- Items in hand washing sink. Pot moved from one hand sink basis to another. Ensure hand washing sink is used for hand washing only.
- Jacket stored above bulk items, spices. Hat also stored above food line. Ensure employee personal items are moved to a separate, designated area away from food and food contact surfaces.
- A few cans without labels and a few dented and bloated cans found in dry storage. Ensure cans are labeled properly and that dented or bloated cans are separated for credit retrieval or thrown away.
- Containers of ribs stored on top of one another with no layer of protection in between. Ensure containers are covered when being stored (especially when stacking containers on top of one another.
- Knives used for various purposes (cutting and preparing sushi, cutting vegetables, serving rice) all stored in bucket of water together. Ensure knives are washed, rinsed, and sanitized every 4 hours or switched out every 4 hours. Discontinue using bucket of water for utensil storage.
- Metal screw found in spice mix. Ensure spice mix is covered appropriately during storage.
- Owner stated they prepared sushi at 11:00 AM. Sushi NOT made with acidified rice. Sushi found off temperature at time of inspection. No records or stickers used to keep track of when to discard sushi. Ensure stickers or some record exists saying when to pull sushi from serving line. Because sushi is not at 41 degrees F, follow 4 hour rule.
- No use-by dates observed in use for products lasting longer than 24 hours. Ensure items are labeled with a use-by date of no longer than 7 days after preparation. Day of preparation counts as day 1. Example: Product prepared 01/25/16 should be labeled with a use-by date of no later than 01/31/16.
- Hot water shut off at 3 compartment sink due to sink unable to shut off water flow with lever. Ensure hot water is restored to 3 compartment sink and made available during all hours of operation.
- No chlorine found in dish machine at time of inspection. Ensure chlorine is restored to automatic dish machine.
- Hand washing sink found off with no working water. No soap or paper towels avaiable at this hand sink either. Owner stated hand sink is not in use. If sink will not be used, ensure hand washing sink sign, soap and paper towel dispensers are all taken down.
- No soap or paper towels available in employee restroom. Ensure employee restroom is supplied with soap and paper towels during all hours of operation.
- Container of pills found in prep area. Ensure toxic items and medications are stored below and away from food and food contact surfaces.
- Ice machine found with growing mildew at time of inspection. Ensure ice machine is cleaned out.
- No consumer advisory for steak station that serves steaks medium rare. Ensure a sign is posted near station in customer view stating, "Consuming RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS may increase your risk of foodborne illness.
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01/28/2016 | 66 |
- 229.163 (n) (2) (C) contaminate surroundings. EMPLOYEES TO DRINK FROM A CLOSED BEVERAGE IN A MANNER THAT PREVENTS CONTAMINATION OF EXPOSED FOOD AND FOOD CONTACT SURFACES. ALSO STORE EMPLOYEE DRINKS SEPARATE FROM THE PUBLIC FOOD AND FOOD PREPARATION AREAS. OBSERVED AN OPEN CAN OF MONSTER BEVERAGE ON TOP OF A KICHEN FOOD PREPARATION TABLE. - ITEM CORRECTED ON SITE.
- 229.164 (o) (7) (A) consume by date (prepared). DATE MARK ALL REFRIGERATED READY TO EAT FOODS HELD FOR MORE THAT 24 HOURS. DATE MARK WHEN FOOD WAS PREPARED; SHALL BE CONSUMED; SELL BY OR DISCARD DATE. DISCARD ALL LEFTOVER PREPARED FOODS AFTER 7 DAYS. OBSERVED VARIOUS UNLABELED BULK CUT PRODUCE CONTAINERS INSIDE OF THE WALKIN COOLER. OWNER STATED THEY WILL COMPLY.
- PROVIDE SOAP AND PAPER TOWELS AT ALL HAND SINKS. TWO HAND SINKS LACKED SOAP AND ONE HAND SINK LACKED PAPER TOWELS.
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09/30/2015 | 89 |
- 229.164 (o) (6) (B) (ii). Observed a lot of food above correct temperature in produce walk-in cooler. Yogurts, sour cream, cream cheese, mozzerella cheese, and eggs were all found to be above 52°F and were condemned. Ensure all potentially hazardous food is maintained at or below 41°F. Only whole produce may be kept in this cooler unless it is repaired to maintain PHF at or below 41°F.
- 229.163 (i) not in HWS. Observed sanitizing rag stored in hand sink by steak grill. Ensure this sink is used for hand washing only.
- 229.163 (n)- eat, drink, smoke. Observed many employee drinks in open container and stored near food prep areas. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (v) (5) foods - damaged, etc.. Heavily dented cans and packaged foods without complete labeling found stored with cans in sound condition. Ensure all heavily dented cans and packaged foods without complete labeling are stored seperatly from goods cans and are returned to vendor or discarded.
- 229.164 (a) - Honestly presented. Observed moldy tomatoes in walk-in cooler. Ensure all moldy produce is discarded immediately.
- 229.164 (f) (2) (A) (iv) not covered. Observed 4 uncovered trays of cooked pork ribs stacked on top of each other in walk-in cooler. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- 229.166 (g) (4) (B)backflow preventer. There is no backflow preventer present at any hose bib in kitchen area. Install the proper backflow prevention.
- 229.166 (c) (3) hot water sufficient. Observed hot water to be turned off at steak area hand sink and 3 compartment sink because of leaks. Ensure leaks are repaired and hot water is ready available at all times.
- 229.167 (e) (2) no soap. 229.167 (e) (3) (A) no towels. Observed one hand sink to not have soap and another hand sink to not have paper towels. Supply every handwashing sink with soap and paper towels.
- 229.168 (c) (1) toxics stored. Storing toxic chemicals next to food items. Store toxic items away from food and other items needing protection by spacing or partitioning.
- 229.166 (i) (5) (A)plumbing repairs. During inspection, observered two drains to be clogged with grease and food debris. While testing front hand sink, clogged drain begin to back up and flood floor with sewer water. Owner immediately unclogged drain and sanitized floor. Plumber has been contacted and will service drains today. Inspector will return on 03/25/15 to ensure drains have been professionally services and are no longer backed up.
- 229.165 (q)food contact not sanitized. Observed many knives not stored properly through out kitchen area. Ensure knives are stored properly as discussed when not in use.
- 229.165 (m) (1) (A)not clean. Observed produce cooler and ice machine to have mold and mildew build up. Ensure cooler and ice machine are cleaned/sanitized routinely to prevent mold/mildew growth.
- 229.165 (q)food contact not sanitized. Observed bin of sauce stored on top of plate in plate dispensor at buffet line. Ensure all food contact surface are kept clean.
- 229.165 (d) (1) (E) (i)not easily cleanable. Observed knife with melted/damaged handle in use in steak grill area. Utensil(s) must have smooth, easily cleanable surfaces.
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03/24/2015 | 63 |
- 229.164 (o) (6) (B) (ii). Potentially Hazardous food not at required temperature in cooling unit. All Potentially Hazardous food must be kept at 41 degrees F or below.
- 229.164 (f) (2) (A) (iv) not covered. Observed condensation from a box of broccoli drip into dumpling sauce in walk in cooler. Also observed mold on lid of ice holder in beverage station which was dripping into ice. Protect food from contamination by storing food in packages, covered containers, or wrappings. Also ensure that all ice bins and ice machine are free of mold/mildew.
- 229.167 (e) (2) no soap. (e) (3) (A) no towels. No soap and paper towels at the hand washing sinks near 3 compartment sink. No paper towels at steak hand sink. No soap in kitchen hand sink. Supply each handwash station with individual disposable paper towels and soap.
- 229.165 (q)food contact not sanitized. Observed knives and other utensil stored on a dirty shelf by rear door. Clean and sanitize all equipment to be used for food storage, prep, or service and store in correct manner.
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12/02/2014 | 85 |
- 229.164 (o) (6) (B) (ii). Held at 41 degrees Fahrenheit or less. Potentially hazardous foods PHF must be maintained in cold hold at 41 degrees For less, Items in the cold hold buffet ranged from 46 to 54 degrees F. Rapidly cool these items to 41 or less, discard unused at and of the day. Another option is to document in writing when an item is placed of temperature control and discard unused 4 hours after this time. Repair units.
- 229.166(f)(2)(A) Hot water at HW station. Handwashing sinks must be provided with hot water a minimum of 110 degrees Fahrenheit. Hot water was turned off to the hand washing sink. When turned back on hot water was provided to the sink. Keep hot water on, repair sink.
- 229.165 (m) (1) (A)not clean. Door gaskets to walk-in refrigerator very dirty and in poor repair. Shelves in walk-in with visible accumulation of dirt. Surfaces in food storage units must be clean to sight and touch, and in good repair. Routinely clean surfaces in refrigeration and freezer units to maintain clean to sight and touch. Repair door gaskets and closures.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (f) (5) Other means of contamination. Onions sitting in a puddle on the floor. This can cause bacterial and chemical contamination. Food not in a harden container meant for storage on the floor must be stored 6" from the floor. Temporary storage on the floor can be allowed
- 229.164 (a) Safe condition. Food items must be in a safe condition. Numerous dented cans found. Cans dented on the rims or seams are not in a safe condition. In addition, badly dented, swelled or leaking cans are not safe. Discard damaged can appropriately.
- 229.164 (l)(1) parasite destruction, With the exception of tuna species, fish served in a raw condition must have available for inspector review documentation the fish has meet parasite destruction freezing. Obtain this documntation from the distributor,
- 229.163 (e) hands and arms. Employee did not wash hands after engaging in other activities that contaminate the hands such as using the phone, touching a co-worker, handling dirty linens, handling dirty dishware. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
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06/24/2014 | 77 |
- 229.163 (h) (6) wash as needed. Employees observed not washing their hands and exposed portions of the arms before and between tasks.
- 229.167 (p) (5) improper use of sinks. Handwashing must be done in handwashing sink only. Three compartment sink is for cleaning wares, mop sink is for mop water and scrub sink is for rinsing produce. Advised manager to place signs over each type of sink describing what the sink may be used for.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed eggs stored in walk-in cooler over fresh fruits and vegetables. Eggs must be stored on bottom shelf.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Do not store raw meat such is chicken over cooked chicken. Ensure all cooked foods are stored on top of raw food items and that all items are covered.
- 229.167 (e) (2) no soap. Hand wash station has no paper towels. There was no soap at main handwash sink in kitchen and no paper towels at any of the sinks located throughout the kitchen and food service areas. Manager provided soap and papers towels to primary sink and all employees were instructed to come and properly wash, rinse and dry hands.
- 229.168 (c) (2) toxics above items. Toxic items/cleaning supplies found sitting on shelf above food prep surfaces.
- 229.165 (r) (3) (D)no sanitization. No sanitizer at dishmachine. Manager is contacting repair service and will manually wash dishes until is repaired. Must store rags in a bucket of sanitizing solution and properly identify the container and its contents.
- 229.165 (d) (1) (B)free of breaks, cracks. Cutting board not in good repair.
- 229.165 (m) (1) (B)grease and soil accumulation. Equipment used in storing food not cleaned. Ice machine has a significant amount of mold and slime inside.
- 229.165 (q)food contact not sanitized. Food prep surfaces are not cleaned as needed with a clean rag and sanitizing solution.
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07/15/2013 | 76 |
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