- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Fried rice hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sushi rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Kitchenware and Tableware (repeated violation)
Observation: Single--use articles (plastic forks)not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
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02/03/2016 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Bags of flour and rice stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sushi fish in sushi display cooler are cold holding at improper temperatures. Products were placed in the unit at the time it had been turned on, and one door was left open.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The drainboard of the dish machine 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.
- Kitchenware and Tableware
Observation: Single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
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09/30/2015 | Routine | |
Previous violations have been corrected at this time.
Note: The facility currently has only a 2 compartment sink for food prep and warewashing.Again,a discussion with management for the update of the menus to indicate "escolar" for the white tuna offered occurred at this time.
No violation noted during this evaluation. | 05/15/2015 | Follow-up | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy at this time. The facility currently has only a 2 compartment sink for food prep and warewashing.
Management stated the the menus will be adjusted to indicate escolar for the "white tuna offered
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after handling soiled utensils and touching the garbage can with his gloved hands prior to slicing tomatoes on the side prep area.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use ( cleavers were observed stored between the refrigerated equipment on the cookline)
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.
- Cooling Methods
Observation: The methods used for cooling were not adequate ( sheet pans of cooked pork product were observed cooling at room temperatures, in the rear prep area)
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 - Potentially Hazardous Food - Hot Holding*
Observation: Fried rice in a warmer on the cookline measured 122F-127F, the fried rice was hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Garlic-in-oil in the cookline refrigerated maketable unit measured 60F- 62F
Correction: the garlic in oil mixture was cold holding at improper temperatures. The operator rapidly cooled the food product..
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the kitchen wooden side table (where the table top steamer is stored) is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the rear left and right chest floor freezers.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Plastic shopping bags were observed used of storage of raw and cooked food products in refrigeration and freezer units.
Correction: Discontinue the reuse of manufacturer containers for raw and cooked food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exterior of the cookine sigle burner, deepfryer cabinets , sushi area toaster oven and onthe equipemnt and table inthe kitchen.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead and trapped live roaches were was found in the control devices in the kitchen.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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05/05/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sushi Rice & General Tso's Chicken 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.
- 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: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The mechanical sanitizing dish machine registered 0 ppm chlorine sanitizer concentration when test with chlorine sanitizer test strip.
Correction: Monitor sanitizer concentrations of the mechanical dish machine to ensure effective and safe chlorine sanitizing of food contact surfaces.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Pests - Controlling Pests*
Observation: Harborage conditions exist: flies throughout the establishment
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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11/03/2014 | Routine | |
NOTES:
* The purpose of today's visit was to conduct a follow-up inspection.
* Menu shall honestly reflect the sale of ESCOLAR and not "white tuna".
* All non-critical violations shall be corrected immediately and no later than the time of the next inspection.
- 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.
- Outer Openings - Protected (repeated violation)
Observation: Rear kitchen door is not completely enclosed to prevent potential entry from unwanted pests.
Correction: Ensure the rear kitchen door is completely enclosed to prevent potential entry of unwanted pests.
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08/29/2014 | Follow-up | |
NOTES:
* Observe and monitor cold-holding temperatures to ensure internal food temperatures of 41 degrees or less to prevent potential growth of bacteria.
* Contact a certified pest controller to routinely inspect the premises for pests and evidences of pests.
* Ensure the floor and walls are being cleaned at an established frequency.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between equipment that is not being cleaned and or sanitized.
Correction: Discontinue the storage of in-use utensils between equipment and use 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.
- Cooling Methods (corrected on site)
Observation: Ineffective cooling methods being used in the following manner: Cooked Chicken being cooled in plastic container inside Polar Pack WIC.
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 - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cooked Pork, Cooked Chicken, Cooked Beef, Cooked Bean Sprouts, Cooked Egg being stored in the 3DR Make-up Table was observed with internal temperatures between 43-58 degrees.
Correction: All items were immediately placed on ice bath at the time of inspection. Temperatures were observed dropping prior to end of inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: No date marking system being utilized or implemented at the time of inspection.
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.
- 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The 3DR Prep Cooler is not functioning as designed and is incapable of maintaining potentially hazardous foods at an internal food temperature of 41 degrees or less.
Correction: Discontinue the use of the 3DR Make-up Table until it is functioning in good repair and proper adjustment to maintain food temperatures at or below 41 degrees.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic and metal food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Outer Openings - Protected
Observation: Rear kitchen door is not completely enclosed to prevent potential entry from unwanted pests.
Correction: Ensure the rear kitchen door is completely enclosed to prevent potential entry of unwanted pests.
- Handwashing Signage/Handwashing Facilities
Observation: No signage in men's restroom informing employees to wash hands prior to returning to work.
Correction: A sign notifying employees to wash hands must be located at all hand sinks to encourage safe hand hygiene.
- Critical: Pests-Controlling Pests*
Observation: Observed german cockroaches in the food prep area and on the cookline. Premises is not being routinely inspected for pests, and harborage conditions exsist.
Correction: Contact a certified pest controller to assess the establsihment. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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07/08/2014 | Routine | |
Note: I informed the operator to provided either a three compartment warewashing sink (sufficient in sizing to accommodate the largest piece of equipment) or utilize a two compartment sink with a detergent-sanitizer for warewashing. The facility currently utilizes a chemical dishwasher for sanitization of equipment, dishware, flatware and utensils.
- Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
Observation: There is no 3-vat sink located in the establishment (the establishment currently has a two compartment sink and chemical dishmachine installed in the food processing area).
Correction: Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils.
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04/15/2014 | Follow-up | |
e-inspection scheduled on/about 30 days for the installation of a warewashing three compartment sink. The facility currently utilizes a chemical dishmachine and has installed a 2 compartment sink for food processing/preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Meat filled wontons stored above pan inserts of the cookline maketable unit were cold holding at improper temperatures ( wontons measured 50F and 58 F).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
Observation: There is no 3-vat sink located in the establishment (the establishment currently has a two compartment sink and chemical dishmachine installed in the food processing area).
Correction: Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils.
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03/13/2014 | Follow-up | |
Addl Temp: cooked shrimp-41F, smoked salmon-39F, Escolar tuna-39F, eaw salmon-41F, scallops-37F, pork pieces-41F.
Re-inspectin scheduled for 3/10/14 and within 30 days (3/28/14) for the installation of the 3 compartment warewashing sink..
The operator provided a metal probe thermometer, chlorine test strips and Employee Health policy during today's inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit (raw shrimp stored above vegetables in the walk-in cooler).
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 (repeated violation)
Observation: In-use utensils improperly stored between use (tongs were observed stored on the gas piping of the cookline woks
Correction: also cleavers were observed stored between the cookline refrigerated units).
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses (plastic bowls were observed stored in the bulk rice and flour containers, in the rear storage area).
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use ( the cookline sanitizing concentration measured 0 ppm chlorine when tested).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor ( pans of food products ( scallops, ground meat mixture and boxed avocados) were observed stored directly on the floor under the walk-in cooler shelving unit);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Meat filled wontons stored above the pan inserts of the cookline marketable unit were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: There is no 3-vat sink located in the establishment (the establishment currently has a two compartment sink and chemical dishmachine installed in the food processing area).
Correction: Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: The prep cutting board was observed stored on the floor by the handsink and prep table.
Correction: Store the prep cutting board in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Toilet Rooms - Enclosed
Observation: The men's restroom is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
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02/28/2014 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an employee Health policy during today's inspection.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers (unlabeled spray bottle on the cookline, white substances/powders stored in canned oyster sauce containers on the cookline).
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.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses (plastic bowls were stored in the bulk food contianers).
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.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use (cookline knives were stored between the cookline prep table and maketable unit).
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.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate ( a sheet pan of filled wontons, on a rolling rack, were observed cooling at ambient air room temperature directly adjacent to the food prep/warewashing handsink).
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 - Potentially Hazardous Food - Cold Holding*
Observation: General Tso's chicken in the cookline undercounter cooler and cooked chicken pieces in the walk-in cooler were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer shopping bags and bulk woven rice bags were observed used as storage containers of raw beef and TCS food products in the food prep chest floor freezers.
Correction: Discontinue the reuse of manufacturer woven bulk rice bags and shopping bags for the storage of food. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The chemical dishmachine tested below the manufacturer specification minimum of 50 ppm chlorine.
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.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located in the food prep/warewashing area was observed blocked by food storage buckets, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the food storage buckets.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the food prep/warewashing area
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Cobwebs on the walls, in the warewashing area was observed during today's inspection
Correction: the physical structure is noted in need of cleaning.
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10/08/2013 | Routine | |
A discussion on additional pest control/extermination services to eliminate pest issues in the food processing area was discussed with the operator during today's re-inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sliced pork pieces in the cookline maketable unit were observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist (live flies were observed around the rear exit door and rolling cooling rack (by the back door) in the warewashing/prep area).
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/09/2013 | Follow-up | |
Additional temp: miso-151F, salmon-40F, meat filled wontons- 41, cooked noodles-41F, cooked chicken-41F, escolar "white tuna"-40F.
Critical violations are to be corrected within 10 days and non critical violations within 30 days.
the facility provided a metal probe thermometer, chorine test strips and an Employee Health policy.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers on the cookline and the rear storage area.
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.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Pans of cooked General Tso's chicken were observed cooling at room temperature in the kitchen
Correction: the food product was noted not being adequately cooled to prevent the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: A container of pork strips, placed on top of the cookline maketable unit was observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the kitchen's chest floor freezer units and the cookline 2 door refrigeration unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces bewteen the cookline equipment was observed with accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the rear food processing/warewashing area was observed with a container of food product in the handsink basin
Correction: the handwash station is being used for purposes other than washing hands.
- Plumbing System Maintained in Good Repair
Observation: The front wait station handwash station plumbing line was observed disconnected and draining into a bucket during today's inspection
Correction: plumbing in poor repair.
- Insect Control Devices - Design and Installation (corrected on site)
Observation: Insect control device is located over the 2 door reach-in cooler along the cookline, where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Cobwebs were observed on the ceiling mounted pot rack on the cookline and on the wall behind the chemical warewashing dishmachine
Correction: the physical structure noted in need of cleaning.
- Pests - Controlling Pests*
Observation: Harborage conditions exist (live flies were observed around and in the open garbage can in the warewashing/prep area).
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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06/17/2013 | Routine | |
Large plastic containers (as stated by management) can fit in the dish machine.
Menu items that may be ordered raw or undercooked must be designated with an asterisk. This must by done by the next routine inspection.
Discussed when to wash and employee eating areas.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The consumer advisory on the menu does not say what products it is referring to and sushi is offered.
Correction: Asterisks should be present in the menu to refer the customer to the sushi items that are offered raw.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Take out bags and blue plastic, scented kitchen bags used for food storage.
Correction: Discontinue the reuse of manufacturer bags/packaging. Only food grade storage bags or approved reusable food storage containers should be used.
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03/05/2013 | Follow-up | |
Additional temperatures taken:tuna in sushi display case 35
No thermometer present for monitoring food temperatures. No chlorine test kit for sanitizer water or dish machine. Dish machine tested at 100 ppm. No employee health policy is place via verbal discussion with owner.
Contacted new/current sushi fish supplier (Komolo MD) for a parasite destruction letter for all seafood products being used in sushi.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Rice scoop stored in water.
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.
- Linens and Napkins - Use Limitation (corrected on site)
Observation: Linens in contact with spring rolls and egg rolls.
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor in the WIC.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Parasite Destruction*
Observation: A new supplier of sushi fish (as of invoice 2/18/13) is in use and there is no documentation stating any of the product was frozen to ensure parasite destruction.
Correction: Provide supplier documentation immediately. 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
Observation: Improper methods used to thaw beef and scallops. Found thawing 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: Cooling* (repeated violation)
Observation: Two pans of breaded chicken in 2-door low cooler noted not being adequately cooled to prevent the growth of harmful bacteria. Cooked the previous evening per discussion with owner.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Garlic+oil cold holding at improper temperatures. Found at 67F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The consumer advisory on the menu does not say what products it is referring to and sushi is offered.
Correction: Asterisks should be present in the menu to refer the customer to the sushi items that are offered raw.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: There is no 3-vat sink located in the establishment. Large plastic storage bins and large fried rice pot are being washed at the 2-compartment food prep sink.
Correction: Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils.
- 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.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Take out bags used for storage of raw product. Woven 50 lb rice bags used to store raw meats/fish, dumplings, and wontons. Blue plastic packaging material from raw chicken observed hung at the 2-vat sink to be re-used for layering product in standing RIF.
Correction: Discontinue the reuse of manufacturer bags/packaging. Only food grade storage bags or approved reusable food storage containers should be used.
- 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 solution that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (tests 50-100 ppm).
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02/22/2013 | Routine | |
All non-critical violations must be corrected within 30 (thirty) days.
Discussed proper sanitization of equipment and utensils. Large equipment that not fit into the dishwasher machine must be sanitized before use after cleaning in the three compartment sink.
Chlorine sanitizer in use and at an adequate concentration.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers with flower, starch, sugar and rice
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.
- Thawing
Observation: Improper methods used to thaw raw scallops. Raw scallops were found sitting in the standing water.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the entire facility was measured at a temperature less than 100°F(measured at 77 F).
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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01/04/2011 | Routine | |
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