- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.SIGN GIVEN TO MANAGER AND CORRECTED ON SITE.
- 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: UNLABELED SPRAY BOTTLE IN EMPLOYEE RESTROOM. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT. BOTTLE LABELED CORRECTED ON SITE.
Location: Emp restroom
- 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 CUP OF TEA AT SUSHI BAR. EMPLOYEE DRINKS SHOULD HAVE A LID AND STRAW OR TAKE BREAKS AWAY FROM FOOD PREP AREAS. TEA DISCARDED CORRECTED ON SITE.
Location: Sushi bar
- 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 OCTOPUS OVER PRODUCE. STORE RAW ANIMAL FOODS BELOW PRODUCE. COOLER ORGANIZATIONAL CHART GIVEN TO ESTABLISHMENT
Location: Walk-in cooler
- Unsafe food (Critical) (corrected)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Comments: SUSHI RICE MEASURED AT 5.0 PH. SUSHI RICE SHOULD HAVE A PH OF 4.6 OR BELOW. CHEF ASKED TO PREPARE ANOTHER BATCH OF RICE. PLEASE TEST EVERY BATCH OF RICE WITH YOUR PH METER AND KEEP A LOG OF THE PH AND HOW LONG EACH BATCH IS HELD.
Location: Sushi bar
- Air gap (corrected)
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: SPRAYER AT DISPOSAL IS HANGING DOWN BELOW FLOOD LEVEL RIM. REPAIR/REPLACE SPRAYER TO PROVIDE A PROPER AIR GAP.
Location: Dish machine area
Equipment: -
- 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: EMPLOYEE CLOTHING, BAGS, PURSES ETC. STORED ON TOP OF RICE BAGS IN BACK ROOM.Store personal item(s) away from food and food related articles.
Location: Back room
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP IN WET MOP BUCKET. ALLOW MOPS TO AIR DRY WHEN NOT IN USE. CORRECTED ON SITE.
Location: Back room
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DRAIN PLUG MISSING FROM DUMPSTER. PLEASE HAVE TRASH SERVICE PROVIDER INSTALL DRAIN PLUG TO PREVENT PEST ENTRY.
Location: Dumpster area
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.
Location: Dumpster area
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FAUCETS LEAKING AT DISPOSAL AND EMPLOYEE RESTROOM. REPAIR LEAKS.
Location: Dish machine area
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FAUCETS LEAKING AT DISPOSAL AND EMPLOYEE RESTROOM. REPAIR LEAKS.
Location: Emp restroom
|
07/25/2014 | Recheck |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.SIGN GIVEN TO MANAGER AND CORRECTED ON SITE.
- 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: UNLABELED SPRAY BOTTLE IN EMPLOYEE RESTROOM. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT. BOTTLE LABELED CORRECTED ON SITE.
Location: Emp restroom
- 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 CUP OF TEA AT SUSHI BAR. EMPLOYEE DRINKS SHOULD HAVE A LID AND STRAW OR TAKE BREAKS AWAY FROM FOOD PREP AREAS. TEA DISCARDED CORRECTED ON SITE.
Location: Sushi bar
- 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 OCTOPUS OVER PRODUCE. STORE RAW ANIMAL FOODS BELOW PRODUCE. COOLER ORGANIZATIONAL CHART GIVEN TO ESTABLISHMENT
Location: Walk-in cooler
- Unsafe food (Critical)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Comments: SUSHI RICE MEASURED AT 5.0 PH. SUSHI RICE SHOULD HAVE A PH OF 4.6 OR BELOW. CHEF ASKED TO PREPARE ANOTHER BATCH OF RICE. PLEASE TEST EVERY BATCH OF RICE WITH YOUR PH METER AND KEEP A LOG OF THE PH AND HOW LONG EACH BATCH IS HELD.
Location: Sushi bar
- Air gap (corrected)
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: SPRAYER AT DISPOSAL IS HANGING DOWN BELOW FLOOD LEVEL RIM. REPAIR/REPLACE SPRAYER TO PROVIDE A PROPER AIR GAP.
Location: Dish machine area
Equipment: -
- 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: EMPLOYEE CLOTHING, BAGS, PURSES ETC. STORED ON TOP OF RICE BAGS IN BACK ROOM.Store personal item(s) away from food and food related articles.
Location: Back room
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP IN WET MOP BUCKET. ALLOW MOPS TO AIR DRY WHEN NOT IN USE. CORRECTED ON SITE.
Location: Back room
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DRAIN PLUG MISSING FROM DUMPSTER. PLEASE HAVE TRASH SERVICE PROVIDER INSTALL DRAIN PLUG TO PREVENT PEST ENTRY.
Location: Dumpster area
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.
Location: Dumpster area
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FAUCETS LEAKING AT DISPOSAL AND EMPLOYEE RESTROOM. REPAIR LEAKS.
Location: Dish machine area
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FAUCETS LEAKING AT DISPOSAL AND EMPLOYEE RESTROOM. REPAIR LEAKS.
Location: Emp restroom
|
07/18/2014 | Recheck |
- Smoking distance signage (corrected on site)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.SIGN GIVEN TO MANAGER AND CORRECTED ON SITE.
- Toxic labeling (corrected on site)
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: UNLABELED SPRAY BOTTLE IN EMPLOYEE RESTROOM. LABEL ALL CONTAINERS WITH COMMON NAME OF PRODUCT. BOTTLE LABELED CORRECTED ON SITE.
Location: Emp restroom
- 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 CUP OF TEA AT SUSHI BAR. EMPLOYEE DRINKS SHOULD HAVE A LID AND STRAW OR TAKE BREAKS AWAY FROM FOOD PREP AREAS. TEA DISCARDED CORRECTED ON SITE.
Location: Sushi bar
- 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 OCTOPUS OVER PRODUCE. STORE RAW ANIMAL FOODS BELOW PRODUCE. COOLER ORGANIZATIONAL CHART GIVEN TO ESTABLISHMENT
Location: Walk-in cooler
- Unsafe food (Critical)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Comments: SUSHI RICE MEASURED AT 5.0 PH. SUSHI RICE SHOULD HAVE A PH OF 4.6 OR BELOW. CHEF ASKED TO PREPARE ANOTHER BATCH OF RICE. PLEASE TEST EVERY BATCH OF RICE WITH YOUR PH METER AND KEEP A LOG OF THE PH AND HOW LONG EACH BATCH IS HELD.
Location: Sushi bar
- Air gap
Insufficient air gap between water inlet and flood level rim.
Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
Comments: SPRAYER AT DISPOSAL IS HANGING DOWN BELOW FLOOD LEVEL RIM. REPAIR/REPLACE SPRAYER TO PROVIDE A PROPER AIR GAP.
Location: Dish machine area
Equipment: -
- 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: EMPLOYEE CLOTHING, BAGS, PURSES ETC. STORED ON TOP OF RICE BAGS IN BACK ROOM.Store personal item(s) away from food and food related articles.
Location: Back room
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: MOP IN WET MOP BUCKET. ALLOW MOPS TO AIR DRY WHEN NOT IN USE. CORRECTED ON SITE.
Location: Back room
- Dumpster drain plugs
Drain plugs for waste handling units not in place.
Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
Comments: DRAIN PLUG MISSING FROM DUMPSTER. PLEASE HAVE TRASH SERVICE PROVIDER INSTALL DRAIN PLUG TO PREVENT PEST ENTRY.
Location: Dumpster area
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OPEN. KEEP LID CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.
Location: Dumpster area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: FAUCETS LEAKING AT DISPOSAL AND EMPLOYEE RESTROOM. REPAIR LEAKS.
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: FAUCETS LEAKING AT DISPOSAL AND EMPLOYEE RESTROOM. REPAIR LEAKS.
Location: Emp restroom
|
07/11/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. EGGROLLS IN REACH IN COOLER ACROSS FROM COOK LINE MEASURED 46 DEGREES F . AIR TEMPERATURE MEASURED 47 DEGREES F.2. EGGS IN REACH IN COOLER NEAR FOOD CARTS MEASURED 47 DEGREES F. INTERIOR THERMOMETER MEASURED 47 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Reach in cooler
- Minimize contact (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: 1. USING BOWL AS SCOOP FOR COOKED RICE.PROVIDE A SCOOP WITH A HANDLE TO MINIMIZE CONTACT WITH FOOD.
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. HAND SINK IS COMING OFF OF WALL IN KITCHEN.RESEAL/CAULK HAND SINK TO WALL.
Location: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVING IN WALK IN COOLER HEAVILY SOILED.CLEAN AND SANITIZE.
Location: Walk-in cooler
Equipment: Walk in cooler
|
01/29/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. EGGROLLS IN REACH IN COOLER ACROSS FROM COOK LINE MEASURED 46 DEGREES F . AIR TEMPERATURE MEASURED 47 DEGREES F.2. EGGS IN REACH IN COOLER NEAR FOOD CARTS MEASURED 47 DEGREES F. INTERIOR THERMOMETER MEASURED 47 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Reach in cooler
- Minimize contact (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: 1. USING BOWL AS SCOOP FOR COOKED RICE.PROVIDE A SCOOP WITH A HANDLE TO MINIMIZE CONTACT WITH FOOD.
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. HAND SINK IS COMING OFF OF WALL IN KITCHEN.RESEAL/CAULK HAND SINK TO WALL.
Location: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SHELVING IN WALK IN COOLER HEAVILY SOILED.CLEAN AND SANITIZE.
Location: Walk-in cooler
Equipment: Walk in cooler
|
01/14/2014 | Routine |
| No violation noted during this evaluation. | 01/14/2014 | Non-Illness Complaint |
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN AND SANITIZE INTERIOR OF TOASTER OVEN IN SUSHI BAR AREA.
Location: Sushi bar
Equipment: -
- 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: 1. FOOD DEBRIS IN HAND SINK IN SUSHI BAR AREA.DO NOT DUMP ANYTHING IN THE HAND SINK. USE FOR HANDWASHING ONLY.***REPEAT VIOLATION***
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: 1. OBSERVED EMPLOYEE WASH HANDS WITHOUT THE USE OF SOAP OR PAPER TOWELS.SEE ABOVE FOR PROPER HAND WASHING PROCEDURE. PROVIDED HANDOUTS ON HANDWASHING.
Location: Cook line
Equipment: -
- 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: 1. IN PLACE CHLORINE BLEACH SANITIZER IN PREP AREA AND SUSHI BAR AREA MEASURED OVER 200 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM. MONITOR WITH TEST STRIPS. CHANGE REGULARLY.
Location: Prep area
Equipment: -
- 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: 1. IN PLACE CHLORINE BLEACH SANITIZER IN PREP AREA AND SUSHI BAR AREA MEASURED OVER 200 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM. MONITOR WITH TEST STRIPS. CHANGE REGULARLY.
Location: Sushi bar
- 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: 1. EGG ROLLS STORED IN GROCERY BAG IN REACH IN COOLER UNDER PREP TOP IN PREP AREA.USE ONLY FOOD GRADE BAGS AND CONTAINERS FOR FOOD STORAGE.
Location: Prep area
Equipment: Reach in cooler
- 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: 1. BOWLS BEING USED AS SCOOPS IN BULK STORAGE CONTAINERS IN PREP AREA.PROVIDE A SCOOP WITH A HANDLE.
- 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: 1. SPOONS STORED IN CUP IMPROPERLY IN SUSHI BAR AREA.STORE WITH HANDLES UPWARDS SO EMPLOYEES DO NOT TOUCH FOOD CONTACT PORTION OF SPOON.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT OUT IN HOOD OVER COOK LINE.REPLACE.
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: 1. EXHAUST SYSTEM LAST CLEANED IN NOVEMBER 2012. DUE FOR ROUTINE CLEANING EVERY 6 MONTHS.SCHEDULE.
Location: Cook line
- 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: 1. SECTION OF FLOORING UNDERNEATH COOK LINE IS MISSING, PROVIDING A ROUGH CONCRETE/CEMENT SURFACE.REPLACE FLOORING IN THIS AREA SO IT IS SMOOTH AND EASILY CLEANABLE.
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: 1. FLOOR IN AREA AROUND CO2 TANKS IN KITCHEN IS HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. LARGE CONTAINERS OF VEGETABLES AND SAUCE STORED DIRECTLY ON THE FLOOR IN WALK IN COOLER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR IN A CLEAN AND DRY LOCATION.***REPEAT VIOLATION***
Location: Walk-in cooler
Equipment: Walk in cooler
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 1. OBSERVED EMPLOYEE WASHING HANDS IN TWO BAY SINK IN COOK LINE/PREP AREA.DISCONTINUE BEHAVIOR. DO ALL HANDWASHING IN HAND SINK.
Location: Prep area
Equipment: 2-bay
- 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. SCOOP STORED WITH HANDLE CONTACTING FLOUR IN BULK STORAGE CONTAINER IN PREP AREA.STORE WITH HANDLE UPWARDS OR OUTSIDE OF CONTAINER SO HANDLE DOES NOT COME IN CONTACT WITH FOOD PRODUCT.
Location: Prep area
Equipment: Bulk food containers
|
07/22/2013 | Recheck |
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CLEAN AND SANITIZE INTERIOR OF TOASTER OVEN IN SUSHI BAR AREA.
Location: Sushi bar
Equipment: -
- 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: 1. FOOD DEBRIS IN HAND SINK IN SUSHI BAR AREA.DO NOT DUMP ANYTHING IN THE HAND SINK. USE FOR HANDWASHING ONLY.***REPEAT VIOLATION***
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: 1. OBSERVED EMPLOYEE WASH HANDS WITHOUT THE USE OF SOAP OR PAPER TOWELS.SEE ABOVE FOR PROPER HAND WASHING PROCEDURE. PROVIDED HANDOUTS ON HANDWASHING.
Location: Cook line
Equipment: -
- 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. IN PLACE CHLORINE BLEACH SANITIZER IN PREP AREA AND SUSHI BAR AREA MEASURED OVER 200 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM. MONITOR WITH TEST STRIPS. CHANGE REGULARLY.
Location: Prep area
Equipment: -
- 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. IN PLACE CHLORINE BLEACH SANITIZER IN PREP AREA AND SUSHI BAR AREA MEASURED OVER 200 PPM.ENSURE A PROPER CONCENTRATION OF 50-100 PPM. MONITOR WITH TEST STRIPS. CHANGE REGULARLY.
Location: Sushi bar
- 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: 1. EGG ROLLS STORED IN GROCERY BAG IN REACH IN COOLER UNDER PREP TOP IN PREP AREA.USE ONLY FOOD GRADE BAGS AND CONTAINERS FOR FOOD STORAGE.
Location: Prep area
Equipment: Reach in cooler
- 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: 1. BOWLS BEING USED AS SCOOPS IN BULK STORAGE CONTAINERS IN PREP AREA.PROVIDE A SCOOP WITH A HANDLE.
- 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: 1. SPOONS STORED IN CUP IMPROPERLY IN SUSHI BAR AREA.STORE WITH HANDLES UPWARDS SO EMPLOYEES DO NOT TOUCH FOOD CONTACT PORTION OF SPOON.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. ONE LIGHT OUT IN HOOD OVER COOK LINE.REPLACE.
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: 1. EXHAUST SYSTEM LAST CLEANED IN NOVEMBER 2012. DUE FOR ROUTINE CLEANING EVERY 6 MONTHS.SCHEDULE.
Location: Cook line
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: 1. SECTION OF FLOORING UNDERNEATH COOK LINE IS MISSING, PROVIDING A ROUGH CONCRETE/CEMENT SURFACE.REPLACE FLOORING IN THIS AREA SO IT IS SMOOTH AND EASILY CLEANABLE.
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: 1. FLOOR IN AREA AROUND CO2 TANKS IN KITCHEN IS HEAVILY SOILED.IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. LARGE CONTAINERS OF VEGETABLES AND SAUCE STORED DIRECTLY ON THE FLOOR IN WALK IN COOLER.STORE AT LEAST 6 INCHES ABOVE THE FLOOR IN A CLEAN AND DRY LOCATION.***REPEAT VIOLATION***
Location: Walk-in cooler
Equipment: Walk in cooler
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 1. OBSERVED EMPLOYEE WASHING HANDS IN TWO BAY SINK IN COOK LINE/PREP AREA.DISCONTINUE BEHAVIOR. DO ALL HANDWASHING IN HAND SINK.
Location: Prep area
Equipment: 2-bay
- 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. SCOOP STORED WITH HANDLE CONTACTING FLOUR IN BULK STORAGE CONTAINER IN PREP AREA.STORE WITH HANDLE UPWARDS OR OUTSIDE OF CONTAINER SO HANDLE DOES NOT COME IN CONTACT WITH FOOD PRODUCT.
Location: Prep area
Equipment: Bulk food containers
|
07/12/2013 | Routine |
- Mops and brooms (corrected)
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: MOP STORED IN WATER IN MOP BUCKET BY MOP SINK.PLEASE STORE ALL MOPS HANGING OR IN A WAY THAT FACILITATES DRYING WHEN NOT IN USE.
Location: Back room
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: LAST SHELF ON SHELVING UNIT BROKEN AND RESTING DIRECTLY ON THE FLOOR WITH CONTAINERS OF CUT CARROTS AND CUT BROCCOLI.PLEASE STORE ALL FOOD ITEMS AT LEAST 6 INCHES OFF THE FLOOR TO PREVENT CONAMINATION. REPAIR OR REPLACE SHELVING ACCORDINGLY.
Location: Walk-in cooler
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: LAST SHELF ON SHELVING UNIT BROKEN AND RESTING DIRECTLY ON THE FLOOR WITH CONTAINERS OF CUT CARROTS AND CUT BROCCOLI.PLEASE STORE ALL FOOD ITEMS AT LEAST 6 INCHES OFF THE FLOOR TO PREVENT CONAMINATION. REPAIR OR REPLACE SHELVING ACCORDINGLY.
Location: Walk-in cooler
Equipment: Walk in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DOOR GASKETS AT 2 DOOR REACH IN COOLER STORING EGGS AREA HEAVILY SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Prep area
Equipment: Reach in cooler (2 door)
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: SEVERAL LIGHT SHIELDS BROKEN OR CRACKED IN BACK ROOM AREA.PLEASE REPLACE.
Location: Bakery area
|
02/11/2013 | Recheck |
- Mops and brooms
Maintenance tool(s) not stored in approved locations and/or manner.
Correction: Maintenance tools, such as brooms, mops, vacuum cleaners, and similar items, shall be stored so they do not contaminate food, equipment, utensils, linens or single service items.
Comments: MOP STORED IN WATER IN MOP BUCKET BY MOP SINK.PLEASE STORE ALL MOPS HANGING OR IN A WAY THAT FACILITATES DRYING WHEN NOT IN USE.
Location: Back room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: LAST SHELF ON SHELVING UNIT BROKEN AND RESTING DIRECTLY ON THE FLOOR WITH CONTAINERS OF CUT CARROTS AND CUT BROCCOLI.PLEASE STORE ALL FOOD ITEMS AT LEAST 6 INCHES OFF THE FLOOR TO PREVENT CONAMINATION. REPAIR OR REPLACE SHELVING ACCORDINGLY.
Location: Walk-in cooler
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: LAST SHELF ON SHELVING UNIT BROKEN AND RESTING DIRECTLY ON THE FLOOR WITH CONTAINERS OF CUT CARROTS AND CUT BROCCOLI.PLEASE STORE ALL FOOD ITEMS AT LEAST 6 INCHES OFF THE FLOOR TO PREVENT CONAMINATION. REPAIR OR REPLACE SHELVING ACCORDINGLY.
Location: Walk-in cooler
Equipment: Walk in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DOOR GASKETS AT 2 DOOR REACH IN COOLER STORING EGGS AREA HEAVILY SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Prep area
Equipment: Reach in cooler (2 door)
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: SEVERAL LIGHT SHIELDS BROKEN OR CRACKED IN BACK ROOM AREA.PLEASE REPLACE.
Location: Bakery area
|
01/28/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. EGGS, ETC.. HELD ON CART - USE TEMPERATURE CONTROL. 8/24 corrected NEW 8/24 SUSHI RICE AT 5.0 pH. RICE WAS FROM THIS MORNING. PERSON IN CHARGE DISCARDED RICE. RICE MUST BE KEPT AT 41 DEGREES F AND BELOW AND COOLED PROPERLY IF UNABLE TO MAINTAIN CONSISTENT pH.
Location: Kitchen
- 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. PESTICIDE PRESENT NOT APPROVED FOR USE IN COMMERCIAL FOOD OPERATION.
- 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. SUSHI ROLL - PERSON IN CHARGE DISCARDED.
- 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. RAW MEAT STORED ABOVE VEGETABLE - EX. CUCUMBERS. STORE BELOW.
Location: Walk-in cooler
- 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. THAWING ON SHELF. DISCONTINUE.
Location: Sushi bar
- 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. BEVERAGE AIR COOLER.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. DEFROST CHEST FREEZER.
Location: Kitchen
Equipment: Chest freezer
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. REPAIR FAUCETS.
Location: Cook line
Equipment: 3-bay
|
08/31/2012 | Recheck |
- 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. EGGS, ETC.. HELD ON CART - USE TEMPERATURE CONTROL. 8/24 corrected NEW 8/24 SUSHI RICE AT 5.0 pH. RICE WAS FROM THIS MORNING. PERSON IN CHARGE DISCARDED RICE. RICE MUST BE KEPT AT 41 DEGREES F AND BELOW AND COOLED PROPERLY IF UNABLE TO MAINTAIN CONSISTENT pH.
Location: Kitchen
- 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. PESTICIDE PRESENT NOT APPROVED FOR USE IN COMMERCIAL FOOD OPERATION.
- 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. SUSHI ROLL - PERSON IN CHARGE DISCARDED.
- 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. RAW MEAT STORED ABOVE VEGETABLE - EX. CUCUMBERS. STORE BELOW.
Location: Walk-in cooler
- 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. THAWING ON SHELF. DISCONTINUE.
Location: Sushi bar
- 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. BEVERAGE AIR COOLER.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. DEFROST CHEST FREEZER.
Location: Kitchen
Equipment: Chest freezer
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. REPAIR FAUCETS.
Location: Cook line
Equipment: 3-bay
|
08/24/2012 | Recheck |
- 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. EGGS, ETC.. HELD ON CART - USE TEMPERATURE CONTROL.
Location: Kitchen
- Toxic restrictions (corrected on site)
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. PESTICIDE PRESENT NOT APPROVED FOR USE IN COMMERCIAL FOOD OPERATION.
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs. SUSHI ROLL - PERSON IN CHARGE DISCARDED.
- 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. RAW CHICKEN STORED ABOVE FISH.
Location: Walk-in cooler
- 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. THAWING ON SHELF. DISCONTINUE.
Location: Sushi bar
- 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. BEVERAGE AIR COOLER.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition. DEFROST CHEST FREEZER.
Location: Kitchen
Equipment: Chest freezer
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. REPAIR FAUCETS.
Location: Cook line
Equipment: 3-bay
|
08/17/2012 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Small two door reach in cooler holding food items at 50 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below. 2. Pan of cooked white rice sitting out at room temperature at 76 deg. F. Do not sit potentially hazardous cooked rice out at room temperature. Hold at 41 deg. F. or below.
Location: Kitchen
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. Small two door reach in cooler holding food items at 50 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below. 2. Pan of cooked white rice sitting out at room temperature at 76 deg. F. Do not sit potentially hazardous cooked rice out at room temperature. Hold at 41 deg. F. or below.
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: 1. Bottle of window cleaner sitting on top of prep table in kitchen area. Remove and store in approved manner
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw whole eggs stored above lemons inside of small two door reach in cooler in kitchen area. Store raw eggs below and away from all other food items. 2. Raw fish stoed on top of container of Soy Sauce inside of walk in cooler Store raw fish away from ready to eat food items.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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 whole eggs stored above lemons inside of small two door reach in cooler in kitchen area. Store raw eggs below and away from all other food items. 2. Raw fish stoed on top of container of Soy Sauce inside of walk in cooler Store raw fish away from ready to eat food items.
Location: Walk-in cooler
- 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: 1. Soiled utensils and pans being washed at two bay vegetable prep sink in kitchen area. Do not use vegetable prep sink to wash any items. Vegetable prep sink should only be used for vegetable prep. All soiled utensils, pans etc. need to be washed and sanitized at three bay sink using all three compartments of sink or in dish machine.
Location: Kitchen
Equipment: Veg. Sink
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Light not working by walk in cooler. Repair light.
Location: Kitchen
- 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 towel sitting out in kitchen area. Keep all wet towels clean and stored inside of sanatizer water when not in use.
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard used to line shelving in kitchen area. Remove, do not use cardboard to line shelves. 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.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Hand sink in poor repair, Sink supported with 2 x 4 wood board. Sink is not attached to wall. Re attach and seal sink to wall. Remvoe wood board supporting hand sink. 2. Handle in poor repair on walk in cooler door, Wire being used as a handle. Remvoe wire and provide approved handle for door.
Location: Kitchen
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Hand sink in poor repair, Sink supported with 2 x 4 wood board. Sink is not attached to wall. Re attach and seal sink to wall. Remvoe wood board supporting hand sink. 2. Handle in poor repair on walk in cooler door, Wire being used as a handle. Remvoe wire and provide approved handle for door.
Location: Kitchen
Equipment: Walk in cooler
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in employee restroom. Provide.
Location: Emp restroom
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Three bay sink missing all faucets at sink. Replace missing faucets. Provide hot and cold running water at three bay sink.
Location: Kitchen
Equipment: 3-bay
|
04/19/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Small two door reach in cooler holding food items at 50 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below. 2. Pan of cooked white rice sitting out at room temperature at 76 deg. F. Do not sit potentially hazardous cooked rice out at room temperature. Hold at 41 deg. F. or below.
Location: Kitchen
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. Small two door reach in cooler holding food items at 50 deg. F. Repair unit to a sound working condition so as to hold all cold foods at 41 deg. F. or below. 2. Pan of cooked white rice sitting out at room temperature at 76 deg. F. Do not sit potentially hazardous cooked rice out at room temperature. Hold at 41 deg. F. or below.
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: 1. Bottle of window cleaner sitting on top of prep table in kitchen area. Remove and store in approved manner
Location: Kitchen
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw whole eggs stored above lemons inside of small two door reach in cooler in kitchen area. Store raw eggs below and away from all other food items. 2. Raw fish stoed on top of container of Soy Sauce inside of walk in cooler Store raw fish away from ready to eat food items.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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 whole eggs stored above lemons inside of small two door reach in cooler in kitchen area. Store raw eggs below and away from all other food items. 2. Raw fish stoed on top of container of Soy Sauce inside of walk in cooler Store raw fish away from ready to eat food items.
Location: Walk-in cooler
- 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: 1. Soiled utensils and pans being washed at two bay vegetable prep sink in kitchen area. Do not use vegetable prep sink to wash any items. Vegetable prep sink should only be used for vegetable prep. All soiled utensils, pans etc. need to be washed and sanitized at three bay sink using all three compartments of sink or in dish machine.
Location: Kitchen
Equipment: Veg. Sink
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. Light not working by walk in cooler. Repair light.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. Wet wiping towel sitting out in kitchen area. Keep all wet towels clean and stored inside of sanatizer water when not in use.
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. Cardboard used to line shelving in kitchen area. Remove, do not use cardboard to line shelves. 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.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Hand sink in poor repair, Sink supported with 2 x 4 wood board. Sink is not attached to wall. Re attach and seal sink to wall. Remvoe wood board supporting hand sink. 2. Handle in poor repair on walk in cooler door, Wire being used as a handle. Remvoe wire and provide approved handle for door.
Location: Kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Hand sink in poor repair, Sink supported with 2 x 4 wood board. Sink is not attached to wall. Re attach and seal sink to wall. Remvoe wood board supporting hand sink. 2. Handle in poor repair on walk in cooler door, Wire being used as a handle. Remvoe wire and provide approved handle for door.
Location: Kitchen
Equipment: Walk in cooler
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in employee restroom. Provide.
Location: Emp restroom
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. Three bay sink missing all faucets at sink. Replace missing faucets. Provide hot and cold running water at three bay sink.
Location: Kitchen
Equipment: 3-bay
|
04/13/2012 | Routine |
- 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 sitting out, Keep all wet towels stored in apporved sanitizer water when not in use.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Hand sink in kitchen area loose from wall. Re-attach and seal sink to wall.
Location: Kitchen
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. No hand soap at hand sink in kitchen area by ice machine. Provide.
Location: Kitchen
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 sushi area. Provide. 2. No hand towels at bar hand sink. Provide.
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 sushi area. Provide. 2. No hand towels at bar hand sink. Provide.
Location: Bar
Equipment: Hand sink
|
12/06/2011 | Routine |
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