- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
Observed tongs for turning partially cooked beef and partially cooked chicken stored in the same pan of hot water with a measured water temperature of 155*F. This temperature is not sufficient to kill bacteria in different kinds of raw meats. *CORRECTION: The tongs and well cups were immediately taken to the dish wash area to be washed, rinsed, and sanitized. The manager stated that the tongs would be kept in separate wells in the future.
- Rule Violation and Requirement: VIOLATION OF SECTION 7-102.11 *PRIORITY FOUNDATION* Working containers of poisonous or toxic materials are not clearly labeled, specifically:
There were three spray containers in various locations throughout the facility that did not have labels as to their contents. The PIC stated that one was degreaser, one was window cleaner, and one was a chlorine and water solution. **CORRECTION** The spray containers were labeled accordingly upon request.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
There are some damaged areas in the wall and cove junctions in the prep area and near the mop sink. **Please repair these areas so they are smooth, durable, non-absorbent, and easily cleanable.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
smaller walk-in cooler-- 38-41 F (sauce, macaroni salad) larger walk-in cooler-- 36-39 F (raw beef, raw chicken, raw pork) prep cooler at grill-- 38-43 F (spam, pork, scrambled eggs) prep cooler at front counter-- 41 F (macaroni salad, lettuce) 2-door cooler at grill-- 38-39 F (raw chicken, raw beef, raw pork) 2-door cooler in back-- 41 F (sauces)
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
hot holding temperatures: sauce warmer at grill 155 F; steam unit at front counter (cooked vegetables 135 F, rice rolls 136 F, chicken 152-170 F, pork 144 F)
- Information: Dishwashing Methods:
3-compartment sink set up with 100 ppm chlorine detected wiping cloth sanitizer solution concentration: 100 ppm chlorine detected
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
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03/23/2016 | Semi Annual Food | 92 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.15 *PRIORITY FOUNDATION* Incorrect methods are used to cool potentially hazardous foods, specifically:
Observed bus tubs of chicken with measured internal temperatures of 47-49 F stored with lids and stacked on top of one another in the walk-in cooler. Observed a large (approximately 10 gallon) pot of pork stored in the walk-in cooler with a measured internal temperature of 53 F. **CORRECTION** The bus tubs were separated and lids removed to allow for rapid cooling. The large pot was divided into smaller portions and separated to rapidly cool. Note: The cooling capacity to do this type of volume is very limited. There is limited space to keep foods separated adequately to rapidly chill. See notes and recommendations at end of this report.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed several bulk bags of sugar stored on a bottom shelf in the dry storage area next to a shelf of bulk cleaning chemicals (soap, bleach, etc). All packages were sealed and spaced. **Increase spacing and partitioning to prevent possible cross contamination.
- Rule Violation and Requirement: VIOLATION OF SECTION 2-401.11 *PRIORITY FOUNDATION* Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
Observed two employee beverage bottles with screw cap lids but no handle or straw stored on the shelf above the prep counter. **CORRECTION** The beverages were immediately moved to an area away from any food or clean dishes. Use only approved containers in appropriate areas as noted below.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.11 Physical facilities are not maintained in good repair, specifically:
There are some damaged areas in the wall and cove junctions in the prep area and near the mop sink. **Please repair these areas so they are smooth, durable, non-absorbent, and easily cleanable.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
walk-in cooler (left unit)-- 38-40 F (raw chicken, sauce) walk-in cooler (right unit)-- 35-40 F (raw beef, raw chicken, raw pork) prep cooler at cook area-- 39-40 F (cabbage, pork) small prep cooler at front counter-- 39 F (macaroni salad) 2-door vegetable cooler in back-- 42 F (cabbage) 2-door reach-in cooler at grill-- 37-40 F (raw beef, raw pork ribs, raw chicken, noodles)
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
cooking temperatures: chicken off grill 189 F, pork out of fryer 195 F hot holding temperatures: steam unit at front counter (noodles 138 F, pulled pork 185 F, vegetables 136 F, chicken 175 F, pork 155 F); rice warmer 147 F.
- Information: Dishwashing Methods:
3-compartment sink available. Wiping cloth sanitizer solution concentration: 50-100 ppm chlorine detected.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
- Information: Notes/Recommendations:
Facility is currently prepping raw foods for 3 other facilities under same ownership. The existing cold holding capacity is not adequate to increase or even keep the same volume of production. It is recommended that some of the prep activities be shared with the other facilities to prevent temperature abuse. Cooling activities are very difficult under current circumstances. See violation in this report for details.
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11/03/2015 | Semi Annual Food | 94 |
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
Today's visit is a reinspection of a repeat priority item found at the semiannual. At the last inspection, the musabi was out of temperature sitting high in the steam table. The musabi was found at 140-145 F and stocked low in steam table. Violation corrected.
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04/27/2015 | Reinspect Food | |
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