Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
-
Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracksm open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
-
Food contact surfaces not washed, rinsed and sanitized after each use following any time of operations when contamination may have occurred
-
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equioment not readily accessible for cleaning, surfaces not smooth finish)
[multiple violations]
-
Non-food contact surfaces of equipment not clean
-
Plumbing and sinks not properly sizedd, installed, maintained; equipment and floors not properly drained
-
Wiping clothes dirty, not stored properly in sanitizing solutions
|
Regular
|
Dec 21, 2010
|
92 |
|
No violation noted during this evaluation.
|
Follow-Up
|
Jan 13, 2011
|
100 |
-
Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding
-
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
-
Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracksm open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
-
Food not protected durng storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
-
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap and single service towels or hand drying devices missing
-
Improper thawing procedures used
-
Inadequate personal cleanliness
-
Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's intructions
-
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equioment not readily accessible for cleaning, surfaces not smooth finish)
-
Potentially hazardous foods are not stored, under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage) Actual Temperature
-
Single service items reused, improperly stored, dispensed, not used when required
|
Regular
|
Feb 8, 2011
|
89 |
-
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
-
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equioment not readily accessible for cleaning, surfaces not smooth finish)
-
Single service items reused, improperly stored, dispensed, not used when required
|
Follow-Up
|
Feb 16, 2011
|
97 |
-
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
-
Food not protected durng storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
-
Food workers do not use proper utensils (tongs, spoons, spatulas, sanitary gloves) to eliminate bare hand contact with cooked or prepared foods
-
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap and single service towels or hand drying devices missing
-
Lighting and ventilation inadquate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
-
Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's intructions
-
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equioment not readily accessible for cleaning, surfaces not smooth finish)
[multiple violations]
-
Non-food contact surfaces of equipment not clean
-
Potentially hazardous foods are not stored, under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage) Actual Temperature
-
Wiping clothes dirty, not stored properly in sanitizing solutions
|
Regular
|
Dec 13, 2011
|
89 |
-
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
-
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equioment not readily accessible for cleaning, surfaces not smooth finish)
|
Follow-Up
|
Dec 16, 2011
|
98 |
|
No violation noted during this evaluation.
|
Regular
|
Feb 8, 2012
|
100 |
Restaurant representatives - add corrected or new information about HAJIME JAPANESE RESTAURNT, 267 HALSTEAD AVE, Harrison, NY 10528 »