- 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: 1 POT OF SUSHI RICE PREPARED AT 11:00 WAS DISCARDED, SEE DISPOSITION. SUSHI CHEF DID NOT WRITE DOWN TIME FOR TIME VS TEMPERATURE. 1 POT OF SUSHI RICE MADE AT 12:00 WAS DISCARDED, SEE DISPOSITION. SUSHI CHEF MADE NEW SUSHI RICE DURING INSPECTION. ALWAYS WRITE DOWN THE START AND END TIME FOR TEMPERATURE LOG.ESTABLISHMENT LAST TIME LOG DATED 09/24/14, NO LOGS WERE KEPT FOR A MONTH AND PREVIOUS ENTRIES WERE NOT DAILY ENTRIES. WARNING GIVEN FOR IMPROPERLY NOT USING OR FOLLOWING ESTABLISHMENT'S STANDARD OPERATING PROCEDURES.
Location: Sushi bar
- 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. CUT OCTOPUS SITTING ON SUSHI BAR IN THE TEMPERATURE DANGER ZONE, SUSHI CHEF PUT CUT OCTOPUS IN FREEZER2. CUT GARLIC AND WATER MIXTURE IN THE TEMPERATURE DANGER ZONE, WAS DISCARDED DURING INSPECTION
Location: Sushi bar
- 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. CUT OCTOPUS SITTING ON SUSHI BAR IN THE TEMPERATURE DANGER ZONE, SUSHI CHEF PUT CUT OCTOPUS IN FREEZER2. CUT GARLIC AND WATER MIXTURE IN THE TEMPERATURE DANGER ZONE, WAS DISCARDED DURING INSPECTION
Location: Cook line
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: BUS TUB WITH WHITE RICE AT 50 F AND SUSHI MANAGER STATES THE WHITE RICE WAS MADE YESTERDAY EVENING, RICE DID NOT COOL WITHIN THE ALLOWED 6 HOURS. WHITE RICE WAS DISCARDED.
Location: Kitchen
Equipment: Walk in cooler
- 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: OBSERVED SUSHI CHEF REMOVE GLOVES AND PUT BACK ON THE CUTTING BOARD TO INTEND TO RE-USE. MADE SUSHI CHEF DISCARD GLOVES.
- 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: PERSONAL OPEN CUP X 1 FOUND, PROVIDE A CLOSED LID AND STRAW
Location: Kitchen
Equipment: Prep table
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: BAMBOO ROLLERS TO MAKE SUSHI ARE WRAPPED IN PLASTIC WRAP. PLASTIC WRAP NEEDS TO BE DISCARDED EVERY 4 HOURS
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: 1. OBSERVED SUSHI CHEF RINSE CLOTH TOWELS INSIDE HANDSINK2. OBSERVED SERVER DUMP ICE INSIDE THE KITCHEN BACK HANDSINK, MANAGER ADDRESSED DURING INSPECTION
Location: Sushi bar
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: 1. OBSERVED SUSHI CHEF RINSE CLOTH TOWELS INSIDE HANDSINK2. OBSERVED SERVER DUMP ICE INSIDE THE KITCHEN BACK HANDSINK, MANAGER ADDRESSED DURING INSPECTION
Location: Kitchen (back)
Equipment: Hand sink
- Duties of Person-in-charge / Employee Knowledge (corrected)
Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
Comments: MANAGER ON DUTY NOT AWARE OF SUSHI STANDARD OPERATING PROCEDURES OR PREPARTION PROCEDURES. SUSHI CHEF SHOULD REVIEW SUSHI PREPARATION WITH ALL MANAGERS FOR BASIS OF ESTABLISHMENT
- 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.
Location: Kitchen (back)
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: HOLE FOUND UNDER THE 2-BAY PLUMBING AREA, REPAIR PROPERLY, FRP DOES NOT COVER COMPLETELYFINISH COVERING TO BUILD PESTS OUT, POTENTIALL PEST ENTRY
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.
Location: Kitchen (back)
- 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.
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.
Location: Cook line
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: REMOVE FOIL "GREASE SPLATTER", THE FOIL IS NOT PREVENTING GREASE FROM SPLATTERING
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: REMOVE FOIL "GREASE SPLATTER", THE FOIL IS NOT PREVENTING GREASE FROM SPLATTERING
Location: Sushi bar
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: CAULKING FOR 3-BAY IS GROWING MOLD AND THE GLUE ON THE WALL ABOVE THE 3-BAY IS GROWING BLACK MOLD. REMOVE CAULK AND RE-CAULK
Location: Kitchen
Equipment: 3-bay
- 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: 1. BLACK MOLD GROWTH FOUND INSIDE THE ICE MACHINE, SHOWED MANAGER WHERE TO CLEAN2. SODA MACHINE ICE CHUTE WAS SOILED, BAR MANAGER CLEANED DURING INSPECTION
Location: Kitchen
Equipment: Ice machine
- 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: 1. BLACK MOLD GROWTH FOUND INSIDE THE ICE MACHINE, SHOWED MANAGER WHERE TO CLEAN2. SODA MACHINE ICE CHUTE WAS SOILED, BAR MANAGER CLEANED DURING INSPECTION
Location: Sushi bar
Equipment: Soda machine
- 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: 1. BLACK MOLD GROWTH FOUND INSIDE THE ICE MACHINE, SHOWED MANAGER WHERE TO CLEAN2. SODA MACHINE ICE CHUTE WAS SOILED, BAR MANAGER CLEANED DURING INSPECTION
Location: Dish machine area
- Linens food contact (corrected)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: TOWEL FOUND INSIDE RICE COOKER ON TOP OF COOKED RICE, SUSHI CHEF COULD NOT EXPLAIN WHY A TOWEL WAS IN THE RICE COOKER, DISCARDED RICE DURING INSPECTION
Location: Sushi bar
Equipment: Rice cooker
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: COLD WATER FAUCET SPRAYS WATER WHEN TURNED ON
Location: Kitchen
Equipment: 2-bay
|
10/23/2014 | Recheck |
- Time vs. temperature (corrected on site)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1 POT OF SUSHI RICE PREPARED AT 11:00 WAS DISCARDED, SEE DISPOSITION. SUSHI CHEF DID NOT WRITE DOWN TIME FOR TIME VS TEMPERATURE. 1 POT OF SUSHI RICE MADE AT 12:00 WAS DISCARDED, SEE DISPOSITION. SUSHI CHEF MADE NEW SUSHI RICE DURING INSPECTION. ALWAYS WRITE DOWN THE START AND END TIME FOR TEMPERATURE LOG.ESTABLISHMENT LAST TIME LOG DATED 09/24/14, NO LOGS WERE KEPT FOR A MONTH AND PREVIOUS ENTRIES WERE NOT DAILY ENTRIES. WARNING GIVEN FOR IMPROPERLY NOT USING OR FOLLOWING ESTABLISHMENT'S STANDARD OPERATING PROCEDURES.
Location: Sushi bar
- 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. CUT OCTOPUS SITTING ON SUSHI BAR IN THE TEMPERATURE DANGER ZONE, SUSHI CHEF PUT CUT OCTOPUS IN FREEZER2. CUT GARLIC AND WATER MIXTURE IN THE TEMPERATURE DANGER ZONE, WAS DISCARDED DURING INSPECTION
Location: Sushi bar
- 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. CUT OCTOPUS SITTING ON SUSHI BAR IN THE TEMPERATURE DANGER ZONE, SUSHI CHEF PUT CUT OCTOPUS IN FREEZER2. CUT GARLIC AND WATER MIXTURE IN THE TEMPERATURE DANGER ZONE, WAS DISCARDED DURING INSPECTION
Location: Cook line
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: BUS TUB WITH WHITE RICE AT 50 F AND SUSHI MANAGER STATES THE WHITE RICE WAS MADE YESTERDAY EVENING, RICE DID NOT COOL WITHIN THE ALLOWED 6 HOURS. WHITE RICE WAS DISCARDED.
Location: Kitchen
Equipment: Walk in cooler
- Glove Use (Critical) (corrected on site)
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: OBSERVED SUSHI CHEF REMOVE GLOVES AND PUT BACK ON THE CUTTING BOARD TO INTEND TO RE-USE. MADE SUSHI CHEF DISCARD GLOVES.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: PERSONAL OPEN CUP X 1 FOUND, PROVIDE A CLOSED LID AND STRAW
Location: Kitchen
Equipment: Prep table
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: BAMBOO ROLLERS TO MAKE SUSHI ARE WRAPPED IN PLASTIC WRAP. PLASTIC WRAP NEEDS TO BE DISCARDED EVERY 4 HOURS
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: 1. OBSERVED SUSHI CHEF RINSE CLOTH TOWELS INSIDE HANDSINK2. OBSERVED SERVER DUMP ICE INSIDE THE KITCHEN BACK HANDSINK, MANAGER ADDRESSED DURING INSPECTION
Location: Sushi bar
Equipment: Hand sink
- 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: 1. OBSERVED SUSHI CHEF RINSE CLOTH TOWELS INSIDE HANDSINK2. OBSERVED SERVER DUMP ICE INSIDE THE KITCHEN BACK HANDSINK, MANAGER ADDRESSED DURING INSPECTION
Location: Kitchen (back)
Equipment: Hand sink
- Duties of Person-in-charge / Employee Knowledge (corrected on site)
Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
Comments: MANAGER ON DUTY NOT AWARE OF SUSHI STANDARD OPERATING PROCEDURES OR PREPARTION PROCEDURES. SUSHI CHEF SHOULD REVIEW SUSHI PREPARATION WITH ALL MANAGERS FOR BASIS OF ESTABLISHMENT
- 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.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: HOLE FOUND UNDER THE 2-BAY PLUMBING AREA, REPAIR PROPERLY, FRP DOES NOT COVER COMPLETELYFINISH COVERING TO BUILD PESTS OUT, POTENTIALL PEST ENTRY
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.
Location: Kitchen (back)
- 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.
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.
Location: Cook line
- 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: REMOVE FOIL "GREASE SPLATTER", THE FOIL IS NOT PREVENTING GREASE FROM SPLATTERING
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: REMOVE FOIL "GREASE SPLATTER", THE FOIL IS NOT PREVENTING GREASE FROM SPLATTERING
Location: Sushi bar
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: CAULKING FOR 3-BAY IS GROWING MOLD AND THE GLUE ON THE WALL ABOVE THE 3-BAY IS GROWING BLACK MOLD. REMOVE CAULK AND RE-CAULK
Location: Kitchen
Equipment: 3-bay
- 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: 1. BLACK MOLD GROWTH FOUND INSIDE THE ICE MACHINE, SHOWED MANAGER WHERE TO CLEAN2. SODA MACHINE ICE CHUTE WAS SOILED, BAR MANAGER CLEANED DURING INSPECTION
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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: 1. BLACK MOLD GROWTH FOUND INSIDE THE ICE MACHINE, SHOWED MANAGER WHERE TO CLEAN2. SODA MACHINE ICE CHUTE WAS SOILED, BAR MANAGER CLEANED DURING INSPECTION
Location: Sushi bar
Equipment: Soda machine
- 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: 1. BLACK MOLD GROWTH FOUND INSIDE THE ICE MACHINE, SHOWED MANAGER WHERE TO CLEAN2. SODA MACHINE ICE CHUTE WAS SOILED, BAR MANAGER CLEANED DURING INSPECTION
Location: Dish machine area
- Linens food contact (corrected on site)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: TOWEL FOUND INSIDE RICE COOKER ON TOP OF COOKED RICE, SUSHI CHEF COULD NOT EXPLAIN WHY A TOWEL WAS IN THE RICE COOKER, DISCARDED RICE DURING INSPECTION
Location: Sushi bar
Equipment: Rice cooker
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: COLD WATER FAUCET SPRAYS WATER WHEN TURNED ON
Location: Kitchen
Equipment: 2-bay
|
10/16/2014 | Recheck |
- Time vs. temperature (corrected on site)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: 1 POT OF SUSHI RICE PREPARED AT 11:00 WAS DISCARDED, SEE DISPOSITION. SUSHI CHEF DID NOT WRITE DOWN TIME FOR TIME VS TEMPERATURE. 1 POT OF SUSHI RICE MADE AT 12:00 WAS DISCARDED, SEE DISPOSITION. SUSHI CHEF MADE NEW SUSHI RICE DURING INSPECTION. ALWAYS WRITE DOWN THE START AND END TIME FOR TEMPERATURE LOG.ESTABLISHMENT LAST TIME LOG DATED 09/24/14, NO LOGS WERE KEPT FOR A MONTH AND PREVIOUS ENTRIES WERE NOT DAILY ENTRIES. WARNING GIVEN FOR IMPROPERLY NOT USING OR FOLLOWING ESTABLISHMENT'S STANDARD OPERATING PROCEDURES.
Location: Sushi bar
- 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. CUT OCTOPUS SITTING ON SUSHI BAR IN THE TEMPERATURE DANGER ZONE, SUSHI CHEF PUT CUT OCTOPUS IN FREEZER2. CUT GARLIC AND WATER MIXTURE IN THE TEMPERATURE DANGER ZONE, WAS DISCARDED DURING INSPECTION
Location: Sushi bar
- 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. CUT OCTOPUS SITTING ON SUSHI BAR IN THE TEMPERATURE DANGER ZONE, SUSHI CHEF PUT CUT OCTOPUS IN FREEZER2. CUT GARLIC AND WATER MIXTURE IN THE TEMPERATURE DANGER ZONE, WAS DISCARDED DURING INSPECTION
Location: Cook line
- Cooling time (corrected on site)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: BUS TUB WITH WHITE RICE AT 50 F AND SUSHI MANAGER STATES THE WHITE RICE WAS MADE YESTERDAY EVENING, RICE DID NOT COOL WITHIN THE ALLOWED 6 HOURS. WHITE RICE WAS DISCARDED.
Location: Kitchen
Equipment: Walk in cooler
- Glove Use (Critical) (corrected on site)
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: OBSERVED SUSHI CHEF REMOVE GLOVES AND PUT BACK ON THE CUTTING BOARD TO INTEND TO RE-USE. MADE SUSHI CHEF DISCARD GLOVES.
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: PERSONAL OPEN CUP X 1 FOUND, PROVIDE A CLOSED LID AND STRAW
Location: Kitchen
Equipment: Prep table
- Food contact cleaning frequency (corrected on site)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: BAMBOO ROLLERS TO MAKE SUSHI ARE WRAPPED IN PLASTIC WRAP. PLASTIC WRAP NEEDS TO BE DISCARDED EVERY 4 HOURS
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: 1. OBSERVED SUSHI CHEF RINSE CLOTH TOWELS INSIDE HANDSINK2. OBSERVED SERVER DUMP ICE INSIDE THE KITCHEN BACK HANDSINK, MANAGER ADDRESSED DURING INSPECTION
Location: Sushi bar
Equipment: Hand sink
- 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: 1. OBSERVED SUSHI CHEF RINSE CLOTH TOWELS INSIDE HANDSINK2. OBSERVED SERVER DUMP ICE INSIDE THE KITCHEN BACK HANDSINK, MANAGER ADDRESSED DURING INSPECTION
Location: Kitchen (back)
Equipment: Hand sink
- Duties of Person-in-charge / Employee Knowledge (corrected on site)
Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
Comments: MANAGER ON DUTY NOT AWARE OF SUSHI STANDARD OPERATING PROCEDURES OR PREPARTION PROCEDURES. SUSHI CHEF SHOULD REVIEW SUSHI PREPARATION WITH ALL MANAGERS FOR BASIS OF ESTABLISHMENT
- 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.
Location: Kitchen (back)
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: HOLE FOUND UNDER THE 2-BAY PLUMBING AREA, REPAIR PROPERLY, FRP DOES NOT COVER COMPLETELYFINISH COVERING TO BUILD PESTS OUT, POTENTIALL PEST ENTRY
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.
Location: Kitchen (back)
- 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.
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.
Location: Cook line
- 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: REMOVE FOIL "GREASE SPLATTER", THE FOIL IS NOT PREVENTING GREASE FROM SPLATTERING
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: REMOVE FOIL "GREASE SPLATTER", THE FOIL IS NOT PREVENTING GREASE FROM SPLATTERING
Location: Sushi bar
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: CAULKING FOR 3-BAY IS GROWING MOLD AND THE GLUE ON THE WALL ABOVE THE 3-BAY IS GROWING BLACK MOLD. REMOVE CAULK AND RE-CAULK
Location: Kitchen
Equipment: 3-bay
- 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: 1. BLACK MOLD GROWTH FOUND INSIDE THE ICE MACHINE, SHOWED MANAGER WHERE TO CLEAN2. SODA MACHINE ICE CHUTE WAS SOILED, BAR MANAGER CLEANED DURING INSPECTION
Location: Kitchen
Equipment: Ice machine
- Non potentially hazardous food contact surface(s) soiled (corrected on site)
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: 1. BLACK MOLD GROWTH FOUND INSIDE THE ICE MACHINE, SHOWED MANAGER WHERE TO CLEAN2. SODA MACHINE ICE CHUTE WAS SOILED, BAR MANAGER CLEANED DURING INSPECTION
Location: Sushi bar
Equipment: Soda machine
- 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: 1. BLACK MOLD GROWTH FOUND INSIDE THE ICE MACHINE, SHOWED MANAGER WHERE TO CLEAN2. SODA MACHINE ICE CHUTE WAS SOILED, BAR MANAGER CLEANED DURING INSPECTION
Location: Dish machine area
- Linens food contact (corrected on site)
Linen(s) or napkin(s) in contact with food item(s).
Correction: Linens and napkins may not be used in contact with food.
Comments: TOWEL FOUND INSIDE RICE COOKER ON TOP OF COOKED RICE, SUSHI CHEF COULD NOT EXPLAIN WHY A TOWEL WAS IN THE RICE COOKER, DISCARDED RICE DURING INSPECTION
Location: Sushi bar
Equipment: Rice cooker
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: COLD WATER FAUCET SPRAYS WATER WHEN TURNED ON
Location: Kitchen
Equipment: 2-bay
|
10/15/2014 | 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: Cooked chicken stored on the cook line at 45 degrees F. Store chicken in the cold top cooler at 41 degrees F or below.
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: Employee observed not washing hands before returning to the cook line and putting 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: Sanitizer provided in the kitchen and at the sushi bar was not at the proper concentration. Ensure dispenser concentrate bottle is full and that the dispenser is working properly. Use test strips to ensure sanitizer is at the correct concentration.
Location: Kitchen
- 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: Sanitizer provided in the kitchen and at the sushi bar was not at the proper concentration. Ensure dispenser concentrate bottle is full and that the dispenser is working properly. Use test strips to ensure sanitizer is at the correct concentration.
Location: Sushi bar
- Extension cords/utility lines exposed (corrected)
Utility service line(s) and pipe(s) exposed.
Correction: Utility lines and pipes may not be exposed.
Comments: Missing ceiling tile in the kitchen exposing plumbing and wiring. Replace missing ceiling tile.
Location: Kitchen
- Mats and duckboard (corrected)
Mats and duckboard not removable or easily cleanable.
Correction: Mats and duckboard shall be designed to be removable and easily cleanable.
Comments: Cardboard being used as a floor mat on the cook line. Do not use cardboard on the floor for any purpose.
Location: Cook line
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Soap dispenser at the kitchen hand sink was not functioning properly. Ensure dispenser is functioning at all times.
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 scoop stored in a container of water beneath the rice cooker. Store scoops in hot water (135 Degrees) or clean and sanitize scoops between uses.
Location: Kitchen
|
03/12/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Cooked chicken stored on the cook line at 45 degrees F. Store chicken in the cold top cooler at 41 degrees F or below.
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: Employee observed not washing hands before returning to the cook line and putting on gloves.
- 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: Sanitizer provided in the kitchen and at the sushi bar was not at the proper concentration. Ensure dispenser concentrate bottle is full and that the dispenser is working properly. Use test strips to ensure sanitizer is at the correct concentration.
Location: Kitchen
- 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: Sanitizer provided in the kitchen and at the sushi bar was not at the proper concentration. Ensure dispenser concentrate bottle is full and that the dispenser is working properly. Use test strips to ensure sanitizer is at the correct concentration.
Location: Sushi bar
- Extension cords/utility lines exposed
Utility service line(s) and pipe(s) exposed.
Correction: Utility lines and pipes may not be exposed.
Comments: Missing ceiling tile in the kitchen exposing plumbing and wiring. Replace missing ceiling tile.
Location: Kitchen
- Mats and duckboard
Mats and duckboard not removable or easily cleanable.
Correction: Mats and duckboard shall be designed to be removable and easily cleanable.
Comments: Cardboard being used as a floor mat on the cook line. Do not use cardboard on the floor for any purpose.
Location: Cook line
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Soap dispenser at the kitchen hand sink was not functioning properly. Ensure dispenser is functioning at all times.
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 scoop stored in a container of water beneath the rice cooker. Store scoops in hot water (135 Degrees) or clean and sanitize scoops between uses.
Location: Kitchen
|
03/04/2014 | 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 rice stored on the cook line at 71 degrees F on the cook line. Store cooked rice in the cooker at 135 degrees F or above.
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: 1) Raw egg mixture being held at 48 degrees F in a container on the cook line. Do not store egg mixture on ice, store the eggs on the cold top cooler at all times.2) Sprouts being held at 54 degrees in a container near the cook line. Do not store sprouts on ice, store sprouts on the cold top cooler at all times.12/4/131) Tofu held at 48 degrees F on the cold top cooler. Do not double layer the pans when storing tofu on the cold top cooler.12/11/13Tofu held at 50 degrees F on ice on the counter behind the sushi bar. Keep tofu in a cooler, store in a manner that ensures it is held at 41 degrees or below, or use an approved 4 hour discard time system.
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: 1) Raw egg mixture being held at 48 degrees F in a container on the cook line. Do not store egg mixture on ice, store the eggs on the cold top cooler at all times.2) Sprouts being held at 54 degrees in a container near the cook line. Do not store sprouts on ice, store sprouts on the cold top cooler at all times.12/4/131) Tofu held at 48 degrees F on the cold top cooler. Do not double layer the pans when storing tofu on the cold top cooler.12/11/13Tofu held at 50 degrees F on ice on the counter behind the sushi bar. Keep tofu in a cooler, store in a manner that ensures it is held at 41 degrees or below, or use an approved 4 hour discard time system.
Location: Sushi bar
Equipment: Cold top
- 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: Employee observed cleaning the floor, then not washing their hands before putting on gloves. Employees must wash their hands before putting on gloves after contamination occurs.
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: Single use stryrofoam raw fish containers being used to store clean utensils and hold ice for the raw egg mixture. Do not reuse raw fish containers.
- 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: Single service food containers were stored on the floor in the upstairs storage room. Store all food containers at least 6 inches above the floor.
Location: Upstairs storage
- Mats and duckboard (corrected)
Mats and duckboard not removable or easily cleanable.
Correction: Mats and duckboard shall be designed to be removable and easily cleanable.
Comments: Cardboard being used as a mat in the kitchen. Do not use cardboard as floor mats.
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: Large bowls of general tso's chicken observed cooling in the walk in cooler. Cool using an approved method.
Location: Walk-in cooler
|
12/18/2013 | 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: Cooked rice stored on the cook line at 71 degrees F on the cook line. Store cooked rice in the cooker at 135 degrees F or above.
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: 1) Raw egg mixture being held at 48 degrees F in a container on the cook line. Do not store egg mixture on ice, store the eggs on the cold top cooler at all times.2) Sprouts being held at 54 degrees in a container near the cook line. Do not store sprouts on ice, store sprouts on the cold top cooler at all times.12/4/131) Tofu held at 48 degrees F on the cold top cooler. Do not double layer the pans when storing tofu on the cold top cooler.12/11/13Tofu held at 50 degrees F on ice on the counter behind the sushi bar. Keep tofu in a cooler, store in a manner that ensures it is held at 41 degrees or below, or use an approved 4 hour discard time system.
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: 1) Raw egg mixture being held at 48 degrees F in a container on the cook line. Do not store egg mixture on ice, store the eggs on the cold top cooler at all times.2) Sprouts being held at 54 degrees in a container near the cook line. Do not store sprouts on ice, store sprouts on the cold top cooler at all times.12/4/131) Tofu held at 48 degrees F on the cold top cooler. Do not double layer the pans when storing tofu on the cold top cooler.12/11/13Tofu held at 50 degrees F on ice on the counter behind the sushi bar. Keep tofu in a cooler, store in a manner that ensures it is held at 41 degrees or below, or use an approved 4 hour discard time system.
Location: Sushi bar
Equipment: Cold top
- 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: Employee observed cleaning the floor, then not washing their hands before putting on gloves. Employees must wash their hands before putting on gloves after contamination occurs.
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: Single use stryrofoam raw fish containers being used to store clean utensils and hold ice for the raw egg mixture. Do not reuse raw fish containers.
- 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: Single service food containers were stored on the floor in the upstairs storage room. Store all food containers at least 6 inches above the floor.
Location: Upstairs storage
- Mats and duckboard (corrected)
Mats and duckboard not removable or easily cleanable.
Correction: Mats and duckboard shall be designed to be removable and easily cleanable.
Comments: Cardboard being used as a mat in the kitchen. Do not use cardboard as floor mats.
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: Large bowls of general tso's chicken observed cooling in the walk in cooler. Cool using an approved method.
Location: Walk-in cooler
|
12/11/2013 | 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: Cooked rice stored on the cook line at 71 degrees F on the cook line. Store cooked rice in the cooker at 135 degrees F or above.
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: 1) Raw egg mixture being held at 48 degrees F in a container on the cook line. Do not store egg mixture on ice, store the eggs on the cold top cooler at all times.2) Sprouts being held at 54 degrees in a container near the cook line. Do not store sprouts on ice, store sprouts on the cold top cooler at all times.12/4/131) Tofu held at 48 degrees F on the cold top cooler. Do not double layer the pans when storing tofu on the cold top cooler.
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: 1) Raw egg mixture being held at 48 degrees F in a container on the cook line. Do not store egg mixture on ice, store the eggs on the cold top cooler at all times.2) Sprouts being held at 54 degrees in a container near the cook line. Do not store sprouts on ice, store sprouts on the cold top cooler at all times.12/4/131) Tofu held at 48 degrees F on the cold top cooler. Do not double layer the pans when storing tofu on the cold top cooler.
Location: Sushi bar
Equipment: Cold top
- 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: Employee observed cleaning the floor, then not washing their hands before putting on gloves. Employees must wash their hands before putting on gloves after contamination occurs.
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: Single use stryrofoam raw fish containers being used to store clean utensils and hold ice for the raw egg mixture. Do not reuse raw fish containers.
- 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: Single service food containers were stored on the floor in the upstairs storage room. Store all food containers at least 6 inches above the floor.
Location: Upstairs storage
- Mats and duckboard (corrected)
Mats and duckboard not removable or easily cleanable.
Correction: Mats and duckboard shall be designed to be removable and easily cleanable.
Comments: Cardboard being used as a mat in the kitchen. Do not use cardboard as floor mats.
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: Large bowls of general tso's chicken observed cooling in the walk in cooler. Cool using an approved method.
Location: Walk-in cooler
|
12/04/2013 | Recheck |
- Hot holding (corrected on site)
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 rice stored on the cook line at 71 degrees F on the cook line. Store cooked rice in the cooker at 135 degrees F or above.
Location: Cook line
- 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) Raw egg mixture being held at 48 degrees F in a container on the cook line. Do not store egg mixture on ice, store the eggs on the cold top cooler at all times.2) Sprouts being held at 54 degrees in a container near the cook line. Do not store sprouts on ice, store sprouts on the cold top cooler at all times.
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: Employee observed cleaning the floor, then not washing their hands before putting on gloves. Employees must wash their hands before putting on gloves after contamination occurs.
- Single-service reuse (corrected on site)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
Comments: Single use stryrofoam raw fish containers being used to store clean utensils and hold ice for the raw egg mixture. Do not reuse raw fish containers.
- Single Service/Equipment storage (corrected on site)
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: Single service food containers were stored on the floor in the upstairs storage room. Store all food containers at least 6 inches above the floor.
Location: Upstairs storage
- Mats and duckboard (corrected on site)
Mats and duckboard not removable or easily cleanable.
Correction: Mats and duckboard shall be designed to be removable and easily cleanable.
Comments: Cardboard being used as a mat in the kitchen. Do not use cardboard as floor mats.
Location: Cook line
- Cooling methods (corrected on site)
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: Large bowls of general tso's chicken observed cooling in the walk in cooler. Cool using an approved method.
Location: Walk-in cooler
|
11/26/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Tofu being held at 50 degrees F in ice pans on the sushi bar. Ensure ice is completely surrournding the tofu and that it is held at 41 degrees or below.
Location: Sushi bar
- Linens soiled
Linen(s) are soiled.
Correction: Linens shall be free from food residues and other soiling matter.
Comments: Linens covering wire shelves observed soiled.
- 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: Boxes of plates stored on the floor in the upstairs storage room.
Location: Upstairs storage
- Ventilation soiled (corrected)
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Grill hood vent covers observed soiled.
Location: Cook line
- Mats and duckboard (corrected)
Mats and duckboard not removable or easily cleanable.
Correction: Mats and duckboard shall be designed to be removable and easily cleanable.
Comments: Cardboard being used as mats on the cook line. Do not use cardboard as floor mats.
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 around and under the cook line observed soiled.
Location: Cook line
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1) Bare wood board being used as a shelf over the 2-bay sink. paint or seal the board to create a smooth and easily cleanable surface. 2) Trash bag being used to separate clean dishes on the wire rack from the dirty dishes on the cart. Either store the dirty dishes in a separate location or install a barrier that is smooth, cleanable and fixed to the wire shelf.
Location: Kitchen
Equipment: 2-bay
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1) Bare wood board being used as a shelf over the 2-bay sink. paint or seal the board to create a smooth and easily cleanable surface. 2) Trash bag being used to separate clean dishes on the wire rack from the dirty dishes on the cart. Either store the dirty dishes in a separate location or install a barrier that is smooth, cleanable and fixed to the wire shelf.
Location: Kitchen
Equipment: Wire shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The counter and cabinets beneath the sushi bar hand sink are deteriorated. Repair/replace counter top edge and doors to good working condition.
Location: Sushi bar
Equipment: Hand sink
- Equipment drainage (corrected)
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Condensation leak in the walk in freezer is causing a significant ice build up on food. Repair plumbing on the freezer to prevent ice build up.
Location: Walk-in freezer
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) Boxes of fish observed on the floor in the walk in freezer. 2) Boxes of beef and other food items on the floor in the walk in cooler. Store all food items at least 6 inches above 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: 1) Boxes of fish observed on the floor in the walk in freezer. 2) Boxes of beef and other food items on the floor in the walk in cooler. Store all food items at least 6 inches above the floor.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) Prep table lower shelf observed soiled. 2) Wire shelving over the stove observed soiled. 3) Table beneath the char-grill observed soiled. 4) Wire shelving near the dish area observed soiled and covered with aluminum foil. Remove foil and clean shelves.
Location: Cook line
Equipment: Prep table
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) Prep table lower shelf observed soiled. 2) Wire shelving over the stove observed soiled. 3) Table beneath the char-grill observed soiled. 4) Wire shelving near the dish area observed soiled and covered with aluminum foil. Remove foil and clean shelves.
Location: Cook line
Equipment: Wire shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) Prep table lower shelf observed soiled. 2) Wire shelving over the stove observed soiled. 3) Table beneath the char-grill observed soiled. 4) Wire shelving near the dish area observed soiled and covered with aluminum foil. Remove foil and clean shelves.
Location: Cook line
Equipment: Char-grill
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) Prep table lower shelf observed soiled. 2) Wire shelving over the stove observed soiled. 3) Table beneath the char-grill observed soiled. 4) Wire shelving near the dish area observed soiled and covered with aluminum foil. Remove foil and clean shelves.
Location: Kitchen
Equipment: Wire shelving
- 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: Mold growth observed inside the bin of the ice machine. Drain the bin and clean to remove mold build up.
Location: Kitchen (back)
Equipment: Ice machine
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1) Microwave oven on the cook line observed soiled.2) Small oven on the sushi bar observed soiled.
Location: Cook line
Equipment: Microwave oven
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1) Microwave oven on the cook line observed soiled.2) Small oven on the sushi bar observed soiled.
Location: Sushi bar
Equipment: Oven
|
08/29/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Tofu being held at 50 degrees F in ice pans on the sushi bar. Ensure ice is completely surrournding the tofu and that it is held at 41 degrees or below.
Location: Sushi bar
- Linens soiled
Linen(s) are soiled.
Correction: Linens shall be free from food residues and other soiling matter.
Comments: Linens covering wire shelves observed soiled.
- 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: Boxes of plates stored on the floor in the upstairs storage room.
Location: Upstairs storage
- Ventilation soiled
Ventilation system soiled.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
Comments: Grill hood vent covers observed soiled.
Location: Cook line
- Mats and duckboard
Mats and duckboard not removable or easily cleanable.
Correction: Mats and duckboard shall be designed to be removable and easily cleanable.
Comments: Cardboard being used as mats on the cook line. Do not use cardboard as floor mats.
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 around and under the cook line observed soiled.
Location: Cook line
- 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) Bare wood board being used as a shelf over the 2-bay sink. paint or seal the board to create a smooth and easily cleanable surface. 2) Trash bag being used to separate clean dishes on the wire rack from the dirty dishes on the cart. Either store the dirty dishes in a separate location or install a barrier that is smooth, cleanable and fixed to the wire shelf.
Location: Kitchen
Equipment: 2-bay
- 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) Bare wood board being used as a shelf over the 2-bay sink. paint or seal the board to create a smooth and easily cleanable surface. 2) Trash bag being used to separate clean dishes on the wire rack from the dirty dishes on the cart. Either store the dirty dishes in a separate location or install a barrier that is smooth, cleanable and fixed to the wire shelf.
Location: Kitchen
Equipment: Wire shelving
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: The counter and cabinets beneath the sushi bar hand sink are deteriorated. Repair/replace counter top edge and doors to good working condition.
Location: Sushi bar
Equipment: Hand sink
- Equipment drainage
Equipment compartment(s) not properly draining.
Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
Comments: Condensation leak in the walk in freezer is causing a significant ice build up on food. Repair plumbing on the freezer to prevent ice build up.
Location: Walk-in freezer
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1) Boxes of fish observed on the floor in the walk in freezer. 2) Boxes of beef and other food items on the floor in the walk in cooler. Store all food items at least 6 inches above 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: 1) Boxes of fish observed on the floor in the walk in freezer. 2) Boxes of beef and other food items on the floor in the walk in cooler. Store all food items at least 6 inches above the floor.
Location: Walk-in freezer
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) Prep table lower shelf observed soiled. 2) Wire shelving over the stove observed soiled. 3) Table beneath the char-grill observed soiled. 4) Wire shelving near the dish area observed soiled and covered with aluminum foil. Remove foil and clean shelves.
Location: Cook line
Equipment: Prep table
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) Prep table lower shelf observed soiled. 2) Wire shelving over the stove observed soiled. 3) Table beneath the char-grill observed soiled. 4) Wire shelving near the dish area observed soiled and covered with aluminum foil. Remove foil and clean shelves.
Location: Cook line
Equipment: Wire shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) Prep table lower shelf observed soiled. 2) Wire shelving over the stove observed soiled. 3) Table beneath the char-grill observed soiled. 4) Wire shelving near the dish area observed soiled and covered with aluminum foil. Remove foil and clean shelves.
Location: Cook line
Equipment: Char-grill
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1) Prep table lower shelf observed soiled. 2) Wire shelving over the stove observed soiled. 3) Table beneath the char-grill observed soiled. 4) Wire shelving near the dish area observed soiled and covered with aluminum foil. Remove foil and clean shelves.
Location: Kitchen
Equipment: Wire shelving
- 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: Mold growth observed inside the bin of the ice machine. Drain the bin and clean to remove mold build up.
Location: Kitchen (back)
Equipment: Ice machine
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1) Microwave oven on the cook line observed soiled.2) Small oven on the sushi bar observed soiled.
Location: Cook line
Equipment: Microwave oven
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1) Microwave oven on the cook line observed soiled.2) Small oven on the sushi bar observed soiled.
Location: Sushi bar
Equipment: Oven
|
08/21/2013 | Routine |
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: PH LOGS FOR SUSHI RICE NOT COMPLETED PROPERLY (MISSING PH AND DISCARD TIMES). LOGS MUST BE COMPLETED DAILY.
Location: Sushi bar
- 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: RAW EGGS FOR EGG DROP SOUP IN ICE BATH AT THE COOK LINE MEASURED 49 DEGREES F DUE TO SITTING ON TOP OF THE ICE. ICE MUST SURROUND BOTTOM AND SIDES OF FOOD CONTAINERS TO MAINTAIN PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: -
- 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: SPRAY BOTTLES OF GLASS CLEANER OBSERVED STORED WITH SEAWEED AND SPICES ON THE SHELVING UNDER THE SUSHI BAR. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Sushi 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: RODENT DROPPINGS OBSERVED IN THE FOLLOWING AREAS:(1) INSIDE THE CABINET UNDER THE FRYER(2) ON THE FLOOR IN THE LIQUOR STORAGE ROOM.CLEAN AND SANITIZE AREAS AND MONITOR FOR PEST ACTIVITY.
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: RODENT DROPPINGS OBSERVED IN THE FOLLOWING AREAS:(1) INSIDE THE CABINET UNDER THE FRYER(2) ON THE FLOOR IN THE LIQUOR STORAGE ROOM.CLEAN AND SANITIZE AREAS AND MONITOR FOR PEST ACTIVITY.
Location: Back room
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: SUSHI MANAGER OBSERVED HANDLING COOKED SHRIMP AT THE SUSHI BAR WITH HIS BARE HANDS. PROVIDE AND USE UTENSILS (GLOVES, TONGS, ETC.) TO PREVENT BARE HAND CONTACT WITH READY-TO-EAT FOODS.
- 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 TUNA OBSERVED STORED ABOVE COOKED EEL AND AVOCADOS IN THE REACH-IN COOLER AT THE SUSHI BAR. STORE RAW ANIMAL AND SEAFOOD PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Sushi 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: NO DATES OBSERVED FOR OPEN PACKAGES OF COOKED SHRIMP IN THE REACH-IN COOLERS AT THE SUSHI BAR. PROPERLY MARK PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Sushi bar
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DRIED FOOD DEBRIS OBSERVED ON THE BLADE OF THE TABLE-MOUNTED CAN OPENER. CLEAN AND SANITIZE IN-USE EQUIPMENT EVERY 4 HOURS.
Location: Prep area
Equipment: Can opener
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO FOOD HANDLER CERTIFICATE AVAILABLE FOR REVIEW. PROVIDE.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT BULB OBSERVED BURNED OUT IN THE WATER HEATER ROOM NEAR THE DISH MACHINE. REPLACE BULB.
Location: Utility room
- 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: EXCESSIVE DEBRIS BUILD-UP OBSERVED ON THE FLOOR AREA BETWEEN THE COOK LINE AND THE ROLLING CART HOLDING SPICES. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Cook line
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: FROZEN RAW TUNA AND COOKED SHRIMP OBSERVED THAWING IN STAGNANT WATER INSIDE THE SINK AT THE SUSHI BAR. THAW FROZEN PRODUCTS UNDER REFRIGERATION OR COMPLETELY SUBMERGED UNDER RUNNING WATER AT A TEMPERATURE OF 70 DEGREES F OR BELOW.
Location: Sushi bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DOOR GASKETS ON THE REACH-IN COOLER AT THE SUSHI BAR NEAREST THE KITCHEN OBSERVED SEVERELY TORN. REPLACE GASKETS. NOTE: GASKETS HAVE BEEN ORDERED PER INVOICE VIEWED ON THE PREMISES.
Location: Sushi bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE DEBRIS BUILD-UP OBSERVED ON THE ROLLING CART USED TO HOLD SOILED DISHWARE NEAR THE THREE-COMPARTMENT SINK. CLEAN AND SANITIZE. NOTE: NEW CART HAS BEEN ORDERED PER INVOICE VIEWED ON THE PREMISES.
Location: Sushi bar
Equipment: Wood shelving
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE DEBRIS BUILD-UP OBSERVED ON THE ROLLING CART USED TO HOLD SOILED DISHWARE NEAR THE THREE-COMPARTMENT SINK. CLEAN AND SANITIZE. NOTE: NEW CART HAS BEEN ORDERED PER INVOICE VIEWED ON THE PREMISES.
Equipment: Reach in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE DEBRIS BUILD-UP OBSERVED ON THE ROLLING CART USED TO HOLD SOILED DISHWARE NEAR THE THREE-COMPARTMENT SINK. CLEAN AND SANITIZE. NOTE: NEW CART HAS BEEN ORDERED PER INVOICE VIEWED ON THE PREMISES.
Location: Dish machine area
Equipment: Wire shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE DEBRIS BUILD-UP OBSERVED ON THE ROLLING CART USED TO HOLD SOILED DISHWARE NEAR THE THREE-COMPARTMENT SINK. CLEAN AND SANITIZE. NOTE: NEW CART HAS BEEN ORDERED PER INVOICE VIEWED ON THE PREMISES.
Equipment: Metal shelving
- 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: (1) MOLD OBSERVED ON THE ICE CHUTE OF THE SODA MACHINE IN THE SERVER/SUSHI AREA. CLEAN AND SANITIZE.(2) MOLD OBSERVED ON THE INTERIOR PANEL OF THE ICE MACHINE IN THE BACK PREP AREA. CLEAN AND SANITIZE.(3) MOLD OBSERVED INSIDE THE SODA GUN AT THE BAR. CLEAN AND SANITIZE.
Location: Wait staff area
Equipment: Soda machine
- 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: (1) MOLD OBSERVED ON THE ICE CHUTE OF THE SODA MACHINE IN THE SERVER/SUSHI AREA. CLEAN AND SANITIZE.(2) MOLD OBSERVED ON THE INTERIOR PANEL OF THE ICE MACHINE IN THE BACK PREP AREA. CLEAN AND SANITIZE.(3) MOLD OBSERVED INSIDE THE SODA GUN AT THE BAR. CLEAN AND SANITIZE.
Location: Prep area
Equipment: Ice machine
- 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: (1) MOLD OBSERVED ON THE ICE CHUTE OF THE SODA MACHINE IN THE SERVER/SUSHI AREA. CLEAN AND SANITIZE.(2) MOLD OBSERVED ON THE INTERIOR PANEL OF THE ICE MACHINE IN THE BACK PREP AREA. CLEAN AND SANITIZE.(3) MOLD OBSERVED INSIDE THE SODA GUN AT THE BAR. CLEAN AND SANITIZE.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO HAND SOAP AVAILABLE FOR THE HAND SINK AT THE BAR. PROVIDE.
Location: Bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE FOR THE HAND SINK AT THE BAR. PROVIDE.
Location: Bar
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO QUAT SANITIZER TEST KIT AVAILABLE FOR USE. PROVIDE FOR IN-PLACE SANITIZER AND BAR SANITIZER.
|
05/01/2013 | Recheck |
- 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 SUSHI RICE NOT COMPLETED PROPERLY (MISSING PH AND DISCARD TIMES). LOGS MUST BE COMPLETED DAILY.
Location: Sushi bar
- 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: RAW EGGS FOR EGG DROP SOUP IN ICE BATH AT THE COOK LINE MEASURED 49 DEGREES F DUE TO SITTING ON TOP OF THE ICE. ICE MUST SURROUND BOTTOM AND SIDES OF FOOD CONTAINERS TO MAINTAIN PROPER COLD HOLDING TEMPERATURE OF 41 DEGREES F OR BELOW.
Location: Cook line
Equipment: -
- 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: SPRAY BOTTLES OF GLASS CLEANER OBSERVED STORED WITH SEAWEED AND SPICES ON THE SHELVING UNDER THE SUSHI BAR. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Sushi 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: RODENT DROPPINGS OBSERVED IN THE FOLLOWING AREAS:(1) INSIDE THE CABINET UNDER THE FRYER(2) ON THE FLOOR IN THE LIQUOR STORAGE ROOM.CLEAN AND SANITIZE AREAS AND MONITOR FOR PEST ACTIVITY.
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: RODENT DROPPINGS OBSERVED IN THE FOLLOWING AREAS:(1) INSIDE THE CABINET UNDER THE FRYER(2) ON THE FLOOR IN THE LIQUOR STORAGE ROOM.CLEAN AND SANITIZE AREAS AND MONITOR FOR PEST ACTIVITY.
Location: Back room
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: SUSHI MANAGER OBSERVED HANDLING COOKED SHRIMP AT THE SUSHI BAR WITH HIS BARE HANDS. PROVIDE AND USE UTENSILS (GLOVES, TONGS, ETC.) TO PREVENT BARE HAND CONTACT WITH READY-TO-EAT FOODS.
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW TUNA OBSERVED STORED ABOVE COOKED EEL AND AVOCADOS IN THE REACH-IN COOLER AT THE SUSHI BAR. STORE RAW ANIMAL AND SEAFOOD PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Sushi 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: NO DATES OBSERVED FOR OPEN PACKAGES OF COOKED SHRIMP IN THE REACH-IN COOLERS AT THE SUSHI BAR. PROPERLY MARK PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Sushi bar
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DRIED FOOD DEBRIS OBSERVED ON THE BLADE OF THE TABLE-MOUNTED CAN OPENER. CLEAN AND SANITIZE IN-USE EQUIPMENT EVERY 4 HOURS.
Location: Prep area
Equipment: Can opener
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: NO FOOD HANDLER CERTIFICATE AVAILABLE FOR REVIEW. PROVIDE.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: LIGHT BULB OBSERVED BURNED OUT IN THE WATER HEATER ROOM NEAR THE DISH MACHINE. REPLACE BULB.
Location: Utility room
- 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: EXCESSIVE DEBRIS BUILD-UP OBSERVED ON THE FLOOR AREA BETWEEN THE COOK LINE AND THE ROLLING CART HOLDING SPICES. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Cook line
- Thawing
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: FROZEN RAW TUNA AND COOKED SHRIMP OBSERVED THAWING IN STAGNANT WATER INSIDE THE SINK AT THE SUSHI BAR. THAW FROZEN PRODUCTS UNDER REFRIGERATION OR COMPLETELY SUBMERGED UNDER RUNNING WATER AT A TEMPERATURE OF 70 DEGREES F OR BELOW.
Location: Sushi bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DOOR GASKETS ON THE REACH-IN COOLER AT THE SUSHI BAR NEAREST THE KITCHEN OBSERVED SEVERELY TORN. REPLACE GASKETS.
Location: Sushi bar
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) DOOR TRACKS OF SLIDING DOORS AND INTERIORS OF CABINETS UNDER THE SODA MACHINE OBSERVED SOILED. CLEAN AND SANITIZE.(2) DRIED FOOD DEBRIS OBSERVED ON THE SHELVING UNDER THE SUSHI BAR. CLEAN AND SANITIZE.(3) DRIED FOOD DEBRIS OBSERVED ON THE ROLLING CARTS HOLDING THE RICE COOKERS AT THE SUSHI BAR. CLEAN AND SANITIZE.(4) STANDING WATER OBSERVED ON THE INTERIOR BOTTOM OF THE REACH-IN COOLER AT THE SUSHI BAR (PREP COOLER). REMOVE WATER AND CLEAN/SANITIZE.(5) DUST BUILD-UP OBSERVED ON THE SHELVING ABOVE THE DISH MACHINE. CLEAN AND SANITIZE.(6) EXCESSIVE DEBRIS BUILD-UP OBSERVED ON THE ROLLING CART USED TO HOLD SOILED DISHWARE NEAR THE THREE-COMPARTMENT SINK. CLEAN AND SANITIZE.
Location: Sushi bar
Equipment: Wood shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) DOOR TRACKS OF SLIDING DOORS AND INTERIORS OF CABINETS UNDER THE SODA MACHINE OBSERVED SOILED. CLEAN AND SANITIZE.(2) DRIED FOOD DEBRIS OBSERVED ON THE SHELVING UNDER THE SUSHI BAR. CLEAN AND SANITIZE.(3) DRIED FOOD DEBRIS OBSERVED ON THE ROLLING CARTS HOLDING THE RICE COOKERS AT THE SUSHI BAR. CLEAN AND SANITIZE.(4) STANDING WATER OBSERVED ON THE INTERIOR BOTTOM OF THE REACH-IN COOLER AT THE SUSHI BAR (PREP COOLER). REMOVE WATER AND CLEAN/SANITIZE.(5) DUST BUILD-UP OBSERVED ON THE SHELVING ABOVE THE DISH MACHINE. CLEAN AND SANITIZE.(6) EXCESSIVE DEBRIS BUILD-UP OBSERVED ON THE ROLLING CART USED TO HOLD SOILED DISHWARE NEAR THE THREE-COMPARTMENT SINK. CLEAN AND SANITIZE.
Equipment: Reach in cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) DOOR TRACKS OF SLIDING DOORS AND INTERIORS OF CABINETS UNDER THE SODA MACHINE OBSERVED SOILED. CLEAN AND SANITIZE.(2) DRIED FOOD DEBRIS OBSERVED ON THE SHELVING UNDER THE SUSHI BAR. CLEAN AND SANITIZE.(3) DRIED FOOD DEBRIS OBSERVED ON THE ROLLING CARTS HOLDING THE RICE COOKERS AT THE SUSHI BAR. CLEAN AND SANITIZE.(4) STANDING WATER OBSERVED ON THE INTERIOR BOTTOM OF THE REACH-IN COOLER AT THE SUSHI BAR (PREP COOLER). REMOVE WATER AND CLEAN/SANITIZE.(5) DUST BUILD-UP OBSERVED ON THE SHELVING ABOVE THE DISH MACHINE. CLEAN AND SANITIZE.(6) EXCESSIVE DEBRIS BUILD-UP OBSERVED ON THE ROLLING CART USED TO HOLD SOILED DISHWARE NEAR THE THREE-COMPARTMENT SINK. CLEAN AND SANITIZE.
Location: Dish machine area
Equipment: Wire shelving
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) DOOR TRACKS OF SLIDING DOORS AND INTERIORS OF CABINETS UNDER THE SODA MACHINE OBSERVED SOILED. CLEAN AND SANITIZE.(2) DRIED FOOD DEBRIS OBSERVED ON THE SHELVING UNDER THE SUSHI BAR. CLEAN AND SANITIZE.(3) DRIED FOOD DEBRIS OBSERVED ON THE ROLLING CARTS HOLDING THE RICE COOKERS AT THE SUSHI BAR. CLEAN AND SANITIZE.(4) STANDING WATER OBSERVED ON THE INTERIOR BOTTOM OF THE REACH-IN COOLER AT THE SUSHI BAR (PREP COOLER). REMOVE WATER AND CLEAN/SANITIZE.(5) DUST BUILD-UP OBSERVED ON THE SHELVING ABOVE THE DISH MACHINE. CLEAN AND SANITIZE.(6) EXCESSIVE DEBRIS BUILD-UP OBSERVED ON THE ROLLING CART USED TO HOLD SOILED DISHWARE NEAR THE THREE-COMPARTMENT SINK. CLEAN AND SANITIZE.
Equipment: Metal shelving
- 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: (1) MOLD OBSERVED ON THE ICE CHUTE OF THE SODA MACHINE IN THE SERVER/SUSHI AREA. CLEAN AND SANITIZE.(2) MOLD OBSERVED ON THE INTERIOR PANEL OF THE ICE MACHINE IN THE BACK PREP AREA. CLEAN AND SANITIZE.(3) MOLD OBSERVED INSIDE THE SODA GUN AT THE BAR. CLEAN AND SANITIZE.
Location: Wait staff area
Equipment: Soda machine
- 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: (1) MOLD OBSERVED ON THE ICE CHUTE OF THE SODA MACHINE IN THE SERVER/SUSHI AREA. CLEAN AND SANITIZE.(2) MOLD OBSERVED ON THE INTERIOR PANEL OF THE ICE MACHINE IN THE BACK PREP AREA. CLEAN AND SANITIZE.(3) MOLD OBSERVED INSIDE THE SODA GUN AT THE BAR. CLEAN AND SANITIZE.
Location: Prep area
Equipment: Ice machine
- 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: (1) MOLD OBSERVED ON THE ICE CHUTE OF THE SODA MACHINE IN THE SERVER/SUSHI AREA. CLEAN AND SANITIZE.(2) MOLD OBSERVED ON THE INTERIOR PANEL OF THE ICE MACHINE IN THE BACK PREP AREA. CLEAN AND SANITIZE.(3) MOLD OBSERVED INSIDE THE SODA GUN AT THE BAR. CLEAN AND SANITIZE.
Location: Bar
Equipment: Soda gun & holster
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO HAND SOAP AVAILABLE FOR THE HAND SINK AT THE BAR. PROVIDE.
Location: Bar
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: NO PAPER TOWELS AVAILABLE FOR THE HAND SINK AT THE BAR. PROVIDE.
Location: Bar
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO QUAT SANITIZER TEST KIT AVAILABLE FOR USE. PROVIDE FOR IN-PLACE SANITIZER AND BAR SANITIZER.
|
04/24/2013 | Routine |
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: SEWAGE ODOR PRESENT AT THE BAR. THOROUGHLY CLEAN FLOOR DRAINS WHERE ICE BINS AND COOLERS DRAIN TO PREVENT ODOR.
Location: Bar
|
03/11/2013 | Non-Illness Complaint |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: (1) CO2 TANKS OBSERVED NOT RESTRAINED IN THE BACK PREP AREA. SECURE TANKS TO A PERMANENT STRUCTURE WITH BUNGEE CORDS, CHAIN, ETC.(2) CO2 TANK OBSERVED NOT RESTRAINED IN THE BAR. SECURE TANK TO A PERMANENT STRUCTURE WITH BUNGEE CORDS, CHAIN, ETC.
- 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: WRITTEN PROCEDURES FOR COOKED SUSHI RICE STATED THE RICE WAS COOKED AT 10:10 AM, 11:20 AM, AND 12:05 PM TODAY. NO DISCARD TIMES WERE RECORDED WHEN OBSERVED AT 4:20 PM. FOLLOW WRITTEN PROCEDURES AND MARK A MAXIMUM 4 HOUR DISCARD TIME. MANAGER DISCARDED RICE.
Location: Sushi bar
- 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: COOKED RICE IN THE WALK-IN COOLER MEASURED 46 DEGREES F. MANAGER STATES PRODUCT WAS COOKED AT AN UNKNOWN TIME THIS MORNING. PRODUCT WAS DISCARDED. COOL PRODUCTS IN SHALLOW PANS AND KEEP UNCOVERED TO HELP FACILITATE HEAT TRANSFER.
Location: Sushi bar
- 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: COOKED RICE IN THE WALK-IN COOLER MEASURED 46 DEGREES F. MANAGER STATES PRODUCT WAS COOKED AT AN UNKNOWN TIME THIS MORNING. PRODUCT WAS DISCARDED. COOL PRODUCTS IN SHALLOW PANS AND KEEP UNCOVERED TO HELP FACILITATE HEAT TRANSFER.
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: COOKED RICE IN THE WALK-IN COOLER MEASURED 46 DEGREES F. MANAGER STATES PRODUCT WAS COOKED AT AN UNKNOWN TIME THIS MORNING. PRODUCT WAS DISCARDED. COOL PRODUCTS IN SHALLOW PANS AND KEEP UNCOVERED TO HELP FACILITATE HEAT TRANSFER.
Location: Walk-in cooler
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: COOKED RICE IN THE WALK-IN COOLER MEASURED 46 DEGREES F. MANAGER STATES PRODUCT WAS COOKED AT AN UNKNOWN TIME THIS MORNING. PRODUCT WAS DISCARDED. COOL PRODUCTS IN SHALLOW PANS AND KEEP UNCOVERED TO HELP FACILITATE HEAT TRANSFER.
Location: Walk-in cooler
- 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: (1) SPRAY BOTTLE OF GLASS CLEANER OBSERVED AT THE SUSHI BAR WITH NO LABEL. PROPERLY LABEL ALL CHEMICALS AS TO THEIR CONTENTS.(2) SPRAY BOTTLE OF DEGREASER OBSERVED LABELED GLASS CLEANER AT THE MOP SINK. PROPERLY LABEL ALL CHEMICALS AS TO THEIR CONTENTS.(3) SPRAY BOTTLE OF GLASS CLEANER OBSERVED AT THE BAR WITH NO LABEL. PROPERLY LABEL ALL CHEMICALS AS TO THEIR CONTENTS.
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: (1) SPRAY BOTTLE OF GLASS CLEANER OBSERVED AT THE SUSHI BAR WITH NO LABEL. PROPERLY LABEL ALL CHEMICALS AS TO THEIR CONTENTS.(2) SPRAY BOTTLE OF DEGREASER OBSERVED LABELED GLASS CLEANER AT THE MOP SINK. PROPERLY LABEL ALL CHEMICALS AS TO THEIR CONTENTS.(3) SPRAY BOTTLE OF GLASS CLEANER OBSERVED AT THE BAR WITH NO LABEL. PROPERLY LABEL ALL CHEMICALS AS TO THEIR CONTENTS.
Location: Prep area
- 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: (1) SPRAY BOTTLE OF GLASS CLEANER OBSERVED AT THE SUSHI BAR WITH NO LABEL. PROPERLY LABEL ALL CHEMICALS AS TO THEIR CONTENTS.(2) SPRAY BOTTLE OF DEGREASER OBSERVED LABELED GLASS CLEANER AT THE MOP SINK. PROPERLY LABEL ALL CHEMICALS AS TO THEIR CONTENTS.(3) SPRAY BOTTLE OF GLASS CLEANER OBSERVED AT THE BAR WITH NO LABEL. PROPERLY LABEL ALL CHEMICALS AS TO THEIR CONTENTS.
Location: Bar
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: CAN OF RAID FLYING INSECT KILLER OBSERVED AT THE BAR. THIS PRODUCT IS NOT APPROVED FOR USE IN RESTAURANT ESTABLISHMENTS. REMOVE FROM PREMISES.
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: RODENT DROPPINGS OBSERVED IN THE FOLLOWING LOCATIONS: (1) INSIDE THE CABINETS UNDER THE SODA MACHINE AND HAND SINK AT THE SUSHI BAR(2) ON THE SHELVING UNITS UNDER THE SUSHI BAR FRONT COUNTER AREA(3) ON THE FLOOR IN THE WATER HEATER ROOM(4) ON THE SHELVING IN THE SERVER AREA OF THE BACK BAR.THOROUGHLY CLEAN AND SANITIZE THE ABOVE AREAS TO MONITOR RODENT ACTIVITY.
Location: Sushi 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: RODENT DROPPINGS OBSERVED IN THE FOLLOWING LOCATIONS: (1) INSIDE THE CABINETS UNDER THE SODA MACHINE AND HAND SINK AT THE SUSHI BAR(2) ON THE SHELVING UNITS UNDER THE SUSHI BAR FRONT COUNTER AREA(3) ON THE FLOOR IN THE WATER HEATER ROOM(4) ON THE SHELVING IN THE SERVER AREA OF THE BACK BAR.THOROUGHLY CLEAN AND SANITIZE THE ABOVE AREAS TO MONITOR RODENT ACTIVITY.
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: RODENT DROPPINGS OBSERVED IN THE FOLLOWING LOCATIONS: (1) INSIDE THE CABINETS UNDER THE SODA MACHINE AND HAND SINK AT THE SUSHI BAR(2) ON THE SHELVING UNITS UNDER THE SUSHI BAR FRONT COUNTER AREA(3) ON THE FLOOR IN THE WATER HEATER ROOM(4) ON THE SHELVING IN THE SERVER AREA OF THE BACK BAR.THOROUGHLY CLEAN AND SANITIZE THE ABOVE AREAS TO MONITOR RODENT ACTIVITY.
Location: Back room
- 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: RODENT DROPPINGS OBSERVED IN THE FOLLOWING LOCATIONS: (1) INSIDE THE CABINETS UNDER THE SODA MACHINE AND HAND SINK AT THE SUSHI BAR(2) ON THE SHELVING UNITS UNDER THE SUSHI BAR FRONT COUNTER AREA(3) ON THE FLOOR IN THE WATER HEATER ROOM(4) ON THE SHELVING IN THE SERVER AREA OF THE BACK BAR.THOROUGHLY CLEAN AND SANITIZE THE ABOVE AREAS TO MONITOR RODENT ACTIVITY.
Location: Wait staff 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: (1) COVERED EMPLOYEE DRINK CUP OBSERVED STORED ON THE COUNTER NEXT TO THE CUTTING BOARD ON THE SUSHI BAR. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.(2) UNCOVERED DRINK CUP OBSERVED STORED ON THE TOP SHELF OF THE UPRIGHT SLIDING DOOR COOLER ON THE COOK LINE. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Sushi bar
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: (1) COVERED EMPLOYEE DRINK CUP OBSERVED STORED ON THE COUNTER NEXT TO THE CUTTING BOARD ON THE SUSHI BAR. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.(2) UNCOVERED DRINK CUP OBSERVED STORED ON THE TOP SHELF OF THE UPRIGHT SLIDING DOOR COOLER ON THE COOK LINE. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- 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: SEVERAL SUSHI PRODUCTS OBSERVED INSIDE THE THREE-DOOR COOLER AT THE SUSHI BAR WITH NO DATES.
Location: Sushi bar
Equipment: Reach in cooler (3 door)
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: CONDENSATION OBSERVED DRIPPING ON TO SUSHI GRADE TUNA IN THE THREE-DOOR COOLER AT THE SUSHI BAR. DISCARD CONTAMINATED PRODUCT.
Location: Sushi bar
Equipment: Reach in cooler (3 door)
- 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: SUSHI BAR MANAGER OBSERVED DUMPING SANITIZER SOLUTION IN THE HAND SINK IN THE BACK PREP AREA. HAND SINKS MUST BE USED FOR HANDWASHING ONLY.
Location: Prep area
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: EMPLOYEE OBSERVED WASHING AND RINSING BAMBOO MATS FOR THE SUSHI BAR BUT DID NOT SANITIZE AFTER CLEANING. ALL DISHWARE, UTENSILS, AND FOOD CONTACT SURFACES MUST BE SANITIZED IMMEDIATELY AFTER CLEANING.
Location: Three bay area
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: (1) QUAT SANITIZER CONCENTRATION IN BUCKET AT THE SUSHI BAR MEASURED 0 PPM DUE TO SEVERAL TOWELS BEING STORED INSIDE THE CONTAINER. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 150-400 PPM. WET WIPING CLOTHS MUST BE COMPLETELY SUBMERGED IN THE SANITIZER SOLUTION.(2) QUAT SANITIZER CONCENTRATION IN BUCKET AT THE COOK LINE MEASURED 0 PPM DUE TO BEING SOILED AND NEEDING TO BE REFRESHED. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 150-400 PPM.
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: (1) QUAT SANITIZER CONCENTRATION IN BUCKET AT THE SUSHI BAR MEASURED 0 PPM DUE TO SEVERAL TOWELS BEING STORED INSIDE THE CONTAINER. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 150-400 PPM. WET WIPING CLOTHS MUST BE COMPLETELY SUBMERGED IN THE SANITIZER SOLUTION.(2) QUAT SANITIZER CONCENTRATION IN BUCKET AT THE COOK LINE MEASURED 0 PPM DUE TO BEING SOILED AND NEEDING TO BE REFRESHED. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 150-400 PPM.
Location: Cook line
- Minimize contact (Non-Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: EMPLOYEE OBSERVED PEELING CUCUMBERS AT THE SUSHI BAR WITH BARE HANDS.
- Thermometer accuracy (corrected)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: THERMOMETER INSIDE THE TRUE SLIDING DOOR COOLER ON THE COOK LINE READ 54 DEGREES F WHEN ACTUAL AMBIENT AIR TEMPERATURE MEASURED 40 DEGREES F. REPLACE THERMOMETER.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: (1) PERSONAL KEYS OBSERVED STORED HANGING FROM SHELVING ABOVE THE SOUPS AT THE SUSHI BAR. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.(2) PERSONAL CELL PHONE AND KEYS OBSERVED ON SHELVING IN FRONT OF THE DISH MACHINE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Sushi bar
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: (1) PERSONAL KEYS OBSERVED STORED HANGING FROM SHELVING ABOVE THE SOUPS AT THE SUSHI BAR. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.(2) PERSONAL CELL PHONE AND KEYS OBSERVED ON SHELVING IN FRONT OF THE DISH MACHINE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Dish machine area
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: FLYING INSECT TRAPS (2) OBSERVED STORED UNDER THE PREP TABLE WITH COOKING SHERRY AND OTHER FOOD PRODUCTS. INSECT CONTROL DEVICES MUST BE INSTALLED IN AN APPROVED LOCATION AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: FRONT DOOR OBSERVED PROPPED OPEN. CLOSE DOOR TO PREVENT PEST ENTRY.
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: DEAD COCKROACHES OBSERVED IN THE CABINET UNDER THE HAND SINK AT THE SUSHI BAR. THOROUGHLY CLEAN AND SANITIZE AREA TO PREVENT PEST ATTRACTION.
Location: Sushi bar
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: DEAD COCKROACHES OBSERVED IN THE CABINET UNDER THE HAND SINK AT THE SUSHI BAR. THOROUGHLY CLEAN AND SANITIZE AREA TO PREVENT PEST ATTRACTION.
Location: Cook line
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: DEAD COCKROACHES OBSERVED IN THE CABINET UNDER THE HAND SINK AT THE SUSHI BAR. THOROUGHLY CLEAN AND SANITIZE AREA TO PREVENT PEST ATTRACTION.
Location: Back room
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: (1) SOUP SPOONS IN STORAGE CONTAINER AT THE SUSHI BAR OBSERVED STORED WITH THE HANDLES POINTING DOWN. STORE UTENSILS WITH THE HANDLES POINTING UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END.(2) CLEAN SPOONS IN STORAGE CONTAINERS ON SHELVING NEXT TO THE DISH MACHINE OBSERVED STORED WITH THE HANDLES POINTING DOWN. STORE UTENSILS WITH THE HANDLES POINTING UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END.(3) PLASTIC FOOD CONTAINERS OBSERVED STORED FACE UP ON SHELVING IN THE SUSHI BAR. STORE SINGLE SERVICE ITEMS INVERTED TO PREVENT CONTAMINATION.
Location: Sushi bar
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: (1) SOUP SPOONS IN STORAGE CONTAINER AT THE SUSHI BAR OBSERVED STORED WITH THE HANDLES POINTING DOWN. STORE UTENSILS WITH THE HANDLES POINTING UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END.(2) CLEAN SPOONS IN STORAGE CONTAINERS ON SHELVING NEXT TO THE DISH MACHINE OBSERVED STORED WITH THE HANDLES POINTING DOWN. STORE UTENSILS WITH THE HANDLES POINTING UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END.(3) PLASTIC FOOD CONTAINERS OBSERVED STORED FACE UP ON SHELVING IN THE SUSHI BAR. STORE SINGLE SERVICE ITEMS INVERTED TO PREVENT CONTAMINATION.
Location: Dish machine area
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: BROKEN COVE BASE TILES OBSERVED AT THE BACK RECEIVING DOOR. REPAIR/REPLACE TILES.
Location: Back room
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: SEVERE DAMAGE AND MOLD OBSERVED ON CEILING TILE ABOVE THE THREE-COMPARTMENT SINK. REPLACE CEILING TILE.
Location: Three bay 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: (1) MOLD OBSERVED IN THE FAN GUARDS OF THE CONDENSER UNIT IN THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND FOOD CONTAMINATION.(2) EXCESSIVE SOIL AND BUILD-UP OBSERVED ON THE FLOORS BEHIND ALL EQUIPMENT ON THE COOK LINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PEST ATTRACTION.
Location: Walk-in cooler
- 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: (1) MOLD OBSERVED IN THE FAN GUARDS OF THE CONDENSER UNIT IN THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND FOOD CONTAMINATION.(2) EXCESSIVE SOIL AND BUILD-UP OBSERVED ON THE FLOORS BEHIND ALL EQUIPMENT ON THE COOK LINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PEST ATTRACTION.
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: CLOTH TOWEL OBSERVED INSIDE CONTAINER OF SUSHI GRADE SALMON IN THE THREE-DOOR COOLER AT THE SUSHI BAR. DISCONTINUE PRACTICE AND UTILIZE PAPER TOWELS.
Location: Sushi bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DOOR SEAL ON THE THREE-DOOR COOLER UNIT AT THE SUSHI BAR OBSERVED SEVERELY TORN. REPLACE SEAL.
Location: Sushi bar
Equipment: Reach in cooler (3 door)
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: CONTINUE CLEANING EFFORTS OF THE SHELVING UNDER THE FRONT COUNTER SUSHI BAR AREA.
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: (1) MOLD OBSERVED ON ICE CHUTE OF SODA MACHINE AT THE SUSHI BAR. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BEVERAGE CONTAMINATION.(2) MOLD OBSERVED ON THE INTERIOR PANEL OF THE ICE MACHINE IN THE BACK PREP AREA. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BEVERAGE CONTAMINATION.
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: (1) MOLD OBSERVED ON ICE CHUTE OF SODA MACHINE AT THE SUSHI BAR. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BEVERAGE CONTAMINATION.(2) MOLD OBSERVED ON THE INTERIOR PANEL OF THE ICE MACHINE IN THE BACK PREP AREA. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BEVERAGE CONTAMINATION.
Location: Prep area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: (1) NO PAPER TOWELS AVAILABLE AT THE HAND SINK IN THE BACK PREP AREA. PROVIDE.(2) NO PAPER TOWELS AVAILABLE AT THE HAND SINK IN THE BAR. PROVIDE.
Location: Prep area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: (1) NO PAPER TOWELS AVAILABLE AT THE HAND SINK IN THE BACK PREP AREA. PROVIDE.(2) NO PAPER TOWELS AVAILABLE AT THE HAND SINK IN THE BAR. PROVIDE.
Location: Bar
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: NO LIGHT SHIELD OBSERVED FOR LIGHT BULB IN THE WALK-IN COOLER. PROVIDE.
Location: Walk-in cooler
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: NO SELF-CLOSING DEVICE OBSERVED ON THE DOOR OF THE MEN'S RESTROOM. PROVIDE.
Location: Restroom
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO QUAT SANITIZER TEST KIT AVAILABLE FOR USE. PROVIDE.
Location: Three bay 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: (1) SCOOPS USED FOR RICE IN THE BACK PREP AREA OBSERVED STORED IN A CONTAINER OF WATER SITTING AT ROOM TEMPERATURE. STORE UTENSILS WITH THE HANDLES UP AND OUT OF THE FOOD CONTAINER, IN A DIPPER WELL WITH CONTINUOUSLY RUNNING WATER, IN WATER THAT IS MAINTAINED AT 135 DEGREES F OR ABOVE, OR CLEAN AND SANITIZE UTENSILS THAT ARE SITTING OUT AT ROOM TEMPERATURE EVERY 4 HOURS.(2) WHISK OBSERVED BEING STORED INSIDE CONTAINER OF SANITIZER AT THE COOK LINE. DISCONTINUE THIS PRACTICE.
Location: Prep 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: (1) SCOOPS USED FOR RICE IN THE BACK PREP AREA OBSERVED STORED IN A CONTAINER OF WATER SITTING AT ROOM TEMPERATURE. STORE UTENSILS WITH THE HANDLES UP AND OUT OF THE FOOD CONTAINER, IN A DIPPER WELL WITH CONTINUOUSLY RUNNING WATER, IN WATER THAT IS MAINTAINED AT 135 DEGREES F OR ABOVE, OR CLEAN AND SANITIZE UTENSILS THAT ARE SITTING OUT AT ROOM TEMPERATURE EVERY 4 HOURS.(2) WHISK OBSERVED BEING STORED INSIDE CONTAINER OF SANITIZER AT THE COOK LINE. DISCONTINUE THIS PRACTICE.
Location: Cook line
|
08/16/2012 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: (1) CO2 TANKS OBSERVED NOT RESTRAINED IN THE BACK PREP AREA. SECURE TANKS TO A PERMANENT STRUCTURE WITH BUNGEE CORDS, CHAIN, ETC.(2) CO2 TANK OBSERVED NOT RESTRAINED IN THE BAR. SECURE TANK TO A PERMANENT STRUCTURE WITH BUNGEE CORDS, CHAIN, ETC.
- 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: WRITTEN PROCEDURES FOR COOKED SUSHI RICE STATED THE RICE WAS COOKED AT 10:10 AM, 11:20 AM, AND 12:05 PM TODAY. NO DISCARD TIMES WERE RECORDED WHEN OBSERVED AT 4:20 PM. FOLLOW WRITTEN PROCEDURES AND MARK A MAXIMUM 4 HOUR DISCARD TIME. MANAGER DISCARDED RICE.
Location: Sushi bar
- 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: COOKED RICE IN THE WALK-IN COOLER MEASURED 46 DEGREES F. MANAGER STATES PRODUCT WAS COOKED AT AN UNKNOWN TIME THIS MORNING. PRODUCT WAS DISCARDED. COOL PRODUCTS IN SHALLOW PANS AND KEEP UNCOVERED TO HELP FACILITATE HEAT TRANSFER.
Location: Sushi bar
- 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: COOKED RICE IN THE WALK-IN COOLER MEASURED 46 DEGREES F. MANAGER STATES PRODUCT WAS COOKED AT AN UNKNOWN TIME THIS MORNING. PRODUCT WAS DISCARDED. COOL PRODUCTS IN SHALLOW PANS AND KEEP UNCOVERED TO HELP FACILITATE HEAT TRANSFER.
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: COOKED RICE IN THE WALK-IN COOLER MEASURED 46 DEGREES F. MANAGER STATES PRODUCT WAS COOKED AT AN UNKNOWN TIME THIS MORNING. PRODUCT WAS DISCARDED. COOL PRODUCTS IN SHALLOW PANS AND KEEP UNCOVERED TO HELP FACILITATE HEAT TRANSFER.
Location: Walk-in cooler
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: COOKED RICE IN THE WALK-IN COOLER MEASURED 46 DEGREES F. MANAGER STATES PRODUCT WAS COOKED AT AN UNKNOWN TIME THIS MORNING. PRODUCT WAS DISCARDED. COOL PRODUCTS IN SHALLOW PANS AND KEEP UNCOVERED TO HELP FACILITATE HEAT TRANSFER.
Location: Walk-in cooler
- 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: (1) SPRAY BOTTLE OF GLASS CLEANER OBSERVED AT THE SUSHI BAR WITH NO LABEL. PROPERLY LABEL ALL CHEMICALS AS TO THEIR CONTENTS.(2) SPRAY BOTTLE OF DEGREASER OBSERVED LABELED GLASS CLEANER AT THE MOP SINK. PROPERLY LABEL ALL CHEMICALS AS TO THEIR CONTENTS.(3) SPRAY BOTTLE OF GLASS CLEANER OBSERVED AT THE BAR WITH NO LABEL. PROPERLY LABEL ALL CHEMICALS AS TO THEIR CONTENTS.
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: (1) SPRAY BOTTLE OF GLASS CLEANER OBSERVED AT THE SUSHI BAR WITH NO LABEL. PROPERLY LABEL ALL CHEMICALS AS TO THEIR CONTENTS.(2) SPRAY BOTTLE OF DEGREASER OBSERVED LABELED GLASS CLEANER AT THE MOP SINK. PROPERLY LABEL ALL CHEMICALS AS TO THEIR CONTENTS.(3) SPRAY BOTTLE OF GLASS CLEANER OBSERVED AT THE BAR WITH NO LABEL. PROPERLY LABEL ALL CHEMICALS AS TO THEIR CONTENTS.
Location: Prep area
- 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: (1) SPRAY BOTTLE OF GLASS CLEANER OBSERVED AT THE SUSHI BAR WITH NO LABEL. PROPERLY LABEL ALL CHEMICALS AS TO THEIR CONTENTS.(2) SPRAY BOTTLE OF DEGREASER OBSERVED LABELED GLASS CLEANER AT THE MOP SINK. PROPERLY LABEL ALL CHEMICALS AS TO THEIR CONTENTS.(3) SPRAY BOTTLE OF GLASS CLEANER OBSERVED AT THE BAR WITH NO LABEL. PROPERLY LABEL ALL CHEMICALS AS TO THEIR CONTENTS.
Location: Bar
- Toxic restrictions (corrected)
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: CAN OF RAID FLYING INSECT KILLER OBSERVED AT THE BAR. THIS PRODUCT IS NOT APPROVED FOR USE IN RESTAURANT ESTABLISHMENTS. REMOVE FROM PREMISES.
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: RODENT DROPPINGS OBSERVED IN THE FOLLOWING LOCATIONS: (1) INSIDE THE CABINETS UNDER THE SODA MACHINE AND HAND SINK AT THE SUSHI BAR(2) ON THE SHELVING UNITS UNDER THE SUSHI BAR FRONT COUNTER AREA(3) ON THE FLOOR IN THE WATER HEATER ROOM(4) ON THE SHELVING IN THE SERVER AREA OF THE BACK BAR.THOROUGHLY CLEAN AND SANITIZE THE ABOVE AREAS TO MONITOR RODENT ACTIVITY.
Location: Sushi 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: RODENT DROPPINGS OBSERVED IN THE FOLLOWING LOCATIONS: (1) INSIDE THE CABINETS UNDER THE SODA MACHINE AND HAND SINK AT THE SUSHI BAR(2) ON THE SHELVING UNITS UNDER THE SUSHI BAR FRONT COUNTER AREA(3) ON THE FLOOR IN THE WATER HEATER ROOM(4) ON THE SHELVING IN THE SERVER AREA OF THE BACK BAR.THOROUGHLY CLEAN AND SANITIZE THE ABOVE AREAS TO MONITOR RODENT ACTIVITY.
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: RODENT DROPPINGS OBSERVED IN THE FOLLOWING LOCATIONS: (1) INSIDE THE CABINETS UNDER THE SODA MACHINE AND HAND SINK AT THE SUSHI BAR(2) ON THE SHELVING UNITS UNDER THE SUSHI BAR FRONT COUNTER AREA(3) ON THE FLOOR IN THE WATER HEATER ROOM(4) ON THE SHELVING IN THE SERVER AREA OF THE BACK BAR.THOROUGHLY CLEAN AND SANITIZE THE ABOVE AREAS TO MONITOR RODENT ACTIVITY.
Location: Back 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: RODENT DROPPINGS OBSERVED IN THE FOLLOWING LOCATIONS: (1) INSIDE THE CABINETS UNDER THE SODA MACHINE AND HAND SINK AT THE SUSHI BAR(2) ON THE SHELVING UNITS UNDER THE SUSHI BAR FRONT COUNTER AREA(3) ON THE FLOOR IN THE WATER HEATER ROOM(4) ON THE SHELVING IN THE SERVER AREA OF THE BACK BAR.THOROUGHLY CLEAN AND SANITIZE THE ABOVE AREAS TO MONITOR RODENT ACTIVITY.
Location: Wait staff 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: (1) COVERED EMPLOYEE DRINK CUP OBSERVED STORED ON THE COUNTER NEXT TO THE CUTTING BOARD ON THE SUSHI BAR. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.(2) UNCOVERED DRINK CUP OBSERVED STORED ON THE TOP SHELF OF THE UPRIGHT SLIDING DOOR COOLER ON THE COOK LINE. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Sushi bar
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: (1) COVERED EMPLOYEE DRINK CUP OBSERVED STORED ON THE COUNTER NEXT TO THE CUTTING BOARD ON THE SUSHI BAR. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.(2) UNCOVERED DRINK CUP OBSERVED STORED ON THE TOP SHELF OF THE UPRIGHT SLIDING DOOR COOLER ON THE COOK LINE. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- 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: SEVERAL SUSHI PRODUCTS OBSERVED INSIDE THE THREE-DOOR COOLER AT THE SUSHI BAR WITH NO DATES.
Location: Sushi bar
Equipment: Reach in cooler (3 door)
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: CONDENSATION OBSERVED DRIPPING ON TO SUSHI GRADE TUNA IN THE THREE-DOOR COOLER AT THE SUSHI BAR. DISCARD CONTAMINATED PRODUCT.
Location: Sushi bar
Equipment: Reach in cooler (3 door)
- 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: SUSHI BAR MANAGER OBSERVED DUMPING SANITIZER SOLUTION IN THE HAND SINK IN THE BACK PREP AREA. HAND SINKS MUST BE USED FOR HANDWASHING ONLY.
Location: Prep area
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: EMPLOYEE OBSERVED WASHING AND RINSING BAMBOO MATS FOR THE SUSHI BAR BUT DID NOT SANITIZE AFTER CLEANING. ALL DISHWARE, UTENSILS, AND FOOD CONTACT SURFACES MUST BE SANITIZED IMMEDIATELY AFTER CLEANING.
Location: Three bay area
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: (1) QUAT SANITIZER CONCENTRATION IN BUCKET AT THE SUSHI BAR MEASURED 0 PPM DUE TO SEVERAL TOWELS BEING STORED INSIDE THE CONTAINER. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 150-400 PPM. WET WIPING CLOTHS MUST BE COMPLETELY SUBMERGED IN THE SANITIZER SOLUTION.(2) QUAT SANITIZER CONCENTRATION IN BUCKET AT THE COOK LINE MEASURED 0 PPM DUE TO BEING SOILED AND NEEDING TO BE REFRESHED. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 150-400 PPM.
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: (1) QUAT SANITIZER CONCENTRATION IN BUCKET AT THE SUSHI BAR MEASURED 0 PPM DUE TO SEVERAL TOWELS BEING STORED INSIDE THE CONTAINER. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 150-400 PPM. WET WIPING CLOTHS MUST BE COMPLETELY SUBMERGED IN THE SANITIZER SOLUTION.(2) QUAT SANITIZER CONCENTRATION IN BUCKET AT THE COOK LINE MEASURED 0 PPM DUE TO BEING SOILED AND NEEDING TO BE REFRESHED. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 150-400 PPM.
Location: Cook line
- Minimize contact (Non-Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: EMPLOYEE OBSERVED PEELING CUCUMBERS AT THE SUSHI BAR WITH BARE HANDS.
- Thermometer accuracy (corrected)
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: THERMOMETER INSIDE THE TRUE SLIDING DOOR COOLER ON THE COOK LINE READ 54 DEGREES F WHEN ACTUAL AMBIENT AIR TEMPERATURE MEASURED 40 DEGREES F. REPLACE THERMOMETER.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: (1) PERSONAL KEYS OBSERVED STORED HANGING FROM SHELVING ABOVE THE SOUPS AT THE SUSHI BAR. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.(2) PERSONAL CELL PHONE AND KEYS OBSERVED ON SHELVING IN FRONT OF THE DISH MACHINE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Sushi bar
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: (1) PERSONAL KEYS OBSERVED STORED HANGING FROM SHELVING ABOVE THE SOUPS AT THE SUSHI BAR. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.(2) PERSONAL CELL PHONE AND KEYS OBSERVED ON SHELVING IN FRONT OF THE DISH MACHINE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Dish machine area
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: FLYING INSECT TRAPS (2) OBSERVED STORED UNDER THE PREP TABLE WITH COOKING SHERRY AND OTHER FOOD PRODUCTS. INSECT CONTROL DEVICES MUST BE INSTALLED IN AN APPROVED LOCATION AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: DEAD COCKROACHES OBSERVED IN THE CABINET UNDER THE HAND SINK AT THE SUSHI BAR. THOROUGHLY CLEAN AND SANITIZE AREA TO PREVENT PEST ATTRACTION.
Location: Sushi bar
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: DEAD COCKROACHES OBSERVED IN THE CABINET UNDER THE HAND SINK AT THE SUSHI BAR. THOROUGHLY CLEAN AND SANITIZE AREA TO PREVENT PEST ATTRACTION.
Location: Cook line
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: DEAD COCKROACHES OBSERVED IN THE CABINET UNDER THE HAND SINK AT THE SUSHI BAR. THOROUGHLY CLEAN AND SANITIZE AREA TO PREVENT PEST ATTRACTION.
Location: Back room
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: (1) SOUP SPOONS IN STORAGE CONTAINER AT THE SUSHI BAR OBSERVED STORED WITH THE HANDLES POINTING DOWN. STORE UTENSILS WITH THE HANDLES POINTING UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END.(2) CLEAN SPOONS IN STORAGE CONTAINERS ON SHELVING NEXT TO THE DISH MACHINE OBSERVED STORED WITH THE HANDLES POINTING DOWN. STORE UTENSILS WITH THE HANDLES POINTING UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END.(3) PLASTIC FOOD CONTAINERS OBSERVED STORED FACE UP ON SHELVING IN THE SUSHI BAR. STORE SINGLE SERVICE ITEMS INVERTED TO PREVENT CONTAMINATION.
Location: Sushi bar
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: (1) SOUP SPOONS IN STORAGE CONTAINER AT THE SUSHI BAR OBSERVED STORED WITH THE HANDLES POINTING DOWN. STORE UTENSILS WITH THE HANDLES POINTING UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END.(2) CLEAN SPOONS IN STORAGE CONTAINERS ON SHELVING NEXT TO THE DISH MACHINE OBSERVED STORED WITH THE HANDLES POINTING DOWN. STORE UTENSILS WITH THE HANDLES POINTING UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END.(3) PLASTIC FOOD CONTAINERS OBSERVED STORED FACE UP ON SHELVING IN THE SUSHI BAR. STORE SINGLE SERVICE ITEMS INVERTED TO PREVENT CONTAMINATION.
Location: Dish machine area
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: BROKEN COVE BASE TILES OBSERVED AT THE BACK RECEIVING DOOR. REPAIR/REPLACE TILES.
Location: Back room
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: SEVERE DAMAGE AND MOLD OBSERVED ON CEILING TILE ABOVE THE THREE-COMPARTMENT SINK. REPLACE CEILING TILE.
Location: Three bay 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: (1) MOLD OBSERVED IN THE FAN GUARDS OF THE CONDENSER UNIT IN THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND FOOD CONTAMINATION.(2) EXCESSIVE SOIL AND BUILD-UP OBSERVED ON THE FLOORS BEHIND ALL EQUIPMENT ON THE COOK LINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PEST ATTRACTION.
Location: Walk-in cooler
- 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: (1) MOLD OBSERVED IN THE FAN GUARDS OF THE CONDENSER UNIT IN THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND FOOD CONTAMINATION.(2) EXCESSIVE SOIL AND BUILD-UP OBSERVED ON THE FLOORS BEHIND ALL EQUIPMENT ON THE COOK LINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PEST ATTRACTION.
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: CLOTH TOWEL OBSERVED INSIDE CONTAINER OF SUSHI GRADE SALMON IN THE THREE-DOOR COOLER AT THE SUSHI BAR. DISCONTINUE PRACTICE AND UTILIZE PAPER TOWELS.
Location: Sushi bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DOOR SEAL ON THE THREE-DOOR COOLER UNIT AT THE SUSHI BAR OBSERVED SEVERELY TORN. REPLACE SEAL.
Location: Sushi bar
Equipment: Reach in cooler (3 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: (1) MOLD OBSERVED ON ICE CHUTE OF SODA MACHINE AT THE SUSHI BAR. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BEVERAGE CONTAMINATION.(2) MOLD OBSERVED ON THE INTERIOR PANEL OF THE ICE MACHINE IN THE BACK PREP AREA. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BEVERAGE CONTAMINATION.
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: (1) MOLD OBSERVED ON ICE CHUTE OF SODA MACHINE AT THE SUSHI BAR. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BEVERAGE CONTAMINATION.(2) MOLD OBSERVED ON THE INTERIOR PANEL OF THE ICE MACHINE IN THE BACK PREP AREA. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BEVERAGE CONTAMINATION.
Location: Prep area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: (1) NO PAPER TOWELS AVAILABLE AT THE HAND SINK IN THE BACK PREP AREA. PROVIDE.(2) NO PAPER TOWELS AVAILABLE AT THE HAND SINK IN THE BAR. PROVIDE.
Location: Prep area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: (1) NO PAPER TOWELS AVAILABLE AT THE HAND SINK IN THE BACK PREP AREA. PROVIDE.(2) NO PAPER TOWELS AVAILABLE AT THE HAND SINK IN THE BAR. PROVIDE.
Location: Bar
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: NO LIGHT SHIELD OBSERVED FOR LIGHT BULB IN THE WALK-IN COOLER. PROVIDE.
Location: Walk-in cooler
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: NO SELF-CLOSING DEVICE OBSERVED ON THE DOOR OF THE MEN'S RESTROOM. PROVIDE.
Location: Restroom
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO QUAT SANITIZER TEST KIT AVAILABLE FOR USE. PROVIDE.
Location: Three bay 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: (1) SCOOPS USED FOR RICE IN THE BACK PREP AREA OBSERVED STORED IN A CONTAINER OF WATER SITTING AT ROOM TEMPERATURE. STORE UTENSILS WITH THE HANDLES UP AND OUT OF THE FOOD CONTAINER, IN A DIPPER WELL WITH CONTINUOUSLY RUNNING WATER, IN WATER THAT IS MAINTAINED AT 135 DEGREES F OR ABOVE, OR CLEAN AND SANITIZE UTENSILS THAT ARE SITTING OUT AT ROOM TEMPERATURE EVERY 4 HOURS.(2) WHISK OBSERVED BEING STORED INSIDE CONTAINER OF SANITIZER AT THE COOK LINE. DISCONTINUE THIS PRACTICE.
Location: Prep 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: (1) SCOOPS USED FOR RICE IN THE BACK PREP AREA OBSERVED STORED IN A CONTAINER OF WATER SITTING AT ROOM TEMPERATURE. STORE UTENSILS WITH THE HANDLES UP AND OUT OF THE FOOD CONTAINER, IN A DIPPER WELL WITH CONTINUOUSLY RUNNING WATER, IN WATER THAT IS MAINTAINED AT 135 DEGREES F OR ABOVE, OR CLEAN AND SANITIZE UTENSILS THAT ARE SITTING OUT AT ROOM TEMPERATURE EVERY 4 HOURS.(2) WHISK OBSERVED BEING STORED INSIDE CONTAINER OF SANITIZER AT THE COOK LINE. DISCONTINUE THIS PRACTICE.
Location: Cook line
|
08/09/2012 | Recheck |
- CO2 tanks unrestrained (corrected)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: (1) CO2 TANKS OBSERVED NOT RESTRAINED IN THE BACK PREP AREA. SECURE TANKS TO A PERMANENT STRUCTURE WITH BUNGEE CORDS, CHAIN, ETC.(2) CO2 TANK OBSERVED NOT RESTRAINED IN THE BAR. SECURE TANK TO A PERMANENT STRUCTURE WITH BUNGEE CORDS, CHAIN, ETC.
- 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: WRITTEN PROCEDURES FOR COOKED SUSHI RICE STATED THE RICE WAS COOKED AT 9:00 AM TODAY. NO DISCARD TIME RECORDED WHEN OBSERVED AT 1:17 PM. FOLLOW WRITTEN PROCEDURES AND MARK A MAXIMUM 4 HOUR DISCARD TIME. MANAGER DISCARDED RICE.
Location: Sushi bar
- 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: COOKED RICE IN THE WALK-IN COOLER MEASURED 45 DEGREES F. MANAGER STATES PRODUCT WAS COOKED YESTERDAY. PRODUCT WAS DISCARDED. COOL PRODUCTS IN SHALLOW PANS AND KEEP UNCOVERED TO HELP FACILITATE HEAT TRANSFER.
Location: Sushi bar
- 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: COOKED RICE IN THE WALK-IN COOLER MEASURED 45 DEGREES F. MANAGER STATES PRODUCT WAS COOKED YESTERDAY. PRODUCT WAS DISCARDED. COOL PRODUCTS IN SHALLOW PANS AND KEEP UNCOVERED TO HELP FACILITATE HEAT TRANSFER.
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: COOKED RICE IN THE WALK-IN COOLER MEASURED 45 DEGREES F. MANAGER STATES PRODUCT WAS COOKED YESTERDAY. PRODUCT WAS DISCARDED. COOL PRODUCTS IN SHALLOW PANS AND KEEP UNCOVERED TO HELP FACILITATE HEAT TRANSFER.
Location: Walk-in cooler
- 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: (1) SPRAY BOTTLE OF GLASS CLEANER OBSERVED AT THE SUSHI BAR WITH NO LABEL. PROPERLY LABEL ALL CHEMICALS AS TO THEIR CONTENTS.(2) SPRAY BOTTLE OF DEGREASER OBSERVED LABELED GLASS CLEANER AT THE MOP SINK. PROPERLY LABEL ALL CHEMICALS AS TO THEIR CONTENTS.(3) SPRAY BOTTLE OF GLASS CLEANER OBSERVED AT THE BAR WITH NO LABEL. PROPERLY LABEL ALL CHEMICALS AS TO THEIR CONTENTS.
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: (1) SPRAY BOTTLE OF GLASS CLEANER OBSERVED AT THE SUSHI BAR WITH NO LABEL. PROPERLY LABEL ALL CHEMICALS AS TO THEIR CONTENTS.(2) SPRAY BOTTLE OF DEGREASER OBSERVED LABELED GLASS CLEANER AT THE MOP SINK. PROPERLY LABEL ALL CHEMICALS AS TO THEIR CONTENTS.(3) SPRAY BOTTLE OF GLASS CLEANER OBSERVED AT THE BAR WITH NO LABEL. PROPERLY LABEL ALL CHEMICALS AS TO THEIR CONTENTS.
Location: Prep area
- 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: (1) SPRAY BOTTLE OF GLASS CLEANER OBSERVED AT THE SUSHI BAR WITH NO LABEL. PROPERLY LABEL ALL CHEMICALS AS TO THEIR CONTENTS.(2) SPRAY BOTTLE OF DEGREASER OBSERVED LABELED GLASS CLEANER AT THE MOP SINK. PROPERLY LABEL ALL CHEMICALS AS TO THEIR CONTENTS.(3) SPRAY BOTTLE OF GLASS CLEANER OBSERVED AT THE BAR WITH NO LABEL. PROPERLY LABEL ALL CHEMICALS AS TO THEIR CONTENTS.
Location: Bar
- Toxic restrictions
Unapproved toxic materials in food establishment.
Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
Comments: CAN OF RAID FLYING INSECT KILLER OBSERVED AT THE BAR. THIS PRODUCT IS NOT APPROVED FOR USE IN RESTAURANT ESTABLISHMENTS. REMOVE FROM PREMISES.
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: SEVERAL RODENT DROPPINGS STILL OBSERVED IN THE FOLLOWING LOCATIONS: (1) INSIDE THE CABINETS UNDER THE SODA MACHINE AND HAND SINK AT THE SUSHI BAR(2) ON THE SHELVING UNITS UNDER THE SUSHI BAR FRONT COUNTER AREA(3) INSIDE THE CABINET OF THE FRYER ON THE COOK LINE(4) ON THE FLOOR IN THE WATER HEATER ROOM(5) ON THE SHELVING IN THE SERVER AREA OF THE BACK BAR.THOROUGHLY CLEAN AND SANITIZE THE ABOVE AREAS TO MONITOR RODENT ACTIVITY.
Location: Sushi 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: SEVERAL RODENT DROPPINGS STILL OBSERVED IN THE FOLLOWING LOCATIONS: (1) INSIDE THE CABINETS UNDER THE SODA MACHINE AND HAND SINK AT THE SUSHI BAR(2) ON THE SHELVING UNITS UNDER THE SUSHI BAR FRONT COUNTER AREA(3) INSIDE THE CABINET OF THE FRYER ON THE COOK LINE(4) ON THE FLOOR IN THE WATER HEATER ROOM(5) ON THE SHELVING IN THE SERVER AREA OF THE BACK BAR.THOROUGHLY CLEAN AND SANITIZE THE ABOVE AREAS TO MONITOR RODENT ACTIVITY.
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: SEVERAL RODENT DROPPINGS STILL OBSERVED IN THE FOLLOWING LOCATIONS: (1) INSIDE THE CABINETS UNDER THE SODA MACHINE AND HAND SINK AT THE SUSHI BAR(2) ON THE SHELVING UNITS UNDER THE SUSHI BAR FRONT COUNTER AREA(3) INSIDE THE CABINET OF THE FRYER ON THE COOK LINE(4) ON THE FLOOR IN THE WATER HEATER ROOM(5) ON THE SHELVING IN THE SERVER AREA OF THE BACK BAR.THOROUGHLY CLEAN AND SANITIZE THE ABOVE AREAS TO MONITOR RODENT ACTIVITY.
Location: Back 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: SEVERAL RODENT DROPPINGS STILL OBSERVED IN THE FOLLOWING LOCATIONS: (1) INSIDE THE CABINETS UNDER THE SODA MACHINE AND HAND SINK AT THE SUSHI BAR(2) ON THE SHELVING UNITS UNDER THE SUSHI BAR FRONT COUNTER AREA(3) INSIDE THE CABINET OF THE FRYER ON THE COOK LINE(4) ON THE FLOOR IN THE WATER HEATER ROOM(5) ON THE SHELVING IN THE SERVER AREA OF THE BACK BAR.THOROUGHLY CLEAN AND SANITIZE THE ABOVE AREAS TO MONITOR RODENT ACTIVITY.
Location: Wait staff 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: (1) COVERED EMPLOYEE DRINK CUP OBSERVED STORED ON THE COUNTER NEXT TO THE CUTTING BOARD ON THE SUSHI BAR. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.(2) UNCOVERED DRINK CUP OBSERVED STORED ON THE TOP SHELF OF THE UPRIGHT SLIDING DOOR COOLER ON THE COOK LINE. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Sushi bar
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: (1) COVERED EMPLOYEE DRINK CUP OBSERVED STORED ON THE COUNTER NEXT TO THE CUTTING BOARD ON THE SUSHI BAR. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.(2) UNCOVERED DRINK CUP OBSERVED STORED ON THE TOP SHELF OF THE UPRIGHT SLIDING DOOR COOLER ON THE COOK LINE. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- 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: SEVERAL SUSHI PRODUCTS OBSERVED INSIDE THE THREE-DOOR COOLER AT THE SUSHI BAR WITH NO DATES.
Location: Sushi bar
Equipment: Reach in cooler (3 door)
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: CONDENSATION OBSERVED DRIPPING ON TO SUSHI GRADE TUNA IN THE THREE-DOOR COOLER AT THE SUSHI BAR. DISCARD CONTAMINATED PRODUCT.
Location: Sushi bar
Equipment: Reach in cooler (3 door)
- 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: SUSHI BAR MANAGER OBSERVED DUMPING SANITIZER SOLUTION IN THE HAND SINK IN THE BACK PREP AREA. HAND SINKS MUST BE USED FOR HANDWASHING ONLY.
Location: Prep area
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: EMPLOYEE OBSERVED WASHING AND RINSING BAMBOO MATS FOR THE SUSHI BAR BUT DID NOT SANITIZE AFTER CLEANING. ALL DISHWARE, UTENSILS, AND FOOD CONTACT SURFACES MUST BE SANITIZED IMMEDIATELY AFTER CLEANING.
Location: Three bay area
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: (1) QUAT SANITIZER CONCENTRATION IN BUCKET AT THE SUSHI BAR MEASURED 0 PPM DUE TO SEVERAL TOWELS BEING STORED INSIDE THE CONTAINER. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 150-400 PPM. WET WIPING CLOTHS MUST BE COMPLETELY SUBMERGED IN THE SANITIZER SOLUTION.(2) QUAT SANITIZER CONCENTRATION IN BUCKET AT THE COOK LINE MEASURED 0 PPM DUE TO BEING SOILED AND NEEDING TO BE REFRESHED. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 150-400 PPM.
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: (1) QUAT SANITIZER CONCENTRATION IN BUCKET AT THE SUSHI BAR MEASURED 0 PPM DUE TO SEVERAL TOWELS BEING STORED INSIDE THE CONTAINER. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 150-400 PPM. WET WIPING CLOTHS MUST BE COMPLETELY SUBMERGED IN THE SANITIZER SOLUTION.(2) QUAT SANITIZER CONCENTRATION IN BUCKET AT THE COOK LINE MEASURED 0 PPM DUE TO BEING SOILED AND NEEDING TO BE REFRESHED. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 150-400 PPM.
Location: Cook line
- Minimize contact (Non-Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: EMPLOYEE OBSERVED PEELING CUCUMBERS AT THE SUSHI BAR WITH BARE HANDS.
- Thermometer accuracy
Thermometer(s) do not meet accuracy requirements.
Correction: Thermometer(s) that are scaled in F shall be accurate to plus or -2 degrees F in the intended range of use.
Comments: THERMOMETER INSIDE THE TRUE SLIDING DOOR COOLER ON THE COOK LINE READ 54 DEGREES F WHEN ACTUAL AMBIENT AIR TEMPERATURE MEASURED 40 DEGREES F. REPLACE THERMOMETER.
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: (1) PERSONAL KEYS OBSERVED STORED HANGING FROM SHELVING ABOVE THE SOUPS AT THE SUSHI BAR. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.(2) PERSONAL CELL PHONE AND KEYS OBSERVED ON SHELVING IN FRONT OF THE DISH MACHINE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Sushi bar
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: (1) PERSONAL KEYS OBSERVED STORED HANGING FROM SHELVING ABOVE THE SOUPS AT THE SUSHI BAR. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.(2) PERSONAL CELL PHONE AND KEYS OBSERVED ON SHELVING IN FRONT OF THE DISH MACHINE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Dish machine area
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: FLYING INSECT TRAPS (2) OBSERVED STORED UNDER THE PREP TABLE WITH COOKING SHERRY AND OTHER FOOD PRODUCTS. INSECT CONTROL DEVICES MUST BE INSTALLED IN AN APPROVED LOCATION AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: (1) DEAD COCKROACHES OBSERVED IN THE CABINET UNDER THE HAND SINK AT THE SUSHI BAR. THOROUGHLY CLEAN AND SANITIZE AREA TO PREVENT PEST ATTRACTION.(2) DEAD MOUSE OBSERVED INSIDE TIN CAT PEST TRAP IN THE OFFICE. REMOVE DEAD MOUSE FROM PREMISES TO PREVENT FURTHER PEST ATTRACTION.
Location: Sushi bar
- Pests/rodents removed (corrected)
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: (1) DEAD COCKROACHES OBSERVED IN THE CABINET UNDER THE HAND SINK AT THE SUSHI BAR. THOROUGHLY CLEAN AND SANITIZE AREA TO PREVENT PEST ATTRACTION.(2) DEAD MOUSE OBSERVED INSIDE TIN CAT PEST TRAP IN THE OFFICE. REMOVE DEAD MOUSE FROM PREMISES TO PREVENT FURTHER PEST ATTRACTION.
Location: Cook line
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: (1) DEAD COCKROACHES OBSERVED IN THE CABINET UNDER THE HAND SINK AT THE SUSHI BAR. THOROUGHLY CLEAN AND SANITIZE AREA TO PREVENT PEST ATTRACTION.(2) DEAD MOUSE OBSERVED INSIDE TIN CAT PEST TRAP IN THE OFFICE. REMOVE DEAD MOUSE FROM PREMISES TO PREVENT FURTHER PEST ATTRACTION.
Location: Back room
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: (1) SOUP SPOONS IN STORAGE CONTAINER AT THE SUSHI BAR OBSERVED STORED WITH THE HANDLES POINTING DOWN. STORE UTENSILS WITH THE HANDLES POINTING UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END.(2) CLEAN SPOONS IN STORAGE CONTAINERS ON SHELVING NEXT TO THE DISH MACHINE OBSERVED STORED WITH THE HANDLES POINTING DOWN. STORE UTENSILS WITH THE HANDLES POINTING UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END.(3) PLASTIC FOOD CONTAINERS OBSERVED STORED FACE UP ON SHELVING IN THE SUSHI BAR. STORE SINGLE SERVICE ITEMS INVERTED TO PREVENT CONTAMINATION.
Location: Sushi bar
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: (1) SOUP SPOONS IN STORAGE CONTAINER AT THE SUSHI BAR OBSERVED STORED WITH THE HANDLES POINTING DOWN. STORE UTENSILS WITH THE HANDLES POINTING UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END.(2) CLEAN SPOONS IN STORAGE CONTAINERS ON SHELVING NEXT TO THE DISH MACHINE OBSERVED STORED WITH THE HANDLES POINTING DOWN. STORE UTENSILS WITH THE HANDLES POINTING UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END.(3) PLASTIC FOOD CONTAINERS OBSERVED STORED FACE UP ON SHELVING IN THE SUSHI BAR. STORE SINGLE SERVICE ITEMS INVERTED TO PREVENT CONTAMINATION.
Location: Dish machine area
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: BROKEN COVE BASE TILES OBSERVED AT THE BACK RECEIVING DOOR. REPAIR/REPLACE TILES.
Location: Back room
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: SEVERE DAMAGE AND MOLD OBSERVED ON CEILING TILE ABOVE THE THREE-COMPARTMENT SINK. REPLACE CEILING TILE.
Location: Three bay 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: (1) MOLD OBSERVED IN THE FAN GUARDS OF THE CONDENSER UNIT IN THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND FOOD CONTAMINATION.(2) EXCESSIVE SOIL AND BUILD-UP OBSERVED ON THE FLOORS BEHIND ALL EQUIPMENT ON THE COOK LINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PEST ATTRACTION.
Location: Walk-in cooler
- 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: (1) MOLD OBSERVED IN THE FAN GUARDS OF THE CONDENSER UNIT IN THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND FOOD CONTAMINATION.(2) EXCESSIVE SOIL AND BUILD-UP OBSERVED ON THE FLOORS BEHIND ALL EQUIPMENT ON THE COOK LINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PEST ATTRACTION.
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: CLOTH TOWEL OBSERVED INSIDE CONTAINER OF SUSHI GRADE SALMON IN THE THREE-DOOR COOLER AT THE SUSHI BAR. DISCONTINUE PRACTICE AND UTILIZE PAPER TOWELS.
Location: Sushi bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: DOOR SEALS (2) ON THE THREE-DOOR COOLER UNIT AT THE SUSHI BAR OBSERVED SEVERELY TORN. REPLACE SEALS.
Location: Sushi bar
Equipment: Reach in cooler (3 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: (1) MOLD OBSERVED ON ICE CHUTE OF SODA MACHINE AT THE SUSHI BAR. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BEVERAGE CONTAMINATION.(2) MOLD OBSERVED ON THE INTERIOR PANEL OF THE ICE MACHINE IN THE BACK PREP AREA. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BEVERAGE CONTAMINATION.
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: (1) MOLD OBSERVED ON ICE CHUTE OF SODA MACHINE AT THE SUSHI BAR. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BEVERAGE CONTAMINATION.(2) MOLD OBSERVED ON THE INTERIOR PANEL OF THE ICE MACHINE IN THE BACK PREP AREA. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BEVERAGE CONTAMINATION.
Location: Prep area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: (1) NO PAPER TOWELS AVAILABLE AT THE HAND SINK IN THE BACK PREP AREA. PROVIDE.(2) NO PAPER TOWELS AVAILABLE AT THE HAND SINK IN THE BAR. PROVIDE.
Location: Prep area
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: (1) NO PAPER TOWELS AVAILABLE AT THE HAND SINK IN THE BACK PREP AREA. PROVIDE.(2) NO PAPER TOWELS AVAILABLE AT THE HAND SINK IN THE BAR. PROVIDE.
Location: Bar
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: NO LIGHT SHIELD OBSERVED FOR LIGHT BULB IN THE WALK-IN COOLER. PROVIDE.
Location: Walk-in cooler
- Restroom enclosed (corrected)
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: NO SELF-CLOSING DEVICE OBSERVED ON THE DOOR OF THE MEN'S RESTROOM. PROVIDE.
Location: Restroom
- No test kit (corrected)
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO QUAT SANITIZER TEST KIT AVAILABLE FOR USE. PROVIDE.
Location: Three bay 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: (1) SCOOPS USED FOR RICE IN THE BACK PREP AREA OBSERVED STORED IN A CONTAINER OF WATER SITTING AT ROOM TEMPERATURE. STORE UTENSILS WITH THE HANDLES UP AND OUT OF THE FOOD CONTAINER, IN A DIPPER WELL WITH CONTINUOUSLY RUNNING WATER, IN WATER THAT IS MAINTAINED AT 135 DEGREES F OR ABOVE, OR CLEAN AND SANITIZE UTENSILS THAT ARE SITTING OUT AT ROOM TEMPERATURE EVERY 4 HOURS.(2) WHISK OBSERVED BEING STORED INSIDE CONTAINER OF SANITIZER AT THE COOK LINE. DISCONTINUE THIS PRACTICE.
Location: Prep 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: (1) SCOOPS USED FOR RICE IN THE BACK PREP AREA OBSERVED STORED IN A CONTAINER OF WATER SITTING AT ROOM TEMPERATURE. STORE UTENSILS WITH THE HANDLES UP AND OUT OF THE FOOD CONTAINER, IN A DIPPER WELL WITH CONTINUOUSLY RUNNING WATER, IN WATER THAT IS MAINTAINED AT 135 DEGREES F OR ABOVE, OR CLEAN AND SANITIZE UTENSILS THAT ARE SITTING OUT AT ROOM TEMPERATURE EVERY 4 HOURS.(2) WHISK OBSERVED BEING STORED INSIDE CONTAINER OF SANITIZER AT THE COOK LINE. DISCONTINUE THIS PRACTICE.
Location: Cook line
|
08/02/2012 | Recheck |
- CO2 tanks unrestrained
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
Comments: (1) CO2 TANKS OBSERVED NOT RESTRAINED IN THE BACK PREP AREA. SECURE TANKS TO A PERMANENT STRUCTURE WITH BUNGEE CORDS, CHAIN, ETC.(2) CO2 TANK OBSERVED NOT RESTRAINED IN THE BAR. SECURE TANK TO A PERMANENT STRUCTURE WITH BUNGEE CORDS, CHAIN, ETC.
- 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: COOKED RICE IN CONTAINERS AT THE SUSHI BAR MEASURED BETWEEN 88-98 DEGREES F. WRITTEN PROCEDURES STATED RICE WAS FINISHED COOKING AT 11:10 AM WHEN TEMPERATURE WAS TAKEN AT 12:30 PM. NO DISCARD TIME OBSERVED RECORDED. FOLLOW WRITTEN PROCEDURES AND MARK A MAXIMUM 4 HOUR DISCARD TIME.
Location: Sushi bar
- 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) IMITATION CRAB MEAT STORED AT ROOM TEMPERATURE ON THE SUSHI BAR MEASURED 64 DEGREES F. MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW.(2) COOKED SHRIMP INSIDE THE DISPLAY COOLER MEASURED 44 DEGREES F. MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES OR BELOW.(3) BEAN SPROUTS AND RAW EGGS AT THE COOK LINE MEASURED 46-51 DEGREES F DUE TO SITTING ON TOP OF ICE. ICE MUST COMPLETELY SURROUND THE BOTTOMS AND SIDES OF FOOD CONTAINERS TO THE FOOD LINE TO MAINTAIN PROPER COLD HOLDING TEMPERATURE AT 41 DEGREES F OR BELOW. (3) COOKED CHICKEN IN THE TRUE SLIDING DOOR COOLER ON THE COOK LINE MEASURED 47 DEGREES F. AMBIENT AIR TEMPERATURE OF THE UNIT MEASURED 49 DEGREES F. MOVE POTENTIALLY HAZARDOUS FOODS TO WORKING COOLER UNTIL UNIT IS REPAIRED. PRODUCT WAS DISCARDED.(4) COOKED RICE IN THE WALK-IN COOLER MEASURED 60 DEGREES F. MANAGER STATES PRODUCT WAS COOKED YESTERDAY. PRODUCT WAS DISCARDED. COOL PRODUCTS IN SHALLOW PANS AND KEEP UNCOVERED TO HELP FACILITATE HEAT TRANSFER.
Location: Sushi bar
- 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) IMITATION CRAB MEAT STORED AT ROOM TEMPERATURE ON THE SUSHI BAR MEASURED 64 DEGREES F. MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW.(2) COOKED SHRIMP INSIDE THE DISPLAY COOLER MEASURED 44 DEGREES F. MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES OR BELOW.(3) BEAN SPROUTS AND RAW EGGS AT THE COOK LINE MEASURED 46-51 DEGREES F DUE TO SITTING ON TOP OF ICE. ICE MUST COMPLETELY SURROUND THE BOTTOMS AND SIDES OF FOOD CONTAINERS TO THE FOOD LINE TO MAINTAIN PROPER COLD HOLDING TEMPERATURE AT 41 DEGREES F OR BELOW. (3) COOKED CHICKEN IN THE TRUE SLIDING DOOR COOLER ON THE COOK LINE MEASURED 47 DEGREES F. AMBIENT AIR TEMPERATURE OF THE UNIT MEASURED 49 DEGREES F. MOVE POTENTIALLY HAZARDOUS FOODS TO WORKING COOLER UNTIL UNIT IS REPAIRED. PRODUCT WAS DISCARDED.(4) COOKED RICE IN THE WALK-IN COOLER MEASURED 60 DEGREES F. MANAGER STATES PRODUCT WAS COOKED YESTERDAY. PRODUCT WAS DISCARDED. COOL PRODUCTS IN SHALLOW PANS AND KEEP UNCOVERED TO HELP FACILITATE HEAT TRANSFER.
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: (1) IMITATION CRAB MEAT STORED AT ROOM TEMPERATURE ON THE SUSHI BAR MEASURED 64 DEGREES F. MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES F OR BELOW.(2) COOKED SHRIMP INSIDE THE DISPLAY COOLER MEASURED 44 DEGREES F. MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 41 DEGREES OR BELOW.(3) BEAN SPROUTS AND RAW EGGS AT THE COOK LINE MEASURED 46-51 DEGREES F DUE TO SITTING ON TOP OF ICE. ICE MUST COMPLETELY SURROUND THE BOTTOMS AND SIDES OF FOOD CONTAINERS TO THE FOOD LINE TO MAINTAIN PROPER COLD HOLDING TEMPERATURE AT 41 DEGREES F OR BELOW. (3) COOKED CHICKEN IN THE TRUE SLIDING DOOR COOLER ON THE COOK LINE MEASURED 47 DEGREES F. AMBIENT AIR TEMPERATURE OF THE UNIT MEASURED 49 DEGREES F. MOVE POTENTIALLY HAZARDOUS FOODS TO WORKING COOLER UNTIL UNIT IS REPAIRED. PRODUCT WAS DISCARDED.(4) COOKED RICE IN THE WALK-IN COOLER MEASURED 60 DEGREES F. MANAGER STATES PRODUCT WAS COOKED YESTERDAY. PRODUCT WAS DISCARDED. COOL PRODUCTS IN SHALLOW PANS AND KEEP UNCOVERED TO HELP FACILITATE HEAT TRANSFER.
Location: Walk-in cooler
- 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) SPRAY BOTTLE OF GLASS CLEANER OBSERVED AT THE SUSHI BAR WITH NO LABEL. PROPERLY LABEL ALL CHEMICALS AS TO THEIR CONTENTS.(2) SPRAY BOTTLE OF DEGREASER OBSERVED LABELED GLASS CLEANER AT THE MOP SINK. PROPERLY LABEL ALL CHEMICALS AS TO THEIR CONTENTS.(3) SPRAY BOTTLE OF GLASS CLEANER OBSERVED AT THE BAR WITH NO LABEL. PROPERLY LABEL ALL CHEMICALS AS TO THEIR 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) SPRAY BOTTLE OF GLASS CLEANER OBSERVED AT THE SUSHI BAR WITH NO LABEL. PROPERLY LABEL ALL CHEMICALS AS TO THEIR CONTENTS.(2) SPRAY BOTTLE OF DEGREASER OBSERVED LABELED GLASS CLEANER AT THE MOP SINK. PROPERLY LABEL ALL CHEMICALS AS TO THEIR CONTENTS.(3) SPRAY BOTTLE OF GLASS CLEANER OBSERVED AT THE BAR WITH NO LABEL. PROPERLY LABEL ALL CHEMICALS AS TO THEIR CONTENTS.
Location: Prep area
- 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) SPRAY BOTTLE OF GLASS CLEANER OBSERVED AT THE SUSHI BAR WITH NO LABEL. PROPERLY LABEL ALL CHEMICALS AS TO THEIR CONTENTS.(2) SPRAY BOTTLE OF DEGREASER OBSERVED LABELED GLASS CLEANER AT THE MOP SINK. PROPERLY LABEL ALL CHEMICALS AS TO THEIR CONTENTS.(3) SPRAY BOTTLE OF GLASS CLEANER OBSERVED AT THE BAR WITH NO LABEL. PROPERLY LABEL ALL CHEMICALS AS TO THEIR CONTENTS.
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: (1) SIGNIFICANT AMOUT OF RODENT DROPPINGS OBSERVED IN THE FOLLOWING LOCATIONS: (A) INSIDE THE CABINETS UNDER THE SODA MACHINE AND HAND SINK AT THE SUSHI BAR(B) ON THE SHELVING UNITS UNDER THE SUSHI BAR FRONT COUNTER AREA(C) INSIDE THE CABINET OF THE FRYER ON THE COOK LINE(D) ON THE FLOOR IN THE WATER HEATER ROOM(E) ON THE SHELVING IN THE SERVER AREA OF THE BACK BARTHOROUGHLY CLEAN AND SANITIZE THE ABOVE AREAS TO MONITOR RODENT ACTIVITY. (2) LIVE COCKROACHES (MORE THAN 5) OBSERVED IN THE WATER HEATER ROOM. THOROUGHLY CLEAN AND SANITIZE ROOM AND CONTACT PEST CONTROL COMPANY FOR SERVICE.
Location: Sushi 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: (1) SIGNIFICANT AMOUT OF RODENT DROPPINGS OBSERVED IN THE FOLLOWING LOCATIONS: (A) INSIDE THE CABINETS UNDER THE SODA MACHINE AND HAND SINK AT THE SUSHI BAR(B) ON THE SHELVING UNITS UNDER THE SUSHI BAR FRONT COUNTER AREA(C) INSIDE THE CABINET OF THE FRYER ON THE COOK LINE(D) ON THE FLOOR IN THE WATER HEATER ROOM(E) ON THE SHELVING IN THE SERVER AREA OF THE BACK BARTHOROUGHLY CLEAN AND SANITIZE THE ABOVE AREAS TO MONITOR RODENT ACTIVITY. (2) LIVE COCKROACHES (MORE THAN 5) OBSERVED IN THE WATER HEATER ROOM. THOROUGHLY CLEAN AND SANITIZE ROOM AND CONTACT PEST CONTROL COMPANY FOR SERVICE.
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: (1) SIGNIFICANT AMOUT OF RODENT DROPPINGS OBSERVED IN THE FOLLOWING LOCATIONS: (A) INSIDE THE CABINETS UNDER THE SODA MACHINE AND HAND SINK AT THE SUSHI BAR(B) ON THE SHELVING UNITS UNDER THE SUSHI BAR FRONT COUNTER AREA(C) INSIDE THE CABINET OF THE FRYER ON THE COOK LINE(D) ON THE FLOOR IN THE WATER HEATER ROOM(E) ON THE SHELVING IN THE SERVER AREA OF THE BACK BARTHOROUGHLY CLEAN AND SANITIZE THE ABOVE AREAS TO MONITOR RODENT ACTIVITY. (2) LIVE COCKROACHES (MORE THAN 5) OBSERVED IN THE WATER HEATER ROOM. THOROUGHLY CLEAN AND SANITIZE ROOM AND CONTACT PEST CONTROL COMPANY FOR SERVICE.
Location: Back 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: (1) SIGNIFICANT AMOUT OF RODENT DROPPINGS OBSERVED IN THE FOLLOWING LOCATIONS: (A) INSIDE THE CABINETS UNDER THE SODA MACHINE AND HAND SINK AT THE SUSHI BAR(B) ON THE SHELVING UNITS UNDER THE SUSHI BAR FRONT COUNTER AREA(C) INSIDE THE CABINET OF THE FRYER ON THE COOK LINE(D) ON THE FLOOR IN THE WATER HEATER ROOM(E) ON THE SHELVING IN THE SERVER AREA OF THE BACK BARTHOROUGHLY CLEAN AND SANITIZE THE ABOVE AREAS TO MONITOR RODENT ACTIVITY. (2) LIVE COCKROACHES (MORE THAN 5) OBSERVED IN THE WATER HEATER ROOM. THOROUGHLY CLEAN AND SANITIZE ROOM AND CONTACT PEST CONTROL COMPANY FOR SERVICE.
Location: Wait staff 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: (1) COVERED EMPLOYEE DRINK CUP OBSERVED STORED ON THE COUNTER NEXT TO THE CUTTING BOARD ON THE SUSHI BAR. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.(2) UNCOVERED DRINK CUP OBSERVED STORED ON THE TOP SHELF OF THE UPRIGHT SLIDING DOOR COOLER ON THE COOK LINE. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Sushi bar
- 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: (1) COVERED EMPLOYEE DRINK CUP OBSERVED STORED ON THE COUNTER NEXT TO THE CUTTING BOARD ON THE SUSHI BAR. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.(2) UNCOVERED DRINK CUP OBSERVED STORED ON THE TOP SHELF OF THE UPRIGHT SLIDING DOOR COOLER ON THE COOK LINE. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- 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: SEVERAL SUSHI PRODUCTS OBSERVED INSIDE THE THREE-DOOR COOLER AT THE SUSHI BAR WITH NO DATES.
Location: Sushi bar
Equipment: Reach in cooler (3 door)
- Miscellaneous contamination of food (Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: CONDENSATION OBSERVED DRIPPING ON TO SUSHI GRADE TUNA IN THE THREE-DOOR COOLER AT THE SUSHI BAR. DISCARD CONTAMINATED PRODUCT.
Location: Sushi bar
Equipment: Reach in cooler (3 door)
- 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: SUSHI BAR MANAGER OBSERVED DUMPING SANITIZER SOLUTION IN THE HAND SINK IN THE BACK PREP AREA. HAND SINKS MUST BE USED FOR HANDWASHING ONLY.
Location: Prep area
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: EMPLOYEE OBSERVED WASHING AND RINSING BAMBOO MATS FOR THE SUSHI BAR BUT DID NOT SANITIZE AFTER CLEANING. ALL DISHWARE, UTENSILS, AND FOOD CONTACT SURFACES MUST BE SANITIZED IMMEDIATELY AFTER CLEANING.
Location: Three bay area
- 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: (1) QUAT SANITIZER CONCENTRATION IN BUCKET AT THE SUSHI BAR MEASURED 0 PPM DUE TO SEVERAL TOWELS BEING STORED INSIDE THE CONTAINER. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 150-400 PPM. WET WIPING CLOTHS MUST BE COMPLETELY SUBMERGED IN THE SANITIZER SOLUTION.(2) QUAT SANITIZER CONCENTRATION IN BUCKET AT THE COOK LINE MEASURED 0 PPM DUE TO BEING SOILED AND NEEDING TO BE REFRESHED. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 150-400 PPM.
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: (1) QUAT SANITIZER CONCENTRATION IN BUCKET AT THE SUSHI BAR MEASURED 0 PPM DUE TO SEVERAL TOWELS BEING STORED INSIDE THE CONTAINER. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 150-400 PPM. WET WIPING CLOTHS MUST BE COMPLETELY SUBMERGED IN THE SANITIZER SOLUTION.(2) QUAT SANITIZER CONCENTRATION IN BUCKET AT THE COOK LINE MEASURED 0 PPM DUE TO BEING SOILED AND NEEDING TO BE REFRESHED. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 150-400 PPM.
Location: Cook line
- Minimize contact (Non-Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: EMPLOYEE OBSERVED PEELING CUCUMBERS AT THE SUSHI BAR WITH BARE HANDS.
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: (1) PERSONAL KEYS OBSERVED STORED HANGING FROM SHELVING ABOVE THE SOUPS AT THE SUSHI BAR. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.(2) PERSONAL CELL PHONE AND KEYS OBSERVED ON SHELVING IN FRONT OF THE DISH MACHINE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Sushi bar
- Storage of Personal Items (corrected on site)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: (1) PERSONAL KEYS OBSERVED STORED HANGING FROM SHELVING ABOVE THE SOUPS AT THE SUSHI BAR. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.(2) PERSONAL CELL PHONE AND KEYS OBSERVED ON SHELVING IN FRONT OF THE DISH MACHINE. STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Dish machine area
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: FLYING INSECT TRAPS (2) OBSERVED STORED UNDER THE PREP TABLE WITH COOKING SHERRY AND OTHER FOOD PRODUCTS. INSECT CONTROL DEVICES MUST BE INSTALLED IN AN APPROVED LOCATION AWAY FROM FOOD AND FOOD CONTACT SURFACES.
Location: Cook line
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: (1) DEAD COCKROACHES OBSERVED IN THE CABINET UNDER THE HAND SINK AT THE SUSHI BAR. THOROUGHLY CLEAN AND SANITIZE AREA TO PREVENT PEST ATTRACTION.(2) DEAD COCKROACHES OBSERVED ON THE FLOOR BEHIND THE EQUIPMENT ON THE COOK LINE. THOROUGHLY CLEAN AND SANITIZE AREA TO PREVENT PEST ATTRACTION.
Location: Sushi bar
- Pests/rodents removed
Dead pests not removed.
Correction: Remove dead pests at frequent intervals to avoid accumulation.
Comments: (1) DEAD COCKROACHES OBSERVED IN THE CABINET UNDER THE HAND SINK AT THE SUSHI BAR. THOROUGHLY CLEAN AND SANITIZE AREA TO PREVENT PEST ATTRACTION.(2) DEAD COCKROACHES OBSERVED ON THE FLOOR BEHIND THE EQUIPMENT ON THE COOK LINE. THOROUGHLY CLEAN AND SANITIZE AREA TO PREVENT PEST ATTRACTION.
Location: Cook line
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: (1) SOUP SPOONS IN STORAGE CONTAINER AT THE SUSHI BAR OBSERVED STORED WITH THE HANDLES POINTING DOWN. STORE UTENSILS WITH THE HANDLES POINTING UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END.(2) CLEAN SPOONS IN STORAGE CONTAINERS ON SHELVING NEXT TO THE DISH MACHINE OBSERVED STORED WITH THE HANDLES POINTING DOWN. STORE UTENSILS WITH THE HANDLES POINTING UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END.(3) PLASTIC FOOD CONTAINERS OBSERVED STORED FACE UP ON SHELVING IN THE SUSHI BAR. STORE SINGLE SERVICE ITEMS INVERTED TO PREVENT CONTAMINATION.
Location: Sushi bar
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: (1) SOUP SPOONS IN STORAGE CONTAINER AT THE SUSHI BAR OBSERVED STORED WITH THE HANDLES POINTING DOWN. STORE UTENSILS WITH THE HANDLES POINTING UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END.(2) CLEAN SPOONS IN STORAGE CONTAINERS ON SHELVING NEXT TO THE DISH MACHINE OBSERVED STORED WITH THE HANDLES POINTING DOWN. STORE UTENSILS WITH THE HANDLES POINTING UP TO PREVENT CONTAMINATION OF THE FOOD CONTACT END.(3) PLASTIC FOOD CONTAINERS OBSERVED STORED FACE UP ON SHELVING IN THE SUSHI BAR. STORE SINGLE SERVICE ITEMS INVERTED TO PREVENT CONTAMINATION.
Location: Dish machine area
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: BROKEN COVE BASE TILES OBSERVED AT THE BACK RECEIVING DOOR. REPAIR/REPLACE TILES.
Location: Back room
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: SEVERE DAMAGE AND MOLD OBSERVED ON CEILING TILE ABOVE THE THREE-COMPARTMENT SINK. REPLACE CEILING TILE.
Location: Three bay 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: (1) MOLD OBSERVED IN THE FAN GUARDS OF THE CONDENSER UNIT IN THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND FOOD CONTAMINATION.(2) EXCESSIVE SOIL AND BUILD-UP OBSERVED ON THE FLOORS BEHIND ALL EQUIPMENT ON THE COOK LINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PEST ATTRACTION.
Location: Walk-in cooler
- 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: (1) MOLD OBSERVED IN THE FAN GUARDS OF THE CONDENSER UNIT IN THE WALK-IN COOLER. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND FOOD CONTAMINATION.(2) EXCESSIVE SOIL AND BUILD-UP OBSERVED ON THE FLOORS BEHIND ALL EQUIPMENT ON THE COOK LINE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP AND PEST ATTRACTION.
Location: Cook line
- Wiping cloths / no other purpose
Wiping cloth(s) used improperly.
Correction: Cloths used for wiping food spills shall be used for no other purpose.
Comments: CLOTH TOWEL OBSERVED INSIDE CONTAINER OF SUSHI GRADE SALMON IN THE THREE-DOOR COOLER AT THE SUSHI BAR. DISCONTINUE PRACTICE AND UTILIZE PAPER TOWELS.
Location: Sushi bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: (1) SIGNIFICANT AMOUT OF CONDENSATION OBSERVED ON THE INTERIOR TOP OF THE THREE-DOOR COOLER UNIT AT THE SUSHI BAR. REPAIR.(2) DOOR SEALS (2) ON THE THREE-DOOR COOLER UNIT AT THE SUSHI BAR OBSERVED SEVERELY TORN. REPLACE SEALS.
Location: Sushi bar
Equipment: Reach in cooler (3 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: (1) MOLD OBSERVED ON ICE CHUTE OF SODA MACHINE AT THE SUSHI BAR. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BEVERAGE CONTAMINATION.(2) MOLD OBSERVED ON THE INTERIOR PANEL OF THE ICE MACHINE IN THE BACK PREP AREA. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BEVERAGE CONTAMINATION.
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: (1) MOLD OBSERVED ON ICE CHUTE OF SODA MACHINE AT THE SUSHI BAR. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BEVERAGE CONTAMINATION.(2) MOLD OBSERVED ON THE INTERIOR PANEL OF THE ICE MACHINE IN THE BACK PREP AREA. INCREASE CLEANING FREQUENCY TO PREVENT MOLD GROWTH AND BEVERAGE CONTAMINATION.
Location: Prep area
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: (1) NO PAPER TOWELS AVAILABLE AT THE HAND SINK IN THE BACK PREP AREA. PROVIDE.(2) NO PAPER TOWELS AVAILABLE AT THE HAND SINK IN THE BAR. PROVIDE.
Location: Prep area
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: (1) NO PAPER TOWELS AVAILABLE AT THE HAND SINK IN THE BACK PREP AREA. PROVIDE.(2) NO PAPER TOWELS AVAILABLE AT THE HAND SINK IN THE BAR. PROVIDE.
Location: Bar
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Comments: NO LIGHT SHIELD OBSERVED FOR LIGHT BULB IN THE WALK-IN COOLER. PROVIDE.
Location: Walk-in cooler
- Restroom enclosed
Toilet room not completely enclosed.
Correction: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
Comments: NO SELF-CLOSING DEVICE OBSERVED ON THE DOOR OF THE MEN'S RESTROOM. PROVIDE.
Location: Restroom
- No test kit
No test kit provided and /or used to measure the concentration of sanitizer.
Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
Comments: NO QUAT SANITIZER TEST KIT AVAILABLE FOR USE. PROVIDE.
Location: Three bay 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: (1) SCOOPS USED FOR RICE IN THE BACK PREP AREA OBSERVED STORED IN A CONTAINER OF WATER SITTING AT ROOM TEMPERATURE. STORE UTENSILS WITH THE HANDLES UP AND OUT OF THE FOOD CONTAINER, IN A DIPPER WELL WITH CONTINUOUSLY RUNNING WATER, IN WATER THAT IS MAINTAINED AT 135 DEGREES F OR ABOVE, OR CLEAN AND SANITIZE UTENSILS THAT ARE SITTING OUT AT ROOM TEMPERATURE EVERY 4 HOURS.(2) WHISK OBSERVED BEING STORED INSIDE CONTAINER OF SANITIZER AT THE COOK LINE. DISCONTINUE THIS PRACTICE.
Location: Prep 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: (1) SCOOPS USED FOR RICE IN THE BACK PREP AREA OBSERVED STORED IN A CONTAINER OF WATER SITTING AT ROOM TEMPERATURE. STORE UTENSILS WITH THE HANDLES UP AND OUT OF THE FOOD CONTAINER, IN A DIPPER WELL WITH CONTINUOUSLY RUNNING WATER, IN WATER THAT IS MAINTAINED AT 135 DEGREES F OR ABOVE, OR CLEAN AND SANITIZE UTENSILS THAT ARE SITTING OUT AT ROOM TEMPERATURE EVERY 4 HOURS.(2) WHISK OBSERVED BEING STORED INSIDE CONTAINER OF SANITIZER AT THE COOK LINE. DISCONTINUE THIS PRACTICE.
Location: Cook line
|
07/26/2012 | 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: ENSURE NO POTENTIALLY HAZARDOUS FOOD ITEMS ARE HELD AT ROOM TEMPERATURE AND IF HELD IN AN ICE BATH, ENSURE ICE SURROUNDS CONTAINER UP TO THE PRODUCT LEVEL.
Location: Sushi bar
- 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: ENSURE NO POTENTIALLY HAZARDOUS FOOD ITEMS ARE HELD AT ROOM TEMPERATURE AND IF HELD IN AN ICE BATH, ENSURE ICE SURROUNDS CONTAINER UP TO THE PRODUCT LEVEL.
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: RODENT DROPPINGS IN CUPBOARD BELOW HAND SINK IN SUSHI AREA. REPAIR AND SEAL CABINET.
Location: Sushi bar
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: ONCE FOOD IS REMOVED FROM THE FRYER, DO NOT TOUCH IT WITH BARE HANDS.
- Single-service reuse (corrected)
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. EGG CARTONS
- Cutting surface(s) (corrected)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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.
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.
Location: Walk-in freezer
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Sushi bar
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: USING CARDBOARD TO DIRECT VENT. DISCONTINUE USE.
Location: Dish machine area
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: POOLING WATER IN THE BOTTOM OF THE MAKE TABLE COOLER. ELIMINATE SOURCE.
Location: Cook line
Equipment: Make table cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. MAKE TABLE COOLER (HANDLES)
Location: Cook line
Equipment: Make table cooler
- Light shields (corrected)
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 3-BAY SINK - REPAIR LEAK AND REMOVE PLASTIC WRAP FROM DRAIN LEVER.
Location: Dish machine area
Equipment: 3-bay
|
03/21/2012 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: ENSURE NO POTENTIALLY HAZARDOUS FOOD ITEMS ARE HELD AT ROOM TEMPERATURE AND IF HELD IN AN ICE BATH, ENSURE ICE SURROUNDS CONTAINER UP TO THE PRODUCT LEVEL.
Location: Sushi bar
- 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: ENSURE NO POTENTIALLY HAZARDOUS FOOD ITEMS ARE HELD AT ROOM TEMPERATURE AND IF HELD IN AN ICE BATH, ENSURE ICE SURROUNDS CONTAINER UP TO THE PRODUCT LEVEL.
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: RODENT DROPPINGS IN CUPBOARD BELOW HAND SINK IN SUSHI AREA. REPAIR AND SEAL CABINET.
Location: Sushi bar
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: ONCE FOOD IS REMOVED FROM THE FRYER, DO NOT TOUCH IT WITH BARE HANDS.
- Single-service reuse
Single service and single use articles reused.
Correction: Single service and single use articles may not be reused. EGG CARTONS
- Cutting surface(s)
Cutting surface(s) in poor condition.
Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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.
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.
Location: Walk-in freezer
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Sushi bar
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
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: USING CARDBOARD TO DIRECT VENT. DISCONTINUE USE.
Location: Dish machine area
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: POOLING WATER IN THE BOTTOM OF THE MAKE TABLE COOLER. ELIMINATE SOURCE.
Location: Cook line
Equipment: Make table cooler
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. MAKE TABLE COOLER (HANDLES)
Location: Cook line
Equipment: Make table cooler
- Light shields
Light bulbs not shielded, coated, or otherwise shatter resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
Location: Walk-in cooler
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 3-BAY SINK - REPAIR LEAK AND REMOVE PLASTIC WRAP FROM DRAIN LEVER.
Location: Dish machine area
Equipment: 3-bay
|
03/14/2012 | Routine |
Restaurant representatives - add corrected or new information about NAKED TCHOPSTIX, 6253 N COLLEGE AVE, Indianapolis, IN »