During this inspection, there were no priority violations observed. The facility is clean and there are no signs of pests. The owners have food handler cards and another person will take the CFM class once it becomes available in Chinese. The importance of washing, rinsing, and sanitizing every four hours was reviewed with the owners. Employee health, hand washing, and no bare hand contact with ready to eat foods was also discussed.
No violation noted during this evaluation. | 03/15/2016 | Risk Factor | |
Violations added: One handle is missing on one sink faucet . The lighting needs to be increased in the rest-rooms.
Notes: The sushi rice can be held for 4 hours. Record the time prepared and discard daily. All cold holding equipment must be maintained at 41 degrees or below. Record an AM and a PM temperature and maintain in a log. The owner must also take and pass the next Chinese Certified Food Manager test. The instructor was called while on site.
During the inspection, employee health, hand washing, and no bare hand contact with ready to eat food was discussed. The permit was issued.
- Floors, Walls, and Celings - Cleanability
Observation: The stainless steel wall covering has been calked, however, it is not firmly attached. Mold can build up as water enters this area.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Floors, Walls, and Celings - Cleanability
Observation: Areas between the floor tiles in the ware washing area are in need of calking/sealing. Water is allowed to pool.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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12/22/2015 | Routine | |
During the inspection, dead/dying roaches were observed. Keep the facility clean and continue with the pest management program. Two new cold holding units have been added to the facility since the last inspection. Employee health, hand washing, and no bare hand contact with ready to eat food was also reviewed. The emergency response plan was reviewed and signed as well. Thank You.
- Critical: Food - (TCS) Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: TCS foods cold holding at improper temperatures in the new reach in unit. Noodles allowed to cool in the unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Do not use this unit to cool foods.
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09/17/2015 | Risk Factor | |
All violations were discussed and corrected during the inspection. Facility has new cold holding equipment. Owner/operator is continually working with a pest control operator on a weekly basis. Employee health, hand washing, and no bare hand contact with ready to eat foods was observed.
- Critical: Food - (TCS) Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: All TCS foods in the three door cooler were observed improperly cold holding.
TCS foods on the cold bar, including the hibachi area, were observed above 41 degrees. F
Correction: Food was discarded or relocated appropriately, as discussed during the inspection. The cold holding unit is malfunctioning and the CFM was told not to use it until it could be replaced or repaired. Ice observed melted at the cold bar. CFM asked to monitor the bar more frequently and take temps every hour.
- Critical: Date Marking - Ready-to-Eat; (TCS) Potentially Hazardous Food* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in thewalk in refrigeration unit are not properly dated for disposition.
Correction: 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 41°F 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.
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05/28/2015 | Risk Factor | |
- Cloths - Wiping Cloths; Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Sushi rice, for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Because Time as a Temperature Control is not being used properly. Rice samples must be submitted to an accredited laboratory for acidity testing.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: The cook line equipment and all shelves and storage racks.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the three comparmtnt sink, and the prep sink had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floor tiles in the kitchen are not attached and water pools at the site.
Correction: Repair the floor tiles to make the area cleanable.
- Critical: Pests - Controlling Pests* (repeated violation)
Observation: Roaches observed in the kitchen and in storage containers.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The walls in the kitchen noted in need of cleaning.
Correction: 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.
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03/03/2015 | Follow-up | |
| No violation noted during this evaluation. | 03/02/2015 | Follow-up | |
During the inspection, time as a public health control was dicussed for the rice. Laboratory testing is now required. Employee health, hand washing, and no bare hand contact with ready to eat foods was also reviewed. There will be an NOV issued and a followup inspection has been arranged for 2/25/15. Thank You
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140°F and the container.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Time as a Public Health Control*
Observation: Sushi rice, for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Because Time as a Temperature Control is not being used properly. Rice samples must be submitted to an accredited laboratory for acidity testing.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: A butcher knife was observed stored between the table and the reach in refrigerator
Correction: This area is not a clean or cleanable area and not meant for storage or any kind.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: The cook line equipment and all shelves and storage racks.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the three comparmtnt sink, and the prep sink had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floor tiles in the kitchen are not attached and water pools at the site.
Correction: Repair the floor tiles to make the area cleanable.
- Critical: Pests - Controlling Pests*
Observation: Roaches observed in the kitchen and in storage containers.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The walls in the kitchen noted in need of cleaning.
Correction: 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.
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02/11/2015 | Routine | |
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean plates were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Pests - Removing Dead or Trapped Birds; Insects; Rodents; and other Pests (repeated violation)
Observation: Dead German Cockroaches were found throughout the facility.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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07/29/2014 | Follow-up | |
While inspecting this facility I noticed a marked improvement since the last inspection.
- Food - Miscellaneous Sources of Contamination
Observation: Soiled pan of food stored directly on top of unprotected crab meat. Open bag of corn stored directly on top of unprotected cauliflower. Contaminated ice used to keep RTE shrimp at temp on service line.
Correction: Protect food from miscellaneous sources of contamination.
- Warewashing Equipment, Clean Solutions
Observation: The in-use (wash, rinse, sanitize) water in the warewashing sink was observed to be heavily soiled or contaminated.
Correction: Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: Multiple Chef knives
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Ice Machine.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean plates were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Physical Facilities in Good Repair
Observation: Wood underneath sinks is not maintained in good repair. Water damaged wood at wait-station has an accumulation of mold due to water leaks.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Removing Dead or Trapped Birds; Insects; Rodents; and other Pests
Observation: Dead German Cockroaches were found throughout the facility.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of glass cleaner was not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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07/22/2014 | Routine | |
This was the 4th week review of the risk control plan.
PEST CONTROL: Invoices were provided: 05/06/2014, 04/29/2014, 04/22/2014, 04/15/2014, 04/10/2014. The next scheduled treatment is for 05/16/2014 per the CFM.
CLEANING SCHEDULE: Maintained, last entry was 05/14/2014.
COOLING LOG: Maintained. Last entry was 05/14/2014.
REHEATING RECORD: Maintained for the chicken product. Logs available: 05/15/2014-04/21/2014.
No shell stock tags were being kept with the shell stock clams in the walk-in refrigerator.
Hot holding temperatures monitored: Dumplings 138 F, Lo Mein 141 F, Grilled chicken 152 F, Pork chops 135 F.
Cold holding temperatures monitored: Sliced tomatoes 38 F, Cut melons 41 F, Crab meat salad 41 F.
No violation noted during this evaluation. | 05/15/2014 | Other | |
| No violation noted during this evaluation. | 05/08/2014 | Other | |
| No violation noted during this evaluation. | 05/01/2014 | Other | |
| No violation noted during this evaluation. | 04/24/2014 | Other | |
Also observed during this follow-up inspection: live cockroaches and evidence of rodents. Improper cooling methods. The last P.C.O. service was dated 03/24/2014.
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Shellfish - Shellstock; Maintaining Identification* (repeated violation)
Observation: Inadequate record keeping system of shellstock tags. The last sold date was not being recorded on the tags.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (repeated violation)
Observation: Food on the buffet tables were holding at improper temperatures. Fish 117 F, Pork chops 122 F, chicken 124 F.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The facility was noted in need of cleaning.
Correction: 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.
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04/02/2014 | Follow-up | |
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Shellfish - Shellstock; Maintaining Identification* (repeated violation)
Observation: Inadequate record keeping system of shellstock tags. The last sold date was not being recorded on the tags.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the walk-in freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw animal food preparation conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). Cooked chicken was being stored next to the raw shrimp in the prep area.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or stored less than 6" above the floor in the kitchen.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed the walk-in cooler's evaporator fan spraying water onto the food product and the walk-in cooler's floor.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed hard boiled eggs and potatoes being stored in front of and next to the hand washing sink in the kitchen.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Food - Miscellaneous Sources of Contamination
Observation: Unprotected food was observed being stored in a cardboard box in the walk-in freezer.
Correction: Protect food from miscellaneous sources of contamination.
- Thawing
Observation: Improper methods used to thaw shrimp.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Foods in the prep unit were cold holding at improper temperatures. Cooked pasta was at 50 F, Beef 48 F, Pork 47 F, Chicken 50 F. The PIC voluntarily discarded the food product.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site) (repeated violation)
Observation: Food on the steam table were holding at improper temperatures. Teriyaki chicken was at 109 F, boneless spare ribs were at 115 F.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
Correction: 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 41°F 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The prep unit was observed in a state of disrepair and/or damaged. The prep unit was holding an ambient air temperature of 50 degrees F.
Correction: Repair the prep unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the prep unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Chef knife was observed being stored in between the prep table.
Correction: Clean food-contact surfaces of chef knives no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing sinks located at the kitchen were blocked, preventing access by employees for easy handwashing. The sink near the prep line had food being stored in front of the sink and next to the sink. The sink near the 3-compartment sink had cooked food in a container sitting in the basin of the sink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The facility was noted in need of cleaning.
Correction: 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.
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03/27/2014 | Routine | |
The steam table's water temperature was at 209 degrees F. The other foods monitored on the steam tables were at acceptable hot holding temperatures. All other previously cited violations had been addressed and/or corrected.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (repeated violation)
Observation: The chicken teriyaki and Whiting fish were hot holding at improper temperatures. The Whiting fish was at 108-118 degrees F. The chicken teriyaki was at 128 degrees F.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
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12/30/2013 | Other | |
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Hands - When to Wash* (repeated violation)
Observation: Employees failed to wash hands when changing task and prior to food prep.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Shellfish - Shellstock; Maintaining Identification* (repeated violation)
Observation: Inadequate record keeping system of the shellstock tags. The tags did not have the date(s) when the shellstock were sold recorded.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Cloths - Wiping Cloths; Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use
Correction: observed wiping cloths being stored on the storage shelves of the refrigeration units above food product.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: (1). Observed food being prepped being stored on top of a full garbage container. (2). Observed bags of trash being stored on top of open containers of yams. (3). Observed plastic in the fried rice. The CFM voluntarily corrected all of the above and voluntarily discarded the food product.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: The following foods were hot holding at improper temperatures: Chicken teriyaki 93-123 degrees F, Chicken 102 degrees F, Whiting fish 108-110 degrees F. The CFM voluntarily either reheated or discarded the food based on time/temperature of the TCS foods.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in freezer was observed in a state of disrepair and damaged. Observed a heavy build-up of ice on the floor, evaporator unit and packaged food products inside the unit.
Correction: Repair the walk-in freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the walk-in freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cutting Surfaces
Observation: The cutting board on the prep table was observed broken. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The following food contact surfaces used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues: The chef knives were observed stored in between the prep table and soiled exterior of the reach-in cooler, The cooking pans were being stored on the prep table as clean.
Correction: Clean food-contact surfaces of above mentioned items no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Critical: Pests - Controlling Pests* (corrected on site)
Observation: Observed fruit flies in the wait station area. A CPO service is in place
Correction: the CFM will contact the service company.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The facility was noted in need of cleaning.
Correction: 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.
- Personal Care Items - Storage (corrected on site)
Observation: Personal medicine was observed being stored with food product in the 2-reach-in refrigerator.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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12/12/2013 | Routine | |
Discussed observations and the cleaning schedule for the facility with the CFM.
- Critical: Shellfish - Shellstock; Maintaining Identification* (repeated violation)
Observation: Inadequate record keeping system of the shellstock tags. There was no date recorded on the tag of when the last shellstock was sold.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw chicken was being stored above an unprotected container of brown sauce in the prep unit.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Soiled empty containers of both raw and RTE foods were observed being stored in the reach-in coolers for re-use.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Cloths - Wiping Cloths; Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use
Correction: observed wiping cloth being stored inside the reach-in cooler.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Food items and an open container of food was being stored in a manner that could be subject to splash from the hand sink located in the kitchen.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens (corrected on site)
Observation: There was no consumer advisory posted for the sushi area. The CFM posted the consumer advisory sign back up which had fallen and been set aside (not in public view).
Correction: The Permit Holder shall inform Consumers of the significantly increased Risk of consuming such Foods by way of a Disclosure and Reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration (< 10 ppm) in the three compartment sink.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the ice machine was observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the ice machine to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided a the hand washing sink located in the kitchen.
Correction: 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
- Critical: Pests - Controlling Pests* (corrected on site) (repeated violation)
Observation: Live cockroach observed in the dry rice container. The CFM voluntarily discarded the food product. A CPO service was performed yesterday
Correction: the CFM will notify the CPO service.
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10/29/2013 | Routine | |
The other cited violations from the inspection dated 01-July-2013 have been corrected. Discussed observations with the PIC.
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after returning from outside.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Shellfish - Shellstock; Maintaining Identification* (repeated violation)
Observation: Inadequate record keeping system of shellstock tags.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets of the 2-door reach-in refrigerator were damaged, torn or missing.
Correction: Repair or replace the 2-door reach-in refrigerator's door gaskets in accordance with the manufacturer's specifications.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Clean tableware was observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Critical: Plumbing System Maintained in Good Repair* (repeated violation)
Observation: The 3-compartment sink's faucet leaks at the base of the fixture and the handles do not turn off properly.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
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07/16/2013 | Follow-up | |
Discussed observations with the PIC.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the hazards involved in the consumption of raw or undercooked meat, poultry, eggs and fish.
Correction: 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.
- Critical: Demonstration of Knowledge*
Observation: Food service employees were working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Hands - When to Wash*
Observation: Food employees failed to wash his or her hands before engaging in food preparation, after handling soiled utensils, after returning to the work station after taking a break outside or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Jewelry - Prohibition (repeated violation)
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: 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.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Shellfish - Shellstock; Maintaining Identification*
Observation: Inadequate record keeping system of shellstock tags noted. The sold/served dates were not recorded on the shellstock tag.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the walk-in freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths; Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or stored less than 6" above the floor in the kitchen near the prep table.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food - Miscellaneous Sources of Contamination
Observation: Trays of unprotected food observed stacked on top of other trays of unprotected food.
Correction: Protect food from miscellaneous sources of contamination.
- Records; Creation and Retention
Observation: No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Correction: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
- Thawing
Observation: Improper methods used to thaw crabmeat. Observed carabmeat at room temperature on the prep table.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. Observed large portions of fried rice in a large deep container.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Food cold holding at improper temperatures on the cold holding bar in the sushi area. Beef 58 degrees, chicken 58 degrees F, pork 54 degrees F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) foods including cooked RTE foods in the refrigeration unit were not properly dated for disposition.
Correction: 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 41°F 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the reach-in cooler storing milk and located in the front of the house.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: The soap dispenser at the hand sink in the sushi area was observed in a state of disrepair and damaged.
Correction: Repair the soap dispenser to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the soap dispenser replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets of the 2-door reach-in cooler were torn, damaged or missing.
Correction: Repair or replace the 2- door cooler's door gaskets in accordance with the manufacturer's specifications.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration in the three compartment sink. The sanitizing solutions concentration when tested was less than 10 ppm.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: Tableware and cutting boards being stored as clean. Can opener and it's blade.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The following utensils were observed soiled to sight and touch: Knives stored as clean and knives stored in between the prep unit and the prep table.
Correction: Clean and sanitize these surfaces for food contact.
- Linens - Storage of Soiled Linens
Observation: Soiled aprons were found hung in storage for re-use.
Correction: Store soiled aprons and linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
- Equipment and Utensils, Air-Drying Required
Observation: Food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean tableware were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located in the kitchen was observed with soiled cooking utensils being stored in the sink's basin preventing easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the soiled cooking utensils preventing its use.
- Critical: Plumbing System Maintained in Good Repair*
Observation: The three compartment sink's faucet at the base and the handles were noted in a state of disrepair. The base of the faucet leaks and the handles do not turn off properly.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Hand Drying Provision
Observation: No disposable towels were provided a the hand washing lavatory in the hand washing sink in the sushi bar area.
Correction: 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
- Critical: Pests - Controlling Pests* (corrected on site)
Observation: Observed cockroaches in the kitchen and wait station areas. CPO invoices provided.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/01/2013 | Routine | |
Discussed observations with PIC. Discussed consumer advisory with the PIC.
- Jewelry - Prohibition (repeated violation)
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: 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.
- Cloths - Wiping Cloths; Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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04/15/2013 | Follow-up | |
Discussed observations with the PIC.
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken being stored over raw shrimp.
Correction: 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.
- Cloths - Wiping Cloths; Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling* (corrected on site)
Observation: Observed a covered deep container of cooked pasta which was prepared and cooled the previous day was at 48 degrees F and noted not being adequately cooled to prevent the growth of harmful bacteria. The PIC voluntarily discarded the product.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Observed covered deep plastic containers of food (cooked pasta, cooked chicken, etc.) with the food depth in the containers greater than 6 ".;Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Equipment - Good Repair and Proper Adjustment
Observation: The second room of the walk-in cooler was observed in a state of disrepair and not maintaining an ambient air temperature of 41 degrees or below. The ambient air temperature was at 50 degrees F. The PIC voluntarily placed a repair service call and relocated the food product.
The men's rest-room handwashing sink's handle of the faucet was missing.
Correction: Repair the above mentioned equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the above mentioned equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Exhaust hood filters.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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04/01/2013 | Routine | |
| No violation noted during this evaluation. | 12/03/2012 | Follow-up | |
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