- 229.164 (o) (6) (B) (ii). Less than or equal to 41 degrees Fahrenheit. Potentially Hazardous Foods must be maintained at or below 41 degrees F. Observed rice left out at room temperature. Discarded this rice. The rice was discarded. There are two methods to use when leaving sushi rice out at room temperature. One, Acidify the rice with vinegar, and maintain a log of testing for pH. The pH must be under 4.5 to be left out. Two, Use time as a public health control. There must be a method to indicate a time 4 hours after being placed off temperature control. The rice must be discarded after the 4 hours. If the temperature is measured and logged at the beginning of the time at 41 degrees F. Then if the rice does not go above 70 degrees F, it can be kept for 6 hours before being discarded.
- 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 (o) (7) (A) consume by date (prepared). Prepared potentially hazardous foods placed in cold hold greater than 24 hours must be marked with a consume by date 7 days after the date prepared, the date prepared counts as one. Observed items in cold hold without date labeling. In the future, if items are not date labeled, all the un labeled items will be subject to discarding.
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03/18/2016 | 87 |
- 229.164 (o) (7) (A) consume by date (prepared). Label items placed in cold hold greater than 24 hours with the date prepared. Discard item after 7 days with day one being the date prepared.
- 229.165 (k) (14) (A)chlorine solution. Chlorine sanitation must be in the range of 50 to 150 ppm for the temperature and pH. There was no measureable chlorine in the in the sanitizing stage for dishwashing machine. Trouble shoot of the machine determined it had not been primed. Adequate chlornine levels were found after priming.
- Ch 13, Art II, section 13-26 Last Scored Inspection. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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11/08/2015 | 90 |
- 229.164 (o) (6) (B) (i). Potentially Hazardous Foods must be maintained at or below 41 degrees Fahrenheit after proper cooling. Fried chicken keep in the prep area were at 67 Degrees Fahrenheit. Owner stated they were taken out this morning for refry for service. Cool these imediately to 41 degrees Fahrenheit. You have two options for this process: One, place the items in cold hold and maintain at or below 41 degrees Fahrenheit, or two, place a time to indicate a time 4 hours after being placed off temperature control. If using the second method, the remaining PHF must be discarded at the 4 hour mark.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Ready to eat foods must be seperated or above raw animal products. Green beans were stored in the same container with raw shelled eggs. Place these in a different location away from or above the raw animal product.
- 229.165 (m) (1) (A)not clean. Ice machine bin shows evidence of mold growth. Empty ice bin, clean and sanitize all surfaces, alow to refill.
- 229.164 (s) (1)raw animal. Animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food without consumer advisory as specified. Consumer advisory shall be provided if an animal food such as beef, eggs, fish, lamb, meal, pork, poultry or shellfish is served or sold raw, under cook or without otherwise being processed to eliminate pathogens, either in ready to eat form or as an ingredient in another ready to eat food.
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07/27/2015 | 85 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Raw beefin a bowl, no cover, placed inside a container of cut celery. Raw animal product placed in storage must be separated from ready-to-eat/prepared and/or placed in proper stacking order. The proper order is based on proper cooking temperatures. This order is generally: poultry, beef, pork, fish and then prepared ready-to-eat in ascending order. Remember ground meats have a different cooking temperature than whole cuts and must be placed in the order accordingly. Example: raw shelled eggs go above hamburger because the cook temp for eggs is 145 and the cook temp for hamburger is 155.
- 229.164 (o) (7) (A) consume by date (prepared).Label prepared food items placed in cold greater than 24 hours must be labeled with the date placed in cold hold. Discard remainder after 7 days with day 1 being the date prepared.
- 229.167 (p) (5) improper use of sinks. Stacking trays of raw chicken on a bucket inside the mop sink. The mop sink is for disposal of waste water. It is highest contamination of bacteria and chemicals in the establishment. Storing even temporarily in this sink is not alowed. Discard the chicken stored in this location.
- 229.165 (m) (1) (A)not clean. Ice scoop stored on top of the ice machine. This location has dust and dirt deposited over time, contaminating the scoop when placed there. Clean and sanitize the scoop and place in a clean an sanitized container or handle up in the ice.
- 229.164 (o) (6) (B) (ii). At or below 41 degrees Fahrenheit. Potentially hazardous foods must be kept at or below 41 degrees Fahrenheit. Items in the prep unit were between 55 to 60 degrees Fahrenheit. The unit internal temperature was 60 degrees Fahrenheit. The items in the unit were placed there for opening at 11 am. Ice the items down in this unit to bring rapidly below 41 degrees Fahrenheit. Discard remainder a the end of the day. Adjust or repair the unit to maintain 41 degrees or less.
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03/24/2015 | 80 |
- 229.164 (o) (6) (B) (ii). At or below 41 degrees Fahrenheit. Potentially Hazardous Foods must be maintained at or below 41 degrees Fahrenheit. Sushi rice was at 80 degrees F. No documentation of pH readings. Properly prepared Sushi rice can be maintained at room temperature; however, without documentationn that the batch of rice is properly prepaired to a pH below 4.5 temperature musts be maintained. Recomend implementing the use of a pH meter to document the pH of prepared rice.
- 229.164 (o) (7) (A) consume by date (prepared). Label items placed in cold hold greater than 24 hours with the date prepared. Discard after 7 days with day one being the date prepared. No date labeling observed. Use date labeling.
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11/19/2014 | 91 |
- 229.164 (o) (6) (B) (ii). Less than or equal to 41 degrees Fahrenheit. Rice used to make sushi was off temperature. Rice must be maintained at or below 41 degrees Fahrenheit unless documentation is kept that the batch of rice has been properly acidified to render the rice non potentially hazardous. This can be accomplished by documenting the pH of the rice using a calibrated pH meter.
- 229.164 (f) (5) contamination from other sources. Carrots in plastic bags stored on the floor. This surface was not clean. Store food items a Minimum of six inches from the floor.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Raw shelled eyes stored in same container as noodles. Items in storage must be separated raw from cooked and ready-to-eat. A proper slacking order is used based on cooking termperatures highest required cooking temperature of raw on the lowest shelf. This is usually poultry, Beef, pork, then fish in ascending order. Foods not requiring a cook step(ie vegetables) should be on the top shelf.
- 229.164 (o) (7) (A) consume by date (prepared). Prepared items placed in cold hold greater than 24 hours must be labeled with the date placed in cold hold. Discard after 7 days with day one being the date prepared.
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06/05/2014 | 87 |
- 229.168 (d) (2) (C) restricted use pesticide. Restricted use pesticide found in establishment. use only approved pest control methods or a licensed pest control company.
- 229.164 229.164 (f) (5) Protection from other sources. Stacking other items directly on food. Bottom surfaces one considered contaminated. Discontinue practice use Storage containers with hard covers to stack.
- 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.
- 229.163 (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, Returning to cooking after a break. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.165 (m) (1) (A)not clean. Food contact surfaces not cleaned and sanitized. Storage shelves not clean to sight and touch. Routinely clean and sanitize all storage shelves to be clean to sight and touch.
- 229.165 (a) (1) (A)safe construction. Storage surfaces must be smooth, easily cleanable, and non absorbent. Cardboard being used as a storage surface. Discontinue practice.
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12/03/2013 | 86 |
- 229.164 (r) (1) (B) (i) common name. ALL BULK FOOD INGREDIENT CONTAINERS TO BE LABELED WITH THE COMMON NAME OF THE INGREDIENTS KEPT WITHIN SAID CONTAINERS
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Foods not protected by storage in packages, covered containers, etc. ALL FOOD AND FOOD INGREDIENTS TO BE PROTECTED FROM CROSS CONTAMINATION AT ALL TIMES BY SEPERATING RAW AND COOKED FOODS, STORING FOODS IN COVERED CONTAINERS, AND DURING PREPARATION OF FOOD. Inspector witnessed raw chicken being thawed in one compartment of three compartment sink. Cross contamination occurred when kitchen staff began washing utensils in adjacent compartment and residual splash from said process was going onto raw chickent product. Manager was made aware of issue and corrected immediately
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only. HANDSINK AT REAR OF KITCHEN, LOCATED NEXT TO 3-COMPARTMENT SINK, WAS BLOCKED BY EQUIPMENT ON FLOOR DIRECTLY IN FRONT OF SINK AND FOOD PREPARATION UTENSIL BEING HOUSED IN SINK BOWL
- 229.165 (r) (3) (D)no sanitization. Exposure time for sanitizing less than 30 seconds. Equipment must remain in sanitizer for 30 seconds or more. INSPECTOR WITNESSED DIRTY UTENSILS BEING WASHED AND RINSED AND PLACED BACK INTO CLEAN UTENSIL AREAS WITHOUT FIRST BEING PROPERLY SANITIZED. PROPER 3 STEP WASHING/RINSING/SANITIZING PROCEDURE NOT BEING UTILIZED. MANAGER CORRECTED SITUATION IMMEDIATELY
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12/03/2012 | 86 |
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