HACCP: Food handler requirements
All issues from previous inspection corrected.
Consumer advisory now on menu.
No violation noted during this evaluation. | 12/7/2015 | Routine | 100 |
HACCP
- Food contact surfaces of equipment and utensils clean
The cutting boards on the sushi line are worn and stained.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
Non food contact surface cleaning: please clean the kitchen door curtain as it is soiled from hands, Found build up on the outside of the toaster oven. Non food contact surfaces shall be clean.
- Walls, ceilings, and attached equipment, properly constructed, clean
The caulk line to the spray side of dish machine drain board is soiled black. Clean or replace caullk line. Walls shall be clean and in good repair.
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9/9/2015 | Routine | 96 |
HACCP: Provided hand washing haccp sheet
Sanitizer used: Dish machine high temp. Chlorine used for wiping cloth buckets
Reviewed Sushi rice procedure and acidity level.
- Non-food contact surfaces clean
The blue fan and the black fans were both heavily soiled.
Corrected by an employee cleaning these right away.
Keep non-food contact surfaces clean.
- Critical: Hand washing sinks installed, located, accessible
Upon arrival noted that the hand sink behind the sushi bar was blocked with containers of cucumber.
Corrected by removing the containers and discussing accessibility to the hand sinks.
Do not block hand sinks. Do not use hand sink for anything other than hand washing.
- No Certified Manager Present
All employees must have food handler training. Not all employees have taken the course.
Provided info about this and resources for this.
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4/21/2015 | Routine | 95 |
HACCP = Food handler training
- Food protection during storage, prepartion, display, service, transportation
Several bags of rice are stacked up in the corner of the dry storage room and the bottom bag is located directly on the floor. 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. Elevate these items up and off the floor.
- In-use food dispensing utensils properly stored.
The handle for the flour in the large blue bin was found touching the food item. Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food. The scoop has been properly placed with the handle extending out of the product.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The fan cover on the ceiling of the walk-in cooler is soiled. 2) The baffles on the right side ventilation hood in the kitchen are soiled. 3) The fan covers on the ceiling of the True 3 door stainless steel cooler in the kitchen are soiled. 4) The ventilation fan covers on the ceilings of both the mens and womens restrooms are soiled. Maintain all ceilings and attached equipment clean. Clean these areas.
- Critical: Toxic items properly stored
A bottle of Windex was being stored on the right side stainless steel board that is connected to the hand sink in the sushi prep area. Store all toxic items in a designated area between uses. The Windex has been relocated during the inspection.
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10/8/2014 | Routine | 91 |
Sushi rice = pH between 3 and 4 as indicated on the pH paper
Dish machine final rinse temperature = 175 degrees F
cl- sanitizer = 100ppm in the third compartment of the three-compartment sink
All frozen foods were frozen during the inspection.
This establishment has been given final approval to operate under the guidelines of the Chapter 10, Food Safety, of the Peoria County Code.
- Thermometers provided and conspicuously placed
A thermometer is missing in the LG cooler, located in the kitchen area.
A numerically scaled indicating thermometer/recording thermometer, accurate to plus or minus 3°F, shall be provided and conspicuously placed in each mechanical refrigerator food storage facility. Provide a thermometer in this cooler.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand soap dispenser at the hand sink located to the right of the three-compartment sink is empty. Provide soap at all hand sinks. The soap is being replaced.
- Walls, ceilings, and attached equipment, properly constructed, clean
The filters in the ventilation hood, especially above the fryers, are soiled. Maintain all attached ceiling equipment clean. Clean these areas.
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9/3/2014 | Final | |
HACCP: Provided date marking haccp sheet.
Sanitizer used is Chlorine for wiping cloth and 3-compartment sink
High temp for the dish machine.
Tested the ph level of the sushi rice. Must keep records of each sushi rice batch being tested. Test and log every day or as each batch or rice is made.
- Non-food contact surfaces clean
Door gaskets of the front true prep coolers under the sushi cutting boards are soiled.
Clean and maintain clean all non-food contact surfaces.
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.
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7/22/2014 | Routine | 99 |
HACCP: Provided Cooling haccp sheet Sanitizer used is Chlorine
- In-use food dispensing utensils properly stored.
Bowl used to scoop bread crumbs was stored directly in the bread crumbs.
Corrected by removing the bowl and the owner was instructed to use a handled utensil.
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.
- Floors properly constructed, clean, drained
The floor in the following locations is soiled: under the racks in the walk in cooler, under the rice cooker, under the coke soda machine including the drain area, under the cooking equipment along the baseboard.
Clean and maintain clean all floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Critical: Toxic items labeled and used properly
Various spray bottles were not labeled with what they contained.
Corrected by the owner labeling the spray bottles.
Small working containers of bulk cleaning agents shall be individually labeled for easy identification of contents.
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3/13/2014 | Routine | 93 |
HACCP - discussed proper storage of toxic items with owner. Sanitizer - chlorine
- Non-food contact surfaces clean
Gaskets on doors of prep table cooler soiled. Clean and sanitize non food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood soiled with dust and debris. Provide a routine cleaning.
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12/11/2013 | Routine | 98 |
HACCP - Discussed proper storage of personal items and proper storage of lighters used in establishment with owner.
Sanitizer - chlorine
- Food contact surfaces designed, constructed, maintained, installed, located.
Duct tape utilized on shelving in small Haier refrigerator. Towel in bottom of Haier refrigerator.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use.
- Critical: Sanitizing concentration
Sanitizer solution in 3 bay sink less than 25ppm. Maintain sanitizer solution concentration at 50-100ppm. Warker made fresh sanitizer at 100ppm. Corrected.
- Non-food contact surfaces clean
Shelving storing clean dishes soiled. Gasket on LG refrigerator soiled. Top surface of LG refrigerator soiled. Clean and sanitize non food contact surfaces.
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood heavily soiled. Provide a routine cleaning.
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7/15/2013 | Routine | 92 |
HACCP - Discussed proper labeling of foods that are not in original containers with owner.
Sanitizer - chlorine
- Walls, ceilings, and attached equipment, properly constructed, clean
Baffles in hood soiled. Provide a routine cleaning.
- Critical: Toxic items properly stored
Cough syrup stored above food preparation area.
No personal medications shall be stored in food storage, preparation or service areas. Owner removed medication. Corrected.
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3/19/2013 | Routine | 94 |
HACCP - Proper storage of toxic items Sanitizer- chlorine
- Wiping cloths clean, used properly, stored
Wet wiping cloth on shelf.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses. Worker placed wet wiping cloth in sanitizer bucket. Corrected.
- Food contact surfaces of equipment and utensils clean
Soiled shelving in True reach in 3 door cooler. Clean and sanitize food contact surfaces.
- Non-food contact surfaces clean
Soiled gaskets on doors of both LG refrigerators. Clean and sanitize non food contact surfaces.
- Floors properly constructed, clean, drained
Flooring in corners and under equipment soiled. Provide a routine cleaning.
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11/27/2012 | Routine | 95 |
HACCP - Discussed proper concentration of sanitzer solutions.
Sanitizer - Chlorine
No violations detected at time of inspection.
No violation noted during this evaluation. | 7/11/2012 | Routine | 100 |
This was a check to see if the facility is carrying any of the recalled "Yellowfin Tuna" on site. None of the recalled items were found at the facility upon inspection.
No violation noted during this evaluation. | 4/23/2012 | Complaint Investigation | |
HACCP - Discussed proper storage of personal food items to prevent contamination of food products served to the public.
Sanitizer - chlorine
pH of Sushi rice 4.5
- Critical: Proper hygienic practices, eating/drinking/smoking (evidence)
Observed worker at front handsink rinsing vegetables. Handsinks are for the sole use of handwashing only. Worker cleaned and sanitized handsink. Corrected.
- Wiping cloths clean, used properly, stored
Observed wet towels on food prep tables.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Non-food contact surfaces clean
Soiled gaskets on door of LG refrigerator. Soiled top outer surface of LG refrigerator. Soiled fan operating in food prep area. Clean and sanitize non food contact surfaces.
- Floors properly constructed, clean, drained
Flooring in corners, along walls and behind heavy equipment soiled. Provide a routine cleaning.
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3/6/2012 | Routine | 92 |
HACCP - Storage of toxic solutions
Sanitizer - heat - dishmachine
- chlorine - 3 compartment sink
- Original container, properly labeled, consumer advisory
Several meats in freezer not in origanal package, 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.
- Potentially hazardous foods properly thawed
Salmon on counter to thaw.
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. Worker returned product ot mechanical refrigeration. Corrected.
- Food contact surfaces designed, constructed, maintained, installed, located.
Large cut board in dishwash area discolored and grooved.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that are corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Resurface or relace cut board.
- Wiping cloths clean, used properly, stored
Wet wiping cloth stored on prep table.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Rooms clean, lockers provided and used, clean
Several persional items stored on shelf in food prep area. Store personal items in designated area away from food prep areas.
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11/11/2011 | Routine | 93 |
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