| No violation noted during this evaluation. | 10/01/2015 | Physical Recheck |
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation: Didn't have rice log at time of inspection. Must provide rice log.
- Sanitization methods - hot water, chemical
Observation: Sanitizer bucket near front of house tested too strong. Bleach water sanitizer must be maintained 50-100ppm.
- 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: Cut cabbage being stored in room temperature. Moved to walk-in cooler. Must be stored 41*F or below. Corrected on site
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: All ready to eat food in walk-in cooler not date marked. All potentially hazardous foods held longer than 24 hours must be date marked and discarded after 7 days.
- Miscellaneous sources of contamination
Observation: Acid food stored in original can containers. Must be stored in working container after opening.
- Backflow protection
air gap, device standard, when required
- Protecting food from environmental contamination
Observation: Food in walk-in cooler are uncovered. Provide covers for items to protect form environmental and consumer contamination.
- Using a handwashing sink- operation and maintenance
Observation: Food residue in drain of handwashing sink. Handwashing sink may not be used for any tasks other than handwashing.
- Equipment and utensils-durability and strength
Observation: Cutting board surfaces soiled. Replace.
|
09/21/2015 | Physical Recheck |
| No violation noted during this evaluation. | 08/17/2015 | Physical Recheck |
- Established procedures for responding to vomiting and diarrheal events
Observation: Establishment does not have procedures for responding to vomiting and diarrheal events. Information given to owner.
- Backflow protection
air gap, device standard, when required
- Cutting surfaces maintained
Observation: White plastic cutting board surface soiled. Replace or resurface.
- Plumbing system repaired according to law
Observation: Handsink near dish machine using flex-pipe along wall to discharge to floor drain 2-3 feet away. Must be hard plumbed with 1" air gap to floor drain.
- 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: Rail coolers for stir fry line were out of temperature. Waiting for install a new vent. Part on order.
- Storage and maintenance of wet and dry wiping cloths
Observation: Multiple wet wiping cloths being stored on countertops. Must be stored in sanitizer solution in between use.
- Food storage containers identified with common name of food
Observation: Condiments were not labeled with common name of food at wok area. Label food with common name for easy identify.
|
08/13/2015 | Physical Recheck |
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation: Rice log did not contain actual dates of preperation and discarding. Must include date in log.
- Food temperature measuring devices are provided and readily accessible
Observation: Stem thermometer was not operable. Repair or replace.
- Eating, drinking, or using tobacco
Observation: Employee drink on food prep line without covering. All drinks in food service area must be properly covered.
- Material characteristics of non-food contact surfaces
Observation: Duct tape being used to fill gap between countertop and soft serve ice cream machine. Remove duct tape. All non food contact surfaces must be smooth, easily cleanable, and non absorbant.
- Multiuse food contact surfaces are cleanable
Observation: 1) Cutting board surfaces soiled. Replace or resurface. 2) Flexible spatula was broken and chipped. Discarded. All food contact items must be smooth, easily cleanable and non absorbent.
- Food storage - preventing contamination from the premises
Observation: Dry storage food stored directly next to mop sink. Provide splash guard or move food to prevent contamination from spillage/splashing.
- Using a handwashing sink- operation and maintenance
Observation: 1) Bowl placed over top of handwashing sink. Handwashing sinks must be accessible for use. 2) Food residue in drain of handwashing sink. Handwashing sink may not be used for any tasks other than handwashing.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips available. Provide to test concentration of sanitizer.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Establishment was thawing shrimp in standing water in 3 compartment sink. Must be continuous flow of water.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: 1) Can opener had significant food build up. Clean more frequently. 2)Ice machine interior walls soiled, clean more frequently so clean to sight and touch. 3) Ice cream maker dispensing nozzle was soiled and moldy. Clean more frequently to prevent build up.
- Food storage containers identified with common name of food
Observation: Condiments were not labeled with common name of food. Provide common name of food on any working containers where food is not unmistakebly identifiable.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: General datemarked for entire facility needs improvement. All potentially hazardous foods held longer than 24 hours must be datemarked and discarded after 7 days.
- Established procedures for responding to vomiting and diarrheal events
Observation: Establishment does not have procedures for responding to vomiting and diarrheal events. Provide. Information given to management.
- Plumbing system maintained in good repair
Observation: 1)Using duct tape around piping for handsink in dishmachine room. Plumbing system must be maintained in good repair. 2) Plastic caps being used as drain plugs in 3 compartment sink. Provide proper plugs for drains.
- Miscellaneous sources of contamination
Observation: Acid foods stored in original can containers. Must be stored in working container after opening.
- Plumbing
materials, design, construction and installation
- Equipment location, installation, repair, and adjustment
Observation: Ice machine in dry storage area was no longer in use. Repair or remove from premises.
- Storage and maintenance of wet and dry wiping cloths
Observation: Multiple wet wiping cloths being stored on countertops. Must be stored in sanitizer solution in between uses.
- In-use utensils, between-use storage
Observation: Scoops in dry storage bins had broken handles. In use utensils must be stored handle out and inverted if left in food.
- Handwashing cleanser, availability
Observation: No handwashing soap available at handsink in kitchen line. Provide.
- Variance obtained for specialized processing methods
Observation: Establishment serving home-made Kimchi, must provide HACCP plan for specialized processing methods.
- 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: 1) Cooler used for holding sushi ambient air temp @ 47.5*F. Sushi temped at 57*F. Repair unit so temperature is maintained 41*F or below. 2) Cut cabbage being stored in room temperature. Discarded. Must be stored 41*F or below. 3) Pumpkin and chocolate cream pies being stored at room temperature. Must be held at 41*F or below. 4) Rail coolers for stir fry line were out of temp. Beef temped @ 50*F, noodles @ 54*F, Chicken @ 45*F, ambient at 42.8*F. All items were discarded. Unit had significant ice buildup and was not functioning properly. Repair unit so temperature is maintained 41*F or below for all PHF in cooler. 5) White fridge on cook line was out of temperature. Noodles temped at 64*F and discarded. Ambient temperature at 58*F. Repair or replace so food temperatures maintained at 41*F or below.
- Protecting food from environmental contamination
Observation: Food in walk in coolers, ice cream toppings, and bread along buffet line are all uncovered. Provide covers for items to protect from environmental and consumer contamination.
- Warewashing equipment, determining chemical sanitizer concentration
Observation: Sanitizer bucket near front of house tested too strong. Bleach water sanitizer must be maintained 50-100ppm.
|
07/28/2015 | Regular |
- Established procedures for responding to vomiting and diarrheal events
Observation: Food establishment must have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths not maintained in sanitizer between use at front. Wiping cloths must be maintain in sanitizer when not immediately 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: Precooked egg rolls were stored in room temperature on food prep cooler next to the fryer. Potentially hazardous food must be cold held at 41*F or lower. Put into cooler after used.
- When to wash
Observation: Sushi employee didn't change gloves after touch trash can. Must wash hands and change a new pair gloves after each task to prevent contamination.
- Material characteristics of non-food contact surfaces
Observation:1) Chipping wooden surface: a. On food prep table next to the hibachi grill, b. Shelving in dry storage. Must repaint with light color at least two coats to provide smooth and easily cleanable surface. 2)Cardboard was reused as liner in the following areas: a. Food prep table next to the fryer, b. at beverage station in kitchen. Cardboard is not allowed to reuse. Must provide smooth and cleanable food contact surface for this purpose. 3) The following shelves are rusting: a. Walk-in cooler, b. food prep room. Replace or resurface to prevent contamination.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Heavy grease buildup on sprayer above three compartment sink. Clean as needed.
- Food storage containers identified with common name of food
Observation: 1) Food on Salad bar were not labeled. Must label all foods for self-serve counter. 2) Condiment containers on wok table were not labeled. Containers holding food which could be mistaken for other foods must be identified with the common name of the food.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: 1) Ice machine cross from dry storage has mold buildup on the front side ice chute. Clean more frequently to prevent contamination. 2) Scoop in large bulk storage bins not clean to touch. Clean as needed.
- Handwashing signage
Observation: No handwashing sign posted on hand sink in front beverage station. Every hand sink to be used by employee must has sign posted reminding employees to wash their hands.
- Common name-working containers
Observation: Sanitizer bucket at front was not labeled. Must label chemical after removed form original container for easy identification..
- Eating, drinking, or using tobacco
Observation: Food employee beverage was not covered on food counter. Food employee must drink from a closed beverage container to prevent mouth to hand contamination.
- In-use utensils, between-use storage
Observation: 1) Rice scoop were stored in room temperature on buffet table. Must stored scoop in temp controlled container at 135*F or above. 2) Bowl being used as scoop in rice warmer in kitchen. Must use utensil with handle stored outside of food and keep inverted to prevent contamination.
- Miscellaneous sources of contamination
Observation: 1) Iced Tea pitchers at front beverage station were not covered. 2) Vegetable containers in walk-in cooler were not covered. Must have lid or cover to prevent sources of contamination.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Must have at least one employee that has supervisory and management responsibility and the authority to direct ad control food preparation and service is a certified food manager.
- Equipment location, installation, repair, and adjustment
Observation: Observed cracked plastic lid on grill buffet table. Replace. All utensils must be maintained in good condition.
- Plumbing system repaired according to law
Observation: Three compartment sink in kitchen leaks: 1) Cold water handle on right side 2) Hot water handle on left side. Fix or replace. Must maintain all plumbing in good working order to prevent contamination. Get serviced by licensed plumber.
|
12/19/2014 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Visible buildup on ice cream machine operation area. The cylinder goes up & down area have dairy product. Must clean more frequently to prevent contamination.
|
08/14/2014 | Non Illness Complaint |
- In-use utensils, between-use storage
Observation: Bowl being used as rice scoop in kitchen. Must use utensil with handle stored outside of food. Rice scoop must stored scoop in temperature controlled container at 135*F or above.
- Using a handwashing sink- operation and maintenance
Observation: Several hand sinks and soap dispensers have grease buildup. Clean more frequently to prevent contamination.
- Food storage containers identified with common name of food
Observation: Overall good labeling. Several condiments at front of wok were not labeled. If product is not easily identifiable, then must label item for easy identification.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: The following items are soiled or food buildup: 1)Sugar large bulk storage bin and scoop in dry storage room 2)Two large powder buckets stored by walk-in freezer 3)Meat slicer 4)Can opener. Must clean more frequently to prevent contamination.
- Miscellaneous sources of contamination
Observation: Several large bulk storage bins were not covered in kitchen. Must have lid to cover foods to prevent sources of contamination.
- Plumbing system repaired according to law
Observation: Hot water handle on food prep three compartment sink is slight leaking. Must repair or replace to maintain in good condition.
- Records, creation and retention for parasite destruction
Observation: Didn't have parasite destruction records for raw fish. If the fish are frozen by a supplier, a written agreement or statement from the supplier stipulating that the fish supplied are frozen to a temperature and for a specified time.
- Use of lead, copper, and galvanized metal as a food contact surface
Observation: Tomato sauce stored inside a galvanized can. Must not store any acidic food inside a galvanized can to prevent contamination. Removed. Corrected at time of inspection.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Food buildup on the floor in walk-in freezer. Clean as needed.
- Sanitizers
Observation: 1) Chlorine sanitizer concentration exceeds 200ppm. 2) Chlorine sanitizer at front was too weak. Chlorine sanitizer must be maintained between 50-100ppm. Use test strips to ensure solution concentration after each made. Corrected at time of inspection
|
06/06/2014 | Routine |
- Material characteristics of non-food contact surfaces
Many wooden surface shelves have paint chipping away. Must resurface with at least 2 coats of paint to make smooth and easily cleanable.
|
11/01/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
10 Several tomato juice stored inside a galvanized can in Pepsi reach-in cooler, and cook section. Must not store any acidic food inside a galvanized can to prevent contamination. 2) Sushi & buffet cooler door seals are torn and dirty. Must replace door seals to prevent buildup of bacteria. Clean as needed. 3) Several cutting boards with deep gashes and scores. Must resurface or replace to prevent contamination and buildup bacteria. 4) Visable buildup on ice machine chute, and wall. Must drain ice, wash, rinse and sanitize. 5) Bulks dry good containers (sugar, salt and MSG) in back are soiled. Must keep clean to prevent buildup of bacteria. REPEAT VIOLATION> 6) Can opener is not clean. Clean as needed.
- Outer openings are protected
Both back door in kitchen and exterior door in dining area have light showing around outer edges. Must replace a new weather stripping or door sweep to prevent entry of pests. REPEAT VIOLATION.
- Light bulbs, protective shielding
All lights in buffet area do not have a cover or shatter resistant bulbs. Must replace with shatter resistant bulbs or adequate cover to prevent contamination. REPEAT VIOLATION
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Some items were date marked but most were not in walk-in cooler, such as egg rolls, fried chicken, and Kimchee. Must date mark all potentially hazardous foods if not used within 24hrs after opened or prepared. Have 7 days from date marked to use or discard. REPEAT VIOLATION.
- Laundry facilities
requirement, location, and use
- Food storage - preventing contamination from the premises
Several boxes of food were stored on the floor in walk-in freezer. All food must be 6" off the floor to prevent contamination. REPEAT VIOLATION.
- Sanitization methods - hot water, chemical
Use soapy water to clean tables at front. Must use sanitzer to clean counter tops and other food contact surfaces to prevent food contact surfaces. Sanitizer is the most effective way to ensure surface is clean.
- Common name-working containers
All sanitizer buckets not labeled. Must label all working container with common name for easy identification.
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Didn't have sushi time log used as the public health control. Sushi rice must be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw meat above sauces and veggies in walk-in cooler. Must adequately separate raw animal products from ready to eat food by storing RTE food above raw products. REPEAT VIOLATION. Corrected at time of inspection.
- Roasts held at a temperature of 130°F or above
A bucket of fried chicken was stored at room temperature in cook area. All potentially hazardous food must be cold held at 41 degrees or below.
- When to wash
Observed employee didn't wash hands between touch dirty dishes and clean dishes. Food employee must clean their hands and exposed portion of their arms immediately after engaging in other activities that contaminate the hands.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Bare hand contact with ready to eat foods
Observed employee was peeling off egg shell with bare hands. Must wash hands and wear gloves before contact with ready-to-eat foods. Corrected at time of inspection.
- Storage and maintenance of wet and dry wiping cloths
1) All wiping cloths used for table cleaning are not maintained in sanitizing solution between use. Wiping cloths must be maintained in sanitizer bucket when not in use. 2) Many wooden surface shelves have paint chipping away. Must resurface with at least 2 coats of paint to make smooth and easily cleanable. REPEAT VIOLATION
- Use of lead, copper, and galvanized metal as a food contact surface
10 Several tomato juice stored inside a galvanized can in Pepsi reach-in cooler, and cook section. Must not store any acidic food inside a galvanized can to prevent contamination. 2) Sushi & buffet cooler door seals are torn and dirty. Must replace door seals to prevent buildup of bacteria. Clean as needed. 3) Several cutting boards with deep gashes and scores. Must resurface or replace to prevent contamination and buildup bacteria. 4) Visable buildup on ice machine chute, and wall. Must drain ice, wash, rinse and sanitize. 5) Bulks dry good containers (sugar, salt and MSG) in back are soiled. Must keep clean to prevent buildup of bacteria. REPEAT VIOLATION> 6) Can opener is not clean. Clean as needed.
- Cutting surfaces maintained
10 Several tomato juice stored inside a galvanized can in Pepsi reach-in cooler, and cook section. Must not store any acidic food inside a galvanized can to prevent contamination. 2) Sushi & buffet cooler door seals are torn and dirty. Must replace door seals to prevent buildup of bacteria. Clean as needed. 3) Several cutting boards with deep gashes and scores. Must resurface or replace to prevent contamination and buildup bacteria. 4) Visable buildup on ice machine chute, and wall. Must drain ice, wash, rinse and sanitize. 5) Bulks dry good containers (sugar, salt and MSG) in back are soiled. Must keep clean to prevent buildup of bacteria. REPEAT VIOLATION> 6) Can opener is not clean. Clean as needed.
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10/17/2013 | Routine |
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