| 11/30/2023 - ROUTINE INSPECTION
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6-403.11 - CORE
Violation Comments:An employee was storing a water bottle in the prep cooler on top of the snap peas.
All facilities must set aside a place for employees to store personal food and drinks to prevent accidental contamination.
Corrected on site: The person in charge discarded the snap peas and water bottle and retrained staff.
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4-101.11 - CORE
Violation Comments:Two cardboard boxes were used to store cooked fried chicken in the walk in cooler.
All storage equipment used to store food must be smooth and easily cleanable to ensure proper sanitation of food storage vessels.
Corrected on site: The person in charge removed the chicken from the boxes and discarded the boxes. The staff was retrained.
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5-501.110 - CORE
Violation Comments:The lids of the garbage bins outside have blown off and the dumpsters are now open to weather and pests.
All food facilities must store their garbage in a covered container that is protected from weather and pests.
To correct: Repair The dumpsters lids with in the next 14 days.
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| 06/01/2023 - PROOF OF CORRECTION
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| 05/23/2023 - ROUTINE INSPECTION
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4-601.11 - CORE
Violation Comments:Two pieces of equipment have buildup of food debris on nonfood contact surfaces:
1. Exterior of meat cutting machine
2. Exterior of meat mixer
Non-food contact surfaces must be cleaned at a frequency that prevents an accumulation of dust, debris, and food residue.
To Correct: Clean the equipment listed above to remove buildup of debris and do so on a more frequent schedule to reduce accumulation.
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6-501.12 - CORE
Violation Comments:Two areas have a build up of food debris and residue on the cookline:
1. Floors underneath the cooking equipment closest to the walk-in cooler
2. Wall alongside the walk-in cooler and cookline
Physical facilities must be cleaned at frequency to eliminate accumulation of food residue and debris and to eliminate food sources for pests.
To Correct: Clean the areas listed above to remove buildup of debris and do so on a more frequent schedule to reduce accumulation.
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| 12/06/2022 - FOLLOW-UP INSPECTION
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| 11/17/2022 - ROUTINE INSPECTION
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6-201.13 - CORE
Violation Comments:Coving is no longer installed on the wall and floor juncture in the warewashing area, dry storage area, and the restroom.
Floor and wall junctures must be properly enclosed and sealed to allow for effective cleaning and to prevent food build-up.
To Correct: Repair and install the floor junctures with coving, allowing them to be smooth, sealed, and can be easily cleaned.
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4-402.11 - CORE
Violation Comments:Handwashing sink near the 3-compartment sink has gaps between the sink and the adjoining wall.
Equipment that is fixed and not easily moveable must be installed and sealed to prevent food and debris from accumulating and allow for proper cleaning.
To Correct: Seal the sink to the adjoining wall to provide surfaces that can be easily cleaned and to prevent debris from building up in areas that are not secure.
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5-205.15 - CORE
Violation Comments:Handwashing sink near the 3-compartment sink is not draining properly. Water is leaking onto the floor.
Improper maintenance of the plumbing system may create nuisances and adversely affect the operation of equipment.
To Correct: Repair the drain line so the water is properly draining and not leaking onto the floor.
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6-202.15 - CORE
Violation Comments:Light is visible underneath the exterior door for the kitchen.
Exterior doors must be self-closing and tight fitting to protect from the entrance of pests.
To Correct: Repair the door, such as installing a door sweep to provide a tight-fitting door that is protected from the entrance of pests and daylight is no longer visible. This is was cited at the last two consecutive routine inspections, make efforts to provide correction. If the violation is repeated at the next routine inspection, a civil citation (0) will be issued.
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6-501.12 - CORE
Violation Comments:Floors throughout the kitchen have a build up of old food debris and residue.
Physical facilities must be cleaned at frequency to eliminate accumulation of food residue and debris and to eliminate food sources for pests.
To Correct: Thoroughly clean and remove buildup of debris and food residue. Clean on a more frequent schedule to reduce accumulation and harborage conditions.
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3-501.16 - PRIORITY
Violation Comments:Several potentially hazardous foods were held above 41 degrees F. These items include:
1. Cooked noodles, coconut sauce, and potsitckers in the prep cooler on the makeline were at temperatures of 50-53 degrees F
2. Spicy mayo and cooked chicken on the counter were at temperatures of 65-68 degrees F
Potentially hazardous foods (time and temperature controlled for safety) held cold must held at or below 41F to limit the growth of harmful bacteria and production of toxins.
Immediate Correction: Potentially hazardous food items were discarded.
To Correct: Cooler will not be used to hold potentially hazardous foods until it has been repaired and maintaining a proper holding temperature of 41F and below. Monitor potentially hazardous food temperatures to ensure they are being held at 41F or below.
Note: This violation has been cited at two consecutive routine inspections. A risk control plan will be issued.
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4-601.11 - PRIORITY FOUNDATION
Violation Comments:Can opener blade has accumulation of food debris and was found stored in the can opener base.
Food-contact surfaces must be cleaned to sight and touch. Food residue must be removed to limit the growth of harmful microorganisms.
Violation Corrected: Can opener was brought to the warewashing area to be washed, rinsed, and sanitized. Clean the can opener after each use to prevent build up.
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2-301.15 - PRIORITY FOUNDATION
Violation Comments:Upon entering the kitchen, employee washed their hands in the 3-compartment sink.
Handwashing sinks must only be used as a proper means to wash hands. Warewashing sinks may not be used for employee handwashing since this practice may introduce additional hand contaminants.
Violation Corrected: Person in charge discussed with employee that the handwashing sinks may only be used for handwashing. Employee washed hands in the hand washing sink and person in charge indicated they will remind employees to not use the 3-compartment sink to wash hands.
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3-304.12 - CORE
Violation Comments:Plastic containers are being stored in large ingredient containers. No handles were easily accessible without touching the food items.
In-use utensils must be stored in a clean and protected location to avoid contamination.
To Correct: Replace the containers so the handles are facing out of the item above the top of the food or store in a clean container out of the food.
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4-501.11 - CORE
Violation Comments:Cook line prep cooler is in need of repair of the following:
1. Cooler gaskets are torn and in need of replacement or repair
2. Cooler is not holding potentially hazardous foods items at 41 degrees F or below
Equipment components, such as gaskets, must be kept in good repair. Gaskets help seal the cold air inside coolers. Maintaining a constant air temperature inside the unit is significantly important for food requiring temperature control in order to hold potentially hazardous foods at 41 degrees F and below.
To Correct: Repair or replace the cooler gaskets to provide tight fitting and sealed cooler. Repair the cooler to provide holding temperatures of 41 degrees F and below.
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5-205.11 - PRIORITY FOUNDATION
Violation Comments:A scrub brush, utensils, and scrubber were stored in the handwashing sink at the front counter.
Handwashing sinks must always be accessible for proper handwashing. Handwashing is essential to minimize the risk of foodborne illness. Handwashing sinks that are not easily accessible deter employees from washing their hands.
Violation Corrected: Scrub brush, utensils, and scrubber were removed to allow access to the handwashing sink. Discussed with person in charge that the handwashing sinks may only be used for handwashing.
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4-202.11 - PRIORITY FOUNDATION
Violation Comments:Utensil cutters used for chicken is constructed of materials that are not easily cleanable, such as plastic wrap and nails. Handle is constructed of wood and wood is chipping in areas that come in contact with food.
Multiuse equipment subject to routine cleaning must be constructed and designed to withstand frequent cleaning. Deterioration of the surfaces of equipment may inhibit inadequate cleaning.
To Correct: Replace with a utensil that is constructed of materials that are safe, smooth, non-absorbent, and are easily cleanable.
Note: This violation has been cited at two consecutive routine inspections. A risk control plan will be issued.
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2-103.11 - PRIORITY FOUNDATION
Violation Comments:Several priority, priority foundation, and core violations cited along with violations repeated from the previous routine inspection. The large number of violations indicate that food safety is at risk, as they are cited throughout facility and relate to most aspects of food preparation and service.
Person in charge with a working knowledge of common risk factors and food safety is essential in preventing foodborne illness and their primary responsibility is to ensure compliance with Food Code requirements.
To Correct: Employees who work in the kitchen must have a working knowledge of food safety and follow the Food Code. Retrain employees to follow food safety procedures.
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| 06/07/2022 - FOLLOW-UP INSPECTION
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| 05/25/2022 - ROUTINE INSPECTION
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4-202.11 - PRIORITY FOUNDATION
Violation Comments:Utensil cutters used for chicken is constructed of materials that are not easily cleanable, such as plastic wrap and nails.
Multiuse equipment subject to routine cleaning must be constructed and designed to withstand frequent cleaning. Deterioration of the surfaces of equipment may inhibit inadequate cleaning.
Violation Corrected: Utensil cutters were discarded.
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7-207.11 - PRIORITY FOUNDATION
Violation Comments:Employee medication was found stored above the food preparation table in the back kitchen.
Personal medication must be properly stored to ensure that they are not accidentally misused or otherwise contaminate food or food-contact surfaces.
Violation Corrected: Person in charge relocated the medication away from food, clean utensils, and equipment.
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6-501.14 - CORE
Violation Comments:Ceiling air vents throughout the kitchen have a build up of dust.
Intake and exhaust ducts can be a source of contamination and must be cleaned regularly to prevent a source of contamination of food and clean equipment.
To Correct: Clean the vents and remove the build up of dust. Routinely clean these areas to prevent accumulation of dust.
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3-304.14 - CORE
Violation Comments:Wiping cloths in-use for wiping counters, food contact surfaces, and other equipment surfaces are being laundered every few days.
Soiled wiping cloths can become breeding grounds for pathogens that could be transferred to food or food contact surfaces and must be laundered between uses to prevent contamination of these surfaces.
To Correct: Launder the wiping cloths daily.
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6-202.15 - CORE
Violation Comments:Light is visible underneath, along the sides, and top of the exterior door for the kitchen.
Exterior doors must be self-closing and tight fitting to protect from the entrance of pests.
To Correct: Repair the door, such as installing a door sweep to provide a tight-fitting door that is protected from the entrance of pests and daylight is no longer visible. This is was cited at the last routine inspection, make efforts to provide correction.
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3-402.12 - PRIORITY FOUNDATION
Violation Comments:The facility purchases fresh salmon from Martinez Produce & Seafood inc. (approved food source), prepares it, then freezes it for use in sushi. There are no records available that required for 90 days showing the time the fish is frozen and the dates when the food is ready to be used for sushi nor is there a policy for ensuring it reaches proper time/temperature parameters.
All fish that is served raw or partially cooked must be frozen to proper time/temperature parameters to ensure the destruction of parasites. Records are an important way to verify the time and temperature. Additionally, the facility should keep this available for review in the event that customer illness is potentially linked to the establishment.
To Correct: Document the time and temperature for all fish that is frozen on site then used for sushi. Keep these records for 90 days.
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3-501.16 - PRIORITY
Violation Comments:Two instances in which potentially hazardous foods are being held at room temperature, they are as follows:
1. In house prepared sauces stored on the cart in the cookline- brown sauce, general sauce, bourbon sauce, and lo mein sauce
2. Cooked rice stored in a container near the sushi preparation area
These potentially hazardous food items were not marked with a time (indicating time as control was being used). Person in charge indicated they place these items out for no more than 2 hours during lunch and dinner service. The food items were removed from refrigeration a half hour prior.
All potentially hazardous food such as cooked rice and in house prepared sauces must be held hot above 135 deg f or held cold below 41 deg f to limit the growth of harmful bacteria.
Immediate Correction: In house prepared sauces and rice for sushi must be held at room temperature to ensure sushi can be rolled properly. In this instance, a time as control policy will be used. The in-house prepared sauces and rice will be discarded after 4 hours and these items were labeled with a date and time of when they were removed from refrigeration and when they must be discarded.
To Correct: A time as control policy will be created and provided to include:
-food that will be held at room temperature (the four in house prepared sauces and cooked rice)
-amount of time it will be held without temperature control (4 hours)
-how the food will be marked to indicate when it was cooked and what time it should be discarded
-what will be done with the food (discard)
-who will be responsible for monitoring the food to ensure it is within safe time/temperature parameters.
Once this policy is approved, it must be posted in the facility.
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6-202.13 - CORE
Violation Comments:Sticky fly traps are installed above the food preparation tables and clean equipment.
Insect control devices may not be placed above a food preparation areas or in any area where contamination of food can occur.
Violation Corrected: Person in charge discarded the sticky fly traps away from the food preparation area and clean equipment.
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4-501.11 - CORE
Violation Comments:Old handle apparatus for the walk in cooler door is no longer working, and has build up of tape, dust, dirt, and food debris.
Surfaces should be smooth and easily cleanable to prevent contamination of hands, food, equipment, and the area around the walk in cooler.
To Correct: Remove the old handle apparatus from the walk-in cooler door and repair in good condition. This was cited at the last routine inspection, make efforts to provide correction.
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