- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Observed an open cup of beverage stored on the shelving with clean stainless steel pans above the 3 compartment sink.
Correction: Employees may drink from a cup with a lid and straw. Store separate from foods/food equipment.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed food at the Hibachi grill above 41 degrees (white rice 61 degrees, raw beef 56 degrees, imitation crab 55 degrees, raw shelled eggs 58 degrees, raw pork 54 degrees).
Correction: Maintain cold food at 41 degrees or below. Refrain from using foods that are above 41 degrees for 4 hours or more. Refrain from storing foods in this unit until serviced and maintains foods at 41 degrees or below. Owner opted to discard food. Breaker had tripped.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Employee observed washing dishes at the 3 compartment sink but no sanitizer in the 3rd compartment.
Correction: Wash, rinse, sanitize dishes, etc. prior to storage (using chlorine between 50-200 ppm). Sanitizer added, pans rewashed.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Observed the lack of paper towels at the kitchen sink/employee restroom sink.
Correction: Supply paper towels at the sinks.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Observed 2 spray bottles on shelving near the back door with no identification labeling.
Correction: Label all toxic items. Owner opted to discard.
|
03/30/2016 | Risk Factor | |
This is a reinspection for the proper operability of the dishmachine. This is a low temperature machine. Per owner, the sanitizer strength of the machine had to be adjusted by the tech (too low) and the sanitizer bucket has been replaced. The machine's sanitizer is at proper level.
No violation noted during this evaluation. | 02/03/2016 | Follow-up | |
Permit issued
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed an open cup of beverage on a table at the Hibachi grill.
Correction: Employees may consume beverages from a cup with a lid and straw/store separate from foods and food equipment.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed trays/boxes of foods on the walk-in freezer flooring.
Correction: Store all foods at least 6" off of flooring.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed large bus pans of egg rolls (walk-in) with no date marking.
Correction: Supply date marking on all ready to eat foods held for 24 hours or more.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: Observed a cut plastic bottle being used as a scooper (box of broccoli).
Correction: Obtain a scooper/refrain from using a bottle (cannot be cleaned effectively). Discarded.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Observed 0 ppm of sanitizer in the 3 compartment sink.
Correction: Supply between 50-200 ppm of sanitizer in the sink.
- Equipment and Utensils, Air-Drying Required
Observation: Observed lexan/stainless steel containers on the dishmachine station shelving that are being "wet nested" (moisture inside).
Correction: Air dry equipment/dry equipment with a single use towel before storage.
- Hand Drying Provision (corrected on site)
Observation: Observed the lack of paper towels at the employee restroom sink/Hibachi grill handsink.
Correction: Provide paper towels at all handsinks.
- Lighting, Intensity (repeated violation)
Observation: Observed an inoperable light bulb in the cook line hood system (<50 foot candles of lighting - 38 foot candles).
Correction: Replace the inoperable bulbs.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed the walk-in freezer flooring is in need of cleaning.
Correction: Clean the flooring.
|
11/16/2015 | Routine | |
30 day permit issued
- Refuse Receptacles (repeated violation)
Observation: Observed the lack of dumpsters on site for the facility.
Correction: Supply dumpsters for refuse disposal.
|
10/16/2015 | Follow-up | |
- Critical: Parasite Destruction*
Observation: Observed the lack of parasite destruction documentation.
Correction: Supply information.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Observed a missing flood drain/clean out cover at the Hibachi grill.
Correction: Supply the missing cover.
- Refuse Receptacles
Observation: Observed the lack of dumpsters on site for the facility.
Correction: Supply dumpsters for refuse disposal.
- Toilet Room Receptacle Covered
Observation: Observed the lack of a covered receptacle in the female restrooms (employee/dining area).
Correction: Supply a covered trash can for feminine hygiene product disposal.
- Handwashing Signage/Handwashing Facilities
Observation: Observed the lack of a handwashing sign in the employee restroom (kitchen), the kitchen sink adjacent to the walk-in vault, and the male/female restrooms.
Correction: Supply a handwashing sign at each handsink used by foodservice personnel.
- Lighting, Intensity
Observation: Observed inadequate lighting on the cook line (33/44 foot candles of lighting)
Correction: Hibachi grill (27/48 foot candles
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed several spray bottles of liquids (clear/blue) throughout the establishment with no labeling.
Correction: Supply an identification labeling on all toxic items.
|
10/15/2015 | Routine | |
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