All temperatures taken internally. 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.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee touched a chicken wing with his bare hand to see if the chicken had been fully cooked.
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Chicken teriyaki(106-132°F) and chicken wings (109-130°F) were 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) (repeated violation)
Observation: Garlic in oil sitting out near the wok at 90*F.
Correction: Maintain at 41*F or below. Garlic was discarded and time control policy was discussed.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found at the dish machine. Lines had not been properly primed.
Correction: Provide chlorine at proper concentration of 50-200ppm.
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06/01/2015 | Risk Factor | |
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers of sugar, flour, corn starch, etc in dry 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.
- Records - Creation and Retention (repeated violation)
Observation: No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Correction: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Garlic in oil is cold holding at improper temperatures. Garlic in oil near the cook line was measured at 64*F. Shell eggs were sitting out near the cook line. Temperature of the eggs was 59*F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Pic stated that the eggs that were sitting out were to be used in under two hours. No notation was being done.
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.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Multiple hand sinks throughout the kitchen were not sealed to adjoining equipment or walls and/or the seal was soiled.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to multiple cooler units were in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following has accumulations of grime and debris:
>>Shelving units throughout the kitchen
>>gaskets on cold holding units.
>>corroded shelves on multiple units.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Dishes were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station near the walk-in cooler is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Signage missing at hand sink near the make line.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors, walls, and ceiling in need of cleaning.
Correction: Clean as needed.
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01/15/2015 | Routine | |
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers in the dry 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.
- Records - Creation and Retention
Observation: No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Correction: 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: Food - Potentially Hazardous Food - Hot Holding*
Observation: The following items were hot holding at improper temperatures: Black pepper chicken, mushrooms, and triple seafood.
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: Food - Potentially Hazardous Food - Cold Holding*
Observation: Garlic in oil was cold holding at improper temperatures. Time as a control was not being used and the temperature of the item was 79 degrees.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed wooden crates with paint peeling by the rear delivery door. Observed wooden blocks used to support the prep table.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink and the mop sink are not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following items were observed in a state of disrepair and damaged: can opener blade rusted, shelves throughout the kitchen were rusted, pots and pans rusted and chard.
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gaskets to the coolers are in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: Wooden paddle was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the @EQUIPMENT@ to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Utensils were observed soiled to sight and touch
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the inner portion of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of inner portion of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following has accumulations of grime and debris:
Grease traps above cooking station
towel dispenser
gaskets throughout
ice cream dispenser
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Dishes were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Utensils were found stored .
Correction: Store @TABLEWARE@ in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Plumbing System Maintained in Good Repair
Observation: Faucets in poor repair in multiple locations.
Correction: Repair and maintain all plumbing components ans fixtures.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Toilet Rooms - Enclosed
Observation: Toilet room door is not tight fitting. and/or provided with a self- closing door
Correction: Provide toilet room door that is tight fitting. 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.
- Physical Facilities in Good Repair
Observation: The following is not maintained in good repair:
Cement floor not sealed to rubber floor material
coving missing
paint on doors is worn
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed doors that were soiled in the kitchen area.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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06/05/2014 | Routine | |
All temperatures are internal unless otherwise noted
This is a risk factor inspection, to see equipment and facility issues please see previous inspection
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Shell stock tags not kept
Correction: Keep shell stock tags for 90 days
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Flour across from wok not covered
Correction: Keep covered when not in use to protect from contamination
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Medications and WD40 stored on shelf with food and sheet pans
Correction: Remove and store separate from food or food contact surfaces
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09/19/2013 | Risk Factor | |
Multiple food items stored on floor in both walk-in coolers, make sure items are stored no less then 6" off the ground. Need splash guard between handsink and clean dish storage area at the bar. For other facility and equipment issues see last inspection. CFM due to expire at the end of June, renew.
All temperatures are internal unless otherwise noted.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee failed to wash hands between handling dirty and clean dishes.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored above make table across from Wok's.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Need to identify food/s the can be cooked to order or served under cooked.
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.
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06/13/2013 | Risk Factor | |
All temperatures are internal unless otherwise noted.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: There is one pan of food and one box of food being stored on the walk in freezer floor.
Correction: Store all food and equipment 6 inches or more off the floor.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site) (repeated violation)
Observation: There isn't a Consumer Advisory posted at the Sushi bar which provides raw Tuna.
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: Cardboard boxes are being used to line shelving units in multiple areas of the facility.
Correction: Replace. All equipment should be durable, smooth, easy to clean, and non absorbable.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> There are multiple shelving units that have damaged/rusted surfaces.
Correction: Resurface or replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: There are multiple cutting boards that have heavily stained/scored surfaces.
Correction: Replace.
- Non-Food Contact Surfaces (repeated violation)
Observation: The upper interior of the bulk ice machine has mildew on its surfaces.
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: There are multiple sanitized pans on the rack adjacent to the dish machine that are stacked in a manner that will not allow them to air dry.
Correction: Store pans so they are allowed to completely air dry.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: There are multiple handsinks that do not have trash cans.
Correction: Provide trash can's at each handsink.
- Refuse - Covering Receptacles (repeated violation)
Observation: The lids of the dumpster are open.
Correction: Keep all doors/lids of dumspter units closed when they aren't being serviced.
- Light Bulbs Protective Shielding (repeated violation)
Observation: The protective shielding is missing from the light fixture over the food prep table and handsink in the area of Walk In Refrigerator #2
Correction: Replace light shield.
- Physical Facilities in Good Repair (repeated violation)
Observation: >> The floor under the microwave adjacent to the Wok line is damaged and has water trapped under its surfaces.
>> There surfaces of multiple door frames have damaged paint.
>> There is a hole in the dry storeroom ceiling that is allowing condensation to fall on the bulk food containers.
Correction: 1) Repair floor.
2) Paint door frames.
3) Repair ceiling.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor and areas under the racks of the walk in freezer are dirty.
Correction: Clean.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: There is a spray bottle of degreaser being stored on a shelf adjacent to the double door oven with a clean serving pan.
Correction: Remove. Keep all chemicals stored in their own designated area away from food and equipment.
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02/27/2013 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handlingcooked spaghetti noodles 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 Storage - Clean and Dry Location (repeated violation)
Observation: Multiple boxes of food are being stored on the floor of the walk in freezer.
Correction: Food must be stored 6 inches or more off the floor.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: There is not a Consumer Advisory provided on the menu or at the sushi bar which offers raw fish.
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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The caulking at the front handwashing sink has eroded.
Correction: Re-caulk.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Multiple shelving units in the food prep and walking in refrigerator and freezer are damaged/rusted.
Correction: Resurface or replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: There are multiple cutting boards that are heavily scored and stained.
Correction: Resurface or replace.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: The Mechanical Dishwashing Chlorine rinse concentration was > 200 ppm.
Correction: Adjust Chlorine rinse so that it is 100 ppm or less.
- Single-Service and Single-Use Articles, Use Limitation
Observation: There are multiple single use containers being re-used in the facility.
Correction: Single use containers are to be used one time only.
- Non-Food Contact Surfaces (repeated violation)
Observation: The interior ledge of the bulk ice machine has mildew accumulation.
Correction: Clean.
- Equipment and Utensils, Air-Drying Required
Observation: Multiple dishes were found stacked in a manner that would not allow them to air dry.
Correction: Stack dishes so they can completely air dry.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: There are mutliple hand washing sinks that do not have trash cans.
Correction: Provide trash cans at each handsink.
- Refuse - Covering Receptacles
Observation: The side door to the dumpster are open.
Correction: Dumpster lids and doors are to be closed when not being serviced.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: The surrounding area of the dumpster has a heavy accumulation of old equipment and trash.
Correction: Clean.
- Light Bulbs Protective Shielding
Observation: The light fixture in the back food prep room is missing its cover.
Correction: Replace cover.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following is in poor repair:
>> The floor under the microwave is damaged and their is old water trapped under the undamaged linoleum.
>> Multiple door frames have damaged paint.
>> The base board in the back area is missing.
>> The dry storeroom ceiling is damaged.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor of the walk in freezer has excessive food and debris accumulation.
Correction: Clean.
- Mops - Drying Mops (repeated violation)
Observation: Mops that are no in use are not hung to dry.
Correction: Hang mops so they are allowed to air dry.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: There are dead insects in the light fixture at the entrance to the kitchen.
Correction: Clean.
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11/28/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: An uncovered employee beverage was found being stored on the spice rack.
Correction: Employee beverages must be in a covered container with a straw and stored away from food and food service equipment.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: There was a box of food being stored on the floor of the walk in freezer.
Correction: Store all food 6 inches or more off the floor.
- Food Storage - Prohibited Areas
Correction:
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Food on the sushi buffet for which time rather than temperature is being used as a control was not labeled with a serve by/discard time.
Correction: Maintain records indicating when each item is prepared and placed on the Sushi buffet with a 4 hours use by/discard time.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the Sushi that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The double door display refrigerator at the Wok line does not have a thermometer.
Correction: Provide a thermometer.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in poor repair:
>> The spice shelving is rusted.
>> The walk in refrigerator shelving is rusted.
>> The shelving of the make table is rusted.
Correction: Resurface or replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: There are multiple cutting boards that are heavily stained and scored.
Correction: Resurface or replace.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The microwave interior is heavily encrusted with old food debris and splashes.
Correction: Clean the microwave every 24 hours or as needed.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non food contact surfaces are dirty:
>> The interior of the bulk ice machine.
>> The gaskets of the make table.
>> The shelving of the walk in refrigerator.
Correction: Clean.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Multiple handsinks do not have trash cans.
Correction: Provide a trash can at each handsink.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: The dumpster area has old equipment, mop buckets, and other items being stored in it.
Correction: Remove. Maintain dumpster area free of unnecessary equipment.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
>> The door of the salad prep room is rusted and has holes in the base.
>> The floor under the microwave is damaged and is trapping mop water.
>> The ceiling in the dry storeroom is damaged and is leaking condensate from plumbing lines.
>> The dry storeroom floor paint is damaged.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical facilities need to be cleaned:
>> The areas and floor under the shelving in the walk in freezer.
>> The hood system above the Wok line.
Correction: Clean.
- Mops - Drying Mops (corrected on site) (repeated violation)
Observation: Mops not being used are not hung to dry.
Correction: Mops that are not in use must be hung so they are allowed to air dry.
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08/29/2012 | Routine | |
All temperatures are internal unless otherwise noted.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Multiple food items in the walk in freezer were not covered.
Correction: All food in storage must be covered or kept in their original packaging.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: The bulk flour scoop was found resting on its contents.
Correction: Utensils being stored in food containers must be stored with their handles up.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Rice being stored in a cooker at the sushi bar was being covered with a dish towel.
Correction: Food should be protected with something smooth, easy to clean, and non absorbable.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site)
Observation: The sushi bar that serves raw fish does not have a Consumer Advisory posted.
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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The sushi reach in refrigerator's thermometer is missing.
Correction: Replace.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: Caulking around the dish drain board has corroded and it is no longer attached to the adjacent wall.
Correction: Repair.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in poor repair:
>> Walk in refrigerator #1's door and gasket are damaged.
>> Multiple shelving units in both walk in refrigerators, walk in freezer, and dry storage area are rusted.
>> The wok line make table lower shelf is rusted.
Correction: Repair.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple cutting boards in the food prep area are heavily scored and stained.
Correction: Resurface or replace.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The wok line microwave's interior surfaces has a heavy accumulation of grease and food particles.
Correction: Clean.
- Non-Food Contact Surfaces
Observation: The following surfaces need to be cleaned:
>> The top of the 2 door oven.
>> The interior of the bulk ice machine.
Correction: Clean.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: The dumpster side doors and top lids were open and the surrounding area has excessive garbage accumulation.
Correction: Keep dumpster doors and lids closed and clean up surrounding area.
- Distressed Merchandise, Segregation and Location (corrected on site)
Observation: Multiple damaged cans were found being stored on the dry store room shelves with working stock.
Correction: Provide an area for damaged merchandise that is to be returned to the vendor.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floor under the microwave table is damaged.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical structures need cleaned:
>> The walk in refrigerator doors.
>> The mop sink walls.
>> The floors in the walk in freezer.
>> The wall behind the three compartment sink.
>> The vent above the kitchen entrance doors.
Correction: Clean.
- Mops - Drying Mops
Observation: Multiple mops at the mop sink were not hung to dry.
Correction: Mops must be hung so they are allowed to completely air dry.
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05/22/2012 | Routine | |
All food temperatures are internal
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: When the dish washer was informed that he needed to wash his hands he proceeded to go to the wash basin of the 3 compartment sink and dip his hands in.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - When to Wash*
Observation: Observed an employee fail to wash his hands before handling clean dishes after he had just handled soiled dishes.
Correction: Train employee's to wash their hands before handling clean dishes.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: Observed multiple personal employee beverages stored without lids in a manner that could potentially contaminate food contact surfaces.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: - Observed a bag of pepperoni's nesting in a container of cooked chicken in the freezer.
Correction: Train employee's to keep non food contact surfaces such as the exterior of a bag away and out of food.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) (repeated violation)
Observation: Observed cheese in the meat walk in cooler stored uncovered.
Correction: Store food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Cooling Methods (repeated violation)
Observation: Facility was cooling chicken wings in deep pans covered in plastic wrap.
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: Time as a Public Health Control* (repeated violation)
Observation: Potentially hazardous food on the buffet line 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
Observation: The nonfood contact surface of the cardboard on the seasoning shelf 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.
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: The seasoning bins and multiple lexan containers were observed cracked, chipped, or in poor repair.
Correction: Replace with containers that are smooth, durable, easily cleaned, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: The hand sink near the seasoning shelf and the produce area are not sealed to adjoining equipment or walls.
Correction: Seal the units to adjoining equipment or walls since they are exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
- Seasoning shelving rusted
- walk in shelves are rusting
- produce area shelves are rusted
- Splash guard on the hand sink in the produce area is cracked
- Produce walk in shelves are rusted
- chemical storage shelf at the mop sink is rusted
- cookline prep tables bottom shelf is rusted
- Shelf in the refrigerator at the cook line is rusted
Correction: Repair/ Replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple cutting boards along are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The ice machine needs cleaning on the interior.
Correction: clean.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- can opener
- walk in cooler shelves
- walk in refrigerator gasket
- interior of wok handle
- exterior of rice cooker
Correction: Clean.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Lexan 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: Observed food debris in the hand sink near the seasoning shelves.
Correction: Train employee's to use the hand sinks for hand washing only.
- Critical: Plumbing System Maintained in Good Repair*
Observation: Hand sink is leaking and is not in service next to the walk in cooler.
Correction: Repair immediately.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Lighting, Intensity (repeated violation)
Observation: Light is burned out in the dry store room.
Correction: Repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are in poor repair:
- cove molding near the cookline entrance is damaged
- dry store room floor is peeling paint
- ceiling in the dry store is damaged
- the produce walk in cooler floor is damaged
- the cove molding near the ice machine is missing
- the hand sink near the wok line cove molding is damaged
- floor near the microwave is absorbent
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilites are in need of cleaning:
- The wall behind the rice cooker
- walls in the produce prep area
- mop sink walls
- vent at the entrance to the kitchen
Correction: Clean
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation left over from the previous operation.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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02/02/2012 | Routine | |
All food temperatures are internal.
2012 permit issued post in public view. Emergency Hazard and employee health reviewed.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employees are drinking from an uncovered containers in food preparation areas.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Tag is missing from the clam container.
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: Multiple foods in both walk in coolers were observed uncovered.
Correction: Store food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food was stored on the floor of the walk in freezer.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Potentially hazardous food on the buffet line 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 Contact Surfaces - Cleanability* (repeated violation)
Observation: The bins used for storage in the dry storage room are in poor condition.
Correction: Replace with smooth, durable, easily cleaned, and nonabsorbent bins.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The hand sink at the meat walk in cooler is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in poor repair:
- walk in cooler racks are rusted
- seasoning shelves are rusted
- produce walk in shelves
- rice cooker table at the cook line
Correction: Repair/replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The yellow cutting board in the produce prep area is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting board to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: Food debris was observed in the hand sink at the produce walk in cooler.
Correction: Use hand sinks for hand washing only.
- Plumbing System Maintained in Good Repair
Observation: The hand sink at the meat cooler is leaking.
Correction: Repair.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Light Bulbs Protective Shielding
Observation: Light bulb in in the dry store room is not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand sink at the meat walk in cooler.
Correction: Hand soap must be provided at all hand sinks to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Lighting, Intensity (corrected on site)
Observation: The hood lights were turned off under the hood at the time of the inspection.
Correction: Ensure hood lights remain on when the cook line is in operation.
- Physical Facilities in Good Repair (repeated violation)
Observation: There are holes in the wall behind the dish machine.
Correction: Fill holes so that the wall is smooth durable easily cleaned and nonabsorbent.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical facilities are in need of cleaning:
- wall around the back prep table
- produce prep room walls
- walls around the meat cooler
Correction: clean
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment that were left over from the previous operation.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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10/25/2011 | Routine | |
All food temperatures are internal.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Food was found uncovered in the following refrigeration units:
- walk in freezer
- produce walk in cooler
Correction: Store food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored less than 6" above the floor in the walk in freezer and produce refrigerator.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Cooling Methods
Observation: The methods used for cooling fried rice were not adequate (had the container covered with a single use wrap trapping the heat in).
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. Removing the lid or wrapping to allow the heat to escape the product. 8. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed a large bowl of chicken sitting on the counter at 68*.
Correction: Food was discarded. Hold all potentially hazardous foods at 41* or below. When in the preparation/marinating stage instruct employee's to only remove small portions from refrigeration to limit time in the temperature danger zone.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Potentially hazardous food on the buffet line for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
- rusty racks in walk in cooler
- seasoning shelves are corroding
- Rusty racks in produce walk in cooler
- bottom shelf of the cookline table
- gasket torn on the display refrigerator.
Correction: Repair/replace.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: The dish machine was injecting chlorine at a soloution of 0 ppm.
Correction: Discontinue the use of the dish machine immediatley. Wash, rinse, and sanitize dishes and utensils in the 3 compartment sink until dish machine has been fixed. Facility may use single use plates or utensils until the issue has been resolved.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The ice scoop was stored on a food contact surfaces that was soiled.
Correction: Wash, and disinfect the contact surface that is being used to store the ice scoop.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following non-food contact surfaces need cleaning:
- walk in cooler racks
- can opener
- racks in the produce walk in
- exterior of rice cookers
- make table gasket
Correction: clean.
- Equipment and Utensils, Air-Drying Required
Observation: Lexan 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.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items from the previous operation to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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07/26/2011 | Routine | |
Issued formal permit. Reviewed back with Shang
- 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.
- Food Storage - Clean and Dry Location
Observation: Boxes of food stored on floor of walk in refrigerator
Correction: Store food 6 inches or above off floor
- Food Contact Surfaces - Cleanability*
Observation: Two white plastic containers of food have cracks/handles missing in walk in cooler. Tea cup at bar has handle broke off.
Correction: Replace the containers and cup to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Warewashing - Manual Warewashing, Sink Compartment Requirements (repeated violation)
Observation: plastic bags and plastic ring used as stopper in 3 compartment sink
Correction: provide rubber stoppers
- Temperature - Food Temperature Measuring Devices - Provided
Observation: facility has no digital thermometer
Correction: provide tip sensitive digital thermometer
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in need of repair:
-the bottom shelves of prep tables at cook line have corrosion
-door handle missing on pepsi display cook area
Correction: Repair or Replace
- Non-Food Contact Surfaces
Observation: The gasket at the 2 compartment sink needs cleaning
Correction: Clean
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: There is no refuse container at the area immediately adjacent to the walk in cooler area hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the walk in cooler area hand sink.
- Physical Facilities in Good Repair (repeated violation)
Observation: Small area at cookline where concrete has eroded and is not smooth
Correction: Fill crack and seal concrete to make surface smooth and easily cleanable.
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04/06/2011 | Routine | |
Temporary permit to operate is issued and will expire in 30 days on or around April 1st. A follow-up evaluation shall be conducted at that time to ensure items corrected for formal permit issuance.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: Cloth/napkin used to stop up the sink basin.
Correction: Provide a rubber stopper.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) REPEAT: produce walk-in cooler door gasket
2) prep table shelf corroded at cookline
3) pepsi display refrigerator door gasket torn
4) walk-in freezer door gasket torn
Correction: Repair/replace/resurface these items.
- Equipment - Cutting Surfaces
Observation: Yellow cutting board at prep sink and one at the prep table at the cookline is heavily scratched and scored.
Correction: Replace.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Pots and pans being cleaned in the three-compartment sink are not being sanitized.
Correction: Sanitize all food contact surfaces after cleaning.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Trash can missing at the handsink next to the main walk-in cooler.
Correction: Provide a trash can.
- Indoor Areas - Surface Characteristics
Observation: Floors repaired at cookline and bar with unsealed concrete.
Correction: Properly seal the concrete.
- Outer Openings - Protected
Observation: Gap exists along bottom of the back door.
Correction: Eliminate the gap.
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03/01/2011 | Follow-up | |
Temperatures not taken at time of this inspection as this was for a change of ownership and previous scheduled inspection was done on February 3, 2011. This inspection was primarily for physical facility needs.
- Equipment - Good Repair and Proper Adjustment
Observation: Screen in produce walk in torn
Correction: Repair/replace
- Equipment - Good Repair and Proper Adjustment
Observation: Walk in cooler (produce) gasket torn
Correction: Replace
- Equipment - Cutting Surfaces
Observation: Cutting board is to scratched at the cook line make table
Correction: Replace or resurface the boards so that they are smooth, durable, easily cleanable and nonabsorbent
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: There is a gap at the floor wall juncture under the cookline
Correction: Seal the gap
- Lighting, Intensity
Observation: Burned out light bulb in men's restroom
Correction: Replace
- Lighting, Intensity
Observation: Burned out light bulbs under vent hood
Correction: Replace
- Physical Facilities in Good Repair
Observation: Floor in dry store room has paint peeling/worn
Correction: Repaint
- Physical Facilities in Good Repair
Observation: Ceiling and walls in the back hall are stained
Correction: Repaint or clean
- Physical Facilities in Good Repair
Observation: Back corner of wall near rice is torn
Correction: Replace
- Physical Facilities in Good Repair
Observation: Small holes near make table
Correction: Fill them so they are smooth, durable, nonabsorbent and easily cleanable
- Physical Facilities in Good Repair
Observation: Floor tile missing behind bar
Correction: Replace tile
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02/22/2011 | Pre-Opening | |
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