Observation: At the time of this inspection, a big delivery of frozen seafood has arrived. However, there is not enough space to accommodate this delivery. The food handling staff informs that the frozen food is taken by the operator to his home in his car and brought back when required.
Corrective Action: It is not acceptable to use the home freezer to store food items used in a restaurant. Additional freezer space must be provided inside the facility within 7 days from the date of this inspection.
Observation: Raw chicken observed being stored on the top of vegetables in the upright cooler in the kitchen. None of the cooked food has any date labels.
Corrective Action: Provide designated storage space for any raw meat items in the fridge. Raw meat must be stored in the lowermost shelf. This is a reoccurring violation.
Observation: Raw chicken, fish and other foods are stacked on the top of each other in the freezers
Corrective Action: Organize the freezer to separate raw meats and other food items.
Observation: Fish in the vacuum packs being stored in the line cooler. No date labels.
Corrective Action: Seafood items either be taken out of the vacuum packs before thawing.
Observation: One of the sushi display coolers is running 10 degree Celsius. The thermometer in this display cooler is broken.
Corrective Action: All refrigerators with potentially hazardous foods must run at 4 degree Celsius of below. Accurate thermometers must be provided in all the fridges.
Observation: Excessive grease and debris observed in the all hard to reach areas. This is a reoccurring violation which has been cited in the previous inspections.
Corrective Action: Increase the cleaning frequency in all hard to reach areas. Provide an updated written sanitation plan within 7 days from this inspection. The sanitation plan must have the following: - Daily, weekly and monthly cleaning checklist. - Names of the food handlers responsible for the cleaning duties. - Cleaning/sanitation procedures- these procedures must include how to access the hard to reach areas. - Names and concentrations of the cleaning chemicals used. Please be advised that any future general cleaning related violation may result in a $230 violation ticket.
Observation: The mechanical dishwasher is not providing any detectable sanitizer in the rinse cycle. No monitoring being done for the sanitizer concentrations.
Corrective Action: The low temperature dishwasher must provided 50 ppm chlorine in the final rinse cycle. Repair/service the dishwasher and in order to avoid this violation from re occurring, daily test and record the sanitizer levels in dishwasher. Until dishwasher is repaired, all the dishes must be manually sanitized in 100 ppm bleach after running through the dishwasher.
Observation: Excessive grease and debris observed in the hard to reach areas in this facility. This is a reoccurring violation in the previous inspection and indicates the inadequate cleaning and sanitation procedures.
Corrective Action: An updated written sanitation plan is required. A daily, weekly and monthly cleaning checklist along with the cleaning procedures used and the cleaning chemicals used must be provided. The sanitation procedures must also outline who is responsible for the daily cleaning. The failure to provide an acceptable sanitation plan, may result in a $230 violation ticket being.