*Train all staff in food safety and sanitation practices. *Second manager's certification has expired, class schedule provided. *Develop and enforce a detailed cleaning schedule that covers all equipment and facility surfaces. *Make needed repairs/replacements promptly.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Hands - When to Wash*
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.
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: 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.
- Food Preparation
Observation: Food (rice in three compartment sink with soiled dishes next to the compartment) is subject to environmental sources of contamination during preparation.
Correction: Protect unpackaged food from environmental sources of contamination during preparation. Conduct food prep in a sanitized sink only with no soiled items near.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in some refrigerators.
Correction: Provide a temperature measuring device in the front of all cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Chest freezer, under-table shelf, several plastic containers observed in a state of disrepair.
Correction: Resurface/replace equipment so that it is smooth and easily cleanable.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled: tables, walk in racks, plastic buckets, ice maker, metal shelving, toaster, rice warmer stand, freezers, refrigerators, microwave, grills,...
Correction: Clean and sanitize these surfaces for food contact.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents: back door propped open and screen door does not close properly.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen floor, walls, ceiling, exhaust hood, rest room walls, ceiling, vents,.... noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working containers of cleaners are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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12/15/2015 | Routine | |
*Work on sanitation program. Develop and enforce a detailed, written cleaning schedule to cover all equipment and facility surfaces.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between uses: laying on tables and counters.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses.
- Temperature Measuring Devices
Observation: The temperature measuring device in the Pepsi refrigerator was not properly located in the warmest part of the unit.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- Equipment - Good Repair and Proper Adjustment
Observation: Equipment observed in a state of disrepair and damaged: 1. rusty wire racks, 2. broken plastic containers, 3. chest freezer paint is peeling off, surface is uncleanable.
Correction: Repair/replace the noted equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of other foods.
Correction: Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: toaster, refrigerators and freezers(gaskets, interiors, exteriors,...), prep tables, bulk plastic storage containers, all shelving and racks, rice warmer table, ice maker,.....
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the trash cans and exteriors of kitchen equipment have accumulations of grime and debris.
Correction: Clean all surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic containers 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.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents: screen door does not close properly..
Correction: Repair or replace the screen door. Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: Ceiling tile placed between the stove and freezer can not be maintained clean.
Correction: Provide a washable heat barrier between the two pieces of equipment. 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: All kitchen walls, floor, pipes, ceiling tiles,....,noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters and the hood system are not being maintained in a clean condition.
Correction: Maintain hood system and vent filters in a clean condition.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working containers of cleaners are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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07/28/2015 | Routine | |
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer's plastic spice containers reused.
Correction: Do not reuse plastic spice containers for other food storage.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service containers observed reused as food scoops.
Correction: Discontinue the reuse of single-use containers as food scoops. Provide approved reusable food scoops with a handle.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following: tables, racks, outaides of freezers and refrigerators, rice warmers, large plastic bins and buckets, toaster oven, grills, stove, ....
Correction: Clean and sanitize these surfaces.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The food-contact surfaces of the equipment washed were not sanitized.
Correction: After cleaning and rinsing of the food-contact surface, ALL equipment MUST be effectively SANITIZED before coming in contact with food and before use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the sushi station and back kitchen are blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facilities identified above is to be available during all hours of operation. Remove the items blocking their use.
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03/03/2015 | Routine | |
Health Permit renewed.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following: grills, refrigerator gaskets.
Correction: Clean and sanitize these surfaces.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the equipment observed washed were not sanitized.
Correction: After cleaning and rinsing of the food-contact surface, ALL equipment MUST be effectively sanitized before coming in contact with food and before use.
- Plumbing System Maintained in Good Repair
Observation: Faucet handle at front hand sink in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Soiled kitchen walls and ceiling tiles noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working containers of cleaners not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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11/04/2014 | Routine | |
*ONE MANAGER CERTIFICATION HAS EXPIRED.* DEVELOP AND ENFORCE A DETAILED CLEANING SCHEDULE TO COVER ALL SURFACES AND EQUIPMENT. A NUMBER OF REPEAT VIOLATIONS, CORRECT ALL NOW.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed fish in the freezer not protected from contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food Contact with Equipment and Utensils* (repeated violation)
Observation: Bowls of soup base stacked inside one another in the refrigerator.
Correction: Do not stack containers of unwrapped food on top of one another.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing
Observation: Improper methods used to thaw shrimp.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. In a sanitized sink, 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
- 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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Equipment observed in a state of disrepair and damaged: 1.rusty racks, 2.rusty prep table, 3. rusty chest freezer, 4.damaged folding table.
Correction: Repair or replace the noted equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: pan of utensils, freezers, prep table, all racks, refrigerators, stove,.rice warmer table,....
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination.
Correction: Store all single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the sushi prep area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the sushi prep station 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 - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen floor, walls, ceiling tiles and vents, rest room walls and ceilings noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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07/03/2014 | Routine | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that rice bins were not protected from contamination because they were not covered or wrapped.
Fish in the freezer not wrapped or in covered container.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food Contact with Equipment and Utensils* (repeated violation)
Observation: Pans of soup base observed stacked one on top of the other uncovered.
Correction: Cover each container of food before stacking. Use only cleaned and sanitized utensils or equipment during food preparation.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Equipment observed in a state of disrepair and damaged: 1. rusty racks and shelf under prep table, 2 . damaged and rusty folding table.
Correction: Repair or remove the damaged equipment.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: refrigerators, scale, rice warmers, plastic food buckets, ice maker, microwaves, grills,.....
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the dishes washed were not observed sanitized.
Correction: After cleaning and rinsing of the food-contact surface, ALL dishes, pots, pans, and utensils MUST be effectively SANITIZED before coming in contact with food and before use.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide chlorine bleach at proper concentration of 50-100 ppm in each wiping cloth bucket.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents: screen door is torn in several places.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen floor, drains, pipes, walls, some ceiling tiles, rest room fans, and kitchen light fixtures noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working container of degreaser not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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02/25/2014 | Routine | |
Train all staff in safe food handling practices. Work on sanitation program.
- Person in Charge
Observation: Employees are not properly utilizing the three compartment sink to clean and sanitize multiuse equipment and utensils.
Correction: Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Eating, Drinking, or Using Tobacco* (repeated violation)
Observation: The staff are eating and drinking in the kitchen where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat and drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Food Contact with Equipment and Utensils*
Observation: Observed stacked bowls of soup base with no cover between them.
Correction: Cover foods to protect from contamination before stacking.
- Critical: Food Contact with Equipment and Utensils*
Observation: Shrimp prepped in sink surrounded by soiled dishes(on drainboard and in adjacent compartment).
Correction: Use only cleaned and sanitized sinks for food prep. Conduct food prep operations at a different time than dishwashing operations.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: The wiping cloths used with raw animal foods are stored with other in-use wiping cloths.
Correction: Ensure wet wiping cloths used with raw animal foods are kept separate from other cloths and are stored in a separate sanitize solution between usse.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate ALL food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ice maker interior, many plaastic food buckets, the freezer interiors, prep table, microwave, small refrigerator,.....
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following : cookline equipment, trash cans, all wire racks, ....
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic pans were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents: damaged screen door.
Correction: Repair the screen. Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen floor, ceiling fan, back exhaust hood and filters noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of cleaners are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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10/29/2013 | Routine | |
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between uses.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Good Repair and Proper Adjustment
Observation: Old brown table by the walk in was observed in a state of disrepair and damaged.
Correction: Remove the table. Provide one that is smooth, nonabsorbent, and easily cleanable if replaced.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of grease deposits or other soil on the following: chest freezer, upright freezers, plastic buckets, blender, sandwich unit door gaskets,
Correction: Clean and sanitize these surfaces. Remove soiled piece of wood on the ice maker.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed stored on the floor.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser at least 6" off the floor.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located in the back kitchen area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the wiping cloths preventing its use.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents: torn screen door.
Correction: Repair the screen door. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Cleanser - Availability
Observation: Soap was empty at the hand washing lavatories in the kitchen.
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.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees(rest rooms)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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07/31/2013 | Routine | |
*One manager certification has expired, class schedule provided.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The cook is eating in areas where he may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat and drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed that cheese cake in the freezer and bowls of soup ingredients in the refrigerator were not protected from contamination because they were not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Food Preparation
Observation: Food is subject to environmental sources of contamination during preparation: bowls of shrimp in sink with soap suds.
Correction: Protect unpackaged food from environmental sources of contamination during preparation. Prepare foods in a clean, sanitized sink only.
- 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 - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of food deposits or other soil on the following: freezers, under grills, walk in racks, plastic buckets, soup warmer,....
Correction: Clean and sanitize these surfaces.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing sinks located at the sushi station and in the kitchen are blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the towels and food preventing their use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Some floor and wall areas noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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05/03/2013 | Routine | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Some plastic bin lids do not fit properly.
Correction: Provide the correct size lids for the food bins.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that fish in the chest freezer were not protected from possible contamination because they were not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees(sushi prep area and rest rooms)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working containers of cleaner not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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01/24/2013 | Routine | |
*Poor sanitation observed throughout today! Develop and enforce a detailed, written cleaning schedule to cover all surfaces and equipment.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: The staff are eating and drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may eat and drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the refrigerators.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage
Observation: Bowls observed laying in pans of food in the top of the sandwich unit.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation
Observation: Improper use of wet wiping cloths.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate ALL food storage onto approved shelving with minimum 6" legs or casters.
- Food - Miscellaneous Sources of Contamination
Observation: Unwrapped food observed stored in Target and Farm Fresh bags.
Correction: Protect food from miscellaneous sources of contamination. .Use new, food grade bags for storage only
- Wood, Use Limitation
Observation: A soiled piece of wood observed on the top of the ice maker.
Correction: Discontinue use of wood for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The wiping cloths under the cutting boards are not 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 - Good Repair and Proper Adjustment (repeated violation)
Observation: Several metal racks, the top of the chest frezer, and the bottom of the prep table are rusty, in a state of disrepair and damaged.
Correction: Repair or replace the racks, freezer lid, and prep table to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service cups were observed reused as food scoops.
Correction: Discontinue the reuse of single-use containers as food scoops.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: walk in racks, blenders, ice maker, table, all plastic food buckets, refrigerators and freezers, microwave oven, toaster,.....
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the stove, woks, trash cans, racks, mop bucket, refrigerators, freezers, rice cooker, shelves, table legs, soup warmer, ....have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. DO NOT line surfaces with cardboard or aluminum foil.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination in storage.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Employee Accommodations, Designated Areas
Observation: Locker or other suitable facilities are not located to protect food and single service from contamination.
Correction: Provide lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination by personal items.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: ALL kitchen walls, floor, fans, ceiling, exhaust hoods and filters, mop station, rest room fans,....all noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained
Correction: Remove the moldy caulk at kitchen hand sink and recaulk. Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working container of cleaner not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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03/26/2012 | Routine | |
Restaurant representatives - add corrected or new information about Shiki Sushi & Hibachi, 1464 Mount Pleasant Rd. #19, Chesapeake, VA 23322 »