Oct 15, 2014 (Follow-up)

Oct 02, 2014 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  Trash cans are not made available at all hand washing stations. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  No hand sink is available in dish washing area in main kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Required records available: shellstock tags, parasite destruction
  Parasite destruction letters are not present for fish served raw in sushi area. The following fish is served: Mackrel, Red Snapper, Atlantic Salmon.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper cold holding temperatures
  Potentially hazardous foods in insufficient ice baths temp above 41 degrees. (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  Foods observed cooling in deep metal pans with tight fitting plastic wrap. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  One dead mouse and one live mouse caught in trap in grill area. (Corrected On Site)
• Insects, rodents, & animals not present
  Evidence of rodents (droppings, gnawings) observed in grill area and in dish washing area on line service level. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Food offered for sampling in customer area is not shielded. (Corrected On Site)
• Wiping cloths: properly used & stored
  Wiping cloths observed left on counters rather than in sanitizer buckets when not in use. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Single-use/single-service articles: properly stored & used
  Milk tubes extend more than 1 inch from refrigeration and are not cut at an angle. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Some cutting boards observed worn to the point they are no longer cleanable/grooved/scratched. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Door handles to walk in coolers, shelves and walls in walk in cooler, and fan in prep room unclean.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Many pieces of equipment are stored on site that are non working or not used. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Floor beneath dish area has heavy buildup. Floors in walk in freezer unclean. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Nov 19, 2013 (Follow-up)

• Compliance with variance, specialized process, and HACCP plan
  The sushi chef prepares the sushi rice on site and adds vinegar. The rice is held at room temperature and the establishment has not received a variance for this process.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Variance obtained for specialized processing methods
  The establishment has not submitted a sushi HACCP plan to the Department of Health for sushi rice preparation. Also, the sushi chef is not maintaining pH and temperature logs for sushi rice preparation.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Flies were observed in the kitchen and at the service station. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) The manager has had the extermination company treat for flies and other vermin.
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  There is no air gap between the 3- compartment sink's drain and the floor drain beneath the unit. Also, there is no air gap between the drain pipe of the sushi prep sink drain and the drain site.CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Inadequate lighting in walk-in freezer and in the walk-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Nov 05, 2013 (Complaint)

• Food separated and protected
  Raw corned beef brisket is stored above ham and jars of mayonnaise in walk-in refrigerator #3. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  The temperature of the quaternary ammonium sanitizing solution was measured at less than 75 degrees Fahrenheit. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  There is food residue on the underside of the meat slicer blade and the blade's base. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Sliced tomatoes and tzatziki sauce are held at improper temperatures on ice in the sandwich prep area. Kale and cantaloupe are held at improper temperatures at the salad bar. (Corrected On Site)
• Compliance with variance, specialized process, and HACCP plan
  The sushi chef prepares the sushi rice on site and adds rice vinegar. The rice is held at room temperature and the establishment has not received a variance for this process. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Variance obtained for specialized processing methods
  The establishment has not submitted a sushi HACCP plan to the Department of Health for its sushi rice preparation. Also the sushi chef is not not maintaining pH and temperature logs for sushi rice preparation. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Flies were observed in the kitchen and at the service stations. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  The dishwasher is not wearing a hair restraint. (Corrected On Site)
• Wiping cloths: properly used & stored
  The wiping cloths at the sushi bar are stored on the cutting boards instead of in the bucket of sanitizing solution. (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  A splash guard is needed at the handwashing sink at the sushi bar. Water and soap from handwashing splatters on the utensils placed on the storage rack adjacent to the sink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards throughout the establishment have many grooves and are not smooth. Many of the white cutting boards are discolored with dark stains.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  A reach-in refrigerator in the "Subway" prep area is out of order; the unit's ambient air temperature was measured at 73.6 degrees Fahrenheit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  The dishwash machine is not reaching the proper minimum cycle temperatures and final rinse cycle pressure. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  The dishwash machine did not reach the minimum wash cycle temperature of 160 degrees Fahrenheit as specified on the unit's data plate. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  The dishwash machine did not reach a minimum final rinse cycle temperature of 180 degrees Fahrenheit as specified on the unit's data plate. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  The dishwash machine's final rinse cycle pressure was measured below and above the 15-25 p.s.i. range as specified on the unit's data plate. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  The interior of the oven is unclean. Grease is accumulating on the ventilation hood above the griddle at one of the service stations. The interior of the dishwash machine has a buildup of lime and food residues. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  There is no air gap between the 3-compartment sink's drain pipe and the floor drain beneath the unit. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  The floors of the walk-in freezer and walk-in refrigerator are unclean, especially beneath the storage racks. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  The lighting in the walk-in freezer and some of the walk-in refrigerators is very dim and the rear most areas of some of the units are quite dark with almost no visibility. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  The light bulbs in the walk-in freezer and adjacent walk-in refrigerator are unshielded. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  There is no lighting (blown bulbs) in reach-in refrigerators at the pizza station, sandwich prep area, and one other area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)