1: Pic was unaware of visible sewage backup within kitchen drain system causing imminent health hazard.
20: Mayonnaise based sauce was out of refrigeration and not being used for prep. Mayonnaise was temped at 56°F. Mayonnaise container indicated that mayonnaise should be kept refrigerated after opening. Discussed proper cold holding procedures with PIC.
26: Chemical bottle unlabeled and located on shelf next to food prep items. A warning letter will be requested.
37: Employee cell phone stored directly on bag of rice.
39: Wiping cloths in sushi prep area not properly stored in sanitizer solution when not in use.
41: Bowls were found submerged in sugar and bread crumb bins.
45: Excessive build up around the soda dispenser nozzles.
46: PIC 3 comp sink was not setup for washing and rinsing. The sanitizer portion of the sink was set up for sanitizing. The concentration was tested and yielded a reading below 50 ppm. PIC added more bleach to bring up the concentration to 100 ppm.
50: Sewage was observed backed up in several locations throughout the kitchen. Closed facility for 30 minutes. PIC was able to plumb and snake drains to unclog them. PIC mopped floor and removed excess, cleaned and disinfected floor with bleach. Restaurant was re-opened at 12:45 pm.
Additional Comments
I will be back within 10 days for a follow-up inspection to verify all priority item violations have been corrected.
A warning letter will be requested for repeat violations. Will provide op applicable food safety fact sheets. Will discuss a food safety plan with op.
Closed facility down for 30 mins due to sewage back up within kitchen drain system. Op was able to plunge and snake main drain free of clog. Drains were clean and draining afterwards. Op poured bleach and mopped floors. Approved facility to reopen afterwards.
Zhuo9013@gmail.com
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
IN
8 Handwashing sinks properly supplied and adequate
Compliant
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
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
NO
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
Repeat
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Repeat
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
46 Warewashing facilities, installed, maintained, used, test strips