0470 - Corrected During InspectionCritical Raw foods of animal origin (shell eggs) stored over ready-to-eat (RTE) food in the refrigeration unit. Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
0550 - Dispensing utensils improperly stored between uses. The ice scoop was found with the handle in contact with the ice in both the soda dispensing unit and in the ice machine. Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
0610 - Food and food packaging are stored in an area of the facility not off limits to the public thus exposing the items to both accidental and intentional contamination. Store food in an area where it is protected from contamination and is off limits to the public.
1860 - Employees did not correctly state the procedure for washing items in the 3 compartment sink. They reported that items were washed, immersed in sanitizer and then rinsed. Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order. Wash items in warm soapy water, rinse in clean water to remove the soap, and then immerse into sanitizer (bleach) for 15 seconds before allowing items to air dry.
3180 - There were build-ups of dirt, debris, and food spill noted in the kitchen. All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Discussed proper hand washing/sanitizing between loading of dirty utensils and equipment and unloading of clean items in the dish washing area. Also discussed proper hand washing for wait staff when busing tables or engaging in other activities which involve handling of soiled equipment, utensils, or tableware. Discussed employee health policy with operator and provided FDA form 1B.
March 27, 2009 (Routine)
0140 - Critical Improper handwashing procedures observed. Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
1150 - The nonfood contact surface of the shelving is not designed or constructed to be easily cleanable. Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
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