- 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: I OBSERVED EMPLOYEE BEHIND SUSHI BAR PICK UP A DRINK WITH GLOVES ON. TOOK A DRINK AND CONTINUED TO PREPARE FOOD WITHOUT TAKING OFF GLOVES AND WASHING THEIR HANDS. PLEASE REMOVE GLOVES AND WASH HANDS ONCE HANDS ARE CONTAMINATED. ALSO REVIEW EMPLOYEE DESIGNATED AREAS FOR FOOD AND DRINKS WITH ALL EMPLOYEES. THANK YOU.
- 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: EMPLOYEE DRINK ON COUNTER AT SUSHI BAR. PLEASE HAVE EMPLOYEES EAT AND DRINK IN EMPLOYEE DESIGNATED AREAS.
Location: Sushi bar
- Hand sink soiled (corrected)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK SOILED
Location: Kitchen (back)
Equipment: Hand sink
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: SANITIZER CONCENTRATION TOO STRONG.
Location: Cook line
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: SANITIZER CONCENTRATION TOO STRONG.
Location: Expo line
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGE IN WATER INSIDE 2-BAY SINK AT COOK LINE.
Location: Cook line
- Cove molding (corrected)
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: COVE MOLDING LOOSE ON WALL NEXT TO COLD TOP. PLEASE REPAIR OR REPLACE.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FLOOR AROUND AND UNDER DEEP FRYER AND STOVE SOILED. PLEASE CLEAN2. FLOOR AND UNDER SHELVES IN WALK-IN FREEZER SOILED AND HAS DEBRIS. PLEASE CLEAN.3. FLOOR IN WALK-IN COOLER SOILED. PLEASE CLEAN.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FLOOR AROUND AND UNDER DEEP FRYER AND STOVE SOILED. PLEASE CLEAN2. FLOOR AND UNDER SHELVES IN WALK-IN FREEZER SOILED AND HAS DEBRIS. PLEASE CLEAN.3. FLOOR IN WALK-IN COOLER SOILED. PLEASE CLEAN.
Location: Walk-in freezer
- 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. FLOOR AROUND AND UNDER DEEP FRYER AND STOVE SOILED. PLEASE CLEAN2. FLOOR AND UNDER SHELVES IN WALK-IN FREEZER SOILED AND HAS DEBRIS. PLEASE CLEAN.3. FLOOR IN WALK-IN COOLER SOILED. PLEASE CLEAN.
Location: Walk-in cooler
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWELS ON PREP TOPS AND COUNTER TOPS THROUGHOUT THE KITCHEN.
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: 1. SOILED NEWSPAPER LINING CARTS. PLEASE REMOVE.2. FOIL LINING THE BACK OF STOVE AREA AND IN AREAS AROUND THE FRONT. PLEASE REMOVE FOIL.
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. SOILED NEWSPAPER LINING CARTS. PLEASE REMOVE.2. FOIL LINING THE BACK OF STOVE AREA AND IN AREAS AROUND THE FRONT. PLEASE REMOVE FOIL.
Location: Cook line
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. SINK IS LEAKING AT THE FAUCET. PLEASE REPAIR.2. HOT WATER NOT WORKING AT HAND SINK IN BAR AREA. PLEASE REPAIR.
Location: Cook line
Equipment: 2-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. SINK IS LEAKING AT THE FAUCET. PLEASE REPAIR.2. HOT WATER NOT WORKING AT HAND SINK IN BAR AREA. PLEASE REPAIR.
Location: Bar
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: SPATULA IN A PAN OF WATER. UTENSILS CANNOT BE STORED IN WATER UNLESS IT IS RUNNING WATER OR THE WATER IS HELD AT 135 DEGREES F OR HIGHER.
Location: Cook line
|
10/01/2014 | Recheck |
- 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: I OBSERVED EMPLOYEE BEHIND SUSHI BAR PICK UP A DRINK WITH GLOVES ON. TOOK A DRINK AND CONTINUED TO PREPARE FOOD WITHOUT TAKING OFF GLOVES AND WASHING THEIR HANDS. PLEASE REMOVE GLOVES AND WASH HANDS ONCE HANDS ARE CONTAMINATED. ALSO REVIEW EMPLOYEE DESIGNATED AREAS FOR FOOD AND DRINKS WITH ALL EMPLOYEES. THANK YOU.
- 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: EMPLOYEE DRINK ON COUNTER AT SUSHI BAR. PLEASE HAVE EMPLOYEES EAT AND DRINK IN EMPLOYEE DESIGNATED AREAS.
Location: Sushi bar
- Hand sink soiled (corrected on site)
Hand washing facility is soiled.
Correction: A hand washing facility shall be maintained clean at all times.
Comments: HAND SINK SOILED
Location: Kitchen (back)
Equipment: Hand sink
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: SANITIZER CONCENTRATION TOO STRONG.
Location: Cook line
- Chemical sanitizing exposure time and concentration (corrected on site)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Comments: SANITIZER CONCENTRATION TOO STRONG.
Location: Expo line
- Sponges (corrected on site)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Comments: SPONGE IN WATER INSIDE 2-BAY SINK AT COOK LINE.
Location: Cook line
- Cove molding
Floor-wall junctures not coved.
Correction: Install cove molding.
Comments: COVE MOLDING LOOSE ON WALL NEXT TO COLD TOP. PLEASE REPAIR OR REPLACE.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FLOOR AROUND AND UNDER DEEP FRYER AND STOVE SOILED. PLEASE CLEAN2. FLOOR AND UNDER SHELVES IN WALK-IN FREEZER SOILED AND HAS DEBRIS. PLEASE CLEAN.3. FLOOR IN WALK-IN COOLER SOILED. PLEASE CLEAN.
Location: Cook line
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. FLOOR AROUND AND UNDER DEEP FRYER AND STOVE SOILED. PLEASE CLEAN2. FLOOR AND UNDER SHELVES IN WALK-IN FREEZER SOILED AND HAS DEBRIS. PLEASE CLEAN.3. FLOOR IN WALK-IN COOLER SOILED. PLEASE CLEAN.
Location: Walk-in freezer
- 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. FLOOR AROUND AND UNDER DEEP FRYER AND STOVE SOILED. PLEASE CLEAN2. FLOOR AND UNDER SHELVES IN WALK-IN FREEZER SOILED AND HAS DEBRIS. PLEASE CLEAN.3. FLOOR IN WALK-IN COOLER SOILED. PLEASE CLEAN.
Location: Walk-in cooler
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWELS ON PREP TOPS AND COUNTER TOPS THROUGHOUT THE KITCHEN.
Location: Kitchen
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: 1. SOILED NEWSPAPER LINING CARTS. PLEASE REMOVE.2. FOIL LINING THE BACK OF STOVE AREA AND IN AREAS AROUND THE FRONT. PLEASE REMOVE FOIL.
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. SOILED NEWSPAPER LINING CARTS. PLEASE REMOVE.2. FOIL LINING THE BACK OF STOVE AREA AND IN AREAS AROUND THE FRONT. PLEASE REMOVE FOIL.
Location: Cook line
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. SINK IS LEAKING AT THE FAUCET. PLEASE REPAIR.2. HOT WATER NOT WORKING AT HAND SINK IN BAR AREA. PLEASE REPAIR.
Location: Cook line
Equipment: 2-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. SINK IS LEAKING AT THE FAUCET. PLEASE REPAIR.2. HOT WATER NOT WORKING AT HAND SINK IN BAR AREA. PLEASE REPAIR.
Location: Bar
Equipment: Hand sink
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: SPATULA IN A PAN OF WATER. UTENSILS CANNOT BE STORED IN WATER UNLESS IT IS RUNNING WATER OR THE WATER IS HELD AT 135 DEGREES F OR HIGHER.
Location: Cook line
|
09/18/2014 | 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: Potatoes stored in the steam table at 64 degrees F. Ensure steam table is turned on and at 135 degrees or higher before storing food.
Location: Kitchen
Equipment: Steam table
- 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: Spicy mayo container stored on the counter behind the sushi bar. Store mayo in a cooler or on ice at 41 degrees F or below.
Location: Sushi bar
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Sushi rice ph logs are not maintained and ph meter is not functioning. When unable to record the rice ph clearly mark with a 4 hour discard time.
Location: Sushi bar
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw tuna stored over ready to eat foods in the sushi bar reach in cooler. Store raw fish below all ready to eat foods.
Location: Sushi bar
Equipment: Reach in cooler
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Duct tape used to repair a crack in the inside of the ice bin next to the soda machine. Discard and replace ice bin.
Location: Kitchen
Equipment: Ice bin
- Utensils - poor repair - calibration (corrected)
Utensils not maintained in good repair or calibration.
Correction: Maintain all utensils in good repair and calibration.
Comments: Ph meter for the sushi rice is not functioning. Replace battery, repair, or replace meter to good working condition.
- 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: Raw fish styrofoam cooler being reused for bulk flour storage. Do not reuse fish coolers for any purpose.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Prep top cooler with drawers is not functioning on the cook line. Repair or replace cooler to good working condition. During inspection no food was stored in the cooler.
Location: Cook line
Equipment: Prep Top Cooler
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: Rice scoop stored in a container of water next to the rice cooker. Store scoops in the steam well or in water that is 135 degrees F or higher.
Location: Kitchen
|
03/13/2014 | 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: Potatoes stored in the steam table at 64 degrees F. Ensure steam table is turned on and at 135 degrees or higher before storing food.
Location: Kitchen
Equipment: Steam table
- 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: Spicy mayo container stored on the counter behind the sushi bar. Store mayo in a cooler or on ice at 41 degrees F or below.
Location: Sushi bar
- 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: Sushi rice ph logs are not maintained and ph meter is not functioning. When unable to record the rice ph clearly mark with a 4 hour discard time.
Location: Sushi bar
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw tuna stored over ready to eat foods in the sushi bar reach in cooler. Store raw fish below all ready to eat foods.
Location: Sushi bar
Equipment: Reach in cooler
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Duct tape used to repair a crack in the inside of the ice bin next to the soda machine. Discard and replace ice bin.
Location: Kitchen
Equipment: Ice bin
- Utensils - poor repair - calibration
Utensils not maintained in good repair or calibration.
Correction: Maintain all utensils in good repair and calibration.
Comments: Ph meter for the sushi rice is not functioning. Replace battery, repair, or replace meter to good working condition.
- 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: Raw fish styrofoam cooler being reused for bulk flour storage. Do not reuse fish coolers for any purpose.
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Prep top cooler with drawers is not functioning on the cook line. Repair or replace cooler to good working condition. During inspection no food was stored in the cooler.
Location: Cook line
Equipment: Prep Top Cooler
- 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 next to the rice cooker. Store scoops in the steam well or in water that is 135 degrees F or higher.
Location: Kitchen
|
03/04/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1) Spicy mayo held at 48 degrees F on the counter behind the sushi bar. Hold mayo at 41 degrees or below at all times or use an approved written method clearly marking a 4 hour discard time. 2) Tofu held at 49 degrees F in ice pans on the non functioning cold top cooler. Completely surround tofu pan in ice to ensure temperature is holding at 41 degrees F.
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) Spicy mayo held at 48 degrees F on the counter behind the sushi bar. Hold mayo at 41 degrees or below at all times or use an approved written method clearly marking a 4 hour discard time. 2) Tofu held at 49 degrees F in ice pans on the non functioning cold top cooler. Completely surround tofu pan in ice to ensure temperature is holding at 41 degrees F.
Location: Kitchen
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: No Ph logs filled out for the sushi rice. Maintain current and complete Ph logs for sushi rice at all times.
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: Employee beverage stored on the back prep table. Do not store employee drinks in food prep areas.
Location: Kitchen (back)
Equipment: Prep table
- 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 stored over sliced cucumbers in the sushi bar reach in cooler.
Location: Sushi bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Walls and floors behind the cook line observed soiled. Pull equipment out and clean
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Non functioning cold top cooler near the cook line in the kitchen.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides and tops of cooking equipment are soiled.
Location: Cook line
Equipment: Stove
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides and tops of cooking equipment are soiled.
Location: Cook line
Equipment: Char-grill
|
11/13/2013 | 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: 1) Spicy mayo held at 48 degrees F on the counter behind the sushi bar. Hold mayo at 41 degrees or below at all times or use an approved written method clearly marking a 4 hour discard time. 2) Tofu held at 49 degrees F in ice pans on the non functioning cold top cooler. Completely surround tofu pan in ice to ensure temperature is holding at 41 degrees F.
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) Spicy mayo held at 48 degrees F on the counter behind the sushi bar. Hold mayo at 41 degrees or below at all times or use an approved written method clearly marking a 4 hour discard time. 2) Tofu held at 49 degrees F in ice pans on the non functioning cold top cooler. Completely surround tofu pan in ice to ensure temperature is holding at 41 degrees F.
Location: Kitchen
- 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: No Ph logs filled out for the sushi rice. Maintain current and complete Ph logs for sushi rice at all times.
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: Employee beverage stored on the back prep table. Do not store employee drinks in food prep areas.
Location: Kitchen (back)
Equipment: Prep table
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw tuna stored over sliced cucumbers in the sushi bar reach in cooler.
Location: Sushi bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: Walls and floors behind the cook line observed soiled. Pull equipment out and clean
Location: Cook line
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Non functioning cold top cooler near the cook line in the kitchen.
Location: Kitchen
Equipment: Cold top
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides and tops of cooking equipment are soiled.
Location: Cook line
Equipment: Stove
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Sides and tops of cooking equipment are soiled.
Location: Cook line
Equipment: Char-grill
|
11/06/2013 | 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: Shrimp and tartar sauce being held on the prep top cooler in pans with ice. Fill pans so that containers are completely surrounded by ice.
Location: Cook line
Equipment: Prep Top Cooler
- 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: Sushi rice being held at 65 degrees F. Rice was at the proper PH level during the inspection but no log book was in place. Maintain a log book recording the PH levels of the rice, time, and date the reading was taken.
Location: Sushi bar
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Wall trim piece missing from the corner of the sushi bar. Replace trim piece to create a smooth and easily cleanable surface.
Location: Sushi bar
- Thermometer, provided (corrected)
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1) Thermometer in the sushi bar counter reach in cooler was not functioning. 2Thermometer in the cook line reach in cooler was not functioning. Replace thermometers and check regularly.
Location: Sushi bar
Equipment: Reach in cooler
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Boxes of food stored on the floor in the walk in freezer. 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: Lower prep table shelf observed soiled.
Location: Cook line
Equipment: Prep table
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1) Both the deep fryer and the char-grill observed soiled. Clean the font and sides of both.2) both toaster ovens on the sushi bar are soiled. Clean toaster ovens inside and out.
Location: Cook line
Equipment: Deep fryer
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1) Both the deep fryer and the char-grill observed soiled. Clean the font and sides of both.2) both toaster ovens on the sushi bar are soiled. Clean toaster ovens inside and out.
Location: Cook line
Equipment: Char-grill
|
08/06/2013 | 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: Shrimp and tartar sauce being held on the prep top cooler in pans with ice. Fill pans so that containers are completely surrounded by ice.
Location: Cook line
Equipment: Prep Top Cooler
- 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: Sushi rice being held at 65 degrees F. Rice was at the proper PH level during the inspection but no log book was in place. Maintain a log book recording the PH levels of the rice, time, and date the reading was taken.
Location: Sushi bar
- Floors, walls, ceilings cleanability
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Wall trim piece missing from the corner of the sushi bar. Replace trim piece to create a smooth and easily cleanable surface.
Location: Sushi bar
- Thermometer, provided
Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
Comments: 1) Thermometer in the sushi bar counter reach in cooler was not functioning. 2Thermometer in the cook line reach in cooler was not functioning. Replace thermometers and check regularly.
Location: Sushi bar
Equipment: Reach in cooler
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: Boxes of food stored on the floor in the walk in freezer. 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: Lower prep table shelf observed soiled.
Location: Cook line
Equipment: Prep table
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1) Both the deep fryer and the char-grill observed soiled. Clean the font and sides of both.2) both toaster ovens on the sushi bar are soiled. Clean toaster ovens inside and out.
Location: Cook line
Equipment: Deep fryer
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1) Both the deep fryer and the char-grill observed soiled. Clean the font and sides of both.2) both toaster ovens on the sushi bar are soiled. Clean toaster ovens inside and out.
Location: Cook line
Equipment: Char-grill
|
07/26/2013 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: SPRAY BOTTLES OF CHEMICALS (3) OBSERVED AT THE SUSHI BAR AND IN THE CHEMICAL CLOSET NEAR THE PUBLIC RESTROOMS WITH NO LABELS. PROPERLY LABEL ALL CHEMICALS.
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: SPRAY BOTTLES OF CHEMICALS (3) OBSERVED AT THE SUSHI BAR AND IN THE CHEMICAL CLOSET NEAR THE PUBLIC RESTROOMS WITH NO LABELS. PROPERLY LABEL ALL CHEMICALS.
Location: Chemical room
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SPRAY BOTTLES OF GLASS CLEANER OBSERVED STORED WITH FOIL SHEETS AT THE SUSHI BAR. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
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: CHLORINE SANITIZER AT THE DISH MACHINE MEASURED LESS THAN 10 PPM AFTER RUNNING THROUGH SEVERAL CYCLES. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM. CONTACT REPAIR TECHNICIAN FOR SERVICE. SANITIZE DISHWARE IN THE THREE-COMPARTMENT SINK UNTIL THE UNIT IS REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- 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: COVERED EMPLOYEE DRINK CUPS OBSERVED ON THE COUNTERS AND PREP TABLES THROUGHOUT THE BACK OF THE HOUSE. STORE COVERED EMPLOYEE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
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: COVERED EMPLOYEE DRINK CUPS OBSERVED ON THE COUNTERS AND PREP TABLES THROUGHOUT THE BACK OF THE HOUSE. STORE COVERED EMPLOYEE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
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: COVERED EMPLOYEE DRINK CUPS OBSERVED ON THE COUNTERS AND PREP TABLES THROUGHOUT THE BACK OF THE HOUSE. STORE COVERED EMPLOYEE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Cook line
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW SALMON OBSERVED STORED ABOVE VEGETABLES AND SAUCES IN THE REACH-IN COOLER AT THE SUSHI BAR. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW CHICKEN OBSERVED STORED ABOVE COOKED NOODLES IN THE REACH-IN COOLER ON THE COOK LINE. STORE ALL RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(3) RAW SEAFOOD (SALMON, SCALLOPS, SHRIMP) OBSERVED STORED ABOVE NOODLES, SLICED LEMONS, ORANGES, AND MUSHROOMS IN THE REACH-IN COOLER ON THE COOK LINE. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Sushi bar
Equipment: Reach in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW SALMON OBSERVED STORED ABOVE VEGETABLES AND SAUCES IN THE REACH-IN COOLER AT THE SUSHI BAR. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW CHICKEN OBSERVED STORED ABOVE COOKED NOODLES IN THE REACH-IN COOLER ON THE COOK LINE. STORE ALL RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(3) RAW SEAFOOD (SALMON, SCALLOPS, SHRIMP) OBSERVED STORED ABOVE NOODLES, SLICED LEMONS, ORANGES, AND MUSHROOMS IN THE REACH-IN COOLER ON THE COOK LINE. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Cook line
Equipment: Reach in cooler
- 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: PLASTIC PITCHER OBSERVED INSIDE THE HAND SINK IN THE SERVER AREA. DISCONTINUE STORING ANY ITEMS INSIDE THE HAND SINK.
Location: Wait staff area
Equipment: Hand sink
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: SUSHI EMPLOYEE OBSERVED RINSING HIS GLOVED HANDS IN THE HAND SINK THEN DRYING THEM WITH PAPER TOWELS. FOOD EMPLOYEES MUST PROPERLY WASH HANDS BY FIRST REMOVING GLOVES, WASHING HANDS WITH SOAP AND HOT WATER (100 DEGREES F MINIMUM) FOR A MINIMUM OF 20 SECONDS, AND DRY WITH PAPER TOWELS.
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 SOLUTION AT THE SUSHI BAR MEASURED OVER 500 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 200-400 PPM.(2) BLEACH WATER SOLUTION ON THE COOK LINE MEASURED OVER 200 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 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 SOLUTION AT THE SUSHI BAR MEASURED OVER 500 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 200-400 PPM.(2) BLEACH WATER SOLUTION ON THE COOK LINE MEASURED OVER 200 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM.
Location: Cook line
|
04/02/2013 | Illness Complaint Recheck |
- 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: SPRAY BOTTLES OF CHEMICALS (3) OBSERVED AT THE SUSHI BAR AND IN THE CHEMICAL CLOSET NEAR THE PUBLIC RESTROOMS WITH NO LABELS. PROPERLY LABEL ALL CHEMICALS.
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: SPRAY BOTTLES OF CHEMICALS (3) OBSERVED AT THE SUSHI BAR AND IN THE CHEMICAL CLOSET NEAR THE PUBLIC RESTROOMS WITH NO LABELS. PROPERLY LABEL ALL CHEMICALS.
Location: Chemical room
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SPRAY BOTTLES OF GLASS CLEANER OBSERVED STORED WITH FOIL SHEETS AT THE SUSHI BAR. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
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: CHLORINE SANITIZER AT THE DISH MACHINE MEASURED LESS THAN 10 PPM AFTER RUNNING THROUGH SEVERAL CYCLES. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM. CONTACT REPAIR TECHNICIAN FOR SERVICE. SANITIZE DISHWARE IN THE THREE-COMPARTMENT SINK UNTIL THE UNIT IS REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- 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: COVERED EMPLOYEE DRINK CUPS OBSERVED ON THE COUNTERS AND PREP TABLES THROUGHOUT THE BACK OF THE HOUSE. STORE COVERED EMPLOYEE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
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: COVERED EMPLOYEE DRINK CUPS OBSERVED ON THE COUNTERS AND PREP TABLES THROUGHOUT THE BACK OF THE HOUSE. STORE COVERED EMPLOYEE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
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: COVERED EMPLOYEE DRINK CUPS OBSERVED ON THE COUNTERS AND PREP TABLES THROUGHOUT THE BACK OF THE HOUSE. STORE COVERED EMPLOYEE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Cook line
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW SALMON OBSERVED STORED ABOVE VEGETABLES AND SAUCES IN THE REACH-IN COOLER AT THE SUSHI BAR. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW CHICKEN OBSERVED STORED ABOVE COOKED NOODLES IN THE REACH-IN COOLER ON THE COOK LINE. STORE ALL RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(3) RAW SEAFOOD (SALMON, SCALLOPS, SHRIMP) OBSERVED STORED ABOVE NOODLES, SLICED LEMONS, ORANGES, AND MUSHROOMS IN THE REACH-IN COOLER ON THE COOK LINE. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Sushi bar
Equipment: Reach in cooler
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW SALMON OBSERVED STORED ABOVE VEGETABLES AND SAUCES IN THE REACH-IN COOLER AT THE SUSHI BAR. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW CHICKEN OBSERVED STORED ABOVE COOKED NOODLES IN THE REACH-IN COOLER ON THE COOK LINE. STORE ALL RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(3) RAW SEAFOOD (SALMON, SCALLOPS, SHRIMP) OBSERVED STORED ABOVE NOODLES, SLICED LEMONS, ORANGES, AND MUSHROOMS IN THE REACH-IN COOLER ON THE COOK LINE. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Cook line
Equipment: Reach in cooler
- 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: PLASTIC PITCHER OBSERVED INSIDE THE HAND SINK IN THE SERVER AREA. DISCONTINUE STORING ANY ITEMS INSIDE THE HAND SINK.
Location: Wait staff area
Equipment: Hand sink
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: SUSHI EMPLOYEE OBSERVED RINSING HIS GLOVED HANDS IN THE HAND SINK THEN DRYING THEM WITH PAPER TOWELS. FOOD EMPLOYEES MUST PROPERLY WASH HANDS BY FIRST REMOVING GLOVES, WASHING HANDS WITH SOAP AND HOT WATER (100 DEGREES F MINIMUM) FOR A MINIMUM OF 20 SECONDS, AND DRY WITH PAPER TOWELS.
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 SOLUTION AT THE SUSHI BAR MEASURED OVER 500 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 200-400 PPM.(2) BLEACH WATER SOLUTION ON THE COOK LINE MEASURED OVER 200 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 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 SOLUTION AT THE SUSHI BAR MEASURED OVER 500 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 200-400 PPM.(2) BLEACH WATER SOLUTION ON THE COOK LINE MEASURED OVER 200 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM.
Location: Cook line
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: CEILING OBSERVED LEAKING IN SEVERAL LOCATIONS THROUGHOUT THE SERVER AREA. REPAIR. NOTE: MANAGER STATES REPAIR PERSON HAS BEEN CONTACTED.
Location: Wait staff area
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) EXCESSIVE FOOD DEBRIS OBSERVED INSIDE THE CABINETS IN THE SUSHI BAR. KEEP AREAS CLEAN.(2) EXCESSIVE DUST BUILD-UP OBSERVED IN THE FAN GUARDS AND INTERIOR BACK WALL OF THE BEER COOLER IN THE SERVER AREA. KEEP COOLER CLEAN.
Location: Sushi bar
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) EXCESSIVE FOOD DEBRIS OBSERVED INSIDE THE CABINETS IN THE SUSHI BAR. KEEP AREAS CLEAN.(2) EXCESSIVE DUST BUILD-UP OBSERVED IN THE FAN GUARDS AND INTERIOR BACK WALL OF THE BEER COOLER IN THE SERVER AREA. KEEP COOLER CLEAN.
Location: Wait staff area
- 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: GREEN MOLD BUILD-UP OBSERVED ON THE INTERIOR OF THE SODA MACHINE ICE CHUTE. CLEAN AND SANITIZE.
Location: Wait staff area
Equipment: Soda machine
- 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: SCOOP FOR COOKED RICE OBSERVED IN A CONTAINER OF WATER THAT MEASURED 103 DEGREES F AT THE SERVER AREA. HOT WATER HOLDING UTENSILS MUST BE MAINTAINED AT 135 DEGREES F OR ABOVE.
Location: Wait staff area
|
04/02/2013 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: SPRAY BOTTLES OF CHEMICALS (3) OBSERVED AT THE SUSHI BAR AND IN THE CHEMICAL CLOSET NEAR THE PUBLIC RESTROOMS WITH NO LABELS. PROPERLY LABEL ALL CHEMICALS.
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: SPRAY BOTTLES OF CHEMICALS (3) OBSERVED AT THE SUSHI BAR AND IN THE CHEMICAL CLOSET NEAR THE PUBLIC RESTROOMS WITH NO LABELS. PROPERLY LABEL ALL CHEMICALS.
Location: Chemical room
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SPRAY BOTTLES OF GLASS CLEANER OBSERVED STORED WITH FOIL SHEETS AT THE SUSHI BAR. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
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: CHLORINE SANITIZER AT THE DISH MACHINE MEASURED LESS THAN 10 PPM AFTER RUNNING THROUGH SEVERAL CYCLES. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM. CONTACT REPAIR TECHNICIAN FOR SERVICE. SANITIZE DISHWARE IN THE THREE-COMPARTMENT SINK UNTIL THE UNIT IS REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- 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: COVERED EMPLOYEE DRINK CUPS OBSERVED ON THE COUNTERS AND PREP TABLES THROUGHOUT THE BACK OF THE HOUSE. STORE COVERED EMPLOYEE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Wait staff area
- 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: COVERED EMPLOYEE DRINK CUPS OBSERVED ON THE COUNTERS AND PREP TABLES THROUGHOUT THE BACK OF THE HOUSE. STORE COVERED EMPLOYEE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Sushi bar
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: COVERED EMPLOYEE DRINK CUPS OBSERVED ON THE COUNTERS AND PREP TABLES THROUGHOUT THE BACK OF THE HOUSE. STORE COVERED EMPLOYEE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Cook line
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW SALMON OBSERVED STORED ABOVE VEGETABLES AND SAUCES IN THE REACH-IN COOLER AT THE SUSHI BAR. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW CHICKEN OBSERVED STORED ABOVE COOKED NOODLES IN THE REACH-IN COOLER ON THE COOK LINE. STORE ALL RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(3) RAW SEAFOOD (SALMON, SCALLOPS, SHRIMP) OBSERVED STORED ABOVE NOODLES, SLICED LEMONS, ORANGES, AND MUSHROOMS IN THE REACH-IN COOLER ON THE COOK LINE. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Sushi bar
Equipment: Reach in cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW SALMON OBSERVED STORED ABOVE VEGETABLES AND SAUCES IN THE REACH-IN COOLER AT THE SUSHI BAR. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW CHICKEN OBSERVED STORED ABOVE COOKED NOODLES IN THE REACH-IN COOLER ON THE COOK LINE. STORE ALL RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(3) RAW SEAFOOD (SALMON, SCALLOPS, SHRIMP) OBSERVED STORED ABOVE NOODLES, SLICED LEMONS, ORANGES, AND MUSHROOMS IN THE REACH-IN COOLER ON THE COOK LINE. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Cook line
Equipment: Reach in cooler
- 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: PLASTIC PITCHER OBSERVED INSIDE THE HAND SINK IN THE SERVER AREA. DISCONTINUE STORING ANY ITEMS INSIDE THE HAND SINK.
Location: Wait staff area
Equipment: Hand sink
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: SUSHI EMPLOYEE OBSERVED RINSING HIS GLOVED HANDS IN THE HAND SINK THEN DRYING THEM WITH PAPER TOWELS. FOOD EMPLOYEES MUST PROPERLY WASH HANDS BY FIRST REMOVING GLOVES, WASHING HANDS WITH SOAP AND HOT WATER (100 DEGREES F MINIMUM) FOR A MINIMUM OF 20 SECONDS, AND DRY WITH PAPER TOWELS.
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 SOLUTION AT THE SUSHI BAR MEASURED OVER 500 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 200-400 PPM.(2) BLEACH WATER SOLUTION ON THE COOK LINE MEASURED OVER 200 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 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 SOLUTION AT THE SUSHI BAR MEASURED OVER 500 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 200-400 PPM.(2) BLEACH WATER SOLUTION ON THE COOK LINE MEASURED OVER 200 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM.
Location: Cook line
|
03/26/2013 | Illness Complaint |
- 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: SPRAY BOTTLES OF CHEMICALS (3) OBSERVED AT THE SUSHI BAR AND IN THE CHEMICAL CLOSET NEAR THE PUBLIC RESTROOMS WITH NO LABELS. PROPERLY LABEL ALL CHEMICALS.
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: SPRAY BOTTLES OF CHEMICALS (3) OBSERVED AT THE SUSHI BAR AND IN THE CHEMICAL CLOSET NEAR THE PUBLIC RESTROOMS WITH NO LABELS. PROPERLY LABEL ALL CHEMICALS.
Location: Chemical room
- Toxic material(s) separation (corrected on site)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: SPRAY BOTTLES OF GLASS CLEANER OBSERVED STORED WITH FOIL SHEETS AT THE SUSHI BAR. STORE ALL CHEMICALS SEPARATE, BELOW, AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
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: CHLORINE SANITIZER AT THE DISH MACHINE MEASURED LESS THAN 10 PPM AFTER RUNNING THROUGH SEVERAL CYCLES. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM. CONTACT REPAIR TECHNICIAN FOR SERVICE. SANITIZE DISHWARE IN THE THREE-COMPARTMENT SINK UNTIL THE UNIT IS REPAIRED.
Location: Dish machine area
Equipment: Dishmachine
- 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: COVERED EMPLOYEE DRINK CUPS OBSERVED ON THE COUNTERS AND PREP TABLES THROUGHOUT THE BACK OF THE HOUSE. STORE COVERED EMPLOYEE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Wait staff area
- 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: COVERED EMPLOYEE DRINK CUPS OBSERVED ON THE COUNTERS AND PREP TABLES THROUGHOUT THE BACK OF THE HOUSE. STORE COVERED EMPLOYEE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Sushi bar
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: COVERED EMPLOYEE DRINK CUPS OBSERVED ON THE COUNTERS AND PREP TABLES THROUGHOUT THE BACK OF THE HOUSE. STORE COVERED EMPLOYEE DRINKS BELOW FOOD AND FOOD CONTACT SURFACES TO PREVENT CONTAMINATION.
Location: Cook line
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW SALMON OBSERVED STORED ABOVE VEGETABLES AND SAUCES IN THE REACH-IN COOLER AT THE SUSHI BAR. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW CHICKEN OBSERVED STORED ABOVE COOKED NOODLES IN THE REACH-IN COOLER ON THE COOK LINE. STORE ALL RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(3) RAW SEAFOOD (SALMON, SCALLOPS, SHRIMP) OBSERVED STORED ABOVE NOODLES, SLICED LEMONS, ORANGES, AND MUSHROOMS IN THE REACH-IN COOLER ON THE COOK LINE. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Sushi bar
Equipment: Reach in cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW SALMON OBSERVED STORED ABOVE VEGETABLES AND SAUCES IN THE REACH-IN COOLER AT THE SUSHI BAR. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW CHICKEN OBSERVED STORED ABOVE COOKED NOODLES IN THE REACH-IN COOLER ON THE COOK LINE. STORE ALL RAW ANIMAL PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(3) RAW SEAFOOD (SALMON, SCALLOPS, SHRIMP) OBSERVED STORED ABOVE NOODLES, SLICED LEMONS, ORANGES, AND MUSHROOMS IN THE REACH-IN COOLER ON THE COOK LINE. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Cook line
Equipment: Reach in cooler
- 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: PLASTIC PITCHER OBSERVED INSIDE THE HAND SINK IN THE SERVER AREA. DISCONTINUE STORING ANY ITEMS INSIDE THE HAND SINK.
Location: Wait staff area
Equipment: Hand sink
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: SUSHI EMPLOYEE OBSERVED RINSING HIS GLOVED HANDS IN THE HAND SINK THEN DRYING THEM WITH PAPER TOWELS. FOOD EMPLOYEES MUST PROPERLY WASH HANDS BY FIRST REMOVING GLOVES, WASHING HANDS WITH SOAP AND HOT WATER (100 DEGREES F MINIMUM) FOR A MINIMUM OF 20 SECONDS, AND DRY WITH PAPER TOWELS.
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 SOLUTION AT THE SUSHI BAR MEASURED OVER 500 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 200-400 PPM.(2) BLEACH WATER SOLUTION ON THE COOK LINE MEASURED OVER 200 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 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 SOLUTION AT THE SUSHI BAR MEASURED OVER 500 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 200-400 PPM.(2) BLEACH WATER SOLUTION ON THE COOK LINE MEASURED OVER 200 PPM. MAINTAIN CHLORINE SANITIZER CONCENTRATION BETWEEN 50-100 PPM.
Location: Cook line
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: CEILING OBSERVED LEAKING IN SEVERAL LOCATIONS THROUGHOUT THE SERVER AREA. REPAIR. NOTE: MANAGER STATES REPAIR PERSON HAS BEEN CONTACTED.
Location: Wait staff area
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) EXCESSIVE FOOD DEBRIS OBSERVED INSIDE THE CABINETS IN THE SUSHI BAR. KEEP AREAS CLEAN.(2) EXCESSIVE DUST BUILD-UP OBSERVED IN THE FAN GUARDS AND INTERIOR BACK WALL OF THE BEER COOLER IN THE SERVER AREA. KEEP COOLER CLEAN.
Location: Sushi bar
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: (1) EXCESSIVE FOOD DEBRIS OBSERVED INSIDE THE CABINETS IN THE SUSHI BAR. KEEP AREAS CLEAN.(2) EXCESSIVE DUST BUILD-UP OBSERVED IN THE FAN GUARDS AND INTERIOR BACK WALL OF THE BEER COOLER IN THE SERVER AREA. KEEP COOLER CLEAN.
Location: Wait staff area
- 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: GREEN MOLD BUILD-UP OBSERVED ON THE INTERIOR OF THE SODA MACHINE ICE CHUTE. CLEAN AND SANITIZE.
Location: Wait staff area
Equipment: Soda machine
- 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: SCOOP FOR COOKED RICE OBSERVED IN A CONTAINER OF WATER THAT MEASURED 103 DEGREES F AT THE SERVER AREA. HOT WATER HOLDING UTENSILS MUST BE MAINTAINED AT 135 DEGREES F OR ABOVE.
Location: Wait staff area
|
03/26/2013 | Routine |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW SUSHI GRADE TUNA OBSERVED STORED ABOVE SHREDDED CARROTS, SAUCES, AND OTHER VEGETABLES IN THE REACH-IN COOLER AT THE SUSHI BAR. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW SUSHI GRADE SALMON OBSERVED STORED ABOVE COOKED SASHIMI SHRIMP AND EEL IN THE REACH-IN COOLER AT THE SUSHI BAR. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(3) RAW SHELL EGGS OBSERVED STORED ABOVE SALAD DRESSING IN THE WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Sushi bar
Equipment: Reach in cooler
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: (1) RAW SUSHI GRADE TUNA OBSERVED STORED ABOVE SHREDDED CARROTS, SAUCES, AND OTHER VEGETABLES IN THE REACH-IN COOLER AT THE SUSHI BAR. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(2) RAW SUSHI GRADE SALMON OBSERVED STORED ABOVE COOKED SASHIMI SHRIMP AND EEL IN THE REACH-IN COOLER AT THE SUSHI BAR. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.(3) RAW SHELL EGGS OBSERVED STORED ABOVE SALAD DRESSING IN THE WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Walk-in cooler
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: QUAT SANITIZER SOLUTION AT THE SUSHI BAR MEASURED 0 PPM. MAINTAIN QUAT SANITIZER CONCENTRATION BETWEEN 200-400 PPM.
Location: Sushi bar
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: NO HAND SOAP OBSERVED FOR THE HAND SINK IN THE BACK DISH MACHINE AREA. PROVIDE.
Location: Dish machine area
Equipment: Hand sink
|
02/27/2013 | Illness Complaint |
- 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. SUSHI RICE NOT TAGGED FOR TIME MADE/TO BE DISCARDED. PLEASE ENSURE CONSISTENT PROCEDURE.
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. TUNA FOR SUSHI ROLLS. PERSON IN CHARGE DISCARDED APPROXIMATELY 5 OUNCES.
- 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. RAW FISH STORED ABOVE TOMATOES. STORE BELOW.
Location: Walk-in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize. CLEAN THE SOILED CUTTING BOARDS ON METAL SHELVING; KNIFE HOLDER BENEATH CABINET IN SUSHI AREA.
Location: Kitchen (back)
Equipment: Metal shelving
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize. CLEAN THE SOILED CUTTING BOARDS ON METAL SHELVING; KNIFE HOLDER BENEATH CABINET IN SUSHI AREA.
Location: Sushi bar
Equipment: Knife/utensil rack
- 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. PAPERTOWELS ARE STORED ON THE FLOOR. STORE ON SHELVING.
Location: Back 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. SPILLED SODA. PLEASE CLEAN.
Location: Dry storage
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. INTERIORS OF OVEN.
Location: Cook line
Equipment: Oven
- 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. REMOVE HARD WATER BUILDUP FROM DIPPER WELL.
Location: Kitchen
Equipment: Dipper well
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. HOT WATER HANDLE IN DISREPAIR. REPAIR TO WORKING ORDER.
Location: Bar
Equipment: Hand sink
|
10/03/2012 | 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. SUSHI RICE NOT TAGGED FOR TIME MADE/TO BE DISCARDED. PLEASE ENSURE CONSISTENT PROCEDURE.
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. TUNA FOR SUSHI ROLLS. PERSON IN CHARGE DISCARDED APPROXIMATELY 5 OUNCES.
- 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. RAW FISH STORED ABOVE TOMATOES. STORE BELOW.
Location: Walk-in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize. CLEAN THE SOILED CUTTING BOARDS ON METAL SHELVING; KNIFE HOLDER BENEATH CABINET IN SUSHI AREA.
Location: Kitchen (back)
Equipment: Metal shelving
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize. CLEAN THE SOILED CUTTING BOARDS ON METAL SHELVING; KNIFE HOLDER BENEATH CABINET IN SUSHI AREA.
Location: Sushi bar
Equipment: Knife/utensil rack
- 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. PAPERTOWELS ARE STORED ON THE FLOOR. STORE ON SHELVING.
Location: Back 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. SPILLED SODA. PLEASE CLEAN.
Location: Dry storage
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. INTERIORS OF OVEN.
Location: Cook line
Equipment: Oven
- 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. REMOVE HARD WATER BUILDUP FROM DIPPER WELL.
Location: Kitchen
Equipment: Dipper well
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. HOT WATER HANDLE IN DISREPAIR. REPAIR TO WORKING ORDER.
Location: Bar
Equipment: Hand sink
|
09/21/2012 | Routine |
- Hot holding (corrected)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher. CRAB. IF TIME CONTROL IS INTENDED TO BE USED, SUBMIT A WRITTEN PROCEDURE (Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.)
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. TOFU ON MAKE TABLE. ENSURE FOOD IS KEPT AT 41 DEGREES AND BELOW,
Location: Cook line
Equipment: Make table cooler
- Toxic use (corrected)
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials. RAID BRAND PESTICIDE LABELED FOR RESIDENTIAL USE ONLY.
Location: Kitchen (back)
- 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. EMPLOYEES WIPING GLOVES ON TOWELS, CLEANING WITH SAME PAIR OF GLOVES AS FOOD PREP, ETC..
- 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. EMPLOYEE WIPING HANDS ON SANITIZER TOWEL INSTEAD OF WASHING HANDS. WASH HANDS.
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented. SPILLED CUP AND COFFEE ON FREEZER LID. DISCONTINUE.
Location: Kitchen (back)
Equipment: Chest freezer
- 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. RAW CHICKEN STORED ABOVE OTHER FOOD, RAW TUNA ABOVE VEGS. STORE BELOW.
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination. METAL FOOD TRAY ON TRASH CAN - TRASH CAN IS NOT AN ACCEPTABLE FOOD PREP SURFACE. DISCONTINUE USE.
Location: Kitchen (back)
- 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. NOT CLEANING PREP SINK BETWEEN RAW MEAT AND READY TO EAT FOOD. CLEAN AND SANITIZE SINK.
Location: Kitchen (back)
Equipment: Prep sink
- 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. NOT CLEANING PREP SINK BETWEEN RAW MEAT AND READY TO EAT FOOD. CLEAN AND SANITIZE SINK.
Location: Cook line
Equipment: Prep 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. SUSHI BAR HAND SINK MAY NOT BE USED AS A FOOD SINK OR DUMP SINK.
Location: Sushi bar
Equipment: Hand sink
- 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. EMPLOYEE NOT SANITIZING CUTTING BOARD AND KNIFE AFTER CLEANING.C
Location: Kitchen (back)
- 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. DO NOT RE-USE FOAM CONTAINERS.
- Sponges (corrected)
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Location: Kitchen
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. THAWING FOOD IN SINK FILLED WITH WATER.
Location: Kitchen (back)
Equipment: 2-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. UPPER METAL SHELVING AND LOWER METAL SHELVING WITH RUBBER TOP.
Location: Kitchen
Equipment: Metal shelving
- 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. UTENSILS AND SPOONS STORED IN CONTAINERS OF WATER. STORE ON/IN CLEANED AND SANITIZED SURFACE WITHOUT WATER.
Location: Kitchen
|
03/27/2012 | 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. CRAB. IF TIME CONTROL IS INTENDED TO BE USED, SUBMIT A WRITTEN PROCEDURE (Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.)
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. TOFU ON MAKE TABLE. ENSURE FOOD IS KEPT AT 41 DEGREES AND BELOW,
Location: Cook line
Equipment: Make table cooler
- Toxic use
Poisonous and/or toxic materials used improperly.
Correction: Follow labels and guidelines for all poisonous and toxic materials. RAID BRAND PESTICIDE LABELED FOR RESIDENTIAL USE ONLY.
Location: Kitchen (back)
- Glove Use (Critical)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation. EMPLOYEES WIPING GLOVES ON TOWELS, CLEANING WITH SAME PAIR OF GLOVES AS FOOD PREP, ETC..
- 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. EMPLOYEE WIPING HANDS ON SANITIZER TOWEL INSTEAD OF WASHING HANDS. WASH HANDS.
- 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. SPILLED CUP AND COFFEE ON FREEZER LID. DISCONTINUE.
Location: Kitchen (back)
Equipment: Chest freezer
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination. RAW CHICKEN STORED ABOVE OTHER FOOD, RAW TUNA ABOVE VEGS. STORE BELOW.
Location: Walk-in cooler
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination. METAL FOOD TRAY ON TRASH CAN - TRASH CAN IS NOT AN ACCEPTABLE FOOD PREP SURFACE. DISCONTINUE USE.
Location: Kitchen (back)
- 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. NOT CLEANING PREP SINK BETWEEN RAW MEAT AND READY TO EAT FOOD. CLEAN AND SANITIZE SINK.
Location: Kitchen (back)
Equipment: Prep sink
- Food contact cleaning frequency
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. NOT CLEANING PREP SINK BETWEEN RAW MEAT AND READY TO EAT FOOD. CLEAN AND SANITIZE SINK.
Location: Cook line
Equipment: Prep 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. SUSHI BAR HAND SINK MAY NOT BE USED AS A FOOD SINK OR DUMP SINK.
Location: Sushi bar
Equipment: Hand sink
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. EMPLOYEE NOT SANITIZING CUTTING BOARD AND KNIFE AFTER CLEANING.C
Location: Kitchen (back)
- Single-service reuse
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. DO NOT RE-USE FOAM CONTAINERS.
- Sponges
Improper use of sponge.
Correction: Sponges may not be used in contact with food-contact surfaces.
Location: Kitchen
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Location: Kitchen
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. THAWING FOOD IN SINK FILLED WITH WATER.
Location: Kitchen (back)
Equipment: 2-bay
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. UPPER METAL SHELVING AND LOWER METAL SHELVING WITH RUBBER TOP.
Location: Kitchen
Equipment: Metal shelving
- 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. UTENSILS AND SPOONS STORED IN CONTAINERS OF WATER. STORE ON/IN CLEANED AND SANITIZED SURFACE WITHOUT WATER.
Location: Kitchen
|
03/20/2012 | 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: 1. Floor space soiled throughout back kitchen areas, under all equipment and along wall and floor junctions. Clean all soiled floor space.
|
02/24/2012 | Non-Illness Complaint |
- 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: 2 bottles of what appears to be glass cleaner are unlabeled at the sushi bar.
Location: Sushi bar
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Gloves used for food contact, then cleaning, then food contact.Gloves were rinsed off with water instead of being changed.Gloves were reused after handwashing.
- Sanitizer criteria (corrected)
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: Sanitizer (bleach) above 400 ppm. Please use between 50-100 ppm.11/28 - Bleach water is still too strong.***ONE capful per GALLON of water. If using less than one gallon of water, use less than one capful of bleach.***
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Thank you bags being used to store food. Discontinue.REPEAT VIOLATION.
Location: Kitchen
- 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: ex: cooked noodles11/28 - Cooked shrimp meal stored in walk-in cooler, not date marked. Cook could not tell inspector when it was prepared.
Location: Walk-in cooler
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Not using soap when washing hands.
Location: Sushi bar
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Utensils stored pinned between 2 cold tables. Store utensils in a sanitary location that is easily cleanable.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: The floor of the walk-in cooler is soiled.The floor os the walk-in freezer is soiled and covered in ice.
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: The floor of the walk-in cooler is soiled.The floor os the walk-in freezer is soiled and covered in ice.
Location: Walk-in freezer
- 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. Magazines and newspapers used as liner on the cook line. Remove.2. Discontinue reusing cardboard boxes for storage of food. The boxes are wearing down and becoming damaged, torn, and wet. Remove them.11/28 - Reused cardboard box held together with duct tape still being used to hold individually wrapped fish servings. DISCONTINUE. Provide food grade containers.
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. Magazines and newspapers used as liner on the cook line. Remove.2. Discontinue reusing cardboard boxes for storage of food. The boxes are wearing down and becoming damaged, torn, and wet. Remove them.11/28 - Reused cardboard box held together with duct tape still being used to hold individually wrapped fish servings. DISCONTINUE. Provide food grade containers.
Location: Walk-in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Walk-in freezer has no fan guards on it's fan blades. Replace.
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: Box of fish in the walk-in freezer on the floor.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Lining of metal shelving throughout the kitchen needs to be cleaned. The lining on the cook line is covered in flour and debris.
Location: Kitchen
Equipment: Metal shelving
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
|
11/30/2011 | Recheck |
- 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: 2 bottles of what appears to be glass cleaner are unlabeled at the sushi bar.
Location: Sushi bar
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: Gloves used for food contact, then cleaning, then food contact.Gloves were rinsed off with water instead of being changed.Gloves were reused after handwashing.
- Sanitizer criteria
Chemical sanitizer does not meet proper criteria.
Correction: Provide only approved chemical sanitizer(s).
Comments: Sanitizer (bleach) above 400 ppm. Please use between 50-100 ppm.11/28 - Bleach water is still too strong.***ONE capful per GALLON of water. If using less than one gallon of water, use less than one capful of bleach.***
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Thank you bags being used to store food. Discontinue.REPEAT VIOLATION.
Location: Kitchen
- 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: ex: cooked noodles11/28 - Cooked shrimp meal stored in walk-in cooler, not date marked. Cook could not tell inspector when it was prepared.
Location: Walk-in cooler
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: Not using soap when washing hands.
Location: Sushi bar
- Improper storage of clean equipment (corrected)
Clean equipment and/or utensils stored incorrectly.
Correction: Store covered or inverted in a self-draining position that allows for air drying.
Comments: Utensils stored pinned between 2 cold tables. Store utensils in a sanitary location that is easily cleanable.
Location: Cook line
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: The floor of the walk-in cooler is soiled.The floor os the walk-in freezer is soiled and covered in ice.
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: The floor of the walk-in cooler is soiled.The floor os the walk-in freezer is soiled and covered in ice.
Location: Walk-in freezer
- 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. Magazines and newspapers used as liner on the cook line. Remove.2. Discontinue reusing cardboard boxes for storage of food. The boxes are wearing down and becoming damaged, torn, and wet. Remove them.11/28 - Reused cardboard box held together with duct tape still being used to hold individually wrapped fish servings. DISCONTINUE. Provide food grade containers.
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. Magazines and newspapers used as liner on the cook line. Remove.2. Discontinue reusing cardboard boxes for storage of food. The boxes are wearing down and becoming damaged, torn, and wet. Remove them.11/28 - Reused cardboard box held together with duct tape still being used to hold individually wrapped fish servings. DISCONTINUE. Provide food grade containers.
Location: Walk-in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Walk-in freezer has no fan guards on it's fan blades. Replace.
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: Box of fish in the walk-in freezer on the floor.
Location: Walk-in freezer
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Lining of metal shelving throughout the kitchen needs to be cleaned. The lining on the cook line is covered in flour and debris.
Location: Kitchen
Equipment: Metal shelving
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
|
11/28/2011 | Recheck |
Restaurant representatives - add corrected or new information about Ocean World, 1206 W 86TH ST, Indianapolis, IN »