- 229.164 (f) (2) (A) (iv) not covered. Food not protected from cross contamination by storing the food in packages, covered containers, or wrappings. Donated food not protected from contamination. Foods not protected by storage in packages, covered containers, etc. Protect food from cross-contamination by cleaning and sanitizing equipment and utensils.
- FOOD MUST BE PROTECTED FROM ANY POSSIBLE CROSS CONTAMINATION ISSUES BY STORING ALL FOOD PRODUCT AT LEAST 6 INCHES ABOVE FLOORS. INSPECTOR FOUND FOOD CONTAINERS WITH FOOD, BEING STORED ON FLOOR OF WALK IN COOLERS.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified.
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of dust, dirt, food residue, and other debris. INSPECTOR NOTED THAT THE EXTERIOR OF FOOD CONATINERS WERE NOT CLEAN AND BEING STORED ON FOOD INSIDE OTHER FOOD CONTAINERS THAT DID NOT HAVE COVERS/LIDS TO PROTECT SAID FOOD FROM CONTAMINATION Equipment used in storing food not cleaned.
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02/09/2016 | 89 |
- 229.165 (n) (1) (A) (v)when contaminated. Equipment food-contact surfaces and utensils not cleaned at any time during the operation when contamination may have occurred. Clean in use utensils. INSPECTOR WITNESSED FOOD SERVICE PERSONNEL FAIL TO REPLACE IN USE BUFFET DISPENSING UTENSILS WITH A CHANGE OF THE ENTREE. IN SERVICE UTENSILS WERE PLACE ON TOP OF FRESH ENTREE WITH HANDLES MAKING CONTACT WITH FOOD PRODUCT. ADDRESSED ISSUE WITH MANAGER, CORRECTED ON SITE
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01/15/2016 | 97 |
- Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination. Protect food from cross-contamination by cleaning and sanitizing equipment and utensils. INSPECTOR WITNESSED FOOD SERVICE EMPLOYEE CLEAN/WIPE FOOD PREPARATION COUNTER WITH SOILED/DIRTY CLOTH. CLOTH WAS NOT RETURNED TO A SANITIZING SOLUTION CONTAINER. EMPLOYEE WAS INSTRUCTED BY MANAGER NOT TO USE SOILED CLOTHES AND TO USE SANIZING SOLUTION FOR CLEANING.
- 229.167 (e) (3) (A) no towels. Hand washing lavatory or group of adjacent lavatories not provided with individual, disposable towels. Supply each handwash station with individual disposable paper towels. AT TIME OF INSPECTION, TWO OF THE EMPLOYEE HANDWASHING SINKS IN THE KITCHEN AND BEHIND MEAT/SEAFOOD BAR DID NOT HAVE PAPER TOWELS. CORRECTED ON SITE
- 229.165 (n) (1) (A) (v)when contaminated. Equipment food-contact surfaces and utensils not cleaned at any time during the operation when contamination may have occurred. INSPECTOR ENCOUNTERED CUTTING UTENSILS WITH ACCUMULATED FOOD CONTENT BEING REUSED FOR FURTHER FOOD MANUFACTURING. INSTRUCTED MANAGER OF SUCH, AND UTENSILS WERE REMOVED FROM SERVICE AND RETURNED TO WASHING AREA.
- 229.164 (f) (2) (A) (iv) not covered. Food not protected from cross contamination by storing the food in packages, covered containers, or wrappings.
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08/25/2015 | 90 |
- 229.163 (q) Prohibition. 229.163 (n) (1) eat.drink.smoke.. PERSONAL ITEMS TO BE STORED IN AREA DESIGNATED FOR EMPLOYEE USE ONLY AND TO BE AWAY FROM FOOD PREPARATION AREAS. CHEWING GUM FOUND ON COUNTER ABOVE FOOD PREPARATION AREA. ITEM REMOVED.
- 229.164 (f) (2) (A) (iv) not covered. Food not protected from cross contamination by storing the food in packages, covered containers, or wrappings. FOOD MUST BE PROTECTED FROM CROSS CONTAMINATION BY ASSURING ALL CONTAINERS HOLDING FOOD IN COOLERS AND FREEZERS.
- 229.168 (b) working container not labeled. Working containers used for storing poisonous or toxic materials taken from bulk supplies not clearly and individually identified with the common name of the material.
- 229.168 (i) (1) (A) employee medicine. Only those medicines that are necessary for the health of the employees shall be allowed in food establishment. This does not apply to medicines that are stored or displayed for retail sale. EMPLOYEE MEDICINES TO BE STORED IN AREA DESIGNATED FOR SUCH AND AWAY FROM ALL FOOD AREAS. INSPECTOR FOUND MEDICATIONS BEING STORED ABOVE FOOD PREPARATION COUNTERS
- 229.165 (h) (3)thin probe available. 229.165 (f) (12) (B)integral thermomter. ALL FOOD STORAGE COOLING UNITS TO BE EQUIPPED OR SUPPLIED WITH A THERMOMETER THAT IS WORKING AND CAPABLE OF READING THE INTERNAL TEMPERATURE OF UNIT. MISSING THERMOMETERS IN SEVERAL COOLING UNITS
- 229.165 (m) (1) (A)not clean. 229.165 (d) (1) (B)free of breaks, cracks. Multiuse food-contact surfaces are not free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. SEVERAL BUFFET PLATES FOUND WITH DRIED FOOD DEBRIS. -REMOVED FROM SERVICE-
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch. INSPECTOR FOUND SEVERAL UTENSILS USED IN THE FOOD PREPARATION PROCESS WITH ACCUMULATED, DRIED FOOD DEBRIS. -UTENSILS REMOVED FROM SERVICE TO BE WASHED--
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04/27/2015 | 83 |
- Observed an employee don gloves without washing hands. Employees must always wash hands prior to donning gloves.
- Observed dented cans. Ensure all foods and cans are in good condition. Dented cans were discarded.
- Observed an employee cutting broccoli with bare hands, wipe hands on apon, then go back to cutting broccoli. Gloves must be worn when handling ready to eat foods, and washed after touching ones apron, clothes, self, etc.
- Observed uncovered raw chicken stored directly next to oranges in walk in cooler, as well as raw fish being stored above salad. All raw animal products must be stored below and/or away from ready to eat foods. All foods must also be covered.
- Did not observe any date labels. All potentially hazardous foods that have been cut/cooked/prepared that are kept longer than 24 hours must have a use by date of 7 days, the date prepared counting as day 1.
- ALL hand sinks must be supplied with soap and paper towels at all times for proper hand washing. Soap dispensor needs to be unclogged on hand sink against back wall. All paper towel dispensors need to be cleaned and sanitized.
- Observed a sanitizer bucket without any sanitizer. When using bleach as a sanitizer ensure that the concentration is betweem 50-100ppm.
- Hand sink in front area was missing a section of piping causing water to spill directly onto the ground below. Piping needs to be replaced so that wastewater is properly disposed of.
- All food contact surfaces need to be cleaned and sanitized, including shelving, storage racks, magnetic strips, prep tables, etc.
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10/07/2014 | 68 |
- 229.163 (i) not in HWS. Food employees not cleaning their hands in a hand washing lavatory or approved automatic hand washing facility and instead clean their hands in a sink used for food preparation or ware washing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Use this sink is for handwashing only. INSPECTOR ENCOUNTERED FOOD DEBRIS/REFUSE AND OTHER NON-FOOD ITEMS BEING DISPOSED OF IN HANDSINK.
- 229.163 (n) (2) (A) closed beverage container. Food employee drinking from a closed beverage container in a contaminating manner. 229.163 (n)- eat, drink, smoke. Employee washing utensils in hand sink. Employees must drink from clean closed beverage containers with cleans hands.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Food not protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables. INSPECTOR FOUND RAW AND COOKED MEATS AND SHELLFISH BEING STORED ON SAME SHELVES INSIDE WALK IN COOLER. INSPECTOR ALSO FOUND THAT ESTABLISHMENT DID NOT HAVE ANY PROPER ARRANGEMENT FOR THE STORAGE OF RAW AND COOKED FOODS. 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.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Food not protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables. RAW MEATS AND SHELLFISH BEING STORED ABOVE COOKED VEGETABLES AND COOKED FOOD. Separate raw animal ingredients unless combining ingredients during storage, preparation, holding, and display by the following methods: Using separate containers for each type; arranging each type so that cross contamination is prevented; and preparing each type at different times or separate locations.
- 229.164 (f) (2) (A) (iv) not covered. Food not protected from cross contamination by storing the food in packages, covered containers, or wrappings. SEVERAL FOOD ITEMS BEING STORED IN WALK IN COOLER FOUND WITHOUT PROPER COVERS/LIDS TO PROTECT CONTENTS AGAINST CROSS CONTAMINATION FROM OTHER FOODS, EMPLOYEES, AND ENVIRONMENT
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. 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 at 45F a max of 4 days.
- 229.166 (f) (2) (A)HWS>100F. Hand washing lavatory not equipped to provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet. INSPECTOR FOUND THAT NOT ALL HANDWASHING SINKS WERE ABLE TO REACH THE REQUIRED HOT WATER TEMPERATURE OF 100 DEGREES THAT IS REQUIRED FOR PROPER HAND WASHING
- 229.168 (b) working container not labeled. Working containers used for storing poisonous or toxic materials taken from bulk supplies not clearly and individually identified with the common name of the material.
- ALL MECHANICAL WAREWASHING MACHINES MUST BE CAPABLE OF REACHING THE REQUIRED MANUFACTURERS' REQUIRED HOT WATER TEMPERATURE OF 120 DEGREES FARENTHEIT PRIOR TO INTRODUCING DISH WARE FOR WASHING AND SANITIZING. THESE TEMPERATURES ARE FOR MACHINES UTILIZING A CHEMICAL WASHING AND CHEMICAL RINSING CYCLES. INSPECTOR FOUND EMPLOYEE WASHING FOOD UTENSILS AND WARES IN WATER THAT WAS LESS THAN REQUIRED STATED TEMPERATURES.
- 229.166 (i) (5) (A)plumbing repairs. Plumbing system not repaired according to law. HAVE ALL FAUCETS AND WATER RECEPTACLES AND SUPPLY LINES THAT ARE CURRENTLY LEAKING REPAIRED BY A LICENSED PLUMBER. RETAIN INVOICES OF REPAIRS
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of dust, dirt, food residue, and other debris. Equipment not cleaned when cross-contamination may have occurred. 1) INSPECTOR OBSERVED FOOD PREPARATION EMPLOYEES USING SAME UTENSIL FOR THE HANDLING OF MULTIPLE FOOD TYPES Food contact surfaces unsightly (dirty or not clean). Food contact surfaces not cleaned and sanitized. INSPECTOR FOUND KNIVES WITH DRIED FOOD DEBRIS ON CUTTING SURFACES YET HAD BEEN PLACED IN CLEAN UTENSIL AREA. Equipment used in storing food not properly cleaned. In use utensils dirty. INSPECTOR FOUND BINS USED FOR STORAGE OF DRIED INGREDIENTS WITH DRIED FOOD DEBRIS AND SPILLED, DRIED LIQUIDS ON THE LIDS, EXTERIOR SURFACES AND INTERIOR SURFACES. IN ADDITION, INSPECTOR FOUND IN SERVICE FOOD DISPENSING UTENSILS WITH LAYERS OF DRIED FOOD, UNSLIGHTLY AND DIRTY. SAID ITEMS WERE REMOVED FROM USE, RETURNED TO WASH CYCLE.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch. Equipment used in storing food utensils not clean. INSPECTOR FOUND THE INTERIOR OF FOOD UTENSIL CONTAINERS THAT ARE USED FOR THE STORAGE OF FOOD UTENSILS IN BUFFET LINE DIRTY. INSPECTOR HAD MANAGER REMOVE ALL SAID WARE HOLDER UNITS FROM USE.
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03/05/2014 | 72 |
- 229.164 (f) (2) (A) (iv) not covered. Food not protected from cross contamination by storing the food in packages, covered containers, or wrappings. Protect food from contamination by storing food in packages, covered containers, or wrappings. PROTECT ALL FOOD ITEMS BY PROVIDING AN TIGHT FITTING LID/COVER. IN ADDITION, PROTECT ALL FOOD INGREDIENTS INCLUDING SAUCES AND MARINADES, HELD IN PORTABLE BOTTLES BY COVERING THE OPENINGS OF SAID BOTTLES/COTAINERS WHEN NOT IN USE
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Food not protected from cross contamination by cleaning and sanitizing equipment and utensils as specified. Protect food from cross-contamination by cleaning and sanitizing equipment and utensils. ALL BULK FOOD AND FOOD INGREDIENT CONTAINERS MUST BE PROPERLY WASHED, RINSED AND SANITIZED BEFORE BEING REFILLED. SEVERAL BULK FOOD INGREDIENT CONTAINERS ENCOUNTERED WITH FOOD AND DEBRIS ACCUMULATIONS ON INTERIOR SURFACES.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. 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 at 45F a max of 4 days. ALL FOOD THAT IS COOKED/COMMUTTED/STORE IN FOOD GRADE CONTAINERS MUST HAVE THE DATE LABEL ATTACHED SHOWING THE DATE ITEM WAS PREPARED AND A DATE DICTATING WHEN SAID ITEM IS TO BE DISPOSED OF. USE-BY DATE SHALL NOT EXCEED 7 DAYS FROM DATE ITEM WAS PREPARED/COOKEDAND.
- 229.168 (a) toxics not labeled. Toxic material taken from bulk container and placed in an unlabeled spray bottle. Store toxic chemicals away from food areas (storage/preparation) by spacing or partitioning. Label spray bottles with common name of toxic material.
- 229.165 (h) (2)thermometer available. Food temperature measuring device not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. PROVIDE THERMOMETERS FOR ALL FOOD PREPARATION COOKS AND EMPLOYEES MONITIRING FOOD HELD ON STEAM TABLES AT BUFFET LINES. ENSURE PROPER COOKING AND HOLDING TEMPERATURES ARE BEING ATTAINED AND MAINTAINED, RESPECTFULLY
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch. 229.165 (q)food contact not sanitized. Food contact surfaces unsightly (dirty or not clean). INSPECTOR ENCOUNTERED SEVERAL KNIVES OF KNIFE HOLDING MAGNETIC STRIPS WITH FOOD/DEBRIS ACCUMULATIONS. CUTTING SURFACES NOT CLEAN. ITEMS WERE REMOVED FROM SERVICE AND WASHED.
- 229.165 (m) (1) (A)not clean. 229.165 (p)not sanitized. Equipment used in storing food not cleaned. BULK FOOD CONTAINERS NOT CLEAN ON INTERIOR AND NOT CLEAN ON EXTERIOR
- INTERIOR OF ALL ICE MACHINES TO BE CLEAN AND SANITIZED SO AS TO REMOVE ANY MOLD AND MILDEW GROWTH. INSPECTOR FOUND INTERIOR OF ICE MACHINE WITH MOLD GROWTH
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11/05/2013 | 83 |
- 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. FOOD NOT PROTECTED FROM POSSIBLE CONTAMINATION. ITEMS BEING STORED IN CONTAINERS WITHOUT PROPER LIDS OR PROTECTIVE COVERING. 1) FOODS IN WALK IN FREEZERS,COOLERS, AND WORKING REACH IN COOLERS.
- 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 at 45F a max of 4 days.
- 229.168 (a) toxics not labeled. Chemical spray bottles are not marked, Unlabeled chemical bottles found in food preparation/storage areas, Label is missing from chemical bottles, illegible labels on chemical bottles, improperly labeled spray bottles Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle. ALL IN-USE/WORKING SPRAY BOTTLES MUST BE PROPERLY LABELED/MARKED WITH THE COMMON NAME OF CHEMICAL CONTAINED WITHIN. 1) INSPECTOR FOUND SPRAY BOTTLES CONTAINING 'WINDEX' AND UNKNOWN LIQUID IN SPRAY BOTTLES NOT LABELED WITH NAME OF CHEMICAL/LIQUID HELD WITHIN
- 229.164 (o) (9) (A) (i) Time Only. Time only held potentially hazardous food not marked or identified to indicate time food was removed from the temperature control. Establishment must keep log or notebook to verify effectiveness of operation or process. RESTAURANT USING TIME ONLY AS A MEANS OF HOLDING POTENTIALLY HAZARDOUS FOOD AT CUSTOMER SELF SERVE BUFFET LINE (SUSHI) INSPECTOR INSTRUCTED MANAGEMENT THAT A SECONDARY METHOD MUST BE PUT INTO ACTION SO AS TO GARAUNTEE QUALITY OF FOOD AND SERVE AS A PROTECTION BARRIER AGAINST HARMFULL MICROBIAL GROWTH. 1) sign at sushi bar claims that sushi dishes are changed/replaced every 30 minutes, However, personnel could not produce written logs or written procedures that indicated that such policies are followed and scheduled accordingly. sushi is on refrigerated surfaces.
- 229.165 (d) (1) (B)free of breaks, cracks. 229.165 (d) (1) (C)sharp edges. Cutting board not in good repair. Cutting surface not smooth. Cutting board must have a smooth surface. INSPECTOR FOUND CUTTING BOARD BEING USED FOR FOOD PREPARATION HAD LARGE CRACK THAT CIRCUMMVENTED BOTH SIDES AND CREATED A CUTTING SURFACE THAT WAS NOT EASILY CLEANABLE AND NOT PROPERLY SANITIZED. 1) REPLACE ALL DAMAGED UTENSILS AS REQUIRED.
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06/24/2013 | 86 |
- Cooked rice found in walk-in cooler at 147 degrees F. Ensure all hot prepared potentially hazardous foods are cooled to about 85 degrees F within two hours and then stored in walk-in cooler to cool to 41 degrees F or below in 4 hours more.
- Every handsink in kitchen and beverage stations observed with debris such as food particles, ice, tea, srub sponges, lemon and lime wedges, and straws. Ensure handsinks are used for hand washing only.
- Personal drinks found in kitchen stored next to clean plates and wares (for example, the gatorade bottle stored next to clean food grade containers. Ensure employee personal items are stored in a separate, designated area away from food or food contact surfaces.
- Soiled pan found resting in cold hold unit with raw food. Handle found in direct contact with raw beef. Ensure pots and pans are not stored inside the cold hold units.
- Manager stated policy on changing out containers of food at buffet lines was about every 20-30 minutes (depending on the food). Ensure some form of documentation such as Standard Operating Procedures (SOPs) are provided, explaining the changeout times or to put stickers on each pan brought out to buffet lines labeled with the intended time to pull off line.
- Employee personal medications found stored in bin directly above ready to eat broccoli. Ensure all medications are stored with personal belongings in a separate, designated area below and away from food and food contact surfaces.
- Inspection reports not posted. Ensure most recent graded reports are always posted in customer view.
- * 229.164 (h)(6)(B) Buffet Plates. No signs for a fresh buffet plate each time through buffet line. Ensure signs are posted so customers can see the signs clearly.
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02/15/2013 | 74 |
- Handsink near walk-in cooler for ready to cook foods found with sponge resting in sink. Ensure handsinks are used for handwashing only.
- Personal drinks found next to butter on shelving and near handsink without lids. Ensure that personal drinks are stored in a designated area away from food or food contact surfaces to prevent contamination.
- Barehand contact with cheesecake and broccoli observed near vegetable cooler. Ensure that establishment is utilizing safeguards from bare hand contaminations.
- Metallic tray of precooked chicken found stored on top of fresh produce in cold hold unit. Ensure that fresh produce does not come into contact with the bottom of food grade containers.
- Bins of wontons found cooling on and under shelving without covers. Ensure bins with ready to eat foods are properly covered.
- Handwashing sink near ready to cook cooler found without soap. Ensure all handsinks are properly equipped with soap and paper towels. The only exception to this are air dryers in place of paper towels in customer restrooms.
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10/08/2012 | 85 |
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