- 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: Manager turn the equipment temperature down.
Location: Kitchen
Equipment: Cold top
- 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: 1. Observed glove that were used stored in the prep area at the sushi bar. Glove may only be used for one use and when glove are removed from your hand they shall be discarded. Please ensure all employee are aware of the corrective action.
- 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.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Raw chicken stored above ready to eat foods and raw seafood. Store chicken at the bottom of the cooler. COS
Location: Kitchen
Equipment: Reach in cooler
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Location: Kitchen
Equipment: 3-bay
- 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: Cooked food stored in the reach coolers must be dated .
Location: Kitchen
Equipment: Reach in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. Please ensure sanitizer dispenser is working properly.
Location: Kitchen
Equipment: Dishmachine
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Clean dishes were stored on the soiled prep table next to the stove. Reclean contaminated dishes and keep prep table surface clean.
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. Hood, vents and fire suppression are all soiled. Please have hood clean and provide documentation. Done
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. The wall behine the grill and friers equipment is heavily soiled.2. The floor all the cooking equipment is heavily soiled. Also areas along the floor board heavily soiled. Pull equipment from the walls an clean the floor.Please clean more frequently
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. The wall behine the grill and friers equipment is heavily soiled.2. The floor all the cooking equipment is heavily soiled. Also areas along the floor board heavily soiled. Pull equipment from the walls an clean the floor.Please clean more frequently
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: Large bag of rice was stored on the floor in the dry storage area. COS
Location: Dry storage
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Bag of rice was stored uncovered in the dry storage area. Stove food covered.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dishmachine extremely soiled inside and out. Please delime inside and clean
Location: Kitchen
Equipment: Dishmachine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The reach in freezer is soiled at the interior bottom. Also the door handles are soiled. 2. The Ice bin sliding door and area around the door are soiled at the soda machine. Also tthe drain rack is solied3. Prep tables are soiled from food debris . 4. The cold top cooler is soiled inside and out. Also behind the lid.Please clean more freuqently or at least every 24hr.
Location: Kitchen
Equipment: reach in freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The reach in freezer is soiled at the interior bottom. Also the door handles are soiled. 2. The Ice bin sliding door and area around the door are soiled at the soda machine. Also tthe drain rack is solied3. Prep tables are soiled from food debris . 4. The cold top cooler is soiled inside and out. Also behind the lid.Please clean more freuqently or at least every 24hr.
Location: Kitchen
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The reach in freezer is soiled at the interior bottom. Also the door handles are soiled. 2. The Ice bin sliding door and area around the door are soiled at the soda machine. Also tthe drain rack is solied3. Prep tables are soiled from food debris . 4. The cold top cooler is soiled inside and out. Also behind the lid.Please clean more freuqently or at least every 24hr.
Location: Kitchen
Equipment: Prep table
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The reach in freezer is soiled at the interior bottom. Also the door handles are soiled. 2. The Ice bin sliding door and area around the door are soiled at the soda machine. Also tthe drain rack is solied3. Prep tables are soiled from food debris . 4. The cold top cooler is soiled inside and out. Also behind the lid.Please clean more freuqently or at least every 24hr.
Location: Kitchen
Equipment: Cold top
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Stove
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Deep fryer
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Flat grill
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No paper towels at the hand sink in kitchen. 2. No paper towels at the sushi bar hand sink.Hand sink must be stocked at alltimes.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No paper towels at the hand sink in kitchen. 2. No paper towels at the sushi bar hand sink.Hand sink must be stocked at alltimes.
Location: Sushi bar
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 wash ther hands at the 3 bay sink. Hand washing shall only be done at the hand sink.
Location: Three bay area
Equipment: 3-bay
|
08/04/2014 | 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.
Comments: Manager turn the equipment temperature down.
Location: Kitchen
Equipment: Cold top
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. Observed glove that were used stored in the prep area at the sushi bar. Glove may only be used for one use and when glove are removed from your hand they shall be discarded. Please ensure all employee are aware of the corrective action.
- Person in charge (corrected on site)
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.
- 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 chicken stored above ready to eat foods and raw seafood. Store chicken at the bottom of the cooler. COS
Location: Kitchen
Equipment: Reach in cooler
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Location: Kitchen
Equipment: 3-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: Cooked food stored in the reach coolers must be dated .
Location: Kitchen
Equipment: Reach in cooler
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. Please ensure sanitizer dispenser is working properly. COS
Location: Kitchen
Equipment: Dishmachine
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. Clean dishes were stored on the soiled prep table next to the stove. Reclean contaminated dishes and keep prep table surface clean.
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. Hood, vents and fire suppression are all soiled. Please have hood clean and provide documentation.
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. The wall behine the grill and friers equipment is heavily soiled.2. The floor all the cooking equipment is heavily soiled. Also areas along the floor board heavily soiled. Pull equipment from the walls an clean the floor.Please clean more frequently
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. The wall behine the grill and friers equipment is heavily soiled.2. The floor all the cooking equipment is heavily soiled. Also areas along the floor board heavily soiled. Pull equipment from the walls an clean the floor.Please clean more frequently
Location: Kitchen
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Large bag of rice was stored on the floor in the dry storage area. COS
Location: Dry storage
- Uncovered foods (Critical) (corrected on site)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: Bag of rice was stored uncovered in the dry storage area. Stove food covered.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Dishmachine extremely soiled inside and out. Please delime inside and clean
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The reach in freezer is soiled at the interior bottom. Also the door handles are soiled. 2. The Ice bin sliding door and area around the door are soiled at the soda machine. Also tthe drain rack is solied3. Prep tables are soiled from food debris . 4. The cold top cooler is soiled inside and out. Also behind the lid.Please clean more freuqently or at least every 24hr.
Location: Kitchen
Equipment: reach in freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The reach in freezer is soiled at the interior bottom. Also the door handles are soiled. 2. The Ice bin sliding door and area around the door are soiled at the soda machine. Also tthe drain rack is solied3. Prep tables are soiled from food debris . 4. The cold top cooler is soiled inside and out. Also behind the lid.Please clean more freuqently or at least every 24hr.
Location: Kitchen
Equipment: Soda machine
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The reach in freezer is soiled at the interior bottom. Also the door handles are soiled. 2. The Ice bin sliding door and area around the door are soiled at the soda machine. Also tthe drain rack is solied3. Prep tables are soiled from food debris . 4. The cold top cooler is soiled inside and out. Also behind the lid.Please clean more freuqently or at least every 24hr.
Location: Kitchen
Equipment: Prep table
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. The reach in freezer is soiled at the interior bottom. Also the door handles are soiled. 2. The Ice bin sliding door and area around the door are soiled at the soda machine. Also tthe drain rack is solied3. Prep tables are soiled from food debris . 4. The cold top cooler is soiled inside and out. Also behind the lid.Please clean more freuqently or at least every 24hr.
Location: Kitchen
Equipment: Cold top
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Stove
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Deep fryer
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Location: Kitchen
Equipment: Flat grill
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No paper towels at the hand sink in kitchen. 2. No paper towels at the sushi bar hand sink.Hand sink must be stocked at alltimes.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. No paper towels at the hand sink in kitchen. 2. No paper towels at the sushi bar hand sink.Hand sink must be stocked at alltimes.
Location: Sushi bar
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 wash ther hands at the 3 bay sink. Hand washing shall only be done at the hand sink.
Location: Three bay area
Equipment: 3-bay
|
07/23/2014 | 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: Tofu being held on the cold top cooler on the cook line at 45 degrees F. Adjust thermostat on the cooler, keep cold top door closed, and ensure that potentially hazardous food is held at 41 degrees F or below.
Location: Cook line
Equipment: Cold top
- 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: No gloves or other utensils used when handling and preparing raw meat and produce for stir fry.
- 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 observed not washing their hands before putting on gloves and handling ready to eat produce.
- 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 stored above ready to eat produce in the walk in cooler.1) Raw chicken stored over green onions.2) Raw shrimp stored over asparagusRaw tuna stored over cut vegetables in the reach in cooler on the sushi bar. 12/19/13Raw chicken over raw fish in the walk in cooler.Store raw meat below all other ready to eat foods.
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 meats stored above ready to eat produce in the walk in cooler.1) Raw chicken stored over green onions.2) Raw shrimp stored over asparagusRaw tuna stored over cut vegetables in the reach in cooler on the sushi bar. 12/19/13Raw chicken over raw fish in the walk in cooler.Store raw meat below all other ready to eat foods.
Location: Sushi bar
Equipment: Reach in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No chemical sanitizer present in either the kitchen or on the sushi bar. Have chemical sanitizer available for use at all times.
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: No chemical sanitizer present in either the kitchen or on the sushi bar. Have chemical sanitizer available for use at all times.
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.
Comments: Tan cutting board observed soiled and stained beyond cleaning. Cutting board was discarded.
Location: Kitchen
- Wiping cloths / clean (corrected)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: Soiled wiping cloths observed stored on the prep table and lower prep table shelf. Discontinue use of wiping cloths when they become soiled.
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: Box of soybeans stored on the floor in the walk in cooler. Store all food items at lest 6 inche above the floor.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides of the flat grill and the deep fryer are soiled with a significant amount fryer grease and food debris. Clean the sides and back of both the grill and the fryer.
Location: Cook line
Equipment: Flat grill
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides of the flat grill and the deep fryer are soiled with a significant amount fryer grease and food debris. Clean the sides and back of both the grill and the fryer.
Location: Cook line
Equipment: Deep fryer
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap provided at the kitchen hand sink.
Location: Kitchen
Equipment: Hand sink
|
12/19/2013 | 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.
Comments: Tofu being held on the cold top cooler on the cook line at 45 degrees F. Adjust thermostat on the cooler, keep cold top door closed, and ensure that potentially hazardous food is held at 41 degrees F or below.
Location: Cook line
Equipment: Cold top
- 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: No gloves or other utensils used when handling and preparing raw meat and produce for stir fry.
- 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 observed not washing their hands before putting on gloves and handling ready to eat produce.
- 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 stored above ready to eat produce in the walk in cooler.1) Raw chicken stored over green onions.2) Raw shrimp stored over asparagusRaw tuna stored over cut vegetables in the reach in cooler on the sushi bar. Store raw meat below all other ready to eat foods.
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 meats stored above ready to eat produce in the walk in cooler.1) Raw chicken stored over green onions.2) Raw shrimp stored over asparagusRaw tuna stored over cut vegetables in the reach in cooler on the sushi bar. Store raw meat below all other ready to eat foods.
Location: Sushi bar
Equipment: Reach in cooler
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: No chemical sanitizer present in either the kitchen or on the sushi bar. Have chemical sanitizer available for use at all times.
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: No chemical sanitizer present in either the kitchen or on the sushi bar. Have chemical sanitizer available for use at all times.
Location: Sushi bar
- Cutting surface(s) (corrected on site)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Comments: Tan cutting board observed soiled and stained beyond cleaning. Cutting board was discarded.
Location: Kitchen
- Wiping cloths / clean (corrected on site)
Wet / Dry wiping clothes soiled.
Correction: Wet or dry cloth(s) shall be maintained clean and free of food debris.
Comments: Soiled wiping cloths observed stored on the prep table and lower prep table shelf. Discontinue use of wiping cloths when they become soiled.
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: Box of soybeans stored on the floor in the walk in cooler. Store all food items at lest 6 inche above the floor.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides of the flat grill and the deep fryer are soiled with a significant amount fryer grease and food debris. Clean the sides and back of both the grill and the fryer.
Location: Cook line
Equipment: Flat grill
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides of the flat grill and the deep fryer are soiled with a significant amount fryer grease and food debris. Clean the sides and back of both the grill and the fryer.
Location: Cook line
Equipment: Deep fryer
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap provided at the kitchen hand sink.
Location: Kitchen
Equipment: Hand sink
|
12/12/2013 | 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.
Comments: Food being held on the kitchen cold top cooler at temperatures above 41 degrees F. 1) Tofu at 552) Cut celery at 53Food was moved out of the cooler into the walk in cooler. Do not move food back until cold top temperature has reached 41 degrees F.
Location: Kitchen
Equipment: Cold top
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wiping cloths stored on the cold top cooler cutting board when not in use.
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: Boxes of fish and other food stored on the floor in the walk in cooler. Store all food items at least 6 inches above the floor.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides of the char-grill, flat grill, and the deep fryers observed soiled.
Location: Cook line
Equipment: Char-grill
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides of the char-grill, flat grill, and the deep fryers observed soiled.
Location: Cook line
Equipment: Flat grill
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides of the char-grill, flat grill, and the deep fryers observed soiled.
Location: Cook line
Equipment: Deep fryer
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Inside of the microwave oven is soiled.
Location: Kitchen
Equipment: Microwave oven
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels provided in the mens restroom.
Location: Restroom
|
08/20/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Food being held on the kitchen cold top cooler at temperatures above 41 degrees F. 1) Tofu at 552) Cut celery at 53Food was moved out of the cooler into the walk in cooler. Do not move food back until cold top temperature has reached 41 degrees F.
Location: Kitchen
Equipment: Cold top
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wiping cloths stored on the cold top cooler cutting board when not in use.
Location: Kitchen
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Boxes of fish and other food stored on the floor in the walk in cooler. Store all food items at least 6 inches above the floor.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides of the char-grill, flat grill, and the deep fryers observed soiled.
Location: Cook line
Equipment: Char-grill
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides of the char-grill, flat grill, and the deep fryers observed soiled.
Location: Cook line
Equipment: Flat grill
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides of the char-grill, flat grill, and the deep fryers observed soiled.
Location: Cook line
Equipment: Deep fryer
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Inside of the microwave oven is soiled.
Location: Kitchen
Equipment: Microwave oven
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels provided in the mens restroom.
Location: Restroom
|
08/13/2013 | Routine |
- 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: USED PLASTIC GLOVES OBSERVED STORED ON THE SIDE OF THE PREP COOLER. DISCARD PLASTIC GLOVES AFTER THEY HAVE BEEN DAMAGED, SOILED, AND IN BETWEEN TASKS.
- 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 CUPS OBSERVED ON TOP OF THE PREP COOLER AND ON THE PREP TABLE. DRINKS MUST BE FROM A CLOSED BEVERAGE CONTAINER/HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: LARGE PLASTIC ICE SCOOP FOR THE ICE MACHINE OBSERVED DAMAGED (CRACKED, CHIPPED). REPLACE.
Location: Prep area
Equipment: Ice machine
- 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) SEVERAL RAW SUSHI GRADE PRODUCTS (SALMON, TUNA, OCTOPUS, ETC.) OBSERVED STORED ABOVE COOKED AND READY-TO-EAT SASHIMI PRODUCTS (SHRIMP, IMITATION CRAB, ETC.) AND VEGETABLES IN THE REACH-IN COOLER AT THE SUSHI BAR. STORE ALL RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW ANIMAL PRODUCTS (CHICKEN, BEEF, SCALLOPS) OBSERVED STORED ABOVE VEGETABLES (ONIONS, MUSHROOMS, POTATOES) IN THE WALK-IN COOLER. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Sushi bar
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) SEVERAL RAW SUSHI GRADE PRODUCTS (SALMON, TUNA, OCTOPUS, ETC.) OBSERVED STORED ABOVE COOKED AND READY-TO-EAT SASHIMI PRODUCTS (SHRIMP, IMITATION CRAB, ETC.) AND VEGETABLES IN THE REACH-IN COOLER AT THE SUSHI BAR. STORE ALL RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW ANIMAL PRODUCTS (CHICKEN, BEEF, SCALLOPS) OBSERVED STORED ABOVE VEGETABLES (ONIONS, MUSHROOMS, POTATOES) IN THE WALK-IN COOLER. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
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.
Comments: NO DATES OBSERVED FOR SASHIMI PRODUCTS (COOKED SHRIMP, EEL, IMITATION CRAB, SMOKED SALMON, ETC.) INSIDE THE REACH-IN COOLER AT THE SUSHI BAR. PROPERLY DATE MARK FOODS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Sushi bar
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DRIED FOOD DEBRIS OBSERVED ON KNIVES STORED AS CLEAN INSIDE THE KNIFE RACK. PROPERLY CLEAN AND SANITIZE UTENSILS PRIOR TO STORAGE.
Location: Prep area
- 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: GROCERY BAGS OBSERVED USED TO STORE CHICKEN INSIDE THE UPRIGHT FREEZER AT THE END OF THE COOK LINE. PROVIDE FOOD GRADE PLASTIC BAGS OR WRAP.
Location: Prep area
Equipment: Upright freezer
- 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) DRIED FOOD DEBRIS OBSERVED IN THE SINGLE-USE ALUMINUM PANS ON TOP OF THE CONVECTION OVEN AT THE SUSHI BAR. DISCARD PANS AFTER USE.(2) SEVERAL SRIRACHA HOT CHILI SAUCE BOTTLES OBSERVED USED TO STORE COOKING OIL, SOY SAUCE, ETC. DISCARD BOTTLES AFTER CONTENTS ARE USED. PROVIDE FOOD GRADE SAUCE BOTTLES/CONTAINERS.
- 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: PERSONAL ITEMS (COFFEE, ETC.) OBSERVED STORED ON THE SHELVING ABOVE THE PREP COOLER. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
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: FLOORS OBSERVED SOILED IN THE FOLLOWING AREAS:(1) UNDER THE ONIONS NEAR THE UPRIGHT FREEZER(2) IN THE DRY STORAGE AREA(3) IN THE WALK-IN COOLER.INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
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: FLOORS OBSERVED SOILED IN THE FOLLOWING AREAS:(1) UNDER THE ONIONS NEAR THE UPRIGHT FREEZER(2) IN THE DRY STORAGE AREA(3) IN THE WALK-IN COOLER.INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
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: FLOORS OBSERVED SOILED IN THE FOLLOWING AREAS:(1) UNDER THE ONIONS NEAR THE UPRIGHT FREEZER(2) IN THE DRY STORAGE AREA(3) IN THE WALK-IN COOLER.INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: 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: RAW WOOD PLANKS OBSERVED UNDER THE HOT TEA URN IN THE BACK PREP AREA. REMOVE WOOD AND DISCONTINUE USE.
Location: Prep area
- Ice reuse (corrected on site)
Exterior cooling ice used for consumption.
Correction: Ice used as exterior coolant shall not be used for consumption.
Comments: CONTAINER OF SEA URCHIN OBSERVED INSIDE THE ICE MACHINE. ICE USED AS AN EXTERIOR COOLANT SHALL NOT BE USED FOR CONSUMPTION. DISCONTINUE STORING ANY FOOD ITEMS INSIDE THE ICE MACHINE.
Location: Prep area
Equipment: Ice machine
|
04/17/2013 | Recheck |
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: USED PLASTIC GLOVES OBSERVED STORED ON THE SIDE OF THE PREP COOLER. DISCARD PLASTIC GLOVES AFTER THEY HAVE BEEN DAMAGED, SOILED, AND IN BETWEEN TASKS.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPEN DRINK CUPS OBSERVED ON TOP OF THE PREP COOLER AND ON THE PREP TABLE. DRINKS MUST BE FROM A CLOSED BEVERAGE CONTAINER/HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Prep area
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Comments: LARGE PLASTIC ICE SCOOP FOR THE ICE MACHINE OBSERVED DAMAGED (CRACKED, CHIPPED). REPLACE.
Location: Prep area
Equipment: Ice machine
- 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) SEVERAL RAW SUSHI GRADE PRODUCTS (SALMON, TUNA, OCTOPUS, ETC.) OBSERVED STORED ABOVE COOKED AND READY-TO-EAT SASHIMI PRODUCTS (SHRIMP, IMITATION CRAB, ETC.) AND VEGETABLES IN THE REACH-IN COOLER AT THE SUSHI BAR. STORE ALL RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW ANIMAL PRODUCTS (CHICKEN, BEEF, SCALLOPS) OBSERVED STORED ABOVE VEGETABLES (ONIONS, MUSHROOMS, POTATOES) IN THE WALK-IN COOLER. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Sushi bar
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) SEVERAL RAW SUSHI GRADE PRODUCTS (SALMON, TUNA, OCTOPUS, ETC.) OBSERVED STORED ABOVE COOKED AND READY-TO-EAT SASHIMI PRODUCTS (SHRIMP, IMITATION CRAB, ETC.) AND VEGETABLES IN THE REACH-IN COOLER AT THE SUSHI BAR. STORE ALL RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW ANIMAL PRODUCTS (CHICKEN, BEEF, SCALLOPS) OBSERVED STORED ABOVE VEGETABLES (ONIONS, MUSHROOMS, POTATOES) IN THE WALK-IN COOLER. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
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.
Comments: NO DATES OBSERVED FOR SASHIMI PRODUCTS (COOKED SHRIMP, EEL, IMITATION CRAB, SMOKED SALMON, ETC.) INSIDE THE REACH-IN COOLER AT THE SUSHI BAR. PROPERLY DATE MARK FOODS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Sushi bar
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DRIED FOOD DEBRIS OBSERVED ON KNIVES STORED AS CLEAN INSIDE THE KNIFE RACK. PROPERLY CLEAN AND SANITIZE UTENSILS PRIOR TO STORAGE.
Location: Prep area
- 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: GROCERY BAGS OBSERVED USED TO STORE CHICKEN INSIDE THE UPRIGHT FREEZER AT THE END OF THE COOK LINE. PROVIDE FOOD GRADE PLASTIC BAGS OR WRAP.
Location: Prep area
Equipment: Upright freezer
- 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) DRIED FOOD DEBRIS OBSERVED IN THE SINGLE-USE ALUMINUM PANS ON TOP OF THE CONVECTION OVEN AT THE SUSHI BAR. DISCARD PANS AFTER USE.(2) SEVERAL SRIRACHA HOT CHILI SAUCE BOTTLES OBSERVED USED TO STORE COOKING OIL, SOY SAUCE, ETC. DISCARD BOTTLES AFTER CONTENTS ARE USED. PROVIDE FOOD GRADE SAUCE BOTTLES/CONTAINERS.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: PERSONAL ITEMS (COFFEE, ETC.) OBSERVED STORED ON THE SHELVING ABOVE THE PREP COOLER. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP AREAS.
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: FLOORS OBSERVED SOILED IN THE FOLLOWING AREAS:(1) UNDER THE ONIONS NEAR THE UPRIGHT FREEZER(2) IN THE DRY STORAGE AREA(3) IN THE WALK-IN COOLER.INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
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: FLOORS OBSERVED SOILED IN THE FOLLOWING AREAS:(1) UNDER THE ONIONS NEAR THE UPRIGHT FREEZER(2) IN THE DRY STORAGE AREA(3) IN THE WALK-IN COOLER.INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
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: FLOORS OBSERVED SOILED IN THE FOLLOWING AREAS:(1) UNDER THE ONIONS NEAR THE UPRIGHT FREEZER(2) IN THE DRY STORAGE AREA(3) IN THE WALK-IN COOLER.INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: 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: RAW WOOD PLANKS OBSERVED UNDER THE HOT TEA URN IN THE BACK PREP AREA. REMOVE WOOD AND DISCONTINUE USE.
Location: Prep area
|
04/10/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: COOKED EEL HELD IN THE OVEN AT THE SUSHI BAR MEASURED 84 DEGREES F. HOT POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 135 DEGREES F OR HIGHER. REHEAT PRODUCT TO 165 DEGREES F FOR A MINIMUM OF 15 SECONDS AND THEN HOLD HOT AT 135 DEGREES F.
Location: Sushi bar
Equipment: Oven
- 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: UNCOVERED DRINK CUP OBSERVED ON PREP TABLE IN KITCHEN. EMPLOYEE DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: EXCESSIVE MOLD OBSERVED ON SWEET POTATOES HELD IN THE WALK IN COOLER. DISCARD PRODUCT.
Location: Walk-in cooler
Equipment: 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. RAW SHRIMP, SCALLOPS, AND CRAB OBSERVED STORED ABOVE READY TO EAT SAUCES IN PREP COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS CONTAMINATION.2. RAW BEEF OBSERVED STORED ABOVE APPLES IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS CONTAMINATION.
Location: Kitchen
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 SHRIMP, SCALLOPS, AND CRAB OBSERVED STORED ABOVE READY TO EAT SAUCES IN PREP COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS CONTAMINATION.2. RAW BEEF OBSERVED STORED ABOVE APPLES IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS CONTAMINATION.
Location: Walk-in cooler
Equipment: Walk in cooler
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: MANAGER OBSERVED RINSING HANDS IN 3 BAY SINK. HANDS MUST BE PROPERLY WASHED AT A DESIGNATED HAND SINK WITH SOAP AND 100 DEGREE F WATER FOR A MINIMUM OF 20 SECONDS.
Location: Three bay area
Equipment: 3-bay
- 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: GROCERY BAG OBSERVED BEING USED TO HOLD FROZEN CHICKEN BREASTS IN UPRIGHT FREEZER IN KITCHEN.GROCERY BAGS ARE NOT APPROVED FOR FOOD CONTACT. PROVIDE FOOD GRADE BAGS.
Location: Kitchen
Equipment: Upright freezer
- 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. PLASTIC BOWL OBSERVED BEING USED TO SCOOP SALAD DRESSING IN UPRIGHT COOLER IN KITCHEN.PROVIDE APPROVED UTENSIL WITH HANDLE TO DISPENSE PRODUCT. 2. PLASTIC BOWL OBSERVED BEING USED TO SCOOP EEL SAUCE IN THE WALK-IN COOLER.PROVIDE APPROVED UTENSIL WITH HANDLE TO DISPENSE PRODUCT.
- 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: TWO LITER BOTTLES OBSERVED BEING USED TO STORE SAKE IN THE UPRIGHT COOLER NEAR THE SUSHI BAR.SINGLE USE ITEMS CANNOT BE REUSED. USE FOOD GRADE CONTAINERS TO STORE PRODUCT.
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: WASTE DUMPSTER LIDS OBSERVED OPEN WHILE NOT IN USE.KEEP LIDS CLOSED TO MINIMIZE PEST ATTRACTION.
Location: Dumpster area
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. BOX OF PLASTIC LIDS AND CUPS OBSERVED STORED DIRECTLY ON THE FLOOR IN STORAGE AREA DIRECTLY UNDER THE STAIRCASE.STORE ALL SINGLE SERVICE PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR. 2. CASE OF NAPKINS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE DRY STORAGE AREA. STORE ALL SINGLE SERVICE PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Dry storage
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. BOX OF PLASTIC LIDS AND CUPS OBSERVED STORED DIRECTLY ON THE FLOOR IN STORAGE AREA DIRECTLY UNDER THE STAIRCASE.STORE ALL SINGLE SERVICE PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR. 2. CASE OF NAPKINS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE DRY STORAGE AREA. STORE ALL SINGLE SERVICE PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Prep 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: EXCESSIVE GREASE BUILD-UP OBSERVED ON FILTERS AND INSIDE EXHAUST SYSTEM. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
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. EXCESSIVE BLACK BUILD-UP ON FLOOR UNDER FRYERS. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.2. EXCESSIVE BLACK BUILD-UP ON FLOOR NEXT TO SOY SAUCE BUCKETS IN DRY STORAGE AREA.INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
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. EXCESSIVE BLACK BUILD-UP ON FLOOR UNDER FRYERS. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.2. EXCESSIVE BLACK BUILD-UP ON FLOOR NEXT TO SOY SAUCE BUCKETS IN DRY STORAGE AREA.INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Dry storage
- 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. FROZEN SALMON AND OCTOPUS OBSERVED THAWING AT ROOM TEMPERATURE UNDER THE PREP TABLE IN THE KITCHEN.THAW POTENTIALLY HAZARDOUS FOODS IN THE WALK-IN COOLER OR COMPLETELY SUBMERGED UNDER RUNNING WATER AT A TEMPERATURE OF 70 DEGREES F OR BELOW.2. FROZEN FISH OBSERVED THAWING IN PAN OF STAGNANT WATER INSIDE THE PREP SINK IN THE KITCHEN.THAW POTENTIALLY HAZARDOUS FOODS IN THE WALK-IN COOLER OR COMPLETELY SUBMERGED UNDER RUNNING WATER AT A TEMPERATURE OF 70 DEGREES F OR BELOW.3. FROZEN SALMON OBSERVED THAWING AT ROOM TEMPERATURE UNDER TABLE HOLDING SUSHI RICE AT THE SUSHI BAR.THAW POTENTIALLY HAZARDOUS FOODS IN THE WALK-IN COOLER OR COMPLETELY SUBMERGED UNDER RUNNING WATER AT A TEMPERATURE OF 70 DEGREES F OR BELOW.
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. FROZEN SALMON AND OCTOPUS OBSERVED THAWING AT ROOM TEMPERATURE UNDER THE PREP TABLE IN THE KITCHEN.THAW POTENTIALLY HAZARDOUS FOODS IN THE WALK-IN COOLER OR COMPLETELY SUBMERGED UNDER RUNNING WATER AT A TEMPERATURE OF 70 DEGREES F OR BELOW.2. FROZEN FISH OBSERVED THAWING IN PAN OF STAGNANT WATER INSIDE THE PREP SINK IN THE KITCHEN.THAW POTENTIALLY HAZARDOUS FOODS IN THE WALK-IN COOLER OR COMPLETELY SUBMERGED UNDER RUNNING WATER AT A TEMPERATURE OF 70 DEGREES F OR BELOW.3. FROZEN SALMON OBSERVED THAWING AT ROOM TEMPERATURE UNDER TABLE HOLDING SUSHI RICE AT THE SUSHI BAR.THAW POTENTIALLY HAZARDOUS FOODS IN THE WALK-IN COOLER OR COMPLETELY SUBMERGED UNDER RUNNING WATER AT A TEMPERATURE OF 70 DEGREES F OR BELOW.
Location: Sushi bar
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BULK SALT AND RICE OBSERVED STORED DIRECTLY ON THE FLOOR IN DRY STORAGE.STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOORS.2. CASE OF LEMONS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE WALK IN COOLER.STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOORS.
Location: Dry storage
- 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. BULK SALT AND RICE OBSERVED STORED DIRECTLY ON THE FLOOR IN DRY STORAGE.STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOORS.2. CASE OF LEMONS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE WALK IN COOLER.STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOORS.
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: EXCESSIVE SOIL OBSERVED ON THE SHELF UNDER THE PREP TABLE IN THE KITCHEN.CLEAN AND SANITIZE.
Location: Kitchen
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: MANAGER OBSERVED RINSING HANDS IN 3 BAY SINK. HANDS MUST BE PROPERLY WASHED AT A DESIGNATED HAND SINK WITH SOAP AND 100 DEGREE F WATER FOR A MINIMUM OF 20 SECONDS.
Location: Three bay area
Equipment: 3-bay
- First aid storage (Non-Critical) (corrected)
First aid supplies stored improperly.
Correction: First aid supplies shall be stored in a kit or container that is located to prevent contamination.
Comments: BANDAIDS OBSERVED STORED ON SHELF ABOVE PREP TABLE. STORE FIRST AID SUPPLIES IN AREA AWAY FROM FOOD AND FOOD PREP.
Location: Prep area
- 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: WHISK OBSERVED SITTING IN STAGNANT WATER ON THE COOK LINE. PROPERLY STORE IN USE UTENSILS ON A CLEAN AND SANITARY SURFACE BETWEEN USES. CLEAN AND SANITIZE EVERY FOUR HOURS AS NECCESSARY.
Location: Kitchen
|
12/10/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: COOKED EEL HELD IN THE OVEN AT THE SUSHI BAR MEASURED 84 DEGREES F. HOT POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 135 DEGREES F OR HIGHER. REHEAT PRODUCT TO 165 DEGREES F FOR A MINIMUM OF 15 SECONDS AND THEN HOLD HOT AT 135 DEGREES F.
Location: Sushi bar
Equipment: Oven
- 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: UNCOVERED DRINK CUP OBSERVED ON PREP TABLE IN KITCHEN. EMPLOYEE DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
- 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: EXCESSIVE MOLD OBSERVED ON SWEET POTATOES HELD IN THE WALK IN COOLER. DISCARD PRODUCT.
Location: Walk-in cooler
Equipment: 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. RAW SHRIMP, SCALLOPS, AND CRAB OBSERVED STORED ABOVE READY TO EAT SAUCES IN PREP COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS CONTAMINATION.2. RAW BEEF OBSERVED STORED ABOVE APPLES IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS CONTAMINATION.
Location: Kitchen
Equipment: Reach 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. RAW SHRIMP, SCALLOPS, AND CRAB OBSERVED STORED ABOVE READY TO EAT SAUCES IN PREP COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS CONTAMINATION.2. RAW BEEF OBSERVED STORED ABOVE APPLES IN WALK IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS CONTAMINATION.
Location: Walk-in cooler
Equipment: Walk in cooler
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: MANAGER OBSERVED RINSING HANDS IN 3 BAY SINK. HANDS MUST BE PROPERLY WASHED AT A DESIGNATED HAND SINK WITH SOAP AND 100 DEGREE F WATER FOR A MINIMUM OF 20 SECONDS.
Location: Three bay area
Equipment: 3-bay
- 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: GROCERY BAG OBSERVED BEING USED TO HOLD FROZEN CHICKEN BREASTS IN UPRIGHT FREEZER IN KITCHEN.GROCERY BAGS ARE NOT APPROVED FOR FOOD CONTACT. PROVIDE FOOD GRADE BAGS.
Location: Kitchen
Equipment: Upright freezer
- 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. PLASTIC BOWL OBSERVED BEING USED TO SCOOP SALAD DRESSING IN UPRIGHT COOLER IN KITCHEN.PROVIDE APPROVED UTENSIL WITH HANDLE TO DISPENSE PRODUCT. 2. PLASTIC BOWL OBSERVED BEING USED TO SCOOP EEL SAUCE IN THE WALK-IN COOLER.PROVIDE APPROVED UTENSIL WITH HANDLE TO DISPENSE PRODUCT.
- 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: TWO LITER BOTTLES OBSERVED BEING USED TO STORE SAKE IN THE UPRIGHT COOLER NEAR THE SUSHI BAR.SINGLE USE ITEMS CANNOT BE REUSED. USE FOOD GRADE CONTAINERS TO STORE PRODUCT.
- Dumpster lids open (corrected on site)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: WASTE DUMPSTER LIDS OBSERVED OPEN WHILE NOT IN USE.KEEP LIDS CLOSED TO MINIMIZE PEST ATTRACTION.
Location: Dumpster area
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. BOX OF PLASTIC LIDS AND CUPS OBSERVED STORED DIRECTLY ON THE FLOOR IN STORAGE AREA DIRECTLY UNDER THE STAIRCASE.STORE ALL SINGLE SERVICE PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR. 2. CASE OF NAPKINS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE DRY STORAGE AREA. STORE ALL SINGLE SERVICE PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Dry storage
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. BOX OF PLASTIC LIDS AND CUPS OBSERVED STORED DIRECTLY ON THE FLOOR IN STORAGE AREA DIRECTLY UNDER THE STAIRCASE.STORE ALL SINGLE SERVICE PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR. 2. CASE OF NAPKINS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE DRY STORAGE AREA. STORE ALL SINGLE SERVICE PRODUCTS AT LEAST 6 INCHES OFF THE FLOOR.
Location: Prep 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: EXCESSIVE GREASE BUILD-UP OBSERVED ON FILTERS AND INSIDE EXHAUST SYSTEM. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
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. EXCESSIVE BLACK BUILD-UP ON FLOOR UNDER FRYERS. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.2. EXCESSIVE BLACK BUILD-UP ON FLOOR NEXT TO SOY SAUCE BUCKETS IN DRY STORAGE AREA.INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
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. EXCESSIVE BLACK BUILD-UP ON FLOOR UNDER FRYERS. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.2. EXCESSIVE BLACK BUILD-UP ON FLOOR NEXT TO SOY SAUCE BUCKETS IN DRY STORAGE AREA.INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Dry storage
- 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. FROZEN SALMON AND OCTOPUS OBSERVED THAWING AT ROOM TEMPERATURE UNDER THE PREP TABLE IN THE KITCHEN.THAW POTENTIALLY HAZARDOUS FOODS IN THE WALK-IN COOLER OR COMPLETELY SUBMERGED UNDER RUNNING WATER AT A TEMPERATURE OF 70 DEGREES F OR BELOW.2. FROZEN FISH OBSERVED THAWING IN PAN OF STAGNANT WATER INSIDE THE PREP SINK IN THE KITCHEN.THAW POTENTIALLY HAZARDOUS FOODS IN THE WALK-IN COOLER OR COMPLETELY SUBMERGED UNDER RUNNING WATER AT A TEMPERATURE OF 70 DEGREES F OR BELOW.3. FROZEN SALMON OBSERVED THAWING AT ROOM TEMPERATURE UNDER TABLE HOLDING SUSHI RICE AT THE SUSHI BAR.THAW POTENTIALLY HAZARDOUS FOODS IN THE WALK-IN COOLER OR COMPLETELY SUBMERGED UNDER RUNNING WATER AT A TEMPERATURE OF 70 DEGREES F OR BELOW.
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: 1. FROZEN SALMON AND OCTOPUS OBSERVED THAWING AT ROOM TEMPERATURE UNDER THE PREP TABLE IN THE KITCHEN.THAW POTENTIALLY HAZARDOUS FOODS IN THE WALK-IN COOLER OR COMPLETELY SUBMERGED UNDER RUNNING WATER AT A TEMPERATURE OF 70 DEGREES F OR BELOW.2. FROZEN FISH OBSERVED THAWING IN PAN OF STAGNANT WATER INSIDE THE PREP SINK IN THE KITCHEN.THAW POTENTIALLY HAZARDOUS FOODS IN THE WALK-IN COOLER OR COMPLETELY SUBMERGED UNDER RUNNING WATER AT A TEMPERATURE OF 70 DEGREES F OR BELOW.3. FROZEN SALMON OBSERVED THAWING AT ROOM TEMPERATURE UNDER TABLE HOLDING SUSHI RICE AT THE SUSHI BAR.THAW POTENTIALLY HAZARDOUS FOODS IN THE WALK-IN COOLER OR COMPLETELY SUBMERGED UNDER RUNNING WATER AT A TEMPERATURE OF 70 DEGREES F OR BELOW.
Location: Sushi bar
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BULK SALT AND RICE OBSERVED STORED DIRECTLY ON THE FLOOR IN DRY STORAGE.STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOORS.2. CASE OF LEMONS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE WALK IN COOLER.STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOORS.
Location: Dry storage
- 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. BULK SALT AND RICE OBSERVED STORED DIRECTLY ON THE FLOOR IN DRY STORAGE.STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOORS.2. CASE OF LEMONS OBSERVED STORED DIRECTLY ON THE FLOOR IN THE WALK IN COOLER.STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF THE FLOORS.
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: EXCESSIVE SOIL OBSERVED ON THE SHELF UNDER THE PREP TABLE IN THE KITCHEN.CLEAN AND SANITIZE.
Location: Kitchen
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: MANAGER OBSERVED RINSING HANDS IN 3 BAY SINK. HANDS MUST BE PROPERLY WASHED AT A DESIGNATED HAND SINK WITH SOAP AND 100 DEGREE F WATER FOR A MINIMUM OF 20 SECONDS.
Location: Three bay area
Equipment: 3-bay
- First aid storage (Non-Critical) (corrected on site)
First aid supplies stored improperly.
Correction: First aid supplies shall be stored in a kit or container that is located to prevent contamination.
Comments: BANDAIDS OBSERVED STORED ON SHELF ABOVE PREP TABLE. STORE FIRST AID SUPPLIES IN AREA AWAY FROM FOOD AND FOOD PREP.
Location: Prep area
- 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: WHISK OBSERVED SITTING IN STAGNANT WATER ON THE COOK LINE. PROPERLY STORE IN USE UTENSILS ON A CLEAN AND SANITARY SURFACE BETWEEN USES. CLEAN AND SANITIZE EVERY FOUR HOURS AS NECCESSARY.
Location: Kitchen
|
12/03/2012 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANKS OBSERVED NOT SECURED IN THE STORAGE AREA UNDER THE STAIRS. RESTRAIN CO2 TANKS TO A PERMANENT STRUCTURE BY MEANS OF A CHAIN, BUNGEE CORDS, ETC.
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: COOKED RICE AT THE SUSHI BAR MEASURED 87 DEGREES F. MANAGER STATES RICE WAS COOKED AT 11:30 AM TODAY; TEMPERATURE WAS TAKEN AT 2:30 PM. NO PH METER AVAILABLE FOR USE IN THE ESTABLISHMENT. NO WRITTEN PROCEDURES IN PLACE TO MONITOR TIME VS. TEMPERATURE. RICE LOGS MUST BE PROPERLY MAINTAINED AND CLEARLY MARKED TO IDENTIFY A 4 HOUR DISCARD TIME.
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: SPRAY BOTTLE OF GLASS CLEANER OBSERVED STORED WITH CLEAN KNIVES ON SHELVING AT THE SUSHI BAR. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Sushi bar
- 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.
Comments: HOT SHOT BRAND WASP KILLER OBSERVED ON THE FLOOR NEAR THE FRONT REGISTER. THIS PRODUCT IS NOT APPROVED FOR USE INSIDE A COMMERCIAL FOOD ESTABLISHMENT. REMOVE PRODUCT FROM THE PREMISES.
Location: Service counter
- 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 TOUCHING THE GARBAGE CAN, THEN TOUCHING HIS NOSE, THEN TOUCHING CLEAN DISHWARE ON TOP OF THE PREP COOLER. HANDS MUST BE PROPERLY WASHED AFTER THEY HAVE BEEN CONTAMINATED.
- 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: COVERED EMPLOYEE DRINK CUP OBSERVED ON THE PREP TABLE. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW CHICKEN AND RAW SHRIMP OBSERVED STORED ABOVE SUSHI GRADE TUNA IN THE WALK-IN COOLER. (2) RAW CHICKEN OBSERVED STORED ABOVE RAW SHRIMP IN THE WALK-IN COOLER. (3) RAW SHRIMP, SALMON, AND SOFT SHELL CRABS OBSERVED STORED ABOVE READY-TO-EAT SAUCES IN THE PREP COOLER ON THE COOK LINE.
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) RAW CHICKEN AND RAW SHRIMP OBSERVED STORED ABOVE SUSHI GRADE TUNA IN THE WALK-IN COOLER. (2) RAW CHICKEN OBSERVED STORED ABOVE RAW SHRIMP IN THE WALK-IN COOLER. (3) RAW SHRIMP, SALMON, AND SOFT SHELL CRABS OBSERVED STORED ABOVE READY-TO-EAT SAUCES IN THE PREP COOLER ON THE COOK LINE.
Location: Kitchen
Equipment: Prep Top Cooler
- Plumbing system design/capacity (corrected)
Plumbing system not designed, constructed, or installed in accordance with plumbing code.
Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
Comments: UPPER DRAIN LINE ON THE BACK OF THE ICE MACHINE OBSERVED DRAINING ONTO THE DRAINBOARD OF THE DISH MACHINE WHERE CLEANED AND SANITIZED DISHWARE EXIT. REPAIR/REDIRECT DRAIN LINE TO CONNECT TO THE LOWER DRAIN LINE OF THE ICE MACHINE TO PREVENT CONTAMINATION.
Location: Dish machine area
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD HANDLERS (SUSHI BAR AND BACK PREP AREA) OBSERVED NOT WEARING HAIR RESTRAINTS. PROVIDE.
- 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: PLASTIC MEASURING CUP WITH NO HANDLE OBSERVED BEING USED AS A SCOOP FOR BROWN SAUCE INSIDE THE PREP COOLER IN THE KITCHEN. PROVIDE AN APPROVED SCOOP WITH A HANDLE.
- Single-service reuse (corrected on site)
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: PLASTIC CONTAINERS PREVIOUSLY CONTAINING BOTTLED WATER OBSERVED BEING USED TO STORE TEMPURA SAUCE AND SOUP INSIDE THE PREP COOLER IN THE KITCHEN. SINGLE-USE ITEMS ARE TO BE DISCARDED ONCE THE ORIGINAL CONTENTS HAVE BEEN UTILIZED.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: (1) CELL PHONE OBSERVED STORED ON THE TOP LEDGE OF THE PREP COOLER. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.(2) GALLON OF MILK, DONUTS, AND BOTTLE OF SODA OBSERVED STORED ON THE TOP SHELF IN THE WALK-IN COOLER. PERSONAL FOOD AND DRINK MUST BE STORED SEPARATE AND BELOW FOOD FOR SALE TO THE PUBLIC.
Location: Kitchen
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: (1) CELL PHONE OBSERVED STORED ON THE TOP LEDGE OF THE PREP COOLER. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.(2) GALLON OF MILK, DONUTS, AND BOTTLE OF SODA OBSERVED STORED ON THE TOP SHELF IN THE WALK-IN COOLER. PERSONAL FOOD AND DRINK MUST BE STORED SEPARATE AND BELOW FOOD FOR SALE TO THE PUBLIC.
Location: Walk-in cooler
- 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: SPRAY BOTTLE OF WATER OBSERVED NEAR THE FRONT REGISTER WITH NO LABEL.
Location: Service counter
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OBSERVED OPEN WHILE NOT IN USE. KEEP DUMPSTER LIDS CLOSED TO PREVENT PEST ATTRACTION.
Location: Dumpster area
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: (1) CLEAN KNIVES OBSERVED STORED ON BOTTOM SHELF AT THE SUSHI BAR THAT IS POSITIONED LESS THAN 1/2 INCH OFF THE FLOOR. STORE CLEAN UTENSILS AT LEAST 6 INCHES OFF THE FLOOR.(2) PLASTIC AND ALUMINUM SUSHI CONTAINERS OBSERVED STORED FACE UP ON SHELVING AT THE SUSHI BAR. STORE SINGLE-SERVICE ITEMS INVERTED TO PREVENT CONTAMINATION.(3) STAINLESS STEEL KNIVES OBSERVED STORED INSIDE CONTAINER NEAR THE SODA MACHINE WITH THE HANDLES POINTING IN DIFFERENT DIRECTIONS. UTENSILS MUST BE STORED WITH ALL HANDLES POINTING UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END.
Location: Sushi bar
- Wiping cloths / no other purpose (corrected)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: CLOTH TOWEL OBSERVED LINING SHELF HOLDING CLEAN GLASSWARE IN THE 2-DOOR SLIDING COOLER IN THE KITCHEN. REMOVE TOWEL.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING CLOTHS (2) OBSERVED STORED ON THE COUNTER TOP AT THE SUSHI BAR. WET WIPING CLOTHS MUST BE STORED IN A CONTAINER OF SANITIZER BETWEEN USES.
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 WIPING CLOTHS (2) OBSERVED STORED ON THE COUNTER TOP AT THE SUSHI BAR. WET WIPING CLOTHS MUST BE STORED IN A CONTAINER OF SANITIZER BETWEEN USES.
Location: Prep area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS OBSERVED FOR THE HAND SINK AT THE SUSHI BAR. PROVIDE.
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: (1) ICE SCOOP OBSERVED STORED ON TOP OF THE ICE MACHINE. THIS IS NOT A SANITARY LOCATION. STORE SCOOP INSIDE THE ICE WITH THE HANDLE POINTING UP OR IN/ON A CLEAN AND SANITARY CONTAINER/SURFACE BETWEEN USES.(2) SCOOPS FOR RICE AND ICE CREAM OBSERVED STORED IN CONTAINERS OF ROOM TEMPERATURE WATER. SCOOPS MUST BE STORED INSIDE A DIPPER WELL WITH RUNNING WATER OF SUFFICIENT VELOCITY TO FLUSH FOOD PARTICLES TO THE DRAIN, IN WATER MAINTAINED CLEAN AND AT 135 DEGREES F OR ABOVE, OR ON A CLEAN PREP SURFACE AS LONG AS BOTH THE PREP SURFACE AND UTENSILS ARE CLEANED AND SANITIZED EVERY 4 HOURS.
Location: Kitchen
Equipment: Ice machine
|
08/06/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 TANKS OBSERVED NOT SECURED IN THE STORAGE AREA UNDER THE STAIRS. RESTRAIN CO2 TANKS TO A PERMANENT STRUCTURE BY MEANS OF A CHAIN, BUNGEE CORDS, ETC.
- 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: COOKED RICE AT THE SUSHI BAR MEASURED 87 DEGREES F. MANAGER STATES RICE WAS COOKED AT 11:30 AM TODAY; TEMPERATURE WAS TAKEN AT 2:30 PM. NO PH METER AVAILABLE FOR USE IN THE ESTABLISHMENT. NO WRITTEN PROCEDURES IN PLACE TO MONITOR TIME VS. TEMPERATURE. RICE LOGS MUST BE PROPERLY MAINTAINED AND CLEARLY MARKED TO IDENTIFY A 4 HOUR DISCARD TIME.
Location: Sushi bar
- Toxic material(s) separation (corrected on site)
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: SPRAY BOTTLE OF GLASS CLEANER OBSERVED STORED WITH CLEAN KNIVES ON SHELVING AT THE SUSHI BAR. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Sushi bar
- 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 TOUCHING THE GARBAGE CAN, THEN TOUCHING HIS NOSE, THEN TOUCHING CLEAN DISHWARE ON TOP OF THE PREP COOLER. HANDS MUST BE PROPERLY WASHED AFTER THEY HAVE BEEN CONTAMINATED.
- 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: UNCOVERED EMPLOYEE DRINK CUPS OBSERVED ON THE PREP COOLER AND ON THE PREP TABLE. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Kitchen
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW CHICKEN AND RAW SHRIMP OBSERVED STORED ABOVE SUSHI GRADE TUNA IN THE WALK-IN COOLER. (2) RAW CHICKEN OBSERVED STORED ABOVE RAW SHRIMP IN THE WALK-IN COOLER. (3) RAW SHRIMP, SALMON, AND SOFT SHELL CRABS OBSERVED STORED ABOVE READY-TO-EAT SAUCES IN THE PREP COOLER ON THE COOK LINE.
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) RAW CHICKEN AND RAW SHRIMP OBSERVED STORED ABOVE SUSHI GRADE TUNA IN THE WALK-IN COOLER. (2) RAW CHICKEN OBSERVED STORED ABOVE RAW SHRIMP IN THE WALK-IN COOLER. (3) RAW SHRIMP, SALMON, AND SOFT SHELL CRABS OBSERVED STORED ABOVE READY-TO-EAT SAUCES IN THE PREP COOLER ON THE COOK LINE.
Location: Kitchen
Equipment: Prep Top Cooler
- Plumbing system design/capacity
Plumbing system not designed, constructed, or installed in accordance with plumbing code.
Correction: A plumbing system shall be designed, constructed, and installed according to applicable Indiana plumbing code and meet the capacity needs of the retail food establishment.
Comments: UPPER DRAIN LINE ON THE BACK OF THE ICE MACHINE OBSERVED DRAINING ONTO THE DRAINBOARD OF THE DISH MACHINE WHERE CLEANED AND SANITIZED DISHWARE EXIT. REPAIR/REDIRECT DRAIN LINE TO CONNECT TO THE LOWER DRAIN LINE OF THE ICE MACHINE TO PREVENT CONTAMINATION.
Location: Dish machine area
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD HANDLERS (SUSHI BAR AND BACK PREP AREA) OBSERVED NOT WEARING HAIR RESTRAINTS. PROVIDE.
- 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: PLASTIC MEASURING CUP WITH NO HANDLE OBSERVED BEING USED AS A SCOOP FOR BROWN SAUCE INSIDE THE PREP COOLER IN THE KITCHEN. PROVIDE AN APPROVED SCOOP WITH A HANDLE.
- 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: PLASTIC CONTAINERS PREVIOUSLY CONTAINING BOTTLED WATER OBSERVED BEING USED TO STORE SALAD DRESSINGS IN THE 2-DOOR SLIDING COOLER IN THE KITCHEN. SINGLE-USE ITEMS ARE TO BE DISCARDED ONCE THE ORIGINAL CONTENTS HAVE BEEN UTILIZED.
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: (1) CELL PHONE OBSERVED STORED ON THE TOP LEDGE OF THE PREP COOLER. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.(2) GALLON OF MILK, DONUTS, AND BOTTLE OF SODA OBSERVED STORED ON THE TOP SHELF IN THE WALK-IN COOLER. PERSONAL FOOD AND DRINK MUST BE STORED SEPARATE AND BELOW FOOD FOR SALE TO THE PUBLIC.
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: (1) CELL PHONE OBSERVED STORED ON THE TOP LEDGE OF THE PREP COOLER. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.(2) GALLON OF MILK, DONUTS, AND BOTTLE OF SODA OBSERVED STORED ON THE TOP SHELF IN THE WALK-IN COOLER. PERSONAL FOOD AND DRINK MUST BE STORED SEPARATE AND BELOW FOOD FOR SALE TO THE PUBLIC.
Location: Walk-in cooler
- 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: SPRAY BOTTLE OF WATER OBSERVED NEAR THE FRONT REGISTER WITH NO LABEL.
Location: Service counter
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LID OBSERVED OPEN WHILE NOT IN USE. KEEP DUMPSTER LIDS CLOSED TO PREVENT PEST ATTRACTION.
Location: Dumpster area
- Single Service/Equipment storage (corrected on site)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: (1) CLEAN KNIVES OBSERVED STORED ON BOTTOM SHELF AT THE SUSHI BAR THAT IS POSITIONED LESS THAN 1/2 INCH OFF THE FLOOR. STORE CLEAN UTENSILS AT LEAST 6 INCHES OFF THE FLOOR.(2) PLASTIC AND ALUMINUM SUSHI CONTAINERS OBSERVED STORED FACE UP ON SHELVING AT THE SUSHI BAR. STORE SINGLE-SERVICE ITEMS INVERTED TO PREVENT CONTAMINATION.(3) STAINLESS STEEL KNIVES OBSERVED STORED INSIDE CONTAINER NEAR THE SODA MACHINE WITH THE HANDLES POINTING IN DIFFERENT DIRECTIONS. UTENSILS MUST BE STORED WITH ALL HANDLES POINTING UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END.
Location: Sushi bar
- Wiping cloths / no other purpose
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: CLOTH TOWEL OBSERVED LINING SHELF HOLDING CLEAN GLASSWARE IN THE 2-DOOR SLIDING COOLER IN THE KITCHEN. REMOVE TOWEL.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING CLOTHS (4) OBSERVED STORED ON THE COUNTER TOPS AT THE SUSHI BAR AND IN THE BACK PREP AREA. WET WIPING CLOTHS MUST BE STORED IN A CONTAINER OF SANITIZER BETWEEN USES.
Location: Sushi bar
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET WIPING CLOTHS (4) OBSERVED STORED ON THE COUNTER TOPS AT THE SUSHI BAR AND IN THE BACK PREP AREA. WET WIPING CLOTHS MUST BE STORED IN A CONTAINER OF SANITIZER BETWEEN USES.
Location: Prep area
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS OBSERVED FOR THE HAND SINK AT THE SUSHI BAR. PROVIDE.
Location: Sushi bar
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: (1) ICE SCOOP OBSERVED STORED ON TOP OF THE ICE MACHINE. THIS IS NOT A SANITARY LOCATION. STORE SCOOP INSIDE THE ICE WITH THE HANDLE POINTING UP OR IN/ON A CLEAN AND SANITARY CONTAINER/SURFACE BETWEEN USES.(2) SCOOPS FOR RICE AND ICE CREAM OBSERVED STORED IN CONTAINERS OF ROOM TEMPERATURE WATER. SCOOPS MUST BE STORED INSIDE A DIPPER WELL WITH RUNNING WATER OF SUFFICIENT VELOCITY TO FLUSH FOOD PARTICLES TO THE DRAIN, IN WATER MAINTAINED CLEAN AND AT 135 DEGREES F OR ABOVE, OR ON A CLEAN PREP SURFACE AS LONG AS BOTH THE PREP SURFACE AND UTENSILS ARE CLEANED AND SANITIZED EVERY 4 HOURS.
Location: Kitchen
Equipment: Ice machine
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07/30/2012 | Routine |
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Provide chlorine test strips for dish machine.
Location: Dish machine area
- Drainage system design/installation (corrected)
Establishment drainage systems not properly designed or installed.
Correction: Retail food establishment drainage systems, including grease traps, that convey sewage shall be designed and installed properly.
Comments: Ice machine has direct connect to drain under dish machine.Ensure an indirect line for condensate.
Location: Kitchen
Equipment: Ice machine
- 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: Provide mop rack in the mop sink area.
Location: Dry storage
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07/05/2012 | Pre-Licensing Recheck |
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: Provide chlorine test strips for dish cm 240aim for 50-100ppm
Location: Dish machine area
- Drainage system design/installation
Establishment drainage systems not properly designed or installed.
Correction: Retail food establishment drainage systems, including grease traps, that convey sewage shall be designed and installed properly.
Comments: Ice machine has direct connect to drain under dish machineensure an indirect line for condensate
Location: Kitchen
Equipment: Ice machine
- 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: Add mop rack in mop sink area
Location: Dry storage
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06/27/2012 | Pre-Licensing |
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