Health Report #113269

Establishment Name: Passport
Report Date: 07/10/2012
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Conditions of Use N/A N/A N/A Move the insect trap away from food prep areas. Also, do not use fly swatters in your store.
Critical Separation, Packaging, & Segre N/A N/A N/A I observed a carton of eggs in the front glass upright cooler above ready to eat foods. Eggs need to be stored on botton shelves and away from any ready to eat foods. Corrected by doing such.
Critical Ready-to-Eat Food, Date Markin N/A N/A N/A There is not a uniform date marking system in your store. All staff must be using the same system. Plan is to use day stickers, using the day of prep/open as the pre marked day and writing the use by date, which is 6 days added to the day of prep/open. All staff must be following this same system. . . Including bar staff. I will be back to verify this system in 2 weeks. Items found not date marked were 3 gallons of milk, whipped creams, all foods in the japanese prep cooler on the sushi line, heavy cream at the bar. Items were discarded.
Critical Storage, Separation N/A N/A N/A I found 3 spray bottles of cleaners stored unsafely. On was on the stand next to the rice cooker with plates underneath it, one was on a table over clean silverware, and one stored on shelf next to clean pots/pans. Staff need to have desiganated safe locations for chemicals and be held accountable for keeping them there. I will be back in 2 weeks to verify you have implemented a system. Moved to temporary safe location while present.
Critical Hot and cold holding N/A N/A N/A The cold portion of the buffet was found not holding temp. Observed hard boiled egg at 49*f and cut watermelon at 48*f. This unit must hold product at 41*f or less at all times. Unit is not to be used. Owner is to put water in all pans and leave on all night and call me with temps of the water in the morning. Out of temp foods were discarded. Will use time for today only on buffet bar. I will be back to re-inspect this within 10 days.
Normal Hand Drying Provision N/A N/A N/A Paper towels were not stocked within the dispenser at the sushi bar. Staff need to always keep stocked after depleting. Corrected by stocking.
Normal Lighting, Intensity N/A N/A N/A Replace all burnt out lights in the kitchen and storage areas.
Normal Good Repair and Proper Adjustm N/A N/A N/A Replace the cracked cannister on the food processor.
Normal Clean Freq, Nonfood-Contact Su N/A N/A N/A Staff need to be cleaning better and more often. I observed dirty hood filters, the interior of the convection oven, the exterior of the cooking equipment, the storage shelves, the interior of the reach in coolers.
Normal Miscellaneous Sources N/A N/A N/A Foods found uncovered in reach in coolers. Staff need to be covering foods.
Normal Employee Accommodations, Desig N/A N/A N/A Staff had keys, cell phones, etc stored on prep table by the slicer. Staff personal belongings need to be stored seperate from food prep areas. Store on table with stereo only.
Normal Unnecessary Items and Litter N/A N/A N/A You have lots of cluttered areas within your store. You need to thoroughly organize your store. Remove all items that are not part of your business. I want you to get things on shelves and off the floor. I will be back in 2 weeks to verify this has been done.
Normal Drying mops N/A N/A N/A Mops were left in the mop sink. They need to be hung up after uses so they don't attact drain flies.