- Smoking Distance (corrected on site)
(a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
Correction: Ensure there is no smoking withing eight feet of any public entrance.
Comments: EMPLOYEES WERE SMOKING NEXT TO NO SMOKING SIGN AT EAST SIDE DOOR. MAKE SURE TOBACCO USE IS AT LEAST 8 FEET AWAY FROM ENTRANCES.CORRECTED ON SITE.
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS/FRUIT FLIES ALL OVER ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS AND KEEP ESTABLISHMENT AS CLEAN AND DRY AS POSSIBLE
Location: -
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: SOILED DISHES INSIDE OF SANITIZER COMPARTMENT OF THREE BAY SINK. USE FIRST COMPARTMENT FOR WASHING, SECOND COMPARTMENT FOR RINSING AND THIRD COMPARTMENT FOR SANITIZING ONLY. CORRECTED ON SITE.USE 3 BAY FOR ALL WARE WASHING UNTIL DISH MACHINE IS FIXED.
Location: Dish machine area
Equipment: 3-bay
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: EMPLOYEE TOWEL DRYING DRINKING GLASSES. ALLOW ALL EQUIPMENT, UTENSILS, GLASSES, PLATES ETC TO AIR DRY. NEVER TOWEL DRY SANITIZED EQUIPMENT.BEHAVIOR STOPPED AND CORRECTED ON SITE.
Location: Dish machine area
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: SIDE DOOR OPEN ALLOWING PESTS TO ENTER BUILDING. KEEP DOOR CLOSED
Location: Dish machine area
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: VENTILATION SOILED AT COK LINE. CLEAN AND SERVICE VENT HOOD.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOOR AND WALL BEHIND COOK LINE HEAVILY SOILED WITH FOOD DEBRIS AND GREASE. PLEASE CLEAN.
Location: Cook line
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: NO HOT WATER SUPPLIED TO HAND SINKS IN RESTROOMS, KITCHEN, BACK ROOM, WAIT STAFF AREA AND SUSHI BAR. ONLY ONE HAND SINK IS FUNCTIONING PROPERLY. SUPPLY HOT WATER TO ALL HAND SINKS IMMEDIATELY.
Location: Bar
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: NO HOT WATER SUPPLIED TO HAND SINKS IN RESTROOMS, KITCHEN, BACK ROOM, WAIT STAFF AREA AND SUSHI BAR. ONLY ONE HAND SINK IS FUNCTIONING PROPERLY. SUPPLY HOT WATER TO ALL HAND SINKS IMMEDIATELY.
Location: Womens restroom
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: NO HOT WATER SUPPLIED TO HAND SINKS IN RESTROOMS, KITCHEN, BACK ROOM, WAIT STAFF AREA AND SUSHI BAR. ONLY ONE HAND SINK IS FUNCTIONING PROPERLY. SUPPLY HOT WATER TO ALL HAND SINKS IMMEDIATELY.
Location: Mens restroom
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: NO HOT WATER SUPPLIED TO HAND SINKS IN RESTROOMS, KITCHEN, BACK ROOM, WAIT STAFF AREA AND SUSHI BAR. ONLY ONE HAND SINK IS FUNCTIONING PROPERLY. SUPPLY HOT WATER TO ALL HAND SINKS IMMEDIATELY.
Location: Kitchen
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: NO HOT WATER SUPPLIED TO HAND SINKS IN RESTROOMS, KITCHEN, BACK ROOM, WAIT STAFF AREA AND SUSHI BAR. ONLY ONE HAND SINK IS FUNCTIONING PROPERLY. SUPPLY HOT WATER TO ALL HAND SINKS IMMEDIATELY.
Location: Wait staff area
Equipment: Hand sink
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: NO HOT WATER SUPPLIED TO HAND SINKS IN RESTROOMS, KITCHEN, BACK ROOM, WAIT STAFF AREA AND SUSHI BAR. ONLY ONE HAND SINK IS FUNCTIONING PROPERLY. SUPPLY HOT WATER TO ALL HAND SINKS IMMEDIATELY.
Location: Back room
Equipment: Hand sink
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BULK CONTAINER OF FLOUR LID IS DAMAGED. REPLACE LID TO KEEP FOOD FROM BEING CONTAMINATED.
Location: Back room
Equipment: Bulk food containers
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: ICE DISPENSING PLATFORM SOILED. PLEASE CLEAN.
Location: Back room
Equipment: Ice bin
- Bulk food improperly labeled (corrected)
Bulk unpackaged foods are not properly labeled.
Correction: Bulk unpackaged food for self service or portioned to the customer specifications shall have the manufacturer or processor's label.
Comments: BULK CONTAINER OF FLOUR UNLABELED. PLEASE LABEL BULK CONTAINER.
Location: Back room
Equipment: Bulk food containers
|
06/18/2014 | Recheck |
- Smoking Distance (corrected on site)
(a) Smoking observed within (8) feet of a public entrance to a public place or place of employment.
Correction: Ensure there is no smoking withing eight feet of any public entrance.
Comments: EMPLOYEES WERE SMOKING NEXT TO NO SMOKING SIGN AT EAST SIDE DOOR. MAKE SURE TOBACCO USE IS AT LEAST 8 FEET AWAY FROM ENTRANCES.CORRECTED ON SITE.
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: GNATS/FRUIT FLIES ALL OVER ESTABLISHMENT. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS AND KEEP ESTABLISHMENT AS CLEAN AND DRY AS POSSIBLE
Location: -
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: SOILED DISHES INSIDE OF SANITIZER COMPARTMENT OF THREE BAY SINK. USE FIRST COMPARTMENT FOR WASHING, SECOND COMPARTMENT FOR RINSING AND THIRD COMPARTMENT FOR SANITIZING ONLY. CORRECTED ON SITE.USE 3 BAY FOR ALL WARE WASHING UNTIL DISH MACHINE IS FIXED.
Location: Dish machine area
Equipment: 3-bay
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: EMPLOYEE TOWEL DRYING DRINKING GLASSES. ALLOW ALL EQUIPMENT, UTENSILS, GLASSES, PLATES ETC TO AIR DRY. NEVER TOWEL DRY SANITIZED EQUIPMENT.BEHAVIOR STOPPED AND CORRECTED ON SITE.
Location: Dish machine area
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: SIDE DOOR OPEN ALLOWING PESTS TO ENTER BUILDING. KEEP DOOR CLOSED
Location: Dish machine area
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: VENTILATION SOILED AT COK LINE. CLEAN AND SERVICE VENT HOOD.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: FLOOR AND WALL BEHIND COOK LINE HEAVILY SOILED WITH FOOD DEBRIS AND GREASE. PLEASE CLEAN.
Location: Cook line
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: NO HOT WATER SUPPLIED TO HAND SINKS IN RESTROOMS, KITCHEN, BACK ROOM, WAIT STAFF AREA AND SUSHI BAR. ONLY ONE HAND SINK IS FUNCTIONING PROPERLY. SUPPLY HOT WATER TO ALL HAND SINKS IMMEDIATELY.
Location: Bar
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: NO HOT WATER SUPPLIED TO HAND SINKS IN RESTROOMS, KITCHEN, BACK ROOM, WAIT STAFF AREA AND SUSHI BAR. ONLY ONE HAND SINK IS FUNCTIONING PROPERLY. SUPPLY HOT WATER TO ALL HAND SINKS IMMEDIATELY.
Location: Womens restroom
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: NO HOT WATER SUPPLIED TO HAND SINKS IN RESTROOMS, KITCHEN, BACK ROOM, WAIT STAFF AREA AND SUSHI BAR. ONLY ONE HAND SINK IS FUNCTIONING PROPERLY. SUPPLY HOT WATER TO ALL HAND SINKS IMMEDIATELY.
Location: Mens restroom
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: NO HOT WATER SUPPLIED TO HAND SINKS IN RESTROOMS, KITCHEN, BACK ROOM, WAIT STAFF AREA AND SUSHI BAR. ONLY ONE HAND SINK IS FUNCTIONING PROPERLY. SUPPLY HOT WATER TO ALL HAND SINKS IMMEDIATELY.
Location: Kitchen
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: NO HOT WATER SUPPLIED TO HAND SINKS IN RESTROOMS, KITCHEN, BACK ROOM, WAIT STAFF AREA AND SUSHI BAR. ONLY ONE HAND SINK IS FUNCTIONING PROPERLY. SUPPLY HOT WATER TO ALL HAND SINKS IMMEDIATELY.
Location: Wait staff area
Equipment: Hand sink
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: NO HOT WATER SUPPLIED TO HAND SINKS IN RESTROOMS, KITCHEN, BACK ROOM, WAIT STAFF AREA AND SUSHI BAR. ONLY ONE HAND SINK IS FUNCTIONING PROPERLY. SUPPLY HOT WATER TO ALL HAND SINKS IMMEDIATELY.
Location: Back room
Equipment: Hand sink
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BULK CONTAINER OF FLOUR LID IS DAMAGED. REPLACE LID TO KEEP FOOD FROM BEING CONTAMINATED.
Location: Back room
Equipment: Bulk food containers
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: ICE DISPENSING PLATFORM SOILED. PLEASE CLEAN.
Location: Back room
Equipment: Ice bin
- Bulk food improperly labeled
Bulk unpackaged foods are not properly labeled.
Correction: Bulk unpackaged food for self service or portioned to the customer specifications shall have the manufacturer or processor's label.
Comments: BULK CONTAINER OF FLOUR UNLABELED. PLEASE LABEL BULK CONTAINER.
Location: Back room
Equipment: Bulk food containers
|
06/11/2014 | Routine |
- Smoking distance signage (corrected)
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Provide State required signage
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Ensure all chemical bottles have name of toxin visible on bottle
Location: Dish machine area
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Ensure employees have lids and straws on all their drinks
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Ensure employees have lids and straws on all their drinks
Location: Sushi bar
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Shrimp and chicken wings thawing at room temperatureensure running cold water or thaw in walk in cooler
Location: Prep area
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Lift shelving and clean area in walk in freezerRepeat violation8-14These particular shelves cannot be liftedkeep floor clean / purchase shelving with proper clearance
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Throw away broken hot rocks and container as it is greasy
Location: Prep area
|
08/14/2013 | Recheck |
- Smoking distance signage
Smoking signs not posted conspicuously at each public entrance.
Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
Comments: Provide State required signage
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Ensure all chemical bottles have name of toxin visible on bottle
Location: Dish machine area
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Ensure employees have lids and straws on all their drinks
Location: Kitchen
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Ensure employees have lids and straws on all their drinks
Location: Sushi bar
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Shrimp and chicken wings thawing at room temperatureensure running cold water or thaw in walk in cooler
Location: Prep area
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Lift shelving and clean area in walk in freezerRepeat violation
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Throw away broken hot rocks and container as it is greasy
Location: Prep area
|
08/07/2013 | Routine |
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Ensure a time log is kept for sushi ricelog time made and hold less than four hours note if discardednote any additional vats of rice made
Location: Sushi bar
- Eating, drinking, smoking
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open food and drinks throughoutEat in areas of no food and food prep - NOT CORRECTED _ OBSERVED AGAINprovide lid and straw to all drinksdo not use ceramic coffee cups m- CORRECTED
Location: Dish machine area
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open food and drinks throughoutEat in areas of no food and food prep - NOT CORRECTED _ OBSERVED AGAINprovide lid and straw to all drinksdo not use ceramic coffee cups m- CORRECTED
Location: Kitchen
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open food and drinks throughoutEat in areas of no food and food prep - NOT CORRECTED _ OBSERVED AGAINprovide lid and straw to all drinksdo not use ceramic coffee cups m- CORRECTED
Location: Sushi bar
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Ensure all prep and cooks were hair protection3-27Same employee without hair protectionProvide
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean on all cooler and freezer gaskets
Location: Kitchen
|
03/27/2013 | Recheck |
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Ensure a time log is kept for sushi ricelog time made and hold less than four hours note if discardednote any additional vats of rice made
Location: Sushi bar
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open food and drinks throughoutEat in areas of no food and food prepprovide lid and straw to all drinksdo not use ceramic coffee cups
Location: Dish machine area
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open food and drinks throughoutEat in areas of no food and food prepprovide lid and straw to all drinksdo not use ceramic coffee cups
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open food and drinks throughoutEat in areas of no food and food prepprovide lid and straw to all drinksdo not use ceramic coffee cups
Location: Sushi bar
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: Ensure all prep and cooks were hair protection
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean on all cooler and freezer gaskets
Location: Kitchen
|
03/21/2013 | Routine |
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Raise walk in freezer shelf and prep shelf near salad cooler up to at least 6 inch clearance
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean lower shelf in kitchen near salad coolerClean carts holding saute pans
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Clean inside cookline coolers most are soiledClean blue bins holding bulk items
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Clean sides of all cook equipment - 11-14Redo fryer sides
Location: Kitchen
|
11/14/2012 | Recheck |
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Raise walk in freezer shelf and prep shelf near salad cooler up to at least 6 inch clearance
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean lower shelf in kitchen near salad coolerClean carts holding saute pans
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Clean inside cookline coolers most are soiledClean blue bins holding bulk items
Location: Kitchen
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: Clean sides of all cook equipment
Location: Kitchen
|
11/07/2012 | Routine |
- Wood
Improper use of wood as a food contact surface.
Correction: Use approved wood in an appropriate manner.
Comments: wood counters in sushi area exposed and damagedbegin pricing replacement
Location: Sushi bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. In back by walk in cooler - Clean cart holding pans2. Clean liqor rails in bar
Location: Back room
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide hand towels
Location: Prep area
Equipment: Hand sink
|
06/25/2012 | Routine |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Rawhell egggs stored over producekeep raw eggs below all ready to eat foods
Location: Walk-in cooler
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Thermometer in forst sushi cooler is brokenreplace
Location: Sushi bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Please clean all gaskets in all coolers in kitchen
Location: Kitchen
|
02/09/2012 | Routine |
| No violation noted during this evaluation. | 12/14/2011 | Illness Complaint |
Restaurant representatives - add corrected or new information about MIYAGI, 3625 E 96TH ST, Indianapolis, IN »