|
10/18/2022
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
No one working at the facility was a Certified Food Protection Manager.
|
| 03 - Foodborne Illness Risk Factors |
| Management, food employee and conditional employee; knowledge, responsibilities and reporting |
|
Inspector Comments:
2-103.11(O) Person-In-Charge-Duties (Pf)
The facility could not provide a verifiable, written employee illness policy.
Corrective Action: Provided the person in charge with a handout.
|
| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
|
Inspector Comments:
2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf)
The facility did not have procedures for how to cleanup in response to a vomit/fecal event.
Corrective Action: Provided the facility with a handout.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
2-301.14 When to Wash (P)
No employees were observed washing their hands when switching tasks.
Corrective Action: The inspector educated the person in charge regarding when hands should be washed, such as when they have become contaminated or when switching tasks and donning gloves.
|
| 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 observed handling ready-to-eat cucumbers with their bare hands.
Corrective Action: The inspector directed the employee to don gloves and discussed when gloves should be used with the person in charge.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
A container of spoons was observed in the basin of the front kitchen hand sink.
Corrective Action: An employee moved the spoons.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw shrimp was observed stored over lettuce in the left-side kitchen reach-in refrigerator. Raw beef was observed stored over daikon and raw sausage was observed over mushrooms in the walk-in refrigerator.
Corrective Action: The above raw items were moved to appropriate locations.
|
| 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)
Dumplings (88°F) were observed sitting on top of the cutting board of the far right cold-top refrigerator.
Corrective Action: The dumplings were moved to the reach-in refrigerator.
|
| 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)
Rare steak served with pho was not marked with an asterisk advising customers that it may be served raw or undercooked.
Corrective Action: Discussed the missing consumer advisory requirements with the person in charge.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
7-102.11 Common Name-Working Containers (Pf)
A spray bottle filled with an unknown brown liquid hanging over the deli slicer was unlabeled as to its contents.
Corrective Action: The person in charge discarded the bottle.
|
| 29 - Foodborne Illness Risk Factors |
| Compliance with variance / specialized process / HACCP |
|
Inspector Comments:
8-103.12 Conformance with Approved Procedures (Pf)
Sushi rice pH results from 2013 for the facility showed a result of 4.3.
Corrective Action: Advised the facility we currently require test results showing a pH of 4.2 or below. Recommended they use a time as a public health control plan in the meantime and to only keep each batch of sushi rice for no more than 4 hours before discarded.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments:
3-501.13 Thawing (C)
Raw, still-frozen meat was observed thawing at room temperature.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments:
4-302.12 Food Temperature Measuring Devices (Pf)
The facility did not have a food-probe thermometer.
Corrective Action: The person in charge agreed to acquire one.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments:
6-202.15 Outer Openings, Protected (C)
Both back doors to the facility was open the entirety of the inspection.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
Several wet, in-use wiping cloths were observed outside of sanitizer.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
In-use rice utensils were observed stored in cold water (33°F).
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments:
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
The facility did not have test strips for the chlorine-based sanitizer.
Corrective Action: The person in charge agreed to acquire test strips.
4-501.14 Warewashing Equipment, Cleaning Frequency (C)
A solution of sanitizer was not present in the kitchen during the entirety of the inspection.
|
|
06/11/2019
Inspection, Routine
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: Hotel pans were stored in the basin of the hand sink next to the food preparation sink. Corrective action: Manager removed pans and education was provided on hand sink accessibility.
Soap and paper towels were not readily available at the hand sink next to the food preparation sink and the hand sink next to the three compartment sink. Corrective action: Manager provided soap and paper towels at the hand sinks.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: Raw beef was stored above ready to eat noodles in the cook line cold top refrigerator. Raw fish was stored above sauces in the walk in refrigerator. Corrective action: Manager moved the items to approved locations.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: The dish machine measured less than 50 ppm chlorine residual on the final rinse cycle.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: Sprouts were measured at 50°F on the food preparation table near the dish machine. Garlic in oil was measured at 62°F on the cook line. Corrective action: Manager rapidly cooled the items.
|
|
02/19/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: Certified food protection manager certification documentation was not available.
2-102.12(A) Certified Food Protection Manager (C)
|
| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
|
Inspector Comments: Vomit/fecal matter clean up procedures were not available. Corrective action: TCHD policy was provided.
2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf)
|
| 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 cooked chicken with bare hands. Corrective action: Education on bare hand contact was provided.
3-301.11 Preventing Contamination from Hands (P)
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: Paper towels were not readily available at the hand sink near the mop sink. Soap was not readily available at the bar area hand sink. Several hand sinks did not have hand washing signage. Corrective action: Manager provided soap and paper towels at all hand sinks.
6-301.12 Hand Drying Provision (Pf)
6-301.11 Handwashing Cleanser, Availability (Pf)
6-301.14 Handwashing Signage (C)
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: Raw fish was stored above ready to eat food in the walk in refrigerator. Raw shrimp and raw chicken was stored above ready to eat food in the reach in refrigerators across from the cook line. Corrective action: Manager moved items to an approved location.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: Raw chicken was measured at 60°F on the floor outside of the walk in refrigerator. Cooked chicken was measured at 60° on the dry storage racks. Garlic in oil was measured at 58°F on the grill line. Tofu in ice baths was measured at 45°F near the hot holding units. Corrective action: Manager rapidly cooled the items. Follow up required to monitor compliance.
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: Wiping cloths not in use were stored outside of a sanitizing solution.
3-304.14 Wiping Cloths, Use Limitation (C)
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: Cutting boards were scored throughout the facility.
4-501.12 Cutting Surfaces (C)
|
|
02/21/2018
Inspection, Routine
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Crab meat located on the sushi line was 53°F. Inspector had the employee move the crab meat to the walk in refrigerator.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not available at the front kitchen hand sink. Inspector had the facility place a roll of paper towels at the front kitchen hand sink.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Non-commercial food grade containers were observed holding food items at the sushi bar area.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets located on the far right cook line cold top refrigerator and on the walk in refrigerator were torn. The handle of the toaster oven located in the sushi bar was constructed of wire.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket on the far right cold top cook line refrigerator was soiled with food debris.
|
|
03/16/2017
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw shrimp was stored on the same container as cooked Vietnamese egg rolls at the cook line reach-in refrigerator.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Salmon, dry noodles, and aoili sauce were stored directly on the floor at the walk-in refrigerator and the walk-in freezer.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Grooved cutting boards were observed at the cook line cold top refrigerators.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Torn door gaskets were observed along the cook line reach-in refrigerators and the walk-in refrigerator. Aluminum foiled was lining the side panel of the cook line fryers, the storage shelf under the cook line grill, and the panel under the cook line stove top. Carton box lining was observed at the dry storage shelves outside of the walk-in refrigerator.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets at the cook line reach-in refrigerators were soiled with food debris. The ventilation hoods at the cook line grill were heavily soiled with debris. The fan guards at the walk-in refrigerator were dusty.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: The wiping cloth solution at the ware washing area sanitizing bucket, the cook line sanitizer bucket, and the sushi bar sanitizing bucket were less than 50 parts per million (ppm) of chlorine residual.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Single service to-go bags and soy sauce buckets were reused throughout the facility to store food.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor under the cook line grill, stove top, and fryers were soiled with debris. The walls behind the cook line grill, stove top, and fryers were soiled with debris.
|
|
03/15/2016
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed washing a towel at cook line hand sink.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Bean sprouts were 48°F in the food preparation table at the ware washing area. Boba was 70°F at the bar front counter. Sushi rice was 70°F at the sushi bar while kept under time as public health control without approved written procedures.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Raw shrimp was thawing at room temperature at the cook line cold top refrigerator.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: A torn door gasket was observed at the walk-in refrigerator. Grooved cutting boards were observed at the cook line cold top refrigerators.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the cook line oven was soiled with debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The fryer heads at the cook line grill were soiled with debris. The ventilation hoods at the cook line grill were soiled with debris.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The ceiling tiles above the cook line cold top refrigerators were stained and soiled with debris. The floors under the cook line cold top refrigerators were soiled with debris. The ceiling next to the cook line ventilation hoods was soiled with debris.
|
|
05/21/2015
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: The facility was freezing their fish, but were not recording and retaining this information for at least 90 days after service or sale of the fish.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw fish was stored above vegetables and raw eggs were stored above vegetables in the walk-in cooler.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: A consumer advisory for raw and undercooked fish and meat was not provided on menus and to-go menus.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the kitchen was observed donning gloves without first washing hands. An employee on the cook line was observed handling raw meat and then clean utensils and food without first washing hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee in the kitchen was observed wiping hands on a common towel.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee was observed eating in the kitchen on the expo line. An open employee beverage was present on the cook line above the cold-top refrigerator. An open employee beverage was present next to customer drink powder at the sushi bar.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee was observed handling ready to eat shrimp with bare hands on the cook line.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Breaded chicken was 70°F sitting out on the cook line by the fryer. Shrimp was 55°F while thawing in the kitchen preparation sink. Tofu was 50°F sitting out on the expo line. Crab mixture was 57°F sitting out on the sushi bar.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not provided to the cook line hand sink. Soap was not provided to the sushi bar hand sink.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle was unlabeled as to its contents in the kitchen.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: A bucket of sauce was being stored uncovered by the back kitchen door. Sugar and corn starch bulk containers were being stored uncovered on the dry storage shelves in the kitchen. Bowls of fish were being stored on the floor of the walk-in refrigerator. Boxes of food were being stored on the floor of the walk-in freezer.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The kitchen and sushi bar toaster ovens were for home use only. The kitchen cook line cold-top refrigerator cutting boards were grooved and stained. Several of the bulk ingredient storage containers were not made from food grade plastic. The data plate in the Pepsi reach-in refrigerator on the expo stated it was for "Storage of non-potentially hazardous bottled drinks only" and potentially hazardous foods like sushi and milk were being stored in it. A cloth towel was being used to cover toppings at the sushi bar.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: There were cloth curtains between the sushi bar and the kitchen. The stoves on the cook line were lined with foil. The door gaskets were torn on the middle cold-top refrigerator on the cook line. The dry storage shelves were lined with cardboard. The bottom shelf of the preparation area preparation table was lined with plastic wrap. The expo line reach-in Pepsi refrigerator was sitting on top of unfinished wood blocks. The glass doors were cracked on the south side reach-in refrigerator at sushi bar.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: A thermometer was not provided to the west side cold-top refrigerator on the cook line.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The grill hood above the wok and fryers was heavily soiled with grease. The cart between the wok and fryers was heavily soiled with grease and food debris. The door gaskets were soiled with food debris on the middle cold-top refrigerator on the cook line.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: A knife was stored in an uncleanable space between the cook line cold-top refrigerators. Rice scoop utensils were being stored in a container of water at 61°F. Plates at the sushi bar were being stored with the food contact surface face up.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Many single-use food storage containers were being reused through out the facility to house other foods.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The ceiling vents on the cook were soiled with dust. Cardboard was present on the floor of the walk-in refrigerator. Several small holes were present in the wall above the preparation table next to the three-compartment sink.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Two lights in the cook line grill hood were not functioning correctly.
|
|
05/06/2014
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: THe facility had a letter from their fish supplier stating the facility was responsible for freezing fish, but a freezing temperature and time for which fish was frozen was not recorded, retained, and made available at the facility for at least 90 days after time of service of fish or sale of fish.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw beef and raw pork was stored above noodles and vegetables and raw fish was stored above vegetables in the walk-in cooler.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the kitchen was observed donning gloves without first washing hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A container was present in the basin of the sushi bar hand sink. An employee was observed dumping a container into the expo line hand sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An open employee beverage was present at the sushi bar. Employee beverages were stored next to and above clean dishes at the sushi bar and on the sushi bar preparation area.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee on the expo line was observed handling ready to eat sushi with bare hands.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Miso soup was 129°F in the expo line steam table.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: A container of raw beef was 53°F sitting out on the kitchen preparation table. Tofu was 60°F in the expo line reach-in cooler. 1/2 and 1/2 was 53°F in the bar reach-in cooler. Fish sauce with cooked garlic was 49°F on the expo line by the steam table. A pot of broth was 45°F in the walk-in cooler. Garlic in oil was 93°F in the cook line cold-top cooler.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: A sprayer was present down stream of the atmospheric vacuum breaker on the mop sink.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not provided to the cook line hand sink. Soap and paper towels were not provided to the expo line hand sink.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: Scented bleach was used to make sanitizer.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Toppings and sauces were stored uncovered on the cook line. A bag of frozen meat balls were out thawing at room temperature on a kitchen preparation table. Boxes of food were stored on the floor of the walk-in freezer. A large bag of rice was stored on the floor of the kitchen. A box of rice crispy treats were stored on the floor at the sushi bar. Bags of cooked crab meat were thawing at room temperature sitting out on the sushi bar. The sugar/water mix for teas was stored uncovered at the bar.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A cloth towel was used to line the bowl used to put fried foods in on the cook line. Cloth towels were used to line tables and equipment at the cook line. The cook line cold-top cooler's cutting boards were stained and grooved. Many non-NSF containers were used to house dry ingredients through out the kitchen. Potentially hazardous foods were being stored in the expo line reach-in cooler, and the reach-in cooler data plate stated the cooler was to be used to only store prepackaged, non-potentially hazardous foods.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket was torn on the middle cold-top cooler on the cook line. Several kitchen storage shelves were lined with card board. The bottom shelf of the long kitchen preparation table was lined with contact paper. A non-cleanable surface was taped to the top of the reach-in cooler in the bar.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: The west end cold-top cooler on the cook line lacked a thermometer.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The slicer was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The grill hood was soiled with debris.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: The sanitizer solution in the sanitizer bucket in the kitchen measured less than 50 ppm chlorine sanitizer on the chlorine test strip.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Several knives were stored in an uncleanable spaces between the cook line cold-top coolers and steam table.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Several white plastic single-use containers were being reused to house other foods through out the kitchen.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall above the dry storage shelf was exposed dry wall. Several floor tiles were missing near the walk-in cooler.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several lights in the grill hood were not functioning correctly.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: Both back kitchen doors were left open with no protective coverings to the outside.
|
