- Rule Violation and Requirement: VIOLATION OF SECTION 3-403.11 *PRIORITY* Potentially hazardous food is improperly reheated for hot holding, specifically:
Observed white rice in the kitchen rice cooker holding temperature at 110°F. Per operator the rice was from yesterday (1/25/16) and had been put into the rice cooker to 'warm-up', but was not properly reheated for hot holding. CORRECTION: Operator immediately discarded the white rice that was not properly reheated for hot holding.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.113 Maintenance tools are not stored to minimize contamination or in an orderly manner, specifically:
Observed several tool boxes and an electric drill stored above the food prep tables in the kitchen. Operator was asked to remove the maintenance tools and toolboxes from the kitchen area and were moved to an office space.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Walk-in cooler: Raw beef 42°F. Walk-in freezer: All food items frozen. 3-door prep line cooler: Raw seasoned chicken at 40°F. True 2-door cooler: Raw beef skewers. Upright freezer: All food items frozen. Sushi line cooler: Imitation crab at 38°F. -Dinning Area- Tables are labeled 1-5 (1 being closest to kitchen and 5 being closest to facility entrance). Cold holding table 1: Sliced cantaloupe 41F. Cold holding table 2: Sushi roll 55F (Time kept for one hour, then discarded).
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
Kitchen area rice cooker: White rice at 110°F (See Violation). -Dinning Area- Tables are labeled 1-2 (1 being closest to kitchen and 2 being closest to facility entrance). Hot holding table 3: Grilled chicken 155°F. Hot holding table 4: Fried chicken 137°F. Hot holding table 5: Orange chicken 140°F. Cooked white rice holding at 170°F. Cooked yellow rice holding at 165°F.
- Information: Dishwashing Methods:
Low temperature dishwasher at 150F with 100 ppm chlorine. Test strips and thermometers available.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
- Information: Notes/Recommendations:
Please ensure all oyster tags are kept on file for at least 90 days at facility. Please ensure oysters are never mixed from different bags/lots and are kept separate so as to ensure all oysters are from the same bag/lot.
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01/26/2016 | Semi Annual Food | 95 |
- Rule Violation and Requirement: VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically:
1)Observed raw beef over ready-to-eat dumplings in walk-in freezer. 2)Observed raw chicken over prepped vegetables (zucchini, carrots, etc.). In the walk-in cooler. CORRECTION: Operator immediately rearranged both walk-in freezer and walk-in cooler according to different cooking temperatures. Operator was educated on the importance of separating raw meats (with the various meats and their cooking temperatures) and ready-to-eat foods from cross-contamination.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-601.11(A) *PRIORITY FOUNDATION* Food-contact surfaces are not clean, specifically:
Observed industrial can opener to be in the clean silverware compartment soiled with food debris and grease. CORRECTION: Operator hand washed and scrubbed the industrial can opener moved it to the dirty dishware to be washed, rinsed, and sanitized.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-501.17 *PRIORITY FOUNDATION* Ready-to-eat food is not properly date-marked, specifically:
All foods in the coolers throughout facility were not date-marked. Per operator they were all prepped that morning and had forgotten to date-mark them. CORRECTION: Operator immediately date-marked all foods stored in the coolers throughout the facility.
- Rule Violation and Requirement: VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically:
Observed frozen raw chicken, beef, and pork in their individual packages stored on the ground floor of the walk-in cooler. Please ensure that all food stored in any freezer or cooler is at least six inches off the ground.
- Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
Observed the True double door fridge to have excessive food residues accumulated at the unit door plastic coverings, and on the ground shelving units. Please increase cleaning frequency of all nonfood-contact surfaces of this facility.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.18 Handwashing sinks are not kept clean, or are not properly maintained or used, specifically:
Observed ware washing metal scourer (scouring pad) with visible food debris set inside the handwashing sink. Please ensure all handwashing sinks are used for only handwashing.
- Rule Violation and Requirement: VIOLATION OF SECTION 6-501.12 The establishment is not cleaned as often as necessary or at a time when the least amount of food is exposed, specifically:
Observed the hood fumes of the cook line to be accumulated with hanging grease particles. Please ensure cook-line fume hoods are cleaned at a greater frequency to avoid grease build-up.
- Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
Walk-in cooler: Raw chicken 40°F. Walk-in freezer: All food items frozen. 3-door prep line cooler: Shrimp 40°F. True 2-door cooler: Raw beef skewers. Upright freezer: All food items frozen. Ice-cream machine: Ice-cream mix 35°F. Tables are labeled 1-5 (1 being closest to kitchen and 5 being closest to facility entrance). Cold holding table 1: Sliced oranges 41F. Cold holding table 2: Sushi roll 55F (Time kept for one hour, then discarded).
- Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
Tables are labeled 1-2 (1 being closest to kitchen and 2 being closest to facility entrance). Hot holding table 3: Grilled chicken 155°F. Hot holding table 4: Fried wonton 137°F. Hot holding table 5: Orange chicken 140°F. Cooked white rice holding at 170°F. Cooked yellow rice holding at 165°F.
- Information: Dishwashing Methods:
3 compartment sink available, not set up during time of inspection.
- Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED* All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
- Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
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08/25/2015 | Semi Annual Food | 89 |
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