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1-2A: .03(2)(a)-(l), (n)Due to the score, there is a lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
Corrective Actions: Could not correct on-site. Please correct by 2/9/2024.
2-1C: .04(4)(a)1,2,3Observed employee touch salmon (on sushi line) with bare hands. Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P)
Corrective Actions: PIC (person in charge) discarded salmon.
***SECOND REPEAT VIOLATION***
2-2D: .06(2)(o)Observed degreaser in hand sink. A handwashing facility may not be used for purposes other than handwashing. (Pf)
Corrective Actions: PIC removed item from hand sink.
3-1C: .04(1)Observed a large container of chicken sauce that had mold-like substance on it. Food shall be safe, unadulterated, and honestly presented. (P)
Corrective Actions: PIC discarded food.
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw chicken over raw beef (WIC), unwashed vegetables over washed vegetables (WIC), skewers of raw beef, shrimp and chicken that were wrapped together (prep cooler), raw beef over raw seafood (reach-in), raw seafood over garlic butter (WIC). Must display, store, prepare, and hold foods so they are protected from cross contamination. (P)
Corrective Actions: PIC arranged items to store appropriately.
4-2B: .05(7)(a)1Observed at least 30 dishes stored as clean with food debris still on the dishes. Two microwaves that had build up in them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Corrective Actions: PIC had dishes cleaned again and microwave was cleaned.
6-1A: .04(6)(f)Observed multiple TCS (time/temp control for safety) items that were holding abover 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: PIC discarded items.
10D: .04(4)(d)Observed multiple (at least 20) working containers of sauces and spices that were not labeled with common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)
Corrective Actions: PIC labeled items.
12A: .04(4)(q)Observed food stored on the floor in the back dining room of facility. Food shall be protected from contamination by storing the food:
1) in a clean dry location; (C)
2) where it is not exposed to splash, dust, or other contamination; (C) and
3) at least 6 inches (15 cm) above the floor. (C)
Corrective Actions: PIC had food moved to at least 6 inches off the floor.
***SECOND REPEAT VIOLATION***
14A: .04(4)(k)Observed cups (at least 10) without handles being used as scoops in food items like sauces, flour and spices. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C)
Corrective Actions: PIC discarded cups and replaced with scoops with handles.
14C: .05(6)(r)Observed facility re-using single use buckets (like soy sauce and ginger buckets) for sauces made in house. Single-service and single-use articles may not be reused. (C)
Corrective Actions: PIC discarded sauces.
15A: .05(1)(a)Observed cardboard lining the shelves in the kitchen. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C)
Corrective Actions: PIC discarded cardboard.
15C: .05(7)(a)2,3Observed thick layer of dust on outside of ice machine. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)
Corrective Actions: PIC had outside of ice machine cleaned.
17C: .07(5)(a),(b)1,2,3Observed a build up of debris on floors of WIC and WIF (walk-in freezer). The shelves in the WIC also had build up on them. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)
Corrective Actions: Could not correct on-site. Please correct by 2/9/2024.
18: .07(2)(m)Observed back door (in dining room) propped open. PIC shut door but there was a strip of light at bottom. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:
1) filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2) closed, tight-fitting windows; (C) and
3) solid self-closing, tight-fitting doors. (C)
Corrective Actions: Could not correct on-site. Please correct by 2/9/2024.
NOTE: All cold and hot held temperatures were in compliance unless otherwise noted.
NOTE: MSG and drink syrups are used at this facility.
NOTE: UNSATISFACTORY SCORES, REPEAT VIOLATIONS (2-1C and 12A) AND UNCORRECTED VIOLATION MAY RESULT IN PERMIT SUSPENSION.
NOTE: A follow up will be conducted within 10 days. Correct any uncorrected violations or permit may be suspended. Two consecutive unsatisfactory scores will result in permit suspension.
NOTE: Ensure the following violations are corrected by follow up inspection:
- back door of the facility is tight fitting with no gaps to the outside
- floors and shelving in walk-in freezers and walk-in coolers are clean and free of debris accumulation.
NOTE: Ensure tiles near walk-in cooler door are repaired by 4/1/2024.
NOTE: A required additional routine will be conducted within 12 months.
NOTE: Questions? Please visit www.gnrhealth.com
This was a joint inspection with MLS