Jun 11, 2013 (Routine)

• Correct response to questions
  No Certified Food Protection Manager is on duty. (Corrected On Site)
• Proper hot holding temperatures
  Chicken wings at the hot buffet are held at improper temperatures. (Corrected On Site)
• Proper cold holding temperatures
  Cold food items in one of the sandwich prep refrigerators and at the salad bar are held at improper temperatures. Cole slaw is held at improper temperatures in deli display refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Compliance with variance, specialized process, and HACCP plan
  The establishment is adding rice vinegar to the sushi rice and maintaining it at room temperature although it does not have an approved HACCP plan from the Department of Health. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Compliance with variance, specialized process, and HACCP plan
  The establishment has not received a variance for adding rice vinegar to its sushi rice which is maintained at room temperature. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Variance obtained for specialized processing methods
  The establishment has not received a variance for its use of rice vinegar in sushi rice which is maintained at room temperature. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  The ambient air temperature of an under-counter refrigerator in the deli prep area was measured at 61 degrees Fahrenheit and the under-counter refrigerator in the sushi prep area was measured at 45 degrees Fahrenheit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  The thermometer in one of the under-counter refrigerators in the deli prep area, the pizza prep refrigerator, the exterior of the deli meats display refrigerator, and the exterior dial thermometer of the deli walk-in refrigerator are defective. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  There is no thermometer in the under-counter refrigerator in the sushi prep area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  There is an unlabeled plastic squeeze bottle of sauce or dressing in the deli area. (Corrected On Site)
• Personal cleanliness
  One of the sushi chefs is wearing a rubber band on each wrist. The employee that is frying chicken is wearing a watch and bracelet on her wrists. The employee wrapping cheese at the cheese bar is wearing a watch on her wrist. (Corrected On Site)
• Single-use/single-service articles: properly stored & used
  The pizza boxes are stored adjacent to the pizza oven with the food-contact surfaces exposed (unprotected) and should be closed or inverted. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The cutting boards in the deli prep area are not smooth. A round wooden pizza board and some of the cutting boards in the deli prep area are chipped. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cardboard is lining shelves in the deli walk-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  The water continues to run from the handwashing sink in the women's toilet room after it has been turned off. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)