Nov 19, 2014 (Follow-up)

Nov 13, 2014 (Routine)

• Food separated and protected
  Bottom of pans are resting directly on foods in food preparation area without separation or protection from contamination from bottom of pans. Improper Hierarchy observed in walk in cooler. (Corrected On Site)
• Proper hot holding temperatures
  Chilli in water bath holds below 135 degrees F. Chicken in hot holding unit on line holds below 135 degrees F. (Corrected On Site)
• Proper cold holding temperatures
  Multiple cold holding, temperature control for safety foods in walk in cooler temp above 41 degrees F. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Observed foods cooling, piled high, in metal hotel pans with saran wrap sealing containers in reach in cooler. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting board observed heavily worn. (Corrected On Site)
• Plumbing installed; proper backflow devices
  Garbage disposal in dish room is not functional. Manager confirms parts are on order. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Jun 17, 2014 (Follow-up)

Jun 09, 2014 (Follow-up)

• Compliance with variance, specialized process, and HACCP plan
  Sushi chef lacks standard PH solutions to calibrate the PH meter. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wiping cloths left on counter top at room temperature between uses at sushi bar. (Corrected On Site)

Jun 02, 2014 (Complaint)

• Adequate handwashing sinks properly supplied and accessible
  Hand washing sink at the food preparation area was not provided with paper towels. (Corrected On Site)
• Food separated and protected
  Raw meat stored together with raw vegetables (next to each other) on rack in reach-in refrigerator. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces observed (shallow metal pans with encrusted grease build up, can opener not cleaned properly after each use). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper hot holding temperatures
  Hot food items (chicken, rice and vegetables) held at improper temperature(s) in hot holding units in the kitchen and at the sushi section. (Corrected On Site)
• Proper cold holding temperatures
  Cold food items(cold sandwiches) held at improper temperature(s) in the display reach-in refrigerator. (Corrected On Site)
• Compliance with variance, specialized process, and HACCP plan
  The sushi chef failed to accurately demonstrate knowledge on know how to properly calibrate and measure the PH of sushi rice. No adequate buffer solutions and distiled water provided to caliberate the PH meter.
• Proper cooling methods used; adequate equipment for temperature control
  Improper cooling technique used to cool down potentially food that need time and temperature control for safety. Foods observed being cooled down in plastic wrapped containers in reach-in refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Display refrigerator for the cold sandwiches was not holding the internal food temperature at 41 degree F or below. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Live cockroaches and flies observed on on floor under shelving units by the ice making machine area. Live flies observed at the serving line (grill station area). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Salsa and sour cream holding containers at the display customer self serve bar were not provided with a sneeze guard or covers. Items were removed from the bar at visit. (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  Bacon strips were stored on top of hot holding unit in an uncovered metal pan. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards have deep cuts and are not clean to sight and touch. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  Automatic dish washign machine not operated in accordance with manufacturer's provided data plate information. Rinse water temparature has not reached to 180 degree F at 15-25 p.s.i pressure. Check pressure gauge and water temperature at the rinse cycle. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Non-food contact surfaces (doors for the reach-in refrigerators, shelving units, push carts and floor areas under and around cook line) were not clean to to sight. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  The faucet for the hand washing sink in the kitchen food preparation site has been leaking water. The drain pipe for the hand washing sink at the Einstein Bros Bagel section has been leaking.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Dec 02, 2013 (Routine)

• Food separated and protected
  Raw meats and shell eggs stored above ready to eat foods during storage. (Corrected On Site)
• Consumer advisory provided for raw or undercooked foods
  No consumer advisory posted for sushi prepared on-site. (Corrected On Site)
• Thermometers provided & accurate
  Thermometer observed on the vent (the coldest area) of the reach-in refrigerator. (Corrected On Site)
• Toilet facilities: properly constructed, supplied, & cleaned
  No covered receptacle in toilet room.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Apr 18, 2012 (Follow-up)

Mar 26, 2012 (Complaint)

• Food separated and protected
  EGGS STORED OVER TOP OF READY TO EAT FOODS INSIDE OF REACH IN ON THE LINE (Corrected On Site)
• Insects, rodents, & animals not present
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)LIVE ROACHES CITED IN THE DISHWASHING AREA. PROVIDE AN EFFECTIVE EXTERMINATION
• Nonfood-contact surfaces clean
  DRIED MILK INSIDE OF REACH IN REFRIGERATOR (Corrected On Site)
• Hot & cold water available; adequate pressure
  No hot water (110 degrees Fahrenheit or above) at handwashing sink INSIDE OF THE FEMALE RESTROOM AND AT SOME HANDSINKS ON THE LINE