- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- Observed at time of inspection in walk in cooler raw beef stored over raw fish. Corrected at time of inspection beef was moved underneath fish. Raw animal products should be stored to prevent cross contamination. Corrected.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not accessible
- Corrections:
- Handwashing sinks are to be accessible for use at all times
- Comment:
- Observed at time of inspection hand wash sink was blocked by speed racks and plate racks. Corrected at time of inspection equipment that was in the way was moved. Hand wash sink was made accessible. Corrected.
- 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)
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Exposed to dust, splash, or other contaminates
- Corrections:
- Store in protected manner.
- Comment:
- Observed at time of inspection box of potatoes stored next to splash zone of ceiling leak. Potato's were moved away to a protected area. Corrected.
- 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
- Outer Openings, Protected
- Items:
- Outer opening(s) door(s)
- Problems:
- Not sealed to prevent pest entry Screening less than 16 mesh to the inch
- Corrections:
- Seal to prevent pest entry.
- Comment:
- Observed at time of inspection back door screen had holes in it that could allow for pest to enter facility. Correct by repairing screen on door. Correct as soon as possible a follow up will occur at the next routine inspection.
- General violation description:
- 6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- System Maintained in Good Repa
- Items:
- Plumbing system water line(s) hot
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Observed at time of inspection hot water line running across ceiling has a slow leak. Correct by repairing as soon as possible. A follow up will occur
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
04/02/2015 | Routine |
- Critical: Package Integrity
- Items:
- Food package(s) Cans
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- OBSERVED 4 DENTED CANS OF BAMBOO SHOOTS AND 1 DENTED CAN OF OYSTER SAUCE ON THE FOOD STORAGE SHELVES. DENTED CANS MUST BE SEPARATED IN A DESIGNATED AREA FOR RETURN TO THE DISTRIBUTOR OR DISCARDED. CORRECTED AT TIME OF INSPECTION BY REMOVING THE DENTED CANS FROM THE FOOD STORAGE SHELVES AND PLACING NEAR THE BACK DOOR 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.
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- OBSERVED 2 UNCOVERED EMPLOYEE BEVERAGE CUPS ON THE PREP TABLE AND AN OPEN CANNED BEVERAGE AT THE COOK LINE. KEEP EMPLOYEE BEVERAGES IN COVERED CONTAINERS AND STORE BELOW AND AWAY FROM FOOD AND FOOD PREP SURFACES.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Problems:
- In poor repair Cracked
- Corrections:
- Repair/replace.
- Comment:
- DOOR SEAL GASKETS ON THE 2-DOOR UPRIGHT COOLER AND PREP COOLER ON THE COOK LINE OBSERVED TO BE CRACKED AND NOT SMOOTH/EASILY CLEANABLE.
- 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.
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored above 41 degrees f thawed or partially thawed At room temperature
- Corrections:
- Store under refrigeration.
- Comment:
- , TRAY OF FROZEN RAW PORK OBSERVED THAWING AT ROOM TEMPERATURE ON THE PREP TABLE. THAW IN THE COOLER, UNDER COLD RUNNING WATER, OR AS PART OF THE COOKING PROCESS.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
- Wiping Cloths, Use Limitation
- Items:
- Wiping cloth(s) wet
- Problems:
- Stored on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- SEVERAL WET WIPING CLOTHS STORED ON COUNTERS AND CUTTING BOARDS IN THE KITCHEN. 0 PPM CHLORINE DETECTED IN THE WIPING CLOTH BUCKET IN THE KITCHEN. KEEP WIPING CLOTHS SUBMERGED IN SANITIZE SOLUTION AT 50-100 PPM CHLORINE BETWEEN EACH USE.
- 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
|
09/17/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Locations:
- 3-compartment sink(s)
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- 0 PPM CHLORINE DETECTED IN THE SANITIZE SOLUTION AT THE 3-COMPARTMENT SINK. THE EMPLOYEE STATED THAT THE SOLUTION WAS PREPARED AT APPROXIMATELY 10:00 AM. CORRECTED AT TIME OF INSPECTION BY PROVIDING FRESH SANITIZE SOLUTION AT 100 PPM CHLORINE. THE SANITIZE SOLUTION WILL BE CHANGED AT LEAST EVERY 4 HOURS DURING THE DAY.
- 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: Packaged and Unpackaged Food -
- Items:
- Raw animal product(s)
- Problems:
- Not separated from each other
- Corrections:
- Keep separate.
- Comment:
- IN THE 2-DOOR REACH-IN PREP COOLER OBSERVED RAW CHICKEN STORED ABOVE RAW SHRIMP AND RAW FISH FILLETS AND RAW SHRIMP STORED ABOVE COOKED CHICKEN. CORRECTED AT THE TIME OF INSPECTION BY REARRANGING THE NOTED ITEMS TO PREVENT CROSS-CONTAMINATION BY MOVING THE RAW CHICKEN TO THE LOWEST SHELF AND RAW SHRIMP TO THE SHELF ABOVE THE RAW CHICKEN AND SEPARATING RAW MEATS FROM COOKED FOODS.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Using a Handwashing Sink
- Items:
- Handwashing sink(s)
- Problems:
- Not easily accessible Items stored On
- Corrections:
- Remove items from handsink. Do not store items at handsink.
- Comment:
- SHOE BOX AND BACKPACK STORED ON THE HAND WASH SINK IN THE WARE WASHING AREA. CORRECTED DURING INSPECTION BY REMOVING THE ITEMS FROM THE HAND SINK. EMPLOYEE INSTRUCTED TO KEEP THE HAND SINK ACCESSIBLE FOR USE.
- 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)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- FLOORS IN KITCHEN IN NEED OF GENERAL DETAIL CLEANING ESPECIALLY AT FLOOR/WALL JUNCTURE AND THE AREA BENEATH THE SODA BAG IN BOX RACK.
- 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
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- OBSERVED A CAN CONTAINING SEVERAL CIGARETTE BUTTS IN THE BACK HALLWAY, ONE UNCOVERED EMPLOYEE BEVERAGE CUP IN THE KITCHEN, AND A PARTIALLY EATEN BANANA ON THE COOK LINE.
- 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 and Utensils, Air-Dr
- Items:
- Clean equipment and utensil(s)
- Problems:
- Stored/stacked wet
- Corrections:
- Completely air dry all items prior to storage/use.
- Comment:
- PANS WASHED AT 3-COMPARTMENT SINK OBSERVED STACKED WHILE WET. ALLOW TO AIR DRY BEFORE STACKING.
- General violation description:
- 4-901.11 - After cleaning and SANITIZING, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD
- In-Use Utensils, Between-Use S
- Items:
- Dispensing utensil(s)
- Problems:
- Improperly stored In standing water
- Corrections:
- Store as stated above.
- Comment:
- SCOOP FOR WHITE RICE STORED IN CONTAINER OF STANDING WATER AT THE BUFFET. TONGS FOR SUSHI ROLLS STORED IN STANDING WATER AT THE SUSHI BAR.
- 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 on Counter
- Corrections:
- Store wiping cloths completely submersed in sanitizer.
- Comment:
- WET WIPING CLOTHS STORED ON COUNTERS THROUGHOUT FACILITY. 0 PPM CHLORINE DETECTED IN WIPING CLOTH BUCKET AT BEVERAGE STATION. NO WIPING CLOTH SANITIZER BUCKET PROVIDED IN THE PREP AREA OF THE KITCHEN.
- 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
|
03/04/2014 | Routine |
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal product(s)
- Problems:
- Not separated from each other
- Corrections:
- Keep separate.
- Comment:
- OBSERVED 1 SCOOP USED FOR RAW CHICKEN, RAW SHRIMP, RAW BEEF, AND RAW PORK AT THE COOK LINE PREP COOLER. CORRECTED AT TIME OF INSPECTION BY PROVIDING A SEPARATE UTENSIL FOR EACH TYPE OF MEAT TO PREVENT CROSS-CONTAMINATION.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures
- Problems:
- With accumulation of debris
- Corrections:
- Keep clean.
- Comment:
- OBSERVED AN ACCUMULATION OF DEBRIS/MOLD-LIKE GROWTH IN THE FLOOR DRAIN BOWL BENEATH THE SODA MACHINE IN THE SERVER AREA. CLEAN NOW AND 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
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- OBSERVED 2 EMPLOYEE BEVERAGES IN UNCOVERED CUPS STORED IN THE KITCHEN. PROVIDE LIDS FOR EMPLOYEE BEVERAGES AND STORE BEVERAGES BELOW AND AWAY FROM FOOD PREP AREAS.
- 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
- Good Repair and Proper Adjustm
- Items:
- Equipment components seals
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- SEVERAL COOLER DOOR GASKETS OBSERVED TO BE TORN OR SPLIT. 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.
- Thawing
- Items:
- Frozen food(s) for thawing
- Problems:
- Stored in water That is standing
- Corrections:
- Use cool, running water with enough flow to remove particles.
- Comment:
- OBSERVED FROZEN TILAPIA FISH BEING THAWED IN STANDING WATER AT THE PREP SINK. CORRECTED DURING INSPECTION BY PLACING THE FROZEN TILAPIA INTO A CONTAINER AND RUNNING COLD WATER OVER THE FISH TO FLUSH AWAY PARTICLES WHILE THAWING.
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
|
09/10/2013 | Routine |
- Critical: Conveying sewage
- Comment:
- CONDENSATE NO LONGER LEAKING
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Hot and cold holding
- Comment:
- CHICKEN TESTED BELOW 41 F
- 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)
|
10/01/2012 | Follow-up |
- Critical: Conveying sewage
- Items:
- Sewage
- Locations:
- cooler(s) CONDENSATE (DRAIN WATER)
- Problems:
- Not conveyed to point of disposal
- Corrections:
- Repair/replace to meet requirements above.
- Comment:
- IN THE ABOVE COOLER WATER FROM DRAIN TUBE DRIIPING PIC MOVED ALL FOODS PLEASE HAVE SERVICED TO ELIMINATE THE LEAK,
- General violation description:
- 5-402.13 - SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW.
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Locations:
- cooler(s) POTENTIALLY HAZARDOUS FOOD(S) {PHF'S}
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- CHICKEN, FRENCH FRIES TESTED 47 F PIC TURNED DOWN THERMOSTAT (AS MUCH AS POSSIBLE), SET UP WATER-BATHED THERMOMETER AND MOVED PHF'S TO ANOTHER COOLER PLEASE CLOSELY MONITOR AND HAVE SERVICED IF NECESSARY TO MAINTAIN 41 F OR LOWER,
- 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)
|
09/20/2012 | Routine |
- Critical: Food Contact Surfaces and Uten
- Comment:
- A) CIRCULAR BLOCK IS GONE, REPLACED BY SEVERAL SMALL, RECTANGULAR BOARDS B) BOWL INSERT IS NEW
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Methods-Hot Water and Chemical
- Comment:
- MACHINE TESTED 100 PPM CL2
- 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:
- ALL TRAYS ARE MARKED ON DRY ERASE BOARD WITH THEIR CORRESPONDING TIMES
- 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.
|
03/15/2012 | Follow-up |
- Critical: Food Contact Surfaces and Uten
- Items:
- Food-contact surface(s)
- Locations:
- kitchen FOOD CONTACT SURFACE(S)
- Problems:
- Not easily cleanable
- Corrections:
- Repair/replace to be easily cleanable.
- Comment:
- A) CIRCULAR CHOPPING BLOCK HAS BECOME DEEPLY GOUGED AND SCRATCHED ON BOTH SIDES PLEASE SAND DOWN SMOOTH OR REPLACE B) WARMING RICE BOWL INSERT HAS BECOME VERY SCRATCHED ON THE INTERIOR PLEASE CLEAN DOWN TO THE SMOOTH METAL (PROVIDED YOU CAN DO SO AND MAINTAIN A SMOOTH SURFACE) OR REPLACE ,
- General violation description:
- 4-202.11 - (A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH
- Critical: Methods-Hot Water and Chemical
- Items:
- Chlorine solution
- Locations:
- Dishmachine CHLORINE SANITIZATION
- Problems:
- Does not allow surface temperature to reach 160 degrees f
- Corrections:
- Completely submerse equipment/utensil.
- Comment:
- TESTED THE MACHINE AT 0 PPM CL2 EVEN AFTER PRIMING AND SUBSEQUENT PRIMING CAUSED NO FLOW TO THE TIP OF THE FEED LINE PIC CALLED THE SERVICE PROVIDER PLEASE SET UP THREE COMPARTMENT SINK WITH 50 - 150 PPM CL2 FOR MANUAL IMMERSION FOR AT LEAST SEVEN (7) SECONDS AFTER DISHWARE HAS BEEN WASHED THEN AIR DRY AS USUAL,
- 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
- Items:
- Time controlled food(s)
- Locations:
- bar SUSHI BAR
- Problems:
- With improper time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- ALL TRAYS MARKED IN PERMANENT INK 12 - 4 BY TRAY ONLY THIS IS ACCEPTABLE, BUT PLEASE USE ERASABLE INK AND BE SURE TO KEEP IT ACCURATE,
- 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:
- kitchen SHELF(VES)
- Problems:
- Bare wood
- Corrections:
- Replace/seal to be smooth, durable, non-absorbent, and easily cleanable.
- Comment:
- A) PLEASE THOROUGHLY CLEAN THEN REPAINT THE SHELVES IN THE BACK DRY STORAGE ROOM WITH A LIGHT-COLORED ENAMEL WHICH ALLOWS FOR CLEANING B) PLEASE PAINT THE TWO BRACES ON THE KITCHEN TABLES NORTH OF THE ICE MAKER
- 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.
|
03/08/2012 | Routine Inspection |
- Critical: Cleaning Procedure
- Comment:
- CORRECTED BY TRAINING ALL STAFF TO WASH HANDS AT THE DESIGNATED HAND SINKS USING SOAP. EMPLOYEES OBSERVED PRACTICING PROPER HAND WASHING PROCEDURES.
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Separation, Packaging, & Segre
- Comment:
- CORRECTED BY STORING ALL RAW MEATS ON THE LOWERS SHELVES OF THE COOLER AWAY FROM READY-TO-EAT FOODS.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
|
09/29/2011 | Follow-up |
- Critical: Cleaning Procedure
- Items:
- Employee(s)
- Problems:
- Improperly washed hands Rinsed hands only
- Corrections:
- Hands shall be washed for at least 20 seconds with hot water,soap, and friction.
- Comment:
- -OBSERVED EMPLOYEE RINSE HANDS WITHOUT SOAP WHEN CHANGING TASKS AFTER HANDLING RAW CHICKEN. -OBSERVED EMPLOYEE RINSE HANDS AT THE 3-COMPARTMENT SINK WITHOUT SOAP AFTER HANDLING SOILED DISHES AT THE DISH MACHINE EMPLOYEES MUST WASH HANDS PROPERLY WITH SOAP AND WARM WATER FOR AT LEAST 20 SECONDS AT THE DESIGNATED HAND WASH SINK BEFORE DRYING WITH PAPER TOWEL. TRAIN EMPLOYEES TO WASH HANDS USING THE PROPER HAND WASHING PROCEDURE. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS.,
- General violation description:
- 2-301.12 - (A) Except as specified in (B) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers. (B) If APPROVED and capable of removing the types of soils encountered in the FOOD operations involved, an automatic handwashing facility may be used by food employees to clean their hands.
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED -RAW CHICKEN STORED ABOVE CORN ON THE COB -RAW SHRIMP STORED ABOVE SALAD -RAW SALMON STORED ABOVE ARTIFICIAL CRAB (FULLY COOKED PRODUCT) RAW MEATS MUST BE STORED BELOW AND AWAY FROM READY-TO-EAT FOODS. REARRANGE WALK-IN COOLER TO PREVENT CROSS-CONTAMINATION. CORRECT IMMEDIATELY. COMPLIANCE WILL BE CONFIRMED AT A FOLLOW-UP INSPECTION WITHIN 10 DAYS. COMPLETE THE RISK CONTROL PLAN FOR THIS REPEAT CRITICAL VIOLATION.,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Warewashing Chem.San., Temp/pH
- Items:
- Chlorine solution concentration
- Problems:
- Below 25 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- 0 PPM CHLORINE OBSERVED IN THE SANITIZE RINSE AT THE DISH MACHINE. THE SANITIZER BUCKET OBSERVED EMPTY. 50-100 PPM CHLORINE IS REQUIRED TO SANITIZE WARES PROPERLY. PROVIDE 50-100 PPM CHLORINE IN THE SANITIZE RINSE AT THE DISH MACHINE. CORRECTED DURING INSPECTION BY PROVIDING A FULL SANITIZER BUCKET AND PRIMING THE SANITIZER PUMP. 100 PPM CHLORINE PROVIDED.
- 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
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09/19/2011 | Routine Inspection |
- Critical: Separation, Packaging, & Segre
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED THE FOLLOWING INSTANCES OF CROSS-CONTAMINATION: -RAW CHICKEN STORED ABOVE PREPARED GELATIN DESSERT IN THE WALK-IN COOLER -RAW CHICKEN STORED ABOVE CASSEROLES CONTAINING ALL READY-TO-EAT COMPONENTS IN THE REACH-IN COOLER -RAW SUSHI FISH STORED ABOVE CUCUMBERS IN THE SUSHI PREP COOLER -THE SAME SCOOP USED FOR RAW CHICKEN, BEEF, AND SHRIMP IN THE COOK LINE PREP COOLER. TO PREVENT CROSS-CONTAMINATION, RAW MEAT MUST BE STORED BELOW AND AWAY FROM READY-TO-EAT FOODS EVEN IF THE RAW MEAT IS INTENDED TO BE EATEN RAW OR THE READY-TO-EAT FOOD WILL BE HEATED. SEPARATE SCOOPS FOR EACH RAW PROTEIN MUST BE PROVIDED IN THE PREP COOLER. REARRANGE COOLERS TO PREVENT CROSS-CONTAMINATION. PROVIDE SCOOPS FOR EACH TYPE OF PROTEIN IN THE PREP COOLER. CORRECTED DURING INSPECTION BY MOVING ALL RAW MEATS BELOW AND AWAY FROM READY-TO-EAT FOODS AND BY PROVIDING SEPARATE SCOOPS FOR EACH PROTEIN IN THE PREP COOLER.
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided In storage area
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- PROVIDE A LIGHT SHIELD FOR THE LIGHT IN THE BASEMENT DRY STORAGE ROOM.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- 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:
- MOVE THE BOXES THAT ARE STORED IN FRONT OF THE HAND WASH SINK NEAR THE ICE MACHINE TO ENSURE THAT THE SINK IS NOT BLOCKED AND IS AVAILABLE FOR HAND WASHING 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)
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03/21/2011 | Routine Inspection |
- Critical: Food Contact with Equipment an
- Comment:
- machine clean, rcp approved
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
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09/21/2010 | Follow-up |
- Critical: Food Contact with Equipment an
- Items:
- Equipment
- Locations:
- Ice machine(s) interior
- Problems:
- Not properly cleaned and sanitized
- Corrections:
- Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
- Comment:
- MOLD ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE, AIR DRY, THEN REFILL LEFT PIC WITH RISK CONTROL PLAN (RCP) PLEASE FILL OUT THOROUGHLY AND SUBMIT AT FOLLOW-UP,
- General violation description:
- 3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
- Thawing
- Items:
- Frozen food(s) for thawing
- Locations:
- kitchen POTENTIALLY HAZARDOUS FOODS (PHF)
- Problems:
- Stored above 41 degrees f thawed or partially thawed
- Corrections:
- Store under refrigeration.
- Comment:
- TWO TRAYS OF "BLOCKS" OF CRABMEAT THAWING (FOR SEPARATION) ON PORTABLE TRAY IN KITCHEN PIC EXPLAINED THAT RUNNING COLD WATER ON THE BLOCKS TO SEPARATE THE PIECES WOULD RUIN (TASTE QUALITY) THE MEAT THEREFORE, THESE MUST BE THAWED GRADUALLY UNDER REFRIGERATION OR WITHIN ORIGINAL BAGS UNDER COLD RUNNING WATER
- General violation description:
- 3-501.13 - Except as specified in # (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less
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09/15/2010 | Routine Inspection |
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