August 14, 2009 (Routine)

• 0060 - Critical The person in charge failed to demonstrate knowledge of food safety.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0050 - Critical The person in charge was not available at the time of inspection.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
• 0140 - Corrected During Inspection Critical Improper handwashing procedures observed. Employees are not able to properly wash their hands because there were no paper towels or soap provided at either hand sink at the start of the inspection.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 0450 - Critical Employees are using a bowl without a handle to dispense cooked rice from the rice warmer.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0450 C - Utensil without handle used to dispense foods such as sugar, flour, and corn starch, that are not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
• 3020 - Corrected During Inspection Effective soap was not provided at the hand washing lavatories in the kitchen. Soap was extremely watered down and EHS was unable to work soap into a lather.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatories in the kitchen.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 2310 B - The handwash stations in the kitchen are being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only
• 0470 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken, raw beef and raw pork and shrimp all stored on the bottom shelf of the walk in cooler under raw chicken.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0470 A 4 - Observed several foods in the walk in cooler and reach in coolers without being covered.
  Store food in packages, covered containers, or wrappings.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: meat grinder, and meat slicer.
  Clean and sanitize these surfaces for food contact.
• 0820 A 1 - Critical Chicken wings ( 94'F) and sweet and sour chicken (117'F) hot holding at improper temperatures on the buffet..
  Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
• 0820 A 2 - Critical Imitation crab meat in the sushi cooler (45'F st) cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 0830 - Critical The prepared ready-to-eat (RTE) foods such as egg rolls in the walk in cooler are not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods. Written procedures for foods such as sushi have not been submitted to the health department for approval.
  Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
• 3480 - First Aid Supplies are not being stored in a kit or container. Observed container of Advil stored on shelf above sushi preparation area.
  Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
• 0790 - Improper methods used to thaw raw chicken and mussels. Raw chicken observed thawing at room temperature. Mussels observed thawing in standing water.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1320 - The temperature measuring device in the reach in cooler was not properly located in the coldest part of the unit.
  Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
• 0480 - Corrected During Inspection Unlabeled food containers. Observed containers of sugar, flour and corn starch without lables.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0570 - Wiping cloths improperly stored between use. Observed several wet wiping cloths stored on countertops and cutting boards throughout the kitchen area.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2000 - Pieces of cooking equipment were found stored under the wok station directly on the floor.
  Store cooking equipment and utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 1960 - Several food storage containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 1750 - Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 0960 1 - Critical The food contact surface of the grocery bags used to store food items in the walk in freezer are not safe.
  Repair or replace the grocery bags with a material that is safe for food contact to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1060 - The nonfood contact surface of the wooden legs of the table to the left of the wok station, the wooden brace on the shelving above the sushi prep area and the wooden boards on the rear door of the facility are not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1570 - The shelving in the sandwich preparation cooler was observed in a state of disrepair and damaged.
  Repair the shelving to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3180 - Floors and walls throughout the facility are noted in need of a detailed cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3100 - Lockers or other suitable facilities are not provided for employees clothing and other possessions. Observed employee items such as phone chargers stored on dry storage shelving.
  Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions

August 20, 2008 (Routine)