| Inspection Date |
Risk Rating |
Type |
Description |
Observation |
Action |
Corrected |
| 2018/12/17 |
Risk Category 3 |
Routine |
Equipment, Utensils, Linens, and Single-Service and Single-Use Articles |
Single service items observed unprotected from contamination. (Boxes stored on floor) |
Store single service items in its original protective packaging or inverted in an approved dispenser a minimum of 6 inches off floor. Operator corrected by removing single service items from boxes and putting them on shelf. |
Corrected |
| 2018/12/17 |
Risk Category 3 |
Routine |
Toxics - Identifying Information, Manufacturer's Label |
Chemical spray bottle observed without a label. |
Label spray bottles with contents or discard. Operator corrected it by labeling it. |
Corrected |
| 2018/12/17 |
Risk Category 3 |
Routine |
Time as a Public Health Control |
Sushi rice is held using time control when no written procedures for the use of time as a public health control with time/temperature control for safety (TCS) foods are available. |
Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or dis |
Corrected |
| 2018/12/17 |
Risk Category 3 |
Routine |
Hair Restraints - Effectiveness |
Employee observed working in the food service area without proper hair restraint. |
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and lin |
Corrected |
| 2018/12/17 |
Risk Category 3 |
Routine |
Utensils - In-Use - Between-Use Storage |
Dispensing utensils improperly stored between uses in cold drawers.. Handles were lying in food, |
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not time/temperature control for safety (TCS) food with their handles above the |
Corrected |
| 2018/12/17 |
Risk Category 3 |
Routine |
Time/Temperature Control for Safety (TCS) Food - Cold Holding |
Cooked shrimp in sink is cold holding at improper temperatures |
Ensure that time/temperature control for safety (TCS) foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Operator corrected by cooking it to temperatures that exceeded 165 degrees F. |
Corrected |
| 2018/10/25 |
Risk Category 3 |
Routine |
Temperature - Food Temperature Measuring Devices - Provided |
The person in charge could not provide a food temperature measuring device. |
Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. |
|
| 2018/10/22 |
Risk Category 3 |
Pre-Opening |
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