- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: PROVIDE SMOKING SIGNAGE AT ENTRANCES, GAVE MANAGER TWO (2) SIGNS DURING INSPECTION
- 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 X 2 FOUND IN BAR UNRESTRAINED
- 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: EGGS IN A CONTAINER AT ROOM TEMPERATURE NOT PUT AWAY AFTER HIBACHI. PUT POTENTIALLY HAZARDOUS FOODS AWAY QUICKLY TO MAINTAIN TEMPERATURE CONTROL
Location: Kitchen
Equipment: Rolling cart
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: CHEMICALS FOUND NEXT TO SLICER, KEEP ALL CHEMICALS SEPARATE
Location: Kitchen
- Toxic restrictions
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: FOUND HOMESTYLE BUG SPRAY IN KITCHEN, ONLY USE COMMERCIAL GRADE BUG SPRAYS
Location: Dish machine area
- Consumer advisory
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: CONSUMER ADVISORY NOT FOUND IN MENU OR SIGNAGE, MUST PROVIDE AND ASTERICKS ON EACH FOOD ITEM THAT IS CONSUMED UNDERCOOKED
- No hand washing (when) (corrected on site)
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: OBSERVED FOOD HANDLER TOUCHING EGGS AND PUTTING GLOVES ON WITHOUT WASHING HANDSREPEAT VIOLATION, CITATION GIVEN
- 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: PERSONAL STARBUCKS FOUND ON DRAINBOARD OF 4-BAY SINK, KEEP ALL PERSONAL ITEMS SEPARATE FROM FOOD CLEANING AND FOOD PREP AREAS, DESIGNATE AN APPROVED EMPLOYEE PERSONAL BELONGINGS AREA
Location: Bar
Equipment: 4-bay
- 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 BEEF STORED WITH RAW CHICKEN, MANAGER DISCARDED BEEF. SEE DISPOSITION 2. RAW SHRIMP STORED OVER COOKED BROCCOLI, MUST KEEP ALL RAW FOODS BELOW COOKED READY TO EAT FOODS
Location: Cook line
Equipment: Prep Top 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 BEEF STORED WITH RAW CHICKEN, MANAGER DISCARDED BEEF. SEE DISPOSITION 2. RAW SHRIMP STORED OVER COOKED BROCCOLI, MUST KEEP ALL RAW FOODS BELOW COOKED READY TO EAT FOODS
Location: Kitchen
Equipment: Walk in cooler
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HANDSINK NEAR DISHMACHINE BLOCKED BY ROLLING CART, MANAGER MOVED DURING INSPECTION
Location: Kitchen (back)
Equipment: Hand sink
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: SUSHI CHEF USES HANDSINK TO FILL CONTAINER WITH WATER, MUST USE THE 3-BAY TO FILL CONTAINERS WITH WATER
Location: Sushi bar
Equipment: Hand sink
- 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: OBSERVED A PLASTIC BOTTLE COLLECTING CONDENSATE FROM THE ICE MACHINE. ICE MACHINE CONDENSATE MUST BE EQUIPPED WITH A PROPER CONDENSATE DRAIN AND BE DIRECTED TO A FLOOR DRAIN
Location: Kitchen
Equipment: Ice machine
- Thermometer not calibrated
Thermometer(s) are not calibrated.
Correction: Thermometer(s) shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
Comments: DIAL THERMOMETER INSIDE COOLER READING AT 220 F, MUST KEEP ALL THERMOMETERS CALIBRATED
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Location: Dish machine area
- Personal items
Employee personal care item(s) improperly stored.
Correction: Employees shall store their personal care items in lockers or away from food, or food service areas.
Comments: MOUTH WASH AND AQUAPHOR LOTION FOUND ON COOKLINE, KEEP SEPARATE
Location: Cook line
- Bug zapper
Electrocution or stunning insect control device(s) improperly designed.
Correction: Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.
Comments: 1. HOMESTYLE BUG ZAPPER FOUND IN KITCHEN, REMOVE FROM ESTABLISHMENT AND CONSULT A PROFESSIONAL PEST CONTROL OPERATOR
Location: Kitchen (back)
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 2 STICKY FLY STRIPS FOUND NEAR FRONT HANDSINK NEAR 5-GALLON BUCKETS OF SOY SAUCE. DO NOT PUT NEAR FOOD OR FOOD STORAGE AREAS.
Location: Kitchen (front)
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: SINGLE SERVICE ITEMS ARE STORED ON TOP OF THE WALK IN COOLER AND WALK IN FREEZER AND INSIDE THE CEILING, SEVERAL CEILING TILES ARE REMOVED.DO NOT STORE SINGLE SERVICE ITEMS ABOVE THE CEILING
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: 1. CUPS FOUND ON PLASTIC WRAPPED CARDBOARD SHEETS. DISCONTINUE.2. CLEAN POTS STORED ON THE FLOOR UNDER THE 3-BAY SINK
Location: Wait staff area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: 1. CEILING TILES MISSING ABOVE THE WALK IN COOLER AND WALK IN FREEZER2. MISSING FLOOR TILES FOUND IN KITCHEN, REPAIR AS TO NOT HAVE WATER POOLING INSIDE
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: FLOORS ARE HEAVILY SOILED FROM GREASE BUILD UP UNDER THE FRYERS, DEEP CLEAN
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: FLOORS ARE HEAVILY SOILED FROM GREASE BUILD UP UNDER THE FRYERS, DEEP CLEAN
Location: Kitchen
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: HOT RICE FOUND IN WALK IN COOLER COVERED, NOT AN EFFECTIVE METHOD TO COOL RICE QUICKLY AND CONTAINERS ARE FULL WITH RICE. MUST COOL IN SHALLOW CONTAINERS
Location: Kitchen
Equipment: Walk in cooler
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: FROZEN FISH THAWING INSIDE WATER IN 3-BAY, MUST HAVE COOL RUNNING WATER
Location: Kitchen
Equipment: 3-bay
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. HANDMADE TABLE FOUND, TABLE IS BARE WOOD AND SOILED. MUST REMOVE FROM ESTABLISHMENT OR SEAL. SEALING THE TABLE WILL BE A SMOOTH, NON-POROUS, AND CLEANABLE SURFACE, BARE WOOD IS NOT2. UNAPPROVED PLASTIC WRAPPED CARDBOARD SHEETS FOUND, DO NOT USE AS A NON-FOOD CONTACT FOR CUPS AND SLICER3. WOODEN KNIFE SHARPENER FOUND, DISCONTINUE USING BARE WOOD AS A HOLDER FOR THE SHARPENING STONE FOR KNIVES
Location: Kitchen
Equipment: ------------ Miscellaneous -----------
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. ROLLING CART HANDLE HAS DUCT TAPE, DUCT TAPE IS NOT AN APPROVED NON-FOOD CONTACT SURFACE, DUCT TAPE IS NOT SMOOTH OR EASILY CLEANABLE. REPAIR HANDLE PROPERLY2. MISSING HANDLES FOR WATER FAUCET AT 3-BAY ON LEFT SIDE, PROVIDE HANDLES3. FLOOR GREASE TRAP BELOW 3-BAY IS MISSING THE PLUG AND ODOR IS COMING FROM GREASE. PROVIDE PLUG.4. #10 CAN FOUND SUPPORTING A TABLE IN THE DISHMACHINE AREA, REMOVE
Location: Kitchen
Equipment: Rolling cart
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. ROLLING CART HANDLE HAS DUCT TAPE, DUCT TAPE IS NOT AN APPROVED NON-FOOD CONTACT SURFACE, DUCT TAPE IS NOT SMOOTH OR EASILY CLEANABLE. REPAIR HANDLE PROPERLY2. MISSING HANDLES FOR WATER FAUCET AT 3-BAY ON LEFT SIDE, PROVIDE HANDLES3. FLOOR GREASE TRAP BELOW 3-BAY IS MISSING THE PLUG AND ODOR IS COMING FROM GREASE. PROVIDE PLUG.4. #10 CAN FOUND SUPPORTING A TABLE IN THE DISHMACHINE AREA, REMOVE
Location: Kitchen
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. ROLLING CART HANDLE HAS DUCT TAPE, DUCT TAPE IS NOT AN APPROVED NON-FOOD CONTACT SURFACE, DUCT TAPE IS NOT SMOOTH OR EASILY CLEANABLE. REPAIR HANDLE PROPERLY2. MISSING HANDLES FOR WATER FAUCET AT 3-BAY ON LEFT SIDE, PROVIDE HANDLES3. FLOOR GREASE TRAP BELOW 3-BAY IS MISSING THE PLUG AND ODOR IS COMING FROM GREASE. PROVIDE PLUG.4. #10 CAN FOUND SUPPORTING A TABLE IN THE DISHMACHINE AREA, REMOVE
Location: Kitchen
Equipment: ------------ Miscellaneous -----------
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. ROLLING CART HANDLE HAS DUCT TAPE, DUCT TAPE IS NOT AN APPROVED NON-FOOD CONTACT SURFACE, DUCT TAPE IS NOT SMOOTH OR EASILY CLEANABLE. REPAIR HANDLE PROPERLY2. MISSING HANDLES FOR WATER FAUCET AT 3-BAY ON LEFT SIDE, PROVIDE HANDLES3. FLOOR GREASE TRAP BELOW 3-BAY IS MISSING THE PLUG AND ODOR IS COMING FROM GREASE. PROVIDE PLUG.4. #10 CAN FOUND SUPPORTING A TABLE IN THE DISHMACHINE AREA, REMOVE
Location: Dish machine area
Equipment: -
- 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: SOUP BOWLS STACKED ON TOP OF EACH OTHER WITH SOUP INGREDIENTS. DISCONTINUE THE PRE-PORTION SOUP INGREDIENTS AND STACKINGOKAY TO HAVE A CONTAINER WITH SOUP INGREDIENTS AND THEN SCOOPED AS NEEDED
Location: Kitchen
Equipment: Prep table
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: 1. CRUNCHY SUSHI TOPPING IS OPEN, NOT COVERED
Location: Kitchen
- 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. SODA GUN HIGHLY SOILED INSIDE THE SODA GUN AND INSIDE THE HOLSTER WITH SLIMY DEBRIS, SHOWED MANAGER2. ICE SCOOP BUCKET HAS OLD SOILED WATER, CLEAN ICE SCOOP BUCKET
Location: Bar
Equipment: Soda gun & holster
- 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. SODA GUN HIGHLY SOILED INSIDE THE SODA GUN AND INSIDE THE HOLSTER WITH SLIMY DEBRIS, SHOWED MANAGER2. ICE SCOOP BUCKET HAS OLD SOILED WATER, CLEAN ICE SCOOP BUCKET
Location: Wait staff area
Equipment: Ice machine
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen (front)
Equipment: Hand sink
- First aid storage (Non-Critical)
First aid supplies stored improperly.
Correction: First aid supplies shall be stored in a kit or container that is located to prevent contamination.
Comments: BOX OF BAND AIDS FOUND ON COOKLINE, KEEP SEPARATE
Location: Cook line
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: CRUNCH SUSHI TOPPING FOUND IN A CUT 5-GALLON BUCKET, REPLACE THE 5-GALLON BUCKET
Location: Kitchen
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: RICE SCOOPS STORED IN ROOM TEMPERATURE WATER, MUST EITHER BE HOT AT 135 F OR COLD 41 F, MANAGER PUT ICE INSIDE
Location: Kitchen
Equipment: Rice cooker
|
11/07/2014 | 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 WAS UNRESTRAINED IN THE BAR.
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HAND SINK ACCESS WAS BLOCK BY DISPOSABLE FOOD CONTAINER STORED INSIDE THE HAND SINK. COS
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK AND DRAIN SOILED. PLEASE CLEAN
Location: Cook line
Equipment: Hand sink
- 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. GLASS STORED ALONG THE BAR SINKS WERE SOILED FROM DUST. PLEASE KEEP GLASSES CLEAN. 2. CLEAN DISHES WERE STORED ON THE SOILED PREP TABLE IN THE COOKLINE AREA .
Location: Bar
- 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. GLASS STORED ALONG THE BAR SINKS WERE SOILED FROM DUST. PLEASE KEEP GLASSES CLEAN. 2. CLEAN DISHES WERE STORED ON THE SOILED PREP TABLE IN THE COOKLINE AREA .
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: THE HOOD AND VENNT WERE SOILED. PLEASE CLEAN THE HOOD AND VENTS ALSOTHE FIRE SUPPRESSION SYSTEM.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: CLEAN THE FLOOR DRAINS
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BAG OF ONIONS WERE STORED ON THE FLOOR IN THE WALK IN COOLER.2. A CONTAINER OF PINEAPPLE JUICE WAS STORED ON THE FLOOR IN THE BAR .
Location: Kitchen
Equipment: Walk in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BAG OF ONIONS WERE STORED ON THE FLOOR IN THE WALK IN COOLER.2. A CONTAINER OF PINEAPPLE JUICE WAS STORED ON THE FLOOR IN THE BAR .
Location: Bar
- 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 DISH MACHINE IS SOILED. CLEAN THE DISH MACHINE INSIDE AND OUT.2. THE COFFEE THERMOS IS SOILED. PLEASE CLEAN AT LEAST EVERY 24 HR.3. METAL SHELVING ABOVE THE COLD TOP IS SOILED PLEASE CLEAN. REMOVE TO GO CONTAINER AN CLEAN.4. METAL CABINETS WERE THE BEVERAGE IN BOX ARE STORED IS SOILED. PLEASE CLEAN 5. SODA GUN AND HOLSTER ARE HEAVILY SOILED. PLEASE CLEAN MORE FREQUENTLY.6. DUMP SINK IS SOILED. PLEASE CLEAN MORE FREQUENTLY.
Location: Dish machine area
Equipment: Dishmachine
- 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 DISH MACHINE IS SOILED. CLEAN THE DISH MACHINE INSIDE AND OUT.2. THE COFFEE THERMOS IS SOILED. PLEASE CLEAN AT LEAST EVERY 24 HR.3. METAL SHELVING ABOVE THE COLD TOP IS SOILED PLEASE CLEAN. REMOVE TO GO CONTAINER AN CLEAN.4. METAL CABINETS WERE THE BEVERAGE IN BOX ARE STORED IS SOILED. PLEASE CLEAN 5. SODA GUN AND HOLSTER ARE HEAVILY SOILED. PLEASE CLEAN MORE FREQUENTLY.6. DUMP SINK IS SOILED. PLEASE CLEAN MORE FREQUENTLY.
Location: Cook line
Equipment: -
- 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 DISH MACHINE IS SOILED. CLEAN THE DISH MACHINE INSIDE AND OUT.2. THE COFFEE THERMOS IS SOILED. PLEASE CLEAN AT LEAST EVERY 24 HR.3. METAL SHELVING ABOVE THE COLD TOP IS SOILED PLEASE CLEAN. REMOVE TO GO CONTAINER AN CLEAN.4. METAL CABINETS WERE THE BEVERAGE IN BOX ARE STORED IS SOILED. PLEASE CLEAN 5. SODA GUN AND HOLSTER ARE HEAVILY SOILED. PLEASE CLEAN MORE FREQUENTLY.6. DUMP SINK IS SOILED. PLEASE CLEAN MORE FREQUENTLY.
Location: Cook line
Equipment: Metal shelving
- 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 DISH MACHINE IS SOILED. CLEAN THE DISH MACHINE INSIDE AND OUT.2. THE COFFEE THERMOS IS SOILED. PLEASE CLEAN AT LEAST EVERY 24 HR.3. METAL SHELVING ABOVE THE COLD TOP IS SOILED PLEASE CLEAN. REMOVE TO GO CONTAINER AN CLEAN.4. METAL CABINETS WERE THE BEVERAGE IN BOX ARE STORED IS SOILED. PLEASE CLEAN 5. SODA GUN AND HOLSTER ARE HEAVILY SOILED. PLEASE CLEAN MORE FREQUENTLY.6. DUMP SINK IS SOILED. PLEASE CLEAN MORE FREQUENTLY.
Location: Wait staff area
Equipment: -
- 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 DISH MACHINE IS SOILED. CLEAN THE DISH MACHINE INSIDE AND OUT.2. THE COFFEE THERMOS IS SOILED. PLEASE CLEAN AT LEAST EVERY 24 HR.3. METAL SHELVING ABOVE THE COLD TOP IS SOILED PLEASE CLEAN. REMOVE TO GO CONTAINER AN CLEAN.4. METAL CABINETS WERE THE BEVERAGE IN BOX ARE STORED IS SOILED. PLEASE CLEAN 5. SODA GUN AND HOLSTER ARE HEAVILY SOILED. PLEASE CLEAN MORE FREQUENTLY.6. DUMP SINK IS SOILED. PLEASE CLEAN MORE FREQUENTLY.
Location: Bar
Equipment: Soda gun & holster
- 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 DISH MACHINE IS SOILED. CLEAN THE DISH MACHINE INSIDE AND OUT.2. THE COFFEE THERMOS IS SOILED. PLEASE CLEAN AT LEAST EVERY 24 HR.3. METAL SHELVING ABOVE THE COLD TOP IS SOILED PLEASE CLEAN. REMOVE TO GO CONTAINER AN CLEAN.4. METAL CABINETS WERE THE BEVERAGE IN BOX ARE STORED IS SOILED. PLEASE CLEAN 5. SODA GUN AND HOLSTER ARE HEAVILY SOILED. PLEASE CLEAN MORE FREQUENTLY.6. DUMP SINK IS SOILED. PLEASE CLEAN MORE FREQUENTLY.
Location: Wait staff area
Equipment: Dump sink
|
04/15/2014 | 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 WAS UNRESTRAINED IN THE BAR.
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HAND SINK ACCESS WAS BLOCK BY DISPOSABLE FOOD CONTAINER STORED INSIDE THE HAND SINK. COS
Location: Kitchen
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK AND DRAIN SOILED. PLEASE CLEAN
Location: Cook line
Equipment: Hand sink
- 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. GLASS STORED ALONG THE BAR SINKS WERE SOILED FROM DUST. PLEASE KEEP GLASSES CLEAN. 2. CLEAN DISHES WERE STORED ON THE SOILED PREP TABLE IN THE COOKLINE AREA .
Location: Bar
- 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. GLASS STORED ALONG THE BAR SINKS WERE SOILED FROM DUST. PLEASE KEEP GLASSES CLEAN. 2. CLEAN DISHES WERE STORED ON THE SOILED PREP TABLE IN THE COOKLINE AREA .
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: THE HOOD AND VENNT WERE SOILED. PLEASE CLEAN THE HOOD AND VENTS ALSOTHE FIRE SUPPRESSION SYSTEM.
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: CLEAN THE FLOOR DRAINS
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BAG OF ONIONS WERE STORED ON THE FLOOR IN THE WALK IN COOLER.2. A CONTAINER OF PINEAPPLE JUICE WAS STORED ON THE FLOOR IN THE BAR .
Location: Kitchen
Equipment: Walk in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BAG OF ONIONS WERE STORED ON THE FLOOR IN THE WALK IN COOLER.2. A CONTAINER OF PINEAPPLE JUICE WAS STORED ON THE FLOOR IN THE BAR .
Location: Bar
- 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 DISH MACHINE IS SOILED. CLEAN THE DISH MACHINE INSIDE AND OUT.2. THE COFFEE THERMOS IS SOILED. PLEASE CLEAN AT LEAST EVERY 24 HR.3. METAL SHELVING ABOVE THE COLD TOP IS SOILED PLEASE CLEAN. REMOVE TO GO CONTAINER AN CLEAN.4. METAL CABINETS WERE THE BEVERAGE IN BOX ARE STORED IS SOILED. PLEASE CLEAN 5. SODA GUN AND HOLSTER ARE HEAVILY SOILED. PLEASE CLEAN MORE FREQUENTLY.6. DUMP SINK IS SOILED. PLEASE CLEAN MORE FREQUENTLY.
Location: Dish machine area
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 DISH MACHINE IS SOILED. CLEAN THE DISH MACHINE INSIDE AND OUT.2. THE COFFEE THERMOS IS SOILED. PLEASE CLEAN AT LEAST EVERY 24 HR.3. METAL SHELVING ABOVE THE COLD TOP IS SOILED PLEASE CLEAN. REMOVE TO GO CONTAINER AN CLEAN.4. METAL CABINETS WERE THE BEVERAGE IN BOX ARE STORED IS SOILED. PLEASE CLEAN 5. SODA GUN AND HOLSTER ARE HEAVILY SOILED. PLEASE CLEAN MORE FREQUENTLY.6. DUMP SINK IS SOILED. PLEASE CLEAN MORE FREQUENTLY.
Location: Cook line
Equipment: -
- 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 DISH MACHINE IS SOILED. CLEAN THE DISH MACHINE INSIDE AND OUT.2. THE COFFEE THERMOS IS SOILED. PLEASE CLEAN AT LEAST EVERY 24 HR.3. METAL SHELVING ABOVE THE COLD TOP IS SOILED PLEASE CLEAN. REMOVE TO GO CONTAINER AN CLEAN.4. METAL CABINETS WERE THE BEVERAGE IN BOX ARE STORED IS SOILED. PLEASE CLEAN 5. SODA GUN AND HOLSTER ARE HEAVILY SOILED. PLEASE CLEAN MORE FREQUENTLY.6. DUMP SINK IS SOILED. PLEASE CLEAN MORE FREQUENTLY.
Location: Cook line
Equipment: Metal shelving
- 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 DISH MACHINE IS SOILED. CLEAN THE DISH MACHINE INSIDE AND OUT.2. THE COFFEE THERMOS IS SOILED. PLEASE CLEAN AT LEAST EVERY 24 HR.3. METAL SHELVING ABOVE THE COLD TOP IS SOILED PLEASE CLEAN. REMOVE TO GO CONTAINER AN CLEAN.4. METAL CABINETS WERE THE BEVERAGE IN BOX ARE STORED IS SOILED. PLEASE CLEAN 5. SODA GUN AND HOLSTER ARE HEAVILY SOILED. PLEASE CLEAN MORE FREQUENTLY.6. DUMP SINK IS SOILED. PLEASE CLEAN MORE FREQUENTLY.
Location: Wait staff area
Equipment: -
- 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 DISH MACHINE IS SOILED. CLEAN THE DISH MACHINE INSIDE AND OUT.2. THE COFFEE THERMOS IS SOILED. PLEASE CLEAN AT LEAST EVERY 24 HR.3. METAL SHELVING ABOVE THE COLD TOP IS SOILED PLEASE CLEAN. REMOVE TO GO CONTAINER AN CLEAN.4. METAL CABINETS WERE THE BEVERAGE IN BOX ARE STORED IS SOILED. PLEASE CLEAN 5. SODA GUN AND HOLSTER ARE HEAVILY SOILED. PLEASE CLEAN MORE FREQUENTLY.6. DUMP SINK IS SOILED. PLEASE CLEAN MORE FREQUENTLY.
Location: Bar
Equipment: Soda gun & holster
- 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 DISH MACHINE IS SOILED. CLEAN THE DISH MACHINE INSIDE AND OUT.2. THE COFFEE THERMOS IS SOILED. PLEASE CLEAN AT LEAST EVERY 24 HR.3. METAL SHELVING ABOVE THE COLD TOP IS SOILED PLEASE CLEAN. REMOVE TO GO CONTAINER AN CLEAN.4. METAL CABINETS WERE THE BEVERAGE IN BOX ARE STORED IS SOILED. PLEASE CLEAN 5. SODA GUN AND HOLSTER ARE HEAVILY SOILED. PLEASE CLEAN MORE FREQUENTLY.6. DUMP SINK IS SOILED. PLEASE CLEAN MORE FREQUENTLY.
Location: Wait staff area
Equipment: Dump sink
|
04/04/2014 | Routine |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHTING ABOVE THE HAND SINK IN THE KITCHEN AREA.
Location: Dish machine 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: CLEAN GREASE RESIDUE ALONG THE HOOD AND FIRE SUPPRESSION SYSTEM.
Location: Cook line
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. AREA AROUND THE DUMP SINK IS MOLDY. PLEASE CLEAN AREA AROUND THE DUMP SINK.2. PLEASE CLEAN AREA BETWEEN DEEP FRIER AND STOVE.
Location: Dish machine area
Equipment: Dump sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. AREA AROUND THE DUMP SINK IS MOLDY. PLEASE CLEAN AREA AROUND THE DUMP SINK.2. PLEASE CLEAN AREA BETWEEN DEEP FRIER AND STOVE.
Location: Kitchen
Equipment: Deep fryer
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: ICE MACHINE KICK PLATE AN AREA ALONG THE DOOR WERE SOILED.
Location: Wait staff area
Equipment: Ice machine
|
10/30/2013 | Routine |
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: HOOD LIGHT WAS OUT . REPLACE LIGHTING
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: CLEAN THE ACCUMULATED GREASE ALONG THE HOOD AND FIRE SYSTEM.
Location: Kitchen
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: EMPLOYEE DRINK WAS STORED INSIDE A CONTAINER OF SLICED CARROTS IN THE COLD TOP COOLER . DISCARD CONTAMINATED CARROT COS
Location: Kitchen
Equipment: Cold top
|
06/11/2013 | Routine |
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: INDUVIDUAL BOWLS OF SALAD STORED ON A SHEET PAN ON TOP OF THE TRASH CAN. DISCONTINUE THIS PRACTICE. COS PLEASE DO NOT USE THE TRASH CAN AS A TABLE
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REACH IN COOLERS ARE SOILED INSIDE. CLEAN BOTH REACH IN COOLER IN THE SUSHI BAR
Location: Sushi bar
Equipment: Reach in cooler (2 door)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REACH IN COOLERS ARE SOILED INSIDE. CLEAN BOTH REACH IN COOLER IN THE SUSHI BAR
Equipment: Reach in cooler (2 door)
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: METAL BOWLS STORED IN THE HAND SINK
Location: Kitchen
Equipment: Hand sink
- Unsafe food (Critical) (corrected)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Comments: SEAFOOD STORED IN TO GO PLASTIC BAGS .
Location: Kitchen
Equipment: Walk in freezer
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER BUCKET NOT AT PROPER CONCENTRATION.
Location: Sushi bar
Equipment: -
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: RECAULK THE MOLDY SEAL ON THE NEAR THE DISH MACHINE TO THE WALL .
Location: Dish machine area
Equipment: Dishmachine
- 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 BAGS OF ONIONS AND CARROTS STOED ON THE FLOOR INTHE WALK IN COOLER2. BOXES OF SEAFOOD STORED ONTHE FLOOR ON THE FLOOR IN THE WALK IN FREEZER.3. BEVERAGE BOX STORED ON THE FLOOR IN WAITSTAFF AREA STORE SIX INCHES ABOVE THE FLOOR.
Location: Kitchen
Equipment: Walk in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BULK BAGS OF ONIONS AND CARROTS STOED ON THE FLOOR INTHE WALK IN COOLER2. BOXES OF SEAFOOD STORED ONTHE FLOOR ON THE FLOOR IN THE WALK IN FREEZER.3. BEVERAGE BOX STORED ON THE FLOOR IN WAITSTAFF AREA STORE SIX INCHES ABOVE THE FLOOR.
Location: Kitchen
Equipment: Walk in freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BULK BAGS OF ONIONS AND CARROTS STOED ON THE FLOOR INTHE WALK IN COOLER2. BOXES OF SEAFOOD STORED ONTHE FLOOR ON THE FLOOR IN THE WALK IN FREEZER.3. BEVERAGE BOX STORED ON THE FLOOR IN WAITSTAFF AREA STORE SIX INCHES ABOVE THE FLOOR.
Location: Wait staff area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: WOODED SHELVES ARE SOILED FROM DUST AND FOOD DEBRIS IN THE SUSHI BAR AREA
Location: Sushi bar
Equipment: Wood shelving
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: TOASTER OVEN IS SOILED
Location: Sushi bar
Equipment: Oven
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Cook line
Equipment: Hand sink
|
02/25/2013 | Recheck |
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: INDUVIDUAL BOWLS OF SALAD STORED ON A SHEET PAN ON TOP OF THE TRASH CAN. DISCONTINUE THIS PRACTICE. COS PLEASE DO NOT USE THE TRASH CAN AS A TABLE
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REACH IN COOLERS ARE SOILED INSIDE. CLEAN BOTH REACH IN COOLER IN THE SUSHI BAR
Location: Sushi bar
Equipment: Reach in cooler (2 door)
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REACH IN COOLERS ARE SOILED INSIDE. CLEAN BOTH REACH IN COOLER IN THE SUSHI BAR
Equipment: Reach in cooler (2 door)
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: METAL BOWLS STORED IN THE HAND SINK
Location: Kitchen
Equipment: Hand sink
- Unsafe food (Critical)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Comments: SEAFOOD STORED IN TO GO PLASTIC BAGS .
Location: Kitchen
Equipment: Walk in freezer
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: SANITIZER BUCKET NOT AT PROPER CONCENTRATION.
Location: Sushi bar
Equipment: -
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: RECAULK THE MOLDY SEAL ON THE NEAR THE DISH MACHINE TO THE WALL .
Location: Dish machine area
Equipment: Dishmachine
- 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 BAGS OF ONIONS AND CARROTS STOED ON THE FLOOR INTHE WALK IN COOLER2. BOXES OF SEAFOOD STORED ONTHE FLOOR ON THE FLOOR IN THE WALK IN FREEZER.3. BEVERAGE BOX STORED ON THE FLOOR IN WAITSTAFF AREA STORE SIX INCHES ABOVE THE FLOOR.
Location: Kitchen
Equipment: Walk in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BULK BAGS OF ONIONS AND CARROTS STOED ON THE FLOOR INTHE WALK IN COOLER2. BOXES OF SEAFOOD STORED ONTHE FLOOR ON THE FLOOR IN THE WALK IN FREEZER.3. BEVERAGE BOX STORED ON THE FLOOR IN WAITSTAFF AREA STORE SIX INCHES ABOVE THE FLOOR.
Location: Kitchen
Equipment: Walk in freezer
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BULK BAGS OF ONIONS AND CARROTS STOED ON THE FLOOR INTHE WALK IN COOLER2. BOXES OF SEAFOOD STORED ONTHE FLOOR ON THE FLOOR IN THE WALK IN FREEZER.3. BEVERAGE BOX STORED ON THE FLOOR IN WAITSTAFF AREA STORE SIX INCHES ABOVE THE FLOOR.
Location: Wait staff area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: WOODED SHELVES ARE SOILED FROM DUST AND FOOD DEBRIS IN THE SUSHI BAR AREA
Location: Sushi bar
Equipment: Wood shelving
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: TOASTER OVEN IS SOILED
Location: Sushi bar
Equipment: Oven
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Cook line
Equipment: Hand sink
|
02/18/2013 | 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.
Location: Sushi bar
Equipment: Make table cooler
- 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: FOOD AND CHEMICALS STORED TOGETHER ON THE METAL SHELVING IN THE BACK AREA NEAR MOP SINK . STORE SEPERATELY.
Location: Dry storage
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINKING A BEVEAGE DID NOT HAVE A LID OR STRAW ON THE CUP. PROVIDE A LID AND STRAW FOR EMPLOYEE DRINKS
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: SEAFOOD STORED ABOVE READY TO EAT SALAD DRESSINGS IN THE 2 DOOR GLASS COOLER. COS
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN THE INTERIOR OF COLD TOP AND CLEAN THE PREP TABLES ON COOKS LINEPREP SINK IS SOILED NEAR COOKS LINE.METAL PREP COUNTER WAS SOILED KEEP AREA CLEAN TO PREVENT CROSS CONTAMINATION.
Location: Cook line
Equipment: Cold top
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN THE INTERIOR OF COLD TOP AND CLEAN THE PREP TABLES ON COOKS LINEPREP SINK IS SOILED NEAR COOKS LINE.METAL PREP COUNTER WAS SOILED KEEP AREA CLEAN TO PREVENT CROSS CONTAMINATION.
Location: Cook line
Equipment: Prep table
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN THE INTERIOR OF COLD TOP AND CLEAN THE PREP TABLES ON COOKS LINEPREP SINK IS SOILED NEAR COOKS LINE.METAL PREP COUNTER WAS SOILED KEEP AREA CLEAN TO PREVENT CROSS CONTAMINATION.
Location: Cook line
Equipment: Prep sink
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN THE INTERIOR OF COLD TOP AND CLEAN THE PREP TABLES ON COOKS LINEPREP SINK IS SOILED NEAR COOKS LINE.METAL PREP COUNTER WAS SOILED KEEP AREA CLEAN TO PREVENT CROSS CONTAMINATION.
Location: Sushi bar
Equipment: Prep table
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: BACK HAND SINK WAS NOT ACCESSIBLE. ICE SCCOPS AND PLASTIC CONTAINER LIDS STORED INTHE SINK. COS
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. PLASTIC CONTAINER LIDS AND ICE SCOOPS WERE STORED IN BACK KITCHEN HAND SINK.2. HAND SINK NEXT TO COOKS LINE IS BEING USED TO DUMP ICE IN .
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. PLASTIC CONTAINER LIDS AND ICE SCOOPS WERE STORED IN BACK KITCHEN HAND SINK.2. HAND SINK NEXT TO COOKS LINE IS BEING USED TO DUMP ICE IN .
Location: Cook line
Equipment: Hand sink
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: HOOD LIGHT OUT. REPLACE LIGHT.
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: HOOD SYSTEM AND VENTS ARE HEAVILY SOILED REMOVE FOIL FROM FIRE SYSTEM .
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: BACK WALL AND FLOOR UNDER DEEP FRIER AND OTHER EQUIPMENT ON THE COOKS LINE
Location: Cook line
- 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: CARROTS AND OTHER FOOD STORED ONTHE FLOOR IN WALK IN. STORE 6 INCHES ABOVE THE FLOOR.
Location: Kitchen
Equipment: Walk in cooler
- Uncovered foods (Critical) (corrected)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOOD STORED UNCOVERED IN THE WALK IN FREEZER.
Location: Kitchen
Equipment: Walk in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXTERTIOR SURFACE OF THE COLD TOP COOLER IS SOILED FROM SPILL AND FOOD DEBRIS. 1. CLEAN EXTERIOR SURFACE OF THE COLD TOP COOLER 2. CLEAN IN BETWEEN COLD TOP AND PREP TABLES ON THE COOKS LINE. 3. CLEAN METAL SHELVING ABOVE THE COLD TOP ON THE COOKS LINE, WHERE THE CLEAN PLATES ARE BEING STORED .
Location: Cook line
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXTERTIOR SURFACE OF THE COLD TOP COOLER IS SOILED FROM SPILL AND FOOD DEBRIS. 1. CLEAN EXTERIOR SURFACE OF THE COLD TOP COOLER 2. CLEAN IN BETWEEN COLD TOP AND PREP TABLES ON THE COOKS LINE. 3. CLEAN METAL SHELVING ABOVE THE COLD TOP ON THE COOKS LINE, WHERE THE CLEAN PLATES ARE BEING STORED .
Location: Cook line
Equipment: Prep table
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXTERTIOR SURFACE OF THE COLD TOP COOLER IS SOILED FROM SPILL AND FOOD DEBRIS. 1. CLEAN EXTERIOR SURFACE OF THE COLD TOP COOLER 2. CLEAN IN BETWEEN COLD TOP AND PREP TABLES ON THE COOKS LINE. 3. CLEAN METAL SHELVING ABOVE THE COLD TOP ON THE COOKS LINE, WHERE THE CLEAN PLATES ARE BEING STORED .
Location: Cook line
Equipment: Metal shelving
- 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: Microwave oven
- 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: Oven
|
10/26/2012 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Sushi bar
Equipment: Make table cooler
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: FOOD AND CHEMICALS STORED TOGETHER ON THE METAL SHELVING IN THE BACK AREA NEAR MOP SINK . STORE SEPERATELY.
Location: Dry storage
- 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: EMPLOYEE DRINKING A BEVEAGE DID NOT HAVE A LID OR STRAW ON THE CUP. PROVIDE A LID AND STRAW FOR EMPLOYEE DRINKS
Location: Kitchen
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: SEAFOOD STORED ABOVE READY TO EAT SALAD DRESSINGS IN THE 2 DOOR GLASS COOLER. COS
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN THE INTERIOR OF COLD TOP AND CLEAN THE PREP TABLES ON COOKS LINEPREP SINK IS SOILED NEAR COOKS LINE.METAL PREP COUNTER WAS SOILED KEEP AREA CLEAN TO PREVENT CROSS CONTAMINATION.
Location: Cook line
Equipment: Cold top
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN THE INTERIOR OF COLD TOP AND CLEAN THE PREP TABLES ON COOKS LINEPREP SINK IS SOILED NEAR COOKS LINE.METAL PREP COUNTER WAS SOILED KEEP AREA CLEAN TO PREVENT CROSS CONTAMINATION.
Location: Cook line
Equipment: Prep table
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN THE INTERIOR OF COLD TOP AND CLEAN THE PREP TABLES ON COOKS LINEPREP SINK IS SOILED NEAR COOKS LINE.METAL PREP COUNTER WAS SOILED KEEP AREA CLEAN TO PREVENT CROSS CONTAMINATION.
Location: Cook line
Equipment: Prep sink
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: CLEAN THE INTERIOR OF COLD TOP AND CLEAN THE PREP TABLES ON COOKS LINEPREP SINK IS SOILED NEAR COOKS LINE.METAL PREP COUNTER WAS SOILED KEEP AREA CLEAN TO PREVENT CROSS CONTAMINATION.
Location: Sushi bar
Equipment: Prep table
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: BACK HAND SINK WAS NOT ACCESSIBLE. ICE SCCOPS AND PLASTIC CONTAINER LIDS STORED INTHE SINK. COS
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. PLASTIC CONTAINER LIDS AND ICE SCOOPS WERE STORED IN BACK KITCHEN HAND SINK.2. HAND SINK NEXT TO COOKS LINE IS BEING USED TO DUMP ICE IN .
Location: Kitchen
Equipment: Hand sink
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: 1. PLASTIC CONTAINER LIDS AND ICE SCOOPS WERE STORED IN BACK KITCHEN HAND SINK.2. HAND SINK NEXT TO COOKS LINE IS BEING USED TO DUMP ICE IN .
Location: Cook line
Equipment: Hand sink
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: HOOD LIGHT OUT. REPLACE LIGHT.
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: HOOD SYSTEM AND VENTS ARE HEAVILY SOILED REMOVE FOIL FROM FIRE SYSTEM .
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: BACK WALL AND FLOOR UNDER DEEP FRIER AND OTHER EQUIPMENT ON THE COOKS LINE
Location: Cook line
- 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: CARROTS AND OTHER FOOD STORED ONTHE FLOOR IN WALK IN. STORE 6 INCHES ABOVE THE FLOOR.
Location: Kitchen
Equipment: Walk in cooler
- Uncovered foods (Critical)
Foods are uncovered
Correction: Store food in packages, covered containers or wrappings.
Comments: FOOD STORED UNCOVERED IN THE WALK IN FREEZER.
Location: Kitchen
Equipment: Walk in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXTERTIOR SURFACE OF THE COLD TOP COOLER IS SOILED FROM SPILL AND FOOD DEBRIS. 1. CLEAN EXTERIOR SURFACE OF THE COLD TOP COOLER 2. CLEAN IN BETWEEN COLD TOP AND PREP TABLES ON THE COOKS LINE. 3. CLEAN METAL SHELVING ABOVE THE COLD TOP ON THE COOKS LINE, WHERE THE CLEAN PLATES ARE BEING STORED .
Location: Cook line
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXTERTIOR SURFACE OF THE COLD TOP COOLER IS SOILED FROM SPILL AND FOOD DEBRIS. 1. CLEAN EXTERIOR SURFACE OF THE COLD TOP COOLER 2. CLEAN IN BETWEEN COLD TOP AND PREP TABLES ON THE COOKS LINE. 3. CLEAN METAL SHELVING ABOVE THE COLD TOP ON THE COOKS LINE, WHERE THE CLEAN PLATES ARE BEING STORED .
Location: Cook line
Equipment: Prep table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXTERTIOR SURFACE OF THE COLD TOP COOLER IS SOILED FROM SPILL AND FOOD DEBRIS. 1. CLEAN EXTERIOR SURFACE OF THE COLD TOP COOLER 2. CLEAN IN BETWEEN COLD TOP AND PREP TABLES ON THE COOKS LINE. 3. CLEAN METAL SHELVING ABOVE THE COLD TOP ON THE COOKS LINE, WHERE THE CLEAN PLATES ARE BEING STORED .
Location: Cook line
Equipment: Metal shelving
- 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: Microwave oven
- 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: Oven
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10/16/2012 | Routine |
- 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: Egg stored on middle shelf in walk in cooler . Store on bottom shelf to prevent contamination.
Location: Kitchen
Equipment: Walk in cooler
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Utensils and food equipment are not rinsed and sanitized after clean. Set up wash, rinse, and sanitize in 3 bay sink.
Location: Kitchen
Equipment: 3-bay
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Location: Kitchen
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Hood light out . Please replace light.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Wipe grease dripping the vents in the hood system
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Box of fish stored on the floor near the dishmachine. 2. Boxes of food stored on the floor in the walk in cooler. Store food 6 inches above the floor.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Box of fish stored on the floor near the dishmachine. 2. Boxes of food stored on the floor in the walk in cooler. Store food 6 inches above the floor.
Location: Kitchen
Equipment: Walk in cooler
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Clean and sanitize area behind the door lid on the cold top cooler.
Location: Kitchen
Equipment: Cold top
- 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.
Location: Kitchen
|
06/19/2012 | Recheck |
- 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: Egg stored on middle shelf in walk in cooler . Store on bottom shelf to prevent contamination.
Location: Kitchen
Equipment: Walk in cooler
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: Utensils and food equipment are not rinsed and sanitized after clean. Set up wash, rinse, and sanitize in 3 bay sink.
Location: Kitchen
Equipment: 3-bay
- Wet cleaning (corrected on site)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Hood light out . Please replace light.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Wipe grease dripping the vents in the hood system
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: 1. Box of fish stored on the floor near the dishmachine. 2. Boxes of food stored on the floor in the walk in cooler. Store food 6 inches above the floor.
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: 1. Box of fish stored on the floor near the dishmachine. 2. Boxes of food stored on the floor in the walk in cooler. Store food 6 inches above the floor.
Location: Kitchen
Equipment: Walk in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Clean and sanitize area behind the door lid on the cold top cooler.
Location: Kitchen
Equipment: Cold top
- 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.
Location: Kitchen
|
06/07/2012 | 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: Bar area
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Sanitizer buckets were not at the proper concentration according to the manufacturer.
Location: Kitchen
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Sanitizer buckets were not at the proper concentration according to the manufacturer.
Location: Sushi bar
- Glove use (Non-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.
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Blending equipment was soiled. Please store equipment cleaned and sanitized.
Location: Dry storage
- 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: Green container of a flour like substance was unlabeled.
Location: Dry storage
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Sewage gas odor in kitchen .
Location: Kitchen
|
03/02/2012 | 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: Bar area
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Sanitizer buckets were not at the proper concentration according to the manufacturer.
Location: Kitchen
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: Sanitizer buckets were not at the proper concentration according to the manufacturer.
Location: Sushi bar
- Glove use (Non-Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Blending equipment was soiled. Please store equipment cleaned and sanitized.
Location: Dry storage
- 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: Green container of a flour like substance was unlabeled.
Location: Dry storage
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Sewage gas odor in kitchen .
Location: Kitchen
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02/23/2012 | Routine |
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