| 136 |
Eating, drinking, or using tobacco
|
critical |
open drink cups through out kitchen area. |
| 171 |
Preventing contamination from hands (C)
|
critical |
1. Used #10 can used for a scoop in bulk rice bin.
2. To go bowls used for scoops in dry/bulk bins. |
| 345 |
Hand washing facility; maintenance
|
critical |
1. Observed employee rinsing fish off at the cook line hand sink.
2. Steel scrubbers and utensils placed in hand sinks around the food prep areas. |
| 346 |
Availability of hand washing cleanser
|
noncritical |
1. Soap dispenser was empty at cook line hand sink. |
| 347 |
Hand drying provisions
|
noncritical |
Paper towels were empty at cook line hand sink. |
| 139 |
Food condition (C)
|
critical |
Spoiled lettuce observed in walk in cooler. |
| 162 |
Parasite destruction
|
critical |
Sushi chef stated seafood should be frozen for at -4 degrees F for four days.
Seafood that is to be served raw shall be frozen at -4 degrees F for seven days before it can be served raw. (tuna is exempt from freezing requirements) |
| 163 |
Records; creation and retention
|
noncritical |
Establishment is freezing seafood onsite for sushi purposes but is not keep freezing records. |
| 173 |
Packaged and unpackaged food; separation, packaging, and segregation
|
critical |
1. Raw animal foods stored above ready to eat foods in walk in cooler.
2. Raw animal food stored above ready to eat foods in 3 door reach in cooler. |
| 295 |
Equipment food-contact surfaces, nonfood-contact surfaces, and utensils (C)
|
critical |
1. Knives and utensils throughout establishment are soiled. |
| 295 |
Equipment food-contact surfaces, nonfood-contact surfaces, and utensils (NC)
|
noncritical |
1. All carts and counters are soiled.
2. All coolers are soiled.
3. Drain basket and all surrounding surfaces are soiled.
4. Mop sink is soiled and is full of debris and tools.
5. Fan guards at walk in cooler are soiled. |
| 298 |
Cooking and baking equipment
|
noncritical |
1. All wok stations are soiled.
2.Microwave in kitchen is soiled.
3. All stoves are soiled. |
| 187 |
Potentially hazardous food; hot and cold holding
|
critical |
1. Cooked foods left out with no temperature control.
2. Small prep top cooler measured at 45.3 to 47 degrees F. |
| 439 |
Separation of poisonous or toxic materials
|
critical |
PVC cement, WD_40 etc stored next to foods. |
| 178 |
Food storage; prohibited areas
|
noncritical |
Open cooked wontons stored in back room on tool racks. |
| 190 |
Cooling methods
|
noncritical |
Cooked smoked duck left out in kitchen with no temperature control and measured at 130 degrees . |
| 205 |
Characteristics of materials for utensils and food-contact surfaces
|
critical |
Frozen foods stored directly in plastic shopping bags. |
| 216 |
Nonfood-contact surfaces
|
noncritical |
Soiled foil covering carts in kitchen. |
| 218 |
Repair and proper adjustment of equipment
|
noncritical |
Inoperable cooler at sushi bar. (no foods are in this cooler) |
| 234 |
In-use utensils; between-use storage
|
noncritical |
1. Rice serving spoons stored in containers of cool standing water.
2. Ice scooper stored in bin with handle touching ice. |
| 235 |
Good repair and calibration
|
noncritical |
Numerous knives and fryer spiders are damaged. |
| 239 |
Equipment, utensils, and linens
|
noncritical |
Cutting boards stored on the floor. |
| 256 |
Function of temperature measuring devices
|
noncritical |
1. No thermometer in glass door cooler at wait staff area.
2. No thermometer in glass door cooler by walk ins. |
| 269 |
Warewashing equipment requirements
|
critical |
There is only one working drain stopper for the three bay sink. |
| 297 |
Not potentially hazardous food contact surfaces cleaning frequency
|
noncritical |
Kick plate and ice chute for ice machine soiled. |
| 310 |
Cleaning ventilation systems
|
noncritical |
All exhaust hoods are soiled. |
| 324 |
Plumbing system maintained in good repair (non-critical)
|
noncritical |
1. Back mop sink faucet does not have hot running water.
2. Drain pipe is leaking onto the floor by the ice machine.
3. Both hand sink drains leak at sushi bar. |
| 410 |
Functionality of light bulbs and protective shielding
|
noncritical |
Light guards missing from light cases by back door. |
| 426 |
Maintaining premises of unnecessary items and litter
|
noncritical |
Inoperable ice machine inside establishment. |
| 430 |
Repairing premises, structures, and attachments
|
noncritical |
Broken floor/baseboard tiles beneath three bay sink. |
| 431 |
Physical structures; restrictions and frequency of cleaning
|
noncritical |
Floors, walls, ceilings and all adjoining pipes are soiled. |
| 19-304(a) |
Health or Safety Hazard |
NC |
CO2 tanks are unrestrained in back room. |
|
IC 7.1-5-12-4 (d) Duties of person in charge-signage
|
non-critical |
Establishment is missing the "No Smoking" sign from the main entrance. |