Prep unit observed repaired. All other violations addressed. Approved for permit.
No violation noted during this evaluation. | 09/25/2015 | Follow-up | |
Observed restrooms well stocked and clean. Observed food handler cards, employee health policy, temperature charts, and cooling charts. All PHF/TCS foods observed >41'F were voluntarily discarded.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw frozen animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw animal foods during storage, preparation, holding (refrigerated and frozen units), and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site) (repeated violation)
Observation: According to the "prepped on" date (9/16/2015) on the prepared ready-to-eat (RTE) tartar sauce in the refrigerator, the food should have been discarded 1 day ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Left side (upper and lower) of prep unit was observed in a state of disrepair and damaged.
Correction: Repair the unit 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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09/23/2015 | Routine | |
All previous violations addressed. Observed all food handler cards and cooling charts. New glasswasher observed behind bar area with own separate heater system. New dishwasher observed with new electrical circuit and own separate heater. Approved for permit.
No violation noted during this evaluation. | 03/23/2015 | Follow-up | |
Discussion with CFM regarding tankless water heater. When all dishwashers and sinks are operating as the facility needs, temperatures are not able to be properly maintained according to the manufacturer's specifications. Observed expired food handler cards and no food handler cards for current employees. Observed temperature charts and employee health policy. Provided cooling charts and food handler class schedule. Not approved for permit.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) foods 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.
- Food Labels
Observation: Foods not properly labelled.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine are not meeting the manufacturer's specifications. The minimum temperature is 125ºF and the actual temperature is: Dishwasher: 110'F.
The glasswasher machine behind the bar is not meeting the manufacturer's specifications for the rinse cycle. The minimum required temperature is 125'F and the actual temperature is: 120'F.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide QAC at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean single use utensils were not observed stored with the food-contact surface facing downward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Mops - Drying Mops (corrected on site)
Observation: Mops and brooms not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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03/02/2015 | Routine | |
Excellent facility! Observed food handler cards, temperature charts, and employee health policy. Provided CFM class schedule.
- Utensils - In-Use; Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use. Observed bowls and storage containers used and inappropriate scoops.
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 and the container.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (repeated violation)
Observation: According to the "prepped on" date (6/30/2014) on the ready-to-eat (RTE) Custard in the refrigerator, the food should have been discarded 4 ago.
According to the "prepped on" date (7/1/2014) on the ready-to-eat (RTE) Verde in the refrigerator, the food should have been discarded 3 days ago.
Correction: Discard the food at this time and ensure all RTE food is served, sold or discarded by the 7 days after prepping/processing. 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.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site)
Observation: The chemical sanitizer was too weak for the glasswasher in the bar area.
Correction: Obtain a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
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07/10/2014 | Routine | |
Facility is very well maintained. Excellent managerial control observed! Provided CFM class schedule, new employee health policy, and food handler's class schedule.
- Critical: Preventing Contamination from Hands (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food (romaine lettuce) 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.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed inappropriate scoop in food product in storage containers.
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 and the container.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site)
Observation: According to the ""prepped on"" date (2/19/2014) on the prepared ready-to-eat (RTE) Pudding Sauce in the refrigerator, the food should have been discarded 2 ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site)
Observation: According to the "prepped on" date (2/20/2014) on the prepared ready-to-eat (RTE) Miso Soup in the refrigerator the food should have been discarded 1 day ago.
Correction: Maintain the 7 day shelf life of RTE foods.
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02/27/2014 | Routine | |
Bare hand contacted RTE food was discarded. Reviewed proper cooling methods and the importance of no bare hand contact. The facility is well maintained. Approved for permit.
- Critical: Preventing Contamination from Hands (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) (romaine lettuce) 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: Cooling* (corrected on site)
Observation: Observed Kumbu dashi noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
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11/05/2013 | Routine | |
Chlorine tested in small dishwasher at 100 PPM. Chlorine tested in big dishwasher at 100 PPM.
All previously noted violations corrected.
Facility recommended for permit.
No violation noted during this evaluation. | 09/26/2013 | Pre-Opening | |
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