cold holding/cooling
No violation noted during this evaluation. | 04/09/2015 | Risk Factor Intervention | |
Follow-up inspection: Refrigeration & Food Storage Food in walk-in sushi unit holding foods properly. Food is stored in food-grade containers. Permit will be issued once payment is made.
No violation noted during this evaluation. | 07/15/2014 | Follow-up | |
Discussed the following with the operator: mop storage, cold holding methods. Re-inspection will be done to ensure all refrigeration holds at 41* F, date marking has been done, food is stored in food-grade containers, and men's toilet works properly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Chicken, rice, and eggs 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) foods 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.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: Food was stored in carryout bags.
Correction: Avoid storing foods in carryout bags 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 (corrected on site) (repeated violation)
Observation: The walk-in refrigerator and sushi unit do not hold foods at 41* consistantly
Correction: Repair or adjust the units to restore a state of condition that allows for proper operation in order to hold foods at or below 41* F.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted by the rear refrigerator and walk-in.
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 - Cleaning Frequency and Restrictions
Observation: Ceilings were noted in need of cleaning.
Correction: All ceilings must be cleaned as often as necessary to keep them clean.
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07/03/2014 | Routine | |
Walk-in refrigerator has been repaired. Advised operator to monitor temperatures. Permit issued.
No violation noted during this evaluation. | 08/20/2013 | Routine | |
Discussed the following with the operator:employee health and food temperatures. Advised operator to monitor refrigeration temperatures.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cream cheese 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 - Good Repair and Proper Adjustment
Observation: The walk-in refrigerator was unable to holding foods at or below 41* F.
Correction: Repair or replace refrigerator in order to hold foods at or below 41* F.
- Equipment - Cutting Surfaces
Observation: The cutting boards in the kitchen 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: vent hood filters.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Food containers were stored on the floor of the walk-in refrigerator.
Correction: Store containers at least 6 inches above the floor.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the food prep area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Employee Accommodations, Designated Areas
Observation: Employee items were stored throughout the kitchen on food contact surfaces.
Correction: Designate an area for employees to store their items away from food, equipment and single-service and single-use articles to protect them from contamination
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer was >200 ppm in wiping cloth bucket.
Correction: Ensure that the concentration of the Chlorine sanitizer is between 50 ppm-100 ppm.
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08/07/2013 | Routine | |
Not in operation during time of attempted inspection.
No violation noted during this evaluation. | 08/01/2013 | Other | |
Not in operation during time of attempted inspection.
No violation noted during this evaluation. | 07/31/2013 | Other | |
Not in operation during time of attempted inspection. Left door tag.
No violation noted during this evaluation. | 07/30/2013 | Other | |
Consumer advisory posted at all tables. Owner is scheduled to take the certified managers class on Feb 10. Permit Issued.
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Correction: Corrected by education: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: Employee Health* (corrected on site) (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: COrrected by education and guidance documents: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Cups without handles were used to dispense foods.
Correction: Replace cups with utensils with handles.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
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.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (corrected on site) (repeated violation)
Observation: 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.
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw ground beef, and fish roe.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Equipment and Utensils - Durability (repeated violation)
Observation: The cloth liners under food equipment is not designed or constructed to be durable.
Commercial food containers were being reused for food storage.
Correction: Replace the cloth liners with liners that at are smooth, nonabsorbant, and easily cleanable.
Do not reuse commercial food containers for food storage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The walk-in referigerator and sushi bar refrigerator is not holding foods at 41* F.
Correction: Adjust walk-in refrigerator to be able to hold foods at or below 41*F.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The 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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Serving utensils were observed soiled to sight and touch..
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:shelving.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The food contact equipment surface of the pans is observed soiled with accumulations of grime and debris.
Correction: Clean the food contact surface of the pans to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink in the restrooms were measured at a temperature less than 100°F. (38* F)
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F.
- Heating, Ventilating, Air Conditioning System Vents (repeated violation)
Observation: Vent hood system is missing grease cup and grease/condensation is draining through plastic bag in to a plastic bucket.
Correction: Replace grease cup.
- Hand Drying Provision (corrected on site) (repeated violation)
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) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the cooking/prep area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors, walls, and celings need cleaning.
Correction: Clean floors, walls, and celings.
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01/30/2013 | Follow-up | |
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