All temperatures were taken internally unless otherwise not. Shellfish stock tag VA-984-SP
- 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 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. EHS issued a informational flyer.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food/spice 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. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food - Storage or Display of Food in Contact with Water or Ice
Observation: Shucked oysters stored in direct contact with undrained ice.
Correction: Store food in drained ice.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Rice spoon stored in water at 57*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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Rice at the Sushi bar was 93*F hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following foods were found cold holding at improper temperatures:
>>Chicken in the make table 42*F-43*F
>> Beef 42*F-44*F
>> Shrimp in the make table 45*F
>> Squid in the make table 44*F
>> Oil and Garlic at the Hibachi grill 44*F
>> Oil and Garlic on the cookline 57*F.
>> Melons 0n the fruit bar 59*F
Correction: Relocate 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. Garlic and oil may be placed on a ice bath but ensure that the ice is at or above the food line of the pan.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door 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.
- Toilet Rooms - Closing Toilet Room Doors (repeated violation)
Observation: Toilet room doors are being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
|
02/18/2016 | Routine | |
All temperatures were taken internally unless otherwise noted
- Person in Charge (repeated violation)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled spice containers located on the cookline.
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. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage
Observation: Kinives stored in betwen make table and kitchen table.
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: Wiping cloths at the sushi bar were 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*
Observation: Sushi rice (97*F) hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.Or use a four hour time policy as s public health control.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Chicken 50*F, Pork 45*F-47*F cold holding at improper temperatures. In the make table
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. EHS recommended keeping the lid closed to the make table.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) noodles and rice in the refrigeration unit located at the Hybachi bar 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: Buffet food itmes 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 ( time charts not being used).
Correction: Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard used to line tables and shelves.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue the use of cardboard.
- Equipment - Good Repair and Proper Adjustment
Observation: The following was found in poor repair:
>> Refrigerator door handles.
>> Door gaskets on cookline reach-in refrigerator doors gaskets torn.
>> Shelving rusty throughout.
>> Hibachi grill reach-in door gasket torn
Correction: Repair.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the hybachi grill is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not tight fitting. and/or provided with a self- closing door
Correction: Provide toilet room door that is tight fitting. 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.
|
09/01/2015 | Routine | |
All temperatures were taken internally unless otherwise noted.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in the reach-in cooler on the cookline, in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Tags missing from the oyster containers.
Correction: Ensure the tags remain attached to the shellstock container in which they were received until the container is empty.
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: Inadequate record keeping system of oyster tags. Tags are not being record with the date the box was emptied.
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.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed slicing and handling ready-to-eat kiwi and lemons 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. Employees were instructed to put on gloves.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food/spice containers at the cookline.
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. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage
Observation: Multiple dispensing utensils improperly stored between uses inside bulk ingredient bins.
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.
- Thawing (repeated violation)
Observation: Improper methods used to thaw fish.
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-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less. Eggs stored at room temperature in between uses.
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Foods on the buffet for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Soiled card board used to line the bottom shelf of preparation table located at the cookline
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue the use of cardboard.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment was found in poor repair:
>>Door gaskets on reach in coolers located at the cookline.
>>Table at preparation sink rusty.
>>Spice storage rack rusty.
>>Chest freezer door in dry storage area.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Mixing valve at the handsink located at the dishwasher was off.
Correction: Water must be available at all handsinks.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet located at the handsink between the walk-in freezer and the at the dishwasher as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station in the kitchen is being used for purposes other than washing hands. (storing utensils)
Correction: The handwash facility identified above is to be used for washing hands only.
- 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 in the employee rest-room.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Tiles at the dishwasher not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Employee rest-room wall is dirty.
Correction: Clean.
- Toilet Rooms - Closing Toilet Room Doors
Observation: Toilet room doors are being kept open and is not self closing.
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
|
05/07/2015 | Routine | |
- Person in Charge (repeated violation)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to change gloves and wash his hands after drinking from a open container
Correction: before engaging in food preparation.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food contact surfaces or utensils. An uncovered cup of coffee was stored on top of shelving over top of the make table.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: Inadequate record keeping system of shell stock tags., Tags not in chronological order and the date the box was emptied was not recorded on the back of the tags.
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 Storage Containers - Identified with Common Name of Food
Observation: Spice containers located on the cookline were not labeled.
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. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Thawing (corrected on site) (repeated violation)
Observation: Shrimp, crawfish, Fish was observed thawing on preparation sink drain boards.
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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) crab salad and pork loin cooked Janrayr 6, 2015, in the refrigeration unit, was 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*
Observation: Foods located on all of the buffets 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. All timesheets was not being utilized.
Correction: Utilize timesheets as recommended.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The preparation sink in the back kitchen noted with deteriorating seal.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: he following was found in poor repair:
>> Double door reach-in cooler handles.
>> Door gaskets on door double door coolers.
>> Bottom surfaces of preparation tables corroded.
>> Chest freezer door.
>> Shelving throughout was rusty.
Correction:
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: Multiple utensils was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surfaces of the ice maker was observed soiled with accumulations of grime and debris.
Correction: Clean.
- Non-Food Contact Surfaces
Observation: Food debris found on storage shelving in salad and vegetable walk-in.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food 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.
- Critical: Backflow Prevention Device, When Required*
Correction:
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on hose pipe under preparation sink as required by law.
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: Handsink located behind the unused hibachi grill and handsink located to teh left of entrance door of the kitchen have valve handles that do not function and this does not allow the hot water to be utilized.
Correction: Repair.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Light Bulbs Protective Shielding
Observation: Light bulb(s) under the hood system not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room door is not tight fitting. and/or provided with a self- closing door.
Correction: Provide toilet room door that is tight fitting. 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.
- Physical Facilities in Good Repair
Observation: The following physical structures is not maintained in good repair:
>>Floor grouting throughout.
>> Back storage wall tiles damaged.
>> Bathroom door.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers/spray bottles of chemicals 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.
|
01/08/2015 | Routine | |
- Person in Charge (corrected on site) (repeated violation)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Hands - When to Wash*
Observation: Employee was observed not washing hands before donning a new pair of gloves
Correction: Wash hands before donning a new pair of gloves.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: The dates that the box was emptied was not annotated on the clam shellstock tags.
Correction: Ensure that the record keeping system for shellstock tags include the last date which the shellstock are sold or served.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Crab salad stored in the walk-in cooler was observed with spoon handle in contact with the salad
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Parasite Destruction*
Observation: No parasite destruction records maintained for raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready to eat form.
Correction: Assure parasite destruction of raw marinated, partially cooked or marinated-partially cooked fish by freezing to one of the following time/temperature combinations:
1. Freeze at -4°F (-20°C) for 168 hours (7 days) in a freezer
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed ham in the the walk-in was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard is being used to line the bottom shelf of a table, that stores spices on the cookline
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following sinks are not sealed to adjoining equipment or walls:
>> Sink next to cookline.
>> Three compartment sink.
>> Three compartment sink drain board.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning:
>>Shelving throughout was rusty.
>>Bottom of preparation tables next to the sink located in the back of the kitchen was observed rusty with deteriorating paint.
>>Door handles walk-in cooler and reach-in coolers broken.
>>Deep freezer door damaged with interior insulation exposed.
>> Gaskets on reach-in turbo air located at the grill.
>> gaskets on reach-in coolers located on the cookline.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment and Utensils - Good Repair and Calibration
Observation: Multiple utensils was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the utensils.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of sugar.
Correction: Discontinue the reuse of manufacturer containers for sugar storage. Provide approved reusable food storage containers designed for your food storage needs. Ensure containers are labeled with the contents.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the the following has accumulations of grime and debris:
>> Top of ovens.
>> Clean dish shelving.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Food 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 - No Other Purpose (corrected on site)
Observation: The handwash station at the grill service area was being used to store food turners.
Correction: The handwash facility identified above is to be used for washing hands only.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the kitchen was being used to rinse soiled wiping clothes.
Correction: The handwash facility identified above is to be used for washing hands only.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections at the following handsinks were in poor repair:
>> Handsink at cooking grill.
>> Preparation sink noted with a leaky goose neck.
>> Handsink beside the mechanical dishwasher on/off valve damaged.
>> Toilet flushing mechanisms on toilet in employee rest-room.
Correction: Plumbing systems and components shall be maintained in good repair.
- Toilet Rooms - Enclosed
Observation: Toilet room is not completely enclosed
Correction: Provide toilet rooms that are completely enclosed. 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.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the rest-room handsink 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.
- Physical Facilities in Good Repair
Observation: The following physical structures is not maintained in good repair:
>> Tiles located at three compartment sink missing.
>> Tiles missing at the cookline.
>> Employee rest-room door observed with holes.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls adjacent to the dishwasher noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working spray bottles of cleaners were observed 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.
|
08/22/2014 | Routine | |
All temperatures were taken internally.
- Person in Charge (corrected on site) (repeated violation)
Observation: Food employees are not informed of their responsibility to report to their person in charge information concerning their health and activities as they relate to diseases transmitted through food.
Correction: Person in charge is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed when an employee used a sprayer to spray his hands at a location other than a handsink ( dish wash area). The employee did not use any soap nor did he dry his hands and went back to the Hibachi grill to work.
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. He was told by the EHS and supervisor to wash his hands at the hand wash sink behind the Hibachi grill.
- Critical: Hands - When to Wash*
Observation: A food employee handled clean dishes after touching soiled dishes and failed to wash his before handling the clean dishes.
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: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking container located at cook line make table, stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: Inadequate record keeping system for Shellfish when removed from their tagged or labeled container. 1 Shellstock tags did not have dates, 2. Person in charge did not have the last 90 days, 3.Tags were not in chronological order.
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 - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination: 1. Raw chicken in bloody boxes stored beside raw fish., Raw chicken stored next to raw beef.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Multiple working and bulk containers not labeled with contents throughout the kitchen.
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. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage
Observation: The following dispensing utensils improperly stored between uses with no handles and/or with handle in contact with food product:
1. Scoop in flour bin.
2. Sugar dispensing utensils located in service station area.
3. Ice scoop in service station area.
4. Ice scoop stored on the outside of ice machine on a soiled location.
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.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: A can of monster energy drink was found stored inside of the ice machine, buried in the ice.
Correction: Protect food from miscellaneous sources of contamination. Discontinue storing personal drinks or any other items within the ice to prevent contamination.
- Records - Creation and Retention
Observation: No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Correction: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
- Thawing
Observation: Improper methods used to thaw fish. Fish observed in sink of water. The water was not continuously running over the fish.
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 - Cold Holding*
Observation: Pork dumplings were cold holding (54*) 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. Only the dessert bar had a labeling system.
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. All food displays need to have written procedures and labeling system in place.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the following is not corrosion resistant, nonabsorbent, and/or smooth:
1. Bare wood on walk-in storage racks inside of the walk-in.
2. Hibachi bar cabinets observed with bare wood at the bottom of cabinets.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Discontinue the use of absorbent materials.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to adjoining equipment or walls:
1. Sink located at the walk-in cooler.
2. Mop sink.
3. Dish wash drain board.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning:
1. Shelving throughout facility was rusty.
2. Bottom of preparation tables next to sink were observed rusty with deteriorating paint.
3. Door handles on two reach-in coolers broke.
4. Make table undercounter refrigerator unit gaskets torn.
5. Refrigeration unit located at sushi bar noted with torn gaskets.
6. Deep freezer door damaged with interior insulation exposed.
Correction: Repair the to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. If unable to repair the equipment or part of, replace it with one that meets the.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) located at the cook line and preparation tables(3), 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following has accumulations of grime and debris:
1. Undercounter refrigeration unit door gaskets.
2.Dunnage racks located in walk-in cooler observed with blood drippings and food debris.
3. Walk-in freezer observed with food debris throughout.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic drinking cups in the service station area 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 at the Sushi bar was blocked by packaged bottle water in the sink, 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 any items or equipment preventing its use.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There was not a covered refuse container for the disposal of feminine napkins in the co-ed employee rest-room.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Outer Openings - Protected
Observation: Back door was propped open.
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.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing sink in the Sushi bar area.
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.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing sink in the Sushi bar area.
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 the rest-room handsink used by food employees in the back of the kitchen.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. EHS provided a sign for person in charge to posted.
- Physical Facilities in Good Repair
Observation: The following physical facilities is not maintained in good repair:
1.Tiles missing in the back storage room.
2. Grout throughout facility deteriorating.
3. Condenser in walk-in freezer leaking.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Employee bathroom floor and walls in the need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead roaches found on the premises behind a storage rack located in the storage room.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of chemicals 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of bleach and soap located in the back storage room not stored separately from insecticides or rodenticides.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
- Critical: Toxics - Conditions of Use*
Observation: Pesticides are not being applied by a certified applicator. Five cans of raid were found throughout the storage room.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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02/20/2014 | Routine | |
Complaint
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Partially eaten food found in walk-in.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Observed employee carting open foods and clean dishes for buffet under area of ceiling that is leaking, leak by dishmachine right after entering door/s to kitchen.
Correction: Ensure food is safe and unadulterated. Block of area to ensure the area is not trafficked while ceiling is under repair.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic glasses wet stacked both wait stations.
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.
- Insect Control Devices - Design and Installation (repeated violation)
Observation: Multiple fly strips found throughout kitchen.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
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09/11/2013 | Complaint | |
noodles in hibachi reach in ref at 41*, mackerel in sushi uc ref 40*, crab stick in sushi display 40
all food temperatures observed are internal.
Sections 1570, 2890, 3080, 3170 shall be corrected no later than 12/31/13 or 2014 permit shall not be issued.
Advised operator that shellfish tags are to be filed once the box has been emptied. Staff must write the date the box is emptied on the tag and file in order by this date and maintained for 90 days.
Update consumer advisory at the sushi bar to reflect mackerel is raw.
2013 permit is issued to new operator.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Shellfish - Shellstock - Maintaining Identification*
Observation: This facility just changed ownership and in the course of the ownership change the oyster tags for the last 90 days could not be located.
Correction: Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied. Advised current owner to contact previous owner for the tag whereabouts--could still be on premises.
- Food Storage Containers - Identified with Common Name of Food
Observation: Multiple containers (bulk and working) are not labeled as to contents.
Correction: Label contents.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils at the rice cookers are stored in standing water.
Correction: Corrected. Store the utensils in water maintained at least 135* OR store in/on a clean surface and switch out or wash, rinse, and sanitize once every 4 hours.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Non-handled containers used to dispense food stored in food.
Correction: Corrected. Provide HANDLED utensils to dispense food and store the handles OUT of the food contents.
- Food Storage - Clean and Dry Location
Observation: Cased food stored on the floor in the walk-in freezer.
Correction: Store food elevated up off the floor at least 6 inches.
- Critical: Cooling* (corrected on site)
Observation: Two pas of cooked beef noted not being adequately cooled to prevent the growth of harmful bacteria (prepared last night and left out to cool then placed in walk-in cooler this morning).
Correction: Corrected by discarding. 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. Provided guidance documents in chinese and spanish.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Beef and pork chops (observed cook to proper temperature) hot holding at improper temperautres (highest observed 106*).
Correction: Corrected. The pans the beef and pork are stored in are too shallow to maintain temperature. Advised to hot hold at least 135* OR use time as a control--policy shall be in place and product to be labled with time of cooking. Any product left after 4 hours shall be discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: The following potentially hazardous/temperature control for safety foods (phf/tcs) are cold holding at improper temperatures: 1) shell eggs on make table rail (piled too high) at 56* 2) rice 45*, sprouts 58*, garlic in oil 63* at hibachi grill 3) cheese 45*, boiled egg 57*, octopus 50*, ham 48*, tomato cucumber salad 50+ on salad bar
Correction: Cold hold phf/tcs foods at or below 41* OR implement a policy in which the phf/tcs foods are discarded within 4 hours of preparation or removal from refrigeration. Advised to track/measure the time the product is removed--laminated time charts are available but not being used.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surfaces of the large bowls is in poor repair.
Correction: Repair/replace to provide a surface that is smooth, easily cleanable, and non-absorbent.
- Temperature Measuring Devices
Observation: Thermometers not provided inside the undercounter sushi refrigerators.
Correction: Provide thermometers inside these units at the front by the door.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe (such as DIGITAL thermometer) that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment are not sealed to the adjoining walls:
1) dish machine drain boards
2) oven-side hand sink
Correction: Seal the equipment to the adjoining walls since they are exposed to splash and seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment are in poor repair:
1) meat walk in cooler door gasket
2) cookline make table door gaskets
3) oven reach-in refrigerator door gasket
4) prep table shelves corroded at meat prep sink, dish room table, cookline prep table
5) produce walk-in cooler door gasket
6) storeroom refrigerator door gaskets
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment - Cutting Surfaces
Observation: The round cutting board(s) (at least 3) along the 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*
Observation: Upper interior of the ice machine in the storeroom is not clean.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces
Observation: The non-food contact surfaces are not clean:
1) produce walk-in cooler door gasket and door where it meets the frame
2) top shelf inside the cookline upright reach in refrigerator
3) wok drip trays
4) sides and interior cabinetry of the fryers
5) shelf below hibachi grill
Correction: Clean.
- Equipment and Utensils, Air-Drying Required
Observation: Food containers and cups 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.
- Plumbing System Maintained in Good Repair
Observation: 1) Waste drain leaking at hand sink next to meat walk-in cooler.
2) Waste drain line at hand sink adjacent to cookline is held together with tape.
Correction: Repair.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the family restroom.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Light Bulbs Protective Shielding
Observation: Light bulbs not shielded at a section of the vent hood system.
Correction: Properly shield the bulbs with domed light covers or shatterproof bulbs.
- Insect Control Devices - Design and Installation (corrected on site)
Observation: Fly strips located over in a location where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
- Toilet Rooms - Enclosed
Observation: Employee restroom room door 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.
- 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.
- Lighting, Intensity
Observation: Lighting insufficient at the cookline.
Correction: Provide sufficient lighting of at least 50 foot candles.
- Physical Facilities in Good Repair
Observation: The physical structures are in poor repair:
1) base tiles are coming off the wall, missing, and/or damaged in multiple areas of the facility (see along seafood prep sink and hand sink, storage pallet next to back door, meat prep sink
2) corner trim loose at wall juncture by the back door
3) hole in door of employee restroom
4) floor tile grout eroding in several areas and along floor drains at the cookline
Correction: Maintain the physical structures in good repair to facilitate cleaning and prevent pest harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) floors throughout the kitchen are wet
2) floor below wokline and fryer
3) walls in employee restroom
4) wall adjacent behind prep table adjacent to back door
Correction: Clean.
- Pests - Controlling Pests*
Observation: Few flies present in the kitchen.
Correction: Use approved methods to control flies.
- Maintenance Tools - Storing Maintenance Tools (corrected on site)
Observation: Maintenance tools and brush head stored in such a way that it is contaminating food at the spice/ingredient storage rack.
Correction: Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Gas can (with gas in it) stored on the premises in the electrical room.
Correction: Advised to remove it from the premises.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Approved insecticides not stored separate from other chemicals.
Correction: Corrected. Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Corrected.Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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08/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about Tokyo Grill & Buffet, 49 W Mercury Blvd, Hampton, VA 23669 »