Health Report #107000

Establishment Name: Saica
Report Date: 09/06/2011
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Preventing Contamination from Ready-to-eat food(s) sushi bar Handled with bare hands Observed sushi chef preparing rte sushi in sushi bar area with bare hands. Food employees shall not handle rte food with bare hands and shall utilize suitable utensils and plastic gloves at all times. Temporarily corrected by educating all staff on bare hand contact, rte food and foodborne illness risk factors. I will check this item at follow up inspection to ensure compliance. Please note: pic was supposed to develop and submit a bare hand contact application to our department 6 months ago, but did not comply. Pic did submit a bare hand contact application at time of inspection for review. Our department will review application in a timely manner, but until our review is completed, all staff must wear plastic gloves when handling any rte food items
Critical When to Wash Employee(s) sushi bar handsink Did not wash hands Before handling ready to eat foods Did not observe sushi chef properly wash hands at anytime during the inspection as there was no soap at handsink in sushi bar area. Chef would rinse hands in handsink in between orders, but no proper handwashing occurred before handling rte foods. Chef also was not wearing plastic gloves as required. Lack of proper handwashing is one of the leading causes of foodborne illness transmission. Need to train all staff on proper handwashing procedures immediately. Temporarily corrected violation by educating staff on proper handwashing procedures (including how and when). I will check this item at follow up inspection to ensure compliance. ,
Critical When to Wash Employee(s) sushi bar handsink Did not wash hands Before handling ready to eat foods Did not observe sushi chef properly wash hands at anytime during the inspection as there was no soap at handsink in sushi bar area. Chef would rinse hands in handsink in between orders, but no proper handwashing occurred before handling rte foods. Chef also was not wearing plastic gloves as required. Lack of proper handwashing is one of the leading causes of foodborne illness transmission. Need to train all staff on proper handwashing procedures immediately. Temporarily corrected violation by educating staff on proper handwashing procedures (including how and when). I will check this item at follow up inspection to ensure compliance
Critical Preventing Contamination from Ready-to-eat food(s) sushi bar Handled with bare hands Observed sushi chef preparing rte sushi in sushi bar area with bare hands. Food employees shall not handle rte food with bare hands and shall utilize suitable utensils and plastic gloves at all times. Temporarily corrected by educating all staff on bare hand contact, rte food and foodborne illness risk factors. I will check this item at follow up inspection to ensure compliance. Please note: pic was supposed to develop and submit a bare hand contact application to our department 6 months ago, but did not comply. Pic did submit a bare hand contact application at time of inspection for review. Our department will review application in a timely manner, but until our review is completed, all staff must wear plastic gloves when handling any rte food items. ,
Normal Clean, Vent. Sys., Prev. Disch Ventilation system restroom, women's vent cover Not clean Observed ventilation covers on ceiling in ladies and employee restrooms with an accumulation of dust and debris. To correct, please clean now and on a more frequent schedule
Normal Handwashing Signage Handwashing signage sushi bar handsink Not provided Observed no handwashing signs at any handsink in kitchen or sushi bar area. To correct, please provide as soon as possible
Normal Hand Cleanser, Availabilty Soap at handsink sushi bar handsink Not provided Observed no soap at either handsink in sushi bar. All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing
Normal Clean Freq, Nonfood-Contact Su Nonfood contact surface(s) sushi bar reach in cooler With accumulation of debris Observed interior door gaskets in reach in coolers in sushi bar area with an accumulation of mold and debris. To correct, please clean now and on a more frequent schedule
Normal In-Use Utensils/Between-Storag Dispensing utensil(s) cooking/preparation area shelves Improperly stored To prevent contamination of food or food related items Observed plastic bowls being used and stored in spices (flour, sugar) on dry storage shelves in cooking area. Bowls are not to be stored in food products as they are a potential source of contamination (from employee hands). To correct, please obtain proper scooping utensils and store so utensil handle is up and out of food at all times