Dec 30, 2013 (Follow-up)

Dec 24, 2013 (Complaint)

• Hands clean and properly washed
  Observed employee in sautee station drink from a cup with lid and straw and proceed to return to work without washing hands. Manager coached immediately, corrected on site. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Utensils and containers are stored in the basin of two hand sinks: one in the Sushi area and another in the coffee area. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Hand washing sings are not posted at handwashing sinks in the bar or in the sushi area. (Corrected On Site)
• Required records available: shellstock tags, parasite destruction
  Two bags of clams in seafood walk in cooler have no shellstock tags attached to the bags. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food separated and protected
  Raw pork and raw steaks are stored behind squash fritters (uncooked) in cold holding drawer storage. Raw shelled eggs are stored above ready to eat foods in the reach in cooler in pastry station. Employee canned beverage stored in ice machine in main kitchen. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Mold observed on ice machine's ice chute in main kitchen. Mold observed in soda nozzle at front bar on main level. Ice machine in downstairs kitchen has mold growth present. (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). Milk in ice bath temps 52 degrees. Milk is in insufficient ice bath on back cook line of main floor kitchen. Whipped cream on the line is double panned and temps 45.5 degrees. Spicy scallops temp 45 degrees in sushi display holding unit. (Corrected On Site)
• Time as a public health control: procedures & records
  Sauces held at room temperature on the service line. Manager states suaces are rotated every two hours. No written procedures or records have been produced to validate these procedures.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toxic substances properly identified, stored, used
  Two spray bottles of chemicals in the sushi area are observed unlabeled. (Corrected On Site)
• Toxic substances properly identified, stored, used
  Spray bottles of chemicals are stored next to oil and rice vinegar in sushi area. (Corrected On Site)
• Compliance with variance, specialized process, and HACCP plan
  Vinegar used in sushi rice as a preservative with no approved HACCP plan or variance.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer in reach-in refrigerators at both bar areas. Manager replaced immediately. (Corrected On Site)
• Insects, rodents, & animals not present
  Gap present at the bottom of the double door in main floor kitchen.
• Personal cleanliness
  Food handler in sushsi area is not wearing hair restraint. Food handler at grill station is wearing insufficient hair restraint. Foodhandler at cold station is wearing insufficient hair restraint. (Corrected On Site)
• In-use utensils: properly stored
  Knives in prep area are stored in standing sanitizer water. Utensils stored in standing water at bar. Ice cream scoops in main kitchen are stored in standing water. Dipper well is turned off. Tongs are stored in food handlers back pocket when not in use. (Corrected On Site)
• Utensils, equipment & linens: properly stored, dried, & handled
  Multiple stacks of containers(metal and plastic) are stored wet in dish area of main kitchen. (Corrected On Site)
• Single-use/single-service articles: properly stored & used
  Single service plastic containers are reused. Manager discared. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Three cutting boards in dish area in main kitchen have grooves, burns and stains. (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  Data plate on lower level kitchen ware washing machine is not easily readable. It is located at the bottom of the machine underneath the counter.(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Food debris on floor under shelves in dry storage area. (Corrected On Site)
• Adequate ventilation & lighting; designated areas used
  No hood installed for deep fryer in sushi area and griddle in cold service area of main kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Jun 03, 2013 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  NO HAND WASH SIGN AT FEW HAND SINKS. (Corrected On Site)
• Food separated and protected
  READY-TO-EAT VEGETABLE SALAD IS EXPOSED IN REFRIGERATER. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  FEW CUTTING BOARDS HAVE DEEP CREVICES. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  THERMOMETER AT ONE COUNTER REFRIGERATERIS BROKEN. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Single-use/single-service articles: properly stored & used
  READY-TO-SERVE PLATES EXPOSED. (Corrected On Site)

Sep 13, 2012 (Routine)

• Food separated and protected
  eggs stored over top of ready to eat foods (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Mold observed on ice machine's plastic drip panel. Unclean food-contact surfaces(soda gun holder at the second bar contains syrup) (Corrected On Site)
• In-use utensils: properly stored
  Dipping well not turned on with utensils stored inside. (Corrected On Site)

Dec 06, 2011 (Preoperational)