Date of inspection: Feb. 7
Violations: Observed improper storage of foods inside walk-in cooler and in display cooler. Ensure foods are properly stored in order to prevent cross contamination.
- Raw chicken and beef above ready-to-eat foods inside walk-in cooler
- Sushi fish stored above ready-to-eat foods in display cooler
Foods shall be stored as follows:
- Ready-to-eat foods (TOP)
- Seafoods
- Whole muscle meats (steak, roast, loin)
- Ground meats
- Poultry (BOTTOM)
Observed multiple foods, inside walk0n and prep cooler, not supplied with datemarking. Ensure foods, prepared in facility and held for longer than 24 hours, are datemarked with a prep or a discard date in order to limit the growth of bacteria.
- Cooked noodles with vegetables (prep cooler)
- Fried rice (prep cooler)
- Pot stickers (prep cooler)
- Egg rolls (prep cooler)
- Fried crab (prep cooler)
- Cooked noodles (walk-in cooler)
- Cooked pork (walk-in cooler)
Foods shall be discarded no longer than 7 days after prep date, prep date is day one.
Facility uses time in lieu of temperature for sushi rice. Observed sushi rice not supplied with time-stamping. Ensure sushi rice is time-stamped in order to limit the growth of bacteria.
- Sushi rice shall be discarded no longer than 4 hours after prep time.
- Time records for previous portions of sushi rice were also not available during inspection.
Observed gap in filter area of ventilation hood above woks. Ensure gap is sealed with filter so that greases do not enter hood area causing possible fire hazards.
- Pic was also informed to ensure ALL ventilation filters are cleaned so that build-up and fire hazards are prevented.
Observed dirty wiping cloths hanging above bulk food containers. Ensure dirty wiping cloths are stored separate from or below foods, single service items, utensils, and food prep surfaces in order to prevent contamination.
- Facility currently has a washer for soiled linens. Wiping cloths could also be stored in washer as long as they can properly drain (if wet).
Observed water leaking from under handsink near woks. Ensure water leak is repaired so that plumbing is in good working order.
Comments: PIC was informed to ensure dishes and utensils are washed and sanitized in three compartment sink and/or in chemical sanitizing dish machine.
- Dishes and utensils shall not be washed in food prep sink.
Discussed cleaning frequency of food contact surfaces with PIC. Food contact surfaces shall be washed, rinsed, and sanitized after each use or every 4 hours, if they are used throughout hours of operation.
Spoke with PIC concerning proper cold holding temperatures of foods. Foods shall be held cold at or below 41F.
- Foods shall be cooled within 2 hours from 135F to 70F and within 4 hours from 70F to 41F or below.
A re-inspection shall occur 02/21/2017 or thereafter.
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