Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Comply by : Jul 19, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed fried chicken wings and chicken on a stick below 135 degrees Fahrenheit holding temperature. Person In Charge removed items to be reheated to 165 degrees Fahrenheit, item out less than 45 min. Discussed with Person In Charge removing strainer from container to see if it makes a difference with hot holding temperature. (Corrected On-Site)
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
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no time stamp for sushi at sushi bar. Person In Charge was able to provide when sushi was prepared and wrote down time on marker board. (Corrected On-Site)
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: Observed chlorine sanitizer to high in concentration. Person In Charge diluted chlorine sanitizer to the correct concentration of 100ppm.
3-302.11
Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed raw chicken above raw shrimp inside clear glass reach-in cooler next to supera reach-in cooler. Person In Charge rearranged cooler placing raw chicken below raw shrimp at the time of inspection. (Corrected On-Site)
4-602.11
Eq. & Food-Contact-Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.
CRITICAL
Comply by : Jul 19, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed black build-up on inner white lip portion of ice machine.
6-303.11
Lighting intensity not adequate in food prep, storage & service areas
Comply by : Oct 14, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed 2 out of 6 lights out underneath ventilation hood second grill area.
3-304.14
Cloths used for wiping are used for other purposes; Wet wiping cloths not stored in sanitizer; Wet & dry cloths not stored clean
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed wet cloths sitting on tables throughout kitchen and at sushi prep tables. Wet cloths were removed to sanitizer buckets at the time of inspection. (Corrected On-Site)
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: Observed no date marking on shredded cheese container and mayonnaise container. Person In Charge dated both containers for items that were prepared 1 day prior. (Corrected On-Site)
Observed house bottle of mayonnaise with no date marking on day it was prepared and transported from original container. Person In Charge placed dated marking on bottle, mayonnaise bottle was prepared 1 day prior. (Corrected On-Site)
4-501.11
Equipment not in good repair & adjusted per manufacturer's specs; and/or Scratched cutting boards not resurfaced or discarded
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
CRITICAL
Comply by : Jul 19, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed mechanical dish machine not dispensing the correct concentration. Establishment will utilize three compartment sink until dish machine is repaired.
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: Observed fillet fish, cheese crabmeat, and cheese mushrooms above 41 degrees Fahrenheit at supera reach-in cooler. Person In Charge discarded cheese crabmeat and moved other items to clear reach-in cooler next to supera reach-in cooler, items were prepared 2 hours prior. (Corrected On-Site
Observed watermelon at dessert buffet table above 41 degrees Fahrenheit. Person In Charge removed item to be cooled down, item out less than 30 minutes. Person In Charge brought out new container of watermelon at 41 degrees Fahrenheit or below. (Corrected On-Site)