- Critical: Food Temperature Measuring Dev
- Comment:
- CORRECTED: WORKING FOOD THERMOMETER IS AVAILABLE IN KITCHEN.
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Handwashing Sink, Installation
- Comment:
- CORRECTED: BOTH HAND SINKS ARE NOW PROVIDED WITH HOT WATER.
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
|
04/07/2015 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- 1) OBSERVED CAN OPENER BLADE TO HAVE AN ACCUMULATION OF SOIL. KEEP BLADE CLEAN TO PREVENT CONTAMINATION DURING OPENING OF CANS. CORRECTED AT INSPECTION BY STAFF CLEANING CAN OPENER BLADE. SUBMIT RISK CONTROL PLAN FOR THIS REPEAT VIOLATION TO THE WAYNE COUNTY HEALTH DEPARTMENT AT CONTACT INFORMATION PROVIDED AT INSPECTION. ANOTHER REPEAT OF THIS VIOLATION MAY RESULT IN FURTHER ENFORCEMENT ACTION WITH ASSOCIATED FEES. 2) PREP CART CONTAINING SEASONINGS AND SAUCES AT COOK LINE WAS SOILED ON SHELVES. 3) WALK-IN COOLER SHELVES WERE SOILED. KEEP CLEAN.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Food Temperature Measuring Dev
- Items:
- Food thermometer(s)
- Problems:
- not available
- Corrections:
- Make available at all times.
- Comment:
- FOOD THERMOMETERS IN KITCHEN WERE NOT AVAILABLE FOR USE DUE TO DEAD BATTERIES. OWNER STATED THAT HE WILL REPLACE BATTERIES. REPAIR THERMOMETERS TO BE AVAILABLE FOR USING IN ENSURING PROPER FOOD TEMPERATURES.,
- General violation description:
- 4-302.12 - (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. (Pf) (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. (Pf)
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- PAPER TOWEL WAS NOT AVAILABLE AT HAND SINK BY WALK-INS, AND AT HAND SINK BY ICE MACHINE. PROVIDE PAPER TOWEL TO ENSURE PROPER HAND WASHING BY EMPLOYEES. CORRECTED AT INSPECTION BY STAFF PROVIDING PAPER TOWEL TO HAND SINKS. SUBMIT RISK CONTROL FOR THIS REPEAT VIOLATION AND SEND TO THE WAYNE COUNTY HEALTH DEPARTMENT AT CONTACT INFORMATION PROVIDED AT INSPECTION. ANOTHER REPEAT OF THIS VIOLATION MAY RESULT IN FURTHER ENFORCEMENT ACTION WITH ASSOCIATED FEES.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Handwashing Sink, Installation
- Items:
- Handwashing facility
- Problems:
- Lack of hot water
- Corrections:
- Provide hot water.
- Comment:
- HOT WATER IS NOT AVAILABLE AT PREP AREA AND DISH AREA HAND SINKS. PROVIDE HOT WATER TO ENSURE PROPER HAND WASHING BY EMPLOYEES. ,
- General violation description:
- 5-202.12 - (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. (Pf) (B) A steam mixing valve may not be used at a HANDWASHING SINK. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- DISH MACHINE WAS NOT DISPENSING CHLORINE SANITIZER. PROVIDE SANITIZER AS STATED ABOVE TO PREVENT FOOD BORNE ILLNESS FROM BACTERIA ON UNSANITIZED DISHES. CORRECTED AT INSPECTION: AIR BUBBLE WAS PRESENT IN SANITIZER LINE. OWNER REPAIRED SO THAT MACHINE PROVIDED ABOUT 50PPM CHLORINE SANITIZER.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Restriction
- Items:
- Unnecessary toxic items
- Problems:
- Present in facility
- Corrections:
- Remove from facility/premises.
- Comment:
- OBSERVED BOTTLE OF AUTOMOBILE SURFACE POLISH HANGING FROM DISH AREA HAND SINK. REMOVE CHEMICALS THAT ARE NOT NEEDED IN RESTAURANT. CORRECTED AT INSPECTION BY OWNER THROWING POLISH AWAY.
- General violation description:
- 7-202.11 - (A) Only those POISONOUS OR TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the cleaning and SANITIZING of EQUIPMENT and UTENSILS and the control of insects and rodents, shall be allowed in a FOOD ESTABLISHMENT. S (B) (A) of this section does not apply to PACKAGED POISONOUS OR TOXIC MATERIALS that are for retail sale.
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED BOX OF BEEF AND TWO PANS STORED DIRECTLY ON FLOOR IN WALK-IN FREEZER. STORE FOOD AT LEAST 6 INCHES ABOVE THE FLOOR TO PREVENT CONTAMINATION OF FOOD BY FLOOR.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair Broken
- Corrections:
- Repair/replace.
- Comment:
- OBSERVED: 1) OBSERVED MICROWAVE INTERIOR TO BE SEVERELY SCRATCHED AND RUSTED. 2) OBSERVED BROKEN GASKET ON BOTTOM OF PREP COOLER WHERE SHELL-ON SHRIMP ARE STORED. DUCT TAPE WAS USED IN AN ATTEMPT TO REPAIR, AND IS LOOSE AND DANGLING. 3) RIGHT TOP LID OF SAME PREP COOLER IS SEPARATING ON THE INSIDE, WITH LOOSE METAL PIECE DANGLING. REPAIR.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- SIGNS REMINDING FOOD EMPLOYEES TO WASH THEIR HANDS ARE NOT PROVIDED TO HAND SINKS IN SERVER AREA, PREP AREA, AND DISH AREA. PROVIDE SIGNS TO ENSURE PROPER HAND WASHING BY EMPLOYEES.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- kitchen dipper well
- Problems:
- Improperly stored In standing water Dipper well turned off
- Corrections:
- Keep dipper well turned on.
- Comment:
- OBSERVED HANDLES MISSING FROM SCOOPS IN RICE BIN, AND SUBMERGED IN FOOD IN MSG BIN. PROVIDE SCOOPS WITH HANDLES, AND KEEP HANDLES ABOVE THE FOOD TO PREVENT CONTAMINATION FROM HANDS.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored in Less than 50-100 ppm chlorine
- Corrections:
- Store wiping cloths in 50-100 ppm chlorine.
- Comment:
- NO CHLORINE COULD BE MEASURED AT WIPING CLOTH BUCKET BEHIND SUSHI BAR. PROVIDE A SANITIZING SOLUTION TO PREVENT GROWTH OF BACTERIA ON WIPING CLOTHS. CORRECTED AT INSPECTION BY STAFF ADDING CHLORINE TO BUCKET. CHLORINE MEASURED AT ABOUT 100PPM.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
02/20/2015 | Routine |
- Critical: Records, Creation and Retentio
- Comment:
- CORRECTED: DOCUMENTATION WAS PROVIDED FROM FISH SUPPLIER STATING THAT FISH WAS PROPERLY FROZEN FOR PARASITE DESTRUCTION. SPECIES OF TUNA WAS PROVIDED. DOCUMENTS WERE RECEIVED VIA FAX ON 10/2/14. VIOLATION CONSIDERED CORRECTED.
- General violation description:
- 3-402.12 - (A) Except as specified in # 3-402.11(B) and # (B) of this section, if raw, raw-marinated, partially cooked, or marinated-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 of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH. (Pf) (B) If the FISH are frozen by a supplier, a written agreement or statement from the supplier stipulating that the FISH supplied are frozen to a temperature and for a time specified under # 3-402.11 may substitute for the records specified under # (A) of this section. (C) If raw, raw-marinated, partially cooked, or marinated-partially cooked FISH are served or sold in READY-TO-EAT form, and the FISH are raised and fed as specified in Subparagraph 3-402.11(B)(3), a written agreement or statement from the supplier or aquaculturist stipulating that the FISH were raised and fed as specified in Subparagraph 3-402.11(B)(3) shall be obtained by the PERSON IN CHARGE and retained in the records of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH. (Pf)
- Critical: Time as a Public Health Contro
- Comment:
- CORRECTED: WRITTEN FOOD HANDLING PROCEDURES WERE PROVIDED VIA FAX ON 10/2/14 FOR SUSHI, STEAM TABLE, SALADS, AND HOT AND COLD FOODS BEING HELD USING TIME AS A CONTROL. VIOLATION CONSIDERED CORRECTED.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) 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, (2) 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, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
|
10/03/2014 | Follow-up |
- Critical: Backflow Prevention, Air Gap
- Comment:
- CORRECTED: AIR GAP IS PROVIDED BETWEEN ICE MACHINE DRAIN LINE AND RIM OF DRAIN BOWL.
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- CORRECTED: ITEMS PREPARED IN-HOUSE ARE PROPERLY DATE-MARKED. CRAB SALAD IS LABELED 9/11-9/15, AND CHICKEN 9/13-9/17.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Records, Creation and Retentio
- Comment:
- UNCORRECTED: A RECEIPT FROM SYSCO CLEARLY SHOWING THAT SALMON WAS SUSHI-GRADE WAS PROVIDED. THIS WAS NOT A STATEMENT STIPULATING THE TIME AND TEMPERATURE TO WHICH THE FISH WAS FROZEN. NO SYSTEM IS IN PLACE TO RETAIN RECORDS OF PARASITE DESTRUCTION FOR 90 DAYS BEYOND TIME OF SERVICE OR SALE OF FISH. NO RECORDS ARE AVAILABLE TO SHOW WHAT SPECIES OF TUNA IS BEING SOLD AS SUSHI.,
- General violation description:
- 3-402.12 - (A) Except as specified in # 3-402.11(B) and # (B) of this section, if raw, raw-marinated, partially cooked, or marinated-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 of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH. (Pf) (B) If the FISH are frozen by a supplier, a written agreement or statement from the supplier stipulating that the FISH supplied are frozen to a temperature and for a time specified under # 3-402.11 may substitute for the records specified under # (A) of this section. (C) If raw, raw-marinated, partially cooked, or marinated-partially cooked FISH are served or sold in READY-TO-EAT form, and the FISH are raised and fed as specified in Subparagraph 3-402.11(B)(3), a written agreement or statement from the supplier or aquaculturist stipulating that the FISH were raised and fed as specified in Subparagraph 3-402.11(B)(3) shall be obtained by the PERSON IN CHARGE and retained in the records of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH. (Pf)
- Critical: Time as a Public Health Contro
- Comment:
- UNCORRECTED: ITEMS ON BUFFET ARE MARKED CLEARLY WITH TIME PREPARED AND TIME TO BE DISCARDED. WRITTEN PROCEDURES ARE NOT IN PLACE FOR SUSHI OR MELON.,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) 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, (2) 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, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
|
09/15/2014 | Follow-up |
- Critical: Backflow Prevention Device, De
- Comment:
- CORRECTED: HOSE AT MOP SINK HAS BEEN REMOVED.
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
- Critical: Backflow Prevention, Air Gap
- Comment:
- UNCORRECTED: ICE MACHINE STILL LACKS AIR GAP.,
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Equipment, Food-Contact Surfac
- Comment:
- CORRECTED: SODA FOUNTAIN NOZZLE AND HOLDER ARE CLEAN.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hand Drying Provision
- Comment:
- CORRECTED: PAPER TOWELS ARE AVAILABLE AT HAND SINKS.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Package Integrity
- Comment:
- CANS ARE INSPECTED PRIOR TO STOCKING SHELVES, MANAGER STATED. DAMAGED CANS ARE STORED IN A SEPARATED BOX FOR RETURN.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED: RAW CHICKEN IN WALK-IN HELD AT 29F, CRAB SALAD AT SUSHI BAR AT 34F, COOKED POTATOES AND RAW BEEF ON PREP LINE BOTH AT 38F.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- UNCORRECTED: ITEMS PREPARED IN-HOUSE LIKE RAW CHICKEN, CRAB SALAD, EGG ROLLS ARE MARKED WITH THE DATE PREPARED BUT NOT THE DATE TO BE SOLD OR DISCARDED.,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Records, Creation and Retentio
- Comment:
- UNCORRECTED: RECEIPT WAS AVAILABLE FOR SALMON. OWNER STATED THAT FISH COMES IN FROZEN AND IS STORED IN THE WALK-IN FREEZER AT -10F FOR 48 HOURS. A CALL WAS MADE TO SYSCO, AND SEAFOOD REPRESENTATIVE STATED THAT THIS SALMON (PRODUCT #9161597) WAS SOLD FRESH AND WAS NOT SUSHI GRADE. FACILITY OWNER STATED THAT SALMON WAS SERVED DEEP FRIED AND NOT RAW, BUT THEN STATED THAT SPECIAL REQUESTS FOR SALMON SUSHI WERE SOMETIMES MADE BY CUSTOMERS AND SERVED. OWNER WAS PROVIDED WITH DETAILED INFORMATION ABOUT KEEPING PARASITE RECORDS. NO RECORDS WERE AVAILABLE TO DETERMINE SPECIES OF TUNA., ,
- General violation description:
- 3-402.12 - (A) Except as specified in # 3-402.11(B) and # (B) of this section, if raw, raw-marinated, partially cooked, or marinated-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 of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH. (Pf) (B) If the FISH are frozen by a supplier, a written agreement or statement from the supplier stipulating that the FISH supplied are frozen to a temperature and for a time specified under # 3-402.11 may substitute for the records specified under # (A) of this section. (C) If raw, raw-marinated, partially cooked, or marinated-partially cooked FISH are served or sold in READY-TO-EAT form, and the FISH are raised and fed as specified in Subparagraph 3-402.11(B)(3), a written agreement or statement from the supplier or aquaculturist stipulating that the FISH were raised and fed as specified in Subparagraph 3-402.11(B)(3) shall be obtained by the PERSON IN CHARGE and retained in the records of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH. (Pf)
- Critical: Time as a Public Health Contro
- Comment:
- UNCORRECTED: ROMAINE LETTUCE AND ICEBERG LETTUCES WERE NOT MARKED WITH A TIME TO BE DISCARDED. NO WRITTEN POLICY AND PROCEDURES ARE IN PLACE. OWNER WAS PROVIDED WITH INFORMATION ABOUT HOW TO ESTABLISH A WRITTEN POLICY., ,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) 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, (2) 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, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Critical: Using a Handwashing Sink
- Comment:
- CORRECTED: STACK OF DISH RACKS IS STORED IN AN AREA AWAY FROM HAND SINK, AND HAND SINK IS ACCESSIBLE.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
08/26/2014 | Follow-up |
- Critical: Backflow Prevention Device, De
- Items:
- Backflow/backsiphonage prevention device
- Problems:
- Not properly Maintained
- Corrections:
- Replace/maintain to meet requirements above.
- Comment:
- OBSERVED SPRAY NOZZLE ON END OF HOSE AT MOP SINK, AND DOWNSTREAM FROM THE ATMOSPHERIC VACUUM BREAKER (AVB). REMOVE SPRAY NOZZLE TO PREVENT PRESSURE FROM BEING PUT ON AVB, AND TO PREVENT CONTAMINATION FROM BACKFLOW.,
- General violation description:
- 5-202.14 - A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. (P)
- Critical: Backflow Prevention, Air Gap
- Items:
- Air gap between drain line and flood rim of receiving drain
- Problems:
- Not provided
- Corrections:
- Provide air gap that is twice the diameter of the drain line and no less than 1 inch.
- Comment:
- OBSERVED ICE MACHINE DRAIN LINE DESCENDING BELOW THE RIM OF THE FLOOD BOWL. PROVIDE AIR GAP AS STATED ABOVE TO REDUCE THE RISK OF CONTAMINATION BY BACKFLOW., ,
- General violation description:
- 5-202.13 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- SODA FOUNTAIN DISPENSER AT BAR WAS DIRTY, AND HOLDER FOR DISPENSER HAD AN ACCUMULATION OF SOIL. CLEAN OFTEN ENOUGH TO KEEP CLEAN, TO PREVENT CONTAMINATION OF FOOD BY DIRTY SURFACES.,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- PAPER TOWELS TO DRY HANDS WERE NOT AVAILABLE AT PREP AREA HAND SINK, OR AT BAR HAND SINK. PROVIDE PAPER TOWELS TO ENSURE PROPER HAND WASHING BY EMPLOYEES. ,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- APPROXIMATELY 8 DAMAGED/DENTED CANS OF KETCHUP, OYSTER SAUCE, AND BAMBOO SHOOTS WERE ON SHELF WITH INTACT CANS OF FOOD. EXAMINE CANS BEFORE STOCKING SHELF. REMOVE DENTED CANS FROM STORAGE SHELVES AND PLACE IN AREA FOR CANS TO BE RETURNED TO THE SUPPLIER, OR DISCARD THE CANS TO AVOID SERVING CONTAMINATED FOOD TO CUSTOMERS. ,
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- MANY POTENTIALLY HAZARDOUS FOODS (PHF) WERE MEASURED AT TEMPERATURES ABOVE 41F THROUGHOUT RESTAURANT, INCLUDING: 1) RAW CHICKEN IN WALK-IN COOLER HELD BETWEEN 44F-46F. 2) RAW CHICKEN IN PREP COOLER ON COOK LINE AT 47F. 3) RAW BEEF IN END PREP COOLER ON COOK LINE AT 44F. 4) RAW CABBAGE AND COOKED POTATOES IN END PREP COOLER ON COOK LINE AT 46F. 5) CRAB SALAD IN COOLER UNDERNEATH SUSHI BAR AT 53F. 6) COOKED SHRIMP IN COOLER AT 55F. KEEP ALL PHF ITEMS AT 41F OR BELOW TO PREVENT FOOD BORNE ILLNESS FROM BACTERIAL GROWTH.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- ITEMS PREPARED IN THE FACILITY AND HELD FOR LONGER THAN 24 HOURS WERE NOT APPROPRIATELY DATE-MARKED, INCLUDING PASTA SALAD, COOKED CHICKEN, EGG ROLLS, AND CRAB SALAD. DATE MARK ALL POTENTIALLY HAZARDOUS FOODS WITH THE DATE THAT FOOD SHALL BE SOLD OR DISCARDED, WITH DATE OF PREPARATION AS DAY 1, AND NOT TO EXCEED 7 DAYS. FOR EXAMPLE, 8/5-8/11., ,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: Records, Creation and Retentio
- Items:
- Frozen fish record(s)
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- RAW TUNA AND RAW SALMON ARE BEING SERVED AS SUSHI. NO RECORDS WERE AVAILABLE TO DETERMINE SPECIES OF TUNA OR WHETHER SALMON WAS AQUACULTURED OR WILD CAUGHT. NO RECORDS OF SUPPLIER WERE AVAILABLE. PROVIDE RECORDS TO ENSURE PROPER DESTRUCTION OF PARASITES IN FISH EATEN RAW., , ,
- General violation description:
- 3-402.12 - (A) Except as specified in # 3-402.11(B) and # (B) of this section, if raw, raw-marinated, partially cooked, or marinated-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 of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH. (Pf) (B) If the FISH are frozen by a supplier, a written agreement or statement from the supplier stipulating that the FISH supplied are frozen to a temperature and for a time specified under # 3-402.11 may substitute for the records specified under # (A) of this section. (C) If raw, raw-marinated, partially cooked, or marinated-partially cooked FISH are served or sold in READY-TO-EAT form, and the FISH are raised and fed as specified in Subparagraph 3-402.11(B)(3), a written agreement or statement from the supplier or aquaculturist stipulating that the FISH were raised and fed as specified in Subparagraph 3-402.11(B)(3) shall be obtained by the PERSON IN CHARGE and retained in the records of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH. (Pf)
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s) potentially hazardous food(s) before cooking
- Problems:
- No written procedures
- Corrections:
- Written procedures shall be made available upon request.
- Comment:
- ATTEMPTS TO USE TIME ONLY AS A PUBLIC HEALTH CONTROL WERE BEING MADE AT THE BUFFET. HOT AND COLD PHF ITEMS WERE BEING HELD AT THE BUFFET LINE USING TIME ONLY AS A CONTROL, INCLUDING SMALL BOWL OF SUSHI RICE, LARGE CONTAINER OF SUSHI RICE, VEGETABLE SUSHI PIECES, CALIFORNIA ROLL SUSHI PIECES, ICEBERG LETTUCE BLEND, CUT ROMAINE LETTUCE, AND CUT MELON. A NONSPECIFIC POSTER REGARDING TIME/TEMPERATURE CONTROL WAS ON THE WALL NEAR THE SUSHI AREA, BUT INDIVIDUAL FOODS HELD UNDER THE POLICY WERE NOT LISTED, AND IT WAS NOT CLEAR IF ITEMS ON THE HOT BUFFET WERE MEANT TO BE INCLUDED IN THIS POLICY. STICKY NOTES LABELING VARIOUS FOOD ITEMS WITH THE TIME OF 3:30PM WERE OBSERVED. IT WAS NOT CLEAR IF THIS WAS A TIME THAT FOOD WAS REMOVED FROM TEMPERATURE CONTROL, OR IF THIS WAS A DISCARD TIME. AT 3:45PM IT WAS OBSERVED THAT SOME OF THE PANS CONTAINING THESE ITEMS WERE EMPTY. ESTABLISH IN ADVANCE A DETAILED WRITTEN POLICY AND PROCEDURES FOR USING TIME AS A PUBLIC HEALTH CONTROL, AND MAKE AVAILABLE TO HEALTH INSPECTOR UPON REQUEST. POLICY MUST STATE ALL FOODS THAT ARE BEING HELD THIS WAY. CLEARLY LABEL ALL FOODS BEING HELD WITH TIME AS A CONTROL WITH THE TIME THAT FOOD WAS REMOVED FROM TEMPERATURE CONTROL AND TIME FOOD IS TO BE DISCARDED ACCORDING TO ABOVE GUIDELINES. DISCARD FOOD PROMPTLY AT DISCARD TIME, TO PREVENT FOOD BORNE ILLNESS FROM BACTERIAL GROWTH., , ,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) 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, (2) 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, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- A TALL STACK OF DISH RACKS IS BEING STORED IN FRONT OF HAND SINK BETWEEN DISH AREA AND COOK LINE, PREVENTING ACCESS TO HAND SINK. KEEP HAND SINK FREE OF OBSTRUCTIONS SO THAT EMPLOYEES CAN EASILY USE IT TO WASH THEIR HANDS.,
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not
- Corrections:
- Provide smooth, durable, non-absorbent, easily cleanable materials.
- Comment:
- OBSERVED SLICED BLACK OLIVES BEING STORED IN OPENED #10 CAN. STORE FOODS IN CONTAINERS DESIGNED FOR FOOD STORAGE THAT ARE DURABLE AND CORROSION-RESISTANT.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- 1) FLOORS UNDERNEATH COOK LINE AND PREP LINE ARE SOILED. 2) WALL AT HAND SINK NEAR PREP AREA HAS AN ACCUMULATION OF FOOD DEBRIS. CLEAN FACILITY AS OFTEN AS NECESSARY TO KEEP CLEAN.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Eating, Drinking, or Using Tob
- Items:
- Beverage container, Employee(s)
- Problems:
- Stored improperly With clean equipment/utensils/linens, Eating From uncovered beverage container
- Corrections:
- Store in manner that does not contaminate items., Eat only in designated areas as restricted above.
- Comment:
- 1) OBSERVED OPEN CAN OF ICED TEA BEING STORED IN ICE CREAM FREEZER. 2) EMPLOYEE BEVERAGE WAS WITHOUT LID OR STRAW. 3) BOWL OF EGGS WAS BEING STORED IN NON-FUNCTIONING PREP COOLER AT SUSHI AREA. EMPLOYEE STATED THAT THESE WERE FOR HER PERSONAL USE. KEEP EMPLOYEE BEVERAGES COVERED WITH A LID AND A STRAW, AND STORED SO THAT EQUIPMENT CANNOT BE CONTAMINATED. KEEP EMPLOYEE FOODS IN A DESIGNATED LOCATION TO PREVENT CONTAMINATION.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Equipment, Clothes Washers and
- Items:
- Equipment
- Problems:
- Stored In toilet room
- Corrections:
- Remove and store in protected area.
- Comment:
- OBSERVED LARGE SERVING TRAY STORED IN EMPLOYEE BATHROOM, AND WEDGED BETWEEN THE TOILET AND THE WALL. CLEAN AND SANITIZE TRAY, AND STORE IN A PROTECTED AREA, OR DISCARD TO AVOID CONTAMINATION OF FOOD.
- General violation description:
- 4-401.11 - (A) Except as specified in # (B) of this section, EQUIPMENT, a cabinet used for the storage of FOOD, or a cabinet that is used to store cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be located: (1) In locker rooms
- Floor and Wall Junctures, Cove
- Items:
- Floor(s) juncture
- Problems:
- Not coved
- Corrections:
- Install coving
- Comment:
- NO COVING WAS PRESENT AT BATHROOM WALL/FLOOR JUNCTIONS. PROVIDE COVING TO ALLOW FOR PROPER CLEANING .
- General violation description:
- 6-201.13 - (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- 5-GALLON CONTAINER OF A DRY ITEM RESEMBLING CORNMEAL WAS NOT IDENTIFIED WITH A LABEL. RESTAURANT STAFF WAS UNSURE OF WHAT THE BUCKET CONTAINED. LABEL ALL FOODS THAT ARE NOT EASILY IDENTIFIABLE WITH THE COMMON NAME OF THE ITEM TO AVOID CONTAMINATION OF FOOD SERVED TO CUSTOMERS.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- Food Storage, Prohibited Areas
- Items:
- Food(s) stored
- Problems:
- In prohibited area(s) Under leaking water lines or lines with condensation on them
- Corrections:
- Store in protected manner.
- Comment:
- FOOD IS BEING STORED IN WALK-IN COOLER AND WALK-IN FREEZER WHERE IT IS EXPOSED TO LEAKAGE FROM WATER LINES. PLACE FOOD IN A PROTECTED AREA TO PREVENT CONTAMINATION FROM LEAKING WATER.
- General violation description:
- 3-305.12 - FOOD may not be stored: (A) In locker rooms
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair Broken
- Corrections:
- Repair/replace.
- Comment:
- 1) OBSERVED CONDENSER TO BE LEAKING IN WALK-IN COOLER, AND DRIPPING WATER ONTO THE FLOOR. 2) ICE CREAM FREEZER IS IN NEED OF DEFROSTING. 3) THE WALK-IN FREEZER IS BADLY LEAKING, WITH A BUILD-UP OF ICE ON THE FLOOR AND AROUND WALLS SEVERAL INCHES THICK. 4) THE COVER OF THE MACHINERY ABOVE THE ICE BIN IS MISSING. REPAIR EQUIPMENT IMMEDIATELY TO PREVENT CONTAMINATION OF FOOD AND POSSIBLE INJURY FROM SLIPPING ON ICE.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO SIGN NOTIFYING EMPLOYEES TO WASH THEIR HANDS IS POSTED AT BAR HAND SINK, OR AT HAND SINK IN KITCHEN NEAR SERVER AREA. POST SIGNS TO REMIND EMPLOYEES TO WASH HANDS.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- kitchen dipper well
- Problems:
- Improperly stored In standing water Dipper well turned off
- Corrections:
- Keep dipper well turned on.
- Comment:
- OBSERVED RICE PADDLE STORED IN STANDING WATER AT THE BUFFET LINE. STORE UTENSILS ON A CLEAN, PROTECTED SURFACE TO AVOID CONTAMINATION FROM BACTERIA.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Maintaining Premises, Unnecess
- Items:
- Unnecessary item(s) old/broken equipment
- Problems:
- Not removed from facility
- Corrections:
- Remove from facility/premises.
- Comment:
- 1) OBSERVED A REACH-IN COOLER AND STEAMER UNIT IN KITCHEN NOT IN USE, AND FILLED WITH ASSORTED ITEMS (I.E. CHEMICALS). 2) OBSERVED A BROKEN GRILL NEAR SUSHI AREA AT BUFFET NOT IN USE. 3) OBSERVED A PREP COOLER UNIT NEAR SUSHI AREA NOT IN USE, AND FILLED WITH ASSORTED ITEMS (I.E. PAPER TOWELS). REMOVE ALL EQUIPMENT THAT IS NOT WORKING AND/OR FUNCTIONAL FROM RESTAURANT.
- General violation description:
- 6-501.114 - The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used
- Microwave Ovens
- Items:
- Microwave oven(s)
- Problems:
- Do not meet safety standards
- Corrections:
- Replace.
- Comment:
- MICROWAVE OVEN AT COOK LINE HAD ITS DOOR HELD ON WITH PACKAGING TAPE. INTERIOR WALLS OF MICROWAVE WERE SEVERELY SCRATCHED, AND DAMAGED. REPLACE MICROWAVE FOR SAFETY REASONS.
- General violation description:
- 4-501.13 - Microwave ovens shall meet the safety standards specified in 21 CFR 1030.10 Microwave ovens.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen rice cooker
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- 1) OBSERVED DIRTY DISH RACK AND SPILLAGE OF ICE CREAM IN ICE CREAM FREEZER. 2) NONFOOD-CONTACT SURFACES OF ICE MACHINE HAVE A BUILD-UP OF MOLD AND SOIL. 3) SHELVES IN WALK-IN COOLER HAVE AN ACCUMULATION OF SOIL AND GREASE. 4) LID OF CORN MEAL BUCKET HAS ACCUMULATED SOIL/DUST. 5) MESH FILTER AT END OF PREP SINK DRAIN HAS ACCUMULATION OF FOOD DEBRIS. 6) 2 EMPTY UNWASHED PANS OF FOOD WERE STACKED ON SHELF IN WALK-IN COOLER. CLEAN EQUIPMENT AS OFTEN AS NECESSARY TO KEEP CLEAN.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- OBSERVED ALUMINUM FOIL LINING SHELVES. REMOVE FOIL SO THAT SHELVES ARE EASILY CLEANABLE.
- General violation description:
- 4-202.16 - NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- 1) HOT WATER FAUCET HANDLE OF SINK AT COOK LINE IS BROKEN. 2) MEN'S ROOM TOILET IS CLOGGED. REPAIR PLUMBING EQUIPMENT FOR SANITARY REASONS.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
08/04/2014 | Routine |
- Condenser Unit, Separation
- Items:
- Condenser unit(s)
- Locations:
- Front Service Counter Compressor / Condenser cover
- Problems:
- Not separated from food/food storage areas With dustproof barrier
- Corrections:
- Provide dustproof barrier.
- Comment:
- Re-install and/or provide a cover to the reach in cooler compressor at Front Service Line so that the mechanical workings of this cooler are contained and not exposed directly to the kitchen area(s). This cover will help contain dusts and inner air flows to the unit and not into the kitchen.
- General violation description:
- 4-204.18 - If a condenser unit is an integral component of EQUIPMENT, the condenser unit shall be separated from the FOOD and FOOD storage space by a dustproof barrier.
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- kitchen Walk-in cooler
- Problems:
- Exposed to dust, splash, or other contaminates Not covered
- Corrections:
- Store in protected manner.
- Comment:
- Begin the practice of properly covering all food items held refrigerated in longer term cold storage. This practice will help to protect the contents of various food containers from accidental contaminations, as well as maintain product freshness.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- kitchen dipper well
- Problems:
- Improperly stored In standing water Dipper well turned off
- Corrections:
- Keep dipper well turned on.
- Comment:
- Turn dipper well on and maintain slow steady flow of water to allow for the proper storage of in-use dispensing utensils.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen rice cooker
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the exterior surfaces of the rice cooker located in the rear of the kitchen. Simply wash and sanitize the exterior surfaces of this rice cooker as often as necessary to maintain in a clean condition.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Nonfood-Contact Surfaces
- Locations:
- kitchen cooling fan
- Problems:
- Used as food-contact surface
- Comment:
- Clean and keep cleaner the personal cooling fan located behind the front service line. Simply keep the entire fan including the front & rear blade guards cleaner with more frequent washings. Do this cleaning project out of doors so that residual air borne dusts & greases remain outside the establishment.
- General violation description:
- 4-101.19 - NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
|
01/27/2014 | Routine |
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- Dish washing Area Hand wash sink
- Problems:
- Not easily accessible Items stored In front of
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- Discontinue placing food trays or other obstructions in front of the Dish Washing Area hand wash sink. Having easy access to this sink helps encourage frequent and proper hand wash activities by staff. , The Certified Food Manager relocated all the Food Trays at the time of todays Routine Inspection. Keep up with this important Food Safety & Hygiene practice.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Cooking and Baking Equipment
- Items:
- Microwave oven door seals and cavities
- Locations:
- Microwave oven(s) interior
- Problems:
- Not cleaned Through out the day as necessary
- Corrections:
- Clean as specified above.
- Comment:
- Clean and keep cleaner the interior surfaces of the microwave oven located within the kitchen. Do not let old food residual & splashed liquids accumulate on these interior surfaces without frequent washings. Simply remove bulk accumulations and wash interior surfaces often.
- General violation description:
- 4-602.12 - (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Designated Areas
- Items:
- Break area(s)
- Locations:
- exterior surface(s)
- Problems:
- Contaminates Equipment
- Corrections:
- Relocate to a designated area that does not contaminate items or surfaces.
- Comment:
- Discontinue storing cell phones etc. directly on the slicer or prep table. These personal items are to either be properly stored on-person, or in one general storage location that is below & away from any/all food related equipment or surfaces.
- General violation description:
- 6-403.11 - (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMEBT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur.
- Food Storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler(s) Procedural
- Problems:
- Exposed to dust, splash, or other contaminates Not covered
- Corrections:
- Store in protected manner.
- Comment:
- Begin the practice of properly covering all food items held refrigerated in longer term cold storage. This practice will help to protect the contents of various food containers from accidental contaminations, as well as maintain product freshness.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- Dry storage area bulk food bins
- Problems:
- Improperly stored To prevent contamination of food or food related items
- Corrections:
- Store in manner that does not contaminate items
- Comment:
- Discontinue practice of using a simple bowl as a product scoop. Begin practice of using a food grade scoop with handle always keeping the handle properly extended OUT of the various food products being dispensed.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- kitchen cooling fan
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- Clean and keep cleaner the personal cooling fan located behind the kitchen service line. Simply keep the entire fan including the front & rear blade guards cleaner with more frequent washings. Do this cleaning project out of doors so that residual air borne dusts & greases remain outside the establishment.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Prohibitions
- Items:
- Single-service and single-use article(s)
- Locations:
- Front Service Counter Hand wash sink
- Problems:
- Stored Under unshielded sewer lines
- Corrections:
- Remove and store in protected area.
- Comment:
- Relocate the plastic food wrap, cups, and any other food related utensils or single service items from current storage location under the Front Service Counter hand wash sink. Simply relocate these various items to another proper storage location that is NOT under a potential source of contamination.
- General violation description:
- 4-903.12 - (A) Except as specified in # (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms
|
06/18/2013 | Routine |
- Critical: Equipment, Food-Contact Surfac
- Comment:
- FOOD CONTACT SURFACES OF EQUIPMENT CLEANED AND SANITIZED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hand Drying Provision
- Comment:
- HANDTOWELS PROVIDED AT EACH HANDSINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Using a Handwashing Sink
- Comment:
- NO ITEMS INSIDE OF OR IN FRONT OF HANDSINK.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- In-Use Utensils, Between-Use S
- Comment:
- UTENSILS PLACED INSIDE HOT WATER AT 135F OR ABOVE INSIDE STEAM TABLE PAN.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Nonfood-Contact Surfaces
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT CLEANED.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Repairing
- Comment:
- VENTILATION HOOD REPAIRED.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
12/19/2012 | Follow-up |
- Critical: Equipment, Food-Contact Surfac
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) ICE MACHINE 2) KITCHEN BEVERAGE MACHINE POP CAPS AND SPIGOTS 3) BAR BEVERAGE MACHINE POP CAPS AND SPIGOTS 4) BLENDER AT BAR,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- dish washing area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- dish washing area
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- POT WAS STORED IN KITCHEN DISH AREA HANDSINK BASIN WHILE DRINKING GLASS RACK BLOCKS SINK.,
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- dish machine(s)
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Locations:
- Facility
- Problems:
- Improperly stored In water less than 135 degrees f
- Corrections:
- Maintain water at 135 degrees F or greater.
- Comment:
- UTENSILS STORED IN STANDING WATER THAT IS LESS THAN 135F AT RICE STATIONS IN KITCHEN AND BUFFET AREAS.,
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Locations:
- stainless steel storage shelves Kitchen Area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Repairing
- Items:
- Physical facilities
- Locations:
- Ventilation hood canopy
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Facility
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING IN POOR REPAIR: 1) 3-COMPARTMENT SINK FAUCETS DRIPPING 2) DISH AREA HANDSINK HOT WATER FAUCET HANDLE LOOSE - REPAIR IMMEDIATELY
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
12/06/2012 | Routine |
- Critical: Hot and cold holding
- Comment:
- POTENTIALLY HAZARDOUS FOODS STORED PROPERLY AT 41F OR BELOW.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Methods-Hot Water and Chemical
- Comment:
- DISH MACHINE PROPERLY SANITIZING.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
|
07/24/2012 | Follow-up |
- Gloves, Use Limitation
- Comment:
- EMPLOYEES TRAINED TO DISCARD GLOVES ONCE THEY HAVE BEEN SOILED IN ANY WAY.
- General violation description:
- 3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
- Hand Drying Provision
- Comment:
- HANDTOWELS PROVIDED AT EACH HANDSINK.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Using a Handwashing Sink
- Comment:
- ITEMS REMOVED FROM HANDSINK.
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
|
06/18/2012 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- prep station cooler(s) cookline
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IMPROPER COLD HOLDING: 1) CRAB AT 53F, FISH AT 51F, TOFU AT 49F AT 1ST COOKLINE PREP STATION COOLER - AMBIENT AIR TEMPERATURE INSIDE UNIT AT 49F 2) MILK AT 47F, RAW MEAT AT 44-46F, BEAN SPROUTS AT 48F AT 2ND COOKLINE PREP STATION COOLER,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- dish machine(s) Kitchen Area
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- DISH MACHINE GAUGE READING 190F BUT MAXIMUM TEMPERATURE ON THERMOMETER WAS 159F AND HEAT STRIP WOULD NOT CHANGE COLOR AFTER SIX CYCLES.,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) FAN GUARDS IN WALK-IN FREEZER 2) STORAGE RACKS ON LEFT WALL OF WALK-IN COOLER
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Gloves, Use Limitation
- Items:
- Single-use glove(s)
- Locations:
- dish machine(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- OBSERVED DISH WASHER LOADING SOILED DISHWARE THEN DRYING GLOVES AND UNLOADING CLEAN DISHWARE.,
- General violation description:
- 3-304.15 - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) (B) Except as specified in # (C) of this section, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with FOOD that is subsequently cooked as specified under Part 3-4 such as frozen FOOD or a PRIMAL CUT of MEAT. (C) Slash-resistant gloves may be used with READY-TO-EAT FOOD that will not be subsequently cooked if the slash-resistant gloves have a SMOOTH, durable, and nonabsorbent outer surface
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- dish washing area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Repairing
- Items:
- Physical facilities
- Locations:
- Ventilation hood canopy
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- DISH MACHINE VENT NOT CAPTURING STEAM, EXCESSIVE HEAT - REPAIR.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Facility
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING IN POOR REPAIR: 1) LEAK AT COOKLINE HANDSINK DRAIN LINE 2) HOT WATER FAUCET AT 3-COMPARTMENT SINK LEAKING WHEN WATER IS ON
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Locations:
- dish washing area
- Problems:
- Not easily accessible
- Corrections:
- Make easily accessible.
- Comment:
- A POT WAS STORED INSIDE THE DISHWASHING AREA SINK BASIN AND THE SINK BLOCKED BY RACKS OF GLASSES - SINK MUST BE EASILY ACCESSIBLE FOR DISH WASHER AT ALL TIMES.,
- General violation description:
- 5-205.11 - (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. (Pf) (B) A HANDWASHING SINK may not be used for purposes other than handwashing. (Pf) (C) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Facility
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WIPING CLOTHS NOT STORED IN SANITIZING SOLUTION IN BETWEEN USES: 1) KITCHEN DRINK STATION 2) SUSHI BAR 3) BAR WAIT STATION
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
|
06/08/2012 | Routine Inspection |
- Good Repair and Proper Adjustm
- Items:
- Equipment components
- Locations:
- Facility
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- SUSHI BAR COOLER NOT MAINTAINING 41F OR BELOW AT ALL TIMES.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Handwashing Signage
- Items:
- Handwashing signage
- Locations:
- Facility
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO HANDWASHING SIGNAGE AT HANDSINKS: 1) BAR 2) DINING AREA WAIT STATION
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Facility
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING IN POOR REPAIR: 1) TOILET IN WOMEN'S RESTROOM 2) TOILET AND URINAL IN MEN'S RESTROOM
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
12/08/2011 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- CORRECTED: FOOD CONTACT SURFACES OF EQUIPMENT HAVE BEEN CLEANED AND SANITIZED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Hand Drying Provision
- Comment:
- CORRECTED: SINGLE USE HAND TOWELS ARE PROVIDED AT ALL HANDSINKS.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
|
07/18/2011 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Kitchen Area
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) ICE MACHINE 2) BEVERAGE MACHINE POP CAPS AND SPIGOTS,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) STORAGE SHELVES AT SUSHI BAR 2) UNDERSIDE OF SLICER IN PREP AREA 3) TOILET INSIDE EMPLOYEE RESTROOM
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Dish washing Area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- 3-compartment sink(s) Kitchen Area
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- KITCHEN 3-COMPARTMENT SINK FAUCET DRIPPING CONTINUOUSLY AND DRAINLINE LEAKING.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
06/06/2011 | Routine Inspection |
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) UTENSIL STORAGE PANS IN DISH WASHING AREA AND AT BAR 2) TOP SHELF ABOVE THE PASS THRU AT 1ST COOKLINE PREP STATION COOLER 3) ALL SHELVES AND COUNTER TOP AT DINING AREA DRINK STATION 4) DRAINBOARD AT BAR BENEATH LINER 5) STORAGE SHELF STORING CUPS AT KITCHEN DRINK STATION
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures floors
- Locations:
- walk in freezer
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Dish washing Area
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Kitchenware and Tableware
- Items:
- Utensil(s) sanitized multi-use
- Locations:
- Dining area Drink station
- Problems:
- Stored with food-contact portion exposed
- Corrections:
- Store inverted.
- Comment:
- CUP OF SPOONS STORED WITH THE MOUTH PIECES EXPOSED AT DINING AREA DRINK STATION - INVERT SO THAT THE HANDLES ARE EXTENDED ONLY.
- General violation description:
- 4-904.11 - (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under # (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
- Storing Equip./Uten./Lin./Sing
- Items:
- Single-service/single-use article(s)
- Locations:
- Front counter
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- General violation description:
- 4-903.11 - (A) Except as specified in # (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location
|
12/09/2010 | Routine Inspection |
- Critical: Clean Sight/Touch-No Accum/Enc
- Comment:
- Corrective Actions Observed: Cited FOOD CONTACT SURFACES HAVE BEEN CLEANED AND SANITIZED.
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Cleaning Freq.,Food Contact Su
- Comment:
- FOOD CONTACT SURFACES HAVE BEEN CLEANED & SANITIZED. VIOLATION CORRECTED.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Hot and cold holding
- Comment:
- POTENTIALLY HAZARDOUS FOODS UNDER REFRIGERATION WERE HELD AT 41F OR BELOW. VIOLATION CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Methods-Hot Water and Chemical
- Comment:
- NEW DISHMACHINE INSTALLED AT TIME OF INSPECTION.
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: Time as a Public Health Contro
- Comment:
- POTENTIALLY HAZARDOUS READY TO EAT FOODS TIME MARKED AS REQUIRED.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) 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, (2) 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, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Clean, Vent. Sys., Prev. Disch
- Comment:
- VENTILATION HOOD CANOPY CLEANED.
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Floors, Walls, and Ceilings
- Comment:
- CEILING TILES PROVIDED.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Food storage
- Comment:
- OBSERVED NO FOODS STORED DIRECTLY ON THE FLOOR.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Hand Drying Provision
- Comment:
- Single use hand towels are located at all hand-wash basins for hygienic hand drying..
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Wiping Cloths, Use Limitation
- Comment:
- WIPING CLOTHS ARE STORED IN A PROPERLY CONCENTRATED SANITIZING SOLUTION IN BETWEEN USES.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
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07/27/2010 | Follow-up |
- Critical: Clean Sight/Touch-No Accum/Enc
- Items:
- Food-contact surface(s) Equipment
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) INTERIOR SURFACE OF ICE MACHINE - BEHIND FRONT PANELS AND AT ICE CHUTES 2) BEVERAGE MACHINE CAPS AND SPIGOTS AT KITCHEN DRINK STATION 3) BEVERAGE MACHINE CAPS AND SPIGOTS AT DINING AREA DRINK STATION ,
- General violation description:
- 4-601.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. N (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. N
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Locations:
- prep table
- Problems:
- Not cleaned After any contamination
- Corrections:
- Clean as specified above.
- Comment:
- OBSERVED EMPLOYEE RINSE CUTTING BOARD AND UTENSILS AFTER USE AND PLACE THEM BACK ON PREP TABLE - ALL FOOD CONTACT SURFACES OF EQUIPMENT MUST BE WASHED, RINSED AND SANITIZED ONCE CONTAMINATED.,
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- Facility
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- IMPROPER COLD HOLDING: 1) COOKED NOODLES AT 58F, CRABMEAT AT 55F, MUSSELS/SALMON AT 50F ON RAISED RAIL OF COOKLINE PREP STATION COOLER - SHRIMP AT 45F INSIDE UNIT 2) RAW BEEF AT 47F, RAW CHICKEN AT 48F, RAW KEBAB AT 48F, PRE-COOKED CHICKEN AT 49-52F ON RAISED RAIL OF 2ND COOKLINE PREP STATION COOLER - RAW CHICKEN AT 51F INSIDE THE UNIT ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Methods-Hot Water and Chemical
- Items:
- Hot water sanitizer
- Locations:
- dish machine(s)
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Provide 170 degree F hot water for sanitizing.
- Comment:
- DISH MACHINE RUN THROUGH 7 CYCLES - UNABLE TO CHANGE HEAT STRIP.,
- General violation description:
- 4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under 4-501.111
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Locations:
- Facility
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- PLUMBING IN POOR REPAIR: 1) WATER RUNNING FREELY FROM BENEATH BACKFLOW PREVENTER AT DISH MACHINE - CORRECTED - NEW DISH MACHINE INSTALLED 2) BASE OF FAUCET AT 3-COMPARTMENT SINK - TIED WITH WIPING CLOTH
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s) Ready-to-eat food(s) displayed
- Locations:
- Self-service area
- Problems:
- Without time control mark Indicating time that is 4 hours past removal from temperature control
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- CANTALOUPE AND HONEY DEW MELON AT 58F AT SELF SERVICE BAR AND SUSHI AT 58F AT SUSHI BAR WITHOUT A TIME MARK AS REQUIRED.,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) 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, (2) 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, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Locations:
- Facility
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- NON-FOOD CONTACT SURFACES OF EQUIPMENT SOILED: 1) COOKLINE CART STORING SPICES - CORRECTED - CLEANED 2) TOP SHELVES ABOVE PASS THRU AT COOKLINE 3) SHELVES AT DINING AREA WAIT STATION - CORRECTED - CLEANED 4) POOLED WATER INSIDE THE 2ND COOKLINE PREP STATION COOLER - CORRECTED - CLEANED
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Clean, Vent. Sys., Prev. Disch
- Items:
- Ventilation system
- Locations:
- Cookline Ventilation hood canopy
- Problems:
- Not clean
- Corrections:
- Keep clean
- General violation description:
- 6-501.14 - (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
- Floors, Walls, and Ceilings
- Items:
- Ceiling(s)
- Locations:
- ceiling tiles cookline
- Problems:
- Not constructed, designed, installed to be Smooth
- Corrections:
- Repair/replace to be smooth and easily cleanable.
- Comment:
- REPLACE CEILING TILES INSIDE KITCHEN TO PROVIDE A SMOOTH SURFACE AND PREVENT POSSIBLE CONTAMINATION OF FOODS.,
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Food storage
- Items:
- Food item(s) in storage
- Locations:
- walk-in cooler and freezer
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED BOXES AND /OR BAGS OF FOOD STORED DIRECTLY ON WALK-IN COOLER AND FREEZER FLOORS BENEATH STOARGE RACKS.,
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
- Hand Drying Provision
- Items:
- Sanitary hand drying provisions
- Locations:
- Facility
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- NO HANDTOWELS AT HANDSINKS: 1) DISH WASHING AREA 2) DINING AREA WAIT STATION 3) KITCHEN DRINK STATION,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s)
- Locations:
- Kitchen Area
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- General violation description:
- 3-304.14 - (A) Cloths in-use for wiping food spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry
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06/09/2010 | Routine Inspection |
Restaurant representatives - add corrected or new information about China Town Of Dearborn Inc, 18900 Michigan Ave, Suite K120, Dearborn, MI 48126 »