs5. Raw chicken over whole muscle beefCOOKLINE1. Raw chicken over pudding (2 door cooler)2. Raw chicken over seafood and veg in prep top cooler
    Location: Walk-in cooler
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: WALK IN 1 Near sinks1. Raw Chicken over beans2. Raw chicken over romaine lettuce3. Raw chicken over peppers4. Raw chicken over cut beef5. Raw Beef over fish6. Raw fish over produceWALK IN 2 Near can rack1. Raw chicken over shrimp2. Raw chicken over fish3. Raw hamburger over shrimp4. Raw beef over cooked chicken legs5. Raw chicken over whole muscle beefCOOKLINE1. Raw chicken over pudding (2 door cooler)2. Raw chicken over seafood and veg in prep top cooler
    Location: Walk-in cooler
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: WALK IN 1 Near sinks1. Raw Chicken over beans2. Raw chicken over romaine lettuce3. Raw chicken over peppers4. Raw chicken over cut beef5. Raw Beef over fish6. Raw fish over produceWALK IN 2 Near can rack1. Raw chicken over shrimp2. Raw chicken over fish3. Raw hamburger over shrimp4. Raw beef over cooked chicken legs5. Raw chicken over whole muscle beefCOOKLINE1. Raw chicken over pudding (2 door cooler)2. Raw chicken over seafood and veg in prep top cooler
    Location: Cook line
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Soiled knives and cleavers returned to magnetic rack soiledafter asking that they be cleanedemployees rinsed knives in a sinkmagnetic rack was not saitized either
    Location: Prep area
    Equipment: Knife/utensil rack
  • 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: Prep area near three bay where ribs were thawingpan of soiled utensild on food storage shelf
    Location: Prep area
  • 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: soiled knives rinsed and not wash , rinsed or sanitized and put back on magnetic rackutensils must be washed rinsed and sanitized to deter cross contamination
    Location: Prep area
  • 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: Prep area near three bay where ribs were thawingcoat on boxes of food and avacadosStore personal belongings away from food and food contact items
    Location: Prep area
  • 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 all bulk containers holding flour, corn meal, sugar etc...
    Location: Dry storage
  • 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: storage area back by soda box units is wet and soiled under racksclean
    Location: Dry storage
  • Cooling methods
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: Large container of sauce sitting in deeep pan cooling at room temperatureseperate into smaller more shallow pans and cool in walk in cooler
    Location: Prep area
  • 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: 1. Ribs thawing in corner three bay without running water2. Snow crab thawing at room temperature
    Location: Prep area
  • 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: Hot water knob not working at prep hand sinkno water water to wash hands
    Location: Prep area
    Equipment: Hand sink
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Fish and plantains not protected from consumer contaminationmove under sneeze guard
    Location: Service counter
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Prep area
    Equipment: Hand sink
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: Spoons for ice cream are stored in a way that customers can contaminate with handsbreath or foodsstore so handles only are accessible
    Location: Buffet
 01/23/2012Routine

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Restaurants in neighborhood

Name
MENARDS
Starbucks
Culver's
D J's Hot Dog Co
SAM'S CLUB #8168
QUIZNOS #5623
GORDON FOOD SERVICE MARKETPLACE

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