| No violation noted during this evaluation. | 12/30/2015 | Physical Recheck |
- Hand drying provided
Observation: paper towels are needed handsink.
- Outer openings are protected
Observation: Keep back door closed.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean bulk foods.
- Using a handwashing sink- operation and maintenance
Observation: Handsinks need additional cleaning.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Clean bulk food bins, ice scoop plate and bulk food bins.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Datemark the prepared foods in walk-in.
- Eating, drinking, or using tobacco
Observation:Employee drink found on prep table - store on a bottom shelf. covered and use a straw - drink was discarded
- Food storage containers identified with common name of food
Observation: Label bulk foods,
- Bare hand contact with ready to eat foods
Observation:Do not touch smoked salmon with barehands - use gloves or tongs.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Do not thaw salmon or chicken at room temp.
- Cleaning procedure
Observation: Wash hands with soap and water - do not just hands with water.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: in walk-in cooler do not store raw chicken over sauces.
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12/14/2015 | Regular |
| No violation noted during this evaluation. | 08/18/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 06/17/2015 | Physical Recheck |
- Eating, drinking, or using tobacco
Observation: Employee drinks observed over and on food prep surfaces and uncovered. They shall be on a lower shelf - covered and use a straw. Corrected
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:Prepared food in walk-in shall be datemarked
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following need additional cleaning - handle on the walk-in freezer, front of wok range
- Using a handwashing sink- operation and maintenance
Observation: The handsinks in the kitchen need additional cleaning.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw chicken observed over vegetables and raw shrimp over sushi ginger.
- Miscellaneous sources of contamination
Observation: Use scoops instead of bowls to dispense bulk food. Do not store one pan of food on top of another without some type of barrier in between, Do not use sticky fly strips in kitchen. Do not place fly swatter on prep table.
- 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: Some of the hot food on the buffets - such as bbq chicken is 125F and fried fish is 110F - shall be 135F or above - try stirring and flipping the foods regularly to help keep the food at 135F or above. Also do not double pan food.
- 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: Temp of sushi is 65F - all sushi is discarded after lunch so they will use time as a public health control to keep the food safe. They already discard the food after lunch and dinner - it can only be left out 4 hours and can not go above 70F
- Handwashing cleanser, availability
Observation: Soap is needed at line and sushi handsinks.
- Food storage - preventing contamination from the premises
Observation: Cover foods better in storage.
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06/10/2015 | Regular |
| No violation noted during this evaluation. | 04/10/2015 | Other |
- 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: Foods on steamtable are temping at 110F-133F - foods shall be 135F or above. owner not understanding that food can not be heated on the steamtable. Please see attached Activity Report.
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03/20/2015 | Non Illness Complaint |
- Self-service of raw, unpackaged animal food, such as beef, pork, lamb, poultry, and fish
Observation:Raw, unfrozen, beef and chicken on self service buffet for hibachi grill.
- Insect control devices are properly designed and installed
Observation: Move sticky fly strips away from food and food prep surfaces.
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08/28/2014 | Physical Recheck |
- Insect control devices are properly designed and installed
Observation:Numerous fly strips hanging in kitchen above food prep surfaces.
- Self-service of raw, unpackaged animal food, such as beef, pork, lamb, poultry, and fish
Observation:Raw chicken and raw beef on self service buffet.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation:All food prepared on site must be dated.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Clean grease and food debris from the side of the fryer and front of wok range.
- Using a handwashing sink- operation and maintenance
Observation:Clean both handsinks.
- 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:Store soaking noodles in walk in. Were 68 Deg F.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation:Knives put back on magnet strip to be used again were not washed, rinsed and sanitized. Wash breading container.
- When to wash
Observation:Employee observed doing dishes, wiped face and then food prep without washing hands.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw fish, raw chicken, and raw beef over ready to eat food in walk in. Raw chicken over raw meat.
- Outer openings are protected
Observation:Holes in screens in back door and the door has an inch gap around the side.
- Miscellaneous sources of contamination
Observation:Employee observed putting plastic wrap in mouth to assist in covering food. Do not store bags of rice or onions on floor.
- Separation from food, equipment, utensils, linens, and single service
Observation:Lubricant and Goo-gone on ice machine.
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08/21/2014 | Routine |
- Outer openings are protected
Observation: Screen on back door was open
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Date mark prepared foods not used with in 24 hours.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: There is a large accumulation of grease on hoods and fire suppression system.
- In-use utensils, between-use storage
Observation: Knife stored inc rack between reach in and prep table across from woks. Scoop for ice cream stored in standing water.
- Ice used as exterior coolant not used as a food
Observation: Do not store pots of brewed coffee in ice used for drinks.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: RAW CHICKEN AND BEEF OVER LETTUCE IN WAOK-IN. RAW CHICKEN OVER BEANS AND SAUCES IN REACH IN.
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04/22/2014 | Routine |
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