- General Comments that relate to this Inspection
Violation noted on 11/24/15 inspection has been corrected.Buffet line cold holding unit temped at 41F and below for all product.
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11/30/2015 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Observed buffet cold holding unit with the following temperatures: cabbage 52F; chicken 49F; beef 50F.Repair or replace unit to maintain food at 41F or below.Discussed with operator keeping minimal product in unit to ensure product is turned over at least once every 4 hours. Do mark bins to ensure that food is not kept out of temperature for more than 4 hours.Maintenance person called during inspection.
- General Comments that relate to this Inspection
CFPM (list all CFPMs in facility): Geng Wang Huang; WCHD Cert #M130578; Exp 8/2/18Facility has not had employee(s) take and fail one of the recognized CFPM exams in the past year.Facility has an approved HACCP plan for the acidification of sushi rice. Sushi rice pH logs are properly kept and available for inspection. Rice measured at 4.02 pH with meter #1.Notes:-handsinks stocked; observed good employee handwashing and proper glove use. Discussed no bare hand contact with no issues noted-walk in cooler at 30F - melons 40F; shrimp 38F; cabbage 41F; chicken 40F; mussels 39F; sushi make up unit fish at 39-41F; walk in freezer at 3F; chest freezer at -10F; reach in freezers at -5F and -10F; all food frozen-buffet line hot holding 145F and above -sushi on buffet line appropriately marked with time-discussed raw handling and thawing procedures with no issues noted-dishwasher tested at 50ppm chlorine. Daily log is kept verifying dishwasher sanitizer levels-food all properly stored-shell tags available-chemicals labeled and properly stored-ice machine clean and scoop properly stored-do ensure date marking system is used throughout so that no prepped item is kept for more than 7 days-restrooms clean and stocked-regular pest control by Clark; no issues noted at time of inspection-dumpster ok-facility is clean
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11/24/2015 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
All violations noted on inspection of 10-10-2014 have been corrected.Observed sushi and cold holding logs in place.
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10/17/2014 | Routine Reinspection 2nd | 100 |
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed 3 cutting boards with stains; deep groves and cracks. Items discarded during inspection. Facility must ensure all food contact surfaces be maintained so they are easily cleanable and can be sanitized. Observed dipper well for ice cream scoop with black growth in the bottom. Well was cleaned during inspection. Maintain cleaning schedule for all food contact surfaces.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed caulk behind 2 compartment sink near slicer peeling away from wall. Recaulk this area.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed shelves in cookie storage area with debris build up. Clean shelves.Observed food build up on walls of reach in refrigerator. Clean inside of refrigerator.
- [1] Installed; maintained
Observed leak in 2 compartment sink in dish area and right hand faucet in wok area. Repair or replace fixtures to ensure they do not leak.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed doors of bathroom stalls in need of cleaning. Clean all edges of the doors of build up.Observed caulk around toilet stained and not smooth. Replace caulking to ensure surfaces are smooth and easily cleanable.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed blinds behind grill/buffet area with grease build up. Remove or replace blinds to prevent attraction of insects and vermin.
- [1] Lighting provided as required; fixtures shielded
Light bulb out in wok area. Replace bulb to ensure adequate lighting for cooking and cleaning.Ensure lights in hallway to restroom area are on during business hours.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed north side of building patio area with old chairs; appliances; paint; old wood. Items must be disposed of or properly stored to prevent attraction of vermin.
- General Comments that relate to this Inspection
Permit has been reinstated. Facility allowed to reopen.General Notes:All items required to be corrected prior to reopening have been completed. Facility is much cleaner; however additional items requiring attention are noted in the above violations.
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10/10/2014 | Routine Reinspection 1st | 90 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed bowl of deep fried cooked chicken on top of ice machine; uncovered. Bowl was moved by a staff member and covered with saran wrap. Once health department attempted to take a temperature of the chicken; the staff member inisited on throwing it in the garbage can. Ziyi Li stated that it was left out on accident overnight.Observed bowl of hot and sour soup on counter - temped at 80F. Cook reheated soup; temped by the health inspector at 155F; and was instructed to reheat until 165F or above. Soup was placed back on stove for additional time.Observed pan of raw ground beef in reach in refrigerator in wok area. Per operator; beef is left out on counter during busy lunch rush. Cook also stated that it would be removed again during dinner time. No logs are kept to ensure total product time out of temperature is less than 4 hours. Product kept on counter must be stored in ice to ensure product maintains 40F or below.
- [2] Food protected during storage; preparation; display; service; transportation
Observed numerous food items uncovered in reach in and walk in units. Food should only be uncovered when cooling. Once food is cool it must be covered to prevent cross contamination. Observed sushi on buffet line at 55F - 60F. Per operator time is used as a control; but process is not documented. If time is used as a control; logs must be kept to ensure food is not out of temperature for more than 4 hours.Observed raw chicken next to raw fish in walk in. Ensure proper storage to prevent cross contamination -- store according to cooking temperature in the following order from bottom to top - chicken; beef; pork; fish.
- [1] Thermometers provided and conspicuous
No thermometer in reach in by wok area. Provide thermometer to monitor product temperatures.
- [1] In-use food; ice dispensing utensils properly stored
Observed coffee can being used as dry rice scoop. Scoops must have handle and be properly stored in food with handle up to minimize hand contact with food.Observed ice scoops in bar area with handles in contact with ice. Store scoops so handles don't touch ice.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Observed dishwasher not dispensing chlorine sanitizer. Repair or replace dishwasher to ensure proper sanitization of dishes and utensils. Swisher representative was called and arrived on site during inspection. Operator was shown by representative how to check the tube so that it properly dispenses. Dishwasher is now dispensing 100ppm chlorine.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Observed numerous non food contact rated plastic containers used for bulk storage. Only NSF or equivalent approved material may be used for food storage. Replace bulk storage bins with approved food storage containers.Observed food being stored in plastic grocery bags in freezers. These bags are not food grade bags and should not be used for storing food.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Observed black build up on walls around dishwashing area. Clean and sanitize area to prevent mold growth.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed numerous food contact surfaces dirty; including but not limited to; dry storage scoops; knife on top of flour bin; rice cooker; slicer; ice machine deflector plate.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed freezer in grill/buffet area with significant ice build up. Defrost and clean freezer to prevent cross contamination.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed numerous non food contact surfaces dirty throughout facility; including; but not limited to: tops of dry bulk storage containers; area around dishwasher; shelving in back prep area (remove cardboard); refrigerator doors and handles; inside of all refrigeration units; mixer near deep fryer; stove next to the deep fryer; microwave door on counter by office; floors in dry storage area.
- [1] Wiping clothes: clean; use restricted
Observed sponge in handsink. Sponges are not approved for commerical use becuase they can harbor bacteria. No items are allowed to be stored in the handsink.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed hand sink near slicer with no soap. Provide soap to ensure proper handwashing.Observed restrooms dirty and in need of deep cleaning.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed several chairs with torn cushions; food debris build up and saran wrap over seats in kitchen. Discard chairs.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Repeat violation - Ensure a consumer advisory for raw and undercooked foods is posted in facility. Ensure a consumer advisory for consumption of alcohol while pregnant is posted in facility.
- General Comments that relate to this Inspection
General Notes:Permit to operate food establishment is suspended at this time. Facility is closed. Reinspection required prior to reopening.The following items must be corrected prior to reopening - --dishwasher must dispense 50-100ppm chlorine--all food contact surfaces noted in above comments must be cleaned and sanitized--all food must be properly stored in all cold holding units--all non food contact surfaces noted in above comments must be cleaned--all cold holding units must have conspicuously located thermometer--restrooms must be deep cleaned--all handsinks must be stocked with soap and paper towels--must have logs in place for all items where time is being used as a public health control-facility must have a system in place for ensuring all food maintains proper temperatures or time is used as a public health control (discard after 4 hours in danger zone)-discard chairs-post advisorys- all food must be stored in food grade containers. Operator needs to call WCHD once all the above items are corrected to request a reinspection. If any of the above items are still not corrected at time of reinpsection a $71 reinspection fee will apply for a subsequent reinspections.Other Observations:-sushi rice less than 4.2 pH-freezer at 0F-hot holding rice @ 55F-walk in refringerator @ 38F : pork at 39F; chicken @ 40F; egg rolls @ 39F-test strips available-sushi make up unit 32F : tofu 41F; fish 29F; crab 42F-large make up unit @35F : rolls 40F; crab 37F-buffet line - beef at 29F (frozen)-hot holding soup at 171F; noodles at 145F; tofu at 160F; rice at 145F
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10/9/2014 | Routine Inspection 1st | 74 |
- [2] Food protected during storage; preparation; display; service; transportation
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
170) Food contact surfaces dirty - observed food debris on slicer. Ensure slicer is washed/sanitized thoroughly between uses to prevent cross-contamination. Corrected on-site.
- [1] Non-food contact surfaces of equipment and utensils clean
Repeat violation: Observed build up of food debris throughout. Ensure entire facility is maintained on a regular cleaning schedule including behind; under and inside equipment (handles of reach-ins; shelving of reach-ins and around sink handles/nozzles); and hard to reach areas.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. Corrected on-site.
- [1] Installed; maintained
Observed leak inside bottom of sushi make-up unit. Repair leak to avoid cross-contamination of food products.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Ensure a consumer advisory for raw and undercooked foods is posted in facility.The required consumer advisory may be in the form of a brochure; deli case ormenu advisory; label statement; table tent; placard or other written notificationthat is visible to the patron. The advisory shall include the following:The Washoe County District Health Department advises that eating raw;undercooked animal foods; or animal foods that are not otherwiseprocessed to eliminate pathogens; (such as meat; poultry; eggs; milk;seafood or shellfish) poses a potential health risk to everyone; especially theelderly; young children under the age of 4 years; pregnant women; andother highly susceptible individuals with compromised immune systems.Thorough cooking or processing of foods to eliminate pathogens reduces therisk of illness.
- General Comments that relate to this Inspection
General Notes:-hand sinks stocked; observed employee hand washing-discussed future WCHD requirement of no bare hand contact with ready-to-eat foods-sushi make-up unit at 38F -all sushi 36F to 40F*ensure sushi knives are stored in ice water between uses*per operator; time is used as a control for sushi on buffet line and discarded after one hour. If time is used as a control; operator must document system to ensure sushi is not held out of temperature for more than 4 hours - provided time as control log to operator-sushi rice pH checked at pH 4.0. Ensure appropriate pH test strips are obtained and each batch of sushi rice is checked at pH 4.2 or less and recorded on log - provided sushi rice log to operator-observed properly thawing of frozen foods-walk-in at 38F -cooked chicken 40F to 44F -raw chicken 37F-discussed cooling procedures with no problems noted-cook-line reach-in at 38F -raw pork 39F-2-door reach-in at 40F -raw shrimp 38F to 44F-freezers all less than 40F*ensure raw potentially hazardous foods are stored below ready-to-eat foods and stored according to cooking temperature in the following order from bottom to top: chicken; beef; pork; fish to prevent cross-contamination.-ice machine clean; scoop stored properly-ice bin scoops stored properly-bar area reach-ins less than 40F-hot holding buffet line: pork; chicken; beef; cooked vegetables; and soups all 158F to 170F-cold holding Mongolian bbq line: raw beef; chicken 36F-dishwasher checked at 50 ppm chlorine-chemical test kits available-food and single service items stored 6" above ground-restrooms stocked and clean-discussed employee health policies. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for 48 hours after symptoms stop.
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11/26/2013 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
All violations noted on the previous inspection (dated 10-19-12) have been corrected.
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10/29/2012 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
- Open tin cans of oyster sauce at the cook line; bamboo shoots and hoison sauce in the large 2-door reach-in refrigeration unit. All tin cans with liquid product; once opened to the atmosphere; must be immediately used or transferred to a food grade container (stainless steel or plastic) to prevent the leaching of metals from the can into the food.- Observed the bottom of one stainless steel bowl of oysters (1/2 shell) sitting on top of another container of 1/2 shell oysters. Do not store containers with the outside (which may be dirty) in direct contact with food. Observed the same with crab legs; both in the large 2-door reach in refrigeration unit.- Operator storing raw chicken over buckets of sushi ginger in the walk-in cooler. Operator storing raw chicken over beef (on the speed rack) in the walk in cooler. Always store raw poultry on the bottom (as it has the hottest required cook temperature) and ensure all raw meats are stored below any ready to eat foods in order to prevent any potential for cross contamination with food which may not get cooked or may not get sufficiently cooked to kill the pathogen of concern.
- [2] Handling of food; ice; minimized
Operator using a tin can as a scoop in the sushi rice. Use food grade scoops with handles so that you minimize operator hand contact with the food.
- [2] Potentially hazardous food properly thawed
Operator attempting to thaw loose shrimp in a collindar under cold running water. Water was only in contact with a small portion of the product. In order to properly thaw under cold running water; the product must be submerged in a separate container so that cold running water is in contact with all of the food product. Alternatively; you may thaw under refrigeration. Corrected on-site.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
- Observed operator preparing a batch of red jello in a previously used dirty pan (had existing jello from a previous batch). Always use clean containers for new batches. Do not refill dirty containers with product. Corrected on-site.- Mold observed at the leading edge of the ice machine drop chute. Clean and maintain clean.- The inside of the speed gun cup at the bar is dirty with visible accumulation inside the cup - Clean and maintain clean.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
The racking in the walk-in cooler is covered with food debris and/or heavily rusted in sections. Clean and refinish rusted areas of the racking so that the finished surface is smooth; non-absorbent and easily cleanable; or replace with new racking.
- [1] Non-food contact surfaces of equipment and utensils clean
Visible accumulation of food debris throughout the kitchen with the heaviest accumulation around the cook line areas (x2) (on top of the wok stove) and in the dish machine area (on top of the dish machine). Clean and maintain clean to prevent rodent and insect attraction.
- General Comments that relate to this Inspection
OBSERVATIONS; REQUIREMENTS AND RECOMMENDATIONS:- *** Some of the hot food product on display at the buffet line was not holding at adequate hot hold temperatures (pork 89F; sweet and sour pork 118F; pork ribs 115F; beef noodle 130F). The operator advised that product was prepared/cooked and placed onto the line at approximately 10AM. There was no active temperature or time monitoring or recording in place. Advised that operator that food must be hot held at 140F or hotter and must be hot (e.g. above 140F) prior to placing on the steam tables. Food must be kept under proper temperature control unless using time as a control barrier against pathogenic bacterial growth. If using time; each product must be labeled so employees know how long the product has been out and/or when it must be discarded. Potentially hazardous foods may not be kept out of proper temperature control for any longer than 4 hours maximum. Operator has currently opted to adjust the thermostats on the hot holding units in order to maintain product at 140F or hotter. Advised that after the lunch rush; any product that has been sitting for 4 hours or more must be discarded if not holding 140F or hotter.- Broken thermometer in the 1-door white reach-in freezer at the Mongolian grill area. Replace.- Sanitizing rinse at the dish machine tested 100ppm bleach with test strips available (50-100ppm required for bleach). Sanitizing wipe down water tested 200ppm (HIGH). Makeup all bleach based sanitizing water at 50-100ppm. Too much chemical may leave a residual on the food and is hard on employee hands.- *** All other product and ambient refrigeration temperatures observed were at or near that required by regulation (pork pot sticker 185F after steaming; 1-door reach in at the cook line 36F; large 2-door reach in 43F; pre-cooked pork out for lunch at the cook line 55F; steamed rice 158F; freezer 8F; veg. tofu soup 170F; dumpling soup 148F; walk in 40F; freezer 17F). Operator advised that product out for the lunch rush will be discarded or placed back into refrigeration after the rush.*** Operator is strongly advised that the practice of leaving large amounts of product out of temperature control may potentially be dangerous. If the product is not quickly prepared; discarded or placed back under temperature control; there may be opportunity for the growth of pathogenic bacteria to a level high enough to cause illness; even after cooking. Continue to use small batches and use methods to help keep product under proper temperature control (e.g. lids; covers; ice; stainless steel containers as opposed to plastic; etc.). Minimize time product is held outside hot holding or refrigeration. Any product out of temperature may be reheated to 165F if it has not been out of temperature for 4 hours or longer.A reinspection will occur on or after 10-26-12 to verify compliance
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10/19/2012 | Routine Inspection 1st | 90 |
- [2] Food protected during storage; preparation; display; service; transportation
Operator storing raw chicken over fruit in the walk-in cooler. Ensure that raw meats are always stored below RTE (ready to eat) foods to prevent the potential for contamination. Corrected on-site.
- General Comments that relate to this Inspection
All violations noted on the previous inspection (dated 10-4-11) have been corrected except for those relisted above.NOTES:Reach-in refrigeration unit at the cook line has been repaired and is operating at 42F ambient temperature.
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10/6/2011 | Routine Reinspection 1st | 98 |
- [1] Original container; properly labeled
Several containers of unlabeled white powders observed (bulk containers in the back; bulk container at the cook line). All food ingredients not easily identified by sight must be clearly labeled to prevent misuse.
- [4] Facilities to maintain product temperature
Inadequate refrigeration facilities. There is no working refrigeration at the cook line. The reach-in refrigeration unit that is there is not operational and the operator is therefore storing some open potentially hazardous foods in a small reach-in glass display cooler which is only NSF listed for pre-packaged foods. Also; operator is storing all pre-cooked/pre-breaded chicken; beef; pork and shrinp in tubs on the counter top at ambient room temperature rather than in the refrigeration unit. The unit must be repaired or replaced and the glass door reach-in cooler must be removed or used only to hold pre-packaged food items. This is a 48 hour correction (by 11AM 10-6-11).
- [2] Food protected during storage; preparation; display; service; transportation
- Operator storing a tub of pork over a tub of beef on the speed rack in the walk-in refrigeration unit. Always store the product with the highest cook temperature (poultry) on the bottom to prevent cross contamination of foods which may not get cooked to a high enough temperature to ensure safety.- Operator storing a bag of rice on the floor directly adjacent to chemicals in the dry storage area near the back door. Ensure that all foods are stored at least 6" off the floor for ease of cleaning and to prevent contamination.- Operator storing Hoison sauce in open tin can. Once liquid products in tin cans are opened to the atmosphere; the contents must be immediately used or transferred to a food grade (stainless steel or plastic) container to prevent the can from inparting metals into the food.
- [2] Handling of food; ice; minimized
Operator using bowls as scoops in several food items (bulk white powder in tub at cook line; meat in walk-in unit; in back by ice machine). Use food grade (plastic or stainless steel) scoops with handles only so that you minimize operator hand contact with the food.
- [2] Potentially hazardous food properly thawed
Observed improper thawing of chicken in the thaw sink. All parts of the product being thawed must be submerged under cold running water. At the time of inspection water was running onto a small portion of all the meat thawing. Submerge the meat in a second container and have the water overflow the container into the sink for proper thawing or thaw in the walk-in refrigeration unit.
- [1] Non-food contact surfaces of equipment and utensils clean
There was a heavy accumulation of food debris on the walls; floors and equipment in the dish washing area - Clean and maintain clean.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No paper towels at the hand sink near the cook line at the time of inspection. All hand washing stations must be stocked with soap and paper towels at all times during operation. (Corrected on-site).
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Repair the hole in the wall in the Women's restroom.
- [1] Lighting provided as required; fixtures shielded
The lighting over the open food bar is not currently shielded. Replace all unshielded lights with tough skin shatter resistant bulbs or cover to prevent broken glass contamination of the food.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- Temperatures observed were as follows (chicken 49F; 81F - just placed in glass door reach-in cooler); beef in hot holding across from 122F just placed out 30 minutes prior (@10:30 w/o documentation of time being used as a control). Pre-cooked and pre-breaded chicken; shrimp and pork out in tubs adjacent the hot line were 51F; 51F and 56F respectively. Put out just before opening per operator. Not under any temperature control.- Several items on the hot buffet line were not at adequate holding temperature (pot stickers 128F; sweet and sour chicken 125F; beef dish 110F; chicken skewers 103F; egg rolls 122F). Operator advised all were cooked and placed out approximately 20 minutes prior (~10:30AM). Advised operator to hold hold at 140F or hotter and do not keep any product out longer than 4 hours (discard). All product out of temperature was re-heated to >165F (e.g. sweet and sour pork 180F; chicken skewers 180F).- One container appears to be non-NSF listed for food contact (gray storage tub at hot line with unknown white powder). Line non-NSF listed containers with a food grade clear plastic bag to prevent the plastic from imparting any chemicals into the foods.
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10/4/2011 | Routine Inspection 1st | 84 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Food not covered. Except during cooling; all food products must be covered to prevent potential contamination.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Facility shall clean and sanitize ice-machine; observed some growth.
- [1] Wiping clothes: clean; use restricted
Facility shall maintain sanitizer buckets in all food preparation areas to avoid possible cross-contamination. This is especially critical in areas with raw meat products.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Facility shall clean and sanitize all floor drains throughout facility.
- General Comments that relate to this Inspection
The following was observed at the time of inspection:Hot-holding checked good; rice at 146 degrees; pot stickers at 144 degrees; chow mein at 153 degrees; general chicken at 147 degrees.Sushi station checked good; all product well below 40 degrees.Dishwasher sanitizing at 50-100ppm chlorine; please check dishwasher daily.******Please ensure patrons use gloves when serving ice-cream from the self service station******* Gloves are available; however; please monitor to ensure patrons use gloves.Handsinks stocked with sanitary towels and soap; observed chef handwashing.Walk-in refrigeration unit checked at approximately 36 degrees ambient temperature. (please do not leave product in cans) (store in food approved containers) *** clean fan guards in walk-in units***
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12/13/2010 | Routine Inspection 1st | 94 |
- [2] Food protected during storage; preparation; display; service; transportation
050) Raw product stored incorrectly. Store all raw foods below cooked and ready to eat foods to prevent potential cross contamination.050) Food product stored on floor. Store all food product at least 6 inches off floor to prevent potential cross contamination.Observed shrimp stored directly on floor of walk in refrigerator. All food products have to be stored up off ground at least 6 inches. Observed chicken and hard shell eggs stored above other food products. All chicken and hardshell eggs should be stored on the bottom shelf at all times to prevent cross contamination issues.
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in @ 38 f. Oysters 38 f; Chicken 38 f; Shrimp 35 f.Freezer 0 f. All food frozen.Reach ins @ 38. All food properly stored.Ice machine clean and scoop stored properly.Dry storage - okBuffet line hot holding: 165 -180 f. Chicken 180 f; Beef 178 f; Shrimp 170 f. Cold holding: Chicken 34 f; beef 34 f. Ice cream dipper wells clean and scoops ok.Handsinks stocked properly w/ soap and p-towels throughout facility.Dishwasher @ 50ppm chlorine.Meat slicer; floors; counters; handles clean.Trash area - clean.Observed proper thawing methods for thawing foods.
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12/18/2009 | Routine Inspection 1st | 98 |
- [2] Potentially hazardous food properly thawed
070) Incorrect thawing. Thaw all foods under continuously cold running water; under refrigeration; in the microwave; or as part of the cooking process to prevent bacteria growth.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Clean area of dishwashing area being used for preparation of raw shrimp. Clean dishes in area while work was being done. Do all food preparation away from clean utensils to prevent cross contamination.
- [1] Non-food contact surfaces of equipment and utensils clean
Several areas can use cleaning: under sauce counter; can opener; and handles of equipment. Clean and sanitize thoroughly to prevent potential cross contamination.
- [1] Wiping clothes: clean; use restricted
250) Moist wiping cloths must be kept in sanitizing solution between uses to prevent bacteria growth. Keep sanitizer buckets accessible at the following locations: Cook line; prep area; waitress station and front wok/sushi area.
- General Comments that relate to this Inspection
Hand sinks stockedRestrooms stockedRaw product stored correctlyRice - 180F+Vinegar added to sushi riceAll reefers 40F and belowPre-cooked and cooled product rotated out during lunch for period of 1 hour and then re cooled.**Raw shellfish tags kept; but not organized. Tags must be stored with the shipment they are for.
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9/18/2008 | Routine Inspection 1st | 94 |
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