- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Cloths - Wiping Cloths; Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the storage shelves storage bins outside of equipment 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.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site) (repeated violation)
Observation: The handwashing facility located at the @LOCATION@ is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
- Outer Openings; Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
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03/22/2016 | Routine | |
Need sanitizer bucket at sushi bar for sanitizer wiping cloths. Bleach needs to be 50-100 ppm in sanitizer bucket. Permit Issued.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the reach in refrigerators and makeunits.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths; Use Limitation
Observation: Improper use of wet wiping cloths.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- 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.
- Gloves; Use Limitation (corrected on site)
Observation: Single-use gloves saved for reuse.
Correction: Cease reuse and discard gloves when interruptions occur in the operation.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor in walk in refrigerator and outside of walk in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat foods in the freezer is not properly dated for disposition.
Correction: Mark a 24 hour consume by date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41°F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41°F minus the refrigeration time before the food was frozen.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and consume by date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cardboard shelf liners, cardboard box holding utensils is not nonabsorbent, smooth and/or easily cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the food container/basket was not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices
Observation: Thermometers needed in all units.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the quaternary ammonium chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: As containers or food equipment become worn or used, replace.
Correction: Repair or replace equipment as necessary to allow for equipment to function properly and be easily cleanable.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of food throughout facility.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the the surface of the knife magnetic strip.
Correction: Clean and sanitize these surfaces for holding food contact equipment.
- Equipment and Utensils, Air-Drying Required
Observation: Food contact equipment was observed stacked wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Critical: Handwashing - Using a Handwashing Lavatory*
Observation: The handwashing facility located at the front of establishment is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: Food observed in handwashing sinks and observed employee use handsink for purpose other than handwashing.
Correction: A handwashing sink may not be used for purposes other than handwashing.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Facility and area specifically behind cookline and fryers noted in need of cleaning.
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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11/30/2015 | Routine | |
Spoke with manager regarding inspection. Permit, business license and Manager's certificate conspicuously displayed to the public. Food handler's cards observed. Frequent handwashing observed. pH kit and thermometer observed. Facility is maintained and clean
- Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens
Observation: Animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in Ready-To-Eat form or as an ingredient in another Ready-To-Eat Food..
Correction: The Permit Holder shall inform Consumers of the significantly increased Risk of consuming such Foods by way of a Disclosure and Reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness
Observation: The operator is not using a sanitizer that is either Chlorine, Iodine, or Quaternary Ammonium.
Correction: Initiate manual wash, rinse, and sanitize method utilizing one of the known approved sanitizing chemicals Chlorine, Iodine, or Quaternary Ammonium to properly clean and sanitize equipment and utensils.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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10/21/2014 | Routine | |
Advised manager of fly harborage and how to eliminate conditions conducive to the presence of pest. Live house flies observed throughout kitchen. Advised owner that delivery persons are to obtain food handler's cards. Left schedule and online food handler class flyer. Advised owner about batch preparation and to take out food items when they will be prepared immediately. Other violations corected as advised.
- Critical: Pests - Controlling Pests* (repeated violation)
Observation: Methods are not being used to control live house flies observed throughout the kitchen.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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08/06/2014 | Follow-up | |
Advised operator not to use the sushi display case until the temperature goes down. Temperature logs needed. Repair needed on back screen door. Dumpster area much improved and clean. Updated parasite destruction letter observed. Follow-up for Food Handler's Class
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The raw chicken is unsound. Said food item was in contact with live house flies at the time of inspection. Food denatured and voluntarily discarded.
Correction: Ensure food is safe and unadulterated.
- Food Labels (repeated violation)
Observation: Foods not properly labelled in the food storage area.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Outer Openings; Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Repair mesh on screen door.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Critical: Pests - Controlling Pests* (repeated violation)
Observation: Methods are not being used to control live house flies observed throughout the kitchen.
Correction: When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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07/16/2014 | Routine | |
Establishment in compliance with follow-up requirements. Time as a Public Health Control signed and implemented. Consumer advisory and reminder observed. Parasite destruction letter observed, operator to have detailed letter for next inspection. Permit issued when printed.
No violation noted during this evaluation. | 04/29/2014 | Follow-up | |
Metal stem thermometer observed. Form 1B left with operator. Chlorine used to sanitize. Test kit observed. Follow-up inspection required.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness. The PIC was not able to clearly state required cooking and holding temperatures for Time Temperature Control for Safety foods.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Employee Health
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 virusor Norovirus.
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed preparing food in the wok stove area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Approximately 10 dozen raw shell eggs stored directly above beef, cooked chicken and raw pork in the walk-in refrigerator.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Fresh bean sprouts observed cold holding at improper temperature of 70 degrees on the table next to the deep fryer in the kitchen. Food item had been at said location for 90 minutes as per operator's statement.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Food item placed in a refrigeration unit
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Fresh garlic-in-oil observed cold holding at improper temperature of 75 degrees on the prep table of the wok stove in the kitchen. Food item had been at said location for 3 hours as per operator's statement.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Food item placed in a refrigeration unit.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Cooked white rice observed hot holding at improper temperature of 109°F. Food had been at said location for 1 hour as per operator's statement.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Food Labels
Observation: Foods not properly labelled on the prep table of the wok stove and in the dry food storage area in the rear kitchen.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the one door reach-in freezer in the kitchen.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Refuse - Outside Storage Prohibitions
Observation: Discarded products with food residue are being stored outside of the establishment.Large oil containers strewn on the floor behind the dumpsters in the outdoor refuse storage area.
Correction: Provide enough pest and rodent proof refuse containers for the storage of all waste with food residue.
- Critical: Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests. 4 Live insects and approximately 15 mice droppings observed along the floor wall junction under the dry food storage shelf.
Correction: Inspect premises on routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Pests - Controlling Pests*
Observation: Harborage conditions exist.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment. Temperature logs had not been recorded for the last 7 months
Correction: Maintain accurate temperature logs.
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04/15/2014 | Routine | |
Temperature charts were provided to PIC. To go containers were oriented with food contact surface facing upward - employees state that when facing the other way it is difficult to separate - as long as containers are separated with gloves the containers can face the other direction. TPHC form filled out with PIC for fried rice, egg rolls, chicken wings, and fried chicken bites (general tso/sweet and sour). Establishment is recommended for permit renewal.
- Critical: Equipment - Food Contact Surfaces and Utensils (repeated violation)
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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02/04/2014 | Follow-up | |
PIC agreed to use time as a public health control for foods not being held >135F.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the freezers and refrigerators.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between.
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 and the container.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Food Contact Surfaces; Cleanability*
Observation: The food contact surface ofcardboard is not smooth and can not be easily cleaned.
Correction: Discontinue use of cardboard under food contact surfaces.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
- Kitchenware and Tableware (corrected on site)
Observation: To go containers were found handled, displayed or dispensed with the food-contact surface facing upward.
Correction: Store containers with food-contact surface facing downward to prevent contamination prior to use.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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01/13/2014 | Routine | |
Front counter staff was seen washing hands and then using a common towell to dry hands discussed this with the PIC. Met with and interviewed PIC and left copy of inspection report with him.
- Critical: Handwashing - Using a Handwashing Lavatory* (repeated violation)
Observation: Hand washing station is being blocked by rice cooker.
Correction: Rice cooker is directly in front of hand wash station and employees have to use sink at an angle.
- Hand Drying Provision
Observation: Facility has two hand washing sinks but only one was properly supplied.
Correction: Hand wash sink in back of house had no paper towells, and no soap.
- Critical: Pests - Controlling Pests*
Observation: Several german cockroaches were found under hot holding unit.
Correction: Discussed with PIC about obtaining a pest control company to inspect and treat facility.
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02/19/2013 | Routine | |
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