| No violation noted during this evaluation. | 01/12/2016 | Follow Up LOC |
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Handwashing cleanser, availability
Observation: Soap was not present at one and sink. The product was placed at the unit.
|
10/29/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 08/11/2015 | Follow Up LOC |
- Protecting food from environmental contamination
Observation: Ice scoop handles were laying in the food. Several scoops did not have handles on them. Unapproved garbage Rubbermaid containers were holding rice and sauce. Food was setting on the floor in the dry storage area.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Shelves, counter tops, and other non food contact surfaces were not clean to sight.
- Parasite destruction (raw or partially cooked fish)
Observation: The PIC did not have the parasite destruction records to all his sushi products.
- Identifying information-original container
Observation: The chemical spray bottles were not labeled.
- Food storage containers identified with common name of food
Observation: Water spray bottles were not labeled.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Chicken was being left out on the counter tops to thaw.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: The vents in the walk in cooler were not clean to sight.
- Posting inspection reports
Observation: The most recent inspection was not posted.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine, cutting boards, and several other pieces of equipment were not clean to sight.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: The old dish machine is still being stored in the dish room.
|
07/28/2015 | Regular |
| No violation noted during this evaluation. | 05/28/2015 | Follow Up LOC |
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a thin tipped thermometer.
- Bare hand contact with ready to eat foods
Observation: The sushi chef was preparing cucumbers with his bare hands.
- Protecting food from environmental contamination
Observation: Scoops do not have handles in most food containers. Get scopes with handles on them. Grocery bags are not approved food storage bags in the walk in freezer.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Rice was being cooled in big seal plastic bins. Use the freezer unit and open the lid to the container.
- Eating, drinking, or using tobacco
Observation: The employees in the prep area were drinking from uncovered cups. Screw cap lids or lids with straws are allowed.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean plan. I provided a noro clean up plan and the person in charge stated he would copy it and place it into protocol.
- Food storage containers identified with common name of food
Observation: The big bins of rice were not being labeled. The ice buckets were not labeled.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked rice and noodles were not being date marked in the walk in cooler units.
- Food employees hair is effectively restrained
Observation: The employees were not all wearing hair restraints.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The ice machine and several dishes were not clean to sight.
|
05/08/2015 | Regular |
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