Discussed with the person in charge:
1. facility is very clean - thank you
2. all hazards noted on have been corrected except for the above
3. establishment is using time as a public health control on the buffet bars
This inspection included the investigation of the complaint received on December 7, 2015.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the cabinets under the sushi/hibachi bar have 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Clean stainless steel pans were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
|
12/17/2015 | Follow-up | |
Discussed with the Person-in Charge:
1. Trash bags lining buffet line
2. Gas powered power washer
3. Gap at backdoor
4. Broken ice scoop
5. Card board lining shelf
6. Dish machine not sanitizing - the person in charge placed a service call - the 3-compartment sink was set up
7. Leak at dish machine
8. Date marking
9. Buffet pans
During the next inspection, all hazards noted on this report and the report prior to today must be corrected. Based on history of the establishment, substantial compliance must met prior to receiving your 2016 health permit.
Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
- Critical: Package Integrity* (corrected on site) (repeated violation)
Observation: Observed dented cans of bean sprouts and oranges in the dry storage area. Person-in charge removed all dented cans to a return area.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed raw shell eggs stored over cabbage, peas, and carrots in the small prep unit and raw oysters and muscles stored over lettuce in the walk-in cooler. Person-in charge rearranged storage of all foods during the inspection.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Observed multiple knives stored between equipment. Person-in charge removed the knives to be cleaned.
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) (repeated violation)
Observation: Observed meatballs 133*F, meatballs 121*F, fried squid 104*F, and grilled squid 99*F - all on the buffet bars hot holding at improper temperatures. Person-in charge removed all foods to be reheated during the inspection.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (repeated violation)
Observation: The food contact surface of the grocery bags holding cabbage (corrected), ginger, and lettuce are not safe.
Correction: Repair or replace the equipment to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The mop sink is not sealed to adjoining walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the sandwich prep units are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed a lot of carbon on the sheet pans, muffin tins and bundt pans and the kick plate is missing on the ice machine - in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed that plastic was being used as drain stoppers in the 3-compartment sink in the dish machine area - in a state of disrepair and damaged.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the can opener that is in contact with non-potentially hazardous food items that were observed encrusted with accumulations of grime and debris. Person-in charge removed the can opener to be washed, rinsed, and sanitized during the inspection.
Correction: Clean the surface of equipment 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.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed stainless steel pans and metal serving spoons that 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.
- Critical: Plumbing System Maintained in Good Repair* (repeated violation)
Observation: Observed a piece of plastic used to fix the faucet on the mop sink and the pipes near the 3-compartment sink.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The sink basin at the hand washing sink beside the 3 compartment sink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
|
11/23/2015 | Follow-up | |
Discussed with the person in charge:
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
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.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: The cook is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed an in use open drinking can stored on top of the display case - in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Temperature*
Observation: Observed shell eggs received at 57'F - an inadequate temperatures.
Correction: Discard or reject delivery of potentially hazardous food received above 41°F. Routinely inspect PHF upon receipt for evidence of current or previous temperature abuse.
- Critical: Package Integrity* (corrected on site) (repeated violation)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Cans were moved to the return area.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Observed raw shell eggs stored over lemons, raw bacon stored over Wonton in the walk in cooler ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage
Observation: Observed single service cups stored directly in the bulk food products in the dry storage area. Dispensing utensils improperly stored between uses.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored on the wok station and in the hibachi area between use. EHS demonstrated how to set up sanitizer buckets to the staff.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Observed uncovered foods in the sandwich prep unit, walk in freezer,
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk in cooler.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing (corrected on site) (repeated violation)
Observation: Observed shrimp and fish sitting directly in water in the 3-compartment sink. Items were placed in colanders and put in the walk in cooler.
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
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Observed chicken on a stick at 109'F, fried flounder - 113'F, wings - 117'F, wings - 120'F, stuffed shrimp - 91'F, stuffed shrimp - 94'F, crab meat - 120'F, crab meat - 119'F, pork dumpling - 85'F, pork dumpling - 88'F - all on the buffet bars hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed salmon at 44'F, chicken - 47'F, chicken 49'F, squid - 47'F, shrimp - 50'F, and chicken -50'F in the display case
Correction: noodles - 47'F and pork at 48'F in the sandwich prep
- Critical: Equipment and Utensils - Multiuse, Characteristics* (repeated violation)
Observation: The food contact surface of the grocery bags where the pigs feet are stored in and the metal band BBQ brush are not safe.
Correction: Repair or replace the equipment to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The mop sink is not sealed to adjoining walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed that linen towels and plastic was being used as drain stoppers in the 3-compartment sink in the dish machine area - in a state of disrepair and damaged.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed a lot of carbon on the sheet pans, muffin tins and bundt pans and the kick plate is missing on the ice machine - in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the sandwich prep units are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: the large whisk attached to the drill (corrected), big containers used for spices (corrected), deli slicer,
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the can opener that is in contact with non-potentially hazardous food items that were observed encrusted with accumulations of grime and debris.
Correction: Clean the surface of equipment 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment have accumulations of grime and debris: can opener holder, fryer cabinets,
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed stainless steel pans and metal serving spoons that 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 (corrected on site)
Observation: Observed oven racks stored on the floor in the employee's restroom. (corrected) PIC moved racks to prep table and stated they were going to clean racks. (not corrected during inspection)
Correction: Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Observed that there was no water from the handwashing sink in the dish washing room.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station in the employee's restroom is being used to store equipment in.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Plumbing System Maintained in Good Repair*
Observation: Observed a piece of plastic used to fix the faucet on the mop sink.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The sink basin at the hand washing sink beside the 3 compartment sink is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Hand Drying Provision (repeated violation)
Observation: Observed cloth towels stuffed inside of the paper towel dispenser in the dish machine area therefore there were no disposable towels were provided in this area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Employee Accommodations, Designated Areas (corrected on site)
Observation: Observed an employee's coat, apron, and umbrella stored with the food products near the ice cream box.
Correction: Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: coving is missing on the wall behind the prep table before the dish machine area, several lights out over the prep area,
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: the floors, walls, and ceiling throughout the kitchen to include the employee's restroom, hood system, the floors under the wok station, mop sink, drains underneath of 3 compartment sink, bottom shelving at prep tables.
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Observed non functioning faucet set stored above the 3 compartment sinks beside the back door.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed containers of sanitizer sitting on top of the sugar in both wait staff areas - not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Lubricants - Incidental Food Contact - Criteria*
Observation: Based on the conversation between the EHS and the person in charge, WD-40 is being used on the slicer.
Correction: Lubricants used on food-contact surfaces, on bearing and gears located on or within food-contact surfaces, or on bearings and gears that are located so that lubricants may leak, drip, or be forced into food or onto food-contact surfaces shall meet the requirements specified in 21 CFR 178.3570 Lubricants with Incidental food contact
|
11/03/2015 | Routine | |
- Food Storage - Prohibited Areas
Observation: Several stainless steel bowls of raw chicken and raw shrimp stored on the floor and over top of the garbage can.
Correction: Relocate food storage to an approved area until the source of contamination is eliminated or removed.
- Cloths - Wiping Cloths, Air-Drying Locations
Observation: Wiping cloths that were hand laundered on site were observed air-drying in the holes of the fencing surrounding the refuse containers outside.
Correction: Air-drying of cleaned linens must be done in a location that prevents contamination to both the cleaned linens and adjacent food preparation/storage areas. Relocate wiping cloths to allow contamination-free air-drying or enter into a contract with a linen service.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Removal Frequency
Observation: Objectionable odors were emanating from the outdoor storage areas. Items observed: 1) non functioning fryer 2) wheelbarrel full of rain water 3) crab baskets 4) dead uncooked crabs 5) torn wet cardboard boxes 6) old pieces of wood 7) trash
Correction: Increase the frequency that refuse is removed from the facility to prevent objectionable odors.
|
09/15/2015 | Complaint | |
| No violation noted during this evaluation. | 08/13/2015 | Complaint | |
Discussed with the person in charge:
1. cooking temperatures
2. this inspection was conducted to observe the critical hazards noted on the last report
- Critical: Temperature, Cooking - Raw Animal Foods* (repeated violation)
Observation: Observed that the chicken/brocolli measured 157'F - not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Dish was placed back into the wok for further cooking.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Sushi rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets on both display cases near the wok station are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: stainless steel pans, stainless steel bowls, slicer, rice cookers, fryer baskets,
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: cabinets under the fryers, top of the fryers, all of the reach in refrigeration units,
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed plates on the buffet bar that 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.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Observed that the hand sink near the wok station has no hot water.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station near the rear entrance door is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: missing ceiling tile over the prep table before the dish machine area and hood filter missing in the sushi bar area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures are noted in need of cleaning: this entire facility is in need of detailed cleaning to include both hood systems, walls throughout the kitchen, and all floors to include the walk in refrigeration units. Observed that the floors near the dry storage area had cooked food on them from the night before.
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.
|
07/16/2015 | Follow-up | |
Discussed with the person in charge:
1. this inspection included investigation of a complaint that was received on 6/19/15
2. the entire facility is in need of detailed cleaning
3. attendance at a food safety class
Temperature logs given for cold holding of foods
- Critical: Hands - When to Wash*
Observation: EHS observed that none of the employees washed their hands during this inspection.
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.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The employees are drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Package Integrity* (corrected on site)
Observation: Observed damaged cans of Mandarin oranges stored on the shelf where foods are offered for sale or service.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed the employee handling cut fruit with her bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Observed raw chicken stored over the sauces in the display case near the wok station, raw chicken stored over the crab meat, shell eggs stored over the lemons, shrimp stored on top of the broccoli, raw chicken stored over the fish in the walk in cooler (corrected), and shell eggs stored over crab meat in the sushi bar area.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed a container of butter stored on the floor on the wok station, crab meat stored on the floor in the walk in cooler, and Calamari on the floor in the walk in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Temperature, Cooking - Raw Animal Foods* (repeated violation)
Observation: Observed that the grilled chicken was only cooked to 127'F - not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
- Thawing (repeated violation)
Observation: Observed 3 packages of shrimp sitting in water on the prep table in the hibachi bar area.
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
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Observed that the fried chicken measured 113'F, wings - 124'F, honey chicken - 122'F, general Tso - 128'F, fried rice - 124'F, chicken on a stick - 103'F all on the buffet bar - hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed tomato/cucumber salad - 52'F (buffet bar), chicken - 46'F, rice - 46'F, and noodles - 46'F on the sushi bar, Tilapia - 45'F, shell eggs - 48'F, shrimp - 45'F in the walk in cooler - cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the walk in cooler are not properly dated for disposition like the egg rolls, seafood dish, and Lo Mein.
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.
- Critical: Time as a Public Health Control*
Observation: Sushi rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: The food contact surface of the trash bag used for the wasabi and metal rimmed pastry brush are not safe.
Correction: Repair or replace the equipment to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets on both display cases near the wok station are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: stainless steel pans, stainless steel bowls, slicer, rice cookers, fryer baskets,
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: cabinets under the fryers, top of the fryers, all of the reach in refrigeration units,
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed plates on the buffet bar that 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.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Observed that the hand sink near the wok station has no hot water.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station near the rear entrance door is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Observed that the faucet is leaking on the cold water at the hand sink near the wok station.
Correction: Plumbing systems and components shall be maintained in good repair.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory near the wok station.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at any of the hand washing lavatories throughout the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: missing ceiling tile over the prep table before the dish machine area and hood filter missing in the sushi bar area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning: this entire facility is in need of detailed cleaning to include both hood systems, walls throughout the kitchen, and all floors to include the walk in refrigeration units. Observed that the floors near the dry storage area had cooked food on them from the night before.
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.
- Maintenance Tools - Storing Maintenance Tools (corrected on site)
Observation: Observed a container of screws/bolts sitting on top of the display case - stored in such a way that it is contaminating food.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
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06/22/2015 | Routine | |
Discussed with the person in charge:
1. ice bath on the sushi bar
2. cooling procedures
3. alarm for dish machine
4. flour storage
5. attendance at a food safety class - information given
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed raw shrimp stored over crab meat in the walk in cooler. Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Observed uncovered foods in all of the refrigeration units. Food stored in a location where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Food - Miscellaneous Sources of Contamination
Observation: Observed pans of food sitting inside of each other without a barrier.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Observed that the beef/broccoli measured 126'F - not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the meat to heat all parts to 145°F or above for 15 seconds.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Observed that the General Tso chicken measured 136'F - not reheated to 165'F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Thawing (repeated violation)
Observation: Observed several packs of crab meat sitting on top of the oven to thaw.
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
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Lo Mein - 44'F, rice - 48'F, beef - 55'F on the sushi bar and honey dew melon on the cold bar observed cold holding at improper temperatures. All items were placed on an ice bath.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the cardboard used as a shelf liner is 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed that all of the refrigeration units have 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: Equipment and Utensils - Before Use After Cleaning*
Observation: Observed that the 3-compartment sink is set up as washing, sanitizing, then rinsing.
Correction: Ensure that the sinks are set up as wash, rinse, and sanitize. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed several pieces of equipment that were 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.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the rear hand sink and 3-compartment sink in the dish room are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Insect Control Devices - Design and Installation (corrected on site)
Observation: Observed numerous fly strips installed throughout the kitchen. Insect control device does not retain the insects within the device. Strips were removed.
Correction: Provide an insect control device that retains the insects within the device. Improper design of the device and dead insect collection tray could allow dead insect parts and injured insects to escape, rendering the device itself a source of contamination.
- Pests - Controlling Pests*
Observation: Observed a lot of small flies in the sushi bar area. 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.
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12/15/2014 | Routine | |
Discussed with the person in charge:
1. ensuring that the staff takes temperatures of the foods on the bar - EHS demonstrated proper techniques and gave hand out for calibration of thermometer
2. the facility is very clean - thank you
- Warewashing Machines, Sanitizer Level Indicator (repeated violation)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: REPEAT Observed numerous plastic cups and stainless steel pans that 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.
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12/26/2013 | Follow-up | |
Temperatures continued: walk in cooler: shell eggs - 41'F, whiting - 41'F
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: REPEAT The cook observed chewing gum on the prep line - in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All employees who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Observed raw fish stored over sweet/sour sauce in display case, raw pork stored over dumplings in the sandwich prep unit, and shell eggs and raw pork stored over the cooked meats in the sushi reach in cooler. Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: REPEAT Observed single service containers laying directly in the bulk foods. Dispensing utensils improperly stored between uses.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored on the wok station between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Observed buk choy stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing (corrected on site)
Observation: REPEAT Improper methods used to thaw shrimp. Observed two blocks of shrimp sitting on pooled 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
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Wings - 115'F and BBQ chicken - 89'F on bar #1 observed hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Egg rolls - 47'F and boiled eggs - 47'F in the salad bar display case observed cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked seafood that is provided on the menu, menu board, table tent or brochure without proper disclosure.
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
Observation: REPEAT The nonfood contact surface of the cardboard used as a shelf line and the wiping cloth used under the cutting board (corrected) are 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.
- Warewashing Machines, Sanitizer Level Indicator
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
- Sanitizing Solutions, Testing Devices
Observation: REPEAT There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: outside of the display case, inside of the ovens, cabinets under the fryers, outside of the rice cookers, and the lids for the rice cookers (corrected).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: REPEAT Observed numerous plastic cups and stainless steel pans that 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.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: floor tiles near the rear door, 2 lights out in the hood system, light out near the salad bar display case, and wall tiles near the rear door
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: REPEAT The entire kitchen is noted in need of cleaning to include lights shields in the hood system, air vent covers in the sushi area, and the air vent covers in both restrooms.
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.
- First Aid Supplies, Storage (corrected on site)
Observation: First Aid Supplies are not being stored in a kit or container
Correction: Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
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11/20/2013 | Routine | |
Temperatures continued: Sushi bar: white tuna - 43'F, salmon - 42, beef - 38.6, Bar #1: wings - 142'F, taco roll - 125'F, Bar #2: roast beef - 137'F, potatoes - 137'F, Bar #3: Mongolian beef - 123'F, white rice - 131'F
Discussed with the person in charge:
1. the entire kitchen is in need of detailed cleaning
2. ensure that all foods are covered when in storage
3. use of a fan to help keep flies out of the facility
4. cold bar - ensure that the hazardous food items on the bar are kept cold at all times - observed that the ice had melted and that the unit was turned off
- Critical: Hands - When to Wash*
Observation: REPEAT A food employee failed to wash his hands before engaging in food preparation leaving the kitchen and returning to the sushi area.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: REPEAT Observed raw egg and flour mix stored over the cooked foods in the display case. Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Food were rearranged.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: REPEAT Observed crab meat in the display case - 44'F, rice noodles - 46'F and Lo mein - 49'F in the sandwich prep unit, beef - 44'F and lo mein - 47'F on the sushi bar, and pasta on the cold bar - 52'F that were cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less. Shell eggs measured 69'F. Eggs were placed in the walk in cooler for quick cool down.
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: REPEAT The following equipment food-contact surfaces were observed soiled to sight and touch: interior of the ice bin in the wait staff area, flour mixers, flour container on the cook's line, utensils on the prep table.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed can of Raid stored in a bin with rice - not stored separately from insecticides or rodenticides. Raid was discarded.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
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07/16/2013 | Risk Factor | |
Investigation of complaint received on 7/9/13
No violation noted during this evaluation. | 07/16/2013 | Complaint | |
Discussed with the person in charge:
1. This inspection was conducted to observed the critical hazards noted on November 29, 2012.
2. Sushi area - source and coverage of mats
3. Several non critical hazards were corrected - thank you
Based on the results of this inspection, this facility is being removed from enforcement at this time.
Thawing and cooling hand outs given
- Equipment - Good Repair and Proper Adjustment (corrected on site) (repeated violation)
Observation: The handles to the fry baskets were observed in a state of disrepair and damaged. New baskets are on order.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: interior of the ovens, cabinets under the fryers, all of the prep table to include under the rice warmers, outside of the bulk food storage containers, outside of the grinder, air vent cover in the Pepsi display case, lids on top of the plastic containers in the walk in cooler (corrected), counter over the mop sink, doors to the dish machine, and the water dispensing handle on the soda machine in the wait staff area on the right side.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Numerous items including plastic cups, stainless steel pans, tea dispensers, and plastic containers 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.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the hood system. The light measured 20 foot candles.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: four lights out in the dry storage room, light broken in employee's restroom, light out over the rear Pepsi case, and the light shield over the prep table before the dish machine area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The entire kitchen is in need of detailed cleaning to include the floor under the wok station, light shields in the hood system, air vent cover in the employee's restroom, door to the walk in freezer, mop sink, and the caulking on the dish drain.
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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12/19/2012 | Follow-up | |
Input of report and NOAV from inspection completed on 11/30/12.
No violation noted during this evaluation. | 12/03/2012 | Other | |
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