- Food protected during storage, handling, display, service & transportation; written notice for clean plates
Chicken was found above cheese in the upright refrigerator. Keep all raw PHF above ready to eat products. Also, store food to prevent cross contamination according to final cook temperatures. Foods with higher required final cook temperatures shall be stored below foods with lower required cook temperatures. For example, store fish above beef and beef above chicken. Breaded flour was stored next to the garbage can and was uncovered. Several other dry products were uncovered in the back store room. Cover all foods when in storage especially if they are not being actively worked from.
- In-use utensils properly stored
Cups were being used as scoops for dry foods. Scoops with handles shall be used to dispense foods. Spoons, spatulas, dippers, and other in-use utensils shall be stored between use in the food product with the handles extending out of the food, stored dry on a clean surface or in a container of water if the water is maintained at a temperature of at least 135F. Recommend cleaning in use utensils every two hours or swap out utensils with clean ones every two hours. Also, clean and sanitize the surface these are stored on every two hours.
- Hands clean and properly washed
Employee washed hands by running water on them without using soap. Same employee scratched face and then began cutting carrots. Employees shall wash their hands thoroughly in a hand washing lavatory before starting work, after smoking, after each visit to the toilet, and as often as may be necessary to remove soil and contamination.
- Floors, walls, ceilings properly constructed, clean, in good repair
GC Clean floor drains and clean floors under equipment and shelving.
- No cross-connections
GC Provide a backflow prevention device that is rated for continuous pressure or disconnect spray nozzle from hose after each use.
- Proper cooling methods used
GC Shrimp was found in a large portion at 87 F in the walk-in cooler. When cooling, use one or more of the following methods based on the type of food being cooled: (1) placing the food in shallow pans, (2) separating the food into smaller or thinner portions, (3) using rapid cooling equipment, (4) stirring the food in a container placed in an ice water bath, (5) using containers that facilitate heat transfer, (6) adding ice as an ingredient, or (7) other effective methods.(r) When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) arranged in the equipment to provide maximum heat transfer through the container walls, and(2) loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food
- Food & non-food contact surfaces easily cleanable & in good repair
Repair the make unit in the sushi area to cold hold food at 45 F or below. Replace wooded sushi rice container and wooded planks for sushi as these items are not easily cleanable. Raw food display near grill was not maintaining all food temperatures at 45 F or below. Use deeper pans and keep foods stocked in the bottom half of pans especially during slow times. Monitor the cold holding temperatures in this unit and immediately repair if this unit is not working properly. TILT may also be an option for these raw items.
- Proper cold holding temperatures
Sliced avocado was 53 F, pineapple was 54 F, Kiwi was 57 F, breaded chicken was 60 F, eggs were 81 F, and chicken was 56. Garlic & oil mixture was 68 F. All potentially hazardous foods, in a food service establishment, requiring refrigeration shall be kept at or below 45 F, except when being prepared or served.
- Food received at proper temperature
- Time as a public health control; procedures & records
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08/03/2010 | |
- Toilet and lavatory facilities; supplied, properly constructed, clean, good repair, signs provided
.GC- Remove all construction materials and shopping carts from the dumpster area.
- Proper cold holding temperatures
Boiled eggs (48 F) and sliced melons (47-51 F) were above 45 F on a buffet line in cold holding. The manager removed all items and placed back in the walk in cooler. Several platters of Nori roll sushi (47-54 F) were above 45 F in the cold display ice bath at the sushi bar. The ice in the bar is only for display as there is a mechanical cooling unit that circulates air up through the bottom of the unit. I had the staff remove about two inches of the ice so the food would sit down in the ice farther, this brought the temperature down to 45 F or below. Do not stack the sushi too high and keep the ice level lower so that the sushi sits down in the cold air. All potentially hazardous food must be held at 45 F or below.
- Non-food contact surfaces clean
Detail clean line equipment and clean hood vents and shelving.
- Hands clean and properly washed
GC- I did not see any handwashing by employees, however, I did not observe any direct handwashing violations. Ensure that employees wash their hands frequently before and after completing a task, going outside, prepping raw meat, using the restroom or otherwise washing their hands. The manager spoke with employees about this matter.
- Consumer advisory provided
GC- no consumer advisory sign was posted anywhere in the facility. These must be posted in conspicuous places so that the customer can easily see them.
- Dry food stored properly & labeled accordingly
GC- one bag of flour was stored open in dry storage. Transfer all dry food product to an approved food service container with a lid after opening.
- Proper hot holding temperatures
GC- one pan of pork rolls and a couple of pans of chicken and chicken wings were 110-128 F at one hot holding buffet bar. All potentially hazardous food must be held at 135 F or above in hot holding. However, I took about 50 other hot holding temperatures that were above 135 F. The manager changed out all food that was off temperature.
- Utensils & equipment properly stored, air-dried, handled
Improvement is needed on air drying pans.
- Original container for storage of milk & shellfish
One case of oysters were in a bustub with water and the original container had been thrown away. All raw shellshock MUST remain in the original container until the food is served. The manager disposed of the oysters voluntarily.
- Food protected during storage, handling, display, service & transportation; written notice for clean plates
There are no written notice for clean plates at any of the buffet lines as required by rules. You must provide a notice for clean plates for return trips at every buffet line so that customers see the sign when they get plates. I will be back to recheck within ten days. One pan of raw chicken was stored above a pan of corn in the cold make unit in the kitchen. Store raw poultry and raw eggs below and away from all ready to eat food. The manager the pan of chicken to the bottom shelf.
- Shellstock tags retained
There were not shellstock tags saved on hand from raw oysters, clams or mussels. Shellstock tags must be saved for the past 90 days so that they may be easily inspected. I will be back within ten days to recheck.
- Food received at proper temperature
- Time as a public health control; procedures & records
- Washing fruits & vegetables
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11/05/2009 | |
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