GRAND MONGOLIAN HOT POT

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-010. NO CITATION ISSUED TODAY

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS AND SUPPLIES NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED TODAY.

PROPER DATE MARKING AND DISPOSITION - Comments: NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS INSIDE WALK IN COOLER AND REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND USED BY DATE. PRIORITY FOUNDATION #7-38-005(A). NO CITATION ISSUED.

IN-USE UTENSILS: PROPERLY STORED - Comments: NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE DINING TABLES TO PREVENT DUST ACCUMULATION.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED ICE BUILD UP INSIDE THE CHEST FREEZER AT TH REAR PREP AREA. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED ASSORTED FOOD ITEMS INSIDE CHEST FREEZER STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.

ALLERGEN TRAINING AS REQUIRED - Comments: NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES.COOKED RICE USED FOR SUSHI OBSERVED STORED AT AMBIENT TEMPERATURE OF 78.5F INSIDE TURNED OFF RICE COOKER. OPERATOR PROVIDED LAB RESULTS FOR THE RICE, BUT THE RESULTS SHOW THE pH OF THE RICE TO BE 7.16. SUSHI RICE MUST BE ACIDIFIED TO pH OF 4.6 OR BELOW TO BE HELD AT AMBIENT TEMPERATURE. OPERATOR VOLUNTARIY DISCARDED 8 LB OF PRODUCT WORTH $5.00. INSTRUCTED THAT COOKED RICE MUST BE HELD HOT AT 140 DEGREES F OR ABOVE, OR COLD AT 40 DEGREES F OR BELOW UNLESS RICE HAS BEEN PROPERLY ACIDIFIED AND DOCUMENTATION OF ACIDIFICATION IS PROVIDED ON SITE. CRITICAL VIOLATION: 7-38-005(A)

FOOD HANDLER REQUIREMENTS MET - Comments: FOUND FOODHANDLERS WITH NO FOODHANDLER CERTIFICATE. MUST PROVIDE.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: COOKED RICE USED FOR SUSHI OBSERVED STORED AT AMBIENT TEMPERATURE OF 70 DEGREES F. OPERATOR PROVIDED LAB RESULTS FOR THE RICE, BUT THE RESULTS SHOW THE pH OF THE RICE TO BE 7.12. SUSHI RICE MUST BE ACIDIFIED TO pH OF 4.6 OR BELOW TO BE HELD AT AMBIENT TEMPERATURE. OPERATOR VOLUNTARIY DISCARDED 1/2 LB OF PRODUCT WORTH $1. INSTRUCTED THAT COOKED RICE MUST BE HELD HOT AT 140 DEGREES F OR ABOVE, OR COLD AT 40 DEGREES F OR BELOW UNLESS RICE HAS BEEN PROPERLY ACIDIFIED AND DOCUMENTATION OF ACIDIFICATION IS PROVIDED ON SITE. CRITICAL VIOLATION: 7-38-005(A)

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST STORE ALL SINGLE SERVICE UTENSILS WITH HANDLES PRESENTED TO CONSUMER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN LIGHT BROWN STAINS FROM CUTTING BOARDS. MUST CLEAN FOOD RESIDUE FROM PREP TOP COOLER HANDLE AND LID.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO CHLORINE CHEMICAL TEST STRIPS ON SITE TO CHECK SANITATION LEVEL AT THE THREE COMPARTMENT SINK. SERIOUS VIOLATION 7-38-030.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM 1-22-16 NOT CORRECTED. #40- MUST PROVIDE STEM THERMOMETER TO MONITOR FOOD TEMPERATURES.#35- OBSERVED OPENING INTO WALL INSIDE WASHROOM. MUST REPAIR AND MAINTAIN. MUST INSTALL BASEBOARD WALL AROUND WALLS IN REAR DISHWASHING AREA AND MUST REPAIR BASEBOARD WALL IN FRONT/REAR SUSHI PREP AREA. SERIOUS VIOLATION 7-42-090.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: BULK RICE CONTAINER MUST BE LABELED.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CRACKED/MISSING FLOOR TILES AT THE ENTRANCE TO THE REAR DISH AREA. MUST REPLACE/REPAIR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: HOLE IN THE WALL AT THE FRONT SUSHI PREP AREA. MUST SEAL/REPAIR.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MISSING LIGHT SHIELDS IN THE REAR ABOVE THE DISH AREA. MUST REPLACE/PROVIDE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: SUSHI PREP WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

FOOD HANDLER REQUIREMENTS MET - Comments: MUST PROVIDE FOOD HANDLER CERTIFICATES FOR ALL REQUIRED EMPLOYEES AND MAINTAIN ON SITE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED OPENING INTO WALL INSIDE WASHROOM. MUST REPAIR AND MAINTAIN. MUST INSTALL BASEBOARD WALL AROUND WALLS IN REAR DISHWASHING AREA AND MUST REPAIR BASEBOARD WALL IN FRONT/REAR SUSHI PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED NO MOP SINK ON PREMISES. MUST INSTALL A MOP SINK WITH A BACK FLOW PREVENTION DEVICE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE STEM THERMOMETER TO MONITOR FOOD TEMPERATURES.