| No violation noted during this evaluation. | 08/21/2015 | Complaint | |
Note: Unable to use Lotus Notes software.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw eggs & raw chicken stored over Ready-To-Eat foods in walk-in cooler & in cook's display cooler.
Correction: Store raw foods of animal origin separate from ready-to-eat foods & produce.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Large bulk food containers of flour? MSG? cornstarch? not labeled.
Correction: Label storage containers of food products that are not readily identifiable.
- Temperature Measuring Devices (repeated violation)
Observation: No thermometers in coolers.
Correction: Provide thermometers in coolers.
- Equipment - Fixed Equipment, Elevation or Sealing (repeated violation)
Observation: Haier top-loading freezer & carrier 1-door upright display cooler are not elevated off the floor.
Correction: Install castors or approved 6" legs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Knives & utensils stored between equipment at cooking line.
Correction: Do not store clean food equipment (knives, etc.) between equipment
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: Front & rear kitchen handsinks blocked - not accessible.
Correction: Remove equipment from handsink. Provide access to handsinks at all times.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Pump-spray containers of cleaning products not labeled.
Correction: Properly label toxic products.
|
12/10/2014 | Routine | |
Reviewed Employee Health Policy, Proper Food Storage, and Proper Cooling handouts with PIC. Dishwasher appears to be working properly.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb, pork, eggs, and poultry during storage by arranging each type of food on shelves to prevent cross contamination.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Large bulk food storage container unlabeled..
Correction: Label bulb food bins with common name of food.
- Temperature Measuring Devices (repeated violation)
Observation: There were no thermometers located in the prep cooler, sushi display cooler, 2-door work-top cooler, Frigidaire 1-door upright cooler, & 3-door bar display cooler.
Correction: Provide thermometer in all coolers so that employees can monitor the air temperature.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Knives stored between equipment at cooking line.
Correction: Do not store knives between kitchen equipment.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Soiled knives on wall rack.
Correction: Clean and sanitize knives after use & before storing on knives rack.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Hot water faucet handle missing at the handwashing sink in the employee restroom.
Correction: Repair handsink faucet to provide hot water of at least 100°F.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing sink located in the rear kitchen was blocked, preventing access by employees for easy handwashing.
Correction: Provide access to handwashing sinks during all hours of operation. Remove the plastic bin preventing its use.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the kitchen handsinks.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing sinks used by food employees.
|
12/04/2013 | Routine | |
Discussed Consumer Advisory
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, pork, shell eggs, and poultry during storage by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented.
- 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 walk-in cooler and in the cook's upright display cooler..
Correction: Separate raw foods of animal origin during storage from raw and cooked RTE food including foods such as fish for sushi, and vegetables a fruit.
- Food Storage Containers - Identified with Common Name of Food
Observation: Bulk food storage containers not labeled - sugar, flour?
Correction: Label working containers with the common name of its contents.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Rice scoops and chef knives improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) 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. 2) In running water of sufficient velocity to flush particulates to the drain. 3) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or less than 6" above the floor in the walk-in freezer.;Store food on approved shelving with minimum 6" legs or casters.
- Thawing (repeated violation)
Observation: Improper methods used to thaw meat and poultry.
Correction: Thaw potentially hazardous foods under refrigeration that maintains food at 41°F (45°F), or completely under draining running water at 70°F or below, or as part of the cooking process
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the sushi that may be served raw and/or undercooked
Correction: If an animal food such as fish, shellfish, or other animal foods is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Cardboard containers being reused for storage bins.
Correction: Do not reuse cardboard boxes for storage bins.
- Temperature Measuring Devices (repeated violation)
Observation: There were no thermometers in the cook's prep cooler, Frigidaire upright cooler, sushi display cooler, or bar coolers.
Correction: Provide thermometers in all cold holding equipment so that employees can monitor the temperatures.
- Equipment - Fixed Equipment, Elevation or Sealing (repeated violation)
Observation: There is a floor mounted equipment that is not elevated off the floor. A cleaning hazard exists.
Correction: Install castors or approved 6" legs on the upright display coolers, and the top-loading freezer.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Heavy accumulation of dust on refrigeration coils of kitchen 1-door upright display coolers.
Correction: Clean refrigeration coils in coolers more frequently.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Mechanical dishwasher not sanitizing.
Correction: Sanitize food-contact equipment and tableware at 3-vat sinks until dishwasher is repaired.
- Kitchenware and Tableware
Observation: Eating utensils not stored with the handles up.
Correction: Store eating utensils with the handles up.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing sink located at the rear kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Provide access to the handwashing sinks during all hours of operation. Remove the plastic tub preventing its use.
- Toilet Room Receptacle Covered (repeated violation)
Observation: The employee restroom lacks a covered trash container.
Correction: Provide a covered trash container in the employee restroom.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the kitchen and restroom handsinks.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing sinks.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in freezer.
Correction: Provide at least 10 foot candles of light in the walk-in freezer. Recommend a 100 watt frosted bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: Dead ceiling light lamps in kitchen and employee restroom.
Correction: Replace dead lamps in light fixtures.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Pump-spray containers of cleaning products are not properly labeled.
Correction: Label containers of toxic items with the common name of the product.
|
05/15/2013 | Routine | |
Restaurant representatives - add corrected or new information about Taste Of Asian, 7921 Heritage Village Plz, Gainesville, VA 20155 »