| No violation noted during this evaluation. | 03/17/2015 | Follow-up |
| No violation noted during this evaluation. | 03/10/2015 | Follow-up |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed no paper towels for the cookline handsink at left side of cookline. Paper towels must be provided at all handsinks. Provide paper towels in dispenser at handsink.
- 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.
- Comment:
- Observed no soap for the cookline handsink on left side of cookline. Soap must be available at all handsinks. Provide soap in dispenser.
- 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: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- Observed no hot water for the handsink next to the pop dispenser in kitchen. Hot water must reach a minimum temperature of 100 degrees F. Repair the handsink to provide hot water.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- Observed milk in reach-in cooler next to cookline at only 47 degrees F. Potentially hazardous foods must be held below 41 degrees F. Repair the cooler to provide a temperature below 41 degrees 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)
- Temperature Measuring Devices
- Items:
- Thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Observed missing thermometer for the right food prep cooler at cookline. Conspicuous thermometers must be provided in all food prep coolers. Provide a conspicuous thermometer.
- General violation description:
- 4-204.112 - (A) In a mechanically refrigerated or hot FOOD storage unit, the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. (B) Except as specified in # (C) of this section, cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURNG DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design, type, and use of the EQUIPMENT, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated FOOD transport containers, and salad bars. (D) TEMPERATURE MEASURING DEVICES shall be designed to be easily readable. (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use.(Pf)
|
02/25/2015 | Routine |
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- The rice scoops are being stored today in room temperature standing water. Store scoops in water over 135F, as discussed, as on stove top in a stainless container, on a clean dry surface, or in product, (or under cold running water-although a dipper well is not available today.) Recheck in 6 months, next routine inspection.
- 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
|
08/27/2014 | Routine |
- Critical: Common Name
- Comment:
- CHEMICAL SPRAY BOTTLES ARE NOW LABELED. ITEM CORRECTED.
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Food Temperature Measuring Dev
- Comment:
- STAB-TYPE THERMOMETERS ARE NOW ON SITE. ITEM CORRECTED.
- 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
- Comment:
- THE DISH MACHINE SANITIZER IS NOW WORKING PROPERLY. SANITIZER PROVIDED. 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: Potentially Hazardous Food (Ti
- Comment:
- THE RAW FISH TEMPERATURE COOLER TEMPERATURE AT 38F FOR SUSHI FISH. ITEM 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: Sanitizing Solutions, Testing
- Comment:
- SANITIZER TEST KITS NOW ON SITE. ITEM 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)
- Critical: Time as a Public Health Contro
- Comment:
- THE TIME MARKING FOR RICE IS NOW IN PLACE. ITEM CORRECTED.
- 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.
|
03/05/2014 | Follow-up |
- Critical: Common Name
- Items:
- Working containers-toxics
- Problems:
- Not labeled as to content
- Corrections:
- Label all containers as to content.
- Comment:
- CHEMICAL SPRAY BOTTLES HAVE NO NAMES OR LABELS IDENTIFYING CONTENTS OF BOTTLE. ALL CHEMICAL SPRAY BOTTLES SHALL BE LABELED. LABEL ALL BOTTLES IMMEDIATELY. ITEM TO BE REVISITED WITHIN TEN DAYS.,
- General violation description:
- 7-102.11 - Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall beclearly and individually identified with the common name of the material.
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- THERE IS NO STAB TYPE THERMOMETER AVAILABLE. ONLY UNIT AVAILABLE HAS DEAD BATTERY. ALL FACILITIES SHALL HAVE A PROPERLY WORKING STAB TYPE THERMOMETER AT ALL TIMES. ACQUIRE STAB THERMOMETER WITHIN TEN DAYS.,
- 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 LEVELS ON INSPECTORS TEST STRIPS. ALL DISH MACHINES SHALL PROPERLY SANITIZE AND WORK IN PROPER FASHION TO GREATLY REDUCE THE RISK TO PUBLIC HEALTH. HAVE DISH MACHINE SERVICE SO IT PROPERLY SANITIZES DISHES IMMEDIATELY. ITEM TO BE RECHECKED WITHIN TEN DAYS. FACILITY SHALL USE THREE COMPARTMENT SINK FOR DISHES UNTIL DISH MACHINE IS REPAIRED.,
- 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:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- RAW FISH ON TOP REACH IN SLIDING COOLER FOR RAW FISH HAS SUSHI AT 45 F. ALL COOLERS SHALL OPERATE AT 41 F OR LOWER AT ALL TIMES. REPAIR COOLER IMMEDIATELY SO IT OPERATES AT 41 F AT ALL TIMES. ITEM TO BE REVISITED WITHIN TEN DAYS., STORE ALL FISH IN LOWER REACH IN COOLER THAT IS AT 40 F IMMEDIATELY UNTIL TOP SHELF SLIDING DOOR UNIT IS REPAIRED.,
- 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: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- FACILITY HAS NO TESTING DEVICE FOR DISH MACHINES SANITIZER. ALL FACILITIES SHALL HAVE A TESTING DEVICE FOR SANITIZER. ACQUIRE TEST STRIPS/DEVICE IMMEDIATELY.,
- 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)
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- COOKED RICE ON COOKLINE THAT HAS NO TEMPERATURE CONTROL. FACILITY IS MONITORING RICE WITH TIME BUT NOT MARKING RICE IN CONTAINERS. ALL FOODS USING TIME AS A HEALTH CONTROL SHALL CLEARLY MARK THE TIMES IN WHICH THE FOODS IS TO BE USED BY. IMMEDIATELY MARK RICE WITH DISCARD TIMES. TRAIN ALL STAFF ON THIS REQUIREMENT. ITEM TO BE RECHECKED WITHIN TEN 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.
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- THE KITCHEN FLOOR, COOKLINE FLOOR AND WALK IN FREEZER FLOORS ARE UNCLEAN. ALL AREAS SHALL BE IN CLEAN CONDITION. CLEAN FLOORS NIGHTLY/WHEN UNCLEAN.
- 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.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE COOKLINE REACH IN COOLER DOOR SEAL IS BROKEN AND HANGING DOWN ONTO DOOR. ALL EQUIPMENT SHALL BE IN SOUND CONDITION AND REPAIR. REPAIR DOOR SEAL IMMEDIATELY. ITEM TO BE CHECKED AT NEXT ROUTINE INSPECTION.
- 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.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Locations:
- Above the Dish machine
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- 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
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- THE BATHROOM LIGHT DONE NOT WORK. THE REAR DOOR HANDLE IS BROKEN OFF FROM DOOR. A
- General violation description:
- 6-501.11 - ALL FACILITIES SHALL BE IN SOUND REPAIR. REPAIR DOOR HANDLE AND BATHROOM LIGHT IMMEDIATELY.
|
02/24/2014 | Routine |
- Critical: Equipment Food-Contact Surface
- Comment:
- THE ICE MACHINE HAS BEEN CLEANED. VIOLATION 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
|
09/16/2013 | Follow-up |
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) used for nonpotentially hazardous food(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as required above.
- Comment:
- THE INTERIOR OF THE ICE MACHINE IS MOLDY/SOILED TODAY. INCREASE CLEANING FREQUENCY. CLEAN IMMEDIATELY, REVISIT IN 10 DAYS TO VERIFY COMPLIANCE.,
- 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
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap at handsink
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- MAKE SURE TO KEEP HAND SOAP AT ALL HANDSINKS AT ALL TIMES. 3 SINKS HAD NO SOAP TODAY. SOAP DISPENSERS WERE FILLED AT TIME OF INSPECTION. CORRECTED TODAY, SOAP DISPENSERS FILLED.
- 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)
|
08/15/2013 | Routine |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention backflow/backsiphonage device constant pressure backflow preventor
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- TODAY THERE IS A Y BIB ON THE MOP SINK WITH A TRIGGER SPRAYER AT THE END OF ONE SIDE AND A CHEMICAL DISPENSER ( WITH BUILT IN AVB) ON THE OTHER SIDE. REMOVE THE TRIGGER SPRAYER OR ADD A CONSTANT PRESSURE BACKFLOW PREVENTER ON THE FAUCET, OR REMOVE THE SPRAYER AND ADD A HOSE BIB VACUUM BREAKER TO THE WATER HOSE SIDE. CORRECT WITHIN 10 DAYS. REVISIT 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: Food-Contact Surfaces
- Items:
- Food-contact surface(s) storage equipment bowl(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- DO NOT REUSE THE PAPER BEAN PASTE CONTAINERS. TODAY IN THE WALK IN COOLER THERE WERE MANY SINGLE USE BEAN PASTE CONTAINERS THAT WERE BEING HELD AFTER 1ST USE TO BE REUSED. DISCONTINUE PRACTICE IMMEDIATELY, DISCARD DIRTY PASTE CONTAINERS IMMEDIATELY. , BEAN PASTE SINGLE SERVICE CONTAINERS DISCARDED AT TIME OF INSPECTION.
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Person in Charge
- Items:
- Person-in-charge
- Problems:
- Not ensuring compliance
- Corrections:
- Person-in-charge must ensure compliance with items listed above.
- Comment:
- AT TIME OF INSPECTION, A SMALL CHILD WAS IN THE KITCHEN. DO NOT ALLOW CHILDREN IN THE KITCHEN, FOR THEIR OWN SAFETY. ONLY TRAINED FOOD EMPLOYEES ARE ALLOWED IN THE KITCHEN AT ALL TIMES. KEEP CHILDREN IN THE DINING ROOM ONLY., THE SMALL CHILD WAS TAKEN TO THE DINING ROOM AT TIME OF INSPECTION.
- General violation description:
- 2-103.11 - The PERSON IN CHARGE shall ensure that: (A) FOOD ESTABLISHMENT operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under # 6-202.111
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s) Ready-to-eat food(s), Time controlled food(s) Ready-to-eat food(s)
- Problems:
- Not clearly marked or identified with time control, No written procedures
- Corrections:
- Provide clear easy to read time marks., Written procedures shall be made available upon request.
- Comment:
- RICE FOR SUSHI WAS NOT TIME MARKED. AFTER REVIEW THE PROCEDURE THE SUSHI RICE COOKED FOR THE EVENING SERVICE MAY BE LASTING LONGER THAN 4 HOURS. PROVIDE A PH METER OR PH TEST STRIPS TO ENSURE PH IS LOWER THAN 4.6 FOR RICE WITH VINEGAR ADDED. IN THE MEAN TIME KEEP A LOG OF THE TIME THE RICE WAS COOKED/COOLED/VINEGAR ADDED/ DISCARDED. REMEMBER THE ROOM TEMP RICE CAN NOT BE USED FOR LONGER THAN 4 HOURS. MAINTAIN THE LOGS DAILY AND PROVIDE WRITTEN PROCEDURES FOR THE HANDLING OF THE RICE WHETHER USING THE PH TEST STRIPS/METER OR TIME MARKING. CORRECT IMMEDIATELY, REVISIT IN 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.
|
02/19/2013 | Routine |
| No violation noted during this evaluation. | 08/24/2012 | Follow-up |
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 50 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- Observed sanitizing rinse in the dishmachine below 10 ppm of chlorine. Sanitizing rinse must be 50-100 ppm of chlorine. Repair or replace the dishmachine. Sanitize in the 3 compartment sink until dishmachine is repaired.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Observed torn door gasket on left door of the vegetable prep cooler at cookline and missing handles for the doors on seafood display cooler at the cookline. Repair or replace these items.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- Provide a handwashing sign for handsink at the cookline.
- 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.
- Storing Maintenance Tools
- Items:
- Maintenance tool storage
- Problems:
- Unorganized
- Corrections:
- Store in an orderly manner.
- Comment:
- Install a metal hose reel by the mop sink so hose can be hung up when not in use.
- General violation description:
- 6-501.113 - Maintenance tools such as brooms, mops, vacuum cleaners, and similar items shall be: (A) Stored so they do not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES
|
08/14/2012 | Routine |
Restaurant representatives - add corrected or new information about Xushi-Co, 16351 Ford Rd., Suite C-118, Dearborn, MI 48126 »