- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: There was raw fish and quail eggs placed over RTE items in the refrigerator. Spoke to the owner regarding issue and items were rearranged in the refrigerator at time of inspection. Develop a written procedure for storing raw and RTE foods.
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04/13/2015 | Follow Up LOC |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: In the sushi make bar and the refrigerator, raw fish was surrounding RTE foods.
- Records, creation and retention for parasite destruction
Observation: Establishment did not have records for parasite destruction for raw sushi products.
- Sanitization methods - hot water, chemical
Observation: The dish machine's chlorine was not adequate to properly sanitize dishes. Repair person arrived 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
Observation: Datemarking was not consistent.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The interworkings of the ice machine was soiled.
- Eating, drinking, or using tobacco
Observation: There were open beverage containers on prep areas.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The floors underneath equipment and along the walls were soiled.
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03/25/2015 | Regular |
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Hood filters were soiled.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: There was raw steak stored over shrimp in the small kitchen cooler.
- Physical facilities maintained in good repair
Observation: The light difuser in the backroom was broken and cracked.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The floors underneath equipment in the kitchen were heavily soiled. Walls behind equipment and handsinks were soiled.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Ceiling vents were dusty.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Exteriors and handles of equipment were soiled
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The interior lip and the interworkings of the ice machine were soiled.
- 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: Items in the small kitchen cooler were exceeding 41 degrees. The ambient temperature was 55 degrees and there was steak and shrimp that exceeded 60 degrees.
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04/28/2014 | Routine |
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
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11/19/2013 | Routine |
- Designated areas for employees
use of designated areas by employees
- Sanitizers
The bleach bucket sanitizer was in excess of required concentration. - Corrected at inspection.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
*Repeat* The floor was in bad repair in the kitchen and behind the bar. The floor/wall in the back room were soiled. Near the stove, the wall was peeling off.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
*Repeat* Date marking was not consistent. Date marking required on all ready to eat products being used more than one day.
- equipment food contact surfaces and utensils clean to sight and touch.
*Repeat* The exteriors and handles of equipment were soiled
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
There were dusty ceiling vents.
- Laundry facilities
requirement, location, and use
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
*Repeat* There was raw chicken stored over mayo in a kitchen cooler. - Corrected at inspection.
- Food is properly labeled
*Repeat* Food not properly labeled.
- Records, creation and retention for parasite destruction
*Repeat* Parasite destruction records for raw fish not kept at establishment but at PIC's home.
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11/12/2013 | Routine |
- Linens- cleaning and storage
There are plates that are not inverted.
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04/12/2013 | Routine |
- Designated areas for employees
use of designated areas by employees
- Records, creation and retention for parasite destruction
Parasite destruction letters not on record.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
*Repeat Violation* There was raw meat over condiment bottles in a cooler.- Corrected at inspection. There are eggs over ready to eat items in kitchen refrigerator.
- Food is properly labeled
Food is not properly labeled.
- Sanitization methods - hot water, chemical
The chlorine sanitizer bucket's concentration was too low.- Corrected at inspection.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
The hood filter is dusty.
- Dispensing of single-service and single-use articles
The table-ware is wrapped with the food contact surfaces exposed to the environment. The ice scoop handle was lying in the ice. - Corrected at inspection. There are plates that are not inverted. There are soiled table-ware containers and "clean" plastic food containers in the kitchen. The interior lip of the ice machine is soiled.
- Linens- cleaning and storage
The table-ware is wrapped with the food contact surfaces exposed to the environment. The ice scoop handle was lying in the ice. - Corrected at inspection. There are plates that are not inverted. There are soiled table-ware containers and "clean" plastic food containers in the kitchen. The interior lip of the ice machine is soiled.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
The walls and floors are soiled, especially around equipment. The floor in the kitchen is in bad repair.
- In-use utensils, between-use storage
The table-ware is wrapped with the food contact surfaces exposed to the environment. The ice scoop handle was lying in the ice. - Corrected at inspection. There are plates that are not inverted. There are soiled table-ware containers and "clean" plastic food containers in the kitchen. The interior lip of the ice machine is soiled.
- equipment food contact surfaces and utensils clean to sight and touch.
The table-ware is wrapped with the food contact surfaces exposed to the environment. The ice scoop handle was lying in the ice. - Corrected at inspection. There are plates that are not inverted. There are soiled table-ware containers and "clean" plastic food containers in the kitchen. The interior lip of the ice machine is soiled. --The pop gun holster is soiled. The exteriors and handles of equipment are soiled, the fronts/tops of coolers and the dishwasher areas. The interior of the microwave is soiled. There are soiled lightswitches and handsink handles. There are soiled containers in the kitchen.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
*Repeat Violation* Date marking is inconsistent.
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03/27/2013 | Routine |
Restaurant representatives - add corrected or new information about Shokai Sushi, 2700 Mt Pleasant, Burlington, IA 52601 »