|
05/11/2022
Inspection, Routine
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
In the cafeteria kitchen, an employee was observed handling the mop bucket at the mop sink and then moving to food prep at the cook line.
Corrective Action: The inspector educated the person in charge regarding when hands should be washed after changing tasks.
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments:
In the restaurant kitchen upright hot-holding unit, white rice (113°F), fish (78°F), and noodles (96°F) measured less than 135°F.
Corrective Action: The person in charge agreed to move the items to the oven so they may rapidly reheat and increased the dial on the hot-holding unit to increase the ambient temperature.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
Multiple items of tofu, sprouts, and bean curd were between 46°F and 52°F in the open air, reach-in tofu refrigerator in the produce section.
Corrective Action: The above items were discarded. The person in charge agreed to have the unit serviced and to ensure the ambient temperature measures 41°F or below before replacing the discarded refrigerated food items in the unit.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
A sanitizer container located in the seafood department and one located in the deli kitchen were not labeled as to their chemical contents.
Corrective Action: The person in charge agreed to have the containers labeled.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments:
Frozen raw tuna in the cafeteria walk-in refrigerator was thawing in their vacuum sealed packaging. Raw frozen chicken was thawing in stagnant water in the meat department sink.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
Chicken was observed stored on the floor underneath the three-compartment sink in the meat department preparation area. A dead fish was observed in the live fish tank in the seafood department.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
The interior of the ice machine located in the seafood department was soiled.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments:
Hand sprayers were present downstream of the vacuum breakers on the two faucets underneath the hand sink located in the meat department.
Corrective Action: An employee removed the hand sprayers.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
The floors, walls, and ceilings in certain areas throughout the meat, seafood, deli, and cafeteria kitchen were soiled and in general disrepair.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
Light fixtures throughout the facility were not shielded, covered, protected or were burned out.
|
|
12/18/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: The facility did not have a certified food protection manager. (Core)
|
| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
|
Inspector Comments: The facility did not have vomit/fecal clean up procedure. (Priority foundation)
Corrective Action: A vomit/fecal clean up procedure was left on site.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: An employee was observed leaving the produce workshop and returning to the workshop and did not wash their hands before returning to food preparation. (Priority)
Corrective Action: Education provided on when to wash hands.
|
| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
|
Inspector Comments: An employee was observed touching ready to eat cauliflower without wearing gloves. (Priority)
Corrective Action: Education provided on avoiding bare hand contact with ready to eat foods.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: Paper towels were not available at several hand sinks throughout the facility. Soap was not available at the hand sinks in the produce workshop or the cafeteria kitchen. (Priority foundation)
Corrective Action: Paper towels and hand soap were provided.
A garlic press was observed in the basin of the hand sink in the kitchen beside the fish department. (Priority foundation)
Corrective action: The item was removed and education provided on proper use of a hand sink.
Signs instructing employees to wash their hands were not present at hand sinks in the kitchen beside the fish department or in the fish department. (Core)
|
| 14 - Foodborne Illness Risk Factors |
| Required records available: shellstock tags, parasite destruction |
|
Inspector Comments: Parasite destruction information was not available for any of the fish sold at the facility. (Priority)
Corrective Action: Education provided on obtaining letters from distributors showing parasite destruction information.
Mussels stored in the walk in refrigerator in the fish department did not have identification tags. (Priority foundation)
Corrective Action: Education provided on shell stock tag requirements.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: Shelled eggs were stored over ready to eat food in the cold top reach in refrigerator across from the grill line in the cafeteria kitchen. (Priority)
Corrective Action: The eggs were moved to an approved location and education on cross contamination was provided.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: Sanitizer was not made in any of the departments at this facility. Knives soiled with dried food debris were observed in the produce department. Per employee, knives are not washed, rinsed, and sanitized every 4 hours in the fish department. The basin of the two compartment sink in the produce workshop was soiled with food debris and dirt. (Priority)
Corrective Action: Education provided on frequency of cleaning food contact surfaces.
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments: The following items were below the minimum required temperature for hot holding (135°F): chicken wings (96°F), gimmari (86°), vegetable spring rolls (87°F), and fried shrimp (118-123°F).
Corrective Action: The items were reheated for hot holding.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: A beverage (Soft Drink-Morning [67°F]) was stored out of refrigeration near aisle 7 and the labeling states that the product should be refrigerated. (Priority)
Corrective Action: The items were moved to refrigeration.
|
| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
|
Inspector Comments: A consumer advisory was not present on sashimi donburi or sushi rolls which contained raw fish. (Priority foundation)
Corrective Action: Education and a handout were provided on consumer advisories.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: Butane was stored beside coconut water in Aisle 7. Butane was stored beside clean sheet pans in the cafeteria kitchen. Bleach was stored above a cutting board in the fish department. An unapproved chemical (Hyper Speed-Peroxide) was stored beside food bags in the meat department. (Priority)
Corrective Action: The items were moved to an approved location.
Per employee, an unapproved chemical (Hyper Speed-Peroxide) was used to clean food contact surfaces and this does not follow labeling instructions. (Priority)
Corrective Action: Education was provided on using chemicals that are safe for food contact surfaces.
An employee in the meat department made sanitizer and the concentration was greater than the maximum allowable concentration 200ppm residual.
Corrective Action: Education was provided on making sanitizer.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments: Cooked chicken (101°F) in the kitchen beside the fish department was cooling at room temperature. (Priority foundation)
Corrective Action: Education on proper cooling methods was provided.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments: A food probe thermometer was not available at the facility. (Priority foundation)
Corrective Action: Education provided to management on obtaining a thermometer.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments: A gap was observed at the back door in the grocery dry storage area. (Core)
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: A sneeze guard was not present at the fish/shellfish station in front of the display cabinet at the fish department. (Priority)
Corrective Action: Education provided on protecting exposed food.
Boxes of food were stored on the floor in the walk in freezer in the cafeteria kitchen. Food was stored on the floor in the walk in refrigerator in the fish department. A splash guard was not present at the hand washing sink beside the preparation sink in the cafeteria kitchen. (Core)
|
| 42 - Good Retail Practices |
| Washing fruits & vegetables |
|
Inspector Comments: Per employee in the produce workshop, produce is not washed before cutting. (Core)
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: A utensil was stored in the gap between the three compartment sink and wall in the fish department. (Core)
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: Dishes were stacked wet beside the three compartment sink in the cafeteria kitchen. (Core)
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments: Single use items were stored on the floor in the walk in refrigerator in the cafeteria kitchen. (Core)
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: Cloths were observed covering lettuce in the walk in refrigerator in the cafeteria kitchen. Cutting boards in the produce workshop were stained and deeply grooved. A raw wood board was observed at the prep sink in the produce workshop. Knife handles observed in the produce workshop had taped handles and were not smooth and easily cleanable. Raw wood blocks were observed in the kitchen beside the fish department. The three compartment sink in the fish department was not sealed to the wall. The hand sink was not sealed to the wall in the produce workshop. The splash guard on the two compartment sink in the produce workshop was rusty. A raw wood board was observed in the display area of the fish department. A sprayer hose in the fish department was cracked and not smooth and easily cleanable. A raw wood stand was observed on the preparation line in the fish department. The base coving was in disrepair in the walk in refrigerator in the fish department. Paint was peeling from the fan unit in the walk in refrigerator in the fish department. The caulking on the hand sink in the meat department was moldy. Paint was peeling on the condenser unit in the meat department. Raw wood boards were observed under the three compartment sink in the meat department. (Core)
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments: Quaternary ammonia test strips were not available in the kitchen. (Priority foundation)
Corrective Action: Education provided on obtaining test strips.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: The atmospheric vacuum breaker (AVB) on the produce workshop mop sink was leaking. A hose was attached to the three compartment sink in the deli and was not equipped with an AVB.
A hose with a spray nozzle was attached to the three compartment sink in the fish workshop and was not equipped with a back flow device. A shut off valve (sprayer) was attached downstream of the AVB on the hose in the meat workshop. (Priority)
Corrective Action: Education on back flow provided.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments: The women’s restroom did not have covered waste bins. (Core)
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: Paint was peeling on the ceiling in the kitchen beside the fish department. The floor in the walk in refrigerator in the kitchen beside the fish department was pitted. The floor in the walk in refrigerator in the produce workshop was not smooth and easily cleanable. Ceiling tiles were absent near the display case in the fish department. The ceiling was dusty in the fish department. (Core)
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: Multiple lights were not functioning in the walk in refrigerator in the cafeteria kitchen and in the produce workshop walk in refrigerator. Employee belongings were stored with ready to eat produce in the produce workshop. Lights were not shielded in the fish department. A bicycle was observed stored in the walk in refrigerator in the fish department. (Core)
|
|
06/27/2018
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Multiple cans in the grocery isle were severely dented. Mushrooms in the produce display case were moldy. (See voluntary condemnation agreement for detailed list of items.) Corrective Action: The cans and mushrooms were removed from sale area.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw quail eggs were stored above milk in the display case. Corrective Action: reinspection required.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Single use gloves were reused in the meat cutting area. Corrective Action: reinspection required.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Employee beverages and hot pots were stored on the food preparation areas and on a box of bananas in the following areas: the meat department, in the walk-in refrigerator behind the seafood department, and in the produce preparation room. Employee beverages were stored on cutting boards next to raw unpackaged meat in the meat department. An employee was observed eating in the produce preparation room. Corrective Action: reinspection required.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Raw chicken wings were thawing in the meat department three-compartment sink and measured 55°F. Raw chicken feet and raw duck heads were thawing in the meat department three-compartment sink and measured 59°F and 53°F respectively. Cooked deli items (fried calamari, steams dumplings, clear noodles and vegetables, fried sweet potatoes, and wana steamed dumplings) on a display table were using the Time As A Public Health Control Plan and were labeled with a discard time of 1:00pm and were still on display for sale at 1:15pm. See voluntary condemnation agreement for further details. Corrective Action: reinspection required.
|
| 04c - Critical |
| Sanitation: In-place |
|
Inspector Comments: Cutting boards and knives in the seafood area and meat cutting area were not washed, rinsed, and sanitized at least every 4 hours. Corrective Action: reinspection required.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A threaded water spigot in the meat cutting area near the hand sink was not equipped with an atmospheric vacuum breaker. Corrective Action: reinspection required.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Rodent droppings were observed in various places (produce area, in the backflow room near the produce sales floor, inside the loading docks, in the produce walk-in refrigerator) throughout the facility. Corrective Action: reinspection required.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A spray bottle of Windex was stored next to the produce display case by boxes of yams & sweet potatoes. Corrective Action: The spray bottle was moved away from the produce.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Spice containers next to the stove in the kitchen were unlabeled as to their contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Raw chicken feet were being thawed in the meat cutting room three-compartment sink in stagnant water. An unopened bag of raw duck heads was observed thawing in the meat cutting room three-compartment sink in stagnant water. Employees in the meat and seafood cutting rooms were using the three-compartment sinks for thawing food throughout the day (no mechanical warewashing was available) and preparation sinks were not available in those areas.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting boards throughout the meat department were deeply grooved and stained. Wood was used on the food preparation part of the meat slicer in the meat cutting room. The cutting boards in the seafood cutting room were deeply grooved. The interior of the headless shrimp chest display freezer was soiled with a rust-like substance. Blades on knives in the seafood cutting room were soiled with a rust-like substance. Raw fish was marinating in non-food grade containers (trash cans) in the walk-in refrigerator behind the seafood cutting room. The cutting boards in the produce preparation room were deeply grooved and stained.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Fan shields were not present on the fans in the meat cutting room. Shelves in the meat cutting room were soiled with a rust-like substance. A cloth towel was used to cover the side of a preparation table in the meat cutting room. Water was dripping from the ceiling fan in the meat cutting room next to the center preparation table. Water was dripping from the ceiling fan in the seafood cutting room. Wood was used as a platform to stand on in the seafood cutting room. The shelf under a cutting board in the seafood cutting room was soiled with a rust-like substance. The knife sharpener stone base was made of wood in the seafood cutting room and produce preparation room. Water was dripping from the ceiling fan in the walk-in refrigerator behind the seafood cutting room. The ceiling fans in the walk-in refrigerator behind the seafood cutting room were soiled with a rust-like substance.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The caulking on the three-compartment sink in the meat cutting room was torn. A pipe on the seafood cutting room three-compartment sink was leaking. The three-compartment sink in the seafood cutting room was not sealed to the wall with caulking. The faucet on the three-compartment sink in the seafood cutting room was loose. Metal patchwork was used on the three-compartment sink basin and drainboard and was not caulked around the edges. The caulking on the kitchen three-compartment sink was torn. A faucet on the three-compartment sink in the kitchen was leaking when turned off.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Ice build-up was present in the fish tofu self-serve chest display freezer and in the headless shrimp chest display freezer. The vents on the ice machine in the seafood cutting room were soiled with dust.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: A knife was stored behind the preparation table against the wall in the seafood department.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: A bag of Styrofoam boxes were stored on the floor in a storage closet near the loading dock.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Red sauce was stored in a reused soy sauce container in the walk-in refrigerator near the seafood cutting room.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking to the hand sinks in the women’s restroom was in disrepair. The hand sink was not sealed to the wall in the meat department. The pipes from the fish display tanks drained on the ground in the seafood cutting room rather than into a floor drain. The ice machine in the seafood cutting room drained on the floor and not into a floor drain. The seafood spraying station drains onto the floor and not into a floor drain. The faucet on the mop sink in the produce preparation room was leaking when turned on. The caulking on the produce preparation room hand sink was torn. The pipe on the mop sink outside of the dairy walk-in refrigerator was leaking.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Holes in the walls were present in the meat cutting room. Sealant was missing on the floor in parts of the meat cutting room. The walls and ceiling by the floor mounted meat slicer in the meat cutting room were soiled with food debris. The ceiling in the seafood cutting room was soiled with food debris. Holes were present in the walls and ceiling of the seafood cutting room. Base coving along a wall in the seafood cutting room was not present. The wooden platform in the seafood cutting room was soiled with food debris. Excessive water and food debris was observed on the floor in the seafood cutting room. The door frame to the seafood cutting room from the customer area was in poor repair. The floor in the kitchen was chipped. The ceiling in the kitchen was soiled with food debris. The floor under the shelves in the produce walk-in refrigerator was soiled with food debris. Walls in the produce preparation room were soiled with food debris. Paint was chipping on the walls in the produce preparation room. The floor in the produce preparation room was chipped down to bare concrete.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Lights in the following areas were not shielded or shatterproof: produce preparation area, kitchen area reach-in freezer, seafood walk-in freezer, and walk-in refrigerator near the seafood area. Lights in the vent hood in the kitchen area were not functioning.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: An employee’s bike was stored in the walk-in refrigerator near the seafood area.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: A gap was present under the door by the loading dock near the dairy area.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The trash cans in the women’s restroom were not equipped with lids.
|
|
04/10/2017
Inspection, Routine (Enforcement)
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: In the produce department bean sprouts and tofu were stored at 46-51°F.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: The sprayer at the three compartment sink in the meat department was hanging below the flood rim.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Rodent droppings were observed throughout the back dry storage room.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Chemicals were stored on the food contact surfaces of the meat department preparation areas.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle in the meat department was unlabeled as to its contents.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting boards in the produce back room and meat preparation area were grooved and in disrepair. The thermometer provided to the deli department was cracked.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking at the sinks in the produce department and seafood department was in disrepair. The caulking in the ventilation hood in the deli department was in disrepair. The door gasket on the reach-in freezer in the deli department was torn.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The hand sink in the produce back room was leaking from the sewage line and the mop sink was wrapped with plastic near the faucet. The three compartment sink in the seafood department was leaking from the faucet. The three compartment sink in the meat department was wrapped with plastic near the faucet and cracked along the basins.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The walls were damaged throughout the produce back room. Excessive food debris was observed below the storage racks in the produce walk-in refrigerator. The ceiling throughout the deli department was in disrepair. The walls of the seafood department were damaged, and the ceiling was soiled with food debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The lights were unshielded in the seafood department.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: An employee's cell phone was stored on the preparation table in the produce back room.
|
|
03/18/2016
Inspection, Routine (Enforcement)
|
| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
|
Inspector Comments: Shellfish tags were observed with a future date (3/25/16) marked as their sold date. The facility was marking them with the anticipated sale date rather then the actual sale date as required.
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Several clams in the customer area of the fish department were either broken or open, rendering them unwholesome.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: An employee at the sample station in the meat department was observed using the same pair of tongs for both uncooked and cooked meat.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the produce back room was observed donning gloves without first washing his hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Several utensils were stored in the basin of the hand sink in the produce back room.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Cooked purple potatoes in the deli were holding at 86°F.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Corn, sushi, dumplings, pork and vegetable pancakes were held under 'Time as a Public Health Control' and marked with a discard time that exceeded four hours, which was the maximum allowed under their plan. Cooked eggs and dumplings in the deli department were held under 'Time as a Public Health Control' and had exceeded their discard time by over24hrs. Sushi in the display case near the deli was 46-47°F. Cooked noodles held at the deli department sample area were not marked with a discard time while held under 'Time as a Public Health Control'.Whole fish in the seafood department was stored in buckets out of temperature control and measured 46°F. Meat at the sample station in the meat department was stored out of temperature control and measured 45-47°F.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A backflow prevention device was not provided to the hose on the faucet at the three compartment sink in the deli department.
|
| 06a - Critical, Food Borne Illness Risk |
| Hand Washing: Adequate number, location |
|
Inspector Comments: A hand sink was not provided to the fish department service area where raw fish, shrimp, and live lobster was dispensed.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap was not provided to the hand sink in the produce back room. Soap was not available at the hand sink in the deli department.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: The sample station in the deli department was not monitored by employees or otherwise protected from contamination. The shrimp, fish and squid in front of the seafood department was not covered or otherwise protected from contamination.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting boards in the produce back room were scored and in disrepair.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The three compartment sink in the seafood department was cracking at the top of the wash basin. The lid for the ice bin in the seafood department was in disrepair.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The condenser unit in the seafood department was leaking. The hose on the three compartment sink in the seafood department was leaking and wrapped with tape. The mop sink in the produce back room was leaking.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall near the meat saw in the meat department was in disrepair.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The lights in the seafood department were unshielded.
|
|
08/18/2015
Inspection, Critical Item
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw eggs were stored above ready to eat foods in the deli department walk-in refrigerator.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: The meat department hand sink had spray nozzles stored in its basin and a hose wrapped around the faucet.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved twist top employee beverage was stored near the rice cookers in the deli department.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: In the deli area corn on the cob was 77°F and fried vegetables were 63°F while held inappropriately using 'Time as a Public Health Control'.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: The hose in the seafood service area did not have backflow protection while attached to a threaded copper pipe.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: The hand sink in the fish preparation area did not have on/off valves, rendering it inaccessible.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: The hand sink in the produce back room was not provided with paper towels.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: Fly strips were strung above the preparation table in the deli department.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Employee medication was stored above customer food in the deli department.
|
|
05/21/2015
Inspection, Critical Item
|
| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
|
Inspector Comments: The facility was selling eggs which were from an unapproved and un-inspected source; included in these eggs were: Boiled salted duck eggs, preserved duck eggs and fresh quail eggs.
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Moldy galangal was observed with wholesome produce in the open air refrigerator labeled "Fresh Produce".
|
| 02f - Critical |
| Personnel: Demonstration of knowledge |
|
Inspector Comments: Three containers of fried squash, which were held under 'Time as a Public Health Control' and marked with a discard time of 1pm on 5/20/15, were observed in the deli department walk-in refrigerator. An employee failed to demonstrate an adequate knowledge of 'Time as a Public Health Control' by not discarding these items at the appropriate time on the appropriate day, which in this case was the previous day at 1pm.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap and paper towels were not provided to the hand sink in the produce department back room.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: In the seafood department a chemical spray bottle was stored next to clean single service items below the preparation table near the shrimp display area.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: In the deli department the container used for sanitizer solution was labeled as 'Soy Sauce'. In the meat department a chemical sprayer was unlabeled as to its contents.
|
|
03/05/2015
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A bottle of soap and steel wool were stored in the basin of the hand sink in the meat cutting room.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Bean sprouts in the open air refrigerator near the deli were 45-48°F.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: The sprayer on the three compartment sink in the produce back room was hanging below the flood rim. Threaded with hose bibs with hoses attached near the fish tanks in the deli department were not provided with a backflow prevention device. High hazard rated backflow prevention devices were not provided to the chemical towers in the deli and meat cutting area departments.
|
| 05d - Critical |
| Water, Sewage, Plumbing Systems: Sewage disposal |
|
Inspector Comments: The drain below the three compartment sink in the produce back room was not draining, causing waste water to accumulate on the floor.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Food was stored directly on the floor in the meat walk-in freezer.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting boards in the produce back room were deeply grooved and in disrepair. Non-commercial containers were used to store rice and plastic was used to line food containers in the deli department. Non-commercial containers were used to marinade fish in the fish department.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The open air refrigerator used to store bean sprouts in the produce area was lined with cardboard. The caulking at the three compartment sink in the meat department was moldy. The faucet at the same three compartment sink was lined with plastic.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Utensils in the fish cutting area were stored in the crevices between the preparation table and the wall.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The preparation sink in the deli department was leaking from the hot water handle.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The walls behind the produce cutting boards in the produce back room were soiled with dirt and debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several light bulbs in the produce back room were unshielded.
|
|
04/21/2014
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Two dead fish were observed among live fish in the live talapia tank.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw pork and raw beef were observed being cut along side of each other on the same cutting board.
Raw meat products were stored above ready to eat food in the kitchen walk-in refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the kitchen was observed washing their hands for less than 20 seconds before handling food.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved employee twist-top beverage was stored on a preparation table in the kitchen.
An employee beverage was stored above the fry station in the tofu shop.
|
| 02f - Critical |
| Personnel: Demonstration of knowledge |
|
Inspector Comments: The employee in the tofu shop stated that they were not sanitizing the dishes in the manual ware-washing process.
A lack of food safety knowledge was demonstrated by 11 critical violations observed during routine inspection, Food safety classes are strongly recommended.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Fried calamari and fried sweet potato sitting out of temperature control on customer display tables were not labeled with their discard time as per the facility's time as a public health control plan.
In the packaged tofu display refrigerator, tofu was 44°F-51°F, bean curds were 47°F- 51°F, and soy milk was 46°F.
In the display case in front of the kitchen, kim chi was 46°F and cooked radish and leaves were 49°F.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: The sprayers on the three-compartment sinks in the meat-department and in the produce department hungbelow the the flood rim.
|
| 05d - Critical |
| Water, Sewage, Plumbing Systems: Sewage disposal |
|
Inspector Comments: The hand sink in the produce department was clogged and not draining through the pipe into the sewer.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not available at the produce department hand sink.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Chemical spray bottles were stored next to the microwave and paper towels in the kitchen area.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: Scented bleach was being used to sanitize food-contact surfaces in the produce department.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Raw meat was thawing with in temperature parameters but using an unapproved method, sitting out in the three-compartment sink in the meat department without cold-running water.
Bok choy was stored on the floor of the produce department.
The produce department was not washing their fruits and vegetables before cutting them.
Customer bulk bins were not provided with self closing lids.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The interior of the smaller meat department chest freezers were rusted.
The cutting boards in the meat department and in the produce department were deeply grooved and stained.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The shelves in the seafood department were rusted.
|
| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
|
Inspector Comments: The tofu shop and the seafood department did not have test strips used to verify the concentration of chlorine in the sanitizer solution.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the smaller meat department chest freezers had excessive ice build up on the walls.
The display refrigerators in the meat and milk areas were soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The fan guards in the seafood department and in the meat department were soiled with dust.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: The wall behind the 3-compatment sinks in the kitchen, the meat department, and the produce department were soiled with excessive mold and grime.
Dishes were stacked before they were dry in the kitchen area.
The produce department 3-compartment sink was soiled with filth and grime.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: The kitchen was reusing single use containers to store food.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The kitchen hand sink was badly leaking from the drain pipe into a pot.
The left faucet on the three-compartment sink in the seafood department was broken and leaking.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall behind the three-compartment sink in the seafood department contained a very large hole.
The floor in the produce department and the produce department walk-in was extremely soiled with food debris and grime. The walls in the produce department are soiled and in poor repair.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several lights were not operational in the kitchen walk-in refrigerator and in the produce walk-in refrigerator.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: Employee food was present on the preparation table in the back of the seafood department.
|
