3-501.18; Priority; Cut deli meat that was sate marked from 7/16-7/23 was still being stored in the reach-in cooler. After being prepared, cut, or cooked, ready to eat potentially hazardous food shall be discarded within a 7 day period. CDI- Deli meat was voluntarily discarded. Full deductions will be taken if this item is repeated again.
1.5
25.
3-603.11; Priority Foundation; No "disclosure" was provided on the consumer advisory for raw sushi being sold. Prior to the "reminder" statement that informs employees of the risks of eating raw animal food, there shall be a "reminder" that informs consumers the food item is served raw or undercooked. CDI- Reminder was added during the inspection.
0.0
39.
3-305.11; Core; Boxes of food products were being stored on the floor of the walk-in cooler (underneath shelving) and the walk-in freezer. All food shall be stored at least 6 inches above the floor.
1.0
41.
3-304.14; Core; Wet wiping cloths were found being stored in soapy water between uses. Between uses, wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.
0.0
42.
3-302.15; Core; Avocados that staff stated had been cleaned had sticker residue remaining on them. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form.
0.5
47.
4-501.12; Core; Cutting board on the service line near the large fire oven has deep cuts and discoloration.
0.0
49.
4-601.11(B) and (C); Core; Containers being stored as clean had sticker residue remaining on their non food contact surfaces. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
6-301.12; Priority Foundation; No hand drying towels at salad bar handwashing sink. Each handwashing sink shall have a supply of hand drying towels or devices. Repeat Violation. CDI: Towels replaced.
1.0
21.
3-501.16(A)(1); Priority; Cooked chicken tenders and shrimp holding below 135F under a heat lamp that had not been turned on. TCS foods shall be maintained hot at 135F or above. CDI: Food discarded. Staff turned on heat lamp.
1.5
23.
3-501.18; Priority; Shredded cheese and pizza sauce dated 1/17 were both held past their 7-day hold. Food shall be discarded if it exceeds its appropriately marked date marking. CDI: Food discarded.
1.5
28.
7-201.11; Priority; One sanitizer bottle stored with food ingredients under prep table. Toxic chemicals shall be stored where they cannot contaminate food, equipment, utensils, etc. CDI: Spray bottle removed. No points deducted.
0.0
35.
3-501.13; Priority Foundation; Thawed salmon stored inside packaging indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment was not cut or opened to introduce oxygen. CDI: EHS poked a hole in packaging and provided ROP fish thawing education to staff. No points deducted.
0.0
55.
6-501.12; Core; Thick black build-up on wall behind dish machine. Physical facilities shall be maintained clean.
6-301.11; Priority Foundation; No soap available at salad bar handwashing sink. Each handwashing sink shall have a supply of soap. CDI: Soap replaced.
1.0
10.
6-301.12; Priority Foundation; No hand drying towels at salad bar handwashing sink. Each handwashing sink shall have a supply of hand drying towels or devices. CDI: Towels replaced.
0.0
15.
3-302.11; Priority; Raw salmon stored over precooked pork product and raw whole muscle pork stored under raw ground beef. Food shall be protected from cross contamination by stored raw animal foods based on final cook temperature. CDI: Items rearranged, and hierarchy materials provided.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Several cold-holding TCS food items on service line holding above 41F (see above chart). All items are discarded after their 3-hour service. No food is saved and cooled at this time. Time/Temperature Control for Safety Foods shall be maintained at 41F or less. CDI: Cold-holding TCS food items will be placed on a 4-hour time hold for the 3-hour breakfast and lunch service. TPHC form completed with PIC during inspection and will be expected to be available during next inspection. No points deducted.
0.0
38.
6-501.111; Core; Several flies observed. Premises shall be maintained free of pests. CDI: Routine pest control in place.
0.0
41.
3-304.14; Core; Wiping cloths stored in containers of quat sanitizer below the required 200-400ppm. Cloths-in use for wiping shall be held between uses in a container of chemical sanitizer at the proper concentration. CDI: Sanitizer buckets refreshed.
0.0
General Comments
Reminder to place labels on "display only" food items at service bars.
