- Critical: Backflow Prevention, Air Gap
- Comment:
- Observed at time of inspection air gap provided for hose next to dishwasher. Hose no longer hangs in drain basin. Corrected.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Handwashing Cleanser, Availabi
- Comment:
- Observed at time of inspection all hand wash sinks provided with soap. Corrected.
- 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)
|
03/09/2015 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap
- Problems:
- Not provided
- Corrections:
- A designated employee storage/locker area shall be provided and used.
- Comment:
- Observed at time of inspection hose next to dishwasher hangs into drain basin beneath the flood rim level. Correct by fixing or readjusting the spring so that there is an air between the flood rim level of the basin and the hose. Correct immediately a follow up will occur in about 10 days.,
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed end at time of inspection hand wash sink in kitchen and in men's bathroom was missing soap. Hand sink in men's bathroom was provided with soap. Correct by providing remaining hand sink with soap. Correct immediately a follow up will occur in about 10 days. This is a repeat fill out and submit provided risk control plan. If violation is not corrected at the follow up an office consultation with associated fee may occur.,
- 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: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed at time of inspection employee using sanitizer bucket with chlorine concentration above 200 on food contact surfaces such as cutting boards. Chlorine sanitizer solution for food contact surfaces should be 50-100 ppm. Corrected at time of inspection sanitizer solution was discarded and refilled to 50-100 ppm. Corrected. Also observed at time of inspection chlorine sanitizer solution in dishwasher was below 25 ppm. Observed sanitizer line for dishwasher had fallen on the floor. Machine was dispensing sanitizer onto the floor instead of into the machine. Line fixed so it was dispensing sanitizer into machine. Dish machine is now dispensing sanitizer solution at 50-100 ppm. 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
- Areas, Enclosures, and Recepta
- Items:
- Receptacle(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed at time of inspection dumpster was missing side door and top lid. Dumpsters must be maintained in good repair. Dumpsters must be provided with lids that can be completely closed so as to prevent attracting pest to the dumpster and the establishment. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 5-501.111 - Storage areas, enclosures, and receptacles for REFUSE, recyclables, and returnable's shall be maintained in good repair.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- Observed at time of inspection kitchen walls especially near the dishwasher have a build up of food and soil particles. Pull out drawers at bar had open package of crackers, old food on the floor of dry storage and in old prep cooler used for storage. Correctly cleaning at a frequency able to prevent the build up of food, dirt, and soil particles. Correct as soon as possible a follow up will occur at the next routine inspection.
- 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.
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- Comment:
- Observed at time of inspection employees were not wearing hats or hair restraints when preparing food. Corrected at time of inspection hats and hair restraints were provided. Corrected.
- General violation description:
- 2-402.11 - (A) Except as provided in # (B) of this section, FOOD EMPLOYEES shall 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
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk in freezer(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- Observed at time of inspection food on the floor in the walk in cooler, freezer and dry storage area. Correct by storing food at least 6 in off the floor to prevent it from being contaminated by dust, ice, debris. A follow up will occur at the next routine inspection.
- 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
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Observed at time of inspection dumpster area has a build up of refuse scattered around the dumpster area. Dumspter area must be maintained clean to prevent attracting pest to the facility. Correct as soon as possible by cleaning dumpster area. A follow up will occur at the next routine inspection.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed at time of inspection ladle handle was heavily duct taped. Duct tape is an absorbent material that can retain oil, water, and contribute to the growth of pathogens. In addition duct tap has glue and break apart into particulate matter that can contaminate food. Non-food contact surfaces of equipment must be smooth, easily cleanable, non-absonant and free of crevasses or chips that could contaminate food and make it hard to clean. Ladle discarded. Discarded or resurface drain board. Correct as soon as possible a follow up will occur at the next routine inspection to make sure drain board has been discarded or repaired.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
02/27/2015 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- 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
- Problems:
- Not provided
- Corrections:
- Provide.
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE ENTIRE KITCHEN WALLS, FLOORS AND CEILINGS ARE UNCLEAN. A POWER WASHER IS NEEDED TO REMOVE THE LARGE AMOUNT OF BUILD UP IN FACILITY. INCREASE CLEANING FREQUENCY AND TRAIN STAFF TO CLEAN FACILITY ON A HIGHER FREQUENCY.
- 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.
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Locations:
- Microwave oven(s) cookline
- Problems:
- Not cleaned per manufacturers instructions
- Corrections:
- Clean according to manufacturer specifications
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Cutting Surfaces
- Items:
- Cutting surface(s) cutting board(s)
- Problems:
- With deep cuts/grooves
- Corrections:
- Repair/replace to provide smooth cutting surface.
- General violation description:
- 4-501.12 - Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk in freezer(s)
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- 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
|
08/31/2014 | Routine |
- Critical: Cooling
- Items:
- Cooked food(s) cooled
- Problems:
- From 135 degrees f to 70 degrees F for more than 2 hours
- Corrections:
- Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.
- Comment:
- The cooked rice is cooled at the room temperature, it was at 51f. Cool the rice or soups from 135-70f in 2 hours and from 70f - 41f in with in 4 hours in a cooler. All the Potentially Hazardous Foods shall be cooled like above mentioned way. Violation was corrected by education. The rice trays were transferred into the walk in cooler.
- General violation description:
- 3-501.14 - (A) Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from 60C (140F) to 21C (70F)
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- The fish is being thawed in a walk in cooler which was stored over the vegetables container. While thawing the juices may fall on the vegetables and contaminate them.. The violation was corrected by storing the fish in another shelf where other sea food is stored. Violation was corrected by education.
- 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
|
03/18/2014 | Routine Inspection |
- Critical: Controlling Pests
- Comment:
- DID NOT NOTICE ANY GNATS, THE OPERATOR WAS CLEANING THE DRAINS AN D TREATING THEM WITH BLEACH. VIOLATION HAD BEEN CORRECTED.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Equipment, Food-Contact Surfac
- Comment:
- THE FREEZER WAS DEFROSTED, WASHED, RINSED AND SANITIZED. VIOLATION HAD BEEN 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
|
09/27/2013 | Follow-up |
- Critical: Controlling Pests
- Items:
- Pest(s) gnats
- Problems:
- Not performed
- Corrections:
- Remove pests from facility.
- Comment:
- NOTICED GNATS IN THE BACK OF THE KITCHEN CLOSE TO THE BATH ROOM. CLEAN THE SEWER DRAINS WITH A WIRE BRUSH AND TREAT THEM WITH BLEACH. ALSO KEEP THE VICINITY CLEAN. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. ,
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- Soiled
- Corrections:
- Clean prior to opening.
- Comment:
- ICE HAS FORMED INSIDE THE TOP OPEN SINGLE DOOR FREEZER AND ALSO THE BOTTOM IS SOILED WITH FOOD DEBRIS. DEFROST THE FREEZER UNIT AND WASH, RINSE AND SANITIZE ALL THE FOOD CONTACT SURFACES. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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
|
09/19/2013 | Routine Inspection |
- Critical: Hot and cold holding
- Comment:
- CORRECTED BY HOLDING AT 41F IN PREP COOLER, INCLUDING GARLIC IN OIL. ICE BATH IS USED IN TOP OF COOLER TO ASSIST COLD HOLDING.
- 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)
|
09/27/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED AT INSPECTION. KNIFE HELD IN SPACT BETWEEN SINK AND WALL - CLEAN AND STORE CLEAN. STRAINER STORED WITH HEAVY FOOD DEBRIS - WAS DISCARDED. VEGETABLE PEELER STORED SOILED. CORRECTED BY CLEANING THE UTENSILS AT INSPECTION. COMPLETE RISK CONTROL PLAN.
- 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: Food Contact Surfaces and Uten
- Comment:
- CORRECTED BY REMOVING UNCLEANABLE/DIFFICULT TO CLEAN UTENSIL HOLDERS. MAGNETIC HOLDER NOW USED FOR CLEAN UTENSILS ONLY.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Hot and cold holding
- Comment:
- NOT CORRECTED: EGG WASH AT COOKLINE PREP COOLER 52F, FRESH GARLIC IN OIL 62F - PREP AREA REACH IN COOLER. RAW SEAFOOD 44F AT COOKLINE PREP COOLER. HOLD AT OR BELOW 41F. COMPLETE RISK CONTROL PLAN. CORRECT WITHIN 1 DAY. NOTE: THE USE OF COMMERCIAL DRY GARLIC FOR GARLIC IN OIL WAS SUGGESTED BY WCHD - OWNER STATED TASTED INFERIOR AND WILL CONTINUE TO USE FRESH GARLIC IN OIL. KEEP AT 41F OR LOWER IF NOT USING TIME CONTROL WITH SMALL QUANTITIES. ,
- 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: Time as a Public Health Contro
- Comment:
- CORRECTED BY USING TIME CONTROL WITH MARKINS ON RICE - COOKLINE PREP AREA.
- 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.
|
09/24/2012 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- Kitchen/ Food Prep Area
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- 1) UTENSILS (MEAT TENDERIZER, STRAINER, AND SMALL VEGETABLE SLICER WITH OLD DRIED FOOD DEBRIS HANGING ON WALL AT COOK LINE. 2) THE SLICER HAS OLD DEBRIS ON THE GUARD. 3) KNIVES STORED IN BETWEEN COUNTER IN SLIMY DEBRIS. 4) SERVING UTENSILS ON SERVING CART STORED IN STICKY SPACE BETWEEN THE EDGE OF THE RACK AND WIRE ATTACHED TO THE RACK, THE WIRE AND THE RACK EDGE HAVE DARKENED STICKY DEBRIS THAT RE-CONTAMINATE THE CLEAN KNIVES. 5) KNIVES STORED IN DIRTY MAGNETIC KNIFE HOLDER AT HE REAR PREP AREA. CLEAN THOSE UTENSILS AND STORE CLEANLY. CLEAN THE SLICER AFTER EVERY USE. 6) THE ICE MACHINE HAS MOLD LIKE DEBRIS. CLEAN NOW AND CLEAN MORE OFTEN AS NEEDED.,
- 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: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- Kitchen/ Food Prep Area Utensil Storage
- Problems:
- Not accessible for cleaning/inspection Not easily disassembled
- Corrections:
- Repair/replace.
- Comment:
- 1) METAL KNIFE HOLDER ON FOOD SERVING CART DOES NOT COME APART, NOT EASILY CLEANABLE. 2) KNIVES HELD IN HOME MADE WIRE HOLDER - NOT EASILY CLEANABLE. 3) MAGNET KNIFE HOLDER ON WALL OVER FOOD PREP TABLE DOES NOT COME OFF OF WALL WITHOUT TOOLS. REMOVE THOSE UTENSIL HOLDERS AND PROVIDE EASILY CLEANABLE HOLDERS. THE MAGNET HOLDER MAY BE USED IN CLEAN UTENSIL STORAGE AREA TO STORE CLEAN UTENSILS - REMOVE FROM PREP AREA OR INSTALL TO BE EASILY REMOVABLE FOR CLEANING.,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Cook Line Cooler prep cooler
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- RAW BEEF AND CHICKEN AT 50F AND SHRIMP AT 52F IN THE COOK LINE PREP COOLER. EGG WASH AT 48F. GARLIC IN OIL AT 82F AT COOK LINE, REPORTEDLY OUT OF COOLER FOR SHORT TIME. KEEP IN THE COOLER AT OR BELOW 41F TO MINIMIZE BOTULISM RISK. HOLD AT OR BELOW 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)
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s) potentially hazardous food(s) before cooking
- Locations:
- Sushi prep area
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- A BOWL OF RICE HELD AT 82F AND TOP LAYER OF LARGE CONTAINER AT 129F AT COOK LINE AREA. THE RICE IS OUT OF TEMPERATURE CONTROL. PROVIDE TIME MARKINGS AS USED FOR YOUR SUSHI RICE. ADD TO YOUR WRITTEN PROCEDURES.,
- 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.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures walls
- Locations:
- dish washing area
- Problems:
- Soiled
- Corrections:
- Keep 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.
|
09/05/2012 | Routine |
- Critical: Time as a Public Health Contro
- Comment:
- CORRECTED BY TIME MARKING FOR 4 HOUR 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.
|
04/03/2012 | Follow-up |
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s) potentially hazardous food(s) before cooking
- Locations:
- Sushi prep area
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- RICE AT 85F AT THE SUSHI PREP AREA WITHOUT TIME MARKINGS. HOLD AT OR ABOVE 135F, OR PROVIDE TIME CONTROL WITH MARKINGS AS STATED. THIS IS A REPEAT VIOLATION: COMPLETE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 10 DAYS.,
- 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.
- Controlling Pests
- Items:
- Harborage conditions
- Problems:
- Not eliminated
- Corrections:
- Eliminate harborage conditions.
- Comment:
- A COUPLE OF DRAIN FLIES OBSERVED. CLEAN DRAINS WITH DEGREASER, COVER GARBAGE CANS, AND ELIMINATE ANY OTHER HARBORAGE CONDITIONS.
- General violation description:
- 6-501.111 - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- 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)
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- dish washing area
- Problems:
- Broken
- Corrections:
- Repair/replace.
- Comment:
- CHRONIC VIOLATION: CORRECT IMMEDIATELY.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- SUSHI BAR
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- 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
|
03/14/2012 | Routine Inspection |
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Locations:
- prep line prep cooler
- Problems:
- Constructed from materials that are not
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- AN OLD #10 CAN BEING USED AS MULTI-USE CAN IN THE COOLER. USE ONCE AND DISPOSE OF THE CAN. CORRECTED BY TRANSFERRING THE FOOD TO MULTI-USE STAINLESS STEEL CONTAINER.
- 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: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Utensil(s)
- Locations:
- food prep area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- THE TENDERIZER HAMMER HAS OLD FOOD BUILD UP. KNIFE IN RACK NOT CLEAN AND THE RACK IS NOT CLEAN. VARIOUS VEGETABLE CUTTING TOOLS WITH DRIED DEBRIS. FOOD STRAINER NOT CLEAN. KEEP CLEAN. CORRECTED AT INSPECTION 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
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Locations:
- prep line prep cooler
- 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 BEEF AND RAW CHICKEN STORED OVER VEGETABLES IN THE PREP COOLER. STORE RAW ANIMAL FOOD BELOW/AWAY FROM OTHER FOOD. CORRECTED BY STORING THE RAW ANIMAL FOOD BELOW.
- 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: Time as a Public Health Contro
- Items:
- Time controlled food(s) potentially hazardous food(s) before cooking
- Locations:
- Sushi prep area
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- RICE AT 85F AND 60F AT THE SUSHI PREP AREA WITHOUT TIME MARKINGS. HOLD AT OR ABOVE 135F, OR PROVIDE TIME CONTROL WITH MARKINGS AS STATED. CORRECTED BY TIME MARKING AS REQUIRED.
- 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.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels, Sanitary hand drying provisions disposable, paper towels
- Locations:
- Kitchen Area dish washing area
- Problems:
- Not provided At hand sink, Broken
- Corrections:
- provide, Repair/replace.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- Kitchen Area
- Problems:
- Improperly stored In standing water
- Corrections:
- Store as stated above.
- Comment:
- RICE SCOOPS IN STANDING WATER. STORE AS STATED BETWEEN USE.
- 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
- Outer Openings, Protected
- Locations:
- BACK DOOR screen door
- Comment:
- SCREEN DOOR HAS A GAP AT THE BOTTOM. SEAL THE GAP.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Records, Creation and Retentio
- Items:
- Frozen fish record(s), Frozen fish record(s)
- Problems:
- Not provided, Not maintained for 90 days beyond time of sale
- Corrections:
- Provide., Maintain for 90 days.
- Comment:
- OBSERVED THE FISH THAT IS TO BE SERVED RAW IN FROZEN STATE, BUT NO FREEZING RECORDS ON SITE. PROVIDE FREEZING RECORDS FOR REQUIRED FISH AS STATED. KEEP ON PREMISES FOR AT LEAST 90 DAYS AFTER SELLING FOR EVERY BATCH. REQUEST RECORDS FROM YOUR SUPPLIER. IF THE SALMON IS FARM RAISED, PELLET FED REQUEST A STATEMENT OF SAME FROM SUPPLIER.
- 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)
- Thawing
- Items:
- Frozen food(s) for thawing
- Locations:
- food prep area food prep sink
- Problems:
- Stored in water That is standing
- Corrections:
- Use cool, running water with enough flow to remove particles.
- Comment:
- CORRECTED BY PLACING THE SHRIMP IN A BOWL AND THAWING UNDER RUNNING WATER.
- 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
|
09/22/2011 | Routine Inspection |
- Critical: Backflow Prevention Device/Req
- Comment:
- THREE COMPARTMENT SINK FAUCET HAD A HOSE ATTACHED TO THE FAUCET TO MINIMIZE SPLASHING. FAUCET MUST HAVE AN AIR GAP OR APPROVED BACKFLOW PREVENTER TO PREVENT BACKFLOW CONTAMINATION OF THE WATER SUPPLY. HOSE WAS REMOVED AT TIME OF INSPECTION. HOWEVER, REPLACE 3/4 INCH HOSE THREADED OUTLET WITH A STANDARD FAUCET AERATOR OR, INSTALL AN APPROVED HOSE BIBB VACUUM BREAKER DIRECTLY ON THE SPIGOT.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Backflow Prevention Device/Req
- Comment:
- THREE COMPARTMENT SINK FAUCET HAD A HOSE ATTACHED TO THE FAUCET TO MINIMIZE SPLASHING. FAUCET MUST HAVE AN AIR GAP OR APPROVED BACKFLOW PREVENTER TO PREVENT BACKFLOW CONTAMINATION OF THE WATER SUPPLY. HOSE WAS REMOVED AT TIME OF INSPECTION. HOWEVER, REPLACE 3/4 INCH HOSE THREADED OUTLET WITH A STANDARD FAUCET AERATOR OR, INSTALL AN APPROVED HOSE BIBB VACUUM BREAKER DIRECTLY ON THE SPIGOT., ,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Hot and cold holding
- Locations:
- Cookline food prep area
- Comment:
- 1.) COOKLINE COLD FOOD TRAY AREA: CHICKEN WAS 45 F AND SHRIMP WAS 46 F. POTENTIALLY HAZARDOUS FOOD (KEPT COLD) MUST BE BELOW 41 F. READJUST EQUIPMENT OR SERVICE FOOD HOLDING UNIT TO PROVIDE THIS TEMPERATURE. 2.) SLABS OF BEEF IN LEFT SIDE OF WALK-IN COOLER WERE 44-45 F. ADJUST TEMPERATURE TO KEEP ALL POTENTIALLY HAZARDOUS FOOD 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
- Locations:
- Cookline food prep area
- Comment:
- 1.) COOKLINE COLD FOOD TRAY AREA: CHICKEN WAS 45 F AND SHRIMP WAS 46 F. POTENTIALLY HAZARDOUS FOOD (KEPT COLD) MUST BE BELOW 41 F. READJUST EQUIPMENT OR SERVICE FOOD HOLDING UNIT TO PROVIDE THIS TEMPERATURE. 2.) SLABS OF BEEF IN LEFT SIDE OF WALK-IN COOLER WERE 44-45 F. ADJUST TEMPERATURE TO KEEP ALL POTENTIALLY HAZARDOUS FOOD 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)
- Food Preparation
- Comment:
- LARGE PLASTIC TUB OF DRY RICE STORED NEAR RICE BOILER HAS NO LID. DURING PREPARATION, UNPACKAGED FOOD SHALL BE PROTECTED FROM CONTAMINATION. PROVIDE A LID FOR THE TUB AND ALSO A SCOOP TOOL THAT HAS A HANDLE.
- General violation description:
- 3-305.14 - During preparation, unPACKAGED FOOD shall be protected from environmental sources of contamination.
- Food Preparation
- Comment:
- LARGE PLASTIC TUB OF DRY RICE STORED NEAR RICE BOILER HAS NO LID. DURING PREPARATION, UNPACKAGED FOOD SHALL BE PROTECTED FROM CONTAMINATION. PROVIDE A LID FOR THE TUB AND ALSO A SCOOP TOOL THAT HAS A HANDLE.,
- General violation description:
- 3-305.14 - During preparation, unPACKAGED FOOD shall be protected from environmental sources of contamination.
- Food storage
- Locations:
- Dry storage area
- Comment:
- "SHIKI" MEDIUM GRAIN RICE BAGS WERE STORED ON FLOOR. FOOD SHALL BE STORED AT LEAST 6 INCHES ABOVE THE FLOOR. RELOCATE BAGS OF RICE TO BE UP OFF FLOOR.
- 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
- Food storage
- Locations:
- Dry storage area
- Comment:
- "SHIKI" MEDIUM GRAIN RICE BAGS WERE STORED ON FLOOR. FOOD SHALL BE STORED AT LEAST 6 INCHES ABOVE THE FLOOR. RELOCATE BAGS OF RICE TO BE UP OFF FLOOR.,
- 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
- Insect Contr. Dev., Design/Ins
- Locations:
- Above the food prep sink
- Comment:
- FLY PAPER HANGING FROM CEILING ABOVE FOOD PREP SINK NEAR MEAT SLICER. INSECT CONTROL DEVICES ARE NOT TO BE LOCATED ABOVE FOOD PREPARATION AREAS. REMOVE FLY PAPER AND UTILIZE IT IN AREAS WHERE FOOD IS NOT PREPARED.
- General violation description:
- 6-202.13 - (A) Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. (B) Insect control devices shall be installed so that: (1) The devices are not located over a FOOD preparation area
- Insect Contr. Dev., Design/Ins
- Locations:
- Above the food prep sink
- Comment:
- FLY PAPER HANGING FROM CEILING ABOVE FOOD PREP SINK NEAR MEAT SLICER. INSECT CONTROL DEVICES ARE NOT TO BE LOCATED ABOVE FOOD PREPARATION AREAS. REMOVE FLY PAPER AND UTILIZE IT IN AREAS WHERE FOOD IS NOT PREPARED.,
- General violation description:
- 6-202.13 - (A) Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. (B) Insect control devices shall be installed so that: (1) The devices are not located over a FOOD preparation area
- Light Bulbs, Protective Shield
- Locations:
- Cookline
- Comment:
- FLUORESCENT LIGHTS IN CEILING AT EACH END OF THE COOKLINE WERE MISSING SHIELDS. LIGHT BULBS SHALL BE SHIELDED, COATED OR OTHERWISE SHATTER-RESISTANT. PROVIDE LIGHT SHIELDS AT THESE LOCATIONS.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Light Bulbs, Protective Shield
- Locations:
- Cookline
- Comment:
- FLUORESCENT LIGHTS IN CEILING AT EACH END OF THE COOKLINE WERE MISSING SHIELDS. LIGHT BULBS SHALL BE SHIELDED, COATED OR OTHERWISE SHATTER-RESISTANT. PROVIDE LIGHT SHIELDS AT THESE LOCATIONS., ,
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Maintaining Refuse Areas/Enclo
- Locations:
- outside the dumpster
- Comment:
- OUTSIDE DUMPSTER ENCLOSURE AREA HAD LITTER. A STORAGE AREA FOR REFUSE SHALL BE CLEAN. SWEEP UP AREA AS NECESSARY.
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- Maintaining Refuse Areas/Enclo
- Locations:
- outside the dumpster
- Comment:
- OUTSIDE DUMPSTER ENCLOSURE AREA HAD LITTER. A STORAGE AREA FOR REFUSE SHALL BE CLEAN. SWEEP UP AREA AS NECESSARY.,
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
- Maintaining/Using Handwashing
- Locations:
- hand wash sink(s)
- Comment:
- HAND WASH SINKS NEED TO BE FULLY EQUIPPED TO BE FUNCTIONAL: 1.) SINK AT WEST END OF COOKLINE: REPAIR SINK HANDLE. ALSO, RESTORE HOT WATER PRESSURE. 2.) SINK AT DISH WASH MACHINE AREA: INSTALL A NEW FAUCET AND PROVIDE HAND DRYING PROVISION. 3.) SINK AT SUSHI BAR: PROVIDE HAND WASH SOAP 4.) KITCHEN REST ROOM: PROVIDE HAND WASH SOAP AND REPAIR PAPER TOWEL DISPENSER.
- 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.
- Maintaining/Using Handwashing
- Locations:
- hand wash sink(s)
- Comment:
- HAND WASH SINKS NEED TO BE FULLY EQUIPPED TO BE FUNCTIONAL: 1.) SINK AT WEST END OF COOKLINE: REPAIR SINK HANDLE. ALSO, RESTORE HOT WATER PRESSURE. 2.) SINK AT DISH WASH MACHINE AREA: INSTALL A NEW FAUCET AND PROVIDE HAND DRYING PROVISION. 3.) SINK AT SUSHI BAR: PROVIDE HAND WASH SOAP 4.) KITCHEN REST ROOM: PROVIDE HAND WASH SOAP AND REPAIR PAPER TOWEL DISPENSER.,
- 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.
- Outer Openings, Protected
- Locations:
- BACK DOOR screen door
- Comment:
- BACK SCREEN DOOR DOES NOT CLOSE BY ITSELF. OUTER OPENINGS SHALL BE SELF-CLOSING, TIGHT-FITTING DOORS. PROVIDE A SELF CLOSER FOR THE SCREEN DOOR.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Outer Openings, Protected
- Locations:
- BACK DOOR screen door
- Comment:
- BACK SCREEN DOOR DOES NOT CLOSE BY ITSELF. OUTER OPENINGS SHALL BE SELF-CLOSING, TIGHT-FITTING DOORS. PROVIDE A SELF CLOSER FOR THE SCREEN DOOR.,
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Storing Equip./Uten./Lin./Sing
- Comment:
- KNIVES WERE STORED IN JUNCTION OF TWO FIXTURES. UTENSILS MUST BE STORED WHERE THEY ARE NOT EXPOSED TO CONTAMINATION. RELOCATE KNIVES TO A SUITABLE, CLEAN LOCATION.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Storing Equip./Uten./Lin./Sing
- Comment:
- KNIVES WERE STORED IN JUNCTION OF TWO FIXTURES. UTENSILS MUST BE STORED WHERE THEY ARE NOT EXPOSED TO CONTAMINATION. RELOCATE KNIVES TO A SUITABLE, CLEAN LOCATION.,
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
- Unnecessary Items and Litter
- Locations:
- back room
- Comment:
- EXCESS EMPTY BOTTLES STORED ON THE FLOOR. REMOVE BOTTLES OR PROVIDE STORAGE RACKS TO KEEP AREA FREE OF CLUTTER.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
- Unnecessary Items and Litter
- Locations:
- back room
- Comment:
- EXCESS EMPTY BOTTLES STORED ON THE FLOOR. REMOVE BOTTLES OR PROVIDE STORAGE RACKS TO KEEP AREA FREE OF CLUTTER.,
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
|
03/31/2011 | Routine Inspection |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Cover.
- 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
|
10/14/2010 | Follow-up/crit added |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- RAW CHICKEN CHUNKS RECORDED AT 50F AT COOKLINE REACH IN COOLER TOP......MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS AT 41F 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: Responsibility of Person in Ch
- Items:
- Person-in-charge
- Comment:
- SCREEN AND EDUCATE ALL EMPLOYEES FOR THE BIG 5 FOODBORNE ILLNESES, SYMPTOMS , AND THE RESPONSIBILITY TO REPORT ILLNESSES AND SYMPTOMS......PROVIDED OPERATOR WITH HEALTH FORMS 1A & 1B FOR USE IN EMPLOYEE HEALTH EDUCATION AND TRAINING.
- General violation description:
- 2-201.11 - The PERMIT HOLDER shall require FOOD EMPLOYEE applicants to whom a conditional offer of employment is made and FOOD EMPLOYEES to report to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, AND report the information in a manner that allows the PERSON IN CHARGE to prevent the likelihood of foodborne disease transmission.
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal product(s)
- Problems:
- Stored over/next to
- Corrections:
- Keep separate.
- Comment:
- RAW CHICKEN OBSERVED STORED OVER NOODLES IN COOKLINE REACH IN COOLER.....STORED RAW CHICKEN ON BOTTOM SHELF SEPARATE FROM OTHER FOODS AND OTHER RAW MEAT OR SEAFOOD PRODUCTS.
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s)
- Problems:
- Not tight-fitting
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- SCREEN DOOR AT BACK IS NOT TIGHT FITTING TO PREVENT TNE ENTRY OF INSECTS OR RODENTS.....INSTALL TIGHT FITTING DOOR OR KEEP DOOR CLOSED.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
|
09/14/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Ichiban Steak House Restaurant, 43750 Ford Road, Canton, MI 48187 »