Cleaning schedule in place and being followed. Discussed needed additions.
Exempt species of Tuna, Thunnas Albacores, prefrozen Salmon, and scallops used in preparation of sushi.
Discussed use of timers for the 2 hour rule followed by facility. This would be a better way of assuring the policy is being followed.
Discussed handwasing and the importance of washing hands. The cook stated hands are washed between orders. I Observed him washing hands well.
No evidence of pests observed. Continue working with your pest control operator to prevent pests in the facility.
The sushi refrigerator had just been turned on, this should be on at least an hour before placing any food in the unit.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: The ready to eat food stored under raw foods.
Correction: Store ready to eat foods above raw animal foods. Also keep raw ready to eat animal foods that do not require cooking above raw animal foods that are going to be cooked. Remember that chicken should be on the lowest shelf as it has the highest cooking temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Gaskets on the Dr. Pepper refrigerator door, walk-in freezer door, and true refrigerator door damaged.
Correction: Replace gaskets as they become damaged. Have these gaskets replaced within 90 days.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surfaces of the ice machine were observed soiled with accumulations of grime and debris.
Correction: Clean the interiaor of the ice machine per manufacturer specifications.
- Refuse - Covering Receptacles (repeated violation)
Observation: Two lids are torn off the dumpster outside serving the facility.
Correction: Either have new lids placed on the dumpster or obtain a new dumpster.
- Physical Facilities in Good Repair
Observation: The floor covering in the walk-in refrigerator is loose and needs to be screwed down. The wall material at the walk-in refrigerator door is also loose and needs to be reattached.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/10/2016 | Routine | |
White cooler is not working and is going to be repaired or replaced.
Cleaning is being kept up with very well. No rodent droppings observed in facility, Pest control is being kept up.
Beef being cut up during inspection, temp of the piece waiting to be cut is below 40°F. Just cut meat is 44°F and meat placed in the refrigerator for about 30 minutes is again below 40°F.
Until the dishwasher is fixed, sanitize dishes with the three compartment sink. 50 to 100 ppm, which is about a cap full of bleach to a gallon of water.
No food requiring temperature control placed in walk-in refrigerator or Superior refrigerator.
Grabs raw product with gloved hands, discards gloves, and washes hands. Has utensils for rice and carrots.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice and carrots had dropped below 135°F. Heat had been turned off for both to the items to keep them from going dry.
Correction: Keep the bulk food items (rice and carrots) above 135°F. Then following your time control policy have a small pan of carrots and rice out of temperature to use over two hours and replace every two hours.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Items washed in the dishwasher.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Use the three compartment sink to sanitize until the dishwasher is fixed.
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11/17/2015 | Risk Factor | |
Cleaning schedule is working well. Keep up with this schedule.
Discussed the hood above the grill, it is working, but possibly not well enough.
Discussed the white cooler, water is leaking inside and ponding, This is being cleaned regularly, but the unit needs repaired to eliminate the leak and ponding of water.
Pest control is working. Keep up the cleaning and inspecting for pests so that you keep the pests out of the facility.
Time is noted for rice and chicken.
No violation noted during this evaluation. | 09/08/2015 | Other | |
Cleaning schedule posted on white refrigerator. First is from 5/15 stating that daily cleaning of refrigerators and counters exterior and interior is done each night. Second is from 6/15 adding that the ice machine is to be cleaned daily. Then there is a dry erase board with daily cleaning items
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster was uncovered because it had lids that were torn off.
Correction: Cover all waste containers when not in continuous use. Get new lids on the dumpster.
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07/31/2015 | Follow-up | |
Cleaning appears to be kept up with better. Noted some need of cleaning above.
Fly fan at back door appears to be working. Recommend using fly traps as well since a few flies are present.
Good knowledge of time as a control-Chicken had just been remade after lunch service. Sanitizer had just been set up in wiping cloth pans after lunch. Three compartment sink was set up again. As noted above need a written policy/system to assure that times are being maintained.
Reduce the temperature of the walk-in refrigerator and the Superior refrigerator
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that sugar was not protected from contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Tops of ice machine, refrigerators, refrigerator door handles, and handsink faucet.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse - Covering Receptacles
Observation: Dumpster was uncovered because it had lids that were torn off.
Correction: Cover all waste containers when not in continuous use. Get new lids on the dumpster.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor in the walk-in freezer noted in need of cleaning.
Correction: 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.
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07/24/2015 | Routine | |
Discussed cleaning. Overall staff are trying to keep the facility clean. Discussed some hard to clean surfaces near the front grill such as the top of the drink dispenser and the door to the ice machine.
Suggest the use of a strong degreaser. Typically one that is sprayed on and left setting. Then after cleaning it off, use a strong detergent. This should work to keep these surfaces cleaner.
No evidence of pests observed. Keep up with your pest control.
Discussed sushi rice and how it is being kept after cooking. 4 hours is the maximum hold time for it to be out of temperature, then it would have to be discarded. Need to note the times the rice is made.
Two hours is being used for the chicken at the grill, again time needs to be properly noted.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: the ice chute in the icemachine.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: The door to the icemachine, top of drink dispenser.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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04/28/2015 | Routine | |
Discussed utensil storage and assuring that they are sanitized before use.
Several containers of bleach water used for utensils and wiping cloths.
Discussed handwashing.
Discussed cleaning. Tops of equipment, including the hood, are clean. Some other spots as mentioned in the observations need to be added to weekly cleaning list.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Knives stored between tables in kithcen.
Correction: This should be stored on a clean surface while in use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: The surface below the return fans, under the drink dispenser, and refrigeration door handles.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: The wall that had just been repaired needs coving to protect it from water damage while mopping.
Correction: Place coving at floor wall junctures on the recently repaired wall.
- Outer Openings - Protected (repeated violation)
Observation: The back door does not fit tightly in the door frame, thus allowing space that pest can use to enter.
Correction: Repair the back door to eliminate gaps or openings between it and the door frame.
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02/03/2015 | Routine | |
The areas indicated on the previous inspection to be cleaned have been completed. The holes in the walls and ceilings have all been repaired.
Continue to work closely with your Pest Control Officer.
No violation noted during this evaluation. | 12/18/2014 | Follow-up | |
Continue with cleaning and sanitizing in the kitchen as needed.
Work closely with your pest control officer to continue protecting your facility from rodents.
Follow up will be performed tomorrow to check the cleaning of the walls and the areas mentioned around the refrigeration equipment.
Remaining structural repairs to be completed in 30 days.
- Equipment - Cutting Surfaces (corrected on site)
Observation: The cutting board in the kitchen is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment (corrected on site)
Observation: The large cooking pot in the kitchen is in poor repair and can no longer be properly cleaned.
Correction: Replace the large cooking pot.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment (back door)is not protected against entry of insects and rodents.
Correction: The back door needs a weather strip installed at the bottom of the door.
- Physical Facilities in Good Repair
Observation: Several areas inside the building need repair, Areas needing repair include beneath the 3 compartment sink, beneath the dishwasher, behind the two glass door refrigerators, and some ceiling areas where pipes go through the ceiling.
Correction: Fill in or close holes and other gaps along floors, walls, and ceilings.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: About 90 percent of the cleaning in the kitchen area discussed yesterday has been completed. Below is a list of the remaining areas left to be cleaned:
Correction: The walls throughout the kitchen area, including the wall behind the dry storage area across from the dishwasher, and the wall and floor beneath the dishwasher. -The area beneath the grill. The area behind the ice machine.-Behind, on top of, and beneath the 5 refrigerators.
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12/17/2014 | Other | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the top of the ventilation system in the kitchen area has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: Several areas inside the building, both at floor/wall junctures and some areas in the ceiling are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Controlling Pests*
Observation: Harborage conditions exist
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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12/16/2014 | Other | |
- Walls and Roofs - Exterior Walls and Roofs - Protective Barrier
Observation: Interior and exterior walls of the food establishment are not protecting the establishment from rodents.
Correction: Repair walls and roof of the food establishment so as to protect against rodents.
- Pests - Controlling Pests*
Observation: Harborage conditions exist
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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12/03/2014 | Other | |
| No violation noted during this evaluation. | 11/17/2014 | Other | |
Cleaning is being done and evidence of pests are being recorded. This is being used by the pest control operator to know where to put traps.
The issue remaining is that interior and exterior walls are allowing the entry and easy movement of pests through the establishment. A pest control operator is under contract and is your best source of information on how to prevent the entry of pests, prevent providing food and shelter for pests, and eliminating existing pests.
- Physical Facilities in Good Repair
Observation: There are several places in the interior walls and exterior walls are in poor repair. Several pipes are going through the walls and ceiling with large gaps around them. These are all issues that would allow the entry and movement of pests.
Correction: Repair all interior and exterior walls. Patch all opening around pipes. Eliminate any possible entry points for pests.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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10/24/2014 | Training | |
Establishment has hired a local Pest Control (PCO) company that made a service visit on 7-29-14. PCO has scheduled another follow up visit in 7 days from his last inspection, but has not come back yet. No visible signs of rodents. Cleaning is now done on a daily basis. Keep an active monthly contract with your PCO.
No violation noted during this evaluation. | 08/06/2014 | Follow-up | |
One cabinet in the corner next to the drive thru window has many rodent droppings. Also observed few in the cabinet under the drink machines, in dry storage, and in the kitchen.
A contract with a pest control operator has not been obtained. This needs to be completed within two weeks.
Clean the noted areas every night and inspect in the morning to see if new droppings are present.
- Pests - Controlling Pests* (repeated violation)
Observation: Premises are not being routinely inspected for evidence of pests
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/24/2014 | Follow-up | |
Establishment has voluntarily closed, and will remain so until the problem has been corrected.
Gave manager my phone number to contact me when the drains are cleared and the area cleaned and sanitized.
- Critical: Sewage - Conveying Sewage*
Observation: Sewage is backing up into the establishment from the floor drain in the room with the automatic dishwasher, and in the mop basin floor drain.
Correction: Get the floor drains unstopped, and clean and sanitize the contaminated areas of the floor.
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07/14/2014 | Routine | |
The backup of sewage into the establishment has been resolved. Floor areas that were affected have been cleaned and sanitized with bleach.
You need to get a professional pest control officer to make visits to your establishment at least monthly. Have your pest control person come this week.
Follow up inspection to be done next week on or about July 22, 2014. Routinely inspect your building for evidence of insects or rodents.
The areas where the mouse droppings were found were cleaned today.
Save your receipt from your pest control officer for me to see next week.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Pests - Controlling Pests*
Observation: Harborage conditions exist, as evidenced by the mouse droppings present inside the counter where the coffee pot and soft drink machine are located. Harborage conditions also exist inside the counter behind the cash register. .
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/14/2014 | Follow-up | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: There was no sanitizer in the wiping cloth containers.
Correction: Add chlorine to the wiping cloth containers at a concentration of 50 to 100 parts per million.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. The bucket of sanitizer was empty.
Correction: Solution added to the bucket. Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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04/16/2014 | Routine | |
Inside of restaurant much cleaner. Cleaning is being done now on a routine schedule.
Violations 1770 C and 2930 from previous inspection have been corrected.
Contact the City of Norton about replacing your outside garbage dumpster.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Wall mount soap dispensers in both restrooms have come off of the wall.
Correction: Mount the soap dispensers back on the wall
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: The outside refuse dumpster is in a state of disrepair. Almost half of the bottom of the dumpster has rusted away.
Correction: Replace the outside dumpster.
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01/13/2014 | Routine | |
The back door is set to be fixed.
Much better on cleaning this morning. This allowed it to be better seen where some rodents are in the facility.
Regular cleaning at night and inspection of the facility in the morning will better allow you to know where to set traps.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The inside of the cabinet near the drive thru window and under the drink dispensers. Rodent droppings found in the cabinet next to the drive thru window.
Correction: Clean these on a regular basis to prevent the build up of debris and also to look for rodent droppings. Recommend to clean and set traps in this cabinet and check in the morning.
- Outer Openings - Protected (repeated violation)
Observation: There are small gaps when the back door is closed that could allow the entry of pests.
Correction: Assure all doors are tight fitting with no room for pest to enter the facility. Also have the entire facility checked for possible entry of pests.
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11/08/2013 | Follow-up | |
Cook properly washed hands before making sushi.
Observed prep of sushi roll.
Discussed cleaning regularly to watch for pests and prevent them from having food.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Employee failed to wash hands before preparing food. Employee failed to wash hands after pouring out soy sauce.
Correction: Employees must wash hands when changing tasks, before handling food, before putting on gloves, and at a minimum of 4 hours if they have not contaminated there hands.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee handled lettuce with bare hands. Hands had just been washed.
Correction: Always where gloves when handling food that is not going to be heat treated after handling.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. The container did not contain a sanitizer.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Contact Surfaces - Cleanability* (corrected on site)
Observation: Scoop used for rice was made from a plastic container and is not easily cleanable.
Correction: Use an approved scoop for the rice.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The inside of the cabinets near the drive thru window, the cabinets under the small delfield cooler, under the drink dispensers, the cabinet under the drink dispenser, and storage shelves are in need of cleaning. Rodent droppings found in most cabinets and on a few shelves.
Correction: Clean these on a regular basis to prevent the build up of debris and also to look for rodent droppings.
- Plumbing System Maintained in Good Repair
Observation: Faucet at three compartment sink is leaking.
Correction: Fix the faucet to prevent the leak. This could be providing water for pests.
- Outer Openings - Protected
Observation: There are small gaps when the back door is closed that could allow the entry of pests.
Correction: Assure all doors are tight fitting with no room for pest to enter the facility. Also have the entire facility checked for possible entry of pests.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor in the corner at the drive thru window, behind equipment up-front and in the kitchen all are in need of cleaning. Rodent droppings found throughout kitchen.
Correction: Clean the floor regularly so that you are not providing harborage for rodents and other pests. With the amount of droppings found, the floors should be cleaned daily to check for rodent droppings.
- Critical: Pests-Controlling Pests*
Observation: Evidence of mice in facility. Rodent droppings found in several areas. Methods do not appear adequate.
Correction: Work with your pest control operator to eliminate the mice. Look for ways to prevent entry of pests, eliminate any possible food/water supply for the pests, and use measures to remove the pests recommended by your pest control operator.
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10/28/2013 | Routine | |
Small amount of sushi rice being kept out of temperature. This is used or discarded every 4 hours.
No violation noted during this evaluation. | 07/31/2013 | Follow-up | |
Decided to use a rotation method of putting half of the batch of sushi rice into a cooler on the top shelf of one refrigeration unit and leaving the other in the warmer.
Then every two hours rice is replaced into the warmer.
Discussed handwashing, observed employee using wiping cloth instead of washing hands at hand sink.
Remember if the back door is to be open, then the air curtain fan must be on to prevent flies from comming into facility.
Discussed methods to eliminate flies.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands after handling raw beef and before setting up the three compartment sink.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
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07/16/2013 | Follow-up | |
Time instead of temperature is being used for chicken and rice.
Chicken is cooked up in quantity expected to last two hours. The maximum time allowed is 4 hours. The first batch is cooked from 11:00 AM to 11:30 AM. All of this must be served or discarded by 3:30 PM. Chicken is generally used up every two hours, but you must note the time that the chicken is removed from the grill, to assure none is served after 4 hours.
The rice is cooked in the morning and used for sushi throughout the day. The warmer is turned low and is only holding the food at about 80 °F. The maximum time that food is considered safe out of temperature coming down from above 135°F is 4 hours. A risk control plan shall be implemented to assure the safety of the rice.
Noted cutting boards need to be replaced and the scoop used for rice is not acceptable.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food stored over ready to eat food in the Beverage-air refrigerator on the left and the True refrigerator.
Correction: Always store ready to eat foods in the highest shelf in the refrigeration units and meats below ready to eat foods. Also always remember to have chicken on the lowest shelf.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed knives stored in-between prep tables, recontaminating them after cleaning.
Correction: Store the knives in a way that will not recontaminate them after cleaning them.
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07/02/2013 | Risk Factor | |
Work with you pest control provider to eliminate any rodents that are in your facility.
Clean the floors daily to prevent providing food for pests.
Check for leaks to prevent providing water for pests.
Check the floors and walls of the facility for any entrance to the facility that pests made find.
Due to the hot weather employees want to leave the back door open. Provide a screen door so that this door can remain open.
- Pests - Controlling Pests*
Observation: The cabinet the drinks are on top of was dirty inside and had rodent droppings. In the corner where the dishwasher is and the corner where the boxes are in the dishwashing room there was rodent droppings. behind some equipment.
Correction: Check the premises every morning for droppings and check the traps for any rodents caught. Clean the floors daily in all areas. Clean inside of cabinets daily as well.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Old cooler used for dry storage is not being moved for cleaning often enough to prevent debris from building up.
Correction: The old cooler should be removed and replaced with a metal shelf.
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05/29/2013 | Complaint | |
Time control is being used for chicken and carrots at the grill. The Chicken is for three hours and the carrots are for two hours. There is no set time for the rice to be left out a temperature. Discussed methods to do this such as splitting it into two batches, one to be cooled in a refrigerator and the other to be left out for four hours for use. Then after four hours discard the half that is in at room temperature and set the half from the refrigerator out for four hours. Another method is to keep the rice hot, but put out enough for several orders at room temperature and discard after four hours.
Quick action on the risk factor items. Have the other items corrected within 90 days.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Beef stored above cucumbers in the true refrigerator.
Correction: Remember to store raw animal foods below ready to eat foods such as vegitables.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use in the back kitchen.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Prohibited Areas
Observation: Bags of sugar stored in the dishwashing room subject to splash.
Correction: Do not store any food items in the dishwashing room.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No control measures in place for the rice for sushi. It is in a warmer that is turned off and they turn it back on from time to time.
Correction: Proper method would be to make a batch of rice, split into to portions. Set one out of temperature and one either cool it properly in the refrigerator or leave it above 135°F. Time the part left out for 4 hours. At the end of that time, throw out what is left and put out the next batch again for a four hour hold time.
- Equipment and Utensils - Multiuse, Characteristics
Observation: A scoop had been made from a bottle that stored oil to be used for rice and vegetables.
Correction: Discontinue use this scoop and acquire scoops for food that are designed for food with the following characteristics: smooth, durable, nonabsorbent, and easily cleanable.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartments of the three compartment sink were soiled before they were filled without cleaning.
Correction: All compartments and the drain boards must be cleanded before each time they are filled for use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Inside the ice machine, the chute has a build up of mold. The back where the air comes in needs to be cleaned. Handles of equipment such as refrigerators and faucets have a greasy debris and in need of cleaning.
Correction: Clean the inside of the ice machine daily to prevent the growth of mold. Clean the back of the ice machine regularly to prevent a build up of grease/debris. Clean the handles of equipment regularly to prevent build of grease/debris.
- Prohibitions
Observation: Clean equipment/utensils were found stored in between two prep tables in a way that can contaiminate them.
Correction: Discontinue storage of clean equipment and utensils in this way due to possible contamination.
- Outer Openings - Protected
Observation: The back door does not latch when closed, thus possibly allowing entry of pests.
Correction: Repair the back door so that it will latch when closed.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor around the water heater and the floor behind the ice machine are in need of cleaning.
Correction: Clean these floors and keep them on a routine schedule to keep them clean..
- Personal Care Items - Storage
Observation: Eye drops stored in such a way that they could contaminate food in the true refrigerator.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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04/04/2013 | Routine | |
No hazards noted previous hazards corrected, door gasket on order. Three compartment sink properly set up and used. Good cleaning and sanitizing of work/prep. surfaces observed.
No violation noted during this evaluation. | 12/27/2012 | Risk Factor | |
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