22: 0820 (A2) in the walk-in cooler for raw meat the facility had several food items prepared the previous day that were not holding below 41°F. Food items such as raw chicken (47-50°F), stuffed crab mix (50°F), marinated chicken (50°F). Corrective Actions: These food items were noted to be out of temperature for greater than 24 hours and were marked for destruction. The owner agreed to discard the food items and monitor food in the walk-in cooler. The cooler itself was holding at 41°F in the rear but at ~44°F in the front by the door. Recommend lower the cooler tmperature to be 38°F and to monitor all food items for temperature at periodic intervals.
23: 830 The sushi cooler had raw tuna and salmon marked for use that was not dated. The owner suggested that the fish was dated int he freezer but removed and repackaged the prevous day to thaw and use by the end of the day. Corrective Actions: All food items must be dated if kept longer than 24 hours. Despite food item being previously frozen and intedned for use by the end of the business day. When the fish is removed from the freezer the food item must have the thaw date labeled on the continair to determine final length of time for use. It is recommended that sushi grade fish be kept no longer than 24 hours due to quaility however a date on the food item must still be present. Owner agreed to change practice.
47: 1570 The walk-in freezer door and its threshold had faced signicant damage that has prevented the freezer from creating a tight seal. This improper sealing has manifested in a severe freeze over and frost on food items, the flooring has ice built up and the threshold has ice built up. The icing has warped the threshold, separated tiles and over frosted food. Corrective Actions: The threshold and tiling of the walk-in freezer must be defrosted and repaired to create a tight and leak proof seal. This is will aid in temperature regulation, cease frosting of food and protect equipment from further damage.
49: 1770 (C) The facility had several non-food contact surfaces in the prep unit, coolers and the shelving that are soiled with old food debris, grease or other food residue on the sides, on the sheves, on the covering lids for the prep unit and bottoms of coolers. Corrective Actions: Clean these surfaces to be free of excess food debrism residue or grease. Clean as often as necessary to maintain them clean or accumulate no more than a days build up.
53: 3240 in the male bathroom the toilet in the stalls have begun to separate from the flooring and have lost the calking seal around the base. Corrective Actions: Carefully monitor the toilets in each bathroom to ensure that the fixtures are tightly formed in place and sealed around the base to prevent water intrusion or leaks from occuring.
55: 2790 In the main grill area there is tiling that has broken and separated by the hibachi grill. In the dish machine area there are also many tiles that have separated from the floor andare without grout that continually catch water between and under them. The coving around some locations by the dish amchine, behind grills or fryer equipement have coving that are separating or unsealed. Corrective Actions: In order to create a safe and easily clweanable facility all the tiling in the kitchen area must be firmly set in place with mortar and properly grouted to create a smooth, durable and easily cleanable surface. The facility will need to create an action plan to cease operations long enough to repair the flooring in the kitchen areas noted and around all other areas that face similar issues for the tiling or coving.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Grilled Chicken
156 °F
Hot Holding
Melon
42 °F
Cold Holding
Lo Mein
46 °F
Cooling
Hibachi Chicken
172 °F
Cooking
Sushi rice pH:4.2
88 °F
Hot Holding
Raw chicken
47 °F
Cold Holding
Roast Beef
88 °F
Reheating
Salmon
39 °F
Cold Holding
Milk
38 °F
Cold Holding
chicken Skewer
40 °F
Cold Holding
Stuffed Shells
161 °F
Hot Holding
Greens
176 °F
Hot Holding
Stuffed Shell Mix
50 °F
Cold Holding
Seafood Salad
40 °F
Cold Holding
Fried Chicken
179 °F
Cooking
Raw marinated Chicken
50 °F
Cold Holding
tuna
39 °F
Cold Holding
Egg Drop Soup
188 °F
Hot Holding
Meatloaf
158 °F
Cooking
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Dish Machine
Chemical
170
Heat
160 °F
No records found
Equipment Temperatures
Description
Temperature
Grill Drawers
40 °F
glass Cooler desserts
40 °F
2-door Glass Cooler
41 °F
Hot Box
158 °F
Walk-in Cooler #2
44 °F
2-Door Cooler
40 °F
Walk-in Cooler #1
42 °F
Walk-in Freezer
6 °F
Main Grill Prep unit
40 °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
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.
