10: 2190 (B-D) The hand sink in the rear kitchen was inoperable due to a stripped/loose hot water connection at the facuet. Corrective Actions: The system was able to be temporarily repaired at the time of inspection however it does appear to be a repeat issue. The hand sink will need to be properly repaired to with a permanent solution such as replacing the facuet system or having a more secure repair performed on the existing system.
16: 1770 (A) The facility had several food contact surfaces of equipment and dishware soiled with left over food debris, grease or other food residue. These include dishes by the 3-compartment sink that were stored cleaned. The dessert station had old dishes stored awaiting for future use or previously used baking sheets awaiting next use but not cleaned. The rear kitchen had the mixing station for raw chicken soiled with left of residue/debris around the mixing paddle, joints and shielding. The deli slicer was also soiled with old debris/residue along the blade and undercarriage of the slicer. Corrective Actions: These areas are of top priority for cleaning as they come in direct contact with food items that may be ready to eat or awaiting future cooking. As cooking does not always denature all potential toxins/spores from biological growth it is imperative that these system remain clean to sight and touch at all times. Once a food contact surface is finished prepping food items these areas will need to be cleaned immediately. The owner on site directed staff to begin cleaning the equipment as required.
49: 1770 (C) The facility had several areas in the primary ktichen area that were in need of cleaning. The prep coolers and reach in coolers had a large amount of build up of debris or residue from daily oeprations along the bottoms of the coolers, shelving, in the gaskets and along the door hinges. these areas we showing signs of mold or other biological growth that could enter food from the general environment by either inadvertant contact or atmospheric conditions. Corrective Actions: Clean all areas noted during the inspection to be free of food debris, grease, food residue and other sources of potential environmental contamination orcreate harborage conditions. Owner onsite will direct staff to clean these areas when food operations are at the lowest point or at closing.
51: 2350 (ii) The three compartment sink in the rear has connections that are still leaking and the there is a side drain hole with rubbing tubing that has a signifcant amopunt of mold built up around the system. Corrective Actions: Clean these system to be free of growth and remove the unnecessary drain line from the siding. Recommend plugging the line to be tightly sealed and free of water intrusion that creates conditions favorable for mold.
55: 2790 The grouting along much of the kitchen facility has eroded away creating a trap for stagnant water. These conditions create an extremely difficult to clean flooring which has now caused tiles to break, separate or be completely removed. This includes in the rear kitchen line, dish washing areas, and forward cooking line. Corrective Actions: The facility must schedule a time to resurface the flooring in the ktichen areas. The flooring will need to have all tiles that are broken, separated or missing replaced and securely set back in place. Then the facility will need to grout the tiles to create a smooth, durable and easily cleanable surface where all food operations are conducted.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
sushi Rice pH 4.2
78 °F
Hot Holding
Lo Mein
145 °F
Hot Holding
Seafood Casserole
169 °F
Cooking
Vegetable Medly
39 °F
Cold Holding
Seasme Chicken
209 °F
Cooking
Roast beef
125 °F
Hot Holding
Meatloaf
136 °F
Hot Holding
Melon
38 °F
Cold Holding
Fried Chicken
156 °F
Hot Holding
Baked Fish
169 °F
Cooking
Chicken Teryaki
177 °F
Hot Holding
Crab Salad
43 °F
Cold Holding
Lo Mein
40 °F
Cold Holding
Mac Salad
41 °F
Cold Holding
Ham
40 °F
Cold Holding
Tuna
40 °F
Cold Holding
Salmon BIts
41 °F
Cold Holding
Egg Drop Soup
171 °F
Hot Holding
Chicken Skewers
42 °F
Cold Holding
Hibachi chicken and Steak
188 °F
Cooking
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3-Compartment Sink
Chemical
100
Chlorine
Dish Machine
Heat
170
Heat
165 °F
No records found
Equipment Temperatures
Description
Temperature
2-Door Cooler Dessert
37 °F
2-Door Cooler Rear Prep
37 °F
Walk-in Cooler #1
41 °F
Meat Cooler
40 °F
Glass Cooler
41 °F
Prep Unit
38 °F
walk-in Freezer
2 °F
2-Door Cooler Forward
40 °F
sushi Cooler
39 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
