| Violation
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Observation
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01B-01-4
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High Priority - Dented/rusted cans present. See stop sale.
Dented: mandarin oranges (2); canned peach slice(2), coconut milk, strawberry glaze **Warning**
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22-41-4
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High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.at 0 ppm.
Operator primed machine to 100 ppm chlorine **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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12A-12-4
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High Priority - Employee switched from working with raw food ( raw chicken)to clean utensils without washing hands.
Employee washed hands **Corrected On-Site** **Warning**
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09-01-4
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High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Employee handled raw tuna for sushi raw service with out gloves.
Employee washed hands and put on gloves **Corrected On-Site** **Warning**
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22-45-4
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High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Observed sushi bar cook grabbed dirty empty plate from sushi buffet bar , rinsed with water on dump sink, followed by putting new food on it.
Operator discarded food and took plate to dishwasher to sanitize properly, wash,rinse, sanitize **Corrected On-Site** **Warning**
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08A-02-6
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High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Walk in freezer
Raw ground pork over cream cheese wontons.
Operator stored properly **Corrected On-Site** **Warning**
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08A-05-6
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High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Sushi bar
Raw beef over Krab meat.
Prep area,
Raw chicken over cooked chicken on cooling shelf.
Walk in cooler
Raw chicken over sauces
Raw shrimp over sauces
Raw beef over cooked chicken
Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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08A-20-5
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High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Walk in cooler
Raw chicken over raw shrimp
Walk in freezer
Raw chicken over raw shrimp
Raw chicken over raw beef.
A lots of items.
Advised operator to stored properly. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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01B-02-5
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High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At sushi bar in cooler: (slender sliced Krab- 47F cold holding)
Per operator product stored for over 4 hours
Not prepared or portioned today
See stop sale **Warning**
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03A-02-5
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High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At sushi bar in cooler: (slender sliced Krab- 47F-cold holding)
Not prepared or portioned today.
Per operator product stored for over 4 hours
See stop sale
At cook-line reach in cooler: spaghetti 46F (Cold Holding)
Not prepared or portioned today. As per operator taken out of walk in cooler 30 mins ago; item over stacked.
Operator removed to over stacked portion to walk in cooler.
At prep area: Krab (69F - Cold Holding)
Not prepared or portioned today.
As per operator placed in mixer 15 minutes.
Operator removed to walk in cooler.
At cook line reach in double door cooler: Cooked chicken -49F (Cold Holding); egg rolls 49F (Cold Holding); cooked shrimp 49F (Cold Holding); raw salmon 50F (Cold Holding)
Items not prepared or portioned today.
As per operator item stored there 2 hours.
Operator removed items to walk-in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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03F-02-5
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High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Several items from sushi bar, hibachi, hot and cold buffet with no time mark on clip board.
Per operator all products stored for approximately 1 hour, operator timed marked properly for the remaining time of 3 hours. **Corrected On-Site** **Warning**
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03E-02-5
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High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.
At bar area: chicken kebabs -113F (reheating)
Precooked chicken reheated for hot holding.
Operator reheated chicken to 165F. **Corrected On-Site** **Warning**
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41-10-4
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High Priority - Toxic substance/chemical improperly stored.
Degreaser next to sauces on cook line
Windex next to chocolate
Bleach next to clean utensils
Operator stored properly **Corrected On-Site** **Warning**
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11-07-5
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Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Emailed poster to operator **Corrective Action Taken** **Warning**
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11-27-4
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Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Emailed procedures to operator **Corrective Action Taken** **Warning**
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03D-15-4
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Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
In kitchen near prep area: cooked ribs (cooling since 2:30) (92F @ 3:35; 77F at 4:19 (Cooling)
At this current cooling rate product will not cool to 70°F within 2 hours.
Operator removed to walk in freezer to quick chill. **Corrective Action Taken** **Warning**
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31A-04-4
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Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed.
From cook line and prep area. **Warning**
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