|
09/12/2022
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
An individual in a supervisory position could not provide a Certified Food Protection Managers certificate upon request.
|
| 03 - Foodborne Illness Risk Factors |
| Management, food employee and conditional employee; knowledge, responsibilities and reporting |
|
Inspector Comments:
The facility could not provide a written, verifiable employee illness policy upon request.
Corrective action: an employee illness guidance document in Chinese and English were provided to the person in charge.
|
| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
|
Inspector Comments:
The facility could not provide vomit/fecal clean-up procedures upon request.
Corrective action: a vomit/fecal clean-up guidance document in Chinese and English were reviewed and left on-site.
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments:
An employee beverage was stored next to customer foods in the 2 door black panel reach-in refrigerator in the sushi bar area.
Corrective action: discussed proper storage of employee beverages with the person in charge.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
Multiple employees were observed washing their hands in the food preparation sink on multiple occasions.
Corrective action: proper hand washing locations were discussed with the person in charge.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
The hand washing sink adjacent to the ice machine had ice in the basin thus indicating that the hand washing sink was not being used for only hand washing.
Corrective action: discussed with the person in charge that hand washing sinks are to be used for only hand washing.
The hand washing sink adjacent to the ice machine did not have a supply of disposable paper towels at the time of inspection. The hand washing sink adjacent to the ice machine did not have a supply of hand soap at the time of inspection.
Corrective action: discussed with the person in charge that hand washing sinks must be supplied with disposable paper towels and hand soap at all times.
The hand washing sink adjacent to the ice machine was blocked by a rolling cart thus making it inaccessible for use.
Corrective action: the rolling cart was moved to allow access to the hand washing sink.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
A container of raw chicken and a container of raw shelled eggs were stored above lettuce in the cook line two door reach-in refrigerator.
Corrective action: the above items were relocated to the bottom shelf of the refrigerator.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
Multiple containers of fried tempura shrimp measured between 78° F - 83° F on the food preparation table located to the left of the cook line. A container of fried tempura shrimp measured 64° F at the sushi bar.
Corrective action: both containers of fried tempura shrimp were placed into refrigeration units to rapidly cool to 41° F.
|
| 24 - Foodborne Illness Risk Factors |
| Time as a Public Health Control; procedures & records |
|
Inspector Comments:
The facility could not provide a standardized recipe for their sushi rice pH testing procedures.
Corrective action: discussed with the person in charge that a standardized recipe is required for sushi rice pH testing results.
|
| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
|
Inspector Comments:
The front page of the facilities main menu did not have various types of raw and/or undercooked fish marked by an asterisk thus linking them to the menus consumer advisory.
Corrective action: discussed marking the above raw and/or undercooked animal foods with an asterisk.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments:
A container of raw cut chicken was improperly thawing on the floor located to the right of the cook line cold top refrigerator.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments:
Multiple fruit flies (alive) were observed surrounding the soda gun located behind the sushi bar.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
Multiple damp wiping cloths were not properly stored in sanitizer buckets on the cook line. Multiple damp wiping cloths were not properly stored in sanitizer buckets behind the sushi bar.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
Multiple pairs of in-use tongs were stored on the handle of the cook line oven thus not protecting them them from contamination.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
An employee was observed rinsing his head in the facilities food preparation sink. The hand washing sink adjacent to the ice machine was not properly sealed to the wall.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments:
The drain pipe located beneath the hand washing sink adjacent to the ice machine was leaking.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
Multiple holes were in the observed in the wall located behind the sprayer head adjacent to the mechanical ware washing machine.
|
|
08/26/2019
Inspection, Routine
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: Soap was not readily available at the back kitchen handsink. Paper towels were not readily available at the front kitchen handsink. Corrective Action: The handsinks were supplied with soap and paper towels.
A chemical spray bottle was stored on the lip of the front kitchen handsink. Corrective Action: The item was moved to an approved area.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: Several raw meats, cooked meats, and cooked noodles were 47-49°F in the glass reach-in cooler near the grill. Cut tomatoes were 64°F on the preparation table near the grill line. Cooked eel was 56°F in an ice bath near the sushi line.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments: A fly strip was located directly above a food preparation area near the entrance to the kitchen. Corrective Action: The fly strip was moved to an approved area.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: Tongs hanging off the oven handle door were not stored in a manner that protects them from contamination.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: The handle on the microwave was broken. The cutting board on the storage rack across from the 3-compartment sink was grooved.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: The interior of the microwave was soiled with food debris. The exterior of the bulk bin containers near the grill line were soiled with food debris. The ventilation hood was soiled with dust and grease. The interior of the 2-door reach-in freezer was soiled with food debris.
|
| 50 - Good Retail Practices |
| Hot & cold water available; adequate pressure |
|
Inspector Comments: Hot water was not readily available at the back kitchen handsink.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: The wall by the ventilation hood was soiled with dust and grease. The wall by the ice machine was soiled with debris. The floor by the dish machine was soiled with debris.
|
|
02/22/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C):
The facility could not provide a certificate for a certified food protection manager (provided handout on accredited courses).
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: 2-301.14 When to Wash (P):
An employee at the grill line was observed wiping their hands on a common towel and did not properly wash their hands. Corrective Action: Discussed importance of proper handwashing with manager to review with employees.
|
| 14 - Foodborne Illness Risk Factors |
| Required records available: shellstock tags, parasite destruction |
|
Inspector Comments: 3-402.12 Records, Creation, & Retention (Pf):
Fish freezing documents for ready to eat sushi fish were not available on-site.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P):
Raw eggs were stored directly above ready to eat foods in the 2-door standing reach-in cooler. Corrective Action: The eggs were moved to an approved location.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P):
Shrimp was 45°F in the grill line cold-top cooler. Various fish and raw chicken were 46-48°F in the glass grill line reach-in cooler. Eel was 52°F in an ice bath on the sushi bar line. Various fish were 45-50°F in the left sushi bar reach-in cooler.
|
| 24 - Foodborne Illness Risk Factors |
| Time as a Public Health Control; procedures & records |
|
Inspector Comments: 3-501.19 Time as a Public Health Control (Pf):
An approved plan for rice used with time as a public health control was not available on-site.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: 7-102.11 Common Name-Working Containers (Pf):
A chemical spray bottle on the grill line and at the bar were unlabeled as to their contents. Corrective Action: The chemical spray bottles were properly labeled.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C):
Several bulk containers of food were unlabeled as to their contents.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C):
Tongs hanging off the oven handle door were not stored in a manner that protects them from contamination.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments: 4-502.13 Single-Service and Single-Use Articles-Use Limitations (C):
Food throughout the facility was stored in reused single service containers.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C):
The handle on the grill line microwave was missing.
4-101.19 Nonfood-Contact Surfaces (C):
The cardboard lining the shelf near the grill line was not smooth and easily cleanable.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf):
Sanitizing test strips for the quaternary ammonia were not available at the facility.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C): The floor along the grill line was soiled with grease. The floor under the sushi bar area was soiled with food debris.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-303.11 Intensity-Lighting (C):
Several lights throughout the kitchen were not functioning.
|
|
02/13/2018
Inspection, Routine
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: The consumer advisory did not state which foods are cooked raw or to order. Follow up to be conducted in 7-10 days.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: The hand sink was observed being used as a dump sink. Corrective action: the manager was educated on proper hand sink use.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: Employees were observed handling ready to eat sushi and cucumbers in the sushi prep area. Corrective action: Employees were educated on hygienic practices.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water was not available at the hand sink near the cookline. Follow up to be conducted in 7-10 days.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towel were not available at the hand sink in the bar area. Follow up to be conducted in 7-10 days.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Unlabeled bulk storage food items were present in the cook line area.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Cutting boards in the cook line area were grooved and not easily cleanable. A scoop without a handle was stored in the bulk flour container in the cook line area. Cloth was used to line the breading station table next to the cook line. Cardboard was present in the cook line area. Plastic wrap and tape were observed on the sushi display case. The reach in freezer had moderate ice built up, making it not easily cleanable.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The cooked rice scoop was soiled with debris and stored in an unapproved location.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs were stored at knee level at the cook line.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Single use containers were observed being used for food storage in the cook line area.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light above the cook line was non-functioning.
|
|
01/24/2017
Inspection, Routine
|
| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
|
Inspector Comments: Shellfish tags for oysters were not labeled with empty date.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: Consumer advisory was not available for nigiri sushi items served raw or undercooked.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed cleaning a pitcher at the cook line hand sink.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Smoked salmon was thawing at room temperature on the preparation surface above the kitchen chest freezer.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The tall reach-in refrigerator door gaskets were torn. The sushi equipment counter top next to the sushi preparation line was constructed of duct tape.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: Holes were present on the wall above the three compartment sink.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: The cook line reach-in refrigerator was not equipped with a thermometer.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Storage racks in the ware washing area and cook line were soiled with grease and food debris. The reach-in refrigerator at the miso soup station was soiled. The back kitchen chest freezer was severely frosted. The short reach-in refrigerator door gaskets were soiled with food debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs were stored at the cook line oven handle.
|
|
02/18/2016
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A wire scrub pad was stored in the basin of the kitchen hand sink located next to the preparation sink.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: A metal cart was blocking access to the hand sink located next to the preparation sink.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Meat was thawing at room temperature on the preparation surface above the kitchen refrigerator in the back kitchen area.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Cardboard was observed lining the shelfs in the reach in refrigerator located across from the chest freezer in the kitchen.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets located on the reach in refrigerator across from the chest freezer in the back kitchen area were torn.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: A leak was observed on the faucet base on the three compartment sink.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The fan vents located under the cook line hood were soiled with grease.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs were stored at knee level on the side of the grill line handles. Utensils on the salad cold top refrigerator were stored in 68F standing water.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The caulking on the cook line hand sink was torn. A leak was present on the drain line of the cook line hand sink.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Several holes were present in the walls throughout the facility. The ceiling vents located above the cook line were soiled with dust. The walls located behind the cook line utensil rack and next to the cook line refrigerators were soiled with food debris.
|
|
10/15/2015
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Two bottles of liquor located in the bar area contained fruit flies and were stored with wholesome bottles at the bar.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the sushi area was observed washing their gloved hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Ice was present in the sushi area hand sink basin. An employee in the bar area was observed rinsing their gloved hands in the bar area dump sink.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A Y-valve was located down stream of the atmospheric vacuum breaker on the mop sink. ( Install a hose bib atmospheric vacuum breaker to each side of the Y-valve).
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not available at the bar area and both back kitchen hand sinks.
|
|
02/24/2015
Inspection, Routine
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Duct tape was present between the counter and beer tap in the Sushi Bar. The gas stove was not installed 6 inches within the ventilation hood.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: Two of the 3 compartments of the ware washing sink were cracked.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: Food debris was present on the bottom shelf of the 2-door produce cooler.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The exterior of the microwave and toaster oven were soiled. The water heater was soiled with food splatter. The exterior of the dry storage bins were soiled.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs, knives, spoons, and chop stix were stored in 58°F standing water by the salad prep area. A scoop without a handle was present in the flour storage bin.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Single use plastic salad containers were used to store spices.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The walls were soiled, in poor repair, and in need of paint throughout the prep and kitchen areas. The floor was dirty below the clean pan storage rack and by the water heater.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The light was not functioning in the 2-door produce cooler. Several light bulbs were not functioning in the ceiling fixtures in the kitchen.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The back door to the kitchen was open.
|
|
11/25/2014
Inspection, Critical Item
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee washed his hands with disposable gloves on, and did not take the soiled gloves off, wash his hands, and put on clean gloves.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A rag was present in the cooks' line hand sink basin. An employee filled a water pitcher from the cooks' line hand sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage container was present on the wall ledge in the wait station, above a rice steamer and next to soup spoons and bowls.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee cut cucumbers for sushi, with bare hands. The cucumber was a ready-to-eat food.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A spray can of stainless steel polish was on the dry storage shelves above to-go containers. A spray bottle of de-greaser was hanging on the utensil shelves, next to plates.
|
|
08/27/2014
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: One bottle of liquor at the bar was adulterated with fruit flies
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A scrub pad was present in the prep line hand sink basin. Ice was dumped into the bar hand sink. .
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Employee beverages in twist-off lid containers and in travel mugs with no handles were present on the employee beverage container cart.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: A piece of fried, breaded fish was 77°F, in a pan at the fry station.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: The hand sprayer nozzle hung below the rim of the ware washing sink.
|
|
02/13/2014
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Two bottles of liquor at the bar were adulterated with fruit flies.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: A pan of raw chicken was stored next to an open bag of cilantro in the kitchen double-door refrigerator.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: The establishment did not have a consumer advisory.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage container was present on the cooks' line cutting board counter, and another was in the cooks' line cold top refrigerator, next to food containers.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Sushi rice was 103°F at the sushi bar, and the operator did not have lab test results to confirm it is not potentially hazardous, or a time as a public health control plan.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Raw tuna in the cooks line cold top refrigerator was 62°F and cut leafy greens were 54°F. Milk was 47°F, and 2 containers of whipped butter with garlic were 55°F in the wait station 3 door refrigerator. The butter was held above 41°F for over 4 hours.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: Several knives stored at the cooks line had blades soiled with food debris, and were not washed, rinsed and sanitized after prior use.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap was not available at the cooks' line hand washing sink. Corrected on site.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: The bulk flour, salt, sugar, and MSG containers at the cooks' line were not labeled as to their contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: A container of frozen shrimp was thawing on the main kitchen utensil rack.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A non-commercial grade toaster oven was in use on the cooks' line. The interior of the reach-in chest freezer had excessive ice buildup, and was no longer smooth and easily cleanable. The scoop for the ice machine had a broken blade.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Both of the cooks' line cold top refrigerators had torn door gaskets. The top of the chest freezer lid had extremely chipped paint. The bar wine cooler door gaskets were cracked.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The bottom interior of the kitchen double-door reach-in refrigerator was soiled with food debris. The ice machine ice deflector plate was soiled with hard water scale. The bar soda gun nozzle was soiled with dried soda syrup.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The three-compartment sink wall caulking was soiled with grime. The tops of the bulk chemical containers at the warewashing sink were soiled with food debris. Both of the cooks' line cold top refrigerators had door gaskets that were soiled with greasy food debris. The exterior of the Vita Mix food processor was soiled with food residue. The exterior of the microwave oven was soiled with food splatter. The exterior of the plastic shelving for the cooks' line steam well was soiled with food splatter. The exteriors of the cooks' line cold top refrigerator, kitchen reach-in refrigerator and freezer doors were soiled with greasy residue. The drain line serving the food preparation sink was soiled with grime.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs were stored on the handle of the oven, and their food contact surfaces were exposed to contamination. Scoops in the bulk sugar, salt, flour and MSG containers did not have handles.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The food prep line handsink was not sealed to the wall.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor drain liner below the three-compartment sink was soiled with grime. The floor was soiled with grease throughout the cooks' line area. Wallboard was damaged between the cooks' line and the warewashing area below the electrical boxes, and above the warewashing handsink. The floor was soiled with greasy food residue below and behind the fryers. The floor was soiled with grime at the threshold of the rear kitchen door.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: One light bulb in the cooks' line ventilation hood did not function.
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| 14e - Non-Critical |
| Physical Facilities: Ventilation |
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Inspector Comments: The ventilation hood filter screens were soiled with a layer of grease.
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