- 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: (DADDY JACK'S) INDIVIDUAL CONTAINERS OF HALF & HALF NOT FULLY SUBMERGED IN ICE.
Location: Bar
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: NO WRITTEN PROCEDURES FOR THE SUSHI RICE. NO TIME WRITTEN IN A LOG OR ON RICE.
Location: Sushi bar
- 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. (KONA JACK'S) WINDEX STORED OVER 3-BAY IN WALK-IN COOLER.2. (DADDY JACK'S) CANS OF OVEN CLEANER AND OTHER CLEANING PRODUCTS STORED WITH CLEAN EQUIPMENT.(COLLANDERS)
Location: Walk-in cooler
- 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. (KONA JACK'S) WINDEX STORED OVER 3-BAY IN WALK-IN COOLER.2. (DADDY JACK'S) CANS OF OVEN CLEANER AND OTHER CLEANING PRODUCTS STORED WITH CLEAN EQUIPMENT.(COLLANDERS)
Location: Prep area
- 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: BOWL USED IN SOUP FOR SCOOP. PLEASE USE A SCOOOP WITH A HANDLE
- No hand washing (when) (corrected)
Food not presented honestly.
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer.
Comments: DENTED CAN OF CLAMS ON SHELF.
- Eating, drinking, smoking (corrected)
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: 1. (SUSHI BAR) EMPLOYEE CUP OF COFFEE ON TOP OF RICE COOKER.2. (DADDY JACK'S) EMPLOYEE HAD BOTTLE OF WATER ON PREP TABLE.
Location: Sushi bar
- Eating, drinking, smoking (corrected)
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: 1. (SUSHI BAR) EMPLOYEE CUP OF COFFEE ON TOP OF RICE COOKER.2. (DADDY JACK'S) EMPLOYEE HAD BOTTLE OF WATER ON PREP TABLE.
Location: Prep area
- 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: (SUSHI BAR) RAW SUSHI TOUCHING COOKED SUSHI. PLEASE SEPARATE RAW AND COOKED SUSHI.
Location: Sushi bar
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: (KONA JACK'S) SALAD DRESSINGS DATED 8/6/14
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: (SUSHI BAR) EMPLOYEES CELL PHONE CORD INSIDE SALAD, CONTAMINATING FOOD. SALAD WAS THROWN AWAY.
Location: Sushi bar
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. (DADDY JACK'S) COLD PLATE DIRTY IN ICE AT BAR. PLEASE CLEAN2. (DADDY JACK'S) DRINK MIXER SOILED. PLEASE CLEAN
Location: Bar
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. (DADDY JACK'S) COLD PLATE DIRTY IN ICE AT BAR. PLEASE CLEAN2. (DADDY JACK'S) DRINK MIXER SOILED. PLEASE CLEAN
Location: Bar
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: (SUSHI BAR) THERE WAS NO SOAP AT HAND SINK. EMPLOYEE SAID THEY GO TO THE KITCHEN TO WASH HANDS. THEY GOT SOAP AT HANDSINK AND EVERYONE WASHED THEIR HANDS.
Location: Sushi bar
Equipment: Hand sink
- Honest presentation (corrected)
Food not presented honestly.
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer.
Comments: DENTED CAN OF CLAMS ON SHELF.
- Preset tableware (corrected)
Preset tableware is unprotected.
Correction: Protect preset tableware from contamination by wrapping, covering, or inverting.
Comments: TABLEWARE PRESET UNPROTECTED.
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: 1. (DADDY JACK'S) DRINKING STRAWS UNWRAPPED.
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: LIPSTICK ON GLASS HANGING IN BAR.
Location: Bar
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: VENT ABOVE DISH MACHINE DUSTY
Location: Dish machine area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: (DADDY JACK'S) HOLES AT BASE OF WALL NEAR MOP SINK. PLEASE REPAIR.
- 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: (KONA) CEILING IN WALK-IN COOLER RUSTED.
Location: Walk-in cooler
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: (SUSHI BAR) WET TOWELS ON COUNTER AND ON FLOOR
Location: Sushi bar
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: (SUSHI BAR) MINI-FRIDGE DIDN'T HAVE THERMOMETER.
Location: Sushi bar
Equipment: Mini-fridge
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. (KONA) ICE SHOOT IN WALK-IN COOLER HAS LOOSE PVC PIPE FROM THE CEILING. PVC PIPE HAS TO BE SECURED TO THE CEILING.2. (KONA) PREP TOP COOLER TEMPERATURE 45 DEGREES F. FOOD INSIDE PREP TOP AND IN COOLER PUT ON ICE. 3. (DADDY JACK'S) DISH MACHINE FINAL RINSE TEMPERATURE DISPLAYED 160 DEGREES F. REPAIR TO DISPLAY THE PROPER FINAL RINSE TEMP OF 180 DEGREES F. 4. (DADDY JACK'S) WAIT STAFF PREP COOLER HAS RUSTED SHELVES. PLEASE REPLACE8/21/14ICE SHOOT REPAIR IS ALMOST COMPLETE...... THE RUSTED SHELVES HAVE NOT BEEN REPLACED BUT THEY ARE ON ORDER.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. (KONA) ICE SHOOT IN WALK-IN COOLER HAS LOOSE PVC PIPE FROM THE CEILING. PVC PIPE HAS TO BE SECURED TO THE CEILING.2. (KONA) PREP TOP COOLER TEMPERATURE 45 DEGREES F. FOOD INSIDE PREP TOP AND IN COOLER PUT ON ICE. 3. (DADDY JACK'S) DISH MACHINE FINAL RINSE TEMPERATURE DISPLAYED 160 DEGREES F. REPAIR TO DISPLAY THE PROPER FINAL RINSE TEMP OF 180 DEGREES F. 4. (DADDY JACK'S) WAIT STAFF PREP COOLER HAS RUSTED SHELVES. PLEASE REPLACE8/21/14ICE SHOOT REPAIR IS ALMOST COMPLETE...... THE RUSTED SHELVES HAVE NOT BEEN REPLACED BUT THEY ARE ON ORDER.
Location: Prep area
Equipment: Cold top
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. (KONA) ICE SHOOT IN WALK-IN COOLER HAS LOOSE PVC PIPE FROM THE CEILING. PVC PIPE HAS TO BE SECURED TO THE CEILING.2. (KONA) PREP TOP COOLER TEMPERATURE 45 DEGREES F. FOOD INSIDE PREP TOP AND IN COOLER PUT ON ICE. 3. (DADDY JACK'S) DISH MACHINE FINAL RINSE TEMPERATURE DISPLAYED 160 DEGREES F. REPAIR TO DISPLAY THE PROPER FINAL RINSE TEMP OF 180 DEGREES F. 4. (DADDY JACK'S) WAIT STAFF PREP COOLER HAS RUSTED SHELVES. PLEASE REPLACE8/21/14ICE SHOOT REPAIR IS ALMOST COMPLETE...... THE RUSTED SHELVES HAVE NOT BEEN REPLACED BUT THEY ARE ON ORDER.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. (KONA) ICE SHOOT IN WALK-IN COOLER HAS LOOSE PVC PIPE FROM THE CEILING. PVC PIPE HAS TO BE SECURED TO THE CEILING.2. (KONA) PREP TOP COOLER TEMPERATURE 45 DEGREES F. FOOD INSIDE PREP TOP AND IN COOLER PUT ON ICE. 3. (DADDY JACK'S) DISH MACHINE FINAL RINSE TEMPERATURE DISPLAYED 160 DEGREES F. REPAIR TO DISPLAY THE PROPER FINAL RINSE TEMP OF 180 DEGREES F. 4. (DADDY JACK'S) WAIT STAFF PREP COOLER HAS RUSTED SHELVES. PLEASE REPLACE8/21/14ICE SHOOT REPAIR IS ALMOST COMPLETE...... THE RUSTED SHELVES HAVE NOT BEEN REPLACED BUT THEY ARE ON ORDER.
Location: Prep area
Equipment: -
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. (WALK-IN COOLER) ICE MACHINE IN COOLER HAS MOLD INSIDE.2. (KONA) ICE MACHINE HAS MOLD INSIDE.3. (WALK-IN COOLER) SHELVES AND POLES ON SHELVES SOILED AND RUSTY. PLEASE CLEAN AND SANITIZE. HAVE SHELVES PAINTED IF NEEDED.4. (KONA JACK'S) BROKEN GLASS IN THE BOTTOM OF COOLER.
Location: Walk-in cooler
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. (WALK-IN COOLER) ICE MACHINE IN COOLER HAS MOLD INSIDE.2. (KONA) ICE MACHINE HAS MOLD INSIDE.3. (WALK-IN COOLER) SHELVES AND POLES ON SHELVES SOILED AND RUSTY. PLEASE CLEAN AND SANITIZE. HAVE SHELVES PAINTED IF NEEDED.4. (KONA JACK'S) BROKEN GLASS IN THE BOTTOM OF COOLER.
Location: Dry storage
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. (WALK-IN COOLER) ICE MACHINE IN COOLER HAS MOLD INSIDE.2. (KONA) ICE MACHINE HAS MOLD INSIDE.3. (WALK-IN COOLER) SHELVES AND POLES ON SHELVES SOILED AND RUSTY. PLEASE CLEAN AND SANITIZE. HAVE SHELVES PAINTED IF NEEDED.4. (KONA JACK'S) BROKEN GLASS IN THE BOTTOM OF COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. (WALK-IN COOLER) ICE MACHINE IN COOLER HAS MOLD INSIDE.2. (KONA) ICE MACHINE HAS MOLD INSIDE.3. (WALK-IN COOLER) SHELVES AND POLES ON SHELVES SOILED AND RUSTY. PLEASE CLEAN AND SANITIZE. HAVE SHELVES PAINTED IF NEEDED.4. (KONA JACK'S) BROKEN GLASS IN THE BOTTOM OF COOLER.
Location: Bar
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. (SUSHI BAR) NO SOAP AT HAND SINK2. (FISH MARKET) NO SOAP AT HAND SINK IN WALK IN COOLER.
Location: Sushi bar
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. (SUSHI BAR) NO SOAP AT HAND SINK2. (FISH MARKET) NO SOAP AT HAND SINK IN WALK IN COOLER.
Location: Walk-in cooler
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: (DADDY JACK'S) Plumbing system(s) shall be repaired and maintained.
Comments: FAUCET ON MOP SINK LEAKING. PLEASE REPAIR.
- 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: 1. (SUSHI BAR) KNIVES STORED IN SANITIZER.2. (APRE) ICE SCOOP STORED IN STANDING WATER.
Location: Sushi bar
- 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: 1. (SUSHI BAR) KNIVES STORED IN SANITIZER.2. (APRE) ICE SCOOP STORED IN STANDING WATER.
Location: Bar
|
09/04/2014 | 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: (DADDY JACK'S) INDIVIDUAL CONTAINERS OF HALF & HALF NOT FULLY SUBMERGED IN ICE.
Location: Bar
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: NO WRITTEN PROCEDURES FOR THE SUSHI RICE. NO TIME WRITTEN IN A LOG OR ON RICE.
Location: Sushi bar
- 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. (KONA JACK'S) WINDEX STORED OVER 3-BAY IN WALK-IN COOLER.2. (DADDY JACK'S) CANS OF OVEN CLEANER AND OTHER CLEANING PRODUCTS STORED WITH CLEAN EQUIPMENT.(COLLANDERS)
Location: Walk-in cooler
- 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. (KONA JACK'S) WINDEX STORED OVER 3-BAY IN WALK-IN COOLER.2. (DADDY JACK'S) CANS OF OVEN CLEANER AND OTHER CLEANING PRODUCTS STORED WITH CLEAN EQUIPMENT.(COLLANDERS)
Location: Prep area
- 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: BOWL USED IN SOUP FOR SCOOP. PLEASE USE A SCOOOP WITH A HANDLE
- No hand washing (when) (corrected)
Food not presented honestly.
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer.
Comments: DENTED CAN OF CLAMS ON SHELF.
- Eating, drinking, smoking (corrected)
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: 1. (SUSHI BAR) EMPLOYEE CUP OF COFFEE ON TOP OF RICE COOKER.2. (DADDY JACK'S) EMPLOYEE HAD BOTTLE OF WATER ON PREP TABLE.
Location: Sushi bar
- Eating, drinking, smoking (corrected)
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: 1. (SUSHI BAR) EMPLOYEE CUP OF COFFEE ON TOP OF RICE COOKER.2. (DADDY JACK'S) EMPLOYEE HAD BOTTLE OF WATER ON PREP TABLE.
Location: Prep area
- 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: (SUSHI BAR) RAW SUSHI TOUCHING COOKED SUSHI. PLEASE SEPARATE RAW AND COOKED SUSHI.
Location: Sushi bar
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: (KONA JACK'S) SALAD DRESSINGS DATED 8/6/14
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: (SUSHI BAR) EMPLOYEES CELL PHONE CORD INSIDE SALAD, CONTAMINATING FOOD. SALAD WAS THROWN AWAY.
Location: Sushi bar
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. (DADDY JACK'S) COLD PLATE DIRTY IN ICE AT BAR. PLEASE CLEAN2. (DADDY JACK'S) DRINK MIXER SOILED. PLEASE CLEAN
Location: Bar
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. (DADDY JACK'S) COLD PLATE DIRTY IN ICE AT BAR. PLEASE CLEAN2. (DADDY JACK'S) DRINK MIXER SOILED. PLEASE CLEAN
Location: Bar
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: (SUSHI BAR) THERE WAS NO SOAP AT HAND SINK. EMPLOYEE SAID THEY GO TO THE KITCHEN TO WASH HANDS. THEY GOT SOAP AT HANDSINK AND EVERYONE WASHED THEIR HANDS.
Location: Sushi bar
Equipment: Hand sink
- Honest presentation (corrected)
Food not presented honestly.
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer.
Comments: DENTED CAN OF CLAMS ON SHELF.
- Preset tableware (corrected)
Preset tableware is unprotected.
Correction: Protect preset tableware from contamination by wrapping, covering, or inverting.
Comments: TABLEWARE PRESET UNPROTECTED.
- Eating utensils presentation (corrected)
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: 1. (DADDY JACK'S) DRINKING STRAWS UNWRAPPED.
- Wet cleaning (corrected)
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: LIPSTICK ON GLASS HANGING IN BAR.
Location: Bar
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: VENT ABOVE DISH MACHINE DUSTY
Location: Dish machine area
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: (DADDY JACK'S) HOLES AT BASE OF WALL NEAR MOP SINK. PLEASE REPAIR.
- 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: (KONA) CEILING IN WALK-IN COOLER RUSTED.
Location: Walk-in cooler
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: (SUSHI BAR) WET TOWELS ON COUNTER AND ON FLOOR
Location: Sushi bar
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: (SUSHI BAR) MINI-FRIDGE DIDN'T HAVE THERMOMETER.
Location: Sushi bar
Equipment: Mini-fridge
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. (KONA) ICE SHOOT IN WALK-IN COOLER HAS LOOSE PVC PIPE FROM THE CEILING. PVC PIPE HAS TO BE SECURED TO THE CEILING.2. (KONA) PREP TOP COOLER TEMPERATURE 45 DEGREES F. FOOD INSIDE PREP TOP AND IN COOLER PUT ON ICE. 3. (DADDY JACK'S) DISH MACHINE FINAL RINSE TEMPERATURE DISPLAYED 160 DEGREES F. REPAIR TO DISPLAY THE PROPER FINAL RINSE TEMP OF 180 DEGREES F. 4. (DADDY JACK'S) WAIT STAFF PREP COOLER HAS RUSTED SHELVES. PLEASE REPLACE8/21/14ICE SHOOT REPAIR IS ALMOST COMPLETE...... THE RUSTED SHELVES HAVE NOT BEEN REPLACED BUT THEY ARE ON ORDER.
Location: Walk-in cooler
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. (KONA) ICE SHOOT IN WALK-IN COOLER HAS LOOSE PVC PIPE FROM THE CEILING. PVC PIPE HAS TO BE SECURED TO THE CEILING.2. (KONA) PREP TOP COOLER TEMPERATURE 45 DEGREES F. FOOD INSIDE PREP TOP AND IN COOLER PUT ON ICE. 3. (DADDY JACK'S) DISH MACHINE FINAL RINSE TEMPERATURE DISPLAYED 160 DEGREES F. REPAIR TO DISPLAY THE PROPER FINAL RINSE TEMP OF 180 DEGREES F. 4. (DADDY JACK'S) WAIT STAFF PREP COOLER HAS RUSTED SHELVES. PLEASE REPLACE8/21/14ICE SHOOT REPAIR IS ALMOST COMPLETE...... THE RUSTED SHELVES HAVE NOT BEEN REPLACED BUT THEY ARE ON ORDER.
Location: Prep area
Equipment: Cold top
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. (KONA) ICE SHOOT IN WALK-IN COOLER HAS LOOSE PVC PIPE FROM THE CEILING. PVC PIPE HAS TO BE SECURED TO THE CEILING.2. (KONA) PREP TOP COOLER TEMPERATURE 45 DEGREES F. FOOD INSIDE PREP TOP AND IN COOLER PUT ON ICE. 3. (DADDY JACK'S) DISH MACHINE FINAL RINSE TEMPERATURE DISPLAYED 160 DEGREES F. REPAIR TO DISPLAY THE PROPER FINAL RINSE TEMP OF 180 DEGREES F. 4. (DADDY JACK'S) WAIT STAFF PREP COOLER HAS RUSTED SHELVES. PLEASE REPLACE8/21/14ICE SHOOT REPAIR IS ALMOST COMPLETE...... THE RUSTED SHELVES HAVE NOT BEEN REPLACED BUT THEY ARE ON ORDER.
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. (KONA) ICE SHOOT IN WALK-IN COOLER HAS LOOSE PVC PIPE FROM THE CEILING. PVC PIPE HAS TO BE SECURED TO THE CEILING.2. (KONA) PREP TOP COOLER TEMPERATURE 45 DEGREES F. FOOD INSIDE PREP TOP AND IN COOLER PUT ON ICE. 3. (DADDY JACK'S) DISH MACHINE FINAL RINSE TEMPERATURE DISPLAYED 160 DEGREES F. REPAIR TO DISPLAY THE PROPER FINAL RINSE TEMP OF 180 DEGREES F. 4. (DADDY JACK'S) WAIT STAFF PREP COOLER HAS RUSTED SHELVES. PLEASE REPLACE8/21/14ICE SHOOT REPAIR IS ALMOST COMPLETE...... THE RUSTED SHELVES HAVE NOT BEEN REPLACED BUT THEY ARE ON ORDER.
Location: Prep area
Equipment: -
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. (WALK-IN COOLER) ICE MACHINE IN COOLER HAS MOLD INSIDE.2. (KONA) ICE MACHINE HAS MOLD INSIDE.3. (WALK-IN COOLER) SHELVES AND POLES ON SHELVES SOILED AND RUSTY. PLEASE CLEAN AND SANITIZE. HAVE SHELVES PAINTED IF NEEDED.4. (KONA JACK'S) BROKEN GLASS IN THE BOTTOM OF COOLER.
Location: Walk-in cooler
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. (WALK-IN COOLER) ICE MACHINE IN COOLER HAS MOLD INSIDE.2. (KONA) ICE MACHINE HAS MOLD INSIDE.3. (WALK-IN COOLER) SHELVES AND POLES ON SHELVES SOILED AND RUSTY. PLEASE CLEAN AND SANITIZE. HAVE SHELVES PAINTED IF NEEDED.4. (KONA JACK'S) BROKEN GLASS IN THE BOTTOM OF COOLER.
Location: Dry storage
Equipment: Ice machine
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. (WALK-IN COOLER) ICE MACHINE IN COOLER HAS MOLD INSIDE.2. (KONA) ICE MACHINE HAS MOLD INSIDE.3. (WALK-IN COOLER) SHELVES AND POLES ON SHELVES SOILED AND RUSTY. PLEASE CLEAN AND SANITIZE. HAVE SHELVES PAINTED IF NEEDED.4. (KONA JACK'S) BROKEN GLASS IN THE BOTTOM OF COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. (WALK-IN COOLER) ICE MACHINE IN COOLER HAS MOLD INSIDE.2. (KONA) ICE MACHINE HAS MOLD INSIDE.3. (WALK-IN COOLER) SHELVES AND POLES ON SHELVES SOILED AND RUSTY. PLEASE CLEAN AND SANITIZE. HAVE SHELVES PAINTED IF NEEDED.4. (KONA JACK'S) BROKEN GLASS IN THE BOTTOM OF COOLER.
Location: Bar
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. (SUSHI BAR) NO SOAP AT HAND SINK2. (FISH MARKET) NO SOAP AT HAND SINK IN WALK IN COOLER.
Location: Sushi bar
Equipment: Hand sink
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. (SUSHI BAR) NO SOAP AT HAND SINK2. (FISH MARKET) NO SOAP AT HAND SINK IN WALK IN COOLER.
Location: Walk-in cooler
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: (DADDY JACK'S) Plumbing system(s) shall be repaired and maintained.
Comments: FAUCET ON MOP SINK LEAKING. PLEASE REPAIR.
- 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: 1. (SUSHI BAR) KNIVES STORED IN SANITIZER.2. (APRE) ICE SCOOP STORED IN STANDING WATER.
Location: Sushi bar
- 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: 1. (SUSHI BAR) KNIVES STORED IN SANITIZER.2. (APRE) ICE SCOOP STORED IN STANDING WATER.
Location: Bar
|
08/21/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: (DADDY JACK'S) INDIVIDUAL CONTAINERS OF HALF & HALF NOT FULLY SUBMERGED IN ICE.
Location: Bar
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: NO WRITTEN PROCEDURES FOR THE SUSHI RICE. NO TIME WRITTEN IN A LOG OR ON RICE.
Location: Sushi bar
- Toxic material(s) separation (corrected on site)
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. (KONA JACK'S) WINDEX STORED OVER 3-BAY IN WALK-IN COOLER.2. (DADDY JACK'S) CANS OF OVEN CLEANER AND OTHER CLEANING PRODUCTS STORED WITH CLEAN EQUIPMENT.(COLLANDERS)
Location: Walk-in cooler
- Toxic material(s) separation (corrected on site)
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. (KONA JACK'S) WINDEX STORED OVER 3-BAY IN WALK-IN COOLER.2. (DADDY JACK'S) CANS OF OVEN CLEANER AND OTHER CLEANING PRODUCTS STORED WITH CLEAN EQUIPMENT.(COLLANDERS)
Location: Prep area
- 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: BOWL USED IN SOUP FOR SCOOP. PLEASE USE A SCOOOP WITH A HANDLE
- 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: (SUSHI BAR) EMPLOYEE PUT GLOVES ON WITHOUT WASHING HANDS FIRST.
- 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: 1. (SUSHI BAR) EMPLOYEE CUP OF COFFEE ON TOP OF RICE COOKER.2. (DADDY JACK'S) EMPLOYEE HAD BOTTLE OF WATER ON PREP TABLE.
Location: Sushi bar
- 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: 1. (SUSHI BAR) EMPLOYEE CUP OF COFFEE ON TOP OF RICE COOKER.2. (DADDY JACK'S) EMPLOYEE HAD BOTTLE OF WATER ON PREP TABLE.
Location: Prep area
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (SUSHI BAR) RAW SUSHI TOUCHING COOKED SUSHI. PLEASE SEPARATE RAW AND COOKED SUSHI.
Location: Sushi bar
- Discarding datemarking
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: (KONA JACK'S) SALAD DRESSINGS DATED 8/6/14
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. (DADDY JACK'S) COLD PLATE DIRTY IN ICE AT BAR. PLEASE CLEAN2. (DADDY JACK'S) DRINK MIXER SOILED. PLEASE CLEAN
Location: Bar
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. (DADDY JACK'S) COLD PLATE DIRTY IN ICE AT BAR. PLEASE CLEAN2. (DADDY JACK'S) DRINK MIXER SOILED. PLEASE CLEAN
Location: Bar
- Improper hand washing (corrected on site)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: (SUSHI BAR) THERE WAS NO SOAP AT HAND SINK. EMPLOYEE SAID THEY GO TO THE KITCHEN TO WASH HANDS. THEY GOT SOAP AT HANDSINK AND EVERYONE WASHED THEIR HANDS.
Location: Sushi bar
Equipment: Hand sink
- Honest presentation (corrected on site)
Food not presented honestly.
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer.
Comments: DENTED CAN OF CLAMS ON SHELF.
- Preset tableware
Preset tableware is unprotected.
Correction: Protect preset tableware from contamination by wrapping, covering, or inverting.
Comments: TABLEWARE PRESET UNPROTECTED.
- Eating utensils presentation
Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
Comments: 1. (DADDY JACK'S) DRINKING STRAWS UNWRAPPED.
- Wet cleaning
Food-contact surface(s) of equipment and/or utensil(s) not effectively washed.
Correction: Food contact surface(s) shall be effectively washed.
Comments: LIPSTICK ON GLASS HANGING IN BAR.
Location: Bar
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: VENT ABOVE DISH MACHINE DUSTY
Location: Dish machine area
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: (DADDY JACK'S) HOLES AT BASE OF WALL NEAR MOP SINK. PLEASE REPAIR.
- 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: (KONA) CEILING IN WALK-IN COOLER RUSTED.
Location: Walk-in cooler
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: (SUSHI BAR) WET TOWELS ON COUNTER AND ON FLOOR
Location: Sushi bar
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: (SUSHI BAR) MINI-FRIDGE DIDN'T HAVE THERMOMETER.
Location: Sushi bar
Equipment: Mini-fridge
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. (KONA) ICE SHOOT IN WALK-IN COOLER HAS LOOSE PVC PIPE FROM THE CEILING. PVC PIPE HAS TO BE SECURED TO THE CEILING.2. (KONA) PREP TOP COOLER TEMPERATURE 45 DEGREES F. FOOD INSIDE PREP TOP AND IN COOLER PUT ON ICE. 3. (DADDY JACK'S) DISH MACHINE FINAL RINSE TEMPERATURE DISPLAYED 160 DEGREES F. REPAIR TO DISPLAY THE PROPER FINAL RINSE TEMP OF 180 DEGREES F. 4. (DADDY JACK'S) WAIT STAFF PREP COOLER HAS RUSTED SHELVES. PLEASE REPLACE
Location: Walk-in cooler
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. (KONA) ICE SHOOT IN WALK-IN COOLER HAS LOOSE PVC PIPE FROM THE CEILING. PVC PIPE HAS TO BE SECURED TO THE CEILING.2. (KONA) PREP TOP COOLER TEMPERATURE 45 DEGREES F. FOOD INSIDE PREP TOP AND IN COOLER PUT ON ICE. 3. (DADDY JACK'S) DISH MACHINE FINAL RINSE TEMPERATURE DISPLAYED 160 DEGREES F. REPAIR TO DISPLAY THE PROPER FINAL RINSE TEMP OF 180 DEGREES F. 4. (DADDY JACK'S) WAIT STAFF PREP COOLER HAS RUSTED SHELVES. PLEASE REPLACE
Location: Prep area
Equipment: Cold top
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. (KONA) ICE SHOOT IN WALK-IN COOLER HAS LOOSE PVC PIPE FROM THE CEILING. PVC PIPE HAS TO BE SECURED TO THE CEILING.2. (KONA) PREP TOP COOLER TEMPERATURE 45 DEGREES F. FOOD INSIDE PREP TOP AND IN COOLER PUT ON ICE. 3. (DADDY JACK'S) DISH MACHINE FINAL RINSE TEMPERATURE DISPLAYED 160 DEGREES F. REPAIR TO DISPLAY THE PROPER FINAL RINSE TEMP OF 180 DEGREES F. 4. (DADDY JACK'S) WAIT STAFF PREP COOLER HAS RUSTED SHELVES. PLEASE REPLACE
Location: Dish machine area
Equipment: Dishmachine
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. (KONA) ICE SHOOT IN WALK-IN COOLER HAS LOOSE PVC PIPE FROM THE CEILING. PVC PIPE HAS TO BE SECURED TO THE CEILING.2. (KONA) PREP TOP COOLER TEMPERATURE 45 DEGREES F. FOOD INSIDE PREP TOP AND IN COOLER PUT ON ICE. 3. (DADDY JACK'S) DISH MACHINE FINAL RINSE TEMPERATURE DISPLAYED 160 DEGREES F. REPAIR TO DISPLAY THE PROPER FINAL RINSE TEMP OF 180 DEGREES F. 4. (DADDY JACK'S) WAIT STAFF PREP COOLER HAS RUSTED SHELVES. PLEASE REPLACE
Location: Prep area
Equipment: -
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. (WALK-IN COOLER) ICE MACHINE IN COOLER HAS MOLD INSIDE.2. (KONA) ICE MACHINE HAS MOLD INSIDE.3. (WALK-IN COOLER) SHELVES AND POLES ON SHELVES SOILED AND RUSTY. PLEASE CLEAN AND SANITIZE. HAVE SHELVES PAINTED IF NEEDED.4. (KONA JACK'S) BROKEN GLASS IN THE BOTTOM OF COOLER.
Location: Walk-in cooler
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. (WALK-IN COOLER) ICE MACHINE IN COOLER HAS MOLD INSIDE.2. (KONA) ICE MACHINE HAS MOLD INSIDE.3. (WALK-IN COOLER) SHELVES AND POLES ON SHELVES SOILED AND RUSTY. PLEASE CLEAN AND SANITIZE. HAVE SHELVES PAINTED IF NEEDED.4. (KONA JACK'S) BROKEN GLASS IN THE BOTTOM OF COOLER.
Location: Dry storage
Equipment: Ice machine
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. (WALK-IN COOLER) ICE MACHINE IN COOLER HAS MOLD INSIDE.2. (KONA) ICE MACHINE HAS MOLD INSIDE.3. (WALK-IN COOLER) SHELVES AND POLES ON SHELVES SOILED AND RUSTY. PLEASE CLEAN AND SANITIZE. HAVE SHELVES PAINTED IF NEEDED.4. (KONA JACK'S) BROKEN GLASS IN THE BOTTOM OF COOLER.
Location: Walk-in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. (WALK-IN COOLER) ICE MACHINE IN COOLER HAS MOLD INSIDE.2. (KONA) ICE MACHINE HAS MOLD INSIDE.3. (WALK-IN COOLER) SHELVES AND POLES ON SHELVES SOILED AND RUSTY. PLEASE CLEAN AND SANITIZE. HAVE SHELVES PAINTED IF NEEDED.4. (KONA JACK'S) BROKEN GLASS IN THE BOTTOM OF COOLER.
Location: Bar
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. (SUSHI BAR) NO SOAP AT HAND SINK2. (FISH MARKET) NO SOAP AT HAND SINK IN WALK IN COOLER.
Location: Sushi bar
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. (SUSHI BAR) NO SOAP AT HAND SINK2. (FISH MARKET) NO SOAP AT HAND SINK IN WALK IN COOLER.
Location: Walk-in cooler
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: (DADDY JACK'S) Plumbing system(s) shall be repaired and maintained.
Comments: FAUCET ON MOP SINK LEAKING. PLEASE REPAIR.
- 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: 1. (SUSHI BAR) KNIVES STORED IN SANITIZER.2. (APRE) ICE SCOOP STORED IN STANDING WATER.
Location: Sushi bar
- 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: 1. (SUSHI BAR) KNIVES STORED IN SANITIZER.2. (APRE) ICE SCOOP STORED IN STANDING WATER.
Location: Bar
|
08/14/2014 | Routine |
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Pasta on the rolling cart was not held under temperature control and no policy for conltrolling the time is in place. Establish a written 4 hour discard policy for the pasta or keep pasta under refrigeration at all times.
Location: Cook line
Equipment: Rolling cart
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Frozen fish being thawed in the sushi bar hand sink.
Location: Sushi bar
Equipment: Hand sink
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused.
Comments: Single service bowls being used as scoops for soup in the large walk in cooler. Discard bowls and use an approved reusable scoop or other utensil for the soups.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Grill hood on the kona jacks cook line is soiled and due to be professionally serviced.
Location: Cook line
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Thermometers in the 2 reach in coolers under the sushi bar counter are not functioning properly. Ensure all thermometers are not damaged and working properly at all times.
Location: Sushi bar
Equipment: Reach in cooler
|
11/21/2013 | Recheck |
- Time vs. temperature (corrected on site)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Pasta on the rolling cart was not held under temperature control and no policy for conltrolling the time is in place. Establish a written 4 hour discard policy for the pasta or keep pasta under refrigeration at all times.
Location: Cook line
Equipment: Rolling cart
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Frozen fish being thawed in the sushi bar hand sink.
Location: Sushi bar
Equipment: Hand sink
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused.
Comments: Single service bowls being used as scoops for soup in the large walk in cooler. Discard bowls and use an approved reusable scoop or other utensil for the soups.
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Grill hood on the kona jacks cook line is soiled and due to be professionally serviced. Clean vent covers on the hood and have it professionally serviced.
Location: Cook line
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: Thermometers in the 2 reach in coolers under the sushi bar counter are not functioning properly. Ensure all thermometers are not damaged and working properly at all times.
Location: Sushi bar
Equipment: Reach in cooler
|
11/14/2013 | 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: Salad cold top observed not holding foods at 41 degrees or below.1) Thousand Island dressing at 50 degrees F2) House Dressing at 47 degrees F3) Ranch dressing at 48 degrees F.Adjust the thermostat on the cooler and monitor food temperatures as needed to ensure food is held at 41 degrees or below. 7/9/131) French dressing at 48 degrees F2) House dressing at 47 degrees F3) Cajun sauce at 45 degrees F (Held in the bottom section of the cold top)
Location: Kitchen (back)
Equipment: Cold top
- 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: 1) Raw fish stored above bottles of wine and lemons in the reach in cooler in the fish market. 2) Raw fish stored above ready to eat sauces in the reach in cooler in the sushi bar. Store all raw meat below all other ready to eat foods.
Location: Meat counter
Equipment: Reach in cooler
- 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: 1) Raw fish stored above bottles of wine and lemons in the reach in cooler in the fish market. 2) Raw fish stored above ready to eat sauces in the reach in cooler in the sushi bar. Store all raw meat below all other ready to eat foods.
Location: Sushi bar
Equipment: Reach in cooler
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Grill hood vent covers observed soiled at the sushi bar.
Location: Sushi bar
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: No thermometers present in both the salad cold top and the sandwich cold top.
Location: Kitchen (front)
Equipment: Cold top
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: No thermometers present in both the salad cold top and the sandwich cold top.
Location: Kitchen (back)
Equipment: Cold top
- Non potentially hazardous food contact surface(s) soiled (corrected)
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: Soda gun and holster at the suchi bar observed soiled.
Location: Sushi bar
Equipment: Soda gun & holster
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap provided at the walk in cooler hand sink.
Location: Walk-in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels provided at the walk in cooler hand sink.
Location: Walk-in cooler
- 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: Spatulas must stored in a manner that prevents contamination.
Location: Cook line
Equipment: Flat grill
|
07/16/2013 | 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: Salad cold top observed not holding foods at 41 degrees or below.1) Thousand Island dressing at 50 degrees F2) House Dressing at 47 degrees F3) Ranch dressing at 48 degrees F.Adjust the thermostat on the cooler and monitor food temperatures as needed to ensure food is held at 41 degrees or below. 7/9/131) French dressing at 48 degrees F2) House dressing at 47 degrees F3) Cajun sauce at 45 degrees F (Held in the bottom section of the cold top)
Location: Kitchen (back)
Equipment: Cold top
- 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: 1) Raw fish stored above bottles of wine and lemons in the reach in cooler in the fish market. 2) Raw fish stored above ready to eat sauces in the reach in cooler in the sushi bar. Store all raw meat below all other ready to eat foods.
Location: Meat counter
Equipment: Reach in cooler
- 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: 1) Raw fish stored above bottles of wine and lemons in the reach in cooler in the fish market. 2) Raw fish stored above ready to eat sauces in the reach in cooler in the sushi bar. Store all raw meat below all other ready to eat foods.
Location: Sushi bar
Equipment: Reach in cooler
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Grill hood vent covers observed soiled at the sushi bar.
Location: Sushi bar
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: No thermometers present in both the salad cold top and the sandwich cold top.
Location: Kitchen (front)
Equipment: Cold top
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: No thermometers present in both the salad cold top and the sandwich cold top.
Location: Kitchen (back)
Equipment: Cold top
- Non potentially hazardous food contact surface(s) soiled (corrected)
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: Soda gun and holster at the suchi bar observed soiled.
Location: Sushi bar
Equipment: Soda gun & holster
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap provided at the walk in cooler hand sink.
Location: Walk-in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels provided at the walk in cooler hand sink.
Location: Walk-in cooler
- 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: Spatulas must stored in a manner that prevents contamination.
Location: Cook line
Equipment: Flat grill
|
07/09/2013 | 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: Salad cold top observed not holding foods at 41 degrees or below.1) Thousand Island dressing at 50 degrees F2) House Dressing at 47 degrees F3) Ranch dressing at 48 degrees F.Adjust the thermostat on the cooler and monitor food temperatures as needed to ensure food is held at 41 degrees or below.
Location: Kitchen (back)
Equipment: Cold top
- 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: 1) Raw fish stored above bottles of wine and lemons in the reach in cooler in the fish market. 2) Raw fish stored above ready to eat sauces in the reach in cooler in the sushi bar. Store all raw meat below all other ready to eat foods.
Location: Meat counter
Equipment: Reach in cooler
- 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: 1) Raw fish stored above bottles of wine and lemons in the reach in cooler in the fish market. 2) Raw fish stored above ready to eat sauces in the reach in cooler in the sushi bar. Store all raw meat below all other ready to eat foods.
Location: Sushi bar
Equipment: Reach in cooler
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Grill hood vent covers observed soiled at the sushi bar.
Location: Sushi bar
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: No thermometers present in both the salad cold top and the sandwich cold top.
Location: Kitchen (front)
Equipment: Cold top
- Thermometer, provided (corrected on site)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: No thermometers present in both the salad cold top and the sandwich cold top.
Location: Kitchen (back)
Equipment: Cold top
- 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: Soda gun and holster at the suchi bar observed soiled.
Location: Sushi bar
Equipment: Soda gun & holster
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No soap provided at the walk in cooler hand sink.
Location: Walk-in cooler
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: No paper towels provided at the walk in cooler hand sink.
Location: Walk-in cooler
- 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: Spatulas must stored in a manner that prevents contamination.
Location: Cook line
Equipment: Flat grill
|
07/02/2013 | Routine |
- 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: THERE IS CHEMICAL STORED IMPROPERLY IN THE FOLLOWING LOCATIONS:(1) APRES JACKS (STATIC GUARD WITH FOOD PRODUCT)(2) KONAS (WHITE BOARD CLEANER ON PREP TABLE)PLEASE STORE ALL CHEMICALS SEPERATE FROM FOOD, UTENSILS, AND FOOD PREP AREAS.ALL CHEMICALS ARE STORED PROPERLY.
Location: Bar
- 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: THERE IS CHEMICAL STORED IMPROPERLY IN THE FOLLOWING LOCATIONS:(1) APRES JACKS (STATIC GUARD WITH FOOD PRODUCT)(2) KONAS (WHITE BOARD CLEANER ON PREP TABLE)PLEASE STORE ALL CHEMICALS SEPERATE FROM FOOD, UTENSILS, AND FOOD PREP AREAS.ALL CHEMICALS ARE STORED PROPERLY.
Location: Kitchen
- 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 MEAT IS STORED IMPROPERLY IN THE FOLLOWING AREAS:(1) KONAS REACH-IN COOLER HAS STEAK OVER READY TO EAT FOODS.(2) FISH MARKET COOLER HAS GROUND BEEF STORED OVER STEAK.PLEASE FOLLOW STORAGE CHART TO MAKE SURE FOODS ARE STORED PROPERLY IN A COOLER.ALL RAW PRODUCT IS STORED PROPERLY.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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 MEAT IS STORED IMPROPERLY IN THE FOLLOWING AREAS:(1) KONAS REACH-IN COOLER HAS STEAK OVER READY TO EAT FOODS.(2) FISH MARKET COOLER HAS GROUND BEEF STORED OVER STEAK.PLEASE FOLLOW STORAGE CHART TO MAKE SURE FOODS ARE STORED PROPERLY IN A COOLER.ALL RAW PRODUCT IS STORED PROPERLY.
Location: Walk-in cooler
Equipment: Walk in cooler
- Date marking (corrected)
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: THERE ARE PHFs IN DADDY JACKS WALK-IN COOLER NOT DATE MARKED (BOILED EGGS AND CHICKEN). PLEASE DATE MARK ALL PHFs.ALL PHF's ARE DATE MARKED.
Location: Walk-in cooler
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: THE BLEACH SANATIZER CONCENTRATION IN DADDY JACKS KITCHEN IS TOO HIGH 200 PPM. PLEASE CHANGE OUT SANATIZER AND MAKE SURE CONCENTRATION IS BETWEEN 50 - 100 PPM.THE SANATIZER IS AT PROPER CONCENTRATION.
Location: Kitchen
- 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: THERE IS A CUTTING BOARD STORED ON THE FLOOR IN THE SUSHI BAR. PLEASE STORED 6 INCHES ABOVE THE FLOOR.THE CUTTING BOARD HAS BEEN REMOVED.
Location: Sushi bar
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: THERE ARE BULK CONTAINERS IN KONA JACKS KITCHEN WITHOUT LABELS. PLEASE LABEL..ALL BULK CONTAINERS ARE LABELED.
Location: Kitchen
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: THE FILTERS IN THE SUSHI BAR ARE HEAVILY SOILED. PLEASE CLEAN.THE FILTERS HAVE BEEN CLEANED.
Location: Sushi bar
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: THE FOLLOWING AREAS HAVE WIPING CLOTHES STORED IMPROPERLY.(1) DADDY JACKS BAR(2) SUSHI BARPLEASE STORE WIPING CLOTHES IN A SANATIZER.ALL WIPING CLOTHES ARE STORED IN SANATIZER BUCKETS.
Location: Bar
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: THE FOLLOWING AREAS HAVE WIPING CLOTHES STORED IMPROPERLY.(1) DADDY JACKS BAR(2) SUSHI BARPLEASE STORE WIPING CLOTHES IN A SANATIZER.ALL WIPING CLOTHES ARE STORED IN SANATIZER BUCKETS.
Location: Sushi bar
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: THE REACH-IN COOLER IN THE FISH MARKET (BOTTLES OF WINE) HAS CARDBOARD TO LINE SHELVING. PLEASE REMOVE.CARDBOARD HAS BEEN REMOVED.
Location: Seafood department
Equipment: Reach in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: THE FOLLOWING AREAS HAVE FOOD STORED ON THE FLOOR:(1) WALK-IN FREEZER(2) SUSHI BARPLEASE STORE ALL FOOD 6 INCHES ABOVE THE FLOOR.ALL FOOD IS STORED UP OFF OF THE FLOOR.
Location: Walk-in freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: THE FOLLOWING AREAS HAVE FOOD STORED ON THE FLOOR:(1) WALK-IN FREEZER(2) SUSHI BARPLEASE STORE ALL FOOD 6 INCHES ABOVE THE FLOOR.ALL FOOD IS STORED UP OFF OF THE FLOOR.
Location: Sushi bar
|
01/15/2013 | Recheck |
- Toxic material(s) separation (corrected on site)
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: THERE IS CHEMICAL STORED IMPROPERLY IN THE FOLLOWING LOCATIONS:(1) APRES JACKS (STATIC GUARD WITH FOOD PRODUCT)(2) KONAS (WHITE BOARD CLEANER ON PREP TABLE)PLEASE STORE ALL CHEMICALS SEPERATE FROM FOOD, UTENSILS, AND FOOD PREP AREAS.
Location: Bar
- Toxic material(s) separation (corrected on site)
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: THERE IS CHEMICAL STORED IMPROPERLY IN THE FOLLOWING LOCATIONS:(1) APRES JACKS (STATIC GUARD WITH FOOD PRODUCT)(2) KONAS (WHITE BOARD CLEANER ON PREP TABLE)PLEASE STORE ALL CHEMICALS SEPERATE FROM FOOD, UTENSILS, AND FOOD PREP AREAS.
Location: Kitchen
- 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 MEAT IS STORED IMPROPERLY IN THE FOLLOWING AREAS:(1) KONAS REACH-IN COOLER HAS STEAK OVER READY TO EAT FOODS.(2) FISH MARKET COOLER HAS GROUND BEEF STORED OVER STEAK.PLEASE FOLLOW STORAGE CHART TO MAKE SURE FOODS ARE STORED PROPERLY IN A COOLER.
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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 MEAT IS STORED IMPROPERLY IN THE FOLLOWING AREAS:(1) KONAS REACH-IN COOLER HAS STEAK OVER READY TO EAT FOODS.(2) FISH MARKET COOLER HAS GROUND BEEF STORED OVER STEAK.PLEASE FOLLOW STORAGE CHART TO MAKE SURE FOODS ARE STORED PROPERLY IN A COOLER.
Location: Walk-in cooler
Equipment: Walk in cooler
- 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: THERE ARE PHFs IN DADDY JACKS WALK-IN COOLER NOT DATE MARKED (BOILED EGGS AND CHICKEN). PLEASE DATE MARK ALL PHFs.
Location: Walk-in cooler
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: THE BLEACH SANATIZER CONCENTRATION IN DADDY JACKS KITCHEN IS TOO HIGH 200 PPM. PLEASE CHANGE OUT SANATIZER AND MAKE SURE CONCENTRATION IS BETWEEN 50 - 100 PPM.
Location: Kitchen
- 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: THERE IS A CUTTING BOARD STORED ON THE FLOOR IN THE SUSHI BAR. PLEASE STORED 6 INCHES ABOVE THE FLOOR.
Location: Sushi bar
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: THERE ARE BULK CONTAINERS IN KONA JACKS KITCHEN WITHOUT LABELS. PLEASE LABEL.
Location: Kitchen
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: THE FILTERS IN THE SUSHI BAR ARE HEAVILY SOILED. PLEASE CLEAN.
Location: Sushi bar
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: THE FOLLOWING AREAS HAVE WIPING CLOTHES STORED IMPROPERLY.(1) DADDY JACKS BAR(2) SUSHI BARPLEASE STORE WIPING CLOTHES IN A SANATIZER.
Location: Bar
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: THE FOLLOWING AREAS HAVE WIPING CLOTHES STORED IMPROPERLY.(1) DADDY JACKS BAR(2) SUSHI BARPLEASE STORE WIPING CLOTHES IN A SANATIZER.
Location: Sushi bar
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: THE REACH-IN COOLER IN THE FISH MARKET (BOTTLES OF WINE) HAS CARDBOARD TO LINE SHELVING. PLEASE REMOVE.
Location: Seafood department
Equipment: Reach in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: THE FOLLOWING AREAS HAVE FOOD STORED ON THE FLOOR:(1) WALK-IN FREEZER(2) SUSHI BARPLEASE STORE ALL FOOD 6 INCHES ABOVE THE FLOOR.
Location: Walk-in freezer
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: THE FOLLOWING AREAS HAVE FOOD STORED ON THE FLOOR:(1) WALK-IN FREEZER(2) SUSHI BARPLEASE STORE ALL FOOD 6 INCHES ABOVE THE FLOOR.
Location: Sushi bar
|
01/08/2013 | Routine |
- 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 SOFT SHELL CRABS, CALAMARI, AHI TUNA, AND SHRIMP OBSERVED STORED IN THE TOP DRAWER ABOVE VEGETABLES STORED IN THE BOTTOM DRAWER OF THE COOLER UNIT UNDER THE WOK STATION IN THE SUSHI BAR.
Location: Sushi bar
|
07/16/2012 | Illness Complaint |
- No hand washing (when)
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: Gloves applied without washing handswash hands with each gloves
- Warewashing No detergent (corrected on site)
Warewashing equipment used without a cleaning agent.
Correction: Provided approved cleaning agent.
Comments: No soap at dishmachineprovide
Location: Dish machine area
|
06/05/2012 | Illness Complaint |
| No violation noted during this evaluation. | 04/18/2012 | Routine |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 tank at Aprey Bar unrestrained.
- Sanitizer criteria (corrected)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: Kona Jack's sanitizer was well over 200 ppm. Please use between 50-100 ppm of bleach. Confirm with chlorine test strips.
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Kona Jack's employee making sanitizer bucket and dumping sanitizer water in hand sink. Hand sinks are to be used only for handwashing. Please set up and dump sanitizer water in approved area.
Location: Dish machine area
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sushi Bar's sanitizer bucket had no bleach in it.
Location: Sushi bar
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: Please phase out the uncovered straws and replace with wrapped straws to prevent contamination.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Cell phones and personal items are not to be stored out on prep tables with food. Please store in a designated area or in your pockets.
Location: Sushi bar
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Prep table's bottom shelf lined with cardboard and plastic wrap. Plastic wrap under onions had been shredded and cardboard was exposed. Please discontinue using cardboard to line shelves. Foil is acceptable as long as it is kept clean and replaced when soiled or damaged.
Location: Prep area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Mop sink is soiled. Please clean and sanitize.2. Metal shelving storing clean dishes and pans at the 3-bay sink is soiled. Please clean and sanitize the shelving.
Location: Dish machine area
Equipment: Mop sink
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Mop sink is soiled. Please clean and sanitize.2. Metal shelving storing clean dishes and pans at the 3-bay sink is soiled. Please clean and sanitize the shelving.
Location: Three bay area
Equipment: Metal shelving
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Waiting for soap dispenser to be installed.
Location: Walk-in cooler
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Sushi bar
|
12/19/2011 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: CO2 tank at Aprey Bar unrestrained.
- Sanitizer criteria (corrected on site)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: Kona Jack's sanitizer was well over 200 ppm. Please use between 50-100 ppm of bleach. Confirm with chlorine test strips.
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Kona Jack's employee making sanitizer bucket and dumping sanitizer water in hand sink. Hand sinks are to be used only for handwashing. Please set up and dump sanitizer water in approved area.
Location: Dish machine area
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Sushi Bar's sanitizer bucket had no bleach in it.
Location: Sushi bar
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: Please phase out the uncovered straws and replace with wrapped straws to prevent contamination.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Cell phones and personal items are not to be stored out on prep tables with food. Please store in a designated area or in your pockets.
Location: Sushi bar
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Location: Dumpster area
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Prep table's bottom shelf lined with cardboard and plastic wrap. Plastic wrap under onions had been shredded and cardboard was exposed. Please discontinue using cardboard to line shelves. Foil is acceptable as long as it is kept clean and replaced when soiled or damaged.
Location: Prep area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Mop sink is soiled. Please clean and sanitize.2. Metal shelving storing clean dishes and pans at the 3-bay sink is soiled. Please clean and sanitize the shelving.
Location: Dish machine area
Equipment: Mop sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Mop sink is soiled. Please clean and sanitize.2. Metal shelving storing clean dishes and pans at the 3-bay sink is soiled. Please clean and sanitize the shelving.
Location: Three bay area
Equipment: Metal shelving
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Walk-in cooler
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Sushi bar
|
12/12/2011 | Routine |
Restaurant representatives - add corrected or new information about DADDY JACKS, 9419 N MERIDIAN ST, Indianapolis, IN »