This was a follow-up to verify compliance regarding lighting on the cookline. During the last inspection, it was noted that the light on the cookline and under the hood were all out due to an electrical problem. The manager was advised to fix the problem as quickly as possible and to inform our office after the repairs have been completed.
The certified foodc manager called to ninform our office that the electrical problem was resolved abnn requesdtyed a visit to verify complkiance. The inspection has been completed and the restaurant is in compliance.
- Critical: Time as a Public Health Control/ Written Procedures Available
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s):
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
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11/04/2015 | Follow-up | |
This was a Risk Factor assessment inspection. The inspection focused on critical violations and their corrective actions. Several violations that were observed today were also cited during previous inspection. The manager has been advised to take measures for permanent corrective actions. The manager was also advised to [provide food thermometers and for the refrigeration units. Many of the coolers do not have thermometers.
The manager was also advised to replace the faucet at the 3-vat sink. The present faucet cannot reach all three compartments of the sink to fill them with water. The certified food manager was advised to take active managerial control of the to ensure that employees perform their assigned duties accordingly.
The lights (8) under the hood at the back kitchen no longer light due to electrical problems. The manager has been advised to make needed repairs and to train employees to turn on the light under hood when in use fore proper illumination over food prep surfaces.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: reach-in cooler and walk-in coolers.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Frencvh fries=122F, spring rolls =89F, Onoin rings = 89F, cooked crab =120F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. (discarded)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:cut honey dew=44F,cooked squid =50F, wine chicken = 50F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.(All disdcarded)
- Critical: Time as a Public Health Control/ Written Procedures Available (repeated violation)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s):
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: Interior of refrigerators.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination (corrected on site) (repeated violation)
Observation: Surfaces of the can opener blade and handle were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
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10/22/2015 | Risk Factor | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: crabmeat salad=45-F, seaweed=44-F, wine chicken=52-F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.(removed and discarded)
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07/24/2015 | Complaint | |
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the base of the back door to the facility .
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. Install a weather stripping at the base of the back door to prevent entry of insects and other pests into the facility where they may contaminate food and food contact surfaces.
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06/26/2015 | Follow-up | |
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: Cheddar cheeses sauce(4 cans), bamboo shoots (1 can)
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. (Damaged cans removed from supplies and stored separately)
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served (repeated violation)
Observation: The tags for the molluscan shellfish are not being retained for 90 days.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label:flour, salt, sugar, in unmarked containers.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Ice scoop found laying directly on top of the ice machine with debris.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. (Scoop removed cleaned and placed in the ice bucket)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw meat = 70-F, raw shrimps = 66-F, cut crab meat = 72-F, raw chicken = 70-F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.(Discarded all food items on ice bath holding at improper temperature during the inspection)
- Critical: Time as a Public Health Control/ Written Procedures Available (repeated violation)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): Date and time not current for food on display on the buffet.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
- Equipment / Table Mounted / 4' Legs / Easily Moved
Observation: The ice machine and the 1-door upright refrigerator are placed on cans and rock for elevation. The proper legs for these equipment are missing and need to be replaced. Canned good and rocks are not approved leg supports for them
Correction: Mounted equipment that is not easily movable shall be elevated on legs that provide at least a 4 inch clearance between the floor and the equipment. Rocks and cans are not approved substitutes for approved legs/wheels.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the 2-door upright Traulsen cooler are broken. the interior panels on the doors are also broken. The floor mounted mixing machine is rusty.
Correction: Replace or repair the gaskets and repair or replace the broken interior door panels. The rubber gaskets must be tight sealed and the door interior panel needs to be in good condition. Resurface or replace the mixing machine.
- Warewash Equipment / Cleaning Frequency
Observation: The surfaces of the ware washing machine was noted to be soiled with debris.
Correction: Clean the dish washing machine often to prevent debris accumulations.
- Critical: Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: Interior bottom areas of reach-in refrigerators and freezer, floor mounted mixing machine,
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination (corrected on site)
Observation: Surfaces of the can opener bale and base holder were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The Nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Exterior surfaces of the deep fryer, grill and exterior surfaces of food containers .
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of utensils were not observed sanitized due to improper operation of the ware washing machine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: Equipment, food-contact surfaces, and utensils are not adequately sanitized after cleaning due to improper function of the warewashing machine operation.
Correction: Immediately discontinue use of the dishmachine. Repair the dischmachine so that food contact surfaces are exposed to sanitizer for the required amount of time per the data plate. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and sanitize food contact surfaces.
- Refuse Container with Cover/ Women's & Unisex Toilet Room (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulbs on the ceiling fixture in the dish washing machine room are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the base of the back door to the facility .
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. Install a weather stripping at the base of the back door to prevent entry of insects and other pests into the facility where they may contaminate food and food contact surfaces.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floors tiles throughout the kitchen and ware washing areas are broken and not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.repair the tiles or replace the broken tiles and grout to prevent water pooling.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist. The floor and equipment surfaces where noted soiled with debris and floors where also soiled with debris and residue throughout the kitchen and storage areas. Grease build-up noted under cooking equipment. water pooling on damaged floor tiles in the kitchen and warewashing machine room.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor under tables, shelves, stoves, grills, deep fryers and refrigeration units is in need of cleaning. Grease build-up and food residue were noted under these areas.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Remove the excessive grease and debris from these areas. maintain the floors in clean condition at all times to prevent unsanitary conditions.
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06/17/2015 | Routine | |
This is complaint investigation. Four issues were discussed:
1. When customer asked for crab cracker, waitress pulled one package out of dirty dish bin, wiped with paper napkin and served it to the customer. EHS discussed this with the manager. He was aware of the issue and discussed with the staff that it is not a good practice to reserve even unopened packaged foods that have been contaminated on the outside.
2. Customer was concerned food utensils were not being cleaned properly. Employee demonstrated and EHS observed dirty dish to clean dish process. Dish machine was not sanitizing correctly. Manager called to get machine fixed.
3. Same person who handles dirty dishes also replaces clean dishes. Waitresses do not move dirty dishes to be washed nor bring out clean dishes. There is one employee who does this task. EHS talked with the manager and the employee that she needs to wash her hands after handling dirty dishes and before handling clean dishes.
4. Utensils were not wrapped and served. During this inspection, EHS observed only wrapped utensils. Manager said only on rare occasions, utensils would not be wrapped since they prewrap certain number of utensils before lunch or dinner rushes. When discussed about placing utensils in self-serve containers, manager said it is their business practice to provide wrapped utensils since it looks more professional.
**Please fax and provide additional copy of NoVA CFM certification by September 25, 2014.
**Please fax and provide a copy of dish machine maintenance invoice by September 25, 2014. Please manually hand wash all utensils until dish machine is sanitizing correctly.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the dish machine with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. Maintenance called. 3-vat set up to wash manually in the mean time. EHS confirmed correct chlorine concentration 3-vat.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection. Two other employees who were present had expired certifications.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. Another CFM arrived during inspection.
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09/11/2014 | Complaint | |
The purpose of this visit was to conduct a complaint inspection received by the Health Dept on 6/11/14. Complainant alleges food on the buffet for a significant amount of time with a result of cold food. Alleges dishes and utensils to not appear to be clean and surfaces on buffet line appeared to be greasy and oily.
EHS visited site and observed dishwashing area. Sanitizer in 3Vat and dish machine working properly and proper amounts of chlorine sanitizer observed. EHS discussed dishes and utensil handling with dishwashers and manager. Dishes dried with clean hands and cloth, observed clean cloths available. Dishes and utensils placed at buffet line directly after being washed, rinsed, sanitized, and dried.
Per Manager, Lunch time service is from 11am-3pm. All foods discarded after 3pm with preparation for dinner (5-9pm) as posted in front cashier area. All foods brought directly to buffet line after cooking. Per manager, most food items are diminished and replaced with new serving of food item after 30min. For salad buffet, records are kept at buffet in log with time fruits are cut and served and time new batch is added. Stickers are used to distinguish same fruits with different times. Foods may be re-heated by customer at microwave at buffet area.
All food items observed to have separate food utensil/tong per food item. Extra clean tongs are provided in buffet/wait staff area. Utensils/tongs appeared to be in clean condition with no evidence of cross-contamination between food items. Countertop surfaces on buffet lines cleaned/wiped down at least every hour with clean wiping cloths in sanitizing solution. Observed clean counter tops during inspection.
Complaint seems to be a matter of quality, rather than a health hazard issue
No violation noted during this evaluation. | 06/12/2014 | Complaint | |
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container. OBSERVED CONTAINER OF SHELLFISH WITH NO ATTACHED TAG.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. CFM MADE COPY OF SHELLFISH TAG ATTACHED TO BAG AND ATTACHED TO CONTAINER. PLEASE KEEP SHELLSTOCK TAGS IN CHRONOLOGICAL ORDER AS LAST SOLD.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label. OBSERVED NO DATE MARKED OF LAST SHELLSTOCK ITEM SOLD.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: OBSERVED RAW CHICKEN ABOVE RAW BEEF AND PORK IN WI COOLER.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). CFM REARRANGED FOOD ITMES TO CORRECT STORAGE.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: Flour, sugar
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED BOXES OF PRODUCE ON WET FLOOR OF WI COOLER
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. EHS EXPLAINED IMPORTANCE OF KEEPING BOXES OFF FLOOR. CFM REARRANGED FOOD ITEMS OFF FLOOR.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: Sushi items salmon, tuna, eel
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: True 2DR prep cooler, 3DR prep cooler, Trauslen 2DR upright cooler, 2DR prep cooler at noodle station
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. CFM REPLACED THERMOMETERS FOR ALL UNITS.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the Prep tables across cookline are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED FOOD MIXER SOILED WITH ACCUMULATION OF FOOD DEBRI.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED MOLD ACCUMULATION ON ICE BIN BY PREP SINKS.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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04/18/2014 | Routine | |
The purpose of this visit is a risk factor assessment. Please do the following within 10 days. 5-402.11A Repair the plumbing at the three vat sink within 10 days, to seperately plumb the sanitize basin from the wash and rinse basin. Ensure that the pipe draining the water from the sanitize sink has an airgap of at least 1 inch between the outlet of the pipe and the floor drain. A follow-up inspection will be conducted within 10 days. A complaint inspection was also conducted along with this routine inspection. Please consult the complaint report for items needing correction and follow-up inspection schedule. Thank you
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Observed employees coming back from leaving kitchen and returning to their duty stations without first washing hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed two open drinks-one on prep table where food being prepped, One above an open vat of flour in the dry storage hallway.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: Two dented cans of bamboo shoots
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wiping cloth bucket tested at 9 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the back being used to rinse wiping cloths
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Personal Care Items Stored in Employee Locker or Designated Area (corrected on site)
Observation: Observed a bottle of employee medication stored in such a way that they could contaminate food along the prep and cookline
Correction: All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage.
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09/03/2013 | Risk Factor | |
The purpose of this visit is to investigate a complaint of a smell is coming from trash dumpster behind the facility and observation of mice running around. No smell detected at the time of the inspection of the dumpster area. Also, no mice or rodent dropping observed at dumpster. Pest control is monthly. Last inspection which took place on 8/17/13 indicated that no pests present inside the facility. However, observed that dumpster lids were open and that the side of the grease barrel as well as the pad it is sitting on has a spill of grease. Manager shut the doors to the dumpster and a follow-up will be conducted within 10 days to check on the clean up of the grease spill. The complaint cannot be confirmed and is closed.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Outside refuse container was uncovered as the sliding door were open on both dumpsters for trash.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Refuse / Area / Clean
Observation: Grease spill on the surface of the storage area of the grease barrel observed. Also observed spilled grease on the side of the container.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean. A follow-up within 10 days to check on the clean up of this area will be conducted.
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09/03/2013 | Complaint | |
The purpose of this visit is for a complaint received by our office for the following, "Complainant reports that he visited the establishment on 6/13/13 around 5pm. He ate from the buffet and also had some sushi and became very ill (abdominal cramps, vertigo, and vomiting) before he left the restaurant." Maintain all critical violations corrected. Continue working on any uncorrected violations. Thank you. Complaint closed.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures by rinsing hands and not using soap and appropriate amount of time to wash.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site) (repeated violation)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container. No tags attached to the raw oysters (two bags in the walkin refrigerator). Manager had tags in a grocery bag. Called supplier and requested that copies of tags be sent and manager matched the tags in the grocery bag to the tags which were faxed.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Proper tags attached during inspection. Extensive training provided to manager regarding the management of shell stock tags and associated record keeping.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction (corrected on site) (repeated violation)
Observation: Inadequate records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: Observed that the salmon is being frozen for 7 days at temperatures ranging from 7f to 9f in the hoshizaki freezer.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided. The freezer temperature measured -8f in the hoshizaki freezer. Staff trained to properly document temperature. The salmon shall remain in the freezer for 7 days from today's date and documentation of the proper temperature shall be logged. The manager should be conducting daily temperature checks to ensure that the unit is at a minimum of -4f or below. Training to staff provided.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: Sushi rice being maintained above 41F.
Correction: Discard rice. Training provided.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked noodles 58f
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Noodles discarded, new noodles placed out and Ice water bath added under noodles/noodles at 41f
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Four bus tubs of cooked noodles, 1 partially used bus tub of cooked macaroni, 1 bus tub of cooked pork, 1 bus tub of spring rolls in the walk in refrigerator
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time per conversation with the chef who prepared the sushi rice. Per chef, rice prepared at 10:00am and time of inspection began at 2:15pm.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.The rice and sushi rice were discarded.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Sushi rice and sushi at buffet
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. A new batch of rice was brought out to the sushi area and after instruction to wash, rinse and sanitize the sushi rice container. After the wash, rinse and sanitizing of the sushi rice container and replacement of the sushi platters where sushi is stored, new rice and sushi were placed out and properly marked with a 4 hour time of discard.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: Interior shelving of the walk in refrigerator, The interior of the hoshizaki freezer, the prep table shelves.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the back being used to rinse towels.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the several areas throughout the facility are in need of cleaning, Floor/wall junctures, cove moulding, walls near prep sink area, under cookline equipment, underneath upright refrigerators along the cookline and prep line and serve line near the cook buffet.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/17/2013 | Complaint | |
The purpose of this visit is to follow-up to a routine inspection conducted on April 1, 2013, to ensure that the shell stock (oysters and cherry stone clams) which were subject to hold order has been removed from the facility and is not being served. All but two containers which had hold tags have been removed from this facility. The supplier provided tags for two of the bags of oysters and the supplier was approved on the shellfish shippers list.
The tags for the cherry stone clams remained in the facility. The supplier faxed tags to the facility for four of the bags and the manager found one tag for the remaining bag. The hold order on the shellstock was removed today for the remaining clams in the facility.
New shell stock is expected to be delivered on late Wednesday afternoon. All shellstock received by this facility shall be properly labeled, stored and records properly maintained. Training was provided to the manager on duty concerning the proper handling and storage of shellstock and the handling and documentation of shellstock tags. A follow-up will be conducted within 30 days to ensure this facility is making progress on correcting violations cited during the April 1, 2013 routine inspection. During that April 1, 2013 inspection, several areas where staff were in need of training were identified. EHS will also schedule with the manage to conduct onsite training for staff as it relates to their specific duties as agreed upon during the April 1st routine inspection. Thank you
No violation noted during this evaluation. | 04/02/2013 | Follow-up | |
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Employees washing hands and not using soap to remove food debris. Employees turning off contaminated faucet hands after cleaning hands and recontaminating hands.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Observed a foodworker place on clean gloves without first washing hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers.
- Critical: Molluscan Shellfish / Approved Source
Observation: Molluscan shellfish (oysters, clams, mussels) obtained from an unapproved source being offered for sale or service.
Correction: Molluscan shellfish shall be obtained from sources according to Law and the requirements specified in the U.S. Department of Health and Human Services, Public Health Service, Food and Drug Administration, National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish.
- Critical: Molluscan Shellstock ID/Spec for Receiving/No Label/Subject to Hold Order
Observation: The shellstock offered for sale or service bears no label or has a label that does not contain all the information as specified in law.
Correction: A container of shellfish oysters and cherry stone clams that do not bear a tag or label or that bears a tag or label that does not contain all the information as specified by Law shall be subject to a hold order or seizure and destruction in accordance with 21 CFR Subpart D - Specific Administrative Decisions Regarding Interstate Shipments, Section 1240.60(d). See note to file
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied
Observation: Tags missing from the molluscan shellfish containers.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served
Observation: The tags for the molluscan shellfish are not being retained for 90 days.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw flounder over fully cooked pigs feet and tofu in the walk in refrigerator
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: spray bottles of water, per manager are sprayed on food.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: rice scoop in 63f water
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. EHS provided instruction on how to properly store wiping cloths in between use in buckets containing 100ppm non-scented bleach.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: Raw salmon in the hoshizake 1 door freezer is not being properly tracked/monitored/recorded for the freezing for parasite destruction.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided. EHS provided instruction to manager on meeting the requirements of the law when freezing fish for parasite destruction on own.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: Placing raw shrimp, raw sardines, raw pork chop in stagnent cold water without slacking.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sweet and sour chicken 51f in the traulsen two door upright refrigerator which was unplugged and then plugged in during inspection. NOTE: per manager the sweet and sour chicken was stocked in that refrigerator in morning at around 10:00am and no foods stored in that unit overnight. Also, raw shrimp in a bus tub on the counter top near the cookline with no assistive cooling or cold holding equipment such as ice to help maintain or cool to 41f or below.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Sweet and sour chicken moved to walk in refrigerator until the refrigerator temperature dropped to below 41f. The raw shrimp was moved to the walk in refrigerator
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: tofu in large bucket and not datemarked.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: cooked crabs, cooked macaroni, cooked lomein noodle, eggrolls each in bus tubs and not datemarked.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): chicken wings, chicken guggets, eggrolls, french fries, chicken feet, cut melons, sliced tomato, cooked octopus, salad dressings, fried fish, fried crab, spiced shrimp, fried squid, stuffed crab, chicken on a stick, dumplings at side bar. All of these items are at the buffet bars throughout the facility. The manager was provided instruction on charting/marking items and agreed to fax a copy of the charts to EHS within 10 days. The items were marked during inspection.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: All refrigerators throughout the facility
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are torn on the walk in refrigerator
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wiping cloth bucket below 50 ppm total chlorine. No buckets assembled. Instruction on how to properly assemble a wet wiping cloth bucket with the proper strength of sanitizer was provided to manager.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the prep tables are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Utensils in Good Repair / Discard (corrected on site)
Observation: The following utensil was observed in a state of repair and condition preventing the equipment to be used as designed: scoops, torn bus tubs.
Correction: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Interiors of refrigeration units, gaskets on the refrigeration units. prep table shelving, shelving for dry storage observed with mold, grease and build-up and crumbs.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsinks being used to store wiping cloths, store utensils and to fill pitchers with water.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the handsink near the sushi station is leaking.
Correction: A plumbing system shall be maintained in good repair.
- Refuse / Area / Clean (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the walk in refrigerator are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Physical Facilities Good Repair
Observation: Observed that the cove base along floor is cracked, door frames have cracked and unsealed moulding, sinks are missing caulking that is smooth and these areas are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Observed several storage rooms packed with unnecessary equipment. Several shelves stacked with excess trinkets, personal items and boxes.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that cleaning is needed on floors, walls and under equipment throughout facility
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials. Observed dusty vent fans in walk in refrigerator and freezer
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed nyquil, pepto bismol on several shelves along cookline, at side prep area for foods.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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04/01/2013 | Routine | |
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