HACCP:.Provided and discussed cooling haccp sheet. also provided and discussed thawing haccp sheet.
Sanitizer used is Chlorine
All frozen food was frozen.
During this inspection I was unable to get hot food temperatures due to the store closes at 2.
Note: Reviewed time as a control for the sushi rice.
- Critical: Wholesome, sound condition
Oranges were found to be molded in the walk in cooler.
Corrected by the manager removing the molded oranges.
All foods shall be in wholesome sound condition, free from spoilage, filth, and other contamination and shall be safe for human consumption.
It was recommended that an inventory of food be checked at least upon every delivery of new product for the wholesome conditions and routinely rotate food using the first in first out method.
- Original container, properly labeled, consumer advisory
Cooked breaded chicken date 3/24/2014 did not bare a time of perpetration. 2) Sugar, pepper, and salt near the deep freezer on the cook line did not have the common name of the product on them.
Label all cooling potentially hazardous food with the date and time of preparation.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Potentially hazardous foods properly thawed
Frozen chicken was being thawed on the prep counter near the rice cookers. 2) Shrimp was being "thawed" at the 3-compartment sink area.
Corrected by the employee placing the shrimp under running water and the chicken in the walk in cooler.,
Potentially hazardous foods shall be properly thawed by one of the following methods: in refrigerated units, under potable running water that is less than 70F, in a microwave, or as part of the conventional cooking process.
- Critical: Potential for cross-contamination
storage practices
- In-use food dispensing utensils properly stored.
There were multiple areas where the dispensing utensil was found with the handle touching the food, and they are as followed: At ice bin for the waitress area, in the flour bucket, in the dry rice bin, in the soy liquid and in the cooked rice in the walk in cooler.
All these items were corrected by either removing the food dispensing utensil or storing it properly.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
The racks in the walk in cooler are showing signs of rust.
Replace or resurface the racks so that they are smooth, easily cleanable and non-absorbent
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Storage/handling of clean equipment, utensils
Soup spoons were multiple direction.
Corrected by the employee arranging the spoons so the are the same direction.
Holders for knives, forks, and spoons at self-service locations shall protect these articles from contamination and present the handles of the utensils to the consumer unless the table ware is pre-wrapped.
- Critical: Hand washing sinks installed, located, accessible
The hand sink was completely filled with ice in the waitress are upon arrival, making the hand sink inaccessible.
This was corrected by an employee removing the ice.
Lavatories shall be accessible to employees at all times.
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3/25/2014 | Routine | 81 |
Complaint was made to this department about debris falling into the customers food while at the hibachi grill. request for service number 14-0076
A visual inspection of the hoods over the grill was done. At this time no visual debris was seen on the hoods. They looked to be clean. The manager Aaron stated that this has been a complaint before and he believed it was just someone trying to get a free meal.
Discussed the routine for cleaning the hood vents and Aaron said it is once a week.
Discussed with Aaron that a routine inspection can be done at an reasonable time and to remind staff that even since he is not here a inspection can be done with out him being present.
No violation noted during this evaluation. | 3/5/2014 | Complaint Investigation | |
HACCP Discussed thawing of potentially hazardous foods.
Chlorine sanitizing bucket concentration: 200 ppm.
- Potentially hazardous foods properly thawed
Package of meat unthawing on sushi bar counter top.
Place meat in mechanical refrigeration unit for proper thawing
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Side panel of ice machine in disrepair.
Repair panel of ice machine.
Kitchen equipment shall be maintained in working and sound condition for the protection and storage of food.
- Thermometers, gauges, test kits provided
No thermometers in deep freezer in walk in and deep freezer in sushi bar.
Provide thermometers in deep freezer in walk in and in sushi bar.
A numerically scaled indicating thermometer accurate to +/- 3 degrees F. shall be provided in every mechanical refrigeration cooler and freezer.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Toilet of employee restroom is in disrepair.
Repair and clean toilet.
Toilet facilities, including vestibules, if present, shall be kept clean and in good repair and free of objectionable odors.
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11/13/2013 | Routine | 94 |
HACCP: Employee beverages were discussed.
Dish machine chlorine concentration: 200 ppm
Pest control receipt indicated no activity and treatment on 5/10/13.
- Food protection during storage, prepartion, display, service, transportation
1. A cambro of cut and prepped onions and a cambro of cut and prepped broccoli florets were not covered in the walkin cooler.
2. A box of food was on the floor in the walkin freezer.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Food contact surfaces designed, constructed, maintained, installed, located.
Maki at the sushi prep table was not covered in plastic.
Cover all maki with plastic wrap to provide a non absorbent, smooth, and easily cleanable surface.
- Critical: Sanitizing concentration
The concentration of a bucket of chlorine sanitizer was above 200 ppm and was mixed with soap.
Worker remixed sanitizer.
- Food contact surfaces of equipment and utensils clean
The interior of the microwave is soiled.
- Non-food contact surfaces clean
Exterior of many surfaces and items are soiled in the kitchen.
- Plumbing installed and maintained
1. The hand sink near the mop sink in the kitchen has a leak.
2. The hand sink closest to the paper towel dispenser in the women's restroom drains slow.
Repair.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
1. The employee restroom toilet is missing a handle.
2. The employee restroom is soiled and not at an acceptable level of cleanliness and smells of smoke.
Repair toilet and clean restroom.
- Critical: Outer openings protected from insects, rodent proof
The screen of the' screen door in the kitchen is in disrepair.
There is a gap between the right door and the wall on the door with a screen in the kitchen.
Replace screen and eliminate gap.
Gap was eliminated and screen was replaced during the inspection. Corrected.
- Floors properly constructed, clean, drained
1. The floors throughout the kitchen are soiled especially under equipment and hard to reach places.
2. Several pieces of coving are missing and/or soiled.
Replace coving.
Clean and maintain clean.
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5/16/2013 | Routine | 81 |
HACCP: Discussed hand washing and datemarking.
Chlorine concentration: 50 ppm at dish machine/200 ppm in wet wiping cloth solution
- Food protection during storage, prepartion, display, service, transportation
Pork was being stored in a grocery sack.
- In-use food dispensing utensils properly stored.
Several handles of food dispensing utensils were in the product.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
1. There was a hose nozzle in the hand sink by the walkin cooler.
2. There was a bowl air drying in the hand sink at the sushi bar.
3. There was an employee beverage in the back of the kitchen with no lid.
Corrected by education.
Hand sinks are for hand washing only.
A food service employee may drink from a closed beverage container if the container is handled to prevent contamination of: the employee's hands
- Food contact surfaces designed, constructed, maintained, installed, located.
1. The tub holding rice is in disrepair.
- Wiping cloths clean, used properly, stored
Cloths were on the counter in the back of the kitchen.
Worker removed and put with the soiled linens.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces were soiled: 1. vegetable peeler, 2. 2 carrot slicers.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Non-food contact surfaces clean
The following surfaces are soiled: 1. outside of the microwave, 2. hand contact of the make table by the grill.
Clean and maintain clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The coving by the dish machine is coming away from the wall.
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2/7/2013 | Routine | 85 |
Since the last recheck inspection many changes have been made. The coving was cleaned and replaced in areas where it was in disrepair. The stainless steel paneling was adhered to the wall in the back of the kitchen. New wall covering was put in the wait station to cover the exposed ply wood. Time of preparation is now on the sushi rice so that it can be discarded in 4 hours.
Based on the last 2 recheck inspections and the changes the establishment has made, the establishment will resume a normal inspection schedule.
Chlorine used as sanitizer: 100 ppm
HACCP: Using time as a public health control was discussed.
- Food protection during storage, prepartion, display, service, transportation
There was a box of food on the floor in the freezer. A bag of dried mushrooms was sitting open on the shelf by the microwave. Crab rangoon was in the deep freezer without a covering.
Worker moved boxes to the shelving unit. Workers covered the crab rangoon.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Food contact surfaces designed, constructed, maintained, installed, located.
The coffee pot is in disrepair. Replace glass coffee pot.
- Critical: Sanitizing concentration
The maki used for making sushi is not being stored in the refrigerator between uses.
Store the maki in the refrigerator between uses.
Corrected by education. Aaron stored the maki in the sushi refrigerator.
- Food contact surfaces of equipment and utensils clean
Knives on the knife rack by the cook line are soiled.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Storage/handling of clean equipment, utensils
Clean forks are being stored with the food contact surface pointing up.
Store utensils so they are only touched by their handles.
Spoons, knives and forks shall be touched only by their handles.
- Walls, ceilings, and attached equipment, properly constructed, clean
Coving has been cleaned since the last inspection but several areas are coming away from the wall.
Adhere the coving to the wall.
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10/16/2012 | Routine | 88 |
HACCP: Discussed time as a public health control.
Chlorine sanitizer used: dish machine 150 ppm/wet wiping cloth sanitizer bucket 200 ppm
- Original container, properly labeled, consumer advisory
1.)Prepackaged food in the walkin freezer and cooler is not labeled. Food outside its original container needs a label with the common name or usual name of the food.
2.)A container of water used to spray the AC vents with did not have a label. Label the container.
- Food protection during storage, prepartion, display, service, transportation
Crab rangoons in the deep freezer are not in a container. Other food item containers are not closed.
Provide a container for the crab rangoons. Keep food covered and protected from potential contamination.
- Food contact surfaces of equipment and utensils clean
Knives at the knife rack by the stove are soiled.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
The following items are soiled: faucet fixtures of the handsink by the walkin cooler, handle of soda gun, handles of the prep cooler, mop buckets, handles of the large bulk tubs by the stove.
Clean and maintain clean.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
1.)The trash receptacles in the kitchen that hold food waste do not have lids. Provide lids to cover the trash receptacles when not in use.
2.)The trash receptacles in the kitchen are soiled on the inside and outside. Clean.
- Floors properly constructed, clean, drained
1.)Coving throughout the kitchen is soiled and.in disrepair. Clean and replace coving.
2.)The floors by the dish machine and under the shelf by the handsink in the wait staff area are soiled. Clean and maintain clean floors.
- Walls, ceilings, and attached equipment, properly constructed, clean
There is unfinished drywall above the soda machine in the wait station. Finish so the wall is easily cleanable.
Stainless steel paneling above two compartment sink in the back of the kitchen is not fully adhered to the wall. Repair.
The wall above the dry storage area where can goods are stored has a sticky substance on the wall. Clean.
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9/28/2012 | 1st Recheck | 90 |
- Critical: Outer openings protected from insects, rodent proof
At the time of inspection the back door is tight fitting. Corrected.
Openings to the outside shall be tight fitting and self-closing.
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9/13/2012 | 1st Recheck | |
This is a full reinspection as a follow up to the inspection done on August 31, 2012.
Cleanliness was much improved from the last inspection.
Dish Machine: Chlorine concentration 200 ppm
A recheck will be done to check the backdoor. This may incur a recheck fee dependent on compliance conference schedule. Compliance conference scheduled on 9/12/12 at 11AM at the Peoria City County Health Department.
A letter requesting the presence of a representative was hand delivered at the time of inspection.
- Critical: Potential for cross-contamination
storage practices
- Foods handled with minimal manual contact
A bowl is being used as a scoop for the duck sauce. Provide a scoop with a handle to minimize manual contact with the food.
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Worker washed bar gun holster for soda machine in the bar handsink. handwash sinks are for handwashing only. Discussed with worker that handwashing sinks are not to be used for anything but washing hands. Corrected.
- Food contact surfaces designed, constructed, maintained, installed, located.
Coffee cups by the tea machine in wait staff area are being stored on a cloth napkin. Store clean cups on a nonabsorbant surface.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
Three compartment sink was not set up correctly. Worker set up the three compartment sink correctly with instruction. Corrected.
Manual washing, rinsing and sanitizing shall be conducted in the following sequence: clean the sinks prior to use, thoroughly wash in the first compartment, rinse in the clean water in the second compartment, and sanitize in the third compartment.
- Food contact surfaces of equipment and utensils clean
Gun holster at bar was soiled. Worker cleaned the holster. Corrected.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Single service items properly stored, handled, dispensed
Styrofoam cups by tea machine are stored right side up.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
- Critical: Outer openings protected from insects, rodent proof
The back kitchen door is still not tight fitting to protect against the entrance of pests and rodents. The attempt to repair the backdoor since the last inspection was unsuccessful. Discussed providing weather stripping to the side and the bottom of the door. A recheck will be completed on or after9/13/12.
Openings to the outside shall be tight fitting and self-closing.
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9/5/2012 | Recheck | 78 |
Rice for sushi is made twice per day, once at lunch time and again at dinner time. Time used as a control.
A recheck will be done on Wednesday, September 5, 2012.
HACCP: Discussed proper hand washing.
- Critical: Wholesome, sound condition
Found several dented cans in the dry storage area. Also found bulging cans in the dry storage area.
Worker discarded the cans. Corrected.
Unacceptably damaged containers of food shall not be used in the food establishment.
- Original container, properly labeled, consumer advisory
1.)Large tubs of bulk items are not labeled under table near microwave. 2.)Tub of MSG was not labeled.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
1.)Baking powder tub above microwave did not have a lid. 2.)Container of sesame seeds did not have a lid. 3.)Tubs holding bulk items in dry storage area were uncovered.
Provide lids for these containers.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
- Foods handled with minimal manual contact
Small bowls were used as a scoop in soy sauce and other bulk items. Provide utensils with handles to minimize direct contact with food. Suitable dispensing utensils shall be used by employees or provided to consumers who serve themselves to avoid unnecessary manual contact with food
- In-use food dispensing utensils properly stored.
The handle of the ice scoop was not stored with the handle out of the product at the time of inspection.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry.
- Critical: Hands washed, good hygienic practices (observed).
Employees are not washing their hands when changing tasks. Observed employee wiping hands on apron.
Discussed proper hand washing procedure with worker. Corrected by education.
Food service employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation which includes working with: exposed food, clean equipment and utensils, unwrapped single-service articles, and after any type of activity that contaminates the hands.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Clean coffee cups are being stored on a cloth napkin by the tea machine in the wait area. Store cups on a nonabsorbent material.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
- Dishwashing facilities designed, constructed, operated (1. wash 2. rinse 3. sanitize)
1.)The three compartment sink was set up with the first compartment empty, second compartment with wash water, and third compartment with sanitizer. 2.)The interior of the dish machine is soiled. Manual washing, rinsing and sanitizing shall be conducted in the following sequence: clean the sinks prior to use, thoroughly wash in the first compartment, rinse in the clean water in the second compartment, and sanitize in the third compartment.
- Critical: Sanitizing concentration
No chlorine was detected in the dish machine. Worker called Ecolab to repair the machine.
Utensils and equipment shall be exposed to the final chemical sanitizing rinse in accordance with manufacturer's specifications for time and concentration for machines (Single-tank, stationary-rack, door-type machines and spray-type glass washers) using chemicals for sanitization.
- Wiping cloths clean, used properly, stored
Several wet rags were on the counters throughout the facility. Store cloths in the sanitizer bucket between uses.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
The following items are soiled: tubs holding bulk sauces in the walkin cooler, tub with dried chilli peppers in it on shelf near microwave, interior of the microwave, holster for soda dispenser gun at the bar, baffle of the ice machine.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
The following items are soiled: exterior of microwave, gaskets of the GE chest freezer by the microwave, shelf where large pot sits behind stove.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Storage/handling of clean equipment, utensils
Soup spoons in wait area were stored with handles facing in multiple directions.
Spoons, knives and forks shall be touched only by their handles.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
- Single service items properly stored, handled, dispensed
Styrofoam cups are being stored right-side-up up.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
- Single service articles not re-used
Food is being stored in plastic grocery bags. Store food in food-grade plastic storage bags.
Re-use of single-service articles is prohibited.
- Plumbing installed and maintained
The floor sinks and drains are soiled and emitting a strong odor.
Clean all floor drains routinely and maintain clean.
Grease traps shall be located so that the trap and its surroundings are accessible for cleaning.
Properly installed trapped floor drains shall be provided in floors that are water-flushed for cleaning or that receive discharges of water or other fluid waste from equipment, or in areas where pressure spray methods for cleaning equipment are used.
- Critical: Hand washing sinks installed, located, accessible
Utensils were being stored in the handsink in the sushi area. A bulk bottle of Dawn soap was being stored in the handsink in the back prep line in the kitchen by the walkin cooler.
Worker moved the utensils and the soap. Corrected.
Lavatories shall be accessible to employees at all times.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No waste receptacle at handsink in sushi prep area. No paper towels in employee restroom. No paper towels at handsink in the sushi prep area.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
Easily cleanable waste receptacles shall be conveniently located near the hand washing facilities if disposable towels are used.
- Critical: Outer openings protected from insects, rodent proof
The back door in the kitchen has a wide gap at the bottom.
Provide a door that is tight-fitting to protect against entrance of rodents.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
- Floors properly constructed, clean, drained
Floor under shelf where clean dishes are stored by three compartment sink is soiled. Coving throughout kitchen is soiled and in disrepair.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
Walls in the following areas are soiled: under the dish machine, above the soda machine, in the employee restroom. Wall in sushi prep area constructed of unfinished wood.
Walls, ceilings, and attached equipment and decorative material shall be maintained clean.
Walls and ceilings of garbage or refuse storage rooms shall be constructed of easily cleanable, non-absorbent material.
- Lighting provided as required. Fixtures shielded
The following light shieldings are missing: light in the walkin cooler and light over the soda machine.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
- Critical: Toxic items properly stored
A bottle of WD40 is stored on a shelf with food in the dry storage area in the back of the kitchen where there is a desk. Worker moved the WD40 to an area where chemicals are stored. Corrected.
Poisonous or toxic materials necessary for the maintenance of the establishment shall not be stored above or intermingled with food, food equipment, utensils, or single-service articles.
- Critical: Toxic items labeled and used properly
A bottle of blue liquid was found near the dishwashing area with no label. Worker labeled the bottle. Corrected.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
\A green scouring pad was in the bar hand sink. The mop sink has an abundance of brooms, mops, and other supplies in it.
Corrected. Green scouring pad moved.
Cleaning tools such as brooms, mops, vacuum cleaners and similar equipment shall be maintained and stored in an orderly manner for the cleaning of that storage location.
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8/31/2012 | Routine | 45 |
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