- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- 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.
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- 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.
- 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.
- 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
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE KITCHEN AREA FLOOR TILES ARE IN POOR CONDITION. THE CENTRAL KITCHENS PIPE HAS A LEAK AND A BUCKET IS USED TO CATCH LEAKING WATER. ALL EQUIPMENT/FACILITIES SHALL BE IN GOOD REPAIR. REPAIR FLOOR TILES AND PIPING WITHIN 90 DAYS., MANY COOLER DOOR GASKETS ARE SPLIT AND IN POOR REPAIR. REPLACE DOOR GASKETS WITHIN 90 DAYS.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
12/02/2014 | Routine |
- Critical: Backflow Prevention Device, Wh
- Comment:
- CORRECTED: THE SPRAY NOZZLE TUBE HAS BEEN REPLACED WITH A SHORT SPRAY TUBE WHICH PROVIDES AIR GAP.
- 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
|
06/20/2014 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Comment:
- A NEW SPRING WAS ON ORDER AND IT HAS NOT ARRIVED YET. TEMPORARY AIR GAP WAS PROVIDED BY LOOPING THE HOSE. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS.,
- 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: Equipment, Food-Contact Surfac
- Comment:
- 1,2&3 coolers were defrosted, cleaned 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
|
06/10/2014 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention Air gap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- The spray nozzle was wound to provided air gap. It can be unwound easily. To prevent contaminants going into the public system, air gap must be provided. The temporary arrangement you had now should be made permanent by fastening it to the wall or buy short spray tube. A follow up inspection will be conducted with in 10 days., ,
- 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: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Defrost, clean, wash, rinse and sanitize the following freezers. A follow up inspection will be conducted with in 10 days. 1 The single door small freezer. Food debris has accumulated in the bottom. 2, The reach in single door freezer in the hall way. Food debris has accumulated in the bottom. 3. The ice cream cooler in the back room. Food debris has accumulated in the bottom. ,
- 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
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- The floor in the store room is soiled. Keep the floor clean under the shelves.
- 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:
- On the walk in freezer floor, too many food packages were stored. Store them 6 inches above the floor on a shelf.
- 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
|
06/04/2014 | Routine Inspection |
- Critical: Ice Used as Exterior Coolant,
- Items:
- Ice
- Problems:
- Used as a cooling medium
- Corrections:
- Cannot be used for food
- Comment:
- The cut lemon tub was placed in the ice bin. Any containers are bottles stored in the ice can not be served to the public. Remove the cut lemon tub and discard the ice because it is contaminated. Wash, rinse and sanitize the ice bin before the ice bin is used again. At the time of inspection the lemons were removed and the employee started to clean the ice bin. Violation was corrected at the time of inspection.
- General violation description:
- 3-303.11 - After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P)
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store unwashed fruits/vegetables below and away from foods needing little or no further prep.
- Comment:
- The raw fish was stored above the cut vegetables in the two door reach in cooler. To avoid cross contamination, store the vegetables above the fish. At the time of inspection the cut vegetables were stored in a different cooler and the 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
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Used for culinary purposes
- Corrections:
- Discontinue use of hand sink for this use and use appropriate sink.
- Comment:
- A tub was stored in the hand wash station sink. Do not wash or store any utensils and dishes in the hand wash sink because it is dirty with harmful bacteria and also discourages employees to wash hands. At the time of inspection the tub was removed and the violation was corrected.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
12/03/2013 | Routine Inspection |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- THE COOLER WAS AT 46F AND THE SALAD WAS AT 52F. THE COMPRESSOR UNIT WAS CLEANED. THE OPERATOR MENTIONED THAT THEY WOULD KEEP THE SALAD IN THE COOLER FOR A MAXIMUM OF 2-3 HOURS. THE OPERATOR TOLD HIS STAFF TO MARK THE TIME AND DISCARD THE SALAD AFTER 3 HOURS OR 4 HOURS. OPERATOR CHOSE TO FOLLOW RULE TIME AS PUBLIC HEALTH CONTROL. NO OTHER PHF WAS STORED IN THIS COOLER. VIOLATION WAS CORRECTED AT THE TIME OF INSPECTION BY EDUCATION AND MARKING THE TIMES.
- 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)
- Equipment Food-Contact Surface
- Comment:
- THE ICE MAKER WAS WASHED, RINSED AND SANITIZED. VIOLATION HAD BEEN CORRECTED.
- 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
|
07/08/2013 | Follow-up |
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- THE TWO DOOR REACH IN COOLER WAS AT 44F AND THE SALAD WAS AT 45F. DO NOT STORE ANY PHF IN THIS COOLER UNTIL IT MAINTAINS 41F OR LOWER. A FOLLOW UP INSPECTION WILL BE CONDUCTED WITH IN 10 DAYS. THE CHANGE WAS MADE AT THE TIME OF INSPECTION AND THE OPERATOR AGREED. ,
- 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)
- 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:
- THE OPERATOR MENTIONED THAT HE DID NOT CLEAN THE ICE MACHINE. BUT IT WAS CLEAN INSIDE. WASH, RINSE AND SANITIZE ONCE IN A MONTH OR FOLLOW THE MANUFACTURER'S RECOMMENDATION. ,
- 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
|
06/25/2013 | Routine Inspection |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- Walk-in 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 CHICKEN STORED OVER READY TO EAT FOOD IN THE WALK IN COOLER. CORRECTED BY STORING THE RAW CHICKEN 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: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- SUSHI BAR
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED 2 SUSHI COOKS HANDLE READY TO EAT WITH BARE HANDS, MAKING SUSHI AND PUTTING FOOD ONTO A PLATE. CORRECTED BY USING GLOVES. REPEAT VIOLATION: COMPLETE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 2 DAYS,.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Equipment, Utensils, Linens, a
- Items:
- Clean equipment/utensil(s)
- Locations:
- Kitchen Area
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- CLEAN KNIVES STORED WITH PENS/PERSONAL ITEMS IN THE KITCHEN. CORRECTED BY CLEANING THE KNIVES AND STORING AWAY FROM PERSONAL ITEMS.
- 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
|
12/13/2012 | Routine |
- Critical: Separation, Packaging, & Segre
- Comment:
- CORRECTED BY PROVIDING SEPARATE KNIVES FOR RAW SEAFOOD AND NON-RAW / NON-ANIMAL FOODS AT THE SUSHI PREP AREA. LARGE CUTTING BOARD USED BUT SEPARATE AREAS FOR NON-RAW AND RAW IS ADEQUATE.
- 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
- Comment:
- CORRECTED. COOKED PORK IS TIME MARKED FOR 2 1/2 HR USE AND REMAINDER OF PREVIOUSLY VIOLATIVE FOOD IS IN ICE BATHS AT 41F OR LOWER.
- 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.
|
08/08/2012 | Follow-up |
- Critical: Preventing Contamination from
- Comment:
- CORRECTED BY USING GLOVES FOR RTE FOOD.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Separation, Packaging, & Segre
- Comment:
- NOT CORRECTED
- General violation description:
- 3-302.11 - 1 KNIFE AND 1 CUTTING BOARD USED FOR RAW FISH AND NON-RAW TYPE SUSHI. PROVIDE SEPARATE PREP UTENSILS AND CUTTING BOARDS FOR RAW FISH AND NON-RAW FOODS A THE SUSHI PREP AREA WITHIN 4 DAYS. COMPLETE RISK CONTROL PLAN.,
- Critical: Time as a Public Health Contro
- Comment:
- NOT CORRECTED: CIT TOMATOES AT 59F, POTATO SALAD AT 50F AT PREP AREA IN CONTAINERS IN A INEFFECTIVE ICE BATH. PROVIDE PROPER TEMPS (41F OR LOWER) OR PROVIDE TIME MARKINGS FOR USE WITHIN 4 HOURS AS PREVIOUSLY DISCUSSED. CORRECT WITHIN 4 DAYS. COMPLETE RISK CONTROL PLAN.,
- 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.
|
07/10/2012 | Follow-up |
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- SUSHI BAR
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED SUSHI COOK CUTTING READY TO EAT FOOD WITH BARE HANDS. USE GLOVES OR SUITABLE UTENSILS.,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Separation, Packaging, & Segre
- Items:
- Equipment knife
- Locations:
- SUSHI BAR
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- SAME KNIFE USED FOR RAW FISH, THEN NON-RAW FISH CALIFORNIA ROLLS. PROVIDE 2 KNIVES OR WASH, RINSE, SANITIZE BETWEEN RAW SEAFOOD AND NON-RAW FOOD., ,
- 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)
- Locations:
- SUSHI BAR
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- OBSERVED RICE AT 90F, COOKED PORK 75F, RAW EGGS OUT SINCE 10:00 AM AT 70F AT THE SUSHI PREP AREA. PROVIDE TIME MARKINGS WITH WRITTEN PROCEDURES OR HOLD AT/BELOW 41F OR AT /ABOVE 135F. , ,
- 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.
- Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- OBSERVED TAPE ON HANDLE OF SKILLET AND ON LID HANDLE OF CECIL-WARE COFFEE/TEA BREWER. REMOVE TAPE. REPLACE HANDLE OR UTENSIL/S IF NEEDED.
- 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
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- 1-door refrigerator(s) Kitchen Area
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN THE BOTTOM OF THE 1 DOOR TRUE FREEZER AND THE FILTER HAVING DUST/DEBRIS. CLEAN HANDLES OF COOLERS. DEFROST AND CLEAN THE SUSHI BAR REACH IN FREEZER HAVING EXPOSED FOOD., COOLER HANDLES HAVE DEBRIS. CLEAN DAILY TO PREVENT CROSS CONTAMINATION.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- CLEAN THE FLOOR UNDER EQUIPMENT. CLEAN THE GROUT AT THE DISH MACHINE DRAIN-BOARD AREA.
- 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.
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored In water less than 135 degrees f
- Corrections:
- Maintain water at 135 degrees F or greater.
- Comment:
- RICE SCOOPS AT SUSHI AREA AND KITCHEN IN 70F STANDING WATER. SPOONS AT SUSHI AREA IN 67F 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
|
06/06/2012 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s)
- Locations:
- slicer
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED UNCLEAN USED WIPING CLOTHS STORED ON SLICER. KEEP SLICER CLEAN AND FREE OF UNCLEAN ITEMS. CORRECTED BY REMOVING THE CLOTHS TO BE CLEANED, AND CLEANING THE SLICER.
- 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:
- walk-in cooler(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- 1) WALK IN COOLER: RAW EGGS STORED OVER LETTUCE AND OVER CLEANED ONIONS. STORE EGGS BELOW OR AWAY FROM READY TO EAT FOOD. 2) UPRIGHT TRAULSON COOLER: RAW FISH/LOBSTER OVER SOY SAUCE AND OTHER SAUCES AND OVER PACKAGED SEAWEED. STORE RAW ANIMAL FOOD BELOW OR AWAY FROM READY TO EAT FOOD., CORRECTED BY RE-LOCATING RAW ANIMAL FOOD TO BE BELOW READ TO EAT FOOD. REPEAT CRITICAL VIOLATION: COMPLETE THE RISK CONTROL PLAN AND FAX TO NUMBER ON FORM WITHIN 2 DAYS.
- 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: Storage, Separation
- Items:
- Poisonous/toxic material(s)
- Problems:
- Stored over/with Food
- Corrections:
- Provide adequate separation to prevent contamination.
- Comment:
- A BAG OF ONIONS STORED ON FLOOR UNDER CLEANING CHEMICALS. CORRECTED BY MOVING THE ONIONS TO BE OFF OF THE FLOOR/AWAY FROM THE CHEMICALS AND AWAY FROM THE UTILITY ROOM.
- General violation description:
- 7-201.11 - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- 1-door refrigerator(s) Kitchen Area
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- VARIOUS COOLER HANDLES HAVE FOOD DEBRIS BUILD UP. CLEAN NOW, AND CLEAN DAILY TO PREVENT CROSS CONTAMINATION. CLEAN THE DOORS OF THE TRAULSON REACH IN COOLER. CLEAN THE FOOD CART IN THE STORE ROOM. THE CAULKING ON THE ENTRY END OF THE DISH MACHINE DRAIN BOARD HAS BLACK MOLD LIKE DEBRIS. CLEAN AND MAINTAIN. CLEAN THE CABINET UNDER THE ICE BIN AT THE WAIT STATION.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Records, Creation and Retentio
- Items:
- Frozen fish record(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- FREEZING RECORDS PROVIDED FOR ALL FISH EXCEPT GIZZARD FISH AND WHITE FISH ARE PRESENT FOR INSPECTION. PROVIDE FREEZING RECORDS FOR ALL FISH SERVED RAW OR UNDER-COOKED.
- 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)
- Storing Equip./Uten./Lin./Sing
- Items:
- Clean equipment/utensil(s)
- Locations:
- food prep sink
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- WOODEN SPOONS STORED BETWEEN THE FAUCET AND WALL OF FOOD PREP SINK. CORRECTED BY MOVING TO A CLEAN LOCATION AWAY FROM THE SINK.
- 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
|
11/21/2011 | Routine Inspection |
- Critical: Backflow prevention
- Comment:
- CORRECTED BY PROVIDING AIR GAP.
- 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: Frequency Before Use After Cle
- Comment:
- PANS ARE NOW CLEANED IN THE DISH MACHINE. PER WCHD OFFICE CONSULTATION FINDINGS: THE PANS MAY BE RINSED IN THE FOOD SINK NEXT TO THE STOVE, BUT ARE TO BE WASHED, RINSED, SANITIZED IN THE DISH WASHING AREA.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Separation, Packaging, & Segre
- Comment:
- CORRECTED BY RE-LOCATING RAW ANIMAL FOOD TO BE AWAY FROM RTE FOOD, AND BY PREVENTING CONDENSER DRIPPAGE INTO FOOD.
- 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
- Comment:
- CORRECTED BY TIME MARKING SUSHI RICE.
- 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.
|
06/20/2011 | Follow-up |
- Critical: Backflow prevention
- Comment:
- NOT CORRECTED: THE 3-COMPARTMENT SINK RINSE/SANITIZE COMPARTMENTS ARE USED FOR FOOD PREP AND ARE NOT AIR GAPPED. PROVIDE AIR GAPS 2 TIMES PIPE DIAMETERS.,
- 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: Frequency Before Use After Cle
- Comment:
- NOT CORRECTED: PANS ARE WASHED IN 1-COMPARTMENT SINK WITHOUT ADEQUATE RINSE CAPABILITY AND WITHOUT SANITIZING. WASH IN DISHMACHINE OR 3-COMPARTMENT SINK WASH, RINSE THEN SANITIZE TO ENSURE PROPER DISINFECTING OF PANS AFTER CLEANING. THE OWNER STATED THAT HE REFUSES TO COMPLY WITH MICHIGAN FOOD CODE ON THIS ISSUE, WOULD LIKE TO SPEAK TO WCHD MANAGEMENT. PER PHONE CALL TO WCHD MANAGER, AN OFFICE CONSULATION IS SCHEDULED WITH THE OWNER ON THURSDAY 6/9/11 AT 3PM. ,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Preventing Contamination from
- Comment:
- CORRECTED BY WEARING GLOVES FOR SUSHI PREP.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Separation, Packaging, & Segre
- Comment:
- NOT CORRECTED: RAW EGGS STORED OVER LETTUCE IN WALK IN COOLER - STORE EGGS BELOW READY TO EAT FOOD. COOKED SHRIMP NEXT TO RAW FISH IN SUSHI COOLER - PROVIDE ADEQUATE SPACE BETWEEN COOKED AND RAW SEAFOO OR INSTALL A BARRIER IN THE COOLER (PARTITION). NO FISH OBSERVED IN THE HANDSINK TODAY. THE CONTAINER OF BASE HAS BEEN COVERED. WALK-IN FREEZER CONDENSER LEAKING INTO FOOD. DISCARD FOOD. PREVENT LEAKING INTO FOOD.,
- 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
- Comment:
- NOT CORRECTED - SUSHI RICE IS HELD AT 115F AT SUSHI BAR. HOLD AT OR ABOVE 135F OR PROVIDE TIME MARKING AND WRITTEN PROCEDURES FOR USE OF TIME CONTROL.,
- 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.
|
06/03/2011 | Follow-up |
- Critical: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s) Air gap, Backflow/backsiphonage prevention device(s) Air gap
- Locations:
- 3-compartment sink food prep sink
- Problems:
- Not provided on Sink, Not provided on
- Corrections:
- Provide adequate air gap., Provide adequate air gap.
- Comment:
- THE DRAIN PIPES FOR THE 3-C SINK USED FOR FOOD PREP, AND THE FOOD SINK ARE BELOW THE RIM OF THE FLOOR DRAIN. PROVIDE AIR GAPS OF AT LEAST 2 TIMES THE PIPE DIAMETERS.,
- 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: Backflow prevention
- Items:
- Backflow/backsiphonage prevention device(s) Air gap, Backflow/backsiphonage prevention device(s) Air gap
- Locations:
- 3-compartment sink food prep sink
- Problems:
- Not provided on Sink, Not provided on
- Corrections:
- Provide adequate air gap., Provide adequate air gap.
- Comment:
- THE DRAIN PIPES FOR THE 3-C SINK USED FOR FOOD PREP, AND THE FOOD SINK ARE BELOW THE RIM OF THE FLOOR DRAIN. PROVIDE AIR GAPS OF AT LEAST 2 TIMES THE PIPE DIAMETERS., ,
- 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: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Locations:
- 1 compartment sink
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- PANS ARE WASHED IN THE 1 COMP SINK IN THE COOKING AREA WITHOUT MEANS TO SANITIZE. USE THE 3-C SINK OR DISH MACHINE AND ENSURE THAT ALL WARES ARE WASHED, RINSED, AND SANITIZED WHEN CLEANED. THE OWNER STATED THAT THE PANS WILL BE WASHED AND SANITIZED IN THE DISH WASHING AREA IN THE FUTURE.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Locations:
- 1 compartment sink
- Problems:
- Not sanitized
- Corrections:
- Equipment/utensils must be sanitized after cleaning.
- Comment:
- PANS ARE WASHED IN THE 1 COMP SINK IN THE COOKING AREA WITHOUT MEANS TO SANITIZE. USE THE 3-C SINK OR DISH MACHINE AND ENSURE THAT ALL WARES ARE WASHED, RINSED, AND SANITIZED WHEN CLEANED. THE OWNER STATED THAT THE PANS WILL BE WASHED AND SANITIZED IN THE DISH WASHING AREA IN THE FUTURE., ,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Locations:
- SUSHI BAR
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- OBSERVED SUSHI COOKS PREPARING READY TO EAT FOOD WITH BARE HANDS. PROVIDE AND USE GLOVES AS DISCUSSED.,
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s), Equipment
- Locations:
- walk-in cooler(s), walk in freezer(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- 1) RAW EGGS STORED OVER PRODUCE IN THE WALK IN COOLER. STORE BELOW/ AWAY FROM THAT FOOD. 2) THE FREEZER IS DRIPPING CONDENSATE ONTO FOOD IN THE WALK IN FREEZER. MOVE FOOD AWAY FROM THE LEAK. DISPOSE OF THE SMALL AMOUNT OF FOOD WITH ICE ON IT. 3) COVER THE CONTAINER OF CHICKEN BASE IN THE DRY STORAGE ROOM. 4) FISH IS BEING THAWED OR RINSED IN THE HAND SINK. DO NOT PUT FOOD IN A HAND SINK TO PREVENT CONTAMINATION.,
- 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: Separation, Packaging, & Segre
- Items:
- Raw animal food(s), Equipment
- Locations:
- walk-in cooler(s), walk in freezer(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- 1) RAW EGGS STORED OVER PRODUCE IN THE WALK IN COOLER. STORE BELOW/ AWAY FROM THAT FOOD. 2) THE FREEZER IS DRIPPING CONDENSATE ONTO FOOD IN THE WALK IN FREEZER. MOVE FOOD AWAY FROM THE LEAK. DISPOSE OF THE SMALL AMOUNT OF FOOD WITH ICE ON IT. 3) COVER THE CONTAINER OF CHICKEN BASE IN THE DRY STORAGE ROOM. 4) FISH IS BEING THAWED OR RINSED IN THE HAND SINK. DO NOT PUT FOOD IN A HAND SINK TO PREVENT CONTAMINATION., ,
- 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), Time controlled food(s)
- Locations:
- SUSHI BAR
- Problems:
- Without time control mark, No written procedures
- Corrections:
- Provide clear easy to read time marks., Written procedures shall be made available upon request.
- Comment:
- RICE HELD AT 90F AT THE SUSHI BAR FOR 2-3 HOURS IS NOT TIME MARKED. PROVIDE WRITTEN PROCEDURES AND TIME MARKING AS STATED IN THE FOOD CODE. USE OR DISPOSE OF THE RICE WITHIN 4 HOURS. DISCARD CURRENT BATCH WITHIN 4 HOURS.,
- 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.
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s), Time controlled food(s)
- Locations:
- SUSHI BAR
- Problems:
- Without time control mark, No written procedures
- Corrections:
- Provide clear easy to read time marks., Written procedures shall be made available upon request.
- Comment:
- RICE HELD AT 90F AT THE SUSHI BAR FOR 2-3 HOURS IS NOT TIME MARKED. PROVIDE WRITTEN PROCEDURES AND TIME MARKING AS STATED IN THE FOOD CODE. USE OR DISPOSE OF THE RICE WITHIN 4 HOURS. DISCARD CURRENT BATCH WITHIN 4 HOURS., ,
- 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.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Locations:
- walk in freezer(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR THE CONDENSER LEAK IN THE WALK IN FREEZER NOTED IN 3-302.11.
- 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.
- Records, Creation and Retentio
- Items:
- Frozen fish record(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THE OWNER STATED THAT OCEAN SALMON USED IN RAW SUSHI IS FROZEN FOR 1 WEEK AT -10F AT THIS FACILITY, BUT NO RECORDS KEPT FOR FREEZING DATES. CLEARLY MARK EACH BATCH OF FISH FROZEN AT THIS LOCATION, AND MAINTAIN THOSE RECORDS ALONG WITH THE DISTRIBUTOR RECEIPT FOR THE FISH FOR AT LEAST 90 DAYS. WHITE FISH, GIZZARD FISH, MACKEREL SERVED RAW COMES IN FROZEN. PROVIDE DOCUMENTATION FROM THE DISTRIBUTOR OF PROPER FREEZING AND KEEP ON PREMISES FOR AT LEAST 90 DAYS.
- 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)
- Using a Handwashing Sink
- Items:
- Handwashing sink(s), Handwashing sink(s)
- Problems:
- Not easily accessible, Used for culinary purposes
- Corrections:
- Make easily accessible., Discontinue use of hand sink for this use and use appropriate sink.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Locations:
- food prep area
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- SUSHI AREA AND REAR PREP AREA
- General violation description:
- 3-304.14 - WET WIPING CLOTHS OUT ON COUNTER. STORE IN SANITIZER TO PREVENT BACTERIAL CONTAMINATION OF WIPING CLOTHS.
|
05/06/2011 | Routine Inspection |
| No violation noted during this evaluation. | 12/10/2010 | Follow-up |
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- PROVIDE HOT WATER AT BACK HANDWASH SINK......HOT WATER FAUCET WAS NOT WORKING AT VISIT.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- CLEAN UNDER DRY STORAGE SHELVING IN DRY STORAGE SUPPLY ROOM.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Hand Cleanser, Availabilty
- Items:
- Soap
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- REFILL SOAP DISPENSER AT COOK'S HANDWASH SINK
- 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)
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- MAINTAIN THE HANDWASH SINK ACCESSIBLE FOR USAGE AT ALL TIMES....HAND SINK BLOCKED BY TRAY IN COOKING AREA.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
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11/18/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about Izakaya Sanpei, 43327 Joy, Canton, MI 48187 »