Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
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VIOLATION OF SECTION 3-301.11 Food employees do not minimize contact with exposed foods, specifically:
Many scoops for liquid sauces are bowls floating on top, without handles.
REQUIRED CORRECTION: Use spatulas, tongs, deli tissue or other dispensing equipment to minimize direct hand contact with food or ice.
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VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Utensils stored in water (ice melted?) for scooping rice & at the cook line.
REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of hot water at a temperature of 140°F (60°C) or more or 41°F (5°C) or less or if the container is cleaned as required.
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VIOLATION OF SECTION 3-501.13 Potentially hazardous food is improperly thawed, specifically:
Bus tubs of frozen chicken left out at room temperature to thaw (still below 41F).
REQUIRED CORRECTION: Potentially hazardous foods shall not be thawed at room temperature. Food may be thawed by one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F (5°C) or less; 2) completely submerged under running water at a temperature of 70°F (21°C) or below, with sufficient velocity to agitate and float off loose particles in the overflow, for a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or for a period of time that does not allow raw animal food to be above 41°F (5°C) for more than four hours; 3) in a microwave oven only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process, or when the entire, uninterrupted cooking process takes place in the microwave oven; or 4) as part of the conventional cooking process.
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VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
3-door upright cooler has 2 torn door gaskets, and several shelves are peeling & rusting.
REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications. Maintain the cutting or piercing parts of can openers in a sharp condition.
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VIOLATION OF SECTION 4-602.11 Surfaces of utensils and equipment contacting food that is not potentially hazardous is not cleaned as necessary, specifically:
-The back surface just under the ice cube maker inside the ice machine is unclean.
-The soda dispenser nozzles are sticky & need cleaning.
REQUIRED CORRECTION: Surfaces of utensils and equipment contacting food that is not potentially hazardous shall be cleaned: 1) at any time when contamination may have occurred; 2) at least every 24 hours for iced tea dispensers and consumer self-service utensils; 3) before restocking consumer self-service equipment and utensils; or 4) in equipment such as ice bins and beverage dispensing nozzles when required by the manufacturer or as necessary to keep them clean.
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VIOLATION OF SECTION 5-205.11 *CRITICAL* A handwashing facility is not accessible for employee use at all times, specifically:
A pitcher was set inside the small handsink, and being used to obtain water for cooking. No sink actually designated for use as the kitchen handsink.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Handwashing facilities shall be accessible at all times for employee use.
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VIOLATION OF SECTION 6-301.11 *CRITICAL* Soap is not provided at a handwashing lavatory, specifically:
Missing soap at the kitchen handsink - provided
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Each handwashing lavatory or group of 2 handwashing lavatories shall be provided with a supply of hand cleaning liquid, powder or bar soap.
|
Apr 30, 2007
|
88 |
|
No violation noted during this evaluation.
|
May 8, 2007
|
100 |
-
VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
2 bus tubs of raw chicken directly on the floor under the kitchen center island;
Also, need to move personal vitamins and supplements on the shelf with the spices to another location away from customer food and preparation areas.
REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) in a clean, dry location; 2) where it is not exposed to splash, dust or other contamination; or 3) at least 6 inches above the floor.
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VIOLATION OF SECTION 3-501.13 Potentially hazardous food is improperly thawed, specifically:
Found 2 bus tubs of raw chicken (still partially frozen, warmest temperature found 34F) left out at room temperature to thaw (on floor under center kitchen island - see 08H)
REQUIRED CORRECTION: Potentially hazardous foods shall not be thawed at room temperature. Food may be thawed by one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F (5°C) or less; 2) completely submerged under running water at a temperature of 70°F (21°C) or below, with sufficient velocity to agitate and float off loose particles in the overflow, for a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or for a period of time that does not allow raw animal food to be above 41°F (5°C) for more than four hours; 3) in a microwave oven only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process, or when the entire, uninterrupted cooking process takes place in the microwave oven; or 4) as part of the conventional cooking process.
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VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
The area directly behind the front handwash sink is starting to accumulate mold, especially where there are seams
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
|
Dec 27, 2007
|
93 |
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VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
Utensils at the cookline stored in room temperature (72F) container of standing water.
REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of hot water at a temperature of 140°F (60°C) or more or 41°F (5°C) or less or if the container is cleaned as required.
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VIOLATION OF SECTION 3-402.11 *CRITICAL* Raw, raw-marinated, partially cooked or marinated-partially cooked fish has not been frozen to required temperatures, specifically:
1) Need to locate / provide an updated letter from your fish supplier(s) (frozen only)
2) Atlantic Salmon received fresh (not frozen)
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Before service or sale in a ready-to-eat form, raw, raw-marinated, partially cooked, or marinated partially cooked fish shall be frozen to -4°F (-20°C) or below for 168 hours (7 days) in the freezer or -31°F (-35°C) or below for 15 hours in a blast freezer.
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VIOLATION OF SECTION 5-205.11 A handwashing facility is not accessible, is used for purposes other than handwashing or is not operated properly, specifically:
Large measuring cup with water in kitchen handsink
REQUIRED CORRECTION: Handwashing facilities shall be accessible at all times for employee use and not used for other purposes. An automatic handwashing facility shall be used in accordance with manufacturer's instructions.
|
May 21, 2008
|
92 |
|
No violation noted during this evaluation.
|
Jun 3, 2008
|
100 |
-
VIOLATION OF SECTION 4-501.11 Equipment is not maintained in good repair or according to manufacturer's recommendations or cutting parts of can openers are not kept sharp, specifically:
The 3-door upright cooler has a torn gasket on the far left door -- repair or replace
REQUIRED CORRECTION: All equipment and components shall be in good repair and maintained and adjusted in accordance with manufacturer's specifications. Maintain the cutting or piercing parts of can openers in a sharp condition.
|
Nov 26, 2008
|
99 |
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VIOLATION OF SECTION 3-501.17 *CRITICAL* Ready-to-eat food is not properly date-marked, specifically:
Noodles not dated in true refrigerator
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Refrigerated, ready-to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date of preparation or consumption. Including the date of preparation, food shall be consumed within 7 days if stored at 41°F or less. Food that is frozen shall be marked to indicate the remaining days that the food may be kept once the product is thawed.
|
May 30, 2009
|
95 |
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VIOLATION OF SECTION 3-501.16 *CRITICAL* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-Front 3 door Randell prep cooler found with ambient air temp of 48F & salmon at 46F, crab 47F inside
-Cooked broccoli in counter top warmer at 110F (no time marking / approved time policy)
REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 140°F (60°C) or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F (5°C) or less.
|
Oct 29, 2009
|
95 |
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VIOLATION OF SECTION 3-501.19 *CRITICAL* Time in lieu of temperature as a public health control is not approved or does not follow proper procedures, specifically:
Sushi rice at room temperature (and cooked vegetables in warmer set below 140F) are without time marking; rice prepared at 11am, now 3:15pm (over 4 hours, should have discarded at 3pm)
REQUIRED CORRECTION: CORRECT IMMEDIATELY. When using time as a public health control, the food shall be marked or otherwise identified to indicate the time within 4 hours past the point in time when the food is removed from temperature control. The food must be cooked, served, or discarded within 4 hours. Unmarked containers or packages marked to exceed 4 hours must be discarded, and written procedures must be maintained in the establishment and made available to the regulatory authority.
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VIOLATION OF SECTION 4-601.11 Nonfood-contact surfaces are not kept clean, specifically:
Top right shelf inside front glass 2-door upright cooler needs cleaning;
Top exterior of back 2 door upright freezer is very dusty
REQUIRED CORRECTION: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
|
Mar 19, 2010
|
94 |
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VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
In use utensils in grill area in room temperature water
REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of hot water at a temperature of 140°F (60°C) or more or 41°F (5°C) or less or if the container is cleaned as required.
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VIOLATION OF SECTION 3-501.19 *CRITICAL* Time in lieu of temperature as a public health control is not approved or does not follow proper procedures, specifically:
Sushi rice at 108-120F. PIC stated was just brought out, no verification of time.
REQUIRED CORRECTION: CORRECT IMMEDIATELY. When using time as a public health control, the food shall be marked or otherwise identified to indicate the time within 4 hours past the point in time when the food is removed from temperature control. The food must be cooked, served, or discarded within 4 hours. Unmarked containers or packages marked to exceed 4 hours must be discarded, and written procedures must be maintained in the establishment and made available to the regulatory authority.
|
Aug 13, 2010
|
89 |
|
No violation noted during this evaluation.
|
Sep 4, 2010
|
100 |
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VIOLATION OF SECTION 3-304.12 In-use dispensing utensils are not properly stored, specifically:
In-use utensils in room temperature water
REQUIRED CORRECTION: In-use food preparation or dispensing utensils shall be stored: 1) in the food with the handles above the top of the food; 2) on a clean portion of the food preparation table or cooking equipment if they are cleaned and sanitized as required; 3) in running water of sufficient velocity to flush particulates to the drain; 4) in a clean, protected location if the utensils are used with food that is not potentially hazardous; or 5) in a container of hot water at a temperature of 140°F (60°C) or more or 41°F (5°C) or less or if the container is cleaned as required.
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VIOLATION OF SECTION 4-202.11 Multiuse food-contact surfaces are not properly constructed or accessible for cleaning, specifically:
Build-up on magnetic knife strip
REQUIRED CORRECTION: Multiuse food-contact surfaces shall be smooth, free of breaks, open seams, cracks, chips, pits and other imperfections and accessible for cleaning or inspection.
|
Feb 18, 2011
|
96 |
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