All food temperatures taken were internal.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use in a bucket of 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.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Batter 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: tape placed on mini fridge, tape placed on single door reach in handle, plastic coating on side of microwave and single door reach-in refrigerator, wooden stool in hallway paint is worn and wood is cracking, lower prep table shelf is corroding, used egg cartons re-used to store utensils on, towels used to store dishes on.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes in the dishmachine. The dishmachine is not dispensing any 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. Repair dishmachine. Dishes washed in the dishmachine should be sanitized manually in the three compartment sink.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Multiple cutting boards are stored at the three compartment sink on the water knob fixture. This area is not approved for storage of food equipment due to splash that can occur when washing dirty dishes..
Correction: Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted at the cookline and sushi make station.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: several floor tiles damaged, vents rusting in kitchen, paint peeling by the dishwasher, many nail holes in hallway (some filled some not).
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/30/2016 | Routine | |
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: The kim chi had mold growing in it.
Correction: Ensure food is safe and unadulterated. Place date labels on foods so they do not spoil in the refrigerator. Kim chi was discarded.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Beef was cooked to an internal temperature of 130-136*F and was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. The beef is sliced at the restaurant, but the owner is unsure if it has been injected or if it's whole muscle, whole muscle meat has to only be cooked to a doneness on the surface.
Correction: Continue to cook the meat to heat all parts to 155°F or above for 15 seconds, or provide a consumer advisory on the menu, or obtain a whole muscle guarantee letter from the supplier.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) cooked vegatables and cooked crab in the refrigeration unit is 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* (corrected on site) (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods for the side dishes during lunch and 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site) (repeated violation)
Observation: The raw and/or undercooked beef, sushi and sashimi provided on the menu do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astricting (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. A temporary consumer advisory is being printed out and placed on the door. The owner will send email inspector a copy of the menu and the inspector will edit the menu and send the corrected menu back to owner to print.
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10/27/2015 | Risk Factor | |
All food temperatures taken were internal.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) kim chi, soft shell crab and rice in the refrigeration unit is 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: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the raw and undercooked foods on the menu.
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.
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06/08/2015 | Risk Factor | |
All food temperatures taken were internal.
This inspection was a risk factor inspection that focused on the 5 risk factors for foodborne illness (food from unapproved sources, inadequate cooking temperatures, inadequate holding temperatures, improper employee health and hygiene, and cross contamination of food and equipment). Good retail practices (GRPS) observed were discussed with operator and/or staff at time of evaluation.
Due to the age of the building, the facility does not comply with current code requirements. In the event of a change in operator or remodeling, the facility must be brought up to the current code requirements. This may include the addition of one or more handsinks, improved lighting, repair of structural deficiencies, and repair or replacement of damaged equipment, {and proper installation of laundry facilities—for schools}
.
- Person in Charge (corrected on site)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Records - Creation and Retention
Observation: No parasite destruction records maintained for raw yellowtail sushi that is served or sold in ready-to-eat form.
Correction: Record the freezing temperature and time to which the fish are subjected and retain the records at the food establishment for 90 calendar days beyond the service or sale of the fish.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods (shrimp breading batter out at room temperature).
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.
- Critical: Reduced Oxygen Packaging - Criteria*
Observation: Fresh fish packaged using the reduced oxygen packaging (ROP) method. The establishment does not have an approved HACCP plan for the food that is packaged using the reduced oxygen packaging (ROP) process.
Correction: Cease the service or sale of ROP fresh fish. ROP may only be used with fish that are frozen before, during, and after packaging. Cease the service or sale of ROP food. An approved HACCP plan must be in place prior to packaging food using the ROP processing method.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of condensor cleaner are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of butane in a spray can are not properly stored to prevent the contamination of foods on storage shelf.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
- First Aid Supplies, Storage (corrected on site)
Observation: First Aid Supplies found at sushi bar with bar glasses are not being stored in a kit or container.
Correction: Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
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09/18/2014 | Risk Factor | |
All food temperatures taken were internal. The white portable cutting board is beginning to become scored, the wooden utensil (stick) used to measure rice should be handled with a glove because workers are unsure what side they touch and store it in the food product. A light bulb is missing from the hood system and EHS believes there is insufficient lighting over the cookline..
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Improper use of wet wiping cloths. Wiping cloths for food contact surfaces not stored in a sanitizer solution in between uses.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the main menu do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The following nonfood contact surfaces are not corrosion resistant, nonabsorbent, and/or smooth:
>>Wooden step stool in back kitchen hallway paint peeling
>>Paint wearing of on wooden shelves used to store clean dishes
>>Tape on microwave interior part of door
>>Tape on reach-in refrigerator door
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: The following utensils observed in a state of repair and condition preventing effective maintenance and easy cleaning:
>>Wooden spoons are weathered and there are groves in between the wood grains
>>Vegetable slicer blades beginning to rust
>>Can opener blade in drawer beginning to rust
Correction: Discard, replace or repair the utensils to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surface of the have accumulations of grime and debris:
>>Can opener handle in drawer soiled
>>Knife handle in drawer soiled
>>Outside of two crock pots soiled
>>Shallow container that stores knives at sushi bar (on floor)
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) (repeated violation)
Observation: Pots were found stored directly on the floor under a prep table, knives were stored in a shallow container on the floor at sushi bar, and utensils stored hanging on the wall beside mop sink.
Correction: Store clean utensils and pots in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at sushi bar.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
>>Numerous small nail holes are in walls in kitchen, some have been filled, but not painted
>>Several floor tiles are damaged in kitchen
>>Paint peeling on dishmachine wall
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures noted in need of cleaning:
>>Food splatter on ceiling in kitchen
>>Walls have splatter behind slicer
>>Floor cleaned in hot water heater cabinet (lots of dead insects and food particles)
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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05/22/2014 | Routine | |
All food temperatures taken were internal. Paint peeling from shelving of three compartment sink
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Thawed raw beef and fish in a thin liner of saran wrap are being stored in the same container that may cause cross contamination between the different types of raw animal foods.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw shell eggs that may cause cross contamination are stored over oranges in the refrigeration unit.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Container of raw shrimp that may cause cross contamination found nesting in a container of beans in the refrigeration unit.
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
Observation: Dispensing utensils for pancake flour, rice and ice improperly stored between uses with the handles in food/ice.
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 at the cookline were improperly stored on absorbent egg cartons in between uses.
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
Observation: Soiled napkins and papertowels in contact with food in containers.
Correction: Cease use of napkins or paper towels 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, or as they become soiled.
- Thawing (corrected on site)
Observation: Improper methods used to thaw shrimp set in 3 compartment 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
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Beef wantons (57°F) out at room temperature and not cold holding at proper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Wantons can be placed out if they have a written time control policy, where they can be set out at room temperature for up to 4 hrs and be discarded at the end of the 4 hr time period.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site) (repeated violation)
Observation: Raw and/or undercooked seafood is provided on the menu without proper disclosure, the asterisks are missing from the main menu, but the sushi/roll menu leaflet has been updated since last inspection.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:
>>Egg cartons used to store utensils at the grill are absorbent and not approved materials
>>Newspaper used to line coffee machine shelving
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 (repeated violation)
Observation: There was no temperature measuring device located in the mini-fridge.
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.
- Equipment and Utensils - Good Repair and Calibration
Observation: The following utensils were observed in poor repair:
>>The vegetable slicer blades are beginning to rust, preventing effective maintenance and easy cleaning
>>The large wooden spatula is showing wear around the edges and contains pits
Correction: Discard, replace or repair the slicers.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: The following utensils were observed improperly stored:
>>Utensils hanging on the wall next to mop sink where they are exposed to potential splash
>>Utensils were found stored on a slightly soiled section of hot water heater where there was some debris and dead insect bodies
Correction: Store utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- 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
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair:
>>A few floor tiles are damaged in kitchen
>>Floor tiles under cookline are damaged
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/19/2013 | Routine | |
all food temperatures observed are internal.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee failed to wash hands prior to putting on gloves to prepare/handle food.
Correction: Corrected. Hands shall be washed prior to putting on gloves for food handling and preparation. Also, ensure gloves are removed and hands are washed when switching from raw animal foods to ready to eat foods.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee chewing gum in the kitchen while preparing food.
Correction: Corrected. Advised there shall be no chewing of gum in the kitchen.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: All menus are missing an asterisk at the raw/undercooked items and asterisk at the reminder statement.
Correction: Provide a consumer advisory on the menu for the sushi/sashimi section and steaks. There is proper disclosure but the items need to have an asterisk and the asterisk to reference the reminder statement that "consuming raw or undercooked meat, poultry, eggs, and seafood may increase your risk of foodborne illness."
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard boxes reused for storage.
Correction: Provide approved multi-use containers for storage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) doors cracked on sushi display
2) undercounter refrigerator door gasket torn
3) top of ice machine has some corrosion
4) paint peeling on shelves above the three compartment sink
5) edges worn on shelves at meat slicer counter and on the back storage shelf (across from the freezers)
6) 2 door gaskets torn on 3 door refrigerator
7) vent cover missing at base of ice machine
8) GE freezer door handle
Correction: Maintain equipment in good repair.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The food contact surfaces of the shredder blade and meat slicer are not clean.
Correction: Corrected. Clean and sanitize these surfaces.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) fry pan shelves (right of stove)
2) left side of fryer
Correction: Clean.
- Kitchenware and Tableware
Observation: Rice paddles, chop sticks, spoons in a container are stored with the food contact surfaces upwards.
Correction: Store the utensils with the handles presented upwards.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb inside the Frigidaire freezer is not shatterproof or shielded.
Correction: Properly shield the light bulb or provided a shatterproof bulb.
- Light Bulbs Protective Shielding (repeated violation)
Observation: The light lens above the make table is cracked.
Correction: Replace the light lens or install plastic light tubes over each light with end caps.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) holes in wall above rice cooker
2) floor tile below stove and fryer
3) upper wall above dish machine
4) floor threshold at cookline-back prep juncture
5) paint peeling on door frame adjacent to 3 door refrigerator
6) door frame--right of kitchen entry--has gap at wall-trim juncture
7) wall below three compartment sink
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) wall left of fryer table
2) wall behind soup/salad prep table
3) wall and ceiling tile at meat slicer/back prep table
Correction: Clean.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead roaches were found in the glue boards.
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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02/22/2013 | Routine | |
food temperatures observed are internal.
No orders filled during evaluation.
- Critical: Exclusions and Restrictions - Symptoms or Positive Stools* (corrected on site)
Observation: A food employee had an uncovered open/blistered wound on his arm.
Correction: Corrected by properly covering it. Ensure staff properly cover open wounds on their hands, wrists, and arms when working with food.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Several uncovered personal beverages are stored where they may contaminate food, food contact surfaces, and equipment.
Correction: Corrected by relocating. Store personal beverages BELOW and separate from food, food contact surfaces, and equipment. Beverages should be covered but suggested using spill proof beverage containers.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Raw fish stored above clean and santiized glassware in the two door display refrigerator.
Correction: Store raw fish BELOW the glassware.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Flat of shell eggs stored above ready to eat produce:
1) in the three door refrigerator.
2) in the make table refrigerator--Corrected
Correction: Store the eggs BELOW ready to eat food to prevent cross contamination.
- Food Storage - Clean and Dry Location
Observation: Tea brewing in a kettle is stored on the floor.
Correction: Elevate the kettle at least 6 inches up off the floor.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Consumer advisory missing from one menu and all menus are missing an asterisk at the raw/undercooked items and asterisk at the reminder statement.
Correction: Provide a consumer advisory on the menu for the sushi/sashimi section and steaks. There is proper disclosure but the items need to have an asterisk and the asterisk to reference the reminder statement that "consuming raw or undercooked meat, poultry, eggs, and seafood may increase your risk of foodborne illness.
- Nonfood Contact Surfaces (repeated violation)
Observation: Aluminum foil lining pans storing packaged/bottled food.
Correction: Discontinue using foil to line surfaces.
- Temperature Measuring Devices
Observation: Thermometer not provided inside the magic chef refrigerator.
Correction: Provide a thermometer inside the unit at the front by the door.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) doors cracked on sushi display
2) undercounter refrigerator door gasket torn
3) top of ice machine has some corrosion
4) paint peeling on shelves above the three compartment sink
5) edges worn on shelves at meat slicer counter and on the back storage shelf (across from the freezers)
6) 2 door gaskets torn on 3 door refrigerator
7) vent cover missing at base of ice machine
Correction: Maintain equipment in good repair.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Meat slicer blade is not clean.
Correction: Clean and sanitize the food contact surfaces of the meat slicer before use.
- Light Bulbs Protective Shielding
Observation: Plastic end caps missing from light tubes over storage rack adjacent to the freezers.
Correction: Install the light tubes.
- Light Bulbs Protective Shielding
Observation: The light lens above the make table is cracked.
Correction: Replace the light lens or install plastic light tubes over each light with end caps.
- Light Bulbs Protective Shielding
Observation: Light bulb inside the Frigidaire freezer is not shatterproof or shielded.
Correction: Properly shield the light bulb or provided a shatterproof bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) holes in wall above rice cooker
2) floor tile below stove and fryer
3) upper wall above dish machine
4) floor threshold at cookline-back prep juncture
5) paint peeling on door frame adjacent to 3 door refrigerator
6) door frame--right of kitchen entry--has gap at wall-trim juncture
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: 10 Some food splash observed on ceiling tiles at cookline and above rice cookers/meat slicer.
2) Upper wall dusty above three compartment sink.
Correction: Clean.
|
10/22/2012 | Routine | |
No orders cooked during evaluation.
Sushi fish in preparation 45-49*.
Reach in refrigerator cold holding at 56*. Most of the contents are staff and owner personal food. Shrimp and squid were frozen or partially frozen. Watermelon was cut this morning and relocated to make table to hold at or below 41*.
Discussed date labeling of tuna since it is received and stored as a fresh product. Any ready to eat product held in the refrigerator for 24 hours or longer shall be labeled with a use by date to ensure it is used or discarded within 7 days of receipt.
Stainless steel wall panels installed in kitchen at make table and cookline.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Flat of shell eggs stored above ready to eat produce in the three door refrigerator.
Correction: Store the eggs BELOW ready to eat food to prevent cross contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tofu in the 3-door refrigerator is cold holding at 70*.
Correction: Corrected. The water for the tofu was changed this morning. Advised cold water coming out of tap is about 70*. Cold hold potentially hazardous foods at or below 41*. Operator added ice to the water.
- Nonfood Contact Surfaces
Observation: Aluminum foil lining shelf below miso soup and lining pans storing packaged/bottled food.
Correction: Discontinue using foil to line surfaces.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) doors cracked on sushi display
2) undercounter refrigerator refrigerator door gasket torn
3) top of ice machine has some corrosion
4) paint peeling on shelves above the three compartment sink
5) edges worn on shelves at meat slicer counter
6) 2 door gaskets torn on 3 door refrigerator
Correction: Maintain equipment in good repair.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Meat slicer not clean.
Correction: Clean and sanitize the meat slicer.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient below the vent hood system.
Correction: In the event of a change in ownership or remodel, the lighting shall be increased in accordance with the current food regulations.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) cove molding is loose below the service sink.
2) floor tile below stove and fryer
3) upper wall above dish machine
4) floor threshold at cookline-back prep juncture
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) ceiling tiles above meat slicer counter
2) wall at meat slicer counter
3) wall dusty above shelves over the three compartment sink
Correction: Clean.
|
06/27/2012 | Routine | |
all food temperatures observed are internal.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee began to put on gloves to handle food without washing hands.
Correction: Corrected. Ensure staff are washing hands prior to putting on gloves to handle food.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: 1) Raw fish stored above glasses in the bar display refrigerator.
2) Shell eggs stored above ready to eat food in the three door refrigerator.
Correction: Store raw animal foods BELOW food contact surfaces and ready to eat food to prevent cross contamination.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Also, ensure wiping cloths used with raw animal foods are kept separate from cloths used for other purposes.
- Food Storage - Clean and Dry Location
Observation: Bulk bottle of chili paste stored on the floor.
Correction: Store the chili paste elevated up off the floor.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Bricks used to support the dish machine.
Correction: Provide approved material (e.g. pvc) that is smooth, easily cleanable, and non-absorbent.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) interior door frame and gasket of magic chef refrigerator duct taped
2) paint peeling on shelf above right basin of the three-compartment sink
3) door gasket torn on single door reach-in refrigerator
4) top of ice machine has small area that is scratched/peeling
5) glass doors to sushi fish display are damaged
6) at least one door gasket on the three door refrigerator
Correction: Maintain the equipment in good repair and proper adjustment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The food contact surfaces of the meat slicer are not clean.
Correction: Clean and sanitize the surfaces.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Equipment food contact surfaces/utensils were not observed cleaned between working with raw foods and ready-to-eat foods.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) surface below stove
2) rubber liner lining prep table shelf
Correction: Clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the tongs and frying pan were not observed sanitized.
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.
- Indoor Areas - Surface Characteristics
Observation: The indoor wall material below the three compartment sink does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent
Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient below the vent hood system.
Correction: In the event of a change in ownership or remodel, the lighting shall be increased in accordance with the current food regulations.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) cove molding is loose below the service sink.
2) wall left of the make table
3) floor tile below stove and fryer
4) upper wall above dish machine
5) floor threshold at cookline-back prep juncture
6) lower door frame left of service sink
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) ceiling tiles above meat slicer counter
2) lower wall right of stove
3) wall at meat slicer counter
4) floor below stove
Correction: Clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Windex stored with napkins in closet.
Correction: Store chemcials separate and below food and food contact surfaces.
|
02/01/2012 | Routine | |
all food temperatures observed are internal.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Tag missing from the bag of clams in the freezer.
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: 1) Raw fish stored above glasses in the bar display refrigerator.
2) Shell eggs stored above ready to eat food in the three door refrigerator.
Correction: Store raw animal foods BELOW food contact surfaces and ready to eat food to prevent cross contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following potentially hazardous foods on the make table rail are cold holding at improper temperatures:
1) shrimp 47-50*
2) sprouts 50*
3) mussels 43-47*
Correction: Corrected by icing the phfs. Maintain phfs at or below 41*.
- Nonfood Contact Surfaces
Observation: Homestyle knife rack used for knife and chop stick storage.
Correction: Corrected. Discontinue using this rack since it is not easily cleanable.
- Sanitizing Solutions, Testing Devices
Observation: Chlorine test strips not provided.
Correction: Provided chlorine test strips to measure chlorine bleach sanitizer solution when in use.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) bottom interior door frame of magic chef refrigerator
2) paint peeling on shelf above right basin of the three-compartment sink
3) door gasket torn on single door reach-in refrigerator
4) top of ice machine has small area that is scratched/peeling
5) glass doors to sushi fish display are damaged
Correction: Maintain the equipment in good repair and proper adjustment.
- Equipment - Cutting Surfaces
Observation: Cutting board at three compartment sink is heavily scratched and scored.
Correction: Resurface or replace the cutting board.
- Equipment and Utensils - Good Repair and Calibration
Observation: Thermometer inside the three-door refrigerator is broken.
Correction: Corrected. Once thermometers are no longer accurate or are broken, discard and replace the thermometer ).
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Meat slicer blade is not clean.
Correction: Clean and sanitize the meat slicer.
- Non-Food Contact Surfaces
Observation: Underside of shelves right of stove are not clean.
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Knife sharpening block stored on floor at sushi area.
Correction: Store the block elevated up off the floor at least 6 inches.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap not provided at the hand sink (observed pump dispenser at service sink).
Correction: Corrected. Ensure a supply of soap is provided at the hand sink.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient below the vent hood system.
Correction: In the event of a change in ownership or remodel, the lighting shall be increased in accordance with the current food regulations.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) cove molding is loose below the service sink.
2) wall left of the make table
3) floor tile below stove and fryer
4) upper wall above dish machine
5) floor threshold at cookline-back prep juncture
6) lower door frame left of service sink
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) lower wall behind and beside the cookline equipment
2) lower wall behind the table supporting miso soup
3) ceiling tiles above meat slicer counter
4) minimal food splash on wall left of make table
5) wall at meat slicer counter
6) wall between shelves right of stove
Correction: Clean.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Staff belongings (purses) stored with food and single service in storage closet.
Correction: Store belongings physically separate from food, utensils, equipment, linens, and single-service.
|
10/04/2011 | Routine | |
all food temperatures observed are internal.
typed report not provided at time of evaluation due to time constraints (blackbeard festival food inspections and permits scheduled)
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed--food employee rinsed/ran hands under water at handsink.
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.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Raw fish stored above glasses in the bar display refrigerator
Correction: Store raw animal foods BELOW food contact surfaces and ready to eat food to prevent cross contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Cooked vegetables observed stored at room temperature:
sprouts at 73*, zucchini at 125*, and string beans at 104*.
Correction: Hot hold potentially hazardous food (i.e. cooked vegetables) at least 135* after cooking OR label the time the foods are cooked and ensure the food is consumed or discarded within 4 hours of that time.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Bare wood pallet in back hall used for storage.
Correction: Paint/seal the bare wood to provide a smooth, easily cleanable, and non-absorbent surface.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Bricks supporting dish machine.
Correction: Provide material that is washable to support equipment.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The backsplash at the meat slicer countertop is no longer sealed.
Correction: Seal the backsplash.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) bottom interior door frame of magic chef refrigerator
2) paint peeling on shelf above three-compartment sink
3) door gasket(s) torn on the the three-door refrigerator
Correction: Maintain equipment in good repair and proper adjustment.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Seaweed containers are being reused.
Correction: Once the original contents have been emptied, discard the container. Provide approved multi use containers for food storage.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Meat slicer blade not clean.
Correction: Clean and sanitize the blade.
- Non-Food Contact Surfaces
Observation: Minimal grease and food debris build-up observed inside the fryer cabinetry/ledges.
Correction: Clean.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Rice cooker pot and knife not sanitized after cleaning in the three-compartment sink.
Correction: After cleaning, the food contact surfaces shall be sanitized in an approved sanitizer solution at acceptable range.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Tray of knives stored on the floor at the sushi prep area.
Correction: Store the tray elevated up off the floor at least 6 inches or physically remove them from the premises if they are no longer used.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Metal mixing bowls on shelf adjacent to the dish machine are not stored protected.
Correction: Store the bowls inverted to prevent the food contacts surfaces from becoming contaminated.
- Light Bulbs Protective Shielding
Observation: Light bulbs not shielded/shatterproof at the vent hood system.
Correction: Provide domed covers or demonstrate the bulbs are shatterproof.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient below the vent hood system and in area of meat slicer and service sink
Correction: Replace the bulb. In the event of a change in ownership or remodel, the lighting shall be increased in accordance with the current food regulations.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) cove molding is loose below the service sink.
2) wall left of the make table
3) floor tile below stove and fryer
4) upper wall above dish machine
5) floor threshold at cookline-back prep juncture
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) lower wall behind and beside the cookline equipment
2) lower wall behind the table supporting miso soup
3) ceiling tiles above meat slicer counter
4) minimal food splash on wall left of make table
5) minimal food debris and grease on floor below stove
6) wall at meat slicer counter
Correction: Clean.
|
06/03/2011 | Routine | |
all food temperatures observed are internal.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee failed to wash hands after loading soiled dishes into the dish machine and before handling cleaned and sanitized dishes.
Correction: Corrected. Advised that hands shall be washed before handling cleaned and sanitized dishes.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Raw fish stored above glasses in the bar display refrigerator
Correction: Store raw animal foods BELOW food contact surfaces and ready to eat food to prevent cross contamination.
- Cloths - Wiping Cloths - Use Limitation
Observation: Improper use of wet wiping cloths--employee wiped knife used to slice raw salmon and then wiped down cutting board and doors of refrigerator fryer--rinsing the towel in between.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment and do not use the same cloth for both surfaces. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Bricks supporting dish machine.
Correction: Provide material that is washable to support equipment.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) one door gasket torn on the three-door refrigerator
2) sushi display glass doors cracked
3) unnecessary utensils in tray stored on floor below sushi bar refrigerator
4) prep table shelf (below salad refrigerator) is corroded/worn
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The meat slicer blade is not clean.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces
Observation: Minimal dust and food debris observed on table top supporting stove.
Correction: Clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Bag of styrofoam clam shells stored on the floor in the storeroom.
Correction: Store the bag of styrofoam clam shells elevated up off the floor.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light lens cracked above make table refrigerator.
Correction: Replace the light lens or install plastic light covers with endcaps on each end.
- Lighting, Intensity (repeated violation)
Observation: Lighting insufficient below the vent hood system and in area of meat slicer and service sink
Correction: Replace the bulb. In the event of a change in ownership or remodel, the lighting shall be increased in accordance with the current food regulations.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) cove molding is loose below the service sink.
2) wall left of the make table
3) floor tile below stove and fryer
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) lower wall behind and beside the cookline equipment
2) lower wall behind the table supporting miso soup
3) ceiling tiles above meat slicer counter
Correction: Clean.
|
02/11/2011 | Routine | |
All food temperatures observed are internal. Sushi bar area has been upgraded. New undercounter refrigerator and freezer provided at the suhi display. Gaskets have been replaced on the kitchen refrigerators.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee did not wash hands after sneezing into hands.
Correction: Wash hands after sneezing into hands or when hands become contaminated.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: 1) Raw fish stored above glasses in the bar display refrigerator
2) Bowl of raw chicken stored above beef and salmon inside the make table--CORRECTED
3) raw beef and raw salmon stored in same tray inside the make table refrigerator
Correction: Store raw animal foods BELOW food contact surfaces and ready to eat food to prevent cross contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Bean sprouts on the top insert of the make table are cold holding at improper temperatures 45-47*.
Correction: Corrected. Maintain bean sprouts at or below 41*. Use ice if necessary.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Several menus are missing the consumer advisory.
Correction: Ensure all menus provided to guests disclose what menu items are served undercooked/raw (by using an asterisk) and linking those items with the reminder statement advising that consuming undercooked meat, seafood, may increase the risk of foodborne illness.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Bricks supporting dish machine.
Correction: Provide material that is washable to support equipment.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment are in poor repair:
1) edges worn on pallet below kitchen handsink
2) sushi display glass doors cracked
3) unnecessary utensils in tray stored on floor below sushi bar refrigerator
4) prep table shelf (below salad refrigerator) is corroded/worn
5) tub storing food cracked inside the sushi freezer
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment - Cutting Surfaces
Observation: Cutting board at the three-compartment sink is heavily scratched and scored.
Correction: Resurface or replace the cutting board.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer (plastic fish, roe, buckets) containers reused for storage.
Correction: Once the original contents have been emptied, use approved washable containers for storage.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The meat slicer blade is not clean.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces
Observation: The vent hood filters are not clean.
Correction: Clean.
- Light Bulbs Protective Shielding
Observation: Light bulb(s) not shielded/shatterproof at the vent hood system.
Correction: Install domed light covers over the bulbs or provide a shatterproof light bulb.
- Lighting, Intensity
Observation: Lighting insufficient below the vent hood system--one of the bulbs is burned out.
Correction: Replace the bulb. In the event of a change in ownership or remodel, the lighting shall be increased in accordance with the current food regulations.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) cove molding is loose below the service sink.
2) wall left of the make table
3) floor tile below stove
Correction: Maintain the physical structures in good repair.
|
11/02/2010 | Routine | |
All food temperatures are internal. New make table is in use. In-line hot water installed at sushi bar handsink. Typed report not provided at time of evaluation and shall be delivered and reviewed next business day. Limited amounts of sushi fish in sushi display holding at 45-47* from having the unit doors held open or out for preparation. Facility closes at 2:30 pm. Advised operator to ensure product cools to at least 41* in unit or to relocate fish to other refrigeration. The sushi display is holding at adequate temperature (at or below 30*).
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Employee failed to wash hands before putting on gloves to handle ready to eat food.
Correction: Advised employee that hands shall be washed prior to putting on gloves. Also, hands shall be washed after handling raw animal food (fish, chicken, eggs, meat).
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Raw fish stored above glasses in the upright display refrigerator.
Correction: Store raw animal products BELOW the glasses to prevent contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Crab sticks in the undercounter sushi refrigerator are cold holding at 44*.
Correction: Cold hold potentially hazardous foods at or below 41*. Check unit to ensure unit is cold holding at or below 41*.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Bricks supporting dish machine.
Correction: Provide material that is washable to support equipment.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) upright refrigerator (1) door gasket torn
2) 2 of 3 door gaskets torn on 3-door refrigerator
3) edges worn on pallet below kitchen handsink
4) paint worn on top of ice machine at bar
5) sushi display glass doors cracked
6) utensil tray(s) at sushi bar
7) prep table shelf (below salad refrigerator) is corroded/worn
8) undercounter sushi refrigerator cold holding at 48*.
Correction: Maintain equipment in good repair and proper adjustment. Ensure refrigerator is cold holding at or below 41*. Observed some ice build-up on fan unit. Unit may need to be defrosted.
- Non-Food Contact Surfaces
Observation: The make table door gasket is not clean.
Correction: Clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are in poor repair:
1) cove molding loose below the dish machine--three-compartment sink, service, and upright refrigerator (1)
2) wall left of the make table
3) floor tile below stove
4) wall outlet cover broken adjacent to the three-door refrigerator
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall right of the stove is not clean.
Correction: Clean.
|
07/29/2010 | Routine | |
| No violation noted during this evaluation. | | | |
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