| No violation noted during this evaluation. | 09/30/2015 | Follow Up RCP |
- Test kit provided and used to measure sanitizing solution concentration
Observation: test strips not provided in meat dept and cheese island
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: sushi, kitchen
- Outer openings are protected
Observation: doors on loading dock and employee entrance not tight-fitting
- Air drying of equipment and utensils
Observation: ice buckets not stored upside down between use (kitchen)
- 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: sushi - shrimp temp. 44.8*F, shrimp 43.6*F, noodles 45*F, cooked meats on top of vegetables in maketable 75*F
- Preventing contamination from equipment, utensils, and linens
Observation: ice build up in pizza maketable, ice build up in salad case (all food removed), ice build up in kitchen walk-in freezer
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: handsinks not reaching 100*F (salad bar, restaurant, bakery)
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: plastic wrap on bamboo mats not changed a minimum of every four hours
- Compliance with submitted HACCP plans and approved variance procedures
Observation: logs (temps, pH, calibration) not available for previous day in Sushi Dept -- all remaining product was voluntarily discarded
- Food is properly identified and monitored
Observation: time (six hour discard time) not marked on acidified rice -- corrected
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: bakery panwasher, also used for utensils, not reaching 180*F -- manually sanitize utensils until machine is repaired
- Storage and maintenance of wet and dry wiping cloths
Observation: wiping cloths not stored in sanitizer between use (sushi, Produce dept)
- Handwashing signage
Observation: handsink signs not posted at all handsinks -- corrected
|
09/15/2015 | Regular |
| No violation noted during this evaluation. | 08/09/2015 | Follow Up LOC |
- Hand drying provided
Observation: hand drying not provided at all handsinks
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: handsink not in working order in salad prep area -- store is shutting down this area and will not reopen until sink is working
- Protecting food from environmental contamination
Observation: condensation dripping from pipe in walk-in cooler -- no food was located directly under leak during inspection
- Handwashing signage
Observation: signage not provided at all handsinks
- Handwashing cleanser, availability
Observation: hand soap not provided at all handsinks
|
08/06/2015 | Other |
| No violation noted during this evaluation. | 07/31/2015 | Other |
| No violation noted during this evaluation. | 10/22/2014 | Non Illness Complaint |
| No violation noted during this evaluation. | 02/05/2014 | Illness Complaint |
- Shellstock, maintaining identification
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
|
09/11/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Cut melons 56-60*F in retail case -- fooe employee voluntarily discarded. REPEAT VIOLATION: salad bar 41-47*F -- repeat violation since 2011 therefore establishment shall submit long term correction plan within 10 days
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Review date-marking requirements in kitchen, deli, and Italian depts.
|
09/05/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Review date-marking requirements in kitchen, deli, and Italian depts.
- Roasts held at a temperature of 130°F or above
Cut melons 56-60*F in retail case -- fooe employee voluntarily discarded. REPEAT VIOLATION: salad bar 41-47*F -- repeat violation since 2011 therefore establishment shall submit long term correction plan within 10 days
|
09/05/2013 | Routine |
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