critical Food Temperature
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
All cold food shall be stored at a temperature of 40F or less.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:MIXED CREAM CHEESE FOR CRAB RANGOON AT TEMP OF 51.7F TO 57F,STORED IN REACH IN COOLER; COOKED CHICKEN ,BEEF AND DICED PORK AT TEMP ...
critical Food Temperature
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. ...
critical Employee Hygiene
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
Adequate and convenient hand washing facilities shall be provided for all employees. BOTH EXPOSED HAND SINK (REAR PREP AND BEHIND SUSHI BAR)IN BOTH PREP AREA NOT ACCESSIBLE.EXPOSED HAND SINK IN REAR PREP HAD INSIDE THE SINK LARGE FOOD CONTAINER WITH...
serious Pest Activity
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD NOT PROTECTED DURING PREPARATION AND STORAGE.OBSERVED THE COOK COOKING CRAB RANGOONS AND STORED THEM INSIDE EMPTY DIRTY...
critical Pest Activity
OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OBSERVED BOTH WASTE OIL CONTAINERS, OUTSIDE GARBAGE AREA DIRTY,BOTH LIDS ARE COVERED WITH LAYER OF GREASE BUILD-UP...
minor Sanitation
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. KEEP ALL UTENSILS CLEAN AND WITH AN HANDLES TO PIC...
minor Sanitation
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.SCREEN DOOR IN REAR EXIT AREA IN POOR REPAIR,SCREEN BROKEN AND SCREEN DOOR NOT TIGHT FITTED TO FRAME DOOR.INSTRUCTED TO P...
minor Sanitation
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE FOLLOWING:CAN OPENER(EXCESS RUST AND ALUMINUM SHAVING ENCRUSTED WIT FOOD); INTERIOR AND EXTERIOR OF C...
minor Sanitation
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REPLACE BROKEN AND MISSING FLOOR TILES IN FRONT OF MOP SINK,THREE COMPARTMENT SINK AND THROUGHOUT THE PREMISES,INCLUDED AROUND WATER TANK.C...
minor Sanitation
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned.OBSERVED WALLS IN KITCHEN BROWN IN COLOR DUE TO FOOD SMOKE,AND EXCESS DUST BUILD FROM VENTILATION.REPLACE ALL CEILING TILES IN KITCHEN AREA, DUE TO EXCESS WATER STAINS, DIRTY,AND NOT P...
minor Employee Hygiene
APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
All employees shall be required to use effective hair restraints to confine hair.ANYONE ENTERING THE PREP AREA(KITCHEN), MUST WEAR HAIR RESTRAINT.