TEPPANYAKI GRILL & SUPREME BUFFET, 5390 W 38 ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: TEPPANYAKI GRILL & SUPREME BUFFET
Type: Restaurant
Address: 5390 W 38 ST, Indianapolis, IN 46254
County: Marion
License #: 203424
Smoking: Smoke Free
Total inspections: 23
Last inspection: 06/18/2014
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Inspection findings

Inspection Date

Type
No violation noted during this evaluation. 06/18/2014Illness Complaint
  • 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: SET THE CANTALOPE AND HONEY DEW IN A DEEP PAN TO CHILL DOWN BETTER.
    Location: Buffet
  • Toxic material(s) separation
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: IN STORE ROOM AREA A PUMP SPRAYER HAD TO BE MOVED -- SEPERATED -- FROM OTHER PRODUCTS.
    Location: Back room
  • Food in prohibited areas
    Food stored in unapproved location.
    Correction: Store only in approved manner and location.
    Comments: A TUB OF BREAD CRUMBS OR THE LIKE SETTING ON AN ELECTRICAL TRANSFORMER IN BACK STORE ROOM AREA. AVOID HAVING FOODS ON OR NEXT TO EITHER TRANSFORMER.
    Location: Back room
  • Frozen temperatures
    Frozen food(s) not maintained at proper temperature.
    Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
    Comments: WALK--IN FREEZER MEASURED 15 DEGREES --- MAINTAIN AT O TO 5 DEGREES.
    Location: Walk-in freezer
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: ONE CHOPPER USED IN THE BACK KITCHEN PREP. AREA HAS A TAPED HANDLE AND TAPE IS SHREDDING. RESURFACE THE HANDLE SO IT IS SMOOTH AND EASILY CLEANABLE.
    Location: Kitchen (back)
 05/09/2014Routine
No violation noted during this evaluation. 11/18/2013Non-Illness Complaint
No violation noted during this evaluation. 11/04/2013Non-Illness Complaint
  • 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: THE SALAD BAR COLD TOP FOOD ITEM TEMP. WAS AT 48 F. MAINTAIN AT OR BELOW 41 F.10/18/13 -- TEMP. WAS IMPROVED AND A SERVICE CALL IS SCHEDULED TO ADD MORE FREON TO THE SYSTEM.. CALL AFTER THIS IS DONE.
    Location: Sales floor
    Equipment: Cold top
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: CONTINUE TO TREAT AREAS LIKE THE BACK SERVER'S STATION WHERE GNATS (FRUIT FLIES) WERE SEEN.
    Location: Wait staff area
  • 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: ONE ICE MACHINE SCOOP WAS ON TOP OF THE MACHINE AND ONE SERVER'S SCOOP LAYING WITH HANDLE IN ICE. KEEP HANDLES OUT OF THE ICE AND/OR STORE SCOOPS IN A CLEAN CONTAINER BETWEEN USE. 10/18 -- ONE SERVER'S SCOOP HAD HANDLE DOWN IN ICE (EAST SERVER'S STATION).
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: RELABEL A COUPLE BULK INGREDIENT BARRELLS IN OR AROUND THE STORE ROOM AREA.
    Location: Back room
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: REMOVE THE PIECE OF CARDBOARD UNDER THE TOASTER OVEN.
    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: 1) CLEAN THE LOWER AREA OF THE RIGHT--HAND FRYER (INSIDE THE CABINET).2) CLEAN FRONT DOOR SURFACES OF TWO WALK--IN DOORS ALONG DOOR HANDLE AREAS.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR TWO HOT FAUCETS AND/OR HANDLES ON THE REAR PREP. AREA 3--BYA SINK.10/18/13 -- THE FAUCETS ARE NOW ON ORDER. INSTALL THEM WHEN THEY BECOME AVAILABLE.
    Equipment: 3-bay
 10/18/2013Recheck
  • 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: THE SALAD BAR COLD TOP FOOD ITEM TEMP. WAS AT 48 F. MAINTAIN AT OR BELOW 41 F.
    Location: Sales floor
    Equipment: Cold top
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: CONTINUE TO TREAT AREAS LIKE THE BACK SERVER'S STATION WHERE GNATS (FRUIT FLIES) WERE SEEN.
    Location: Wait staff area
  • 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: ONE ICE MACHINE SCOOP WAS ON TOP OF THE MACHINE AND ONE SERVER'S SCOOP LAYING WITH HANDLE IN ICE. KEEP HANDLES OUT OF THE ICE AND/OR STORE SCOOPS IN A CLEAN CONTAINER BETWEEN USE.
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: RELABEL A COUPLE BULK INGREDIENT BARRELLS IN OR AROUND THE STORE ROOM AREA.
    Location: Back room
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).
    Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
    Comments: REMOVE THE PIECE OF CARDBOARD UNDER THE TOASTER OVEN.
    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: 1) CLEAN THE LOWER AREA OF THE RIGHT--HAND FRYER (INSIDE THE CABINET).2) CLEAN FRONT DOOR SURFACES OF TWO WALK--IN DOORS ALONG DOOR HANDLE AREAS.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: REPAIR TWO HOT FAUCETS AND/OR HANDLES ON THE REAR PREP. AREA 3--BYA SINK.
    Equipment: 3-bay
 10/11/2013Routine
No violation noted during this evaluation. 10/11/2013Non-Illness Complaint
No violation noted during this evaluation. 07/29/2013Non-Illness Complaint
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Chicken nuggets on buffet at 105 deg F. Hold all hot foods at 135 deg F or above.2. Cooked chicken in shallow pan on buffet at 115 deg F. Hold all hot foods at 135 deg F or above.3. Chicken on a stick at buffet at 120 deg F. Hold all hot foods at 135 deg F or above.
    Location: Buffet
  • 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: 1. Egg rolls prepped at room temperature. Refrigerate or cook after preparing.2. Thawing 4 packs of imatation crab in bucket of standing water. Crab at 68 deg F. Disposed of at time of inspection. Food is done thawing when it reaches 41 deg F. Place in refrigeration or cook once food reaches 41 deg F.3. Seven boxes of raw chicken at room temperature to be prepared. Individual pulled to restock delivery. Chicken at 58 deg F in some boxes. Discontinue. Do food preparation with one box at a time. Refrigerate the rest of the chicken until able to prepare it. After food preparation cook or refrigerate foods. 4. Squid salad at buffet at 50 deg F. Cool to 41 deg F or below before placing on buffet. 5. Cut melon on buffet at 58 deg F. Cool to 41 deg F or below before placing on buffet.
    Location: Kitchen
  • 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: 1. Egg rolls prepped at room temperature. Refrigerate or cook after preparing.2. Thawing 4 packs of imatation crab in bucket of standing water. Crab at 68 deg F. Disposed of at time of inspection. Food is done thawing when it reaches 41 deg F. Place in refrigeration or cook once food reaches 41 deg F.3. Seven boxes of raw chicken at room temperature to be prepared. Individual pulled to restock delivery. Chicken at 58 deg F in some boxes. Discontinue. Do food preparation with one box at a time. Refrigerate the rest of the chicken until able to prepare it. After food preparation cook or refrigerate foods. 4. Squid salad at buffet at 50 deg F. Cool to 41 deg F or below before placing on buffet. 5. Cut melon on buffet at 58 deg F. Cool to 41 deg F or below before placing on buffet.
    Location: Buffet
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: Improper cooling: Cooked potaotes, egg rolls and chicken on 2 bread racks and in bus tubs on the floor at room temperature. Discontinue. All foods are above 135 deg F at time of inspection so not disposed of at time of inspection. All foods must be cooled in refrigeration, with an ice bath or by adding ice to the product. Cool foods in shallow container, no more than 2 inches thick. Half a sheet pan and one layer of food. All foods made into shallow portions and placed in walk in cooler at time of inspection. ** May have to purchase a warmer box to keep hot foods in if food prep continues in large amounts for buffet.
    Location: Kitchen
  • Toxic material(s) separation (corrected on site)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: Lye to clean plumbing drains on bottom shelf with food. Do not store chemicals next to or with foods. CORRECTED AT TIME OF INSPECTION
    Location: Kitchen
  • Toxic restrictions (corrected on site)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: WD 40 by slicer in prep area of kitchen. Remove. Do not use WD 40 on kitchen equipment. Note: Disposed of at time of inspection.
    Location: Kitchen
  • Glove Use (Critical) (corrected)
    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: Employee preparing vegetables with one glove and one bare hand. Discontinue, Wash hands before putting on gloves and wear both gloves when preparing foods.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Improper or no hand washing. Make sure all employees wash hands with soap and warm water for twenty seconds in hand sink and dry hands with paper towel.
  • Eating, drinking, smoking (corrected)
    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 drinks without lids and straws through out kitchen. Provide lids and straws for drinks.
    Location: Kitchen
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw chicken over frozen spinach on rolling cart at room temperature. Discontinue. Store raw chicken below all other foods. 2. Raw chicken over cabbage in meat prep area. Discontinue. Store raw chicken below produce and other foods. Do not store cabbage on bottom shelf of raw meat prep table. 3. Raw fish over cooked chicken in 2 door cooler on cooks line. Discontinue. Store raw fish below cooked foods.
    Location: Kitchen
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Manager not aware of sushi rice holding procedures. Make sure sushi rice and individual plates are marked with disposal time or prep time. Make sure all employees know if using disposal or prep times for foods. Make sure all product not sold is disposed of after four hours. Have a written procedure and keep documentation of disposal.
    Location: Sushi bar
  • Hand sink improper usage (corrected)
    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: Improper use of dish area hand sink. Sanitizer bucket dumped into it with cloth towels and refilled. Discontinue. Use hand sinks for hand washing only.
    Location: Dish machine area
    Equipment: Hand sink
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Wood with bent nails used for frying chicken. Disposed of at time of inspection. Provide NSF approved utensils.
    Location: Kitchen
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: Label bulk food containers missing labels.
    Location: Kitchen
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: Trash cans soiled. Please clean.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth towels on counters in kitchen. Store in approved strength sanitizer solution.2. Wet cloth on counter in sushi area. Store in approved strength sanitizer solution.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth towels on counters in kitchen. Store in approved strength sanitizer solution.2. Wet cloth on counter in sushi area. Store in approved strength sanitizer solution.
    Location: Sushi bar
  • Wiping cloth(s) / separate cloth(s)
    Wiping cloth(s) used improperly.
    Correction: Cloth(s) used for raw animal products shall be kept separate from other cloth(s) and used for other purposes. ????,?(?)?????????????,????????
    Comments: Make sure to have clearly marked separate sanitizer bucket for raw meats and other buckets for all other cleaning.
    Location: Kitchen
  • Thawing (corrected)
    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.??????????:??????,??70?F???????????????
    Comments: 1. Thawing inmatation crab in standing water. Discontinue. Thaw under running cold water at 70 deg F or less or in refrigeration. 2. Thawing box of imatation crab at room temperature. Discontinue. Thaw under running cold water at 70 deg F or less or in refrigeration. 3. Thawing cooked spinach at room temperature. Discontinue. Thaw under running cold water at 70 deg F or less or in refrigeration.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Replace wood breaking down below grill in habachi area. Make sure new surface is sturdy and easy to clean.
    Location: Kitchen (front)
    Equipment: -
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: Leak at drain line in produce walk in cooler. Repair.
    Location: Kitchen
    Equipment: Walk in cooler
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Open pans (2) of cooked chicken on the floor uncovered by bread racks and walk in cooler, Discontinue. Do not store foods on the floor.2. Uncovered bus tub of panko in dry storage area. Cover to prevent possible contamination. CORRECTED AT TIME OF INSPECTION
    Location: Kitchen
  • Uncovered foods (Critical) (corrected on site)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Open pans (2) of cooked chicken on the floor uncovered by bread racks and walk in cooler, Discontinue. Do not store foods on the floor.2. Uncovered bus tub of panko in dry storage area. Cover to prevent possible contamination. CORRECTED AT TIME OF INSPECTION
    Location: Dry storage
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Outside of bulk food containers heavily soiled. Please clean.2. Soiled fan in dish area. Clean.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: No paper towels at kitchen prep area hand sinks. Provide paper towels.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Plastic wrap below 3 bay prep sink on plumbing. Remove plastic wrap and repair plumbing if needed.
    Location: Kitchen
    Equipment: 3-bay
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. Re-using number 10 cans. Discontinue. Disposed of after original product is used. 2. Re-used cardboard ice cream container for flour on cooks line. Discontinue. Use food safe cleanable container.3. Plastic tied on freezer door handle. Remove.4. Jugs cut into home made scoops. Discontinue. Buy approved NSF scoops with handles. ??????????????????NSF??5. Foil wrapped on ansul system and metal slates in exhaust hood. Discontinue. Remove foil and clean as needed. ????ANSUL????????????????????????
    Location: Kitchen
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Tongs stored in sanitizer solution in kitchen by dish area. Discontinue. Store on cleaned and sanitized surface.2. Utensils in standing water in habachi area. Discontinue. Store on cleaned and sanitized surface.
    Location: Kitchen
 05/29/2013Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Chicken on stick at buffet at 120 deg F. Hold at 135 deg F or above.2. Chicken nuggets on buffet at 105 deg F. cooked chicken in shallow pan on buffet at 115 deg F. Hold at 135 deg F or above.
    Location: Buffet
  • 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: 1. Improper temperature of cut melon at 58 deg F and squid salad at 50 deg F on buffet. Hold at 41 deg F or below.2. Improper temperature of imatation crab thawing in standing water at 68 deg F. Disposed of 4 packages of crab at time of inspection.
    Location: Buffet
  • 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: 1. Improper temperature of cut melon at 58 deg F and squid salad at 50 deg F on buffet. Hold at 41 deg F or below.2. Improper temperature of imatation crab thawing in standing water at 68 deg F. Disposed of 4 packages of crab at time of inspection.
    Location: Kitchen
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: Improper cooling of foods. See routine inspection done on same day for further information.
    Location: Kitchen
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw chicken over cabbage in meat prep area. Discontinue. 2. Raw chicken over frozen spinach in meat prep area. Discontinue.
    Location: Kitchen
  • 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 reading of in place sanitizer in habachi area. Maintain at 200 ppm.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: No paper towels at kitchen hand sinks. Provide.
    Location: Kitchen
 05/24/2013Illness Complaint Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Chicken nuggets on buffet at 105 deg F. Hold all hot foods at 135 deg F or above.2. Cooked chicken in shallow pan on buffet at 115 deg F. Hold all hot foods at 135 deg F or above.3. Chicken on a stick at buffet at 120 deg F. Hold all hot foods at 135 deg F or above.
    Location: Buffet
  • 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: 1. Egg rolls prepped at room temperature. Refrigerate or cook after preparing.2. Thawing 4 packs of imatation crab in bucket of standing water. Crab at 68 deg F. Disposed of at time of inspection. Food is done thawing when it reaches 41 deg F. Place in refrigeration or cook once food reaches 41 deg F.3. Seven boxes of raw chicken at room temperature to be prepared. Individual pulled to restock delivery. Chicken at 58 deg F in some boxes. Discontinue. Do food preparation with one box at a time. Refrigerate the rest of the chicken until able to prepare it. After food preparation cook or refrigerate foods. 4. Squid salad at buffet at 50 deg F. Cool to 41 deg F or below before placing on buffet. 5. Cut melon on buffet at 58 deg F. Cool to 41 deg F or below before placing on buffet.
    Location: Kitchen
  • 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: 1. Egg rolls prepped at room temperature. Refrigerate or cook after preparing.2. Thawing 4 packs of imatation crab in bucket of standing water. Crab at 68 deg F. Disposed of at time of inspection. Food is done thawing when it reaches 41 deg F. Place in refrigeration or cook once food reaches 41 deg F.3. Seven boxes of raw chicken at room temperature to be prepared. Individual pulled to restock delivery. Chicken at 58 deg F in some boxes. Discontinue. Do food preparation with one box at a time. Refrigerate the rest of the chicken until able to prepare it. After food preparation cook or refrigerate foods. 4. Squid salad at buffet at 50 deg F. Cool to 41 deg F or below before placing on buffet. 5. Cut melon on buffet at 58 deg F. Cool to 41 deg F or below before placing on buffet.
    Location: Buffet
  • Cooling time (corrected)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: Improper cooling: Cooked potaotes, egg rolls and chicken on 2 bread racks and in bus tubs on the floor at room temperature. Discontinue. All foods are above 135 deg F at time of inspection so not disposed of at time of inspection. All foods must be cooled in refrigeration, with an ice bath or by adding ice to the product. Cool foods in shallow container, no more than 2 inches thick. Half a sheet pan and one layer of food. All foods made into shallow portions and placed in walk in cooler at time of inspection. ** May have to purchase a warmer box to keep hot foods in if food prep continues in large amounts for buffet.
    Location: Kitchen
  • Toxic material(s) separation (corrected on site)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: Lye to clean plumbing drains on bottom shelf with food. Do not store chemicals next to or with foods. CORRECTED AT TIME OF INSPECTION
    Location: Kitchen
  • Toxic restrictions (corrected on site)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: WD 40 by slicer in prep area of kitchen. Remove. Do not use WD 40 on kitchen equipment. Note: Disposed of at time of inspection.
    Location: Kitchen
  • Glove Use (Critical) (corrected)
    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: Employee preparing vegetables with one glove and one bare hand. Discontinue, Wash hands before putting on gloves and wear both gloves when preparing foods.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Improper or no hand washing. Make sure all employees wash hands with soap and warm water for twenty seconds in hand sink and dry hands with paper towel.
  • Eating, drinking, smoking (corrected)
    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 drinks without lids and straws through out kitchen. Provide lids and straws for drinks.
    Location: Kitchen
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw chicken over frozen spinach on rolling cart at room temperature. Discontinue. Store raw chicken below all other foods. 2. Raw chicken over cabbage in meat prep area. Discontinue. Store raw chicken below produce and other foods. Do not store cabbage on bottom shelf of raw meat prep table. 3. Raw fish over cooked chicken in 2 door cooler on cooks line. Discontinue. Store raw fish below cooked foods.
    Location: Kitchen
  • Date marking (corrected)
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Manager not aware of sushi rice holding procedures. Make sure sushi rice and individual plates are marked with disposal time or prep time. Make sure all employees know if using disposal or prep times for foods. Make sure all product not sold is disposed of after four hours. Have a written procedure and keep documentation of disposal.
    Location: Sushi bar
  • Hand sink improper usage (corrected)
    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: Improper use of dish area hand sink. Sanitizer bucket dumped into it with cloth towels and refilled. Discontinue. Use hand sinks for hand washing only.
    Location: Dish machine area
    Equipment: Hand sink
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Wood with bent nails used for frying chicken. Disposed of at time of inspection. Provide NSF approved utensils.
    Location: Kitchen
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: Label bulk food containers missing labels.
    Location: Kitchen
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: Trash cans soiled. Please clean.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth towels on counters in kitchen. Store in approved strength sanitizer solution.2. Wet cloth on counter in sushi area. Store in approved strength sanitizer solution.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth towels on counters in kitchen. Store in approved strength sanitizer solution.2. Wet cloth on counter in sushi area. Store in approved strength sanitizer solution.
    Location: Sushi bar
  • Wiping cloth(s) / separate cloth(s)
    Wiping cloth(s) used improperly.
    Correction: Cloth(s) used for raw animal products shall be kept separate from other cloth(s) and used for other purposes. ????,?(?)?????????????,????????
    Comments: Make sure to have clearly marked separate sanitizer bucket for raw meats and other buckets for all other cleaning.
    Location: Kitchen
  • Thawing (corrected)
    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.??????????:??????,??70?F???????????????
    Comments: 1. Thawing inmatation crab in standing water. Discontinue. Thaw under running cold water at 70 deg F or less or in refrigeration. 2. Thawing box of imatation crab at room temperature. Discontinue. Thaw under running cold water at 70 deg F or less or in refrigeration. 3. Thawing cooked spinach at room temperature. Discontinue. Thaw under running cold water at 70 deg F or less or in refrigeration.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Replace wood breaking down below grill in habachi area. Make sure new surface is sturdy and easy to clean.
    Location: Kitchen (front)
    Equipment: -
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: Leak at drain line in produce walk in cooler. Repair.
    Location: Kitchen
    Equipment: Walk in cooler
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Open pans (2) of cooked chicken on the floor uncovered by bread racks and walk in cooler, Discontinue. Do not store foods on the floor.2. Uncovered bus tub of panko in dry storage area. Cover to prevent possible contamination. CORRECTED AT TIME OF INSPECTION
    Location: Kitchen
  • Uncovered foods (Critical) (corrected on site)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Open pans (2) of cooked chicken on the floor uncovered by bread racks and walk in cooler, Discontinue. Do not store foods on the floor.2. Uncovered bus tub of panko in dry storage area. Cover to prevent possible contamination. CORRECTED AT TIME OF INSPECTION
    Location: Dry storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Outside of bulk food containers heavily soiled. Please clean.2. Soiled fan in dish area. Clean.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: No paper towels at kitchen prep area hand sinks. Provide paper towels.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Plastic wrap below 3 bay prep sink on plumbing. Remove plastic wrap and repair plumbing if needed.
    Location: Kitchen
    Equipment: 3-bay
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. Re-using number 10 cans. Discontinue. Disposed of after original product is used. 2. Re-used cardboard ice cream container for flour on cooks line. Discontinue. Use food safe cleanable container.3. Plastic tied on freezer door handle. Remove.4. Jugs cut into home made scoops. Discontinue. Buy approved NSF scoops with handles. ??????????????????NSF??5. Foil wrapped on ansul system and metal slates in exhaust hood. Discontinue. Remove foil and clean as needed. ????ANSUL????????????????????????
    Location: Kitchen
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Tongs stored in sanitizer solution in kitchen by dish area. Discontinue. Store on cleaned and sanitized surface.2. Utensils in standing water in habachi area. Discontinue. Store on cleaned and sanitized surface.
    Location: Kitchen
 05/24/2013Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Chicken nuggets on buffet at 105 deg F. Hold all hot foods at 135 deg F or above.2. Cooked chicken in shallow pan on buffet at 115 deg F. Hold all hot foods at 135 deg F or above.3. Chicken on a stick at buffet at 120 deg F. Hold all hot foods at 135 deg F or above.
    Location: Buffet
  • 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: 1. Egg rolls prepped at room temperature. Refrigerate or cook after preparing.2. Thawing 4 packs of imatation crab in bucket of standing water. Crab at 68 deg F. Disposed of at time of inspection. Food is done thawing when it reaches 41 deg F. Place in refrigeration or cook once food reaches 41 deg F.3. Seven boxes of raw chicken at room temperature to be prepared. Individual pulled to restock delivery. Chicken at 58 deg F in some boxes. Discontinue. Do food preparation with one box at a time. Refrigerate the rest of the chicken until able to prepare it. After food preparation cook or refrigerate foods. 4. Squid salad at buffet at 50 deg F. Cool to 41 deg F or below before placing on buffet. 5. Cut melon on buffet at 58 deg F. Cool to 41 deg F or below before placing on buffet.
    Location: Kitchen
  • 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: 1. Egg rolls prepped at room temperature. Refrigerate or cook after preparing.2. Thawing 4 packs of imatation crab in bucket of standing water. Crab at 68 deg F. Disposed of at time of inspection. Food is done thawing when it reaches 41 deg F. Place in refrigeration or cook once food reaches 41 deg F.3. Seven boxes of raw chicken at room temperature to be prepared. Individual pulled to restock delivery. Chicken at 58 deg F in some boxes. Discontinue. Do food preparation with one box at a time. Refrigerate the rest of the chicken until able to prepare it. After food preparation cook or refrigerate foods. 4. Squid salad at buffet at 50 deg F. Cool to 41 deg F or below before placing on buffet. 5. Cut melon on buffet at 58 deg F. Cool to 41 deg F or below before placing on buffet.
    Location: Buffet
  • Cooling time
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: Improper cooling: Cooked potaotes, egg rolls and chicken on 2 bread racks and in bus tubs on the floor at room temperature. Discontinue. All foods are above 135 deg F at time of inspection so not disposed of at time of inspection. All foods must be cooled in refrigeration, with an ice bath or by adding ice to the product. Cool foods in shallow container, no more than 2 inches thick. Half a sheet pan and one layer of food. All foods made into shallow portions and placed in walk in cooler at time of inspection. ** May have to purchase a warmer box to keep hot foods in if food prep continues in large amounts for buffet.
    Location: Kitchen
  • Toxic material(s) separation (corrected on site)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: Lye to clean plumbing drains on bottom shelf with food. Do not store chemicals next to or with foods. CORRECTED AT TIME OF INSPECTION
    Location: Kitchen
  • Toxic restrictions (corrected on site)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: WD 40 by slicer in prep area of kitchen. Remove. Do not use WD 40 on kitchen equipment. Note: Disposed of at time of inspection.
    Location: Kitchen
  • Glove Use (Critical)
    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: Employee preparing vegetables with one glove and one bare hand. Discontinue, Wash hands before putting on gloves and wear both gloves when preparing foods.
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: Improper or no hand washing. Make sure all employees wash hands with soap and warm water for twenty seconds in hand sink and dry hands with paper towel.
  • Eating, drinking, smoking
    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 drinks without lids and straws through out kitchen. Provide lids and straws for drinks.
    Location: Kitchen
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw chicken over frozen spinach on rolling cart at room temperature. Discontinue. Store raw chicken below all other foods. 2. Raw chicken over cabbage in meat prep area. Discontinue. Store raw chicken below produce and other foods. Do not store cabbage on bottom shelf of raw meat prep table. 3. Raw fish over cooked chicken in 2 door cooler on cooks line. Discontinue. Store raw fish below cooked foods.
    Location: Kitchen
  • Date marking
    Potentially hazardous ready-to-eat food not properly date marked.
    Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
    Comments: Manager not aware of sushi rice holding procedures. Make sure sushi rice and individual plates are marked with disposal time or prep time. Make sure all employees know if using disposal or prep times for foods. Make sure all product not sold is disposed of after four hours. Have a written procedure and keep documentation of disposal.
    Location: Sushi bar
  • Hand sink improper usage
    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: Improper use of dish area hand sink. Sanitizer bucket dumped into it with cloth towels and refilled. Discontinue. Use hand sinks for hand washing only.
    Location: Dish machine area
    Equipment: Hand sink
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: Wood with bent nails used for frying chicken. Disposed of at time of inspection. Provide NSF approved utensils.
    Location: Kitchen
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: Label bulk food containers missing labels.
    Location: Kitchen
  • Soiled dumpsters and receptacles
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: Trash cans soiled. Please clean.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth towels on counters in kitchen. Store in approved strength sanitizer solution.2. Wet cloth on counter in sushi area. Store in approved strength sanitizer solution.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet cloth towels on counters in kitchen. Store in approved strength sanitizer solution.2. Wet cloth on counter in sushi area. Store in approved strength sanitizer solution.
    Location: Sushi bar
  • Wiping cloth(s) / separate cloth(s)
    Wiping cloth(s) used improperly.
    Correction: Cloth(s) used for raw animal products shall be kept separate from other cloth(s) and used for other purposes. ????,?(?)?????????????,????????
    Comments: Make sure to have clearly marked separate sanitizer bucket for raw meats and other buckets for all other cleaning.
    Location: Kitchen
  • Thawing
    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.??????????:??????,??70?F???????????????
    Comments: 1. Thawing inmatation crab in standing water. Discontinue. Thaw under running cold water at 70 deg F or less or in refrigeration. 2. Thawing box of imatation crab at room temperature. Discontinue. Thaw under running cold water at 70 deg F or less or in refrigeration. 3. Thawing cooked spinach at room temperature. Discontinue. Thaw under running cold water at 70 deg F or less or in refrigeration.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Replace wood breaking down below grill in habachi area. Make sure new surface is sturdy and easy to clean.
    Location: Kitchen (front)
    Equipment: -
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: Leak at drain line in produce walk in cooler. Repair.
    Location: Kitchen
    Equipment: Walk in cooler
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Open pans (2) of cooked chicken on the floor uncovered by bread racks and walk in cooler, Discontinue. Do not store foods on the floor.2. Uncovered bus tub of panko in dry storage area. Cover to prevent possible contamination. CORRECTED AT TIME OF INSPECTION
    Location: Kitchen
  • Uncovered foods (Critical) (corrected on site)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Open pans (2) of cooked chicken on the floor uncovered by bread racks and walk in cooler, Discontinue. Do not store foods on the floor.2. Uncovered bus tub of panko in dry storage area. Cover to prevent possible contamination. CORRECTED AT TIME OF INSPECTION
    Location: Dry storage
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Outside of bulk food containers heavily soiled. Please clean.2. Soiled fan in dish area. Clean.
    Location: Kitchen
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: No paper towels at kitchen prep area hand sinks. Provide paper towels.
    Location: Kitchen
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Plastic wrap below 3 bay prep sink on plumbing. Remove plastic wrap and repair plumbing if needed.
    Location: Kitchen
    Equipment: 3-bay
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 1. Re-using number 10 cans. Discontinue. Disposed of after original product is used. 2. Re-used cardboard ice cream container for flour on cooks line. Discontinue. Use food safe cleanable container.3. Plastic tied on freezer door handle. Remove.4. Jugs cut into home made scoops. Discontinue. Buy approved NSF scoops with handles. ??????????????????NSF??5. Foil wrapped on ansul system and metal slates in exhaust hood. Discontinue. Remove foil and clean as needed. ????ANSUL????????????????????????
    Location: Kitchen
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Tongs stored in sanitizer solution in kitchen by dish area. Discontinue. Store on cleaned and sanitized surface.2. Utensils in standing water in habachi area. Discontinue. Store on cleaned and sanitized surface.
    Location: Kitchen
 05/17/2013Routine
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Chicken on stick at buffet at 120 deg F. Hold at 135 deg F or above.2. Chicken nuggets on buffet at 105 deg F. cooked chicken in shallow pan on buffet at 115 deg F. Hold at 135 deg F or above.
    Location: Buffet
  • 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: 1. Improper temperature of cut melon at 58 deg F and squid salad at 50 deg F on buffet. Hold at 41 deg F or below.2. Improper temperature of imatation crab thawing in standing water at 68 deg F. Disposed of 4 packages of crab at time of inspection.
    Location: Buffet
  • 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: 1. Improper temperature of cut melon at 58 deg F and squid salad at 50 deg F on buffet. Hold at 41 deg F or below.2. Improper temperature of imatation crab thawing in standing water at 68 deg F. Disposed of 4 packages of crab at time of inspection.
    Location: Kitchen
  • Cooling time
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: Improper cooling of foods. See routine inspection done on same day for further information.
    Location: Kitchen
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw chicken over cabbage in meat prep area. Discontinue. 2. Raw chicken over frozen spinach in meat prep area. Discontinue.
    Location: Kitchen
  • 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 reading of in place sanitizer in habachi area. Maintain at 200 ppm.
    Location: Kitchen
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: No paper towels at kitchen hand sinks. Provide.
    Location: Kitchen
 05/17/2013Illness Complaint
  • 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: IN THE HIBACHI GRILL AREA THE WIPING CLOTH BLEACH (SANITIZER) WATER WAS TOO STRONG. IT WAS DILUTED TO A MORE ACCEPTABLE STRENGTH (AROUND 100 PPM). -- CORRECTED -- OK.
    Location: Cook line
 05/07/2013Non-Illness Complaint
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: KEEP REAR HAND SINK FREE OF OBJECTS AND/OR FOOD PARTICLES.
    Location: Kitchen (back)
  • 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: KEEP BLEACH WATER SET UP FOR WIPING CLOTHS IN SUSHI AND HABACHI AREAS.
    Location: Sushi bar
  • Drying mop(s) (corrected)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: SUGGEST USING AN ADDITIOINAL BUT DIFFERENT STYLE OF MOP RACK FOR DAMP MOPS TO HANG UP BETWEEN USE.
    Location: Kitchen (back)
  • Food in prohibited areas (corrected)
    Food stored in unapproved location.
    Correction: Store only in approved manner and location.
    Comments: IN THE BACK AREA OF THE STORE ROOM AN OPEN PAN OF BREAD CRUMS SETTING ON ONE OF THE 3 TRANSFORMERS SHOULD BE MOVED TO MORE APPROPRIATE AREA.
    Location: Back room
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: REPLACE ONE LIGHT BULB IN HABACHI HOOD (MAY NEED TO REPAIR LIGHT FIXTURE).
    Location: Cook line
  • 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: THE EXHAUST HOOD LOOKS CLEAN, HOWEVER, THERE SHOULD BE A PROFESSIONAL HOOD CLEANING COMPANY CLEANING INSIDE -- UPPER AREAS OF HOOD AND CONNECTING DUCT WORK UP TO THE ROOF. THERE SHOULD BE A RECORD KEPT AND STICKER PUT ON LOWER EDGE OF HOOD BY CLEANING COMPANY SHOWING DATE OF WORK.
    Location: Cook line
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: REFILL HAND SINK SOAP IN SERVER'S STATIONS -- CORRECTED -- OK.
  • Hand sink/towels
    No hand drying provisions at hand sink.PAPER TOWELS INSIDE DISPENSERS MAY NOT BE COMPATIBLE AS SOME DO NOT PULL OUT VERY EASILY. TRY OTHER KIND OF TOWEL AS NEEDED.
    Correction: Provide approved hand drying provisions.DIFFERENT PAPER TOWELS ARE ON ORDER.
 01/31/2013Recheck
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: KEEP REAR HAND SINK FREE OF OBJECTS AND/OR FOOD PARTICLES.
    Location: Kitchen (back)
  • 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: KEEP BLEACH WATER SET UP FOR WIPING CLOTHS IN SUSHI AND HABACHI AREAS.
    Location: Sushi bar
  • Improper storage location
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: STORE SERVER'S STATION ICE SCOOPS WITH HANDLES UP AND OUT OF ICE BETWEEN USE.
  • Drying mop(s)
    Improper drying of wet mop(s).
    Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
    Comments: SUGGEST USING AN ADDITIOINAL BUT DIFFERENT STYLE OF MOP RACK FOR DAMP MOPS TO HANG UP BETWEEN USE.
    Location: Kitchen (back)
  • Food in prohibited areas
    Food stored in unapproved location.
    Correction: Store only in approved manner and location.
    Comments: IN THE BACK AREA OF THE STORE ROOM AN OPEN PAN OF BREAD CRUMS SETTING ON ONE OF THE 3 TRANSFORMERS SHOULD BE MOVED TO MORE APPROPRIATE AREA.
    Location: Back room
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: REPLACE ONE LIGHT BULB IN HABACHI HOOD (MAY NEED TO REPAIR LIGHT FIXTURE).
    Location: Cook line
  • 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: THE EXHAUST HOOD LOOKS CLEAN, HOWEVER, THERE SHOULD BE A PROFESSIONAL HOOD CLEANING COMPANY CLEANING INSIDE -- UPPER AREAS OF HOOD AND CONNECTING DUCT WORK UP TO THE ROOF. THERE SHOULD BE A RECORD KEPT AND STICKER PUT ON LOWER EDGE OF HOOD BY CLEANING COMPANY SHOWING DATE OF WORK.
    Location: Cook line
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: CLEAN AND SANITIZE BOTH RICE COOKER LID HANLE AREAS AND RIM OF COOKER JUST ABOVE HANDLE.
    Location: Cook line
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: REFILL HAND SINK SOAP IN SERVER'S STATIONS -- CORRECTED -- OK.
  • Hand sink/towels
    No hand drying provisions at hand sink.PAPER TOWELS INSIDE DISPENSERS MAY NOT BE COMPATIBLE AS SOME DO NOT PULL OUT VERY EASILY. TRY OTHER KIND OF TOWEL AS NEEDED.
    Correction: Provide approved hand drying provisions.
 01/24/2013Routine
  • Cooling time (corrected on site)
    Potentially hazardous foods have been cooled improperly.
    Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
    Comments: 2 OR 3 TRAYS OF COOKED CHICKEN, STORED ON A SPEED RACK IN KITCHEN, WERE SETTING TOO LONG AT ROOM TEMPERATURE. MOVE SOONER INTO WALK--IN COOLER. CORRECTED -- OK.
    Location: Kitchen
 11/01/2012Non-Illness Complaint
  • 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: 1) A DISH OF CRAB SALAD ON THE BUFFET COLD TOP MEASURED 48 DEGREES. KEEP AT OR BELOW 41F.2) SOME RAW / WHOLE EGGS WERE SETTING OUT ON COOK--LINE TOO LONG AND WERE PLACED BACK INTO COOLER. -- CORRECTED -- OK.
    Location: Buffet
  • Minimize contact (Non-Critical) (corrected)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: IN THE BULK FLOUR CONTAINER USE CUPS OR SCOOPS WITH HANDLES.
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: REFRAIN FROM STORING KNIVES WITH THE BLADES DOWN BETWEEN PREP. TABLE AND PREP. COOLER, ETC. -- CORRECTED -- OK.
    Location: Cook line
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: LABEL THE BULK FLOUR AND OTHER CONTAINERS IN BOTH CHINESE AND ENGLISH.
    Location: Kitchen
  • Frozen temperatures (corrected)
    Frozen food(s) not maintained at proper temperature.
    Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
    Comments: THE WALK--IN FREEZER MEASURED CLOSE TO 40 DEGREES. A REPAIR TECH. HAS BEEN CALLED AND SHOULD BE HERE TO REPAIR VERY SOON.
    Location: Walk-in freezer
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) REPAIR A LEAKING WATER PIPE BEHIND THE 3--BAY SINK. 2) ALSO REPAIR THE HOT WATER FAUCET HANDLE ON LEFT SIDE OF 3--BAY SINK.
    Location: Kitchen (back)
    Equipment: 3-bay
 07/23/2012Recheck
  • 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: 1) A DISH OF CRAB SALAD ON THE BUFFET COLD TOP MEASURED 48 DEGREES. KEEP AT OR BELOW 41F.2) SOME RAW / WHOLE EGGS WERE SETTING OUT ON COOK--LINE TOO LONG AND WERE PLACED BACK INTO COOLER. -- CORRECTED -- OK.
    Location: Buffet
  • Minimize contact (Non-Critical)
    Bare hand contact not minimized with non ready to eat food(s).
    Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
    Comments: IN THE BULK FLOUR CONTAINER USE CUPS OR SCOOPS WITH HANDLES.
  • Improper storage location (corrected on site)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: REFRAIN FROM STORING KNIVES WITH THE BLADES DOWN BETWEEN PREP. TABLE AND PREP. COOLER, ETC. -- CORRECTED -- OK.
    Location: Cook line
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: LABEL THE BULK FLOUR AND OTHER CONTAINERS IN BOTH CHINESE AND ENGLISH.
    Location: Kitchen
  • Frozen temperatures
    Frozen food(s) not maintained at proper temperature.
    Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
    Comments: THE WALK--IN FREEZER MEASURED CLOSE TO 40 DEGREES. A REPAIR TECH. HAS BEEN CALLED AND SHOULD BE HERE TO REPAIR VERY SOON.
    Location: Walk-in freezer
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) REPAIR A LEAKING WATER PIPE BEHIND THE 3--BAY SINK. 2) ALSO REPAIR THE HOT WATER FAUCET HANDLE ON LEFT SIDE OF 3--BAY SINK.
    Location: Kitchen (back)
    Equipment: 3-bay
 07/18/2012Routine
  • 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.
    Location: Buffet
  • 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.
    Location: Kitchen (front)
  • 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.
    Location: Cook line
  • Time vs. temperature (corrected on site)
    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. THIS INCLUDES SUSHI ROLLS AND RICE.
    Location: Sushi bar
  • Eating, drinking, smoking (corrected)
    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.
    Location: Prep area
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination. GRILL AREA AND COOKS LINE - RAW CHICKEN STORED BEHIND OTHER FOOD ON TOP OF UNIT. STORE IN FRONT OF OTHER FOOD.
    Location: Cook line
    Equipment: Make table cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination. GRILL AREA AND COOKS LINE - RAW CHICKEN STORED BEHIND OTHER FOOD ON TOP OF UNIT. STORE IN FRONT OF OTHER FOOD.
    Location: Kitchen (front)
    Equipment: Make table cooler
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination. SEVERAL INSTANCES - CONTAINERS OF FOOD ON FLOOR END UP ON PREP TABLES. DISCONTINUE PRACTICE. CLEAN AND SANITIZE TABLES.
    Location: Kitchen
  • Hand sink improper usage (corrected)
    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. HAND SINK MAY NOT BE USED TO WASH RAGS OR EQUIPMENT.
    Location: Dish machine area
  • 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.
    Location: Sushi bar
  • 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.
    Location: Kitchen
  • 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.
    Location: Dish machine area
    Equipment: 3-bay
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. EMPLOYEE WASHED EQUIPMENT AND DID NOT SANITIZE. SANITIZE.
    Location: Kitchen
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. FOOD MAY NOT BE COOLED AT ROOM TEMPERATURE. EX CHICKEN.
    Location: Prep area
  • Thawing (corrected)
    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. FOOD MAY NOT BE THAWED ON COUNTERS AT ROOM TEMPERATURE. EX. CREAM CHEESE.
    Location: Prep area
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. 3/30 ENSURE MECHANICAL BUFFETS FUNCTION WITHOUT THE ADDITION OF ICE.
    Location: Dish machine area
    Equipment: 3-bay
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. 3/30 ENSURE MECHANICAL BUFFETS FUNCTION WITHOUT THE ADDITION OF ICE.
    Location: Buffet
    Equipment: Buffet
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed. MOLD ON CAULKING
    Location: Dish machine area
    Equipment: Dump sink
  • Floor mounted installation (corrected)
    Floor mounted equipment improperly installed.
    Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance. PROVIDE CASTORS FOR FREEZER, INSTEAD OF WOOD BLOCKS.
    Location: Prep area
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
 04/06/2012Recheck
  • 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: 1. BUFFET - ENSURE FOOD IS COMPLETELY COOLED TO 41 DEGREES F BEFORE PLACING ON BUFFET. 3/30 CORRECTED.2. KITCHEN - ONCE FOOD ITEMS ARE COOLED IN ICE BATH, THEY MUST BE PLACED IN COOLER TO KEEP COLD. 3/30 CORRECTED.3. GARLIC AND OIL MIXTURES MUST BE KEPT AT 41 AND BELOW.
    Location: Buffet
  • 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: 1. BUFFET - ENSURE FOOD IS COMPLETELY COOLED TO 41 DEGREES F BEFORE PLACING ON BUFFET. 3/30 CORRECTED.2. KITCHEN - ONCE FOOD ITEMS ARE COOLED IN ICE BATH, THEY MUST BE PLACED IN COOLER TO KEEP COLD. 3/30 CORRECTED.3. GARLIC AND OIL MIXTURES MUST BE KEPT AT 41 AND BELOW.
    Location: Kitchen (front)
  • 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: 1. BUFFET - ENSURE FOOD IS COMPLETELY COOLED TO 41 DEGREES F BEFORE PLACING ON BUFFET. 3/30 CORRECTED.2. KITCHEN - ONCE FOOD ITEMS ARE COOLED IN ICE BATH, THEY MUST BE PLACED IN COOLER TO KEEP COLD. 3/30 CORRECTED.3. GARLIC AND OIL MIXTURES MUST BE KEPT AT 41 AND BELOW.
    Location: Cook line
  • 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. THIS INCLUDES SUSHI ROLLS AND RICE.
    Location: Sushi bar
  • Eating, drinking, smoking (corrected)
    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. EMPLOYEES MAY NOT EAT IN PREP AREA.
    Location: Prep area
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination. GRILL AREA AND COOKS LINE - RAW CHICKEN STORED BEHIND OTHER FOOD ON TOP OF UNIT. STORE IN FRONT OF OTHER FOOD.
    Location: Cook line
    Equipment: Make table cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination. GRILL AREA AND COOKS LINE - RAW CHICKEN STORED BEHIND OTHER FOOD ON TOP OF UNIT. STORE IN FRONT OF OTHER FOOD.
    Location: Kitchen (front)
    Equipment: Make table cooler
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination. SEVERAL INSTANCES - CONTAINERS OF FOOD ON FLOOR END UP ON PREP TABLES. DISCONTINUE PRACTICE. CLEAN AND SANITIZE TABLES.
    Location: Kitchen
  • Hand sink improper usage (corrected)
    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. HAND SINK MAY NOT BE USED TO WASH RAGS OR EQUIPMENT.
    Location: Dish machine area
  • 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. SANITIZER BUCKETS ARE TOO STRONG. MONITOR WITH TEST STRIPS. EMPLOYEES ARE DILUTING 3-BAY SINK SANITIZER. USE TEST STRIPS.
    Location: Sushi bar
  • 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. SANITIZER BUCKETS ARE TOO STRONG. MONITOR WITH TEST STRIPS. EMPLOYEES ARE DILUTING 3-BAY SINK SANITIZER. USE TEST STRIPS.
    Location: Kitchen
  • 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. SANITIZER BUCKETS ARE TOO STRONG. MONITOR WITH TEST STRIPS. EMPLOYEES ARE DILUTING 3-BAY SINK SANITIZER. USE TEST STRIPS.
    Location: Dish machine area
    Equipment: 3-bay
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. EMPLOYEE WASHED EQUIPMENT AND DID NOT SANITIZE. SANITIZE.
    Location: Kitchen
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. FOOD MAY NOT BE COOLED AT ROOM TEMPERATURE. EX CHICKEN.
    Location: Prep area
  • Thawing (corrected)
    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. FOOD MAY NOT BE THAWED ON COUNTERS AT ROOM TEMPERATURE. EX. CREAM CHEESE.
    Location: Prep area
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. 3/30 ENSURE MECHANICAL BUFFETS FUNCTION WITHOUT THE ADDITION OF ICE.
    Location: Dish machine area
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. 3/30 ENSURE MECHANICAL BUFFETS FUNCTION WITHOUT THE ADDITION OF ICE.
    Location: Buffet
    Equipment: Buffet
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed. MOLD ON CAULKING
    Location: Dish machine area
    Equipment: Dump sink
  • Floor mounted installation
    Floor mounted equipment improperly installed.
    Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance. PROVIDE CASTORS FOR FREEZER, INSTEAD OF WOOD BLOCKS.
    Location: Prep area
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
 03/30/2012Recheck
  • 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: 1. BUFFET - ENSURE FOOD IS COMPLETELY COOLED TO 41 DEGREES F BEFORE PLACING ON BUFFET.2. KITCHEN - ONCE FOOD ITEMS ARE COOLED IN ICE BATH, THEY MUST BE PLACED IN COOLER TO KEEP COLD.3. GARLIC AND OIL MIXTURES MUST BE KEPT AT 41 AND BELOW.
    Location: Buffet
  • 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: 1. BUFFET - ENSURE FOOD IS COMPLETELY COOLED TO 41 DEGREES F BEFORE PLACING ON BUFFET.2. KITCHEN - ONCE FOOD ITEMS ARE COOLED IN ICE BATH, THEY MUST BE PLACED IN COOLER TO KEEP COLD.3. GARLIC AND OIL MIXTURES MUST BE KEPT AT 41 AND BELOW.
    Location: Kitchen (front)
  • 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: 1. BUFFET - ENSURE FOOD IS COMPLETELY COOLED TO 41 DEGREES F BEFORE PLACING ON BUFFET.2. KITCHEN - ONCE FOOD ITEMS ARE COOLED IN ICE BATH, THEY MUST BE PLACED IN COOLER TO KEEP COLD.3. GARLIC AND OIL MIXTURES MUST BE KEPT AT 41 AND BELOW.
    Location: Cook line
  • 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. THIS INCLUDES SUSHI ROLLS AND RICE.
    Location: Sushi bar
  • 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. EMPLOYEES MAY NOT EAT IN PREP AREA.
    Location: Prep area
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination. GRILL AREA AND COOKS LINE - RAW CHICKEN STORED BEHIND OTHER FOOD ON TOP OF UNIT. STORE IN FRONT OF OTHER FOOD.
    Location: Cook line
    Equipment: Make table cooler
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination. GRILL AREA AND COOKS LINE - RAW CHICKEN STORED BEHIND OTHER FOOD ON TOP OF UNIT. STORE IN FRONT OF OTHER FOOD.
    Location: Kitchen (front)
    Equipment: Make table cooler
  • Miscellaneous contamination of food (Critical) (corrected on site)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination. SEVERAL INSTANCES - CONTAINERS OF FOOD ON FLOOR END UP ON PREP TABLES. DISCONTINUE PRACTICE. CLEAN AND SANITIZE TABLES.
    Location: Kitchen
  • 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. HAND SINK MAY NOT BE USED TO WASH RAGS OR EQUIPMENT.
    Location: Dish machine area
  • 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. SANITIZER BUCKETS ARE TOO STRONG. MONITOR WITH TEST STRIPS. EMPLOYEES ARE DILUTING 3-BAY SINK SANITIZER. USE TEST STRIPS.
    Location: Sushi bar
  • 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. SANITIZER BUCKETS ARE TOO STRONG. MONITOR WITH TEST STRIPS. EMPLOYEES ARE DILUTING 3-BAY SINK SANITIZER. USE TEST STRIPS.
    Location: Kitchen
  • 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. SANITIZER BUCKETS ARE TOO STRONG. MONITOR WITH TEST STRIPS. EMPLOYEES ARE DILUTING 3-BAY SINK SANITIZER. USE TEST STRIPS.
    Location: Dish machine area
    Equipment: 3-bay
  • Improper sanitizing of utensil(s) and equipment (corrected on site)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. EMPLOYEE WASHED EQUIPMENT AND DID NOT SANITIZE. SANITIZE.
    Location: Kitchen
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Cooling methods (corrected on site)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. FOOD MAY NOT BE COOLED AT ROOM TEMPERATURE. EX CHICKEN.
    Location: Prep area
  • 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. FOOD MAY NOT BE THAWED ON COUNTERS AT ROOM TEMPERATURE. EX. CREAM CHEESE.
    Location: Prep area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. PROVIDE DRAIN PLUGS FOR 3-BAY SINK. PEEL FRAYED PLASTIC FROM SHELVING.
    Location: Dish machine area
    Equipment: 3-bay
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed. MOLD ON CAULKING
    Location: Dish machine area
    Equipment: Dump sink
  • Floor mounted installation
    Floor mounted equipment improperly installed.
    Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance. PROVIDE CASTORS FOR FREEZER, INSTEAD OF WOOD BLOCKS.
    Location: Prep area
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
 03/23/2012Routine
No violation noted during this evaluation. 12/14/2011Illness Complaint

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