- Refuse - Areas, Enclosures, and Receptacles, Good Repair (repeated violation)
Observation: Lid on the recycle bin is broken. Lids must be kept closed once lid is replaced.
Correction: Replace the broken lid for the recycle container.
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03/08/2016 | Follow-up | |
FDA form 1-B in Chinese and Spanish were provided to the operator. Have all employees sign this paper work. Keep on site to show to the inspector, during each inspection. Post this information in the kitchen.
Parasite destruction information is on the invoice from JFC. Picture of invoice was taken and added to the database.
Suggested using stainless pans for cold items on the buffet. During slow periods, remove some of the cold TCS foods from the buffet.
Recommended purchasing a box or folder that can be labeled month, to store shellfish tags.
Do not stack hot fried tofu on top of cold fried tofu, causing an elevation in temperature.
Remove plastic from shelving, in the beverage air cooler. This will prevent air flow in the cooler.
Will return on March 08, 2016 to check on the sushi cooler.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by 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 if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Large cans and items on the cart, by the cook line were not labeled. Large containers were labeled during todays visit.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. (boxes of crab legs, in the walk-in freezer);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Display (repeated violation)
Observation: The food on display is not protected from contamination. (desserts)
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw crab legs and swai filets. Both of these items were sitting out at room temperature.
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: Foods in the sushi reach-in cooler cold holding at improper temperatures. Foods were moved from the refrigerator during todays visit.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Ice accumulation noted in the fans of the sushi make table. Operator called during todays inspection, to have the cooler serviced.
Correction: Repair the cooler 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 cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Cooking and Baking Equipment
Observation: Oven on the far left hand side of the cook line is in need of being cleaned. Baked on food debris noted.
Correction: Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Metal lexan pans 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.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: Lid on the recycle bin is closed.
Correction: Replace the broken lid for the recycle container.
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02/25/2016 | Routine | |
Dish machine cannot be used for sanitization purposes, until machine chlorine residual reads at 50 ppm, on the test strip. Call once machine is working properly.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the sushi make table is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: Chlorine residual on dish machine was only reading at 10 ppm. Operator called during todays inspection to have technician service machine.
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.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Metal lexan pans 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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10/16/2015 | Follow-up | |
Do not double pan items on the buffet, where they will not receive direct heat from the steam table. Recommended having shells separate from taco meat and having customers assemble tacos.
Shredded cheese on the buffet should have ice directly placed under/around product to hold at 41 F or below. Stainless pans will achieve this better than plastic.
Date mark all ready-to-eat foods within 24 hours.
Good record keeping of sushi logs noted. Keep up with this practice.
FDA forms in Chinese and Spanish were provided and discussed with the operator during todays inspection.
A follow-up inspection will occur on/about 10/13/2015.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Tags missing from three boxes of oysters a bag of clams. Kitchen employee showed inspector tags, with the stack of other oyster/clam tags from the last several months.
Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed that foods in the sliding door cooler on the cook line were not covered.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Food Display
Observation: The food on display is not protected from contamination. (cookies near the ice cream cooler) A sneeze guard is needed above these items.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shredded cheese and items in the sushi make table cooler cold holding at improper temperatures. Cheese was discarded and sushi items were moved to the hibachi cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the sushi make table is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice accumulation noted on the fans of the sushi make table.
Correction: Repair the refrigerator 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 refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: meat cleavers and peeler on magnetic storage rack.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: No chlorine residual present when testing the dish machine. Operator called to have machine serviced during todays inspection.
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.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Metal lexan pans 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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09/30/2015 | Routine | |
Some foods on the hot and cold buffet items are still not being held at proper temperatures. Items noted above.
Slicer has been closely detailed.
All prepared foods under refrigeration are covered for protection during storage.
Seafood observed being thawed under cold running water in the food prep sinks.
All utensils are being stored properly in the buffet area.
Dumpster area looks somewhat better, but grease is still present on one side of the grease trap and on the wall behind the unit.
Suggest storing cold foods on the buffet in metal pans instead of plastic. Use metal for: sliced cantaloupe, honeydew, pineapple, watermelon, seafood salad, sliced tomatoes, cucumber/tomato salad.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Chicken on a stick, fried fish, blue crab, fried bananas, chinese clams, and sweet+sour chicken hot holding at improper temperatures on the buffet.
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: Sliced cantaloupe, sliced honeydew, and sliced tomatoes on the buffet 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.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Assorted metal pans 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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05/08/2015 | Follow-up | |
Adequate thermometer, chlorine sanitizer buckets (2 of 3 mixed up correctly), and test kit.
Notes:
1. PIC has continued to keep temperature logs of select hot and cold items on the buffet since last inspection.
2. Sushi rice and sushi roll temperature logs are in excellent order and are complete.
3. Sanitizer concentration logs have been continued as well. Make sure staff are testing EACH of the 3 buckets upon mixing. Some variability noted today.
4. Facility needs to consider alternative methods of thawing product to control the amount of time food may be held in the temperature danger zone.
5. The PIC stated that based on how much is left over, some items may be held over for next day use on the hot and cold buffets. Close monitoring of temperatures is necessary to ensure products stay out of the temperature danger zone. Suggest monitoring the temperatures of any items that may be potentially saved for next day use.
6. Power wash the dumpster area to remove grease build-ups.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) (repeated violation)
Observation: Observed that washed and prepped produce was not protected from potential contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent potential contamination by storing food in packages, covered containers, or wrappings.
- Thawing (repeated violation)
Observation: Improper methods used to thaw cases of crablegs. Observed sitting out at room temperature, long enough for water to pond on the floor under the boxes of product.
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: Chicken on a stick, fried fish, blue crab, fried bananas, chinese clams, and sweet+sour chicken hot holding at improper temperatures on the buffet.
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: Sliced cantaloupe, sliced honeydew, and sliced tomatoes on the buffet 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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer had old food residues present along blade guard area on the underside.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Assorted metal pans 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) (repeated violation)
Observation: Single service items observed unprotected from contamination. Spoons stored lip-service up in a container by the ice cream chest cooler in the dining area.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. Lip-service of all utensils should be stored inverted.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Grease spills observed all around the grease collection container outside the facility. Grease also present on the wall behind the grease receptacle.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. Power wash the area to remove all grease build-ups.
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04/23/2015 | Routine | |
Today was the formal follow-up inspection conducted in conclusion to the 4 week risk control plans put into effect 12/29/14.
Sushi and sushi rice time logs are excellent and the owner plans to continue with them, as required for any time control held items. All logs should be kept from one routine inspection to the next for the inspector to review.
Owner plans to continue monitoring hot holding temperatures on select food items every 2 hours, as done over the past four weeks.
In regards to cold held items, the owner plans to ensure an ice/water mixture is touching the bottom of all buffet items at all times. As warm weather approaches he may start taking temperatures again every two hours.
Plans to switch to margarine cups in place of butter to erase the need to keep them cold (under 41 F at all times).
Concentration of all sanitizer buckets in the facility were at 50-100 ppm.
Owner was doing temperature checks when the inspector arrived.
No violation noted during this evaluation. | 01/29/2015 | Follow-up | |
Risk control plan developed with owner and to be put into effect 12/30/14 through 1/26/15. Another visit will be made at the conclusion of the 4-week period.
Updated note to file on parasite destruction information.
Required food items have been added to the date-marking chart.
Sanitizer buckets (2 of 3) tested at 50-100 ppm. One needed to be re-mixed due to heavy use.
All cut/prepped produce was protected during storage.
No foods observed being cooled during today's visit.
Ice machines are to be cleaned once a month.
Hand sinks observed only being used for hand washing.
Per the owner, the grease collection company is supposed to be powerwashing the dumpster area once a month. It was dark and so the inspector was unable to verify cleanliness.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Chicken meatballs on a stick, chicken wings, fried fish, fried dumplings, and teriyaki chicken on a stick 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: Sliced tomatoes, seafood delight, lo mein noodles, imitation crab, cooked shrimp, bean sprouts, garlic+oil, and butter cold holding at improper temperatures. Lo mein, imitation crab, cooked shrimp, and bean sprouts were not touching the ice water baths underneath them. Garlic+oil and butter sitting on a cart next to the rear cookline. Slicedd tomatoes stocked in a thick portion on the buffet.
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: Time as a Public Health Control* (repeated violation)
Observation: All sushi, sushi rice, and fried items on the hot bars 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. A time log has been pre-filled in by pen and laminated. The intent is for the same times to apply to all food items each day. This does not meet the intent of the regulations with various food items being consumed at different time intervals every day.
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.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Grease spills present around/under the grease collection container.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. Powerwash to remove build-ups.
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12/29/2014 | Follow-up | |
Owner not present during today's inspection. Staff served as translator with kitchen staff, and questions were answered when posed. Regardless of whether or not the owner is present, the person left is charge is required to follow the Regulations set forth in the VA Food Code. Definite lack of compliance noted today.
Notes:
1. Having a time control policy for sushi, sushi rice, and fried items on the buffet does NOT eliminate the need for daily records showing at what time each of the listed items are prepared and discarded. Being a buffet, the times vary significantly day to day. Pre-filling in time charts is in no way acceptable.
2. Consumer advisory has been posted next to where all raw products are served on the buffet. Labels stating 'raw' are also posted by the types of sushi that actually contain raw fish.
3. Date-marking system is approved, but must include ALL ready-to-eat foods that are kept and stored for 24 hours or longer in the facility. It is NOT the inspector's responsibility to ensure the date-marking tables include all necessary food items.
4. The PIC is responsible for providing the requested parasite destruction and aqua-culture fish information. Failing to provide the information after the passage of 4 months is unacceptable.
5. Find a new way to store single-service utensils safely, avoiding contamination by hands
6. Do NOT double stack pans in the top of the MUT coolers at any point in time. This will adversely effect cold holding temperatures.
7. Risk control plans are being developed to address the following repeat critical violations: improper hot and cold holding, improper use of time as a public health control, and proper mixing of sanitizer. These plans will be discussed with the PIC once complete.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Sushi chef observed rinsing hands with water and drying them in under 5 seconds. No soap used. He had just mixed up the sanitizer buckets a couple of minutes prior.
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: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Sushi chef observed smoking in the kitchen next to a speed rack of food.
Correction: Staff may only smoke OUTSIDE!!! Provide a designated area where employees may smoke so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that cut/prepped produce in the produce WIC was not protected from contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: At 3 pm no sanitizer water was mixed up anywhere in the facility. Staff had been preparing, cooking, and serving food for at least 4 hours. No sanitizing of any food contact surfaces had taken place.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use for effective cleaning and disinfection of food contact surfaces.
- Critical: Parasite Destruction*
Observation: Records regarding the freezing of salmon and aqua-cultured tilapia, which are both used in sushi, were requested back in July 2014. PIC still has not provided the information on parasite destruction.
Correction: Provide information on the freezing of the salmon and an aqua-culture letter regarding the pellet feed and pen conditions the aqua-cultured tilapia are raised under. Assure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish by freezing to one of the following time/temperature combinations:
1. Freeze at -4°F (-20°C) for 168 hours (7 days) in a freezer
- Thawing (corrected on site)
Observation: Improper methods used to thaw sushi fish. Packages of fish floating in standing water in a hand sink.
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: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Large pan of cooked ground beef (measured at 110 F) was covered with plastic wrap and stored in the WIC. Recently cooked blue crabs (measured at 70 F) were also covered while still warm.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Chicken meatballs on a stick, chicken wings, fried fish, fried dumplings, and teriyaki chicken on a stick 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: Sliced tomatoes, seafood delight, lo mein noodles, imitation crab, cooked shrimp, bean sprouts, garlic+oil, and butter cold holding at improper temperatures. Lo mein, imitation crab, cooked shrimp, and bean sprouts were not touching the ice water baths underneath them. Garlic+oil and butter sitting on a cart next to the rear cookline. Slicedd tomatoes stocked in a thick portion on the buffet.
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* (repeated violation)
Observation: The prepared ready-to-eat (RTE) cooked blue crabs, fried fish, seafood delight, crabmeat/chicken filling, and pork wontons in the refrigeration units are not properly dated for disposition. Facility is keeping a log in the back with the dates prepped and used by for ready-to-eat food items. The five items listed above need to be added to this log to serve as part of a complete date-marking system.
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* (repeated violation)
Observation: All sushi, sushi rice, and fried items on the hot bars 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. A time log has been pre-filled in by pen and laminated. The intent is for the same times to apply to all food items each day. This does not meet the intent of the regulations with various food items being consumed at different time intervals every day.
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.
- Sanitizing Solutions, Testing Devices
Observation: Staff are utlizing the chlorine test kit when mixing up the sanitizer buckets to ensure they are mixed to the proper concentration.
Correction: USE the chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Interior surfaces of the left ice machine had black and pink mold in it.
Correction: Clean the interior surfaces of ice machines at a frequency necessary to prevent mold build-up, or per manufacturer specifications.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Metal pans 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: Single service items observed unprotected from contamination. Basket of spoons stored by the ice cream chest freezer had spoons facing in alternating directions. Hands can come in contact with the lipsurface portion of spoons while trying to pick up one for use.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the sushi station is being used for purposes other than washing hands. Sushi fish found thawing in standing water in the hand sink. Corn observed being drained in the hand sink across from the kitchen cook line equipment.
Correction: The handwash facility identified above is to be used for washing hands only
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Grease spills present around/under the grease collection container.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. Powerwash to remove build-ups.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (repeated violation)
Observation: When the sushi chef mixed up the bleah water for sanitizing (at 3 pm none was mixed up in any of the food preparation areas) food contact surfaces it did not meet the requirements of 40 CFR 180.940. Solution tested at 200 ppm+ chlorine.
Correction: Utilize only bleach water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (tests at 50-100 ppm).
|
12/17/2014 | Routine | |
Still need to add shelf tags to the buffet for the sushi, indicating which rolls contain raw fish.
Hot and cold holding temperatures much better today.
Sanitizer and soapy water buckets labeled. Seals taken out of reused buckets.
Replaced leaky faucet w/ a hose at the 3-vat sink.
Hoods done on 7/29/14.
Bamboo mats are rewrapped every 4 hours, when sushi is made fresh/discarded.
No violation noted during this evaluation. | 08/01/2014 | Follow-up | |
Additional temperatures taken:
kitchen MUT: calimari 41.8, crab 41.9, shrimp 41.3, pork 36, beef 40, chx 41
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Steamed clams, chicken meatballs, frog legs, breaded shrimp, and fried fish 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: Whipped butter packets, bean sprouts, Italian salad, honeydew melon, shrimp, and raw chicken cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Time labels for sushi rice and sushi were marked, but not accurate for today's usage and production. Chart is hanging, but times are not completely representative.
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 and Utensils, Air-Drying Required (repeated violation)
Observation: Assorted metal pans 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: Faucet connection at the 3-vat sink is in poor repair. Faucet is no longer attached.
Correction: Repair and maintain all plumbing components ans fixtures.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Grease sprills/build-ups present on ground around grease trap outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. Powerwash.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Bleach water being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (tested at 200 ppm).
Correction: Utilize only bleach water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (50-100 ppm).
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07/21/2014 | Routine | |
1. Generated new time control policy and provided owner with new time control logs. Time policy is to be utilized for sushi, sushi rice, and fried items (ie. fried salty squid, fried fish, chicken on a stick, chicken meatballs, cheese wontons).
2. Date marking re-explained and to be used for egg rolls, wontons, taco meat.
3. Do NOT overstock cold cut fruits on the buffet. High portions will always run warm.
4. Allow dishes to air dry as much as possible before stacking.
5. Extra equipment/tables should be removed from the facility before the next inspection, ideally as soon as possible.
6. Figured out the difference in hot holding temperatures is due to the time the steam tables have been on before stocking them with food. Need to turn on steam tables EARLIER in the morning to allow for better hot holding temperatures.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Italian mussels, sliced pineapple, honeydew, cantaloupe, shell eggs, and bean sprouts cold holding at improper temperatures on the cold food bars.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) egg rolls, taco meat, wontons in the refrigeration units are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Sushi on the buffet and 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: Unused or non-functioning equipment not removed from the premises. Two large stacks of old table tops, a broken fryer, and a broken ice cream machine stored in the kitchen area.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Assorted pans 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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03/14/2014 | Follow-up | |
Additional temperatures taken:
hibachi cold bar: shell eggs 48-49***, beansprouts 41-43***, beef 40, chx 32, noodles 37, shrimp 40, crab 39
cold bar: sliced tomatoes 38, seafood salad 38, cucumber/tomato salad 40
hot bar: seafood delight, general tsos, sesame chx, clams, salmon, baked clams 154-178
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Tags missing from the sacks of oysters and clams in the WIC. Manager states tags are removed when the sacks are received.
Correction: Ensure the tags remain ATTACHED to the shellstock container in which they were received until the container is empty.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in various refrigerators, and crunchy noodles stored on sheet trays in the dry storage area.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: No sanitizer buckets mixed and available when the inspector arrived.
Correction: Ensure sanitizer buckets are mixed and available for use before beginning food handling. Wet wiping cloths are to be stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: An assortment of dishes hot holding at improper temperatures on the hot bars.
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*
Observation: Italian mussels, sliced pineapple, honeydew, cantaloupe, shell eggs, and bean sprouts cold holding at improper temperatures on the cold food bars.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) egg rolls, taco meat, wontons in the refrigeration units are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Time as a Public Health Control*
Observation: Sushi on the buffet and 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
Observation: Unused or non-functioning equipment not removed from the premises. Two large stacks of old table tops, a broken fryer, and a broken ice cream machine stored in the kitchen area.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the kitchen MUT units are heavily scratched and scored. 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.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surfaces of the right ice machine had black mold present along the inner ledge.
Correction: Clean the interior surfaces of the ice machine at a frequency necessary to prevent mold build-ups or, per manufacturer specifications.
- Equipment and Utensils, Air-Drying Required
Observation: Assorted pans 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 Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Missing at two wait station hand sinks and two sushi bar hand sinks.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Area along/behind/under cook line equipment noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/04/2014 | Routine | |
Facility is currently closed for renovations to the dining room. Routine inspection will be conducted once facility re-opens.
No violation noted during this evaluation. | 10/16/2013 | Routine | |
Hoods cleaned professionally on 6/23/13.
Dumpster/grease trap area has been powerwashed.
Shellstock tags are now organized by month and are being marked with the last day of use for each batch.
Trash bags are not being used for covering foods.
Garlic+oil is being stored in the top of the vegetable MUT cooler in the kitchen.
Higher levels of ice/water must be kept on the italian mussels on the buffet.
Sanitizer tested at 50-100 ppm.
Drill attachment must still be replaced -- too heavily corroded for continued use.
- Equipment and Utensils - Multiuse, Characteristics (repeated violation)
Observation: The food contact surface of the drill attachment used for mixing marinating meats and the scoop used for the cooked white/fried rice in the rear is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Replace the drill attachment and rice scoop. to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
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06/28/2013 | Follow-up | |
Additional temperatures taken:
cheese sauce on rear steam table 150+
sushi rice 80
Adequate thermometer, chlorine dish machine, chlorine sanitizer buckets (mixed too strong), and test kit. Reviewed employee health.
Time control log posted for the following items: fried dumpling, chx wing, ter. chx, chx ball, sweet/sour chx, spring/egg roll, egg foo young, salty squid, fried shrimp/scallop, french fries, salty shrimp, cheese wonton, chx nugget, steamed crab legs
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system for clams and mussels when removed from their tagged or labeled container. Not all tags are being marked with the date of last use of each batch. Tags are not being kept in an organized fashion.
Correction: Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer.
- Food - Miscellaneous Sources of Contamination
Observation: Black trash bags used to cover containers/trays of raw meat.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Garlic+oil and italian mussels cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The food contact surface of the drill attachment used for mixing marinating meats and the scoop used for the cooked white/fried rice in the rear is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Replace the drill attachment and rice scoop. to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Area around the grease trap needs to be powerwashed.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. Hoods due for a professional cleaning in May 2013.
Correction: Maintain hood system vent filters in a clean condition.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Fly strips are full with dead insects/flies.
Correction: Replace fly strips when they become heavily covered.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Bleach water being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 -- tested at 200 ppm.
Correction: Utilize only bleach water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (50-100 ppm).
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06/20/2013 | Routine | |
The facility is using time as a public health control for any fried items on the buffet. The times the product is placed out for consumption is to be marked on the back of the name tag of each item. Items are not to be held for over 4 hours. Product is pulled for reheating as needed within that four hour window. Written time policy control has been signed and added to permanent file.
There was a hole in the sanitizer line feeding the chlorine dish machine. The owner trimmed the damaged section, but the machine was still not pulling sanitizer through at detectable levels. Repair technician contacted once again.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: chlorine dish machine is not delivering any detectable levels of sanitizer.
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. A manual dip in bleach water needs to be done on all dishes/utensils until the machine returns to normal functioning.
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03/08/2013 | Follow-up | |
Additional temperatures taken:
(foods on buffet) teriyaki chx 125-145***, sweet+sour chx 124-130***, crabcakes 98-107***
cooked catfish, cooked clams, raw meats in WIC 39
yellow rice in cooker 140, white rice in cooker 165-175
sliced fruits in produce WIC 40-42
Adequate thermometer, 3-vat setup with chlorine, chlorine buckets, and test kit. Reviewed employee health.
Repair technician contacted to come service the chlorine dish machine while the inspector was present. Expected in the next 30 minutes. A manual sanitizing dip should be done on any washed dishes until the machine returns to normal functioning.
If proper cold and hot holding temperatures are not maintained on the buffet the product must be used up and/or discarded within 4 hours. The hot items not holding temperature are either fried or not in direct contact with the metal surface of the pan (on a wire mesh rack or on a stick) and do not hold heat nearly as well.
The mussels have a sauce on them and so ice is not added to the dish. Keep portions small that will definitely be consumed within 4 hours.
Dumpster/grease trap area needs to be power washed some build-ups in the outdoor area. As the weather warms up it will serve as an attractant for pests.
All critical violations should be corrected immediately, and the power washing needs to be done before the follow-up inspection on/around 3/11/13.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Salty squid, terriyaki chicken, sweet+sour chicken, and crabcakes hot holding at improper temperatures on the hot bars.
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: Mussels and cooked noodles on the buffets cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: chlorine dish machine is not delivering any detectable levels of sanitizer.
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. A manual dip in bleach water needs to be done on all dishes/utensils until the machine returns to normal functioning.
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02/27/2013 | Routine | |
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