TEMPERATURE OBSERVATIONS
|
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
Cold Holding, Sushi Display #2, Reach In Cooler, Ambient, Ambient
|
39.0 ° F
|
Cold Holding, Main Kitchen, Steam Well, Rice, White Rice
|
185.0 ° F
|
Cold Holding, Main Kitchen, Steam Well, Soup, Miso Soup
|
179.0 ° F
|
Cold Holding, Sushi Display, Reach In Cooler #5, Fish/Seafood, Raw Tuna
|
38.0 ° F
|
Cold Holding, Sushi Display, Reach In Cooler #4, Fish/Seafood, Raw Fish
|
37.0 ° F
|
Cold Holding, Meat/Seafood Prep, Reach In Cooler #6, Ambient, Ambient
|
30.0 ° F
|
Cold Holding, Main Kitchen, Reahc In Cooler#5, Ambient, Ambient
|
35.0 ° F
|
Cold Holding, Main Kitchen, Reach In Cooler #4, Ambient, Ambient
|
39.0 ° F
|
Cold Holding, Main Kitchen, Reach In Cooler #3, Chicken, Raw Chicken
|
42.0 ° F
|
Cold Holding, Main Kitchen, Reach In Cooler #3, Ambient, Ambient
|
38.0 ° F
|
Cold Holding, Main Kitchen, Reach In Cooler #2, Ambient, Ambient
|
39.0 ° F
|
Cold Holding, Main Kitchen, Reach In Cooler, Fish/Seafood, Salmon
|
27.0 ° F
|
Cold Holding, Main Kitchen, Reach In Cooler, Beef, Whole beef
|
29.0 ° F
|
Cold Holding, Main Kitchen, Reach In Cooler, Fish/Seafood, Raw Salmon
|
44.0 ° F
|
Cold Holding, Main Kitchen, Reach In Cooler, Ambient, Ambient
|
30.0 ° F
|
Cold Holding, Main Kitchen, Reach-in Freezer, Ambient, Ambient
|
20.0 ° F
|
|
|
|
|
|
Item Number |
OBSERVATIONS AND CORRECTIVE ACTIONS |
1-2A
|
Violation of Code: [511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16]
Observed failure to person in charge to demonstrate knowledge of food safety management practices. New Violation.
|
2-1C
|
Violation of Code: [511-6-1.04(4)(a)1,2,3,4(i)]
Observed employee rolling sushi with bare hands at front food service line. COS. Advised employee to always provide barrier of protection when handling ready to eat foods. Corrected On-Site. New Violation.
|
2-2B
|
Violation of Code: [511-6-1.03(5)(j)1&2]
Observed failure to provide cup with lid and straw throughout facility/ main kitchen area. COS. Items were discarded. Corrected On-Site. New Violation.
|
4-1A
|
Violation of Code: [511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)]
Observed raw ground beef stored directly by ready to eat produce on prep top counter. COS. Advised PIC to discard of produce and place ground beef in refrigerator unit. Corrected On-Site. Repeat Violation.
|
5-2
|
Violation of Code: [511-6-1-.04(7)(e)]
Observed failure to provide consumer advisory for raw and undercooked food on lunch menu. See attached menu. New Violation.
|
6-2
|
Violation of Code: [511-6-1.04(6)(g)]
Observed failure to properly date mark food containers throughout kitchen and front sushi service line ( food containers stored in front sushi refrigerator unit). New Violation.
|
10D
|
Violation of Code: [511-6-1.04(4)(d)]
Observed failure to properly label food containers ( seafood, sauces, chicken) with common food name throughout facility consistently. Repeat Violation.
|
10D
|
Violation of Code: [511-6-1.04(7)(a)]
Observed soy sauce stored in orange juice container with original label. Advised PIC to Discontinue use. New Violation.
|
10D
|
Violation of Code: [511-6-1.04(7)(a)]
Observed water stored in a milk jug with original label still on container. Advised PIC to discontinue use. New Violation.
|
12A
|
Violation of Code: [511-6-1.04(4)(q)]
Observed uncovered water (pitchers) stored at hand sink without the proper barrier of protection. Provide splash guards at hand wash sink. New Violation.
|
12A
|
Violation of Code: [511-6-1.04(4)(q)]
Observed raw chicken container stored directly on top of partially covered chicken inside of the reach in cooler. Advised PIC to provide a barrier of protection when stacking food items. New Violation.
|
12C
|
Violation of Code: [511-6-1.04(4)(m)]
Observed wet wiping cloths stored on counter top in between use. COS. Advised PIC to place wet wiping cloth in sanitizer bucket. Corrected On-Site. Repeat Violation.
|
12C
|
Violation of Code: [511-6-1.05(1)(f)]
Observed a sponge being utilized to clean food contact surfaces. Advised PIC to discontinue the use of the sponge. New Violation.
|
14A
|
Violation of Code: [511-6-1.04(4)(k)]
Observed scoop handles directly touching food items ( crunchy topping and sushi vinegar) . Repeat Violation.
|
14A
|
Violation of Code: [511-6-1.04(4)(k)]
Observed in use spoon being stored in standing water at front sushi service line with a temperature of 62F. Utensil can be stored in water temperature greater than 135 or with running/ dripping sufficient velocity. New Violation.
|
17D
|
Violation of Code: [511-6-1.07(4)(b)]
Observed employee personal items stored above and on food prep tables throughout the facility ( purse, jackets, cell phones and chargers). Personal items must be away from food prep areas and any area used to serve the public. New Violation.
|
|
|
Remarks
|
Inspected with Keasha Cofield Legal Notice issued Must obtain pest control for the month of March within 48 hours. Chlorine sanitizer at ware washing unit : 100ppm
|
|