Walk-in cooler currently cold holding at or below 41*. Display refrigerator holding at or below 42*--staff work out of this cooler. Advised to set thermostat on lowest/coldest setting and suggested placing bags or containers of ice inside the unit to help maintain 41* or below since the cooler is adjacent to very hot grill and fryer.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employee 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard boxes used for storage and panels lining prep table shelves.
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 (repeated violation)
Observation: Thermometer not provided in make table refrigerator
Thermometer installed on back wall of undercounter sushi refrigerator.
Correction: Provide thermometers inside refrigeration equipment and locate them so they are at the front (i.e. warmest part of the unit) by the doors.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets are torn:
1) sushi undercounter refrigerator
2) make table
Correction: Repair/replace.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Interior panel of ice machine is not clean.
Correction: Clean.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces are not clean:
1) stove and wok drip trays
2) sides of flat top grill
3) grill table shelf
4) vent hood filters in back kitchen
5) wire storage rack adjacent to woks
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Sushi trays and clam shells observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient at the back kitchen vent hood system and the old walk-in units now used for storage.
Correction: Replace light burned out light bulbs at vent hood--suggested increasing light bulb wattage to provide at least 50 foot candles. Restore lighting to operation in storage units.
|
06/16/2015 | Follow-up | |
- Person in Charge (corrected on site)
Observation: Two children observed in the front food preparation area.
Correction: Advised to remove children from the food preparation area.
- Hair Restraints - Effectiveness
Observation: Employee 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) food (sushi) with 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.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Rice paddles stored in cup of water.
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: Sushi rice is hot holding at improper temperatures (126*).
Correction: Hot hold sushi rice at least 135* or adopt approved time as a control policy.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Multiple potentially hazardous/time-temperature control for safety (phf/tcs) foods are cold holding at improper temperatures: 1) eel (51*) and imitation crab (47*) in sushi display
Correction: 2) beef (45*) on make table rail
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked tuna and salmon are provided on the menu board and drive through window without proper disclosure and reminder.
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard boxes used for storage and panels lining prep table shelves.
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: Thermometer not provided in make table refrigerator
Thermometer installed on back wall of undercounter sushi refrigerator.
Correction: Provide thermometers inside refrigeration equipment and locate them so they are at the front (i.e. warmest part of the unit) by the doors.
- Cooling, Heating, and Holding Capacities
Observation: Display, sushi, and walk-in refrigerators are not capable of cold holding phf/tcs foods at or below 41*.
Correction: Heat index was 105* and kitchen was over 92*. Ensure refrigeration is capable of cold holding food at or below 41*. Adjust thermostats as needed. The PIC stated that prior to my arrival (around noon) they observed a piece of plastic wrap obstructing the fan unit in the walk-in cooler which brought the ambient air temperature to 60*. They removed the wrap and now the unit is trying to recover. In the meantime the shell eggs and beef roasts remained in the unit--see section 820. The ambient air temperature did begin to drop and was at 51* prior to departure. Staff were placing buckets of ice in the unit to assist in cooling rapidly to 41* and were icing the roasts down as well. Advised to relocate eggs to feezer for rapid cooling and to allow walk-in cooler to reach 41*.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets are torn:
1) sushi undercounter refrigerator
2) make table
Correction: Repair/replace.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Interior panel of ice machine is not clean.
Correction: Clean.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces are not clean:
1) stove and wok drip trays
2) sides of flat top grill
3) grill table shelf
4) vent hood filters in back kitchen
5) wire storage rack adjacent to woks
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Sushi trays and clam shells observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Hand sink adjacent to three compartment sink blocked with bulk soap.
Correction: Hand sinks shall be accessible at all times of operation.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient at the back kitchen vent hood system and the old walk-in units now used for storage.
Correction: Replace light burned out light bulbs at vent hood--suggested increasing light bulb wattage to provide at least 50 foot candles. Restore lighting to operation in storage units.
|
06/15/2015 | Routine | |
EHS was able to obtain copies of parasite destruction from sushi suppliers. It is the operator's responsibility to maintain these records in a file to submit to the health department upon request. Whenever there is a change in supplier, the operator must request letters of parasite destruction and maintain them at the facility. 1/13/2015 EHS provided copies of the parasite destruction to the operator as well as time logs, written time as public health control policy, and identified proper consumer advisory--reminder statements.
- Critical: 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 virus or Norovirus
- Records - Creation and Retention (corrected on site)
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasides infective to the aquacultured fish. Also, there was no letter from the supplier regarding the ground tuna being frozen at -4 for 7 days or other approved freezing methods.
- Thawing (corrected on site)
Observation: Improper methods used to thaw shrimp in the three compartment sink--shrimp sitting in standing water.
Correction: Thaw potentially hazardous foods by either 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
- Cooling Methods (corrected on site)
Observation: The methods used for cooling large volumes of fried rice and tub of noodles were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- 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 (eggs, sushi rice).
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. EHS to provide guidance documents.
- Food - Honestly Presented
Observation: Observed menu describing "crab" for sale or service, but label on packaged fish indicates it is imitation crab (fish product).
Correction: Update menu with proper description of crab as imitation crab.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the food that may be served raw and/or undercooked (salmon, tuna) at the pick up window and the front service counter.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked 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.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe (e.g. digital) that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: 1) Knives stored in Styrofoam container.
2) Cutting boards not positioned to drain on the prep table shelf.
Correction: Store knives on clean, approved surface and store the cutting boards in a position to allow for proper drainage after cleaning and sanitizing.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination (stacks of sushi trays and lids and styrofoam clam shells).
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The front hand sink adjacent to the pick up window is blocked by the stainless steel table.
Correction: Corrected. Ensure all hand sinks are accessible during hours of operation. Discontinue blocking the hand sink with the table.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand sink adjacen to the three compartment sink.
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.
- Hand Drying Provision
Observation: Paper towels not provided at hand sink adjacent to the three compartment sink--the paper towels are stuck in the dispenser.
Correction: Ensure paper towels are available at all hand sinks.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The chlorine level in the wiping cloth solution exceeded 200 ppm.
Correction: Corrected. Use test strips to ensure the chlorine solution is 50-100 ppm.
|
01/06/2015 | Routine | |
Satisfactory follow-up evaluation. Continue to work with employees in food safety for example, upon entering kitchen CFM and EHS observed employee washing dishes but did not set up the three compartment sink. The CFM immediately advised the employee that dishes had to be washed, rinsed, and sanitized. CFM set up chlorine sanitizer and measured it at 50 ppm. Hand washing seems to have improved--keep reminding staff regarding hand washing.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Several bulk food containers not labeled.
Correction: Label contents.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Multiple in-use utensils are not stored properly or improper utensils are used to dispense food: 1) rice scoop stored in container of water next to steamed rice container
Correction: 2) to go bowls are used to dispense bulk sauces, lemons, etc and are stored in the food contents.
- 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.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling tub of rice in walk-in cooler were not adequate. Per employee, rice was prepared this morning around 9 am. The tub was covered and rice was about 6 inches deep or more.
Correction: Corrected. Advised to UNCOVER the rice. Do not pack the rice in the container. Separate the contents so the food is not more 2 inches thick. Rice sticks together so fluff it up to separate. Other methods include: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard boxes used for storage of portioned sauces and spatulas.
Correction: Discontinue using cardboard for storage once the original contents have been emptied--cardboard is not washable. Provide approved material that is smooth, easily cleanable, and non-absorbent for storage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) Make table door gasket torn
2) Plastic film on the exterior of the ice machine is peeling and in poor repair.
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Stacks of sushi trays and styrofoam to-go clam shells not stored protected.
Correction: Store single service protected from contamination by inverting them or storing inside original packaging or other approved methods.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster lid is open.
Correction: Maintain dumpster doors and lids closed when not in continuous use.
- Outer Openings - Protected (repeated violation)
Observation: The pick up window self closing device is too slow--it allows the window to stay open for at least a minute or longer.
Correction: Adjust the self-closure device so that the windows closes by itself in a manner to prevent pest entry.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient:
1) inside old walk in units now used for storage
2) at three compartment sink
Correction: Replace burned out light bulbs and restore lighting to sufficient foot candles.
|
06/25/2014 | Follow-up | |
all food temperatures observed are internal.
Due to the critical risk factors observed this was an unsatisfactory inspection. A follow-up inspection will be conducted on or about June 25th to ensure risk factors to foodborne illness are addressed. EHS provided guidance documents on hand washing and sanitizing food contact surfaces in Chinese and Spanish.
At time of evaluation, a large container of cooked brown rice was in the kitchen in front of a fan for cooling. The temperature observed was 147*. PIC stated that they will divide up the rice into smaller portions--reminded her that sheet pans are excellent to use to allow phf/tcs foods to cool very rapidly.
Discussed with PIC that the freezer is a very good tool to use to COOL food since the food will NOT freezer within an hour or two of storage.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed--employee rinsed hands off in hand sink and did not wash with soap for at least 20 seconds.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. The food employee wiped his hands on his outer clothing and started to resume preparing chicken. Same employee did not wash hands after handling raw chicken and began to touch surfaces such as walk-in cooler door.
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.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Food Storage Containers - Identified with Common Name of Food
Observation: Several bulk food containers not labeled.
Correction: Label contents.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Multiple in-use utensils are not stored properly or improper utensils are used to dispense food: 1) handle of cup stored in fried rice
Correction: 2) rice scoop stored in container of water next to steamed rice container
- 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potentially hazardous/time-temperature control for safety (phf/tcs) foods are cold holding at improper temperatures: 1) beef, chicken and noodles on make table rail 44-47* 2) two tubs of rice stored on kitchen prep table >= 43* and 63*.
Correction: Cold hold phf/tcs foods at or below 41*. Discontinue removing phf/tcs foods from refrigeration to room temperature when not yet working with that food.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard boxes used for storage of portioned sauces and spatulas.
Correction: Discontinue using cardboard for storage once the original contents have been emptied--cardboard is not washable. Provide approved material that is smooth, easily cleanable, and non-absorbent for storage.
- Sanitizing Solutions, Testing Devices
Observation: Chlorine test strips not provided.
Correction: Provide test strips.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) Make table door gasket torn
2) Plastic film on the exterior of the ice machine is peeling and in poor repair.
Correction: Maintain equipment in good repair and proper adjustment.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Utensils in drawer at kitchen cookline are not clean and the drawer surfaces are not clean.
Correction: Clean and sanitize the utensils and the drawer.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior panel and surfaces of ice machine not clean.
Correction: Clean the interior surfaces of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed employee wash spatulas in the three compartment sink and return them to the cookline without sanitizing them.
Correction: I advised the employee that after washing, the food contact surfaces shall be sanitized. Chlorine sanitizer water set up with EHS assistance to provide 50 ppm.
- Equipment and Utensils, Air-Drying Required
Observation: Food equipment on shelf above three compartment sink were found stacked while 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Stacks of sushi trays and styrofoam to-go clam shells not stored protected.
Correction: Store single service protected from contamination by inverting them or storing inside original packaging or other approved methods.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: Hand sinks are blocked or not accessible:
1) hand sink adjacent to pick up window is blocked by a stainless steel table
2) hand sink in kitchen adjacent to restroom vestibule has multiple rubber gloves stored in it
3) hand sink adjacent to ktichen cookline has items stored in it (sponges, steel wool, container)
Correction: Corrected by making all hand sinks accessible. Hand sinks are for hand washing ONLY. Discontinue storing or blocking the hand sinks.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster lid is open.
Correction: Maintain dumpster doors and lids closed when not in continuous use.
- Insect Control Devices - Design and Installation (repeated violation)
Observation: Fly strip is llocated in the kitchen hanging from the ceiling in close proximity to the prep table where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Outer Openings - Protected
Observation: The pick up window self closing device is too slow--it allows the window to stay open for at least a minute or longer.
Correction: Adjust the self-closure device so that the windows closes by itself in a manner to prevent pest entry.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap not provided at hand sink adjacent to the rest room vestibule.
Correction: Ensure all hand sinks are supplied with soap.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not provided at the front hand sink adjacent to sushi prep.
Correction: Ensure all hand sinks are supplied with disposable paper towels.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient:
1) inside old walk in units now used for storage
2) at three compartment sink
Correction: Replace burned out light bulbs and restore lighting to sufficient foot candles.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained--see hand sink adjacent to the restroom vestibules.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Critical: Toxics - Separation of Toxics (corrected on site)
Observation: Chemicals improperly stored with food or food contact surfaces: 1) with mulitple boxes of gloves in cabinetry below fried rice cooker 2) with bulk umami seasoning and bulk sauces
Correction: Corrected. Store chemicals physically separate from food, utensils, equipment, linen, and single service.
|
06/10/2014 | Routine | |
all food temperatures observed are internal.
Suggested adjusting self closing device on pick up window as it automatically closes after a set time (at least one minute).
- Person in Charge (corrected on site)
Observation: When asked, the Certified Food Manager (CFM) stated the food contact surfaces are washed and rinsed at the three compartment sink.
Correction: Advised proper procedure is to wash, rinse, and then sanitize in 50-100 ppm chlorine. EHS provided guidance docouments.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Container of moldy contents observed on storage rack adjacent to back door.
Correction: Corrected by discarding. Ensure food is maintianed in safe and sound condition.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: 1) Scoop handles stored in food contents at ice machine and bulk bucket
2) Non-handled cups/bowls used to dispense food stored in food contents.
3) Rice scoop improprely stored in standing water
Correction: Provide HANDLED utensils to dispense food and store the handles OUT of the food contents.
- 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 or directly placed in dirty linen container.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor:
1) carrots in walk-in cooler
2) cannisters of tea stored below storage racks
Correction: Store food elevated up off th floor at least 6 inches.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Two tubs of fried rice cooked at 9 am this morning are cooling at room temperature and observed at 76*.
Correction: Corrected by discarding. Discussed breaking the volume down into no more than one or two inches and storing UNCOVERED in the walk-in cooler or freezer to cool product from 135* to 70* within 2 hours AND from 70-41* within 4 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Beef on make table rail (44*) and garlic and oil inside the make table (90*) .
Correction: Maintain temperature control for safety (TCS) foods at or below 41* OR use time as a control for a limited amount of product left in temperature danger zone. If using time as a control, label time the food removed from refrigeration or preparation.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The consumer advisory is incomplete on the menu, menu board, party platter banner, and pick up window.
Correction: The proper disclosure is not provided on the pick up window (the reminder statement is there)--the stars that were drawn on the board have faded. Also, the guest needs to know that thes are raw fish products. Operator may place handwritten disclosure and warning statements on the party banner menu and at the front counter or front door.
- Temperature Measuring Devices
Observation: Thermometers inside the make table and the undercounter sushi refrigerator are located in the coldest part of the unit (i.e. the back wall).
Correction: Relocate the thermometers OR provide a thermometer inside the unit at the front by the doors.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: Digital food thermometer not provided.
Correction: Provide a digital food thermometer to measure thin-massed patty-like foods.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Prep sink not sealed to the wall.
Correction: Seal the sink to the wall.
- Equipment - Good Repair and Proper Adjustment
Observation: 1) Protective film peeling off the ice machine.
2) Shelf surface in walk-in cooler is cracked/damaged
3) Prep table shelf at cookline corroding.
Correction: Maintain equipment in good repair and proper adjustment.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Meat mallet and shredder in utensil drawer are not clean.
Correction: Corrected by relocating to the three compartment sink. Wash, rinse, and sanitize food contact surfaces in the three compartment sink.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) side of grill at fryer
2) fryer
3) wokline drip trays
4) conduit at cooklien behind grill
5) walk-in cooler dr
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Cases of single service store on the floor in the storage room.
Correction: Store single service elevated up off the floor at least 6 inches.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Hand sink closest to restroom vestibule is blocked with rubber gloves and umbrella.
Correction: Corrected by removing contents. Advised to ensure hand sinks are accessible and ready for use at all times of operation.
- Insect Control Devices - Design and Installation (corrected on site)
Observation: Fly strips in back kitchen area located where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Lighting, Intensity
Observation: Light bulbs out/not provided in storage unit (that was once a walk-in cooler).
Correction: Restore the lighting to operation.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) Room storing single service has damaged wallls.
2) some moisture damaged ceiling tiles observed at front line
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls not clean at prep sink, back door, three compartment sink, and behind/below the grill line.
Correction: Clean.
- Pests - Controlling Pests*
Observation: Some flies present in back prep areas.
Correction: Use approved methods to control flies in the food facility.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Bulk chemicals are stored with food on back shelf adjacent to the back door and storage racks adjacent to three compartment sink.
Correction: Corrected by relocation. Store chemicals separate from food and food contact surfaces.
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08/01/2013 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: personal beverage , uncovered , on prep table
Correction: personal beverages must be stored on lower level and need to be in covered non breakable containers
- Hair Restraints - Effectiveness (corrected on site)
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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) (repeated violation)
Observation: tub of raw chicken pieces stored over avacados in walk in ref, ---no evidence of chicken leaking or dripping to avacados below
Correction: store chicken on the lower shelf and relocate avacados to the upper shelf
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: minced garlic in oil sitting out at the hibachi grill for 4 hours === no reference as to time as a control and staff indicated planned to use thru lunch
Correction: instructed the product to be thrown out. Advised them it could be stored in the refrigeration unit OR have small volume in a container with 4 hour use period written onto container with a sharpie and after 4 hours discard product ( and if stored in a single service to go container the container must also be discarded
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site) (repeated violation)
Observation: drive thru menu board and party tray banner at drive thru does not have consumer advisory for the sushi . Banner in the dining room also does not have consumer advisory for sushi product
Correction: advised CFM that the consumer advisory must be presented at the menu board at the drive thru and on all banners . Instructed they could paint on the menu ( or on the plastic cover over the menu ) and note all sushi will raw product with a * and at the bottom of the menu board to place -------* contains raw fish . .NOTE : consuming raw fish may result in a food borne illnes. This cannot wait until new menu is developed
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: cardboard lining shelving surfaxces
Correction: cardboard is not approved as a liner . Removed
- Nonfood Contact Surfaces
Observation: use of linen cloth unde rcutting board
Correction: use plastic mesh mat for this pupose . Do not use linen cloth
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: prep sink is not smoothly sealed with wall
Correction: seal / caulk sink with wall in a smoothly seamed manner
- Equipment and Utensils - Good Repair and Calibration
Observation: sliding panel of sushi case cracked and taped together
Correction: replace the panel
- Non-Food Contact Surfaces (repeated violation)
Observation: cookline drip trays dirty ( stove and wok )
exterior of rice steamer by stove dirty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: to go cups stored unprotected on work table at drive thru
Correction: maintain protected in the plastic sleeves or store stacks of cups in a washable container with a rim of > 1 inch
- Refuse - Areas, Enclosures, and Receptacles, Good Repair (repeated violation)
Observation: dumpster lid missing
Correction: call dumpster company and advise of missing lid and to replaxe the dumpster
- Refuse - Covering Receptacles
Observation: one lid of the dumpster is open ( the other is missing )
Correction: maintain the dumpster closed
- Outer Openings - Protected (repeated violation)
Observation: screen door at rear door has > 1 /16 of an inch gap at the threshold
Correction: install sweeper to seal threshold and lower edge of screen door to be < 1/ 16 of an inch on the right side ( about 15 inches )
- Lighting, Intensity
Observation: >> light tuves are burned out in the prep area
>> lights in hibachi grill are off
Correction: >> replaxe out light tubes ceilingi fixtures in the prep area
>> whenever the hibachi grill is in use the lights are to be on
- Physical Facilities in Good Repair (repeated violation)
Observation: ceiling tiles at the rear upright double door freezer are moisture damaged
Correction: replace damaged ceiling tiles
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: >> air return vent restrooms are dusty
>> wall behind hibachi grill is dirty
Correction: clean
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: storing tools with utensils in drawer opposite wok line
Correction: store tools seperately from utensils used for food preparation
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: cleaners stored with seasame seeds and food service gloves in the cabinetry under fried rice steamer at the sushi area
Correction: explained that cleaners may not be stored with any food item or single service gloves and the seasame seeds and gloves where relocated at the time of the inspection
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01/29/2013 | Routine | |
Facility had change of owner ===which closed on the 19th --the new owner contacted this office on the 26th and came in and made application / paid fees afternoon of the 26th ,
- Person in Charge
Observation: new owner had staff person who has taken / passed serv safe course ( certificate observed )
Correction: advised employee that under Hampton city Code that she must register course completion statement with this office and advised her how to do so . Also gave her flyer with information on registration . Asked her to register this week .
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: walk in refrigeration shelving is not arranged per regulations as to raw and cooked / produce items . No evidence of leaking observed
Correction: locate chicken on lower levels -- beef above -- seafood and eggs above beef and cooked items or produce on top shelving . OR have a raw product on each of the lower shelving
chicken - beef - seafood and eggs and have produce items and cooked items on shelving over raw product
- Utensils - In-Use - Between-Use Storage
Observation: >> non handled scoops ( quart and pint to go containers ) observed in 2 dry good containers
>> ice scoop handle and sugar scoop handle laying on contents )
Correction: USE only handled non breakable scoops / utensils to dispense dry goods and ice and maintain handles upright ouf of contents
- Critical: Cooling* (corrected on site)
Observation: >>fried rice from 11/26 --employee said tub had been out 20 minutes from walk in ref,. ( ambient temperture was 53 walk in was 39 and rice was 54 ) Told him to throw out --he returned it to walk in refrigeration unit . Had him pull in out and throw out
Correction: >>fried rice thrown out . Fried rice once cooked can be at room temperature for 1 hour . Then break down into bus tubs and place 2 inches of fried rice in to the bus tub. Place in walk in refrigeration unit ---UNCOVERED --- on upper shelf . Do not stack bus tubs one on top of another . After 2 hours check temperature . Must be < 70 degrees . Check again with thermometer after 4 more hours have gone by . Must be < =41 . If not throw away .
Once at < =41 degrees can combine into 1 or 2 bus tubs and then cover and store in walk in . You can place a bus tub or put rice on a bake tray and put into the upright freezer to cool rice very quickly . Again once rice reaches 135 degrees must cool from 135 to 70 degrees in 2 hours and from 70 to 41 in the next 4 hours .
- Critical: Cooling* (corrected on site)
Observation: >>steamed rice in tightly covered mixing bowl for employees also made 11 /26 was 63 degrees in walk in refrigeration unit
Correction: >> steamed rice thrown out . DO NOT tightly cover hot rice and put into a refrigeration unit .
- Cooling Methods
Observation: Noodles ( fried ) made per employee at around 1pm were observed covered in walk in refrigeration unit in 2 covered tubs at 68 degrees ( observed at 3 pm )
Correction: advised not to cover product when you are trying to get the heat off ./ to cool it .
Recommend putting noodles uncovered and sitting on counter for about 30 minutes then put in any upright freezer for about 1 hour . Take temperature . Product must cool from 135 to 70 degrees in < 2 hours and from 70 to 41 in the following 4 hours or less .
Use of the freezer will cool product very fast . Use digital thermoemter to insure proper cooling . Once noodles at < 41 they can be covered
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: panko bread crumbs -- used with lumps / clumping observed --observed at room temperature on dry good shelving
Correction: bread crumbs and flour/ breading are to be kept in a refrigeration unit === sifted every 4 hours or use only a very small portion and throw out after use .
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: menus and menu board are not correct as to the required consumer advisory
Correction: new owner to decide whether or not he will serve beef products ( teriyaki and hibachi) to be served to customer request at internal temperatures less than required under the regulations . All menus and menu board must have each product that is offered raw ( sushi) or under cooked ( beef ) with a mark beside such as a * or tuna sushi ( raw fish ) AND on all menus and the menu board must have statement that that eating raw fish or under cooked beef may result in food borne illness .
IF beef is not undercooked then all menus ( there are 3 ) and menu board must have
TUNA and Salmon ( to include spicy tuna and spicy salmon ) roll ( raw fish ) and at the bottom of the page " eating raw fish may result in food borne illness )
IF beef in under cooked then all the menus and menu board must have TUNA and SALMON rolls ( raw fish ) and each of the steak and beef items have a * beside them
Then at the bottom of the page or on the menu must have * cooked to order &
" consumption of raw fish or under cooked beef may result in food borne illness )
When menus are reprinted ( there are thousands present ) this menu change is to be added .The drive thru menu board it to be corrected by 12-31 -12
- Temperature - Food Temperature Measuring Devices - Provided
Observation: facility does not have digital thermometer
Correction: advised to obtain digital thermometer
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: utensils in utensil drawer opposite wok line are dirty
Correction: clean utensils and drawer
- Non-Food Contact Surfaces
Observation: wok cookline drip trays are dirty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: to go sushi bases and styrofoam clam shells not properly stored
Correction: store with food containing side down
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: lid missing trash dumpster
Correction: call company and advise lid is missing . they are to replace dumpster or replace lid
- Outer Openings - Protected
Observation: lower right edge of screen door ( at rear door ) is not sealed with threshold to < =1/16 of an inch
Correction: add sufficent length of sweeper or angle additional screen material to the right edge to seal gap of screen door and threshold to be < = 1/16 of an inch
- Hand Drying Provision
Observation: paper toweling not provided at handsink at the entry off the bathroom area door
Correction: provide paper toweling at each handsink
- Physical Facilities in Good Repair
Observation: >>several ceiling tiles are stained ( over display drink refrigeration unit and at the rear of the store over the prep table - wok cookline vent hood
>>floor drain screen not in place at the mop curb
Correction: >> replace stained ceiling tiles
>> restore mop curb drain screen into position
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: ceiling light fixture lenses are dirty in prep area
Correction: clean
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: floor cleaner put in ROUNDUP large spray container
Correction: advised staff that any chemcial must be in container which is labeled as to the contents .
Thrown out at the time of inspection
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: case of bleach on lower level of work table with food service equipment
Correction: bleach and all cleaners are to be located at the shelving under the 3 compartment sink or on shelving in the mop room or on the floor
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11/27/2012 | Routine | |
Restaurant representatives - add corrected or new information about Hibachi Express, 1044 W Mercury Blvd. A, Hampton, VA 23666 »