Discussed with the person in charge:
1. pitchers
2. storage of personal items
3-compartment sink hand out provided
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Observed employee putting ice in a glass with one hand while his other hand was on the top of the glass - touching the ice.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Observed raw steak stored over ready-to-eat (RTE) cooked duck and raw shrimp stored over cooked chicken in the walk in cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed clear noodles and mussels in the sandwich prep unit and the Thai sauce that were not protected from cross contamination because it was not in packages, covered containers, or wrapped. The items in the sandwich prep unit was covered.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Food Contact with Equipment and Utensils* (repeated violation)
Observation: Per conversation with the sushi chef, the raps for the sushi mats are only being changed once a day.
Correction: Ensure that utensils or equipment is washed, rinsed, and sanitized at least every 4 hours.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Observed wet wiping cloth stored on the counter in the sushi bar area (corrected) and in sanitizer that measured 0 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food - Miscellaneous Sources of Contamination
Observation: Observed a container of onions sitting directly inside a container of carrots with a barrier.
Correction: Protect food from miscellaneous sources of contamination.
- Cooling Methods
Observation: Observed a large container of pad Thai sauce sitting in front of a fan to cool. 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* (repeated violation)
Observation: Observed shrimp - 46'F and clam - 46'F in the large sandwich prep unit, garlic/oil at 67'F on the chef's stand, and shell eggs - 64'F and tofu - 46'F in the small sandwich prep unit - cold holding at improper temperatures
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) sauces and pre cooked foods in the sandwich prep and walk in cooler are 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: Equipment and Utensils - Multiuse, Characteristics* (repeated violation)
Observation: The food contact surface of the to go bags with meats stored directly in them in the walk in freezer are not safe.
Correction: Repair or replace the bags to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the rice bags, cloth used in the sushi rice, and screens used for the tea are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the equipment 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the sandwich prep is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed several knives and the handle missing on the lid to the rice pot - in a state of disrepair and damaged.
Correction: Repair the equipment 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 and Utensils - Good Repair and Calibration (repeated violation)
Observation: Observed several pairs of tongs with melted and broken handles - in a state of repair and condition preventing the equipment to be used as designed.
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* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: large white bowl, several small soup spoons, inside of several plastic containers, knives in the bucket in the rear prep area, knives near the 3-compartment sink.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the ice machine that is in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment 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 (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: inside of all refrigeration units, top of the ice machine, top of the fryers, cabinet unit the fryer, bins used to store soiled linen in, all of the floor fans, outside of the sake containers,
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: Observed that there were no chlorine sanitizing solution dispensing in the dish machine. The person in charge called the company and they received instructions over the phone to repair the machine.
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.
- Equipment and Utensils, Air-Drying Required
Observation: Observed equipment that was 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 and Utensils, Air-Drying Required
Observation: Observed the employee cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed a large cutting board stored on the floor.
Correction: Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink near the ice machine was measured at a temperature less than 100°F. Water remained cold.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections for the sushi bar refrigeration is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Insect Control Devices - Design and Installation
Observation: Observed insect control devices located over equipment in several places throughout the kitchen where dead insects may be impelled or fall. Observed pest control devices stored in the paper towel dispenser in the sushi bar.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. EHS closed the rear door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the sushi bar area and the hand sink near the ice machine.
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
- Dressing Areas and Lockers - Designation
Observation: Observed employee belongings stored on top of the dry goods and over the drink boxes.
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed that the following physical structures are not maintained in good repair: bottom of the rear door, missing ceiling tiles, several blown light in the kitchen, and blown lights in both restrooms.
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 are noted in need of cleaning: floors, walls, and ceiling throughout the kitchen to include the light shields, air vent covers in the walk in cooler, floors near the hot water heater, air vent covers in the restrooms, and the caulking on the hand sink in both restrooms.
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.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Observed that the pest control device near the hot water heater had several dead or trapped on it.
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.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items 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.
- Personal Care Items - Storage
Observation: Observed medicines and lotions stored in such a way that they could contaminate equipment in the sushi bar area
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
|
03/29/2016 | Routine | |
Discussed with the person in charge:
1. discontinue placing foods in the sushi bar coolers until the coolers reach 36-38'F
2. attendance at a food safety class - information given
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands and Arms - Clean condition*
Observation: Observed employee wash his hands with cold water.
Correction: Inform all food employees to keep their hands and exposed portions of their arms clean.
- Critical: Hands - Preventing Contamination from Hands*
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Observed raw pork stored over the sauces in the walk in cooler. Raw foods of animal origin stored over ready-to-eat (RTE) food 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.
- Critical: Food Contact with Equipment and Utensils* (repeated violation)
Observation: Observed employee spray off his gloves then continue to prepare foods.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Observed single service portioning cups laying directly in the bulk foods. Dispensing utensils improperly stored 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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored on counters 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: Observed uncovered foods in the sandwich prep unit.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- 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 refrigeration units.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Observed that the shrimp measured 137'F and the scallops measured 141'F - not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. The foods were placed back in the wok for further cooking.
Correction: Continue to cook the fish to heat all parts to 145°F or above for 15 seconds.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed egg rolls in the sandwich prep unit at 46'F, shell eggs on wok station at 52'F (corrected), red tuna - 46'F, red tuna - 46'F, and shrimp at 47'F in the sushi bar all cold holding at improper temperatures.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) egg rolls and rice patties in the refrigeration unit are 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: Equipment and Utensils - Multiuse, Characteristics*
Observation: The food contact surface of the to go bags where foods are stored in the walk in refrigeration units and sandwich prep units are not safe.
Correction: Repair or replace the bags to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment and Utensils - Good Repair and Calibration
Observation: The lids to the rice bins are 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.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of ginger sauce.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: knives near the sushi rice prep area, wooden bowl and spoon for the sushi rice, and the bulk food scoops
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the can opener, microwave, nozzles on the drink machine, and large ice machine that are in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of equipment 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 (repeated violation)
Observation: The nonfood contact surface of the Turbo air display case has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Observed employee rinse tongs and knives then place them back into service.
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.
- Kitchenware and Tableware
Observation: Single-service to go forks are not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station near the large ice bin is being used to clean equipment and utensils. EHS addressed this with the employees.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: lights in the rear of the kitchen, coving coming off the wall by the dry storage room, wall coving under the hand sink near the ice machine, and lights are blown in the women's restroom
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 are noted in need of cleaning: all of the light shields, air vent covers in the walk in coolers, walls around the rear entrance door, mop sink, and the floors behind all of the equipment.
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.
|
03/31/2015 | Routine | |
Temperatures continued: display case: tofu - 42'F, Vitamin D milk - 41, Miso soup - 163'F, Sushi bar: shrimp - 40'F, salmon - 41'F, yellow tail - 41'F, yellow fin - 40'F, salmon - 41'F, Cajun crawfish - 41'F
Discussed with the person in charge:
1. reheating of curry chicken - measured 166'F and chicken & vegetables - 167'F
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands before engaging in food preparation after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. The person in charge instructed employee to wash his hands.
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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed raw stored over steak in the small sandwich prep unit. Different types of raw animal foods stored in such a manner that may cause cross contamination. Foods were rearranged.
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 Contact with Equipment and Utensils* (corrected on site)
Observation: Observed employee wash his single service gloves, handle clean equipment, then continue to handle food. The person in charge instructed employee to wash his hands.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed plastic cups laying directly in the salt. Dispensing utensils improperly stored between uses. Cups were removed.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wet 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: Observed food stored on the floor or food stored less than 6" above the floor in both walk in refrigeration units.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed several plastic lids to the bulk food containers that are in a state of disrepair and damaged.
Correction: Repair the equipment 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: knives in the stainless steel container and the can opener. Both items were taken to the dish machine.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: stainless steel container where the knives are stored (corrected), outside of the rice cooker, inside of the display case,
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: The faucet at the 3-compartment sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand sink near the ice machine.
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: wall covering is coming off under the hand sink near the ice machine, five lights out in the rear prep area, and there are lights out in both restrooms.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Observed a large amount of dead pests in the control device
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: Observed 2 cans of Raid that were stored with equipment near the dry storage room - not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Cans were moved.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Toxics - Conditions of Use*
Observation: Pesticides are not being applied by a certified applicator.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
|
04/02/2014 | Routine | |
Discussed with the person in charge:
1. dishes on the sandwich prep unit
2. consumer advisory
3. attendance at a food safety class
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) sauces in the walk in cooler 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.
|
10/30/2013 | Follow-up | |
Temperatures continued: walk in cooler: white rice - 35'F,
Discussed with the person in charge:
1. discontinue storing half & half in the ice used for customer's drinks
2. ice machine
3. discontinue storing employee's foods in the display case
4. provide paper towels at the hand sink - corrected
5. discontinue placing cooked chicken in a plastic tub with water on it to cool it - hand out given
6. consumer advisory statement must be added to the menus - statement can read "regarding the safety of these items, written information is available upon request," or "consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk or foodborne illness," or consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions."
7. attendance at a food safety class - information given
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored on top of the sandwich prep unit - in a manner that may contaminate food, food contact surfaces or utensils.
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 - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed chicken stored over steak in the sandwich prep unit. Different types of raw animal foods stored in such a manner that may cause cross contamination.
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* (repeated violation)
Observation: Observed raw chicken stored beside an open container on Lo Mein in the sandwich prep unit. Observed open stacks of raw shell eggs stored beside the noodles in the walk in freezer. Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
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.
- Gloves - Use Limitation
Observation: Observed employee wash single-use gloves then continue to prepare foods.
Correction: Discard gloves once soiled.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Dumplings - 48'F and egg rolls - 50'F in the side sandwich prep were cold holding at improper temperatures
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) rice, sauces, and pre cooked chicken in the refrigeration units are 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: Raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure.
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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of insecticides are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Products were moved to the office.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: The bleach sanitizing solution measured 200+ ppm.
Correction: Utilize only bleach sanitizing solution that measures between 50-100 ppm when applying to food contact surfaces
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10/17/2013 | Risk Factor | |
Discussed with the person in charge:
1. ensure that all foods remain covered in the walk in cooler - corrected
2. all the items noted on March 11, 2013 have been corrected except for the above - thank you
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) sauces and cooked chicken 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.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair: numerous lights out in the kitchen and
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 are noted in need of cleaning: caulking on the pre soak sink, and caulking on the 3-compartment sink
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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04/15/2013 | Follow-up | |
Temperatures continued: Cold holding: cubed tomatoes - 38'F, cubed tomato - 39'F, Sushi area: eel - 40'F, eel - 43'F, shrimp - 41'F, crab - 39'F, salmon - 42, tomato wedge - 42'F
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Observed raw chicken stored with cooked chicken in the walk in cooler. Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
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* (repeated violation)
Observation: Observed shell eggs stored over the vegetables in the sandwich prep unit. Raw foods of animal origin stored over ready-to-eat (RTE) food 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.
- Food Storage Containers - Identified with Common Name of Food
Observation: Observed a lot of plastic containers that were unlabeled.
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.
- Ice Used as Exterior Coolant - Prohibited as Ingredient
Observation: Observed 1/2 and 1/2 stored in the ice bin in the kitchen. Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Food - Storage or Display of Food in Contact with Water or Ice
Observation: Observed shrimp, scallops, and squid that were stored in the sandwich prep in direct contact with undrained ice.
Correction: Store unpackaged food in drained ice.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Chicken - 56'F in walk in cooler and tuna - 44'F in sushi area were cold holding at improper temperatures
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) sauces and cooked chicken 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: Equipment and Utensils - Multiuse, Characteristics*
Observation: The food contact surface of the plastic trash can where the sauce is stored is not safe.
Correction: Repair or replace the plastic trash can to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed several cutting boards and a knife on the small sandwich prep unit that were observed in a state of disrepair and damaged.
Correction: Repair the equipment 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 cutting boards, 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: Unused or non-functioning equipment not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Cutting Surfaces
Observation: The cutting board on the rear prep table 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 boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of lemon sauce.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: inside of the ice machine, microwave, inside of the rice warmer, hot plates (corrected), can opener (corrected), and stainless steel pans and bowls.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surface have accumulations of grime and debris: storage shelf near the entrance door, outside of the bulk food storage containers, and the top of the fryers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- 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
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: The sign that notifies food employees to wash their hands is not clearly visible in the sushi bar area.
Correction: Provide a sign/poster that is clearly visible to all employees
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk in cooler. Light measured 0 foot candles.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: numerous lights out in the kitchen and
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: The following physical structures are noted in need of cleaning: floor under the drink boxes, caulking on the pre soak sink, caulking on the 3-compartment sink, and several light shields.
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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03/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Sake Thai & Sushi Bar, 65 Dunn Drive, Stafford, VA 22556 »