- 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: Ventilation system in prep area not clean to sight or touch.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strip to test concentration of bleach sanitizer.
- In-use utensils, between-use storage
Observation: Handles of ice scoop and spoon handle in tea stored in food. Utensils were removed from ice bin and tea during inspection. Corrected.
- Poisonous or toxic materials used and applied
Observation: Non-food grade bug spray being used in warewash area. PIC was instructed to only use food grade bug sprays in any part of the food establishment. PIC stated he will no longer use the bug spray. Corrected.
- Light intensity
Observation: No light provided in dry food storage area. Light not working in prep area cooler.
- Food storage - preventing contamination from the premises
Observation: Food in walk in cooler not covered. Food was covered during inspection. Corrected.
- Package integrity
Observation: Dented cans in back storage area. Cans were voluntarily discarded during inspection. Corrected.
- Removing dead or trapped birds, insects, rodents, and other pests
Observation: Pest sticky traps were full. Sticky traps were discarded during inspection. Corrected.
- Other personal care items - storage
Observation: Mouth wash being stored in food prep area. Mouth wash was voluntarily discarded during inspection. Corrected.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Microwave not clean to sight or touch. Microwave was cleaned during inspection. Corrected. Area where utensils are stored not clean to sight or touch. PIC provided container to put utensils on during inspection. Corrected.
- Manual warewashing equipment, chemical sanitization using detergent-sanitizers
Observation: Dish machine sanitizer below 50ppm. Dish machine was fixed during inspection. Corrected.
- Outer openings are protected
Observation: Back screen door and back large door with gaps/holes and light coming through.
|
09/17/2015 | Regular |
| No violation noted during this evaluation. | 05/12/2015 | Physical Recheck |
| No violation noted during this evaluation. | 05/12/2015 | Follow Up LOC |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Shelves in the cooler and carts were not clean to sight.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The knives in storage were filthy to sight. The units were pulled and cleaned prior to me leaving.
- Food employees hair is effectively restrained
Observation: The cooks were not wearing hair restraints while prepping food.
- Physical facilities maintained in good repair
Observation: Ceiling tiles were missing above the cooler unit. The ice machine was damaged and not working correclty.
- Posting inspection reports
Observation: The most recent inspection reports were not posted.
- Protecting food from environmental contamination
Observation: Scoops did not have handles on them in several of the food bins.
- 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 to temp thin foods.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility has yet to prepare a diarrhea vomit clean up plan.
- Food storage containers identified with common name of food
Observation: All food containers shall be labeled in English so the inspector can read them. One spice container was not labeled. Ice buckets were not labeled by the ice machine.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were being placed on counter tops after each use. Get a sanitizer bucket to place them into after each use.
- 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: Raw fish in the sushi fridge was 44-46 degrees F.
- Disclosure of menu items offered or served raw or undercooked
Observation: Items on the menu were not astriced. The person in charge stated that new menus have been ordered and will be arriving soon.
- Eating, drinking, or using tobacco
Observation: Drinking cups were not covered in the food prep area.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw chicken was laying in raw beef in one of the prep tables.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility is using bleach for sanitizer and has test strips for quat sanitizer. The facility needs test strips for bleach water.
- The ability to describe the symptoms associated with the diseases that are transmissible through food
Observation: The owners did have a sick policy in hand but have yet to educate staff on the reporting agreement. They also had a very difficult time understanding the policy.
|
04/23/2015 | Illness Complaint |
- Protecting food from environmental contamination
Observation: Fruit uncovered in walk in cooler. Fruit was covered during inspection Corrected.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw animal foods in make table stored next to ready to eat foods. Ready to eat foods were removed from table during inspection. Corrected.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw chicken stored above raw beef in walk in cooler. Chicken was moved to the bottom shelf during inspection. Corrected.
- Dressing areas and lockers
Observation: Coats stored in food area. Coats were removed to a different area away from food during inspection. Corrected.
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation: Establishment must have time as a public health control policy in place for rice used for sushi and rolls.
- 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: Cold hold unit in front waitress area with no thermometer. Thermometer was provided during inspection. COrrected.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Rice temped at 100*. Discussed time as a public health control policy. Soup temped at 85*. Soup was voluntarily discarded during inspection.
|
04/06/2015 | Physical Recheck |
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Dish machine not properly sanitizing.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test kit for testing concentration of sanitizer.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Shelves in walk in cooler with build up.
- Outer openings are protected
Observation: Back door with gaps.
- Physical facilities maintained in good repair
Observation: Floor in disrepir.
- Disclosure of menu items offered or served raw or undercooked
Observation: Raw foods not asterisked in menu.
|
03/17/2015 | Pre Opening |
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