Jul 18, 2014 (Follow-up)

Jul 08, 2014 (Routine)

• Proper eating, tasting, drinking, or tobacco use
  Food handler/employee was observed eating in a food preparation area. (Corrected On Site)
• Hands clean and properly washed
  Observed full kitchen staff during inspection. No handwashing was done between task. Manager and I made them stop and wash hands before returning back to tasks. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Prep cook washing out pots in handwashing sink. (Corrected On Site)
• Required records available: shellstock tags, parasite destruction
  No shell stock tags present at time of inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  Raw eggs stored above ready to eat foods and produce. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Mold observed on ice machine's plastic drip panel. (Corrected On Site)
• Proper date marking & disposition
  Food held more than 24 hours not labeled or dated in first refrigerator in kitchen and walk in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Compliance with variance, specialized process, and HACCP plan
  No variance on site for sushi bar (makes sushi rice on site). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Variance obtained for specialized processing methods
  Does not have HACCP plan or information stating what type of variance is needed on site.
• Proper cooling methods used; adequate equipment for temperature control
  Reach in refrigerator under the counter was temping at 60 degrees F. All food was removed or discarded in presence of inspector. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer in reach-in refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Working containers hold produce were not labeled properly. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Presence of fruit flies downstairs near soda machine. Rodent droppings found behind dry storage shelves in kitchen area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution.
• Single-use/single-service articles: properly stored & used
  Plates and take containers are not inverted to prevent contamination of food and lip contact surfaces.
• Gloves used properly
  Gloves were not being changed between cooking and cleaning tasks. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards worn down and had cuts in prep area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s). (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Inside of microwave had food spills. (Corrected On Site)
• Physical facilities: installed, maintained, & clean
  Sticky and greasy floors throughout kitchen area. Food splashes (food soy and other sauces) on the wall in downstairs area.

Dec 02, 2013 (Routine)

• Proper date marking & disposition
  PHF NOT LABELED AS TO PULL OFF DATE (Corrected On Site)
• Wiping cloths: properly used & stored
  NO SANITIZING SOLUTION FOR WIPING CLOTHS (Corrected On Site)
• Toilet facilities: properly constructed, supplied, & cleaned
  TOILET ROOM KEPT AJAR (Corrected On Site)
• Physical facilities: installed, maintained, & clean
  DIRTY FLOOR IN KITCHEN (Corrected On Site)

Aug 16, 2013 (Follow-up)

Jul 31, 2013 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  Equipment stored inside of handwashing sink in the basement. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Mold observed on ice machine's plastic drip panel. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)
• Compliance with variance, specialized process, and HACCP plan
  No variance has been obtained for the use of vinegar in sushi rice as a preservative. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Variance obtained for specialized processing methods
  No variance has been obtained for the use of vinegar in sushi rice as a preservative. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Refrigerator on the main line with drawers is not maintaining proper cold holding temperatures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Cooked chicken observed cooling at room temperature stacked in a deep bin and tightly covered with plastic wrap. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer observed in various undercounter refrigerators at the bar, sushi area, and in the kitchen area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• In-use utensils: properly stored
  Ice scoop stored with handle inside of ice. (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS)

Apr 30, 2013 (Follow-up)

• Proper date marking & disposition
  Prepared potentially hazardous foods stored under refrigeration not labeled and date marked. (REPEAT)
• Compliance with variance, specialized process, and HACCP plan
  No approved HACCP plan has been obtained for the use of vinegar in sushi rice as a preservative.(REPEAT)

Apr 08, 2013 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  No handwashing sign at handsink in kitchen. (Corrected On Site)
• Proper date marking & disposition
  Improper labeling and date marking of refrigerated ready to eat foods within the establishment.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Compliance with variance, specialized process, and HACCP plan
  No approved HACCP plan for use of vinegar as a preservative in the Sushi rice.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer in reach-in refrigerator. (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  Towels are used in direct contact with lettuces, vegetables, and other food products.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• In-use utensils: properly stored
  Knives stored in between equipment and not on a clean surface when not in use. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The enamel on the inside of the rice steamer is peeling and in direct contact with rice.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Food debris observed on shelves underneath prep tables and under tables and in corneres. (Corrected On Site)
• Plumbing installed; proper backflow devices
  Handwashing sink at the bar is leaking water onto te floor beneath it.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)