Equipment not in good repair & adjusted per manufacturer's specs; and/or Scratched cutting boards not resurfaced or discarded
Comply by : Apr 23, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: 1 missing hoodvent filter at time of inspection. Person in Charge stated it was being cleaned.
No drain plugs at 3-compartment sink.
Advised correction.
2-301.12
Cleaning Procedure - Food employees did not use the proper cleaning procedure to clean their hands and exposed portions of their arms.
CRITICAL
Comply by : Jan 26, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Employee at server station washed hands but did not use paper towel to turn off facuet so as not to recontaminate newly cleaned hands.
Employee in kitchen washed hands, did not use a paper towel to turn off facuet and then wipped hands dry with a towel hanging from thier apron.
Discussed handwashing procedure with staff and Person in Charge. Staff should use a disposable towel to turn off facuet and should not use wiping cloths for hand drying.
4-602.13
Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue
Comply by : Apr 23, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Buildup along wok station cart.
Buildup between make table and prep table.
Buildup and splatter on 3-sink basins.
Advised correction.
4-601.11
Equipment not maintained free of encrusted grease/soil deposits
Comply by : Apr 23, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Excessive grease buildup between wok sation units. Person in Charge stated they are cleaned once a quarter by thrid-party company. Discussed that Establishment must have routine cleaning more frequently.
5-501.17
Receptacle in women's toilet room not covered
Comply by : Apr 23, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: No covered trash can in unisex bathroom.
2-401.11
Eating, Drinking, or Using Tobacco - An employee was seen eating, drinking, or using a form of tobacco in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection could result.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Employee beverage with no lid or straw on top of cookline prep table.
Item discarded.
7-204.11
Sanitizers, Criteria - Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces did not meet the requirements of the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Chemical sanitizer at sushi station with a concentration of 200ppm.
Chemical sanitizer at wok station with a concentration of 200ppm.
Both remade to the correct range of 50-100ppm.
3-501.17
RTE PHF, Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Cooked egg rolls and cooked chicken in glass door, reach in cooler at the cookline with no date mark.
Items date marked.
3-501.19
Time as a Public Health Control - Potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption was not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
CRITICAL
Comply by : Jan 26, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Tuna in sushi window and shusi rolls on service line at sushi station with internal temps above 41F (see temp log).
Shushi rice with an internal temp of 85F (see temp log) Establishment approved for Time as Public Health Control for sushi station but did not provide time logs at begining of inspection. Person in Charge provided logs for rice from today only. Logs must be kept for each batch every day and be available at the begining of inspection.
6-501.11
Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean
Comply by : Apr 23, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Food debri, etc. behind Pepsi sliding-door cooler in kitchen.
Black buildup along wall and warewashing juncture.
4-101.110
Nonscratching utensil not used with nonstick coatings; and/or Nonfood-contact surfaces not made of durable, smooth materials
Comply by : Apr 23, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Duct tape used on doors into/exiting kitchen.
Tape used on sprayer at 3-sink.
Tape used on stool near prep table.
Discussed use of materials which are durable, smooth and easy to clean.
5-205.11
Using a Handwashing facility - A handwashing facility is not maintained so that it is accessible at all times for employee use; is being used for purposes other than handwashing or is not being used in accordance with manufacturer's instructions
Comply by : Apr 23, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Noodles and other food debris at handsink near 3-compartment sink.
Handsink at server beverage station being used to fill water pitcher.
Discussed use of handsinks for handwashing only.
3-501.16
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Noodles in make table cooler with an internal temp above 41F (see temp log). Item placed on ice as it was within the 4-hour safety window.
Sushi rolls in sliding-door cooler with an internal temp above 41F (see temp log). Item placed on ice as it was within the 4-hour safety window.
3-307.11
Food not protected from contamination by another source
Comply by : Apr 23, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Container of sliced mushrooms stored directly on top of another container of sliced mushrooms. Discussed using cover so food isn't in contact with the bottom of another pan.
6-301.12
Hand Drying Provision - Each handwashing lavatory or group of adjacent lavatories is not provided with Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: No paper towels at handsink near 3-compartment sink. Employee restocked.
4-101.11
Utensils/food-contact surfaces not made of safe, durable, smooth materials*
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Sifter with wire egdes broken off and in disrepair.
Fryer baskets (x3) with broken edges.
Items discarded and replaced.
3-304.12
In-use utensils not properly stored between uses
Comply by : Apr 23, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Scoop in ice bin with handle in direct contact with ice.
Scoops in flour and other dry product bins with handles in direct contact with food product.
Knife stored between make table and prep table crack. Knife removed by Person in Charge.
3-501.12
Frozen PHF not slacked in accordance with the Food Code; and/or PHS not thawed in accorance with the Food Code
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Large amount of meat in 3-compartment sink thawing in standing water. Discussed approved thawing methods. See temp log.
Items placed under cold running water.