2905 Washtenaw Ave.
Ypsilanti, MI 48197
(Critical) Severe infestation of drain flies found throught the facility. Observed in bottles at bar and elsewhere in the facility. Call exterminator to eliminate drain flies. ,
(Critical) Unapproved insecticide found in the kitchen. This is for domestic use only and not approved for use in a food service establishment. Remove from the facility. The insecticide was removed to the office behind the bar to remove later on in the day. Make sure this is removed from the establishment at the end of the day. ,
(Critical) There is a garden hose attached to the hose bibb in the dishmachine. A garden hose is not approved for use in the establishment. This hose bibb is used instead of a spray rinse arm to pre wash dishes prior to running through the dishmachine and is equipped with a pressure vacuum breaker. A potable water hose is required to be attached to this hose bibb instead of a garden hose. Correct by replacing garden hose with a potable water hose. ,
(Critical) Dishes were not be properly sanitized as the hot water did not reach 160 degrees f on the plate surface when dishes were run through the dish machine. Call for repair of the dish machine so that the dishes and utensils may be properly sanitized
(Critical) At onset of delivery approximately one dozen cases of raw chicken were found out by prep table for future prepping. Temperature of the chicken was below 41 degrees f so chicken was placed into walk in cooler for proper storage. Boxes had chicken juice dripping from them and were placed into the walk in cooler on top of carton of raw pork. This is an incorrect storage location as chicken should always be stored on bottom shelf below pork, beef and other foods not requiring a minimum cook temperature of 165 degrees f as the chicken does. Corrected by removing chicken cartons from on top of pork carton
(Critical) Food debris found on the stem of the mixer. Pic indicated had just been used but not cleaned yet. Later during inspection a different attachment for a different food was used on the mixer without cleaning the food debris off from previous use. Correct by cleaning now and retraining employees on when to clean and how to clean mixer. Food debris and splash found on clean dishes stored on shelves under the prep area for the dim sum prep area. Keep dishes clean. Routinely inspect the dishes for food splash and send through dishwasher if needed. You may also consider a cover for these shelves provided that it is an approved material that is smooth and cleanable
(Critical) Canopener blade was found to be in need of cleaning and also had wire strands stuck on the blade. These wire strands could easily get into a can of food that is being opened. Clean now and place on a more frequent cleaning schedule. Discontinue using the can opener blade to cut or open whatever is leaving wire strands on the blade to avoid contamination of foods. Several very rusty cleavers were found in the facility. Once cleavers are rusty they are no longer smooth and cleanable. Discard any rusty utensils. Corrected by throwing out cleavers
(Critical) Both flies are drain flies are present in the facility. Exterminator comes on a regular basis. In addition fly sticky paper is up in areas to catch flies and a hand held electric fly swatter is available in the facility. Pic indicates they are not happy with current exterminator and are calling someone else this week. Eliminate insect infestation
(Critical) Chicken found in walk in cooler still cooling from three days ago. Tub is large and about 8 - 10" deep. Cooling chicken in this tub will not allow for rapid cooling as required. This product was found at 49 degrees f from three days prior prep. Discontinue this practice and use shallow pans with ice and place in freezer or walk in to properly cool rapidly. Rapid cooling requires 135 to 70 degrees f in two hours and 70 to 41 degrees f in an additional 4 hours. Correct and retrain employees for proper cooling technique.
(Critical) Cooked chicken found in tub with 9/29/2013 prep date at 49 degrees f. Potentially hazardous foods must cool rapidly from 135 - 70 degrees f in the first two hours and from 70 to 41 degrees f in an additional four hours via an approved cooling method. Corrected by discarding cooked chicken that was at 49 degrees f.
(Critical) Hands are not being washed when required as evidenced by block handsinks in both the main kitchen prep area , the bar and employee restroom. Further evidenced by dry sink basins. Hands are to be properly washed as indicated above. Sinks therefor must be accessible for routine handwashing so that employees can wash their hands as required.
(Critical) Main handsink in the kitchen was blocked for access for routine handwashing by dirty utensils in a container set in the sink basin and by large table with two rice cookers in front of the handsink. Handsinks must be accessible for routine handwashing at all times. Correct by removing utensils from sink basin and relocate table/rice cooker away from handsink. The handsink in the employee restroom was blocked for access for routine handwashing by a tool kit in the sink basin, mop in front of handsink and several cartons blocking access to the handsink. Correct by providing an accessible handsink and relocating these items. All handsinks must be accessible for routine handwashing.
(Critical) Bleach found on the shelf below the slicer next to baking powder and dry batter mix. Relocate the bleach to an approved location away from the foods to minimize potential for contamination of those foods. Corrected by relocaing the bleach to an approved location
(Critical) Several dented cans found on the can storage rack. Cans are to be inspected prior to stocking. If damaged after stocking they are to be removed from can storage rack. All damaged cans are to be either discarded or returned to the supplier for credit. Provide a separate designated location for damaged cans awaiting return to the supplier. Corrected by going through the can storage and pulling any dented or damaged can.
(Critical) A non potable water hose is attached to the faucet on the 3c sink without a hose bibb vacuum breaker. This hose is to fill a tub when cups are being soaked prior to dishwashing. The hose was found extending down into the compartment of the sink without proper backflow prevention. Remove hose and install a hose bibb vacuum breaker in order to be able to use a hose on this sink. A different faucet may be necessary to accomodate a hose bibb vacuum breaker. Also a potable water hose must be used.
(Critical) Skewers for duck found in the dim sum area in a container with dirty hookss well. Pic indicates not being used. Hooks and skewers are not be properly cleaned at required frequency of cleaning. Interior of the rice warmer found with excess food debris build up. The rice warmer is not be cleaned at required frequency of cleaning. Numerous knives, cleavers and other cutting utensils found with food debris build up throughout the facility. These utensils are not be cleaned at proper cleaning frequency. The crevices between the prep tables which are side by side in the rear prep area have excess food debris build up. This prep area is not be cleaned at proper cleaning frequency. Clean now and place on a more frequent cleaning schedule
Sticky fly strips are throughout the facility. Some are in non approved locations as they are above food equipment or foods. Remove these strips immediately.
There is a grease cup for the grill by the window. It is unclear why grease is ending up on the floor, but is due to improper setting of the grease cup. Adjust/repair etc to eliminate this problem in the future.
The floors , walls and ceilings throughout the facility need cleaning. The connected fan grates on the ceiling need cleaning. Clean now and place on am roe frequent cleaning schedule.
Assorted foods found without being covered throughout the facility. Keep foods covered for proper protection
Utensils are being stored in utensil tubs throughout the facility that are not routinely being cleaned. Place on a regular routine cleaning schedule so that clean utensils are not setting in dirty utensil tubs. Utensils are to be stored in clean tubs
The pop nozzles at the pop machines have mold build up. Clean now and place on a more frequent cleaning schedule. The splash guard for the ice machines have mold build up. Clean now and place on a more frequent cleaning schedule.
The second rice cooker in front of the handsink was not being vented properly as it was not under the hood. This second rice cooker is to be removed as it is blocking the handsink and is not under the hood for proper ventilation
Rice scoop found in standing water hot pot that was 107 degrees f. The switch to the hot pot had been turned off. Mainain a minimum of 135 degrees f on the scoop. Corrected by turning back on and providing 135 degrees f water +. Spoon for sauce found embedded in the container of sauce. Do not keep the spoon in the sauce. In order to use this spoon to dispense, an employee would be sticking their hands in the food to get it to use it. Discontinue this practice and wash spoons/scoops after use. The utensil can be stored in the food product only if the handle end can be extended out of the food.
The facility is in need of cleaning from top to bottom. The following non food contact surfaces need cleaning; the non food contact surface of the canopener where it attaches to the prep table. All shelves in the kitchen/storage area, the dishracks (if they are no longer cleanable they are to be replaced),the outside of the cooking equipment, the outside of the rice warmers, the sliding door tracks of the display case, the interior fo the freezers, coolers, the piping under the hood, the hood filters, inbetween the equipment. Clean now and place on a more frequent cleaning schedule.
The thermometer in the turbo air display case was broken indiating - 10 degrees f. The thermometer for the prep unit and beer cooler at the bar were missing. Provide thermometers for these units in order to be able to monitor the temperatures for these units.
This incident (648) does not have any more information on it
There is a leak at the faucet for the mop sink that is wrapped in a cloth towel to minimize leaking. Repair leak.
Cloth towels are being used to cover vegetables. Discontinue this practice as cloth towels are not approved food contact surfaces.
Cardboard box and aluminum foil lining the roll cart in the duck prep area is not approved. Cardboard box and aluminum are not smooth and cleanable and are not approved as a cart liner. Remove and properly clean the cart as needed instead of lining it with an absorbent material
(Critical) A hose is attached to the faucet on the prep sink to go down into the bucket to rinse the jelly fish from the bottom up without a hose bibb vacuum breaker attached to the faucet. Install a hose bibb vaccum breaker on the faucet and replace existing hose with a food grade hose if applicable for proper backflow prevention as discussed.
(Critical) The dishmachine did not turn the tape black at 160 degree s. There appears to be excessive steam which may be indication of a problem with the pressure reducing valve. Hot water may be starting at proper temeprature but evaporating prior to sanitizing the plate surface. Call for repair of unit. Plate surface must be exposed to 160 degrees f water temperature as indicated above.
(Critical) Ice found used as a cooling medium for a personal drink and for service to the customer. Discontinue this practice as this is prohibited. Corrected by removing the drink from the ice.
Beef found thawing in large tubs in the food prep sink without cold running water. Thaw under cold running water to expedite the thawing process. Corrected by turning on water
Assorted containers and cartons of foods found on the floor in the walk in untis. Keep all foods a minimum of 6" above the floor to allow access for routine cleaning.
Excessive frost build up completely covering foods in the walk in freezer and almost selaaing the door bewteen the walk in freezer and cooler. Repair/replace to eliminate excess frost build up.
Assorted containers of foods found uncovered in the walk in cooler. Keep all foods covered for proper protection
(Critical) The handwash sink in the rear prep/dishwash area was found to be inaccessible for routine handwashing due to huge dirty utensil storage tub parked directly in front of the sink not allowing access to sink for proper handwashing. Relocate the tub to a different location so that employees may access handsink for proper handwashing. Handsink nearest the dishwash area was blocked for access for proper handwashing by two plastic cups in the sink basin taking up the entire sink basin and therefore not allowing access for properr handwashing. Remove plastic cups so that the handsink may be accessed for proper handwashing.
(Critical) Soap missing from the handwash sink in the main kitchen cook area. Provide soap for proper handwashing.
(Critical) Flies found throughout the facility. Call exterminator to eliminate flies. In addition there are numerous sticky fly paper traps hanging throughtou the facility and in unapproved locations. They are approved only in corridors and hallways and not allowed over prep areas, cook areas, storage areas. Go through and remove the sticky fly paper traps where they are not allowed. Consider electrocution grids and other approved methods for exterminating. Keep doors closed and eliminate all openings to the exterior to minimize access for flies.
(Critical) Baked spinach and cheese found on the steam table at 118 degrees f. The rest of the food on the hot bar was holding significantly above 135 degrees f. It is probable that this food was not properly cooked to 135 degrees f prior to placing into the steamer. The minimum cook temperatre on plant food for hot holding is 135 degrees f.
(Critical) Dumpling meat stuffing found on the roll cart on sheet trays cooling at room temeprature. Temped at 76 degrees and indicated to be within 45 minutes. However on this same roll cart were cooked pork thawing and bread so it appears that there was no intention to place the roll cart in the cooler to expedite the cooling process. Once cooked and placed on sheet tray to cool in order to expedite the cooling process and coll rapidly from 135 to 70 in first two hours and 70 - 41 in an additional 4 hours potentially hazardous foods that are cooling are to be placed into the walk in cooler to expedite the cooling process. Coolign at room temperature is not allowed. Corrected by removing other foods from the roll cart and placing cooked foods that are cooling into the walk in cooler
(Critical) The sushi bar display case was found to be holding potentially hazardous foods at 46 - 57 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. The unit was not turned on at time of inspection. Corrected by discarding all foods in the display case.
(Critical) The interior of the bulk food containers were not cleaned at required frequency and found with excess build up of food deb ris. The tanks for the live fish storage have algae and mold build up and are not being cleaned with the required frequency to preclude this build up. Increase frequency of cleaning. The inside of one rice warmer needed cleaning and is not being cleaned frequently enough to preclude build up. Several dirty food scoops found in the bulk food products. The scoops are not being cleaned at required frequency and rpesent with excess food debris build up. Clean now and place on required cleaning frequency.
(Critical) The ice cream soft serve machine was not on at the time of inspection. The vanilla soft serve was 53 degrees f. The chocolate however was at 39 degrees f. Inside the unit was frosted over on this side only. Unclear if this is employee error or a malfunctioning unit. Unit was turned on at time of inspection. If not capable of holding ph foods at 41 degrees f or below call for repair of unit.
(Critical) The food contact surfaces of the slicer need cleaning, especially the part that secures the food in place while slicing. Excess old food debris found on this surface. In addition part of the blade was not properly cleaned and showed build up. The shelves in the walk in cooler need cleaning. They have excess food debris build up on the shelves. Clean now and place on amore frequent cleaning schedule,
(Critical) Dying goby fish found in the live fish tanks for consumption. Dying fish are to be promptly removed from the live fish tanks and may not be served to customer. Correct by discarding dying fish
(Critical) Self serve soft serve ice cream machine found to be 53 degrees on the vanilla side. Potentially hazardous foods must be at 41 degrees f or below. Corrected by discarding the vanilla soft serve. The machine was not turned on at time of inspection
(Critical) Sewer gnat infestation observed in the facility especially in the rear storage area and in the bulk food dry storage area near the rear mechanical room. Call exterminator to eliminate sewer gnat infestation.
(Critical) Several badly dented cans of hosein sauce found on the can storage rack. Cans that are damaged upon receipt are to be segregated from the can storage area and placed in a separate area to be returned to the supplier. They may not be stored on the storage rack with the cans that are to be used.
(Critical) Paper towels and paper towel dispenser missing from the kitchen handsink. Replace paper towel dispenser so that the paper towels may be provided for proper hand drying.
(Critical) Large bag of shell peanuts in netted style mesh bag in unapproved waste receptacle sitting on top of the wheels that are used to move the trash container around which had been put inside the trash container upside down so that food is being stored on top of the wheels inside an unapproved container. Remove peanuts from the unapproved storage container and provide an approved food grade container for proper storage.
(Critical) The sushi display cooler was not turned on prior to placing food into the unit. Potentially hazardous raw foods were found to be at 46 - 57 degrees f. Most foods were 57 degrees. Foods just put into this unit from working reach in cooler below the unit were found slightly elevated at the 46 degrees f range. The ambient air temperature of the unit was found to be at 60 degrees f. Corrected by turning on the unit at time of inspection. Note that all food was discarded
(Critical) Cockroach observed in the employee restroom climbing on a box under the sink. Call extermintor to get cockroach infestation under control
(Critical) There was a hose attached to a hose bibb under the drain table of the dishmachine with a hose bibb vacuum breaker. There is a flow contaol device sprayer attached to the end of the hose. The flow control device must be removed at the end of use after each time. If it is necessary to leave it connected you will be required to install a pressure vacuum breaker in order to keep the spray flow control device attached. Call a plumber to install a pressure vacuum breaker.
The facility needs a very serious cleaning from top to bottom. There is excess food debris on walls, floors, shelves, outside of containers, etc. There is an excess amount of water build up left on floors after cleaning. Due to the major insect infestation in the building, you must keep the facility clean to eliminate harborage and keep the building dry to eliminate moisture/wet floors etc.
Rear screen door of delivery entrance was opened during a portion of the inspection. In addition outer openings are not protected enough from this door when it is closed therefore there is a major fly problem in the facility
Open cup found in the prep area on shelf. Open cups are prohibited. Use a cup with a sipper lid or cup with lid and straw to minimize hand to mouth contact.
Pork found sitting on the roll cart thawing out at room temperature. This is an unapproved method of thawing. Thaw enough in advance or under cold running water if possible to properly thaw. 20 cartons of chicken delivered sitting out at room temperature to expedite thawing of foods so food can be prepped. This is an unapproved thawing method. Keep in cooler to thaw or thaw under cold running water if possible.
(Critical) There was a hose attached to a hose bibb under the drain table of the dishmachine with a hose bibb vacuum breaker. In addition there is a flow control device sprayer attached to the end of the hose. In the mop room there was another hose with a flow control device sprayer attached to the end of the hose however this hose had a hose bibb vacuum breaker. Hoses with open ends may be attached to hose bibbs provided that there is a hose bibb vacuum breaker attached to the hose bibb. If you attach the sprayer flow control device to the end of the hose to spray down the area, the flow control device must be removed at the end of use after each time. If you leave it connected you will required to install pressure vacuum breakers for each of these hose bibbs so that the flow control device may remain attached at the end of the hose. If you wish to do this, please have your plumber contact the health department prior to installation to avoid an improper vacuum breaker installation.
(Critical) Sewer gnat infestation noted throughout the facility. There wer gnats found flying around the dessert bar at the self service area, in the bulk food/dry storage area in the rear storage room and an excessive amount of gnats found in the rear mechanical room. Call exterminator to eliminate infestation. In addition to that you will need to throughly clean the entire facility including shelves, walls , floors, outside of containers to eliminate food source and keep all foods covered for proper protection.
(Critical) Improper manual dishwash at the bar. Sinks are set up for wash and sanitize. Employee indicated that they rinse off the sanitizer after the immersed sanitization process. This is an incorrect procedure. The following procedure must be employed for proper dish wash: submerged soapy wash, submerged clear water rinse and submerged sanitization with 50 ppm chlorine. Retrain employee for proper sink set up for proper manual dishwash procedure.
(Critical) Used hooks that had not been cleaned for hanging duck are being stored with clean duck hooks in the dim sum area. Dirty skewers in the dim sum area found with clean skewers in a container. These are most likely not being cleaned at proper cleaning frequency. Clean now and place on a cleaning schedule at proper cleaning frequency at a minimum after each use. The tanks for the live fish storage have algae and mold build up and are not being cleaned at the required frequency to preclude this build up. Increase frequency of cleaning. Strainer with wood handles found with food debris build up under the sink in the rear prep area. Unclear if these were awaiting cleaning or stored for use. Increase cleaning frequency. The inside of one rice warmer needed cleaning on the inner lid rim. Increase frequency of cleaning on this warmer as well. All equipment and utensils are to be cleaned at the required frequency as indicated above.
(Critical) Container with cleaner for the dishmachine possibly a delimer was found without manufacturer's label under the sink. Blue liquid in bottle found without proper identification in the rear prep area also. Properly label these containers as to their contents to avoid misuse or mix up.
The interior of the microwave in the dim sum area needs cleaning. Clean now and place on a routine cleaning schedule.
Excessive amount of frost build up completely covering foods in the walk in freezer. This is most likely due to the door between the walk in freezer and walk in cooler not closing completely. Repair door between both walk in boxes replacing hinges if necessary to eliminate this problem. Remove frost from foods, shelving and containers after this problem is fixed.
The interior of the ice machine bin needs cleaning. Clean now and place on a more frequent cleaning schedule.
The following non food contact surfaces need cleaning: the non food contact surfaces of the slicer, the outside of the bulk containers, the shelves in the dry storage area, mold build up on the lip of the lids covering the soft serve machine in the self serve area, the sides of the cooking equipment in the dim sum area, the stove top in the dim sum area, the back splash on the stove /oven in the dim sum area, , the interior of the coolers and prep coolers in the main cook area, all of the dishracks in the dishroom. Clean now and place on a routine cleaning frequency.
Top of the prep unit was lined with newspaper to place containers of non perishable foods on. Newspaper is not approved for this purpose. Use rubber mesh matting, or other approved liners that are smooth and cleanable.
The dumpster area is in need of cleaning. Clean now and place on a routine cleaning schedule to preclude food debris build up. This are must be kept clean and sprayed down
Frozen squid and fish found in standing water in the food prep sink. Use cold running water to properly thaw frozen potentially hazardous foods. Do not just place in standing water. Corrected by turning on cold running water.
Floors and walls throughout the facility need cleaning. Clean now and place on a more frequent cleaning schedule
Assorted uncovered foods in the walk in cooler. Keep all foods covered for proper protection while in storage.
Manufacturer's containers are being reused for storage of other foods once the original foods are removed from these containers. Discontinue this practice and provide approved food grade storage for this purpose.
The cold water knob at the handsink for the bar is stripped. The water is being turned off under the sink at the valve. Repair or replace the knob so that the cold water can be routinely supplied to the handsink without going underneath the sink to do so.
Bowls are used as scoops in the bulk foods and sit in the food so that the food will be touched when retrieving the scoop to scoop out the foods. Use scoops with handles and keep the handles extended out of the bulk foods to minimize contact with the foods.
The screen door is torn and must be repaired or replaced so that when the door is kept open, insects can be kept out by having a screen door that is intact. Repair screen door asap so it can be used when weather is warmer
Knife found in standing water at the wait station. Use ice water or hot water for utensil storage or keep on clean surface and clean a minimum of ever 4 hours or other proper frequency depending on knife usage.
Paper towel dispser at the kitchen handsink is not working properly. Repair or replace so that paper towels can be properly dispensed for proper hand drying.
Double stacking containers of foods on top of foods on the top of the prep unit is prohibited. Discontinue this practice. Bottom of containers may not be clean and are in direct contact with foods in the bottom of these containers. Keep under in the reach in cooler section if there is inadequate room for these extra containers of foods.
(Critical) Domestic insecticide found in the establishment. Remove these insecticides from the facility and provide commercially approved insecticide that is approved for use in a food service establishment. Corrected by removing insecticed from the facility
(Critical) Cloth towels were found covering numerous foods including rice and vegetables. Cloth towels are prohibited fro this purpose. Discontinue this practice and use approved food grade materials. Corrected by removing cloth towels.
(Critical) Bowl used to scoop and portion raw chicken which had chicken remains both inside and outside was set on top of green beans in the prep unit. This is prohibited. Do not store utensils which have been used for raw foods on top of vegetables. Corrected by discussion and washing vegetables.
(Critical) The handsink was blocked for access for routine handwashink, supplies were missing from the handsink, employees were not observed to wash hands during the inspection. Hands are required to be washed routinely as indicated above. Wash hands to minimize potential for foodborne illness. Correct by retraining employees on when to wash their hands.
A roll cart filled with frozen raw chicken was found defrosting in the mechanical room. Raw chicken was still frozen but thawing method and location is not approved. Use one of the approved thawing methods listed above. Raw pork found thawing in standing water. This is not an approved method for thawing. Use cold running water or thaw in the cooler enough in advacne to properly thaw out the pork.
Manufacturer's containers are being reused to store foods in. Once the original food is used, the container must be discarded. It cannot be reused for storage of different food other than the manufacturer's original foods. Correct by replacing these containers with food grade approved containers.
Assorted uncovered foods found in the walk in cooler. Keep all foods covered for proper protection c. Correct by covering all foods. Assorted uncovered foods in the upright freezer. Keep all foods covered for proper protection
Paper towels missing from the handsinks. Provide paper towels for proper hand drying. Correct by providing paper towels.
The floors in the walk in cooler have excess water build up. Clean now and place on a more frequent cleaning schedule.
The following non food contact surfaces need cleaning. The outside of the bulk storage containers , side of the equipment, the hood filters in the main kitchen and in the dim sum area, the non food contact surfaces of the ice machine. Clean now and place on a more frequent cleaning schedule.
There is a broken and missing tile on the wall in the dishroom. Repair or replace so tha tthis area is cleanable, smooth and the wall is not exposed
The lids on the bulk foods are cracked. Once cracked they are no longer cleanable. Replace broken lids. Newspaper lining top of the prep unit is not approved. Remove newspaper. If necessary replace with an approved material to use as a liner.
The handwash sink was blocked for access for routine handwashing by a cart parked directly in front of the handsink. Relocate the cart so that it does not block the handsink to allow access for routine handwashing.
The mechanical room is packed full. Remove any unnecessary articles and organize this area so that it is accessible
The scoop/spoon for rice was found in standing water. A half cut plastic container is being used for scooping rice and was also found in standing water. Do not store scoop/spoon in standing water and discontinue using the half cut bottle as a scoop.
(Critical) Facilty is not in compliance with retaining harvester's tag/label for oysters. See above requirements for removing tag from bag, retaining tag for 90 days. Implement correct procedure regarding identification tags immediately.
(Critical) Open cups found throughout the facility for employees to drink in dishroom, prep areas and at the bar. Employees are prohibited to use open cups. Provide sipper cups with lids or cups with lids and straws in order to minimize hand to mouth contact. Corrected by discussion and discarding open cups. Retrain employees to use cups with lids and straws or sipper lids while drinking in the kitchen or at the bar. Placing a lid on the glass and then removing it when drinking is not a correct procedure for this process.
(Critical) The consumer advisory is missing either the disclosure or reminder for raw foods at the sushi bar, the dining menu and the hot pot menu. The sushi bar sign does not have a disclosure. The hot pot menu does not have a disclosure. The dining menu does not have a reminder for geoduck. The description for the geoduck indicates that this is a raw/poached food item. Provide stick on labels indicating "ask your server about foods that may be served raw or undercooked. " for proper disclosure on the menus and stick these labels on all menus. Revise the sign for the sushi bar to include the disclosure also in addition to the correct reminder already on the sign at the bar that indicates "sushi food items contain raw/undercooked fish/seafood. " for the hot pot menu add a label to the menu " consuming raw or undercooked meat, seafood, poultry, fish may increase your risk of foodborne illness". Stickers on all menus are required. Note that this is a winter season menu only. Food is served raw to the table and customer cooks their own food at the table.
(Critical) Employee observed to be slicing and coring pineapple in the rear prep area without gloves. The pineapple was being prepared to be placed on the self serve dessert buffet. Bar employee indicated that they cut limes and lemons and place on drink for customer without gloves. Bare hand contact is prohibited with ready to eat foods. Discontinue this practice immediately and retrain employees to use gloves or other suitable implements. You may also have food employees slice lemons and limes in the rear using gloved and provide sliced lemons and limed for the bar employee who may use skewers to get them onto drink glasses. Correct as indicated above.
(Critical) Improper manual dishwash of rice cooker interior observed during inspection. Food employee was observed rinsing and scrubbing the interior of the rice cooker in the 2nd compartment of the 3c sink. This is a food contact surface and must undergo proper wash rinse and sanitize. Use either dishmachine or proper manual dishwash procedures. If needed in a hurry provide a back up replacement to alternate with when cleaning is needed on the interior of the rice cooker. Correct asap by retraining employees and providing proper cleaning of the rice cooker.
(Critical) The slicer was found with accumulation of debris and is not being properly cleaned. Clean now and place on a proper cleaning routine. How to clean a slicer poster was provided. Post by the slicer and retrain employees on proper cleaning of the slicer.
(Critical) The carrot and radish shredder at the sushi bar is not be cleaned with the proper frequency. Knives are not be properly cleaned at required frequency. Bowls for weighing food portions in the dim sum area and in the sushi area are not being cleaned at required frequency. As per above requirements institute proper cleaning frequencies and retrain employees when to clean.
(Critical) Datemarking is not in compliance in the facility. Only gallon containers of milk at the bar found with dates. All ready to eat , prepared foods that are potenitally hazardous held cold in excess of 24 hours require datemarking including raw foods if served as sushi. Implement a datemarking policy immediately to be in compliance as indicated above. Dates may be date food is prepared or opened, or you may use the expiration date of maximum 7 days including the day the food is opened or prepared. Correct by establishing a compliant datemarking policy
(Critical) Cleaners found with foods and single service articles in the rear mechanical room and on shelf on the cook line. Improper storage of cleaners in several different locations throughout the facility found stored with foods and or food contact surfaces. Store cleaners and sanitizers in proper locations to avoid potential for contamination of foods and food contact surfaces.
(Critical) Numerous assorted damaged cans, some severely found on the can storage rack in the rear for soy sauce and lychee. Do not stack damaged cans on shelf. Employees are to be retrained to place these cans on the designated rack for the damaged cans. Corrected by removing cans from the in use storage racks and placing on the damaged do not use racks to return to the supplier.
(Critical) There is a hose with two flow control devices downstream of the atmospheric vacuum breaker on the mop sink. Recent change over to ecolab products. This is an incorrect installation. There is a flow control device on the y connector and a spray nozzle at end of hose with flow control both downstream of the y connector. Contact ecolab to come back and provide proper protection for the water supply.
(Critical) Improper manual glasswashing at the bar. Glasses are being washed utilizing a two step process only and possibly rinsing after santizing. Set up the 3c sink for wash , rinse and sanitize using a submerged process for all three steps. Correct by retraining employees and setting up sink properly. Label sinks with proper steps if necessary.
Foods stored in the rear mechanical room are not in an approved location. Reorganize and relocate these foods along with single service articles in this area to the storage racks in the rear dry storage area. Mechanical area is not approved for this purpose.
Plastic container for rice found in bulk rice storage submerged in uncooked rice. Half cut bottle for scooping cooked rice and fork for rice on the buffet cookline found in standing water. All in use utensils must be stored properly as indicated above. Replace half cut bottle for scooping cooked rice with approved scoop
At onset of inspection , a large deep tub of rice was being covered with plastic wrap to go into the cooler. Rice was at 115 degrees f. Cooked shrimp was also being covered in large tub to go into walk in cooler after cooling with tap water temped at 50 degrees f. Use shallow containers, even sheet trays all uncovered to expedite the cooling process to properly cool foods from 135 to 70 degrees f in two hours and from 70 to 41 degrees in an additional 4 hours. Placing into deep containers and covering will not allow for proper cooling. Change cooling procedures immediately. All foods were within proper time/temperature for cooling. However method was incorrect for further cooling
The following non food contact surfaces need cleaning: the hood filters on both sides of the kitchen, including the secondary grill, the sides of the equipment and the fryer cabinets on the dim sum side, non food contact sufaces base of canopener, the non food contact surfaces of ice machine, live fish tanks. Clean now and place on a more frequent cleaning schedule.
There is a new wood enclosure for storage of empty cartons as a staging area prior to taking them to the dumpster. The new wood enclosure outside the rear delivery door for the garbage storage prior to going to the dumpster must be sealed, painted or polyurethaned so that the area can be hosed down and properly cleaned. Paint or polyurethan the wood enclosure so that it is cleanable
Containers of foods found double stacked on top of other containers in the top section of the prep unit. Discontinue this practice as bottom of containers may not be clean and may contaminate the foods.
There is a broken and missing tile on the wall in the dishroom. Repair/replace so that this area is cleanable and drywall is not exposed.
Manufacturer's containers including soy sauce containers are being reused to store other food products once the original food is used up in the container. Discontinue this practice as these containers are not approved for reuse as they are not considered cleanable. Replace with food grade approved containers that are cleanable.
There is an excess amount of ice build up on the floor of the walk in freezer making this floor non cleanable in addition to being a dangerous slip hazard. Remove ice and install proper antislip cleanable mat duckboards or equivalent.
Assorted uncovered foods found in the walk in cooler and upright coolers on the cook line. All foods in storage must be covered except during the cooling process. This includes the upright coolers on the line which are used as in use coolers during rush periods.
Clean utensil storage cup above the 3c sink found to have dirty utensils from splash and stored in a dirty cup. Relocate to an area where they will not get dirty and provide clean tub for storage. Implement more frequent cleaning for the storage tub of the utensils.
The faucets at the 3c sink leak. Repair leak.
Single service articles stored in the mechanical room. This is prohibited. Reorganize the storage areas in the kitchen to properly store all single service articles.
The handwash sink in the dim sum area is not accessible as it is completely blocked off by a roll cart and by 5 gallon containers double stacked on the side. Handsinks must be accessible for routine handwashing without having to move roll carts and containers to gain access. Relocate roll cart etc for routine handwashing accessibility.
(Critical) Mold in ice machine. Correct by cleaning ice machine.
(Critical) Pork rolls in warming unit at 109 degrees f on the top of the warmer. Bottom of the warmer food was at 140 degrees f. Place thermometers in both bottom and top of the warmer unit. Discard all foods in warmer below 135 degrees holding temperature. Check thermometers to assure that they are reading correct temperatures
(Critical) Wd-40 stored on shelf next to clean dishware. Correct by storing chemicals in chemical storage cabinet in back of food service
(Critical) Cross contamination problems with the storage of raw beef over veggies. Also, raw chicken stored over fish and beef in walk- in- cooler. Correct by storing raw chicken on bottom shelf with raw pork above chicken , and raw beef above chicken and pork. Store seafood by itself in walk-in cooler. Store no raw meats above veggies, or other foods in walk-in-cooler. , corrected, raw foods were moved around by pic to prevent cross contamination of food
(Critical) Soiled knifes stored between table top. Area between tables are not easily clean. Correct by storing knife in pan on table. Soiled knifes must be cleaned after each use
Shelves under pop machine where glass ware and pitchers are stored are stored. Correct by cleaning shelves. Place shelves on a clean schedule
Scoops with no handles stored in contact with food in the dry storage bins. Correct by providing scoops with handles in all food bins. Store scoops with handles not in contact with food
Food stored on floor in walk-in-freezer. Correct by storing all food 6 inches off of floor
Boxes , grease , and other items stored at back door for a while before placing into trash and grease dumpsters. Correct by not placing the above items at back door, but discarding directly into dumpsters. Leaving grease and soil boxes will attract insects and animals to the back door area. Also, the grease and liquid waste may spill cause additional problems.
Bare wood molding use to hang utensils for and molding in back storage room. Correct by sealing bare wood to provide a cleanable, non-absorbing surface.
Floor drains not clean in bar area. Clean floor drains to prevent sewer flies and mold growth
Sprayer with water not lable in food prep. Area. Correct by lableing all containers with the product stored in container
Wiping cloth solution below 50 ppm clorine. By maintaining a 50 to 100 ppm solution for wiping cloths. Change solution every 2 to 4 hrs to assure sanitizer levels, or when wiping cloths are soiled