5-205.11; Priority Foundation; Pan of sanitizer solution was stored in a hand sink. Do not store anything in or around hand sinks. These sinks are for handwashing ONLY. Pan of sanitizer moved during inspection. CDI
0.0
16.
4-501.114; Priority; Sanitizer solution with wiping cloths was weak or vacant of quat solution. Use test kits and change solutions as often as necessary to maintain 150-300 ppm quat. Use sanitizer solution on all prep surfaces or food contact surfaces such as cutting boards. Sanitizer solution was changed and then tested good. CDI
1.5
20.
3-501.14; Priority; Tub of white sauce cooling in the walk-in cooler >2hrs was at 59F. This is below the required 70F or below in 2hrs but may not reach the required 41F or below in 4 additional hours. Use more aggressive cooling methods as recommended on item #33 to meet the proper cooling time and temperature. Manager education. CDI
0.0
33.
3-501.15; Priority Foundation; Tub of white sauce that was made earlier in the morning was below 70F but still is not cooling fast enough to reach the required 41F or below in 6 hrs. Use more aggressive cooling methods to cool products faster. Use ice wands that are placed in the tubs or put tubs in the walk-in freezer to start the cooling process. Manager education. CDI
1.0
44.
4-901.11; Core; Airy dry all food pans and utensils after washing them and before stacking them. Do not stack pans or bowls WET or DAMP.
2-301.15; Priority Foundation; An employee was seen washing their hands at the 3 compartment dish sink. Only dishes can be washed at the dish sink, hand washing is for the hand wash station.
2.0
9.
3-301.11; Priority Foundation; It appeared that an employee was using the drinking cups to scoop ice. All must use an ice scoop to scoop ice.
0.0
20.
3-501.14; Priority; Ranch and Yum yum sauce made yesterday, did not cool down properly. When cooling foods from 70*F to 41*F you have a total of 4 hours. The rule for cooling foods down are: Any foods that are cooked and then cooled you have 2 hours to drop from 135*F to 70*F. Then you have another 4 hours to drop from 70*F to 41*F. Any homemade sauces that is not heat treated will have 4 hours to drop down to 41*F.
1.5
33.
3-501.15; Priority Foundation; Ranch and Yum Yum sauce is placed into a large 20 gallon container, with a lid. To cool foods down properly ice baths can be used, ice wands or ice baggies, shallow pans, or lids with holes or plastic or foil with holes punched on top so air can help cool food properly.
3-302.12; Core; Items in dry storage not in original contatiners were missing lables. Foods that are removed from their original container must be identified with a label. CDI (manager labled contatiners.)
1.0
40.
2-402.11; Core; Employees cooking on the line did not have hair restraints. All food employees shall wear hair restraints.
0.5
44.
4-901.11; Core; Clean cups were stacked and still wet. All equipment and utencils shall be air dried after being washed and sanatized.
0.5
47.
4-201.11; Core; Some of the containers in the dry storage area had craked or broken lids. All equipment and utencils shall be designed and construced to be durable and retain their qualities.
0.0
55.
6-101.11; Core; Flooring in the freezer was bowing up in the middle. Flord shall be SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted.
0.5
56.
6-303.11; Core; Lighting in the freezer area was very dim. Lighing in walk in refrigeration units shall be at least 10 foot candles. Manager stated one of the lights went out and he was going to order a new one.
2-301.15; Priority Foundation; An employee was seen rinsing their hands in a prep sink then stepping to the hand sink to use paper towels to dry their hands. Hand washing must be performed only at the hand sink not prep sinks or dish sinks.
2.0
16.
4-501.114; Priority; Dish machine is not sanitizing dishes at this time. Dish machine can not be used. Must manually wash, rinse and sanitize dishes in the three compartment sink. Call environmental health when dish machine has been repaired do not use dish machine until it is approved by health department.
1.5
22.
3-501.16 (A)(2) and (B); Priority; The line prep cooler, sushi cooler (top), and salad prep cooler all are holding foods at 45*F. All cold hold foods must be held at 41*F or below.
1.5
24.
3-501.19; Priority; During the walk through sushi rice did not have time marked on the sticker, there was a date but no time when taken out of cooker or cooler. Times must be marked on sticker of the crock pot when rice is added.
1.5
28.
7-204.11 ; Priority; Sanitizer in the sushi area was so strong it bleached out the test strip when checked. Other buckets through out the facility was using quat. ammonia, at proper strengths. Bleach sanitizer was dumped and remade during inspection.
1.0
37.
3-602.11; Core; Labels are needed on food containers in the cook line. The boxes of dry goods do not have labels and some large containers have the labels worn off.
At beginning of inspection, there were several employee drinks sitting on prep areas and with clean utensils. All employee drinks must be stored in an area so that they will not contaminate food, utensils or other food contact surfaces. Drinks must also have lid and straw and be consumed so that hands are not contaminated by touching the cup mouth areas. CDI, all drinks moved to proper locations or discarded.
0.5
8.
2-301.14; Priority; Employees were observed touching dirty dishes, then handling clean dishes. Employee seen putting on gloves without handwashing after handling trash/cleaning supplies. It is important to wash hands prior to putting on gloves when changing tasks. Gloves are not a substitute for handwashing and should be removed prior to doing activities that do not require gloves. CDI Education was give to employees on the importance of when to handwash.
2.0
8.
2-301.12; Core; Employees not following proper handwashing procedure and are touching the faucet handles to turn off the water. Make sure to use paper towel to turn off faucet after handwashing. Do not touch the faucet handles after handwashing. CDI Education.
0.0
23.
3-501.17; Priority Foundation; At beginning of inspection, there were lots of food products in walk in cooler that were not date marked. Date marking is required for all foods that are kept for more than 1 day. Foods that are prepared that morning and served that day do not require date marking (Lettuce in prep top cooler as an example). Day 1 is the day the food was prepped and it can be kept for up to 7 days max. CDI Foods marked during inspection.
1.5
24.
3-501.19; Priority Foundation; Sushi rice is kept for maximum of 4 hours without temperature control. This rice is being marked, but there is not a written policy in place. Write policy for sushi rice indicating how it is handled, marked, stored and then discarded after 4 hours. Complete this by May 19th, 2023.
0.0
25.
3-603.11; Priority Foundation; Menu is very confusing on what is cooked verses what is served as undercooked/raw. Update menu to properly reflect cooked and raw items. Raw items must be marked with special symbol. Symbol at bottom of menu must have reminder and disclosure about consuming raw products.
0.0
36.
4-203.11; Priority Foundation; Dial top thermometer must be calibrated regularly in ice water bath so that it reads 32F while in the ice water. Do not use dial top thermometer until it is properly calibrated. Digital thermometer was reading correctly. CDI
0.0
37.
3-601.12; Core; Escolar is labeled as "white tuna" in menu. Change menu to reflect correct name in menu so customers are aware of what product they are purchasing.
0.0
39.
3-305.11; Core; In freezer and in walk in cooler, there were containers of food sitting directly on the floor. All food must stay stored above the floor to prevent possible contamination. Do not store food in the "thank you" bags in the freezer. All food must be stored in approved food contact containers at all times.
1.0
54.
5-501.15; Core; Outside dumpster is missing lids. Replace dumpster with one that has lids. Do not block can wash with soaking vat. Can wash/mop area is to be used for cleaning trash cans and for dumping mop water at end of night. Do not pour mop water down floor drains.
3-501.14; Priority; Rice that was cooked yesterday was at 50*F. When food is being cooled down you have 4 hours to drop from 135*F to 70*F, then another 2 hours to drop from 70*F to 41*F. A total of 6 hours to get food 41*F.
1.5
22.
3-501.16 (A)(2) and (B); Priority; A few piece of steak was sitting above other foods in the make line prep cooler. Do not store any foods above the pans in any prep coolers, store in the pan not above the pans.
0.0
33.
3-501.15; Priority Foundation; Rice that did not cool down properly from being cooked yesterday need to cooled down in walk-in cooler or freezer before placing into the sushi prep cooler. When cooling foods down cool down on sheet pans, in the freezer, use ice bath or ice wands.
3-301.11; Priority; Upon arrival during the walk-thru the sushi chef was handing the sushi meat bare handed. Because sushi does not get cooked and is ready to eat the employee must wear gloves while handing any sushi products. Once told of the problem employee started wearing the gloves.
2.0
39.
3-305.11; Core; When food is loaded on carts to take out to the show grills the food needs to be covered. cover with plastic wrap, foil or parchment paper not aprons.
2-401.11; Core; An employee was eating in the area where wait staff makes salad and drinks from fountain. Can not eat in the kitchen must eat in out in dining room or in the far back area.
0.5
35.
3-501.13 ; Priority Foundation; When thawing raw fish for sushi in a vacuum sealed bag, the seal must be broken when taken out of the freezer.
0.5
39.
3-305.11; Core; Pans of meat was stacked on top of a pan of chicken in the prep cooler. If any food is going to be stacked must have a barrier between the bottom of the pan and the top of the food. Owner had employee place plastic wrap onto of the chicken.
1.0
55.
6-201.11; Core; Repair flooring in the walk-in freezer.
3-501.13 ; (E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: Remove raw fish used for sushi from reduced oxygen packaging once product is moved to reach-in cooler to thaw. Core;
0.5
39.
3-305.11; Core; Food containers stored in standing water in one reach-in/prep cooler on the cook line. If food gets into contact with this water it could pose a contamination risk. All food containers or packages must be stored in a safe and dry location to minimize contamination risk. Have qualified technician repair this issue on cooler as soon as possible.
1.0
41.
3-304.14; Core; Store WET or DAMP wiping cloths in a sanitizer solution when not being used. Do not leave out on surfaces WET.
0.0
55.
6-201.11; Core; Repair flooring in walk-in cooler and freezer. Repair cracks in FRP wall board in some areas of the kitchen prep area.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. Have each employee read and sign. Keep in file. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan template. Keep in file and accessible for employees to review as necessary. Education during inspection. CDI
0.0
6.
2-401.11; Core; Employee drink stored on hand sink. Store all employee drinks in approved locations away from food, utensil or hand wash areas. Drinks should be stored in areas that minimize any contamination risk of these areas.
0.5
29.
3-502.12; Priority; Prior to thawing, frozen raw fish that bears a label indicating that it is to be kept frozen until time of use must be removed from the reduced oxygen environment. Frozen fish used for sushi must be taken out of reduced oxygen packaging before thaw. Education during inspection. CDI
0.0
41.
3-304.14; Core; Store all WET or DAMP wiping cloths in a sanitizer solution between uses. Do not leave out on surfaces WET or DAMP.
0.5
General Comments
Good Food Temps! Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code.
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Produce stored below hand sink. food stored uncovered in refrigerator. Food shall be covered while in storage. Peeled cucumbers stored in card board box. Cardboard is not food grade. Cucumbers were thrown away. Boxes of food stored on the floor.
3.0
11.
Label "sanitizer" directly on the bottle of sanitizer.
0.0
18.
Label rice with time and date.
1.5
40.
Clean all equipment.
0.5
45.
Detailed floor cleaning needed. Especially under equipment. Clean wall behind dish machine.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Vegitables were being prepared and stored at meat sinks. Use the available vegetable sink and prep table for veggies. Do not prepared in areas designated for meat.
1.5
11.
Label "sanitizer" directly on the bottle of sanitizer.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Ten 50 pound bags of onions stored by the rear exit of kitchen had an infestation of roaches in them. All ten bags were thrown in dumpster by manager.
1.5
10.
Various foods stored uncovered in walkin cooler and reachin cooler. Cover all food in storage. Raw chicken stored above vegetables. Store vegetables and ready to eat foods above raw meats. Food bins were covered with wrap and chicken was stored below vegitables.
3.0
11.
No sanitzer was available at time of inspection. When tested, no measurable amount of chlorine was observed. Chlorine sanitzer shall be a minimum of 50 ppm and available at all times.
1.5
19.
Bug spray stored beside food contact containers. Store all chemicals away from food and in approved locations only.
1.5
26.
All dry food shall be labeled as to there contents.
0.0
28.
Roaches seen today. Infestation appeared to be concentrated in the back of facility by the rear exit in a shipment of onions that the establishment received. Manager threw out all bags of onions in their trash dumpster. A couple of roaches were seen in the kitchen area on the wall and under a sink. Manager had documentation of there last pest management company visit dated August 15, 2011. Pest management company was called and is scheduled to be here today to spray for insects.
1.0
33.
Scoop handles stored down in food product. Store handles up and out of dry food product to prevent contamination of food.
0.5
36.
Replace rusty racks in walkin cooler.
0.5
40.
Clean all dirty equipment, especially dirty equipment handles, gaskets, and rice cook pots.
1.0
45.
Dirty floors and walls observed. Clean all floors and walls. Detailed cleaning needed under equipment.
1.0
46.
Replace blown lighting in bathrooms.
0.5
47.
Many items stored directly on the floor. Do not store anything directly on the floor. Milk crates are not approved for storage. Reduce clutter in storage areas.
1.0
48.
Install door sweep on screen door to prevent entry point for pest.
0.0
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
A 30 day intent to suspend was also issued today for the roaches that were observed.
Various foods stored uncovered. Cover all food in storage. Raw chicken stored above vegetables. Store vegetables and ready to eat foods above raw meats.
1.5
19.
Bug spray stored beside raw onion. Store all chemicals away from food and in approved locations only.
1.5
36.
Replace rusty racks in walkin cooler.
0.5
40.
Clean under grills in dining area. Wipe down all dirty equipment, especially dirty equipment handles.
0.5
45.
Clean all floors below and behind equipment.
1.0
46.
Replace blown lighting in bathrooms.
0.0
47.
Do not store anything directly on the floor. Milk crates are not approved for storage.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Employee drinks were opened sitting in prep cooler at wait station above sauces. Store all personal drinks below food and food prep areas.
1.5
4.
Employee touching soup bowls and cups should be touching the outside of containers not touching the inside of bowls or cups. Several employees were picking up bowls and cups with fingers touching the inside of the bowl and cup.
0.0
10.
Mop bucket was being stored on top of raw onions and drink boxes. Do not store mop bucket with any food or dinks. Do not use grocery or thank you bag to place food inside. Use food grade bags.
1.5
18.
Rice at sushi bar and sauces on the carts are not being thrown away at proper times. When food is documented that is was placed in the sushi pot or on the cart at 11:00 am it must be thrown away at 1:00 pm. If food was not placed in the sushi pot or cart till 11:30 am then write 11:30 am. Inspectors go by the time written on documentation. Sauces on the cart must be written so chef can see information so it can be thrown away at proper time.
1.5
36.
Replace gasket in the sliding door cooler on the cook line.
0.5
40.
Clean knife covers on the inside this is the part that touches the knife that will eventually touch the food. Bar drink nozzle holder had slime growing inside, general cleaning is needed. Manager had employee clean during inspection.
1.0
45.
Clean all floors below the grill in the dining areas.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Buckets of sauces can not be stored on the floor. Manager moved buckets of sauces off the floor.
1.5
18.
Documentation for sushi rice was not available when walk through was performed. Chef produced form after inspection had started.
1.5
24.
Keep running continuously over food, during thawing (defrosting).
0.0
32.
Children are not allowed in the kitchen at all. Do not let small children run into the kitchen even if the children a kids of the owners.
0.5
39.
Employee took off running with a toaster oven upon arrival. Toaster oven should not be used at all in this restaurant. All equipment should be NSF or ANSI approved.
0.5
40.
Clean knife covers on the inside this is the part that touches the knife that will eventually touch the food.
0.5
48.
Repair or replace screen to back kitchen door. There should be no holes for flies to get through the screen.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Several employee drinks throughout kitchen stored beside of food and food contact surface. Store employee drinks in approved areas. Recommend having one approved central location for employee drinks.
1.5
10.
Various foods stored uncovered in coolers. Raw meat stored above ready to eat food. Food shall be stored covered and according to final cook temperature.
1.5
11.
All bottles of sanitizer was less than 50 ppm. Sanitizer shall be a minimum of 50 ppm or more. Also, write "sanitzer" on the bottle to distinguish it from other chemicals. Clean and sanitize all food contact surfaces and equipment after each use. Clean of all food soil then sanitize with 50-100 ppm chlorine. Keep dishmachine drainboard cleaned and sanitized. Drink sitting on sanitized drainboard. This also includes utensils, cutting boards, prep sinks, and prep tables.
3.0
18.
Sushi rice was dated August 16, 2010. Sushi rice shall be properly labeled and only held for 2 hours.
1.5
25.
Replace broken thermometers in coolers.
0.0
33.
Store all dry food scoops with handles up and out of the food product.
0.5
40.
Clean fan covers inside walk-in cooler. Clean all racks throughout facility. Dirty dry storage bins need to be throughly cleaned.
1.0
45.
Clean walls or FRP board. Clean floors under and behind equipment and in corners near baseboards.
1.0
47.
Use approved storage to keep items off the floor. Crates are not approved for storage
1.0
48.
Need door sweep for bottom of door so no light can be seen. Also, screen door shall be completely self closing.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Clean and sanitize all food contact surfaces and equipment after each use. Clean of all food soil then sanitize with 50-100 ppm chlorine. Keep dishmachine drainboard cleaned and sanitized. This also includes utensils, cutting boards, prep sinks, and prep tables.
3.0
17.
Raw beef in display glass door cooler was 48-49 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Coolers must maintain proper temp.
2.0
33.
Store all scoops handle up.
0.0
34.
Air-dry all utensils.
0.0
36.
Replace all worn cutting boards; repair or replace rusty racks in walk-in cooler; Replace all cracked food pans; repair salad cooler that is leaking water inside.
1.0
40.
Clean fan covers inside walk-in cooler. Clean racks inside coolers.
1.0
45.
Clean walls or FRP board. Clean floors under and behind equipment and in corners.
0.5
47.
Use approved storage to keep items off the floor.
1.0
48.
Fix broken screen on rear door; need door sweep for bottom of door so no light can be seen.
1.0
49.
No documentation of approved training - no credit awarded.
Make sure all food and utensil contact areas are cleaned and sanitized. Make sure to remove all soil and food debris from tables and drainboards and then sanitize. This needs improvement especially at the dishmachine area on the clean side drainboard.
3.0
36.
Replace torn gasket at the reach-in sushi cooler; replace or resurface all worn cutting boards. Replace or paint chipping and rusty racks in the walk-in cooler.
0.5
40.
Clean all shelving, equipment, and lower table surfaces. Clean grills better in the dining room. Clean hood vents over grill in the rear. Clean exterior of sauce containers in the walk-in cooler.
1.0
45.
Clean floors under and behind equipment. Clean good in hard to reach areas.
0.5
47.
Use approved storage to keep all items off the floor, especially in the rear close to the back door.
0.5
48.
Make sure rear screen door closes promptly on its own. Fix broken screen.
0.0
49.
No documentation of approved training - no credit awarded.
Raw eggs stored above ready to consume products in the walk-in cooler. Make sure ready to consume products stay above raw products in the coolers. Use proper storage of food to lower cross-contamination risk. Store food and ice scoops handle up to avoid any hand and fingernail contact with food. Keep lids on all dry foods in the rear storage area.
1.5
11.
One sanitizer bottle was weak or vacant of chlorine. All bottles must be 50-100 ppm chlorine. Use test kits and change solutions regularly to ensure strength. Clean all food contact surfaces and equipment good of all food debris or soil, and then sanitize. This goes for all food contact surfaces especially prep tables and sinks.
1.5
34.
Air dry all pans and utensils after washing. Do not store or stack pans WET.
1.0
36.
Replace all cracked or damaged food pans and lids. Replace torn gasket at reach-in sushi cooler.
1.0
40.
Clean or wipe down all general equipment surfaces. Clean shelving and lower portions of prep tables. Dining area grills are improved.
0.5
45.
Clean floors better behind equipment; clean walls in some areas of the kitchen.
0.5
47.
Few items on the floor by the rear hot water heater. Storage is improved.
0.0
49.
No documentation of approved training - no credit awarded.
Air dry all air drinking cups and food pans before stacking; do not stack wet.
0.5
36.
Replace cracked food containers or lids; replace worn cutting boards.
0.5
40.
"Clean shelving, interior of microwaves, and dining areas grills."
0.5
44.
Fix leaking dumpster outside
0.5
45.
GENERAL COMMENT Clean floors good under equipment.
0.0
47.
REPEAT VIOLATION Use approved storage to keep items off the floor.
1.0
2.
CORRECTED DURING INSPECTION Employee drink without lid and straw sitting on prep table. Store all employee drinks in approved locations away from food prep or utensil areas. Make sure drinks have lid and straw.
1.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Raw pork stored above raw seafood in the walk-in cooler; store raw items according to final cook temp with highest final cook temps on bottom. Numerous items stored in coolers with no cover; make sure all foods are covered in cooler for protection.
1.5
11.
CORRECTED DURING INSPECTION Sanitizer weak in spray bottles. All sanitizers should be 50-100 ppm chlorine use test kits and change solutions regularly.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
CORRECTED DURING INSPECTION Rice for sushi on time control. No documentation was available on the rice being used showing time to discard or time it was removed from temp. control.
1.5
24.
NOT OBSERVED
0.0
36.
Replace cracked plexi-glass on soup boats w/dry ingredients.
0.5
44.
GENERAL COMMENT Keep dumpster door closed.
0.0
47.
Organize all storage, no storage on floor anywhere of boxes, recyclables, buckets, etc.
0.5
2.
CORRECTED DURING INSPECTION
1.5
6.
GENERAL COMMENT Keep food from home away from facility food.
0.0
7.
NOT OBSERVED
0.0
8.
CORRECTED DURING INSPECTION
1.5
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
No Documentation of Approved Training - No Credit Awarded
REPEAT VIOLATION Replace or resurface heavily worn cutting boards throughout kitchen. All food contact surfaces shall be in good repair. Replace damaged plexi glass soup bowl covers.
1.0
40.
REPEAT VIOLATION Clean dirty cart in kitchen. Clean out side of food bin lids, rails under hibachi grills. All non food contact surfaces shall be clean.
0.5
45.
REPEAT VIOLATION Clean floors at back door under storage rack & under hibaci grill. Floors shall be clean.
1.0
7.
NOT OBSERVED
0.0
8.
GENERAL COMMENT; CORRECTED DURING INSPECTION Bottom of food bin sitting on top of cut onions. Onions were discarded.
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Ice scoop handle in ice. Various foods in walk-in cooler & reachin stored uncovered. All foods shall be covered for there protection during storage. Store scoop handle up out of ice to avoid contamination of ice.
3.0
11.
CORRECTED DURING INSPECTION Several knives dirty on storage magnet. All food contact surfaces shall be properly washed & sanitized after each use.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
CORRECTED DURING INSPECTION; REPEAT VIOLATION Raw shrimp & vegetables were at vegetable prep/wash sink. Vegetables at vegetable prep sink only. Various items stored uncovered in both walkins, reachin and soup bowls. All food must be covered during storage.
3.0
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
All utensils must air dry before reusing. Do not towel dry.
0.5
36.
Replace moldy/damaged wood serving trays for sushi.
0.5
40.
clean rack shelving above beverage area. replace torn gakets on sushi cooler.
0.5
2.
CORRECTED DURING INSPECTION/1 employee beverage, open top. by spices and employee consumed an open beverage then set on prep table above food storage. all beverages when consumed in the kitchen, must have a lid & straw. Keep away from all food storage and prep areas.
1.5
3.
CORRECTED DURING INSPECTION/employees must wash hands after handling raw eggs & meats, after touching hair or face, after handling dirty dishes & before handling the clean dishes, upon entering kitchen and always before handling foods or clean utensils.
2.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION/raw beef and greebeans were at seafood prep sink. Meat at meat prep sink only, vegetables at vegetable prep sink only. Keep all foods covered in coolers.
1.5
20.
NOT APPLICABLE
0.0
21.
hot water at 3-comp sink and dishmachine 118-125 f. Must be a minimum of 130 f at dishsink and 140 f at dishmachine. repair by 7-9-08.
1.5
49.
Documentation of Approved Training - 2 Point Credit Awarded
SHRIMP IN COOLER WAS AT 72 F, COOKED RICE IN FRONT COOLER WAS AT 80 F.ALL COLD HOLD FOODS MUST BE HELD AT 45 F OR BELOW. DOCUMENTATION ON SUSHI RICE SHOULD BE FOR EVERY TWO HOURS. WHEN COOLING FOODS YOU HAVE 2 HOURS TO DROP FOODS FROM 135 TO 70 F AND 4 HOURS TO DROP FOODS FROM 70 TO 45 F. A DATE AND TIME IS NEEDED ON ALL FOODS COOKED THEN COOLED.
5.0
9.
A HAIR WAS SEEN ON THE HANDLE OF ICE SCOOP IN THE ICE MACHINE. PROPER HAIR RESTRAINTS ARE NEEDED FOR ALL EMPLOYEES PREPARING FOOD OR RETRIEVING ICE. HAND WASHING SHOULD BE PERFORMED AFTER WASHING DISHES OR COOKING FOOD PRIOR TO HANDLING CLEAN DISHES OR ICE FROM ICE MACHINE
LEMONS IN COOLER HAD MOLD ON SOME, MANAGER HAD EMPLOYEES GO THRU BOX AND TOSS ALL MOLDY LEMONS.
2.5
11.
UPON ARRIVIAL SANITIZER IN DISH SINK WAS WEAK OR VACANT, WHEN USING CHLORINE BLEACH PROPER STRENGTH SHOULD BE 50 PPM. DO NOT STORE DIRTY RAGS WITH CLEAN DISHES.
2.5
14.
TOASTER OVEN AND OTHER COUNTER TOP OVEN IN SUSHI AREA MUST BE NSF APPROVE. A NSF STICKER WAS PLACED ON THE FRONT OF TOASTER OVEN STILL DOES NOT MAKE IT NSF.
1.0
17.
A LOT OF GENERAL CLEANING IS NEEDED ON SIDES OF EQUIPMENT, IN DINING AREA BELOW STOVES AND EQUIPMENT THAT HOLD COOKING UTENSILS.
1.0
2.
COOKED CARROTS IN COOLER ON COOK LINE AT 56 F, COOKED RICE AT SUSHI BAR WAS AT 72 F, SAUCES ON CARTS WERE AT 63 F. ALL COLD HOLD FOODS MUST BE HELD AT 45 F OR BELOW AND ALL HOT HOLD FOODS MUST BE HELD AT 135 F OR ABOVE. TIME IN LEU OF TEMPERATURE SHOULD BE USED ON RICE IN SUSHI BAR AND SAUCES IN CARTS. DOCUMENT THE TIME THE FOOD PRODUCT IS TAKEN OUT OF COOLER OR COOKER HOLD OUT OF TEMPERATURE FOR TWO CONT.
2.5
9.
EMPLOYEE WAS EATING AND DID NOT WASH HANDS BEFORE RETURNING TO WORK. ALL EMPLOYEES MUST WASH THEIR HANDS AFTER EATING BEFORE RETURNING TO WORK.
UPON ARRIVIAL AN EMPLOYEE WAS CLEANING DISHES WITHOUT SANITIZER. SANITIZER MUST BE MADE PRIOR TO CLEANING DISHES IN THREE COMPARTMENT DISHSINK. EMPLOYEE MADE SANITIZER. DO NOT LET DISHES SIT OVER NIGHT IN STANDING WATER. ICE CREAM SCOOP SHOULD BE IN ICE WATER 45 F OR BELOW OR RUNNING WATER.
2.5
15.
LET ALL DISHES AIR DRY COMPLETELY BEFORE STACKING OR CROSS-STACK.
3.0
24.
A FEW FLIES SEEN IN KITCHEN AREA, IMPROVE PEST MANAGEMENT.
2.0
3.
REACH-IN COOLER ON COOK LINE HAD COOKED SWEET POTATOES SITTING BELOW RAW MEATS. AN EMPLOYEE WAS PREPARING RICE AT THE THREE COMPARTMENT DISH SINK. EMPLOYEE MOVED COOKED SWEET POTATOES ABOVE RAW MEAT AND EMPLOYEE MOVED RICE PREP TO PROPER SINK. DO NOT LEAVE RICE SITTING IN COOKER OVER NIGHT, EMPLOYEE TOSSED IN TRASH.
SANITIZER WAS NOT AVAILABLE UPON ARRIVIAL. KEEP SANITIZER MADE AT ALL TIMES WHEN PREPARING FOOD. A PREFORMING COOK CAME FROM OUTSIDE COOKINGTABLES AND WASH WITH WATER AND SHOOK UTENSILS IN SANITIZER TO PLACE BACK ON CART. RINSED OUT TOWELS IN DISH SINK AND PLACED ON PLATE. ALL UTENSILS MUST BE WASHED, RINSED AND SANITIZED FOR TWO MINUTES PRIOR TOUSING AGAIN ON THE FOOD CARTS. CLEAN TOWELS ARE NEEDED EACH TIME CONT.
2.5
15.
LET ALL DISHES AIR-DRY COMPLETELY BEFORE STACKING OR CROSS-STACK. THISINCLUDES FOOD PANS, LIDS AND PLATES.
1.5
17.
FOOD PANS HOLDING EQUIPMENT FOR PREFORMING COOKS NEED BETTER CLEANING,DO NOT USE CLOTHS AT BOTTOM THEY ARE HOLDING A LOT OF FOOD DEBRIS. GENERAL CLEANING IS NEEDED ON SHELVING, OUTSIDE OF CONTAINERS HOLDING DRY FOOD PRODUCTS.
1.0
2.
HOMEMADE SAUCES SITTING IN PUSH CARTS WERE AT 49-50 F, SOME SAUCE SITTING IN INDIVIDUAL CUPS ON TOP OF PREP COOLER. SHRIMP IN BOWL SITTING BELOW PREP TABLE WAS AT 76 F, RICE IN PLASTIC BAGS WERE AT 96-100 F WERE SITTING IN A WARMER AT THE SUISHI BAR. ALL COLD HOLD FOODS MUST BE HELD AT 45 F OR BELOW, ALL HOT HOLD FOODS MUST BE HELD AT 140FOR ABOVE. TIME IN LEU OF TEMPERATURE CAN BE USED ON SAUCES & RICE CONT
2.5
3.
UPON ARRIVIAL FOOD WAS BEING PREPARED AT THREE COMPARTMENT DISH SINK WITH DIRTY DISHES IN THE SINK. CAN NOT PREPARE FOOD AT THE THREE COMPARTMENT DISHSINK. DO NOT STORE FOOD ON THE FLOOR OF WALK-IN COOLEROR FREEZER. WHEN KEEP COOKED FOODS OUT OF COOLER AND SITTING ON COUNTER KEEP IN AN ICE BATH. (CARROTS COOKED) WHEN PREPARING FOOD ONLYBRING OUT SMALL AMOUNTS DO NOT BRING OUT SEVERAL SLABS OF MEAT. CONT.
2.5
32.
KEEP ALL STORAGE OFF THE FLOOR EXPECIALLY IN BACK STORAGE ROOM.
1.0
5.
METAL STEM THERMOMETERS AVAILABLE. WERE MORE THAN 10 F OFF, CALIBRATE IN AN ICE BATH SO TO READ 32 F.
1.5
9.
EMPLOYEE ON THE COOK LINE REMOVED HAT, SCRATCH THEIR HEAD AND THEN PROCEEDED TO TOUCH FOOD AND UTENSILS. EMPLOYEES MUST WASH HANDS AFTER TOUCHING THEIR HEADS, COMING IN FROM OUTSIDE, THE BATHROOM AND AFTER PREPARING RAW MEATS. DO NOT WASH HANDS IN SANITIZER.
CLEAN AND SANITIZE CLEAN DRAINBOARD BEFORE WASHING UTENSILS. A CLEAN UTENSIL MUST BE ON A CLEANED AND SANITIZED SURFACE. MINOR CLEANING TO INTERIOR OF DISHMACHINE.
2.5
15.
AIR DRY ALL GLASSES AND BOWLS BEFORE STACKING THEM; DO NOT STACK WET STORE CLEAN UTENSILS IN A CLEAN LOCATION; DO NOT STORE CLEAN DISHES WHERE RAW MEAT PREP IS TAKING PLACE.
1.5
17.
CLEAN ALL WORK TABLES AND SHELVING; CLEAN HARD TO GET AREAS AND UNDER GRILLS IN THE DINING ROOM.
1.0
28.
CLEAN FLOORS BETTER UNDER EQUIPMENT AND IN CORNERS.
CLEAN AND SANITIZE ALL PREP TABLES AND SINKS AFTER EACH USE. CLEAN ANDSANITIZE ALL DRAINBOARDS AT UTENSIL CLEANING STATIONS INCLUDING DISH MACHINE LABLE ALL SANITIZER BOTTLES.
2.5
17.
WIPE DOWN ALL EQUIPMENT AND SHELVES GOOD INCLUDING HOOD VENTS. CLEAN UNDER GRILL STATIONS BETTER IN DINING ROOMS.
2.0
21.
MAKE SURE ALL HAND SINKS HAVE TOWELS.
1.0
3.
RAW EGGS STORED ABOVE PRODUCE AND SALAD DRESSING. STORE ALL RAW FOODS BELOW COOKED OR READY TO EAT FOODS.
2.5
32.
USE APPROVED STORAGE TO KEEP ITEMS OFF THE FLOOR
1.0
9.
NUMEROUS DRINK CUPS STORED ABOVE CLEAN PLATES OR ON SINK DRAINBOARDS. MAKE SURE ALL DRINKS CUPS ARE STORED AWAY FROM UTENSIL OF FOOD PREP AREAS, ON LOWER SHELVES. STORE SCOOPS WITH HANDLES UP IN PRODUCTS.
GENERAL CLEANING NEEDED. CLEAN CONTAINERS/PANS THAT HOLD UTENSILS, BOWLS AND DRY FOODS. CLEAN THE GASKETS ON COOLERS.
1.0
3.
CHICKEN WAS IN SEAFOOD PREP SINK WHILE SHRIMP WAS BEING PREPARED. PREPARE MEATS AT THE MEAT PREP SINK ONLY. THAW FOODS ONE OF FOUR WAYS;UNDER COLD RUNNING WATER, IN COOLER, IN THE MICROWAVE OR AS PART OF THE COOKING PROCESS. DO NOT THAW FOODS BY SITTING OUT AT ROOM TEMPERATURE. DO NOT USE PAPER TOWELS (OR ANY OTHER ABSORBENT MATERIAL)TO LINE THE INSIDE OF FOOD STORAGE CONTAINERS. MEAT PAPER IS NOT CONT.
2.5
9.
EMPLOYEE WAS EATING IN KITCHEN ON STORAGE TABLE. AN EMPLOYEE BEVERAGE WAS ABOVE THE FOOD PREP STATION AND FOOD. THERE IS TO BE NOT EATING INTHE KITCHEN AT ALL, EVER! KEEP EMPLOYEE BEVERAGES BELOW OR AWAY FROM ALL PREPARTATION AREAS AND ALL STORAGE AREAS.
SEVERAL KNIVES/UTENSILS OBSERVED BEING RINSED AND SET TO DRY. MAKE SURE ALL FOOD CONTACT SURFACES ARE SANITIZED AND DRIED BY AIR BEFORE BEING REUSED. SEVERAL PREP TABLES OBSERVED CLEANED BUT NEVER SANITIZEDUSE SANITIZER SOLUTION TO CLEAN ALL WORKSURFACES BETWEEN USES OR AFTEREACH USE.
2.5
15.
AIR DRY ALL BINS, FOOD CONTAINERS AND CUPS BEFORE STACKING.
1.5
2.
EGGS ON COOK TRAYS 58 F. KEEP EGGS IN COOLER UNTIL READY TO USE. ONCE EGGS HAVE BEEN REMOVED FROM COOLER AND TAKEN OUT TO CHEF COOK AREAS, THEY MUST BE DISCARDED. CANNOT BE LEFT ON TRAYS TO REUSE. IF USING TIME CONTROL METHOD ON RICE, RICE MUST BE THROWN AWAY AFTER 4 HOURS!
2.5
24.
SEVERAL RODENT DROPPINGS SEEN IN DRY STORAGE ROOM. TAKE STRONGER MEASURES TO PREVENT. CLEAN ROOM AND HAVE AREA EXTERMINATED: MONITOR TO ENSURE RODENT IS ELIMINATED.
2.0
3.
CHICKEN WAS BEING PREPARED ON ALL PREP TABLES (VEGGIES & SEAFOOD). PREP CHICKEN AT MEAT PREP TABLE ONLY. SEVERAL BOXES WERE ON THE FLOOR REMOVE ONLY WHAT IS GOING TO BE USED IN ORDER NOT TO LET RAW MEATS SITAT ROOM TEMPERATURE FOR EXTENDED PERIODS OF TIME. DO NOT PLACE ANY RAWMEATS ABOVE VEGETABLES OR READY TO EAT FOODS. ALL FOODS IN KITCHEN (EVEN EMPLOYEE FOODS) ARE TO BE TREATED AS FOR SERVICE. CONTINUED
2.5
9.
UPON ENTERING KITCHEN, SEVERAL EMPLOYEES WERE EATING AT A STORAGE TABLE AND STANDING THROUGH-OUT KITCHEN. NO EATING IN KITCHEN AT ALL! EMPLOYEE BEVERAGES MUST BE KEPT AWAY OR BELOW FOOD/UTENSIL STORAGE AREAS. REGISTER TABLE CAN BE USED TO STORE BEVERAGES IF ALL CONDIMENTSARE MOVED. HANDWASHING NOT TAKING PLACE AT ALL OR TAKING PLACE AT PREP& 3-COMP SINKS. ALL EMPLOYEES MUST WASH HANDS IN BETWEEN JOBS CONT.
SANITIZER STRENGTH IN BOTTLE TO WEAK OR VACANT. KEEP 50 PPM - 100 PPM CHLORINE. USE SOLUTION TO CLEAN ALL WORK SURFACES. CLEAN KNIVES BETTERBEFORE STORING. MAKE SURE THEY ARE SANITIZED BEFORE STORING.
2.5
15.
AIR DRY ALL PANS/FOOD CONTAINERS/CUPS BEFORE STACKING.
1.5
2.
RICE IN WARMER 109 F - 132 F, ALMOST AN HOUR LATER IT WAS STILL 108 F-132 F. UNIT MUST BE ABLE TO HEAT FOODS TO 140 F AND HOLD. EGGS ON TRAYTO BE COOKED AT TABLE 58 F. KEEP IN COOLER TILL READY TO USE. SUSHI RICE IN WARMER 98 F. RICE MUST BE HELD 140 F OR HIGHER. IF GOING TO HOLD OUT OF THE TEMPERATURE REQUIREMENTS: MUST TEST AND RECORD PH OF EVERY BATH (4.6 OR LOWER ON PH SCALE) OR LABEL W/TIME, DATE, AND CONT.
2.5
3.
DO NOT STACK BOWLS FULL OF FOOD DIRECTLY ON TOP OF EACH OTHER! PLACE ABARRIER (WRAP OR FOIL) IN BETWEEN FOOD & OUTSIDE OF BOWL. USE A SCOOP WITH A HANDLE IN ALL DRY FOODS. MAKE SURE HANDLE IS EXTENDED OUT OF FOOD PRODUCT (ICE TOO).
PREP COOLER ON COOK LINE HOLDING FOODS 60 F - 57 F. UNIT ADJUSTED AND NOW HOLDING FOODS AT 42 F. KEEP UNIT ON A SETTING THAT KEEPS 45 F OR BELOW. NEED TO SET UP A PLAN WITH SUSHI RICE TO MEASURE PH IN ORDER TOKEEP OUT OF A TEMP. CONTROL.
2.5
3.
DO NOT STACK BOWLS OF FOOD DIRECTLY ON TOP OF EACH OTHER. PLACE A BARRIER (CLING WRAP OR FOIL) BETWEEN THE BOWL OF FOOD AND THE STACKED BOWL.
RICE IN CONTAINER ON PREP TABLE 109 F. DO NOT ALLOW FOODS TO SIT OUT AT ROOM TEMPERATURE UNTIL READY TO USE. KEEP 140 F OR 45 F.
2.5
29.
LIGHTS AT ALL COOKING TABLES IN DINING ROOM MUST BE AT LEAST 50 FOOT CANDLES. (10 FT NOW)
0.5
3.
STORE RAW MEATS & EGGS BELOW OR AWAY FROM ALL READY TO EAT COOKED FOODS.VEGETABLE PREP CAN ONLY TAKE PLACE AT THE VEGETABLE PREP SINK & TABLE.DO NOT PREPARE VEGETABLES AT MEAT OR SEAFOOD SINK.IF CONTAINERS OF FOOD ARE STACKED OPEN, THE FOOD NEEDS TO BE PROTECTED WITH WAX, PAPER OR FOIL. (SOUP & SALAD BOWLS) PUT SEAWEED IN A CONTAINER WHILE STORING, DON'T ALLOW TO HAVE DIRECT CONTACT WITH SHELVING.
MUST HAVE SANITIZER SOLUTION MIXED DURING OPERATION. ALSO MUST KNOW WHERE IT IS LOCATED AND USE IT. DON'T WASH BAR GLASSES IN DUMP SINK ATBAR. MAKE SURE THEY ARE WASHED & SANITIZED IN DISHWASHER OR 3-COMP SINK. WASH ALL DISHES AND FOOD PREP ITEMS IN DISHWASHER OR 3-COMP SINKCLEAN KNIVES BEFORE STORING, CLEAN KNIFE MAGNET STRIP.
2.5
15.
AIR DRY ALL PANS BEFORE STACKING. DO NOT STORE CLEAN UTENSILS UNDER PREP-SINKS.
1.5
32.
KEEP ITEMS OFF OF FLOOR IN STORAGE CLOSET. KEEP LARGE CONTAINERS OF SAUCE OFF OF FLOORS IN KITCHEN.
0.5
7.
ONCE OPENDED, DRY FOODS MUST BE STORED IN COVERED CONTAINER.
1.0
9.
SEVERAL EMPLOYEE DRINKS WERE UNCOVERED AND ON FOOD PREP AREAS. MUST HAVE LID, STRAW AND BE STORED AWAY OR BELOW FOOD PREP AREAS
ALL EMPLOYEES PREPARING FOOD MUST WEAR HAIR-RESTRAINTS.
0.5
11.
MUST WASH RINSE SANITIZE ALL DISHES AT 3-COMP SINK IF IT WILL NOT GO THRU THE DISH MACHINE. DISHES MUST BE SUBMERGED FOR 2 MIN IN SANITIZERDO NOT WASH DISHES IN PREP SINKS KEEP SANITIZER MIXED IN SPRAY BOTTLESOR BUCKETS MIX 50-100 PPM FOR WATER.
2.5
13.
DISCARD OR RESURFACE CUTTING BOARDS THAT ARE WORN & UNCLEANABLE.
1.5
15.
ALL UTENSILS MUST BE COMPLETELY AIR-DRIED BEFORE STORING OR STACKING. DO NOT STACK WET. DO NOT STORE ICE CREAM SCOOP IN STANDING WATER. SCOOPS MUST BE IN ICE CREAM ON CLEAN DRY SURFACE OR IN A DIPPER WELL WITH RUNNING WATER.
1.5
17.
DO NOT USE ABSORBANT CLOTHS UNDER CUTTING BOARDS. SEAL CORNERS AND SIDES OF GRILLS SO FOOD DOES NOT GET TRAPPED IN CRACKS.
1.0
2.
RICE 70 F AND 130 F, WHITE SAUCE 68 F, EGGS ROOM TEMP, GINGER SAUCE 68 F, CHICKEN (RAW) 55 F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE KEPTHOT OR COLD. HOT BEING 140 F OR ABOVE AND COLD BEING 45 F OR BELOW.
2.5
3.
FOODS CANNOT THAW AT ROOM TEMP OR IN STANDING WATER FOODS MUST BE THAWED IN COOLER UNDER COLD RUNNING WATER IN MICROWAVE OR PART OF COOKING PROCESS ALWAYS STORE RAW MEATS AND EGGS BELOW VEGETABLES AND OTHER READY TO EAT FOODS DO NOT STORE FOOD ON FLOOR USE SCOOPS WITH HANDLES TO DISPENSE FOODS WHEN REFILLING SAUCE BOWLS AT TABLES POUR IN(DO NOT LET SCOOP TOUCH BOWL OR CONTENTS) SEE COMMENT ADDENDUM SHEET
5.0
32.
ALL STORAGE MUST BE KEPT OFF FLOOR. 6
0.0
34.
DO NOT SIT OR HANG HATS OR APRONS WITH CLEAN UTENSILS.
0.5
7.
ONCE OPENED, KEEP ALL DRY FOODS STORED IN SEALED CONTAINERS.
1.0
9.
STORE EMPLOYEE DRINKS BELOW AND AWAY FROM FOOD, UTENSILS AND FOOD PREPAREAS WITH LIDS & STRAWS. WASH HANDS AT HAND WASH STATIONS NOT IN PREPSINKS OR 3-COMP SINK.
