Feb 26, 2014 (License Renewal)

Feb 25, 2014 (Follow-up)

• Correct response to questions
  Location has a Certified Food Protection Manager (CFPM) License posted but CFPM is not at the location. No Certified Food Protection Manager is on duty.
• Management awareness; policy present
  The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. Policy issued and employees signing. (Corrected On Site)
• Food separated and protected
  Raw eggs stored above ready to eat produce. Raw chicken stored above ready to eat noodles. Violation observed in multiple refrigeration units.
• Food-contact surfaces: cleaned & sanitized
  Reach-in refrigeration units, gaskets, deli slicer, and cutting boards encrusted with food debris. Same items from last inspection not in compliance with clean food-contact surfaces.
• Proper hot holding temperatures
  Par-cook chicken sitting in un-heated or un-cool pan at unacceptable temperature. Hot food items held at improper temperatures. This is the same item noted on last inspection.
• Proper cold holding temperatures
  Cold food items stored in reach-in refrigerator located under 3-compartment sink at improper temperatures.
• Proper date marking & disposition
  No prepared items are dated.
• Toxic substances properly identified, stored, used
  Food (raw onions) stored below and on same shelf as chemicals. (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  Single-use cups without handles being used as scoops.
• Wiping cloths: properly used & stored
  Wiping cloths stored wet on counters and hanging from equipment and not stored in a sanitizer solution.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Non-restaurant grade reach-in refrigerator located below the 3-compartment sink is unable to close properly. Interior plastic is cracked and holes have appeared. Non-restaurant grade microwave has cracked faceplate-glass on door.
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solutions.
• Nonfood-contact surfaces clean
  Shelving storing equipment has built up food debris. Shelving above dish area is made of a soft wood covered by aluminum foil.

Feb 07, 2014 (Complaint)

• Management awareness; policy present
  The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees.
• Required records available: shellstock tags, parasite destruction
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)no parasite destruction letter
• Compliance with variance, specialized process, and HACCP plan
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)provide a variance for the sushi rice preparation
• Variance obtained for specialized processing methods
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)provide a variance for the sushi rice preparation
• In-use utensils: properly stored
  Knives stored in between the reach-in refrigerators(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  equipment no in use contains dried food particles(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Garbage & refuse properly disposed, facilities maintained
  dumpster lids need to replace,does not have a secure fit to prevent rodent entrance(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Floors under and around equipment in the back contian debris

Jan 14, 2014 (Complaint)

• Proper eating, tasting, drinking, or tobacco use
  EMPLOYEES MUST DRINK FROM A CLOSED CONTAINER IN THE FOOD PREP AREA AT ALL TIMES. (Corrected On Site)
• Hands clean and properly washed
  HAND SINK DID NOT HAVE DISPOSABLE PAPER TOWELS AT VISIT. HAND SINK MUST HAVE DISPOSABLE PAPER TOWELS AT ALL TIMES IN ORDER TO ENSURE PROPER HAND WASHING. (Corrected On Site)
• Food separated and protected
  FOOD WAS NOT STORED PROPERLY AT VISIT. CHICKEN WAS STORED UNCOVERED BY AN OPEN WINDOW. CHICKEN WAS DISGARDED. ALL FOOD MUST BE COVERED AND PROTECTED AT ALL TIMES. ALL FOOD MUST BE REMOVED FROM CANS ONCE OPENED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT: INTERIOR OF REACH IN UNITS, GLASS DOORS OF REACH IN UNITS, GASKETS, SLICER-DISMANTLE SLICER IN ORDER TO CLEAN ALL SURFACES, CUTTING BOARDS-CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF CREVICES AND STAINS IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. ALL OTHER FOOD CONTACT SURFACES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper hot holding temperatures
  ALL HOT FOOD MUST BE MAINTAINED AT 140.0 DEGREES OR ABOVE AT ALL TIMES. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Insects, rodents, & animals not present
  ESTABLISHMENT HAD EVIDENCE OF ROACHES AT VISIT. ESTABLSSHMENT MUST PROVIDE A COPY OF A CURRENT PEST CONTROL REPORT AT NEXT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION WHEN NOT IN USE IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  DISH MACHINE WAS NOT OPERABLE AT VISIT. MACHINE MUST BE REPAIRED OR REPLACED. IN ORDER TO ENSURE PROPER SANITATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  ALL NON-FOOD CONTACT SURFACES MUST BE CLEAN AND FREE OF CLUTTER. INTERIOR OF ALL CABINETS MUST BE FREE OF DIRT AND DEBRIS. CLEAN AND ORGANIZE ALL STORAGE AREAS.

Aug 12, 2013 (Follow-up)

• Compliance with variance, specialized process, and HACCP plan
  Establishment has not yet obtained variance for use of vinegar in sushi rice as a preservative. (REPEAT)
• Variance obtained for specialized processing methods
  A request for a variance for the use of vinegar in sushi rice as a preservative has not been obtained. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Jul 25, 2013 (Complaint)

• Required records available: shellstock tags, parasite destruction
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)No parasite destruction letter on site at time of call
• Food separated and protected
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)eggs stored over ready to eat foods inside of the reach-in unit
• Food-contact surfaces: cleaned & sanitized
  defrost and clean small reach-in freezer(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)no date or label on the cooked brown rice inside of the reach-in unit
• Compliance with variance, specialized process, and HACCP plan
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)establsihment does not have and approved HAACP plan or a variance for the specialize food processing(sushi)
• Variance obtained for specialized processing methods
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)No variance submitted for sushi rice at time of call
• In-use utensils: properly stored
  provide scoops for the condiment bins(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Warewashing machine is not continously running,repair within 5days until then wash rinse and sanitize all equipment in the 3-comp sink

Dec 14, 2012 (Follow-up)

• Proper cold holding temperatures
  Some cold food items are held at improper temperatures (Corrected On Site)
• Proper date marking & disposition
  Prepared food items are not labeled for dates and contents (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The cutting boards are not smooth and have numerous grooves (Corrected On Site)

Dec 10, 2012 (Complaint)

• Hands clean and properly washed
  HAND SINK IN THE FOOD PREP AREA AS WELL AS THE EMPLOYEE RESTROOM DID NOT HAVE ADAQUATE SOAP AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  SEVERAL FOOD ITEMS WERE NOT PROTECTED AT VISIT. ALL FOOD STORED IN THE COLD UNITS MUST BE COVERED AT ALL TIMES. ALL FOOD MUST BE REMOVED FROM CANS ONCE OPENED. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  AN EMPLOYEE WAS PREPARING A PORK DISH IN A LARGE BOWL ON TOP OF THE TRASH CAN AT TIME OF VISIT. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1)CUTTING BOARDS WERE BADLY STAINED AND CONTAINED CREVICES. CUTTING BOARDS MUST BE FREE OF STAINS AND HAVE A SMOOTH SURFACE TO PREVENT BACTERIALL GROWTH AND CROSS CONTAMINATION. 2)SEVERAL REACH IN UNITS CONTAINED SPILLAGE AND FOOD PARTICLES.
• Proper cold holding temperatures
  ALL COLD FOOD AND COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. SEVERAL COLD FOOD ITEMS WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Approved thawing methods used
  FOOD WAS BEING THAWED IN STANDING WATER AT VISIT. PROPER THAWING METHODS ARE AS FOLLOWS 1)BY COOKING 2)UNDER COLD RUNNING WATER 3)IN THE REFRIGERATOR 4)IN THE MICROWAVE (Corrected On Site)
• Wiping cloths: properly used & stored
  WIPING CLOTHS WERE VERY UNCLEAN AND NOT PROPERLY STORED IN SANITIZER AT VISIT. CLOTHS MUST BE STORED IN A SANITIZING SOLUTION AT ALL TIMES TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  THE DISH MACHINE DID NOT PASS THE CHLORINE STRIP TEST AT VISIT. ESTABLISHMENT MUST USE ALTERNATE SANITIZING METHOD TO ENSURE PROPER SANITATION UNTIL MACHINE IS REPAIRED OR REPLACED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  THE FOLLOWING NON-FOOD CONTACT SURFACES WERE UNCLEAN AT VISIT. 1)MOP SINK WAS VERY DIRTY AT VISIT. 2)LOWER SHELVES OF PREP TABLES AND LEGS OF PREP TABLES. 3)EXTERIOR OF ALL EQUIPMENT 4)EXTERIOR OF DISH MACHINE AND ALL CHEMICAL CONTAINERS LOCATED UNDER THE DISH MACHINE.
• Physical facilities: installed, maintained, & clean
  ALL FLOORS THROUGH OUT ESTABLISHMENT NEED TO BE CLEANED UNDER AND BEHIND ALL EQUIPMENT. FLOORS CONTAINED DIRT, DEBRIS, OLD RODENT DROPPINGS, AND DUST.

Aug 03, 2012 (Follow-up)

• Food separated and protected
  UNCOVERED FOOD ITEMS IN THE REACH-IN COOLER (Corrected On Site)
• Proper cold holding temperatures
  SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site)
• Proper date marking & disposition
  PREPARED FOOD ITEMS HELD AT IMPROPER TEMPERATURES (Corrected On Site)

Jun 08, 2012 (Routine)

• Food-contact surfaces: cleaned & sanitized
  Unclean food contact surfaces thoughout the kitchen(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Some cold food items held at improper temperatures(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  Prepared food items not labeled for dates and contents(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips available(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Unclean floor and inside reach-in coolers(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)