Inspection findings |
Inspection Date |
Inspection Score |
---|---|---|
|
Oct 4, 2011 | 88 |
|
Mar 19, 2012 | 94 |
2-401.11 Store personal drinks below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.3-301.11 Use gloves or utensils to handle ready to eat food. / Several employee drinks on food prep surfaces. Employee preparing sushi with bare hands.
3-501.13 Cease thawing potentially hazardous food at room temperature. / yellowfin tuna, crawfish thawing in pan of water.
4-202.16 Repair or replace chest freezer lids.4-202.16 Paint or seal bare wood surfaces in dry storage. / several places where bare wood exposed.
3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine. / Many cloths lying out throughout kitchen.
6-301.11 Provide soap at all hand sinks.6-301.12 Provide paper towels or drying device at all hand sinks.6-301.14 Post sign at all handsinks that notifies employees to wash hands.
6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings. / Walls in damaged in dish area, damaged floor tile throughout, ceiling in kitchen prep area by soups has ductwork attached with packing tape.
HAACP records observed: 10/3 = 4.1, 9/13 = 4.1, 8/21 = 4.1
Mar 19, 20123-307.11 Store raw shell eggs below and away from ready to eat food. / shell eggs over packages of crawfish.
4-202.16 Repair or replace chest freezer lids.
4-903.11 Cease the storage of single service articles under sewer lines, unshielded pipes, or open stairwells. / some styrofoam cups under handsink at sushi bar.
6-301.11 Provide soap at all hand sinks.6-301.12 Provide paper towels or drying device at all hand sinks. / Hand sinks behind bar and sushi station have no soap or towels.
8-103.11 Provide variance/HACCP plan on file. / HACCP plan unavailable at time of inspection.
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