- Critical: Potentially Hazardous Food (Ti
- Comment:
- GROUND BEEF AND DEEP-FRIED SHRIMP ARE BEING MONITORED BY TIME ONLY. THE SALMON IS KEPT ON ICE AND TEMPERATURE WAS 41*F. A WRITTEN PROCEDURE WILL BE EMAILED TO THE WAYNE COUNTY HEALTH DEPARTMENT. CORRECTED
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
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03/12/2015 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED GROUND BEEF AT 48 *F IN UPRIGHT COOLER . INSIDE ADJACENT COOLER DEEP FRIED SHRIMP WAS 60 *F AND RAW SALMON 46 *F. EXCEPT DURING PREPARATION,COOKING, COOLING, OR WHEN TIME IS USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOOD SHALL BE MAINTAINED AT 41*F. KEEP PHF AT 41*F OR LESS. DISCARD FOOD WITHIN 4 HOURS FOLLOW UP WITHIN 10 DAYS.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED TRAY FULL OF SALMON ON FLOOR OF FREEZER. FOOD SHALL BE STORED AT LEAST 6 INCHES ABOVE THE FLOOR TO AVOID CONTAMINATION. KEEP FOOD AT LEAST 6 INCHES OFF THE FLOOR. VERIFY CORRECTION AT NEXT INSPECTION.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
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03/03/2015 | Routine |
| No violation noted during this evaluation. | 08/12/2014 | Routine |
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN DOOR HANDLES ON COOLER DOORS ON COOKLINE. DOOR HANDLES HAVE BUILT-UP FOOD DEBRIS UNDER THEM. RECHECK IN 6 MONTHS. NON-FOOD CONTACT SURFACES MUST BE CLEAN TO SIGHT AND TOUCH. RECHECK NEXT INSPECTION.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
02/03/2014 | Routine |
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored In standing water
- Corrections:
- Store as stated above.
- Comment:
- IN USE UITENSILS MUST BE STORED ON A CLEAN DRY SURFACE, IN RUNNING WATER, IN PRODUCT OR IN WATER OVER 135F. THE RICE SCOOP IS IN ROOM TEMP STANDING WATER AND THE BATTER WHISK IS IN STANDING WATER ON THE COOKLINE. CORRECT PRACTICE, RECHECK NEXT INSPECTION.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
|
08/14/2013 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE CRAB MEAT ON THE PREP AREA COUNTER WAS 48F TODAY. THE CONTAINER IS KEPT ON ICE, BUT WAS NOT SUBMERGED IN ICE WHICH WOULD ALLOW FOR IT TO BE HELD UNDER 41F. KEEP BELOW 41F AT ALL TIMES, CORRECT IMMEDIATELY. , THE CRAB WAS PLACED IN A MUCH DEEPER ICE BATH AT TIME OF INSPECTION, VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
01/31/2013 | Routine |
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Problems:
- Drinking From uncovered beverage container
- Corrections:
- Beverage container must be covered.
- Comment:
- OBSERVED 2 UNCOVERED EMPLOYEE BEVERAGE CUPS IN THE WORK AREA. EMPLOYEE BEVERAGES MUST BE KEPT IN COVERED CONTAINERS. COVER EMPLOYEE BEVERAGE CONTAINERS. CORRECTED AT TIME OF INSPECTION BY DISCARDING THE UNCOVERED EMPLOYEE BEVERAGES.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED IMITATION CRAB MEAT AND CREAM CHEESE HELD ON ICE AT THE SUSHI PREPARATION AREA. THE ICE DOES NOT EXTEND UP THE SIDES OF THE FOOD CONTAINERS. OBSERVED THE IMITATION CRAB TO BE AT 54F AND THE CREAM CHEESE AT 49F. COLD POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 41F OR BELOW. RAPIDLY COOL THE NOTED FOODS. KEEP THE IMITATION CRAB AND CREAM CHEESE IN THE COOLER. CORRECTED DURING INSPECTION. IMITATION CRAB AND CREAM CHEESE PLACED INTO THE COOLER. THE ITEMS WILL BE KEPT IN THE COOLER WITH ONLY A SMALL WORKING PORTION HELD ON ICE WITH THE ICE AT THE LEVEL OF THE PRODUCT.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
08/02/2012 | Routine |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- SOUP KEPT OUT AT PREP COOLER AND TEMPED 56F. HOLD COLD FOOD AT OR BELOW 41F TO PREVENT BACTERIA GROWTH. KEEP SOUP IN COOLER., CORRECTED BY PUTTING SOUP IN COOLER TO HOLD AT/BELOW 41F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE PAPER TOWEL AT HANDSINK BY 3-COMPARTMENT SINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
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02/07/2012 | Routine Inspection |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- CORRECTED. PERSON IN CHARGE INSTRUCTED EMPLOYEE TO WEAR GLOVES AND EMPLOYEE PUT GLOVES ON., OBSERVED EMPLOYEE PREPPING CUCUMBERS WITH BAREHANDS. READY TO EAT FOODS SHALL BE PREPPED WITH GLOVED HANDS OR SUITABLE UTENSILS. PROVIDE AND WEAR GLOVES TO PREP AND MAKE READY TO EAT FOODS.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- CORRECTED. ALL READY TO EAT FOODS MOVED ABOVE ALL RAW FISH., IN SUSHI AREA REACH-IN COOLER OBSERVED RAW SCALLOPS OVER SEAWEED AND RAW TUNA OVER AVOCADOS AND COOKED CRAB. STORE RAW ANIMAL PRODUCTS BELOW AND AWAY FROM READY TO EAT ITEMS. STORE ALL RAW FISH ON BOTTOM SHELVES.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Cooling methods
- Items:
- Food item(s) cooled
- Problems:
- Improperly
- Comment:
- OBSERVED COLD SHRIMP TEMPURA STORED ON TOP OF JUST COOKED SHRIMP TEMPURA AND ALL IN PREP COOLER TOP. PROPERLY COOL JUST COOKED ITEMS TO 41F OR BELOW BEFORE PUTTING ITEM IN A PREP COOLER AND DO NOT PUT COLD FOOD ON TOP OF HOT FOOD,
- General violation description:
- 3-501.15 - (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under # 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans
|
08/08/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED KRAB OUT AT SUSHI AREA AT 55F AND ALSO SHRIMP TEMPURA BY COOKING AREA AT 67F. HOLD POTENTIALLY HAZARDOUS FOODS COLD AT OR BELOW 41F OR MAY INCLUDE THESE ITEMS IN TIME MARKING., CORRECTED. THESE 2 ITEMS WILL BE KEPT IN THE COOLER AT OR BELOW 41F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- WALK-IN COOLER HAD SOME FACILITY MADE SAUCES AND SOUP THAT WERE NOT DATE MARKED. POTENTIALLY HAZARDOUS READY TO EAT FOODS HELD OVER 24 HOURS MUST BE DATE MARKED. ENSURE TO DATE MARK THESE ITEMS AFTER PREP BEFORE PUTTING IN COOLER., CORRECTED. ALL ITEMS LABELED WITH PREP DATE AND USED UP WITHIN 2 TO 3 DAYS OR DISCARDED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
|
02/09/2011 | Routine Inspection |
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Locations:
- Front counter
- Problems:
- Without time control mark Indicating time that is 4 hours past removal from temperature control
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- SUSHI RICE MUST BE TIME MARKED WITH A DISCARD TIME 4 HOURS PAST THE TIME IT WAS PREPARED., TIME MARK PROVIDED TO MEET REQUIREMENT.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Facility
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
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08/19/2010 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW SHELL EGGS STORED ABOVE READY TO EAT FOODS INSIDE THE WALK-IN COOLER., RAW ANIMAL FOODS HAVE BEEN MOVED TO AN ALTERNATE LOCATION, DOWN & AWAY FROM READY TO EAT FOODS.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Locations:
- Front counter
- Problems:
- Without time control mark Indicating time that is 4 hours past removal from temperature control
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- TIME MARK PROVIDED TO MEET REQUIREMENT.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Kitchen Area
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- Corrected 3-304.14 Observed: Wiping cloths are stored in adequate strength sanitizer solution.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
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01/25/2010 | Routine Inspection |
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- cold water faucet dish washing area handsink
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
07/29/2009 | Routine Inspection |
- Determining Chem.San.Concentra
- Items:
- Sanitizer test kit
- Locations:
- wiping cloth sanitizing solution wait station work area
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- Front counter
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- BOXES OF AVOCADO STORED DIRECTLY ON THE FLOOR BENEATH FRONT COUNTER.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Storing Equip./Uten./Lin./Sing
- Items:
- Clean equipment/utensil(s)
- Locations:
- Cutting board prep area
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- COMPLIANT 4-903.11 CITED ITEMS STORED 6" OR MORE OFF THE FLOOR.;(A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under # (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under # (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. (D) Items that are kept in closed PACKAGES may be stored less than 15 cm (6 inches) above the floor on dollies, pallets, racks, and skids that are designed as specified under # 4-204.122.
- General violation description:
- 4-903.11 -
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- women's restroom Toilet
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- wiping cloth sanitizing solution
- Problems:
- Stored in
- Comment:
- SANITIZING SOLUTION FOR WIPING CLOTH STORAGE WAS OBSERVED STORED ON THE FLOOR AT WAIT STATION WITH A CONCENTRATION THAT EXCEEDS 50-100PPM CHLORINE., Corrected 3-304.14 Observed: Wiping cloths are stored in adequate strength sanitizer solution.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
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01/22/2009 | Routine Inspection |
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