Jul 13, 2021
Routine - Food
Administrative complaint recommended
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed overstocked containers with cooked pork (65°F - Cold Holding); chopped lettuce (65°F - Cold Holding); cooked potatoes (65°F - Cold Holding)on appetizer flip top cooler. Per operator products stored for approximately two hours. Per operator products not prepared or portioned today. Operator removed excess of product and transferred to reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint
03F-02-5
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. Observed sushi rice with no time marked. Per operator product stored for approximately 1 hour. Operator time marked product for the remaining time of 3 hours. Corrected On-Site
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a container with tempura shrimp (100°F - Hot Holding)and a container with cooked eel (100°F - Hot Holding)seating on top of sushi bar area. Per operator products stored for approximately 1 hour. Operator decided to use time as a public health control and time marked products for the remaining time of 3 hours. Corrected On-Site Repeat Violation Admin Complaint
31B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at hand washing sink on dishwasher area and on bar area. Operator provided paper towel. Corrected On-Site
31B-03-4
Intermediate - No soap provided at handwash sink on dishwasher area Operator provided soap. Corrected On-Site
22-20-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
50-09-4
Basic - Current Hotel and Restaurant license not displayed. Operator printed. Corrected On-Site
12B-02-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating and drinking on cook line right next to open flip top cooler. Operator discarded food and drinks and washed hands. Corrective Action Taken
35B-08-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Operator removed. Corrected On-Site
06-06-5
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. A container with lobster wontons. Operator moved to flip top cooler. Corrected On-Site