3717-1-02.4(B) / Person in charge: demonstration of knowledge.
Critical The person in charge was unable to demonstrate proper knowledge of food safety and prevention at time of inspection.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. Due to the number to the number of critical violation observed at time of inspection Person-In-Charge shall receive PIC training.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation,,packaging, and segregation
Critical Observed food that was not properly protected from contamination by separation, packaging, and segregation when thawing in the 3 compartment ware washing sink..
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. Provide a designated sink with without a direct connection to the sewer to prevent contamination.
3717-1-03.2(H) / Ice used as exterior coolant - prohibited as ingredient.
Critical Observed ice being used for food (ice for drinks) after it was used as a coolant at time of inspection.
After use as a medium for cooling exterior surfaces of food or equipment, ice may not be used as food.
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical TCS foods (drink mixes requiring refrigeration after opening) were not being held at the proper temperature. Observed fish thawing in 3 compartment sink and juice drink mixes holding unsafe temperatures at time of inspection.
Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above or at 41°F or less. All items that require refrigeration shall be held at 41 degrees F or below to limit the growth of harmful organism.
3717-1-03.4(I)(1) / Time as a public health control - written procedures
Critical Time as a public health control was being used without the proper written procedures at time of inspection for the sushi rice.
If time without temperature control is used for TCS food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service, written procedures shall maintained in the FSO or RFE and made available to the licensor. Provide a procedure for the rice for process for the health department review and approval.
3717-1-04.6(C) / Hot water and chemical sanitizing - methods.
Critical Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH.
After being cleaned, food-contact surfaces and utensils shall be sanitized by a method as listed in this rule. Observed sanitizer concentration to be at improper concentration in spray bottles at bar at time of inspection.
3717-1-05.1(L) / Handwashing sinks - location and placement.
Critical The Handwashing sink(s) are not located to allow convenient use by employees in the basement food preparation area or ware washing area.
A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area, and in, or immediately adjacent to, toilet rooms.
3717-1-06.2(C) / Handwashing sinks - hand drying provision.
Critical Observed no towels holfer at the bar handwashing sink.
Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying by a means described in this rule.
3717-1-03.1(A)(4) / Sources - serving of raw fish
Observed raw fish offered for human consumption that had not been properly frozen. Manager was unable to provide the proper documentation at time of inspection
Fish, other than molluscan shellfish, that are intended for consumption in their raw form, may be offered for sale or service if properly frozen for parasite destruction by the supplier or at the operation, and records are retained as required. Provide a letter from the supplier ensuring that the all fish is properly frozen for pathogen destruction.
3717-1-03.2(M) / Wiping cloths - use limitation.
Observed improper use and/or maintenance of wiping cloths at the bar and sushi service line at time for inspection.
Cloths that are in use for wiping food spills from tableware and carry-out containers shall be maintained dry and used for no other purpose; cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer, or laundered daily; cloths used with raw animal foods shall be kept separate from other cloths, dry cloths and solutions shall be free of food debris and visible soil; containers of sanitizer solutions shall be stored off the floor, and used in a manner that prevents contamination. Single-service articles, single-use articles or single-use disposable sanitizer wipes shall be used in accordance with EPA - approved manufacturer's label use instructions.
3717-1-03.4(C) / Thawing - temperature and time control.
TCS foods were not properly thawed at time of inspection.
TCS food shall be thawed as required in this rule. Foods shall not be thawed in the 3 compartment ware washing sink. Frozen foods shall be thawed under refrigeration or under cold running water in a designated food preparation sink. Raw meats shall be keep separate from the ready-to-eat foods.
3717-1-04.8(E) / Equipment, utensils, linens, single-service articles, and single-use articles - storage.
Cleaned equipment and utensils, laundered linens, or single-service and single-use articles are not properly stored. Observed boxes of single service items on the floor of the basement at time of inspection.
Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be properly stored as described in this rule. All food, single service items and linens shall be stored at least 6 inches above the floor to prevent contamination.
3717-1-05.1(I) / Service sink - number.
Observed no service sink or curbed cleaning facility on the first floor of the facility at time of inspection..
At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located on the same floor of the food service operation.
3717-1-06.1(F) / Wall and ceiling - coverings and coatings.
Observed unapproved materials covering the walls or ceiling (basement ware washing area) at time of inspection.
Wall and ceiling covering materials shall be attached, finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
3717-1-06.1(I) / Light bulbs - protective shielding.
Observed light bulbs that were not properly shielded or coated in the basement ware washing area at time of inspection.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
Facility Type: Commercial FSO < 25000 sq. ft.
[?] Inspection Type: Standard
Inspection Date: 03-October-2013