Feb 18, 2014 (Follow-up)

Feb 10, 2014 (Routine)

• Proper eating, tasting, drinking, or tobacco use
  EMPLOYEES MUST DRINK FROM A CLOSED CONTAINER IN THE FOOD PREP AREA.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Hands clean and properly washed
  HAND SINK WAS BLOCKED AND NOT ACCESSIBLE TO EMPLOYEES AT TIME OF VISIT. HAND SINK MUST BE ACCESSIBLE TO EMPLOYEES AT ALL TIMES IN ORDER TO ENSURE PROPER HAND WASHING.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  ALL PREPARED FOOD MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Compliance with variance, specialized process, and HACCP plan
  SUSHI RICE WAS NOT BEING TESTED PROPERLY AT VISIT. ESTABLISHMENT MUST TEST SUSHI RICE AND KEEP ADAQUATE PH LOGS AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  THE THREE COMPARTMENT SINK MUST BE LABELED PROPERLY. WASH, RINSE AND SANITIZE.(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  BOTH MALE AND FEMALE RESTROOMS DID NOT HAVE A SELF CLOSING DEVICE AT VISIT. EACH RESTROOM MUST HAVE A SELF CLOSING DEVICE.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)