Nov 21, 2014 (Follow-up)

Oct 15, 2014 (Routine)

• Correct response to questions
  No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  ALL HANDSINKS MUST BE ACCESSIBLE FOR USE.(DO NOT BLOCK HANDSINK.)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Observed a roach near prep area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Single-use/single-service articles: properly stored & used
  Single-service items not stored in plastic sleeves.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site)
• Plumbing installed; proper backflow devices
  Garbage disposal unit is out of order.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Feb 27, 2014 (Complaint)

• Food separated and protected
  Raw shell eggs stored on top of raw checken inside walk in cooler. Food unprotected from contamination. (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)
• Compliance with variance, specialized process, and HACCP plan
  HACCP not provided for sushi. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Approved thawing methods used
  Improper thawing of food item. (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  Food items not elevated 4 to 6 inches above floor in side walk in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Single-use/single-service articles: properly stored & used
  Food grade bags are not used to store food items. (grocery bags are being used). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Clean floor where needed, pay attention to corners and under equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Jan 03, 2014 (Restoration)

• Variance obtained for specialized processing methods
  VARIANCE HACCP PLAN IS UNDER PROCESSING AND NOT FINISHED YET. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  MICROWAVE AREA WITH DEBRIS AND STAINS AND FOIL COVERING COUNTER.

Jan 02, 2014 (Complaint)

• Food-contact surfaces: cleaned & sanitized
  Clean the counters, racks and equipment along the chefs line, wash rinse and sanitize the china below the cabinets along the chefs line and those observed in storage adjacent to the pick up line in front of chefs cook line. Items observed with grease and oil residue, dead roaches in area and general unsanitary conditions.
• Proper cold holding temperatures
  Cooked egg rolls and fried wonton held at room temperature along chefs line, cold holding unit also observed overstocked. Cease and desist the practice of "pre-cook" and holding at room temp before reheating or "re-cook" as staff state. Location not approved for time/temp method and must maintained complaince temps for PHF at all times. Items ( PHF ) which are to be held cold must be in shallow containers and placed in cold storage at once upon cook completion.
• Compliance with variance, specialized process, and HACCP plan
  Location lacks HACCP plan for Sushi
• Food properly labeled; original container
  Storage containers for food products and ingredients not labeled in dry goods room.
• Insects, rodents, & animals not present
  Dead roaches observed on top of food containers, counters along the food prep line, pick up line and chefs line in kitchen. rat feces observed on the ground exterior rear adjacent to dumpster and waste oil containers. Eradicate vermin by professional means, invoice of service required at restoration call.
• Contamination prevented during food preparation, storage, & display
  Employees personal belongings observed stored in contact with food products and ingredients in the dry goods room. Staff must utilize provided non food site for such storage.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  All wooden counters, racks and boards observed in the food production area must be removed and replaced with NSF food grade materials. Observed wooden units are unclean, molded and not water resistant or easily cleanable.
• Nonfood-contact surfaces clean
  Clean the exterior of all equipment in the food prep facility with attention to the sides and top counters.
• Garbage & refuse properly disposed, facilities maintained
  Waste oil container in the rear exterior overflowing, ground and area adjacent unit covered with oils, clean area and remove observed accumulation of debris. Clean all containers with attention to the waste oil units.
• Garbage & refuse properly disposed, facilities maintained
  Staff must utilize the waste food disposal for all generated food waste on site, large volume of food observed in the trash containers from processing.
• Physical facilities: installed, maintained, & clean
  Ceiling tiles dark in color in the main kitchen. Wall areas with food splash require cleaning.

Dec 04, 2012 (Follow-up)

Nov 28, 2012 (Complaint)

• Correct response to questions
  No Certified Food Protection Manager is on duty. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food separated and protected
  Food items not protected from contamination. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Unclean food contact surfaces in food prep area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  Food containers not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer provided to check food temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Food stored on floor in side walk in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Unclean non food contact surfaces such as gaskets, food containers, stainless steel surfaces, and shelvings. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Unclean floor in corners, behind and under equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)