Discussed with the person in charge:
1. Observed significant improvement since previous inspection.
2. Ensure sushi rice log is maintained.
Thank you.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Observed wet wiping cloth stored on the counter of the sushi prep table.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- 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. Observed the notebook with the date and times sushi rice is made and discarded, but it is not being maintained.
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.
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10/28/2015 | Follow-up | |
Abbreviations: PIC- person in charge, RIC- reach in charge, RIF- reach in freezer, WIC- walk in cooler, WIF- walk in freezer, ST- surface temperature, IT- internal temperature, PPM- parts per million
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed an employee fail to wash his or her hands before doning gloves to prepare sushi. Discussed with employee about proper handwashing procedures.
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) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shrimp stored over RTE homemade dressings and raw chicken stored over RTE salad. PIC rearranged the foods to be stored correctly.
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: Dispensing utensils improperly stored between uses. Observed rice spoon stored in standing water which was measured at 77'F. PIC discarded the water and placed the spoon in the warewashing area 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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Observed wet wiping cloth stored on the counter of the sushi prep table.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Milk in the bar refrigeration unit was not discarded by the ""consume by"" date. PIC discarded the milk during the inspection.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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* (corrected on site) (repeated violation)
Observation: The sushi rice in the sushi prep area, 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. Discussed proper labeling procedures with the PIC.
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.
- Food - Honestly Presented (repeated violation)
Observation: Observed menu describing 'White Tuna' for sale or service, but label on packaged fish indicates it is Escolar.
Correction: Escolar (Lepidocybium flavobrenneum) is fish species with a high wax ester content that can cause purgative effects including digestive cramps, diarrhea, headaches, nausea, and vomiting. Honestly present the actual fish species by replacing 'White Tuna' with 'Escolar' on the menu so that consumers can be informed.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the to-go and dine-in menus with the foodservice operator indicates that there is no consumer advisory for the steak and sushi that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Observed cardboard stored over top the grease trap and behind the ice machine. PIC discarded the cardboard (Corrected). Observed the rice cooker stand to no longer easily cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The pre-wash sink is not sealed to adjoining walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1) a ladle and three stainless steel mixing bowls on the dry dish rack 2) several dirty knives stored by the 3-compartment sink 3) several dirty knives and knives holders on the chefs' carts. PIC took all the equipment to the warewashing area to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: The interior of the ice machine was observed soiled 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.
- Kitchenware and Tableware
Observation: Observed unwrapped straws at the wait station and the bar area..
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the wait station in the kitchen. 10 foot candles of light was measured.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label. PIC stated the bottle will be discarded.
Correction: Label spray bottles with contents or discard.
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09/02/2015 | Routine | |
Abbreviations: WIC- Walk In Cooler, RIC- Reach In Cooler, ST- Surface Temperature, IT- Internal Temperature, PIC- Person In Charge
Discussed:
Proper cooling procedures- handout provided
Parasite destruction records- fax letter from supplier to me immediately
Time as a Public Health Control for sushi rice- example provided
Registration forms for ServSafe and Food Handler's course provided
- 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, and Cooling.
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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken stored on shelf above bin of salad and raw shell eggs stored on shelf above avocados in the walk in cooler.
Correction: Store raw animal foods below ready- to- eat foods to prevent cross-contamination.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor in the walk in cooler or walk in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed uncovered containers of yum yum sauce and cut vegetables in the walk in cooler- not protected from potential contamination.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Records - Creation and Retention
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasites infective to the aquacultured fish.
- Records - Creation and Retention
Observation: No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Correction: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
- Critical: Cooling* (corrected on site)
Observation: Rice, prepared yesterday, noted not being adequately cooled to prevent the growth of harmful bacteria. Observed 2 large bins of rice in the reach in cooler measuring 48'F and 51'F internally. The chef stated that the rice was prepared last night. The ambient air temperature in the reach in cooler was 40'F. (I advised the employees not to serve the rice to customers).
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling rice were not adequate. Rice was placed in large bus tubs for cooling and did not cool properly (see -800).
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains an ambient air temperature of 45°F or less. 2 flats of shell eggs sitting on counter measured 68-71'F. (Eggs were relocated to the refrigeration unit).
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods such as sauces, rice, tempura shrimp, egg rolls, cooked vegetables, etc. 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: No written procedures available for the use of time as a public health control for sushi rice.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Food - Honestly Presented
Observation: Observed menu describing 'White Tuna' for sale or service, but label on packaged fish indicates it is Escolar.
Correction: Escolar (Lepidocybium flavobrenneum) is fish species with a high wax ester content that can cause purgative effects including digestive cramps, diarrhea, headaches, nausea, and vomiting. Honestly present the actual fish species by replacing 'White Tuna' with 'Escolar' on the menu so that consumers can be informed.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The cardboard lining the chemical storage shelf (near the dish machine) is not smooth and easily cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove the cardboard.
- 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 kitchen 3 compartment sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The right door gasket to the sushi prep cooler is torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Cutting Surfaces
Observation: The small green cutting boards and large white cutting board 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Knife and vegetable peeler on magnetic knife holder, Knife on chef's cart.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The following items that are in contact with foods that are not potentially hazardous were observed soiled: Interior surfaces of the ice machine, Soda gun nozzle at the bar.
Correction: Clean the surface of the 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
Observation: The following nonfood contact surfaces have accumulations of grime and debris: Exterior surfaces of the bulk oil and soy sauce containers (corrected), Shelf above 3-compartment sink (corrected), Gaskets to the sushi prep cooler and sushi freezer.
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)
Observation: Clean plates, salad bowls, soup bowls, and soup spoons throughout the kitchen were observed stored uncovered or unprotected.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Floors, Walls, and Ceilings - Cleanability
Observation: Bare floor behind the grill in the sushi prep area (new section) is not smooth and easily cleanable. Tile has not been installed on this section of the floor and it cannot be easily cleaned.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the rest-rooms. Men's rest-room measured 2 foot candles of light
Correction: woman's rest-room measured 8 foot candles.
- Employee Accommodations, Designated Areas (corrected on site)
Observation: Observed chef hats and aprons stored on prep shelves and equipment/food storage shelves throughout the kitchen.
Correction: Locate lockers or other suitable facilities for employee's personal items so that food, equipment, single-service and single-use articles are protected from contamination
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures noted in need of cleaning: HVAC vents and ceilings around vents in the center of the kitchen and dish washing area, Stainless steel wall behind flat top grill in the kitchen, Wall next to iced tea urn in beverage area, Floors below hibachi grills in dining area.
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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer in the wiping cloth bucket at the sushi station measured > 200 ppm.
Correction: Chlorine sanitizer should measure 50-200 ppm. Concentrations exceeding 200 ppm could leave a toxic residue on food contact surfaces.
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08/19/2014 | Routine | |
Discussed the following items with the Person in Charge:
1. Employee has been registered for upcoming food safety class. Head sushi chef present during today's inspection was able to correctly answer questions pertaining to food safety.
2. Employee health policy has been implemented.
Almost all other observations noted during the inspection conducted on February 4th have been addressed. Facility is working on obtaining a test kit for quaternary ammonium sanitizer. In the meantime, they will use bleach water and the test kit provided for the dish machine. Huge improvement noted in the added cooking area near the sushi prep area. Some sealing is still needed at the wall.
Facility has done an excellent job of making corrections. Thank you!
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed shell eggs stored over avocados in the walk in cooler.
Correction: Separate shell eggs 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 ready to eat food.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: knife in knife rack in kitchen. All other food contact surfaces noted in the February 4th inspection report have been corrected and were observed clean during today's inspection.
Correction: Clean and sanitize these surfaces for food contact.
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02/20/2013 | Follow-up | |
Discussed the following items with the Person In Charge:
1. Ensure plans are submitted to and approved by the health department any time changes are made to the facility. The new cooking area to the side of the bar was not previously approved by the health department. Ensure repairs to this area are made soon.
2. Highly recommend the employees attend food safety training. Information left with the person in charge.
3. Ensure all food equipment is smooth and easily cleanable. Facility was using a painter's style brush to apply oil to food items. PIC discarded brush and will be replacing it with a smooth and easily cleanable brush.
4. Ensure employees are washing hands in the hand sinks and not in the three compartment sink.
Inspection conducted prior to facility opening, no food preparation observed during today's inspection. Ensure employees are thoroughly and frequently washing their hands while working with food.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
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: Demonstration of Knowledge*
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed shell eggs stored over oranges in the walk in cooler.
Correction: Separate shell eggs 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 ready to eat food.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed bottles of mixers for alcoholic beverages stored on the floor under the three compartment sink at the bar area. Employees relocated the bottles.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Observed salads in bowls stacked on top of one another in the refrigeration unit with the lettuce in direct contact with the base of the bowl. Bowls were placed on sheet pans and re-stacked.
Correction: Protect food from miscellaneous sources of contamination.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the quaternary ammonium chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed that the 3-compartment sink is missing a drain plug.
Correction: Replace the drain plug so the sink can be used as intended..
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Inside of ice machine, knives in knife rack in kitchen, soda nozzel in bar area, .
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Equipment - Cooking and Baking Equipment
Observation: The food contact equipment surface of the toaster oven is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the toaster to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: The vent on the ice machine, top of storage bins (corrected) and the kitchen dunnage rack(corrected).
Correction: Clean the surfaces 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)
Observation: Clean plates and bowls were observed stored uncovered in the bar area and in the kitchen.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering in the new addition/cooking are off of the side is not sealed prperly, rendering it not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the handsink in kitchen
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 the hand washing lavatory in 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
- Employee Accommodations, Designated Areas (corrected on site)
Observation: Observed personal items stored with food items in the kitchen area.
Correction: Designate an area for employees to store their personal items away from food, equipment and single-service and single-use articles to protect them from contamination
- Physical Facilities in Good Repair
Observation: Coving along the wall base in the bar area is beginning to peel away from the wall and is not maintained in good repair
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: Stainless steel wall behind the flattop grill in the kitchen and the wall at the three compartment sink are 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed containers of Raid insecticide not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of Raid insecticide must be located in an area that is not above food, equipment, utensils, linens or single service items.
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02/04/2013 | Routine | |
Restaurant representatives - add corrected or new information about Kobe Japanese Steakhouse And Cafe Inc., 10119 Southpoint Parkway, Fredericksburg, VA 22407 »