Masaru, 808 Scranton Carbondale Highway, Dickson City, PA - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type |
|---|
- In-Use Utensils & Between Use Storage (46.302)
Common bowls without handles observed in bulk food ingredient bins. The bowls were removed during this inspection.
- Food Storage Requirements & Prohibited Areas (46.321)
Observed cardboard containers of food stored directly on the floor in the walk-in cooler and walk-in freezer areas, rather than 6 inches off of the floor as required.
- Reduced Oxygen Packaging. (46.402)
Food facility using reduced oxygen packaged foods (tuna, mahi mahi ) without following instructions that indicate to remove product from packaging prior to thawing. Employees instructed to follow package instructions for properly thawing reduced oxygen packaged foods during this inspection.
- Design & Functionality of Temperature Measuring Devices (46.590)
Temperature measuring device for ensuring proper temperature of freezer at sushi bar was not available. A thermometer was placed in unit during this inspection.
- Objective of Cleaning Food Contact Surfaces & Utensils (46.711(a))
The deflector plate of the ice machine, a food contact surface, was observed to have a black and pink slimy residue and was not clean to sight and touch. The area was cleaned during this inspection.
- Frequency of Cleaning Nonfood-Contact Surfaces (46.714)
Non-food contact surfaces (fan guards in walk-in cooler) not cleaned at a frequency to preclude accumulation of dirt and soil.
- 3 C.S, 6501-6510 (FEC)
New food facility in operation more than 90 days and has not employed a certified supervisory employees as required. The owner stated that he is registered for a class at Marywood University. Instructed the owner to mail a copy of certificate to PDA regional office in Tunkhannock upon successful completion of class.
|
11/14/2011 | Follow-up |
- HACCP Plans as Required. (46.1122)
Food facility does not have a written log of pH tests conducted on cooked rice used for sushi preparation. A log was started during this inspection. Observed employee check the pH of a batch of rice during this inspection. The pH was noted at 3.9 and a log was started.
- Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
Rice was held at 80 °F, in the sushi area, rather than 41°F or below as required. It was determined that the rice had been left at room temperature over night. The rice was discarded during this inspection.
- Backflow Prevention Device when Required, Backflow Prevention Device on Carbonator (46.823(d)(e))
Lack of a backflow prevention device on the water line in the utility sink area.
- 3 C.S, 6501-6510 (FEC)
New food facility operation, owner has 90 days to meet requirement for a certified food handler.
|
07/12/2011 | Follow-up |
- Consumer Advisory for Raw or Undercooked Animal-Derived Food (46.423)
Foods (steaks, sushi) are served raw or under cooked to the customer's request
- Sanitizing Solution Testing Device Provided & Used (46.634 & 46.674(e))
Food facility does not have available sanitizer test strips or test kit to determine appropriate sanitizer concentration
- Backflow Prevention Device when Required, Backflow Prevention Device on Carbonator (46.823(d)(e))
Lack of a backflow prevention device on the water line in the utility sink area.
- 3 C.S, 6501-6510 (FEC)
New food facility operation, owner has 90 days to meet requirement for a certified food handler.
|
06/29/2011 | Opening |
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