- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention backflow/backsiphonage device vacuum breaker
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- A plumbing system shall be installed to prevent back flow into the water supply system. Observed a two faucets in the room where the hot water tank was located that was missing two atmospheric vacuum breakers (AVBs). Observed a y-splitter on the faucet of the utility sink that was downstream of the atmospheric vacuum breaker on the right side. On the left side an AVB was installed downstream of the y-splitter. Install an atmospheric vacuum breaker (AVB) to prevent back flow. , CORRECTED: The PIC installed the two AVBs that were missing on the faucets in the room with the hot water tank. The PIC installed an atmospheric vacuum breaker on the side that was missing downstream of the y-splitter.
- 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
- Equipment, Utensils, Linens, a
- Items:
- Clean equipment/utensil(s)
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- Clean equipment and utensils shall be stored inverted. Observed clean soup spoons near the soup station that were stored with the food contact surfaces facing upwards and can be potentially contaminated. Store soup spoons inverted with the handles facing up and the food contact surfaces facing down to prevent potential contamination.
- 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
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04/22/2015 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not provided
- Corrections:
- Provide adequate sanitary hand drying aids/devices.
- Comment:
- No paper towel at kitchen hand wash sink. Provide., Paper towels provided at hand sink. VIOLATION CORRECTED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors, Physical facilities/structures, Physical facilities/structures floors
- Locations:
- 3-compartment sink(s), kitchen door(s), Wait station floor drain
- Problems:
- Not clean, Not clean, Soiled
- Corrections:
- Keep clean, Keep clean, Keep clean.
- Comment:
- Floor drain under 3 compartment sink is greasy. A cup, bottle, and bottle caps sitting in floor drain in wait station. Orange stains (sauce?) on louvered door of hot water tank room. Clean.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Locations:
- kitchen
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- Several squeeze bottles in kitchen and sushi bar unlabeled. Label bottles with common name (soy sauce, spicy mayo, Home Depot sauce, etc.)
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
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10/29/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- Sanitizer level at 50 ppm chlorine. VIOLATION CORRECTED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
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05/01/2014 | Follow-up |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Dishmachine is not sanitizing at 50 ppm-100 pm chlorine. . Repair-chlorine sanitizer levels should read between 50 & 100 ppm., Until machine is repaired, all dishes must be manually cleaned and sanitized using the 3 compartment sink., This is a repeat Priority violation. PIC has opted to complete risk control plan instead of scheduling office consultation. Complete risk control plan by follow up inspection.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Locations:
- kitchen rice cooker
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- Fried rice in cooker at 119 F. Food must be hot held at 135 F or above. , Rice disposed of. VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- kitchen Hand wash sink(s)
- Problems:
- Not easily accessible Items stored In
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Food residue, wire whisk sitting in basin of hand wash sink. Hand wash sink must remain clear at all times., All items removed from hand sink. VIOLATION 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)
- Food Storage Containers, Ident
- Items:
- Food item(s), Food item(s)
- Locations:
- kitchen SUSHI BAR
- Problems:
- Not identified, Not identified
- Corrections:
- Label containers with common name., Label containers with common name.
- Comment:
- Several squeeze bottles in kitchen and sushi bar unlabeled. Label bottles with common name (soy sauce, Home Depot sauce, etc.)
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
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04/25/2014 | Routine |
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Used on food-contact surface(s)
- Corrections:
- Make available at all times.
- Comment:
- STAB THERMOMETER FOUND BY CHEF DURING INSPECTION.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- THE DISH MACHINE SHOWS NO SANITIZER. ALL DISH MACHINES SHALL WORK PROPERLY AT ALL TIMES. REPAIR DISH MACHINE IMMEDIATELY AND USE THREE COMPARTMENT SINK UNTIL REPAIRED. ITEM TO BE REVISITED IN TEN DAYS., CREW REPAIRED DISH MACHINE DURING INSPECTION. ITEM 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
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- COOKED RICE IN BACK AND FRONT OF HOUSE WITHOUT TIME CONTROL MARKINGS. ALL FACILITIES SHALL BE PROPERLY MONITORING REQUIRED FOODS TO ELIMINATE BACTERIAL GROWTH VIA DATE MARKING. DATE AND TIME MARK COOKED RICE IMMEDIATELY., COOKED RICE DATE AND TIME MARKED DURING INSPECTION. CORRECTED.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- TEST STRIPS ACQUIRED. CORRECTED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Effectiveness
- Items:
- Hair restraint
- Problems:
- Not worn on head/hair
- Corrections:
- Provide hat or hair net.
- 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
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10/03/2013 | Routine |
- Critical: Preventing Contamination from
- Comment:
- OBSERVED SUSHI CHEF WEARING GLOVES WHILE HANDLING READY-TO-EAT FOOD. DISCUSSION WITH OWNER VERIFIES THAT ALL EMPLOYEES HAVE BEEN TRAINED ON GLOVE-USE REQUIREMENTS.
- 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
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11/20/2012 | Follow-up |
- Critical: Food Contact with Equipment an
- Comment:
- ICE MAKER HAS BEEN CLEANED
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Preventing Contamination from
- Comment:
- FRONT SUSHI CHEF WORKING WITHOUT GLOVES AND ASSEMBLING FOOD UPON ARRIVAL ENTRY TO KITCHEN, CHEF CARVING OUT CENTER OF TOMATO WITH SPOON IN RIGHT HAND WHILE HOLDING TOMATOE IN LEFT HAND BOTH WITHOUT GLOVES PAUL BARRY FAXED BLANK RISK CONTROL PLAN (RCP) TO FACILITY PLEASE FILL OUT AND SUBMIT AT FOLLOW-UP ***CORRECT BY 11/23/2012 OR OFFICE CONSULTATION WILL BE SCHEDULED WHICH COULD INCUR $ 200 COST***,
- 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
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11/02/2012 | Follow-up |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- ICE MAKER(S) interior
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- MOLD ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE, AIR DRY, THEN REFILL,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- kitchen paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PLEASE KEEP DISPENSER STOCKED AT HANDSINK, CORRECTED. HAND WASH SINK TOWEL DISPENSER STOCKED WITH PAPER TOWELS.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Locations:
- cooler(s) RAW ANIMAL PRODUCT(S) OVER READY
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- RAW STEAK AND TUNA STORED OVER TOMATOES AND LEMONS PLEASE ALWAYS STORE UNCOOKED PRODUCTS OF ANIMAL ORIGIN BELOW AND AWAY FROM THOSE THAT ARE READY TO EAT, PIC/CHEF PUT THE MEATS ON LOWER SHELF
- 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:
- prep line BARE HAND CONTACT WITH READY TO EAT (RTE) FOOD(S)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- SUSHI CHEF PREPPING WITH BARE HANDS PLEASE ALWAYS WEAR GLOVE(S) OR USE A UTENSIL TO PREVENT BARE HAND CONTACT WITH FOOD THAT IS READY TO EAT, ,
- 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
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10/24/2012 | Routine |
Restaurant representatives - add corrected or new information about Sushi Bar Japanese Bistro, 130 Maple, Wyandotte, MI 48192 »