Discussed Consumer Advisory, Sushi Rice Procedures, Glove Use & Handwashing handouts.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands before engaging in food preparation, after engaging in activities which may have contaminated his hands.
Correction: Instruct food employees to wash their hands after removing and before putting on disposable gloves when preparing food or working with clean equipment.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site)
Observation: Bin of lemons stored in the ice bin used for drink ice..
Correction: Do not store food in ice used for drinks.
- 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.
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
Observation: The raw and/or undercooked foods provided on the menu, or menu board or brochure 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
Observation: Shipping plastic on the right side of the 2-door upright freezer.
Correction: Remove shipping plastic from side of freezer.
- Temperature Measuring Devices
Observation: There was no thermometer in the bar top-loading cooler.
Correction: Provide a thermometer in the bar top-loading cooler so can monitor the temperature.
- Equipment - Fixed Equipment, Elevation or Sealing
Observation: The bar top-loading cooler is not elevated off the floor. A cleaning hazard exists.
Correction: Install castors or approved 6" legs on bar top-loading cooler.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: The hot water is turned off at the bar handwashing sink.
Correction: Repair the bar handsink faucet to provide hot water.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The bar handwashing sink is being used to rinse foods.
Correction: The bar handwashing sink is to be used for washing hands only. Use the bar 3-vat sink.
- Plumbing System Maintained in Good Repair
Observation: Bar soda gun holster missing drain line.
Correction: Install missing drain line on soda gun holster.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the bar hand washing sink.
Correction: Provide a hand soap dispenser at the bar hand washing sink.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the bar hand washing sink.
Correction: Provide a paper towel dispenser for the bar handwashing sink.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted at the kitchen cooking line. Measured 15-20 foot-candles of light.
Correction: Provide at least 50 foot candles of light in the kitchen exhaust hood area. Recommend 100 watt frosted bulbs or the fluorescent lamp equivalent.
- Physical Facilities in Good Repair
Observation: Dead lamps in kitchen ceiling and in kitchen exhaust hood.
Correction: Replace dead lamps.
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02/12/2015 | Routine | |
Dishwasher appears to be working properly. Discussed critical items handout with PIC. Note: HWH Rheem-Rudd 199,000 BTU 91 gallon tank.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee eating in kitchen food prep area.
Correction: Employees must eat in the designated break area away from food preparation areas to prevent cross contamination.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food items or clean food equipment.
Correction: Employees may drink from a closed beverage container that is stored to prevent contamination of food items and clean equipment.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Soiled knives stored on knife rack.
Correction: Clean and sanitize knives after use, before storing on knife rack.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Cutting board stored at 3-vat sink faucet.
Correction: Store clean equipment in a clean dry location at least 6" off the floor.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The hand washing sinks in the bar and beverage station area were blocked, preventing access by employees for easy handwashing.
Correction: Provide access to handwashing sinks during all hours of operation. Remove the bins / strainer preventing their use.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels at the bar hand washing sink.
Correction: Provide paper towels at the bar handsink.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the bar hand washing sink.
Correction: Provide a sign or poster that notifies food employees to wash their hands at the bar handwashing sink.
- Physical Facilities in Good Repair (repeated violation)
Observation: Dead lamps in ceiling light fixture over walk-in cooler.
Correction: Replace dead lamps.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Pump-spray container of cleaning product not labeled.
Correction: Label containers of cleaning products with common name.
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03/07/2014 | Routine | |
Discussed Proper Storage of Raw Animal & RTE Foods handouts with chef. Dishwasher appears to be working properly.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk-in cooler.
Correction: Separate raw foods of animal origin (eggs, seafood, pork, beef, chicken, etc.) during storage from raw and cooked RTE foods, including vegetables and fruit.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Rice scoop improperly stored between uses.
Correction: Store rice scoop in one of the following manners: 1) In the food with the handle above the top of the food and the container. 2) On a clean portion of the food prep table / counter, & clean and sanitize the utensil & table top / every 4 hours. 3) In a dipper-well with running water, or 4) In a container of water maintained at 135°F or more.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Heavy dust on back of walk-in cooler refrigeration coils.
Correction: Clean walk-in cooler coils more frequently.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Tape on damaged handle of chef's knife.
Correction: Remove broken knife from service.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Cutting boards stored at 3-vat sink faucet.
Correction: Store clean cutting boards in a clean dry location at least 6" off the floor.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing sink located at the beverage station area was blocked, preventing access by employees for easy handwashing.
Correction: Provide access to handwashing sinks during all hours of operation. Remove the bowl and ice preventing its use.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted at the cooking line. Measured 15-35 foot-candles.
Correction: Provide at least 50 foot candles of light where food employees are working with food or utensils.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in cooler. Measured 2-5 foot-candles.
Correction: Provide at least 10 foot candles of light in the walk-in cooler. Recommend a frosted 100 watt bulb or florescent lamp equivalent.
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09/24/2013 | Routine | |
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