Major Violations are critical risk factor violations that pose the highest risk of causing food poisoning (or foodborne illness). Major violations require immediate corrective action.
Minor Violations are critical risk factor violations that pose less risk of causing food poisoning (or foodborne illness). Minor violations do not warrant immediate verification of compliance.
Good Retail Practice violations are preventative measures that include practices and procedures that effectively control the introduction of hazards into food.
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Service
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Score
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Date
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ROUTINE INSPECTION
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08/16/2023
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Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed shelving in dry storage area with build-up of residue from leaking syrups. Clean and maintain clean by 8/18/2023.
Observed brown build-up along guard of ice machine. Build-up was not observed to be in contact with ice. Clean and sanitize guard. Correct today, 8/16/2023.
Equipment, utensils and linens: storage and use
All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074, 114178, 114172, 114081, 114185, 114119)
Inspectors Comments: Observed rice bowl used as a scoop for bulk sugar storage in dry storage area. All scoops shall be clean and stored with
handles outside of food. This was corrected during inspection.
Observed utensils stored in a metal container containing water measured at 88 degrees F. Operator shall store in-use utensils with one of the following methods:
- In hot water of at least 135 degrees F
- In a clean container with utensils cleaned every four hours
- In running water of sufficient velocity to flush particulates to the drain if used with moise food
Correct today, 8/16/2023.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: Observed floor of dry storage area sticky with residue from spilled syrup. Clean and maintain cleanliness of all floors throughout the facility. Correct today, 8/16/2023.
Observed decaying wall surface and hole in wall under ware washing sink and mechanical ware wash machine. All holes in walls must be repaired and in good repair to prevent the entry of vermin and so the surface is smooth, nonabsorbent and easily cleanable. Correct by 8/23/2023.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: Observed standing two-door refrigerator next to three-compartment sink with doors repaired with tape.
Observed refrigeration unit at cook line to be inoperable.
All equipment must be kept in good working order at all times. Operator stated refrigerators are in process of being replaced.
Plumbing; proper backflow devices
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)
Inspectors Comments: Observed an inadequate air gap between the pipe from the mechanical ware wash machine and floor sink. An air gap must be provided at least twice the diameter of the inlet, with a minimum of one inch. Correct by 8/23/2023.
Toilet facilities: properly constructed, supplied, cleaned
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments where there is onsite consumption of food; with more than 20,000 sq ft.; establishments offering on-site liquor consumption. (114250, 114250.1, 114276)
Inspectors Comments: Observed restroom doors propped open. Restrooms doors were fitted with self-closing mechanisms. Restroom doors shall remain closed at all times. Correct today, 8/16/2023.
Toxic substances properly identified, stored, used
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1 114254.2)
Inspectors Comments: Observed container of Raid insecticide in dry storage area. Pest control must be done by certified pest control management according to manufacturer's specifications. Raid was removed from dry storage and operator was instructed to remove from facility.
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ROUTINE INSPECTION
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06/22/2022
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Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: Observed the following food items measuring above acceptable cold holding temperature:
- 16 oz of tofu measuring at 50 degrees F
- 3 16 oz. packages of pork dumplings measuring at 51 degrees F
- Approximately a dozen eggs measuring at 53 degrees F
As per manager items have been in the unit since the previous day. Note, this unit is used to store beverages only and is not intended to cold hold potentially hazardous food items. Discontinue storing potentially hazardous food items in the unit. Ensure to maintain all potentially hazardous cold food at or below 41 degrees F. Corrected on site as the manager voluntarily discarded and denatured the
above food items with chlorine.
Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: Observed the sushi station hand washing sink soap dispenser to be in disrepair. Maintain/replace soap dispenser. Ensure to provide adequate hand washing supplies to all hand washing
stations throughout your facility.
Observed secondary kitchen hand sink provided near the main food preparation area to be non-functional. Hand sink provided to the warewashing/dishware area is the temporary solution to mitigate the need for hand washing facilities until the main kitchen hand sink is repaired. Handwashing sinks shall be sufficient in number and conveniently located in a food preparation area or warewashing area, always available for use during hours of operation.
Consumer advisory provided for raw or undercooked foods
Ready-to-eat food containing undercooked food or raw egg and unpackaged confectionery food containing more than 1/2% alcohol may be served if the facility notifies the consumer. (114012, 114093)
Inspectors Comments: Observed no consumer advisory on any of the menus provided for the facility, including the online menus. Since the food facility serves raw or undercooked food the facility shall inform consumers of the significantly increased risk of consuming those foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The facility shall provide such information to consumers using a disclosure and reminder on the menu, menu board, a brochure, on the deli case menu, a label statement, table tent, placards, or other effective means.
Equipment, utensils and linens: storage and use
All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074, 114178, 114172, 114081, 114185, 114119)
Inspectors Comments: Observed several pressurized cylinders which were not fastened to a ridge structure. Ensure to fasten pressurized cylinders in order to eliminate a potential hazard.
Wiping cloths: properly used and stored
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3)
Inspectors Comments: Observed numerous wet wiping cloths stored on various preparation table surfaces throughout the kitchen facility. Discontinue this practice. Ensure wet wiping towels are returned to sanitizer bucket after each use.
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ROUTINE INSPECTION
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08/28/2019
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Hands clean and properly washed; gloves used properly
Employees are required to wash their hands: before beginning work; before handling food / equipment / utensils; as often as necessary, during food preparation, to remove soil and contamination; when switching from working with raw to ready to eat foods, after touching body parts; after using toilet room; or any time when contamination may occur. Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils, gloves, or dispensing equipment. Food employees shall keep their fingernails clean. Gloves shall be worn if a food employee has artificial nails, nail polish, rings, or orthopedic support devices. (113952, 113953.3, 113953.4, 113961, 113968, 113973)
Inspectors Comments: Observed hot water was turned off at the kitchen hand washing station.
Provide hot water with adequate pressure to hand wash station at all times.
Personal cleanliness and hair restraints
All employees preparing, serving or handling food or utensils shall wear clean, washable outer garments or uniforms and shall wear a hairnet, cap, or other suitable covering to confine hair. (113969, 113971)
Inspectors Comments: Observed employee was not wearing a hair net/cap/visor when preparing food in the kitchen.
Employee/staff shall wear a proper hair restraint when handling food or utensil.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: Observed food debris accumulated on the floor at the dry storage and the customer teppanyaki areas.
Clean and maintain floors/walls/ceilings.
Food separated and protected
All food shall be separated and protected from contamination. (113980, 113984(a, b, c, d, f), 113986, 114060, 114067, 114073, 114077, 114143)
Inspectors Comments: Observed buckets of ice cream were not covered inside the sliding top freezer.
Provide lids/covers/protection to all food items when storing.
Premises; personal/cleaning items; vermin-proofing
The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept vermin proof. (114067(j), 114123, 114143, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259.3)
Inspectors Comments: a) Observed various employee personal items (beverages, baby oil, aloe lotion, etc.) stored at work station while active food preparation or utensil/silverware handling nearby.
Provide a separated/designated storage area to employee's personal item.
b) Observed staff drinking from regular water glasses.
Provide beverage container with a lid/cover and with a straw/opening to prevent potential contamination.
Equipment, utensils and linens: storage and use
All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074, 114178, 114172, 114081, 114185, 114119)
Inspectors Comments: Observed CO2 tanks were not secured at the dry storage and bar areas.
Secure pressurized gas tanks to a rigid structure to prevent fall from disasters.
Wiping cloths: properly used and stored
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3)
Inspectors Comments: Observed multi use wiping cloths left on food prep table/counter after used.
Store multi use wiping cloths in an approved sanitizing solution in between use.
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ROUTINE INSPECTION
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09/04/2018
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No rodents, insects, birds, or animals
Each food facility shall be kept free of insects, birds, animals or vermin: rodents (rats, mice), cockroaches, flies. (114259, 114259.1, 114259.4, 114259.5)
Inspectors Comments: ELIMINATE FRUIT FLIES FROM FACILITY BY USING LEGAL, SAFE AND EFFECTIVE METHOD.
OBSERVED TWO FRUIT FLIES INSIDE BAR AREA.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: CLEAN AND MAINTAIN THE EXTERIOR OF MECHANICAL DISH WASHER.
OBSERVED ORGANIC BUILD UP ON TOP OF MECHANICAL DISH WASHER.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments:
REPAIR/RENOVATE WALL INSIDE EMPLOYEE'S MEN'S RESTROOM. ALL WALLS AND FLOORS SHOULD BE SMOOTH AND EASILY CLEANABLE.
OBSERVED CHIPPING PAINT AND PLASTER AT ABOVE MENTIONED AREA.
Approved thawing methods used, frozen food
Food shall be thawed under refrigeration; completely submerged under cold running water of sufficient velocity to flush loose particles; in microwave oven; during the cooking process. (114018, 114020, 114020.1)
Inspectors Comments: PROPERLY THAW ALL POTENTIALLY HAZARDOUS FOODS BY USING APPROVED METHODS.
OBSERVED FROZEN BEEF BEING THAWED INSIDE STAGNANT WATER. TRAINING PROVIDED.
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INSPECTION FOLLOW-UP
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05/01/2018
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Food in good condition, safe and unadulterated
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254, 114254.3)
Inspectors Comments: Observed 1 fruit fly in the clear bottle of Cinzano and 1 fruit fly in the dark bottle of Cinzano.
These 2 items were Voluntarily Condemned & Discarded during the inspection.
Please ensure to cover all liquor bottle spouts to protect the liquor from being contaminated with vermin. If this is a recurring issue, EHS highly recommends installing a UV light fly trap (no zappers) in the area for flies to get trapped in during operating hours.
Hot and cold water available
An adequate, protected, pressurized, potable supply of hot water (120°F) and cold water shall be provided at all times. (113953(c), 114099.2(b))
Inspectors Comments: Measured warm water at the right non-adjustable faucet at the customer women's restroom to reach a maximum of 70F during the inspection after a few minutes.
Please make the necessary adjustments to both customer restroom sinks immediately to ensure that all 4 non-adjustable faucets provide warm water ranging from 100F-108F, and within 15 seconds at all times.
Plumbing; proper backflow devices
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)
Inspectors Comments: Observed no air gaps between the water supply inlets and the flood level rims of the plumbing fixtures:
1) between the main walk-in cooler and the office
2) under the dump sink at the bar
The air gaps must be at least twice the diameter of the water supply inlets and may not be less than an inch. Please contact a service plumber for necessary adjustments.
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ROUTINE INSPECTION
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04/16/2018
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Food contact surfaces: clean and sanitized
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099)
Inspectors Comments: a) Observed staff wipe down a food preparation table with a damp wiping cloth that was unsaturated with a sanitizer solution. No sanitizer bucket was set up in close proximity to the prep table.
Immediately discontinue this practice.
Please provide 100ppm chlorine or 200ppm quaternary ammonium sanitizing solution in a dedicated bucket in the food preparation area. Keep the wiping cloth stored in the bucket at all times when not in immediate use so it is available for use to routinely clean & sanitize counters and equipment throughout the day. Re-train staff to change the solution every 4 hours or less, if necessary (solution is soiled).
b) Measured 0ppm residual chlorine in the mechanical dishwasher during the inspection.
After priming the sanitizer several times, a concentration level of 50ppm residual chlorine was measured in the final rinse cycle.
Please re-train staff to check the concentration level of the residual chlorine in the final rinse cycle of the unit daily, BEFORE placing soiled dishes in the unit. The concentration level of the residual chlorine in the final rinse cycle of the unit must read 50ppm at all times.
Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: The following temperature violations were observed in the sushi display coolers (left, left middle) between 47F-50F:
1) uni
2) hirame
3) octopus
4) Spanish mackerel
5) albacore
6) yellowtail
7) tuna
8) shrimp
9) tamago
10) salmon
11) tilapia
12) sliced cucumbers
13) cream cheese
14) asparagus
15) NY strip steak
16) spicy tuna
17) imitation crab
18) sliced vegetables
19) california roll
All items listed above were in the sushi display coolers for less than 3 hours prior to the inspection. All items have been relocated to the 3-door Beverage Air cooler in the sushi bar area to be held and maintained at or below 41F at all times.
Food in good condition, safe and unadulterated
Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. (113967, 113976, 113980, 113988, 113990, 114035, 114254, 114254.3)
Inspectors Comments: Observed about 3 flies inside a bottle of Brandy at the bar area.
Assistant Manager Voluntarily Condemned & Destroyed the product.
Please ensure to cover all liquor bottle spouts to protect the liquor from being contaminated with vermin. If this is a recurring issue, EHS highly recommends installing a UV light fly trap (no zappers) in the area for flies to get trapped in during operating hours.
Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: a) Observed no single-use paper towels stored in the mounted dispenser at the handwashing sink in the warewashing area.
Please re-train staff to immediately replace depleted items to provide a readily-accessble handwashing station at all times.
b) Observed an employee wash and rinse a sponge in the handwashing sink at the warewashing area.
Please re-train staff that handwashing sinks are only to be used for washing hands. Sponges may not be cleaned/rinsed at any handwashing sink.
c) Observed no handwashing sink in the bar area.
Per Assistant Manager, staff is washing their hands in the 3-compartment sink. The bar area currently has 1 dump sink and 1 3-compartment sink.
Please contact our Plan Check Specialist, Carmina Chavez, at cachavez@cityofpasadena.net, for a plan check review for the necessary installations/adjustments.
If the Environmental Health Division Manager, Rachel Janbek, approves of not installing a handwashing station, please request and provide a written approval letter and keep the letter at the facility at all times.
Hot and cold water available
An adequate, protected, pressurized, potable supply of hot water (120°F) and cold water shall be provided at all times. (113953(c), 114099.2(b))
Inspectors Comments: a) Measured warm water at both non-adjustable handwashing sinks in the men's restroom at a maximum of 73F during the inspection.
b) Measured warm water at both non-adjustable handwashing sinks in the women's restroom at a maximum of 72F during the inspection.
Please restore the warm water supply to all customer restroom handwashing sinks immediately. As all 4 faucets are non-adjustable, the water temperature must be within the range of 100F-108F, and within 15 seconds at all times.
Premises; personal/cleaning items; vermin-proofing
The premises of each food facility shall be kept clean and free of litter and rubbish; all clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces; the facility shall be kept vermin proof. (114067(j), 114123, 114143, 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259.3)
Inspectors Comments: Observed the air curtain at the delivery door to be turned off at the time of inspection.
Please ensure that the air curtain is left on at all times to prevent the entry of flies during active deliveries.
Thermometers provided and accurate within 2 degrees
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Inspectors Comments: a) Observed 1 bi-metal probe thermometer that was 8F off calibration.
EHS calibrated the probe on-site.
EHS highly recommends obtaining multiple digital probe thermometers (for internal food measurements) are they are more reliable, durable, provide quicker & more accurate readings, and do not require routine calibration in comparison to bi-metal probe thermometers.
b) Please obtain alcohol-only wipes (70% isopropyl) to clean/sanitize the probe thermometers immediately before and immediately after each measurement to prevent cross-contamination.
c) Observed no refrigerator thermometers placed in the sushi display coolers.
The ambient temperature of the sushi display coolers at the time of inspection was reading 48F.
Plumbing; proper backflow devices
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)
Inspectors Comments: Observed no air gaps between the water supply inlets and the flood level rims of the plumbing fixtures:
1) below the beverage syrup station in the main kitchen
2) below the 3-compartment sink in the warewashing area
3) in between the main walk-in cooler and the office, and
4) below the dump sink in the bar area.
The air gaps must be at least twice the diameter of the water supply inlets and may not be less than an inch.
Please contact a service plumber for necessary adjustments.
Wiping cloths: properly used and stored
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3)
Inspectors Comments: Measured 400ppm+ quaternary ammonium in all sanitizer buckets set up throughout the facility.
Please ensure that all sanitizer buckets contain a sanitizer solution with either 100ppm chlorine (bleach/sodium hypochlorite), OR 200ppm quaternary ammonium (ammonium chloride) at all times.
Food separated and protected
All food shall be separated and protected from contamination. (113980, 113984(a, b, c, d, f), 113986, 114060, 114067, 114073, 114077, 114143)
Inspectors Comments: Please cover all raw meats, poultry, fish & seafood, and shell eggs, and store them beneath all other foods on the bottom shelf of the storage racks in all refrigeration/freezing units at all times throughout the facility to prevent cross-contamination.
Proper food storage order from top to bottom: ready-to-eat foods, unwashed produce, eggs, raw seafood, raw whole meats, raw ground meats, and raw poultry.
Warewashing facilities: installed, maintained, used; test strips
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101, 114101.1, 114101.2, 114103, 114107, 114125)
Inspectors Comments: a) Measured 400ppm+ quaternary ammonium directly from the installed dispenser at the 3-compartment sink.
Please contact service for maintenance on this unit immediately to ensure that only 200ppm quaternary ammonium is dispensed at all times.
b) Observed no quaternary ammonium test strips available at the facility during the time of inspection.
Please provide the appropriate test strips and ensure that the concentration level of quaternary ammonium being dispensed is at 200ppm at all times.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: a) Observed a leak inside the 3-door cooler at the cookline.
Please contact service for maintenance on this unit.
b) Please thoroughly clean and sanitize the ice bin for the fountain beverages, and more routinely to remove the brown stains observed during the inspection.
c) Observed deteriorated gaskets for the 3-door cooler at the cookline in the main kitchen and the 3-door Beverage Air cooler in the sushi bar area.
Please replace these gaskets immediately.
d) Observed the bottom right edge/corner of the 3rd compartment at the 3-compartment sink in the kitchen to be leaking.
e) Observed the right faucet base at the 3-compartment sink to be leaking.
Please repair/seal these leaks immediately.
d) Observed the ambient temperature of the sushi display coolers at the time of inspection reading 48F.
Please contact service for maintenance on this unit immediately to ensure all cold food items are held at or below 41F at all times.
Plan Review
A person proposing to build or remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility for use as a retail food facility. (114380)
Inspectors Comments: Observed no handwashing sink in the bar area.
Per Assistant Manager, staff is washing their hands in the 3-compartment sink. The bar area currently has 1 dump sink and 1 3-compartment sink.
Please contact our Plan Check Specialist, Carmina Chavez, at cachavez@cityofpasadena.net, for a plan check review for the necessary installations/adjustments.
If the Environmental Health Division Manager, Rachel Janbek, approves of not installing a handwashing station, please request and provide a written approval letter and keep the letter at the facility at all times.
Equipment, utensils and linens: storage and use
All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074, 114178, 114172, 114081, 114185, 114119)
Inspectors Comments: a) Observed 2 compressed-gas cylinders not safely secured to anything in the dry storage room.
Please provide a permanent storage place for all compressed-gas cylinders (even the empty ones) in a secure manner so that they will not fall or roll in case of an earthquake.
b) Observed a bowl used as a scooper for a bulk sugar bin.
c) Observed scooper handles directly touching the dry bulk food items in all dry bulk food bins.
Discontinue this practice immediately. Please ensure that all scoopers for foods (wet and dry) are NSF-approved scoops with handles, and that the handles are always positioned in a way that the handles are always facing up at all times to prevent contamination.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed a build-up of grease and food debris and the front & rear end of the inside of both deep fryers.
Please thoroughly clean & sanitize these units, and more routinely.
Signs posted; last inspection report available
Handwashing signs shall be posted at all hand washing sinks. No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas. Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided. A sign shall be posted advising customers that a copy of the last routine inspection is available for review upon request. A permit shall be posted in a conspicuous place. (113725.1, 113945.1, 113953.5, 113978, 114276, 114381(e))
Inspectors Comments: a) Observed the current health permit posted in the mini office in the bar area.
Please post the current health permit visible to the public immediately.
b) A copy of the last routine inspection report was not available at the facility at the time of inspection.
Please keep & maintain a hard copy of this report to have at your facility readily available for viewing by the public and the inspector at all times.
c) Observed no handwashing sign at the handwashing sink in the warewashing area.
Please post a handwashing sign immediately.
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INSPECTION FOLLOW-UP
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09/14/2017
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ROUTINE INSPECTION
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09/13/2017
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Hot and cold water available
An adequate, protected, pressurized, potable supply of hot water (120°F) and cold water shall be provided at all times. (113953(c), 114099.2(b))
Inspectors Comments: Observed maximum hot water temp. at 87F. Ensure to provide hot water (120F) at all times.
Hands clean and properly washed; gloves used properly
Employees are required to wash their hands: before beginning work; before handling food / equipment / utensils; as often as necessary, during food preparation, to remove soil and contamination; when switching from working with raw to ready to eat foods, after touching body parts; after using toilet room; or any time when contamination may occur. Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils, gloves, or dispensing equipment. Food employees shall keep their fingernails clean. Gloves shall be worn if a food employee has artificial nails, nail polish, rings, or orthopedic support devices. (113952, 113953.3, 113953.4, 113961, 113968, 113973)
Inspectors Comments: Due to hot water not reaching adequate temperatures ,employees are unable to properly wash hands. During the inspection several employees were observed handing foods.
Ensure that employees wash their hands with cleanser (soap) and warm water (minimum 100F) by vigorously rubbing together the surfaces of their lathered hands and arms for at least 10 to 15 seconds and thoroughly rinsing with clean running water followed by drying of cleaned hands and that portion, if any, of their arms exposed. Employees shall pay particular attention to the areas underneath the fingernails and between the fingers.
Proper eating, tasting, drinking or tobacco use
No employees shall eat, drink, or smoke in any work area. (113977)
Inspectors Comments: Observed personal drinking items located on active food prep.
Ensure to not store drinks or employee food items on or directly above retail food. Ensure to not store open, uncovered drinks or employee food items on or directly above a food/utensil contact surface. Ensure to not eat or drink at an active prep table / cooks’ line. Ensure that employees eat/drink only in designated areas where contamination of nonprepackaged food; clean equipment, utensils, and linens; unwrapped single-use articles; or other items needing protection cannot result.
Demonstration of knowledge; food handler card
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. Food facilities that prepare, handle or serve non-prepackaged food, shall ensure that all food handlers have an approved food handler card. (113947, 113948)
Inspectors Comments: Observed employees without current, valid food worker cards. Ensure that employees maintain current, valid food worker cards.
The Person in charge stated that not all of the food handlers possess a California Food Handler Card. Each food handler shall maintain a valid California Food Handler Card for the duration of his or her employment as a food handler. Cards shall be valid three years from the date of issuance, regardless of whether the food handler changes employers during that period.
Employees must provide current food worker card within 30 days.
Permit Suspension
If an imminent health hazard is found, an enforcement officer may temporarily suspend the permit and order the food facility immediately closed. Permit may be suspended or revoked for non-compliance. (114409, 114405)
Inspectors Comments: Pursuant to California Health and Safety Code Section 114409, your health permit is hereby suspended due to an imminent health hazard. The violations you are charged with include:
No hot water, water, or unsafe water supply
You must close and remain closed until given written approval by the Environmental Health Division to reopen. Please call 626-744-6004 when you are ready for a re-inspection. If you so choose, you may submit a written request for a hearing within 15 calendar days of the date of this notice to show cause why your permit should not be suspended.
Wiping cloths: properly used and stored
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3)
Inspectors Comments: Observed soiled wiping cloths stored on active food contact surface. Ensure to store wiping cloths in sanitizer bucket when not in use.
Thermometers provided and accurate within 2 degrees
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Inspectors Comments: Observed no thermometer inside of walk in refrigerator.
Provide an accurate display thermometer in all refrigeration units that is affixed to be readily visible and to indicate the air temperature in the warmest part of the unit.
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ROUTINE INSPECTION
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12/12/2016
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Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: Observed the following cold holding violations:
salmon 47F. Located at sushi bar
salmon 49F. Located in prep area
tomatoes 49F Located at prep table
Maintain food in cold holding at 41F or below.
Time as a public health control (TPHC); procedures & records
When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained. (114000)
Inspectors Comments: Observed no time control being used for sushi rice. Employee stated sushi rice was made 1 hour prior to inspection. Ensure to time stamp sushi rice at all times.
Approx. 3lbs of sushi rice VC&D
Proper eating, tasting, drinking or tobacco use
No employees shall eat, drink, or smoke in any work area. (113977)
Inspectors Comments: Observed personal drink items stored on active food prep table located at sushi station.
Employee observed eating at cook line.
Ensure to not store drinks or employee food items on or directly above retail food. Ensure to not store open, uncovered drinks or employee food items on or directly above a food/utensil contact surface. Ensure to not eat or drink at an active prep table / cooks’ line. Ensure that employees eat/drink only in designated areas where contamination of nonprepackaged food; clean equipment, utensils, and linens; unwrapped single-use articles; or other items needing protection cannot result.
Note: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of the employee’s hands, the container, open food, and food contact surfaces. An employee's beverage container should not be placed on or directly above a food contact surface.
Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: Observed no paper towel dispenser or paper towels at handwashing station located at rear beverage serving station. Ensure to install a paper towel dispenser. Ensure paper towels are available at all times.
Hands clean and properly washed; gloves used properly
Employees are required to wash their hands: before beginning work; before handling food / equipment / utensils; as often as necessary, during food preparation, to remove soil and contamination; when switching from working with raw to ready to eat foods, after touching body parts; after using toilet room; or any time when contamination may occur. Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils, gloves, or dispensing equipment. Food employees shall keep their fingernails clean. Gloves shall be worn if a food employee has artificial nails, nail polish, rings, or orthopedic support devices. (113952, 113953.3, 113953.4, 113961, 113968, 113973)
Inspectors Comments: Observed the following handwashing violations:
Employee observed washing hands with gloves on. Discontinue this practice. Ensure to always remove gloves when washing hands.
Ensure that employees wash their hands in all of the following instances:
1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils.
2) After touching bare human body parts other than clean hands and clean, exposed portions of arms.
3) After using the toilet room.
4) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.
5) After handling soiled equipment or utensils.
6) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks.
7) When switching between working with raw food and working with ready-to-eat food.
8) Before donning gloves for working with food.
9) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area.
10) After handling money.
11) After engaging in other activities that contaminate the hands.
Ensure that employees wash their hands with cleanser (soap) and warm water (minimum 100F) by vigorously rubbing together the surfaces of their lathered hands and arms for at least 10 to 15 seconds and thoroughly rinsing with clean running water followed by drying of cleaned hands and that portion, if any, of their arms exposed. Approved methods to dry hands include, using a sanitary single-use towels, or a mechanical air-hand drying device. Employees shall pay particular attention to the areas underneath the fingernails and between the fingers.
Demonstration of knowledge; food handler card
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. Food facilities that prepare, handle or serve non-prepackaged food, shall ensure that all food handlers have an approved food handler card. (113947, 113948)
Inspectors Comments: Observed employees without current, valid food worker cards. Ensure that employees maintain current, valid food worker cards.
The Person-in charge stated that not all of the food handlers possess a California Food Handler Card. Each food handler shall maintain a valid California Food Handler Card for the duration of his or her employment as a food handler. Cards shall be valid of three years from the date of issuance, regardless of whether the food handler changes employers during that period.
Employees must provide current food worker card within 30 days.
Thermometers provided and accurate within 2 degrees
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Inspectors Comments: Observed that a metal probe thermometer (for measuring potentially hazardous food items) was not readily available on site.
Obtain a metal probe thermometer, so that temperatures of potentially hazardous food items can be measured.
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ROUTINE INSPECTION
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12/09/2015
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ROUTINE INSPECTION
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12/08/2015
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Food contact surfaces: clean and sanitized
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099)
Inspectors Comments:
Observed mechanical dishwasher located in kitchen and at bar dispensing chlorine at 0ppm. Immediately discontinue using mechanical dishwasher. Ensure to manually wash utensils inside of 3-comp sink.
Ensure mechanical dishwasher is dispensing chlorine at 50ppm before use.
Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: Observed no paper towels in the dispenser not dispensing at the handwashing sink located in kitchen.
Provide paper towels in the dispenser at all times.
113953.2. A handwashing facility shall be provided with the following in dispensers at, or adjacent to, each handwashing facility:
(a) Handwashing cleanser.
(b) Sanitary single-use towels or a heated-air hand drying device.
Thermometers provided and accurate within 2 degrees
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
Inspectors Comments:
Observed that a metal probe thermometer (for measuring potentially hazardous food items) was not readily available on site.
Obtain a metal probe thermometer, so that temperatures of potentially hazardous food items can be measured.
Equipment, utensils and linens: storage and use
All clean and soiled linen shall be properly stored; non-food items shall be stored and displayed separate from food and food-contact surfaces. Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074, 114178, 114172, 114081, 114185, 114119)
Inspectors Comments: Observed prep tables located in front of grill not properly closing. Repair/replace. Ensure doors are properly closing.
Wiping cloths: properly used and stored
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3)
Inspectors Comments: Observed soiled wiping cloths stored on counters. Ensure to store wiping cloths in sanitizer bucket when not in use.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed food debris on walls and prep tables throughout the facility. Ensure to clean and maintain.
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ROUTINE INSPECTION
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06/12/2014
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Proper eating, tasting, drinking or tobacco use
No employees shall eat, drink, or smoke in any work area. (113977)
Inspectors Comments: Discontinue allowing employees to drink out of open beverage containers in the food prep area.
Wiping cloths: properly used and stored
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3)
Inspectors Comments: All wiping rags should be stored in a sanitizer solution when not in use. Observed several wiping rags on food prep counters at the cookline.
Food separated and protected
All food shall be separated and protected from contamination. (113980, 113984(a, b, c, d, f), 113986, 114060, 114067, 114073, 114077, 114143)
Inspectors Comments: Discontinue storing raw shell eggs above ready to eat food in the walk in unit and reach in units.
Plumbing; proper backflow devices
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)
Inspectors Comments: Eliminate water leak at the p-trap at the food prep sink in the sushi bar.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: Secure loose tiles on the floor under the mechanical dishwasher.
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