- OPEN DRINK CONTAINER (corrected on site)
Observation: Drinking cup without cover was observed in food preparation area.
Correction: Provide approved beverage container in food preparation area. Correct By: 23-Feb-2016
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION (corrected on site)
Observation: Acidified rice in wooden bowl was covered with cloth towel and then transferred to rice container using the cloth towel.
Correction: Change methods or procedures to protect foods from contamination. Use nonabsorbent utensil to handle rice. Correct By: 23-Feb-2016
- WALL AND CEILING COVERINGS AND COATINGS (repeated violation)
Observation: The wall behind the behind the produce storage rack next to the walk-in cooler is starting to pit and the paint has chipped off in several areas.
Correction: Provide wall and ceiling coverings that are smooth, easily cleanable and nonabsorbant. Correct By: 08-Mar-2016
- LIGHT BULBS - PROTECTIVE SHIELDING (repeated violation)
Observation: The light shield for the light in the side storage room is missing.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 23-Feb-2016 Correct By: 08-Mar-2016
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02/23/2016 | Re-inspection | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS
Observation: Employee observed handling ready-to-eat food: lettuce, hard cooked eggs, fried egg rolls and fried crab rangoon with bare hands.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Correct By: 09-Feb-2016
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Egg rolls hot held at the buffet line at 117°F, Fried rice hot held at the buffet line at 133°F.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Note: items consumed or discarded at the end of the lunch buffet (11 am - 2 pm). Correct By: 09-Feb-2016
- Critical: TOXIC SUBSTANCES - SEPARATION (corrected on site)
Observation: 3 in 1 oil above clean dishes on dry storage rack and Chafing Dish fuel can over bulk bins of flour and corn starch.
Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning. Correct By: 09-Feb-2016
- Critical: TOXIC SUBSTANCES - SANITIZER CRITERIA
Observation: Lavender scented bleach used for wet wiping cloth solution in the kitchen of the food establishment.
Correction: Sanitizer shall meet the requirements under 40 CFR 180.940. Use bleach with no additives for wet wiping cloth solution. Correct By: 09-Feb-2016
- DEMONSTRATION OF KNOWLEDGE
Observation: The Person in Charge (PIC) is unable to demonstrate knowledge of general facility cleanliness, clean food contact surfaces, covered food products, accessible handwashing stations, food hot held at 135F or above, etc.
Correction: The person in charge shall obtain training or training materials in the areas listed above so they are able to demonstrate knowledge and train employees on proper food safety practices. Correct By: 09-Feb-2016
- APPROVED PROCEDURES - VARIANCE REQUIREMENT
Observation: Variance Plan for acidified rice is not being followed. Per records, the pH meter has not been calibrated and the pH of the acidified rice has not been taken since 2/5/2016.
Correction: Make correction to current procedure/practice to align with approved variance plan. Note: per employee, facility is out of pH buffer solutions as of 2/5/2016. Per HACCP plan, the pH meter needs to be checked for calibration and recorded daily and the pH of the acidified rice needs to be checked and recorded daily to verify pH is less than 4.6. Cease making acidified rice until pH buffers are on-site. Correct By: 09-Feb-2016
- FOOD CONTACT SURFACES - SOILED
Observation: Processor stored on clean storage rack next to dish machine is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 09-Feb-2016
- FOOD CONTACT SURFACES - SOILED (corrected on site)
Observation: Ice machine splash guard is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 09-Feb-2016
- FOOD CONTACT SURFACES - SOILED (corrected on site)
Observation: Tip of table mounted can opener is visibly soiled.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 09-Feb-2016
- USING A HANDWASHING SINK - ACCESSIBLE (repeated violation)
Observation: Fried rice container on chair observed to be in front of handwashing sink near cook line during inspection and is unavailable for proper handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing. Correct By: 09-Feb-2016
- HAND DRYING PROVISION (corrected on site) (repeated violation)
Observation: No single-use toweling at handwashing sink near 4-compartment sink available for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Correct By: 09-Feb-2016
- TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - COMMON NAME-WORKING CONTAINER (corrected on site)
Observation: Spray bottle of degreaser in kitchen not labeled with contents.
Correction: Label working containers. Correct By: 09-Feb-2016
- PERSONAL CLEANLINESS - JEWELRY
Observation: Employee noted wearing plastic bracelet on arm while working with food - tearing lettuce and peeling hard cooked eggs.
Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food. Correct By: 09-Feb-2016
- PERSONAL CLEANLINESS - HAIR RESTRAINTS
Observation: Employee noted working in food preparation/cooking area handling lettuce and hard cooked eggs without a hair restraint.
Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.). Correct By: 16-Feb-2016
- PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING
Observation: Cooked chicken in Beverage Air cooler, bowl of shrimp in Leader cooler and pan of crab rangoon in Turbo Air cooler were observed to be unwrapped or uncovered.
Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods. Correct By: 09-Feb-2016
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Wooden bowl used for scoop in Tempura batter mix.
Correction: Provide scoop with handle for Tempura batter mix. Correct By: 23-Feb-2016
- EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED
Observation: There is cardboard on the lower shelves adjacent to the grill/stove and also on the shelf holding cases of beverages across from the chest freezer.
Correction: Remove cardboard to provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth materials. Correct By: 16-Feb-2016
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Leader cooler and Frigidaire chest freezer are not equipped with an integral or permanently affixed temperature measuring device.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device. Correct By: 16-Feb-2016
- EQUIPMENT AND UTENSILS - FOLLOW MANUFACTURERS DIRECTIONS (corrected on site)
Observation: The filters are not in the hood above the main cook line.
Correction: Equipment shall be operated in accordance with manufacturers directions. Note: filters were removed for cleaning and were not put back into place prior to starting cooking for the day. Correct By: 09-Feb-2016
- EQUIPMENT AND UTENSILS - CUTTING SURFACES
Observation: Small cutting boards stored under main prep line are excessively scored and holding stains.
Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring. Correct By: 23-Feb-2016
- WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AS NECESSARY TO PREVENT RECONTAMINATION
Observation: The inside and top of the dish machine is soiled with residue.
Correction: Clean warewashing machine and components or the compartments of warewashing sinks at a frequency necessary to prevent recontamination of equipment and utensils. Correct By: 23-Feb-2016
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: There is an excessive amount of dust accumulation on the box fan stored on top of the ice machine.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 16-Feb-2016
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The door tracks of the Turbo Air cooler are soiled with spilled food debris. The outside of the doors of the Turbo Air cooler and Magali freezer are soiled. The bottom shelf of the Magali freezer is soiled.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 23-Feb-2016
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The outside surfaces of the bulk storage bins holding flour and corn starch are soiled with spilled food debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 23-Feb-2016
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: There is an accumulation of water on the interior bottom of the 3-door Beverage Air cooler and Leader coolers across from the cook line.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 23-Feb-2016
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Bins holding clean utensils below main food prep table are soiled with debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 23-Feb-2016
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: The top of the Frigidaire chest freezer is soiled with residue.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 23-Feb-2016
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY (repeated violation)
Observation: The filters over the grill line across from the Turbo Air upright cooler have an excessive accumulation of grease residue.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 23-Feb-2016
- WALL AND CEILING COVERINGS AND COATINGS (repeated violation)
Observation: The wall behind the meat slicer and chest freezer and behind the produce storage rack next to the walk-in cooler is starting to pit and the paint has chipped off in several areas.
Correction: Provide wall and ceiling coverings that are smooth, easily cleanable and nonabsorbant. Correct By: 09-Mar-2016
- LIGHT BULBS - PROTECTIVE SHIELDING (repeated violation)
Observation: There are several light shields that are cracked or pieces missing on the lights above the cook line and in the side storage room.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 23-Feb-2016
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: There is a missing ceiling tile above the main cook line in the kitchen.
Correction: Maintain the physical facilities so they are in good repair at all times. Replace ceiling tile. Correct By: 23-Feb-2016
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS
Observation: The screen mesh is coming off the screen door in the kitchen.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace screen mesh on screen door. Correct By: 09-Apr-2016
- STORING MAINTENANCE TOOLS
Observation: Maintenance tools are improperly stored adjacent to equipment. There is a pipe wrench on the lower shelf next to the Turbo Air upright cooler. There are several tools next to and on the Hobart slicer.
Correction: Remove maintenance tools from areas that can contaminate food, equipment, linens, single-use or single service articles. Correct By: 09-Feb-2016
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: There is an excessive amount of dust on the wall above the ice machine and near the ceiling vents.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 23-Feb-2016
- CLEANING, FREQUENCY AND RESTRICTIONS
Observation: There is spilled food debris on the floor in the kitchen especially along the walls and in the corners.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 23-Feb-2016
|
02/09/2016 | Routine | |
- SURFACE CHARACTERISTICS - INDOOR AREAS (repeated violation)
Observation: There is bare wood on the screen door in the main kitchen area.
Correction: Seal or paint screen door in the kitchen to provide cleanable surfaces.. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent. Correct By: 10-Apr-2015
- LIGHT BULBS - PROTECTIVE SHIELDING (repeated violation)
Observation: Light over the Migali freezer in side room and several lights located in the main kitchen have cracked light shields or have a piece of the light shield missing.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 24-Mar-2015
|
04/21/2015 | Re-inspection | |
- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed not washing hands after putting on hair restraint and before starting to cook on the fry line.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Correct By: 10-Mar-2015
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site) (repeated violation)
Observation: There are ready-to-eat [boxes of lettuce] stored under container of raw shrimp in the walk-in cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Correct By: 10-Mar-2015
- Critical: TOXIC SUBSTANCES - STORAGE (corrected on site)
Observation: 3 containers of Phase 1 detergent stored over Frigidaire chest freezer in side storage room.
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Correct By: 10-Mar-2015
- Critical: TOXIC SUBSTANCES - STORAGE (corrected on site)
Observation: 3 in 1 motor oil stored on shelf over meat slicer.
Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Correct By: 10-Mar-2015
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Fried rice container on chair observed to be in front of handwashing sink near cook line during inspection and is unavailable for proper handwashing.
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing. Correct By: 10-Mar-2015
- HAND DRYING PROVISION (corrected on site)
Observation: No single-use toweling or other hand drying device available at handwashing sink near cook line for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Correct By: 10-Mar-2015
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: 4-compartment sink in kitchen has a crack along the seam where the basin of the 1st sink meets the drainboard. Note: new sink has been ordered.
Correction: Repair equipment to good condition or remove from premise. Correct By: 10-Apr-2015
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY (corrected on site)
Observation: The outside of the Turbo Air cooler and Migali freezer and the door tracks for the Turbo Air cooler are visibly soiled.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 24-Mar-2015
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED (repeated violation)
Observation: Clean plastic glasses are being stored or stacked on the shelf near the waitress station without being air-dried.
Correction: Air dry all clean utensils before storage and before contact with food. Correct By: 24-Mar-2015
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The handwash sink next to the cook line leaks water.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. Correct By: 24-Mar-2015
- SURFACE CHARACTERISTICS - INDOOR AREAS
Observation: There is bare wood on the screen door in the main kitchen area.
Correction: Seal or paint screen door in the kitchen to provide cleanable surfaces.. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent. Correct By: 10-Apr-2015
- WALL AND CEILING COVERINGS AND COATINGS
Observation: The wall behind the meat slicer and chest freezer in the side room is starting to pit and the paint has chipped off in several areas.
Correction: Provide wall and ceiling coverings that are smooth, easily cleanable and nonabsorbant. Correct By: 10-Apr-2015
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Light over the Migali freezer in side room and several lights located in the main kitchen have cracked light shields or have a piece of the light shield missing.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs. Correct By: 24-Mar-2015
- MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER
Observation: Outside area just outside the kitchen has several pieces of equipment which are no longer in operation or no longer used as well as other debris that is not in use.
Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise. Correct By: 10-Apr-2015
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03/10/2015 | Routine | |
- RECORDS, CREATION, AND RETENTION - PARASITE DESTRUCTION (repeated violation)
Observation: Freezing records are not maintained for raw or partially cooked fish served in a ready-to-eat form.
Correction: Records of parasite destruction shall be maintained for 90 calendar beyond the sale or service of fish. Correct By: 09-Dec-2013
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED (repeated violation)
Observation: Clean plastic glasses at the wait staff area are being stored or stacked without being air-dried.
Correction: Air dry all clean utensils before storage and before contact with food. Correct By: 09-Dec-2013
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR (repeated violation)
Observation: The drain for the pre-wash sink next to the dish machine is leaking. The left faucet for the 4-compartment warewash sink in the kitchen is leaking. The drain for left compartment of the 4-compartment warewash sink in the kitchen is leaking.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. Correct By: 09-Dec-2013
- FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED (repeated violation)
Observation: Floor and wall juncture in side storage room is missing some coving.
Correction: Provide base coving in side storage room. Correct By: 25-Jan-2014
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (repeated violation)
Observation: There is a hole in the wall next to the walk-in cooler.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair the hole the in wall next to the walk-in cooler. Correct By: 25-Jan-2014
|
12/10/2013 | Re-inspection | |
- Critical: PREVENTING CONTAMINATION FROM HANDS - NO BARE HAND CONTACT WITH RTE-FOODS (corrected on site)
Observation: Employee observed handling shredded green onions and carrots with bare hands at the sushi line.
Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods. Correct By: 25-Nov-2013
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat foods (cooked noodles) stored under containers of raw beef and raw shrimp in the Turbo Air cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Correct By: 25-Nov-2013
- Critical: FOOD CONTAMINATION PREVENTED BY CUSTOMERS IN FOOD DISPLAY (repeated violation)
Observation: The sliced mushrooms in a bowl and the hot sauce in a bowl near the soup in the customer self-service area is not protected from contamination.
Correction: Provide a food shield, food guard, or other effective means to protect food from potential consumer contamination. Correct By: 26-Nov-2013
- Critical: PHF/TCS, HOT HOLDING (corrected on site)
Observation: Pan of noodles is hot held at 124°F at the buffet line and pan of rice is being hot held at 121.5°F at the buffet line.
Correction: Maintain hot potentially hazardous foods at or above 135°F. Correct By: 25-Nov-2013
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Pan of cooked noodles made 24 hours prior was cold held in the top of the Leader cooler at 49°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F Note: pan of cooked noodles discarded at the time of the inspection. Correct By: 25-Nov-2013
- Critical: FOOD CONTACT SURFACES - FREQUENCY
Observation: Meat slicer and meat mincer stored on food prep table near walk-in cooler and tip and holder of table-mounted can opener are soiled with food debris.
Correction: Clean food contact surfaces used with potentially hazardous foods (temperature controlled for safety) a minimum of every 4-hours. Correct By: 26-Nov-2013
- Critical: FOOD CONTACT SURFACES - FREQUENCY
Observation: There is spilled food debris on the top of the food prep table in side storage room near walk-in cooler and on top of the chest freezer.
Correction: Clean food contact surfaces used with potentially hazardous foods (temperature controlled for safety) a minimum of every 4-hours. Correct By: 26-Nov-2013
- RECORDS, CREATION, AND RETENTION - PARASITE DESTRUCTION
Observation: Freezing records are not maintained for raw or partially cooked fish served in a ready-to-eat form.
Correction: Records of parasite destruction shall be maintained for 90 calendar beyond the sale or service of fish. Correct By: 09-Dec-2013
- APPROVED PROCEDURES - VARIANCE REQUIREMENT
Observation: Variance Plan for acidified rice is not being followed. The pH meter logs had only been completed for Nov 24th & 25th and no previous records were found in the establishment. There were no pH meter calibrations records on site. The sushi chef could not demonstrate calibration of the pH meter.
Correction: Make correction to current procedure/practice to align with approved variance plan. Calibration of the pH meter needs to be completed and recorded for every acidified rice batch. The pH of each acidified rice batch needs to be completed and recorded on the pH log sheet. Correct By: 09-Dec-2013
- FOOD CONTACT SURFACES - SOILED
Observation: There is slime/mold debris on the ice shield in the ice machine.
Correction: Maintain food contact surfaces in a clean condition. Correct By: 26-Nov-2013
- HAND DRYING PROVISION (corrected on site) (repeated violation)
Observation: No single-use toweling or other hand drying device available at wait staff handwashing sink for hand drying.
Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Correct By: 25-Nov-2013
- POSTING OF CERTIFICATE
Observation: There is no food manager’s certification posted in the food establishment.
Correction: Provide & post original food manager certification. Correct By: 09-Dec-2013
- OPEN DRINK CONTAINER (corrected on site)
Observation: Drinking cup without cover was observed in food preparation area.
Correction: Provide approved beverage container in food preparation area. Correct By: 25-Nov-2013
- LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME (repeated violation)
Observation: Sugar is stored in unlabeled container in side storage room.
Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient. Correct By: 09-Dec-2013
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: The scoops for the bulk food storage bins and the 5-gallon bucket of soy sauce in the kitchen do not have handles.
Correction: Provide scoops with handles for bulk food storage bins and 5-gallon bucket of soy sauce. Correct By: 09-Dec-2013
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Ice scoop stored on top of ice in ice machine with handle of ice scoop in contact with ice.
Correction: Store in-use utensils in the food item with handle extended or on a clean surface. Correct By: 09-Dec-2013
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Wooden rice paddle stored in container of water next to the rice hot holding container.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Correct By: 09-Dec-2013
- WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER
Observation: Wiping cloth used for wiping counters stored on sushi cutting board or in container of water at sushi area (with no sanitizer present). Wet wiping cloths stored in water and detergent at wait staff area (with no sanitizer present).
Correction: Cloths used for wiping counters shall be stored in a sanitizing solution. Verify wet wiping cloth solutions are being maintained at a proper sanitizer concentration. Correct By: 09-Dec-2013
- FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION
Observation: There is a wet cloth towel stored on top of the acidified rice in the rice holding unit. There is a cloth towel below food crunchy product used for sushi topping.
Correction: Do not store any food product on absorbent cloth toweling. Store all food products on clean, non-absorbent surfaces. Correct By: 09-Dec-2013
- THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE
Observation: Coca cola cooler at the wait staff area holding beverages and gallons of milk is not equipped with an integral or permanently affixed temperature measuring device.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device. Correct By: 09-Dec-2013
- EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS
Observation: Flour stored in metal garbage can is not ANSI certified or approved by the department.
Correction: Unapproved equipment shall be removed from food service. Provide food-grade container to store flour. Correct By: 09-Dec-2013
- WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AS NECESSARY TO PREVENT RECONTAMINATION
Observation: The top of the dish machine has build-up of debris and is not cleaned at a frequency that prevents recontamination.
Correction: Clean warewashing machine and components or the compartments of warewashing sinks at a frequency necessary to prevent recontamination of equipment and utensils. Correct By: 09-Dec-2013
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY (repeated violation)
Observation: The inside surfaces of all freezers and coolers have spilled food debris.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 09-Dec-2013
- NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY (repeated violation)
Observation: The grill line hood filters have extensive build-up of grease and dust.
Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 09-Dec-2013
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED (repeated violation)
Observation: Clean dishes are being dried with a cloth towel after being washed through the dish machine.
Correction: Air dry all clean utensils before storage and before contact with food. Correct By: 09-Dec-2013
- UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED (repeated violation)
Observation: Clean plastic glasses at the wait staff area and metal pans stored on the storage rack in the kitchen are being stored or stacked without being air-dried.
Correction: Air dry all clean utensils before storage and before contact with food. Correct By: 09-Dec-2013
- KITCHENWARE AND TABLEWARE - HANDLED TO PREVENT CONTAMINATION
Observation: Plates and bowls at the self serve area are stored upright.
Correction: Store plates and bowls inverted or covered in a manner to avoid contamination to the food and lip contact surface. Correct By: 09-Dec-2013
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The drain for the pre-wash sink next to the dish machine is leaking. The left faucet for the 4-compartment warewash sink in the kitchen is leaking. The drain for left compartment of the 4-compartment warewash sink in the kitchen is leaking.
Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. Correct By: 09-Dec-2013
- FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED
Observation: Floor and wall juncture in side storage room is missing some coving.
Correction: Provide base coving in side storage room. Correct By: 25-Jan-2014
- INSECT CONTROL DEVICES, DESIGN AND INSTALLATION - IMPROPERLY LOCATED
Observation: The insect control devices (fly strips) are located over prep line cooler and also in front of the walk-in cooler and over the food prep table in back storage room.
Correction: Remove or relocate this device so that it is not over any food prep area. Correct By: 27-Nov-2013
- DESIGNATION - DRESSING AREA AND LOCKERS
Observation: Employees' personal belongings (jackets, bags) are stored on shelf above food products (bag of onions and box of cabbage) and on shelf above chest freezer.
Correction: Provide an area away from all food, equipment and single service storage and food prep area for storage of employees' personal belongings. Correct By: 09-Dec-2013
- REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS (repeated violation)
Observation: There is a hole in the wall next to the walk-in cooler.
Correction: Maintain the physical facilities so they are in good repair at all times. Repair the hole the in wall next to the walk-in cooler. Correct By: 25-Jan-2014
- CLEANING, FREQUENCY AND RESTRICTIONS (repeated violation)
Observation: There is spilled food debris (flour) on the floor and shelving unit in the side storage room.
Correction: Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 09-Dec-2013
- POSTING OF PERMIT
Observation: Current permit is not posted in establishment
Correction: Post permit in public view. Correct By: 09-Dec-2013
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11/25/2013 | Routine | |
Restaurant representatives - add corrected or new information about Tempura House, 1830 Plover Rd, Plover, WI 54467 »