| No violation noted during this evaluation. | 05/20/2015 | Physical Recheck |
- Food is properly identified and monitored
Observation:Sushi rice records were last filled out in Dec 2014, discussed with Mgr
- Separation from food, equipment, utensils, linens, and single service
Observation:Cleaning chemicals and medicine improperly stored with food products-corrected on site, chemicals and medicine were moved to separate location
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:left information firm will have 6 months to get certification
- Parasite destruction (raw or partially cooked fish)
Observation:Last parasite destruction letter dated 2014, need up to date letter for 2015
- Established procedures for responding to vomiting and diarrheal events
Observation:Left information
- In-use utensils, between-use storage
Observation:Food scoop stored in water, discussed with mgr-removed from water at time of inspection
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation:Front counter hand sink hot water not working
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw shell eggs stored above cooked ready to eat foods and fresh vegetables
- Hand drying provided
Observation:Hand sinks must have accessible paper towels-dispensers empty
- Storage and maintenance of wet and dry wiping cloths
Observation:Wiping cloths improperly stored-cloths were placed in sanitizer bucket at time of inspection
- Material characteristics of non-food contact surfaces
Observation:Improper use of cardboard as shelf liner-discussed with mgr to remove all cardboard shelf liner
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation:Left information for Employee Reporting Agreement
|
04/16/2015 | Non Illness Complaint |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Clean floor of walk-in cooler
- Established procedures for responding to vomiting and diarrheal events
Observation:Left informational handout
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Prep cooler raw chicken over beef-corrected on site
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Left informational handout
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation:Walk in cooler shell eggs, raw chicken and beef over 5 gallon buckets of soy sauce-corrected on site
- Plumbing system maintained in good repair
Observation:Kitchen handsink has leak at faucet-repair or replace
- Multiuse food contact surfaces are constructed of safe materials
Observation:Using cardboard shelf liners for shelves
- Preventing contamination from equipment, utensils, and linens
Observation:Pepsi reach in cooler, individually portioned items stacked without lids, discussed with manager the need to cover each container-corrected on site
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation:Left informational handout
- In-use utensils, between-use storage
Observation:Scoop for soup was stored in cup of water on counter, store scoop either in product or in hot 140 and above or cold water 40 and below
|
04/14/2014 | Routine |
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