|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P
Employees observed coming from outside to don gloves to begin food preparation without first washing their hands. CDI. PIC instructed the employees to immediately wash their hands. PIC informed that training for handwashing needs to be provided to employees immediately. Repeat. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
COMMENT: Observed shrimp, chicken, napa cabbage, and noodles above 41F but below 45F. Maintain food in half portions and ice down at grill prep cooler if needed. CDI. The PIC split napa cabbage and noodles in half at the top cooler and iced down shrimp and chicken. Points will be dedcuted at the next inspection. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
COMMENT: Observed no consumer advisory for hibachi steak on to go menu and dine in menu. PIC states he is ordering new menus soon but not within ten days; he will not allow undercooked steak for hibachi until new menus are printed. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed back door wide open during beginnning of inspection; observed gap at bottom of back door in kitchen and back door outside restroom. Provide a door sweep and screen door if door needs to be open. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
COMMENT: Observed wiping cloth stored on prep surface by tea urns. Keep inside sanitizer bucket. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed dust debris buildup on black fan at ice machine. Observed food debris on bottom prep table areas throughout kitchen. Observed debris buildup on several cooler door gasketsthe outside of the mixer in the back area. Repeat. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.; 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Debris buildup observed at several floor drains, under ice machine, under dish machine, on FRP wall, on dry storage room floor, and in walk in freezer floor. Chipping paint noted in the dry storage room walls. Stained and swollen tile noted on outside entry of men's restroom. Back door noted in need of repair (chipping). Broken floor tile noted throughout, continue to replace. Repeat. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide 20 foot candles of light above toilet rooms.
COMMENT: Observed low lights in the men's restroom. Did not measure light; please increase. |