| No violation noted during this evaluation. | 01/04/2016 | Follow Up LOC |
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Vent hood and filter are not clean to sight or touch.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Various items are not date marked
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Potentially hazardous foods in front prop cooler and display case temped at 48 degrees. Staff will use within four hours or discard. Corrected
- Separation from food, equipment, utensils, linens, and single service
Observation: Personal hand sanitizer stored above syrup. Cleaner stored next to food items on cart. Items moved to alternate location during inspection
- Food temperature measuring devices are provided and readily accessible
Observation: No thermometer provided in prep cooler.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Staff are storing personal raw pork above raw fish. Staff moved to bottom shelf during inspection.
- Preventing contamination from equipment, utensils, and linens
Observation: Single use cup used as scoop in sugar. Staff removed cup during inspection.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Blenders used for mixing Bubble Tea are not washed, rinsed and sanitized every four hours.
|
11/09/2015 | Regular |
- Food storage containers identified with common name of food
Observation: The shaker containers were not labeled.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: The one fridge by the three hole sink was temping out at 45 degrees F. The light at the top was heating some fish and rice up. The items were placed at the bottom of the fridge where it was temping out at 38-40.
- Protecting food from environmental contamination
Observation: Scoops in the some containers did not have handles. The person in charge place measuring cups in the food contianers.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Several fridge units did not have a thermometer placed in them.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan. I provided a noro clean up plan and the person in charge stated she would copy and place it into their policies.
- Indoor and outdoor surfaces
Observation: The vents were not clean to sight.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Chicken and raw fish were being stored above ready to eat food in the fridge unit. The person in charge placed the chicken and fish at the bottom of the fridge unit so they would not contaminate the ready to eat foods.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The shelves by the fryer unit were not clean to sight.
|
03/24/2015 | Regular |
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea/vomit clean up plan.
- Food storage containers identified with common name of food
Observation: Most containers did not have a label or the label had rubbed off.
- Food is properly identified and monitored
Observation: The sushi rice was not date marked during inspection.
|
11/18/2014 | Regular |
| No violation noted during this evaluation. | 05/19/2014 | Follow Up LOC |
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility did not have test strips for quat santizer.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a thin tipped thermometer.
- Storage of clean linens, single-service, and single use articles
Observation: Single use cups were not being stored in plastic sleeves/dispenser units.
- Storage and maintenance of wet and dry wiping cloths
Observation: The wiping cloths were not being stored in sanitizer after each use.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The pop spickets were not clean to sight.
- Food storage containers identified with common name of food
Observation: The rice container was not labeled.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The fryer area was not clean to sight. The shelves were filthy. Needs to be cleaned.
- Protecting food from environmental contamination
Observation: Rice was being stored on the floor in the back storage area.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a procedure for responding to vomiting and diarrheal events.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: The vent hood was not clean to sight.
|
05/07/2014 | Routine |
- Discharge from eyes, nose, and mouth
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Storage and maintenance of wet and dry wiping cloths
Common towels were out of sanitizer and laying on counter tops after each use. A plastic bin by the three hole sink had food crumbs on the edges of the unit.
|
07/29/2013 | Routine |
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