The purpose of this visit was to conduct a follow-up inspection on the dish machine. CFM stated sanitization step was changed to chemical instead of heat. Dish machine was ran and tested at 50ppm.
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: salmon and tuna
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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07/22/2015 | Follow-up | |
The purpose of this visit was to conduct a follow-up inspection the dish machine, pepsi cooler, walkin cooler #2 and #3. Both walkin coolers were observed with an air temperature at 41F and below and are able to keep potentially hazardous foods at 41F and below. Pepsi cooler is in the process of getting replaced. Dish machine did not pass the thermolabel test after several cycles. Another follow-up will be done on or about July 21.
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: salmon and tuna
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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07/17/2015 | Follow-up | |
The purpose of this visit is to conduct a risk factor assessment.
Post hand washing signs at all hand sinks.
Ensure all walk in coolers are at 41F or below by maintaining an equipment temperature log on the door.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (repeated violation)
Observation: The date when the last shellstock (OYSTERS) from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
Walk in cooler: (47F): Chicken 45F, Beef 45F
Bean sprouts at room temperature at cookline 57F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. PRODUCTS WERE REMOVED FROM THE WALK IN COOLER AND PLACED IN ANOTHER WALK IN COOLER MAINTAINING AN AMBIENT TEMPERATURE OF 41F OR BELOW. BEAN SPROUTS WERE PLACED IN ADJACENT REFRIGERATOR.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Stored in the ready to eat walk in cooler #3: pasta salad, corn salad, cole slaw.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. The manager date marked products.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. Several hand sinks are missing hand washing signs.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. PROVIDED HANDWASHING SIGNS TO POST AT THE HAND SINKS.
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12/04/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection in conjunction with a complaint inspection.
It was noted that the prep top refrigerator at the sushi was not being used correctly, it is highly suggested that items be stored in metal pans, NOT to reuse containers that roe or seaweed salad is shipped in. It was also noted that a few sinks (food prep, handsinks) had dish soap in them. ALL washing of dishes must occur at the dishmachine or the 3-vat sink to make sure they are also sanitized.
Please contact me if you have any questions. Thank you.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: thawing fish at room temperature in the kitchen and at sushi station, clams at prep table.
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: items at sushi stations being stored on counter instead of at prep refrigerator including cream cheese 60F, crab meat 49F, 48F, spicy tuna 48F, salmon 49F. At hibachi buffet table, squid 48F, noodles 47F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. All items have been out of temperature control for at least 2 hours, even when busy, you must use the equipment as it is designed. Inside prep refrigerator was full of plastic lids to containers, blocking air flow. It was suggested that containers that fit into prep top be used to store foods at 41f or below. Today, all foods must be discarded at the end of lunch, they can not be refrigerated again to be used for dinner.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed raw shell eggs stored at room temperature. Raw shell eggs being stored on counter at buffet hibachi grill station. Suggested that eggs be placed in refrigerated unit instead of a raw vegetable such as broccoli or peppers.
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: inside of refrigerators and freezers, especially at sushi and walk-in freezer.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the multiple locations were being used to store cleaning supplies, dirty dishes, frozen foods, etc. .
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Spray bottle of bleach (in glass cleaner bottle) stored on top of the dismachine.
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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04/02/2014 | Routine | |
The purpose of today's visit was to conduct a complaint inspection.
Complainant alleges that employees were observed using cleaning sprays too close to the sushi buffet and that consequently, the sushi tasted of cleaning chemicals.
The complaint was not confirmed, employees were not observed actively cleaning while buffet was in service. On the weekdays, cleaning only takes place between lunch and dinner when the facility closes. During weekends, it is highly suggested that the staff using damp cloths to clean and to NOT use spray bottles of cleaning supplies near the food or food prep areas. It was also suggested that cleaning supplies only be stored in one central area to prevent accidental spillage or use.
No violation noted during this evaluation. | 04/02/2014 | Complaint | |
The purpose of today's visit was to conduct a follow-up to a complaint inspection.
Pest control services were received and receipt was reviewed. Receipt stated that pest activity still being noted however when facility was checked, EHS did not observe roaches. Facility is regularly cleaned, mostly observed clean. The following recommendations were made:
1. Contact pest control company. See what other recommendations can be made in terms of physical facility.
2. Ensure all floors are cleaned nightly before staff leaves.
3. Continue more frequent treatment until no more pest activity noted.
Please fax or e-mail a receipt of additonal pest control by 1/31/14.
No violation noted during this evaluation. | 01/14/2014 | Follow-up | |
The purpose of today's visit was to conduct a complaint inspection.
Manager was not aware of complaint - facility was closed between lunch and dinner.
Complainant observed a roach on table on 1/1/14. While the complaint was not confirmed as no pest activity was noted, the last pest control treatment received 12/11/13 noted a few live roaches in two place 1. Behind refrigerator at buffet near sushi and 2. at dishmachine area.
Please do the following:
1. Have employees clean, especially behind equipment against walls and at all drains. Clear away all food debris.
2. Create a schedule for frequent power washings.
3. Repair/replace all loose tiles on floor in kitchen and buffet.
4. After cleaning thoroughly, have pest control treat again. It is suggested that you increase treatment to twice a month. Keep receipts for Health Department review.
Follow-up inspection will occur within one week.
No violation noted during this evaluation. | 01/07/2014 | Complaint | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
Please make sure your employees continue to use bleach at the 3-vat sink until more Oasis (Quat) is ordered. Also make sure they do not store anything other than whole produce in the walk-in refrigerator #2 until it is repaired.
Please fax me a copy of the work order once it is repaired. Please contact me if you have any questions. Thank you.
NOTES: Dishmachine - Ecolab, thermolabel verified.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cut melon at WIR #2, 50F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Melon moved to another working refrigerator.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: sushi rice. While facility is open from 11-3pm and then closes until dinner, sushi rice must be labeled with date, time made and time it will be discarded.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3-vat sink with a concentration of 0 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. It was determined that the bottle of Quat (Oasis 160) had been refilled, it was not the original liquid. Employees were instructed to NOT refill chemical containers. Bleach was used to sanitize instead. Most pots/pans washed by hand are also run throught the dishmachine however, the 3-vat sink must be used with the correct amount of sanitizer as not everything fits into the dishmachine.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: items sanitized at 3-vat sink.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the sushi station is blocked, preventing access by employees for easy handwashing. Container of panko stored in basin.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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12/03/2013 | Risk Factor | |
The purpose of today's visit was to conduct a complaint inspection.
Facility is currently not receiving pest control service, CFM stated that he checks facility daily. He is speaking with a company and will sign a contract soon.
No pest activity was noted today.
Facility will receive pest control service as a preventative measure within 1 week and fax me the paperwork.
Complaint not confirmed.
No violation noted during this evaluation. | 08/16/2013 | Complaint | |
The purpose of today's visit was to conduct a complaint inspection. Complainant ate at establishment on July 6th and claims the tuna was black and the sushi was not cold enough and the hot food was not hot enough.
Complaint is not confirmed. Temperatures were recorded within acceptable range, sushi rice/sushi was labeled with time as a public health control. Please contact me if you have any questions. Thank you.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
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07/23/2013 | Complaint | |
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination (corrected on site)
Observation: Surfaces of the can opener blade and can opener stand were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred. Clean the can opener and the stand daily to prevent dirt build up.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the warewashing area is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsinks at throughout the kitchen are being used for washing small utensils
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the hibachi station handwashing sink located near the walk-in refrigerator.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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06/28/2013 | Risk Factor | |
The purpose of today's visit was to conduct a follow-up inspection after a Notice of Alleged Violation was issued on March 29, 2013.
The following violations did not exist the time of the inspection:
3-202.15 - Dented Cans - Manager is having employees place cans in a segregated area and he reviews them and decides on whether to return or discard.
3-203.12B- Shellstock tags - Observed with date last served written on them
3-501.19B- TPHC - Date and time was written on sushi rice.
Please make sure these violations stay corrected to avoid further enforcement action. Thank you.
No violation noted during this evaluation. | 04/15/2013 | Follow-up | |
The purpose of today's visit was to conduct a follow-up inspection. Many violations from the last routine inspection have not been corrected.
Concentrate on the five violations above. The sushi chef must label each container of rice with the time the rice was made, from when they unplug the container to 4 hours later, when they must discard the rice. Since you have multiple containers of rice made at different times, each must be separately labeled. The trays of sushi must then indicate which rice it came from, the time for everything is based on when the sushi rice was prepared, not when the sushi rolls were prepared.
Otherwise, you must be examining each delivery of dry goods and return any dented can, today many dented cans were observed again.
Lastly the tags for clams and oysters must be labeled with the date that the bag or box was finished being used and served. If the clams in the half empty bag observed today are used up for tonight's dinner, write today's date on the tag.
For the clam shells, the only way they could be reused was if you were shucking them and serving them raw. Otherwise, after you shuck them, you must throw them away, they can not be used to serve food. If there is a product that is commercially available being served on the shell, you can served that, but please save the packaging for your records.
You will received a certified letter in the mail with the violations above and you will have 10 days from the receipt of the letter to correct all the violations. If they are not corrected, the Health Department can begin the process of revoking your Health Department permit, so fix the violations above and keep them corrected.
Please contact me if you have any questions. Thank you.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site) (repeated violation)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: dented pineapple juice, vegetables.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Spatulas stored at room temperature water at hibachi station, knives stored between refrigerators at kitchen.
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.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Sushi rice at 82F, 127F with sushi rolls at 45F, 54F, 57F.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.
- Mollusk & Crustacea Shells / No Reuse
Observation: Mollusk and/or crustacean shells were observed used more than once as serving containers. Clams are shucked form shells and used to make chowder or other cooked products, the shells are saved, washed and used to serve a baked imitation crab meat dish.
Correction: Mollusk and crustacean shells may not be used more than once as serving containers. Discontinue using clam shells immediately.
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03/21/2013 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection after receiving a foodborne illness complaint on March 4, 2013.
Please go over what to do with shellfish tags with all your employees. They must not throw them away for any reason, at the very least, they need to give them to your kitchen manager. The tags must be labeled with the date the shellfish was last served on, this will make it easier to track when each bag was approximately served in case of a complaint or a problem with the supplier.
The sushi and sushi rice must each be labeled with the date and time the rice was finished cooking and the time it will be thrown away by, a maximum of 4 hours. If rice is made at different times, then you must be able to identify which batch the different trays of sushi are made from.
I will come back to do a follow-up inspection within the next two weeks, all remaining violations should be corrected and all violations observed corrected during the inspection today should still be corrected.
Please contact me if you have any questions. Thank you.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. Three-vat sink set up to wash, rinse, sanitize and rinse again.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria. No rinsing should take place after items sanitized. You may use the first of the 4 sinks for soaking/pre-wash, then wash, rinse and sanitize. EHS explained to employees in spanish.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: dented pineapple juice, vegetables.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied
Observation: Tags missing from the molluscan shellfish containers. One bag of cherrystone clams observed at walk-in refrigeator with tag missing. Tags were observed attached to unopened bags of cherrystone clams as well as little clams in another WIR.
Correction: Shellstock tags shall remain attached to the container (bag) in which the shellstock are received until the container is empty. Instruct all employees to NOT throw away tags from shellfish (clams, oysters). Continue to keep tags for 90 days after they are last sold.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw shrimp and raw pork stored over containers of cooling general tso's chicken at walk-in refrigerator #3.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Spatulas stored at room temperature water at hibachi station, knives stored between refrigerators at kitchen.
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 (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the cutting boards, especially at sushi area.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: general tso's chicken cooling in large deep, tightly covered containers. Lo mein noodles cooling at room temperature.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Sushi rice at 82F, 127F with sushi rolls at 45F, 54F, 57F.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: cardboard being used to line majority of shelves at kitchen.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. THROW ALL CARDBOARD AWAY.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: shelves, tops of reach-in refrigerators, etc. in the kitchen.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottles of glass cleaner stored next to trays at sushi area.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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03/05/2013 | Routine | |
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