- 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: 1. GARLIC AND OIL ON COOK LINE MEASURED 68 DEGREES F.ENSURE ALL POTENTIALLY HAZARDOUS FOODS BEING HELD COLD ARE KEPT AT 41 DEGREES F OR BELOW.CORRECTED.
Location: Cook line
- 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: 1. ONE SPRAY BOTTLE WITH BLUE LIQUID AT SUSHI BAR NOT LABELED. ONE SPRAY B OTTLE WITH PURPLE LIQUID ON SHELVING IN BACK KITCHEN NOT LABELED.,LABEL ALL SPRAY BOTTLES AS TO CONTENTS.
Location: Sushi bar
- 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: 1. ONE SPRAY BOTTLE WITH BLUE LIQUID AT SUSHI BAR NOT LABELED. ONE SPRAY B OTTLE WITH PURPLE LIQUID ON SHELVING IN BACK KITCHEN NOT LABELED.,LABEL ALL SPRAY BOTTLES AS TO CONTENTS.
Location: Kitchen (back)
- 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: 1. RAW FISH STORED OVER AVOCADOS IN WALK IN COOLER.2. RAW CHICKEN STORED OVER RAW PORK IN WALK IN COOLER.3. RAW SHELL EGGS STORED OVER RICE IN REACH IN COOLER.STORE ALL RAW ANIMAL PRODUCTS BELOW READY TO EAT FOODS TO PREVENT CONTAMINATION. STORE ALL RAW ANIMAL PRODUCTS PROPERLY ACCORDING TO MINIMUM INTERNAL COOKING TEMPERATURES.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SOIL BUILD UP ON BLADE OF TABLE MOUNTED CAN OPENER.2. STAND MIXER SOILED.CLEAN AND SANITIZE.
Location: Kitchen
Equipment: Can opener
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. SOIL BUILD UP ON BLADE OF TABLE MOUNTED CAN OPENER.2. STAND MIXER SOILED.CLEAN AND SANITIZE.
Location: Kitchen
- 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: 1. SANITIZER BUCKET AND OTHER ITEMS STORED IN HAND SINK IN BAR.DO NOT STORE ANYTHING IN HAND SINK. HAND SINK SHOULD BE USED FOR HAND WASHING ONLY.
Location: Bar
Equipment: Hand sink
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: 1. FIRE SUPPRESSION SYSTEM TAGGED AS BEING LAST INSPECTED IN NOVEMBER 2008.SHOULD BE REINSPECTED AND TAGGED EVERY 6 MONTHS. SCHEDULE.
- Storage of Personal Items
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: 1. COLOGNE, EMPLOYEE DRINK, AND CELL PHONE STORED IN SAME AREA AS MUGS.STORE IN A SEPARATE LOCATION AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Wait staff area
- 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: 1. THREE BULK STORAGE CONTAINERS NOT LABELED.LABEL AS TO CONTENTS.
Location: Kitchen
- 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: 1. FOIL LINING AREAS OF COOK LINE.REMOVE. MUST KEEP A CLEAN AND SANITIZED SURFACE.
Location: Cook line
- 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: 1. SEVERAL BOXES STORED ON FLOOR OF WALK IN FREEZER.2. BUCKET OF PICKLED GINGER ON THE FLOOR IN SUSHI BAR AREA.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.
Location: Walk-in freezer
Equipment: 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: 1. SEVERAL BOXES STORED ON FLOOR OF WALK IN FREEZER.2. BUCKET OF PICKLED GINGER ON THE FLOOR IN SUSHI BAR AREA.STORE AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION.
Location: Sushi bar
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. PROVIDE SOAP AT HAND SINKS IN BAR AND SUSHI BAR.
Location: Bar
Equipment: Hand sink
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: 1. PROVIDE SOAP AT HAND SINKS IN BAR AND SUSHI BAR.
Location: Sushi bar
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PROVIDE PAPER TOWELS AT HAND SINKS IN BAR AND KITCHEN.
Location: Bar
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: 1. PROVIDE PAPER TOWELS AT HAND SINKS IN BAR AND KITCHEN.
Location: Kitchen
Equipment: Hand sink
|
11/07/2014 | 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: 1. PREP TOP COOLER IN KITCHEN HOLDING BEAN SPROUTS AT 68 DEGREES. CHEF SAYS SPROUTS RECENTLY PLACED IN COOLER AND TO BE COOOKED BEFORE THEY ARE SERVED.2. SUSHI BAR COOLER HOLDING FISH AT 48-52 DEGREES. SERVICE COOLER TO HOLD FOODS AT 41 DEGREES OR BELOW.Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen
Equipment: Prep Top Cooler
- 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: 1. PREP TOP COOLER IN KITCHEN HOLDING BEAN SPROUTS AT 68 DEGREES. CHEF SAYS SPROUTS RECENTLY PLACED IN COOLER AND TO BE COOOKED BEFORE THEY ARE SERVED.2. SUSHI BAR COOLER HOLDING FISH AT 48-52 DEGREES. SERVICE COOLER TO HOLD FOODS AT 41 DEGREES OR BELOW.Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Bar
Equipment: Reach in cooler
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: ESTABLISHMENT IS INFESTED WITH FRUIT FLIES. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS, KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
Location: Kitchen
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: ESTABLISHMENT IS INFESTED WITH FRUIT FLIES. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS, KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
Location: Bar
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: ESTABLISHMENT IS INFESTED WITH FRUIT FLIES. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS, KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
Location: Dining room
- 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 FISH OVER LETTUCE AND SPROUTS IN REACH IN COOLER AT SUSHI BAR. STORE RAW ANIMAL PRODUCTS BELOW PRODUCE.
Location: Bar
Equipment: Reach 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: LEFT OVER COOKED CHICKEN, STUFFING, OPEN CANS AND CUT VEGETABLES IN WALK IN COOLER WITH NO DATE MARKS.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.
Location: Walk-in cooler
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HANDSINK AT COOK LINE BLOCKED BY ROLLING PREP CART. KEEP HAND SINK ACCESSABLE AT ALL TIMES. CART MOVED CORRECTED ON SITE.
Location: Cook line
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: SOAP DISPENSER AT COOK LINE HAND SINK HEAVILY SOILED. PLEASE CLEAN.
Location: Cook line
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: DRAIN FOR HAND SINK IS LEAKING ALL OVER FLOOR AT COOK LINE. REPAIR LEAK.
Location: Cook line
Equipment: Hand sink
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOP IN MOP SINK IN BACK ROOM. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Back room
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OPEN. KEEP LIDS CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.
Location: Dumpster area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: TRASH BAGS AND OLD EQUIPMENT OUTSIDE OF DUMPSTER. CLEAN AREA AND REMOVE ALL REFUSE.
Location: Dumpster area
- 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 HOOD OVER COOK LINE IS SOILED. CLEAN AND SERVICE VENT HOOD.
Location: Cook line
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: PERPARED TEMPURA MIX OUT IN OPEN STRAINER IN KITCHEN. COOL FOODS INSIDE WALK IN COOLER. MIX ALSO ON TOP OF TRASH CAN. UTILIZE CLEAN SURFACES FOR PREPPING FOOD.
Location: Kitchen
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REACH IN FREEZER IN KITCHEN IS NOT FUNCTIONING. REPAIR FREEZER TO PROPER WORKING ORDER. NO FOOD PRODUCTS CURRENTLY IN FREEZER.
Location: Kitchen
Equipment: reach 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: BUCKETS AND BOXES OF FOOD PRODUCT ON FLOOR IN WALK IN COOLER AND FREEZER. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF OF THE FLOOR.
Location: Walk-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: BUCKETS AND BOXES OF FOOD PRODUCT ON FLOOR IN WALK IN COOLER AND FREEZER. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF OF THE FLOOR.
Location: Walk-in freezer
- 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 MACHINE SOILED IN WAIT STAFF AREA. PLEASE CLEAN.
Location: Wait staff area
Equipment: Soda machine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. MISSING DRAIN CAP BY GREASE TRAP FOR 3-BAY DRAIN. REPLACE CAP.2. URINAL BROKEN IN MEN'S RESTROOM. REPAIR URINAL.
Location: Dish machine area
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. MISSING DRAIN CAP BY GREASE TRAP FOR 3-BAY DRAIN. REPLACE CAP.2. URINAL BROKEN IN MEN'S RESTROOM. REPAIR URINAL.
Location: Mens restroom
|
06/25/2014 | 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: 1. PREP TOP COOLER IN KITCHEN HOLDING BEAN SPROUTS AT 68 DEGREES. CHEF SAYS SPROUTS RECENTLY PLACED IN COOLER AND TO BE COOOKED BEFORE THEY ARE SERVED.2. SUSHI BAR COOLER HOLDING FISH AT 48-52 DEGREES. SERVICE COOLER TO HOLD FOODS AT 41 DEGREES OR BELOW.Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen
Equipment: Prep Top Cooler
- 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: 1. PREP TOP COOLER IN KITCHEN HOLDING BEAN SPROUTS AT 68 DEGREES. CHEF SAYS SPROUTS RECENTLY PLACED IN COOLER AND TO BE COOOKED BEFORE THEY ARE SERVED.2. SUSHI BAR COOLER HOLDING FISH AT 48-52 DEGREES. SERVICE COOLER TO HOLD FOODS AT 41 DEGREES OR BELOW.Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Bar
Equipment: Reach in cooler
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: ESTABLISHMENT IS INFESTED WITH FRUIT FLIES. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS, KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: ESTABLISHMENT IS INFESTED WITH FRUIT FLIES. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS, KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
Location: Bar
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: ESTABLISHMENT IS INFESTED WITH FRUIT FLIES. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS, KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
Location: Dining room
- 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 FISH OVER LETTUCE AND SPROUTS IN REACH IN COOLER AT SUSHI BAR. STORE RAW ANIMAL PRODUCTS BELOW PRODUCE.
Location: Bar
Equipment: Reach 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: LEFT OVER COOKED CHICKEN, STUFFING, OPEN CANS AND CUT VEGETABLES IN WALK IN COOLER WITH NO DATE MARKS.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.
Location: Walk-in cooler
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HANDSINK AT COOK LINE BLOCKED BY ROLLING PREP CART. KEEP HAND SINK ACCESSABLE AT ALL TIMES. CART MOVED CORRECTED ON SITE.
Location: Cook line
Equipment: Hand sink
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: SOAP DISPENSER AT COOK LINE HAND SINK HEAVILY SOILED. PLEASE CLEAN.
Location: Cook line
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: DRAIN FOR HAND SINK IS LEAKING ALL OVER FLOOR AT COOK LINE. REPAIR LEAK.
Location: Cook line
Equipment: Hand sink
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOP IN MOP SINK IN BACK ROOM. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Back room
- Dumpster lids open (corrected)
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OPEN. KEEP LIDS CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.
Location: Dumpster area
- Unnecessary litter (corrected)
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: TRASH BAGS AND OLD EQUIPMENT OUTSIDE OF DUMPSTER. CLEAN AREA AND REMOVE ALL REFUSE.
Location: Dumpster area
- 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 HOOD OVER COOK LINE IS SOILED. CLEAN AND SERVICE VENT HOOD.
Location: Cook line
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: PERPARED TEMPURA MIX OUT IN OPEN STRAINER IN KITCHEN. COOL FOODS INSIDE WALK IN COOLER. MIX ALSO ON TOP OF TRASH CAN. UTILIZE CLEAN SURFACES FOR PREPPING FOOD.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REACH IN FREEZER IN KITCHEN IS NOT FUNCTIONING. REPAIR FREEZER TO PROPER WORKING ORDER. NO FOOD PRODUCTS CURRENTLY IN FREEZER.
Location: Kitchen
Equipment: reach 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: BUCKETS AND BOXES OF FOOD PRODUCT ON FLOOR IN WALK IN COOLER AND FREEZER. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF OF THE FLOOR.
Location: Walk-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: BUCKETS AND BOXES OF FOOD PRODUCT ON FLOOR IN WALK IN COOLER AND FREEZER. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF OF THE FLOOR.
Location: Walk-in freezer
- 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 MACHINE SOILED IN WAIT STAFF AREA. PLEASE CLEAN.
Location: Wait staff area
Equipment: Soda machine
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. MISSING DRAIN CAP BY GREASE TRAP FOR 3-BAY DRAIN. REPLACE CAP.2. URINAL BROKEN IN MEN'S RESTROOM. REPAIR URINAL.
Location: Dish machine area
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. MISSING DRAIN CAP BY GREASE TRAP FOR 3-BAY DRAIN. REPLACE CAP.2. URINAL BROKEN IN MEN'S RESTROOM. REPAIR URINAL.
Location: Mens restroom
|
06/17/2014 | 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: 1. PREP TOP COOLER IN KITCHEN HOLDING BEAN SPROUTS AT 68 DEGREES. CHEF SAYS SPROUTS RECENTLY PLACED IN COOLER AND TO BE COOOKED BEFORE THEY ARE SERVED.2. SUSHI BAR COOLER HOLDING FISH AT 48-52 DEGREES. SERVICE COOLER TO HOLD FOODS AT 41 DEGREES OR BELOW.Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Kitchen
Equipment: Prep Top Cooler
- 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: 1. PREP TOP COOLER IN KITCHEN HOLDING BEAN SPROUTS AT 68 DEGREES. CHEF SAYS SPROUTS RECENTLY PLACED IN COOLER AND TO BE COOOKED BEFORE THEY ARE SERVED.2. SUSHI BAR COOLER HOLDING FISH AT 48-52 DEGREES. SERVICE COOLER TO HOLD FOODS AT 41 DEGREES OR BELOW.Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Location: Bar
Equipment: Reach in cooler
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: ESTABLISHMENT IS INFESTED WITH FRUIT FLIES. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS, KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
Location: Kitchen
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: ESTABLISHMENT IS INFESTED WITH FRUIT FLIES. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS, KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
Location: Bar
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: ESTABLISHMENT IS INFESTED WITH FRUIT FLIES. SEEK PROFESSIONAL ASSISTANCE TO EXTERMINATE PESTS, KEEP AREA AS CLEAN AND DRY AS POSSIBLE.
Location: Dining room
- 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: RAW FISH OVER LETTUCE AND SPROUTS IN REACH IN COOLER AT SUSHI BAR. STORE RAW ANIMAL PRODUCTS BELOW PRODUCE.
Location: Bar
Equipment: Reach in cooler
- 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: LEFT OVER COOKED CHICKEN, STUFFING, OPEN CANS AND CUT VEGETABLES IN WALK IN COOLER WITH NO DATE MARKS.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.
Location: Walk-in cooler
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: HANDSINK AT COOK LINE BLOCKED BY ROLLING PREP CART. KEEP HAND SINK ACCESSABLE AT ALL TIMES. CART MOVED CORRECTED ON SITE.
Location: Cook line
Equipment: Hand sink
- Hand sink soiled
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: SOAP DISPENSER AT COOK LINE HAND SINK HEAVILY SOILED. PLEASE CLEAN.
Location: Cook line
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: DRAIN FOR HAND SINK IS LEAKING ALL OVER FLOOR AT COOK LINE. REPAIR LEAK.
Location: Cook line
Equipment: Hand sink
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: WET MOP IN MOP SINK IN BACK ROOM. ALLOW MOPS TO AIR DRY WHEN NOT IN USE.
Location: Back room
- Dumpster lids open
Dumpster and/or waste handling units not covered.
Correction: Cover all dumpsters and waste handling units.
Comments: DUMPSTER LIDS OPEN. KEEP LIDS CLOSED TO PREVENT PEST ENTRY AND RAIN WATER ACCUMULATION.
Location: Dumpster area
- Unnecessary litter
Premises not free of unnecessary items or litter.
Correction: Remove litter, unnecessary items, and nonfunctional equipment.
Comments: TRASH BAGS AND OLD EQUIPMENT OUTSIDE OF DUMPSTER. CLEAN AREA AND REMOVE ALL REFUSE.
Location: Dumpster area
- 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 HOOD OVER COOK LINE IS SOILED. CLEAN AND SERVICE VENT HOOD.
Location: Cook line
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: PERPARED TEMPURA MIX OUT IN OPEN STRAINER IN KITCHEN. COOL FOODS INSIDE WALK IN COOLER. MIX ALSO ON TOP OF TRASH CAN. UTILIZE CLEAN SURFACES FOR PREPPING FOOD.
Location: Kitchen
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: REACH IN FREEZER IN KITCHEN IS NOT FUNCTIONING. REPAIR FREEZER TO PROPER WORKING ORDER. NO FOOD PRODUCTS CURRENTLY IN FREEZER.
Location: Kitchen
Equipment: reach 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: BUCKETS AND BOXES OF FOOD PRODUCT ON FLOOR IN WALK IN COOLER AND FREEZER. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF OF THE FLOOR.
Location: Walk-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: BUCKETS AND BOXES OF FOOD PRODUCT ON FLOOR IN WALK IN COOLER AND FREEZER. STORE ALL FOOD PRODUCTS AT LEAST 6 INCHES OFF OF THE FLOOR.
Location: Walk-in freezer
- 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 MACHINE SOILED IN WAIT STAFF AREA. PLEASE CLEAN.
Location: Wait staff area
Equipment: Soda machine
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. MISSING DRAIN CAP BY GREASE TRAP FOR 3-BAY DRAIN. REPLACE CAP.2. URINAL BROKEN IN MEN'S RESTROOM. REPAIR URINAL.
Location: Dish machine area
Equipment: 3-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. MISSING DRAIN CAP BY GREASE TRAP FOR 3-BAY DRAIN. REPLACE CAP.2. URINAL BROKEN IN MEN'S RESTROOM. REPAIR URINAL.
Location: Mens restroom
|
06/10/2014 | 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: Immitation crab meat stored in a container on top of the sushi bar at 61 degrees F. Crab meat and all potentially hazardous foods must be kept under refrigeration at 41 degrees F.
Location: Sushi 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: Ph logs for the sushi rice are not maintained.
Location: Sushi bar
- 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: Glass stored in the sushi bar hand sink. Do not store any items in the hand sink. Hand sinks must be clear at all times.
Location: Sushi bar
- 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: No sanitizer present at either the sushi bar or the cook line in the kitchen. Provide chemical sanitizer at all times.
Location: Sushi bar
- 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: No sanitizer present at either the sushi bar or the cook line in the kitchen. Provide chemical sanitizer at all times.
Location: Cook line
|
01/29/2014 | 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: Immitation crab meat stored in a container on top of the sushi bar at 61 degrees F. Crab meat and all potentially hazardous foods must be kept under refrigeration at 41 degrees F.
Location: Sushi 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: Ph logs for the sushi rice are not maintained.
Location: Sushi bar
- 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: Glass stored in the sushi bar hand sink. Do not store any items in the hand sink. Hand sinks must be clear at all times.
Location: Sushi bar
- Chemical sanitizer concentration
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: No sanitizer present at either the sushi bar or the cook line in the kitchen. Provide chemical sanitizer at all times.
Location: Sushi bar
- Chemical sanitizer concentration
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: No sanitizer present at either the sushi bar or the cook line in the kitchen. Provide chemical sanitizer at all times.
Location: Cook line
|
01/22/2014 | Illness Complaint |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: tempura shrimp cooked off and not held hot or coldno log keptkeep held at 135 or hotterdiscard
Location: Cook line
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: tempura shrimp cooked off and not held hot or coldno log keptkeep held at 135 or hotterdiscard
Location: Sushi 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 log kept for tempura shrimp held out of temperaturetoo mush cooked off on cook line
Location: Sushi 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 log kept for tempura shrimp held out of temperaturetoo mush cooked off on cook line
Location: Cook line
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Dead roaches and live flying insects in bar areabar walls, wall to floor junctures and large wooden unit are excessively soiled allow for bug harborage12-3MANY DEAD ROACHES IN BAR NEAR WOODEN SHELVING -THIS IS BELIEVED TO BE THIER HARBORAGE LOCATIONHOWEVER IT HAS NOT BEEN REMOVEDFLYING INSECTS IMPROVED BUT STILL PRESENTCONTINUE EVERY TWO WEEKS WITH PEST CONTROL- HAVE INVOICES AVAILABLE AT NEXT INSPECTION
Location: Bar
- 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: REPEAT VIOLATIONcooks applying gloves without handwashingHands must be washed prior to each application of gloves12-3COOK OBSERVED APPLYING GLOVES WITHOUT WASHING HANDS FIRST400. CITATION AT NEXT OBSERVANCE
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Microwave oven on cookline very soiledcookline cooking equipment soiledclean more regularly
Location: Cook line
Equipment: Microwave oven
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Three bay and grease trap are completely unhooked from plumbingand cannot be usedrepair
Location: Kitchen (back)
Equipment: 3-bay
- Contamination of sanitized tableware (corrected)
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: 12-3Glassware stored on bar matting on wooden shelving is very sticky and soiledmatting has become adhered to wooden shelvingremove matting clean and or replace
- 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: Hoods due for cleaninghoods soiledcall cleaning company12-3Not done
Location: Cook line
- 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: Walls on bar side very soileddishmachine area walls soiledclean more regularly
Location: Bar
- 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: Walls on bar side very soileddishmachine area walls soiledclean more regularly
Location: Dish machine area
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 12-3Dish machine racks are very soiledclean completely or replace
Location: Dish machine area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Three bay not operational2. Prep sink faucet continually runs and is not fixed it moves when touched out of placerepair12-3Grease trap lid is lifted - close
Location: Kitchen
Equipment: 3-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Three bay not operational2. Prep sink faucet continually runs and is not fixed it moves when touched out of placerepair12-3Grease trap lid is lifted - close
Location: Prep area
Equipment: Prep sink
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Three bay not operational2. Prep sink faucet continually runs and is not fixed it moves when touched out of placerepair12-3Grease trap lid is lifted - close
Location: Three bay area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Fan covers in walk in cooler soiled and dusty\clean
Location: Walk-in cooler
- 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: Clean all doors and gaskets on all coolerscooler under soup station is very soiled inside - clean all more regularlysoda machine soiled around nozzlesnozzles themselves are clean but area around is notwiped and begining to mold
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: Clean all doors and gaskets on all coolerscooler under soup station is very soiled inside - clean all more regularlysoda machine soiled around nozzlesnozzles themselves are clean but area around is notwiped and begining to mold
Location: Wait staff area
Equipment: Soda machine
|
12/19/2013 | Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: tempura shrimp cooked off and not held hot or coldno log keptkeep held at 135 or hotterdiscard
Location: Cook line
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: tempura shrimp cooked off and not held hot or coldno log keptkeep held at 135 or hotterdiscard
Location: Sushi 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 log kept for tempura shrimp held out of temperaturetoo mush cooked off on cook line
Location: Sushi 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 log kept for tempura shrimp held out of temperaturetoo mush cooked off on cook line
Location: Cook line
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Dead roaches and live flying insects in bar areabar walls, wall to floor junctures and large wooden unit are excessively soiled allow for bug harborage12-3MANY DEAD ROACHES IN BAR NEAR WOODEN SHELVING -THIS IS BELIEVED TO BE THIER HARBORAGE LOCATIONHOWEVER IT HAS NOT BEEN REMOVEDFLYING INSECTS IMPROVED BUT STILL PRESENTCONTINUE EVERY TWO WEEKS WITH PEST CONTROL- HAVE INVOICES AVAILABLE AT NEXT INSPECTION
Location: Bar
- 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: REPEAT VIOLATIONcooks applying gloves without handwashingHands must be washed prior to each application of gloves12-3COOK OBSERVED APPLYING GLOVES WITHOUT WASHING HANDS FIRST400. CITATION AT NEXT OBSERVANCE
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Microwave oven on cookline very soiledcookline cooking equipment soiledclean more regularly
Location: Cook line
Equipment: Microwave oven
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Three bay and grease trap are completely unhooked from plumbingand cannot be usedrepair
Location: Kitchen (back)
Equipment: 3-bay
- 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: 12-3Glassware stored on bar matting on wooden shelving is very sticky and soiledmatting has become adhered to wooden shelvingremove matting clean and or replace
- 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: Hoods due for cleaninghoods soiledcall cleaning company12-3Not done
Location: Cook line
- 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: Walls on bar side very soileddishmachine area walls soiledclean more regularly
Location: Bar
- 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: Walls on bar side very soileddishmachine area walls soiledclean more regularly
Location: Dish machine area
- Warewashing equipment cleaning
Warewashing equipment not cleaned at appropriate intervals.
Correction: Clean warewash equipment appropriate intervals.
Comments: 12-3Dish machine racks are very soiledclean completely or replace
Location: Dish machine area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Three bay not operational2. Prep sink faucet continually runs and is not fixed it moves when touched out of placerepair12-3Grease trap lid is lifted - close
Location: Kitchen
Equipment: 3-bay
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Three bay not operational2. Prep sink faucet continually runs and is not fixed it moves when touched out of placerepair12-3Grease trap lid is lifted - close
Location: Prep area
Equipment: Prep sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Three bay not operational2. Prep sink faucet continually runs and is not fixed it moves when touched out of placerepair12-3Grease trap lid is lifted - close
Location: Three bay area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Fan covers in walk in cooler soiled and dusty\clean
Location: Walk-in cooler
- 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: Clean all doors and gaskets on all coolerscooler under soup station is very soiled inside - clean all more regularlysoda machine soiled around nozzlesnozzles themselves are clean but area around is notwiped and begining to mold
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: Clean all doors and gaskets on all coolerscooler under soup station is very soiled inside - clean all more regularlysoda machine soiled around nozzlesnozzles themselves are clean but area around is notwiped and begining to mold
Location: Wait staff area
Equipment: Soda machine
|
12/03/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: tempura shrimp cooked off and not held hot or coldno log keptkeep held at 135 or hotterdiscard
Location: Cook line
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: tempura shrimp cooked off and not held hot or coldno log keptkeep held at 135 or hotterdiscard
Location: Sushi 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 log kept for tempura shrimp held out of temperaturetoo mush cooked off on cook line
Location: Sushi 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 log kept for tempura shrimp held out of temperaturetoo mush cooked off on cook line
Location: Cook line
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Dead roaches and live flying insects in bar areabar walls, wall to floor junctures and large wooden unit are excessively soiled allow for bug harborage
Location: Bar
- 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: REPEAT VIOLATIONcooks applying gloves without handwashingHands must be washed prior to each application of gloves
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Microwave oven on cookline very soiledcookline cooking equipment soiledclean more regularly
Location: Cook line
Equipment: Microwave oven
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Three bay and grease trap are completely unhooked from plumbingand cannot be usedrepair
Location: Kitchen (back)
Equipment: 3-bay
- 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: Hoods due for cleaninghoods soiledcall cleaning company
Location: Cook line
- 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: Walls on bar side very soileddishmachine area walls soiledclean more regularly
Location: Bar
- 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: Walls on bar side very soileddishmachine area walls soiledclean more regularly
Location: Dish machine area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Three bay not operational2. Prep sink faucet continually runs and is not fixed it moves when touched out of placerepair
Location: Kitchen
Equipment: 3-bay
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. Three bay not operational2. Prep sink faucet continually runs and is not fixed it moves when touched out of placerepair
Location: Prep area
Equipment: Prep sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Fan covers in walk in cooler soiled and dusty\clean
Location: Walk-in cooler
- 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 all doors and gaskets on all coolerscooler under soup station is very soiled inside - clean all more regularlysoda machine soiled around nozzlesnozzles themselves are clean but area around is notwiped and begining to mold
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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 all doors and gaskets on all coolerscooler under soup station is very soiled inside - clean all more regularlysoda machine soiled around nozzlesnozzles themselves are clean but area around is notwiped and begining to mold
Location: Wait staff area
Equipment: Soda machine
|
11/25/2013 | 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: Generic spray bottle not labeled with content name
Location: Dining room
- 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: Unlabeled chemical bottle sitting with plates and napkinsEnsure chemicals are not stored with food or food contact items
Location: Dining room
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flying insects in and around dish machine areaarea has pooling water and food debris all over floorKeep much cleaner and dry7-15Improved some still noted at dishmachine area
Location: Dish machine area
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Cook using gloves he applied without washing handsHands must be washed with each glove change
- 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: Cook did not wash hands when he applied gloveshands must be washed prior to each gloves changeWhen I tried to explain proper procedures he said he did not speak english
- 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: Label larger white bulk bins with content name
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Water pooling in back near dishmachinefind source and repair7-15Improved but still pooling
Location: Dish machine area
- 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: Wall with soda lines going through is very dirty as are the soda lines clean
Location: Sushi bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Walk in freezer door soiled and stickyscrub clean
Location: Walk-in freezer
|
07/15/2013 | Recheck |
- Toxic labeling (corrected on site)
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: Generic spray bottle not labeled with content name
Location: Dining room
- 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: Unlabeled chemical bottle sitting with plates and napkinsEnsure chemicals are not stored with food or food contact items
Location: Dining room
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Flying insects in and around dish machine areaarea has pooling water and food debris all over floorKeep much cleaner and dry
Location: Dish machine area
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Cook using gloves he applied without washing handsHands must be washed with each glove change
- 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: Cook did not wash hands when he applied gloveshands must be washed prior to each gloves changeWhen I tried to explain proper procedures he said he did not speak english
- 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: Label larger white bulk bins with content name
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Water pooling in back near dishmachinefind source and repair
Location: Dish machine area
- 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: Wall with soda lines going through is very dirty as are the soda lines clean
Location: Sushi bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Walk in freezer door soiled and stickyscrub clean
Location: Walk-in freezer
|
07/08/2013 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: REPEAT VIOLATIONCooked off fried chicken for sweet and sour sits on top of cold well not in pan inside cold wellkeep below 41 at all times3-11NOT DONEChicken at 50 degrees again
Location: Cook line
- 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: egg yolk mixture out at room temperaturediscardegg yolks/whites for fry batter must be kept below 41
Location: Cook line
- 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: 3-11A temperature log for sushi rice kept below 135 degrees not keptREPEAT VIOLATION
Location: Sushi bar
- 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: Blue chemical in unlabeled container ensure toxins are labeled
Location: Sushi bar
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Sushi cook reapplying same glovesDiscontinue3-11Cook in kitchen applied gloves without washing hands
- 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: 3-11Cook applied gloves without washing hands
- 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: Open employee drink on prep surfaceREPEAT VIOLATION
Location: Prep area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REPEAT VIOLATIONSoiled knives returned to magnetic rack in prepclean and sanitize prior to storage on rackclean rack
Location: Prep area
Equipment: Knife/utensil rack
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Hand sink on sushi side not easily accessible or usedremove wood shelf to make hand sink on other side of the bar accessible or move sushi hand sink out of the blocked corner3-11NOT DONE
Location: Sushi bar
Equipment: Hand sink
- 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 cook washed hands with no soap or towels for a few secondshands must be washed for 20 seconds with soap and provide papertowels
Location: Sushi bar
- 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: cook had wet towels out throughout cook linewhen asked about a sani bucket he had no idea what it was
Location: Cook line
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Certificate to be mailed - KM passed on 2/11
- 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: Finish lifting shelves in kitchen to a 6 inch clearance3-11NOT DONE
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: water pooling under the prep sinks arearepair leak keep floor dryWalk in cooler floor soiled3-11NOT DONEclean
Location: Prep area
- 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: water pooling under the prep sinks arearepair leak keep floor dryWalk in cooler floor soiled3-11NOT DONEclean
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: wet towels out on cook line no sani bucket set for storage
Location: Cook line
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Prep sink coming loose from wallreattach and seal3-11Sink affixed but not sealed
Location: Prep area
Equipment: Veg. Sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
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: Knives stored between equipmentdiscontinue
Location: Cook line
|
03/19/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: REPEAT VIOLATIONCooked off fried chicken for sweet and sour sits on top of cold well not in pan inside cold wellkeep below 41 at all times3-11NOT DONEChicken at 50 degrees again
Location: Cook line
- 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: egg yolk mixture out at room temperaturediscardegg yolks/whites for fry batter must be kept below 41
Location: Cook line
- 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: 3-11A temperature log for sushi rice kept below 135 degrees not keptREPEAT VIOLATION
Location: Sushi bar
- 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: Blue chemical in unlabeled container ensure toxins are labeled
Location: Sushi bar
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Sushi cook reapplying same glovesDiscontinue3-11Cook in kitchen applied gloves without washing hands
- 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: 3-11Cook applied gloves without washing hands
- 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: Open employee drink on prep surfaceREPEAT VIOLATION
Location: Prep area
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REPEAT VIOLATIONSoiled knives returned to magnetic rack in prepclean and sanitize prior to storage on rackclean rack
Location: Prep area
Equipment: Knife/utensil rack
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Hand sink on sushi side not easily accessible or usedremove wood shelf to make hand sink on other side of the bar accessible or move sushi hand sink out of the blocked corner3-11NOT DONE
Location: Sushi bar
Equipment: Hand sink
- Improper hand washing
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 cook washed hands with no soap or towels for a few secondshands must be washed for 20 seconds with soap and provide papertowels
Location: Sushi bar
- 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: cook had wet towels out throughout cook linewhen asked about a sani bucket he had no idea what it was
Location: Cook line
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Certificate to be mailed - KM passed on 2/11
- 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: Finish lifting shelves in kitchen to a 6 inch clearance3-11NOT DONE
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: water pooling under the prep sinks arearepair leak keep floor dryWalk in cooler floor soiled3-11NOT DONEclean
Location: Prep area
- 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: water pooling under the prep sinks arearepair leak keep floor dryWalk in cooler floor soiled3-11NOT DONEclean
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: wet towels out on cook line no sani bucket set for storage
Location: Cook line
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Prep sink coming loose from wallreattach and seal3-11Sink affixed but not sealed
Location: Prep area
Equipment: Veg. Sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
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: Knives stored between equipmentdiscontinue
Location: Cook line
|
03/11/2013 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: REPEAT VIOLATIONCooked off fried chicken for sweet and sour sits on top of cold well not in pan inside cold wellkeep below 41 at all times
Location: Cook line
- 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: egg yolk mixture out at room temperaturediscardegg yolks/whites for fry batter must be kept below 41
Location: Cook line
- 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: Blue chemical in unlabeled container ensure toxins are labeled
Location: Sushi bar
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Sushi cook reapplying same glovesDiscontinue
- Eating, drinking, smoking
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: Open employee drink on prep surfaceREPEAT VIOLATION
Location: Prep area
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: REPEAT VIOLATIONSoiled knives returned to magnetic rack in prepclean and sanitize prior to storage on rackclean rack
Location: Prep area
Equipment: Knife/utensil rack
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Hand sink on sushi side not easily accessible or usedremove wood shelf to make hand sink on other side of the bar accessible or move sushi hand sink out of the blocked corner
Location: Sushi bar
Equipment: Hand sink
- Improper hand washing
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 cook washed hands with no soap or towels for a few secondshands must be washed for 20 seconds with soap and provide papertowels
Location: Sushi bar
- Chemical sanitizer concentration
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: cook had wet towels out throughout cook linewhen asked about a sani bucket he had no idea what it was
Location: Cook line
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Certificate to be mailed - KM passed on 2/11
- 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: Finish lifting shelves in kitchen to a 6 inch clearance
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: water pooling under the prep sinks arearepair leak keep floor dryWalk in cooler floor soiledclean
Location: Prep area
- 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: water pooling under the prep sinks arearepair leak keep floor dryWalk in cooler floor soiledclean
Location: Walk-in cooler
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: wet towels out on cook line no sani bucket set for storage
Location: Cook line
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: Prep sink coming loose from wallreattach and seal
Location: Prep area
Equipment: Veg. Sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
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: Knives stored between equipmentdiscontinue
Location: Cook line
|
03/04/2013 | Routine |
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Live roaches noted in facilityfloors are wet and damp at all times due to leaks - created harborage conditionsINCREASE PEST CONTROL
Location: Dish machine area
- 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: open drink on prep table with green onions being cutPROVIDE LID AND STRAW ON ALL EMPLOYEE DRINKS
Location: Prep area
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Several sinks in kitchen are leaking from plumbing causing continually damp floors causing roach infestationREPAIR LEAKS IMMEDIATELY
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide INSTORE certified managerOwner is rarely in store and is listed at other facilities as CFH10-31Dec. class scheduled at Second Helpings
- 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: Floors in kitchen are soiled and build up developing at f;loor to wall junctures and under shelving that is not set for 6 inches off floorCLEAN FLOORS IN KITCHEN MORE EFFECTIVELY AND KEEP DRYwalk in cooler floors soiledCLEAN WALK IN COOLER FLOORS MORE OFTEN
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: Floors in kitchen are soiled and build up developing at f;loor to wall junctures and under shelving that is not set for 6 inches off floorCLEAN FLOORS IN KITCHEN MORE EFFECTIVELY AND KEEP DRYwalk in cooler floors soiledCLEAN WALK IN COOLER FLOORS MORE OFTEN
Location: Walk-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: Shelving throughout is stored directly on floorlifte lower shelved to allow for a 6 inch clearance to clean underneathLIFT LOWER LEVEL OF SHELVES AND PROVIDE FOOD SHELVES THAT ARE DESIGNEDFOR HOLDING FOOD - USE CURRENT GARAGE STYLE SHELVING FOR NON FOOD OR TO GO ITEMS
Location: Kitchen (back)
- 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 cap is very soiled and stainedREPLACE CAP ON SODA GUN WITH NEW CAP
Location: Sushi bar
- 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 cap is very soiled and stainedREPLACE CAP ON SODA GUN WITH NEW CAP
Location: Bar
- Durability / utensils and equipment (corrected)
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Dish machine racks are packed with soil may be uncleanable at this pointroches crawling on themREPLACE ALL DISH RACKS FOR DISHMACHINE
Location: Dish machine area
- 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: knife stored in between cooler equipment on cook linediscontinuethis is not a clean area to store knives
Location: Cook line
|
10/31/2012 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Live roaches noted in facilityfloors are wet and damp at all times due to leaks - created harborage conditionsINCREASE PEST CONTROL
Location: Dish machine area
- Eating, drinking, smoking
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: open drink on prep table with green onions being cutPROVIDE LID AND STRAW ON ALL EMPLOYEE DRINKS
Location: Prep area
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Several sinks in kitchen are leaking from plumbing causing continually damp floors causing roach infestationREPAIR LEAKS IMMEDIATELY
Location: Kitchen
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide INSTORE certified managerOwner is rarely in store and is listed at other facilities as CFH
- 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: Floors in kitchen are soiled and build up developing at f;loor to wall junctures and under shelving that is not set for 6 inches off floorCLEAN FLOORS IN KITCHEN MORE EFFECTIVELY AND KEEP DRYwalk in cooler floors soiledCLEAN WALK IN COOLER FLOORS MORE OFTEN
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: Floors in kitchen are soiled and build up developing at f;loor to wall junctures and under shelving that is not set for 6 inches off floorCLEAN FLOORS IN KITCHEN MORE EFFECTIVELY AND KEEP DRYwalk in cooler floors soiledCLEAN WALK IN COOLER FLOORS MORE OFTEN
Location: Walk-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: Shelving throughout is stored directly on floorlifte lower shelved to allow for a 6 inch clearance to clean underneathLIFT LOWER LEVEL OF SHELVES AND PROVIDE FOOD SHELVES THAT ARE DESIGNEDFOR HOLDING FOOD - USE CURRENT GARAGE STYLE SHELVING FOR NON FOOD OR TO GO ITEMS
Location: Kitchen (back)
- 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 cap is very soiled and stainedREPLACE CAP ON SODA GUN WITH NEW CAP
Location: Sushi bar
- 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 cap is very soiled and stainedREPLACE CAP ON SODA GUN WITH NEW CAP
Location: Bar
- Durability / utensils and equipment
Equipment and/or utensil(s) not durable.
Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Comments: Dish machine racks are packed with soil may be uncleanable at this pointroches crawling on themREPLACE ALL DISH RACKS FOR DISHMACHINE
Location: Dish machine area
- 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: knife stored in between cooler equipment on cook linediscontinuethis is not a clean area to store knives
Location: Cook line
|
10/23/2012 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: cooked chicken out at room temperature in large containeruse small portions and cool in walk in cooler
Location: Kitchen
- 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: Fried dumplings held out of temperaturekeep below 41 or above 135
Location: Cook line
- 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: Hands not washed before employee put on gloves
- 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: Dishmachine not distributing chlorinerepair called
Location: Dish machine 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: raw beef over apples in walk in coolerkeep raw below ready to eat
Location: Walk-in cooler
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Cook line
|
05/30/2012 | Illness Complaint Recheck |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Fried dumplings sitting out at 83 degreesdiscardEven though they will be cooked again they cannot be out at room temperature
Location: Cook line
- 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: Keep cooked chicken at 41 or below until ready o cook
Location: Prep area
- 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: hands not washed prior to applying gloveshands must be washed prior to putting gloves on
- 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: dishmachine not distributing chlorinerepair
Location: Dish machine area
Equipment: Dishmachine
- 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 beef over box of apples in walk in coolerkeep raw below ready to eat
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: potatoe/carrot peeler out soiled with food debris
Location: Cook line
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Hand sink at end of cookline near prep is completely blockedkeep accessible at all times5-30Facility uses other hand sink on end of cooklineensure prep also uses other hand sink or this hand sink will be required to be accessible
Location: Kitchen
Equipment: Hand sink
- 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: Hand sink in sushi bar has items in itstore nothing in or on a hand sink
Location: Sushi bar
Equipment: Hand sink
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Keep wet towels in bucket when not in use
Location: Cook line
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Keep wet towels in bucket when not in use
Location: Sushi bar
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Fried chicken pieces in large container out cooling at 97 degreesuse smaller portion sizes and refrigerate
Location: Prep area
- 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 cooler has broken replace
Location: Sushi bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Glass door cooler soiled on handles, glass doors and tractclean
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: Table mounted can opener soiled from blade to baseclean more regularly
Location: Kitchen
Equipment: Can opener
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hot water at hand sinks exceeds 130 degreeslower water heater or repair to 100-110 hot side only5-30Still way too hot, lower again
Location: Kitchen
Equipment: Hand sink
- 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 waterwater must be hot or agitatingor keep out dry
Location: Kitchen
|
05/30/2012 | Recheck |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: cooked chicken out at room temperature in large containeruse small portions and cool in walk in cooler
Location: Kitchen
- 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: Fried dumplings held out of temperaturekeep below 41 or above 135
Location: Cook line
- 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: Hands not washed before employee put on gloves
- Chemical sanitizer concentration
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: Dishmachine not distributing chlorinerepair called
Location: Dish machine 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: raw beef over apples in walk in coolerkeep raw below ready to eat
Location: Walk-in cooler
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Location: Cook line
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05/23/2012 | Illness Complaint |
- Hot holding
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: Fried dumplings sitting out at 83 degreesdiscardEven though they will be cooked again they cannot be out at room temperature
Location: Cook line
- 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: Keep cooked chicken at 41 or below until ready o cook
Location: Prep area
- 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: hands not washed prior to applying gloveshands must be washed prior to putting gloves on
- Chemical sanitizer concentration
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: dishmachine not distributing chlorinerepair
Location: Dish machine area
Equipment: Dishmachine
- 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: raw beef over box of apples in walk in coolerkeep raw below ready to eat
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: potatoe/carrot peeler out soiled with food debris
Location: Cook line
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: Hand sink at end of cookline near prep is completely blockedkeep accessible at all times
Location: Kitchen
Equipment: Hand sink
- 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: Hand sink in sushi bar has items in itstore nothing in or on a hand sink
Location: Sushi bar
Equipment: Hand sink
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Keep wet towels in bucket when not in use
Location: Cook line
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Keep wet towels in bucket when not in use
Location: Sushi bar
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: Fried chicken pieces in large container out cooling at 97 degreesuse smaller portion sizes and refrigerate
Location: Prep area
- 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 cooler has broken replace
Location: Sushi bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Glass door cooler soiled on handles, glass doors and tractclean
Location: Kitchen
Equipment: Reach in cooler (2 door)
- 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: Table mounted can opener soiled from blade to baseclean more regularly
Location: Kitchen
Equipment: Can opener
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hot water at hand sinks exceeds 130 degreeslower water heater or repair to 100-110 hot side only
Location: Kitchen
Equipment: Hand sink
- 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 waterwater must be hot or agitatingor keep out dry
Location: Kitchen
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05/23/2012 | Routine |
- 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: cooked battered chicken on cook line at 47chicken is stored in a conrainer and set on top of prep cooler itemskeep underneath as they cannot stay below 41 that high up from cooling source1-12Fried chicken stored in same manner, up above prep top food itemskeep below to keep below 41
Location: Cook line
- 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: Keep sushi rice log accuratetime read noon, however facility opens at 11 and rice was ready prior to openingstart time when completed in kitchen
Location: Sushi bar
- 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: No sanitizer/waterr in cook line sanibucketensure wet towels are kept in solution
Location: Cook line
- Wiping cloths / no other purpose (corrected)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: Towel draped over sushi riceuse plastic and discontinue using cloth towels as they cancontaminate rice
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: Cook line has scattered wet towelskeep in sani bucket when not in use
Location: Cook line
- 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: Boxes stacked on floor of walk in freezerkeep boxes on shelving or dunnage racks
Location: Walk-in freezer
- 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: Ice shoot of ice machine developing mold/debrisclean
Location: Wait staff area
Equipment: Soda machine
|
01/12/2012 | 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: cooked battered chicken on cook line at 47chicken is stored in a conrainer and set on top of prep cooler itemskeep underneath as they cannot stay below 41 that high up from cooling source
Location: Cook line
- 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: Keep sushi rice log accuratetime read noon, however facility opens at 11 and rice was ready prior to openingstart time when completed in kitchen
Location: Sushi bar
- 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: No sanitizer/waterr in cook line sanibucketensure wet towels are kept in solution
Location: Cook line
- Wiping cloths / no other purpose (corrected on site)
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: Towel draped over sushi riceuse plastic and discontinue using cloth towels as they cancontaminate rice
Location: Sushi bar
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: Cook line has scattered wet towelskeep in sani bucket when not in use
Location: Cook line
- 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: Boxes stacked on floor of walk in freezerkeep boxes on shelving or dunnage racks
Location: Walk-in freezer
- 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: Ice shoot of ice machine developing mold/debrisclean
Location: Wait staff area
Equipment: Soda machine
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01/05/2012 | Routine |
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