Ceiling is being addressed with contractor (Ricks Roofing) per PIC. PIC is expecting roof to be complete by and of April 16
- Person in Charge (repeated violation)
Observation: One staff member with certified food manager card seen and list updated and one other member who is pending obtaining a current card.
Correction: Ensure all staff obtain current district food handler cards right away (the district method to ensure all staff have basic food safety training). For any staff that have current certified food managers certificates, provide a copy to the Health Department for the file and to receive a food handler card good until the expiration date. Ensure all staff have current cards before 30 days.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling above dish machine with wet spots and damage noted. Per manager and owner, roof leaking and under repair. Area in ceiling by dry stores with large opening.
Correction: Repair ceiling after roof repaired. Follow up for roof and ceiling in a month. Area in ceiling with opening will need to have covering - smooth durable, cleanable.
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03/25/2016 | Follow-up | |
Consumer advisory is placed at the front counter as well as on one page of a several page menu. To go menus need C.A (930). Dining facility hood vents look much better than previous inspection. Food handler card still need to be obtained. Worker states he will be in this week to obtain it. Sauces that are prepared on site still need labeled and date marked. EHS discussed with PIC. Grease trap (2350ii) still needs to be repaired and PIC has placed a work order but part is being ordered. Repair should take a few more weeks to complete per PIC and PIC to call local health department when complete. PIC is using appropriate time documentation for sushi rice. Cook line still needs some deep cleaning as well as the hood vents in kitchen (1770). Ceiling above dishwasher is still observed with water stained. PIC is having roof repaired and is waiting till repairs are complete to repair ceiling. Wood pallet still used to store food in middle of dish area but items on pallet are either cooking oil, nonfood items and bulk containers for flour etc... 30 day follow up on cleaning. Ceiling tiles in cook line area look really good!
- Person in Charge (repeated violation)
Observation: One staff member with certified food manager card seen and list updated and one other member who is pending obtaining a current card.
Correction: Ensure all staff obtain current district food handler cards right away (the district method to ensure all staff have basic food safety training). For any staff that have current certified food managers certificates, provide a copy to the Health Department for the file and to receive a food handler card good until the expiration date. Ensure all staff have current cards before 30 days.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: New labels made and ready to place in different menus.
Correction: Discussed with manager. Alter menus to ensure consumer advisories are easy to see, have a mark that is distinct only for the CA / CA reminders, is located on each page of the menus - order boards etc where foods may be ordered undercooked or raw and all items that can be ordered undercooked are identified.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Throughout facility, ceiling fan blades in dining area heavy build up of dust/dirt - per manager cannot get off, handles for most equipment, wok area, bottom shelving, outsides of trash cans, etc.
Correction: Thorough cleaning with hot soapy water needed throughout facility. If fan blades cannot be cleaned, replace blades.
- Critical: Plumbing System Maintained in Good Repair (repeated violation)
Observation: Per owner and manager grease trap has been checked and new gaskets will be put in place - date not given. Discussed after trap intact resurface so it is cleanable.
Correction: Have grease trap repaired or replaced immediately. Ensure plumbing report is done to show results of inspection and actions by plumber. While plumber present, ask for advise for cover to raised drain access with air gap between drain pipes such as floor drain cover etc. that has openings and would allow waste water to go down drain, but keep silverware out. Provide copies of reports for Health Department.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling above dish machine with wet spots and damage noted. Per manager and owner, roof leaking and under repair. Area in ceiling by dry stores with large opening.
Correction: Repair ceiling after roof repaired. Follow up for roof and ceiling in a month. Area in ceiling with opening will need to have covering - smooth durable, cleanable.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Excess material stored throughout the facility with paperwork and odds and ends left on the counter where sushi dishes are stored, boxes of things on bottom shelving under sushi prep counter, boxes of items along wall in bar and items stored inside inoperable sinks. etc. 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.
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02/24/2016 | Follow-up | |
. 12/16/2015 David with Crowell Plumbing called and stated that the grease trap and the plumbing lines are clear and that he sees no problems for future issues.
- Critical: Sewage Disposal System - Approved Sewage Disposal System* (repeated violation)
Observation: Sewage disposes of in an unapproved disposal system or discharged improperly. Local health depart received complaint of sewage in the facility's parking lot. EHS observed waste water in parking lot and coming from a waste storage under ground covered with metal lid. Three plus coming from the waste area two of which were plugged in (possible pumps). Facility is hooked to city sewage so pump may be there to pump waste to city line. According to PIC at the Facility owner is aware of the issue and is having someone come and look at it. EHS contacted owner who has stated that Hanks Sewage is coming by on Friday 12/11/15 to determine the problem. Owner was informed to have the waste cleaned up and waste tank/line pumped to help relieve some of the issue till Hanks appointment.
Correction: All liquid waste is to be disposed of in an approved sewage disposal system, either public or private. owner to contact EHS when area is cleaned and pumped and maintain invoice for observation. Also owner to contact EHS after Hanks appointment for update.
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12/16/2015 | Follow-up | |
Mr. David Cheng, owner, left messaged stating that everything was taken care of and that I could stop by and see. I went by the located and talked to Mr. Cheng asking for the receipt from a certified/licensed plumber indicating that there are no issue to with the current system to ensure no future problems. Mr Cheng stated he had no receipt or invoice and gave me the number to plumber, David Crowell of Crowell plumbing.he stated that he did not have the plumber come out that there is no problem. I reinforced to Mr Cheng that a licensed plumber must come out to determine if there is a real problem. He nor i are plumbers to determine if a real problem exist. I called and spoke to Mr Crowell and he stated he did not show up at he facility last week or this week. Mr Crowell stated he called Mr Cheng and told him he could not make it out. i went back to facility and informed Mr Cheng that he must have the plumber come out right away and that he is available for tomorrow. Mr Cheng stated that there is no problem. I again expressed the concern and reason to have the plumber visit the facility and that if he refused that it may effect his permit t operate. Information has been relayed to EH Manager Jay Duell. (Crowell Plumbing #438-5663)
- Critical: Sewage Disposal System - Approved Sewage Disposal System* (repeated violation)
Observation: Sewage disposes of in an unapproved disposal system or discharged improperly. Local health depart received complaint of sewage in the facility's parking lot. EHS observed waste water in parking lot and coming from a waste storage under ground covered with metal lid. Three plus coming from the waste area two of which were plugged in (possible pumps). Facility is hooked to city sewage so pump may be there to pump waste to city line. According to PIC at the Facility owner is aware of the issue and is having someone come and look at it. EHS contacted owner who has stated that Hanks Sewage is coming by on Friday 12/11/15 to determine the problem. Owner was informed to have the waste cleaned up and waste tank/line pumped to help relieve some of the issue till Hanks appointment.
Correction: All liquid waste is to be disposed of in an approved sewage disposal system, either public or private. owner to contact EHS when area is cleaned and pumped and maintain invoice for observation. Also owner to contact EHS after Hanks appointment for update.
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12/15/2015 | Follow-up | |
NOTES:
- One employee is without Food Handler card.
- Discussed with operator the importance of taking food temperatures to prevent foods from being served that may not have been cooked to the proper cooking temperature.
- Discussed with operator the need of pouring bleach down the floor drains on a regular basis. This discussion was prompted by the odor coming from a large pipe in the kitchen.
- Cleaning needs to be performed on a more regular basis. Some areas in the kitchen observed with food debris build-up that may attract pests.
- Ensure cutting boards are washed, rinsed and properly sanitized between preparation of different raw animal foods.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed employee handling raw shrimp on same cutting board that raw meat was prepared on.
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.
- Temperature Measuring Devices - Food
Observation: Unable to produce temperature measuring device when asked.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the back reach-in refrigerator and small reach-in refrigerator behind sushi bar.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the cooking/deep frying area 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at the front sink and both kitchen sinks.
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 - Cleaning Frequency and Restrictions (repeated violation)
Observation: Dry food storage and dishwasher area noted in need of cleaning.
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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08/06/2015 | Routine | |
Much improvement has been made since last inspection. The To Go menus have been corrected and now have a clearing marked and written Consumer Advisory. Cleaning has been performed on walls, floors, and under the fryer area. Improvement is needed for a routine cleaning of grease trap and general cleaning of the kitchen.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep area and single cutting board 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.
- Refuse - Cleaning Receptacles (repeated violation)
Observation: Refuse containers throughout the establishment are soiled an have an accumulation of debris. Grease trap at three vat sink present with foul odor.
Correction: Refuse containers are to be cleaned at a frequency that prevents the build up of soil. Clean grease trap on a regular basis.
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05/21/2015 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her 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: Hands - Preventing Contamination from Hands*
Observation: 1. Employees observed handling ready-to-eat (RTE) food with their bare hands.
2. Observed plastic containers used as scoops in two dry food storage containers.
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 - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: Raw and/or undercooked raw fish is/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.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the prep area and single cutting board 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: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: under all units, in corners of kitchen, under the fryer area, the walls, floors, and ceilings in the kitchen.
Correction: Maintain nonfood-contact surfaces of equipment clean. Deep cleaning is needed as soon as possible to prevent future pest control issues.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the fryers 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.
- Refuse - Cleaning Receptacles
Observation: Refuse containers throughout the establishment are soiled an have an accumulation of debris. Grease trap at three vat sink present with foul odor.
Correction: Refuse containers are to be cleaned at a frequency that prevents the build up of soil. Clean grease trap on a regular basis.
- Handwashing Cleanser - Availability (corrected on site)
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.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Entire kitchen area is in need of a deep cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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05/07/2015 | Routine | |
NOTES:
- All employees are up-to-date with District Food Handler card.
- Discussed Employee Health and Allergen Awareness flyer.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed tongs stored on front of oven door.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sushi Rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the TO GO menu did 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.
- Equipment - Cutting Surfaces
Observation: Observed both cutting boards 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The kitchen was observed in need of deep cleaning. Observed build-up of grease at fryer area as well as food debris build-up along side of walls and floors, especially the dry storage area and the ware washing 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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02/10/2015 | Routine | |
All staff possess current Suffolk health cards.
Scoops with handles required.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Small bits of raw food observed inside of panko bread crumbs used for tempura. PIC indicated that bread crumbs are not changed until gone.
Correction: Sift panko bread crumbs at least every four hours and replace daily.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw chicken stored above fresh carrots.
Correction: Store raw animal foods below ready to eat food items to prevent cross contamination.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers observed.
Correction: Provide English common name on exterior if container as to contents.
- Records - Creation and Retention (corrected on site)
Observation: Parasite destruction documentation not provided.
Correction: True World Foods contacted during inspection and parasite destruction verified by phone. Paperwork to be mailed and then maintained within facility.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (corrected on site) (repeated violation)
Observation: Consumer advisory is not adequately conveyed on menu. PIC advised that new menus are forthcoming and advisory will be properly addressed.
Correction: Provide proper consumer advisory on menu as discussed in detail at time of inspection.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single use bottles improperly reused. Sriracha bottles filled with soy sauce.
Correction: Single use containers are for one time use only. Discintinue using Sriracha bottles for soy sauce.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Restroom door inside of kitchen observed to be partially open as it is not self closing.
Correction: Provide self closing mechanism on restroom door inside of kitchen area.
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03/06/2014 | Routine | |
All employees require current Suffolk health cards. Obtain within 30 days of inspection.
English common name required on exterior of multiple food containers.
Scoops with handles required to prevent hand contact with food items.
Ice scoop unprotected. Provide protective covering.
All information reviewed in detail with PIC.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: PIC unaware of reportable illnesses.
Correction: Reportable illnesses reviewed in detail with PIC.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw beef observed stored above RTE carrots.
Correction: Relocate beef as to prevent cross contamination.
- Critical: Variance Requirement*
Observation: No pH documentation, no pH meter, no laboratory testing conducted to exclude sushi rice from batch testing.
Correction: Variance process expalined in detail to PIC. Either conduct batch testing and documentation of pH or submit recipe to a lab. Compliance required.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Consumer advisory on menu is incorrectly labeled.
Correction: Proper consumer advisory labeling explained in detail to PIC. Provide on menu.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Handsinks (2) blocked by multiple items.
Correction: Remove items and maintain access as to encourage good handwashing practices.
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02/27/2013 | Risk Factor | |
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