Discussed monitoring the sanitizer at the dishmachine.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. (observed employee cracking a raw shelled egg with one glove and failed to wash hands and change gloves).
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands (cutting boiled egg).
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- 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: 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.
- Thawing (repeated violation)
Observation: Improper methods used to thaw frozen food..
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
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01/09/2016 | Routine | |
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Person in charge not managing risk factors of food temperatures and preventing contamination and not checking internal food temperatures through the flow of food.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw pork of animal origin stored over lettuce and other ready to eat (RTE) food in the bottom of the sandwich prep refrigerator and in the walk in cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Store raw foods below read-to-eat foods in all refrigeration units.
- Records - Creation and Retention
Observation: No written agreement or statement from the supplier stipulating that fish was frozen prior to delivery and during transport at proper temperature.
Correction: Provide written agreements to the health department or statements from the supplier that the fish was frozen prior to delivery at proper temperature.
- Thawing (corrected on site)
Observation: Improper methods used to thaw shrimp observed in bowl of room temperature water below handsink.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food stored at improper cold holding temperature in top of sushi refrigerator. Also, fresh garlic in oil mix and used tempura batter both being stored at room temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Corrected short term by discarding. Long term goal to repair refrigerator and monitor food temperatures regularly to ensure maintenance of 41 degrees or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked raw fish served as sushi or sashimi provided on the menu, menu board, table tent or brochure without proper disclosure. (a specific symbol needs to be placed next to the menu items (raw animal foods) that may be served undercooked.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Drainboards
Observation: The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items and are not self draining because water buildup was observed on the floor.
Correction: Reconfigure so items are permitted to self-drain. 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 (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Outer Openings - Protected
Observation: Back screen door has gaps around it. Door to kitchen was also open when front windows were open. The food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and doors 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory at the rear handsink in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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09/17/2014 | Routine | |
Operator agreed to send email on the above items. Permit to operate was issued on August 1.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the undercounter refrigerators were in poor repair. Gaskets are on order according to operator.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the rear storage area beside rear walk in cooler
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair (repeated violation)
Observation: Door threshold to back room is rough and not cleanable and door to outside-weatherstripping missing and neither are maintained in good repair. Both openings can allow pest entry and need repair/replacement.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Premises has accumulation of litter
Correction: Maintain the premise free of litter. Operator and landlord agreed to clean out weeds and remove old equipment not being used.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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07/29/2014 | Routine | |
Operator to provide Health Dept. with completed plan review application, receipt from licensed pest control operator as to full facility assessment as to pest proofing building, receipt from refrigeration mechanic as to operation of walk in freezer and purchase/installation of 2 door undercounter at sushi area, single or double door freezer as needed. Operator will purchase and use metal food thermometer with small probe for checking temperatures of thin meats when cooking.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods for sushi rice. Left form for operator to sign with directions on plan development.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Cooling, Heating, and Holding Capacities
Observation: Due to the size of the sushi menu, one 2-door undercounter refrigerator is not sufficient in number or capacity to meet the food storage demands of the establishment when prepping sushi. Also operator will ensure the 2nd walk in cooler is a freezer or operator will install a 2 door upright freezer. If the walk in freezer is operational, operator will install an additional single door upright freezer to use during preparation and cooking in main kitchen.
Correction: Provide additional @EQUIPMENT@ necessary to maintain food items at @TEMPERATURE@. 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.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: The compartments of the 3-vat sink are not large enough to accommodate the largest piece of equipment.
Correction: Comply with at least one of the following corrective actions: 1. Install a 3-vat sink with basins large enough to immerse the largest piece of equipment 2. Remove all equipment and utensils from the facility that can not be properly cleaned and sanitized in the 3-vat sink 3. Use an approved alternate manual warewashing method. Prior approval by the local health department is required before any modifications are made to the warewashing area equipment. Operator agreed to install automatic dishwashing machine with drainboard sloping into 3 compartment sink. He will install larger sink within 6 months if this one does not prove to be adequate in size once he is operational.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: Doors to sushi tabletop refrigerator chipped and was observed in a state of disrepair and damaged.
Correction: Repair the sushi refrigerator to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Wall and Ceiling Coverings and Coatings
Observation: Coved moulding is missing in several areas of kitchen. Operator to install coved moulding where it is missing so floor/wall juncture is easily cleanable.
Correction: Attach wall covering -coved moulding so the juncture is easily cleanable.
- Physical Facilities in Good Repair
Observation: Floor under 3-compartment sink has gap/tor and is not maintained in good repair. Also appears grease trap is very rusty. Operator will confer with Roscoe Gilmore at city public works to ensure grease trap is sized properly and is fully operational.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/18/2014 | Pre-Opening | |
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