4-602.11; Priority; white food container bins are being soaked out back in lye drain cleaning solution. this product is not meant for use on food contact surfaces. All bins that had been soaked in the solution were taken to the dish sink to wash thoroughly, rinse, and sanitize properly in a food contact surface sanitizer. Do not use lye on any utensil, bin, surface or wiping cloth that comes in contact with food. This product is toxic. CDI
1.5
28.
7-203.11 ; Priority; A spray bottle at the bar that was labeled as sanitizer contained a blue solution believed to be degreaser. do not reuse chemical bottles for different chemicals as this may result in mixing of chemicals. A container previously used to store POISONOUS OR TOXIC MATERIALS may not be used to store, transport, or dispense FOOD. P SANITIZING solutions shall not be stored in or dispensed from containers previously containing other POISONOUS OR TOXIC MATERIALS. Bottle removed at inspection CDI
3-501.16 (A)(2) and (B); Priority; The ranch in the salad cooler was slightly above 41F. Unit must be able to hold foods at or below 41F at all times, even during the rush.
2-501.11; Priority Foundation; Facility must have a written vomit and diarrhea clean up plan. Information left with owner on where to locate a plan.
0.0
6.
2-401.11; Core; Employee beverage by food prep station. Keep beverages stored in a location that is away and below all food prep areas, food storage areas and food service items.
0.0
16.
4-702.11; Priority; Employee observed dicing raw beef on a cutting board, they then rinsed it off in the prep sink and hung it on the rack with other clean utensils. All food contact items must be washed with a detergent, rinsed and sanitized before storing or reusing. This must be completed at the dish sink or in the dish machine, not in the prep sink. Cutting board was removed and taken to the dish sink for wash-rinse and sanitizing.
4-501.114; Priority; The dish machine was not providing a measurable amount of chlorine during the sanitizing cycle. The bucket was switched with a new full one, line was primed and cycle was run. It is now providing 50ppm chlorine in the cycle. When using a chlorine based sanitizer, the concentration must be between 50ppm-100ppm. Use test strips to check.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Cooked carrots and cooked broccoli on the ledge above the food prep station, container of raw chicken below prep sink, bucket of white sauce on crate by sinks and raw shell eggs on chef carts all holding at room temperature and above 41F (reference food temp chart for temperatures). All TCS foods must be held under temperature control and cannot be left out at room temperature unless being prepared. All items were removed. Only remove from the refrigerator and take to tables the number of eggs that are going to be used, they cannot sit out at room temperature.
1.5
37.
3-601.12; Core; Menu has an option to order 'white tuna'. The fish that is actually sold is Escolar. This is miss branded food. Remove all reference of 'white tuna' from the menu and label the fish with the actual name.
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!
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!
Ice problem in the walk-in freezer was much improved this inspection. Only one box had a chunk of ice on it. Move all boxes away from any water drip that may form ice on food boxes. Ice collecting on food packages is a contamination risk due to non-potable water associated with refrigeration systems.
0.0
11.
A visibly soiled rag was being used to hold cutting board in place on a food prep table. All food contact surfaces must be cleaned and sanitized. Do not use rags or cloth to hold cutting boards. These are absorbant and are not easily cleaned and sanitized.
1.5
17.
Homemade sauces and dressings at prep unit were 48-49 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Coolers must hold proper temperatures.
2.0
34.
Air dry all food pans and utensils after washing them. Do not stack items WET.
0.0
36.
Replace torn gaskets on coolers where necesary. Salad prep unit has a torn gasket on the door.
0.0
43.
Keep all handwashing lavatories clean; do not store items in them.
1.0
44.
Dumpster has a bad leak, and needs to be repaired or replaced; keep doors and lids closed at all times.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Make sure all foods are covered in the walk-in coolers or freezers for protection. Ice/frost is collecting on food packages in the walk-in freezer. This is a food contamination risk due to non-potable water associeted with refrigeration systems. Move boxes away from where ice is collecting, or fix door so that it seals properly.
1.5
17.
One container of chicken in the walk-in cooler was 57 degrees F. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Do not leave containers of food out of temperature control too long so they hold proper temp.
2.0
21.
Hot water temperature was low upon arrival. Make sure hot water heater is not turned off (pilot light goes out). Water temp must remain 130 degree F or above.
0.0
49.
Documentation of approved training - 2 point credit awarded.
An employee had a drink sitting on surface next to food and clean utensil items. Store all employee drinks in approved locations away from food and utensil areas. Drinks stored improperly could contaminate food or utensils.
1.5
3.
Employee was observed rinsing hands at the 3-compartment utensil sink. All employees should wash their hands properly in the designated hand sinks.
0.0
10.
Raw meat was being thawed in a seafood prep sink. Do not mix species of meat or raw meats with seafoods when using sinks or prep tables. This is a cross-contamination hazard. Always use designated sinks for seafood, meats, and vegetables.
3.0
11.
Food or utensil contact areas must be cleaned and sanitized after each use. This includes prep sinks, prep tables, and utensils. Keep clean end of dishmachine drainboard cleaned and santized at all times. Clean utensils must come out on a clean drainboard. Clean all areas good, removing all food debris or soil, then sanitize with approved sanitizer. Approved sanitizer is 50-100 ppm chlorine. Make sure all chef utensils that are used to cook table side in the dining room are brought back and properly washed, rinsed, and sanitized. Chef brought back utensils after using them, then rinsed them and placed them back on the cart for re-use. Utensils were never washed with soap, or sanitized.
3.0
17.
Homemade dressings and white sauce were out of temp in salad prep cooler. Some meats were out of temperature at cook line reach-in cooler. All cold hold potentially hazardous foods must hold at 45 degrees F or below. Coolers must hold proper food temperatures.
2.0
24.
Do not thaw foods at room temperature. This is not an approved method for thawing. Thaw all frozen foods or meats in the refrigerator, under cool running water, or cook from frozen state.
0.5
25.
Make sure all coolers have an accurate thermometer. Walk-in cooler thermometer is not accurate.
0.0
26.
Lable all dry food storage containers as to their contents.
0.0
36.
Replace broken cooler door gaskets where necessary; do not place cloth or linen under cutting boards. This is not a sanitary practice due to cloth or linen being absorbant and harboring bacteria.
1.0
45.
Clean floors and walls better, especially under and behind equipment.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Raw chicken and other raw meats were stored above noodles in the reach-in prep cooler. Store all raw items below cooked or ready to consume items. This will minimize the risk of any cross-contamination. Do not allow handles of scoops touch food items.
1.5
11.
Knives need to be cleaned and sanitized better before placing them on magnetic holders. Prep tables and sinks should be cleaned after each use, then sanitized. Clean/sanitize clean end of dishmachine drainboard. A better job needs to be done on cleaning and sanitizing all food contact surfaces, equipment, and utensils. Clean all items or surfaces good removing all food soil or debris, then sanitize with approved santiizer. Approved sanitizer at this facility is 50-100 ppm chlorine.
3.0
26.
Lable all dry food containers with their contents.
0.0
33.
Store handles up on food dispencing scoops, or store scoop in another clean location to avoid hand or fingernail contact with food product.
0.0
34.
Air dry all utensils or containers before stacking them; Do not stack items WET.
0.5
36.
Replace broken door gaskets on salad cooler and walk-in freezer door.
0.5
45.
Clean floors and walls under and behind equipment. Clean FRP board around prep sinks and tables.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Employee beverage sitting on cart next to open foods. Keep all beverages stored in a location that will not cause a cross contamination risk for foods, keep below and away from all food-food prep areas and storage areas-clean utensil storage areas, etc.
1.5
10.
Collinder of mushrooms sitting on the bucket that holds empty beer bottles. This is a direct contamination risk for foods, do not ever put foods next to or by trash!! Many foods uncovered in cooler, container of food stacked directly on top of another food in container. Place a barrier between the foods and other containers.
1.5
11.
Several knives and vegetable peelers found stored dirty on hangers/magnet strip. All food contact items, including knives and prep utensils, must be properly washed and sanitized between uses and before storing.
1.5
17.
Cooked egg on shelf above grill, rice cooker with rice from day before still 100F. All foods must be kept under temperature control, do not leave out at room temperature for any period of time unless immediatly being prepared. The rice from previous day should be kept in cooler over night, do not leave in the cooker at room temperature. Equipment must be cleaned and sanitized between uses. Foods were discarded.
2.0
19.
Label all spray bottles with contents.
0.0
40.
Clean shelving, food storage carts, and carts used in dining cook area, clean storage containers.
0.5
44.
Dumpster appears to have a leak, have company replace with one in good repair.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Employees handling raw chicken, dirty utensils, entering and exiting kitchen than handling foods without any handwashing taking place. Hands must be washed upon entry to kitchen, between handling raw meats, dirty utensils/etc. and before handling foods or clean utensils.
2.0
10.
Raw chicken being prepared at seafood prep sink and front vegetable prep sinks. Prepare raw poultry at the meat prep sink only. Keep all foods covered, properly arranged and on approved shelving in all coolers. Contianers of bleach and empty beer bottles atored next to soy sauce containers. Keep bleach and recyclables away from foods.
1.5
17.
All foods in the sushi display cooler were 51F-55F. Unit must be able to hold all foods 45F or below, foods were discarded.
2.0
33.
Do not use towels below cutting boards.
0.0
39.
Non NSF toaster oven was picked up from sushi bar and moved to another hidden location at time of inspection. All equipment must be NSF approved or equal.
1.0
40.
Clean all carts, shelving below prep stations.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Employee beverage sitting on the sushi prep cutting board next to foods in preparation. Keep all beverages stored in a location that is away from the food prep, food storage or clean utensil areas.
1.5
10.
Large container of broccoli was being prepared on the floor. Use the appropiate vegetable prep sink or a prep table to prepare all foods, do not prepare foods or sit containers of food on floor. Many containers of foods in the reachin and walkin cooler stored uncovered. Keep properly covered to protect.
1.5
11.
Dishmachine was not providing enough chlorine concentration to properly sanitize all food contact items. Must provide a chlorine concentration of 50ppm minimum. Chemical was switched, machine was primed and now providing 50ppm chlorine. Monitor to make sure the chlorine concentration is adequate. Utensils found stored dirty on magnets throughout. Make sure all items are properly washed to remove food debris then sanitized before storing.
1.5
18.
Sushi rice which is held under time control did not have proper documentation. Time sheet with todays date had a full day of documentation even though it was only 1:30pm. Must provide accurate time documentation of the sushi rice if going to hold out of temperature control.
1.5
24.
Raw chicken was thawing in the prep sink in standing water, raw fish was thawing at the sushi station out at room temperature. Thaw all foods one of four ways: under cold running water, in the cooler, in the microwave if going to immediatly cook, or as part of the cooking process. Do not thaw in standing water or by sitting out at room temperature.
0.5
28.
Baby roaches on bottom of cart that holds spices. Increase pest management to remove and prevent.
0.0
34.
Keep the dirty linen bag stored with clear separation between it and the clean dish rack.
0.0
39.
Non NSF toaster oven was picked up from sushi bar and moved to another hidden location at time of inspection. Must provide NSF or equal equipment for a food service operation.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Some soup and meat was brought from employee home. Any food from home placed in coolers with store food is consider food for sale. label employee food with name and store in employee refrigerator or in keg cooler below the beer.
2.0
11.
Remove all food particles fro plates.
0.0
18.
Sushi rice was not doumented upon arrival. Once rice is placed into sushi crock pot write time down.
1.5
45.
Clean below show grills, remove all grease and dried foods.
1.0
49.
No documentation of approved training - no credit awarded.
Several employee drinks were sitting on prep sinks, with food, above food prep areas, above dish and on cart with utensils and sauces. When storing personal drinks store below food and food prep areas, and below clean dishes. Manager thrown drinks away or moved them.
3.0
3.
Hand washing is not being performed properly. Employees washed their hands with gloves on then started preparing food. Some employees touched trash cans and wnt back preparing food. Employees must wash their hands after handling raw meats, touching trash and trash cans, going to the bathroom and when coming into the kitchen.
2.0
10.
Can not prepare flour water mixture at dish area only at vegetable sink, do not place large wood crate on trash cans, use food grade barrels. Do not place cooked foods on raw meat prep sink.
1.5
11.
Clean bar glasses were placed beside handsink, do not place clean dishes on or beside any hand sinks. dish machine was not sanitizing upon arrival, chemical was changed and employees had to be shown how to prime machine. It is working properly.
1.5
13.
Rice in crock pot was 110*F to 140*F. 110*F was the top portion of food. All of the food must be cooked to 140*F prior to placing into crock pot.
2.0
14.
When cooling food it is recommended to write a date and time down on all foods that were cooked then cooled.
0.0
19.
chemicals were stored above onons, sanitizer was stored on prep tables and sinks with the food. All chemicals should be sotred away from food. Sanitizer should be placed below food prep areas.
1.5
40.
General cleaning of racks in reach-in coolers and walk-ins.
0.5
45.
Clean floors below cook tables (show grills).
1.0
46.
Replace all blown lighting in the performing grills.
1.0
49.
No documentation of approved training - no credit awarded.
An employee drink was sitting on bar above the food. Manager moved the drink, all personal drinks should be stored below food and food contacts surfaces.
1.5
10.
Do not store food in grocery bags or thank you bags, food must be stored in food grade bags or food containers.
1.5
18.
Sushi rice was not documented during inspection. Manager threw the rice away. Sushi rice must be documented for time in leu of temperature.
1.5
25.
Thermomter availabe was reading 0*F in an ice bath, should read 32*F in an ice bath.
0.5
34.
Let all dishes air dry completely before stacking or cross-stack.
0.5
39.
Toaster oven is not NSF/ANSI approved, all equipment must be NSF or ANSI approved.
0.5
45.
Clean floors below all performing grills, rice and grease was seen below the grills.
0.5
46.
Replace all blown lighting in the performing grills.
0.0
49.
No documentation of approved training - no credit awarded.
Various foods stored uncoverd in refrigerator, walkin freezer and cooler. All food shall be covered in storage. Food stored on the floor in walkin cooler.
3.0
11.
Label all bottles of sanitizer.
0.0
16.
Egg out of temperature. All hot foods shall be held at 135 F or more.
2.0
19.
Clorox stored on cart beside canned food and clean plates. Store all chemicals in approved areas, at least 18" from food or food contact surfaces.
1.5
33.
Scoop and tong handles stored in food product.
0.5
34.
Clean utensil store on dirty drainboard of 3 comp. sink in bar.
0.5
36.
Small cutting board severly worn. Replace cutting board.
0.5
39.
Regfrigerator is not NSF/ANSI approved for for food.
0.5
43.
All hand sinks shall be properly supplied with paper towels and soap. Fill towel dispenser and hand soap dispenser on wall.
0.0
49.
No documentation of approved training - no credit awarded.
GENERAL COMMENT; CORRECTED DURING INSPECTION Cold hold is 45 f or below
0.0
31.
NOT OBSERVED
0.0
39.
GENERAL COMMENT The toaster oven isnot NSF approved replace with NSF equipment.
0.0
40.
General cleaning of the outside of dry food containers & lids and handles to cooler doors.
0.5
45.
Floors below show grills need better cleaning.
0.5
48.
Employee restroom should be left closed not propped open.
0.5
3.
"Employees in kitchen take their hands touch their hats, face & hair and proceed to cook without washing hands. All employees must wash their hands after touching dirty dishes, their face & hats and returning to the dining room."
2.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
"CORRECTED DURING INSPECTION Some foods were uncovered in reach-in cooler, when storing food keep covered. Onions were being stored beside washing machine and bleach above the onions. Do not store food close to washing machine or below chemicals."
1.5
19.
Bleach was stored on partial shelf above the onions. Chemicals should be stored away from all food and food contact surfaces.
1.5
49.
No Documentation of Approved Training - No Credit Awarded
REPEAT VIOLATION Rice scoops stored in standing bucket of water. Scoop handles were in food products. Store handles up/out of food products. Don't store rice scoop in standing water.
1.0
40.
Dirty utensil racks throught kitchen. Keep all non-food contact surfaces cleaned as needed.
0.5
3.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Employee left kitchen, came back inside, and proceded to handle utensils at grill without washing hands. Wash hands when entering kitchen.
2.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Raw foods (meats) stored above vegitables. Various products stored uncovered in reach-ins.
3.0
11.
GENERAL COMMENT; CORRECTED DURING INSPECTION Label bottles of sanitizer.
0.0
14.
NOT OBSERVED
0.0
19.
Clorox stored ontop of mayo container and beside of onions. Store toxic chemicals in approved locations.
1.5
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
27.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
CORRECTED DURING INSPECTION Keep accurate and complete time records for sushi rice under time/temp compliance agreement. Use 2 hr hold time.
1.5
31.
NOT OBSERVED
0.0
36.
REPEAT VIOLATION Re-caulk splash guards; replace or re-surface cutting boards.
1.0
45.
GENERAL COMMENT Fix ceiling leak in the dining area.
0.0
47.
REPEAT VIOLATION Keep all storage off the floor on approved storage.
1.0
3.
CORRECTED DURING INSPECTION Employee walked outside and then back into the kitchen and handled food. Frequent handwashing should take place when switching between tasks and when leaving the kitchen and returning. Review handwash policy with all employees.
2.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Keep all foods covered in walk-in freezer; raw shrimp stored above sauces in reach-in; raw chicken stored above raw beef in the walk-in cooler. Store all raw items below cooked or ready to eat items. Store raw items according to final cook temp with highest final cook temps on the bottom
1.5
11.
GENERAL COMMENT; CORRECTED DURING INSPECTION One sanitizer bottle weak. Need min 50-100 ppm chlorine.
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
27.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
CORRECTED DURING INSPECTION Raw chicken in the reach-in cooler was 50 f. Do not allow product to sit out at room temp during lunch. All cold potentially hazardous foods should hold at 45 f or below.
2.0
31.
NOT OBSERVED
0.0
33.
GENERAL COMMENT Keep handles up on food dispencing utensils; at dry food containers.
0.0
34.
REPEAT VIOLATION Air dry all drinking cups good before stacking
1.0
35.
REPEAT VIOLATION Wrap up all single use items such as coffee/tea filters, store protected.
1.0
36.
REPEAT VIOLATION Replace moldy caulk at prep sink; replace all worn cutting boards.
1.0
47.
REPEAT VIOLATION Use approved storage to keep items off the floor.
1.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION
1.5
11.
CORRECTED DURING INSPECTION
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
27.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
CORRECTED DURING INSPECTION Reach-in cooler across from grill not cooling properly. Meats, seafood inside were 50-53 f. Store foods in another cooler until fixed. Need time/temp compliance agreement form for sushi rice.
2.0
18.
NOT APPLICABLE
0.0
31.
NOT OBSERVED
0.0
33.
Numerous scoops buried in products; Store all product scoops with handle up
0.5
34.
Air dry all bowls, dishes and utensils. Do not stack items wet
0.5
35.
Wrap up single service items such as coffee filters good. Store items protected.
0.5
36.
REPEAT VIOLATION Replace moldy caulk at dishwasher, fix reach-in cooler as well as the broken door on the same cooler; numerous cutting boards are worn and in bad repair.
1.0
47.
Use approved storage to keep items off the floor.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Store cooked shrimp seperate from raw fish; store raw chicken below raw beef; store all food products that are raw according to final cook temperature with highest final cook temps on the bottom. Store all cooked or ready to eat items above raw. Keep all foods covered good and protected.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
26.
GENERAL COMMENT Keep all dry foods covered and protected.
0.0
49.
No Documentation of Approved Training - No Credit Awarded
UTENSILS USED TO COOK AT TABLES ARE BEING WASHED AT THE PREP SINK. ALLITEMS MUST BE WASHED AT THE 3-COMPARTMENT DISHSINK OR DISHMACHINE THENSANITIZED PROPERLY.
2.5
17.
REMOVE CARDBOARD FROM UNDER THE MICROWAVE. REPLACE MOLDY CAULK FROM AROUND DISHMACHINE AREA.
1.0
3.
KEEP ALL FOODS COVERED IN COOLERS. KEEP FOODS STORED AWAY FROM POTENTIAL SOURCES OF CONTAMINATION (TRASH OR RECYCLING CANS ETC). DO NOT USE PAPER TOWELS TO LINE TRAYS OF FOODS.
2.5
30.
ONLY 2 OF 4 LIGHTS ON ALL COOK STATIONS WERE WORKING & PROVIDING 19-24FOOT CANDLES OF LIGHT. MUST HAVE 50 FC OF LIGHT ON ALL FOOD PREP/COOK AREAS.
0.5
9.
OPEN TOP EMPLOYEE BEVERAGE ON TOP OF FOOD PREP TABLE. KEEP COVERED ANDKEEP STORED AWAY FROM FOOD PREP OR STORAGE AREAS. EMPLOYEES MUST WASH HANDS AT THE HANDSINK ONLY. WASH AFTER CLEANING, HANDLING DIRTY DISHESAND OTHER DIRTY ITEMS AND ALWAYS BEFORE HANDLING ANY FOODS OR CLEAN DISHES. KEEP ALL EMPLOYEE BEVERAGES AND FOODS FROM HOME STORED AWAY FROM THE ESTABLISHMENT FOODS.
SEVERAL FOOD CONTAINERS AND UTENSILS FOUND STORED DIRTY. VISIBLY CLEANBEFORE STORING. DO NOT WASH ANY ITEMS AT ANY OF THE PREP SINKS. WASH AND SANITIZE ALL ITEMS (KNIVES) AT THE DISHWASH AREA ONLY. ALWAYS USE SANITIZER ON ALL FOOD PREP SURFACES BETWEEN USES.
2.5
3.
KEEP ALL FOODS COVERED IN THE COOLERS. STORE SAUCES AND VEGETABLES ABOVE THE RAW MEATS. USE A SCOOP WITH A HANDLE IN ALL FOODS. STORE EMPLOYEE FOODS IN THE SAME MANNER THAT YOU STORE THE ESTABLISHMENTS FOOD.
2.5
32.
KEEP ALL STORAGE ABOVE THE FLOOR THOUGHOUT. KEEP HATS AWAY FROM CLEAN UTENSILS IN STORAGE.
0.5
9.
EMPLOYEES ARE HANDLING RAW STEAK, RAW SEAFOOD, CLEANING, WASHING DISHES AND NEVER WASHING HANDS BEFORE HANDLING FOODS. ALWAYS WASH HANDS AFTER DOING ANY OF THE ABOVE MENTIONED TASK AND ESPECIALLY BEFORE HANDLING FOOD OR CLEAN UTENSILS.
SANITIZER SOLUTION IN ALL SPRAY BOTTLES AND THE SANITIZER VAT OF SINK WAS WEAK OR VACANT. SHOULD BE 200 PPM - 300 PPM QUAT AMMONIA. SEVERAL KNIVES FOUND ON KNIFE RACK AND ON CHEF CARTS DIRTY. CLEAN AND SANITIZEBEFORE STORING OR REUSING BETWEEN TABLES.
2.5
3.
IN BOTH THE COOLERS AND THE FREEZERS, RAW MEATS SHOULD BE STORED BELOWTHE READY TO CONSUME ITEMS. KEEP ALL FOODS COVERED & USE A SCOOP WITH A HANDLE IN THE DRY FOODS.
AIR DRY ALL FOOD CONTAINERS BEFORE STACKING, DO NOT STACK WET. DO NOT STORE ICE CREAM SCOOP IN STANDING WATER.
1.5
3.
STORE RAW MEATS BELOW THE READY TO CONSUME ITEMS (VEGETABLES & SAUCES)DO NOT THAW FOODS OR LEAVE FOODS OUT AT ROOM TEMPERATURE. THAW IN THE COOLER OR UNDER COLD RUNNING WATER. SHELL EGGS THAT ARE TAKEN TO THE DINING ROOM COOK AREA & ARE NOT USED NEED TO BE DISCARDED DUE TO THE TIME OUT OF TEMPERATURE CONTROL.
2.5
32.
KEEP ALL STORAGE ABOVE THE FLOOR IN ALL CLOSETS AND IN KITCHEN AREA.
ALL FOODS IN SUSHI COOLER WERE HOLDING 57-59 F. FOODS MUST MAINTAIN 45 F OR LOWER AT ALL TIMES. FOODS WERE DISCARDED. SUSHI RICE CAN BE HELD FOR 4 HRS IF DINE IN OR 2 HRS FOR TAKE OUT. MODIFY LOG TO MEAT THESE REQUIREMENTS.
2.5
31.
DO NOT HANG CHEMICALS ON SPLASH GUARDS OR STORE THEM IN AREAS THAT COULD CONTAMINATE FOOD OR EQUIPMENT.
