|
11/22/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: The facility could not provide a certificate for a certified food protection manager. Corrective Action: Provided handout to manager on requirements.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: Signs notifying employees to wash their hands were not posted at handsinks throughout the facility.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: Raw eggs and raw fish was stored above ready to eat items in the walk-in cooler. Corrective Action: The raw items were moved to an approved location.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: Cut cabbage was 50°F on the grill line. Cooked chicken was 51°F and raw octopus was 46°F in the far grill line cold-top cooler. Corrective Action: The items were moved to a reach-in cooler to properly hold at 41°F and below.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: Several items in the walk-in cooler requiring date marking were not labeled. Corrective Action: The items were properly date marked.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: Several bulk food containers were unlabeled as to their contents.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: Boxes of food were stored on the floor in the walk-in cooler.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: The tongs hanging off the fryer handler were not stored in a manner that prevents them from contamination. A rice scoop was stored in ice water near the rice area.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: The cutting boards on the cold-top cooler were grooved. The table under the rice cooker on the grill line was rusted.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: Several of the door gaskets on the reach-in coolers throughout the facility were soiled with food debris.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: A spray nozzle under pressure was located downstream of the atmospheric vacuum breaker on the mopsink faucet. Corrective Action: The spray nozzle was removed.
The drain pipe for the back preparation area handsink was leaking.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: The base coving under the grill line handsink was in disrepair. The floor by the water heater was soiled with debris. The ceiling in the back preparation areas was soiled with dust and debris.
|
|
04/30/2019
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. Corrective Action: Provided handout to facility on accredited courses.
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C):
An employee beverage was stored directly next to food on the grill line preparation table.
|
| 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 was stored in the far back area preparation area handsink. Corrective Action: The container was removed.
6-301.13 Handwashing Aids and Devices, Use Restrictions (C): Soap and paper towels were installed at the preparation sink located at the sushi bar area.
|
| 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 and raw meat were stored above ready to eat vegetables in the walk-in cooler. Corrective Action: The raw items were moved to the bottom shelf.
|
| 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 chicken was 56°F in the right grill line cold-top cooler. Various cooked meats were 45-50°F in the left grill line cold-top cooler. Corrective Action: The cooked chicken was moved to below the cold level line of the cold-top cooler to properly hold at 41°F and below. Lids were added to the cooked meats and the unit was adjusted to properly hold at 41°F and below.
|
| 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):
Cut lettuce, cheese filling mixture, and cooked egg rolls requiring date marking were not properly labeled. Corrective Action: The items were properly date marked.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: 7-207.11 Restriction and Storage-Medicines (Pf):
Personal medication was stored above the left grill line cold-top cooler. Corrective Action: The medication was moved to an approved location in the facility.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C):
A scoop for the rice near the sushi area was stored in room temperature water.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: 4-903.11(B) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C):
The 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: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C):
The caulking on the ventilation hood was torn.
4-101.19 Nonfood-Contact Surfaces (C):
The plastic container hanging on the wall by the grill line handsink was not smooth and easily cleanable. The tape on the outlet cover in the far back preparation area was not smooth and easily cleanable.
4-501.11 Good Repair and Proper Adjustment-Equipment (C):
The handle on the reach-in freezer near the back door was in disrepair. The doors on the left sushi display cooler were in disrepair.
|
| 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 ventilation hood was soiled with grease.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-203.14 Backflow Prevention Device, When Required (P):
A spray nozzle under pressure was located downstream of the atmospheric vacuum breaker on the mopsink faucet. Corrective Action: The nozzle was removed to relieve pressure.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C):
The ceiling in the back preparation area was soiled with dust. The light shields in the kitchen were soiled with food debris. The floor under the 3-compartment sink was soiled with debris. The wall by the dish machine was soiled with debris.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-303.11 Intensity-Lighting (C):
A light in the warewashing area was not functioning. A light near the back door was not functioning.
|
|
04/27/2018
Inspection, Routine
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper Towel was not available at the dish area hand sink. Corrective Action: Operator replaced battery in paper towel dispenser.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Various vegetables were stored unprotected on the ground in the rear storage and walk-in refrigerator.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Multiple non-commercial grade containers were used to store food products at the sushi station.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The drying rack above the three compartment sink was held on by twisted saran wrap.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Caulking at the sprayer sink was moldy.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: The bulk sugar scoop was not equipped with a handle. Rice scoops were stored in 73°F stagnant water.
|
|
04/20/2017
Inspection, Routine
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Sushi rice were 110°F at the rice station.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Non-commercial container was used at the sushi station to store food. The rice cooker used to hold brown rice was not commercial grade.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Multiple bulk container scoops were not equipped with handles. The walk-in refrigerator door gasket was torn.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Multiple reach-in refrigerator door gaskets were soiled with food debris. The fryer station sides were severely soiled with grease. The cook line cold-top reach-in refrigerator door handles were severely soiled with food debris and grease. The caulking to the three compartment and sprayer sink were moldy. The storage racks in the walk-in refrigerator were soiled with grease and food debris.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Cleaned dishes were wet nesting above the three compartment sink storage rack.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: The brown rice scoop was stored in 50°F standing water. A knife was stored between the cold-top refrigerator and tabletop for to-go orders at the cook line.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The restroom faucet fixtures were not properly sealed to the sink.
|
|
12/01/2016
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A container of lychee fruit stored in the bar reach in drink refrigerator was molded.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw meat was stored above open containers of sauces in the walk in refrigerator. A container of raw frozen beef was stored above a container of cream cheese in the walk in refrigerator.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A container of soap and other items were stored in the basin of the back preparation area hand sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An open top employee beverage was stored on the shelf above the cold top refrigerator and next to customer plates on the cook line.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee in the sushi area was observed preparing sushi with their bare hands.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: A container of tofu stored on top of ice in the cold holding ice bin located across from the stand up freezer in the kitchen was 48 F. Cream cheese stored in the non-functioning glass face refrigerator in the sushi area was 44-50 F.
|
|
02/26/2016
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Several damaged cans in the dry storage area were stored with other wholesome cans. Raw meat in the walk-in refrigerator was stored over ready-to-eat salad.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Drink ice was observed in the bar hand sink, as evidence of its use as a dump sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was stored over the preparation sink across from the hot water heater.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Dumplings (47°F) and tofu (45°F) in the cold top refrigerator at the grill line were stored above 41°F. Cut lettuce stored at room temperature was 56°F on the preparation area across from the grill line.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap and paper towels were not provided to the hand sink near the hot water heater. Soap was not provided at the hand sink at the grill line.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Two cans of WD-40 and first aid supplies were stored above the preparation sink across from the hot water heater.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Several chemical spray bottles throughout the facility were unlabeled as to their contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Boxes of food in the walk-in refrigerator were stored on the floor. Onions near the hot water heater were stored on the floor.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Cutting boards throughout the facility were scored. Towels were used to cover cooked rice throughout the facility. The blender in the back room was not commercial grade.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The walk-in refrigerator door gasket was torn. Caulking at the preparation sink, three-compartment sink, and at the warewashing area were moldy and/or in disrepair. Unfinished wood and cardboard throughout the facility were used as non-food contact surfaces. Tape was observed on the bar edges. The caulking in the vent hood was in disrepair.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: Ice buildup was present in the reach-in refrigerators. The interior of the Toast-R-Oven at the bar was soiled with grime.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The gaskets of all the cold top refrigerators along the grill line were soiled with food debris. The vent hood filters and fire suppression system were soiled with grease.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: Clean dishes on the dry utensil shelves were stacked wet and nested.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs at the grill line were stored at knee level. The cooked rice serving utensils were stored in water at 58°F.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Single-service containers throughout the facility were being reused.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The atmospheric vacuum breaker at the mop sink was in disrepair and the atmospheric vacuum breaker bell was missing.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floors and bar walls at the bar were soiled with food debris and grime. The floors behind the grill line were soiled with grease and food debris. Holes in the wall were present near the mop sink. A hole in the ceiling was present above the walk-in refrigerator.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Multiple lights throughout the facility were not functioning.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: Employee coats were stored on the dry storage shelves.
|
|
10/23/2015
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: The freezing temperature and time for which fish are frozen on site were not recorded and retained on site for 90 days after the time they were available for service.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw fish were stored above cooked noodles and lettuce in the walk in refrigerator.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was stored next to clean dishes on the table located next to the dish machine clean dish drainboard.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cut lettuce (46°F) and sliced tofu (54°F) stored on ice next to the ware washing area hand sink were above 41F. Sprouts stored in the cook line cold top refrigerator and cream cheese (46°F) stored in the vegetable sushi refrigerator were above 41°F.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A bottle of mouth wash was stored above cooked chicken on the shelf above the fish freezing reach in freezer.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A spray bottle of de-greaser located on the dirty drain board of the dish machine was unlabeled as to its contents.
|
|
07/27/2015
Inspection, Critical Item
|
| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
|
Inspector Comments: A letter from the supplier verifying freezing requirements for yellowtail sushi was not provided.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed washing their hands without using soap.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Tofu was 58°F and chopped lettuce was 47°F near the soup steam table. Pooled eggs were 46°F, shrimp was 47°F and fried chicken was 50°F in the cold-top cooler.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: The back room handsink was inaccessible to handwashing.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap was not provided to the cook line handsink.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Chemicals were stored above the back food preparation table.
|
|
03/05/2015
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A food container was stored in the basin of the warewashing area handsink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: A twist top and open employee beverage were stored on the grill line above customer food.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not provided to the warewashing are handsink. Soap and paper towels were not provided to the back preparation are handsink.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle near the dishmachine was unlabeled as to its contents.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Several food squirt bottles stored on the grill line chefs cart were unlabeled as to their contents. Several bulk food storage containers throughout the facility were unlabeled as to their contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Chicken was thawing at room temperature on the grill line preparation table. Raw chicken was stored above other meats in the walk in cooler.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking on the ventilation hood was torn. The caulking on the three compartment sink was in disrepair. The caulking on the dishmachine drainboard was moldy. The door gasket on the walk in cooler was torn.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: Several reach in coolers throughout the facility were not provided with a thermometer.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the grill line coolers were soiled with food debris. The interior of the standing three door freezer was soiled with debris. The blade to the table mounted can opener was soiled with food residue.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets on the grill line reach in coolers were soiled with food debris. The door gaskets on the front counter sushi reach in cooler were soiled with food debris. The top of the dishmachine was soiled with food debris. The dish storage racks were soiled with food residue.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs were stored at knee level over the oven handle. A knife was stored between the cold top cooler and the grill line food preparation table. A disposable spoon was used as a scoop in a spice container on the grill line chefs cart.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor under the grill line equipment was severely soiled with food residue. The floor edges throughout the kitchen were soiled with debris. The ceiling in the rear kitchen was soiled with dust. A ceiling tile above the walk in cooler was missing. The floor near the water heater was soiled with debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Two lights in the ventilation hood were not functioning. Several lights throughout the kitchen were not functioning.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: Tape was used to repair the toilet tank lid in the Mens restroom.
|
|
09/22/2014
Inspection, Critical Item
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Multiple, unapproved twist-top and open-top employee beverages were stored on food prep surfaces throughout the establishment.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Tofu (62°F) and shredded lettuce (44°F) were stored above ice on a storage rack across from the standing, reach-in cooler.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap was not available at either of the sushi bar handsinks. Soap was not available at the handsink next to the prep sink. Soap was not available at the cook line handsink.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: A fly strip was hung above a speed rack containing food utensils and clean dishes.
|
|
01/23/2014
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A dented can of ketchup on the dry storage rack was stored with other wholesome cans.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw meat was stored above ready to eat foods in the walk in cooler. Raw meat was stored directly next to ready to eat foods in the grill line reach in cooler.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed washing off their hands in the three compartment sink. A plastic container was stored in the basin of the grill line handsink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: A partially consumed plate of employee food was stored on the packaging table at the grill line.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Shredded lettuce was 57°F in an ice bath to the right of the small kitchen steam table near the three door standing reach in freezer.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water was not provided to the handsink to the left of the three compartment sink.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: A large trash can was blocking the back preparation area handsink making it inaccessible for handwashing. A soup cart was blocking the handsink on the grill line making it inaccessible for handwashing.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: The back area preparation handsink, and the handsink to the left of the three compartment sink were not provided with soap and paper towels.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A bottle of personal medication was stored on the shelf above the back food preparation table. A chemical spray bottle was stored with customer food items on the chefs cart containing soups and sauces on the grill line.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle stored near the automatic dishmachine was unlabeled as to its contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Food items were stored on the floor in the walk in cooler.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking on the rear preparation table was soiled with mold. The door gasket on the walk in cooler was torn.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The caulking on the dishmachine drainboard was soiled with mold.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: The reach in coolers on the sushi preparation area were not provided with thermometers. The reach in coolers on the grill line were not provided with thermometers.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the three door standing reach in freezer was soiled with food debris. The interior of the reach in coolers on the grill line were soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The exterior of the ice machine was soiled with grime. The door gaskets on the reach in coolers on the grill line were soiled with food residue.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments:
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs were stored at knee level hanging over the grill handle.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The Mens restroom handsink faucet was loose.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor under the grill line equipment was soiled with grime. Several holes were present in the wall by the mopsink. The floor edges throughout the rear kitchen area were soiled with food residue. The ceiling in the rear preparation area was soiled with dust. Ceiling tiles were missing near the walk in cooler.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light above the dishmachine was not functioning.
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07/25/2013
Inspection, Critical Item
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Raw chicken was stored above ready to eat foods in the walk-in cooler.
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: A consumer advisory for raw/undercooked foods was not provided.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The dishmachine failed to produce 50-200 ppm chlorine residual during the final sanitizing rinse.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Hot water was not readily available at the warewashing area handsink.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Soap and paper towels were not readily available at the handsink near the mopsink.
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| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
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Inspector Comments: A chemical was stored above food on the storage rack near the mopsink.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle near the dishmachine was unlabeled as to its contents.
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