HACCP: Discussed temperatures and calibration of thermometers.
Sanitizer used in the facility is Chl-
PH of the sushi rice was 4.5
- Original container, properly labeled, consumer advisory
The following food items were not labeled: cooked chicken, white pepper(in the dry storage room), the white powders on the cook line.
All foods that are not stored in their original containers and whose identity may be mistakable, shall be labeled with the common or usual name of the food.
- Food protection during storage, prepartion, display, service, transportation
The bread crumbs in the back dry storage room did not have a lid.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Corrected: The bread crumbs had a lid placed on them.
- Food contact surfaces designed, constructed, maintained, installed, located.
The shelving in the prep cooler on the cook line is rusting and peeling.
Equipment, utensils, and single-service articles shall not impart odors, color, or taste, nor contribute to the contamination of food.
Repair, resurface, or replace the shelving in the prep cooler.
- Non-food contact surfaces clean
1)The gasket of the prep cooler on the cook line is soiled. 2) The fan blade guard in the walk in cooler is soiled.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
Clean and maintain clean all non-food contact surfaces.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The left hand sink facet is leaking the men's room.
Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code.
Fix the leak.
- Floors properly constructed, clean, drained
The floor under the shelving in the dry storage room is soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
Clean and maintain clean floors.
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11/21/2011 | Routine | 91 |
HACCP = hand sink maintenance/restroom hygiene
cl- bleach sanitizer in buckets = 100ppm
cl- bleach sanitizer at dish machine = 100ppm
- Food contact surfaces designed, constructed, maintained, installed, located.
1) Aluminum foil is present inside the toaster oven in the sushi area. 2) The racks inside the two-door prep cooler across from the woks in the kitchen are worn on the ends. Food-contact surfaces shall be smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, and similar imperfections, and free of difficult-to-clean internal corners and crevices. Remove the aluminum foil and repair/resurface/replace the racks in the cooler.
- Food contact surfaces of equipment and utensils clean
The ice guards in the two stainless steel ice machines are soiled. Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred. Clean these areas.
- Non-food contact surfaces clean
The gaskets on the three-door sushi prep cooler are soiled. Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris. Clean these areas.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand sink in the employee restroom has the hot water turned off due to a leak. Lavatories, soap dispensers, hand drying devices and all related fixtures shall be maintained in good repair. Repair the leak so the hot water is turned on at all times.
- Floors properly constructed, clean, drained
1) The floor below the woks and the fryers in the kitchen area are heavily soiled. 2) Ice is built-up on the floor in the outside walk-in freezer. Floors, floor coverings, mats, and duckboard shall be maintained clean. Clean these areas.
- Walls, ceilings, and attached equipment, properly constructed, clean
1) The fan cover on the ceiling of the dessert cooler is soiled. 2) The fan cover on the ceiling of the produce walk-in cooler is soiled. 3) The fan covers in the large walk-in cooler are soiled. 4) The vent hood is heavily soiled with grease build-up. 5) The top interior fan cover of the Pepsi cooler is soiled. 6) The top interior surface of the Pepsi cooler in the waitress area is soiled. Walls, ceilings, and attached equipment and decorative material shall be maintained clean. Clean these areas.
- Lighting provided as required. Fixtures shielded
A few lights in the vent hood are burnt-out. Permanently fixed artificial light sources shall be installed to provide at least 20 foot-candles of light on all food preparation surfaces and at equipment or utensil-washing work areas. Replace these lights.
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5/23/2011 | Routine | 90 |
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