Health Report #110156

Establishment Name: Makkara Sushi
Report Date: 01/07/2011
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical When to Wash Employee(s) N/A Did not wash hands After other activities Observed an employee not wash her hands after taking out the trash and sweeping the floor before handling clean equipment. Corrected by having the employee wash her hands at the hand washing sink
Critical Separation, Packaging, & Segre Raw animal food(s) cooking/preparation area prep table Stored over/next to Ready-to-eat food(s) Observed raw seafood stored on the top shelf in the reach-in portion of the one door prep cooler in the back kitchen to be above ready to eat foods such as ginger, tofu, and cooked eel & asparagus. Ensure all staff are trained/reminded to keep all raw animal foods stored on the bottom shelf below all other rte foods (raw vegetables, and cooked vegetables & seafood)
Critical Frequency Before Use After Cle Clean utensil(s) and food-contact surface(s) N/A Not sanitized Observed an employee only wash and rinse cutting boards, rice cooking pots, bowls, etc. Prior to placing these items on to a storage shelf. All dishes/equipment must be sanitized after washing and rinsing. Corrected by setting up the last basin of the three compartment sink with sanitizer at +/-75 ppm and placing these recently washed items in the sanitizer
Critical Ready-to-Eat Food, Date Markin In house prepared ready-to-eat potentially hazardous food(s) N/A Without date of consumption marking No rte, phfs were observed in the coolers with date marks. Please review your risk control plan regarding this matter and remind/retrain staff as to what is required regarding date marking of foods
Critical Time as a Public Health Contro Time controlled food(s) potentially hazardous food(s) before cooking N/A Without time control mark Indicating time that is 4 hours past removal from temperature control Upon arrival, the previously made sushi rice at the front counter prep station was not marked with a use-by time. Later in the inspection it was noticed staff placed a three hour use-by time (from 8:30 to 11:30 am) on the container without any prompting by me. After inquiring with another employee who made the rice it was determined the rice was done cooking at 4 am and was likely cooled to 135f at +/- 5 am. This rice would therefore, require a use-by time 9am. This rice was discarded at 10am during the inspection. Additionally, every day staff must provide use-by times for the sushi rice. Once the cooked rice is cooled below 135f you have four hours in which to make and use the entire quantity of sushi rice, and the container must be marked with a use-by time (not to exceed four hours)
Normal Clean Freq, Nonfood-Contact Su Nonfood contact surface(s) N/A With accumulation of debris Observed the door handles on all of the cooler to have a lot of accumulated food debris on them. It is very important that these handles be wiped down regularly to remove this food accumulation and to prevent bacterial growth
Normal Cooking and Baking Equipment Baking and cooking equipment N/A Not cleaned Observed all interior surfaces of the microwave oven to be splattered with food. Clean this oven daily
Normal Food storage Food item(s) in storage N/A Stored on floor or less than 6 inches above floor Observed a large bag of sugar stored on the floor in the storage room. All foods must be stored at least 6" above the floor
Normal Duties of Person in Charge Person-in-charge N/A Not ensuring compliance Additional staff training is needed to educate staff regarding food code requirements and supervision to ensure staff are actually following through with these requirements on a daily basis. Review the last several inspection reports and use them as a guide for training and for your own self-inspections on a regular basis
Normal System Maintained in Good Repa Plumbing system Drain line(s) N/A Not maintained The drain line for the ice machine/bin unit was recently damaged during mopping/sweeping. The end of the drain pipe was repaired with tape, however, water is leaking out of this damaged pipe. Properly repair the drain line to eliminate the leak (be sure to provide the required air gap)
Normal Unnecessary Items and Litter Unnecessary item(s) storage room floor Not removed from facility The facility office, dry storage room and the back "kitchenette" are unorganized and have excessive items accumulated. Thoroughly sort out the unnecessary items from these areas and organize the remaining items
Normal Sanitizing Solution Testing De Sanitizer test kit chlorine N/A Not provided No chlorine sanitizer test papers are available in the facility. Obtain test papers asap to be able to verify sanitizer concentrations
Normal Warewashing Sinks, Use Limitat Warewashing sink N/A Used for hand washing/rinsing Observed an employee rinse off her hands in the three compartment sink. Only use one of the hand washing sink to clean hands
Normal Wiping Cloths, Use Limitation Wiping cloth(s) N/A Stored on Counter, Stored in Less than 50-100 ppm chlorine Observed several wet wiping cloths stored on the counters and drain boards. Ensure your wet wiping cloths stored in a solution of sanitizer (50 to 200 ppm)
Normal Cleaning, Frequency/Restrictio Physical facilities/structures floors N/A Soiled As in the past, this facility is greatly lacking in thorough and frequent cleaning of the kitchen and storage room areas. The walls, shelves below prep tables, the floor under equipment and prep tables, etc. The amount of spilled food in these areas is an attraction for pests. Ensure your facility is thoroughly cleaned daily to remove spilled foods