| No violation noted during this evaluation. | 01/04/2016 | 100 |
| No violation noted during this evaluation. | 09/01/2015 | 100 |
- 229.166 (i) (1) (B) HWS improper use....keep handsinks free of items (meat mkt)....COS
- 229.164 (o) (9) (A) (iv) written records are needed for the daily logs of the pH for sushi rice(Tokyo Gardens)...pH was checked at 4.4 which is the acceptable range...HACCP Plan is acceptable...
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03/23/2015 | 92 |
| No violation noted during this evaluation. | 08/04/2014 | 100 |
| No violation noted during this evaluation. | 07/11/2013 | 100 |
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed several containers inside deli area designated hand washing sink's.)(Observed employee place a bucket inside the deli area's designated handwashing sink.)
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11/20/2012 | 96 |
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed ice poured inside raw goods area designated handwashing sink.)
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07/25/2012 | 96 |
- 229.163 (h) (8) before gloves. Employee did not wash hands before donning gloves for working with food. 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.
- Utensils stored between knife storage box and wall.
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03/21/2012 | 93 |
| No violation noted during this evaluation. | 12/05/2011 | 100 |
| No violation noted during this evaluation. | 08/19/2011 | 100 |
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only. Observed a fly swatter housed behind one of the designated handwashing sinks.
- 229.165 (m) (1) (A)not clean. Clean food contact surfaces. Observed food contact surfaces in kitchen area that had left over coffee cup stains on the food contact surface.
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05/16/2011 | 93 |
- Please ensure that potentially hazardous food items are held at 135 degrees F or above. Chinese chicken dishes in hot hold unit in deli had a temperature of 119 degrees F. It was determined that temperature of dishes was lowered below 135 degrees F because preparation procedure involves mixing cooked chicken with cold sauce. Please alter preparation procedure so that temperature does not drop below 135 degrees F or reheat dish to 165 degrees F before storing in hot hold.
- Please ensure that gloves are changed when returning to food handling after changing tasks and hands are washed before clean gloves are donned. Meat market employee was observed handling items in sanitizing solution and handling hose then returning to handling raw meat without washing hands and donning clean gloves.
- Please ensure that food items offered for sale are in sound condition. Two jars of salsa were found with broken vacuum (aisle 0A). A number of dented cans were found, including ones with dented rims (aisles 2A, 0A, 1B, and 0B).
- Please ensure that thermometers in cold-hold units accurately measure ambient temperature in unit. Found thermometer in sushi cold-hold unit displaying 18 degrees F. Ambient temperature in unit was measured to be 41 degrees F.
- Please ensure that all food contact surfaces are clean and sanitized. Found that soda machine nozzles in deli area had syrup build-up and mildew on the inside. Provide washing, rinsing and sanitizing of soda nozzles.
- Please ensure that food contact surfaces are clean and sanitized. Found knives stored in crevice between knife-container and wall in deli area. Please do not store equipment with food contact surfaces in crevices that are not clean and sanitary.
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02/19/2010 | 81 |
| No violation noted during this evaluation. | 01/21/2009 | 97 |
| No violation noted during this evaluation. | 06/18/2008 | 97 |
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