- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: scoops.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: rice cooker.
Correction: Clean and sanitize these surfaces for food contact.
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02/08/2016 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Cups without handles being used to scoop cooked rice.
Correction: Provide suitable utensils such as scoops or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: tops and sides of equipment, shelving, insides of refrigerators and freezers, hood filters, etc.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls and floors in food prep area were observed in need of cleaning, especially under and behind equipment and shelving.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to successfully control pests.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment.
Correction: Remove unnecessary poisonous or toxic materials.
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07/13/2015 | Routine | |
- Person in Charge (corrected on site)
Observation: Employees are not properly washing, rinsing and sanitizing equipment and utensils.
Correction: Ensure employees are properly washing, rinsing and sanitizing equipment and utensils. DISCUSSED PROPER PROCEDURE WITH PIC.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Cups without handles observed being used to scoop rice from rice cookers.
Correction: Provide suitable utensils such as spoons scoops to dispense RTE food to prevent contamination from hands. Cups were discarded.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Thawing (corrected on site)
Observation: Improper methods used to thaw shrimp.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: scoops.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: tops and sides of all equipment (fryers, rice cookers, refrigerators, make up bar, etc.), shelving througout facility, insides of refrigerators and freezers, hood filters, etc.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Facility is not washing, rinsing or sanitizing equipment and utensils properly. Employees rinsing dishes with water and placing on "Clean" shelf.
Correction: All equipment and utensils must be properly washed, rinsed and sanitized before use. DISCUSSED PROPER PROCEDURE WITH PIC.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls and floors in food prep area were observed in need of cleaning (espcecially under and behind equipment.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/22/2015 | Routine | |
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: condiment containers.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The hand wash sink in the food prep area is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
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07/14/2014 | Routine | |
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