- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures walls
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Mildew on wall behind dishmachine, in floor drains. Clean.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- Sushi Bar Hand wash sink(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Staining, water on counter around hand sink at sushi bar (next to glass door beverage cooler). Ventilation hood filters above convection oven are dusty. 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.
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02/18/2015 | Routine |
- Critical: When to Wash
- Items:
- Employee(s)
- Problems:
- Did not wash hands after handling soiled equipment, surfaces, utensils
- Corrections:
- Hands shall be washed with hot water and soap for at least 20 seconds after contamination.
- Comment:
- DISH WASHING EMPLOYEE DID NOT WASH HANDS AFTER HANDLING SOILED WARES BEFORE HANDLING CLEAN, SANITIZED WARES. EMPLOYEES MUST WASH HANDS BEFORE HANDLING CLEAN, SANITIZED WARES AFTER HANDLING SOILED WARES. CORRECTED AT TIME OF INSPECTION THROUGH DISCUSSION WITH THE PERSON IN CHARGE AND THE EMPLOYEE. EMPLOYEE WAS INSTRUCTED TO WASH HANDS AND DID SO.
- General violation description:
- 2-301.14 - FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portionsof arms
- Cleaning of Plumbing Fixtures
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- NO HOT WATER PROVIDED AT THE HAND WASH SINK IN THE COOK LINE AREA. ADJUST OR REPAIR HAND WASH SINK FAUCET TO PROVIDE HOT WATER.
- General violation description:
- 6-501.18 - PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- ACCUMULATION OF WATER OBSERVED ON THE FLOOR IN THE WARE WASHING WATER. KEEP THE FLOORS CLEAN.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- SEVERAL FOOD BOXES OBSERVED STORED ON THE FLOOR IN THE WALK-IN FREEZER. STORE ALL FOOD UP OFF OF THE FLOOR BY AT LEAST 6 INCHES.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Intensity
- Items:
- Lighting intensity
- Problems:
- Less than
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- LIGHT IS VERY DIM IN THE EMPLOYEE RESTROOM. PROVIDE ADEQUATE LIGHTING.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
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08/26/2014 | Routine |
- Critical: Common Name
- Comment:
- CORRECTED. ALL CHEMICAL SPRAY BOTTLES OBSERVED LABELED WITH THE COMMON NAMES OF THE CONTENTS.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED. 1. ALL FISH IN SUSHI COOLER #2 OBSERVED AT 38-39*F. 2. ALL FOODS IN THE WALK-IN COOLER OBSERVED AT 40*F OR BELOW.
- 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: Safe, Unadulterated, and Hones
- Comment:
- CORRECTED. NO MOLDY OR SPOILED VEGETABLES OBSERVED IN THE WALK-IN COOLER.
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
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02/28/2014 | Follow-up |
- Critical: Common Name
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- OBSERVED 3 UNLABELED CHEMICAL BOTTLES SPRAY IN THE KITCHEN. WORKING CONTAINERS OF CHEMICALS MUST BE LABELED WITH THE COMMON NAME OF THE CONTENTS. LABEL THE SPRAY BOTTLES, COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- 1. ALL FISH IN THE SUSHI PREP COOLER #2 OBSERVED AT 67-68*F. THE UNIT WAS NOT TURNED ON. 2. ALL FOODS IN THE WALK-IN COOLER OBSERVED AT 45-46*F. AMBIENT AIR TEMPERATURE IN THE WALK-IN COOLER OBSERVED AT 48*F. COLD FOODS MUST BE HELD AT 41*F OR BELOW. 1. DISCARD ALL FOODS FROM THE SUSHI PREP COOLER #2 INCLUDING THE SQUID, SALMON, TUNA, BLUE FIN TUNA, COOKED EGG, SHRIMP, CREAM CHEESE, KRAB. 2. MOVE ALL POTENTIALLY HAZARDOUS FOODS FROM THE WALK-IN COOLER TO ANOTHER COOLER THAT IS HOLDING FOOD 41*F OR BELOW INCLUDING THE TOFU, CREAM CHEESE, CALAMARI SALAD, BEEF, TUNA, KRAB SALAD, KRAB, SHELL EGGS THE NOTED FOODS WERE DISCARDED/MOVED AT TIME OF INSPECTION. ONGOING COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 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: Safe, Unadulterated, and Hones
- Items:
- Food
- Problems:
- Not safe
- Corrections:
- Discard.
- Comment:
- IN THE WALK-IN COOLER OBSERVED MOLDY GREEN PEPPERS, ZUCCHINIS, CELERY, AND CABBAGES. FOODS MUST BE SAFE AND UNADULTERATED. DISCARD THE NOTED FOODS IMMEDIATELY. NOTED FOODS DISCARDED AT TIME OF INSPECTION. ONGOING COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented.
- Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s) ice bin(s) in ice machine
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- SCALE AND MOLD-LIKE GROWTH OBSERVED IN THE UPPER INTERIOR OF THE ICE MACHINE. CLEAN NOW AND KEEP CLEAN.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Frequency
- Items:
- Pick up frequency for refuse
- Problems:
- Inadequate
- Corrections:
- Increase pick-up frequency.
- Comment:
- BOTH DUMPSTERS OBSERVED OVERFLOWING AND UNABLE TO CLOSE. THE DUMPSTERS ARE USED BY THIS FACILITY AND THE OTHER BUSINESSES IN THE STRIP MALL. INCREASE PICK-UP FREQUENCY OF REFUSE.
- General violation description:
- 5-502.11 - REFUSE, recyclables, and returnables shall be removed from the PREMISES at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- Do not meet requirements of rule
- Corrections:
- Repair/replace to meet requirements of rule.
- Comment:
- WALK-IN COOLER AMBIENT AIR TEMPERATURE OBSERVED AT 48*F. COOLERS MUST BE CAPABLE OF HOLDING FOOD AT 41*F OR BELOW. AN AMBIENT AIR TEMPERATURE OF 38*F IS RECOMMENDED TO COMPENSATE FOR BUSY PERIODS WHEN THE COOLER IS OPENED FREQUENTLY. REPAIR THE WALK-IN COOLER.
- 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)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- SOIL OBSERVED ON THE LOWER SHELF OF THE PREP TABLE ON NEAR THE WALK-IN COOLER. ACCUMULATED SOIL OBSERVED ON THE CURTAINS BETWEEN THE SUSHI PREP AREA AND THE KITCHEN. CLEAN THESE AREAS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- SUSHI FISH (SALMON, TUNA, OCTOPUS, YELLOWTAIL) OBSERVED THAWING OUT AT ROOM TEMPERATURE. FOODS MUST BE THAWED PROPERLY. THAW SUSHI FISH IN THE COOLER OR UNDER COLD RUNNING.
- 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
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02/10/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- CORRECTED. 100 PPM CHLORINE DETECTED IN THE SANITIZE RINSE AT THE DISH MACHINE. THE MACHINE WAS SERVICED BY ECO LAB. THE SANITIZER DISPENSING HOSE WAS REPLACED.
- 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: System Maintained in Good Repa
- Comment:
- CORRECTED. 1. THE LEAK IN THE WATER SUPPLY LINE TO THE DISH MACHINE HAS BEEN REPAIRED. NO LEAKING WATER OBSERVED TODAY. 2. THE FAUCET AT THE HAND WASH SINK IN THE MEN'S RESTROOM HAS BEEN REPLACED AND OBSERVED TO BE IN WORKING ORDER.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Warewashing Machines, Automati
- Comment:
- CORRECTED. THE BATTERY HAS BEEN REPLACED IN THE SANITIZER INDICATOR ALARM.
- General violation description:
- 4-204.117 - A WAREWASHING machine that is installed after adoption of this Code by the REGULATORY AUTHORITY, shall be equipped to: (A) Automatically dispense detergents and SANITIZERS
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08/21/2013 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- 0 PPM CHLORINE DETECTED IN THE SANITIZE RINSE AT THE DISH MACHINE. THE SUPPLY LINE APPEARS TO BE KINKED. ALL WARES MUST BE SANITIZED IN 50-100 PPM CHLORINE AT THE DISH MACHINE OR 200 PPM QT AT THE 3-COMPARTMENT SINK. THE 3-COMPARTMENT SINK WAS SET UP TO WASH-RINSE-SANITIZE WARES AT THE TIME INSPECTION. ECO LAB TECHNICIAN WAS CALLED TO FACILITY TO SERVICE THE DISH MACHINE. ONGOING COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT VIOLATION.,
- 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: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- 1. OBSERVED A LEAK ON THE WATER SUPPLY LINE TO THE DISH MACHINE 2. THE HAND WASH SINK IN THE MEN'S RESTROOM IS NOT WORKING THE PLUMBING SYSTEM MUST BE REPAIRED. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Warewashing Equipment, Determi
- Items:
- Sanitizer test kit
- Problems:
- Not used
- Corrections:
- Use test kit to verify sanitizer concentration.
- Comment:
- CORRECTED AT TIME OF INSPECTION. THE CHLORINE TEST STRIPS WILL BE USED DAILY TO MONITOR THE SANITIZER CONCENTRATION AT THE DISH MACHINE.
- General violation description:
- 4-501.116 - Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device.(Pf)
- Critical: Warewashing Machines, Automati
- Items:
- Chemical sanitizer level indicator
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- THE SANITIZER INDICATOR ALARM AT THE DISH MACHINE IS NOT FUNCTIONING. REPAIR. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 4-204.117 - A WAREWASHING machine that is installed after adoption of this Code by the REGULATORY AUTHORITY, shall be equipped to: (A) Automatically dispense detergents and SANITIZERS
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored In standing water
- Corrections:
- Store as stated above.
- Comment:
- RICE SCOOPS STORED IN STANDING WATER AT ROOM TEMPERATURE.
- 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
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Not completely submerged in sanitizing solution
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WIPING CLOTH STORED ON COUNTER ON COOK LINE AND WIPING CLOTH STORED HUNG OVER RIM OF THE WIPING CLOTH BUCKET BUT NOT SUBMERGED IN SANITIZER IN THE KITCHEN.
- 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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08/08/2013 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- CORRECTED. ECO LAB TECHNICIAN SERVICED MACHINE. OBSERVED 100 PPM CHLORINE IN THE SANITIZE RINSE.
- 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: Sanitizing Solutions, Testing
- Comment:
- CORRECTED. CHLORINE TEST STRIPS PROVIDED.
- 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)
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02/08/2013 | Follow-up |
- Critical: Common Name
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- 4 CHEMICAL SPRAY BOTTLES OBSERVED WITHOUT LABELS. WORKING CONTAINERS OF CHEMICALS MUST BE LABELED WITH THE COMMON NAME OF THE CONTENTS. LABEL. CORRECTED AT TIME OF INSPECTION BY LABELING THE CHEMICAL SPRAY BOTTLES.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- 0 PPM CHLORINE DISPENSED IN THE SANITIZE RINSE AT THE DISH MACHINE. THE SANITIZER PUMP IS NOT HOLDING PRIME. 50-100 PPM OF CHLORINE ARE REQUIRED. REPAIR OR ADJUST THE DISH MACHINE TO SANITIZE PROPERLY. USE THE 3-COMPARTMENT SINK TO SANITIZE WARES AS INSTRUCTED WHILE THE DISH MACHINE IS NOT SANITIZING PROPERLY. A FOLLOW-UP INSPECTION WILL BE CONDUCTED TO CONFIRM COMPLIANCE.,
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE CHLORINE TEST STRIPS FOR THE DISH MACHINE AND QUATERNARY AMMONIUM STRIPS FOR THE QUAT DISPENSERS TO MONITOR SANITIZER CONCENTRATIONS.,
- 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)
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s), Dispensing utensil(s)
- Locations:
- prep line UTENSIL(S)
- Problems:
- Improperly stored, Improperly stored In standing water
- Corrections:
- Relocate., Store as stated above.
- Comment:
- DO NOT STORE THE RICE SCOOPS IN STANDING, ROOM TEMPERATURE WATER. STORE IN A CLEAN, DRY LOCATION AND CLEAN THEM AT LEAST EVERY 4 HOURS.
- 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
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02/01/2013 | Routine |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- Cutting board(s) ACRYLIC CUTTING BOARD(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- SMALL EIGHT BY TEN INCH CUTTING BOARD HAS BECOME DEEPLY SCRATCHED ON BOTH SIDES PLEASE SAND/PLANE DOWN SMOOTH OR REPLACE, PIC TOOK OUT OF SERVICE TODAY
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- prep line UTENSIL(S)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- SPOONS FOR SCOOPING RICE HELD IN CUP OF NON-MOVING WATER PLEASE STORE ON CLEAN, DRY SURFACE BETWEEN USES
- 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
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08/08/2012 | Routine |
- Critical: Food Contact Surfaces and Uten
- Comment:
- LONG WHITE BOARD IS SMOOTH, GREEN ONE HAS BEEN TAKEN OUT OF SERVICE
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Time as a Public Health Contro
- Comment:
- DRY ERASE BEING USED WHICH IS POSED ON WESTERNMOST WALL OF TWO ENTRIES TO KITCHEN
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
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02/01/2012 | Follow-up |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- Cutting board(s) ACRYLIC CUTTING BOARD(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- LONG WHITE AND SMALLER GREEN CUTTING BOARDS HAVE BECOME DEEPLY SCRATCHED ON BOTH SIDES PLEASE SAND/PLANE DOWN SMOOTH OR REPLACE,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Locations:
- Facility TIME CONTROLLED FOOD(S)
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- TWO HOLDERS OF RICE STORED BEHIND SUSHI SERVICE COUNTER WITHOUT TIME MARKS PLEASE WRITE THE FOUR HOUR EXPIRATION TIME EACH TIME A BOWL IS BROUGHT TO THE FRONT SUGGEST A DRY ERASE BOARD TO FACILITATE REGULAR USE,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
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01/18/2012 | Routine Inspection |
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