| No violation noted during this evaluation. | 01/12/2016 | Physical Recheck |
| No violation noted during this evaluation. | 12/29/2015 | Non Illness Complaint |
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation: "Time as a Control" procedure not available
- Food is properly identified and monitored
Observation: temp log incomplete (not dated)
|
12/18/2015 | Physical Recheck |
- Records, creation and retention for parasite destruction
Observation: letter of parasite destruction not provided for white tuna (escolar) -- corrected by receiving letter from supplier
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation: procedure not available for time as a control on hot buffet and sushi
- Handwashing signage
Observation: signage not provided at sushi handsink
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- 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: baby octopus on buffet 48*F -- voluntarily discarded
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: grease hood/filters
- Food is properly identified and monitored
Observation: time not marked on sushi or sushi rice, temp logs not maintained for buffets -- foods in temperature danger zone were voluntarily discarded (sushi rice 120*F, Tepp. chicken 127*F, honey chicken 127*F, chicken nuggets 100*F, sweet & sour chicken 102*F, sushi 57-61*F)
|
12/01/2015 | Regular |
| No violation noted during this evaluation. | 09/30/2015 | Follow Up RCP |
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
REPEAT VIOLATION: fried banana 108*F, chicken wings 123*F, chicken teriyaki 109*F, s&s chicken 125*F, egg foo young 119*F -- all foods voluntarily discarded
|
09/14/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 03/24/2015 | Physical Recheck |
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: cooked roast beef from last night not cooled to 41*F within 6 hours --8 pans were voluntarily discarded due to temps being 56-61*F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: foods held over 24 hours in walk-in cooler not dated
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: ahi tuna thawing at room temp -- corrected by placing in cooler
- 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: Mongolian Grill cold table 47-49*F -- manger states this unit is not turned on until approx 20-30 minutes prior to use
- Storage and maintenance of wet and dry wiping cloths
WIPING CLOTHS: wiping cloths not stored in sanitizer between use
- 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: buffet -- sweet & sour chicken 126-129*F, Hibachi chicken 110-130*F
- Food is properly identified and monitored
REPEAT VIOLATION: time not marked on sushi rice
- Records, creation and retention for parasite destruction
Observation: proof of parasite destruction not available for ahi tuna and white tuna (escolar) -- these items shall not be served raw until proof of parasite destruction has been submitted to inspector. Manager states red snapper and salmon are farm raised so parasite destruction does not apply.
- Foods are cooled using appropriate methods
Observation: numerous pans of roast beef were not loosely covered while cooling -- corrected by voluntarily discarding due to high temps
|
02/16/2015 | Regular |
| No violation noted during this evaluation. | 11/19/2014 | Follow Up LOC |
- Bare hand contact with ready to eat foods
Observation: employee cutting pineapple without wearing gloves
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Employee Reporting agreement not provided
- Eating, drinking, or using tobacco
Observation: employee beverages above prep area
- Outer openings are protected
Observation: side entrance door not tight-fitting
- Storage and maintenance of wet and dry wiping cloths
Observation: wiping cloths not maintained in sanitizer
- Handwashing signage
REPEAT VIOLATION: handsink signage not provided
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: floors in walk-in freezers not clean
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation: written procedure not available for Time as a Control for acidified rice
- Records, creation and retention for parasite destruction
Observation: records for parasite destruction not provided -- applies to any wild caught seafood served raw
- Food is properly identified and monitored
Observation: time not documented on acidified rice and sushi
|
11/12/2014 | Regular |
- Test kit provided and used to measure sanitizing solution concentration
Observation: test strips not provided for dishmachine
- Handwashing signage
Observation: handsink signs not posted
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Dishmachine not sanitiizing -- owner contacted service company. Machine shall be in working order before facility opens to the public. Email copy of invoice to inspector.
|
08/12/2014 | Pre Opening |
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