| No violation noted during this evaluation. | 11/02/2015 | Follow Up LOC |
- Single-service and single-use articles are constructed of materials that do not impart colors, odors, or tastes to food and are clean
Observation: Bags used to store raw, whole fish are not proper food storage containers. Person In Charge moved food product to proper food storage/container.
- Established procedures for responding to vomiting and diarrheal events
Observation: No established procedures for responding to vomiting and diarrheal events.
- Records, creation and retention for parasite destruction
Observation: Records verifying parasite destruction are not available at time of inspection.
- Protecting food from environmental contamination
Observation: Food not protected from cross contamination as utensils and equipment are not being cleaned after being contaminated with raw animal foods. Discussed proper procedures with Person In Charge and then the Person In Charge instructed staff how to eliminate a contamination event.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Handwashing sink in kitchen prep area blocked by garbage can. Person In Charge moved garbage can.
- When to wash
Observation: Employee did not wash hands after touching raw food (lobster) and then using utensils and touching equipment. Person In Charge corrected staff and discussed proper to hand washing procedures.
- Reminder statement
Observation: The "Chef's Special Rolls" menu does not contain reminder statement for the health risks associated with food offered or served raw or undercooked.
- Disclosure of menu items offered or served raw or undercooked
Observation: Food on "Chef's Special Rolls" menu does not properly disclose which food can be offered or served raw or undercooked.
|
10/29/2015 | Regular |
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:Establishment does not have stem thermometer onsite to monitor food temperatures and will need a thermometer with a small diameter probe to test temperatures of thinly sliced meats and chicken.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Package of raw fish stored above ingredients in the reach in sushi cooler. Product was moved by the manager. CORRECTED AT TIME OF INSPECTION.
- 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:Cooked red meat held at 52 F in the top portion of prep cooler in the kitchen (sitting on top of other containers). Manager removed this product from service to customers. Tofu held in container of ice at 51 F. Manager surrounded the container of tofu with ice bringing temp down to 41F. CORRECTED AT TIME OF INSPECTION.
|
04/29/2014 | Routine |
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
11/25/2013 | Routine |
- In-use utensils, between-use storage
Observed black residue on the inside of the ice chute of fountain pop dispensing machine. Observed bowls without handles are stored in contact with food ingredients (flour, rice).
- equipment food contact surfaces and utensils clean to sight and touch.
Soap dispenser stored on the floor was excessively soiled with residue. Soap dispenser was cleaned during the inspection and placed on the handsink. Corrected at time of inspection.
- Preventing contamination from equipment, utensils, and linens
Observed black residue on the inside of the ice chute of fountain pop dispensing machine. Observed bowls without handles are stored in contact with food ingredients (flour, rice).
- Food employees hair is effectively restrained
Observed food handler working with food product was not wearing a hair restraint. Corrected at time of inspection.
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area--above kitchen prep table. Corrected at time of inspection.
|
11/21/2013 | Routine |
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
|
07/08/2013 | Routine |
- Preventing contamination from equipment, utensils, and linens
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
|
06/26/2013 | Routine |
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