Date of inspection: Dec. 22
Violations: Employee washing dishware working with soiled dishware, sent the dishware through the warewash machine, and then handled the clean dishware without washing hands. Prevent possible contamination by washing hands prior to working with clean dishware when hands are soiled due to working with soiled dishware.
Damp cloths being stored on the cook line. When a wiping cloth becomes damp either removed from usage or placed in a container of sanitizer of proper strength. Employee took bucket that was in the hand sink basin and made up a chlorine based solution that was at 100ppm chlorine and corrected.
Chicken being thawed in the preparation sink is not being held in a container however some of the chicken is under the running water. Ensure to thaw foods in a container and have water overflow the container as one of the proper methods for thawing foods. Placed into a plastic tub and running water over the tub during the inspection and corrected.
Egg wash at the cooking line is being held in a pan that was over a small ice bath that is no longer holding the egg wash at the proper cold holding temperature. If using an ice bath ensure sufficient amount of ice water to keep the egg wash below 45F. Disposed of the egg wash during the inspection and discussed using a larger container to hold an ice bath for the egg wash.
Plates at the buffet are being stored upright. Ensure plates are protected from possible contamination by patrons. Discussed with employee during the inspection.
Utensils for self service in clear plastic drawers at the payment counter. Utensils are stocked in all directions. Ensure utensils are stocked to prevent possible contamination of the eating portion of the utensils.
Several light bulbs are not working along the cook line. Ensure lights are working to provide proper illumination at the cook line.
Comments: Noodles on pan cooling at the time of inspection. Leave out for a time at room temperature and then place into the walk in refrigerator. Warewash machine final rinse registered between 50 and 100 ppm chlorine.
Sushi is made around 11 a.m. and then, if any pieces are remaining, disposed of at 3 p.m.
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