16: 1700 (1-5) (6a) (6b). 0 ppm at Ecolab dishwasher when I arrived. Chlorine bucket was empty. Corrective Actions: COS - Employee went to get another bucket of Chlorine sanitizer. Make sure all dishwashers know to check levels of chemicals before starting to use dishwasher.
20: 800 2 large pots of broth in the walk-in were 50F and 45F. Employee stated they were made yesterday. Foods must be cooled to 70F in 2 hours and you have 6 total hours to cool to 41F or lower. Corrective Actions: COS - Employee discarded broth. Use active cooling in the 1st 2 hours to rapidly decrease the temperature of hot foods. This could involve smaller containers, ice baths, adding ice to broth, ice wands, or blast chiller.
39: 620 Bag of rice and a plastic container of rice stored in employee locker room. This is an area where no food can be stored. Corrective Actions: As soon as possible, but no later than 90 days (By 2/13/24), make sure all foods are out of prohibited areas like the employee locker room.
41: 570 Multiple wet wiping cloths were sitting on kitchen prep table. These must be in sanitizer when not in use to keep bacterial growth down. Corrective Actions: As soon as possible, but no later than 90 days (By 2/13/24), make sure wet wiping cloths are stored in sanitizer.
45: 2000 (A) (C) In shelved storage room, boxes of single service items (cups, sauce cups and lids) were on the floor. This was even though there were open shelves they could have been put on. All single service must be stored 6" off floor. Corrective Actions: As soon as possible, but no later than In 90 days (By 2/13/24), have all single service off floor. Make sure all employees know this is required as well.
47: 0960 (1) Employee about to use a Dewalt had tool mixer to mix yum yum sauce. Bottom was rusted and not designed for food use. Corrective Actions: COS - Owner had employee put tool away. Employee used whip to mix sauce. Later employee found a food company mixer to use.
47: 1570 The 4 large chest freezers in the back are all in need of defrosting. Frost can prevent you from cleaning the inside as well as can affect the temperature, particularly when it is at the top of the unit. Corrective Actions: In 90 days (By 2/13/24), have these chest freezers defrosted and keep them in this condition.
51: 2350 (ii) Mop sink room has a drain where mop water is being discharged. However, faucet is not working, and other sinks are being used to fill buckets. Corrective Actions: Repair faucet in mop sink room so it can be used to fill mop buckets. should be done in 90 days - By 2/13/24.
55: 3180 Left side of grill, walls aroung fryer, in need of cleaning. Corrective Actions: As soon as possible but no later than 90 days (2/13/24), have this area cleaned, and clean at a frequency to prevent grease/soil; build-up.
56: 3080 Lights are out or not working and need to be repaired or replaced to provide adequate light for cleaning. 2 lights are out in the mop room, and 4 are out outside the mop room. Corrective Actions: In 90 days (By 2/13/24), have the above lights repaired or replaced.
Additional Comments
Discussed food borne illness anonymous complaint with owner. Customer states they ate shrimp and filet at 5 pm, 11/7, and by 4:30 am next day, had sharp stomach pains, vomiting, diarrhea. Owner reports no other FBI complaints from customers nor any employees reporting illness. Last April, I noted that the parasite destruction letter from True World Foods was dated 2021 and that it needed to be updated as products you receive and suppliers change. Tommy to get updated letter listing all items on menu served raw and send to me. Tommy showed me last Terminix report from 11/10/23. Gave Tommy cell phone flyer. Looked like they were using cloth napkins to line the bottom of the salad prep - Have employees stop doing this (Not smooth or easily cleanable) and have repaired iof due to water leak. Back office behind bar starting to get cluttered again. De-clutter so you can see back corners of room for cleaning.
Food Temperatures
Description
Temperature
State of Food
Raw beef - 2-door reach-in
39 °F
Cold Holding
YumYum sauce - Walk-in
40 °F
Cold Holding
Chicken out of fryer
199 °F
Cooking
Beef roast - Walk-in
41 °F
Cold Holding
Salad green - Top - Salad prep
40 °F
Cold Holding
Salmon - Sushi display
34 °F
Cold Holding
2 large pots broth (other was 45F) - These were made yesterday
50 °F
Cooling
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Ecolab dishwasher
Chemical
0
Chlorine
No records found
Equipment Temperatures
Description
Temperature
2-door reach-in
32 °F
2-door reach-in behind sushi bar
36 °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.
