|
03/08/2022
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
-The facility did not have a certified food protection manager.
Corrective action: Provided the certified food protection manager handout to the person in charge.
|
| 14 - Foodborne Illness Risk Factors |
| Required records available: shellstock tags, parasite destruction |
|
Inspector Comments:
3-402.12 Records, Creation, & Retention (Pf)
-Parasite destruction paperwork for the sushi seafood was not available at the facility.
Corrective action: The person in charge will obtain a copy of the parasite destruction paperwork from the distributor company.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
-Raw chicken was stored above raw eggs in the two door reach-in refrigerator at the end of the cook line near the ware washing area.
Corrective action: The person in charge moved the raw chicken below the raw eggs. Discussed storing raw animal products according to cook temperature with the person in charge.
|
| 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)
-Fried shrimp (50°F) measured greater than 41°F in the two door reach-in cold top refrigerator across from the stove on the cook line.
Corrective action: The person in charge discarded the fried shrimp. See voluntary condemnation. Discussed proper cold holding temperatures and techniques with the person in charge.
|
| 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)
-A copy of the written procedures for the time as a public health control plan for the sushi rice was not available upon request.
Corrective action: The person in charge will obtain a copy of the written procedures for the time as a public health control plan and store it in the facility.
|
| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
|
Inspector Comments:
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf)
- The consumer advisory on the menu was missing the disclosure statement.
Corrective action: Provided a consumer advisory handout to the person in charge. Add "These items may be served raw or undercooked" to the existing statement on the menu.
|
| 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 stored in the ware washing area next to the water heater was not labeled as to its contents.
Corrective action: The person in charge labeled the bottle.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments:
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
-A bulk container of rice stored on the counter next to the mop sink was not labeled as to its contents.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
-Numerous boxes of ginger were stored on the floor in the sushi station.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
-A wiping cloth on the counter above the two door reach-in refrigerator across from the cook line was not stored in the sanitizer solution between uses.
|
|
02/08/2021
Inspection, Routine
|
| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
|
Inspector Comments:
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf)
- The consumer advisory on the menu was missing the disclaimer statement.
Corrective action: A handout was emailed to the operator. Add "These items may be served raw or undercooked" to the existing statement on the menu.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
- The sanitizer bucket near the cook line was stored on the floor.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
- The scoop for the rice maker near the soda machine was stored in ice at the time of inspection.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments:
4-901.11 Equipment and Utensils, Air-Drying Required (C)
- Numerous clean dishes were stacked wet above the dish machine.
|
| 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 door gaskets on the tall two-door reach-in refrigerator to the left of the cook line were torn.
- The door gasket on the tall single-door reach-in refrigerator to the right of the fryer was torn.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- The caulking on the pre-rinse side of the dish machine was soiled.
|
|
11/20/2019
Inspection, Routine
|
| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
|
Inspector Comments: 2-103.11(H) Person-In-Charge-Duties (Pf)
The person in charge did not have a routine monitoring process for cooling temperatures throughout the
day. Corrective action: Guidance was provided on monitoring and recording cooling logs throughout the day at the time of inspection.
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
The person in charge has not obtained a certified food protection manager certification from an accredited program. Corrective action: A list of accredited courses was provided.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: 3-202.15 Package Integrity (Pf)
A dented can of bamboo shoots was stored with wholesome cans in the su chin kitchen. Corrective action: The dented can was moved to a separate storage location.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (Pf)
The sanitizer cycle of the dish washing machine did not produce 50 ppm chlorine residual. Corrective action: The machine was retested at 50ppm chlorine residual at the time of inspection.
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Rice noodles (117°F-122°F) were stored below 135°F in the steam table to the right of the food preparation sink. Corrective action: Discussed proper hot holding temperatures as well as food levels with the manager.
|
| 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)
Cooked shrimp (44°F-48°F) was stored above 41°F in the two door cold top reach in refrigerator to the right of the food preparation sink. Corrective action: The shrimp were discarded.
Seaweed salad (55°F) was stored above 41°F in the sliding door refrigerator in the su chin kitchen. Corrective action: The seaweed salad was discarded.
Pooled eggs (47°F) were stored above 45°F in the two door cold top reach in refrigerator across from the wok station on the cook line. Corrective action: Discussed proper cold holding temperatures with the manager.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: 7-201.11 Separation-Storage (P)
A container of ethanol was stored next to ready to eat food items on the shelf below the hot holding unit on the cook line. Corrective action: The container of ethanol was moved to a separate storage location.
7-102.11 Common Name-Working Containers (Pf)
A chemical spray bottle in the dish washing area was not labeled as to its contents. Corrective action: The manager labeled the chemical spray bottle.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments: 3-501.15 Cooling Methods (C)
Cooked pasta was improperly cooling in sealed portion bags in the two door stand up refrigerator on the cook line.
Cooked chicken was improperly cooling in a sealed container in the two door cold top reach in refrigerator across from the wok station on the cook line.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments: 4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy (Pf)
A thermometer to measure the ambient air temperature was not provided in the stand up refrigerator in the su chin kitchen.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
Utensils were stored in 59°F standing water on the sushi cold top reach in refrigerator to the left of the mop sink.
Tongs were stored unprotected from contamination on the handle of the saute oven on the cook line.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-101.19 Nonfood-Contact Surfaces (C)
Tape, that is not smooth and easily cleanable, was present on the gasket of the two door cold top reach in refrigerator across from the saute oven on the cook line.
The racks in the two door stand up refrigerator on the cook line were rusty.
Paint was chipped on the racks in two door stand up refrigerator in the su chin kitchen.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The gasket on the single door freezer was torn.
The gasket on the two door stand up refrigerator on the cook line was torn.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The seal on the hood flashing above the cook line was missing.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The exterior of the saute oven on the cook line was soiled.
The rack in the dish washing area was soiled.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The seal around the dish machine was soiled.
The wall around the dish machine was soiled.
The ceiling above the soup warmer was dusty.
|
|
08/05/2019
Inspection, Follow-Up
|
| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
|
Inspector Comments: Repeat violation: 2-103.11(H): The person in charge did not have a routine monitoring process for cooling temperatures throughout the day.
|
| 14 - Foodborne Illness Risk Factors |
| Required records available: shellstock tags, parasite destruction |
|
Inspector Comments: Repeat violation: 3-402.11: The facility did not have a letter from their supplier stating proper steps were taken for parasite destruction for the salmon used for sushi.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: Repeat violation: 4-501.114: The sanitizer bucket measured less than 50ppm chlorine residual on the cook line.
|
| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
|
Inspector Comments: Repeat violation: Cooked shrimp (45°F), cooked chicken (45°F), and cooked beef (45°F) were stored above 41°F after cooling for more than six hours. The items were discarded.
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments: 3-501.16 Sushi rice (102°F) was held below 135°F in the sushi area.
|
|
07/26/2019
Inspection, Routine
|
| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
|
Inspector Comments: 2-103.11(H) Person-In-Charge-Duties (Pf)
The person in charge did not have a routine monitoring process for cooling temperatures throughout the day. Follow up to occur.
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
The person in charge has not obtained a certified food protection certification from an accredited program.
|
| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
|
Inspector Comments: 3-301.11 Preventing Contamination from Hands (P)
An employee was preparing ready to eat cut romaine lettuce with their bare hands. Follow up to occur.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: 3-202.15 Package Integrity (Pf)
A dented can of pineapple chunks and a dented can of bamboo shoots were stored with wholesome cans on the shelf in the dry storage room.
|
| 14 - Foodborne Illness Risk Factors |
| Required records available: shellstock tags, parasite destruction |
|
Inspector Comments: 3-402.11 Parasite Destruction (P)
The facility did not have a letter from their supplier stating proper steps were taken for parasite destruction for the salmon used for sushi. Follow up to occur.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P)
The sanitizer buckets measured greater than 200ppm chlorine residual in the kitchen. Follow up to occur.
|
| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
|
Inspector Comments: 3-501.14 Cooling (P)
Chicken (45°F), beef (45°F) and pork (45°F) were above 41°F after cooling for more than six hours in the two door cold top reach in refrigerator to the right of the hand sink. The items were discarded.
Tempura chicken (52°F-53°F) was above 41°F after cooling for more than six hours in the two door stand up reach in refrigerator ot the left of the wok station.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Tuna (44°F), salmon (45°F) and yellowtail fish (45°F) were stored above 41°F for more than four hours in the sushi cold top reach in refrigerator. The items were discarded.
Cut romaine lettuce (71°F) was stored above 41°F in the food preparation sink. The lettuce was iced immediately. Discussed proper cold holding temperatures with the manager.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Several containers of ready to eat foods were not date marked throughout the kitchen. Follow up to occur.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments: 4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy (Pf)
A thermometer to read the ambient air temperature was not provided in the two door cold top reach in refrigerator across from the saute station.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
Utensils were stored in ice water throughout the kitchen.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-101.19 Nonfood-Contact Surfaces (C)
Shelves were rusty in the two door reach in refrigerator to the left of the wok station.
Foil, that is not smooth and easily cleanable, was used to line the shelves above the sushi refrigerator.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The gasket was torn on the two door cold top reach in refrigerator to the right of the hand sink.
The gasket was torn on the single door reach in freezer to the right of the saute station.
The gasket was torn on the two door cold top reach in refrigerator across from the saute station.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The condenser fan covers were soiled in the two door reach in refrigerator to the left of the wok station.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-205.15 System Maintained in Good Repair (C)
The faucet was leaking on the food preparation sink.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The ceiling and wall were dusty above the hand sink near the soda machine in the kitchen.
|
|
01/29/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
The person in charge has not obtained a certified food protection manager certificate from an accredited program.
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C)
An unapproved employee beverage was stored on the table to the right of the food preparation sink.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 6-301.14 Handwashing Signage (C)
Hand washing signs were not present at the hand washing sinks in the kitchen.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments: 3-202.15 Package Integrity (Pf)
Three dented cans of bamboo shoots were stored with wholesome cans in the sushi kitchen dry storage area. The operator separated the dented cans from the wholesome cans. Discussed dented can policy with the operator.
|
| 19 - Foodborne Illness Risk Factors |
| Proper reheating procedures for hot holding |
|
Inspector Comments: 3-403.11 Reheating for Hot Holding (P)
Green chili (100°F) was being re heated in the steam table. The employee reheated the green chili in a sauce pan on the saute oven. Discussed rapidly reheating procedures with the employee and operator.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments: 3-501.15 Cooling Methods (C)
Cooked shrimp and cooked beef were improperly cooling in a container with a tight fitting lid in the two door cold top reach in refrigerator to the left of the sushi cold top refrigerator.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
The sanitizer bucket measured less than 50ppm chlorine residual in front of the food preparation sink.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
Tongs were stored unprotected from contamination on the handle of the saute oven.
A scoop without a handle was stored in contact with food on the shelf below the food preparation table.
|
| 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)
Several single use containers were re used for other food product storage on the shelf below the food preparation table.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The seal was missing between the wall and the hood flashing above the cook line.
The seal was missing on the drainboard side of the dish washing machine.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The racks were rusty in the two door stand up refrigerator to the left of the wok station.
The door gasket was torn on the single door stand up freezer to the right of the fryer on the cook line.
The door gasket was torn on the two door cold top reach in refrigerator across from the saute station.
4-101.19 Nonfood-Contact Surfaces (C)
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The chemical shelf was soiled in the dish washing area.
The interior was soiled of the two door stand up refrigerator to the left of the wok station.
The exterior was soiled of the two door stand up refrigerator to the left of the wok station.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The seal was soiled on the hand sink across from the food preparation table.
The seal was soiled on the pre rinse side of the dish washing machine.
The ceiling vent was dusty above the chemical rack.
The seal was soiled on the food preparation sink.
The floor was soiled to the left of the hand sink in the kitchen.
The floor was soiled to the right of the single door stand up refrigerator.
|
|
08/02/2018
Inspection, Follow-Up
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Repeat violation: A dented can of mandarin oranges was stored with wholesome cans in the dry storage in the Su Chin kitchen.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Repeat violation: A container of sprouts was stored in the basin of the mop sink.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: Repeat violation: An employee was observed touching cooked chicken and crunchy noodles with his bare hands.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Repeat violation: Sprouts (48°F) and fried tofu (48°) were above 41°F in the cold top reach in refrigerator across from the saute oven.
|
|
07/27/2018
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Three dented cans of mandarin oranges were stored with wholesome cans in the dry storage area in Su Chin kitchen. Discussed dented can policy with manager.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Produce was being rinsed in the mop sink.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed taking dirty dishes to the dish area and not washing their hands before taking prepared dishes to a customer. Discussed proper hand washing with the manager.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee was observed handling cooked chicken without donning gloves. Discussed glove policy with the manager.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Milk was 49°F in the two door refrigerator to the right of the fryer. Sprouts (48°F) and pooled eggs (50°F) were above 41°F in the cold top reach in refrigerator across from the saute oven on the cook line. Sprouts (47°F) and romaine (50°F) were above 41°F in the cold top reach in refrigerator to the right of the food preparation sink. Cooked chicken (47°F) and cooked steak (50°F) were above 41°F for more than 4 hours in the cold top reach in refrigerator to the left of the food preparation sink. The chicken and steak were discarded. Raw steak was 47°F in the two door reach in refrigerator in the Su Chin kitchen. Tofu was 55°F in the deli case in the Su Chin. Tofu was moved to the two door reach in refrigerator.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Chemicals were stored on the same shelf as food equipment in the Su Chin kitchen. Chemicals were stored next to food items in the main kitchen. Discussed proper chemical storage with the manager.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket was torn on the reach in freezer to the right of the fryer on the cook line. The door gasket was torn on the cold top reach in refrigerator across from the saute oven. The door gasket was torn on the stand up reach in refrigerator to the left of the wok station. The gasket was torn on the cold top reach in refrigerator across from the wok station. There was a domestic refrigerator and freezer present in the Su Chin kitchen.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The cooler fan cover was soiled in the stand up reach in refrigerator to the left of the wok station.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Several sanitizer wiping cloths were left on the cutting board and counter top on the cook line.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The ceiling above the food preparation table was soiled.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: A non functioning refrigerator was present across from the mop sink in the Su Chin kitchen. A non functioning cold top reach in refrigerator was present across from the stand up reach in refrigerator in the main kitchen.
|
|
02/28/2018
Inspection, Routine
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: A complete consumer advisory was not present on the sushi menu. A handout was provided with the correct and complete wording for the consumer advisory. Follow up to occur.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Employees were observed wiping their hands on common towels and aprons. An employee was observed wiping a knife on their shirt in between use. Ice was present in the basin of the Su Chine hand sink. Hygienic practices were discussed. Follow up to occur.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Employee beverages were present on the preparation table next to the steam table and the preparation table by the back hand sink. Employee beverages were discussed. Follow up to occur.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: Employees were preparing ready-to eat foods with their bare hands. Follow up to occur.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Cooked chicken (115°F), cooked beef (110°F) and cooked shrimp (73°F) were sitting out on the shelf above the steam table. The items had been left out since being cooked earlier in the morning and were discarded.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Garlic in oil was 110°F sitting out on the cook line. The item was moved to the refrigerator. Raw beef (54°F), chopped lettuce (67°F) and rice noodles (70°F) were above 41°F sitting out on preparation tables. The items were moved to a refrigerator. Pasta was 52°F in the tall reach-in refrigerator next to the cook line. An employee stated the pasta was sitting out during the lunch rush. The following items were above 41°F on ice in the right cook line cold top refrigerator: bean sprouts (47°F), shrimp (45°F), steak (47°F), chicken (45°F) and sliced tomatoes (47°F). The ice baths were replaced and the facility has the unit scheduled to be repaired. Noodles and sushi rice under time as a public health control were not labeled with discard times. The sushi rice was past the time for use and discarded. The noodles were moved to a refrigerator. Follow up to occur.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: An unlabeled chemical spray bottle was present next to the dish machine. A label was added to the spray bottle. Follow up to occur.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Spaghetti noodles were cooling while covered in the tall reach-in refrigerator next to the cook line. Onions, cabbage and mushrooms were stored on the floor of the dry storage area in Su Chine.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Non-NSF approved containers were used to store food throughout the facility.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The gaskets were torn on the cook line, appetizer and sushi cold top refrigerators. Unapproved foil was used around the grill and to line shelves throughout the kitchen.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: A knife was stored in a crevice between the cook line cold top and cutting board.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Boxes of single service articles were stored on the floor in the Su Chine dry storage area.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: A non-functioning refrigerator was present across from the mop sink at Su Chine.
|
|
02/24/2017
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Two dented cans of bamboo shoots were stored with other cans on the Su Chine dry storage rack.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Chicken was stored over bean sprouts in the cook line cold top refrigerator. Beef was stored over pork in the cook line meat refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed donning gloves without first washing their hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed filling a sanitizer bucket in the cook line hand sink. Ice was present in the basin of the Su Chine hand sink.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Noodles were 70°F in the hot holding unit next to the Indochine hand sink. Rice was 98°F on the Indochine expo line.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Shrimp was thawing in standing water on the back preparation table. Onions were stored on the floor in the Su Chine dry storage area.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Several non NSF approved containers were being used to store food throughout the facility.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Foil that was not smooth and easily cleanable was used to line several shelves and the grill on the cook line. Door gaskets were torn on the cold top refrigerators and the tall reach-in freezer.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Boxes of single service articles were stored on the floor of the Su Chine dry storage area.
|
|
08/09/2016
Inspection, Critical Item
|
| 02b - Critical |
| Personnel: Wounds properly covered |
|
Inspector Comments: An employee with a bandaged finger was observed chopping food without gloves on over the bandage.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed donning gloves without first washing their hands. An employee was observed touching their face and then returning to food preparation without washing their hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Several employees were observed using common towels or aprons to wipe their hands.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Assorted curry sauces were below 135°F in the cook line hot holding unit.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Noodles under time as a public health control were not labeled with a discard time. Thfollowing items were above 41°F in the Su Chine cold top refrigerator: salmon (46°), eel (47°) and crab (48°).
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: A sanitizer bucket on the cook line exceeded 200 ppm chlorine.
|
|
01/28/2016
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: A bag of raw chicken was stored commingled with bags of raw beef and raw shrimp in the reach-in refrigerator on the right side of the Indochine cook line. Eggs were stored over ready to eat produce in the Su Chine tall reach-in refrigerator.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Tofu was 58° sitting out on a cook line cutting board. The following items were above 41° in the right told top refrigerator on the Indochine cook line: cooked chicken (46°), shrimp (47°), raw chicken (47°) and sprouts (46°).
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Two chemical spray bottles were not labeled as to their contents on the rack next to the dish machine.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Bottles of oil and coconut milk on the cook line were not labeled as to their contents. Several containers of seasoning on the cook line were not labeled as to their contents.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Styrofoam next to the fryer was not smooth or easily cleanable. Several shelves on the cook line and the grill were lined with unapproved foil. The gasket on the reach-in freezer in Su Chine was torn. Several non-NSF containers were used to store food items throughout the facility.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: Ice build up was present in the chest reach-in freezer in Su Chine.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Several wiping cloths were stored out of sanitizer on the cook line.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Single service articles were stored with their food contact surfaces unprotected from contamination on the cook line.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Tongs were stored unprotected hanging from the stove handle.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Single service containers were re-used to store food items throughout the facility.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The hand sink in the preparation area behind the ware washing station was not sealed to the wall.
|
|
07/21/2015
Inspection, Critical Item
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: A consumer advisory for items served raw or undercooked was not present on the menu.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Several employee beverages were present on cook line preparation tables.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee was observed handling ready-to-eat tomatoes and crab with their bare hands.
|
| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
|
Inspector Comments: Fried tofu was 74°F after cooling on the cook line preparation table for 2.5 hours.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following items were above 41°F in the sushi cold top refrigerator: sliced tomatoes (47°), crab (54°), tuna (45°) and chopped lettuce (59°). Cooked chicken (66°) and cooked shrimp (71°) was above 41°F sitting out on a shelf above the cook line. Bean sprouts were 52° sitting on top of the cold top. Noodles (49-98°) under time as a public health control were not labeled with a discard time.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: Chlorine sanitizer in a bucket in the food preparation area had a concentration greater than 200 ppm.
|
|
01/21/2015
Inspection, Routine
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was stored above customer food on the shelf above the cold-top refrigerator.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee on the cook line was observed handling ready-to-eat steak and egg rolls with their bare hands.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Raw chicken was 48ºF in the reach-in refrigerator by the food preparation sink.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The shelf below the hot holding unit by the food preparation sink was rusted. Several paper towels were in contact with customer food in the cold-top refrigerator by the food preparation sink. Several food containers throughout the kitchen were non NSF approved.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking on the mop sink was torn.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: A sanitizer towel on the cold-top cutting board by the food preparation sink was not stored in sanitizer between uses.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor by the mop sink was soiled with debris. The ceiling above the dish rack was soiled with dust.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light above the food preparation table was not functioning.
|
|
09/23/2014
Inspection, Routine
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: A consumer advisory disclosing the increased risk of food borne illness when consuming raw or undercooked animal product was not present on the menu.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Raw shrimp was observed thawing in the mop sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was stored next to single service items under the microwave in the sushi area.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee was observed handling ready-to-eat spring rolls with their bare hands.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cut lettuce was 67ºF on the table by the hot holding unit.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A container of propane was stored next to seasonings by the hand sink in the sushi area.
|
|
03/26/2014
Inspection, Routine
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Sushi rice at the sushi area was 88°F and was not labeled with a discard time.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Shredded lettuce at the cook line ice bath was 51°F. Bean sprouts at the cook line ice bath were 51°F. Tofu on the cook line was 59°F.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket of the cook line upright reach in freezer was torn.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The wall caulking of the dish machine drainboard was in disrepair.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Several tongs were present on the handle of the oven and were not protected from contamination.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The wall caulking of the preparation area hand sink was in disrepair.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several lights were not functioning properly in the kitchen.
|
|
12/18/2013
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A written agreement indicating that fish served raw for sushi was frozen for parasite control was not present at the sushi area.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: A container of raw pork was stored on top of a bag of jalapenos in the reach-in refrigerator.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: A consumer advisory warning consumers of the risk of eating raw or undercooked foods was not provided on the menu.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was stored on the food preparation table in the kitchen.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Shredded lettuce was 61°F and leaf lettuce was 56°F on the counter next to the hot holding unit. Cooked shrimp was 50°F next to the food preparation sink. Crab was 51°F in the sushi refrigerator. Garlic and oil was 76°F next to the cookline. Sushi rice was 71°F and no time as a public health control plan was available.
|
|
09/17/2013
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee on the cook line was observed touching their face and then touched the cook line cutting board without washing their hands. An employee in the ware washing area was observed touching dirty dishes and then touching clean dishes without washing their hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee at the cook line was observed wiping their hands on a common towel. An employee was observed filling a container with water at the hand sink near the soda machine. An employee was observed filling a pot with water from the mop sink then the employee put the pot on the stove and added other ingredients in preparation for cooking.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved uncovered employee beverage was present near the soda machine. Several employee beverages were present on the microwave near the cook line. An employee on the cook line was observed drinking from an uncovered employee beverage container.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following items in the cook line ice bath were between 50°F-61°F: bean sprouts, cut tomatoes, and cut lettuce. An open container of red curry sauce was 72°F on top of the cook line cold top and the container stated the product needed to be refrigerated after opening.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A container of laundry detergent was present next to customer food in the dry storage room.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: An unlabeled chemical spray bottle was present in the ware washing area.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: A container of lemons near the soda machine was not covered.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Several door gaskets of several reach in refrigerators on the cook line were torn. A front plate of the cook line upright reach in refrigerator was in disrepair.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Several shelves in the back area were soiled with dust. Several door gaskets of several cook line reach in refrigerators were soiled with food debris.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Several clean dishes in the ware washing area were stacked wet.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: A pair of tongs was present on the handle of the cook line oven and was not protected from contamination.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The mop sink was soiled with grime. The wall caulking of the back preparation area was in disrepair.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Several holes were present in several walls of the back area. A ceiling vent in the preparation area was soiled with dust.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light in the hood did not have a cover. Several lights in the preparation area were not functioning properly.
|
