1. Ensure date marking of all prepared TCS foods held more than 24 hours.
2. FDA Forms 1B used to validate compliance with employee health policy must be dated.
3. Supplier provided parasite destruction letter is dated Feb. 2013
- Critical: Cooling* (corrected on site)
Observation: Beef cuts and diced cooked beef not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
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01/12/2016 | Routine | |
Do not store scouring pads used to clean the hibachi grill inside the hand sink.
A few cold items were slightly elevated. As with the hot fried items, only do one layer and ensure ice is replenished frequently under the cold items. Only do a half pan of rice at the hibachi buffet.
Three live roaches were observed during todays inspection. Kitchen is clean. Eliminate is attractants to pest, such as cardboard. One live roach observed by the mop sink and the other two by the hot water heater.
Keep garlic & oil for hibachi grill in a stainless pan, in an ice bath, that is kept in the refrigerator. Pull out only to season dishes and place back on ice.
Sanitizer concentration at wiping cloth buckets noted at 100 ppm.
Temperature logs for hot, cold items and sushi rice should be kept up with.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Cheese wonton, fried fish, and house egg roll hot holding at improper temperatures. Fried items can only be stored one layer high when being hot held on the buffet. Any higher than one layer causes a ten degree difference in temperature.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Metal lexan pans were found 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.
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09/17/2015 | Routine | |
Health Director made an unannounced visit with the inspector.
Sushi logs appear to be recorded realistically at present. Each batch of sushi is being used up before an entire new plate is put out for customers.
Three buckets of chlorine sanitizer were found too weak at 10 ppm. One bucket was found at 0 ppm. There was no sanitizer present at the hibachi station.
Additional issues found/noted today: 1. utensils stored in hand sink
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Three sanitizer buckets present in the facility. One tested at 10 ppm at the sushi bar. Two buckets in the rear kitchen area tested at 0 ppm. No bucket present at hibachi station.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Chlorine sanitizer is to be maintained at 50-100 ppm.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Cheese wontons, sweet potatoes, chicken on a stick, chicken nuggets,pizza, orange chicken, salt and pepper shrimp, and green beans hot holding at improper temperatures on the buffet lines.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Imitation crab, bean sprouts, garlic+oil (on the hibachi)
Correction: cantaloupe, honeydew, watermelon, shrimp, mussels, hardboiled eggs, octopus, fruit salad, sliced tomato/cucumber salad, sliced tomatoes for salad (on buffet) cold holding at improper temperatures
- 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: meat grinder was soiled to the touch and had rust accumulations on multiple food contact surfaces
Correction: slicer had some old food debris present along blade guard area.
- Backflow Prevention Device, Design Standard (repeated violation)
Observation: The backflow or backsiphonage prevention device installed at the mop sink and the hose connections under the dish machine are not identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. Install dual check valves.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station closest to the 3-vat sink and the rear one near the slicer is being used for purposes other than washing hands. Food residues all over both, and are not being maintained clean.
Correction: The handwash facility identified above is to be used for washing hands only
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08/13/2015 | Follow-up | |
Notes:
1. Temperature logs were started on 6/30/15 and continued through 7/29/15. No logs kept 7/30/15 through today (8/10/15).
2. Time control logs for sushi are not being kept as intended. There needs to be a clear distinction between expired and new batches of sushi. Logs for all types of sushi out for service must be recorded.
3. No adequate sanitizer was mixed up and available for use anywhere in the facility when the inspector arrived.
4. Heavy presence of dead roaches present under the sliced fruit buffet. Only a few live roaches observed under the buffet cabinets and one in the kitchen near the cook line.
5. Discussion with PIC revealed that the temperature recorded on the log represents where ever he finds a spot in a food items that is of an acceptable temperature. No range is provided. No poor temperature is recorded unless the entire batch of food is out of temperature.
6. No paper towels were present at three hand sinks. Staff observed shaking their hands to dry them.
7. Dual check valves have not been purchased or installed even though the inspector provided pictures of all the adapter pieces needed to make the dual check valve fit.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Two metal spatulas used at the hibachi station were stored in a container of cloudy standing water that measured 90 F.
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
Observation: Three sanitizer buckets present in the facility. One tested at 10 ppm at the sushi bar. Two buckets in the rear kitchen area tested at 0 ppm. No bucket present at hibachi station.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Chlorine sanitizer is to be maintained at 50-100 ppm.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Cheese wontons, sweet potatoes, chicken on a stick, chicken nuggets,pizza, orange chicken, salt and pepper shrimp, and green beans hot holding at improper temperatures on the buffet lines.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Imitation crab, bean sprouts, garlic+oil (on the hibachi)
Correction: cantaloupe, honeydew, watermelon, shrimp, mussels, hardboiled eggs, octopus, fruit salad, sliced tomato/cucumber salad, sliced tomatoes for salad (on buffet) cold holding at improper temperatures
- Critical: Time as a Public Health Control* (repeated violation)
Observation: For the sushi on the buffet the time control logs are not being recorded correctly. There is no clear distinction between what sushi is part of an old batch versus a new batch the way staff are recording times. According to the time logs, all nineteen types of sushi had expired all full plates of all types were out for service. Time was only recorded for seventeen types of sushi for the given day.
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: 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: meat grinder was soiled to the touch and had rust accumulations on multiple food contact surfaces
Correction: slicer had some old food debris present along blade guard area.
- Backflow Prevention Device, Design Standard (repeated violation)
Observation: The backflow or backsiphonage prevention device installed at the mop sink and the hose connections under the dish machine are not identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. Install dual check valves.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station closest to the 3-vat sink and the rear one near the slicer is being used for purposes other than washing hands. Food residues all over both, and are not being maintained clean.
Correction: The handwash facility identified above is to be used for washing hands only
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory by the 3-vat sink or near the slicer 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
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08/10/2015 | Follow-up | |
1. All shellstock tags are dated with the date of last use and kept in order by month.
2. Some hot and cold temperatures on the buffet are still in the temperature danger zone, but a few are better. Make sure to keep the garlic+oil that's double-panned in ice water away from the hot grill. Store it in front of the grill that is off.
3. Dual check valves have not been purchased yet. Inspector is helping with finding the PIC what is needed.
4. Time control logs are dated and appear to be valid. The numbers made sense with what was on the buffet. The current batch of sushi rice had not been recorded, but all the different types (7) rolls had been.
5. Dishes appeared to be clean with no remaining residues.
6. Wet stacking overall is minimal.
7. Hand sinks still observed being used for dumping/ filling containers of sanitizer.
8. Caulking behind the 3-vat sink has been redone. The leak on the hand sink to the right of the 3-vat has been repaired. The 3-vat is still leaking some when off.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Chicken wings, egg foo young, chicken+broccoli, pork dumplings, and chicken nuggets hot holding at improper temperatures on the buffet lines.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Prime rib, stuffed chicken (left M3 RIC)
Correction: individual cups of butter (in WIC)
- Backflow Prevention Device, Design Standard (repeated violation)
Observation: The backflow or backsiphonage prevention device installed at the mop sink and the hose connections under the dish machine are not identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. Install dual check valves.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station closest to the kitchen cook line is being used for purposes other than washing hands. Raw chicken observed in the drain and a fork.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities in Good Repair (repeated violation)
Observation: Caulking between the stainless steel tables and the walls is missing/coming up in sections along the 3-vat sink and dish machine area. The faucets to the 3-vat sink and the hand sink next to them will not cut off completely. These items are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/25/2015 | Follow-up | |
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system for oysters when removed from their tagged or labeled container. Seventeen tags were found sitting in a basket with no date of last use on them. All other tags had been dated with date of last use, and sorted by month.
Correction: Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Chicken wings, egg foo young, chicken+broccoli, pork dumplings, and chicken nuggets hot holding at improper temperatures on the buffet lines.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Prime rib, stuffed chicken (left M3 RIC)
Correction: individual cups of butter (in WIC)
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) prime rib, cooked ribs, and general tsos chicken in the WIC 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: Time as a Public Health Control* (repeated violation)
Observation: For seventeen types of sushi on the buffet the time control logs were found to be false. Times had been prefilled in for times of the day that had not occurred yet. No date was provided on any of the logs.
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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: plastic containers stored in the clean dish area had food residues on them
Correction: two extremely large metal mixing bowls had some food debris left in them, and had standing water in them as well.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Dishes were found 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.
- Backflow Prevention Device, Design Standard (repeated violation)
Observation: The backflow or backsiphonage prevention device installed at the mop sink and the hose connections under the dish machine are not identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. Install dual check valves.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station closest to the kitchen cook line is being used for purposes other than washing hands. Raw chicken observed in the drain and a fork.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities in Good Repair
Observation: Caulking between the stainless steel tables and the walls is missing/coming up in sections along the 3-vat sink and dish machine area. The faucets to the 3-vat sink and the hand sink next to them will not cut off completely. These items are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/08/2015 | Routine | |
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system for oysters when removed from their tagged or labeled container. Seventeen tags were found sitting in a basket with no date of last use on them. All other tags had been dated with date of last use, and sorted by month.
Correction: Use an approved record keeping system that would preserve the source identification when removing 1 or more tagged or labeled shellstock from their containers. The system must ensure that shellstock from one tagged or labeled container is not commingled with shellstock from another container before being ordered by the consumer.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Chicken wings, egg foo young, chicken+broccoli, pork dumplings, and chicken nuggets hot holding at improper temperatures on the buffet lines.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Prime rib, stuffed chicken (left M3 RIC)
Correction: individual cups of butter (in WIC)
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) prime rib, cooked ribs, and general tsos chicken in the WIC 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: Time as a Public Health Control* (repeated violation)
Observation: For seventeen types of sushi on the buffet the time control logs were found to be false. Times had been prefilled in for times of the day that had not occurred yet. No date was provided on any of the logs.
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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: plastic containers stored in the clean dish area had food residues on them
Correction: two extremely large metal mixing bowls had some food debris left in them, and had standing water in them as well.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Dishes were found 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.
- Backflow Prevention Device, Design Standard (repeated violation)
Observation: The backflow or backsiphonage prevention device installed at the mop sink and the hose connections under the dish machine are not identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. Install dual check valves.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station closest to the kitchen cook line is being used for purposes other than washing hands. Raw chicken observed in the drain and a fork.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities in Good Repair
Observation: Caulking between the stainless steel tables and the walls is missing/coming up in sections along the 3-vat sink and dish machine area. The faucets to the 3-vat sink and the hand sink next to them will not cut off completely. These items are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/08/2015 | Routine | |
1. Cooling is now being done on sheet trays for the following items: breaded chicken, ribs, egg rolls, crawfish, salmon, whitefish, steamed dumplings, sliced beef.
2. The sliced fruit being held on the buffet is now kept in deeper pans, which helps with better temperature control. Make sure staff know not to fill the pans full (height wise) because the further away fruit is from the bottom of the pan the warmer it will be.
3. The owner ordered 3/4" dual check valves instead of 1" diameter. He needs to order the correct size and will send pictures once they are received and installed.
4. The owner plans to do line checks daily at 11: 30 am and after 5 pm to continue to monitor temperature control.
5. Sushi logs are in excellent shape and are to be continued and saved between each routine inspection.
6. No roach activity noted today. No live roaches observed.
7. Some temperatures have still been found in the temperature danger zone of TCS foods. These include: fried fish, fried zuccini, fried plantains, garlic+oil stored at the hibachi, sliced honeydew (stacked too high), mussels with ice (not enough ice added). See temperature fields for exact numbers.
Violations corrected today:
810 (cooling methods) and 1960 (wet stacking)
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Stuffed potatoes, stuffed scallops fried zuccini, house egg roll, plantains, egg foo young, chicken wings, fish, and pizza hot holding at improper temperatures on the buffets.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Garlic+oil (at hibachi), sliced honeydew and cantaloupe (buffet), mussels with sauce, and whiting (in kitchen) 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.
- Backflow Prevention Device, Design Standard (repeated violation)
Observation: The backflow or backsiphonage prevention device installed on the Y connection at the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. Easiest solution is to disconnect the sprayer when not in use.
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02/06/2015 | Follow-up | |
Risk control plan developed with owner and to be put into effect 1/7/15 through 2/3/15. Another visit will be made at the conclusion of the 4-week period.
Provided copies of monitoring logs to accompany all risk control plans. Explained everything in detail with the owner.
Pest controller performed monthly treatment on 12/22/14. Prior to treating, staff swept out all dead bugs. Only a few carcasses present today. Pest issues seems to be under control with current methods.
Reviewed the importance of wash/rinse/sanitize of all dishes, even if too large to fit in the 3-vat sink or dish machine. Large pan for mixing/marinating chicken is used at most, once a day (sometimes not at all).
Wet stacking of dishes is still an issue.
Staff was not observed wearing jewelry of any kind.
Proper storage of in-use utensils taking place.
Time control logs for sushi and sushi rice seem to be more accurate since last discussion on 12/18/14.
Reviewed the need to make sure all hot foods are cooled UNCOVERED! Encouraged the owner to utilize speed racks and sheet trays for rapid cooling of items such as breaded chicken.
Backflow devices that are appropriate for the mop sink or the connections under the dish machine: pressure vacuum breaker or a dual check valve. If the sprayer is disconnected after each use and the hose is stored above the flood rim of the mop sink at all times, no additional devices are needed.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. Hot chopped steak and peppers found covered in the WIC (measured at 150 F after 2 hour). Two pans of cooked general tsos chicken found stored covered hot (measured at 113 F after 2 hours).
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 - Hot Holding* (repeated violation)
Observation: Stuffed potatoes, stuffed scallops fried zuccini, house egg roll, plantains, egg foo young, chicken wings, fish, and pizza hot holding at improper temperatures on the buffets.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Garlic+oil (at hibachi), sliced honeydew and cantaloupe (buffet), mussels with sauce, and whiting (in kitchen) 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.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Metal pans and buckets were found 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.
- Backflow Prevention Device, Design Standard (repeated violation)
Observation: The backflow or backsiphonage prevention device installed on the Y connection at the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. Easiest solution is to disconnect the sprayer when not in use.
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01/06/2015 | Follow-up | |
Adequate thermometer, chlorine sanitizer buckets, chlorine test kit, and hi-temperature dish machine. Reviewed employee health with PIC.
Notes:
1. Risk control plans are being developed and will be shared with the PIC for implementation to address multiple food borne illness risk factors that have been cited multiple times.
2. Orkin is doing the facility's monthly pest control. They are due to come in within the next week. Told PIC to get under the buffet units and sweep out all dead roaches before the facility is treated again. During the follow-up inspection it will be determined if the facility needs to be treated more than once a month. If that is the case the glue boards need to be dated for easy reference.
3. Remove any leftover portions from open cans and store in appropriate food storage containers.
4. Review proper cooling methods with all staff. Suggest utilizing sheet trays and speed racks.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed. Employee observed rinsing hands under water and drying them after less than 5 seconds.. One hand was gloved and ungloved. No soap was used.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands while preparing food. A cook observed wearing a watch.
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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Whiting stored over cooked ribs. Raw chicken stored over unbaked rolls and open-faced/stuffed baked potatoes.
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* (corrected on site)
Observation: Observed food that has been received not stored on single-use or single-service articles. Pork wontons and raw sliced beef observed stored in direct contact with used cardboard boxes in the WIF.
Correction: Protect food from contamination after receipt by storing in single-use or single-service articles. Or store food in food grade storage bags or appropriate dishes/containers.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Ladle stored in container of standing water when not in 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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use at the sushi station.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. Hot chopped steak and peppers found covered in the WIC (measured at 150 F after 2 hour). Two pans of cooked general tsos chicken found stored covered hot (measured at 113 F after 2 hours).
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 - Hot Holding* (repeated violation)
Observation: Stuffed potatoes, stuffed scallops fried zuccini, house egg roll, plantains, egg foo young, chicken wings, fish, and pizza hot holding at improper temperatures on the buffets.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Garlic+oil (at hibachi), sliced honeydew and cantaloupe (buffet), mussels with sauce, and whiting (in kitchen) 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: Time as a Public Health Control* (repeated violation)
Observation: Log sheets for sushi are not being filled in with accurate times. Some of the preparation times are prior to staff even being present in the facility. Records show new sushi rolls being made at the exact same time day in and day out, after exactly 60 minutes. Normal variations in busy/slow business is not reflected in the data. Daily logs are also NOT dated, and so there's way to tell which logs are recent versus old. Observed sushi being made that was not recorded on the log sheet.
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.
- Equipment and Utensils - Multiuse, Characteristics
Observation: The black gaskets in the lids to the soy sauce buckets have not been removed. The gaskets are not easily cleanable. Tortillas stored in direct contact with take out bags.
Correction: Remove all black gaskets from the lids to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. Take out bags are NOT food grade storage bags!
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: extremely large pan used for marinating/mixing raw chicken was observed rinsed with a water hose and placed back with the clean dishes. No soap or sanitizer applied at any point.
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 (repeated violation)
Observation: Metal pans and buckets were found 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.
- Backflow Prevention Device, Design Standard
Observation: The backflow or backsiphonage prevention device installed on the Y connection at the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. Easiest solution is to disconnect the sprayer when not in use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station closest to the cook line in the kitchen is being used for purposes other than washing hands. Wiping cloths rinsed out in the hand sink. Utensils observed stored in the hand sink at the hibacahi station.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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12/18/2014 | Routine | |
A standardization inspection was done in place of a regular routine inspection.
No violation noted during this evaluation. | 07/17/2014 | Training | |
Notes:
1. Hoods are scheduled to be professionally cleaned on 4/20/14.
2. A large quantity of pans stored in the clean dish area were stored stacked wet, and food residues were found all over them. The dish washer is not checking over dishes to ensure all food residues have been removed, and is not allowing the dishes to air dry before stacking them.
3. No food was being actively cooled during the inspection. Prime rib cooked on the previous day had been used up the previous evening. Ribs cooked the previous evening were found under 41 F.
4. Sushi time logs appeared to be complete and reflect true preparation times.
5. Sliced fruits on the buffet are still running high. Must keep portions of product very small for quick rotation. Keep ice water levels up as high as possible on the pans. May consider using a deeper pan so it can be submerged further down into the ice water bath.
6. All sanitizer buckets tested at 50-100 ppm.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sliced fruits on the bar, mussels, raw shell eggs, imitation crab meat, and deviled eggs 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 and Utensils, Air-Drying Required (repeated violation)
Observation: Stacks of metal and plastic dishes were found 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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
Observation: Vent filters in the hood system are not being maintained in a clean condition. Due for a professional cleaning as of late March 2014.
Correction: Maintain hood system vent filters in a clean condition.
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04/15/2014 | Follow-up | |
Additional temperatures taken:
seafood salad, pasta salad, seaweed salad, sliced tomatoes on cold bar 38-41
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw chicken stored over prepped pizzas. Raw shell eggs stored over crabmeat.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Wet cloths sitting out in sushi bar preparation area.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves saved for reuse in sushi area.
Correction: Cease reuse and discard gloves when interruptions occur in the operation.
- Critical: Cooling*
Observation: Ten pans of prime rib noted not being adequately cooled to prevent the growth of harmful bacteria. Cooked product tightly covered in foil, stacked on top of each other, on a cart in the kitchen area.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Ten pans of cooked prime rib stacked on top of one another with foil firmly covering each one.
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 - Hot Holding* (repeated violation)
Observation: Chicken on a stick hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Sliced fruits on the bar, mussels, raw shell eggs, imitation crab meat, and deviled eggs cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Correction: Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Stacks of metal and plastic dishes were found 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.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The screen door has significant gaps along the top and bottom of the door where daylight is visible.
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.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition. Due for a professional cleaning as of late March 2014.
Correction: Maintain hood system vent filters in a clean condition.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (repeated violation)
Observation: Bleach water buckets being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Four tested at 200 ppm+.
Correction: Utilize only bleach water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (tests at 50-100 ppm).
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04/02/2014 | Routine | |
Additional temperatures taken:
raw chx/fish in right M3 RIC 37
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee observed handling raw chicken and then touching other surfaces in food preparation area without first washing 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)
Observation: Raw food of animal origin (chicken) holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) (broccoli salad dish) in right WIC.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. A sanitizer bucket in the kitchen had no detectable level of chlorine. Some sanitizer buckets were stored in hard to reach places, which reduces the likelihood of regular use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor in the WIF. Pan of thawing seafood found under a table.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing (corrected on site)
Observation: Improper methods used to thaw shrimp and imitation crab. Pan stored on floor under a table, with product measured at 55-60 F.
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
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Whiting, ribs, sausage, and salmon hot holding at improper temperatures (products double panned on buffet).
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) egg rolls and cooked ribs in the facility 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: Time as a Public Health Control* (repeated violation)
Observation: Sushi and 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. Logs are not being filled in on a regular basis, and the date of when temperatures are taken are not being recorded.
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.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Opened cans of pudding and sauces were covered with plastic wrap and used to store leftover portions.
Correction: Discontinue the reuse of manufacturer containers (cans) 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: slicer had dried food debris along blade guard area
Correction: grinder had food residues inside of parts that had been recently washed in the dish machine. Drill with long mixer attachment had dried food residues along the upper part of the equipment. Equipment is not being completely broken down and cleaned thoroughly after each use.
- Equipment and Utensils, Air-Drying Required
Observation: Metal and plastic pans were found 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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the front of the kitchen is blocked (by a trashcan), preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trashcan preventing its use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the habachi bar is being used to clean equipment and utensils. Metal scouring pad stored in the sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Outer Openings - Protected
Observation: Screen door at the back entrance had tears/rips.
Correction: Provide outer opening screen with a mesh that 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap dispenser was broken in the employee restroom, preventing staff from being able to properly wash their hands.
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.
- Mops - Drying Mops
Observation: Mops 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Bleach water at habachi station being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 -- tested at 200 ppm+.
Correction: Utilize only bleach water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (50-100 ppm).
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11/15/2013 | Routine | |
All violations from 5/16/13 inspection have been corrected.
Policy has been written up explaining the use of time as a public health control for sushi and sushi rice. Copy has been added to the facility's files. Time logs are being maintained for all sushi stocked on the buffet.
Signed employee health FDA form 1-B is now on file for all staff.
Shellstock tags are now being dated with the date on which the last of each batch was used, and kept in chronological order.
No cooling taking place during the time of reinspection.
Thermostat on the left WIC has been lowered.
All cold items on the buffet are holding at 41 F or less. Ice water is now being kept underneath all food items. Ice is also be kept in the raw meats, sprouts, and shell eggs on the buffet next to the grill.
Brush is now being used for cleaning the grinder and slicer.
Buckets of sanitizer are now mixed up at all food prep stations in the dining area and multiple ones in the kitchen.
Ecolab will be installing two additional fly lights -- one in the dining area and one more in the kitchen. Reviewed the importance of minimizing all standing water and cleaning the drains daily.
Wet linens are now being kept further away from the back door. Landlord stated the dumpsters could not be moved further away from the building.
***Plate of sushi rolls in the left WIC were observed. Reminded operator that NO leftover sushi rolls, rice, or tempura can ever be cooled down and kept because these items are held using time as a public health control. You CANNOT mix time control and then proceed to try and keep foods as if they have been under constant temperature control. Product has a maximum 4 hour life and must be discarded if not consumed within that time period. Plate of sushi rolls were immediately discarded.
No violation noted during this evaluation. | 05/29/2013 | Follow-up | |
Additional temperatures taken:
right M3 RIC: breaded shrimp+breaded chicken 40
left WIC: cooked octopus and salmon 43***
hibachi cold buffet items: imitation crab 52-53***, shrimp 50***, chicken 32-38, beef 37, steaks 46-52***, rice 42***, cooked noodles 46***, shell eggs 56-57***, beansprouts 41-50***
other cold buffets: cooked shrimp 33, cooked mussels 57-60***, octopus 49***, fresh sliced mixed fruit 53***, crab salad 51***, sliced tomato/cucumber salad 56***, pasta salad 55***, pico 49***, sliced honeydew/cantaloupe/pineapple/watermelon 54-60***
sushi on buffet 54-62***, sushi rice 127***
sushi MUT: tuna 40, salmon 40-43***, crab 40-41, whitefish 39
Adequate thermometer, chlorine dish machine, chlorine sanitizer bucket, and test kit. Provided FDA form 1-B and explained employee health. Signed copies need to be kept on file for all staff that work with food in any capacity.
Notes:
1. Pest controller is Ecolab. One fly light installed in kitchen. Additional measures need to be taken to help with fly activity in kitchen and dining area.
2. Sysco and US Foods are main suppliers. Parasite destruction letter provided from Waichi Corporation for all sushi fish used. Letter placed in permanent file.
3. Inspector wrote up a time control policy for sushi and sushi rice that the manager is signing off on.
4. Time control logs must be started immediately for all sushi and sushi rice in the facility.
5. Ice needs to be kept under all cold food items on the buffets. Practice is to start on 5/17/13.
6. Sanitizer buckets must be mixed up and readily available throughout the facility at all times -- front and back of the house. All food contact surfaces must be effectively cleaned and sanitized after use.
7. Reviewed proper cooling methods. Never tightly cover/seal hot foods during the cooling process.
8. Staff MUST monitor not only cooking temperatures, but temperatures of food items on the buffets.
9. Signed employee health policies should be available to share with the inspector on 5/28/13.
10. Scoops with handles must be used on all products -- must eliminate bare hand contact with dry goods as well as ready-to-eat food items.
11. Discussed that gloves can never be saved for reuse. Once they are put on that is it.
- 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: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system of mussel, clam, and oyster tags. Date of last use/sold of each batch is not being marked on the tags. Tags are also not being kept in any type of order.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that containers of cut, raw vegetables were not protected from contamination. Containers were stacked directly on top of each other, with the bottom of one pan coming in contact with the food in the one below it. No protective covering or lid used.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Found on counters throughout the kitchen area. Only one or two sanitizer buckets present in entire facility, and only in the kitchen area.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Sanitizer buckets must be present at all food preparation areas at all times during operation.
- Critical: Cooling* (corrected on site)
Observation: Cooked chopped beef, crab legs, and clams noted not being adequately cooled to prevent the growth of harmful bacteria. Lids were tightly covering the product in the WIC, trapping heat inside of the containers.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
- Cooling Methods
Observation: The methods used for cooling cooked foods 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*
Observation: Almost all foods on the cold buffet units(ie. sliced fruits, salads, some raw meats and other items at hibachi station, seafood) and garlic+oil on the cooklines cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods (ie. sushi and sushi rice).
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer and grinder had dried food residues present on food contact surfaces. Equipment is not being completely broken down for thorough cleaning between uses.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station behind the hibachi station is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpsters were open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Toilet Rooms - Enclosed
Observation: Employee restroom is not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
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05/16/2013 | Routine | |
20120529-059
1. Water Heater (2 ea) A.O. Smith BTR 200 118, 100 gal cap, 192 gph recovery. Hot water @ tap (hand sinks) 110, 119, 109, 105, 107, 104, and 109 F
- Records - Creation and Retention
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasides infective to the aquacultured fish. Letter from Waichi Corporation details correct procedures for freezing, but does not address aquaculture process for farm raised products.
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02/26/2013 | Pre-Opening | |
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