all food temperatures observed are internal. Facility does not open until 4:30 pm and no orders were filled at time of evaluation.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Sushi rice in warmer/cooker not reheated rapidly to 165* prior to hot holding.
Correction: Reheat rice to 165* and hot hold no less than 135*. Also discussed time as a control as an option for public health safety.
- Critical: Cooling* (corrected on site)
Observation: Two containers of rice in the walk-in cooler were not being adequately cooled to prevent the growth of harmful bacteria. Rice placed in walk-in cooler last night and temperatures observed this afternoon were 45-48*.
Correction: The rice was discarded. 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. Suggested rapidly cooling the rice on sheet pans (should not exceed 2 inches deep). Once rice at or below 41* it can be consolidated into containers.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Fried rice and chicken in reach in refrigerator cold holding at 45* and chicken, beef tenderloin, shrimp in walk-in cooler holding at 44-45*.
Correction: Cold hold potentially hazardous/time-temperature control for safety (phf/tcs) foods at or below 41*. See section 1450 (item 31) regarding refrigeration. Chicken, beef, and shrimp relocated to walk-in freezer door entry for rapid cooler (freezer is inside the walk-in cooler).
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cloth napkins are lining several cart surfaces (and are not clean) and food containers are stored on top of the linen and card board panels lining section of walk-in cooler rack.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Cooling, Heating, and Holding Capacities
Observation: The reach in refrigerator and the walk-in cooler are cold holding phf/tcs foods above 41*. The reach-in refrigerator appears to have some air flow restrictions--the top two shelves are holding food at 40* but second shelf to the bottom was measured at 42* and the bottom shelf was measured at 45*. PIC stated that there is an issue with the walk-in cooler that they found yesterday but per PIC, temperature was monitored and ambient air temp went back down to below 40*. EHS initially observed ambient air at 44.7* and then ambient air dropped to 39-40* within 10-15 minutes.
Correction: Provide additional equipment necessary to maintain food items at or below 41*. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. EHS to follow-up within next 7 days to observe walk-in cooler.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment are in poor repair:
1) top of chest freezer corroded
2) prep table shelf corroded
3) reach in refrigerator door handle cracked and duct taped
4) small section of interior door of reach in refrigerator is cracked
5) walk-in cooler door gasket torn
6) curtain in walk-in cooler
Correction: Maintain equipment in good repair.
- Equipment - Cutting Surfaces
Observation: Multiple 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Food contact surfaces of multiple stored utensils are not clean.
Correction: Clean and sanitize before and after use. Items relocated to the dish machine dirty drainboard or three compartment sink.
- Equipment - Cooking and Baking Equipment
Observation: Interior rims of both rice cookers in the kitchen are soiled.
Correction: Clean the food contact surface of the rice cookers to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of equipment are not clean:
1) exterior surfaces of microwave
2) exteriors surfaces of cook line equipment
3) exterior surfaces of bulk dry bins
4) reach in freezer door gasket
5) exterior surfaces of the rice cookers
6) interior fryer cabinetry
7) floor range top (where frying pans stored)
8) exterior surfaces of food containers stored on cart next to stove
9) pan used to catch grease and breading next to fryer
10) racks in walk-in cooler
11) curtain in walk-in cooler
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: Kitchen hand sink was blocked with a cart and bucket with colander was stored in the basin.
Correction: Corrected by relocating cart and removing contents from sink basin.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Paper towels not provided at both kitchen hand sinks (one dispenser was jammed).
Correction: Corrected. Ensure paper towels are provided at the hand sinks and dispensers are in working order.
- Physical Facilities in Good Repair (repeated violation)
Observation: The physical structures are not maintained in good repair:
1) back door is scored
2) back door frame is corroding
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) wall at dish spray sink
2) wall below/behind 3 compartment sink and drain board(s)
Correction: Clean.
|
03/15/2016 | Routine | |
all food temperatures observed are internal. EHS to follow-up with operator regarding sections 12, 14, and 21 on or around May 12, 2015.
- 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. Provided guidance document for staff.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Bulk food are stored on the floor in the walk-in cooler and freezer.
Correction: Store food elevated up off the floor at least 6 inches.
- Records - Creation and Retention (repeated violation)
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: Copies of the parasite destruction records are provided on file at the Health Department
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Various ready to eat/prepared dressings and sauces and breaded shrimp are not labeled with a use by date.
Correction: Label a use by date of ready to eat foods when they are held for more than 24 hours. They shall be discarded within 7 days of preparation (day one is day of preparation).
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard panels lining shelves in the walk-in cooler.
Correction: Discontinue using cardboard since it is not washable.
- Drainboards (repeated violation)
Observation: The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items--clean mixing bowls and other food equipment are stored in the mop sink.
Correction: Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Food employees could not locate/provide a tip sensitive (or digital) food thermometer.
Correction: Locate/provide a tip sensitive thermometer to ensure thin-massed, patty-like foods are cooked to the proper temperature.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Caulk deteriorating at the dish spray sink.
Correction: Remove deteriorated caulk and reseal the sink to the wall.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) walk-in cooler shelves beginning to corrode
2) walk-in cooler curtains
3) top of chest freezer corroded and/or scored
4) reach-in refrigerator door handle is duct taped
5) kitchen prep table shelf corroded
6) walk-in cooler door gasket torn (and stained)
7) handles of multiple cups used to dispense bulk food are broken
Correction: Maintain equipment in good repair and proper adjustment.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Multiple unecessary items are being stored in the facility (service station, sushi bar, and bar).
Correction: Remove unecessary items from the food facility as they may contribute to pest harborage conditions and make cleaning difficult.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers such as Sriaccha bottles and scallop buckets are being reused for food storage.
Correction: These containers are single use only. Discard once original contents have been emptied. Provide approved multi-use food storage containers.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Multiple food contact surfaces of various food equipment and utensils are not clean.
Correction: Clean and sanitize the food contact surfaces.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) walk-in cooler shelves
2) walk-in cooler door gasket
3) painted wood shelf above chest freezer
4) exterior of various bulk food bins
5) chest freezer gasket-lid juncture
6) cart by the dish machine drainboard
7) stove drip tray
8) exterior of oven door
9) cart at cookline
10) floor range top
11) interior fryer cabinetry
12) tables adjacent to fryers
13) shelves above the three compartment sik
Correction: Clean.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Cart blocking hand sink next to three compartment sink and colanders stored in the hand sink basin.
Correction: Corrected. Discontinue storing items in the hand sink and blocking access to the hand sink.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand sink adjacent to the three compartment sink and at the bar.
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 (corrected on site) (repeated violation)
Observation: Paper towels not dispensing from both kitchen paper towel dispensers and are not provided at the bar hand sink.
Correction: Corrected. Ensure paper towels are available at all hand sinks.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the bar hand sink.
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 (repeated violation)
Observation: The back door is scored and corroded.
Correction: Repair/resurface to provide a cleanable surface.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) wall adjacnet to back door
2) wall behind/above chest freezer
3) wall at/around dish machine
4) wall at/around three compartment sink
5) floor below cookline
6) floor below service station equipment
Correction: Clean.
|
04/28/2015 | Routine | |
all food temperatures observed are internal unless otherwise noted.
ubstantial cleaning and de-cluttering is needed prior to 2015 permit renewal. Please Correct these violations prior to next inspection.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his hands after cracking raw shell eggs before engaging in food preparation.
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.
- Food Storage Containers - Identified with Common Name of Food
Observation: Multiple bottles of oil not labeled.
Correction: Label contents.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor:
1) in the walk-in cooler
2) walk-in freezer
3) at the sushi bar (cased seaweed)
Correction: Store food elevated up off the floor at least 6 inches.
- 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: Record the freezing temperature and time to which the fish are subjected and retain the records at the food establishment for 90 calendar days beyond the service or sale of the fish. Fish shall be 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard panels lining shelves in the walk-in cooler and cardboard box(es) used to store surplus food supplies at the sushi bar.
Correction: Discontinue using cardboard since it is not washable. Use material that is smooth, easily cleanable, and non-absorbent.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surfaces of the colander and several measuring cups used to dispense bulk dry food are in poor repair.
Correction: Replace food equipment when the food contact surfaces become damaged since they are no longer easily cleanable.
- Drainboards
Observation: The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items--Dirty food equipment are stored in the curbed mop sink next to the three compartment sink.
Correction: Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Caulk deteriorating/eroding at the dish spray sink.
Correction: Remove deteriorated caulk and reseal the sink to the wall.
- Equipment - Good Repair and Proper Adjustment
Observation: Multiple unecessary items are being stored in the facility, particularly at the sushi bar
Correction: Remove unecessary items from the food facility as they may contribute to pest harborage conditions and make cleaning difficult.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are in poor repair:
1) reach in refrigerator interior door frame (plastic is broken)
2) lid to rice cooker is cracked
3) top of chest freezer corroded and/or scored
4) reach-in refrigerator door handle is duct taped
5) kitchen prep table shelf corroded
6) racks in the walk-in cooler corroded
Correction: Maintain equipment in good repair and proper adjustment.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Multiple manufacturer containers (including scallop buckets) are reused for storage.
Correction: Soft sided buckets are not approved for multi-use. Provide approved multi-use food storage containers.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior panel of ice machine in the service station is not clean.
Correction: Clean.
- Non-Food Contact Surfaces (repeated violation)
Observation: The non-food contact surfaces are not clean:
1) reach in refrigerator door gasket
2) exterior of rice cooker
3) exterior of food processor\
4) shelf/ves above the chest freezer
5) exterior of chest freezer
6) exterior of stove
7) exterior and interior of fryer\
8) table storing oil next to the fryer
9) carts at the dish room and cookline
10) exterior of bulk dry bins and buckets
11) shelves above the three compartment sink
12) shelves at sushi bar
Correction: CLEAN
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: Rubber gloves and bottles stoerd in the hand sink next to the three compartment sink and a cart is blocking the same hand sink.
Correction: Corrected. Hand sinks are to be accessible at all times--discontinue storing items in the basin or blocking access to the hand sink.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap not provided at both hand sinks in the kitchen.
Correction: Corrected. Ensure soap provided at all hand sinks.
- Hand Drying Provision (repeated violation)
Observation: Paper towels not provided at the kitchen hand sinks.
Correction: Ensure paper towels are provided at all hand sinks.
- Physical Facilities in Good Repair (repeated violation)
Observation: Back door is scored and corroded.
Correction: Repair/resurface to provide a cleanable surface.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The physical structures are not clean:
1) floor below cookline
2) wall at/around dish machine
3) walls at/around the three compartment sink
4) floor at the service station
5) wall at service station below the prep table
Correction: CLEAN
- Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
Observation: Keys and wallet stored on hibachi cart with food and utensils.
Correction: Corrected. Ensure personal belongings are stored separate from food, utensils, equipment, linens, and single service.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Bag of fertilizer stored with bowls and soy sauce at the service station.
Correction: Corrected. Remove any unecessary toxics from the premises. Any toxic necessary for the food facility shall be stored physically separate from food and food equipment.
|
08/14/2014 | Routine | |
all food temperatures observed are internal. No cooked orders filled at time of evaluation, only sushi prepared.
- Person in Charge (corrected on site)
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: Corrected by providing proper guidance documents. 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 - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Uncovered buckets of soup base in walk-in freezer and uncovered food containers in kitchen (overnight).
Correction: Maintain food covered to protect from sources of contamination.
- Linens and Napkins - Use Limitation
Observation: Linens in contact with food.
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Bulk onions and buckets of scallops in walk-in cooler and cased seaweed stored on the floor at the sushi area.
Correction: Store food elevated up off the floor at least 6 inches.
- Critical: Cooling* (corrected on site)
Observation: Rice prepared last night and stored in walk-in cooler did not cool within the time and temperature standards--observed at 60*.
Correction: Corrected by discarding. Use approved methods to cool temperature control for safety foods (TCS) from 135* to 70* within 2 hours and from 70-41* within in 4 hours. Product was in a large deep lexan container and almost full. Suggested spreading the rice on sheet pans in a single layer uncovered too cool rapidly.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) fish for sushi in the refrigeration unit 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. Provided log sheet to keep track when the fish is pulled from the freezer.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard panels are lining walk-in cooler shelves.
Correction: Removed cardboard as it is not washable. Lining shelves could affect airflow of food products stored on the shelves but if operator wants to line the shelves, use approved material that is smooth, easily cleanable, and not absorbent.
- Sanitizing Solutions, Testing Devices
Observation: Chlorine test strips not provided to ensure sanitizer dispensing at proper concentration.
Correction: Provide cholorine test strips.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: Sealant at the dirty drainboard of the 3 compartment sink is split / cracked / stained.
Correction: Reseal sink in a smoothly seammed manner with the adjacent wall at the dirty dish drainboard of the dish machine
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is in poor repair:
1) kitchen prep table shlef
2) walk in refrigeration shelving worn / corroded
3) walk-in refrirgerator door gasket torn
4) top of chest freezer rusty / pitted
Correction: Maintain equipment in good repair and proper adjustment.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The interior panel of the ice machine is not clean.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces
Observation: The nonp-food contact surfaces are not clean:
1) top shelf above chest freezer
2) stove drip tray
3) side of fryer
4) underside table/ledge next to fryer
5) exterior of dry food storage containers
Correction: Clean.
- Equipment and Utensils, Air-Drying Required
Observation: Food containers above the three compartment sink 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.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Paper towels not provided at the kitchen hand sinks.
Correction: Corrected. Ensure paper towels are stocked at all hand sinks.
- Physical Facilities in Good Repair (repeated violation)
Observation: Back door is scored and corroded.
Correction: Resurface/replace the door.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physical structures are not clean:
1) minimal debris on floor below cookline equipment
2) floor at service station around/below soda syrup rack
3) wall at trash can in service station
4) floor at sushi prep area near the sushi rice cooker
5) floors below hibachi grills
Correction: Clean.
- Pests - Controlling Pests*
Observation: Few flies present in the food facility.
Correction: Use approved methods to control pests in the food facility.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Mop sink is not accessible since various dirty food equipment is stored in it.
Correction: Advised to remove contents from sink to make the mop sink accessible.
|
07/24/2013 | Routine | |
only orders for sushi received during the course of inspection
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: prepared vegetables not covered in walk in ref, and in both walk in refrigeration unit and upright refrigeration unit product was not stored correctly on shelving as to cookling temperatures ( such as chicken over beef )
Correction: prepared product is to be covered in the walk in and upright refrigeration units AND instructed staff to organize product in refrigeration units with ready to eat . produce on upper shelving then
Swim
Walk
Fly on the other shelving
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: dry good containers at the cookline are not labeled as to contents
Correction: label as to contents
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: small bowls with flared lip used as scoops in rice ( cooked ) and dry good containers
Correction: use handled non breakable scoops to dispense dry goods and rice ( cooked ) such as scoops in the sugar and dry rice
- Food Storage - Clean and Dry Location (repeated violation)
Observation: >>boxed stock on floor walk in freezer
>>to go souffle cups of soy sauce in the bar for to go are under the paper towel dispenser
Correction: >>store > 6 inches off floor . ONLY large 5 gallon buckets may be on the floor of the freezer
>> do not store soy sauce to go containers under paper towel dispenser due to the potential of drip contamination (even if they are covered )
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: panko pan in kitchen used , debris & clumps present
Correction: panko is to be sifted every 4 hours or only small volume used and discarded after use . ALWAYS sift at end of evening and at break from lunch to dinner
- Equipment, Clothes Washers and Dryers, Storage Cabinents, Contamination Prevention
Observation: The clothes (washer/dryer) is located in the kitchen in an area that may contaminate (exposed food/clean equipment/clean utensils/clean linens/single-service articles).
Correction: IN the instance of a change of owner or remodel relocate the washer or dryer so that exposed food, clean equipment, utensils, linens, or single-service and single-use articles can not be contaminated.
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: caulk / sealant at the dirty drainboard of the 3 compartment sink is split / cracked
Correction: reseal sink in a smoothly seammed manner with the adjacent wall at the dirty dish drainboard of the dish machine
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> dirty dish cart rusty / corroded
> >walk in refrigeration shelving worn / corroded
>> top of chest freezer rusty / pitted
>> lower level of work table kitchen corroded / worn
>> laminate surface lower portion of the wait station organizer shelving is peeling / moisture damaged
>> kick plates missing upright refrigeration unit wait line
Correction: >>replace dirty dish cart or restore surface to smooth and easily cleanable
>> replace or resurface walk in refrigeration shelving
>> replace or restore surface of chest freezer lid to smooth and easily cleanable
>> resurface lower level of work table in kitchen to smooth and easily cleanable
>> replace organizers on wait station tables
>> restore kick plates to position wait station upright
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: ladel plastic handle melted / split
sautee pan handle grip removed at end
miso container lid melted
metal spatula handle is missing wood end cap / plug
Correction: replace damaged equipment
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: soft plastic pliable containers reused for other food products
>> reuse of scallop bucket for another food product
Correction: Discontinue the reuse of manufacturer containers for second food storage. ANY container that can be flexed with fingertips may not be reused
>> shucked shell stock container may not be reused for storage of other food products
- Non-Food Contact Surfaces
Observation: side of chest freezer dirty
exterior of rice steamer in kitchen is dirty
walk in refrigeration shelving is dirty
drip tray Hibachi station G is dirty
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: boxed hinged container on floor of outside shed
Correction: store single service product ( even boxed ) > 6 inches off floor
- Sink - Service Sink (corrected on site)
Observation: mop sink blocked from being easily used
Correction: remove the unneeded items from the mop sink curb .Maintain the mop curb open and accessible for easy use to dump mop water bucket
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: handsink by the 3 compartment sink block bar sushi cart . NOTE -- -I walk in behind the staff . They claim they store cart in front of sink after business ends and cleanup done for night
Correction: do not block handsink for any reason
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: handsink in kitchen by 3 compartment sink and in bar basin used for storage of scrub pads / rag ( kitchen ) and used saki glasses ( bar )
Correction: maintain sink basins free of any other items . Basin cannot be used for cleaning or storage
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: hinge bar dumpster ( shared by multiple tenants in the small strip shopping center ) is damaged allowing the dumpster lid to remain open/ ajar
Correction: contact landlord and advise dumpster damaged and no longer meets Code and to request a replacement unit
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: trash and debris in the dumpster enclosure
Correction: clean up enclosure
- Lighting, Intensity (repeated violation)
Observation: >> light fixture out over upright refrigeration unit
>> interior lighting not working wait station upright ref,
>> lighting insufficent kitchen vent hood and hibachi grills
Correction: >> restore out lighting to operational kitchen ceiling and wait upright ref,
>> in circumstance of change of owner or remodel upgrade lighting to be 50 footcandles in kitchen vent hood and Hibachi grill vent hoods
- Dressing Areas and Lockers - Designation
Observation: coat hung from dry storage shelving
Correction: store coats in recess wtih vacuum cleaners
- Physical Facilities in Good Repair (repeated violation)
Observation: >> seam / panels of outside shed are not secure
>> interior door of door kitchen to outside surface is scratched & worn
>> men
Correction: s restroom floor tile at toilet cracked
>> mens restroom wall painted surface is worn / peeling
>> small holes in wall at handsink by the 3 compartment sink
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> wall splattered behind the kitchen microwave oven
>> floor of shed dirty ( rice and flour spillage )
>> carpet dining room stained
>> floor corner of Hibachi grills dirty --especially units A -D
>> air returns and surrounding ceiling tiles dirty dining room
>> air return wait station splattered
>> curtains ( all ) at the doors to kitchen / sushi and wait are dirty and stained ( also one into kitchen is damaged )
>> floor drain at wait station and floor behind is dirty
Correction: >> clean all surfaces listed above . Encourage replacement of the curtains into each food service section
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: spray cleaner stored with food items upper shelf left sushi display line
Correction: cleaner relocated to floor recess under handsink with other cleaners
|
01/04/2013 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: observed sushi employee mixing spicy tuna with bare hands
Correction: employee saw me -- asked him what was he doing wrong- -and he said he should be wearing gloves . Reminded him that he MUST be wearing gloves whenever doing this task
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: >>trays of beef ( cryogenic wrapped ) with portions of plastic hanging over the tray located over cabbage and carrots
>> prepared food items uncovered in the walk in refrigeration uni t
Correction: >>relocate trays and chubs of beef to lower level . Store cabbage and carrots above the
beef !
>> prepared food items are to be covered with a food grade cover in the refrigeration unit
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: sugar bin not labeled as to contents
container at fryer table not labeled as to contents
Correction: label containers as to contents
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: >>handle of sugar scoop laying in contents
>>non handled scoop in ?? flour container at fryer table
>>rice paddle in wait station in a contaienr with water
Correction: use only handled non breakable container to dispense dry goods and maintain handles upright ouf of contents
>> rice paddle may be in the steamer with handle upright out of contents or store in a dry container / on a dry plate
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: >>bagged carrots on floor walk in refrigeration unit
>>boxed stock on floor walk in freezer
>> to go souffle cups ( covered ) with soy sauce located under paper towel dispenser bar
Correction: >>store stock > 6 inches off floor of walk in refrigeration and freezer units
>> relocate souffle cups with soy sauce from not being under or on the same side of the organizer with the paper toweling
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: panko breader from last night observed at the fryer area with container and contents that had been previously used without sifting / cleaning
Correction: employee threw out container and contents .panko / flour and breadings may be discarded every 4 hours or sifted every 4 hours --- and if sifting every 4 hours they must note ( sticker on container ) when they started the 4 hour period
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: extra small whisk observed in the wait line is not of a commerical design that is easily cleanable
>> pink plastic plate cracked
>> strainer basket at fryer area the mesh is seperated from frame
Correction: >>remove this whisk . Obtain replacement of a commercial design ( smooth - durable - non absorbant and easily cleanable )
>> pink plate thrown out
>> replace strainer basket
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: caulk / sealant at the 3 compartment sink and wall is mildewed and seperated section closer to handsink
Correction: remove deteriorated caulk / sealant along dirty drainboard & wall and reapply is a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> drapes entering the kitchen are torn / damaged ( as wel as stained / soiled )
>> grease drip catch basin not in position at the stove
>>top of the chest freezer is piited / rusty
>> ice flow present on shelving walk in freezer under condenser
>>some walk in shelving is rusty / corroded
>> laminate organizers in the wait station the surface is peeling - worn lower portion of the organizers that sit on metal work tables
Correction: >> replace drapes at the entry to the kitchen
>> restore grease catch basin ( designed for the unit ) to position at the hood
>> replace chest freezer lid or resurface
>> remove ice flow walk in freezer shelving -- determine source of condensate that would have formed such a flow and repair
>> replace or resurface walk in refrigeration shelving which is rusty / corroded
>> replace laminate organizers in the wait line
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting boards in multiple locations( kitchen - sushi - bar ) are scared / stained
Correction: replace cutting boards
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: observed employees ( kitchen and sushi ) washing and rinsing equipment and utensils and failed to sanitize
Correction: advised employee that they must put product threw dishmachine ( They did so )
At the time of inspection one basin of the 3 compartment sink was being used to thaw shrimp so that basins of the 3 compartment sink could not be set up to wash - rinse and sanitize
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: >>handle of miso ladel is split / torn
>> strainer at the fryer is missing end cap and handle is split
>> rice steamer ( steamed ) latch is missing
Correction: replace the above damaged equipment
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: reuse of soft plastic containers ( spice containers / snack containers / tea ice cream and to go pint - quart containers and lids at the sushi area )
Correction: soft plastic pliable containers are not approved from reuse . Obtain additional washable - reusable containers
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: interior panel of ice machine is dirty ( at right side / right thumbscrew )_
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> the dirty dish cart
>> rice wine vinegar top / lid
>> stove drip tray
>> shutes to drip trays hibachi grills ( several )
Correction: clean
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: sushi cart partially blocking handsink by the 3 comparmtent sink
Correction: employee relocated cart so that walking up to handsink was completely free of obstacle
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: asphalt under refuse / recycle container by rear door is pitted / potholes
Correction: surface under recycle oil and recyle - refuse container is to be smooth and easily cleanable
- Refuse - Covering Receptacles (repeated violation)
Observation: hinge bar at dumpster is not in good repair allowing right lid to side open
Correction: have landlord obtain new dumpster
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: paper toweling out at the handsink by the 3 compartment sink
Correction: restocked at the time of the inspection
- Lighting, Intensity (repeated violation)
Observation: light out in upright refrigeration unit
ceiling light over upright refrigeration unit not operational
vent hood lighting insufficent
lighting insufficent vent hoods hibachi grills
Correction: >>restore out lighting in and over upright refrigeration unit
>> in the event of a change of owner or remodel upgrade lighting in the kitchen and hibachi grill vent hoods to be equal to 50 footcandles
- Physical Facilities in Good Repair (repeated violation)
Observation: >> floor tile cracked men's restroom at toilet
>> wall to be painted wall men
Correction: s restroom left wall at wood trim
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> wall corner handsink - mirror dirty
>> floors hibachi grills dirty in corners ---AB the most since they are used more frequently
>> bar floor ( mat and floor ) are dirty
>> ceiling light lens's are dirty / dusty in kitchen
>> air returns and ceiling tiles are slightly dirty at hibachi areas ( much better than in past
Correction: clean
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: chemicals one upper shelf in the storage shed over 2 other shelving units where food stored
Correction: CLEANERS / CHEMCIALS ARE TO BE STORED ONLY ON LOWER LEVEL . never on or over food / food service equipment or single use product .
|
09/28/2012 | Routine | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: in walk in ref. -===
>>salmon stored over beer case and over juice container
>>beef ( whole filets ) stored over bagged onions
>>prepared food ( produce ) are not covered
Correction: >> beef and salmon are in cyrogenic packaging and have no sign of leaking . Relocate product so that it is not over produce or beverages
>> cover prepared vegetables with a food grade cover
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: dry good containers are not labeled as to contents ( flour etc ) at table by fryer
Correction: label as to contents
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: use of non handled scoops in cooked rice container in walk in refrigeration unit and in uncooked rice container
Correction: use only handled non breakable utensils to dispense product and maintain the handles upright out of contents
- Food Storage - Clean and Dry Location (repeated violation)
Observation: to go containers of soy sauce located in front of paper towel dispenser bar ( can be subject to splash contamination where finger that are dripping from hand washing are reaching for paper toweling _
>> stock on walk in freezer floor
>> case of seaweed on sushi area floor
Correction: >> relocate soy sauce to go containers
>> store stock > 6 inches off floor
>> store seaweed wrapers off floor
- Food Contact Surfaces - Cleanability*
Observation: >>strainer at the fryer area is seperated at the frame
>> tephlon surface of AROMA rice steamer and rice steamer by rear door of kitchen is scarred
Correction: >> replace strainer
>> monitor rice steamers -- if deterioration worsens will need to be replaced
- Nonfood Contact Surfaces (repeated violation)
Observation: use of linens in the wait station for the container with ramekins , to dry pitchers and salad dressing containers and lids and to hold soup spoons
Correction: linen is not approved as a liner or to dry product .
Bar mesh mat or grid is approved for this purpose
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: lack of sufficent drainplugs at the 3 compartment sink ( obseved ramekin being used as substitute )
Correction: provide at least 2 operational drainplugs
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: sealant at the dish machine dirty drainboard / scrap sink and wall is mildewed
Correction: remove sealant and reapply
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> grease catch tray missing at cookline vent hood kitchen
>> top of chest freezer scratched and rusty
>> roller cart at dish area is rusty / corroded
>> walk in refrigeration shelving powder coat is peeling and undersurface rusty
>> lower level work table kitchen is deteriorated / rusty/ corrded
>> laminate at the base ./ bottom of the organizer units at the wait station work tables is peeling / worn
Correction: >> replace grease catch basin
>> resurface top of chest freezer
>> resurface lower level of the work table
>> replace roller cart
>> replace or resurface walk in refrigeration shelving
>> monitor organizers in the wait station . Ultimately will need to be replaced
- Equipment - Cutting Surfaces
Observation: cutting board ( white ) at the 3 compartment sink drainboard is stained
Correction: replace
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: observed employee washing and rinsing containers in the sushi area in the handsink
Correction: advised employee that the containers are to be taken to the 3 compartment sink in the back or placed in the dish machine to be properly cleaned and sanitized
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: sautee pan grip / handle damaged
strainer at fryer end cap missing
>> latch missing rice steamer
Correction: replace damaged handle / grip
replace strainers
>> replace latch or replace rice steamer
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: resue of soft plastic pliable containers ( green tea ice cream and chopped garlic in walk in refrigeration unit )
Correction: do not reuse soft plastic containers ( containers which can be flexed with finger tips )
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: >> interior of ice machine at panel in the right corner has slight slime growth forming
>> food processor unit dirty
>> container and trays with misc. utensils /knives are dirty
Correction: >> clean ice machine
>> clean food processor
>> clean trays . container and contents
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> the cardboard boxes and carriers for beer in the walk in have mold growth
>> the exterior of a couple bottles of beer and bottles of wine and reused container with label of " chopped garlic "
>> the exteriors of containers of items in the shed
>> the dish cart
>> the walk in refrigeration shelving
>> the upright refrigeration unit gasket
>> the shutes at the hibachi grills emptying into the drip trays
>> lid under the ramekin container in the wait line
Correction: clean clean clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: cases of single service ( styrofoam ) containers in shed on floor
Correction: must be stored > 6 inches off floor
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: handsink at the 3 compartment sink was blocked
Correction: do not block this sink
- Refuse - Covering Receptacles (repeated violation)
Observation: dumpster lid ajar due to hinge bar being damaged
Correction: request to landlord to have dumpster repaired or replaced since it does not meet the requirements of the regulations
- Outer Openings - Protected (repeated violation)
Observation: shed seam is not secure
Correction: secure seam in shed
- Lighting, Intensity (repeated violation)
Observation: lights not operational in kitchen and wait line upright refrigeration units
>> light in ceiling out over the upright kitchen refrigeration and wait refigeration units
Correction: restore out lighting to operational
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> air returns adn ceiling tiles are dirty --especially at Hibachi grills A - D
>> carpet dining room stained
>> floors of hibachi grills in corners dirty --especially A-D
>> floor under and floor mats in the bar are dirty
>> drape panels at kitchen and sushi areas are dirty
>> wall behind / under dish machine is dirty
Correction: clean clean clean
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: shed contents poorly organized
Correction: spend time organizing shed
- Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
Observation: cleaners stored over food items in shed
Correction: organize shed . Cleaners are to be stored on the floor or lowest possible shelf
|
06/26/2012 | Routine | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: >>red meat cyrogenically packed on cardboard over bottles of wine in walk in ref,
>> raw meat - seafood not properly stored in upright refrigeration unit
>> chopped vegetables are not covered in walk in ref,
Correction: >>relocate red meat or relocate the wine .Recommend the bottles of wine be relocated to inside bar
>> store raw meat - seafood in refrigeration unit as to cooking temperature . Cooked product - ready to eat on top .
Seafood products on second level
Red meat on third shelf ( from top )
Chicken on lowest shelf
>> cover prepared vegetables in walk in ref, with food grade cover
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: flour / breader at cookline in plastic container with yellow lid is not labeled as to contents
Correction: label as to contents
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: >>scoop handle of rice ( left of laundry machine ) was laying on contents
>> non handled scoop in use sesame seed container in the kitchen
Correction: scoop handles in dry good containers are to be upright out of contents
>> only handled non breakable scoops are to be used in dispensing dry goods and the handles are to be upright out of contents
- Food Storage - Clean and Dry Location (repeated violation)
Observation: >>stock on walk in freezer floor
>> to go sauce containers located in front of paper towel dispenser bar --- posing potential drip contamination of the container ( covered )
Correction: >>store stock > 6 inches off floor
>>relocate the to go containers of sauce so they are not in the line of drippy fingers reaching for paper toweling
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: one container of rice from 3/15 was IT 50 degrees
Correction: rice must be cooled from 135 to 70 in 2 hours and from 70 to 41 in the following 4 hours . Rice when cooked is to be placed into containers 1/2 full ( not completely full like I observed 3-16 ) and do not stored containers one on atop of another .
Container in which to rice did not cool properly had a second container stored on top of it .
The other 2 containers of rice were 41 degrees .
Rice which was 50 was thrown out
- Food Contact Surfaces - Cleanability*
Observation: handles of scoops missing in sugar container
Correction: replace damaged scoop . Dry good scoops must be non breakable with designated handle
- Clothes Washers and Dryers
Observation: laundry machine is not properly installed . located in food service area and is not enclosed
Correction: in the event of a change of owner or remodel the laundry machine is to be relocated OR to be enclosed with walls on each side and door or folding door at the front
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> top of chest freezer rusty / pitted and corroding
>> dirty dish cart racks rusty / corroded
>> organizers in wait station each side of rice steamer the laminate surface at base is torn / peeling
Correction: >> resurface top of chest freezer
>> replace or resurface racks of dirty dish cart
>> replace organizers or restore their surfaces to smooth -durable - non absorbant and easily cleanable
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: reuse of large minced garlic container and green tea ice cream containers for different food storage uses
Correction: do not reuse soft plastic pliable containers . Must use washable mulituse plastic containers ( which are not flexible or pliable with fingers )
- Non-Food Contact Surfaces (repeated violation)
Observation: walk in refrigeration shelving dirty
exterior of wine bottles in walk in ref, dirty
under frame of hibachi grills at drip trays dirty
vent panel of ice machine dirty
Correction: clean
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: handsink by the 3 compartment sink had hibachi carts stored in front if it
Correction: handsink may not be blocked from easy access .
DO NOT STORE ANYTHING IN FRONT OF THE SINK
- Refuse - Covering Receptacles (repeated violation)
Observation: lid of dumpster open/ ajar due to hinge bar damaged
Correction: replace dumpster or repair hinge bar so that lids are properly fitted
- Outer Openings - Protected
Observation: plastic panel of outside shed has seperated - popped loose
Correction: resecure the panel of the shed to tightly seal . Food items stored within shed
- Hand Drying Provision
Observation: paper toweling lacking at the handsink by the 3 compartment sink
Correction: restore paper toweling
- Lighting, Intensity (repeated violation)
Observation: >>lighting insufficent under vent hood kitchen
>> light out upright refrigeration unit
>> light fixture out ceiling over upright refrigeration unit
Correction: >> in the event of a change of owner or remodel upgrade lighting to be equal to 50 footcandles
>> restore light to operational in the upright refrigeration unit
>> restore light in ceiling over upright refrigeration unit to operational
- Physical Facilities in Good Repair (repeated violation)
Observation: .>> floor tile in mens restroom at toilet are cracked
>> wall at men
Correction: s restroom right of toilet is peeling / torn
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> floors dirty ( corners ) at the hibachi grills
>>> ceiling tiles at air returns hibachi grills A-D and over bar are dirty
>> ceiling tiles in the wait station are splattered / stained
>> floor under mat and mat dirty in bar
.>>air returns in both restrooms are dirty
Correction: clean clean clean
- 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: Toxics - Storage of Toxic Containers*
Observation: container of COMET cleanser powder stored over sea salt / spices and bags of rice & sugar in outside shed
Correction: cleaners are to be stored physically seperate and lower than food / food contact equipment and single service items
Relocated at time of inspection
|
03/16/2012 | Routine | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: >> product uncovered in the walk in refrigeration unit
>> plastic wrapped meat stored over ready to eat product and seafood in upright ref, ( no evidence of leaking )
>> meats located above wines in walk in refrigeration unit ( located on cardboard sheet ) - no evidence of leaking
Correction: >> cover product in walk in refrigeration unit which has been prepared with a food grade lid
>> arrange raw product in refrigeration units so that is not over any ready to eat product or product which has a lower cook temperature
( relocate wine from the shelf that it is presently located . Locate beef on the lower shelf OR keep beef on the same shelf and place chicken on the lower shelf of the walk in ref,
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: dry good containers are not labeled as to contents
Correction: label dry good containers as to contents ( rice does not need to be labeled since it is easily identified by sight )
- Food Storage - Clean and Dry Location (repeated violation)
Observation: stock on the walk in freezer
Correction: store > 6 inches
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: use of cardboard sheet as shelf liner in walk in ref
Correction: do not use any absorbant material as a liner on any shelf
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: metal stock pot in the shed is badly pitted on the bottom
Correction: thrown out --- remove from premisis
- Nonfood Contact Surfaces
Observation: use of linen cloth to place rims of equipment/ pitcher in wait station
Correction: do not use linen cloth to dry equipment / store with rim on cloth of cleaned / damp equipment
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: sealant at 3 compartment sink and wall has deteriorated
Correction: recaulk sink with wall in a smoothly seamed manner
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >>lid of chest freezer is pitted and rusty
>>lower level work table / island in kitchen is rusty / corroded
>>cart at the dish machine the metal rack is rusty
>>walk in refrigeration shelving in rusty / corroded ( and dirty )
>>laminate lower sections of wait station organizers is peeling / torn
Correction: >> resurface or replace chest freezer lid ( restore to smooth -durable - non absorbant and easily cleanable )
>> resurface lower level work table ( restore to smooth- durable - non absorbant and easily cleanable )
>> resurface or replace dish cart
>> resurface or replace walk in refrigeration shelving
>> replace the organizers in the wait station if condition worsens
- Equipment and Utensils - Good Repair and Calibration
Observation: hinges damaged 2 of 3 rice steamers in the kitchen
>> wood end cap missing strainer utensil at the cookline
>> miso ladel in wait station plastic handle melted ./ peeling
Correction: replace damaged rice steamers
>> replace end cap of strainer or replace strainer
>> replace miso ladel or remove damaged plastic handle completely
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: reuse of soft plastic ( ice cream ) containers
Correction: plastic containers that can be flexed with fingers may not be cleaned for reuse
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: right corner of the ice machine interior panel is dirty
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> the shelf over the chest freezer is dirty
>> shelf under the large rice steamer at the cookline is dirty
>> the exterior of the rice ( large ) steamer at the cookline is dirty
>> the walk in refrigeration gasket is dirty
>> the walk in refrigeration shelving is dirty
>> the frame of the wait station refrigeration unit and the right front wheel
Correction: clean
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: sushi roller cart located in front of handsink by the 3 compartment sink / opposite cookline
Correction: DO NOT place any object in front of the handsink
- Plumbing System Maintained in Good Repair
Observation: leak observed in the drainline of the central basin of the 3 compartment sink
Correction: have leak repaired ( so that is does not leak ) ---plumber called at the time of the inspection
- Refuse - Covering Receptacles (repeated violation)
Observation: dumpster unit ( restaurant in small shopping storefront group and dumpster lease is with the owners of the storefront ) hinge bar is damaged and the lids are not properly falling into closed / joined position
Correction: have owner of the shopping center advise dumpster company of defect in the unit and to either have the dumpster repaired so that lids close correctly or have dumpster replaced
- Lighting, Intensity (repeated violation)
Observation: light fixture over the upright refrigeration unit is not working
lighting in the vent hood is not sufficent
Correction: restore the ceiling light unit over upright refrigeration unit to operational
>> in the event of a change of owner or remodel upgrade lighting under vent hood kitchen to be equal to 50 footcandles
- Physical Facilities in Good Repair (repeated violation)
Observation: >> men's restroom wall at handicapped wall support is torn / peeling
>> tile at the toilet men
Correction: s restroom is cracked
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> floor corners grills A and B are dirty
>> ceiling at air return housings off grills A and B and on sushi are of bar are dirty
>> floor at handsink - 3 compartment sink of bar is dirty
>> bar floor mat is sticky and floor under mat is dirty
Correction: clean
|
11/30/2011 | Routine | |
In the event of a change of owner or remodel the laundry unit is to be relocated or enclosed with wallsand folding door
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (repeated violation)
Observation: non handled scoop in rice in walk in ref,
Correction: use only handled scoop to dispense rice , ice or dry goods or sauces and the handle of the scoop is to be upright out of product
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: raw beef in walk in refrigeration unit over bottles of wine
Correction: raw beef cannot be located in refrigeration unit over the wine bottles . Relocate wine to other shelving OR relocate beef on to lower shelving
- Food Storage Containers - Identified with Common Name of Food
Observation: dry good containers not labeled as to contents
Correction: dry good containers are to be labeled as to contents with exception of rice
- Utensils - In-Use - Between-Use Storage
Observation: dry good scoops handles laying in / on contents
Correction: handles of scoops are to be upright out of contents
- Food Storage - Clean and Dry Location (repeated violation)
Observation: stock on walk in freezer floor
Correction: store > 6 inches off floor of freezer
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: steamed rice in walk in ref, -- two large lexan tubs -- at 44 and 48 degrees
Correction: rice must be properly cooled once product reaches 135 it must cool to 70 degrees in 2 hours and from 70 degrees to 41 in the following 4 hours. The staff did only have the containers 1/2 full of rice but covering the rice and stacking one tub ontop of another created large warm mass that did not cool
Throw out
- Critical: Food Contact Surfaces - Cleanability* (repeated violation)
Observation: >> cracked / damaged pink plastic plates in kitchen
>> scoop in rice barrel handle missing
Correction: >> pink plates thrown out
>> replace rice scoop
- Nonfood Contact Surfaces
Observation: use of linen cloth to dry / blot moisture sushi plastic containers . Observed on sushi cutting board
Correction: do not dry / turn plastic sushi containers over onto linen cloth (or other absorbant material ) . Use bar mesh mat or grid
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: 3 compartment sink is not well sealed with wall
Correction: seal ( silicone or caulk ) in a smoothly seamed mannter sink with wall
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >> wait station laminated organizer units the portion nearest the work tables is seperated / deteriorated from mositure and physical contact
>> top chest freezer surface pitted / rusty
>> walk in refrigeration shelving has some areas of rust / corrosion
>> dish cart frame is rusty / corroded
Correction: >> In time replace the organizer units wait station work tables
>> in time resurface or replace lid of chest freezer
>> in time replace or resurface walk in refrigeration shelving
>> replace dish cart
- Single-Service and Single-Use Articles, Use Limitation
Observation: reuse of soft plastic containers
Correction: cannot reuse soft plastic ( pliable with fingertips )
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: serrated blade used for carrots was dirty
interior panel ( especially right side ) of ice machine is dirty
Correction: clean and sanitize
- Non-Food Contact Surfaces (repeated violation)
Observation: >> chef's cart ( right of stove ) surface is dirty
>> vent hood C grease stream/ trail observed on interior side of vent hood
Correction: >> clean or replace chef's cart
>> clean vent hood C
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site) (repeated violation)
Observation: handsink right of the 3 compartment sink blocked by roller cart used for hibachi chef's
Correction: handsink is not to have anything placed in front of it / blocking it at any time
- Refuse - Covering Receptacles (repeated violation)
Observation: lid / hinge of dumster damaged allowing large gap between lids
Correction: replace dumster
- Lighting, Intensity (repeated violation)
Observation: lighting not sufficent under kitchen vent hood
light bulb out upright freezer
light fixture ( ceiling ) over upright freezer
Correction: in the event of a change of owner or remodel upgrade lighting under vent hood to be equal to 50 footcandles
>> restore out lighting to operational
- Physical Facilities in Good Repair
Observation: >> floor tile around toilet in men
Correction: s restroom cracked/ damaged
>> wall section right of toilet in men's restroom is physically damaged
>> one ceiling tile removed at dining room area near hibachi grills F and G and location of bar
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: >> floor in corner of bar by ice bin dirty
>> floor corners dirty majority of hibachi grill stations
Correction: clean
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09/01/2011 | Routine | |
in the event of a change of owner the laundry unit is to be removed OR enclosed to meet regulations
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (repeated violation)
Observation: use of a bowl in the rice container walk in ref,
Correction: use only a handled non breakable scoop to dispense and the handle to be upright out of contents
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: >>prepared foods not covered in walk in ref,
>> raw protein products in upright refrigeration unit stored incorrectly ( not as to cooking temperature
>> raw beef stored above bottled drinks in walk in ref,
Correction: >> prepared food are to be covered with a food grade cover
>> arrange raw proteins so that they are lower than ready to eat or cooked product ( or bottles ) and in the following order
--- eggs and seafood above
---beef / lamb above
--chicken
- Utensils - In-Use - Between-Use Storage
Observation: rice scoop wait station in container of water that is not circulating or mechanically temperature
Correction: rice scoop to be in dry container or in a dipper well OR in amechanically tempered to be > 135
- Gloves - Use Limitation
Observation: glove at salad container upright wait refrigeration unit waiting for hand to be placed back into glove
Correction: once used and hand removed hrown out glove
- Food Storage - Clean and Dry Location (repeated violation)
Observation: product ( cases ) on floor walk in freezer
product ( cases ) on floor walk in ref,
cases of seaweed on floor sushi area
Correction: store product ( unless in imprevious packaging ) > 6 inches off floor
( impervious packaging is plastic buckets with rim > 8 inches or bottles or cans )
- Equipment and Utensils - Multiuse, Characteristics
Observation: reuse of cardboard boxes for peeled vegetables
Correction: once vegetables are prepared/ peeled place into cleaned washable container NOT the cardboard box
- Food Contact Surfaces - Cleanability* (repeated violation)
Observation: strainer mesh seperated from frame ( hanging over 3 compartment sink )
Correction: replace damaged strainer
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >>walk in refrigeration unit shelving surface is rusty
>> dirty dish cart rack surface is dirty and rusty
Correction: >> in time the walk in ref, shelving needs to be replaced or resurfaced
>> in time the dish cart needs to be replaced
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: fry pan handle melted/ torn
green plastic handled ladel coating is split
wood stopper - plug missing spatula
Correction: replace the handle of the fry pan
replace damaged handle ladel and replace spatula or restore wood plug into hollow handle
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: fry pans exteriors are encrusted
>> interior panel of ice machine is dirty
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: rim fried rice hot holding unit dirty
cart surfaces right of cookline and at dish line are dirty
Correction: clean
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: sushi handsink used for other purpose than washing of hands
Correction: maintain the handsink free of any item so that it is always available to wash hands
- Hand Drying Provision
Observation: paper toweling out handsink by the rear door / by the dish machine
Correction: restore paper toweling at the dispenser this handsink
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: spray bottle cleaners not labeled as to contents
Correction: label spray bottles as to contents
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05/13/2011 | Routine | |
as I arrived at 1:30 the last of the lunch diners were leaving . Facility closes at 2 pm and reopens at 4:30 for dinner . No other patrons arrived while I was there
- Critical: Eating, Drinking, or Using Tobacco*
Observation: >>2 personal beverages located on prep table with active food preparation
>> employee in food service area observed chewing gum
Correction: >>personal beverages are to in non breakable covered containers and to be locate only on a lower level
>> advised employee that he may not chew gum in a food service area
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods
Observation: use of lipped bowl ( crockery ) to scoop steamed rice
Correction: use non breakable long handled scoop to dispense rice and maintain the handle upright
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) (repeated violation)
Observation: observed containers of seafood stored under container of raw meat ( tray )
Correction: advised cook that the raw product is to be arranged in a upright or walk in ref, per cooking temperature with ready to eat and cooked foods on the upper shelving . Seafood on the next level / red meat on the next shelf and chicken on the lowest shelf. IF staff is worried about seafood leaking ./ sloshing then have red meat trays on one side of the ref and seafood products on the other half AND chicken on the lower level
- Food Storage - Clean and Dry Location (repeated violation)
Observation: >>bag of sugar on floor storeroom at dry good containers and bags of sugar on floor of shed
>> frozen stock on the floor of the walk in freezer
>> to go containers of soy sauce stored under the paper towel dipenser at the bar
Correction: all stock is to be stored > 6 inches off floor
>> do not store soy sauce to go containers in front of the paper towel dispenser
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: rice prepared 2-14 was observed in the walk in ref, at 50 degrees
Correction: advised staff that rice has to be cooled per the regulations .
Once cooked -- whenever the product reaches 135 degrees then the cooling requirement must be achieved .
From 135 to 70 degrees in 2 hours and from 70 to 41 in the following 4 hours ( total of 6 hours ) . Product should be placed in shallow containers and placed uncovered in the walk in ref, ( or freezer to cool even more rapidly )
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: steamed rice on prep table 58
eggs for hibachi grill > 41
Correction: asked owner what staff did with rice and eggs at the end of lunch , was told that they are put back in the refrigeration unit .
Advised owner that he may not do so . Temperatures are to be maintained at <41 OR product discarded at the end of lunch .
Told him to have small working volume out and the rest in the refrigeration unit and more obtained as needed
Told him to throw both the rice and the eggs out .
Rice is to be identified with the date made .
- Food Contact Surfaces - Cleanability*
Observation: >>knife block present and in use
>> scoop for uncooked rice in the bin handle is broken
Correction: >> knife blocks are not approved for use under the regulations since they are not cleanable
>> replace rice scoop
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: >>fryer cabinetry door panel / front plate missing
>> upright wait station refrigeration kick plate
>> walk in refrigeration shelving beginning to rust and corrode .
>> lower level of the organizer units at the wait station the laminate surface is peeling /worn
Correction: >> restore the fryer cabinetry door and the lower kick plates of the wait station upright ref ,
>> monitor condition of the walk in ref, shelving . If the condition worsens the shelving will need to be replaced or resurfaced
>> replace the organizer units along the wait station prep tables that the laminate is worn
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: >>fryer pan plastic handles cracked/ damaged
>>end plug of spatula missing
Correction: >> replace handles of fry pans
>> restore end plug of spatula OR replace the spatula
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: >>ice machine in the wait station interior panel lower right edge is dirty
>>peeler unit and mandolin in the kitchen are dirty
Correction: clean
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean :
>> milk crates used for storage in the shed and walk in ref, are dirty
>> roller cart at the dish machine metal frame is dirty
>> walk in refrigeration shelves are dirty
>> stove drip tray dirty
>> side of rice steamer dirty
>> interior of the fryer cabinetry is dirty
Correction: clean
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: handsink right of the 3 compartment sink was blocked
Correction: advised owner that THE HAND SINK WILL NOT BE BLOCKED FOR ANY REASON AND THE BASIN WILL NOT BE USED FOR STORAGE
- Refuse - Covering Receptacles
Observation: dumpster lid ajar . Hinge bar for lid appears to be damaged .
Correction: have dumpster lid attachment system repaired or have new dumpster provided
- Outer Openings - Protected
Observation: the side of the plastic frame shed is not intact ( seperated from the adjacent panel )
Correction: secure the sections of the plastic frame together to seal
- Lighting, Intensity (repeated violation)
Observation: >>lighting insufficent under the cookline vent hood kitchen
>> light not operational in the upright kitchen ref,
>> lighting insufficent under the hibachi vent hoods
Correction: >> in the event of a change of owner or remodel upgrade the lighting in the vent hood of the kitchen and vent hoods of the hibachi grills
>> restore the upright kitchen refrigeration lighting to operational
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: the following surfaces are not clean :
>> floor under and around the grill / fryers
>> the floor drain and around the floor drain under the wait station handsink
Correction: clean
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: spray cleaners are located on the paper towel dispenser hand sink right of the 3 compartment sink ==adjacent to strainer units hanging on the wall .
Correction: cleaners are to be located physically seperate and lower than food / food equipment or single service items
STORE the cleaners on the floor
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02/15/2011 | Routine | |
FOOD MANAGER certificate expires 12-13-10 . Certificate needs to be renewed . Flyer left with owner / food manager as a reminder AND hand wrote out days office would be closed due to holidays for the remainder of 2010
In the event of a change of owner or remodel the washing machine is to be relocated ( cannot be in kitchen OR must be enclosed ( closet with bi fold doors )
- Hands - Where to Wash (corrected on site)
Observation: observed employee washing hands in 3 compartment sink
Correction: instructed employee to wash hands in one of the designated hand sinks
- Critical: Food - Preventing Contamination When Tasting* (corrected on site)
Observation: An employee observed a utensil to taste food.and placing the ladel back into product .
Correction: Food employees may not use a utensil more than once to taste or to use a utensil to taste food and place the same utensil back into food that is to be sold or served.
Admonished the employee regarding contamination of product for customer ( soup ) and instructed soup to be thrown out and start over
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: >>uncovered prepared foods in the upright ref, and walk in ref, >> in upright ref, and in walk in ref, raw proteins ( chicken / beef and seafood ) in plastic and metal containers located over raw proteins with lower cook temperatures and produce ( in plastic container with lid ) and over bottles beers/ wines
Correction: organize walk in ref, . Raw product to be on one shelf ( recommend to right as you walk into ref, OR in shelving straight ahead when one walks into the walkin ) .
Arrange product on the walk in shelving in the following manner
- Food Storage Containers - Identified with Common Name of Food
Observation: reused green tea ice cream containers which contain dry goods are not labeled as to contents
Correction: label as to contents
- Linens and Napkins - Use Limitation
Observation: >> plastic containers at the sushi line drying on linen cloth
>> worn / torn linens present .
>> soiled linen on hibachi cart from last night
Correction: >> do not dry cleaned equipment on linen . Bar mesh mat is approved
>> remove soiled / worn and torn linens from facility
>> place soiled linen from hibachi cart from 11-9 into soiled linen container
- Food Storage - Clean and Dry Location (repeated violation)
Observation: >> stock on walk in freezer floor
>> rice , soaking overnight , container on floor
>> souffle cups of f soy for to go orders in the bar stored in plastic organizer under the paper towel dispenser
Correction: food is to be stored > 6 inches off floor at all times
>> do not locate food ( or equipment ) under in front of paper towel dispenser ( subject to drip contamination )
- Food Contact Surfaces - Cleanability*
Observation: strainer mesh seperating from frame
Correction: replace strainer
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: >>handsink gooseneck not secure to counter in wait station
>> mildew along seam of wait station handsink / wall and 3 compartment sink and wall
>> mildew along divider panel seams and handsink basin sushi line
Correction: >> secure the wait station gooseneck with counter
>> remove mildew in the caulk lines and wall of the 3 compartment sink / wait station and sushi hand sinks
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: front door / front plate missing at the fryer
>> top of chest freezer pitted / corroding
Correction: >>restore door to fryer
>> resurface chest freezer lid ( to be smooth - durable - non absorbant and easily cleanable )
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: observed employee wash and rinse stock pot and place onto stove to prepare food .. Bleach not present under 3 compartment sink
Correction: advised employee that the stockpot must be properly washed / rinsed and SANITIZED . Determined numerous containers of bleach in outside storage shed and had employee go out and get one ---then set up 3 compartment sink properly . Sanitizer ( bleach ) concentration was 100 ppm
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: >> ladel plastic coated handle split
>> wood stopper missing strainer at the tempura line
>> whisk seperating at the handle / tine jucture
>> fry / sautee pan handle grips damaged ( melted /torn )
Correction: >> replace ladel
>> replace strainer or restore wood stopper to hollow handle of the utensil
>> replace whisk or remove the seperated base
>> replace grips on the sautee / fry pans
- Single-Service and Single-Use Articles, Use Limitation
Observation: >>reuse of green tea ice cream plastic buckets
Correction: soft plastic pliable containers may not be reused for secondary
food service purposes
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: the utensils on trays on the rack shelving left of the upright ref. there was debris observed on the open trays
Correction: clean trays and utensils on them
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces need cleaning
>> the interior of the fryer cabinetry
>> the side of the rice steamer ( left of fryer )
>> the gasket of the chest freezer
>> the rim of the small rice steamer
>> shelf and plastic mat under pitcher storage at the wait station ( over drink fountain )
>> a couple drip trays hibachi lines dirty
>> a couple of the waste recessions at the hibachi lines are dirty
Correction: clean
- Handwashing Cleanser - Availability
Observation: soap out at the dispenser men
Correction: s handsink
- Lighting, Intensity (repeated violation)
Observation: >>lighting insufficent at the vent hood in the kitchen
>>ceiling light panel out at the prep table - upright ref,
>> light not operational upright ref,
Correction: >> in the event of a change of owner or remodel upgrade the lighting in the kitchen vent hood to be equal to 50 footcandles >> restore kitchen ceiling light to operational
>> restore upright ref, light to operational
- Physical Facilities in Good Repair (repeated violation)
Observation: >> floor tiles at the toilet base in the men
Correction: s restroom are damaged ( cracked )
>> wall paint torn / split men's restroom within toilet stall
> > holes in wall men
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> floor dirty bar ( under mat and under 3 compartment sink to under ice bin
>> wall dirty bar behind / under handsink
>> wall dirty behind / under tea brewer and handsink in wait station
>> floor dirty wait station at - around floor drain
>> ceiling at air returns and the air returns dirty at the hibachi stations on the right of the restaurant
>> floors corners of many of the hibachi stations are dirty
>> light lenses dirty in the kitchen
>> air return grid dirty in the sushi prep area
Correction: clean
- Maintenance Tools - Storing Maintenance Tools
Observation: observed bag of tools and misc items stored on bag of rice in the outside shed
Correction: SEE VIOLATION 3300. The shed needs to be organized but NEVER should a bag of tools be placed onto container of food
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: >>the outside shed is cluttered and not organized as to the storage of items within
>>organize the cabinetry of the sushi line ( remove unwanted / unused items )
Correction: >>clean and organize the contents of the outside shed and the cabinetry of the sushi line
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11/10/2010 | Routine | |
- Hands - Preventing Contamination - Bare Hand Contact With Not Ready-to-Eat Foods (repeated violation)
Observation: >>non handled breakable bowls used as scoops in containers of rice
>> non handled item used as a scoop / ladel oil/ sake in sushi area
Correction: use only handled non breakable utensils as scoops or dispensers
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: tenderloins over bottled beverages in walk in ref,
Correction: meats are to be stored lower than ready to eat foods or bottled beverages
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: ice scoop handle buried in contents
Correction: maintain handle upright
- Gloves - Use Limitation
Observation: used gloves observed left at front of sushi display
Correction: gloves once removed are to be thrown out -- -employee may not be back to using them
- Food Storage - Clean and Dry Location
Observation: stock on floor walk in ref, and walk in freezer
Correction: store stock > 6 inches off floor
- Food - Miscellaneous Sources of Contamination
Observation: panko container at cookline not covered
Correction: cover panko container overnight and when not in high use period
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: 2 large lexan containers of steamed rice ( covered ) in walk in ref. IT 60-70 degrees
Correction: Thrown out at the time of inspection .
Reviewed cooling procedure with owner . Rice to be placed in multiple containers and placed into walk in ref, or walk in freezer to cool with no lid ( allowing heat to escape )
Staff should verify with metal stem thermometer that rice cools from 135 to 70 in 2 hours and from 70 to 41 in the following 4 hours ( total of 6 hours or less to cool )
- Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
Observation: >>sealant worn at 3 compartment sink and wall
>> wait station handsink gooseneck is not sealed with counter
Correction: >>reseal 3 compartment sink and wall in a smoothly seamed manner
>> reseal the wait handsink counter and sink gooseneck
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: laminate lower portions of stack organizer units in the wait station the surface is peeling / worn
Correction: replace the organizer units or restore the surface to smooth and easily cleanable
- Equipment and Utensils - Good Repair and Calibration (repeated violation)
Observation: >>fry pans handles are broken / damaged
>> strainer handle is missing end cap
Correction: replace damaged food service equipment
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: container of utensils sitting on the chest freezer are dirty
Correction: clean container and clean contents
- Non-Food Contact Surfaces (repeated violation)
Observation: the following surfaces are not clean
>> the liquor display shelving in the bar
>> the sushi area display shelving ( boats and cat )
>> the corner shelving of the sushi area
>> spray wand head of the dish machine scrap sink
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: cutting board located with one edge on floor kitchen ( left side of chest freezer )
Correction: all equipment shall be maintained > 6 inches off floor
- Handwashing Cleanser - Availability (repeated violation)
Observation: soap out at the kitchen handsink by the dishmachine and the pump type dispenser is jammed in the ladies restroom
Correction: soap to be present and available at all times at each sink
- Lighting, Intensity (repeated violation)
Observation: >> lighting insufficent under hibachi grills and cookline vent hood in kitchen
>> ceiling light out over prep table kitchen
>> upright refrigeration light out
Correction: >> in the event of a change of owner or remodel upgrade lighitng in the hibachi grils and vent hood kitchen
>> restore out lighitng in the ceiling over the kitchen prep table and in the upright refrigeration unit
- Physical Facilities in Good Repair
Observation: >>floor tile of the men's room at the toilet is cracked / damaged
>> air return rusting over prep table - washing machine
Correction: >> replace damaged floor tile men
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: >> the floor of the wait station under handsink is dirty ( up against the wall )
>> the floors main hibachi grills in the rear corners are dirty
>> the ceiling vent grid in the hallway ( restroom ) and in the sushi room are dirty
>> the light lenses in the kitchen are dirty
>> the air return over prep table in kitchen is dirty
Correction: clean
- Pests - Controlling Pests*
Observation: mice droppings ( modest numbers appear to be older ) in corner cabinetry with tools and misc. in the sushi area
Correction: clean out the cabinetry ( pull everything out -- and clean the surface ) . Monitor to check if droppings return
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08/11/2010 | Routine | |
Restaurant representatives - add corrected or new information about Tokyo Japanese Steakhouse, 2026 Coliseum Dr., Hampton, VA 23666 »