9: 450 An employee was observed handling ready to eat food items at the sushi prep station without gloves on. The employee was observed cutting cream cheese and rolling sushi rice without gloves. Corrective Actions: The employee was directed to stop handling food items and to discard items that were touched with thier bare hands. The employee was informed of thier responsibility to always handle ready to eat food items with gloves on to prevent contamination from their bare hands. The owner on site assisted in correcting the issue and will reiterate the requirement to all other employees.
23: 830 The facility had several items not dated for dates of disposition. Items were prepared over 24 hours prior and were kept in the coolers with no easily ready date labeled. Items include fried chicken, lo mein noodles, wontons and other items. Corrective Actions: The facility was implementing a date marking system but inconsistenly throughtout the operation. Ensure that every food item prepared in house has a legible date that indicates the date of prep. No food item should be kept longer than the 7 day shelf life from the date of prep. Manager corrected issue on site by dating items made within the past 24 hours or discarding food items in question.
43: 550 The facility was storing single use cups as serving utensils in sauces with the entire cup submerged in the sauce. Corrective Actions: Only store serving utensils in food items that are multiuse, have a handle and the handle is always facing out of the food item. clean the serving utensils every four hours as required. Manager corrected on site.
55: 3180 The general facility had areas in need of cleaning in the hard to reach locations such as: behind the coolers, grills, under equipement and shelving. The facility was not adequately cleaning these areas or cleaning them at the proper frequency to remove the build up of present grease, trash, food debris and residues. Corrective Actions: Clean all areas by removing equipment from their locations and properly remove all food debris, grease, trash or other sources of contmaiantion that might lead to biological growth or harborage conditions.
Additional Comments
Reviewed previous complaint and noted issues with sushi. Reminded that proper and careful care of the ready to eat foods such as sushi must be strickly enforced. Preventing contmaination from all sources will help protect the public's health, especially in high risk foods such as sushi.
Food Temperatures
Description
Temperature
State of Food
Seafood Salad
39 °F
Cold Holding
Sushi Rice pH 4.2
89 °F
Hot Holding
Lo Mein
43 °F
Cold Holding
Fried Chicken
40 °F
Cold Holding
steamed Broccoli
146 °F
Hot Holding
Teriyaki chicken
199 °F
Cooking
Ham
40 °F
Cold Holding
Tuna
36 °F
Cold Holding
BBQ Pork
155 °F
Hot Holding
Mac n Cheese
145 °F
Hot Holding
Chicken kabob
198 °F
Cooking
Roast Beef
110 °F
Hot Holding
Macaroni Salad
39 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dish Machine
Heat
160
Heat
Heat
166 °F
Sanitizing Bucket
Chemical
25
Chlorine
No records found
Equipment Temperatures
Description
Temperature
walk-in Freezer
20 °F
Walk-in Cooler
40 °F
Sushi Cooler
33 °F
Walk-in Cooler #2
42 °F
Middle 2-door Cooler
40 °F
Forward Hot BOx
170 °F
Glass Reach in Cooler Rear
39 °F
Prep Cooler
38 °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
OUT
9 No bare hand contact with RTE foods or approved alternate method properly followed.
