- IN-USE UTENSILS, BETWEEN USE STORAGE (repeated violation)
Observation: Ice scoop is stored inside ice.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
- DRYING MOPS
Observation: Mops stored in mop buckets.
Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.
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04/05/2016 | Routine | |
- IN-USE UTENSILS, BETWEEN USE STORAGE (repeated violation)
Observation: Bulk bin scoops observed with no handles. Bowls observed used as scoops.
Correction: All scoops shall have handles with the handles stored extended out of the product.
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12/22/2014 | Re-inspection | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling lettuce with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Correct By: 22-Dec-2014
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS
Observation: -There are ready-to-eat vegetables and sauces stored under fish at the sushi bar.
- Pooled eggs observed stored over cooked and ready-to-eat foods in the 3-door erach-in cooler at the cook line.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Bulk bin scoops observed with no handles. Bowls observed used as scoops.
Correction: All scoops shall have handles with the handles stored extended out of the product.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Clean the following areas:
-Clean the floor under the cook line.
-Clean the floor under prep sink/shelving area.
-Clean the shelf under the hot well on the cook line.
-Clean the can opener.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
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12/15/2014 | Routine | |
| No violation noted during this evaluation. | 10/14/2013 | Re-inspection | |
- Critical: PHF/TCS, COLD HOLDING
Observation: -Chicken and cut tomatoes inside inserts at the prep cooler across from the grill meaured 46°F. Ambinet air temperature of the cooler measured 40 F. Keep the lid for this unit closed when not in use to help maintain proper temperatures. Adjust thermostat to a colder setting if needed.
-Chicken on the counter at the cook line measured 73 F. Keep products in the cooler or keep above 135 F.
Correction: Maintain cold potentially hazardous foods at or below 41°F
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINANCE - COMMON NAME-WORKING CONTAINER
Observation: Working containers of chemical spray bottles observed not properly labeled with the content inside the bottled.
Correction: Label working containers. Chemical inside the bottles shall match the actual content.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Knives improperly stored wedged between prep tables and equipment at the cook line. Store on a clean sanitary surface.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Non-food contact of food storage bins.Clean floors in kitchen area under equipment.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
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10/08/2013 | Routine | |
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