- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working spray bottles observed without a common name of contents or not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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03/28/2016 | Risk Factor | |
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of a chemical solution observed in an unlabeled spray bottle and are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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11/02/2015 | Risk Factor | |
| No violation noted during this evaluation. | 04/09/2015 | Complaint | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
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.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: Rice cooker (gasket/seal) damaged, was observed 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.
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04/09/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice behind the line hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Discard rice that has been in TDZ for more than four hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sesame soy, tomato, calamari, burger patty, crab cake, noodles salmon & sticky balls cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Relocate products in small reach in to freezer to cool down to proper temp. Adjust/Repair units (Refrigeration Tech on site at visit).
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the KITCHEN PREP UNITS 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: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- 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:
-INTERIOR AND EXTERIOR OF ALL REFRIGERATION
-LIGHT SHIELDS
-SHELVING IN KITCHEN
-EXTERIOR OF FRYERS
-FLOORS.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: Hose hanging in basin of sink.
Correction: Repair the spring on the hose. Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Handwashing Signage/Handwashing Facilities (corrected on site)
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of toxics are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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06/03/2014 | Routine | |
| No violation noted during this evaluation. | 11/13/2013 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: In prep cooler raw chicken stored amongst cooked foods and ready to eat products.
Correction: Store raw meats away from and/or below cooked and ready to eat foods. PIC moved chicken to cooler with other raw meats.
- Cloths - Wiping Cloths - Use Limitation
Observation: wet cloths were found lying on the counter tops instead of in sanitizing solution
Correction: place wet cloths in sanitizing solution between use
- Critical: Parasite Destruction*
Observation: (730, 740) Facility could not provide records of parasitic destruction for those fish that are served raw, raw marinated, partially cooked or marinated partially cooked fish.
Correction: Facility must maintain documentation or records that list the products and methods of parasitic destruction
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Not all potentially hazardous products in the prep unit were held at an internal temperature of 41 degrees F (cooked noodles, raw beef, raw chicken in prep cooler).
Correction: Cold hold potentially hazardous foods at 41 degrees F and below. PIC moved foods to a working cooler unit until the technician can fix the unit
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sushi rice utilizing time as a public health control is being held out of temperature control for 5 hours.
Correction: When using the 4hr rule time as a public health control, the product must be discarded, used, or sold within 4 hours. PIC changed the time parameters on the holding unit to reflect the 4 hour allottment.
- Handwashing Cleanser - Availability (corrected on site)
Observation: no soap was present at thand sink upon entrance into facility.
Correction: keep soap available at all times for use during hand washing. PIC placed soap at hand sink
- Pests - Controlling Pests* (corrected on site)
Observation: live nymph roaches present in dish washing room
Correction: Contact your pest control operator to assist you with controlling this pest concern. PIC called termin x)
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Not all chemical spray bottles were labeled as to their content.
Correction: Label all chemical spray bottles as to their content. Bottles were labeled by the PIC as to their content
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05/15/2013 | Routine | |
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