Frozen foods frozen.
Sanitizer solution is Quat at 200ppm.
HACCP: Please keep personal items segregated from food preparation areas.
- Single service items properly stored, handled, dispensed
Found box of dinner napkins and box of single-service hinged lid containers stored on the floor of dry storage area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
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11/23/2015 | Routine | 99 |
HACCP Store all wet wiping cloths in sanitizing solution at all times.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces of equipment and utensils clean
Interior surfaces of kitchen microwave is soiled.
Wash, rinse, and sanitize a interior surfaces of microwave.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Non-food contact surfaces clean
Exterior surfaces of kitchen microwave are soiled.
Wash and clean all exterior surfaces of microwave.
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.
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8/11/2015 | Routine | 93 |
HACCP Store all raw chicken below all meats. The order of meat storage shall go as follows: fish and seafood on the top, beef and pork in the middle, raw chicken and eggs on the bottom.
Chlorine sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Critical: Potential for cross-contamination
storage practices
- Food protection during storage, prepartion, display, service, transportation
Boxes of food found stored on the floor of the walk in freezer.
Store all containers of food a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Critical: Hand washing sinks installed, located, accessible
Observed cup washing in the bar hand sink.
Hand sinks shall be used for handwashing only. Corrected by education.
- Critical: Toxic items properly stored
Medications found stored in waitress station next to single-service items and sugar packets.
Store all personal medications in designated area. Corrected by moving personal items to designated storage area.
No personal medications shall be stored in food storage, preparation or service areas.
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2/25/2015 | Routine | 85 |
HACCP: Ensure that sushi has proper internal temperature of 41 F or below.
Chlorine sanitizing bucket concentration: 200 ppm.
Chemical dish machine is utilized.
Frozen foods are frozen.
- Wiping cloths clean, used properly, stored
Wet towels found in kitchen on cook line and on sushi bar counter tops.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
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11/6/2014 | Routine | 99 |
HACCP: Sushi, discussed PH of rice, gave handout.
Hot foods hot, cold foods cold, frozen foods frozen
Sanitizer: Cl- 200ppm
- Food protection during storage, prepartion, display, service, transportation
Numerous boxes of frozen foods found stored on the floor in the walk in freezer.
Store containers and boxes of food a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Single service articles not re-used
Single service bowl used for dispensing rice.
Provide proper utensil for food dispensing.
Re-use of single-service articles is prohibited.
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6/26/2014 | Routine | 96 |
HACCP Discusses and reviewed date-marking bulletin.
Chlorine sanitizing bucket concentration: 200 ppm.
Chemical dish machine is utilized.
Frozen foods are frozen.
- Original container, properly labeled, consumer advisory
Containers of food in walk-in cooler are not labeled in English.
Provide English names on labels.
Foods that are pre-packaged in advance of retail sale shall bear the following information in English on its label: the common and/or usual name of the product
- Food protection during storage, prepartion, display, service, transportation
Two containers of pork stored on the floor in walk-in freezer.
Store containers of food a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Food contact surfaces of equipment and utensils clean
The following food contact surfaces are excessively soil: 1.interior plate of microwave, 2. surfaces of fried sushi window.
Wash, rinse, and sanitize all food contact surfaces.
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.
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3/5/2014 | Routine | 95 |
HACCP: Discussed dented can storage Sanitizer used is Chlorine
- Food contact surfaces of equipment and utensils clean
The following food contact areas are solid: the upper interior of the microwave next to the walk in freezer and the large can opener blade.
Routine clean and sanitize all food contact surfaces.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
The food-contact surfaces of all cooking equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Storage/handling of clean equipment, utensils
1) Knives being stored between the prep table and the prep cooler. This location is soiled. 2) Bowls being stored upright on the top rack next to the walk in freezer.
Corrected by inverting the bowls and removing the knives and sanitizing them before using them.
Cups, glasses, bowls, plates and similar items shall be handled without contact with inside surfaces or with surfaces that contact the user's mouth.
Cleaned and sanitized equipment and utensils shall be handled in a way that protects them from contamination.
- Single service articles not re-used
Single use plastic container being used in the sushi rice as a scoop.
Corrected by removing the container.
Re-use of single-service articles is prohibited.
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10/29/2013 | Routine | 95 |
HACCP: Discussed cooling. Sanitizer used is Chlorine
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1) Eggs left over from the hibachi grill were at 57 degrees F. 2) Raw chicken in the walk in cooler was at 47 degrees F.
Corrected by manager discarding a dozen eggs and an employee immediately cooked the chicken since it was only at 47 degrees F.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
- Critical: Potential for cross-contamination
storage practices
- Food contact surfaces designed, constructed, maintained, installed, located.
Dish towels being used to cover cut carrots in the prep cooler.
The dish towels are absorbent and should not be used to cover food.
Corrected by removing the towels and putting water with the carrots.
Food container covers shall be impervious and non absorbent.
- Non-food contact surfaces clean
The fire suppression nozzles are heavily soiled with grease.
Clean and maintain clean all non-food contact surfaces.
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.
- Single service articles not re-used
1) a plastic jug of some kind was being used as a scoop in the Yum-Yum Sauce. 2) A dressing plastic cup was being used as a scoop in product at the sushi bar.
Corrected by removing these items and manager was told not to reuse single use items.
Re-use of single-service articles is prohibited.
- Critical: Outer openings protected from insects, rodent proof
Screen door in the back was in use. However, the door did not have a self closing device on it.
Corrected by employee closing the back door. Manager was told if they wanted to use the screen door it must have a self closing device installed before using it.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
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5/20/2013 | Routine | 82 |
HACCP: Cooking temperatures provided haccp. Provided boil order haccp.
Sanitizer used is Chlorine
Pest control is American pest.
- Non-food contact surfaces clean
The interior holder for the hibachi knife holder on the carts are soiled.
Clean and maintain clean all non-food contact surfaces.
Corrected: Knife holders were cleaned.
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.
- Storage/handling of clean equipment, utensils
Knives, fork, and spoons pre set on the tables were not protected.
Holders for knives, forks, and spoons at self-service locations shall protect these articles from contamination and present the handles of the utensils to the consumer unless the table ware is pre-wrapped.
- Floors properly constructed, clean, drained
The floor under the prep coolers in the sushi bar area are soiled.
Clean and maintain clean floors
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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1/25/2013 | Routine | 97 |
It is very important to have a strict hand washing policy with the hibachi chefs. Make sure to review the hand washing policy haccp provided with them.
Discussed how food is prepared for hibachi grill. A chef prepares the food in the back, loads it on to a cart, covers the food on the cart, then rolls it to the hibachi grill where it is cooked in front of the customer. Raw meat is to be kept separate from vegetables until meat is cooked.
At the time of this inspection all the cooling unties were functioning correctly and had a thermometer reading that ranged from 35-40 degrees F.
Sanitizer used is Chlorine.
Discussed with the owner about using the prep table closes to the hand sink in the sushi bar area for preparation.
Sushi rice will use ph as a control. Provide a working ph meter and keep a recipe of how the sushi rice is prepared upon request for viewing.
Facility has approval to open and operate once all fees have been paid to the Peoria City/County Health Department.
- Thermometers, gauges, test kits provided
•No sanitizer test paper.
Have test strips for testing sanitize concentrations.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Food contact surfaces of equipment and utensils clean
Clean and sanitize all food contact surfaces before opening
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.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Non-food contact surfaces clean
Clean and maintain all non-food contact surfaces to be clean
- Critical: Outer openings protected from insects, rodent proof
The back door is self closing however if the screen door will be used in the summer time it must also have a self-closing device on it.
Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means.
- No Certified Manager Present
A certified food service sanitation manager shall be present on the premises at all times potentially hazardous food is being handled.
All new food service establishments except Category III facilities shall have a certified food service sanitation manager from the initial day of operation or shall be documentation of enrollment in an approved course to be completed within three months of opening.
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12/10/2012 | Final | |
Restaurant representatives - add corrected or new information about Hokkaido, 3311 N University St, Peoria, IL »