- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. WATER LEAKING FROM VACUUM BREAKER AT MOP SINK.REPAIR ACCORDINGLY.
Location: Kitchen
Equipment: Mop sink
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07/11/2014 | 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: Bowls of butter was sitting out on carts in the kitchen, cold holding at 50 degrees F. Keep bowls of butter in ice or keep in coolers until ready to use to maintain appropriate temperature of 41 degrees F. Only take out enough that will be used immediately.
Location: Kitchen
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: A bottle of bleach has no label. Provide label for bottle to clearly identify the common name of the contents of any toxic materials.
Location: Prep area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 2 gnats were present in the bar. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. Contact professional pest control is the issue escalates.2/26 RECHECK:2 GNATS WERE PRESENT IN THE BAR AREA. PROFESSIONAL PEST CONTROL PROVIDED SPRAY FOR THE GNAT ISSUE. SPRAY APPROPRIATE AREAS EVERYDAY TO ELIMINATE GNATS. IF ISSUE CONTINUES, CONTACT PROFESSIONAL PEST CONTROL FOR A MORE ADVANCED SOLUTION.
Location: Bar
- 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: Raw chicken was stored next to raw eggs in the reach in cooler in the kitchen. The manager corrected the issue on site and store the eggs above the raw chicken to prevent cross contamination.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- Date marking (corrected on site)
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: Cut watermelon stored in the walk in cooler has no date labeled. Provide date marking.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Several utensils stored in the drawer of the prep table in the prep area were soiled. 2. Vegetable slicer contains food residue.3. Knife in the sushi bar is soiled.Clean and sanitize utensils and equipment thoroughly after use to ensure cleanliness.
Location: Prep area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Several utensils stored in the drawer of the prep table in the prep area were soiled. 2. Vegetable slicer contains food residue.3. Knife in the sushi bar is soiled.Clean and sanitize utensils and equipment thoroughly after use to ensure cleanliness.
Location: Prep area
Equipment: Slicer
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Several utensils stored in the drawer of the prep table in the prep area were soiled. 2. Vegetable slicer contains food residue.3. Knife in the sushi bar is soiled.Clean and sanitize utensils and equipment thoroughly after use to ensure cleanliness.
Location: Sushi bar
Equipment: Knife/utensil rack
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. The handsink in the dishmachine is dripping while turned off. Repair handsink so that there is no dripping in the off position.2. Temperature measurement dial on dishmachine is not working in the bar. Repair dial on dishmachine so that it is accurately measuring the temperature of the wash/rinse cycle.
Location: Dish machine area
Equipment: Hand sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. The handsink in the dishmachine is dripping while turned off. Repair handsink so that there is no dripping in the off position.2. Temperature measurement dial on dishmachine is not working in the bar. Repair dial on dishmachine so that it is accurately measuring the temperature of the wash/rinse cycle.
Location: Bar
Equipment: Dishmachine
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02/26/2014 | 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: Bowls of butter was sitting out on carts in the kitchen, cold holding at 50 degrees F. Keep bowls of butter in ice or keep in coolers until ready to use to maintain appropriate temperature of 41 degrees F. Only take out enough that will be used immediately.
Location: Kitchen
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: A bottle of bleach has no label. Provide label for bottle to clearly identify the common name of the contents of any toxic materials.
Location: Prep area
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: 2 gnats were present in the bar. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. Contact professional pest control is the issue escalates.
Location: Bar
- 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.
Comments: Raw chicken was stored next to raw eggs in the reach in cooler in the kitchen. The manager corrected the issue on site and store the eggs above the raw chicken to prevent cross contamination.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: Cut watermelon stored in the walk in cooler has no date labeled. Provide date marking.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Several utensils stored in the drawer of the prep table in the prep area were soiled. 2. Vegetable slicer contains food residue.3. Knife in the sushi bar is soiled.Clean and sanitize utensils and equipment thoroughly after use to ensure cleanliness.
Location: Prep area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Several utensils stored in the drawer of the prep table in the prep area were soiled. 2. Vegetable slicer contains food residue.3. Knife in the sushi bar is soiled.Clean and sanitize utensils and equipment thoroughly after use to ensure cleanliness.
Location: Prep area
Equipment: Slicer
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Several utensils stored in the drawer of the prep table in the prep area were soiled. 2. Vegetable slicer contains food residue.3. Knife in the sushi bar is soiled.Clean and sanitize utensils and equipment thoroughly after use to ensure cleanliness.
Location: Sushi bar
Equipment: Knife/utensil rack
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. The handsink in the dishmachine is dripping while turned off. Repair handsink so that there is no dripping in the off position.2. Temperature measurement dial on dishmachine is not working in the bar. Repair dial on dishmachine so that it is accurately measuring the temperature of the wash/rinse cycle.
Location: Dish machine area
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. The handsink in the dishmachine is dripping while turned off. Repair handsink so that there is no dripping in the off position.2. Temperature measurement dial on dishmachine is not working in the bar. Repair dial on dishmachine so that it is accurately measuring the temperature of the wash/rinse cycle.
Location: Bar
Equipment: Dishmachine
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02/19/2014 | Routine |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Both freezers (Chest style) have excessive icedefrost and clean
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Both freezers (Chest style) have excessive icedefrost and clean
Location: Wait staff area
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Plumbing line leaks, drips in dry storage room
Location: Dry storage
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10/16/2013 | Routine |
- 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: STORAGE WITH CHEF"S DESKremove the wire rack holding soy sauce and the dishrack holding sugar binfloors are soiled under the racks as you cannot clean under this type of rackremove and clean more frequently or purchase a dunnage style rack that can be cleaned underneath
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: STORAGE ROOM WITH MOP SINKclean under rack holding toilet paperthere is old food debris gathering
Location: Chemical room
- 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: BARclean soda gun holster at bar and set holster at server side to drain more easily
Location: Bar
Equipment: Soda gun & holster
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06/18/2013 | Routine |
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Tongs stored inside container on cabbage for saladEnsure handle is not stored on food
Location: Wait staff area
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02/22/2013 | Routine |
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Dicer soiled with old food debrisclean more thoroughly after use
Location: Kitchen
Equipment: -
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Wet towel out on couter near ice cream freezerkeep in sanibucket when not in usekeep sanibucket available in waitstaff areas
Location: Wait staff area
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10/19/2012 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: yellow liquid in generic bottle unlabeledensure all chemical bottles are marked with content name
Location: Kitchen
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Employee using bare hands to prep lettuce for saladshands must be washed and gloves applied
- 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: rice spoon stored in water by rice cookerkeep utensils dry or in hot or agitating water
Location: Kitchen
Equipment: Rice cooker
|
05/09/2012 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: yellow liquid in generic bottle unlabeledensure all chemical bottles are marked with content name
Location: Kitchen
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: Employee using bare hands to prep lettuce for saladshands must be washed and gloves applied
- 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: rice spoon stored in water by rice cookerkeep utensils dry or in hot or agitating water
Location: Kitchen
Equipment: Rice cooker
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05/01/2012 | Routine |
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean top of dishmachine around door
Location: Dish machine area
Equipment: Dishmachine
- 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: Clean nozzle of soda gun in bar
Location: Bar
Equipment: Soda gun & holster
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01/13/2012 | Routine |
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