- Hand washing facilities are properly supplied.
- Facility did not have proper documentation regarding the freezing of fish for parasite destruction.
If raw, raw-marinated, or partially cooked fish are served or sold in ready to eat form, the person in charge shall record and/or retain the records as required.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
- Observed rice being improperly acidified to render it non-time/temperature controlled for safety food, or without a HACCP plan.
An operation that acidifies white rice for the purpose of rendering it a non-time/temperature controlled for safety food shall have a HACCP plan that is properly followed.
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11/18/2015 | Critical Control Point Inspection |
- Facility did not have proper documentation regarding the freezing of fish for parasite destruction.
To prevent the growth of pathogens, if raw, raw-marinated, or 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 at the facility for at least ninety days, or shall obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen to the required temperature
- Equipment and/or components are not maintained in good working order. Observed a leak in the under counter prep station cooler
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
- The ventilation system was not being properly cleaned or was creating a public health hazard. observed a build up of dust on the vents in walk in cooler
Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.
- Critical: Observed rice being improperly acidified to render it non-TCS, or without a HACCP plan. Facility does not have a HACCP plan in place. Facility does not keep records or check acidity of rice.
To prevent foodborne illness, an FSO or RFE that acidifies white rice for the purpose of rendering it a non-TCS food shall meet the applicable requirements of this chapter and shall have a HACCP plan that complies with this rule. Facility must implement a HACCP plan. Facility must obtain a pH meter and check pH of rice to ensure that it is stable at room temperature. pH of rice must be recorded and available upon request. Correct By: 18-Dec-2015
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11/18/2015 | Standard Inspection |
- Equipment components are not intact, tight or properly adjusted. Observed numerous broken/damaged gaskets in cooler doors in kitchen New Gaskets have been ordered.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace broken gaskets to allow for a tight seal.
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02/18/2015 | Follow-up Inspection |
- Observed food employee washing hands when required.
- Facility did not have proper documentation regarding the freezing of fish for parasite destruction.
If raw, raw-marinated, or partially cooked fish are served or sold in ready to eat form, the person in charge shall record and/or retain the records as required.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Observed a disclosure and reminder to inform consumers about increased risk when eating animal foods in a raw or undercooked form.
- Toxic materials are properly identified and stored.
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02/04/2015 | Critical Control Point Inspection |
- Critical: Facility did not have proper documentation regarding the freezing of fish for parasite destruction.
To prevent the growth of pathogens, if raw, raw-marinated, or 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 at the facility for at least ninety days, or shall obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen to the required temperature
- Equipment and/or components are not maintained in good working order. Observed the walk in cooler holding a temperature around 42F. Food items ranged from 41-43F. Observed chipping paint on the walk in cooler shelves.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Repair the unit to allow for consistant temperatures at or below 41F. Have cooler shelves painted/resealed to allow for smooth and cleanable surfaces
- Equipment components are not intact, tight or properly adjusted. Observed numerous broken/damaged gaskets in cooler doors in kitchen
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace broken gaskets to allow for a tight seal.
- Critical: A quaternary ammonium sanitizing solution did not meet the minimum requirements for temperature, concentration, and/or water hardness. Observed a concentration of 50ppm at the 3-compartment sink
To prevent pathogen growth, a quaternary ammonium sanitizing solution shall: (a) Have a minimum temperature of 75F,(b) Have a concentration as specified and as indicated by the manufacturer's use directions included in the labeling, (c) Be used only in water with 500 ppm (mg/l) hardness or less, or used in water having a hardness no greater than specified by the manufacturer's label. Correct By: 11-Feb-2015
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02/04/2015 | Standard Inspection |
- Equipment and/or components are not maintained in good working order.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. - Identify and repair the leak in the low boy cooler across from the cookline to prevent standing water.
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06/18/2014 | Standard Inspection |
| No violation noted during this evaluation. | 06/18/2014 | Critical Control Point Inspection |
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