- DENTED CAN ON TOP SHELF OVER REACH-IN COOLERS. KEEP DENTED CANS SEPARATED FROM GOOD CANS.
- DISHMACHINE IS SANITIZING AT 0 PPM. NEEDS TO SANITIZE BETWEEN 50 - 100PPM. ECOLAB TECHNICIAN WAS CALLED. ESTABLISHMENT WILL USE 3 COMPARTMENT SINK WHILE TECHNICIAN REPAIRS DISHMACHINE.
- METAL LADLES/LARGE SPOONS ARE CRACKED. INSIDE OF MICROWAVE NEEDS TO BE CLEANED. REMOVE DIRTY PLATES FROM THE CLEAN PLATES ON DISH TRAY NEXT TO WOK FRYERS.
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12/10/2015 | 90 |
- All cold hold food items must be at or below 41 degrees F* reach in front line foods: chicken/raw shrimp/cut veg at 56 F
- 229.167 (p) (5) improper use of sinks.* mop sink may not serve as prep sink
- Protect food from contamination by storing food in packages, covered containers, or wrappings.* all food in walk in cooler must be covered
- Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food.* raw meats stored uncovered and over ready to eat foods
- Use dates are required on all prepared ready to eat foods held longer than 24 hours * all fried/partially cooked foods
- Use effective means for pest control- roaches
- Use thin probe thermometer in cooking/cooling/reheating processes
- In use food equipment must be in sound condition- bulk food bins that are broken are unacceptable
- In use equipment must be clean- tongs, serving utensils, containers
- Food equipment must be designed for food- rice bin/corn starch bin, cover on wonton noodles, green bin are not food containers.
- A HACCP plan is required for sushi (rice) at room temp.
- All hot hold food items must be at or above 135 - sushi rice at 75
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09/10/2015 | 69 |
- All TCS foods must be at or below 41 degrees F * cooked chicken/pork/shrimp at 45
- Protect food from contamination by storing food in packages, covered containers, or wrappings. *food items must be covered in walk in cooler/prep areas when food handlers switch tasks even momentarily
- Supply each hand sink with soap and towels at all times *rear and front sushi areas
- Label spray bottles with common name of toxic material.
- Cutting board must have a smooth surface.
- Food contact equipment must be in good repair including bulk food containers (MSG/SUGAR/SALT/RICE)- discontinue using cracked containers
- Clean equipment used for storing foods in reach in units.
- Sanitize all food contact surfaces with wiping cloths that are stored in sanitizing solution (cutting surfaces/prep surfaces)
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05/29/2015 | 82 |
- All TCS foods should be at or below 41 degrees F- raw shrimp/chicken/beef in reach in cooler with roll top is at 52 F.
- Do not place any items in the hand sink.
- All employee drinks must have a lid and a straw.
- Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
- Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food.* WALK in cooler foods are uncovered and placed raw meats next to uncovered and above veg.
- Registering and successfully completing a Food Manager Certification course for one person per shift with credentials.
- Place an accurate thermometer in each cooler that holds TCS foods. Must have a thermometer for cooking/cooling/reheating processes
- Discontinue using equipment that is deeply scarred (cutting boards), broken (bulk food bins) and missing parts (in use utencils)
- Discontinue using containers that are not designed for food items- green rice container not for food
- Clean in use utencils (rice cookers/scoops for foods)
- Store all wiping cloths in sanitizing solution
- Employee should have been excluded -
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02/09/2015 | 70 |
- All hot hold foods must be at or above 135 degrees F. Soup/Rice at 113 F
- Do not store any items inside hand sink- plastic bag and towel inside only hand sink in prep areas
- Do not store fly swatter with clean wares
- Refrigerated, ready-to-eat food not properly marked with a use by date.
- Must have a CFM on duty while food operations are on going with credentials
- Place accurate thermometer in all coolers.
- All food equipment must be in good condition- remove any wrapping.
- Establishment does not have a variance for preparing food by another method that is determined to need a variance for sushi/sushi rice. You must suspend sushi operations until a HACCP plan is submitted and APPROVED
- Clean all equipment in use
- Provide a thin probe thermometer.
- discontinue using broken equipment- scoops/bulk food bins
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08/18/2014 | 74 |
- all PHF must be held at or below 41 degrees F. Egg mixture on seasoning table is at room temp 76 degrees F. Either render product non PH or use time as a public health control to use this operation.
- do not place any items in the hand sink in kitchen- green gloves in hand sink.
- Foods not protected by storage in packages, covered container observed raw meats directly over cut veg product. * observed raw shrimp next to bamboo shoots- use separation methods to store foods in close proximity
- Establishment does not have a variance for preparing food by another method that is determined to need a variance- sushi rice. File HACCP with inspector or directly with Sanitarian Services Manager to continue with this operation.
- Storing toxic items above food items- observed cleaning sray directly over bulk food.* Chemical spray bottles are not marked in ware washing area.
- Use food grade containers in good working order that can be washed, rinsed and sanitized- discontinue using wood covers on bulk foods.* remove all broken/cracked containers/lids on hot foods. Remove newspaper from reach in cooler- observed folded newspaper holding an insert in place.
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01/21/2014 | 77 |
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- 229.167 (e) (3) (A) no towels. Supply the handwash station with individual disposable towels.
- 229.168 (c) (2) toxics above items.
- A Certifide Food Manager must be Present during business hours.
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
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06/18/2013 | 79 |
- 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.(Observed employee's not washing thier hands after performing multiple task thougout the kitchen and establishment, then begin to prep or prepair outgoing PHF items.)(Observed employee touch and work with raw PHF items after not washing thier hands from coming outside.)
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- (OBSERVED ALCOHOLIC BEVERAGE STORED INSIDE ICE MACHINE/ICE)
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method.
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed hand towels stored inside back designated handwashing sink.)
- 229.167 (e) (3) (A) no towels. Supply the handwash station with individual disposable towels.
- Observed knives not cleand or sanitized placed back on outgoing use magnetic storage rack.
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03/14/2013 | 82 |
- 229.163 (n) (1) eat.drink.smoke..OBSERVED CIGARETTES AND ASHES IN FOOD PREP AREA
- 229.163 (n) (1) eat.drink.smoke..OBSERVED OPEN BEVERAGES AND HALF EATEN APPLE IN COOLER WITH FOODS FOR PUBLIC USE
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.**OBSERVED BOWL AND SPONGE INSIDE HANDSINK
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.**COOKED FOODS (RICE) PLACED IN COOLERS MUST BE LABELED WITH A CONSUME BY DATE
- 229.166 (i) (1) (A)HWS not accessible.**DO NOT STORE DISHES/UTENSILS INSIDE HANDWASH SINK
- 229.166 (g) (1) (A) HWS not provided.**KITCHEN/FOOD PREP AREA DOES NOT HAVE AN EASILY ACCESSIBLE HANDWASH SINK
- **AT LEAST ONE EMPLOYEE ON SITE MUST BE ABLE TO PROVIDE DOCUMENTATION OF CERTIFIED FOOD MANAGER
- 229.165 (h) (2)thermometer available. Have a readily accessible thermometer.**ALL COOLING UNITS MUST BE EQUIPPED WITH THERMOMETERS TO READ ACCURATE TEMPERATURES
- 229.165 (n) (1) (D) (v)equipment dirty. Equipment used in storing food inside reach-in cooling units not properly cleaned. Clean equipment used for storing foods in reach in units.**CLEAN/SANITIZE ICE MACHINE TO REMOVE MOLD
- **OBSERVED ALCOHOLIC BEVERAGE STORED INSIDE ICE MACHINE/ICE
- Ch 13, Art II, section 13-26 Display permit.**PERMIT MUST BE POSTED IN PUBLIC VIEW
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01/19/2012 | 77 |
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