- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: The employee observed eating in food prep and storage area where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Operator instructed employees to eat in designated dining area.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Operator voluntarily discarded said food. Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
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12/21/2015 | Routine | |
Dishwasher performing adequately.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap and paper towel was not provided at the hand washing lavatory in the rear food prep area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Handwashing facility observed with a bucket of sanitizing water placed in it.
Correction: Handwashing facility shall be accessible and only used for washing hands.
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07/09/2015 | Routine | |
A complaint was received on 6/29/15 stating that the complainant ate take out food from East Gate Asian Bistro and was sick about 3 hours later. The customer ate Pad Thai shrimp and started having symptoms of fever, vomiting, diarrhea and stomach cramps 3 hours after and the symptoms continued severely for 8 hours and on and off for 3 days. The other person had chicken and shrimp Bahamas and did not have any symptoms.
During the inspection, the manger on duty was unaware of the complaint. As per the manager the faculty did not receive any complaint for the month of June.
During the inspection all potentially hazardous food were registered at adequate temperature. The handwashing sink in rear food prep room did not have soap and paper towel. Operator provided soap and paper towel in said facility during inspection. Reviewed proper employee health and hygiene and reminded to review the with all the employees. The manager on duty provided the data that 880 orders of food were sold between 6/21/15 to 6/27/15. As per the manager no employee called out sick. No other food borne illness complaint was reported.
Complaint was not found and addressed.
No violation noted during this evaluation. | 07/09/2015 | Complaint | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking glass of water with lemon and left over cake observed on food prep table in kitchen.
Correction: Operator voluntarily placed them in dishwashing area. Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: One bottle of whiskey observed adultrated with 7 dead fruitflies in them.
Correction: Operator voluntarily discarded said whiskey. Ensure food is safe and unadulterated.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap and paper towel was not provided at the hand washing lavatory in the server station.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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04/24/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit in that raw meat (fish and chicken) observed stored above vegetables (cucumber and sprouts) and tofu on shelves in walk in refrigerator.
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. Operator voluntarily relocated raw meat below the ready to eat vegetables.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked food is/are provided on the menu, menu board, table tent or brochure without proper disclosure in that asterisks not provided infront of the food item that are served undercooked.
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed heavy accumulations of grease on the following : ventilation hood.
Correction: Increase the cleaning frequency of ventilation hood to avoid heavy accumulation of grease on said equipment.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Handwashing facilities observed without paper towels.
Correction: Operator voluntarily provided paper towels.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the kitchen is being used to clean equipment and utensils in that said sink observed with old food debris and scrub.
Correction: The handwash facility identified above is to be used for washing hands only.
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12/17/2014 | Routine | |
- 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 in that raw marinated chicken stored above vegetables (lettuce and cucumber).
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. Operator voluntarily relocated said vegetables to another shelf.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the rear food prep room.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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08/18/2014 | Risk Factor | |
The new extension (food prep room, bar, 2 restrooms and dining area) was observed with following:
Bar area observed with one 2 door low boy refrigerator registered at 30 degrees F, one 3 compartment sink and one hand washing sink, provided with hot and cold running water.
Rear food prep room observed with one 3 compartment sink and one hand washing facility, provided with hot and cold running water.
Two restrooms (Men's and Women's) observed adequately supplied and in excellent condition.
Adequate lighting provided in all required areas.
All hand washing facilities must be provided with employee must wash hand signs.
Facility in excellent condition and is approved to open.
No violation noted during this evaluation. | 06/03/2014 | Pre-Opening | |
All items must be corrected and must remain corrected.
Note: Operator recommended to add prep area in kitchen or remodeling area based on the volume of food being prepped and cooked in present kitchen.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
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.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: in that the sanitizer concentration was tested to be less than 50 ppm in mechanical dishwasher.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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04/11/2014 | Risk Factor | |
All previously cited violations were corrected. Facility in excellent condition.
No violation noted during this evaluation. | 11/06/2013 | Follow-up | |
Follow up inspection scheduled.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands in that food worker observed slicing cucumbers and placing RTE fried wantons using their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, 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 in that raw shell eggs observed stored above cucumber and other vegetable used for preping salad.
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. Operator moved said raw shell eggs to the bottom of the shelf.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Half and half used for Thai tea stored in soda storage unit registered at 45 degrees F.
Correction: Must be maintained at 41 degrees F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Tuna, salon and crab meat registered cold holding at improper temperatures of 44-47 degrees F in Sushi case refrigearation unit. Said unit observed being opened frequently during lunch hour.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the dine in menu do not provide a disclosure statement.
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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
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10/29/2013 | Routine | |
Owner on vacation, not present.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Two sushi employees failed to wash their hands before engaging in sushi preparation.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Utensils - In-Use - Between-Use Storage
Observation: Improper dispensing utensils used between uses.
Correction: Do not use bowls. Use scoops with handles. Also, store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Gloves - Use Limitation
Observation: Not washing hands before putting gloves on.
Correction: Wash hands first . Then put on gloves.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Liquid eggs at improper cold temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
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05/06/2013 | Routine | |
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