| No violation noted during this evaluation. | 05/01/2015 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- THE ICE MACHINE BIN IS NOW CLEAN. VIOLATION IS CORRECTED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- TRAYS OF COOKED CHICKEN WERE DATE MARKED "4/26/15 TO 5/3/15". INSTRUCTED PERSON IN CHARGE TO ADD SIX DAYS TO PREPARATION DATE. VIOLATION IS CORRECTED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Sanitizing Solutions, Testing
- Comment:
- QUAT TEST STRIPS ARE STILL NEEDED. ACQUIRE THEM IN TEN DAYS OR LESS. AN OFFICE CONSULTATION AND A FEE OF $200 MAY RESULT IF THIS ITEM IS NOT COMPLETED BY THAT TIME. A PHOTO OF THE TEST STRIPS OR A RECEIPT FROM THEIR PURCHASE CAN BE E-MAILED TO ME TO SERVE AS PROOF OF CORRECTION.,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
|
04/29/2015 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Locations:
- inside Walk-in cooler, inside ice bin(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE TOP SHIELD OF THE ICE MACHINE BIN HAS BLACK RESIDUE ON IT. REMOVE ICE FROM BIN AND CLEAN AND SANITIZE INTERIOR SURFACES IN TEN DAYS OR LESS. A REVISIT WILL OCCUR TO VERIFY THAT THIS HAS BEEN DONE.,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- inside Walk-in cooler, inside Walk-in cooler, inside Walk-in cooler
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- IN THE WALK-IN COOLER, TRAYS OF COOKED CHICKEN WERE NOT DATE MARKED. DATE MARK ALL MEATS THAT ARE ALREADY COOKED ON SITE (THAT WILL BE KEPT FOR MORE THAN 24 HOURS) WITH A "USE BY DATE" THAT IS THE DATE 6 DAYS AFTER THE DAY OF PREPARATION. DO THIS AS SOON AS POSSIBLE. A REVISIT WILL OCCUR IN AT LEAST 10 DAYS TO CHECK THAT THIS IS BEING DONE.,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Locations:
- at the 3-compartment sink
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CHLORINE TEST STRIPS ARE ON SITE FOR THE DISH WASH MACHINE, BUT QUAT SANITIZER IS USED AT THE THREE COMPARTMENT SINK. ACQUIRE QUAT TEST STRIPS IN 10 DAYS OR LESS. THEY ARE DIFFERENT FROM CHLORINE TEST STRIPS. QUAT STRIPS TURN BROWN OR GREEN WHEN THEY ARE USED TO TEST SOLUTION. A REVISIT WILL OCCUR IN AT LEAST 10 DAYS TO VERIFY THAT THESE STRIPS HAVE BEEN OBTAINED., ,
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Thawing
- Items:
- Frozen food(s) for thawing
- Locations:
- in the food prep sink
- Problems:
- Stored above 41 degrees f thawed or partially thawed
- Corrections:
- Store under refrigeration.
- Comment:
- WRAPPED DUCKS WERE THAWING IN THE FOOD PREP SINK. DUCKS WERE TRANSFERRED TO WALK-IN COOLER AT TIME OF VISIT FOR PROPER THAWING/STORAGE. ITEM CORRECTED AT TIME OF INSPECTION.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
- Wiping Cloths, Use Limitation
- Locations:
- on the cookline
- Comment:
- WET WIPING CLOTHS ARE STORED IN THE KITCHEN IMPROPERLY. A BUCKET OF QUAT SANITIZER SOLUTION WAS PROVIDED AT TIME OF VISIT FOR PROPER STORAGE. KEEP ALL WET WIPING CLOTHS STORED IN BUCKETS OF SANITIZER SOLUTION LIKE THIS IN THE FUTURE.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
04/13/2015 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Knives and food grinder parts stored unclean in soiled container and with rust on knife blade. Owner stated the knvies are no longer used. Keep clean or remove from facility. Corrected by cleaning.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Kitchen and employee restroom light switches, cooler door handles, walk-in cooler door and gasket, cookline plate shelf, outside of dish machine, can opener base are not clean. Keep clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
10/10/2014 | Routine |
- Critical: Parasite Destruction
- Comment:
- Follow up Per fax of compliance with 3-402.11 safety of raw fish service. Corrected by providing documentation of safety per fax to WCHD for fish served raw. Tuna meets specs for non-freezing species. Salmon is documented as aqua-cultured.
- General violation description:
- 3-402.11 - (A) Except as specified in (B) of this section, before service or sale in READY-TO-EAT form, raw, raw-marinated, partially cooked, or marinated-partially cooked FISH other than MOLLUSCAN SHELLFISH shall be frozen throughout to a temperature of: (1) -20C (-4F) or below for 168 hours (7 days) in a freezer
|
04/28/2014 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- dish machine(s)
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE DISH MACHINE CHLORINE SANITIZER TESTED AT 0 PPM. PROVIDE 50 -100 PPM AT ALL TIMES. CORRECTED BY CHANGING TO NEW CONTAINER OF SANITIZER AND PRIMING THE MACHINE TO PROVIDE 100 PPM. NOTE: IT APPEARED THAT THE OLD SANITIZER HAD LOST POTENCY. CHLORINE DISSIPATES FROM AN OPEN CONTAINER OVER TIME. IF A CONTAINER OF SANITIZER LASTS PAST EFFECTIVE POTENCY IT IS RECOMMENDED TO USE SMALLER CONTAINERS.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Parasite Destruction
- Items:
- Ready-to-eat raw fish
- Problems:
- Not frozen
- Corrections:
- Ready-to-eat raw fish shall be frozen throughout to (-4) degrees F for 7 days in a freezer or (-31) degrees F for 15 hours in a blast freezer.
- Comment:
- THERE ARE NO FREEZING RECORDS FOR PARASITE DESTRUCTION FOR SALMON (THAT IS SERVED RAW IN SUSHI) AVAILABLE. IT IS UNKNOWN IF THE SALMON IS WILD OR AQUACULTERED. ENSURE THAT THE SALMON IS FROZEN AS REQUIRED OR AQUACULTERED. PROVIDE DOCUMENTATION FOR ABOVE FROM THE SUPPLIER OR DO NOT SERVE RAW. CORRECT WITHIN 10 DAYS.,
- General violation description:
- 3-402.11 - (A) Except as specified in (B) of this section, before service or sale in READY-TO-EAT form, raw, raw-marinated, partially cooked, or marinated-partially cooked FISH other than MOLLUSCAN SHELLFISH shall be frozen throughout to a temperature of: (1) -20C (-4F) or below for 168 hours (7 days) in a freezer
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- bulk food bins
- Problems:
- Improperly stored With handle in product
- Corrections:
- Store with handle extended out of product.
- Comment:
- OBSERVED RICE SCOOP STORED IN STANDING 60F WATER. STORE AS STATED ABOVE.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
|
04/14/2014 | Routine |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW CHICKEN AND RAW BEEF STORED OVER SAUCES AND A CONTAINER OF VEGETABLE IN THE WALK IN COOLER. CORRECTED MOVING RTE FOOD OUT FROM UNDER THE MEATS.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) 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, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- stove
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- A COLANDER OF RICE AT 96F ON THE STOVE. HOLD AT OR BELOW 41F. CORRECTED BY FRYING AT OVER 165F, AND STORING IN THE STEAM TABLE.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- Walk-in cooler
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- COOKED CHICKEN AND EGG ROLLS, COOKED WEEKLY, NOT DATE MARKED. DATE MARK AFTER COOKING WHEN PUTTING INTO COOLER. CORRECTED BY DATE MARKING. REPEAT VIOLATION: COMPLETE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 2 DAYS.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Equipment, Food-Contact Surfac
- Items:
- Non-food contact surface(s) outsides of equipment
- Locations:
- cooler(s) bulk food bins
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- COOK LINE COOLER DOORS AND DOOR HANDLES HAVE OLD STICKY FOOD RESIDUE BUILD UP. CLEAN DAILY. FOOD SCOOP HANDLES IN BULK FOOD BINS HAVE OLD FOOD RESIDUE. CLEAN WHENEVER RESIDUE IS PRESENT.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s), Dispensing utensil(s)
- Locations:
- bulk food bins
- Problems:
- Improperly stored In water less than 135 degrees f, Improperly stored With handle in product
- Corrections:
- Maintain water at 135 degrees F or greater., Store with handle extended out of product.
- Comment:
- 1) THE RICE SCOOP IS STORED IN 68F STANDING WATER. STORE IN 135F WATER OR AS STATED IN FOOD CODE. 2) IN BULK FOOD BINS: SOME OF THE SCOOPS DO NOT HAVE HANDLES. PROVIDE SCOOPS WITH HANDLES. SCOOPS WITH HANDLES HAVE HANDLES IN THE FOOD. STORE WITH HANDLES ABOVE AND OUT OF THE FOOD TO REDUCE HAND CONTACT WITH THE FOOD.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
|
10/28/2013 | Routine |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Finished to be smooth & easily cleanable
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- A CLEAVER HAD A HOME MADE CARDBOARD SHEATH, AND HAD RUBBER BANDS ON THE HANDLE TO FORM A GRIP SURFACE. DO NOT PUT BANDS ON THE HANDLE. DISPOSE OF THE CARDBOARD SHEATH. CORRECTED BY REMOVING AND DISPOSING OF THOSE ITEMS AS REQUESTED.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Locations:
- Utensil Storage
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED 3 SMALL CONTAINERS OF PREP UTENSILS SUCH AS KNIVES AND A PEELER STORED WITH FILTHY TOOLS IN FILTHY CONTAINERS. ALSO, FOOD GRINDER PARTS STORED IN A FILTHY CONTAINERS. STORE CLEANLY, SEPARATED FROM UNCLEAN ITEMS SUCH AS TOOLS AND KEEP CONTAINERS CLEAN. CORRECTED BY SEPARATING AND CLEANING.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- employee restroom
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- CORRECTED BY PROVIDING PAPER TOWELS.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Locations:
- employee restroom
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- CORRECTED BY PROVIDING SOAP.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Locations:
- counter(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- LARGE COLANDER OF RICE SITTING OUT ON KITCHEN COUNTER AT 52F. KEEP IN COOLER, OR USE TIME CONTROL WITH TIME MARKINGS AND ACCEPTABLE WRITTEN PROCEDURES (HAND OUT FOR TIME CONTROL PROVIDED)., CORRECTED BY STORING IN THE BOTTOM OF PREP COOLER.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- Walk-in cooler
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- SEVEN CONTAINERS OF COOKED CHICKEN AND 1 CONTAINER OF CREAM CHEESE WITH OTHER FOOD ITEMS SUCH A VEGETABLES ADDED WITHOUT DATE MARKING. DATE MARK THE CHICKEN WHEN FINISHED COOKING AND DATE MARK THE CHEESE WHEN IT IS OPENED FROM THE FACTORY PACKAGING. CORRECTED BY DATE MARKING.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored In water less than 135 degrees f
- Corrections:
- Maintain water at 135 degrees F or greater.
- Comment:
- THE RICE SPOON IS STORED IN 72F WATER. WATER BELOW 135F MAY CAUSE RAPID BACTERIA GROWTH. IF IN WATER, MUST BE 135F, OR RUNNING WATER TO PREVENT BACTERIAL GROWTH. CORRECT AS SOON AS POSSIBLE WITHIN 90 DAYS.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
|
05/01/2013 | Routine |
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- hand wash sink(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Caulk is eroding around rear kitchen hand sink, adjoining prep sink, and large prep table. Re-caulk these items.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- shelving
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Wire shelving above hand sink and dish area is dirty. Clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
11/13/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING AT 41F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
06/21/2012 | Follow-up |
- Critical: Backflow prevention
- Comment:
- CORRECTED BY PROVIDING AN AIR AP.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Hot and cold holding
- Comment:
- NOT CORRECTED
- General violation description:
- 3-501.16 - COMPLETE RISK CONTROL PLAN. RAW CHICKEN 47F, SPROUTS 47F, FRESH GARLIC 80F.,
|
05/29/2012 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s) Air gap
- Locations:
- drainline(s)
- Problems:
- Not provided on Ice machine
- Corrections:
- Provide adequate air gap.
- Comment:
- THERE IS A CUP AROUND THE ICE MACHINE DRAIN PIPES. REMOVE THE CUP AND ENSURE AN AIR GAP OF AT LEAST 2 TIMES THE PIPE DIAMETERS. IF NECESSARY INSTALL A LARGER DRAIN SINK. CORRECT WITHIN 10 DAYS.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Eating, Drinking or Tobacco
- Items:
- Employee(s)
- Locations:
- Kitchen Area
- Problems:
- Eating
- Corrections:
- Eat only in designated areas as restricted above.
- Comment:
- OBSERVED EMPLOYEE EATING IN THE KITCHEN. EAT ONLY IN APPROVED BREAK AREAS OR IN THE DINING ROOM. OBSERVED EMPLOYEE BEVERAGE ON THE SLICER. STORE AWAY FROM FOOD/ FOOD CONTACT SURFACES. CORRECTED BY INSTRUCTING TO EAT IN THE KITCHEN AND REMOVING THE CUP.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- prep station cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED RAW CHICKEN, RAW BEEF, BEAN SPROUTS AT 45-48F AND SOY PASTE AT 50F IN THE TOP OF THE PREP COOLER. HOLD AT OR BELOW 41F. DO NOT USE FOR POTENTIALLY HAZARDOUS FOOD UNTIL REPAIRED. NOTED FOOD WAS TAKEN TO THE WALK IN COOLER. *REPEAT VIOLATION: COMPLETE THE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 2 DAYS. FRESH GARLIC IN OIL AT THE COOK LINE WAS 64F. HOLD AT OR BELOW 41F. MADE APPROX. 2 HOURS PRIOR WAS TAKEN TO WALK IN COOLER. A FOLLOW UP WILL BE CONDUCTED IN APPROX. 10 DAYS.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat Food, Date Markin
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Locations:
- walk-in cooler(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- COOKED CHICKEN AND EGG ROLLS INTENDED FOR 2-3 DAY USE IS NOT DATE MARKED. DATE MARK AT TIME MADE TO BE USED WITHIN 6 DAYS AFTER MAKING. CORRECTED BY DATE MARKING NOTED FOOD.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
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04/26/2012 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- Prep cooler holding foods below 41 F: chicken 41 F, 41 F, beef, 41 F, eggs 41 F. VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Warewashing Chem.San., Temp/pH
- Comment:
- Dishmachine sanitizer levels at 100 ppm chlorine. VIOLATION CORRECTED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
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10/14/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- prep station cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Prep cooler is not holding potentially hazardous foods to an internal temperature of 41 F or less: liquid egg 50.5 F, chicken 50 F, beef 50 F, beef 48 F (underneath storage area). Repair/replace cooler.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Locations:
- chemical sanitizing dishmachine
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Chemical dishmachine sanitizer level less than 10 ppm. Chlorine level should be 50 ppm to 100 ppm. Repair., Until dishmachine is repaired, wash, rinse, and sanitize dishes using the 3 compartment sink.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Records, Creation and Retentio
- Items:
- Frozen fish record(s)
- Problems:
- Inadequate
- Corrections:
- Provide adequate records from supplier.
- Comment:
- No written records maintained for frozen fish. Written records must be maintained showing freezing temperature and date of freezing. These records must be maintained for 90 calendar days beyond the time of the service of the fish.
- General violation description:
- 3-402.12 - (A) Except as specified in # 3-402.11(B) and # (B) of this section, if raw, raw-marinated, partially cooked, or marinated-partially cooked FISH are served or sold in READY-TO-EAT form, the PERSON IN CHARGE shall record the freezing temperature and time to which the FISH are subjected and shall retain the records of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH. (Pf) (B) If the FISH are frozen by a supplier, a written agreement or statement from the supplier stipulating that the FISH supplied are frozen to a temperature and for a time specified under # 3-402.11 may substitute for the records specified under # (A) of this section. (C) If raw, raw-marinated, partially cooked, or marinated-partially cooked FISH are served or sold in READY-TO-EAT form, and the FISH are raised and fed as specified in Subparagraph 3-402.11(B)(3), a written agreement or statement from the supplier or aquaculturist stipulating that the FISH were raised and fed as specified in Subparagraph 3-402.11(B)(3) shall be obtained by the PERSON IN CHARGE and retained in the records of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH. (Pf)
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10/03/2011 | Routine Inspection |
- In-Use Utensils/Between-Storag
- Locations:
- prep station cooler
- Problems:
- Improperly stored Not clean
- Corrections:
- Store in clean and protected manner.
- Comment:
- CLEAN KNIVES STORED IN SPACE BETWEEN PREP TABLE AND PREP COOLER. STORE KNIVES IN CLEAN PLACE.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Records, Creation and Retentio
- Items:
- Frozen fish record(s)
- Problems:
- Inadequate
- Corrections:
- Provide adequate records from supplier.
- Comment:
- NO WRITTEN RECORDS MAINTAINED FOR FROZEN FISH. WRITTEN RECORDS MUST BE MAINTAINED SHOWING FREEZING TEMPERATURE AND DATE OF FREEZING. THESE RECORDS MUST BE MAINTAINED FOR 90 CALENDAR DAYS BEYOND THE TIME OF SERVICE OF THE FISH.
- General violation description:
- 3-402.12 - (A) Except as specified in # 3-402.11(B) and # (B) of this section, if raw, raw-marinated, partially cooked, or marinated-partially cooked FISH are served or sold in READY-TO-EAT form, the PERSON IN CHARGE shall record the freezing temperature and time to which the FISH are subjected and shall retain the records of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH. (Pf) (B) If the FISH are frozen by a supplier, a written agreement or statement from the supplier stipulating that the FISH supplied are frozen to a temperature and for a time specified under # 3-402.11 may substitute for the records specified under # (A) of this section. (C) If raw, raw-marinated, partially cooked, or marinated-partially cooked FISH are served or sold in READY-TO-EAT form, and the FISH are raised and fed as specified in Subparagraph 3-402.11(B)(3), a written agreement or statement from the supplier or aquaculturist stipulating that the FISH were raised and fed as specified in Subparagraph 3-402.11(B)(3) shall be obtained by the PERSON IN CHARGE and retained in the records of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH. (Pf)
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03/03/2011 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- Prep cooler holding temperatures of food at 41 F. VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Hot and cold holding
- Comment:
- No sushi rice in hot warming unit.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
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09/17/2010 | Follow-up |
| No violation noted during this evaluation. | 08/19/2010 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- PREP COOLER IS NOT HOLDING FOODS TO INTERNAL TEMPERATURE OF 41 F OR LESS: CHICKEN AT 50.7 F, LIQUID EGGS AT 49 F, BEEF 51 F (ALL ON TOP OF UNIT)
- General violation description:
- 3-501.16 - BEEF 53 F (HELD IN COOLER BELOW). FOOD MUST BE HELD TO INTERNAL TEMPERATURES OF 41F OR BELOW.
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- prep line
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- SUSHI RICE HELD IN WARMING UNIT AT 87 F. RICE MUST BE HOT HELD ABOVE 135 F OR COLD HELD BELOW 41 F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- PREP COOLER IS NOT HOLDING FOODS TO INTERNAL TEMPERATURE OF 41 F OR LESS: CHICKEN AT 50.7 F, LIQUID EGGS AT 49 F, BEEF 51 F (ALL ON TOP OF UNIT)
- General violation description:
- 3-501.16 - BEEF 53 F (HELD IN COOLER BELOW). FOOD MUST BE HELD TO INTERNAL TEMPERATURES OF 41F OR BELOW.,
- Critical: Hot and cold holding
- Items:
- Hot food item(s)
- Locations:
- prep line
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- SUSHI RICE HELD IN WARMING UNIT AT 87 F. RICE MUST BE HOT HELD ABOVE 135 F OR COLD HELD BELOW 41 F.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Records, Creation and Retentio
- Items:
- Frozen fish record(s)
- Problems:
- Inadequate
- Corrections:
- Provide adequate records from supplier.
- Comment:
- NO WRITTEN RECORDS MAINTAINED FOR FROZEN FISH. WRITTEN RECORDS MUST BE MAINTAINED SHOWING FREEZING TEMPERATURE AND DATE OF FREEZING. THESE RECORDS MUST BE MAINTAINED FOR 90 CALENDAR DAYS BEYOND THE TIME OF SERVICE OF THE FISH.
- General violation description:
- 3-402.12 - (A) Except as specified in # 3-402.11(B) and # (B) of this section, if raw, raw-marinated, partially cooked, or marinated-partially cooked FISH are served or sold in READY-TO-EAT form, the PERSON IN CHARGE shall record the freezing temperature and time to which the FISH are subjected and shall retain the records of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH. (Pf) (B) If the FISH are frozen by a supplier, a written agreement or statement from the supplier stipulating that the FISH supplied are frozen to a temperature and for a time specified under # 3-402.11 may substitute for the records specified under # (A) of this section. (C) If raw, raw-marinated, partially cooked, or marinated-partially cooked FISH are served or sold in READY-TO-EAT form, and the FISH are raised and fed as specified in Subparagraph 3-402.11(B)(3), a written agreement or statement from the supplier or aquaculturist stipulating that the FISH were raised and fed as specified in Subparagraph 3-402.11(B)(3) shall be obtained by the PERSON IN CHARGE and retained in the records of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH. (Pf)
- Repairing
- Items:
- Physical facilities
- Locations:
- under pop station
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- POOL OF WATER ON FLOOR OF CABINET UNDER POP MACHINE. REPAIR LEAK.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- kitchen
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- DIRTY WET RAGS FOR SPILLS SITTING ON COUNTER TOPS IN KITCHEN. WET RAGS MUST BE STORED COMPLETELY SUBMERGED IN SANITIZER WHEN NOT IN USE.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
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08/09/2010 | Routine Inspection |
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