Jul 15, 2014 (Follow-up)

Jul 07, 2014 (Routine)

• Proper eating, tasting, drinking, or tobacco use
  Employee observed tasting food and reusing the utensil and gloves. (Corrected On Site)
• Required records available: shellstock tags, parasite destruction
  Do not have parasite destruction letter from fish supplier. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces (Mold in both soda dispenser and ice chutes). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Final rinse is not reaching minimum temperature of 180 degrees F. It only reached max 170 degrees F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Compliance with variance, specialized process, and HACCP plan
  No variance approval letter for sushi rice (adding vinegar). Variance request form was given for submission. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Variance obtained for specialized processing methods
  No variance submitted or requested from Health dept. for making sushi rice (adding vinegar). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer in walk-in refrigerator(s). No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) (Corrected On Site)
• Food properly labeled; original container
  Working containers for salad bar and sushi bar did not have proper labels. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Presence of fruit flies in sushi prep area and sandwich prep area.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Salsa bowls left out on countertop for self service. Bowls were moved underneath sneeze guard. (Corrected On Site)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution.
• In-use utensils: properly stored
  Knives left on countertops in cook to order sandwich area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Gloves used properly
  Prep cook in sandwich area observed not changing his gloves between cleaning and cooking task.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards for raw vegetable prep are worn down. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  No air gaps present at prep and cleaning sinks. (Corrected On Site)
• Plumbing installed; proper backflow devices
  Garbage disposal unit is out of order (sushi prep area). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Employee stored energy drink inside ice machine. (Corrected On Site)
• Physical facilities: installed, maintained, & clean
  Unclean floors, baseboards, and storage shelves throughout kitchen.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Blown light bulb in dry storage area. (Corrected On Site)