| No violation noted during this evaluation. | 03/30/2016 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed several employees rub their face or sneeze into their hands and not wash hands after.
Correction: Discussed with owner. Training will be done with employees.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Observed the chlorine level of dishes coming out of the machine at +200 PPM.
Correction: Reduce to correct levels. Repair called into company.
|
03/29/2016 | Risk Factor | |
Note: Very good over all general sanitation. Very good date marking. Good time tracking on time control items (cold buffet). Be sure cold items at hibachi station are added to time logs if time is being used as a control. Good time tracking on sushi rice and sushi bar items. Hot buffet items are changed out on a schedule as well. PIC has documentation to verify sushi items are frozen or raised for parasite destruction/prevention. Don't forget to write the date of last service on shellstock tags.
Ok for permit.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed an employee cough into her hand then fail to wash her hands before returning to work.
Correction: Instruct employees to cough into arm/sleeve not directly into hands. Hands should be washed after any possible contamination including coughing/sneezing or touching face or other body parts.
- Utensils - In-Use - Between-Use Storage
Observation: Observed clevers wedged between equipment and rice paddle stored in standing water.
Correction: Store utensils on clean, dry surface, or in food with handles out.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed standing water inside prep unit at cook line.
Correction: Repair and maintain equipment.
- Equipment - Cutting Surfaces
Observation: Observed several cutting boards heavily scratched and scored (sushi, prep unit, small white board). The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed slicer with food debris.
Correction: Clean and sanitize after each use.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed employee wash and rinse a cutting board at back 3 part sink but fail to sanitize after rinsing.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Toilet Rooms - Enclosed (repeated violation)
Observation: No self closing device on employee restroom door (opens directly to kitchen).
Correction: Install a self closing device and ensure that restroom is closed.
- Physical Facilities in Good Repair
Observation: Observed in disrepair: areas of worn floor grout (standing water between tiles), several over head lights out.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
11/02/2015 | Routine | |
Note: Employee drinks need a lid and straw. Good time tracking and good date marking.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee return from a smoke break outside fail to wash hands before returning to work.
Correction: Employees must wash hands when returning from work.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed above 41F: a large bowl of sweet/sour chicken (raw) left on work cart at 68F
Correction: food at hibachi/pho station - krab 46F, tripe 46F, beef 45F, meatball 48F.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Observed slicer with food debris.
Correction: Clean thoroughly and sanitize after each use.
|
04/14/2015 | Risk Factor | |
| No violation noted during this evaluation. | 02/19/2015 | Complaint | |
Good time tracking on cold items at buffet. Hot lunch buffet items are out from 11-3 at which time they are discarded. Good time tracking on sushi rice. Date of last service is now being marked on shellstock tags.
Parasite destruction letter from supplier is needed before permit is renewed.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed sushi chef rinse hands at three part sink.
Correction: Hands must be washed in hand sink only and soap must be used for proper cleaning.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Observed clever wedged between prep unit and table, ice scoop at wait station stored with handle in ice.
Correction: Store utensils on clean, dry surface and with handles out of food product.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Observed food stored on the floor in the walk in freezer and meat cooler.
Correction: Keep all food stored 6 inches off the floor.
- Records - Creation and Retention
Observation: No written statement from the supplier that salmon received fresh and served raw for consumption has been raised and fed in such a manner as to eliminate the threat of pathogenic parasites. No records on hand for freezing for parasite destruction for other fish used in sushi.
Correction: Obtain letters from suppliers for freezing for parasite destruction and stating that salmon is farm raised and pellet fed.
- Cooling Methods
Observation: Observed large, deep plastic lexans full of breaded chicken that had just been cooked. This is not an effective method of cooling. (chicken was at 105F).
Correction: Spread food in shallow layers to facilitate quick cooling. Food may be transferred to deeper containers/lexans for storage after initial cooling.
- Temperature Measuring Devices
Observation: No thermometer in "Pepsi" reach in cooler used for food storage.
Correction: Provide visible thermometers in all refrigerators used for food storage.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed in disrepair: torn door gasket at cook line prep unit, sushi rice bowl has become stained black and is no longer cleanable, unused ice machine in back storage area, walk in freezer has ice accumulation around door frame.
Correction: Repair door gasket, replace sushi rice bowl, remove ice machine if it will not be repaired for use, repair freezer/door to eliminate ice build up.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Open metal cans used for food storage.
Correction: Do not reuse metal cans for food storage.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed the slicer with dried food debris.
Correction: Clean and sanitize after each use.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed in need of cleaning: hood filters, storage shelves, inside hibachi reach in freezer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: The dish machine sanitizer line had become disconnected and wares were not getting sanitized.
Correction: The line was reconnected and the dish machine is now properly sanitizing. Sanitizer level should be checked with test strips before use with wares daily.
- Kitchenware and Tableware
Observation: Plastic spoons for customer self-service at the ice cream freezer are not presented with all of the handles in one direction.
Correction: Present utensils with handles in one direction to reduce risk of contamination.
- Plumbing System Maintained in Good Repair
Observation: Stoppers for three part sink are missing.
Correction: Supply stoppers.
- Toilet Rooms - Enclosed
Observation: Employee restroom door was propped open (opens directly to kitchen) and does not have a self-closing device.
Correction: Install a self-closing device on the restroom door and keep door closed at all times.
|
12/11/2014 | Routine | |
Discussed risk of thawing fish in vacuum sealed package - always open package when the fish is thawed.
Flies present in kitchen - repair screen door so it fits tight or keep the outside door closed. Fly strips cannot be located in food prep or clean ware storage areas. Work with pest control operator to eradicate flies. May need to put bait outside, etc.
Odor in kitchen is likely from the food residues collecting in the floor drains. Make sure the floor drains and areas around them are thoroughly cleaned.
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: Tags missing for the clams received live and frozen until needed. Dates used not marked on Oyster tags used within the last week.
Correction: Tags from all shellfish received live are to be kept onsite for 90 days after it is served. Tags are to be date marked with date when last shellfish from the container is served.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee cutting fruit was holding it with bare hands.
Correction: Instructed employee of requirement to avoid bare hand contact with ready-to-eat food. Employee washed hands and put on gloves.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Several containers of raw chicken were stored over open containers of ready-to-eat foods and raw seafood. Raw shell eggs were stored over ready-to-eat food.
Correction: Protect ready-to-eat food from possible contamination from raw animal foods by storing the raw food of animal origin under the ready-to-eat food. Also, store chicken under seafood since seafood only needs to be cooked to 145°F and chicken must be cooked to 165°F or more. PIC relocated foods.
- Records - Creation and Retention
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the farm raised salmon fish were fed formulated feed, such as pellets that contain no live parasides infective to the aquacultured fish.
No record identifying the genus and species of parasite-destruction exempt tuna species (e.g. Thunnus albacares, Thunnus atlanticus, Thunnus alalunga, Thunnus maccoyii, Thunnus obesus, or Thunnus thynnus) or records doumenting "Yellowfin Tuna" was frozen to destroy parasites.
Correction: Provide written agreements or statements from the supplier or aquaculturist that fish were raised and fed formulated feed, such as pellets, that contain no live parasites infective to aquacultured fish.
Provide the genus and species of tuna served raw, marinated, raw-marinated, partially cooked or marinated partially-cooked fish to verify that they do not need to be frozen for parasite destruction because they are exempt.
- Critical: Cooling* (corrected on site)
Observation: Chicken broth made last night found in 5 gallon pails in walk-in cooler at 74-76°F.
Correction: PIC discarded improperly cooled chicken broth. Must cool from 135°F to <42°F within 6 hours and from 135°F to <71°F within the first 2 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shrimp at room temperature overnight (to thaw) was 72° (2 boxes) and 50°F (1 box).
Correction: PIC discarded shrimp that was held >41°F for unknown time period. Frozen TCS foods are to be thawed in refrigerator, under running water that is 70°F or less (not possible since coldest tap water this time of year is 80°F), or as part of the cooking process. You must plan far enough ahead to thaw your foods in refrigerator.
|
07/07/2014 | Risk Factor | |
Oysters from VA872SS, VA1336SP - good records on Oysters. Raw fish for sushi is from source that verifies aquacultured fish and/or frozen to destroy parasites.
Need to replace gasket on walk in cooler and regrout floor where the grout has eroded.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: The tags for the live clams are not available.
Correction: Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied. PIC produced invoice for clams that shows they were purchassed from an approved source yesterday. Without the tags present for traceback, if needed, the PIC agreed not to serve the clams in the restaurant.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Food residue in food processor and on back of slicer blade.
Correction: Employee cleaned and sanitized the food processor and slicer.
|
04/08/2014 | Risk Factor | |
Dishmachine was not dispensing sanitizer at required concentration - PIC had already contacted service tech and unit was not in use. I talked with service tech who said he expected to arrive before 5PM. PIC will use 3 part sink to sanitize wares if machine is not repaired when they need to use it.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee holding cell phone to ear while working.
Correction: Avoid activities that can contaminate the hands while working and wash hands after handling or talking on phone before returning to duties handling food, clean wares, etc.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee drinking from twist top bottle while working.
Correction: Drink was removed from prep area and employee washed hands. Drinks consumed by employees while working must be in a covered cup with a straw. Avoid hand to mouth contact.
- Utensils - In-Use - Between-Use Storage
Observation: Knives stuck between pieces of equipment between uses.
Correction: Store knives in clean/cleanable place between uses.
- Food Storage - Clean and Dry Location
Observation: Containers of food spilled onto and stored on floor of walk in freezer.
Correction: Store food on shelves 6 inches above floor.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Imitation crab heated for hot holding was 68 F.
Correction: Cook returned crab to oven to finish heating to at least 135 F before hot holding at buffet.
- Food - Honestly Presented (corrected on site)
Observation: Fish labeled "Red Snapper" is Tilapia and fish labeled "White Tuna" is Escolar
Correction: PIC relabeled fish with correct names.
- Equipment - Good Repair and Proper Adjustment
Observation: Gaskets torn on freezer at hibachi grill and shelves rusted under rice cookers.
Correction: Repair equipment.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Reuse of tin cans for food storage.
Correction: Corrected by discarding foods that were in reused tin cans. Use cleanable containers designed for reuse as food containers for storage of foods.
- Non-Food Contact Surfaces
Observation: Equipment under counters in servers areas is not clean.
Correction: Clean these nonfood contact areas as often as necessary to keep clean.
- Physical Facilities in Good Repair
Observation: Walk in freezer floor is damaged.
Correction: Repair floor.
|
01/08/2014 | Routine | |
Grain weevils found in 1 bin of rice and tempura breading. PIC discarded both.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Shellfish tags are not kept in chronological order and some are not dated when last shellstock from that container was sold/served.
Correction: Date mark tags and keep in order.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pan of cooked Tofu was stacked over the cooling line in prep refrigerator and 58°F.
Correction: PIC discarded. Keep TCS food
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Rice hot hold container and slicer are not clean
Correction: Correct by cleaning and sanitizing (may need to replace rice container if it's no longer easily cleanable).
|
09/25/2013 | Risk Factor | |
Generally good sanitation and employee practices. Let wares air dry after dishmachine. Tighten up time control policy on cold bar TCS foods - 6 hours if <70 degrees at start at 41 degrees or less - need to add to written policy and monitor time on all foods held on time control. Good time control on sushi rice and prepared sushi items. Keep records of salmon parasite destruction 90 days - recommend make photo copy of invoice with dates frozen and served.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Cut carrots uncovered (in container and on floor) of walk-in refrigerator.
Correction: Corrected by covering and moving to shelf (don't store containers on floor.).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS food >41 degrees at Hibachi prep station. Containers of imitation crab (58 degrees), noodles (56 degrees) and bean sprouts (56 degrees) all >41 degrees and not on time control.
Correction: Keep 41 degrees or less or put on time control (6 hours if 41 degrees when start time and <70 degrees at end of 6 hours).
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Slicer not clean.
Correction: Corrected by wash, rinse and sanitize with attention to hard to clean areas.
|
06/11/2013 | Risk Factor | |
Chlorine in dishmachine = 100 ppm and 3 compartment sin = 100 ppm. Need to clean nonfood contact surfaces to remove grease build up. Use soap or degreaser and protect food during cleaning (shelves, carts, racks). Scallop shells are not approved food contact surface - can't buy shells and use for serving food. Replace top of food processor. Keep hood filters in place while hood is being used. Oyster tags are well organized - dates on all tags - good job.
- Critical: Cooling* (corrected on site)
Observation: Large, deep plastic container of chicken cooked about 2 hours ago is 75 degrees.
Correction: TCS foods need to cool to <70 degrees within 2 hours. Corrected by moving chicken onto sheet pans to cool quickly.
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03/11/2013 | Risk Factor | |
Investigation of complaint alleging that on 1/5/13 the complainant observed green "mold" on the wall/coving under the booth table where they were sitting. Found wall and coving deteriorated beside 2 booths that are on the other side of the wall from the dishmachine. The dishroom wall has been redone to extend coving higher up the wall - the area is wet and I can't see if there is water intrusion into the wall area or not. Use a floor fan to completely dry the floor/coving on dishwash side and make sure grout/seal is solid. Remove damaged wood wall/coving and any damaged structural components of wall, dry area thoroughly and refinish in dining room. Recommend taking these 2 tables out of service until this is fixed.
No violation noted during this evaluation. | 01/08/2013 | Complaint | |
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