| No violation noted during this evaluation. | 02/09/2016 | Follow-up | |
NOTES:
- General cleaning noted in need of corners and walls in kitchen as well as inside the cold-holding units.
- Discussed placing a Consumer Advisory on the menu for sushi served raw.
- Coke dispenser machine in dining area is in need of cleaning at nozzles.
- Discussed Employee Health with operator.
- All Food Handler cards are current.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that raw chicken in walk in refrigerator that was not protected from cross contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw frozen beef. Observed raw beef on counter top thawing.
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: Time as a Public Health Control* (corrected on site)
Observation: 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.
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.
- Food - Standards of Identity
Observation: The dry food in the dry goods area are not properly labeled.
Correction: Packaged food shall comply with standard of identity requirements in 21 CFR 131-169 and 9 CFR 319 Definitions and standards of identity or composition, and the general requirements in 21 CFR 130 - Food Standards: General and 9 CFR 319 Subpart A - General.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the sushi that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the vent/hood system and inside and around the deep fryer has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 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.
|
08/20/2015 | Routine | |
NOTES:
- Reviewed Food Handler cards.
- Discussed Employee Health policy.
- Discussed, in detail, proper thawing procedure for raw foods.
- Facility observed clean.
- Thawing (corrected on site)
Observation: Observed large batch of raw frozen chicken being thawed improperly in three compartment sink.
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
- Non-Food Contact Surfaces
Observation: Inside the deep fryers and a few walls in the kitchen are observed in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
04/28/2015 | Routine | |
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for Tuna roll and Salmon roll that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
|
12/30/2014 | Risk Factor | |
NOTES:
- Observed proper hand washing during inspection.
- Observed proper food storage in walk-in refrigerator and prep unit.
- Ensure that all containers have lids to protect from possible contamination.
- Ensure that all food prep areas have a wiping bucket in place for proper food contact surface sanitization.
- Replace cardboard on shelves.
- Drink dispensers in need of cleaning. Kitchen noted in need of light cleaning.
- Reviewed Food Handler's card with manager. All staff are up-to-date. Good job!
- Discussed Employee Health with manager.
- Manager very knowledgeable in safe food practices. Good job!
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Cup found stored in oil with no handle.
Correction: Provide suitable utensils with handles to prevent contamination from hands.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of food such as oil mixtures and flour.
Correction: Discontinue the reuse of manufacturer containers for various food storage. Provide approved reusable food storage containers designed for your food storage needs.
|
08/06/2014 | Routine | |
Cardboard used to line shelving in cooking area. Remove as cardboard is not a smooth, non-porous, easily cleanable surface. PIC advised that shelving is to be painted and sealed. Cardboard discarded.
Unlabeled food container observed. CORRECTED
Accumulation of grease on hood vents observed. Properly clean and maintain hood vents.
All information reviewed with PIC.
No violation noted during this evaluation. | 12/13/2013 | Risk Factor | |
Employee requires current Suffolk health card. Obtain health card within 30 days of inspection.
Accumulation of grease on hood system vents. Grease dripping. Vents to be cleaned/serviced within 30 days of inspection per PIC.
Unlabeled food containers observed. Provide English common name as to contents.
Chlorine used as sanitizer. Test kit provided. 3x sink properly set up- 50ppm.
Plastic 'thank you' bags improperly used for food storage. Discontinue this practice and use food grade approved bags only.
Good handwashing observed.
Bagged onions observed on floor inside of walk in. Remove and store onions at least 6 inches off of floor.
All information reviewed with PIC.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: PIC unaware of reportable illnesses.
Correction: Reportable illnesses reviewed in detail with PIC.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No date labeling observed.
Correction: Reviewed proper date labeling with PIC.
|
04/16/2013 | Risk Factor | |
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