- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: FISH DESIGNATED FOR SUSHI HOLDING AT 51 DEGREES F. COOLER TURNED OFF.MAINTAIN COLD FOOD AT 41 DEGREES F OR LOWER. OWNER DID NOT TURN ON COOLER AFTER LOADING SEAFOOD AT 10:45 A.M. ENSURE COOLER IS TURNED ON AND MAINTAININ G 41 DEGREES F BEFORE STORING PRODUCT INSIDE.
Location: Sushi bar
Equipment: Reach in cooler
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: SALMON THAWING IN HAND SINK LOCATED IN SUSHI BAR.ENSURE HAND SINK IS USED SPECIFICALLY FOR HAND WASHING AND NOTHING ELSE.
Location: Sushi bar
Equipment: Hand sink
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALL BEHIND THREE BAY SINK SOILED WITH FOOD SOIL.CLEAN WALL THOROUGHLY.
Location: Kitchen (back)
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Sushi bar
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: WRAPPED FROZEN SALMON THAWING IN HAND SINK LOCATED IN SUSHI BAR.THAW FROZEN FOODS UNDER REFRIGERATION, IN MICROWAVE, OR SUBMERGED UNDER RUNNING WATER 70 DEGREES F OR BELOW FOR TWO HOURS OR LESS.
Location: Sushi bar
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BOXES AND CONTAINERS OF FOOD STORED ON THE FLOOR INSIDE WALK IN COOLER.STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD SOIL COVERING SHELF CONTAINING RICE WARMER LOCATED IN SUSHI BAR.2. STORAGE SHELF BELOW COUNTER TOP NEAR WALK IN COOLER SOILED WITH BUILD UP.CLEAN AND SANITIZE SURFACES THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Sushi bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD SOIL COVERING SHELF CONTAINING RICE WARMER LOCATED IN SUSHI BAR.2. STORAGE SHELF BELOW COUNTER TOP NEAR WALK IN COOLER SOILED WITH BUILD UP.CLEAN AND SANITIZE SURFACES THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: BUILD UP ON SIDE WALLS AND TRAYS INSIDE ICE MACHINE.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Ice machine
- Restroom doors open (corrected)
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: WOMENS RESTROOM DOOR WIDE OPEN. NO SELF CLOSURE DEVICE.RESTROOMS CURRENTLY UNDERGOING RENOVATION AND IN THE PROCESS OF INSTALLING SELF CLOSURE DEVICE.
Location: Womens restroom
|
09/30/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: FISH DESIGNATED FOR SUSHI HOLDING AT 51 DEGREES F. COOLER TURNED OFF.MAINTAIN COLD FOOD AT 41 DEGREES F OR LOWER. OWNER DID NOT TURN ON COOLER AFTER LOADING SEAFOOD AT 10:45 A.M. ENSURE COOLER IS TURNED ON AND MAINTAININ G 41 DEGREES F BEFORE STORING PRODUCT INSIDE.
Location: Sushi bar
Equipment: Reach in cooler
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: SALMON THAWING IN HAND SINK LOCATED IN SUSHI BAR.ENSURE HAND SINK IS USED SPECIFICALLY FOR HAND WASHING AND NOTHING ELSE.
Location: Sushi bar
Equipment: Hand sink
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALL BEHIND THREE BAY SINK SOILED WITH FOOD SOIL.CLEAN WALL THOROUGHLY.
Location: Kitchen (back)
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Sushi bar
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: WRAPPED FROZEN SALMON THAWING IN HAND SINK LOCATED IN SUSHI BAR.THAW FROZEN FOODS UNDER REFRIGERATION, IN MICROWAVE, OR SUBMERGED UNDER RUNNING WATER 70 DEGREES F OR BELOW FOR TWO HOURS OR LESS.
Location: Sushi bar
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BOXES AND CONTAINERS OF FOOD STORED ON THE FLOOR INSIDE WALK IN COOLER.STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD SOIL COVERING SHELF CONTAINING RICE WARMER LOCATED IN SUSHI BAR.2. STORAGE SHELF BELOW COUNTER TOP NEAR WALK IN COOLER SOILED WITH BUILD UP.CLEAN AND SANITIZE SURFACES THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Sushi bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD SOIL COVERING SHELF CONTAINING RICE WARMER LOCATED IN SUSHI BAR.2. STORAGE SHELF BELOW COUNTER TOP NEAR WALK IN COOLER SOILED WITH BUILD UP.CLEAN AND SANITIZE SURFACES THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: BUILD UP ON SIDE WALLS AND TRAYS INSIDE ICE MACHINE.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Ice machine
- Restroom doors open
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: WOMENS RESTROOM DOOR WIDE OPEN. NO SELF CLOSURE DEVICE.RESTROOMS CURRENTLY UNDERGOING RENOVATION AND IN THE PROCESS OF INSTALLING SELF CLOSURE DEVICE.
Location: Womens restroom
|
09/25/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: FISH DESIGNATED FOR SUSHI HOLDING AT 51 DEGREES F. COOLER TURNED OFF.MAINTAIN COLD FOOD AT 41 DEGREES F OR LOWER. OWNER DID NOT TURN ON COOLER AFTER LOADING SEAFOOD AT 10:45 A.M. ENSURE COOLER IS TURNED ON AND MAINTAININ G 41 DEGREES F BEFORE STORING PRODUCT INSIDE.
Location: Sushi bar
Equipment: Reach in cooler
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: SALMON THAWING IN HAND SINK LOCATED IN SUSHI BAR.ENSURE HAND SINK IS USED SPECIFICALLY FOR HAND WASHING AND NOTHING ELSE.
Location: Sushi bar
Equipment: Hand sink
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALL BEHIND THREE BAY SINK SOILED WITH FOOD SOIL.CLEAN WALL THOROUGHLY.
Location: Kitchen (back)
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Sushi bar
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: WRAPPED FROZEN SALMON THAWING IN HAND SINK LOCATED IN SUSHI BAR.THAW FROZEN FOODS UNDER REFRIGERATION, IN MICROWAVE, OR SUBMERGED UNDER RUNNING WATER 70 DEGREES F OR BELOW FOR TWO HOURS OR LESS.
Location: Sushi bar
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BOXES AND CONTAINERS OF FOOD STORED ON THE FLOOR INSIDE WALK IN COOLER.STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD SOIL COVERING SHELF CONTAINING RICE WARMER LOCATED IN SUSHI BAR.2. STORAGE SHELF BELOW COUNTER TOP NEAR WALK IN COOLER SOILED WITH BUILD UP.CLEAN AND SANITIZE SURFACES THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Sushi bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. FOOD SOIL COVERING SHELF CONTAINING RICE WARMER LOCATED IN SUSHI BAR.2. STORAGE SHELF BELOW COUNTER TOP NEAR WALK IN COOLER SOILED WITH BUILD UP.CLEAN AND SANITIZE SURFACES THOROUGHLY ON A REGULAR BASIS TO PREVENT BUILD UP.
Location: Kitchen
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: BUILD UP ON SIDE WALLS AND TRAYS INSIDE ICE MACHINE.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Ice machine
- Restroom doors open
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: WOMENS RESTROOM DOOR WIDE OPEN. NO SELF CLOSURE DEVICE.RESTROOMS CURRENTLY UNDERGOING RENOVATION AND IN THE PROCESS OF INSTALLING SELF CLOSURE DEVICE.
Location: Womens restroom
|
09/18/2014 | Routine |
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: SUSHI RICE MISSING FOUR HOUR DISCARD TIME.ENSURE ALL SUSHI RICE IS DOCUMENTED WITH A FOUR HOUR DISCARD TIME ON CONTAINER.
Location: Sushi bar
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: OWNER PREPARING SUSHI ROLLS WITH BARE HANDS. REPEAT VIOLATION.READY TO EAT FOODS SHOULD NOT BE HANDLED WITH BARE HANDS. ENSURE GLOVES OR UTENSILS, OR DELI WRAP IS UTILIZED TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS.
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: PREVIOUSLY WORN FOOD SERVICE GLOVES REUSED. FOOD SERVICE GLOVES SHOULD BE DISCARDED AFTER EACH USE.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR ICE MACHINE SOILED WITH MOLD RESIDUE.PROVIDE SERVICE TO HAVE MACHINE CLEAN AND SANITIZED THOROUGHLY ON A REGULAR BASIS..2, FOOD SOIL ON SURFACE OF VEGETABLE SCRAPERS STORED ABOVE THREE BAY SINKCLEAN AND SANITIZE UTENSILS THOROUGHLY BEFORE STORAGE.RECHECK: MOLD RESIDUE ON INTERIOR ICE MACHINE. CLEAN AND SANITIZE TO REMOVE ALL BUILD UP.
Location: Kitchen
Equipment: Ice machine
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR ICE MACHINE SOILED WITH MOLD RESIDUE.PROVIDE SERVICE TO HAVE MACHINE CLEAN AND SANITIZED THOROUGHLY ON A REGULAR BASIS..2, FOOD SOIL ON SURFACE OF VEGETABLE SCRAPERS STORED ABOVE THREE BAY SINKCLEAN AND SANITIZE UTENSILS THOROUGHLY BEFORE STORAGE.RECHECK: MOLD RESIDUE ON INTERIOR ICE MACHINE. CLEAN AND SANITIZE TO REMOVE ALL BUILD UP.
Location: Walk-in cooler
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: HAND SOAP AND PAPER TOWELS NOT AVAILABLE FOR EMPLOYEES TO WASH HANDS AT SUSHI BAR AND KITCHEN HAND SINKS FOR PROPER HAND WASHING PROCEDURES.TO PREVENT SPREAD OF BACTERIA, ENSURE HAND SOAP AND PAPER TOWELS ARE AVAILABLE AT ALL TIMES FOR PROPER HAND WASHING.
Location: Kitchen
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: HAND SOAP AND PAPER TOWELS NOT AVAILABLE FOR EMPLOYEES TO WASH HANDS AT SUSHI BAR AND KITCHEN HAND SINKS FOR PROPER HAND WASHING PROCEDURES.TO PREVENT SPREAD OF BACTERIA, ENSURE HAND SOAP AND PAPER TOWELS ARE AVAILABLE AT ALL TIMES FOR PROPER HAND WASHING.
Location: Sushi bar
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: SERVICE TAG MISSING ON FIRE SUPPRESSION (ANSUL SYSTEM) LOCATED ON THE HOOD. NO DOCUMENTATION OF SERVICE PERFORMED AVAILABLE BY OWNER.PROVIDE SERVICE TO HAVE FIRE SUPPRESSION SYSTEM INSPECTED ON THE HOOD.RECHECK: NOT CORRECTED
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE WORKING LIGHT BULBS TO THE HOOD.
Location: Kitchen
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. NON FUNCTIONING WASHER UTILIZED TO STORE CLEAN DISHES AND EQUIPMENT.REMOVE INOPERABLE MACHINE FROM ESTABLISHMENT.2, EMPLOYEE CLOTHING AND OTHER MISCELLANEOUS ITEMS STORED ON NON FUNCTIONING SLICER ON STORAGE SHELF BELOW COUNTER IN KITCHEN AREA.REMOVE PERSONAL ITEMS AND NON FUNCTIONING SLICER FROM ESTABLISHMENT.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: ACCORDING TO SERVICE TAG, VENTILATION ON HOOD MOST RECENT CLEANING OCCURRED IN 2011. PROVIDE SERVICE TO HAVE SYSTEM CLEANED.RECHECK: NOT CORRECTED
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: DRY WALL TAPE NOT SECURED ON THE PERIMETER OF THE HOOD.PROVIDE REPAIR.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALL SOILED WITH DRIED FOOD SOIL ABOVE THREE COMPARTMENT SINK.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWELS STORED ON COUNTER TOPS.STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: BOTTOM STORAGE SHELF INSIDE LARGE REACH IN COOLER LOCATED IN KITCHEN AREA DAMAGED.REPLACE DAMAGED SHELF.
Location: Kitchen
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BAG OF CARROTS, PACKAGED MEAT STORE ON THE FLOOR INSIDE WALK IN COOLER.2. BOXES OF FROZEN FOOD STORED ON THE FLOOR INSIDE WALK IN FREEZER.STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BAG OF CARROTS, PACKAGED MEAT STORE ON THE FLOOR INSIDE WALK IN COOLER.2. BOXES OF FROZEN FOOD STORED ON THE FLOOR INSIDE WALK IN FREEZER.STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SURFACE OF SHELF SOILED BELOW MAT LINING SOILED WITH FOOD DEBRIS LOCATED ABOVE 3 BAY SINK.2, SUSHI BAR AND KITCHEN TOWEL DISPENSERS AT HAND SINKS SOILED WITH BUILD UP.3. RACK OF CLEAN AND SANITZED EQUIPMENT STORED ON SHEET TRAY SOILED WITH RUST RESIDUE. DISCONTINUE USE OF TRAY TO STORE DISH RACK.4. FOOD SOIL ON RICE STEAMER STAND IN SUSHI BAR AND STORAGE SHELVING THROUGH OUT ENTIRE KITCHEN AREA.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP DISPENSER BOTTLES EMPTY LOCATED AT SUSHI BAR AND KITCHEN HAND SINKS.ENSURE SOAP IS AVAILABLE AT ALL TIMES FOR EFFECTIVE HAND WASHING.
Location: Kitchen
Equipment: Hand sink
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP DISPENSER BOTTLES EMPTY LOCATED AT SUSHI BAR AND KITCHEN HAND SINKS.ENSURE SOAP IS AVAILABLE AT ALL TIMES FOR EFFECTIVE HAND WASHING.
Location: Sushi bar
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT SUSHI BAR OR KITCHEN HAND SINKS.ENSURE PAPER TOWELS ARE AVAILABLE AT ALL TIMES FOR EFFECTIVE HAND DRYING.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT SUSHI BAR OR KITCHEN HAND SINKS.ENSURE PAPER TOWELS ARE AVAILABLE AT ALL TIMES FOR EFFECTIVE HAND DRYING.
Location: Sushi bar
Equipment: Hand sink
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT KITCHEN AND SUSHI BAR HAND SINKS,
Location: Kitchen
Equipment: Hand sink
- Hand sink/trash can (corrected)
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT KITCHEN AND SUSHI BAR HAND SINKS,
Location: Sushi bar
Equipment: Hand sink
|
05/07/2014 | Recheck |
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: SUSHI RICE MISSING FOUR HOUR DISCARD TIME.ENSURE ALL SUSHI RICE IS DOCUMENTED WITH A FOUR HOUR DISCARD TIME ON CONTAINER.
Location: Sushi bar
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: OWNER PREPARING SUSHI ROLLS WITH BARE HANDS. REPEAT VIOLATION.READY TO EAT FOODS SHOULD NOT BE HANDLED WITH BARE HANDS. ENSURE GLOVES OR UTENSILS, OR DELI WRAP IS UTILIZED TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS.
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: PREVIOUSLY WORN FOOD SERVICE GLOVES REUSED. FOOD SERVICE GLOVES SHOULD BE DISCARDED AFTER EACH USE.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR ICE MACHINE SOILED WITH MOLD RESIDUE.PROVIDE SERVICE TO HAVE MACHINE CLEAN AND SANITIZED THOROUGHLY ON A REGULAR BASIS..2, FOOD SOIL ON SURFACE OF VEGETABLE SCRAPERS STORED ABOVE THREE BAY SINKCLEAN AND SANITIZE UTENSILS THOROUGHLY BEFORE STORAGE.
Location: Kitchen
Equipment: Ice machine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR ICE MACHINE SOILED WITH MOLD RESIDUE.PROVIDE SERVICE TO HAVE MACHINE CLEAN AND SANITIZED THOROUGHLY ON A REGULAR BASIS..2, FOOD SOIL ON SURFACE OF VEGETABLE SCRAPERS STORED ABOVE THREE BAY SINKCLEAN AND SANITIZE UTENSILS THOROUGHLY BEFORE STORAGE.
Location: Walk-in cooler
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: HAND SOAP AND PAPER TOWELS NOT AVAILABLE FOR EMPLOYEES TO WASH HANDS AT SUSHI BAR AND KITCHEN HAND SINKS FOR PROPER HAND WASHING PROCEDURES.TO PREVENT SPREAD OF BACTERIA, ENSURE HAND SOAP AND PAPER TOWELS ARE AVAILABLE AT ALL TIMES FOR PROPER HAND WASHING.
Location: Kitchen
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: HAND SOAP AND PAPER TOWELS NOT AVAILABLE FOR EMPLOYEES TO WASH HANDS AT SUSHI BAR AND KITCHEN HAND SINKS FOR PROPER HAND WASHING PROCEDURES.TO PREVENT SPREAD OF BACTERIA, ENSURE HAND SOAP AND PAPER TOWELS ARE AVAILABLE AT ALL TIMES FOR PROPER HAND WASHING.
Location: Sushi bar
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: SERVICE TAG MISSING ON FIRE SUPPRESSION (ANSUL SYSTEM) LOCATED ON THE HOOD. NO DOCUMENTATION OF SERVICE PERFORMED AVAILABLE BY OWNER.PROVIDE SERVICE TO HAVE FIRE SUPPRESSION SYSTEM INSPECTED ON THE HOOD.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE WORKING LIGHT BULBS TO THE HOOD.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. NON FUNCTIONING WASHER UTILIZED TO STORE CLEAN DISHES AND EQUIPMENT.REMOVE INOPERABLE MACHINE FROM ESTABLISHMENT.2, EMPLOYEE CLOTHING AND OTHER MISCELLANEOUS ITEMS STORED ON NON FUNCTIONING SLICER ON STORAGE SHELF BELOW COUNTER IN KITCHEN AREA.REMOVE PERSONAL ITEMS AND NON FUNCTIONING SLICER FROM ESTABLISHMENT.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: ACCORDING TO SERVICE TAG, VENTILATION ON HOOD MOST RECENT CLEANING OCCURRED IN 2011. PROVIDE SERVICE TO HAVE SYSTEM CLEANED.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: DRY WALL TAPE NOT SECURED ON THE PERIMETER OF THE HOOD.PROVIDE REPAIR.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALL SOILED WITH DRIED FOOD SOIL ABOVE THREE COMPARTMENT SINK.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWELS STORED ON COUNTER TOPS.STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: BOTTOM STORAGE SHELF INSIDE LARGE REACH IN COOLER LOCATED IN KITCHEN AREA DAMAGED.REPLACE DAMAGED SHELF.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BAG OF CARROTS, PACKAGED MEAT STORE ON THE FLOOR INSIDE WALK IN COOLER.2. BOXES OF FROZEN FOOD STORED ON THE FLOOR INSIDE WALK IN FREEZER.STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BAG OF CARROTS, PACKAGED MEAT STORE ON THE FLOOR INSIDE WALK IN COOLER.2. BOXES OF FROZEN FOOD STORED ON THE FLOOR INSIDE WALK IN FREEZER.STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SURFACE OF SHELF SOILED BELOW MAT LINING SOILED WITH FOOD DEBRIS LOCATED ABOVE 3 BAY SINK.2, SUSHI BAR AND KITCHEN TOWEL DISPENSERS AT HAND SINKS SOILED WITH BUILD UP.3. RACK OF CLEAN AND SANITZED EQUIPMENT STORED ON SHEET TRAY SOILED WITH RUST RESIDUE. DISCONTINUE USE OF TRAY TO STORE DISH RACK.4. FOOD SOIL ON RICE STEAMER STAND IN SUSHI BAR AND STORAGE SHELVING THROUGH OUT ENTIRE KITCHEN AREA.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP DISPENSER BOTTLES EMPTY LOCATED AT SUSHI BAR AND KITCHEN HAND SINKS.ENSURE SOAP IS AVAILABLE AT ALL TIMES FOR EFFECTIVE HAND WASHING.
Location: Kitchen
Equipment: Hand sink
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP DISPENSER BOTTLES EMPTY LOCATED AT SUSHI BAR AND KITCHEN HAND SINKS.ENSURE SOAP IS AVAILABLE AT ALL TIMES FOR EFFECTIVE HAND WASHING.
Location: Sushi bar
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT SUSHI BAR OR KITCHEN HAND SINKS.ENSURE PAPER TOWELS ARE AVAILABLE AT ALL TIMES FOR EFFECTIVE HAND DRYING.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT SUSHI BAR OR KITCHEN HAND SINKS.ENSURE PAPER TOWELS ARE AVAILABLE AT ALL TIMES FOR EFFECTIVE HAND DRYING.
Location: Sushi bar
Equipment: Hand sink
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT KITCHEN AND SUSHI BAR HAND SINKS,
Location: Kitchen
Equipment: Hand sink
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT KITCHEN AND SUSHI BAR HAND SINKS,
Location: Sushi bar
Equipment: Hand sink
|
05/01/2014 | Recheck |
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: SUSHI RICE MISSING FOUR HOUR DISCARD TIME.ENSURE ALL SUSHI RICE IS DOCUMENTED WITH A FOUR HOUR DISCARD TIME ON CONTAINER.
Location: Sushi bar
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: OWNER PREPARING SUSHI ROLLS WITH BARE HANDS. REPEAT VIOLATION.READY TO EAT FOODS SHOULD NOT BE HANDLED WITH BARE HANDS. ENSURE GLOVES OR UTENSILS, OR DELI WRAP IS UTILIZED TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS.
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: PREVIOUSLY WORN FOOD SERVICE GLOVES REUSED. FOOD SERVICE GLOVES SHOULD BE DISCARDED AFTER EACH USE.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR ICE MACHINE SOILED WITH MOLD RESIDUE.PROVIDE SERVICE TO HAVE MACHINE CLEAN AND SANITIZED THOROUGHLY ON A REGULAR BASIS..2, FOOD SOIL ON SURFACE OF VEGETABLE SCRAPERS STORED ABOVE THREE BAY SINKCLEAN AND SANITIZE UTENSILS THOROUGHLY BEFORE STORAGE.
Location: Kitchen
Equipment: Ice machine
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. INTERIOR ICE MACHINE SOILED WITH MOLD RESIDUE.PROVIDE SERVICE TO HAVE MACHINE CLEAN AND SANITIZED THOROUGHLY ON A REGULAR BASIS..2, FOOD SOIL ON SURFACE OF VEGETABLE SCRAPERS STORED ABOVE THREE BAY SINKCLEAN AND SANITIZE UTENSILS THOROUGHLY BEFORE STORAGE.
Location: Walk-in cooler
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: HAND SOAP AND PAPER TOWELS NOT AVAILABLE FOR EMPLOYEES TO WASH HANDS AT SUSHI BAR AND KITCHEN HAND SINKS FOR PROPER HAND WASHING PROCEDURES.TO PREVENT SPREAD OF BACTERIA, ENSURE HAND SOAP AND PAPER TOWELS ARE AVAILABLE AT ALL TIMES FOR PROPER HAND WASHING.
Location: Kitchen
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: HAND SOAP AND PAPER TOWELS NOT AVAILABLE FOR EMPLOYEES TO WASH HANDS AT SUSHI BAR AND KITCHEN HAND SINKS FOR PROPER HAND WASHING PROCEDURES.TO PREVENT SPREAD OF BACTERIA, ENSURE HAND SOAP AND PAPER TOWELS ARE AVAILABLE AT ALL TIMES FOR PROPER HAND WASHING.
Location: Sushi bar
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: SERVICE TAG MISSING ON FIRE SUPPRESSION (ANSUL SYSTEM) LOCATED ON THE HOOD. NO DOCUMENTATION OF SERVICE PERFORMED AVAILABLE BY OWNER.PROVIDE SERVICE TO HAVE FIRE SUPPRESSION SYSTEM INSPECTED ON THE HOOD.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: PROVIDE WORKING LIGHT BULBS TO THE HOOD.
Location: Kitchen
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: 1. NON FUNCTIONING WASHER UTILIZED TO STORE CLEAN DISHES AND EQUIPMENT.REMOVE INOPERABLE MACHINE FROM ESTABLISHMENT.2, EMPLOYEE CLOTHING AND OTHER MISCELLANEOUS ITEMS STORED ON NON FUNCTIONING SLICER ON STORAGE SHELF BELOW COUNTER IN KITCHEN AREA.REMOVE PERSONAL ITEMS AND NON FUNCTIONING SLICER FROM ESTABLISHMENT.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: ACCORDING TO SERVICE TAG, VENTILATION ON HOOD MOST RECENT CLEANING OCCURRED IN 2011. PROVIDE SERVICE TO HAVE SYSTEM CLEANED.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: DRY WALL TAPE NOT SECURED ON THE PERIMETER OF THE HOOD.PROVIDE REPAIR.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: WALL SOILED WITH DRIED FOOD SOIL ABOVE THREE COMPARTMENT SINK.
Location: Kitchen
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWELS STORED ON COUNTER TOPS.STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: BOTTOM STORAGE SHELF INSIDE LARGE REACH IN COOLER LOCATED IN KITCHEN AREA DAMAGED.REPLACE DAMAGED SHELF.
Location: Kitchen
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BAG OF CARROTS, PACKAGED MEAT STORE ON THE FLOOR INSIDE WALK IN COOLER.2. BOXES OF FROZEN FOOD STORED ON THE FLOOR INSIDE WALK IN FREEZER.STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. BAG OF CARROTS, PACKAGED MEAT STORE ON THE FLOOR INSIDE WALK IN COOLER.2. BOXES OF FROZEN FOOD STORED ON THE FLOOR INSIDE WALK IN FREEZER.STORE ALL FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SURFACE OF SHELF SOILED BELOW MAT LINING SOILED WITH FOOD DEBRIS LOCATED ABOVE 3 BAY SINK.2, SUSHI BAR AND KITCHEN TOWEL DISPENSERS AT HAND SINKS SOILED WITH BUILD UP.3. RACK OF CLEAN AND SANITZED EQUIPMENT STORED ON SHEET TRAY SOILED WITH RUST RESIDUE. DISCONTINUE USE OF TRAY TO STORE DISH RACK.4. FOOD SOIL ON RICE STEAMER STAND IN SUSHI BAR AND STORAGE SHELVING THROUGH OUT ENTIRE KITCHEN AREA.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP DISPENSER BOTTLES EMPTY LOCATED AT SUSHI BAR AND KITCHEN HAND SINKS.ENSURE SOAP IS AVAILABLE AT ALL TIMES FOR EFFECTIVE HAND WASHING.
Location: Kitchen
Equipment: Hand sink
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: SOAP DISPENSER BOTTLES EMPTY LOCATED AT SUSHI BAR AND KITCHEN HAND SINKS.ENSURE SOAP IS AVAILABLE AT ALL TIMES FOR EFFECTIVE HAND WASHING.
Location: Sushi bar
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT SUSHI BAR OR KITCHEN HAND SINKS.ENSURE PAPER TOWELS ARE AVAILABLE AT ALL TIMES FOR EFFECTIVE HAND DRYING.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE AT SUSHI BAR OR KITCHEN HAND SINKS.ENSURE PAPER TOWELS ARE AVAILABLE AT ALL TIMES FOR EFFECTIVE HAND DRYING.
Location: Sushi bar
Equipment: Hand sink
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT KITCHEN AND SUSHI BAR HAND SINKS,
Location: Kitchen
Equipment: Hand sink
- Hand sink/trash can
No waste receptacle at hand sink.
Correction: Provide waste receptacle.
Comments: PROVIDE A TRASH CAN AT KITCHEN AND SUSHI BAR HAND SINKS,
Location: Sushi bar
Equipment: Hand sink
|
04/23/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: WALK IN COOLER HOLDING AT 51 DEGREES F. REPAIR TO HOLD FOOD AT 41 DEGREES F OR LOWER. TECHNICIAN WILL BE ON SITE TODAY TO PROVIDE REPAIR ACCORDING TO OWNER.
Location: Walk-in cooler
Equipment: Walk in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REACH IN SLIDING DOOR COOLER SOILED ON THE INTERIOR. CLEAN AND SANITIZE ON A REGULAR BASIS.
Location: Kitchen
Equipment: Reach in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO SANITIZER AVAILABLE INSIDE ESTABLISHMENT OT SANITIZE FOOD CONTACT SURFACES.PROVIDE CHLORINE OR QUAT SANITIZER IMMEDIATELY TO PREVENT POSSIBLE SPREAD OF FOODBORNE DISEASE.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: EXHAUST CLEANING ON THE HOOD SYSTEM PAST DUE.PROVIDE SERVICE TO HAVE EXHAUST CLEANED ON THE HOOD.
Location: Cook line
|
12/30/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: WALK IN COOLER HOLDING AT 51 DEGREES F. REPAIR TO HOLD FOOD AT 41 DEGREES F OR LOWER. TECHNICIAN WILL BE ON SITE TODAY TO PROVIDE REPAIR ACCORDING TO OWNER.
Location: Walk-in cooler
Equipment: Walk in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REACH IN SLIDING DOOR COOLER SOILED ON THE INTERIOR. CLEAN AND SANITIZE ON A REGULAR BASIS.
Location: Kitchen
Equipment: Reach in cooler
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO SANITIZER AVAILABLE INSIDE ESTABLISHMENT OT SANITIZE FOOD CONTACT SURFACES.PROVIDE CHLORINE OR QUAT SANITIZER IMMEDIATELY TO PREVENT POSSIBLE SPREAD OF FOODBORNE DISEASE.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: EXHAUST CLEANING ON THE HOOD SYSTEM PAST DUE.PROVIDE SERVICE TO HAVE EXHAUST CLEANED ON THE HOOD.
Location: Cook line
|
12/20/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: SUSHI BAR COOLER HOLDING AT 52 DEGREES F. REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Sushi bar
- Restricted use pesticides (corrected)
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: STORE BOUGHT PESTICIDES NOT APPROVED TO USE IN ESTABLISHMENT.
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE OPENED CAN OF SODA STORED IN PREP AREA.STORE BEVERAGES IN CONTAINERS WITH LIDS AND STRAWS IN PREP AREA.
Location: Cook line
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: MOLD GROWTH ON SURFACE OF A STICK OF BUTTER LOCATED INSIDE WALK IN COOLER.DISCARD BUTTER.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DELI SLICER SOILED WITH DRIED FOOD RESIDUE.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Slicer
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: ANSUL AND VENTILATION TAGS MISSING ON HOOD AND FIRE SUPPRESSION SYSTEM.PROVIDE PROOF OF MOST RECENT SERVICE OR PROVIDE IF NEEDED.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALL BEHIND REFRIGERATORS SOILED IN KITCHEN AREA.2. MOP SINK DRAIN PIPES SOILED WITH BUILD UP.3. WALL BEHIND THREE COMPARTMENT AND SUSHI HAND SINK SOILED.4. STAND CONTAINING SUSHI RICE HEAVILY SOILED WITH DRIED FOOD RESIDUE.5, WALLS AND COMPRESSOR SOILED INSIDE WALK IN COOLER.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER DRIPPING FROM COMPRESSOR INTO A BUCKET LOCATED INSIDE WALK IN COOLER.REPAIR CONDENSATION LEAK.
Location: Walk-in cooler
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: TRAY OF PORK LOINS THAWING ON THE FLOOR INSIDE WALK IN COOLER.STORE FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in cooler
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Kitchen
|
09/04/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: SUSHI BAR COOLER HOLDING AT 52 DEGREES F. REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER.
Location: Sushi bar
- Restricted use pesticides
Restricted pesticide(s) do not meet criteria.
Correction: Provide approved restricted use pesticides.
Comments: STORE BOUGHT PESTICIDES NOT APPROVED TO USE IN ESTABLISHMENT.
Location: Kitchen
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE OPENED CAN OF SODA STORED IN PREP AREA.STORE BEVERAGES IN CONTAINERS WITH LIDS AND STRAWS IN PREP AREA.
Location: Cook line
- Food unsafe (Critical) (corrected on site)
Food is unsafe and/or in unsound condition.
Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
Comments: MOLD GROWTH ON SURFACE OF A STICK OF BUTTER LOCATED INSIDE WALK IN COOLER.DISCARD BUTTER.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DELI SLICER SOILED WITH DRIED FOOD RESIDUE.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Slicer
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: ANSUL AND VENTILATION TAGS MISSING ON HOOD AND FIRE SUPPRESSION SYSTEM.PROVIDE PROOF OF MOST RECENT SERVICE OR PROVIDE IF NEEDED.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. WALL BEHIND REFRIGERATORS SOILED IN KITCHEN AREA.2. MOP SINK DRAIN PIPES SOILED WITH BUILD UP.3. WALL BEHIND THREE COMPARTMENT AND SUSHI HAND SINK SOILED.4. STAND CONTAINING SUSHI RICE HEAVILY SOILED WITH DRIED FOOD RESIDUE.5, WALLS AND COMPRESSOR SOILED INSIDE WALK IN COOLER.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: WATER DRIPPING FROM COMPRESSOR INTO A BUCKET LOCATED INSIDE WALK IN COOLER.REPAIR CONDENSATION LEAK.
Location: Walk-in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: TRAY OF PORK LOINS THAWING ON THE FLOOR INSIDE WALK IN COOLER.STORE FOOD UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Kitchen
|
08/28/2013 | Routine |
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: MOST RECENT ANSUL SYSTEM SERVICED AND EXHAUST ON HOOD CLEANED ON AUG 2011.ANSUL AND VENTILATIONS SYSTEMS SHOULD BE SERVICED EVERY SIX MONTHS.
Location: Kitchen
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: THERMOMETER MISSING INSIDE SUSHI COLD CASE. PROVIDE THERMOMETER INSIDE CASE.
Location: Sushi bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. BOTTOM PREP TABLE CONTAINING CANNED SODAS SOILED WITH RUST. SURFACE CHIPPING AS WELL.RESURFACE BOTTOM SHELF
Location: Kitchen
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: PAPER TOWELS NOT AVAILABLE IN DISPENSER LOCATED AT HAND SINK IN KITCHEN.PROVIDE TOWELS IN DISPENSER.
Location: Kitchen
|
04/09/2013 | Routine |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: LOWER PREP TABLE SHELF CONTAINING CANNED SODA SOILED, FINISH REMOVED. RESURFACE.
Location: Kitchen
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. FROZEN SHRIMP STORED IN A BUCKET OF WATER TO THAW ON THREE COMPARTMENT SINK.2. FROZEN FISH STORED ON SHEET TRAY NEAR THREE COMPARTMENT SINK.THAW FROZEN FOODS UNDER REFRIGERATON OR SUBMERGED UNDER RUNNING WATER AT A TEMPERATURE OF 70 DEGREES F OR BELOW.
Location: Kitchen
|
12/14/2012 | Routine |
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: NO IN PLACE SANITIZING SOLUTION SET UP IN THE SUSHI BAR.
Location: Sushi bar
- Glove use (Non-Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: WORN PAIR OF FOOD SERVICE GLOVES STORED ON COUNTER TOP IN SUSHI PREP AREA. DISCARD AFTER EACH USE.
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: PACKAGE OF EEL AND OCTOPUS THAWING IN EMPTY SINK LOCATED IN SUSHI BAR. ENSURE FROZEN FOODS ARE SUBMERGED UNDER COOL RUNNING WATER DURING THE THAWING PROCESS.
Location: Sushi bar
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: BOWL OF RAW CHICKEN BONES STORED ON THE FLOOR INSIDE WALK IN COOLER. STORE UP OFF THE FLOOR AT LEAST SIX INCHES.
Location: Walk-in cooler
|
08/21/2012 | Routine |
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: SUSHI RICE HELD AT 75 DEGREES IN WARMER NOT PROPERLY MARKED WITH A FOUR HOUR DISCARD TIME. ENSURE EACH BATCH OF RICE IS PROPERLY MARKED WITH A FOUR HOUR DISCARD TIME.
Location: Sushi bar
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: CHEF PREPARING SUSHI ROLLS WITH BARE HANDS. USE GLOVES, UTENSILS, OR DELI WRAP TISSUE TO PREVENT BARE HAND CONTACT WITH REACY TOE EAT FOODS. A REPEAT VILATION MAY RESULT IN ISSUANCE OF A FINE.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: FOOD STORED IN A BOWL LOCATED AT SUSHI BAR FOR EMPLOYEES TO NIBBLE DURING SHIFT. EMPLOYEES SHOULD EAT IN DESIGNATED AREAS AWAY FROM FOOD PREPARATION TO PROTECT FOOD AND FOOD CONTACT SURFACES FROM CONTAMINATION.
Location: Sushi bar
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THREE BAY SINK SLOW TO DRAIN. PROVIDE REPAIR.
Location: Kitchen
Equipment: 3-bay
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: COOK PREPARING FOOD ON FRONT LINE NOT WEARING A HIR RESTRAINT. PROVIDE.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: CLEAN AND SANITIZED DISHES STORED ON TRAY LOCATED OVER THE MOP SINK BASIN. STORE CLEAN AND SANITIZED EQUIPMENT IN A SANITARY AREA. DISCONTINUE USING MOP SINK TO STORE CLEAN AND SANITIZED DISHES.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: FLOOR-WALL JUNCTURES NOT COVERED IN RESTROOMS AND DINING ROOM. PROVIDE COVE MOLDING TO COVER FLOOR JUNCTURES.RECHECK: A WORK ORDER IS IN PROGRESS TO HAVE COVE MOLDING INSTALLED.
Location: Mens restroom
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: FLOOR-WALL JUNCTURES NOT COVERED IN RESTROOMS AND DINING ROOM. PROVIDE COVE MOLDING TO COVER FLOOR JUNCTURES.RECHECK: A WORK ORDER IS IN PROGRESS TO HAVE COVE MOLDING INSTALLED.
Location: Womens restroom
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: FLOOR-WALL JUNCTURES NOT COVERED IN RESTROOMS AND DINING ROOM. PROVIDE COVE MOLDING TO COVER FLOOR JUNCTURES.RECHECK: A WORK ORDER IS IN PROGRESS TO HAVE COVE MOLDING INSTALLED.
Location: Dining room
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: SEALANT DETERIORATED BETWEEN WALL AND COUNTER TOP BEHIND FAUCET FIXTURE LOCATED AT HAND SINK INT THE SUSHI BAR. PROVIDE FRESH SEALANT.
Location: Sushi bar
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: INTERIOR OF THE ICE MACHINE SOILED WITH MOLD ON SURFACE. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
- Restroom doors open (corrected)
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: RESTROOM DOORS OPEN. PROVIDE SELF CLOSURE DEVICES TO ENSURE DOORS SHUT COMPLETELY AFTER OPENING. A WORK ORDER IS IN PROGRESS.
Location: Mens restroom
- Restroom doors open (corrected)
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: RESTROOM DOORS OPEN. PROVIDE SELF CLOSURE DEVICES TO ENSURE DOORS SHUT COMPLETELY AFTER OPENING. A WORK ORDER IS IN PROGRESS.
Location: Womens restroom
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04/19/2012 | Recheck |
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: SUSHI RICE HELD AT 75 DEGREES IN WARMER NOT PROPERLY MARKED WITH A FOUR HOUR DISCARD TIME. ENSURE EACH BATCH OF RICE IS PROPERLY MARKED WITH A FOUR HOUR DISCARD TIME.
Location: Sushi bar
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: CHEF PREPARING SUSHI ROLLS WITH BARE HANDS. USE GLOVES, UTENSILS, OR DELI WRAP TISSUE TO PREVENT BARE HAND CONTACT WITH REACY TOE EAT FOODS. A REPEAT VILATION MAY RESULT IN ISSUANCE OF A FINE.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: FOOD STORED IN A BOWL LOCATED AT SUSHI BAR FOR EMPLOYEES TO NIBBLE DURING SHIFT. EMPLOYEES SHOULD EAT IN DESIGNATED AREAS AWAY FROM FOOD PREPARATION TO PROTECT FOOD AND FOOD CONTACT SURFACES FROM CONTAMINATION.
Location: Sushi bar
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: THREE BAY SINK SLOW TO DRAIN. PROVIDE REPAIR.
Location: Kitchen
Equipment: 3-bay
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: COOK PREPARING FOOD ON FRONT LINE NOT WEARING A HIR RESTRAINT. PROVIDE.
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: CLEAN AND SANITIZED DISHES STORED ON TRAY LOCATED OVER THE MOP SINK BASIN. STORE CLEAN AND SANITIZED EQUIPMENT IN A SANITARY AREA. DISCONTINUE USING MOP SINK TO STORE CLEAN AND SANITIZED DISHES.
Location: Kitchen
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: FLOOR-WALL JUNCTURES NOT COVERED IN RESTROOMS AND DINING ROOM. PROVIDE COVE MOLDING TO COVER FLOOR JUNCTURES.
Location: Mens restroom
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: FLOOR-WALL JUNCTURES NOT COVERED IN RESTROOMS AND DINING ROOM. PROVIDE COVE MOLDING TO COVER FLOOR JUNCTURES.
Location: Womens restroom
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: FLOOR-WALL JUNCTURES NOT COVERED IN RESTROOMS AND DINING ROOM. PROVIDE COVE MOLDING TO COVER FLOOR JUNCTURES.
Location: Dining room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: SEALANT DETERIORATED BETWEEN WALL AND COUNTER TOP BEHIND FAUCET FIXTURE LOCATED AT HAND SINK INT THE SUSHI BAR. PROVIDE FRESH SEALANT.
Location: Sushi bar
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: INTERIOR OF THE ICE MACHINE SOILED WITH MOLD ON SURFACE. CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
- Restroom doors open
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: RESTROOM DOORS OPEN. PROVIDE SELF CLOSURE DEVICES TO ENSURE DOORS SHUT COMPLETELY AFTER OPENING. A WORK ORDER IS IN PROGRESS.
Location: Mens restroom
- Restroom doors open
Toilet room door(s) not kept closed.
Correction: Toilet room door(s) shall be kept closed, except during cleaning and maintenance.
Comments: RESTROOM DOORS OPEN. PROVIDE SELF CLOSURE DEVICES TO ENSURE DOORS SHUT COMPLETELY AFTER OPENING. A WORK ORDER IS IN PROGRESS.
Location: Womens restroom
|
04/12/2012 | Routine |
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: FOUR HOUR DISCARD TIME MISSING ON RICE COOKER CONTAINING PREPARED SUSHI RICE. ENSURE SUSHI RICE IS MARKED PROPERLY WITH A FOUR HOUR DISCARD TIME ON A DAILY BASIS.
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: WALK IN COOLER HOLDING AT 50 DEGREES. ADJUST/REPAIR TO HOLD FOOD AT THE PROPER COLD HOLDING OF 41 DEGREES F OR LOWER.
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: OWNER PREPARING SUSHI ROLLS PUT ON A PREVIOUSLY WORN GLOVE STORED ON CUTTING BOARD. ENSURE GLOVES ARE DISCARDED AFTER REMOVAL AND SHOULD NOT BE USED AGAIN FOR FOOD PREPARATION.
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: WATER DAMAGE ON SOME CEILING TILES IN RESTROOMS. REPLACE DAMAGED TILES WHERE NEEDED.
Location: Mens restroom
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: WATER DAMAGE ON SOME CEILING TILES IN RESTROOMS. REPLACE DAMAGED TILES WHERE NEEDED.
Location: Womens restroom
- Walls finished or sealed (corrected)
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: DRY WALL NOT SEALED/FINISHED IN WOMENS AND MENS RESTROOM.
Location: Womens restroom
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: DRY WALL NOT SEALED/FINISHED IN WOMENS AND MENS RESTROOM.
Location: Mens restroom
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: COOK WASHED HANDS AT SERVICE SINK ON COOK LINE. ENSURE HANDS ARE WASHED AT DESIGNATED HAND SINK.
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: MENS AND WOMENS RESTROOM DOORS DO NOT SHUT COMPLETELY AFTER OPENING. PROVIDE SELF CLOSURE DEVICES ON BOTH RESTROOM DOORS.
|
12/22/2011 | Recheck |
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: FOUR HOUR DISCARD TIME MISSING ON RICE COOKER CONTAINING PREPARED SUSHI RICE. ENSURE SUSHI RICE IS MARKED PROPERLY WITH A FOUR HOUR DISCARD TIME ON A DAILY BASIS.
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: WALK IN COOLER HOLDING AT 50 DEGREES. ADJUST/REPAIR TO HOLD FOOD AT THE PROPER COLD HOLDING OF 41 DEGREES F OR LOWER.
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: OWNER PREPARING SUSHI ROLLS PUT ON A PREVIOUSLY WORN GLOVE STORED ON CUTTING BOARD. ENSURE GLOVES ARE DISCARDED AFTER REMOVAL AND SHOULD NOT BE USED AGAIN FOR FOOD PREPARATION.
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: WATER DAMAGE ON SOME CEILING TILES IN RESTROOMS. REPLACE DAMAGED TILES WHERE NEEDED.
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: DRY WALL NOT SEALED/FINISHED IN WOMENS AND MENS RESTROOM.
Location: Womens restroom
- Walls finished or sealed
Walls improperly finished.
Correction: Wall shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Comments: DRY WALL NOT SEALED/FINISHED IN WOMENS AND MENS RESTROOM.
Location: Mens restroom
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: COOK WASHED HANDS AT SERVICE SINK ON COOK LINE. ENSURE HANDS ARE WASHED AT DESIGNATED HAND SINK.
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: MENS AND WOMENS RESTROOM DOORS DO NOT SHUT COMPLETELY AFTER OPENING. PROVIDE SELF CLOSURE DEVICES ON BOTH RESTROOM DOORS.
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12/15/2011 | Routine |
Restaurant representatives - add corrected or new information about ICHIBAN NOODLES, 8355 BASH ST, Indianapolis, IN »