This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful. I observed good separation of different types of raw animal products in the refrigerators and in use utensils stored properly in the food. Keep up the good work.
The following issue require attention:
1. Implement an Employee Health Policy that requires all employees to know the big 6 foodborne illnesses and all reportable symptoms and Certified Food Protection Managers to know when to restrict or exclude sick employees. Employee Health material was provided to facility. The expectation is for all food employees to know the Big 6 illnesses and the reportable symptoms. Please review with all staff.
Note:
- Do not overfill the inserts on top of the prep unit refrigerator. Overfilled inserts will prevent the food from being maintained cold at 41°F or below.
- Monitor the temperature of the walk in refrigerator unit. The food temperatures were right around 41°F. The unit was turned down during the visit and an ambient temperature of 38°F was measured at the end of the visit. Measure the temperature of the food itself to ensure that it is at least 41°F or below.
*Repeat Observations are Subject to Civil Penalty
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: food worker was not able to correctly identify reportable Big 6 foodborne illnesses.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Salmonella, E. coli, or Shigella)
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Observed that wet wiping cloths were on the food prep counter.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. Cloths were placed in the sanitizing bucket.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Observed cleaned linens/ wiping cloths, were stored in a pile on top of magazines on a dry storage rack and not protected from possible contamination.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks. Please find an alternative location for storing clean linens so that they are protected from possible contamination.
- Mops in Air-dry Position
Observation: Observed that the mops are not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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02/09/2016 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Notes:
If you want to leave the back door open, the screen door needs to be sealed around the door frame to keep pests (mice, rats, cockroaches, and flies) from getting in.
The light bulb in the women's bathroom in front of the sink is out. Replace it as soon as possible.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed open screw cap water bottle on storage shelf next to rice.
Correction: Employee beverages shall be stored in a container with a cover and straw, and kept seaparatelty from food to prevent contamination. (PIC discarded water bottle)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: cut cabbage stored on counter at room temp.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (cabbage was moved to refrigerator)
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the back prep and dish washing area is blocked, preventing access by employees for easy handwashing. (Observed hand sink blocked by trays and pans)
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. (PIC moved objects blocking the sink)
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06/24/2015 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
E-mail or fax a copy of your parasite destruction letter for salmon from Restaurant Depot to me within 10 days.
*Repeat violations are subject to civil penalty*
- Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: the walk-in and the cook line. (Observed uncovered vegetables and sauces in the walk-in and table near the cook line respectively.)
Correction: Foods shall remain covered at all times. (PIC covered all foods).
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: salmon for sushi.
Correction: If raw or 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 for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided. (fax or email to me within 10 days)
- Physical Facilities Good Repair
Observation: Observed that the walls and wall coving in both of the bathrooms are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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02/11/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation. Great improvement over time and maintaining cleanliness.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw meat in prep top behind cooked meats.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. (PIC moved raw meats to the front).
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: scoop and tongs used for rice were stored in a bucket of water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. (PIC removed the utensils from the water and placed in sink to be washed)
- Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: deli slicer in back.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. (PIC took slicer apart and put in the 3 comp sink to clean)
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. (light in the back prep room above the slicer is out/broken).
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. (person in charge reported that they are in the process of repairing it).
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11/10/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Excellent improvement over the course of these past three inspections! Please maintain the cleanliness, and work to keep floors, walls, and ceilings a little cleaner (free of dust and food debris). Non-food contact equipment should be cleaned periodically as well.
Also, keep the back door closed as much as possible to prevent flies from entering the establishment. If you still see flies in the establishment, contact your pest control specialist for service.
A 2013 Food Code resource binder was delivered during this visit.
*Repeat violations are subject to civil penalty*
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. (Employee did not wash hands before beginning a new task of cutting vegetables. He also left the kitchen area, and did not wash hands upon return to continue cutting vegetables.)
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: (Observed cabbage out on counter @ 69 degrees F).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (PIC discarded cabbage)
- Conditions of Use/Manufacturer's label, Conditions of Certification (corrected on site)
Observation: An individual at the food establishment is applying a pesticide without a current VDACS Pesticide Applicator certification and/or is applying a pesticide in violation of the manufacturer's label. (Observed cans of RAID inside the establishment under the sink)
Correction: Individuals applying pesticides in a food establishment must have a current VDACS Pesticide Applicator certification, and must apply pesticides in a manner that is consistent with the manufacturer's label. (PIC moved RAID cans outside where he says they intend to use around the dumpster)
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07/31/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. Great improvement from last inspection!
Keep working on cleaning the equipment and facilities so that food debris does not accumulate.
Make sure raw meat products are separate from cooked and ready to eat foods so that the ready to eat foods are not contaminated. Continue to store raw meat in front of cooked meat on the prep top unit.
Do not re-use manufacturer containers to store food products. They are meant for one use only.
*Repeat violations are subject to civil penalty*
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: (Observed uncovered raw chicken and beef stored behind cooked chicken and beef on prep top.)
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. (PIC moved raw prodcuts to front of the prep top so as to not contaminate the cooked meat products)
- Single-Service and Single-Use Articles / No Reuse (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of various food items..
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: (Food storage containers on cooking line cart are heavily soiled as are the utensils used to dispense the ingredients)
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood contact surface of the cooking equipment, refrigeration units (inside and out), shelves, and counters in the kitchen had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Clean single use utensils were observed stored with the food-contact surface facing upward. (forks and spoons stored flat in a basket with handles touching food contact surface.)
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors, walls, ceilings, and storage shelves in the kitchen, back room, and walk-in fridge and freezers are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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04/28/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation. The PIC was very helpful. The following items require attention:
1) Provide a consumer advisory disclosure for sushi items on the take-home printed menus.
2) Store raw meat and eggs below ready to eat items like produce and cooked foods. Follow chart provided.
3) Food items shall be stored at least 6" off the floor, and shall be covered to protect from contamination.
4) Clean food contact surfaces like storage containers and scoops.
*Repeat violation are subject to civil penalty*
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils (observed open can of Red Bull on storage table next to cook line).
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. (PIC discarded)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: (Observed raw beef above onions in walk-in)
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. (PIC moved all ready to eat items above raw animal products)
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: (Several food items were uncovered in reach-in fridges and walk-in)
Correction: Foods shall remain covered at all times. (PIC provided covers)
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: (Bottles of sauces and other dry ingredients on cooking line not labeled)
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled. (PIC labeled all containers/bottles)
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: (Observed rice scoop in container of water)
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. (PIC removed scoop and water)
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Improper use of wet wiping cloths for the following activity: (Observed wet wip[ing cloths on counter, not in sanitizer solution)
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. (PIC removed soiled cloths, and brought out new ones in chlorine sanitizer solution)
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (Observed sauces on floor in cooking area, sauces on floor in walk-in, meat products on floor in walk-in freezer, and container of chicken on floor in storage area).
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. (Observed bag of pork and container of frozen chicken (on floor) thawing by sitting on room temperature)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. (PIC moved to walk-in)
- Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: (Sushi items not marked with an asterisk (*)).
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of sauces, meats etc. (Observed plastic containers and plastic grocery bags being re-used for other food products).
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: (deli slicer, dry ingredient bins and scoops)
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: (storage shelves, reach-in refrigerators, microwave, walk-in storage shelves.).
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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01/28/2014 | Routine | |
This visit was made to conduct a routine inspection. The following items require attention:
1. No bare hand contact with ready-to-eat foods. Utensils, gloves, or deli paper shall be used to prevent bare hand contact with ready to eat foods.
2. Expectation is for all food employees to know reportable symptoms and Big 5 illnesses.
3. Garlic and oil may not be stored at room temperature and shall be stored either 41F or below or 135F or above.
4. The floors and shelves through out this food facility shall be cleaned and maintained.
5. Remove rodent droppings and routinely inspect facility for rodent activity. Increase pest maintenance if activity continues.
Repeat violations are subject to civil penalties.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: Certified Food Manager did not know reportable symptoms or Big 5 illnesses.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: cutting broccoli in back kitchen.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. Discussed ways to prevent bare hand contact and employee put on gloves.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Observed container with lemons and limes stored directly on top of raw beef in the top insert of the Taulson prep refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Corrected by discarding the container, lemons, and limes.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: rice scoops for steamed rice and fried rice are being stored in a container of water (71F).
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Improper use of wet wiping cloths for the following activity: wiping cloths stored on prep tables throughout kitchen.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: garlic in oil (73F) on table at cookline.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Corrected by discarding garlic and oil.
- Consumer Advisory, Disclosure Provided (corrected on site) (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Sushi Bar menu items to include salmon roll, spicy tuna roll, tuna roll, tuna nigiri, salmon nigiri, and rainbow roll.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Corrected by discussing proper disclosure of items. Owner not aware of having to identify individual items.
- Food Contact Surface/Resists Chipping & Scoring
Observation: Food contact surfaces of equipment and utensils are not resistant. Teflon peeling off interior portion of rice cooker bowl for steamed rice located at cookline next to fried rice steam/warmer.
Correction: 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 resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
- Equip / Food-Contact / Cook Equip / Free of Deposits
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment:
-meat slicer
-interior surfaces of meat grinder
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:
-walk-in cooler shelving
-walk-in freezer shelving
-shelving at cookline
-shelving above prep tables
-shelving for dry storage
-interior surfaces of Traulson prep refrigerator
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: There was a cutting board with a container of raw green beans stored on top partially covering the hand sink across from the cookline.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Corrected by moving the green beans and moving the cutting board to the 3-compartment sink.
- Outer Openings, Protected (Screen Requirements) (repeated violation)
Observation: Observed the front door open at the beginning of the inspection. No screen provided for this exterior door.
Correction: If an exterior door is kept open for ventilation, the opening shall be protected by a mesh screen (16 mesh to 1 inch) to prevent the entry of insects and rodents.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Observed rodent dropping on the floor under the 3-compartment sink, dry storage shelving and prep tables in the back kitchen.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises. Currently, Eastern Pest Management services this food facility (most current invoice is dated May 2013). Remove/clean up rodent droppings and routinely inspect premises and if problem continues increase pest control services.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises (broken/unused equipment in back storage shed and back kitchen prep area, and there are paper/files at cookline).
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed the following floors are not cleaned:
-rodent droppings and food accumulation under 3-compartment sink
-rodent droppings and food accumulation under prep tables in back kitchen
-rodent droppings and food accumulation under dry storage shelves
-food accumulation in walk-in cooler
-food accumulation in walk-in freezer
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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10/21/2013 | Routine | |
Provide a parasite destruction letter for Salmon.
Walk-in temperatures adjusted, its going down 6degrees in 15 minutes.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: dumplings 47F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. Sushi menu
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. walk-in at 52.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Outer Openings, Protected (Screen Requirements) (corrected on site)
Observation: An exterior door is kept open for ventilation, but the opening is not protected against the entry of insects or rodents.
Correction: If an exterior door is kept open for ventilation, the opening shall be protected by a mesh screen (16 mesh to 1 inch) to prevent the entry of insects and rodents.
- Physical Facilities Good Repair
Observation: Observed that the @Physical structure@ is not maintained in good repair. 3 compartment sink caulking is deteriorating.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the @Physical structure@ in the @Location@ is in need of cleaning. Ceiling and light shields accumulating dusts.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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07/11/2013 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: pork at 45F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: cooked pork and dumplings
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
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03/14/2013 | Routine | |
Handed the employee health policy agreement to CFM.
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: The CFM can't recall the employee health policy.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: PIC Shall Exclude Food Employee with Vomiting or Diarrhea
Observation: The CFM has no knowledge of the employee health policy
Correction: Handed the information to CFM to review the policy to the food handlers.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: fried chicken in walk-in.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
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01/16/2013 | Risk Factor | |
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