15: 470 The facility had raw shell eggs stored with fresh produce in the walk-in cooler. The eggs were stored side by side with the produce or over buckets of partially sealed food products. Corrective Actions: Eggs must always be stored by themselves and at the lowest point when sharing a shelf with other unlike food products. Maintain separation of raw food items based on final cooking tmperature and species to avoid cross-contamination.
16: 1780 The facility was not cleaning the ice cream machine components every four hours as required. The internal machine parts were being cleaned weekly according to the owner.
The facility had in use utensils stored with the handle facing in the food items or no handle present in soy sauce, seafood salad or cream chesse fillings. These utensils were kept in the food for constant use and not cleaned or replaced. Corrective Actions: All food contact surfaces must be cleaned every four hours as required. If the food contact surface is maintained at 41°F or below it may be cleaned once every 24 hours as allowed by this regulation.
No utensil may be stored in food items that is not actively in use and any utensil stored for in use items must be cleaned and replaced every four hours.
Remove the utensils and discard the food items that are potentially contaminated by improper handling as required. Ensure that all food contact surfaces such as the ice cream dispensing nozzle and other components are cleaned every four hours.
35: 790 The facility was thawing ROP tilaipia in the sushi cooler without emoving the fish from the sealed package,. Corrective Actions: All ROP fish items must be removed completely from the package before thawing to prevent potential anaerobic bacteria from contaminating the food items. Owner discarded the food items as recommended.
43: 550 The facility was storing single use cups as serving utensils in sauces with the entire cup submerged in the sauce. There was scoops and spoons in other food items in the walk-in cooler with the handle touching the food items and they had been left in there over night. 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.
49: 1770 (C) The facility needs to improve cleaning of the non-food contact surfaces of all equipment handles and drawers. The handles, drawers, and shelving are soiled with excess food debris or residue.
The hood vent system needs professional cleaning as it has not been done so in over 6 months and signs of build up is present on the system Corrective Actions: Clean all handles, shelving, racks and other areas nogted during the inspection. Handles are vital points of transmission due to a high contact point before and after food prep.
Schedule a hood cleaning to be done by next inspection.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Shrimp
41 °F
Cold Holding
Sushi Rice pH 4.2
87 °F
Hot Holding
Gyoza
149 °F
Hot Holding
Sweet and Sour Chicken
41 °F
Cold Holding
Seafood Salad
42 °F
Cold Holding
sushi Tilapia
33 °F
Cold Holding
Fried Rice
176 °F
Hot Holding
Sushi Salmon
31 °F
Cold Holding
Egg Roll
155 °F
Hot Holding
Hibachi Steak
179 °F
Cooking
Chicken Skewer
146 °F
Hot Holding
Lo Mein
41 °F
Cold Holding
Melon
39 °F
Cold Holding
Egg Drop Soup
189 °F
Hot Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dish Machine
Heat
165
Heat
165 °F
Sani-Bucket
Chemical
150
Quaternary Ammonia
No records found
Equipment Temperatures
Description
Temperature
Walk-in Cooler
41 °F
2-Door Cooler
41 °F
Hot Box
155 °F
2-Door Cooler Forward
37 °F
Walk-in Freezer
5 °F
Drawers
36 °F
Prep Unit
40 °F
Meat Walk-in 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.
