1: Person in charge is lacking active managerial control over food safety. Multiple critical vioaltions observed. Lack of hot and cold holding temperature knowledge. Conduct employee training and ensure food safety to patrons.
8: Handwash sink in kitchen is blocked with boxes and trash bag in sink. Paper towels are not present at sink. Sushi handwah sink does not have papertowels. Provide soap and paper towels for proper handwashing and keep sink accessible at all times.
13: Raw eggs observed stored over ready to eat food items in walk in unit. Store raw protein under or separate from ready to eat foods.
14: Dishmachine is not sanitizing properly. 0ppm chlorine when tested three times, and hot water at 120. Repair or replace machine so it is sanitizing properly at 50ppm or as per manufacturers specifications. In addition, sanitizer bucket at sushi prep area is at 0ppm QA or chlorine.
19: Multiple TCS items are out of temperature range on buffet line. Hot food must be held hot at 135F or above.
20: Multiple TCS food items are observed out of temperature range. TCS food must be held cold at 41F or below. Properly bury food in ice for cold holding on buffet.
26: Spray bottle containing cleaning product (per PIC) noted unlabeled. Properly label all toxics to prevent contamination.
33: Multiple items observed thawing at room temperature in kitchen and shrimp in three comp is sitting 50F.
41: Ice cream scoop is stored in water at 58F. Store utensils dry, or in hot water of 135F or above.
47: Clean/sanitize black accumulation from inside ice machine on a more routine basis to prevent contamination.
49: Repair plumbing leak at three comp sink.
53: Flooring is in poor repair. Floor must be smooth, non absorbant, easily cleanable and durable
Additional Comments
Environmental investigation conducted today. See critical violations. Take measures to ensure active managerial control over handwashing, hot and cold holding temperatures, sanitizing food contact surfaces, food storage, toxics. Recommend additional training to all employees on food safety.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NO
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
OUT
19 Proper hot holding temperatures
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
IN
22 Time as a public health control: procedures and records
Compliant
Observations
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
OUT
26 Toxic substances properly identified, stored, used
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
33 Approved thawing methods used
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
47 Nonfood-contact surfaces clean
Observations
OUT
49 Plumbing installed; proper backflow devices
Observations
OUT
53 Physical facilities installed, maintained, and clean
