Feb 25, 2014 (Follow-up)

Feb 20, 2014 (Routine)

• Food separated and protected
  All food items not covered or wrapped. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Labels not provided on conditments, such as seasonal containers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Food containers/items not elevated 4 to 6 inches inside walk in freezer and walk in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Single-use/single-service articles: properly stored & used
  Food grade containers are not provided to store food items. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  unclean non food contact surfaces such as, stainless steel surfaces, shelvings, cart, cooking facility, gaskets, can opener and holder, etc. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Unclean floor in corners, under and behind equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Sep 04, 2013 (Complaint)

• Correct response to questions
  NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food properly labeled; original container
  FOOD CONTAINERS NOT LABELED(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  FEW HOUSE FLIES SEEN IN DINNING AREA(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Insects, rodents, & animals not present
  NO PEST CONTROL CONTRACT ON FILE(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Personal cleanliness
  EMPLOYEES NOT WEARING A HAIR RESTRAINT (Corrected On Site)
• Wiping cloths: properly used & stored
  NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site)
• Toilet facilities: properly constructed, supplied, & cleaned
  BROKEN TOILET DOOR(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Aug 15, 2013 (Follow-up)

• Food separated and protected
  Cease and desist storing food items inside of supermarket bags. These bags are not approved for the storage of food products. (Corrected On Site)
• Insects, rodents, & animals not present
  Continue to provide treatment for fruit flies inside of establishment. Two flies noted during inspection. Scheduled treatment from exterminator on 8-19-13.

Aug 14, 2013 (Complaint)

• Proper eating, tasting, drinking, or tobacco use
  OPEN CONTAINERS WERE CITED IN THE FOOD PREP AREA. EMPLOYEES MUST DRINK FROM A CLOSED CONTAINER IN THE FOOD PREP AREA.
• Hands clean and properly washed
  EMPLOYEES WERE UNABLE TO WASH HANDS DUE TO LACK OF SUPPLIES AND HAND SINKS NOT ACCESSIBLE.
• Adequate handwashing sinks properly supplied and accessible
  HAND SINKS WERE UNCLEAN AT VISIT AND DID NOT HAVE SOAP AND DISPOSABLE PAPER TOWELS. HAND SINKS MUST HAVE SOAP AND DISPOSABLE PAPER TOWELS AT ALL TIMES IN ORDER TO ENSURE PROPER HAND WASHING.
• Food separated and protected
  FOOD WAS NOT PROTECTED AT VISIT. MANY ITEMS STORED IN THE WALK IN AND EACH IN UNITS WERE NOT COVERED AND PROTECTED. RAW MEAT WAS STORED OVER READY TO EAT FOODS. RAW EGGS WERE ALSO STORED OVER READY TO EAT FOODS.
• Food-contact surfaces: cleaned & sanitized
  THE FOLLOWING FOOD CONTACT SURFACES WERE VERY UNCLEAN AT VISIT. 1)INTERIOR OF MICROWAVE CONTAINED SPILLAGE. 2)INTERIOR OF REACH IN UNITS CONTAINED FOOD PARTICLES, DEBRIS, AND SPILLAGE. 3)SLICER-SLICER MUST BE DISMANTLED IN ORDER TO CLEAN ALL SURFACES. 4) KNIVES WERE STORED BETWEEN EQUIPMENT. ESTABLISHMENT MUST PROVIDE A KNIFE HOLDER FOR KNIVES.5) RACKS USED TO STACK DISHES FOR DISH MACHINE WERE VERY DIRTY. 6) BOTTLE STORED IN THE ICE AT THE BAR. NO BOTTLES MAY BE STORED IN THE ICE USED FOR CUSTOMER SERVICE IN ORDER TO PREVENT CONTAMINATION.
• Proper hot holding temperatures
  ALL HOT FOOD MUST BE MAINTAINED AT 140.0 DEGREES OR ABOVE AT ALL TIMES. SEVERAL ITEMS WERE NOT IN COMPLIANCE AT VISIT.
• Proper cold holding temperatures
  ALL COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL ITEMS WERE NOT IN COMPLIANCE AT VISIT.
• Approved thawing methods used
  FOOD MAY NOT BE THAWED AT ROOM TEMPERATURE. PROPER THAWING METHODS ARE AS FOLLOWS. 1) BY COOKING 2) UNDER COLD RUNNING WATER 3) IN THE REFRIGERATOR 4) IN THE MICROWAVE
• Food properly labeled; original container
  ALL LARGE WHITE STORAGE BINS MUST BE LABELED AT TO CONTENT.
• Insects, rodents, & animals not present
  ESTABLISHMENT HAD EVIDENCE OF FRUIT FLIES AND ROACHES AT VISIT.
• Contamination prevented during food preparation, storage, & display
  FOOD WAS COVERED WITH LINENS AT VISIT. FOOD MUST BE COVERED WTIH A FOOD GRADE MATERIAL ONLY FOIL, PLASTIC WRAP, BAKING PAPER, OR A FOOD GRADE CONTAINER.
• Wiping cloths: properly used & stored
  WIPING CLOTHS WERE NOT STORED PROPERLY AT VISIT. WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION IN ORDER TO PERVENT BACTEERIAL GROWTH AND CROSS CONTAMINATION.
• Nonfood-contact surfaces clean
  THE FOLLOWING NON-FOOD CONTACT SURFACES WERE VERY UNCLEAN AT VISIT. 1) EXTERIOR OF ALL STAINLESS STEEL EQUIPMENT A) ALL REFRIGERATORS B)EXTERIOR OF DISH MACHINE C)EXTERIOR OF STORAGE CONTAINERS. D)EXTERIOR OF ALL WOKS AND LARGE COOKING EQUIPMENT. E)EXTERIOR OF FRYERS F)ALL LEGS OF PREP TABLES AND ALL STAINLESS STEEL STORAGE AREAS.
• Sewage & waste water properly disposed
  GARBADGE DISPOSAL WAS NOT OPERABLE AT VISIT. GARBADGE DISPOSAL MUST BE OPERABLE AT ALL TIMES IN ORDER TO PROPERLY DISPOSE OF FOOD WASTE.
• Physical facilities: installed, maintained, & clean
  FLOORS UNDER AND BEHIND EQUIPMENT WERE VERY UNCLEAN AT VISIT. ALL FLOORS INCLUDING BASEBOARDS AND CORNERS CONTAINED DIRT, DEAD ROACHES, GREASE BUILD-UP AND DEBRIS. WALLS THROUGH OUT FOOD PREP AREA CONTAINED DIRT AND GREASE BUILD-UP. MOP SINK AND MOPS VERY UNCLEAN AT VISIT.

Nov 29, 2012 (Follow-up)

Nov 28, 2012 (Routine)

• Food separated and protected
  Food item uncovered. (Corrected On Site)
• Proper date marking & disposition
  Food containers not date marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food properly labeled; original container
  Condiments not date marked with common names. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Foods stored on floor in side walk in freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Repair door at bottom on employees bathroom door. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Oct 25, 2012 (Routine)

• Management awareness; policy present
  No employee health policy on site at time of call(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  no soap or paper towels at handsinks in the kitchen(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Required records available: shellstock tags, parasite destruction
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)No parasite destruction letter on site at time of call
• Food-contact surfaces: cleaned & sanitized
  Can opener and inside of all reachin units contain dried food/mold particles. replace old wooden cutting boards,replace and clean cuttting boards on the line(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Unclean food-contact surfaces
• Proper cold holding temperatures
  Cooked chicken and raw beef above 41 degrees on the line(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Compliance with variance, specialized process, and HACCP plan
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Establishment needs to obtain a variance for sushi bar
• Variance obtained for specialized processing methods
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Approved thawing methods used
  raw chicken sitting inside of a container full of water(CORRECT VIOLATION WIINTH 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Food sitting on the floors inside of the walkin refrigerator. Food stored inside of open cans inside of the reach in unit
• Personal cleanliness
  employees not wearing hair restraints inside of the kitchen. Correct within 5days
• Nonfood-contact surfaces clean
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Shelving inside of the walkin refrigerator contains mold and dried food particles. Exterior of all equipment through out the kitchen contains dust and food debris/ Remove white styrofaom attached to the shelving inside of the kitchen
• Physical facilities: installed, maintained, & clean
  floors and walls through out the kitchen need to be cleaned/fan covers inside of the walkin refrigerator(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)