Observations & Corrective Actions

6-301.12 VIOLATION OF SECTION 6-301.12 *PRIORITY FOUNDATION* Hand towels or a hand drying device is not provided at the handwashing sink, specifically: THERE IS NO APPROVED HAND-DRYING METHOD WITHIN ARM'S REACH OF THE KITCHEN HANDWASHING SINK.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Each handwashing sink or group of adjacent handwashing sinks shall be provided with a supply of individual disposable towels, a continuous towel system that supplies the user with a clean towel, or a heated-air hand drying device. PROVIDE PAPER TOWELS OR ANOTHER APPROVED METHOD WITHIN ARM'S REACH OF THE HANDWASHING SINK. ***CORRECTED DURING INSPECTION; P.I.C. PROVIDED PAPER TOWELS FOR USE AT THE HANDWASHING SINK.***

3-201.11(A)(B)(H)(I)(J)(K) VIOLATION OF SECTION 3-201.11(A)(B)(H)(I)(J)(K) *PRIORITY* Food from unapproved sources or prepared in a private home is used in the establishment, specifically: EMPLOYEES ARE CUTTING ONIONS ON A PREP TABLE LOCATED OUTSIDE THE LICENSED RESTAURANT/BEHIND THE BACK DOOR. THERE IS ALSO A MEAT SLICER THAT IS USED IN A BACK STORAGE ROOM THAT HAS NO HANDWASHING AVAILABLE/IS NOT AN APPROVED FOOD PREP AREA. ONLY LOCATIONS AND FACILITIES THAT ARE PART OF THIS LICENSED RESTAURANT AND PART OF A FOOD-PREP AREA MAY BE USED FOR FOOD PREPARATION.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Food shall be obtained from approved sources. Food prepared in a private home may not be used in the establishment. REMOVE THE PREP TABLE BEHIND THE RESTAURANT AND RELOCATED THE DELI-SLICER SO THAT IT IS IN A FOOD-PREP AREA. RE-TRAIN EMPLOYEES TO ONLY USE FOOD PREP AREAS TO PERFORM FOOD PREP. NO FOOD PREP OR COOKING MAY BE PERFORMED OUTSIDE THE BUILDING, WITH THE EXCEPTION OF A GRILL/SMOKER IN SPECIFIC CIRCUMSTANCES. ***CORRECTED DURING INSPECTION; THE PREP-TABLE AND ONION-CUTTING WERE MOVED INSIDE. THE OWNER/OPERATOR INSTRUCTED STAFF TO ONLY USE THE MEAT SLICER IN PREP-AREAS AND NOT TO PREPARE FOODS OUTSIDE THE RESTAURANT. ***

3-302.11(A)(1,2) VIOLATION OF SECTION 3-302.11(A)(1,2) *PRIORITY* Raw or ready-to eat food is not properly protected from cross contamination, specifically: IN THE REACH-IN FRIDGE NEAR THE GRILL THERE ARE RAW EGGS IN THE SHELL STORED ABOVE WONTONS, NOODLES, AND VEGETABLES.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Foods shall be protected from cross contamination during storage, preparation, holding, and display by separating raw animal foods and unwashed produce from ready-to-eat foods, ready-to-eat raw animal foods (fish for sushi), fruits and vegetables, and by separating different types of raw animal foods from each other. If stored vertically, raw animal foods should be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. MOVE THE RAW EGGS OR OTHER FOOD ITEMS SO THERE IS NO RISK OF CROSS-CONTAMINATION. ***CORRECTED DURING INSPECTION; OPERATOR MOVED THE RAW EGGS TO ANOTHER REFRIGERATOR.***

3-501.16 VIOLATION OF SECTION 3-501.16 *PRIORITY* Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically: A BIN OF COOKED CHICKEN IS BEING STORED OUT-OF-TEMPERATURE ON THE FLOOR UNDER THE FRONT PREP-AREA. TEMPED COOKED CHICKEN AT 80 DEGREES FAHRENHEIT. STAFF CLAIMED THAT THIS CHICKEN HAD BEEN REHEATED EARLIER THAT DAY. THERE WAS VARIOUS DISCUSSION AMONGST STAFF AS TO WHEN THE CHICKEN WAS REHEATED AND HOW LONG IT HAD BEEN OUT OF TEMPERATURE.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Potentially hazardous foods shall be maintained at 135°F or above (except roast beef may be held at 130°F (54°C) or above) or at 41°F or less. DISCARD THE OUT-OF-TEMPERATURE CHICKEN. RE-TRAIN STAFF TO STORE LEFTOVER REHEATED ITEMS USING TEMPERATURE CONTROL. NO FOOD SUPPLIES OR CONTAINERS OF RTE FOOD SUPPLIES SHOULD BE STORED ON THE FLOOR IN THIS MANNER. ***CORRECTED DURING INSPECTION; THE OPERATOR DISCARDED THE CHICKEN AND DISCUSSED TEMPERATURE-CONTROL REQUIREMENTS WITH STAFF.***

3-501.19(A)(B)(2)(C)(2,3) VIOLATION OF SECTION 3-501.19(A)(B)(2)(C)(2,3) *PRIORITY FOUNDATION* The use of time as a public health control is not properly monitored, food is not properly marked or written procedures have not been developed, specifically: TIME-CONTROL IS BEING USED FOR SUSHI-RICE STORED IN A COOLER NEAR THE GRILL, BUT THERE IS NO TIME MARKED IN A VISIBLE LOCATION.
Corrective Actions: REQUIRED CORRECTION: CORRECT IMMEDIATELY. Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority on request. If time as a public health control is used up to a maximum of 4 hours is used, food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. If time as a public health control is used up to a maximum of 6 hours food shall be monitored to ensure the warmest portion of the food does not exceed 70°F during the 6-hour period. Food shall be marked or otherwise identified to indicate the time when the food is removed from cold holding at 41°F and the time that is 6 hours past the point in time when the food is removed from 41°F cold holding temperature control. MARK THE TIME THAT THE SUSHI RICE WAS PREPARED IN A VISIBLE LOCATION. IF SUSHI-RICE IS PREPARED/REPLACED AT THE SAME TIME EACH DAY THEN A SCHEDULE MAY BE POSTED INSTEAD. ***CORRECTED DURING INSPECTION; P.I.C. WROTE THE TIME OF PREPARATION ON THE SUSHI RICE. ***

3-305.11 VIOLATION OF SECTION 3-305.11 Food is not stored to prevent contamination, specifically: BAGS OF SUGAR AND BAGS OF ONIONS ARE STORED ON THE FLOOR OF THE BACK STORAGE AREAS.
Corrective Actions: REQUIRED CORRECTION: Food shall be protected from contamination by being stored: 1) In a clean, dry location; 2) Where it is not exposed to splash, dust or other contamination; and 3) At least 6 inches above the floor.