- 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: Chicken and beef on buffet (for mongolian grill) at 50F - removed from buffet
- Hand drying provided
Observation: Paper Towels needed at kitchen handsink by backdoor
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12/29/2015 | Regular |
- Package integrity
Observation: Do not store food in plastic grocery bags (located in walk-in freezer). Store product in food safe package.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Clean seperator plate in ice machine.
- Using a handwashing sink- operation and maintenance
Observation: Handwashing sink in sushi area is dry (indicating it has not been used).
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12/29/2015 | Regular |
- Using a handwashing sink- operation and maintenance
Observation: Pan of lettuce sitting on handsink in sushi area - keep handsink clear and accessible at all times.
- In-use utensils, between-use storage
Observation: Store ice scoop in ice with handle up
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Facility had to have a CFPM on staff by 6/9/15. Provide documentation showing CFPM certification
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Clean seperator plate in ice machine
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06/22/2015 | Regular |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Certified food protection manager is required
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12/29/2014 | Follow Up LOC |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: A certified manager is required
- Eating, drinking, or using tobacco
Observation:Employee drinks found over prep table. Corrected
- Established procedures for responding to vomiting and diarrheal events
Observation: A kit is needed for the clean up of vomit and diarrhea. Procedure was provided.
- Separation from food, equipment, utensils, linens, and single service
Observation:Cough medicine found on prep table,Corrected
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12/18/2014 | Physical Recheck |
- Eating, drinking, or using tobacco
Observation: Employee drinks shall be covered, use a straw and on a bottom shelf. Corrected
- Separation from food, equipment, utensils, linens, and single service
Observation: Do not place cough medicine on prep tables.Corrected
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Since you had foodborne illness risk factor violations at the previous inspection you had 6 months to acquire a certified food protection manager - this time has expired. Per our procedures we will give you an additional 6 months to accomplish this.
- Sanitization methods - hot water, chemical
Observation: There is no sanitizer pumping into dishmachine.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Container of lettuce found over flowing into raw chicken. Keep overflowing pan of lettuce sep from raw chicken. Lettuce was discarded. In sushi reach-in keep the raw fish below vegetables. Corrected
- Established procedures for responding to vomiting and diarrheal events
Observation:A procedure/kit is needed for the clean up of vomit and diarrheal events. Procedure was provided.
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12/10/2014 | Regular |
| No violation noted during this evaluation. | 06/06/2014 | Physical Recheck |
- 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: Refrigerated reach-in is still not working - 53F - do not use - discarded greens, garlic, butter and eggs.
- Hand drying provided
Observation: Paper towels are needed at employee restroom
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06/03/2014 | Physical Recheck |
- Hand drying provided
Observation: Paper towels are needed in employee restroom and at waitress handsink
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The floor under the fryers needs cleaning
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Concentration of sanitizer in dishmachine is inadequate to properly sanitze. Do not wash dishes in handsink
- 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: Do not use reach-in that you knew was not working and a repairman had been contacted. Tem was 50F - potentially hazardous foods have been discarded. Do not leave garlic butter at room temp.
- Food storage containers identified with common name of food
Observation: Label squirt bottles of oil and water.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Clean the knives in the knife rack.
- Using a handwashing sink- operation and maintenance
Observation: Hot water is needed at handsink near employee restroom and in employee restroom. Umbrella found in handsink in employee restroom. Clean handsinks in kitchen, employee restroom and sushi areas - the handles are sticky.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean the sides of the fryers and oven,
- Eating, drinking, or using tobacco
Observation: Employee drinks observed uncovered and over food items - store them covered, use a straw and on a bottom shelf
- Preventing contamination from equipment, utensils, and linens
Observation: Ice machine the ice scoop was buried. If you store it in the ice machine the handle shall be extended out.
- Food storage, prohibited areas
Observation: Do not store food equipment in restroom.
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05/28/2014 | Routine |
- Capacity, availability, and pressure of hot and cold water
Hoit water is needed at kitchen handsink. Corrected at time of inspection
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Store raw salmon below other foods in sushi reach-in and do not store raw meat over potatoes in walk-in. Corrected at time of inspection
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12/18/2013 | Routine |
- Shellstock, maintaining identification
- Clean condition-hands and arms
- 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
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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05/15/2013 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
CLEAN HOODS IN KITCHEN AND VENTS IN CEILING THROUGHOUT KITCHEN.
- Miscellaneous sources of contamination
DO NOT USE CLOTH NAPKINS TO COVER SALADS Corrected at time of inspection
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
DATE MARK PREPARED FOODS NOT USED WITHIN 24 HOURS.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
RAW BEEF ABOVE MISO IN WALK IN Corrected at time of inspection
- Compliance with submitted HACCP plans and approved variance procedures
IN ORDER TO COMPLY WITH THE TIME AS A PUBLIC HEALTH CONTROL, YOU NEED LABELS ON THE RICE SAYING THE TIME IT WAS MADE AND TIME TO BE THROWN AWAY.
- equipment food contact surfaces and utensils clean to sight and touch.
CLEAN LARGE CONTAINERS USED TO STORE DRY RICE AND OTHER ITEMS. CLEAN SHELVES IN WAITRESS AREA AND IN KITCHEN. REPLACE THE CART WITH THE WOOD GRAIN SHELF PAPER.
- Cleanability of floors, walls, and ceilings
CONTINUE TO WORK ON CLEANING FLOORS IN HARD TO REACH AREAS LIKE UNDER EQUIPMENT AND BEHIND TABLES.
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05/01/2013 | Routine |
Restaurant representatives - add corrected or new information about Osaka Steak House, 4901 Utica Ridge Rd, Davenport, IA 52807 »