- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw shrimp observed over ready to eat food (noodles) in the walk in refrigerator.
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.
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12/09/2015 | Risk Factor | |
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Meatball and chicken on the steamtable hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Use product within 4 hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Shrimp on the cook line and noodles on the far right reach in cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Ensure products are properly cooled prior to placing in the holding units. The holding units are not designed to cool foods.
- Backflow Prevention Device, Design Standard (corrected on site)
Observation: The backflow or backsiphonage prevention device installed on the mop sink faucet is not identified as meeting standards set by the American Society of Sanitary Engineering. (Hose under pressure with only an atmospheric breaker as backflow)
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. Install a backflow prevention device that is designed for backpressure OR disconnect the sprayer that creates the pressure (see handout).
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08/27/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. When tested, the wiping cloth bucket quaternary ammonium sanitizer was 0ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Adjust the pre-mix system.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Noodles, chicken, beef, tofu, and butter cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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05/12/2015 | Routine | |
| No violation noted during this evaluation. | 12/17/2014 | Risk Factor | |
Temps con't: grill cooler: shrimp, 44 degrees Fahrenheit
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Butter, shrimp and diced tomatoes cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) hung up by the prep sink 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.
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08/06/2014 | Routine | |
| No violation noted during this evaluation. | 05/19/2014 | Risk Factor | |
| No violation noted during this evaluation. | 12/11/2013 | Routine | |
Approved for permit
No violation noted during this evaluation. | 09/05/2013 | Pre-Opening | |
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