Health Report #109235

Establishment Name: Teriyaki Time
Report Date: 08/27/2010
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Eating, Drinking or Tobacco Beverage container Back prep area slicer Not covered Observed an employee drink from a cup without lid and place cup on slicer. Pic corrected by pouring out beverage and taking cup to the dishwashing area. Pic has been instructed to monitor that employee are drinking from cups with lid and straw in food prep areas.
Critical Time as a Public Health Contro Time controlled food(s) Ready-to-eat food(s) Shelf rice cooker Without time control mark Found sushi rice on time control without monitoring chart or label indicating when sushi rice is to be discarded. Pic corrected by providing a monitoring charts with appropriate times. Pic has been reminded that labels or charts are required if time control policy is to be used.
Normal Containers Identified with Com Food item(s) cooking/preparation area prep table Not identified Found various plastic squeeze bottles of oils and sauces without labels. To correct provide labels.
Normal Controlling Pests Pest(s) flies kitchen dining area Present in facility Observed flies in the kitchen and dining area. To correct keep doors closed, and other appropriate pest control measures
Normal Miscellaneous Sources N/A front counter area cooler N/A Found fly swatter stored on top of worktop cooler. To correct if fly swatter is used, store in an area away from food areas, and ensure insect parts will not contaminate food and food surfaces.
Normal Outer Openings, Protected Outer opening(s) Door(s) front door back door Not sealed to prevent pest entry Found the front side door and the back door propped open. To correct either install screen doors or keep doors closed.
Normal Hair Restraint Effectiveness Hair restraint hair/beard net cooking/preparation area Not worn on head/hair Observed employee working in the food prep area not wearing hat/hair restraint. To correct provide hat/hair restraint, and remind employees to wear them.
Normal Manager Certification N/A N/A N/A Manager states he has recently taken manager certification class, but has not received certificate. To correct provide certificate as soon as possible.
Normal Wiping Cloths, Use Limitation Wiping cloth(s) wet Back prep area Stored on Prep table Found wiping cloth stored on top of prep table. To correct store wiping cloth completely submerged under sanitizer.
Normal Storing Equip./Uten./Lin./Sing Single-service/single-use article(s) front counter area utensil drawer Stored with food-contact portion exposed Found utensils behind the front counter drawer stored with handles in mixed directions. To correct store single use utensils with handles in one direction to minimize contamination.
Normal Toilet Tissue, Availability Toilet paper at toilet in restroom employee restroom, unisex Not provided Found no toilet paper in the unisex restroom. To correct provide toilet paper.
Normal Good Repair and Proper Adjustm Equipment front counter area cooler In poor repair Found water pooling in the bottom of 2 door prep top cooler. To correct verify if cooler is properly functioning, and clean bottom of cooler
Normal Repairing Physical facilities Floor(s) cooking/preparation area floor In poor repair Cracked Found numerous tiles in the kitchen cracked. Found the tile and coving in the restroom loose, and missing tile. To correct repair tile and coving.
Normal Cleaning, Frequency/Restrictio Physical facilities/structures floors cooking/preparation area floor Greasy Found the floor and walls surrounding the fryer soiled with heavy greasy build up and accumulation. To correct clean areas around fryer and clean on a more frequent schedule.
Normal Gloves, Use Limitation Single-use glove(s) prep table hot holding unit N/A Found single use glove hanging from the edge of the hot holding unit, used multiple times to handle cooked chicken. Found single use glove in a container of beef in the 3 door reach in cooler. To correct either use single use gloves once or replace with durable utensils such as tongs.