- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: HAND SINK AND PREP SINK NEED TO BE SEALED TO THE WALL.
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: HAND SINK AND PREP SINK NEED TO BE SEALED TO THE WALL.
Location: Kitchen
Equipment: Prep sink
|
11/06/2014 | Routine |
| No violation noted during this evaluation. | 09/04/2014 | Non-Illness Complaint Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: CONTAINER OF WHITE SUSHI RICE (ABOUT FIVE CUPS) HOLDING AT 60 DEGREES F. WITHOUT TEMPERATURE CONTROL STORED ON COUNTER TOP IN KIOSK. DISCARDED
Location: Service counter
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: OPENED CAN OF ENERGY DRINK AND BOTTLED SPORT DRINK STORED INSIDE KIOSK BELOW PREP TABLE.ENSURE ALL EMPLOYEE BEVERAGES ARE STORED INSIDE CONTAINERS WITH LIDS AND STRAWS IN FOOD PREP AREAS TO PREVENT CONTAMINATION OF FOOD AND FOOD CONTACT SURFACES. BEVERAGES DISCARDED.
Location: Service counter
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: THREE PACKAGES OF SALMON STORED AT ROOM TEMPERATURE TO THAW IN KIOSK.USE APPROPRIATE GUIDELINES ABOVE FOR PROPER THAWING. PRODUCT STORED UNDER REFRIGERATION FOR FURTHER THAWING.
Location: Service counter
|
08/29/2014 | Non-Illness Complaint |
- Toxic material(s) separation (corrected)
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: 1. Chemicals and food stored in three bay sink. Clean sink and store food separate from chemicals.2. Hand sanitizer on one bay prep sink. Discontinue.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean and organize three bay sink.
Location: Kitchen
- Hand sanitizers (corrected)
Hand sanitizer is being used improperly.
Correction: Hand sanitizer shall be FDA approved, shall not be used in place of hand washing and shall be used only after hands have been properly washed.
Comments: If using hand sanitizer must always wash hands before applying and if not Generally recognized as safe by FDA must wash hands after applying.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: 1. To go items on the floor and dirty items on top of them. Store 6 inches off the floor. Store with clean equipment. Provide shelving/dunage rack.
Location: Kitchen
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Move out door signso that it does not lean against prep sink.
Location: Kitchen
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor below vinegar and equipment.
Location: Kitchen
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: NO HOT WATER AVAILABLE
Location: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean cooler doors.2. Clean paper towel dispenser.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean cooler doors.2. Clean paper towel dispenser.
Location: Kitchen
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at hand sink. Provide.
Location: Kitchen
- Water pressure (corrected)
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Location: Kitchen
Equipment: Hand sink
|
05/16/2014 | Recheck |
- 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: 1. Chemicals and food stored in three bay sink. Clean sink and store food separate from chemicals.2. Hand sanitizer on one bay prep sink. Discontinue.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean and organize three bay sink.
Location: Kitchen
- Hand sanitizers
Hand sanitizer is being used improperly.
Correction: Hand sanitizer shall be FDA approved, shall not be used in place of hand washing and shall be used only after hands have been properly washed.
Comments: If using hand sanitizer must always wash hands before applying and if not Generally recognized as safe by FDA must wash hands after applying.
- 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: 1. To go items on the floor and dirty items on top of them. Store 6 inches off the floor. Store with clean equipment. Provide shelving/dunage rack.
Location: Kitchen
- Improper storage of clean equipment
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Move out door signso that it does not lean against prep sink.
Location: Kitchen
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Clean floor below vinegar and equipment.
Location: Kitchen
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: NO HOT WATER AVAILABLE
Location: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean cooler doors.2. Clean paper towel dispenser.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Clean cooler doors.2. Clean paper towel dispenser.
Location: Kitchen
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels at hand sink. Provide.
Location: Kitchen
- Water pressure (corrected)
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Location: Kitchen
Equipment: Hand sink
|
05/09/2014 | Recheck |
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: NO HOT WATER AVAILABLE
Location: Kitchen
Equipment: Hand sink
- Water pressure
Insufficient water pressure at food establishment.
Correction: Provide sufficient water pressure throughout.
Location: Kitchen
Equipment: Hand sink
|
05/08/2014 | Routine |
| No violation noted during this evaluation. | 10/28/2013 | Routine |
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Sanitizer towel sitting on cutting board.
Location: Kitchen
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Started washing hands in vegetable sink.
Location: Kitchen
Equipment: Veg. Sink
|
06/13/2013 | Routine |
- 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: Wash hands before putting on gloves
- Food contacting soiled utensils/equipment (corrected)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: Placing rice lid on top of trash can. Do not sit food covers/food contact surfaces on top of trash cans.
Location: Kitchen
Equipment: -
- 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.
Comments: Wiping down surfaces with water. Use sanitizer to wipe down food contact surfaces.
Location: Kitchen
Equipment: Prep Top Cooler
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Observed handwashing at 1-bay sink
Location: Kitchen
Equipment: -------- Sinks / Warewash ---------
|
01/24/2013 | Recheck |
- No hand washing (when) (corrected on site)
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: Wash hands before putting on gloves
- Food contacting soiled utensils/equipment (corrected on site)
Food item(s) contacting soiled equipment or utensil(s).
Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
Comments: Placing rice lid on top of trash can. Do not sit food covers/food contact surfaces on top of trash cans.
Location: Kitchen
Equipment: -
- 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.
Comments: Wiping down surfaces with water. Use sanitizer to wipe down food contact surfaces.
Location: Kitchen
Equipment: Prep Top Cooler
- Hand washing (where) (corrected on site)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: Observed handwashing at 1-bay sink
Location: Kitchen
Equipment: -------- Sinks / Warewash ---------
|
01/18/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: SMALL SHRIMP - PUT IN COOLER IMMEDIATELY
Location: Sushi bar
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
|
12/12/2012 | Recheck |
- 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: SMALL SHRIMP - PUT IN COOLER IMMEDIATELY
Location: Sushi bar
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
|
12/11/2012 | Recheck |
- 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: SMALL SHRIMP - PUT IN COOLER IMMEDIATELY
Location: Sushi bar
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
|
11/05/2012 | Recheck |
- 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: SMALL SHRIMP - PUT IN COOLER IMMEDIATELY
Location: Sushi bar
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
|
09/21/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: SMALL SHRIMP - PUT IN COOLER IMMEDIATELY
Location: Sushi bar
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
|
09/13/2012 | Routine |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Class scheduled 05/02/2012
|
07/19/2012 | Recheck |
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Class scheduled 05/02/2012
|
04/24/2012 | Routine |
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: Frozen potstickers sitting on prep table. Thaw in cooler
Location: Sushi bar
Equipment: Prep table
|
01/12/2012 | Routine |
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