Health Report #109236

Establishment Name: Teriyaki Time
Report Date: 03/03/2010
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Backflow Prevention, Air Gap Air gap between supply line and flood rim of Equipment 3 compartment sink faucet Less than 1 inch Found the faucet spout of the 3 compartment sink below the flood rim of the 3 compartment sink, that is no air gap. To correct repair/replace faucet and provide an air gap of at least 1 inch from the spout of the faucet and the flood rim of the 3 compartment sink. , found the faucet spout of the 3 compartment sink below the flood rim of the 3 compartment sink, that is no air gap. To correct repair/replace faucet and provide an air gap of at least 1 inch from the spout of the faucet and the flood rim of the 3 compartment sink. On follow up inspection found the faucet spout of the 3 compartment has been repaired and is at least 1 inch above the flood rim of the 3 compartment sink. Violation corrected.
Critical Warewashing Chem.San., Temp/pH Chlorine solution concentration dishwashing area 3c Sink Below 25 ppm Used a chlorine test kit and found no chlorine residual in the sanitizing bucket in the 3 compartment sink. Pic corrected by adding chlorine to sanitizing bucket (which is used to sanitize dishes), and used a test kit to verify proper concentration. Pic has been instructed to monitor and verify that employees are properly washing and sanitizing dishes. , used a chlorine test kit and found no chlorine residual in the sanitizing bucket in the 3 compartment sink. Pic corrected by adding chlorine to sanitizing bucket (which is used to sanitize dishes), and used a test kit to verify proper concentration. Pic has been instructed to monitor and verify that employees are properly washing and sanitizing dishes. On follow up inspection used a test kit and found proper chlorine residual in the sanitizing bucket in the 3 compartment sink. Continue to monitor that sanitizing bucket has proper concentration. Violation corrected.
Critical Hot and cold holding Hot food item(s) cooking/preparation area rice cooker Stored below 135 degrees F Found time/temperature control for safety (tcs) food sushi rice 64°F in a rice warmer, that was not turned on. Pic states they originally had kept rice hot above 135°F, but later had quality issues. Pic corrected by discarding sushi rice, and has been instructed to keep rice hot 135°F or above, cold 41°F or lower, or provide and use a time control policy for sushi rice. , found time/temperature control for safety (tcs) food sushi rice 64°F in a rice warmer, that was not turned on. Pic states they originally had kept rice hot above 135°F, but later had quality issues. Pic corrected by discarding sushi rice, and has been instructed to keep rice hot 135°F or above, cold 41°F or lower, or provide and use a time control policy for sushi rice. On follow up inspection found tcs food, sushi rice under a time control policy. Pic has submitted a written policy for time control and has a monitoring chart indicating 4 hour discard times. Continue to follow policy and fill in monitoring chart. Violation corrected.
Normal Food storage Food item(s) in storage floor Exposed to dust, splash, or other contaminates Found 2 bags of rice on the floor in the storage room area. To correct store rice on shelf at least 6 inches off the floor.
Normal Cleaning, Frequency/Restrictio Physical facilities/structures floors cooking/preparation area floor Greasy Found the floor in the entire cooking and prep areas soiled with heavy accumulation and build up. To correct throughly clean floors and clean on a schedule to preclude accumulation.
Normal Containers Identified with Com Food item(s) cooking/preparation area prep table Not identified Found shaker containers of seasoning and plastic squeeze bottles of oil and sauces without label. To correct provide labels.
Normal Outer Openings, Protected Outer opening(s) Door(s) front door back door Not sealed to prevent pest entry Found the bottom of the back door and floor with gap. To correct repair door sweep or other means to eliminate gap.
Normal Living/Sleeping Quarters, Sepa Living/sleeping quarters N/A Inadequately separated from retail establishment Incomplete partitioning Found childrens play/rest area next to storage areas in the back room. To correct provide adequate separation (partition) of play/rest area from storage area.
Normal Clean Freq, Nonfood-Contact Su Nonfood contact surface(s) shelving storage area shelf N/A Found the utensil storage shelf lined with cardboard and cloth. To correct remove cardboard and cloth lining on shelves.
Normal Clean Freq, Nonfood-Contact Su Nonfood contact surface(s) cooking/preparation area cooler Soiled Found the door gaskets and interiors of coolers soiled. Found the surfaces and edges of cooking hood soiled with greasy build up. Found the sides of the fryers soiled with heavy grease build up. To correct clean as soon as possible, and clean on a more frequent schedule.
Normal Unnecessary Items and Litter Unnecessary item(s) storage area floor Not removed from facility Found various items stored in an unorganized manner on the basement floor. To correct clean and organize basement and remove items unnecessary for operations.
Normal Cleaning Freq.,Food Contact Su Food-contact surface(s) used for nonpotentially hazardous food(s) self service area pop machine Not cleaned Found the top of shaker seasoning soiled with seasoning build up. Found the pop nozzles of the self service pop machine sticky. To correct clean as soon as possible, and clean on a schedule to preclude accumulation.
Normal Repairing Physical facilities Floor(s) cooking/preparation area floor In poor repair Cracked Found the tiled floor in the kitchen cooking prep area cracked. Found the tiled floor in the dining room area with numerous cracked and damaged tile. Found the edge trim on wall next to mop sink loose. To correct repair/replace cracked and damaged tile in the kitchen and dining room areas and repair edge trim on wall.
Normal Temperature Measuring Devices Thermometer(s) refrigeration cooking/preparation area cooler Not provided Found no thermometer in the 2 door prep top cooler and a broken thermometer in the 3 door prep top cooler. To correct provide internal hanging thermometers in coolers.
Normal Employee Accommodations, Desig Locker(s)/employee storage area(s) cooking/preparation area cooler Contaminates Food Found employee personal food stored with food supplies in the prep top cooler. To correct designate employee personal food storage areas, and store personal food in these areas only.
Normal Single-Ser./Use Art., Use Limi Single-service/single-use items cooking/preparation area food container Reused Found single use aluminum roasting pans being re-used to hold food. To correct discard single use roasting pans, and replace with commercial grade pans.