Jun 06, 2014 (Follow-up)

Jun 02, 2014 (Routine)

• Food separated and protected
  Shrimp and fish are stored below raw chicken.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Multiple cold food items held in the prep refrigerator near the back corner of the restaurant and cook line are out of temperature. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  There are undated prepared foods in the walk-in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  The prep refrigerator near the back corner of the restaurant is holding out of temperature. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  There are mice droppings on the floor under shelving in togo area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Linens are in contact with food in the walk-in refrigerator. (Corrected On Site)
• In-use utensils: properly stored
  Rice scoop was stored in standing water. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The shelving in the sushi prep area have linen lined shelving. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Sep 17, 2012 (Routine)

• Food-contact surfaces: cleaned & sanitized
  ICE CREAM FREEZER HAD EXCESSIVE ICE BUILD-UP AT VISIT. UNIT WAS VERY CLEAN. EXCESSIVE ICE SHOULD BE REMOVED IN ORDER TO MAINTAIN CONTINUED TEMPERATURE COMPLIANCE.
• Food properly labeled; original container
  ALL DRY STORAGE CONTAINERS MUST BE LABELED AS TO CONTENT.
• Wiping cloths: properly used & stored
  WIPING CLOTHS WERE NOT STORED PROPERLY AT VISIT. WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)