- Thawing (corrected on site)
Observation: Improper methods used to thaw fish. Fish was observed thawing in standing water.
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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10/20/2015 | Routine | |
Cold holding/cooling evaluation revealed the following: (1) Three cooler units were found not to be operating properly to cold hold foods at 41 F or lower (W-in cooler # 5, Make unit by the woks and W-in cooler # 1)
- Critical: Cooling* (corrected on site)
Observation: The method being used to cool down the egg rolls was not causing the egg rolls to be adequately cooled within the required time frame to prevent the growth of harmful bacteria.
Correction: Put the egg rolls inside the W-in freezer to speed up the cooling process or use an alternative method to 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Found W-in cooler # 1, W-in cooler # 5 and the Make unit by the Woks not operating at proper temperatures to cold hold foods at 41 F or lower. W-in cooler # 1 was cold holding foods between 49 F and 51 F, W-in cooler # 5 was cold holding foods between 43 F and 45 F while the Make unit by the Woks was cold holding foods between 43 F and 57.
Correction: Relocate all PHFs/TCS foods found in any of these units that were less than 48 F to another colder unit and discard all PHFs/TCS foods found in any of these units that were greater than 48 F.
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06/26/2015 | Risk Factor Intervention | |
| No violation noted during this evaluation. | 04/30/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Open trays of raw shell eggs stored over eggplant.
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.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Containers throughout kitchen not labeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the shelving is not corrosion resistant, nonabsorbent, and/or smooth. Shelving in the walk-in coolers was observed rusted (paint was peeling)
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen dish area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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12/18/2014 | Routine | |
Permit issued at time of inspection.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the #5 walkin refrigerator is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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08/21/2014 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in #3 was observed in a state of disrepair and damaged. Door would not close securely.
Correction: Repair the walk-in #3 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 walk-in #3, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: interior of the ice machine @ #1 servers station.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: faucet at buffet handwash station was leaking and in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the Buffet hand wash station.
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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05/13/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Cooling* (corrected on site)
Observation: Chicken (44-54°F) noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sushi (63°F) located on sushi train cold holding at improper temperatures. Pork wonton (45°F-51°F) located at the hibachi grill cold holding at improper temperatures. Noodles (47°F) and mozzarella cheese (48°F) cold holding at improper temperatures in walk-in refrigeration unit # 1.
Correction: A time control policy is being implemented for sushi located on the sushi train. Sushi will be discarded after 4 hrs of being placed on sushi train. Relocate potentially hazardous foods to a refrigeration unit that can cold hold at 41°F or lower.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the shelving in kitchen and in walk-in's is rusting and is no longer corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving in kitchen and walk-in's.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the employee restroom.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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08/05/2013 | Routine | |
This is a follow-up inspection of a complaint from 06/21/213, to address cold holding temperatures in the walk-in and at Mongolian Grill. The walk-in is not meeting proper cold holding temperatures. Place foods that are potentially hazardous in the other walk-in. The manager stated that the walk-in will be evetually repaired. During the last inspection the operator stated that they were using a time control policy for the mongolian grill, when in fact they are not. Temperature control is being used and temperatures of all foods on the mongolian grill buffet line were taken to verify proper cold holding.
No violation noted during this evaluation. | 07/15/2013 | Follow-up | |
Chicken is cooked then chilled and held as cold and then reheated for hot hold on the buffet line.
Muscles and clams are cooked from the frozen state.
Garlic spinach is cooked from the fresh stage to a temperature over 185F.
Manager stated the walkin was down on 20 June 2013 and he called refrigeration company to repair.
Manager called refrigeration company again to evaluate all refrigeration units in the establishment.
Primary inspector needs to consult supervisor for a plan of action in the establishment.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Chicken (48F) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods on Mongolian Grill.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Critical: Time as a Public Health Control*
Observation: All food on Mongolian Grill is matained for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. The sea leg (precooked) are on Mongolian Grill.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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06/21/2013 | Complaint | |
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