Permit Issued.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Observed knives stored in the crack between prep units.
Correction: 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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed curry sauces on the stove top below 135 degrees (72-85).
Correction: Discarded the food. Make sure any food is kept above 135 degrees or below 41 degrees.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed food sitting out and food in the left prep unit was around 43-44 degrees.
Correction: Don't let food sit out unless it is being used for prep or being cooked, keep refrigerated until you are going to use it. Turned down the temperature of the left prep unit and food is now less than 41 degrees.
- Food - Food Labels
Observation: Observed some bulk containers of food and ingredients not properly labeled.
Correction: Make sure all food that is not in the original container is properly labeled.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Observed foil and cardboard used to line equipment and shelving.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Switch out cardboard and foil every other day if you are going to continue to use it.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed some knives soiled and the blade of the can opened was still soiled.
Correction: Clean dishes and equipment thoroughly after each use.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the gaskets/seals of the refrigeration units in need of cleaning, the insides of the refrigeration units, the plastic bins holding the dishes and utensils, the lids to several containers, the floors of the walk-in refrigerator and freezer, the hood filters, and the shield of the mixer in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the floors in the kitchen in need of equipment.
Correction: Clean the floors in the kitchen (especially under equipment and shelves including the wok line).
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01/27/2016 | Routine | |
Improved date marking and employee practices. No Person in Charge - Owner works somewhere else during the week. Call or email me with your plan to provide a person-in charge as required.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
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04/20/2015 | Follow-up | |
2 employees stepped up to serve as the persons in charge for this inspection but it is apparent that their role is primarily serving the customers. A copy of the duties of the person in charge was given to these employees. A sample of a Time Control Policy was also provided. Owner of facility needs to make sure the violations cited on this report are corrected .
- Person in Charge
Observation: Employees are not inspecting the food receipt.
Correction: Have employees routinely inspect food as they are received to verify that they are from an approved source, they are delivered at the required temperatures and they are stored in a manner that prevents contamination during shipment or transport.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Person in Charge
Observation: Poor handwashing procedures observed.
Correction: Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
- Critical: Hands - When to Wash*
Observation: Employee repeatedly touched face with gloved hands while working and did not wash hands, employee used phone and did not wash hands, employee left kitchen to consume food but did not wash hands upon return to work duties.
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. Discussed with the PIC who talked with the employees about the requirement. Training needs to be done.
- Critical: Temperature* (corrected on site)
Observation: Bean sprouts received at 55°F. Bean sprouts are a TCS food and must be 41°F or less when received..
Correction: Discard or reject delivery of potentially hazardous food received above 41°F. Routinely inspect TCS food upon receipt for evidence of current or previous temperature abuse. PIC agreed to discard the bean sprouts.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Shrimp cooking temperature did not reach 145°F before serving.
Correction: Cook remade the dish. Shrimp was cooked in boiling water before added to the rest of the dish in the wok. Temp was > 145°F
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS foods on cart, bean sprouts, cooked vegetable and tofu were cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria or implement a time control policy. Time control requires a written policy that states the requirements, time marking/monitoring the food, and serving or discarding the food at the end of the time period. PIC agreed to discard the TCS foods held at room temperature on the cart at 3PM.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit was not discarded by the ""consume by"" date. Panang Curry was date marked 3/27.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. PIC discarded the Panang Curry Sauce.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not date marked. (Curry sauces, tofu, etc)
Correction: Date mark the food and use within 7 days (including the date of preparation of the first prepared ingredient). PIC dated the foods that preparation date was known for and will check with chef or discard remaining foods that aren't date marked.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station in the dishwash area is being used for purposes other than washing hands. Stuff is being stored in the sink and it is not used for handwashing.
Correction: The handwash facility identified above is to be used for washing hands only
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04/09/2015 | Risk Factor | |
Menu for sushi has been submitted and reviewed. Letter from fish supplier (for sushi) has been obtained - parasite destruction documentation is OK.
No violation noted during this evaluation. | 01/20/2015 | Follow-up | |
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses.(Rice serving utensils, knives and ice scoop.)
Correction: 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.
- Thawing
Observation: Improper methods used to thaw Chicken and Squid.
Correction: Thaw TCS foods by one 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: Cooling* (corrected on site)
Observation: Panang Curry Sauce made last night was still 68°F in walk-in cooler more than six hours after made.It was not adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool TCS foods from 135°Fto 41°F and within 6 hours and cool from 135°F to 70°F within 2 hours . A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. PIC agreed to discard the Curry. Employees will use ice bath, smaller/shallow containers or other methods to rapidly cool TCS foods and will use the food thermometer to make sure the method cools the food quickly enough.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the duck taped cardboard knife holder and paper towel lined shelves are not corrosion resistant, nonabsorbent, and/or smooth. Raw wood under new sushi prep area is not sealed.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Seal raw wood.
- 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: interior of microwave.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Tea urn nozzle was not clean.
Correction: Clean the tea urn and nozzle at least every 24 hours. We also discussed cleaning mixer used for Frappes to be cleaned every 4 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the cart used at cook area has 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the dishwash area is being used to store stuff.
Correction: The handwash facility must be accessible and is to be used for washing hands only
- Handwashing Signage/Handwashing Facilities
Observation: No handwash sign at handsink in sushi prep area.
Correction: Provide handwash sign.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under cook equipment, walls next to cooking area and around mop sink are not clean.
Correction: Clean these areas.
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01/05/2015 | Routine | |
Appears that the noodles cooked last night may have still been cooling as they were 43°F in middle - make sure to cool hot foods from 135°F to <42°F within 6 hours and from 135°F to <71°F within the first 2 hours. Use shallow or small containers, ice water, sheet pans with food spread out thin, etc to facilitate fast cooling. Need to clean floor under cooking equipment. Follow-up inspection will be completed to verify dishmachine is working properly and that the indicator has been installed on it. Discussed using time control for bean sprouts. Provided copy of example policy and copies of Duties of PIC as well as Employee Health reporting requirements.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: No sanitizer detected in final rinse of low temp dish machine.
Correction: Primed dishmachine but still could not get sanitizer to dispense. PIC called service tech and agreed to manually sanitize wares in 3 part sink until machine is fixed. NOTE: This machine is suppose to have an audible or visible device installed on it to warn the operator when sanitizer is not dispensed as required. Make sure this warning device is installed ASAP. Also, use your test strips to check chlorine concentration - should be 50ppm.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Handsink at dishwash area was blocked with equipment in sink.
Correction: Employee removed equipment from sink. Keep handsinks accessible for employee handwashing.
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09/30/2014 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed wonton broth holding below 135 degrees (127.5 degrees).
Correction: Correct by reheating to 165 degrees. Was reheated to 210 degrees.
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05/08/2014 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw shell eggs stored above ready to eat items. Bowls of meats stacked with raw seafood bowls in contact.
Correction: Correct by properly storing.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Observed ice scoop not properly stored. Observed knife stored in crack between equipment.
Correction: Correct by properly storing.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floor not clean at deep fryer.
Correction: Correct by cleaning.
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12/11/2013 | Routine | |
Dishmachine chlorine level satisfactory after running machine 3 times.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed hands not washed before putting on gloves.
Correction: Correct by washing hands prior to putting on gloves.
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06/24/2013 | Risk Factor | |
Dishmachine chlorine 100 ppm. Gloves worn.
- Critical: Package Integrity* (corrected on site)
Observation: Observed cans with acute dents.
Correction: Correct by removing from shelf (may isolate for return credit).
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed knives in crack between equipment. Observed scoops laying in sugar.
Correction: Correct by removing, wash knives and properly store. Correct by properly storing scoops.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed tofu not marked with "use by" date.
Correction: Correct by labeling.
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03/15/2013 | Routine | |
Clean up dust and construction material from bar/dining room work. Clean and sanitize food equipment - sinks, tables, etc. Ok to operate when all permits from building, electrical, plumbing, etc. are approved. Permit (30 day) issued beginning 2/18/13.
No violation noted during this evaluation. | 02/14/2013 | Pre-Opening | |
Construction inspection. Need light over prep units in front of cook line. Finish base of walk-in boxes - seal to floor. Clean all dust, etc. from equipment. Provide for waste oil pick up and storage. Need to check bar prep refrigerator.
No violation noted during this evaluation. | 02/08/2013 | Other | |
Need to ensure adequate light in corner and at handsink. Provide 10 foot candles minimum in walk-in boxes. If a chemical dispensing system is installed on mop sink, suggest a separate hot water line be provided to mop sink. Contact inspector after installation of dishmachine. Provide handwash signs at handsinks and soap and towel dispensers at handsinks. Provide a cook's thermometer with range or 0-220 degrees minimum capable of being calibrated. Ensure that all refrigerators have thermometers and are holding food 41 degrees or below.
No violation noted during this evaluation. | 02/01/2013 | Other | |
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