Reviewed menu: regular and sushi. Discussed how and where sushi is made. Made in separate area with separate handsink. Rice for sushi cold held until order. Rice mats changed daily. Sushi handler wears gloves. Discussed no bare hand contact. Updated Parasite destruction letter and Aquacultured letter needed from Provider. True World called at time of inspection. Consumer Advisory observed on menu. Menu review and items observed show multiple items cooked, cooled and reheated. Discussed proper cooling methods and temperatures.PIC indicates she uses WIC. Cooling handout observed. Datemarking observed . EHSS showed PIC how to calibrate bimetallic thermometer and recommended cooling temperatures be taken as well as cooking temperatures. Employee Health handouts observed as well as signed Form 1B training documentation. Fire suppression checked 11/2014 as well as hood system cleaned. Handwashing, glove use and hair restraints observed. Septic system and grease trap pumped/cleaned 12/14 by Certified Septic per invoice. Water sample from 12/23/14 observed negative for e. coli and total coliform.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Baked potatoes cold holding at improper temperatures( observed at 44degrees overnight)
Correction: Discard menu item since item has been in WIC overnight at improper temperature.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) food in the refrigerator, the food should have been discarded 1-2 days ago.(gravies, chip beef, mac& cheese)
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following Physical structures noted in need of cleaning: wall/coving areas throughout kitchen.
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 | Routine | |
Discussed sushi preparation. EHSS reviewed sushi menu. All sushi menu items are made to order. PIC stated most customers order items with cooked fish with the exception of white tuna (escolar) and saki (salmon). Discussed cleaning and sanitizing of sushi equipment, changing plastic wrap on sushi mats. Except for imitation crab and raw tuna, all other fish used in sushi items are frozen until ordered. Discussed menu, employee health and date marking frozen, prepared foods once removed from the freezer for no more than 7 days minus any time the food is not frozen.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed wet wiping cloths not stored in sanitizer.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed employee washing onion for use on hamburgers at the handsink.
Correction: Protect food from miscellaneous sources of contamination. Handsink shall be used only for handwashing. Recommend using sanitizing basin of 3 basin sink to wash produce. There is no food prep sink in the facility.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed breading mix used for raw chicken and pork chops on a shelf next to the grill. Mix was covered and had not been sifted. PIC stated breading mix had been left out since yesterday but was not sure.
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. Keep breading cold at 41 degrees or below or breading mix may stay at room temperature, covered, for 7 days if sifted every four hours to remove wet dough balls and containers are cleaned and sanitized when emptied.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) cooked cabbage and cooked green beans both dated 3/2/12 were not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all prepared foods are served, sold or discarded within 7 days of preparation and marked with the discard dateon the food container. 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 1 door sandwich prep unit and the Frigidaire reach in freezer. A thermometer was placed in the Frigidaire reach in freezer.
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.
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03/10/2014 | Routine | |
EHSS discussed sushi menu with person in charge. Provided information on escolar and discussed correctly labeling all sushi menu items to make sure items are honestly presented. Reviewed each item on the menu. Person in charge stated that only menu items marked white tuna are escolar. Recommend ensuring escolar is labeled where used. Three menu items that read white tuna should read escolar. Any other menu items where escolar is used should be correctly labeled for example tuna salads or where several fish are combined. Recommend Ika should be correctly labeled as cuttlefish. Recommend kani be correctly labeled as fish cake. Recommend tai be correctly labeled as tilapia. Recommend any items containing imitation crab be correctly labeled. EHSS requested a draft of the revised menu be emailed for review.
No violation noted during this evaluation. | 08/16/2013 | Other | |
Supplier letter for sushi fish stating freezing parameters was reviewed as well as the invoice from supplier with products received. Discussed method of thawing of fish and opening bags when thawing. All sushi fish comes from True World. No fish is frozen at the facility. All fish comes frozen from supplier. Fish roe is not in skein. Shrimp and egg omelette comes already cooked. PIC is not sure of which menu items contain escolar. Escolar is listed on invoice from supplier. Tuna is albacore. Crab is imitation crab product. Sushi items are made to order. Recommend PIC check to see if salmon is cold or hot smoked. Sushi chef stated plastic on mats is changed every 4 hours and only used for cooked fish and rolls. EHSS recommended separating preparation of raw and cooked fish sushi items by using separate cutting boards and knives.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw fish stored above ready to eat foods in True reach in cooler in sushi prep area.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed sushi rice hot holding at improper temperatures. Rice made at 11 a.m.
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. Recommend using time as a control or keeping rice at 41 degrees or below or 135 degrees or above. Person in charge stated they will use time as a control until they can purchase rice warmer that holds rice at 135 or above.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed BBQ, cut tomatoes and tuna salad cold holding at improper temperatures. Person in charge was not sure how long BBQ was holding at 47 degrees. Tomatoes were sliced around 12:00 p.m.
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.
- Food - Honestly Presented
Observation: Observed several menu items on sushi menu offered for human consumption in a way that misleads or misinforms the consumer, including tilapia called red snapper, imitation crabmeat called crab and possibly escolar called white tuna. PIC is not sure of which items on menu may be escolar.
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. Recommend relabeling menu items with correct names of fish.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. Observed no disclosure statement on the sushi menu. A reminder statement is in place. Provided example of disclosure statement to the Person in Charge.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed the nonfood contact surface of the wooden board used under the cutting board on which sushi is prepared is not smooth, easily cleanable or nonabsorbent. Knives were resting on board.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Recommend replacing the board.
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08/13/2013 | Routine | |
EHSS provided sushi information and requirements to Person in Charge. EHSS will return around 9:30 a.m. to discuss operation. Person in Charge stated that fish is received frozen from True World. Rice is held hot. Disclosure statement is needed as part of Consumer Advisory.
No violation noted during this evaluation. | 08/12/2013 | Other | |
Form 1 B had been signed by all employees and OEHS guide to employee health was readily available. Observations noted at time of routine inspection corrected: #1570, 1150. Risk control plan temperature logs provided.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed ham, turkey, pastrami (46 degrees), BBQ and corned beef cold holding at improper temperatures. PIC stated meats had been out for lunch service and then placed in cooler. Star Metal RIC had been serviced and was holding at 40 degrees.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Recommend placing foods in walk in cooler to cool to 41degrees.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The disclosure statement for raw and/or undercooked foods had been included on menu however statement was not complete. EHSS provide correct wording for statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. EHSS asked PIC to contact health department when statement was revised and included on all menus.
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03/29/2013 | Follow-up | |
Additional temperatures: mac and cheese 35 degrees, green beans 40 degrees, sliced cheese 45 degrees, corned beef 41 degrees. Discussed menu and employee health. No new foods have been added to menu. US Foods is main supplier. A risk control plan was developed to address cold holding issue.
- Person in Charge (repeated violation)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. Observed no means of verifying that employees are trained to report health issues to PIC.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. EHSS provided a copy of Form 1B as means of verification of training.
- Hair Restraints - Effectiveness (repeated violation)
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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed numerous foods in Star Metal reach in cooler cold holding at improper temperatures. Person in charge stated that foods had been in the unit overnight and she did not know how long the foods had been out of temperature.
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. A risk control plan was developed to monitor cold holding temperatures.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The following prepared ready-to-eat (RTE) foods in the Manitowoc refrigeration unit were not properly dated for disposition: spaghetti sauce, chipped beef, sausage gravy, mac and cheese, green beans.
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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: The following prepared ready-to-eat (RTE) in the refrigeration unit were either not labeled with a ""consume by"" date or labeled with a consume by date and not discarded in 7 days: spaghetti sause no date/made 1/3, chipped beef no date/maded 1/2, meat load dated/made 1/4.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container 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, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. A disclosure date is provided for eggs on the breakfast menu but is not provided for hamburgers and steaks on the lunch and dinner menu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Nonfood Contact Surfaces
Observation: Observed cardboard and paper bags lining shelving in walk in cooler. The nonfood contact surface of the shelving is not smooth and easily cleanable. The cardboard and bags cannot be cleaned and can absorb moisture which can lead to mold growth.
Correction: Recommend removing the cardboard and bags.
- Equipment - Good Repair and Proper Adjustment
Observation: The Star Metal reach in cooler was observed in a state of disrepair and damaged. The unit was not cold holding at 41 degrees or below. The interior of the unit had water pooling in the bottom of the unit and tape was used to hold together top lid of unit.
Correction: Repair the Start Metal reach in cooler 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Commercial BBQ manufacturer containers were observed reused for the storage of corned beef hash.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Personal Care Items - Storage (corrected on site)
Observation: Observed personal care items including vitamins, toothbrush and toothpaste stored in such a way that they could contaminate equipment and dry goods. Toothbrush and toothpaste were on shelf above handsink and vitamins were stored with dry goods. Not signs of contamination were observed.
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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01/10/2013 | Routine | |
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