2-401.11; Core; Employee drinks stored on prep table and above clean drainboard at dishwashing area. Store all employee drinks in approved locations away from food or utensil areas.
0.5
10.
5-202.12; Core; Hot water valve is broken on one hand sink in the rear kitchen prep area. Repair valve so that sink can supply water of 100F or greater. Repair water valve leak at sushi area hand sink.
1.0
16.
4-501.114; Priority; Chlorine sanitizer was vacant in containers with wiping cloths. Make sure sanitizer is available for use at all times of operation for use on food contact surfaces and equipment. Use test kits and change solutions as often as necessary to maintain 100 ppm chorine residual for all sanitizers. Sanitizer solution that is vacant or very weak of chlorine is NOT EFFECTIVE! Solutions changed during inspection and then tested good. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Seafood salad/various in one walk-in cooler was 45-46F. Chicken sitting out on the counter was 47-48F. All cold hold potentially hazardous foods must hold at 41F or below. Staff should monitor temps frequently to ensure temperature compliance. If one cooler is not holding foods at 41F or below, move hazardous items to other working coolers and have qualified technician check cooler for proper operation. Adjust thermostats of necessary. Work with hazardous foods quickly while they are out of the cooler in order to get them back into temperature control as quickly as possible to further help maintain temperatures. Do not leave foods out while going to do or tending to other tasks. Work on one task at a time! Manager education CDI The produce walk-in not holding temperature is a repeat violation. DO NOT use this cooler for storage of hazardous items until unit is repaired to maintain temp. Whole produce and other non hazardous items can be stored here, but seafood salad, imitation crab, eggs etc must be stored in a cooler that can maintain 41F or below!
3.0
23.
3-501.17; Priority Foundation; Some required foods in the coolers were missing date marks as required. Make sure all previously cooked, prepared, or opened packaged ready to eat foods are labeled with a clearly labeled date! Date mark for up to 7 days at 41F or below hold temp! Ensure that all date marked foods are held in a cooler that can maintain 41F or below hold temp. Manager education. CDI
1.5
24.
3-501.19; Priority Foundation; Facility is using time as a public health control for all buffet items and all times were displayed and labeled on products but no written procedures could be reviewed. Facility needs written procedures for items that are to be held on time. Manager education CDI (A) Except as specified under par. (D) of this section, if time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: Pf (a) Methods of compliance with Subparagraphs (B)(1)-(3) or C)(1)-(5) of this section; Pf and (b) Methods of compliance with sec. 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. Pf Also, it was noted that times are not being changed after a pan change has been done. When a new pan of product is brought out to the buffet the new 4 hour time range must be indicated. Manager education.
1.5
44.
4-901.11; Core; Air dry plastic drinking cups after washing them and before stacking them. Plastic drinking cups were stacked together very WET.
0.5
47.
4-501.11; Core; Walk-in containing mostly whole produce was not holding foods that are temperature critical at 41F or below. Floors in this cooler are in poor repair as well. Repair this cooler including its ability to hold foods at the proper temp!
0.0
49.
4-602.13; Core; Clean tops and sides of all equipment including hood vents which have heavy grease buildup. Clean outsides of dry food containers in the rear. General equipment cleaning needs improvement.
3-501.14; Priority; Chicken cooling at room temp for approx 2hrs was still at 90F. All cooked foods that are cooling shall cool to 70F or below in 2hrs and from 70 to 41F or below in 4 additional hours. Total cooling time to 41F or less should not exceed 6hrs. Use coolers or freezer once product reaches below 135F to cool items faster to below 70F for the first two hours of cooling. Manager education. CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; Thawing Imitation crab was 46F. Seafood salad in walk-in cooler was 45-46F. All cold hold potentially hazardous foods must hold at 41F or below. Staff should monitor temps frequently to ensure temperature compliance. Use proper thawing techniques and monitor temperature in all coolers to maintain cold hold items at 41F or below. If coolers are not holding foods at 41F or below, move hazardous items to other working coolers and have qualified technician check cooler for proper operation. Adjust thermostats of necessary. Work with foods quickly while they are out of the cooler in order to get them back into temperature control as quickly as possible to further help maintain temperatures. Manager education CDI
1.5
24.
3-501.19; Priority Foundation; Facility is using time as a public health control for all buffet items and all times were displayed and labeled on products but no written procedures could be reviewed. Facility needs written procedures for items that are to be held on time. Manager education CDI
(A) Except as specified under par. (D) of this section, if time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service:
(1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: Pf
(a) Methods of compliance with Subparagraphs (B)(1)-(3) or C)(1)-(5) of this section; Pf and
(b) Methods of compliance with sec. 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. Pf
1.5
33.
3-501.15; Priority Foundation; Improper cooling of cooked chicken noted during inspection. Do not cool at room temp once the product falls below 135F. Cool pans of chicken in the cooler or freezer uncovered until fully cooled to 41F or below. Manager education during inspection. CDI
0.5
35.
3-501.13 ; Priority Foundation; Improper thawing of imitation crab noted during inspection. Crab was thawing at room temp and had a temperature of 46F. Thaw foods submerged under cool running water or thaw in the cooler as the preferred method of thawing. Thawing foods shall not exceed 41F in temperature! Manager education during inspection. CDI
0.5
44.
4-901.11; Core; Air dry food pans after washing them and before stacking them. Do not stack pans WET.
2-401.11; Core; Employee drink store on prep table. Store all employee drinks in approved locations away from food or utensil areas.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Glass door reach-in cooler is holding chicken/various at 44F. All cold hold potentially hazardous foods must hold at 41F or below. Coolers must maintain proper temps even during busy times. Have qualified technician check cooler for proper operation. Use other working coolers until unit can be repaired. Staff should monitor temps frequently to ensure compliance. Manager education and foods moved. CDI
1.5
23.
3-501.17; Priority Foundation; Required date marks missing on some previously cooked or prepared foods in the walk-in cooler. Make sure all required foods have a clearly labeled date. Date mark for up to 7 days at 41F or below hold temp. Manager education dates added. CDI
1.5
39.
3-305.11; Core; Food containers stored in standing water inside one reach-in cooler. Food must be stored in a clean and dry location for protection. Keep food stored on upper racks in cooler until water issue inside cooler can be fixed.
1.0
44.
4-901.11; Core; Air dry food pans after washing them and before stacking them. Do not stack pans WET.
1.0
47.
4-501.11; Core; Replace racks in coolers that are starting to chip or rust. Repair coolers that are dripping water inside and or not cooling properly.
0.5
49.
4-602.13; Core; Clean tops and sides of all equipment including hood vent system. General equipment cleaning.
5-202.12; Core; hot water at the handsink in the sushi area is not available. The sink is dripping water from the under side of the faucet and being caught in a container underneath. All employee handsinks must have hot water of at least 100f for proper handwashing and maintained in good repair. Repair the leak and restore hot water to the sink.
1.0
14.
3-402.12; Core; updated parasite destruction letters are needed from the supplier for 2023 to be added to the facility file. Email a copy of the letters to the env health office for tuna and salmon served in ready to eat form in sushi. If the FISH are frozen by a supplier, a written agreement or statement from the supplier stipulating that the FISH supplied are frozen to a temperature and for a time specified under sec. 3 402.11 may substitute for the records specified under par. (A) of this section.
0.0
25.
3-603.11; Priority Foundation; Current menu has a disclosure statement but is missing the reminder symbols on the menu to direct consumers to the disclosure statement for any raw or undercooked foods including sushi that is served raw. update menu with astericks to direct consumers to the disclosure statement. Menus will be reprinted. Will follow up in 10 days for update on new menu printing.
0.5
35.
3-501.13 ; Priority Foundation; Tray of raw beef was thawing at room temperature on the speed rack by the walk in cooler. this is not an approved thawing method. use only approved thawing methods of thawing under refrigeration, under running water of less than 70 f, in a microwave or as part of the cooking process. do not leave TCS foods out at room temperature to thaw. cdi items moved to walk in to continue thawing.
0.5
38.
6-501.111; Core; Flies observed throughout the kitchen. evaluate pest control practices to eliminate flies in the kitchen.
1.0
41.
3-304.14; Core; multiple wet wiping cloths were observed sitting on prep surfaces. the large bucket of sanitizer water for wiping cloths was weak and did not indicate any color change on chlorine test strips. Sanitizer bucket was refreshed at inspection. maintain all wet wiping cloth buckets with the proper concentration of food contact surface sanitizers. For chlorine the concentration should be 50-100ppm. Store all wet wiping cloths in buckets when not in use.
0.5
44.
4-901.11; Core; multiple food pans stacked wet on the drying rack above the sink. Cross stack all pans and utensils to allow for proper air drying. Replace the dry goods containers that have broken lids and cracks so that these items may be easily washed rinsed and sanitized.
0.5
47.
4-501.11; Core;Replace racks in coolers that are starting to chip or rust.
3-302.11; Core; Numerous containers of food in coolers and freezers were left uncovered. All foods should be covered while in storage in the coolers or freezers for protection and to minimize any cross-contamination risk.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Once container of shrimp was on top of other pans in the prep unit and temp read 45F. All cold hold potentially hazardous foods must hold at 41F or below. Do not stack foods too high in prep unit so they maintain proper temp. This pan of food was moved to the bottom reach-in portion of the cooler during inspection. CDI All other cold hold temps were good. Staff should monitor temps frequently to ensure compliance with temp requirements.
0.0
23.
3-501.17; Priority Foundation; Containers of chicken or other previously cooked foods not dated as required. Make sure all previously cooked, prepared, or opened packaged ready to eat potentially hazardous foods are dated for up to 7 days at 41F or below hold temp. Make sure all required foods have a clearly labeled date! Staff should check to ensure all foods are properly dated. Manager education on date marking during inspection. CDI
1.5
41.
3-304.14; Core; Store all WET or DAMP wiping cloths in a sanitizer solution between uses. Do not leave wiping cloths out on surfaces. Improvement noted this inspection.
0.5
47.
4-501.11; Core; Replace racks in coolers that are starting to chip or rust.
0.5
49.
4-602.13; Core; Clean tops and sides of all equipment including cooler interiors and door tracks on the glass door cooler. General equipment cleaning.
1.0
55.
6-201.11; Core; Some re-grouting work has taken place but some is still needed. Continue to improve floor cleaning and repair. Clean good under and behind equipment.
0.5
56.
6-303.11; Core; Replace any burned out light tubes in the rear prep areas to improve lighting.
0.5
General Comments
Overall improvement noted on this inspection. Keep working at items mentioned on this inspection and previous inspections.
4-501.114; Priority; No sanitizer made up at the time of inspection in food prep area. Need sanitizer at 100 ppm chlorine or 150-300 ppm quat to sanitize all food contact surfaces, equipment, or utensils. Store all WET or DAMP wiping cloths in a sanitizer solution when not being used. Food prep surfaces and tables should be cleaned good and sanitized between uses. These areas are being left heavily soiled with food debris. After completing a prep task the sink or prep surface should be clean and sanitized removing all food soil or debris before starting a new task or using sink or surface again. Manager education during inspection. Sanitizer made and checked good during inspection. CDI
3.0
23.
3-501.17; Priority Foundation; Date marks missing on required foods in the coolers. Make sure all previously cooked, prepared, or opened packaged ready to eat potentially hazardous foods have a clearly labeled date! Date marked items may be held for up to 7 days at 41F or below. Manager educated on date marking requirements during inspection. CDI Staff should check frequently that ALL required foods are dated.
1.5
24.
3-501.19; Priority Foundation; Items that are held on time (tilt) on the buffet and sushi bar were not labeled with a time. Make sure all items are clearly labeled with a time that should be labeled. Time in service or time indicating the 4hr expiration time may be used. Manager educated on time or tilt requirements during inspection. CDI
1.5
41.
3-304.14; Core; Store all WET or DAMP wiping cloths in a sanitizer solution between uses. Do not leave wiping cloths out on surfaces.
1.0
44.
4-901.11; Core; Air dry food pans after washing them and before stacking them. Do not stack pans WET.
1.0
47.
4-501.11; Core; Replace racks in coolers that are starting to chip or rust. Replace torn cooler door gaskets.
0.5
49.
4-602.13; Core; Clean tops and sides of all equipment. Clean hood vents and hood system completely. Some improvement in this area noted since last inspection. General equipment cleaning.
0.5
55.
6-201.11; Core; Clean floors throughout facility under and behind equipment. Floor grout is worn down in a lot of places making floors hard to clean where food and water collects between the tiles. Re-grout floor tiles where necessary.
3-302.11; Priority; Raw Pork stored above vegetables or ready to eat foods in the walk-in cooler. Store all raw meats separate or below all ready to eat foods or vegetables to minimize cross-contamination risk. Raw meat moved during inspection to correct food storage issue. CDI
1.5
16.
4-602.11; Priority; Food prep surfaces and tables should be cleaned good and sanitized between uses. These areas are being left heavily soiled with food debris. After completely a prep task the sink or prep surface should be clean and sanitized removing all food soil or debris before starting a new task or using sink or surface again. Manager education during inspection. CDI
1.5
23.
3-501.17; Priority Foundation; Day dot only are being placed on foods requiring date mark. Day dots are not sufficient information for date marking purposes. Write in numerical date on day dot such as 9/28 to indicate date prepared or date expired. Foods requiring date mark should be dated for up to 7 days at 41F or below hold temp. Make sure all required foods such as previously cooked, or prepared have a clearly labeled date. Manager education on date marking requirements during inspection. CDI
1.5
41.
3-304.14; Core; Store all WET or DAMP wiping cloths in a sanitizer solution between uses. Do not leave wiping cloths out on surfaces.
0.5
44.
4-901.11; Core; Air dry food pans after washing them and before stacking them. Do not stack pans WET.
0.5
47.
4-501.11; Core; Replace racks in coolers that are starting to chip or rust. Replace torn cooler door gaskets.
0.5
49.
4-602.13; Core; Clean tops and sides of all equipment. Clean hood vents and hood system completely. General equipment cleaning.
1.0
55.
6-201.11; Core; Clean floors throughout facility under and behind equipment. Floor grout is worn down in a lot of places making floors hard to clean where food and water collects between the tiles. Re-grout floor tiles where necessary.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; The main prep cooler at the cook line was holding TCS foods above 50*F. Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by: Explaining the significance of the relationship between maintaining the time and temperature of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD and the prevention of foodborne illness; Pf
1.0
16.
4-501.115; Core; Sanitizer in the dish sink vat was too weak to change the color of the test strips. When shown how to make the sanitizer water is being added to the dispenser. Do not add water to the vat, water is being mixed with the sanitizer chemical to be a proper strength.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Shrimp, pork, chicken, eggs and garlic in the main prep cooler at the cook line were being held above 50*F. All cold hold foods must be held at 41*F or below. Manager had employee throw away all the food in the prep cooler. Repair man was called, do not use the prep cooler until it has been approved by ENV. Health for use.
3.0
24.
3-501.19; Priority Foundation; Upon arrival there was not one food item in the sushi buffet or the general buffet that had any time documentation. When food is taken out to the buffet bar the time must be placed with the food item. Can not let the food items set out then place time stickers.
1.5
28.
7-203.11 ; Priority; During the walk-thru of the facility oven cleaner was sitting on the drain board of prep sink with shrimp being thawed. All chemicals must be stored away from all food.
1.0
35.
3-501.13 ; Priority Foundation; Shrimp was in prep sink on back wall, water was not running during walk-thru. Employee turned on the cold water to let run over thawing shrimp. But other employees come back and would turn water off during inspection. When thawing any meats can not turn water off must let the cold running water on till placed in refrigeration or start cooking.
0.5
39.
3-305.11; Core; Several food items in the walk-in cooler had pans stored directly on food below. Must have type of separation from bottom of pan to the food: plastic wrap, foil or a lid. Can not store pan of food directly on top of food.
1.0
49.
4-602.13; Core; General cleaning on all the equipment, gaskets, door handles and shelving in the walk-in coolers, prep coolers and sliding glass door coolers.
0.0
55.
6-201.11; Core; General cleaning of walk-in cooler floor and repair flooring that has bubbled up in the walk-in coolers.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge. Based on the violations noted and repeat priority violations the PiC has failed to demonstrate knowledge of proper managerial control. CDI education.
1.0
3.
2-201.11 (A), (B), (C), and (E); Priority; update employee health policy to ensure all employees know the reportable symptoms and the 6 reportable diseases. PIC states forms were printed from the ENV health website but could not locate. New forms were printed and given to PIC at this inspection. Establishment has employee health policy that requires employees to report symptoms and provide dr note to return to work. CDI
0.0
5.
2-501.11; Priority Foundation; A written vomit and diarrhea clean up plan is required. Pic states template plan was printed from the env health website but was not available at the in the inspection. A new V and D clean up plan template form was provided to PiC at inspection. CDi
0.0
6.
2-401.11; Core; Open top employee beverage cup was sitting on the prep table while shrimp was being prepared. Store all employee drinks below and away from food prep areas and food. Employees should drink from cups with lids and straws to prevent contamination of employees hands or cups.
0.0
8.
2-301.12; Core;TO avoid recontaminating their hands or surrogate prosthetic devices, FOOD EMPLOYEES may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a HANDWASHING SINK or the handle of a restroom door. Multiple employees observed washing hands and turning off the faucets with clean hands. Use paper towels to dry hands and to act as a barrier between clean hands and the faucet when turning off the water.
2.0
15.
3-302.11; Priority, Raw chicken stored over raw beef in the walk in cooler. Beef was moved at inspection. Store all raw meats in order of final cool temperature with chicken on the bottom. Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by:
(a) Using separate EQUIPMENT for each type, P or
(b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, P CDI
1.5
22.
3-501.16 (A)(2) and (B); Priority; crab and shrimp stored in the prep top of the prep cooler were sitting above the wells over other food items. These two pans of TCS foods were holding at 60F Store all foods in the prep unit in the wells to allow for proper holding of the foods at 41f or below. Products discarded at inspection. The reach in unit in the sushi area was holding all products at 55F. All items in the unit were dated 3/30 and were discarded by the PiC at inspection into the trash. Have this unit serviced and repaired and do not store any tCs foods in the unit until repair. The back two door cooler holding sauces was holding at 68F. Cocunut sauce that is made of mayonnaise was ambient cooling from prep at 51F. the door to the unit was not closed all the was and water was dripping from the unit. sauce was removed and doors closed tightly and the unit came down to 38F at inspection. Have this unit also serviced and do not store any food items in the pooling water. verification to check coolers in 3 days from the date of this inspection. All potentially hazardous foods must be held at 41F or below.
1.5
33.
3-501.15; Priority Foundation; Fried chicken pieces were left out to ambient cool on the top of the convection oven to be refried at time of order. This is not an approved holding or cooling method. Do not leave food items out at room temperature to cool. These items must be cooled according to an approved method listed here or placed on a time control policy. Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3 501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans; Pf
(2) Separating the FOOD into smaller or thinner portions; Pf
(3) Using rapid cooling EQUIPMENT; Pf
(4) Stirring the FOOD in a container placed in an ice water bath; Pf
(5) Using containers that facilitate heat transfer; Pf
(6) Adding ice as an ingredient; Pf or
(7) Other effective methods. Pf
CDI item was discared to trash by PIC at inspection.
0.5
41.
3-304.14; Core; wet wiping cloths were sitting on every prep surface in the kitchen. All wet wiping cloths must be stored in a properly prepared chemical sanitizer bucket between uses. The sanitizer bucket in the kitchen tested well above 100ppm of chlorine. A properly prepared chemical sanitizer of chlorine is 50 -100ppm, utilize test strips to ensure proper concentration.
0.5
43.
3-304.12; Core; SPATULA was stored in the crack between a prep table and the prep unit. do not store UTENSILS in cracks between equipment. These areas at not cleaned and contaminate utensils when this is done. store all knives on a clean and sanitized surface between use. Cups stored in flour for scoops. Use scoops with handles and store with the handles extended above the product. spatulas at the hibachi area stored in a pan of water. Water must be either running or at least 135F for utensils to be stored in the pan of water. Store all utensils in clean and sanitized areas.
0.5
47.
4-501.11; Core; Replace all broken gaskets on coolers to ensure all coolers will hold foods at 41F or below. the back two door cooler is dripping water from the top and pooling in the bottom. have this unit repaired and do not store any food items in the pooling water.
0.5
51.
5-205.15; Core; Pipe at the prep sink in the back of the kitchen is leaking water onto the shelf below the sink and pooling dirty water there. Repair the leak as soon as possible. Do not store any food items on the shelf with the pooling dirty water. maintain all plumbing in good repair.
1.0
55.
6-501.12; Core;PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Lots of pooling water throughout the kitchen especially in the back around the ice machine. Clean floors frequently to remove pooling water and make sure all floor drains are clean and draining as designed. deep clean floors, walls and ceilings to remove all build up food debris.
2-201.11 (A), (B), (C), and (E); Priority; update employee health policy to add reportable disease of Salmonella non typhoidal as required by the new 2017 food code. Template employee health agreement given to PIC at inspection to meet this requirement. CDi education.
0.0
5.
2-501.11; Priority Foundation; A written policy for cleaning of vomit and diarrhea events is required. A template and poster for this policy was given to PIC at inspection to meet this requirement. CDI education
0.0
22.
3-501.16 (A)(2) and (B); Priority; all potentially hazardous foods must be held at 41F or below. The walk in ambient temperature was at 43F with foods ranging from 41-44F. The thermostat on the unit had been changed to 43F and was adjusted back down to 41F during inspection. At the end of the inspection the ambient air temp was at 40F and the foods were at 41F or below. Closely monitor all cold holding temperatures to ensure they are holding at 41f or below at all times. Egg rolls were placed on top of the convection oven for an unknown reason. The egg rolls were still at 41f at the time of inspection and were placed back into the cooler. Do not leave any cold held foods out at room temperature for extended time frames. when pauses in cooking or prepping occur place the foods back into the cooler until prep can resume. Cdi with thermostat adjustment.
1.5
25.
3-603.11; Priority Foundation; A disclosure and reminder statement must be added to the menu for raw or undercooked foods such as sushi. Update the menu when new printing occurs to include both the disclosure and reminder statement. contact this office for assistance with this if needed and to review the menu before printing. CDI education.
0.0
43.
3-304.12; Core;Knife was stored in the crack between a prep table and the prep unit. do not store knives in cracks between equipment. These areas at not cleaned and contaminate utensils when this is done. store all knives on a clean and sanitized surface between use. Cups stored in flour for scoops. Use scoops with handles and store with the handles extended above the product.
0.5
49.
4-602.13; Core; Continue working on cleaning the non food contact surfaces of equipment and coolers. Clean the doors, handles, and the insides of the reach in coolers and gaskets. non food contact surfaces should be clean to sight and touch.
0.5
55.
6-501.12; Core;PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. continue to work on cleaning of floors to remove all food debris behind equipment and around drains to eliminate any pest harborage areas. Repair any areas of the floor in the walk ins that provide areas that can not be cleaned. All floors should be smooth and free of large cracks that hold food debris or water.
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! Follow-Up: 05/18/2019
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!
One employee beverage on food storage/prep table. Keep all beverages in a location that will not cause a cross contamination risk for foods.
0.0
10.
Many violaitons concerning food handling noted during todays inspection: raw shrimp above vegetables in cooler, many foods stored uncovered, open #10 cans with food still in them, Cup used to scoop cooked rice, two tables together were used to prepare raw shrimp on one side and wonton prep at same area, buckets of food on the floor in walkin cooler. Foods in the walk in freezer have a large amount of ice/frost build up on them.
In all coolers and freezers, store raw meats and seafoods below the ready to eat foods, keep foods covered and stored above the floor. Use only scoops with a handle in foods. Once a #10 can has been opened, the contents must be removed. Do not store foods in these cans once opened. Used the raw seafood prep sink to prepare raw shrimp. Do not prepare raw meats/seafoods at the same location or at the same location that a ready to eat food is being prepared. Walkin freezer needs to be repaired to prevent the frost/ice build up on boxes of food.
3.0
11.
Food pans soaking in the sanitizer vat of the dishsink, Quat ammonia sanitizer strength weak in concentration. When using a Quat Ammonia sanitizer, the minimum concentration must be 200ppm. Food pans observed being washed then dunked into the sanitizer then stacked. Make sure all items are properly washed, rinse the soap off in middle sink vat, then soak in sanitizer for 2 minutes.
1.5
17.
Several food in ice bath at hibachi station too warm, watermelon at buffet too warm and raw beef in standing water on prep table too warm, reference food temperature chart. These foods need to be kept 45F or below. DO not sit foods out at room temperature for an extended period of time as this allows them to warm into the temperature danger zone. Keep foods on cold hold buffet and hibachi bar down in an ice bath to help keep 45F or beloe. Items were disposed of.
2.0
34.
Many food pans found stacked wet in the back. These pans must be stored to air dry before stacking or reusing. Grill utensils for hibachi bar in very dirty standing water (bucket on floor). Do not store any utensils in standing water. Keep on a clean dry surface.
1.0
36.
Many coolers have torn gaskets that need to be replaced or repaired. Cutting board on the main prep cooler in back has meny dark cuts, resurface the board or replace.
0.5
38.
Replace the Quaternary Ammonia test strips.
0.0
44.
Cardboard dumpster has damaged lids, replace unit.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Raw chicken was stored above soy sauce in the walk-in cooler; raw meats were stored above dumplings in the walk-in freezer. Store all raw foods below cooked or ready to eat foods; store raw foods according to final cook temp with highest final cook temps on bottom shelves. Use proper food storage at all times to minimize risk of cross-contamination.
1.5
11.
Keep clean end of dishmachine drainboard cleaned and sanitized at all times. Clean area good, then sanitize with 50-100 ppm chlorine. Clean dishes must come out onto a cleaned/sanitized drainboard. Clean and sanitize all food prep tables and sinks after each use. Do not leave sinks or prep tables dirty after they have been used to prep food.
3.0
17.
Raw chicken in the prep area was 48-49 degrees F. Do not leave food out of temperature control too long while it is being prepared. Prepare one portion at a time. That way, food that is not being prepared can stay in the cooler until staff is ready for it. Never leave food out while working on something else. All potentially hazardous foods must hold at 45 degrees F or below.
2.0
34.
Air dry all drinking cups. Do not stack cups WET.
0.5
36.
Replace torn gaskets on cooler doors where necessary.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Keep all foods covered good and protected in coolers. Store raw meats according to final cook temp with highest final cook temps on bottom shelves or racks. For example, raw chicken should be stored below raw beef. Store foods properly to minimize risk of cross-contamination.
3.0
11.
Keep clean end of dishmachine drainboard cleaned and sanitized at all times. Clean area good, then sanitize with 50-100 ppm chlorine. Clean dishes must come out onto a cleaned/sanitized drainboard. Do not allow water to stand on the drainboard.
1.5
17.
Garlic/oil mixture at the prep area was 48-49 degrees. Crab meat at the habachi grill area was 50-52 degrees. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Make sure all ice baths are sufficient to hold foods at the proper temperature.
2.0
34.
Air dry all drinking cups. Do not stack cups WET.
0.0
36.
Replace torn gaskets on cooler doors where necessary.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Keep all foods covered good and protected in coolers. Store raw meats according to final cook temp with highest final cook temps on bottom shelves or racks. For example, raw chicken should be stored below raw pork. Store foods properly to minimize risk of cross-contamination.
1.5
11.
Make sure knives are cleaned and sanitized good befor placing them on holders. Clean all food contact surfaces, equipment, and utensils good after each use, then sanitize with approved sanitizer. This includes prep tables and sinks. Sanitizer in spray bottles were too strong. Dilute all solutions to 50-100 ppm chlorine. Sanitizer that is too strong may be unsafe for use in food areas.
1.5
18.
Sushi rice is being kept under time in lieu of temperature. Sushi rice container must be labled with a start and discard time.
1.5
49.
Documentation of approved training - 2 point credit awarded.
Numerous employee drinks were sitting on top of prep tables and coolers. Store all employee drinks in approved locations away from food or utensil areas. This minimizes any risk of contamination of food from a spilled employee drink.
1.5
11.
Better cleaning needed to some knives on the holders. Clean all knives good, removing all food soil or debris, then sanitize with approved sanitizer. Approved sanitizer is 50-100 ppm chlorine, or 200-300 ppm quat. Use sanitizer on all food contact surfaces, equipment, and utensils.
0.0
17.
Garlic/oil mixture at the prep area was 75 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Ice bath holding item had melted. Make sure ice bath is sufficient to hold items at the proper temperature.
2.0
23.
Shrimp that was cooling in the walk-in cooler was placed in a very thick container with lid. Use good cooling methods such as loose lids, shallow pans, ice bath, or utilizing freezer to cool items effectively. All foods must cool to 70 degrees F in 2hrs, and from 70 to 45 degrees F or below in 4 additional hrs. Total cooling time must not exceed 6hrs.
1.0
34.
Air dry all food pans and drinking cups; do not stack items together WET. Allow drying by cross-stacking or single stacking items after washing.
0.0
36.
Replace or discard one round cutting board that is in bad repair.
0.5
44.
Trash dumpster outside is leaking. Repair or replace leaking dumpster.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Keep all food covered during storage in all coolers.
0.0
16.
Chicken nuggets, and grilled string beans were not being held at 135*F or higher. All potentially hazardous hot hold foods must be held at 135*F or higher.
2.0
17.
Chicken salad on buffet bar was at 52*F, all cold hold potentially hazardous foods must be held at 45*F or below.
2.0
18.
Fried sushi plate and sushi rice were not documented during inspection. All items on the TILT agreement must be documented.
1.5
36.
Round cutting boards need to be resurfaced or replaced.
0.0
44.
Can wash needs a backflow preventer at the end of the Y hose.
0.0
49.
Documentation of approved training - 2 point credit awarded.
One item on buffet bar not being held at 135*F. All hot hold foods should be held at 135*F or higher.
0.0
18.
On sushi bar there are some plates that have items seperated into sections. Stickers show only one time. If items were placed out at different times then stickers are needed for each seperate group with the correct time for each group of food.
1.5
49.
Documentation of approved training - 2 point credit awarded.
A lot of single service items are being used to scoop chicken, seafood and rice out of large containers. When scooping raw meats, rice and dry food products must use scoop or cups with handles. Keep handles out of dry food products. White sauce sould be kept under sneeze guard, not out in the open so everyone can sneeze or cough on the food item. When storing food raw beef should be below seafood products.
1.5
16.
Four item on the buffet bar were not at 135*F when checked. All hot hold foods must be held at 135*F or higher.
2.0
17.
Several items on buffet and sushie bar that were not being held at 45*F or below. All cold hold foods should be held at 45*F or below.
2.0
21.
Hot water was at 119*F, should be 140*F because hot water is being used to sanitize in the dish machine.
1.5
24.
Shrimp was thawing in cold water but water was not draining. Let water drain on all foods when thawing under cold running water.
0.0
39.
Toaster oven in sushi bar is not NSF approved, and the crock pot for the white rice at buffet bar is not NSF approved. All equipment must be NSF or ANSI approved.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Employees should keep their cell phones below prep areas, and wash hands after using phones.
0.0
11.
Drink nozzles had small amount of build-up clean all part after seperating.
0.0
16.
Four item on the buffet bar were not at 135*F when checked. All hot hold foods must be held at 135*F or higher. Water to bar should be turn on long before placing any food onto the bar.
2.0
18.
Good job on documentation of your times for the sushi and rice.
0.0
24.
Cream cheese and crab meat were sitting on drain board of prep sink upon arrival. When thawing food thaw under cold running water, in the refrigerator or part of the cooking proces..
0.5
33.
Store all ice or food scoops with handle up to prevent hand or fingernail contact with food or ice.
1.0
39.
Toaster oven in sushi bar is not NSF approved, and the crock pot for the white rice at buffet bar is not NSF approved. All equipment must be NSF or ANSI approved.
0.5
49.
Documentation of approved training - 2 point credit awarded.
In walk-in freezer store imitation crab meat above raw beef. Store all cooked or pre-cooked foods above raw foods. Store raw meats according to final cook temps with highest final cook temps on bottom shelves. Make sure all dry foods in the rear storage area have cover for protection. Make sure food and ice scoops stay handle up.
1.5
16.
Chicken wings, chicken nuggets, sushi rice were all out of temp as noted. All potentially hazardous hot foods must hold at 135 degrees F or above. Recommend placing sushi rice on a 2hr hold time just like the sushi on the bar. Document all times.
2.0
17.
Garlic oil mixture and raw beef at the habachi grill/sushi area was out of temp as noted above. All potentially hazardous cold foods must hold at 45 degrees F or below.
2.0
33.
Store all ice or food scoops with handle up to prevent hand or fingernail contact with food or ice.
0.5
34.
Minor air drying on plastic drinking cups. Do not stack cups with moisture in them. Allow more time for drying.
0.5
44.
Make sure all dumpster doors and lids stay closed at all times.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Make sure to use handled scoops to dispence all foods. In coolers and freezers, store raw chicken below raw beef or seafood. Store foods according to final cook temps with highest final cook temperatures on the bottom shelves.
1.5
11.
Knives in one area were stored diry on holder. Clean and sanitize utensils good before storing.
0.0
16.
Chicken nuggets on the buffet were 126 degrees F. All potentially hazardous hot foods must hold at 135 degrees F or above.
0.0
17.
Garlic/oil mixture, raw pork, and some sushi items were out of temp as noted. All cold potentially hazardous foods must hold at 45 degrees F or below. If items cant be held, a 2hr hold time can be used but times have to be documented.
4.0
33.
Make sure all scoops are stored handle up to avoid hand or fingernail contact with food.
0.0
34.
Air dry drinking cups before stacking. Do not stack items WET.
0.5
49.
Documentation of approved training - 2 point credit awarded.
When switching between tasks in the rear kitchen, make sure hands are washed.
0.0
10.
Keep all foods covered and protected in coolers and freezers. Keep beef, pork, chicken, and seafood separate or stored according to final cook temp in the coolers. For example, raw pork should not be stored on top of raw shrimp. Use good food storage practices to avoid contamination or cross-contamination of food.
1.5
11.
Clean and sanitize clean drainboard at dishmachine area. Clean dishes should come out of the machine onto a cleaned and sanitized drainboard. Clean knives of all soil and then sanitize before placing on holders. Do not place a dirty knife on holder. Recommend more than one sanitizer spray bottle for rear kitchen area.
1.5
16.
Sushi rice was holding in the crock pot at 120-121 degrees F. All hot potentially hazardous foods must hold at 135 degrees F or above. Sushi rice may be kept on a 2hr hold time and discarded, but documentation of times must be kept.
0.0
17.
Sushi at buffet bar was approx 50 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Sushi may be kept on a 2hr hold time and discarded, but documentation of times must be kept.
2.0
39.
Rice cooker at sushi area is not NSF or equal.
0.0
48.
Make sure back screen door closes tightly on its own.
0.0
49.
Documentation of approved training - 2 point credit awarded.
