Bayfront Restaurant
1 F St, Eureka
Thursday, Aug. 19, 2021 (2 violations)
Billable Reinspection
28. Food separated and protected.
Conditions Observed: Observed raw fish stored over shredded carrots, tofu and lemon wedges in True 2 door under counter refrigerator. Store raw potentially hazardous foods under ready-to-eat foods based on final internal cooking temperatures to prevent cross-contamination.
ROACHY SAYS:
“Food shall be protected from contamination during transportation, storage, preparation, holding, and display. Adequate and suitable counter space shall be provided for all food preparation. Food preparation shall be conducted wthin an approved food compartment or fully enclosed food facility. Open-air barbecues shall be separated from public access. (113984(a-f), 113986, 114060, 114067(a,d,e,j), 114069(a, c, d), 114077, 114089.1(c), 114143(c,e))”
31. Food storage; food storage containers identified.
Conditions Observed: Observed boxes of food stored on the floor in walk-in freezer. Store foods at least 6 inches above the floor.
ROACHY SAYS:
“Adequate and suitable space shall be provided for the storage of food. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor. Food shall not be stored in any of the following ways: in locker rooms, toilet rooms, dressing rooms, refuse rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, including leaking automatic fire sprinklers heads, or under lines on which water has condensated, under open stairwells or under sources of contamination. Working containers holding food or food ingredients that are removed from their original packages for use in the food facility shall be identified with the common name of the food. Non-prepackaged food may not be stored in direct contact with undrained ice. Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. (114047, 141049, 114051, 114053, 114055, 114067(h), 114069(b))”
Thursday, Aug. 12, 2021 (3 violations)
Reinspection
06. Hands clean and properly washed; gloves used properly.
Conditions Observed: Observed cookline employee fail to wash their hands prior to donning a new pair of gloves to handle raw ground beef; employee removed glove then proceeded to conduct food prep without required handwashing after handling raw meat. Observed employee repeat the same procedure with raw calamari steak. Handwashing is required prior to donning a new pair of gloves, after handing raw meats, and any time in which the hands may become contaminated. This is a repeat major violation that will require a billable reinspection on or after 8/16/21.
ROACHY SAYS:
“Food employees shall minimize bare hand and arm contact with nonprepackaged food that is in ready to eat form. Whenever gloves are worn, they shall be changed, replaced, or washed as often as handwashing is required. Single-use gloves shall not be washed. Employees shall wash their hands in the following situations: immediately before engaging in food preparation including working with nonprepackaged food, clean equipment and utensils and unwrapped single-use food containers and utensils; after touching bare human body parts other than clean hands and clean exposed portions of arms; after using the toilet room; after caring for or handling any animal; after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; when switching from working with raw food and working with ready-to-eat foods; before initially donning gloves for working with food; before dispensing or serving food handling clean tableware and serving utensils in the food service area; after engaging in other activities that contaminate the hands. (113952, 113953.3, 113953.4, 113961, 113968, 113973)”
07. Adequate handwash facilities supplied and accessible.
Conditions Observed: The hot water at the cookline handwashing sink has been repaired, however the hands-free paper towel dispenser does not dispense paper towels appropriately. Repair/replace paper towel dispenser so that it provides paper towels at all times for proper handwashing.
ROACHY SAYS:
“Handwashing facilities shall be provided within or adjacent to toilet rooms, food preparation, and warewashing areas. Handwashing facilities shall be clean, unobstructed, and accessible at all times. Handwashing facilities shall be provided with soap and sanitary single use towels in approved dispensers. Dispensers shall be maintained in good repair. A handwashing facility shall not be used for purposes other than handwashing. (113953, 113953.1, 113953.2, 114067(f))”
28. Food separated and protected.
Conditions Observed: Observed raw meats stored over ready-to-eat foods in cookline prep table. Store raw meats under ready-to-eat foods based on final internal cooking temperatures to prevent cross-contamination.
ROACHY SAYS:
“Food shall be protected from contamination during transportation, storage, preparation, holding, and display. Adequate and suitable counter space shall be provided for all food preparation. Food preparation shall be conducted wthin an approved food compartment or fully enclosed food facility. Open-air barbecues shall be separated from public access. (113984(a-f), 113986, 114060, 114067(a,d,e,j), 114069(a, c, d), 114077, 114089.1(c), 114143(c,e))”
Monday, Aug. 2, 2021 (10 violations)
Routine Inspection
06. Hands clean and properly washed; gloves used properly.
Conditions Observed: Observed gloved employee handle raw shrimp and then dip gloved hands into a container of water provided by the deep fryer. Gloves must be removed and thorough handwashing must be conducted after handling raw meats. Instructed employee to remove gloves and wash their hands at the handwash sink. Train all staff on handwashing and proper glove use. This is a major violation that requires a reinspection on or after 8/5/21.
ROACHY SAYS:
“Food employees shall minimize bare hand and arm contact with nonprepackaged food that is in ready to eat form. Whenever gloves are worn, they shall be changed, replaced, or washed as often as handwashing is required. Single-use gloves shall not be washed. Employees shall wash their hands in the following situations: immediately before engaging in food preparation including working with nonprepackaged food, clean equipment and utensils and unwrapped single-use food containers and utensils; after touching bare human body parts other than clean hands and clean exposed portions of arms; after using the toilet room; after caring for or handling any animal; after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; when switching from working with raw food and working with ready-to-eat foods; before initially donning gloves for working with food; before dispensing or serving food handling clean tableware and serving utensils in the food service area; after engaging in other activities that contaminate the hands. (113952, 113953.3, 113953.4, 113961, 113968, 113973)”
07. Adequate handwash facilities supplied and accessible.
Conditions Observed: Observed hot water turned off and no paper towels provided at cookline handwash station. Repair sink to provide hot water and repair paper towel dispenser to provide paper towels at all times for proper handwashing.
ROACHY SAYS:
“Handwashing facilities shall be provided within or adjacent to toilet rooms, food preparation, and warewashing areas. Handwashing facilities shall be clean, unobstructed, and accessible at all times. Handwashing facilities shall be provided with soap and sanitary single use towels in approved dispensers. Dispensers shall be maintained in good repair. A handwashing facility shall not be used for purposes other than handwashing. (113953, 113953.1, 113953.2, 114067(f))”
15. Food contact surfaces: clean and sanitized.
Conditions Observed: Observed tea pots stored under paper towel dispenser at handwash sink in server station. Per employee, the tea pots are dipped in the adjacent sanitizer container after each use. All utensils that are used on a customer’s table must be washed, rinsed and sanitized at the warewash area prior to reuse. Server sent tea pots to dishwasher and will communicate this procedure to all staff. Observed mold like substance on interior ceiling of ice machine. Clean and sanitize ice machine per manufacturer’s instructions to prevent mold growth. This is a major violation that will require a reinspection on or after 8/5/21.
ROACHY SAYS:
“Food-contact surfaces and utensils shall be clean to sight and touch. Food-contact surfaces and multiservice utensils shall be effectively washed, rinsed, and sanitized to remove or completely loosen soils by use of manual or mechanical methods. Precleaning may be required. Manual sanitization shall be accomplished during the final rinse by contact with solution containing 100 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. Mechanical sanitization shall be accomplished in the final rinse by achieving a utensil surface temperature of 160F or by contact with solution containing 50 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. After cleaning and sanitizing, equipment and utensils shall be air dried. Mechancial warewash machines must be approved and installed and operated according to manufacturer's specifications. Food contact surfaces, utensils, and equipment shall be cleaned and sanitized at the following times: before each use with different type of raw food of animal origin, when changing from raw food to ready to eat food, between uses with raw produce and potentially hazardous food, before using a thermometer, and any time during the operation when contamination may have occurred. Warewash sinks used to wash wiping cloths, wash produce, or thaw food must be cleaned and sanitized before and after these uses. Equipment, food contact surfaces, and utensils must be cleaned and sanitized throughout the day at least every four hours or as needed to prevent contamination. (114097, 114099.1, 114099.2, 114099.4, 114099.6, 114099.7, 114101, 114105, 114109, 114111, 114113, 114115(a,c), 114117, 114125(b), 114141)”
22. Hot and Cold Water Available
Conditions Observed: Measured hot water 116F at 3 compartment sink. Adjust/repair/replace water heater to deliver hot water at or above 120F at all mixing faucets at all times.
ROACHY SAYS:
“An adequate, protected, pressurized, approved potable supply of hot and cold water shall be provided at all times. Hot water shall be supplied at a minimum temperature of 120F when measured from the faucet. The temperature of water provided to handwashing facilities shall be at least 100F. Handwashing facilities equipped with non-adjustable faucets shall have their temperature set between 100F and 108F. Hot water shall be provided at the food preparation sink and janitorial sink. (113953(c), 114099.2(b), 114163(a)(3), 114189, 114192, 114192.1, 114195)”
27. Approved thawing methods used; frozen food.
Conditions Observed: Observed raw shrimp thawing in standing water at 3 compartment food prep sink. Use an approved method to thaw foods under temperature control.
ROACHY SAYS:
“Frozen foods shall be stored or displayed in their frozen state unless being thawed in the following manner: under refrigeration that maintains the food temperature at 41F or below, completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70F or below and with sufficient water velocity to agitate and flush off loose particles into the sink drain, in a microwave oven if immediately followed by immediate preparation, or as part of a cooking process. (114018, 114020)”
28. Food separated and protected.
Conditions Observed: Observed uncovered foods stored throughout; uncovered bulk food containers, uncovered food in walk-in refrigerator and freezer. Cover all stored foods to prevent cross-contamination and/or freezer burn. Observed raw meats stored over ready-to-eat foods in multiple refrigeration units. Store raw meats under ready-to-eat foods, based on final internal cooking temperatures to prevent cross-contamination.
ROACHY SAYS:
“Food shall be protected from contamination during transportation, storage, preparation, holding, and display. Adequate and suitable counter space shall be provided for all food preparation. Food preparation shall be conducted wthin an approved food compartment or fully enclosed food facility. Open-air barbecues shall be separated from public access. (113984(a-f), 113986, 114060, 114067(a,d,e,j), 114069(a, c, d), 114077, 114089.1(c), 114143(c,e))”
31. Food storage; food storage containers identified.
Conditions Observed: Observed buckets of sauce and buckets of tofu stored on the floor in walk-in refrigerator. Observed boxes of soda syrup stored on the floor in dry storage room. Observed boxes of food stored on the floor in walk-in freezer. Store foods at least 6 inches above the floor to prevent cross-contamination or a potential food source for vermin.
ROACHY SAYS:
“Adequate and suitable space shall be provided for the storage of food. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor. Food shall not be stored in any of the following ways: in locker rooms, toilet rooms, dressing rooms, refuse rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, including leaking automatic fire sprinklers heads, or under lines on which water has condensated, under open stairwells or under sources of contamination. Working containers holding food or food ingredients that are removed from their original packages for use in the food facility shall be identified with the common name of the food. Non-prepackaged food may not be stored in direct contact with undrained ice. Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. (114047, 141049, 114051, 114053, 114055, 114067(h), 114069(b))”
37. Equipment, utensils and linens: storage and use.
Conditions Observed: Observed rice utensils stored in a container of room temperature water. Store rice utensils in a clean, dry container and swap out the utensils and container at least every 4 hours, or store utensils in hot water at or above 135F at all times and swap out daily. Observed unapproved utensils (bowls) used to portion bulk foods, stored in bulk food containers. Obtain approved utensils with handles, and store with handles facing up out of contact with food to prevent cross-contamination.
ROACHY SAYS:
“Clean equipment, utensils, linens, and single-use articles shall be stored at least six inches above the floor in an approved location within the fully enclosed permitted food facility. Clean equipment, utensils, linens, and single-use articles shall not be exposed to splash, dust, vermin, or other forms of contamination. Non-food items shall be stored and displayed separate from food and food-contact surfaces. During pauses in food preparation utensils shall be stored with handles above the top of the food, on a clean sanitized surface, in running water, or in water that is at least 135øF. Single-use articles and multiservice utensils shall be handled, displayed, and dispensed so that contamination of food and lip-contact surfaces is prevented. Extra preset tableware shall be removed when a consumer is seated or cleaned and sanitized before further use. Pressurized cylinders shall be securely fastened to rigid structure. Linens must be free of food residue and soil and be laundered as required. (114074, 114075(a,b,d,e), 114081, 114119, 114121, 114161, 114172, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5)”
40. Wiping cloths: properly used and stored.
Conditions Observed: Observed wet wiping cloths stored on the cookline without sanitizer solution. Provide a sanitizer bucket on the cookline prior to conducting food prep to store wiping cloths in and to sanitize food contact and non-food contact surfaces regularly. A sanitizer bucket with 200PPM QT sanitizer solution was provided for the cookline. This minor violation was corrected.
ROACHY SAYS:
“Wiping cloths used to clean food spills shall be used only once or stored in a sanitizing solution of an approved concentration as specified in section 114099.6. Dry or wet cloths that are used with raw foods of animal origin shall be kept separate from cloths used for other purposes, cloths that come into contact with raw foods of animal origin shall be kept in a separate sanitizing solution. Wiping cloths shall be free of food debris and visible soil. Working containers of sanitizing solutions for storage of in-use wiping cloths shall be used in a manner to prevent contamination of food, equipment, utensils, linens, or single-use articles. Wet wiping cloths shall be laundered daily. Dry wiping cloths shall be laundered as necessary to prevent contamination of food and clean serving utensils. (114135, 114185.1, 114185.3(d-e))”
44. Premises; personal/cleaning items; vermin-proofing.
Conditions Observed: Observed an employee’s sweater stored on top of bulk food container. Store personal items away from food, equipment and utensils storage and handling areas to prevent cross-contamination. Observed back doors propped open over the duration of the inspection. The facility is to remain vermin proof at all times. Keep doors closed, or install screens to prevent entrance or harborage of animals, birds or vermin, including but not limited to insects and rodents.
ROACHY SAYS:
“All premises of a food facility shall be kept clean, fully operative, and in good repair. The premise of a food facility shall be free of litter and items unnecessary to the operation of the facility. Areas designated for employees to eat and drink shall be located so that food, clean equipent and utensils, linens, and single-use articles are protected from contamination. Personal items shall be stored in a designated area to prevent contamination of food or utensils. Food prep sinks, warewashing sinks, and handwashing sinks shall not be used for the cleaning or maintenance of tools or cleaning supplies or to dispose of mop water and similar liquid wastes. A dedicated janitorial sink with a drain shall be provided and conveniently located. A separate room, area, or cabinet shall be provided for cleaning supplies. The facility shall be kept vermin proof. Insect electrocution devices shall retain the insect within the device and shall not be located over food or utensil handling areas. (114123, 114143(a, b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)”
Friday, March 26, 2021 (3 violations)
Routine Inspection
10. Proper cooling methods.
Conditions Observed: Measured mashed potatoes 45F and sweet potato soup 43F that had not properly cooled from yesterday. Potentially hazardous foods must be rapidly cooled from 135F - 70F within 2 hours and from 70F - 41F within 4 hours. Observed food cooling log missing dates and lacking a manager’s signature. Improperly cooled mashed potatoes and soup were discarded. Facility will now cook for same day service and discard hot food that is left at the end of the day to bypass the cooling process. Train staff on this new procedure and submit employee sign-in sheet to this office by 4/2/21 in place of a reinspection. If the facility wants to reintroduce cooling, you will be required to submit written procedures for each menu item that goes through the cooling process to this office for approval. Please note that serious repeated violations may result in permit modification, suspension or revocation.
ROACHY SAYS:
“After heating, potentially hazardous foods shall be rapidly cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Potentially hazardous foods prepared from ambient temperature ingredients must be cooled to below 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in shallow pans, separating food into smaller portions, adding ice as an ingredient, using an ice bath and stirring frequently, using an ice paddle, using rapid cooling equipment, or using containers that facilitate heat transfer. (114002, 114002.1)”
22. Hot and Cold Water Available
Conditions Observed: Measured hot water 110F-117F at 3 compartment sink at various times throughout the inspection. Adjust/repair/replace water heater to deliver hot water at/above 120F at all faucets at all times.
ROACHY SAYS:
“An adequate, protected, pressurized, approved potable supply of hot and cold water shall be provided at all times. Hot water shall be supplied at a minimum temperature of 120F when measured from the faucet. The temperature of water provided to handwashing facilities shall be at least 100F. Handwashing facilities equipped with non-adjustable faucets shall have their temperature set between 100F and 108F. Hot water shall be provided at the food preparation sink and janitorial sink. (113953(c), 114099.2(b), 114163(a)(3), 114189, 114192, 114192.1, 114195)”
36. Equipment / Utensils approved; installed, clean, good repair, capacity.
Conditions Observed: Observed mold-like substance on interior ceiling of ice machine, on soda gun and in soda gun holster behind the bar. Follow manufacturer instructions on maintaining the ice machine to prevent mold growth. Clean soda gun and soda gun holster regularly.
ROACHY SAYS:
“Utensils and equipment shall be kept fully operative and in good repair. All new and replacement equipment shall be properly installed and be certified or classified for sanitation by an ANSI accredited certification program. Electrical appliances must meet UL standards. Single-use articles shall not allow migration of deleterious substances or impart colors, odors, or tastes to food. Multi-use food contact surfaces must be smooth, free of breaks, chips, and similar imperfections; free of sharp internal angles, corners, and crevices; finished to have smooth welds and joints; be accessible for cleaning and inspection. Unless specified, wood and wood wicker may not be used as a food-contact surface. Unless specified, copper and copper alloys such as brass may not be used in contact with a food that has a pH below six or for a fitting between a backflow preventer and a carbonator. Beverage tubing and cold-plate beverage cooling devices cannot be installed in contact with stored ice intended to be used as food. Equipment that is not movable must be installed to allow for cleaning in place. Cutting or piercing parts of can openers must be readily removable. Facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a approved food preparation sink. Reservoirs that supply water to produce foggers must be cleaned and maintained. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced or replaced if they can no longer be effectively cleaned and sanitized. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182)”
Monday, Nov. 23, 2020 (0 violations)
Reinspection
ROACHY SAYS:
“Both patrons and the health department agree! This place sets the standard for Humboldt food facility cleanliness! All hail Bayfront Restaurant!!”
Friday, Nov. 13, 2020 (2 violations)
Routine Inspection
06. Hands clean and properly washed; gloves used properly.
Conditions Observed: Observed server don a new pair of gloves to portion foods into single-use containers without handwashing. Observed prep cook eat food with gloved hands, then fail to take off gloves and properly wash hands after eating, as required. Observed employee rinse soiled utensils at dish sprayer then handle clean and sanitized utensils from the mechanical dishwasher without handwashing between each task. Observed line cook handle raw shrimp with gloved hand then handle tongs with gloves contaminated with raw shellfish. Handwashing must occur prior to conducting food preparation, prior to donning gloves, when changing tasks, after eating or drinking, after handling soiled utensils, prior to handling clean and sanitized utensils, after handling raw potentially hazardous foods of animal origin and anytime in which contamination to the hands may have occurred. Management is required to hold a handwashing and glove use training with all employees. This is a major violation that requires a reinspection or, you may submit copy of employee sign-in sheet for handwashing training to this office by 11/20/20 in place of a reinspection.
ROACHY SAYS:
“Food employees shall minimize bare hand and arm contact with nonprepackaged food that is in ready to eat form. Whenever gloves are worn, they shall be changed, replaced, or washed as often as handwashing is required. Single-use gloves shall not be washed. Employees shall wash their hands in the following situations: immediately before engaging in food preparation including working with nonprepackaged food, clean equipment and utensils and unwrapped single-use food containers and utensils; after touching bare human body parts other than clean hands and clean exposed portions of arms; after using the toilet room; after caring for or handling any animal; after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; when switching from working with raw food and working with ready-to-eat foods; before initially donning gloves for working with food; before dispensing or serving food handling clean tableware and serving utensils in the food service area; after engaging in other activities that contaminate the hands. (113952, 113953.3, 113953.4, 113961, 113968, 113973)”
10. Proper cooling methods.
Conditions Observed: Measured clam chowder 43F edge and 47F center, stored in bottom portion of cookline 2 door prep table. Per line cook, clam chowder was prepared and cooled yesterday. Food must be rapidly cooled from 135F - 70F within 2 hours and from 70F - 41F within 4 hours (6 hours total) by separating large batches into smaller portions, use of ice baths, use of cooling paddles, using ice as an ingredient, etc. Approximately 1 gallon of improperly cooled clam chowder was discarded. Use the food cooling log to document the cooling process of all foods; each entry must be verified and signed-off by management. This is a major violation that requires a reinspection or, you may submit a copy of the completed food cooling log to this office by 11/20/20 in place of a reinspection.
ROACHY SAYS:
“After heating, potentially hazardous foods shall be rapidly cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Potentially hazardous foods prepared from ambient temperature ingredients must be cooled to below 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in shallow pans, separating food into smaller portions, adding ice as an ingredient, using an ice bath and stirring frequently, using an ice paddle, using rapid cooling equipment, or using containers that facilitate heat transfer. (114002, 114002.1)”
Friday, June 26, 2020 (0 violations)
Routine Inspection
ROACHY SAYS:
“Zero violations! Now that's how you keep 'em coming back for more! I'll be sending all my human friends to Bayfront Restaurant! Yum yum!!”
Friday, Jan. 10, 2020 (0 violations)
Reinspection
ROACHY SAYS:
“Humboldt foodies rejoice! Our reports show that Bayfront Restaurant knows how to get you fed in a sanitary manner. Now that's nummy!!”
Tuesday, Jan. 7, 2020 (7 violations)
Routine Inspection
06. Hands clean and properly washed; gloves used properly.
Conditions Observed: Observed employee use glove hand to put raw shrimp in fryer basket then dunk gloved hand into standing water provided in a bucket on the cookline, in place of handwashing. Handwashing must be conducted after handling raw potentially hazardous foods from animal origin to prevent cross-contamination. Instructed employee to remove gloves, wash hands properly, then don new gloves. This major violation was corrected, thank you.
ROACHY SAYS:
“Food employees shall minimize bare hand and arm contact with nonprepackaged food that is in ready to eat form. Whenever gloves are worn, they shall be changed, replaced, or washed as often as handwashing is required. Single-use gloves shall not be washed. Employees shall wash their hands in the following situations: immediately before engaging in food preparation including working with nonprepackaged food, clean equipment and utensils and unwrapped single-use food containers and utensils; after touching bare human body parts other than clean hands and clean exposed portions of arms; after using the toilet room; after caring for or handling any animal; after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; when switching from working with raw food and working with ready-to-eat foods; before initially donning gloves for working with food; before dispensing or serving food handling clean tableware and serving utensils in the food service area; after engaging in other activities that contaminate the hands. (113952, 113953.3, 113953.4, 113961, 113968, 113973)”
07. Adequate handwash facilities supplied and accessible.
Conditions Observed: Please provide a dispenser for the paper towels at the handwash station adjacent to the 3 compartment sink.
ROACHY SAYS:
“Handwashing facilities shall be provided within or adjacent to toilet rooms, food preparation, and warewashing areas. Handwashing facilities shall be clean, unobstructed, and accessible at all times. Handwashing facilities shall be provided with soap and sanitary single use towels in approved dispensers. Dispensers shall be maintained in good repair. A handwashing facility shall not be used for purposes other than handwashing. (113953, 113953.1, 113953.2, 114067(f))”
15. Food contact surfaces: clean and sanitized.
Conditions Observed: Observed mold-like substance in ice machine. Clean and sanitize ice machine per manufacturer’s instructions to prevent mold growth. This is a repeat major violation that will require a reinspection on or after 1/10/19.
ROACHY SAYS:
“Food-contact surfaces and utensils shall be clean to sight and touch. Food-contact surfaces and multiservice utensils shall be effectively washed, rinsed, and sanitized to remove or completely loosen soils by use of manual or mechanical methods. Precleaning may be required. Manual sanitization shall be accomplished during the final rinse by contact with solution containing 100 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. Mechanical sanitization shall be accomplished in the final rinse by achieving a utensil surface temperature of 160F or by contact with solution containing 50 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. After cleaning and sanitizing, equipment and utensils shall be air dried. Mechancial warewash machines must be approved and installed and operated according to manufacturer's specifications. Food contact surfaces, utensils, and equipment shall be cleaned and sanitized at the following times: before each use with different type of raw food of animal origin, when changing from raw food to ready to eat food, between uses with raw produce and potentially hazardous food, before using a thermometer, and any time during the operation when contamination may have occurred. Warewash sinks used to wash wiping cloths, wash produce, or thaw food must be cleaned and sanitized before and after these uses. Equipment, food contact surfaces, and utensils must be cleaned and sanitized throughout the day at least every four hours or as needed to prevent contamination. (114097, 114099.1, 114099.2, 114099.4, 114099.6, 114099.7, 114101, 114105, 114109, 114111, 114113, 114115(a,c), 114117, 114125(b), 114141)”
28. Food separated and protected.
Conditions Observed: Observed uncovered food in refrigerators and freezers. Cover all stored foods to prevent contamination or potential vermin attraction. Observed raw lamb chops stored over lettuce and cooked noodles in True 2 door prep table on the cookline. Observed raw fish stored over seaweed salad in Everest under counter refrigerator in the sushi bar. Store raw potentially hazardous foods of animal original under ready-to-eat foods based on final internal cooking temperatures to prevent cross-contamination. Observed bar handwash station is adjacent to bar ice reservoir. Observed less than 24 inches of separation between handwash sink and 3 compartment sink in warewash area. Install splash guards on these handwash sinks to protect ice and clean utensils from contamination. Observed raw meats stored in direct contact with plastic shopping bags in walk-in refrigerator. Store all foods in commercial, food-grade containers to prevent adulteration.
ROACHY SAYS:
“Food shall be protected from contamination during transportation, storage, preparation, holding, and display. Adequate and suitable counter space shall be provided for all food preparation. Food preparation shall be conducted wthin an approved food compartment or fully enclosed food facility. Open-air barbecues shall be separated from public access. (113984(a-f), 113986, 114060, 114067(a,d,e,j), 114069(a, c, d), 114077, 114089.1(c), 114143(c,e))”
31. Food storage; food storage containers identified.
Conditions Observed: Observed foods stored on the floor in walk-in refrigerator, walk-in freezer and dry storage area. Store all foods at least 6 inches above the floor to prevent contamination or potential vermin attraction.
ROACHY SAYS:
“Adequate and suitable space shall be provided for the storage of food. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor. Food shall not be stored in any of the following ways: in locker rooms, toilet rooms, dressing rooms, refuse rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, including leaking automatic fire sprinklers heads, or under lines on which water has condensated, under open stairwells or under sources of contamination. Working containers holding food or food ingredients that are removed from their original packages for use in the food facility shall be identified with the common name of the food. Non-prepackaged food may not be stored in direct contact with undrained ice. Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. (114047, 141049, 114051, 114053, 114055, 114067(h), 114069(b))”
36. Equipment / Utensils approved; installed, clean, good repair, capacity.
Conditions Observed: Observed crack in sushi bar counter top. Repair/replace to provide a surface that is smooth, durable, nonabsorbent and easy to clean. Observed unapproved utensils used to portion bulk rice, scallops and panko bread crumbs. Use utensils with handles and store with handles facing up out of contact with food to prevent cross-contamination. Observed white plastic lip inside of ice machine is broken. Repair/replace ice machine.
ROACHY SAYS:
“Utensils and equipment shall be kept fully operative and in good repair. All new and replacement equipment shall be properly installed and be certified or classified for sanitation by an ANSI accredited certification program. Electrical appliances must meet UL standards. Single-use articles shall not allow migration of deleterious substances or impart colors, odors, or tastes to food. Multi-use food contact surfaces must be smooth, free of breaks, chips, and similar imperfections; free of sharp internal angles, corners, and crevices; finished to have smooth welds and joints; be accessible for cleaning and inspection. Unless specified, wood and wood wicker may not be used as a food-contact surface. Unless specified, copper and copper alloys such as brass may not be used in contact with a food that has a pH below six or for a fitting between a backflow preventer and a carbonator. Beverage tubing and cold-plate beverage cooling devices cannot be installed in contact with stored ice intended to be used as food. Equipment that is not movable must be installed to allow for cleaning in place. Cutting or piercing parts of can openers must be readily removable. Facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a approved food preparation sink. Reservoirs that supply water to produce foggers must be cleaned and maintained. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced or replaced if they can no longer be effectively cleaned and sanitized. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182)”
37. Equipment, utensils and linens: storage and use.
Conditions Observed: Observed clean knives stored between soiled prep tables on cookline. Store utensils in a sanitary location. Operator sent knives to warewash and provided a clean tray to store them on, this minor violation was corrected. Observed rice utensils stored in room temperature water. If you choose to store utensils in water, it must be held at or above 135F at all times. Or, store utensils in a sanitary container (without water) and clean and sanitize at least every 4 hours.
ROACHY SAYS:
“Clean equipment, utensils, linens, and single-use articles shall be stored at least six inches above the floor in an approved location within the fully enclosed permitted food facility. Clean equipment, utensils, linens, and single-use articles shall not be exposed to splash, dust, vermin, or other forms of contamination. Non-food items shall be stored and displayed separate from food and food-contact surfaces. During pauses in food preparation utensils shall be stored with handles above the top of the food, on a clean sanitized surface, in running water, or in water that is at least 135øF. Single-use articles and multiservice utensils shall be handled, displayed, and dispensed so that contamination of food and lip-contact surfaces is prevented. Extra preset tableware shall be removed when a consumer is seated or cleaned and sanitized before further use. Pressurized cylinders shall be securely fastened to rigid structure. Linens must be free of food residue and soil and be laundered as required. (114074, 114075(a,b,d,e), 114081, 114119, 114121, 114161, 114172, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5)”
Friday, Aug. 23, 2019 (1 violation)
Reinspection
37. Equipment, utensils and linens: storage and use.
Conditions Observed: Observed ice scoop utensil hanging in direct contact with the wall. Provide a sanitary container to keep the ice scoop utensil clean and free from contamination. Instructed supervisor to send ice scoop utensil to warewash and provide a sanitary container to store it in. This minor violation was corrected on site, thank you.
ROACHY SAYS:
“Clean equipment, utensils, linens, and single-use articles shall be stored at least six inches above the floor in an approved location within the fully enclosed permitted food facility. Clean equipment, utensils, linens, and single-use articles shall not be exposed to splash, dust, vermin, or other forms of contamination. Non-food items shall be stored and displayed separate from food and food-contact surfaces. During pauses in food preparation utensils shall be stored with handles above the top of the food, on a clean sanitized surface, in running water, or in water that is at least 135øF. Single-use articles and multiservice utensils shall be handled, displayed, and dispensed so that contamination of food and lip-contact surfaces is prevented. Extra preset tableware shall be removed when a consumer is seated or cleaned and sanitized before further use. Pressurized cylinders shall be securely fastened to rigid structure. Linens must be free of food residue and soil and be laundered as required. (114074, 114075(a,b,d,e), 114081, 114119, 114121, 114161, 114172, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5)”
Tuesday, July 23, 2019 (10 violations)
Routine Inspection
07. Adequate handwash facilities supplied and accessible.
Conditions Observed: Observed cookline handwash sink is not functioning. Repair this sink as soon as possible to provide a handwashing facility for cookline staff. This is a major violation that will require a reinspection on or after 7/26/19.
ROACHY SAYS:
“Handwashing facilities shall be provided within or adjacent to toilet rooms, food preparation, and warewashing areas. Handwashing facilities shall be clean, unobstructed, and accessible at all times. Handwashing facilities shall be provided with soap and sanitary single use towels in approved dispensers. Dispensers shall be maintained in good repair. A handwashing facility shall not be used for purposes other than handwashing. (113953, 113953.1, 113953.2, 114067(f))”
15. Food contact surfaces: clean and sanitized.
Conditions Observed: Observed raw shrimp thawing in soiled food prep sink. The food prep sink shall be washed, rinsed and sanitized before and after use to prevent cross-contamination. Instructed employee to remove shrimp and sanitize the sink. Observed soiled interior of ice machine. Clean and sanitize ice machine per manufacturer’s instructions. This is a major violation that will require a reinspection on or after 7/26/19.
ROACHY SAYS:
“Food-contact surfaces and utensils shall be clean to sight and touch. Food-contact surfaces and multiservice utensils shall be effectively washed, rinsed, and sanitized to remove or completely loosen soils by use of manual or mechanical methods. Precleaning may be required. Manual sanitization shall be accomplished during the final rinse by contact with solution containing 100 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. Mechanical sanitization shall be accomplished in the final rinse by achieving a utensil surface temperature of 160F or by contact with solution containing 50 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. After cleaning and sanitizing, equipment and utensils shall be air dried. Mechancial warewash machines must be approved and installed and operated according to manufacturer's specifications. Food contact surfaces, utensils, and equipment shall be cleaned and sanitized at the following times: before each use with different type of raw food of animal origin, when changing from raw food to ready to eat food, between uses with raw produce and potentially hazardous food, before using a thermometer, and any time during the operation when contamination may have occurred. Warewash sinks used to wash wiping cloths, wash produce, or thaw food must be cleaned and sanitized before and after these uses. Equipment, food contact surfaces, and utensils must be cleaned and sanitized throughout the day at least every four hours or as needed to prevent contamination. (114097, 114099.1, 114099.2, 114099.4, 114099.6, 114099.7, 114101, 114105, 114109, 114111, 114113, 114115(a,c), 114117, 114125(b), 114141)”
28. Food separated and protected.
Conditions Observed: Observed uncovered food in refrigeration and freezers. Cover all stored foods to protect from contamination, freezer burn and potential vermin attraction. Observed raw fish stored over produce in sushi refrigerator. Store raw potentially hazardous foods under ready-to-eat foods based on final internal cooking temperatures to prevent cross-contamination. Observed bar handwash station is adjacent to bar ice reservoir. Observed less than 24 inches of separation between handwash sink and 3 compartment sink in warewash area. Install splash guards on these handwash sinks to protect ice and clean utensils from contamination. Observed raw meats (shrimp and beef) stored in direct contact with plastic shopping bags. Store all foods in food-grade containers to prevent adulteration.
ROACHY SAYS:
“Food shall be protected from contamination during transportation, storage, preparation, holding, and display. Adequate and suitable counter space shall be provided for all food preparation. Food preparation shall be conducted wthin an approved food compartment or fully enclosed food facility. Open-air barbecues shall be separated from public access. (113984(a-f), 113986, 114060, 114067(a,d,e,j), 114069(a, c, d), 114077, 114089.1(c), 114143(c,e))”
30. Toxic substances properly identified, stored, used.
Conditions Observed: Observed chemicals stored with utensils on wire rack. Store chemicals away from food and utensils storage and handling areas for safety. Observed unapproved pesticide (Raid for flying insects) under the bar. Raid is not approved for use in a food facility. Remove unapproved pesticide from facility and contact professional pest control service for insect issues.
ROACHY SAYS:
“Only those insecticides, rodenticides, and other pesticides that are necessary, bear a legible manufacturer's label, and are specifically approved for use in a food facility may be used in a food facility in accordance with the manufacturer's instructions. Containers used for storing poisonous or toxic materiails such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Poisonous or toxic materials shall be stored or displayed to prevent contamination of food, equipment, utensils, linens, and single-use articles. (114254, 114254.1, 114254.2)”
31. Food storage; food storage containers identified.
Conditions Observed: Observed food stored on the floor in walk-in refrigerator, walk-in freezer and dry storage area. Store all foods at least 6 inches above the floor to prevent contamination and/or vermin attraction.
ROACHY SAYS:
“Adequate and suitable space shall be provided for the storage of food. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor. Food shall not be stored in any of the following ways: in locker rooms, toilet rooms, dressing rooms, refuse rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, including leaking automatic fire sprinklers heads, or under lines on which water has condensated, under open stairwells or under sources of contamination. Working containers holding food or food ingredients that are removed from their original packages for use in the food facility shall be identified with the common name of the food. Non-prepackaged food may not be stored in direct contact with undrained ice. Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. (114047, 141049, 114051, 114053, 114055, 114067(h), 114069(b))”
34. Non-food-contact surfaces clean.
Conditions Observed: Observed food debris in Everest under counter freezer and soiled interior of microwave on the cookline. Clean non-food contact surfaces of equipment regularly to prevent buildup.
ROACHY SAYS:
“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (114115(b))”
36. Equipment / Utensils approved; installed, clean, good repair, capacity.
Conditions Observed: Observed crack in sushi bar counter top. Repair/replace to provide a surface that is smooth, durable, nonabsorbent and easy to clean. Observed unapproved utensil (plastic cup), lacking a handle, used to portion bulk rice. Obtain an approved utensil with a handle and store with handle facing up out of contact with bulk food to prevent cross-contamination. Observed top of True 3 door prep table is broken. Repair/replace lid to prep table. Observed white plastic lip inside of ice machine is broken. Repair/replace ice machine. Observed black oil leaking from standing mixer. Repair mixer to prevent oil from contaminating foods prepared in the mixer. Post “Do not use” sign on this piece of equipment until it is repaired.
ROACHY SAYS:
“Utensils and equipment shall be kept fully operative and in good repair. All new and replacement equipment shall be properly installed and be certified or classified for sanitation by an ANSI accredited certification program. Electrical appliances must meet UL standards. Single-use articles shall not allow migration of deleterious substances or impart colors, odors, or tastes to food. Multi-use food contact surfaces must be smooth, free of breaks, chips, and similar imperfections; free of sharp internal angles, corners, and crevices; finished to have smooth welds and joints; be accessible for cleaning and inspection. Unless specified, wood and wood wicker may not be used as a food-contact surface. Unless specified, copper and copper alloys such as brass may not be used in contact with a food that has a pH below six or for a fitting between a backflow preventer and a carbonator. Beverage tubing and cold-plate beverage cooling devices cannot be installed in contact with stored ice intended to be used as food. Equipment that is not movable must be installed to allow for cleaning in place. Cutting or piercing parts of can openers must be readily removable. Facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a approved food preparation sink. Reservoirs that supply water to produce foggers must be cleaned and maintained. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced or replaced if they can no longer be effectively cleaned and sanitized. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182)”
37. Equipment, utensils and linens: storage and use.
Conditions Observed: Observed sushi knives stored on soiled refrigerator top. Store sanitized utensils in a sanitary location to prevent contamination.
ROACHY SAYS:
“Clean equipment, utensils, linens, and single-use articles shall be stored at least six inches above the floor in an approved location within the fully enclosed permitted food facility. Clean equipment, utensils, linens, and single-use articles shall not be exposed to splash, dust, vermin, or other forms of contamination. Non-food items shall be stored and displayed separate from food and food-contact surfaces. During pauses in food preparation utensils shall be stored with handles above the top of the food, on a clean sanitized surface, in running water, or in water that is at least 135øF. Single-use articles and multiservice utensils shall be handled, displayed, and dispensed so that contamination of food and lip-contact surfaces is prevented. Extra preset tableware shall be removed when a consumer is seated or cleaned and sanitized before further use. Pressurized cylinders shall be securely fastened to rigid structure. Linens must be free of food residue and soil and be laundered as required. (114074, 114075(a,b,d,e), 114081, 114119, 114121, 114161, 114172, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5)”
38. Adequate ventilation and lighting, designated areas, use.
Conditions Observed: Observed grease accumulation on baffle filters in cookline ventilation hood and in teppanyaki ventilation hoods. Clean ventilation hood baffle filters regularly to increase air flow and prevent a fire hazard. Observed one non-functional light under cookline ventilation hood and 3 non-functional lights under various teppanyaki ventilation hoods. Replace light bulbs to provide adequate lighting.
ROACHY SAYS:
“Approved exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke. Canopy-type hoods shall extend six inches beyond all cooking equipment. Toilet rooms shall be consistent with local building codes and vented to the outside air by a screened openable window, air shaft, or light-switch activated exhaust fan. Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149, 114149.1, 114149.2, 114149.3, 114252, 114252.1)”
41. Plumbing: proper backflow devices.
Conditions Observed: Observed keg refrigerator drains into a container. Equipment that discharge liquid waste shall be drained by means of indirect waste pipes through an air gap into a floor sink or other approved receptor. Observed handwash sink in bar is missing cold faucet handle. Repair/replace faucet to provide cold water.
ROACHY SAYS:
“Steam tables, ice machines, ice bins, food preparation sinks, display cases, walk-in refrigeration units, and other similar equipment that discharge liquid waste shall drain into a floor sink with an air gap or other approved type of receptor. All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, maintained so as to prevent any contamination, kept clean, fully operative, and in good repair. The potable water supply shall be protected with a backflow or back siphonage protection device. Any hose used for potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. Liquid drain lines shall not pass through an ice machine or an ice storage bin. (114171, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)”
Tuesday, Jan. 29, 2019 (10 violations)
Routine Inspection
06. Hands clean and properly washed; gloves used properly.
Conditions Observed: Observed gloved line cook handle raw shrimp then change gloves without handwashing. Instructed line cook to wash hands after handling raw meat and prior to donning new gloves. Line cook then demonstrated this practice multiple times on the cookline. This major repeat violation was corrected on site, thank you. Recommend handwashing procedures and proper glove use refresher training for all food handlers.
ROACHY SAYS:
“Food employees shall minimize bare hand and arm contact with nonprepackaged food that is in ready to eat form. Whenever gloves are worn, they shall be changed, replaced, or washed as often as handwashing is required. Single-use gloves shall not be washed. Employees shall wash their hands in the following situations: immediately before engaging in food preparation including working with nonprepackaged food, clean equipment and utensils and unwrapped single-use food containers and utensils; after touching bare human body parts other than clean hands and clean exposed portions of arms; after using the toilet room; after caring for or handling any animal; after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; when switching from working with raw food and working with ready-to-eat foods; before initially donning gloves for working with food; before dispensing or serving food handling clean tableware and serving utensils in the food service area; after engaging in other activities that contaminate the hands. (113952, 113953.3, 113953.4, 113961, 113968, 113973)”
07. Adequate handwash facilities supplied and accessible.
Conditions Observed: Observed handwash station at warewash area lacking paper towels in dispenser. Keep handwash stations stocked with required supplies, in dispensers, at all times for proper handwashing. Observed server dump tea pots in handwash sink. The handwash sink shall be used for handwashing only. Instruct all employees on proper use of dedicated handwash sink. Recommend providing a dump bucket for teas and other beverages.
ROACHY SAYS:
“Handwashing facilities shall be provided within or adjacent to toilet rooms, food preparation, and warewashing areas. Handwashing facilities shall be clean, unobstructed, and accessible at all times. Handwashing facilities shall be provided with soap and sanitary single use towels in approved dispensers. Dispensers shall be maintained in good repair. A handwashing facility shall not be used for purposes other than handwashing. (113953, 113953.1, 113953.2, 114067(f))”
15. Food contact surfaces: clean and sanitized.
Conditions Observed: Measured chlorine sanitizer 0ppm in dishwasher. Ensure you are using chlorine test strips daily to verify the dishwasher is providing chlorine sanitizer at 50ppm. Observed chlorine sanitizer container empty. Instructed dishwasher to replace sanitizer solution, which was then provided at 50ppm at the dishwasher. This major violation was corrected on site, thank you.
ROACHY SAYS:
“Food-contact surfaces and utensils shall be clean to sight and touch. Food-contact surfaces and multiservice utensils shall be effectively washed, rinsed, and sanitized to remove or completely loosen soils by use of manual or mechanical methods. Precleaning may be required. Manual sanitization shall be accomplished during the final rinse by contact with solution containing 100 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. Mechanical sanitization shall be accomplished in the final rinse by achieving a utensil surface temperature of 160F or by contact with solution containing 50 ppm available chlorine, 200 ppm quaternary ammonium, or another approved sanitizer. After cleaning and sanitizing, equipment and utensils shall be air dried. Mechancial warewash machines must be approved and installed and operated according to manufacturer's specifications. Food contact surfaces, utensils, and equipment shall be cleaned and sanitized at the following times: before each use with different type of raw food of animal origin, when changing from raw food to ready to eat food, between uses with raw produce and potentially hazardous food, before using a thermometer, and any time during the operation when contamination may have occurred. Warewash sinks used to wash wiping cloths, wash produce, or thaw food must be cleaned and sanitized before and after these uses. Equipment, food contact surfaces, and utensils must be cleaned and sanitized throughout the day at least every four hours or as needed to prevent contamination. (114097, 114099.1, 114099.2, 114099.4, 114099.6, 114099.7, 114101, 114105, 114109, 114111, 114113, 114115(a,c), 114117, 114125(b), 114141)”
28. Food separated and protected.
Conditions Observed: Observed uncovered fish in Everest under counter freezer on the cookline. Cover all stored foods to protect from freezer burn and/or contamination. Observed incorrect food storage order in walk-in refrigerator (raw fish stored over ready-to-eat cabbage), 2 door prep table (raw beef steak stored over ready-to-eat spring mix) on the cookline and both Everest under counter refrigerators raw fish stored over ready-to-eat produce and rice) in sushi bar. Store raw potentially hazardous foods under ready-to-eat foods based on final internal cooking temperatures to protect foods from cross contamination. Observed bar handwash station is adjacent to bar ice reservoir. Observed less than 24 inches of separation between handwash sink and 3 compartment sink in warewash area. Install splash guards on these handwash sinks to protect ice and clean utensils from contamination.
ROACHY SAYS:
“Food shall be protected from contamination during transportation, storage, preparation, holding, and display. Adequate and suitable counter space shall be provided for all food preparation. Food preparation shall be conducted wthin an approved food compartment or fully enclosed food facility. Open-air barbecues shall be separated from public access. (113984(a-f), 113986, 114060, 114067(a,d,e,j), 114069(a, c, d), 114077, 114089.1(c), 114143(c,e))”
30. Toxic substances properly identified, stored, used.
Conditions Observed: Observed unapproved pesticide (Raid for flying insects) under the bar. Raid is not approved for use in a food facility. Remove unapproved pesticide from facility and contact professional pest control service for insect issues, if applicable.
ROACHY SAYS:
“Only those insecticides, rodenticides, and other pesticides that are necessary, bear a legible manufacturer's label, and are specifically approved for use in a food facility may be used in a food facility in accordance with the manufacturer's instructions. Containers used for storing poisonous or toxic materiails such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Poisonous or toxic materials shall be stored or displayed to prevent contamination of food, equipment, utensils, linens, and single-use articles. (114254, 114254.1, 114254.2)”
31. Food storage; food storage containers identified.
Conditions Observed: Observed food stored on the floor in walk-in refrigerator and walk-in freezer. Observed bucket of ginger on the floor in sushi bar. Store foods at least 6 inches above the floor to protect from contamination.
ROACHY SAYS:
“Adequate and suitable space shall be provided for the storage of food. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor. Food shall not be stored in any of the following ways: in locker rooms, toilet rooms, dressing rooms, refuse rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, including leaking automatic fire sprinklers heads, or under lines on which water has condensated, under open stairwells or under sources of contamination. Working containers holding food or food ingredients that are removed from their original packages for use in the food facility shall be identified with the common name of the food. Non-prepackaged food may not be stored in direct contact with undrained ice. Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. (114047, 141049, 114051, 114053, 114055, 114067(h), 114069(b))”
34. Non-food-contact surfaces clean.
Conditions Observed: Observed food debris on standing mixer. Clean and sanitize non-food contact surfaces of equipment regularly to prevent buildup of food debris.
ROACHY SAYS:
“Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (114115(b))”
36. Equipment / Utensils approved; installed, clean, good repair, capacity.
Conditions Observed: Observed top of True 3 door prep table is broken. Repair/replace True prep table. Observed lid to bulk rice container is broken. Replace lid to provide a smooth, durable surface that is easy to clean and to prevent possible contamination of rice.
ROACHY SAYS:
“Utensils and equipment shall be kept fully operative and in good repair. All new and replacement equipment shall be properly installed and be certified or classified for sanitation by an ANSI accredited certification program. Electrical appliances must meet UL standards. Single-use articles shall not allow migration of deleterious substances or impart colors, odors, or tastes to food. Multi-use food contact surfaces must be smooth, free of breaks, chips, and similar imperfections; free of sharp internal angles, corners, and crevices; finished to have smooth welds and joints; be accessible for cleaning and inspection. Unless specified, wood and wood wicker may not be used as a food-contact surface. Unless specified, copper and copper alloys such as brass may not be used in contact with a food that has a pH below six or for a fitting between a backflow preventer and a carbonator. Beverage tubing and cold-plate beverage cooling devices cannot be installed in contact with stored ice intended to be used as food. Equipment that is not movable must be installed to allow for cleaning in place. Cutting or piercing parts of can openers must be readily removable. Facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a approved food preparation sink. Reservoirs that supply water to produce foggers must be cleaned and maintained. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced or replaced if they can no longer be effectively cleaned and sanitized. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182)”
41. Plumbing: proper backflow devices.
Conditions Observed: Observed waste line from keg refrigerator is draining into a container. Equipment that discharge liquid waste shall be drained by means of indirect waste pipes through an air gap into a floor sink or other approved receptor. Observed handwash sink in bar missing cold faucet handle. Repair/replace handwash sink.
ROACHY SAYS:
“Steam tables, ice machines, ice bins, food preparation sinks, display cases, walk-in refrigeration units, and other similar equipment that discharge liquid waste shall drain into a floor sink with an air gap or other approved type of receptor. All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, maintained so as to prevent any contamination, kept clean, fully operative, and in good repair. The potable water supply shall be protected with a backflow or back siphonage protection device. Any hose used for potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. Liquid drain lines shall not pass through an ice machine or an ice storage bin. (114171, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)”
45. Floor, walls, and ceilings: built, maintained, clean.
Conditions Observed: Observed damaged and/or missing ceiling panels throughout the facility. Repair/replace damaged and/or missing ceiling panels. Observed pooled blood on floor in walk-in refrigerator (from raw meats stored on a tray above). Clean and sanitize impacted area as soon as possible to prevent possible cross contamination. Recommend using a larger tray to catch blood and/or storing less meat on the tray.
ROACHY SAYS:
“Food facilities shall be fully enclosed in a building consisting of permanent floors, walls, and an overhead structure that meets minimum standards. The walls and ceiling shall be smooth, durable, nonabsorbent, and easily cleanable. Flooring and base coving shall be smooth, durable, and made of approved nonabsorbent material that is easily cleanable. Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius and shall extend up the wall at least 4 inches. (114143(d), 114266, 114268, 114268.1, 114271, 114272)”
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