- 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: ESTABLISHMENT IS MISSING "NO SMOKING WITH IN 8 FT OF ENTRANCE" SIGN AS REQUIRED BY LAW.SIGN GIVEN TO MANAGER AND 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: FRUIT FLIES INSIDE KITCHEN. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
Location: Kitchen
- Consumer advisory (corrected)
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: ESTABLISHMENT SERVING SUSHI AND HAS NO CONSUMER ADVISORY POSTED ON MENU OR OTHER CONSPICUOUS PLACE.POST AN ADVISORY STATING "CONSUMING RAW OR UNDERCOOKED FISH CAN INCREASE YOUR RISK OF CONTRACTING A FOOD BORNE ILLNESS" OR OTHER SIMILAR LANGUAGE.
- Food unsafe (Critical) (corrected)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: PH LOG LAST ENTRY DATED JULY 31. CHEF DID NOT USE PH METER CORRECTLY NOR DID HE USE DISTILLED WATER TO CHECK PH OF RICE. RICE PREPARED AT 11:00 AM THIS MORNING.5 POUNDS OF RICE DISCARDED.SUSHI CHEF NEEDS TO ENTER PH MEASUREMENTS FOR EVERY BATCH OF RICE AND USE THE PH METER CORRECTLY.
Location: Sushi bar
Equipment: Rice cooker
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW CHICKEN STORED OVER BEEF AND FISH IN COOLER. STORE POULTRY BELOW BEEF AND FISH.ORGANIZATIONAL CHART FOR COLD STORAGE UNITS GIVEN OUT. PRODUCTS RE-ARRANGED AND CORRECTED ON SITE.
Location: Kitchen
Equipment: Walk in cooler
- Packaging integrity (corrected)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: 1 #10 CAN DENTED ON THE SEAMS AND HAS NO LABEL. DO NOT SERVE FOOD FROM DENTED CANS AND MAKE SURE ALL FOOD IS PROPERLY LABELED.CAN DISCARDED AND CORRECTED ON SITE.
Location: Dry storage
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NO HOT WATER SUPPLIED TO BACK HAND SINK. REPAIR SINK TO PROVIDE HOT WATER TO FAUCET OF AT LEAST 110 DEGREES F.
Location: Back room
Equipment: Hand sink
- 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: VENT HOOD AT FRONT COOK LINE IS SOILED AND TAG EXPIRED JULY 2014.CLEAN, SERVICE AND RE-TAG 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 SOILED BENEATH DISH MACHINE. CLEAN FLOOR.
Location: Dish machine area
- 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: MEAT THAWING ON PREP TABLE WITH NO TEMPERATURE CONTROL.Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.MOVED INTO WALK IN COOLER CORRECTED ON SITE.
Location: Kitchen
Equipment: Prep table
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. NO PAPER TOWELS AT BACK HAND SINK. PROVIDE PAPER TOWELS AT ALL TIMES.2. PAPER TOWELS MISSING FROM HAND SINK IN KITCHEN. TOWELS REPLACED CORRECTED ON SITE.
Location: Back room
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. NO PAPER TOWELS AT BACK HAND SINK. PROVIDE PAPER TOWELS AT ALL TIMES.2. PAPER TOWELS MISSING FROM HAND SINK IN KITCHEN. TOWELS REPLACED CORRECTED ON SITE.
Location: Kitchen
Equipment: Hand sink
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: SINGLE SERVICE SOUP BOWLS USED FOR SCOOPS IN BULK FOOD CONTAINERS. USE A SCOOP WITH A HANDLE.BOWLS DISCARDED CORRECTED ON SITE.
Location: Kitchen
Equipment: Bulk food containers
|
08/27/2014 | Recheck |
- Smoking distance signage (corrected on site)
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: ESTABLISHMENT IS MISSING "NO SMOKING WITH IN 8 FT OF ENTRANCE" SIGN AS REQUIRED BY LAW.SIGN GIVEN TO MANAGER AND 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: FRUIT FLIES INSIDE KITCHEN. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS. KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
Location: Kitchen
- Consumer advisory
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: ESTABLISHMENT SERVING SUSHI AND HAS NO CONSUMER ADVISORY POSTED ON MENU OR OTHER CONSPICUOUS PLACE.POST AN ADVISORY STATING "CONSUMING RAW OR UNDERCOOKED FISH CAN INCREASE YOUR RISK OF CONTRACTING A FOOD BORNE ILLNESS" OR OTHER SIMILAR LANGUAGE.
- Food unsafe (Critical)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: PH LOG LAST ENTRY DATED JULY 31. CHEF DID NOT USE PH METER CORRECTLY NOR DID HE USE DISTILLED WATER TO CHECK PH OF RICE. RICE PREPARED AT 11:00 AM THIS MORNING.5 POUNDS OF RICE DISCARDED.SUSHI CHEF NEEDS TO ENTER PH MEASUREMENTS FOR EVERY BATCH OF RICE AND USE THE PH METER CORRECTLY.
Location: Sushi bar
Equipment: Rice cooker
- 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: RAW CHICKEN STORED OVER BEEF AND FISH IN COOLER. STORE POULTRY BELOW BEEF AND FISH.ORGANIZATIONAL CHART FOR COLD STORAGE UNITS GIVEN OUT. PRODUCTS RE-ARRANGED AND CORRECTED ON SITE.
Location: Kitchen
Equipment: Walk in cooler
- Packaging integrity (corrected on site)
Packaging integrity has been compromised.
Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
Comments: 1 #10 CAN DENTED ON THE SEAMS AND HAS NO LABEL. DO NOT SERVE FOOD FROM DENTED CANS AND MAKE SURE ALL FOOD IS PROPERLY LABELED.CAN DISCARDED AND CORRECTED ON SITE.
Location: Dry storage
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: NO HOT WATER SUPPLIED TO BACK HAND SINK. REPAIR SINK TO PROVIDE HOT WATER TO FAUCET OF AT LEAST 110 DEGREES F.
Location: Back room
Equipment: Hand sink
- 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: VENT HOOD AT FRONT COOK LINE IS SOILED AND TAG EXPIRED JULY 2014.CLEAN, SERVICE AND RE-TAG 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 SOILED BENEATH DISH MACHINE. CLEAN FLOOR.
Location: Dish machine area
- Thawing (corrected on site)
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: MEAT THAWING ON PREP TABLE WITH NO TEMPERATURE CONTROL.Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.MOVED INTO WALK IN COOLER CORRECTED ON SITE.
Location: Kitchen
Equipment: Prep table
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. NO PAPER TOWELS AT BACK HAND SINK. PROVIDE PAPER TOWELS AT ALL TIMES.2. PAPER TOWELS MISSING FROM HAND SINK IN KITCHEN. TOWELS REPLACED CORRECTED ON SITE.
Location: Back room
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. NO PAPER TOWELS AT BACK HAND SINK. PROVIDE PAPER TOWELS AT ALL TIMES.2. PAPER TOWELS MISSING FROM HAND SINK IN KITCHEN. TOWELS REPLACED CORRECTED ON SITE.
Location: Kitchen
Equipment: Hand sink
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: SINGLE SERVICE SOUP BOWLS USED FOR SCOOPS IN BULK FOOD CONTAINERS. USE A SCOOP WITH A HANDLE.BOWLS DISCARDED CORRECTED ON SITE.
Location: Kitchen
Equipment: Bulk food containers
|
08/20/2014 | Routine |
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK BY TEMPURA BATTER STATION IS HEAVILY SOILED.CLEAN AND SANITIZE. INSTALL A SPLASH GUARD BETWEEN HAND SINK AND TEMPURA STATION. ***REPEAT VIOLATION***
Location: Kitchen
Equipment: Hand sink
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. RAW WOOD PLATFORM SHELVES IN WALK IN COOLER. SHELVES ARE HEAVILY SOILED.REMOVE WOOD SHELVES FROM ESTABLISHMENT. PROVIDE SHELVING THAT IS SMOOTH, NONPOROUS, AND EASILY CLEANABLE.
Location: Walk-in cooler
- Hoods inadequate or unapproved (corrected)
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN JULY 2013.SHOULD BE INSPECTED AND TAGGED EVERY SIX MONTHS. SCHEDULE.
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. SEVERAL SOILED WIPING CLOTHS STORED ON PREP SURFACES IN KITCHEN.STORE ALL WIPING CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE.
Location: Kitchen
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. BOWL OF COOKED BREADED CHICKEN STORED ON TOP OF FOODS IN COLD TOP OF PREP TOP COOLER.DO NOT STACK FOODS ON TOP OF FOODS INSIDE COLD TOP. THIS DOES NOT ALLOW THE COLD AIR TO CIRCULATE AROUND THE FOOD TO COOL IT DOWN.
Location: Prep area
Equipment: Prep Top Cooler
- 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: 1. BOWL OF RAW SHRIMP THAWING AT ROOM TEMPERATURE ON DRAIN BOARD OF THREE BAY SINK.2. TUB OF RAW FISH THAWING AT ROOM TEMPERATURE UNDERNEATH THREE BAY SINK.THAW FOODS USING ONE OF THE ABOVE METHODS.***REPEAT VIOLATION***
Location: Three bay area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXTERIOR OF BULK STORAGE CONTAINERS (EX. FLOUR) ARE HEAVILY SOILED.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Bulk food containers
|
04/14/2014 | Recheck |
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK BY TEMPURA BATTER STATION IS HEAVILY SOILED.CLEAN AND SANITIZE. INSTALL A SPLASH GUARD BETWEEN HAND SINK AND TEMPURA STATION. ***REPEAT VIOLATION***
Location: Kitchen
Equipment: Hand sink
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: 1. RAW WOOD PLATFORM SHELVES IN WALK IN COOLER. SHELVES ARE HEAVILY SOILED.REMOVE WOOD SHELVES FROM ESTABLISHMENT. PROVIDE SHELVING THAT IS SMOOTH, NONPOROUS, AND EASILY CLEANABLE.
Location: Walk-in cooler
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: 1. FIRE SUPPRESSION SYSTEM LAST INSPECTED AND TAGGED IN JULY 2013.SHOULD BE INSPECTED AND TAGGED EVERY SIX MONTHS. SCHEDULE.
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: 1. SEVERAL SOILED WIPING CLOTHS STORED ON PREP SURFACES IN KITCHEN.STORE ALL WIPING CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE.
Location: Kitchen
- Cooling methods (corrected on site)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: 1. BOWL OF COOKED BREADED CHICKEN STORED ON TOP OF FOODS IN COLD TOP OF PREP TOP COOLER.DO NOT STACK FOODS ON TOP OF FOODS INSIDE COLD TOP. THIS DOES NOT ALLOW THE COLD AIR TO CIRCULATE AROUND THE FOOD TO COOL IT DOWN.
Location: Prep area
Equipment: Prep Top Cooler
- 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: 1. BOWL OF RAW SHRIMP THAWING AT ROOM TEMPERATURE ON DRAIN BOARD OF THREE BAY SINK.2. TUB OF RAW FISH THAWING AT ROOM TEMPERATURE UNDERNEATH THREE BAY SINK.THAW FOODS USING ONE OF THE ABOVE METHODS.***REPEAT VIOLATION***
Location: Three bay area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. EXTERIOR OF BULK STORAGE CONTAINERS (EX. FLOUR) ARE HEAVILY SOILED.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Bulk food containers
|
04/04/2014 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: RICE IN RICE COOKER MEASURED 95 F. RICE HAS BEEN ACIDIFIED WITH VINEGAR. PH METER ON SITE BUT UNABLE TO DEMONSTRATE KNOWLEDGE OF HOW TO USE IT.MUST KEEP RICE AT 135 F OR HIGHER, OR USE TIME IN LIEU OF TEMPERATURE WITH USE OF TIME LOG SHEET, OR ACIDIFY RICE AND USE PH METER TO ENSURE PH OF LESS THAN 4.6. MUST ALWAYS HAVE SOMEONE ON SITE WHO IS ABLE TO CALIBRATE AND USE PH METER.
Location: Sushi bar
Equipment: Rice cooker
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: FISH AND CRAB IN REACH-IN COOLER IN SUSHI AREA MEASURED 44 F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS STORED AT 41 F OR BELOW.** REPEAT VIOLATION **
Location: Sushi bar
Equipment: Reach in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1.RAW MEAT STORED OVER PRODUCE IN REACH-IN COOLER.2.RAW SHRIMP STORED OVER CONTAINER OF BUTTER IN PREP-TOP COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE.
Location: Cook line
Equipment: Reach in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1.RAW MEAT STORED OVER PRODUCE IN REACH-IN COOLER.2.RAW SHRIMP STORED OVER CONTAINER OF BUTTER IN PREP-TOP COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE.
Location: Cook line
Equipment: Prep Top Cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.MEAT GRINDER, DELI SLICER, AND KNIVES ON MAGNETIC KNIFE RACK, ALL SOILED WITH FOOD DEBRIS.IMPROVE ROUTINE CLEANING AND SANITIZING. MEAT GRINDER AND DELI SLICER SHOULD BE CLEANED AND SANITIZED AFTER EVERY USE, OR EVERY FOUR HOURS DURING CONTINUAL USE.
Location: Prep area
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1.MEAT GRINDER, DELI SLICER, AND KNIVES ON MAGNETIC KNIFE RACK, ALL SOILED WITH FOOD DEBRIS.IMPROVE ROUTINE CLEANING AND SANITIZING. MEAT GRINDER AND DELI SLICER SHOULD BE CLEANED AND SANITIZED AFTER EVERY USE, OR EVERY FOUR HOURS DURING CONTINUAL USE.
Location: Prep area
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: RICE COOKER BLOCKING ACCESS TO HAND SINK. ENSURE FREE ACCESS TO HAND SINKS AT ALL TIMES.
Location: Sushi bar
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK BY WOK COOK LINE SOILED. KEEP CLEAN AND SANITARY.** REPEAT VIOLATION **
Location: Cook line
Equipment: Hand sink
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: SEVERAL CONTAINERS OF FOOD IN WALK-IN COOLER NOT DATE MARKED;FOODS STORED OVER 24 HOURS MUCH BE MARKED WITH A DISCARD DATE OF NOT LONGER THAN 7 DAYS.** REPEAT VIOLATION **
Location: Walk-in cooler
Equipment: Walk in cooler
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER CERTIFICATE ON FILE. PROVIDE PROOF OF ENROLLMENT IN CERTIFYING CLASS/EXAM OR PROVIDE COPY OF CERTIFICATE AT NEXT INSPECTION.
- Minimize contact (Non-Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: USING SINGLE SERVICE CUPS AS SCOOPS IN BULK STORAGE. PROVIDE SCOOPS WITH HANDLES.
- Duties of Person-in-charge / Employee Knowledge (corrected)
Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
Comments: RICE IN RICE COOKER MEASURED 95 F. RICE HAS BEEN ACIDIFIED WITH VINEGAR. PH METER ON SITE BUT UNABLE TO DEMONSTRATE KNOWLEDGE OF HOW TO USE IT.MUST KEEP RICE AT 135 F OR HIGHER, OR USE TIME IN LIEU OF TEMPERATURE WITH USE OF TIME LOG SHEET, OR ACIDIFY RICE AND USE PH METER TO ENSURE PH OF LESS THAN 4.6. MUST ALWAYS HAVE SOMEONE ON SITE WHO IS ABLE TO CALIBRATE AND USE PH METER.
- 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: 1. PROVIDE LID OR CAP FOR OPEN CONTAINER OF OIL BY COOK LINE.2. SEVERAL BOXES OF FOOD ON FLOOR IN WALK-IN FREEZER. PROVIDE DUNNAGE RACKS OR ADDITIONAL SHELVING IF NECESSARY TO KEEP ALL FOOD OFF FLOOR.** REPEAT VIOLATION**
Location: Cook line
- 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: 1. PROVIDE LID OR CAP FOR OPEN CONTAINER OF OIL BY COOK LINE.2. SEVERAL BOXES OF FOOD ON FLOOR IN WALK-IN FREEZER. PROVIDE DUNNAGE RACKS OR ADDITIONAL SHELVING IF NECESSARY TO KEEP ALL FOOD OFF FLOOR.** REPEAT VIOLATION**
Location: Walk-in freezer
Equipment: Walk in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: VENTS ON EXTERIOR OF HOOD OVER WOK COOK LINE SOILED. CLEAN VENTS.
Location: Cook line
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: HAS QUAT TESTS STRIPS. PLEASE PROVIDE CHLORINE BLEACH TEST STRIPS WHEN USING CHLORINE BLEACH TO SANITIZE.
Location: Kitchen
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. UTENSILS STORED IN CONTAINER OF WATER NEAR COOK LINE. ICE CREAM SCOOP STORED IN CONTAINER OF WATER NEAR ICE MACHINE. DISCONTINUE BEHAVIOR. PROVIDE DIPPER WELL IF WANTING TO STORE UTENSILS IN WATER.2. ICE SCOOP STORED IN ICE BIN WITH HANDLE TOUCHING ICE.STORE OUTSIDE OF ICE BIN.
Location: Cook line
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. UTENSILS STORED IN CONTAINER OF WATER NEAR COOK LINE. ICE CREAM SCOOP STORED IN CONTAINER OF WATER NEAR ICE MACHINE. DISCONTINUE BEHAVIOR. PROVIDE DIPPER WELL IF WANTING TO STORE UTENSILS IN WATER.2. ICE SCOOP STORED IN ICE BIN WITH HANDLE TOUCHING ICE.STORE OUTSIDE OF ICE BIN.
Location: Kitchen
|
09/19/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: RICE IN RICE COOKER MEASURED 95 F. RICE HAS BEEN ACIDIFIED WITH VINEGAR. PH METER ON SITE BUT UNABLE TO DEMONSTRATE KNOWLEDGE OF HOW TO USE IT.MUST KEEP RICE AT 135 F OR HIGHER, OR USE TIME IN LIEU OF TEMPERATURE WITH USE OF TIME LOG SHEET, OR ACIDIFY RICE AND USE PH METER TO ENSURE PH OF LESS THAN 4.6. MUST ALWAYS HAVE SOMEONE ON SITE WHO IS ABLE TO CALIBRATE AND USE PH METER.
Location: Sushi bar
Equipment: Rice cooker
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: FISH AND CRAB IN REACH-IN COOLER IN SUSHI AREA MEASURED 44 F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS STORED AT 41 F OR BELOW.** REPEAT VIOLATION **
Location: Sushi bar
Equipment: Reach in cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1.RAW MEAT STORED OVER PRODUCE IN REACH-IN COOLER.2.RAW SHRIMP STORED OVER CONTAINER OF BUTTER IN PREP-TOP COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE.
Location: Cook line
Equipment: Reach in cooler
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1.RAW MEAT STORED OVER PRODUCE IN REACH-IN COOLER.2.RAW SHRIMP STORED OVER CONTAINER OF BUTTER IN PREP-TOP COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS AND PRODUCE.
Location: Cook line
Equipment: Prep Top Cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1.MEAT GRINDER, DELI SLICER, AND KNIVES ON MAGNETIC KNIFE RACK, ALL SOILED WITH FOOD DEBRIS.IMPROVE ROUTINE CLEANING AND SANITIZING. MEAT GRINDER AND DELI SLICER SHOULD BE CLEANED AND SANITIZED AFTER EVERY USE, OR EVERY FOUR HOURS DURING CONTINUAL USE.
Location: Prep area
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: 1.MEAT GRINDER, DELI SLICER, AND KNIVES ON MAGNETIC KNIFE RACK, ALL SOILED WITH FOOD DEBRIS.IMPROVE ROUTINE CLEANING AND SANITIZING. MEAT GRINDER AND DELI SLICER SHOULD BE CLEANED AND SANITIZED AFTER EVERY USE, OR EVERY FOUR HOURS DURING CONTINUAL USE.
Location: Prep area
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: RICE COOKER BLOCKING ACCESS TO HAND SINK. ENSURE FREE ACCESS TO HAND SINKS AT ALL TIMES.
Location: Sushi bar
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK BY WOK COOK LINE SOILED. KEEP CLEAN AND SANITARY.** REPEAT VIOLATION **
Location: Cook line
Equipment: Hand sink
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: SEVERAL CONTAINERS OF FOOD IN WALK-IN COOLER NOT DATE MARKED;FOODS STORED OVER 24 HOURS MUCH BE MARKED WITH A DISCARD DATE OF NOT LONGER THAN 7 DAYS.** REPEAT VIOLATION **
Location: Walk-in cooler
Equipment: Walk in cooler
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO CERTIFIED FOOD HANDLER CERTIFICATE ON FILE. PROVIDE PROOF OF ENROLLMENT IN CERTIFYING CLASS/EXAM OR PROVIDE COPY OF CERTIFICATE AT NEXT INSPECTION.
- Minimize contact (Non-Critical) (corrected on site)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: USING SINGLE SERVICE CUPS AS SCOOPS IN BULK STORAGE. PROVIDE SCOOPS WITH HANDLES.
- Duties of Person-in-charge / Employee Knowledge
Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
Comments: RICE IN RICE COOKER MEASURED 95 F. RICE HAS BEEN ACIDIFIED WITH VINEGAR. PH METER ON SITE BUT UNABLE TO DEMONSTRATE KNOWLEDGE OF HOW TO USE IT.MUST KEEP RICE AT 135 F OR HIGHER, OR USE TIME IN LIEU OF TEMPERATURE WITH USE OF TIME LOG SHEET, OR ACIDIFY RICE AND USE PH METER TO ENSURE PH OF LESS THAN 4.6. MUST ALWAYS HAVE SOMEONE ON SITE WHO IS ABLE TO CALIBRATE AND USE PH METER.
- 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: 1. PROVIDE LID OR CAP FOR OPEN CONTAINER OF OIL BY COOK LINE.2. SEVERAL BOXES OF FOOD ON FLOOR IN WALK-IN FREEZER. PROVIDE DUNNAGE RACKS OR ADDITIONAL SHELVING IF NECESSARY TO KEEP ALL FOOD OFF FLOOR.** REPEAT VIOLATION**
Location: Cook line
- 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: 1. PROVIDE LID OR CAP FOR OPEN CONTAINER OF OIL BY COOK LINE.2. SEVERAL BOXES OF FOOD ON FLOOR IN WALK-IN FREEZER. PROVIDE DUNNAGE RACKS OR ADDITIONAL SHELVING IF NECESSARY TO KEEP ALL FOOD OFF FLOOR.** REPEAT VIOLATION**
Location: Walk-in freezer
Equipment: Walk in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: VENTS ON EXTERIOR OF HOOD OVER WOK COOK LINE SOILED. CLEAN VENTS.
Location: Cook line
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: HAS QUAT TESTS STRIPS. PLEASE PROVIDE CHLORINE BLEACH TEST STRIPS WHEN USING CHLORINE BLEACH TO SANITIZE.
Location: Kitchen
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. UTENSILS STORED IN CONTAINER OF WATER NEAR COOK LINE. ICE CREAM SCOOP STORED IN CONTAINER OF WATER NEAR ICE MACHINE. DISCONTINUE BEHAVIOR. PROVIDE DIPPER WELL IF WANTING TO STORE UTENSILS IN WATER.2. ICE SCOOP STORED IN ICE BIN WITH HANDLE TOUCHING ICE.STORE OUTSIDE OF ICE BIN.
Location: Cook line
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: 1. UTENSILS STORED IN CONTAINER OF WATER NEAR COOK LINE. ICE CREAM SCOOP STORED IN CONTAINER OF WATER NEAR ICE MACHINE. DISCONTINUE BEHAVIOR. PROVIDE DIPPER WELL IF WANTING TO STORE UTENSILS IN WATER.2. ICE SCOOP STORED IN ICE BIN WITH HANDLE TOUCHING ICE.STORE OUTSIDE OF ICE BIN.
Location: Kitchen
|
09/11/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CONTAINER OF GARLIC IN OIL MIXTURE ON THE COOK LINE. (MIXTURE IS MADE IN HOUSE) MEASURED 63 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CONTAINER OF GARLIC IN OIL MIXTURE ON THE COOK LINE. (MIXTURE IS MADE IN HOUSE) MEASURED 63 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CONTAINER OF GARLIC IN OIL MIXTURE ON THE COOK LINE. (MIXTURE IS MADE IN HOUSE) MEASURED 63 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Reach in cooler
- Minimize contact (Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: 1. METAL BOWL BEING USED AS SCOOP FOR COOKED, BREADED CHICKEN IN REACH IN COOLER IN THE KITCHEN.PLEASE PROVIDE A SCOOP WITH HANDLE.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK NEAR COOK LINE AND HAND SINK NEAR MOP SINK AREA ARE BOTH HEAVILY SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Cook line
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK NEAR COOK LINE AND HAND SINK NEAR MOP SINK AREA ARE BOTH HEAVILY SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen (back)
Equipment: Hand sink
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. TWO TUBS OF COOKED, BREADED CHICKEN STORED IN WALK IN COOLER NOT DATE MARKED.PLEASE DATE MARK ALL COOKED AND READY TO EAT FOODS WITH A DISCARD DATE. CAN KEEP FOR NO MORE THAN 7 DAYS.
Location: Walk-in cooler
Equipment: Walk in cooler
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. FOIL LINING SHELVING HOLDING SINGLE SERVICE SAUCE CUPS IN WAITSTAFF AREA.DISCARD FOIL BECAUSE IT IS NOT AN APPROVED NON FOOD CONTACT SURFACE. DISCONTINUE USE OF FOIL.
Location: Wait staff area
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. BOWL OF BROWN RICE STORED DIRECLTY IN WHITE RICE IN RICE COOKER IN WAITSTAFF AREA.PLEASE DO NOT STORE ANYTHING IN THE RICE IN THE RICE COOKER.
Location: Wait staff area
Equipment: Rice cooker
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. BOTH FAUCETS FOR THREE BAY SINK ARE CONTINUALLY LEAKING.PLEASE REPAIR ACCORDINGLY TO PREVENT LEAKING.3-14-13: PLUMBER CAME AND WILL BE BACK TO FINISH REPAIR.
Location: Kitchen
Equipment: 3-bay
|
04/01/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CONTAINER OF GARLIC IN OIL MIXTURE ON THE COOK LINE. (MIXTURE IS MADE IN HOUSE) MEASURED 63 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CONTAINER OF GARLIC IN OIL MIXTURE ON THE COOK LINE. (MIXTURE IS MADE IN HOUSE) MEASURED 63 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CONTAINER OF GARLIC IN OIL MIXTURE ON THE COOK LINE. (MIXTURE IS MADE IN HOUSE) MEASURED 63 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Reach in cooler
- Minimize contact (Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: 1. METAL BOWL BEING USED AS SCOOP FOR COOKED, BREADED CHICKEN IN REACH IN COOLER IN THE KITCHEN.PLEASE PROVIDE A SCOOP WITH HANDLE.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK NEAR COOK LINE AND HAND SINK NEAR MOP SINK AREA ARE BOTH HEAVILY SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Cook line
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK NEAR COOK LINE AND HAND SINK NEAR MOP SINK AREA ARE BOTH HEAVILY SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen (back)
Equipment: Hand sink
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. TWO TUBS OF COOKED, BREADED CHICKEN STORED IN WALK IN COOLER NOT DATE MARKED.PLEASE DATE MARK ALL COOKED AND READY TO EAT FOODS WITH A DISCARD DATE. CAN KEEP FOR NO MORE THAN 7 DAYS.
Location: Walk-in cooler
Equipment: Walk in cooler
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. FOIL LINING SHELVING HOLDING SINGLE SERVICE SAUCE CUPS IN WAITSTAFF AREA.DISCARD FOIL BECAUSE IT IS NOT AN APPROVED NON FOOD CONTACT SURFACE. DISCONTINUE USE OF FOIL.
Location: Wait staff area
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. BOWL OF BROWN RICE STORED DIRECLTY IN WHITE RICE IN RICE COOKER IN WAITSTAFF AREA.PLEASE DO NOT STORE ANYTHING IN THE RICE IN THE RICE COOKER.
Location: Wait staff area
Equipment: Rice cooker
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. BOTH FAUCETS FOR THREE BAY SINK ARE CONTINUALLY LEAKING.PLEASE REPAIR ACCORDINGLY TO PREVENT LEAKING.3-14-13: PLUMBER CAME AND WILL BE BACK TO FINISH REPAIR.
Location: Kitchen
Equipment: 3-bay
|
03/25/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CONTAINER OF GARLIC IN OIL MIXTURE ON THE COOK LINE. (MIXTURE IS MADE IN HOUSE) MEASURED 49 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Cook line
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CONTAINER OF GARLIC IN OIL MIXTURE ON THE COOK LINE. (MIXTURE IS MADE IN HOUSE) MEASURED 49 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Cold top
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CONTAINER OF GARLIC IN OIL MIXTURE ON THE COOK LINE. (MIXTURE IS MADE IN HOUSE) MEASURED 49 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Reach in cooler
- Minimize contact (Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: 1. METAL BOWL BEING USED AS SCOOP FOR COOKED, BREADED CHICKEN IN REACH IN COOLER IN THE KITCHEN.PLEASE PROVIDE A SCOOP WITH HANDLE.
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK NEAR COOK LINE AND HAND SINK NEAR MOP SINK AREA ARE BOTH HEAVILY SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Cook line
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK NEAR COOK LINE AND HAND SINK NEAR MOP SINK AREA ARE BOTH HEAVILY SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen (back)
Equipment: Hand sink
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. TWO TUBS OF COOKED, BREADED CHICKEN STORED IN WALK IN COOLER NOT DATE MARKED.PLEASE DATE MARK ALL COOKED AND READY TO EAT FOODS WITH A DISCARD DATE. CAN KEEP FOR NO MORE THAN 7 DAYS.
Location: Walk-in cooler
Equipment: Walk in cooler
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. FOIL LINING SHELVING HOLDING SINGLE SERVICE SAUCE CUPS IN WAITSTAFF AREA.DISCARD FOIL BECAUSE IT IS NOT AN APPROVED NON FOOD CONTACT SURFACE. DISCONTINUE USE OF FOIL.
Location: Wait staff area
- Miscellaneous contamination of food (Non-Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. BOWL OF BROWN RICE STORED DIRECLTY IN WHITE RICE IN RICE COOKER IN WAITSTAFF AREA.PLEASE DO NOT STORE ANYTHING IN THE RICE IN THE RICE COOKER.
Location: Wait staff area
Equipment: Rice cooker
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. BOTH FAUCETS FOR THREE BAY SINK ARE CONTINUALLY LEAKING.PLEASE REPAIR ACCORDINGLY TO PREVENT LEAKING.3-14-13: PLUMBER CAME AND WILL BE BACK TO FINISH REPAIR.
Location: Kitchen
Equipment: 3-bay
|
03/14/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CONTAINER OF GARLIC IN OIL MIXTURED STORED OUT AT ROOM TEMPERATURE ON THE COOK LINE. (MIXTURE IS MADE IN HOUSE).2. RAW SHRIMP USED FOR SHRIMP TEMPURA STORED IN METAL BOWL IN COLD TOP MEASURED 53 DEGREES F. 3. COOKED, BREADED CHICKEN STORED IN REACH IN COOLER FOR COLD TOP MEASURED 52 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Cook line
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CONTAINER OF GARLIC IN OIL MIXTURED STORED OUT AT ROOM TEMPERATURE ON THE COOK LINE. (MIXTURE IS MADE IN HOUSE).2. RAW SHRIMP USED FOR SHRIMP TEMPURA STORED IN METAL BOWL IN COLD TOP MEASURED 53 DEGREES F. 3. COOKED, BREADED CHICKEN STORED IN REACH IN COOLER FOR COLD TOP MEASURED 52 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Cold top
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. CONTAINER OF GARLIC IN OIL MIXTURED STORED OUT AT ROOM TEMPERATURE ON THE COOK LINE. (MIXTURE IS MADE IN HOUSE).2. RAW SHRIMP USED FOR SHRIMP TEMPURA STORED IN METAL BOWL IN COLD TOP MEASURED 53 DEGREES F. 3. COOKED, BREADED CHICKEN STORED IN REACH IN COOLER FOR COLD TOP MEASURED 52 DEGREES F.PLEASE ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.
Location: Kitchen
Equipment: Reach in cooler
- Minimize contact (Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: 1. METAL BOWL BEING USED AS SCOOP FOR COOKED, BREADED CHICKEN IN REACH IN COOLER IN THE KITCHEN.PLEASE PROVIDE A SCOOP WITH HANDLE.
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK NEAR COOK LINE AND HAND SINK NEAR MOP SINK AREA ARE BOTH HEAVILY SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Cook line
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: 1. HAND SINK NEAR COOK LINE AND HAND SINK NEAR MOP SINK AREA ARE BOTH HEAVILY SOILED.PLEASE IMPROVE ROUTINE CLEANING AND SANITIZING.
Location: Kitchen (back)
Equipment: Hand sink
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: 1. TWO TUBS OF COOKED, BREADED CHICKEN STORED IN WALK IN COOLER NOT DATE MARKED.PLEASE DATE MARK ALL COOKED AND READY TO EAT FOODS WITH A DISCARD DATE. CAN KEEP FOR NO MORE THAN 7 DAYS.
Location: Walk-in cooler
Equipment: Walk in cooler
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. FOIL LINING SHELVING HOLDING SINGLE SERVICE SAUCE CUPS IN WAITSTAFF AREA.DISCARD FOIL BECAUSE IT IS NOT AN APPROVED NON FOOD CONTACT SURFACE. DISCONTINUE USE OF FOIL.
Location: Wait staff area
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. BOWL OF BROWN RICE STORED DIRECLTY IN WHITE RICE IN RICE COOKER IN WAITSTAFF AREA.PLEASE DO NOT STORE ANYTHING IN THE RICE IN THE RICE COOKER.
Location: Wait staff area
Equipment: Rice cooker
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. BOTH FAUCETS FOR THREE BAY SINK ARE CONTINUALLY LEAKING.PLEASE REPAIR ACCORDINGLY TO PREVENT LEAKING.
Location: Kitchen
Equipment: 3-bay
|
03/07/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. ENSURE GARLIC AND OIL MIXTURES AND PANS OF FOOD WAITING SERVICE ARE KEPT COLD. SUSHI RICE KEPT AT ROOM TEMPERATURE. PROVIDE DOCUMENTATION OF RICE ACIDITY.
Location: Kitchen
Equipment: Make table cooler
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. ENSURE GARLIC AND OIL MIXTURES AND PANS OF FOOD WAITING SERVICE ARE KEPT COLD. SUSHI RICE KEPT AT ROOM TEMPERATURE. PROVIDE DOCUMENTATION OF RICE ACIDITY.
Location: Sushi bar
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination. ESTABLISHMENT PRESSING VEGETABLES WITH LARGE BUCKETS. PREVENT CONTAMINATION OF FOOD. DISCONTINUE PRACTICE.
Location: Kitchen
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times. HANDSINK WITH CONTAINER OF VEGETABLES INSIDE. KEEP CLEAR.
Location: Sushi bar
Equipment: Hand sink
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer. ENSURE SOAP IS USED.
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item. BULK FOOD ITEMS.
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining. DRAIN BENEATH DISHMACHINE OVERFLOWING DUE TO STRAINER IN DRAIN. ENSURE DISHMACHINE PROPERLY DRAINS.
Equipment: Dishmachine
- 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. FOOD STORED ON FLOOR. PROVIDE SHELVING.
Location: Walk-in cooler
- 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. FOOD STORED ON FLOOR. PROVIDE SHELVING.
Location: Walk-in freezer
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Equipment: 3-bay
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner. KNIFE STORED BETWEEN COOLER AND TABLE. DISCONTINUE.
Location: Cook line
|
11/02/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. ENSURE GARLIC AND OIL MIXTURES AND PANS OF FOOD WAITING SERVICE ARE KEPT COLD. SUSHI RICE KEPT AT ROOM TEMPERATURE. PROVIDE DOCUMENTATION OF RICE ACIDITY.
Location: Kitchen
Equipment: Make table cooler
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower. ENSURE GARLIC AND OIL MIXTURES AND PANS OF FOOD WAITING SERVICE ARE KEPT COLD. SUSHI RICE KEPT AT ROOM TEMPERATURE. PROVIDE DOCUMENTATION OF RICE ACIDITY.
Location: Sushi bar
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination. ESTABLISHMENT PRESSING VEGETABLES WITH LARGE BUCKETS. PREVENT CONTAMINATION OF FOOD. DISCONTINUE PRACTICE.
Location: Kitchen
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times. HANDSINK WITH CONTAINER OF VEGETABLES INSIDE. KEEP CLEAR.
Location: Sushi bar
Equipment: Hand sink
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer. ENSURE SOAP IS USED.
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item. BULK FOOD ITEMS.
- Equipment drainage (corrected on site)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining. DRAIN BENEATH DISHMACHINE OVERFLOWING DUE TO STRAINER IN DRAIN. ENSURE DISHMACHINE PROPERLY DRAINS.
Equipment: Dishmachine
- 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. FOOD STORED ON FLOOR. PROVIDE SHELVING.
Location: Walk-in cooler
- 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. FOOD STORED ON FLOOR. PROVIDE SHELVING.
Location: Walk-in freezer
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Equipment: 3-bay
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner. KNIFE STORED BETWEEN COOLER AND TABLE. DISCONTINUE.
Location: Cook line
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10/26/2012 | Routine |
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: repair dish machine drain as to not overflow when released
Location: Dish machine area
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09/20/2012 | Pre-Licensing |
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