Cooking & Baking Equipment - The food-contact surfaces of cooking and baking equipment are not cleaned at least every 24 hours and/or the cavities and door seals of microwave ovens are not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
Comply by : Dec 29, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed some dried build up on the inside of the microwave.
4-901.11
Equipment/utensils not air dried after washing, rinsing & sanitizing
Comply by : Dec 29, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed some food pans on the shelves above the three compartment sink that were not allowed to air dry before stacking them.
2-301.14
When to Wash - Food Employees did not clean their hands and exposed portions of their arms according to Food Code guidelines
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a few employees that did not wash hands before putting on new gloves. Discussed with the manager and he had employees wash hands before putting on new gloves.
7-202.11
Restriction - Poisonous or toxic materials that are not required for the operation and maintenance of a food establishment, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food establishment.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a can of Raid Flying insect spray on the top shelf by the large ice machine. Discussed with the manager and he removed the Raid from the kitchen.
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
Comply by : Dec 29, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed some wet wiping cloths being stored on the counter at the bar and not in the sanitizing bucket.
Observed a wet wiping cloth being stored on the counter in the kitchen by the coffee station. Manager stored the wet wiping cloth in the sanitizing bucket.
4-703.11
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed that the Quat Sanitizer in the four compartment sink at the bar was at 100ppm and not at the correct concentration of 200-300ppm. Employee made a new sink and it was tested to ensure that it was at the correct concentration.
4-601.11
Equipment not maintained free of encrusted grease/soil deposits
Comply by : Dec 29, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed some dried build up on the top lid of the vinegar bin.
Observed some dried build up on the top lid of the rice bin.
Observed some dried build up on the back of the handles of the Make Table Coolers in the kitchen.
Observed some build up on the surface underneath the open flame grill.
Observed some build up on the low shelf of the surface that holds the open flame grill.
Observed some dried build up on the back of the handles of the Sushi Reach-in Coolers and Reach-in Freezer.
3-304.12
In-use utensils not properly stored between uses
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed some utensils sitting in the sanitizer bucket on the front prep line in the kitchen. Discussed with the manager and he removed the utensils from the sanitizer bucket.
Observed the rice scoops sitting in a container of standing still water by the rice warmer in the kitchen. Manager stored the utensils in a empty pan.
Observed some utensils being stored in a container of standing still water in the sushi bar area. Employee stored the utensils in an empty container.
Observed a bowl with no handle being stored in the rice bin. Manager removed the bowl from the rice bin.
Observed that the handle of the scoop was coming into contact with the food in the bread crumb food bin on the back prep table. The scoop was stored with the handle out of the bread crumbs.
4-501.11
Equipment not in good repair & adjusted per manufacturer's specs; and/or Scratched cutting boards not resurfaced or discarded
Comply by : Dec 29, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed that the condenser in the Walk-in Cooler has a drip coming from it that is dripping into a bucket on the top shelf.
5-205.15
Plumbing system not maintained in good repair *
CRITICAL
Comply by : Oct 03, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Ran a three compartment sink test and there was a backup from the floor drain.
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
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed some dishes being stored in the hand washing sink in the back by the office. Manager removed the items from the hand washing sink.
Observed some items being stored in the hand washing sink in the dishwashing area. The items were removed from the hand washing sink.
6-501.11
Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean
Comply by : Dec 29, 2016
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed some dried build up on the wall by the dirty dish rack by the dishwasher.
Observed dried food build up on the black curtains that are hanging by the sushi bar.
Observed some build up on the floor on the side of the Sushi Reach-in Cooler at the sushi bar.
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 that the times were not posted for the sushi rice. Employee put the times on the sushi rice.
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: Observed a open employee drink being store don the shelf above the Make Table Cooler. Manager stored the drink away from the Make Table Cooler.
Observed an employee eating in the kitchen. Manager had employee stop eating and leave the kitchen.
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 dates on several foods in the 1 door Coke Reach-in Cooler. Employee put dates on the foods.
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 that the concentration of the Chlorine Sanitizer in the bucket on the front prep line in the kitchen was above 200ppm. Manager made a new bucket and it was tested to ensure that it was at the correct concentration of 50-100ppm.
Observed that the concentration of the Chlorine Sanitizer in the bucket in the front sushi bar was above 200ppm. Manager made a new bucket and it was tested to ensure that it was at the correct concentration of 50-100ppm.
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 some raw tuna and salmon being stored above ready to eat foods in the 2 door coke reach-in cooler. Manager stored the raw foods in the 1 door coke reach-in cooler on the bottom shelf.
Observed a pan of vegetables being stored directly on top of another container of vegetables that was not covered. Manager removed the container from the vegetables.