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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08/23/2023
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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 an employee put on gloves without washing hands, observed 2 employee wash hands in the prep sink with gloves on. Discontinue washing hands in the prep sink. Employees must wash hands in the hand washing stations only, with warm water (100F degrees min) and soap for at least 20 seconds, and dry with paper towels. Employees must wash their hands after all of the following instances:
- Immediately before engaging in food preparation, including working with non-prepackaged 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 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 between working with raw food and working with ready-to-eat food.
- Before donning gloves for working with food.
- Before dispensing or serving food or handling clean tableware and serving utensils in the food service area.
- After handling money.
- After engaging in other activities that contaminate the hands.
Provide adequate training to all employees on how to properly wash their hands and when. Correct today.
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 expired food handler card, and missing food handler cards for employees. Each food handler shall maintain a valid California Food Handler Card for the duration of his or her employment as a food handler. Employees must provide current food handler card within 30 days. Maintain a copy of every current employees food handler card at the facility to be reviewed upon request. Correct by 9/23/23.
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: 1. Observed table with rice cooker placed in front of the hand washing station, and observed no paper towels in the paper towel dispenser. Discontinue storing items in front of the hand washing station. Hand washing station must be stocked with paper towels and soap, and accessible at all times. Correct today.
2. Observed bathroom hand washing sink obstructed by bags of empty bottles, cans, and boxes. Remove all items blocking the hand washing sink. Ensure that hand washing sink is accessible and unobstructed at all times. Correct today.
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 wiping cloths stored on active food prep tables and no sanitizer bucket. Ensure that sanitizer buckets are available and accessible at all times during food preparation with an approved sanitizer concentration (50 ppm chlorine, 200 ppm quaternary ammonium, or 25 ppm iodine). Correct today.
Food storage; food storage containers identified
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067, 114069)
Inspectors Comments: Observed measuring cup and bowl stored in dry food containers. Discontinue storing measuring cups and bowls in dry food containers. Scoops with handle may be used, must maintain clean and handle kept up and away from direct contact with dry food. Correct today.
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: 1. Observed a CO2 tank unsecured near soda station, and CO2 tank unsecured in the hallway by the women's bathroom. Pressurized cylinders must be securely fastened to a rigid structure. Properly secure the CO2 tank to the wall with a chain. Correct by 8/25/23.
2. Observed mop on the floor. Discontinue storing mops on the floor. Ensure that mops are hanged to wall to air dry after use. COS.
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 wiping cloths stored on active food prep tables. Discontinue storing wiping cloths on food prep tables and on counters. Wiping cloths shall be stored in sanitizer bucket in between use with an approved sanitizer concentration (50 ppm chlorine, 200 ppm quaternary ammonium, or 25 ppm iodine). Correct today.
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INSPECTION FOLLOW-UP
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05/02/2022
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ROUTINE INSPECTION
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04/18/2022
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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:
PROVIDE PERMANENTLY MOUNTED SINGLE SERVICE SOAP DISPENSERS AT HAND WASHING SINKS INSIDE FRONT FOOD PREPARATION AREA AND BACK FOOD PREPARATION AREA.
OBSERVED MISSING PERMANENTLY MOUNTED SINGLE SERVICE SOAP DISPENSERS AT ALL HAND WASHING SINKS AS CITED ABOVE. SOAP PUMPS WERE PROVIDED BY THE OPERATOR. TRAINING PROVIDED.
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:
1. REPAIR MECHANICAL DISH WASHER SO THAT IT UTILIZES PROPER SANITIZER DURING THE FINAL PHASE OF DISH WASHING.
OBSERVED MECHANICAL DISHWASHER NOT UTILIZING SANITIZER DURING THE FINAL PHASE OF DISH WASHING. INSTRUCTED OPERATOR TO USE THREE COMPARTMENT SINK UNTIL THE DISH WASHING MACHINE IS REPAIRED.
2. DISCONTINUE STORING FOOD CONTAINERS INSIDE ICE INTENDED FOR CUSTOMER USE, TO PREVENT CROSS CONTAMINATION OF FOOD.
OBSERVED CONTAINER OF LIMES STORED INSIDE ICE MACHINE LOCATED AT FRONT SERVING STATION.
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 ALL EVIDENCE OF RODENTS FROM FACILITY BY USING LEGAL, SAFE AND EFFECTIVE METHOD.
OBSERVED TEN OLD DRIED UP MICE DROPPINGS ON THE FLOOR UNDER MECHANICAL DISHWASHER. FACILITY WAS THOROUGHLY CHECKED AND NO OTHER EVIDENCE OF INFESTATION OBSERVED.
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:
CLEAN AND MAINTAIN THE WALLS AND FLOORS OF EMPLOYEE RESTROOM.
OBSERVED MOLD ACCUMULATION ON THE WALL AROUND HAND WASHINGS SINK INSIDE EMPLOYEE RESTROOM.
OBSERVED DUST ACCUMULATION ON THE FLOOR OF EMPLOYEE RESTROOM.
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 DISHWASHER.
OBSERVED ORGANIC BUILD UP ON THE EXTERIOR OF MECHANICAL DISHWASHER.
Food storage; food storage containers identified
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067, 114069)
Inspectors Comments:
DISCONTINUE STORING FOOD INSIDE EMPLOYEE RESTROOM.
OBSERVED THREE BOXES OF BEER STORED INSIDE EMPLOYEE RESTROOM.
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:
REMOVE ALL FOOD STORAGE AND PERSONAL ITEMS FROM CUSTOMER DINING AREA WHICH IS COVERED WITH A TEMPORARY WALL.
OBSERVED VARIOUS FOOD CONTAINERS, TO GO CONTAINERS AND EMPLOYEE PERSONAL ITEMS STORED INSIDE FRONT CUSTOMER AREA.
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: DISCONTINUE USING FOIL ON THE SHELVES OF FRONT FOOD STORAGE AREA. ROUTINELY CLEAN AND MAINTAIN THE SHELVES.
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:
1. REPAIR LEAKY FAUCET AT HAND WASHING SINK LOCATED INSIDE FRONT SUSHI PREPARATION AREA.
2. PROVIDE MINIMUM OF ONE INCH AIR GAP BETWEEN THE TIP OF WASTEWATER PIPE AND THE RIM OF FLOOR SINK UNDER THREE COMPARTMENT SINK.
WASTE WATER PIPE WAS SUBMERGED INSIDE THE FLOOR SINK.
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:
CLEAN AND MAINTAIN THE FLOOR OF FRONT FOOD PREPARATION AND BACK FOOD PREPARATION AREA. SANITIZE THE FLOOR OF BACK FOOD PREPARATION AREA WHERE MICE DROPPINGS WERE OBSERVED.
OBSERVED OLD FOOD DEBRIS AND GREASE ACCUMULATION AT ABOVE MENTIONED AREAS.
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ROUTINE INSPECTION
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09/23/2021
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Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed an accumulation of grease on the filters in the hood. Clean and sanitize by 10/7/2021.
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: 1. Observed an accumulation of grease on the floor adjacent to the grease trap. Clean and sanitize by 10/7/2021.
2. Observed absorbent/unpainted areas of the walls (by upright refrigerators, above the dishwashing station adjacent to the dishwashing machine, and above the electrical breaker box). Repair/paint by 10/7/2021.
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ROUTINE INSPECTION
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05/26/2021
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Food storage; food storage containers identified
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067, 114069)
Inspectors Comments: Observed food containers stacked on the floor. Store food containers at least six inches above the floor by 6/9/2021.
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 on floor under equipment. Clean and sanitize by 6/9/2021.
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 scoops stored in containers with food. Store scoops in separate clean containers without food by 6/9/2021.
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ROUTINE INSPECTION
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01/06/2020
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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 potentially hazardous food items holding between 48-50F inside the cold display cases in the sushi bar for 2 hours per chef:
- tuna
- salmon
- albacore
- shrimp
- yellow tail
Maintain all potentially hazardous food items at 41F or below or at 135F or above.
Corrective action: Food items were relocated to inside the prep coolers at the time of inspection. *Repeated violation
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 sushi rice held on TPHC plan without the proper TPHC time labels or TPHC log.
TPHC
(1) The food shall be cooked and served, served if ready-to-eat, or discarded within four hours from the point in time when the food is removed from temperature control.
(2) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control.
(3) The food in unmarked containers or packages or marked to exceed four-hour limit shall be discarded.
(4) Written procedures shall be maintained in the food facility and made available to the enforcement agency upon request, that ensure compliance with this section and Section 114002, for food that is prepared, cooked, and refrigerated before time is used as a public health control.
Corrective Action Taken: TPHC was explained to facility owner and time labels and logs were created at the time of inspection.
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: No paper towels were observed inside the paper towel dispensers at the hand washing sink in the sushi bar or inside the kitchen.
Provide and maintain handwashing soap and single-use sanitary towels in dispensers (or hot air blowers) at, or adjacent to, all handwashing facilities.
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 display coolers ambient temperature at 48F.
Repair/ replace display coolers to maintain an ambient temperature of 41F or below.
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: Observed a tray of frozen chicken being thawed on a food prep shelve at room temperature.
Discontinue improperly thawing potentially hazardous foods. Thaw all frozen potentially hazardous foods by one or more of the following methods:
a) in refrigeration units
b) In a microwave oven if immediately followed by immediate preparation
c) as part of the cooking process
NOTE: Due to current drought conditions in California, the following method, while still acceptable in current law, does not promote water conservation efforts and should be thought of last as a method for thawing frozen potentially hazardous foods.
d) Completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70 F or below and with sufficient water velocity to agitate and flush off loose particles into the sink drain.
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ROUTINE INSPECTION
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07/24/2019
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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 potentially hazardous foods at the following temperatures:
- Crab 52F- inside ice box
- tuna 51F- inside ice box
- salmon- 45F inside cold display case
- tuna- 48F inside cold display case
- yellow tail- 48F inside cold display case
All food times were holding for 1 hour per chef.
Maintain all potentially hazardous foods at or below 41F or at or above 135F.
Corrective action: Food items were removed from the cold display case and placed inside the refrigerator at the time of inspection. Additional ice was added to the ice boxes to fully submerge the tuna and crab.
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 hand washing soap inside the dispenser at the hand washing station in the employee's restroom.
Provide and maintain handwashing soap and single-use sanitary towels in dispensers (or hot air blowers) at, or adjacent to, all handwashing facilities.
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 debris accumulation under equipment/ units in the sushi bar section of the facility.
Thoroughly clean and sanitize flooring to remove debris accumulation.
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 the sanitizer concentration in the wiping cloth container to be too high. Store wiping cloths in an approved sanitizer solution (e.g., 100 ppm chlorine, 200 ppm quaternary ammonium or 25 ppm iodine) between uses, or provide a clean cloth for each 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: No display thermometers were observed inside the sushi cold display case or inside the mini refrigerator in the sushi bar.
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.
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: 1. Observed the carbon dioxide tanks unchained in the server station.
All pressurized cylinders shall be securely fastened to a rigid structure.
2. Observed rice scoop placed in stagnant water.
Maintain all in use equipment in hot water at 135F or above or in ice water.
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 the cooler gaskets to be in disrepair.
Replace cooler gaskets to maintain refrigerator equipment in good repair.
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ROUTINE INSPECTION
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09/05/2018
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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 sushi rice on TPHC Plan with no time labels or entries inside the TPHC log for the day.
TPHC
(1) The food shall be cooked and served, served if ready-to-eat, or discarded within four hours from the point in time when the food is removed from temperature control.
(2) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control.
(3) The food in unmarked containers or packages or marked to exceed four-hour limit shall be discarded.
(4) Written procedures shall be maintained in the food facility and made available to the enforcement agency upon request, that ensure compliance with this section and Section 114002, for food that is prepared, cooked, and refrigerated before time is used as a public health control.
Corrective Action Taken: Sushi rice was voluntarily condemned and destroyed at the time of inspection.
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 potentially hazardous foods at temperatures ranging from 46-49F inside cold refrigerator sushi case in the sushi prep section for 1.5 hours per chef:
- salmon 49F
- halibut 48F
- tuna 49F
- yellow tail 47F
- tilapia 48F
Maintain all potentially hazardous foods at or below 41F or at or above 135F.
Corrective action: Ice bags were immediately added on top of fish/ sushi inside the cold case at the time of inspection.
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: 1. Observed no hand washing soap and no paper towels inside dispensers at the hand washing station in the employee's restroom.
Provide and maintain handwashing soap and single-use sanitary towels in dispensers (or hot air blowers) at, or adjacent to, all handwashing facilities.
2. Observed trash/ items inside hand washing sink and in front of hand washing sink in the employees restroom blocking access to the sink.
Do not place any items inside the sink or in front of the sink. Maintain sink accessible at all times.
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 no air gap distance between the pipe under the three compartment sink and the floor sink.
Provide an air gap of at least 1 inch between the drain line and the top rim of the floor sink.
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 carbon dioxide tanks unchained in the server station.
All pressurized cylinders shall be securely fastened to a rigid structure.
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INSPECTION FOLLOW-UP
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04/30/2018
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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 sushi rice on TPHC plan with correct time labels however no entries in the TPHC log for the day.
Maintain daily entries for TPHC time in and time out inside the TPHC log.
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 unlabeled chemical spray bottles.
Spray bottles used for storing chemicals such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
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ROUTINE INSPECTION
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04/20/2018
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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 a container of lemon wedges placed inside ice machine contaminating edible ice.
Do NOT place any items inside the edible ice.
Corrective action: container was removed and top layer of contaminated ice was voluntarily condemned and destroyed.
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 sushi rice at 110-117F for 15 min per PIC without any labels or entries in the TPHC log.
TPHC:
(1) The food shall be cooked and served, served if ready-to-eat, or discarded within four hours from the point in time when the food is removed from temperature control.
(2) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control.
(3) The food in unmarked containers or packages or marked to exceed four-hour limit shall be discarded.
(4) Written procedures shall be maintained in the food facility and made available to the enforcement agency upon request, that ensure compliance with this section and Section 114002, for food that is prepared, cooked, and refrigerated before time is used as a public health control.
Corrective Action Taken: TPHC procedure was explained to management. Management was directed to provide time labels immediately.
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 multiple food handler cards for employees expired.
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 for three years from the date of issuance, regardless of whether the food handler changes employers during that period. (Certified Food Managers are exempted from this requirement.)
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: Menu did not contain consumer advisory for raw or undercooked foods.
"Provide customer advisory for the significantly increased risk of foodborne illness of consuming food that is served raw, undercooked, or without otherwise being processed to eliminate pathogens by these two steps:
1) Disclosure- a description of the animal-derived foods such as "" Oysters on a half shell ( raw oysters),"" "" hamburgers ( can be cooked to order)""
OR identification of the animal-derived foods marked by an asterisk denoting a footnote that states "" that these items are served raw or undercooked, or contain or may contain raw or undercooked ingredients""
and 2) Reminder ( Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have medical conditions.)
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 paper towels placed on the food storage shelve away from the hand washing sink in the sushi bar.
Provide and maintain handwashing soap and single-use sanitary towels in dispensers (or hot air blowers) at, or adjacent to, all handwashing facilities.
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 carbon dioxide tanks unchained at the server station.
All pressurized cylinders shall be securely fastened to a rigid structure.
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: Observed multiple frozen packages of fish left on shelving in sushi bar to thaw.
"Discontinue improperly thawing potentially hazardous foods. Thaw all frozen potentially hazardous foods by one or more of the following methods:
a) in refrigeration units
b) In a microwave oven if immediately followed by immediate preparation
c) as part of the cooking process
NOTE: Due to current drought conditions in California, the following method, while still acceptable in current law, does not promote water conservation efforts and should be thought of last as a method for thawing frozen potentially hazardous foods.
d) Completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70 F or below and with sufficient water velocity to agitate and flush off loose particles into the sink drain.
Plan ahead as different methods of thawing could take additional time and effort, however good water conservation is worth our efforts.
Corrective action: Management and sushi chefs were directed to place fish under running water to thaw.
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 unlabeled chemical spray bottles.
Spray bottles used for storing chemicals such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
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 a food contact surface during food preparation. Discontinue this practice. Each day prior to preparation, set up a sanitizer bucket with either 100 ppm chlorine, 200 ppm quaternary ammonium or 25 ppm iodine to hold the wiping cloths. Store the cloths inside the sanitizer solution when not in immediate use. When a towel is needed, wring it out, use it, and then immediately return it to the solution between uses.
Food storage; food storage containers identified
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067, 114069)
Inspectors Comments: Observed unlabeled dry food containers.
label all food containers with food name to easily identify them.
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INSPECTION FOLLOW-UP
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10/11/2017
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Permit reinstated
An inspection was conducted on this date at the request of the owner to verify compliance with the reason for closure. The inspection resulted in permit reinstatement.
Inspectors Comments:
Permit reinstated
An inspection was conducted on this date at the request of the owner to verify compliance with the reason for closure. The inspection resulted in permit reinstatement.
Inspectors Comments: Observed 120F hot water at utensil, food preparation, and mop sink faucets. Permit is reinstated. Facility is approved to open for business.
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 previous and current entries for TPHC log for sushi rice.
Label discard time for all batches of sushi rice, immediately.
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:
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 raw salmon in sushi case at 46-49F.
Maintain potentially hazardous foods at or below 41F at all times, immediately.
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: No hand soap in employee restroom hand sink.
Provide and maintain hand soap in dispenser at all times, immediately. Corrected on site.
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:
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ROUTINE INSPECTION
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10/11/2017
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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 water at 78F at hand sink, utensil wash sink faucets at time of inspection.
Maintain hot water at minimum 120F at utensil wash, food preparation, mop sink faucets at all times. Maintain minimum 100F warm water at all hand sinks, at all times.
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 (select applicable violations):
114192: No hot water
You must close and remain closed until given written approval by the Environmental Health Division to reopen. Please call 626-744-6004 during normal business hours when you are ready for a reinspection.
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 raw salmon and other menu items served raw or undercooked with no customer advisory/reminder.
Provide the following:
Inform consumers of the significantly increased risk of consuming food that is served raw, undercooked, or without otherwise being processed to eliminate pathogens with a disclosure and a reminder by these two steps:
1) Disclosure- a description of the animal-derived foods such as "Oysters on a half shell (raw oysters)," "hamburgers (can be cooked to order)"
OR identification of the animal-derived foods marked by an asterisk denoting a footnote that states “that these items are served raw or undercooked, or contain or may contain raw or undercooked ingredients.”
and
2) Reminder- (1. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have medical conditions; or 2. Written information regarding the safety of these food items is available upon request).
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 hand wash sink in employee restroom is blocked.
Discontinue bocking access to hand sink in employee restroom, immediately.
Observed no paper towels in dispenser at hand sink at sushi bar.
Provide paper towels in dispenser at hand sink 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: Observed container of rice in utensil was sink.
Discontinue storing or preparing any food items at utensil wash sink, immediately.
Observed raw shrimp stored over vegetables in reach in cooler.
Store all raw food items below ready to eat foods, vegetables.
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:
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ROUTINE INSPECTION
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02/27/2017
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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 recyclables, vacuum and other utensils blocking access to hand sink in employee restroom.
Discontinue blocking access to hand sink. Access to hand sink must be available at all times, immediately.
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: Chlorine less than 50ppm at dish machine. No active dish washing was observed at time of inspection.
Maintain minimum 50ppm chlorine at dish machine at all times. Check sanitize level daily before running utensils through machine. Manually wash, rinse, and sanitize utensils with 100ppm chlorine until it is verified that sanitizer in dish machine is minimum 50ppm chlorine.
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 tuna in sushi case at 44-45F. Observed mayo sauces at room temperature at 49F. Operator stated these were placed in sushi case and sauce at room temperature less than 1 hour ago.
Maintain potentially hazardous foods at or below 41F at all times, immediately. Provide container of ice for sauces to maintain at 41F or below. Place fish in reach in cooler to cool to 41F before placing in sushi case. Verify sushi cases are below 41F before placing food items inside.
Fish in sushi case cooled to 41F by end of inspection and ice container provided for sauces, and other mayo sauces were placed in reach in cooler.
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 no splash guard between charbroiler and deep fryer.
Provide metal splash guard at minimum 18 inches between charbroiler and deep fryer within 1 month.
Observed no dispenser for paper towels at sushi area. (single use towels were available by sink)
Provide dispenser for single use towels within 1 week.
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 food handlers with hair not fully restrained.
All food/utensil handlers must fully restrain hair with hat or hairnet.
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 probe thermometer on site.
Provide probe thermometer immediately. Monitor all holding, cooking, cooling, reheating temperatures with a probe thermometer daily.
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: Observed fish thawing at room temperature in sushi area.
Discontinue thawing any food items at room temperature. Thaw by one of the approved methods, immediately.
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ROUTINE INSPECTION
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09/30/2015
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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: Discontinue holding potentially hazardous food at unapproved temperatures. Observed all the food items at unapproved temperatures in the food prep refrigerator. (Ambient temperature of the refrigerator was measured at 54 F). Following food items were holding in the fridge for more than 2 days and voluntarily discarded by the operator.
5 dozens of eggs 54 F
4 containers of tofu 54 F.
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: Properly wash, rinse and sanitize all utensils. Chlorine sanitizer was measured at 0 ppm at the dish machine (during non-active warewashing). Corrected action: Operator was able to fix it by the end of inspection. Chlorine sanitizer was measured at 100 ppm.
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: Repair or replace soap dispenser at the front hand wash sink. Observed missing soap dispenser at the time of arrival. Operator was able to fix the dispenser by the end of inspection.
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: 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.
Observed sushi chef washing his hands without soap. No food was adulterated.
Sushi chef was instructed to properly wash his hands with soap and warm water.
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.
Importance of proper handwashing was discussed with the manager.
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: Clean and maintain the floors, walls, and the ceiling.
-Observed old food debris accumulation on the floor under mop sink, hand sinks and 3 Comp sink.
-Observed grease build up on the floor around the grease trap.
-Observed deteriorated caulking along the base cove under the hand sink.
-Observed a hole approximately 2 inches in diameter on the wall under the 3-Comp sink.
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: Provide thermometers for all the refrigeration units holding potentially hazardous food (PHF). Observed missing thermometer for 2 refrigerators holding PHF.
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: Discontinue using the food prep refrigeration unit until it is able to hold food at 41 F or below.
Ambient temperature of the food prep refrigerator was measured at 54 F. Food was discarded. See violation 8.
Repair or replace the broken faucet at the mop sink. Both hot and cold water knobs at the mop sink were broken.
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 preparing food at unapproved temperatures. Observed rice was being washed inside the warewash sink. Frozen meat was also observed being thawed at the warewash sink. Operator was instructed to use the food prep sink for all of the food preparation.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Clean and maintain all non-food contact surfaces.
-Observed old food debris accumulation inside the refrigeration units.
-Observed heavy dust accumulation on a standing fan in food prep area.
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INSPECTION FOLLOW-UP
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11/13/2014
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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: Provide food handler certificates by
Time as a public health control; 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: Provide a written TPHC procedure for sushi rice.
Food manager certification
Food facilities that prepare, handle or service non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947.1)
Inspectors Comments: Provide food manager certificate by
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: Provide a splash guard at the and wash sink to protect cross0 contamination. Observed hand wash sink was located adjacent to sushi conveyor.
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: Clean and maintain the floors. Observed heavy old food debris accumulation under reach in cooler.
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ROUTINE INSPECTION
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11/06/2014
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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: Discontinue holding PHF at unapproved temperatures. Sushi rice was measured at 120 F. Operator stated it was cooked 1 hour ago. Training was provided on holding food temperatures and TPHC. Operator was instructed to dispose the sushi rice after holding for 4 hours. Provide written procedure for sushi rice and TPHC log book.
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: Properly wash hands with soap and warm water, as required. Observed operator washed hands in ware wash sink without soap and returned to preparing food. Operator was instructed to rewash his hands with soap and warm water.
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: Provide adequate training to all food workers. All workers must be capable of demonstrating the ability to complete their assigned duties. Employees was unable to demonstrate how to use a test kit to measure sanitizer solution and not aware of cooking temperatures.
Provide food handler certificates to all food employees. Observed missing food handler certificates for food employees.
Please email a copy of certificate to Environmental Health by no later than 12/06/14, to avoid a penalty fee of $100 for each day of operation in violation.
Food manager certification
Food facilities that prepare, handle or service non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947.1)
Inspectors Comments: Provide food manager certificate by 2/5/15. Observed missing food manager certificate at the facility.
Please email a copy of certificate to Environmental Health by no later than 2/05/15, to avoid a penalty fee of $100 for each day of operation in violation.
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: Maintain all hand wash sinks in good repair. Observed inoperable hand wash sinks in sushi bar and food prep area at the time inspection. 24 hour abatement is required. Operator was instructed to use the ware wash sink until hand wash sinks are repaired. Provide soap and a paper towel by ware wash sinks.
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: Clean and maintain toilet facility.
-Observed multiple boxes of recyclable beer bottles stored on the restroom floor blocking the access to hand wash sink. Operator removed them immediately.
-Damaged door at the employees restroom.
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: Provide a sanitizer bucket with correct sanitizer concentration to store wiping cloths. Observed soiled wiping cloth stored on food preparation table.
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: Provide NSF approved thermometer for measuring food temperatures. Observed missing probe thermometer for measuring cooking temperatures.
Food storage; food storage containers identified
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067, 114069)
Inspectors Comments: Provide labels on food containers to indicate its content. Observed containers of sugar without labels on storage shelves.
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 PHF by approved method only. Observed packages of fish and clams thawing on food counter and drain board. Operator transferred them to reach in cooler.
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: Clean and maintain all walls, floors and ceiling. Observed the following:
-Grease accumulation on the floor next to grease trap.
-Damaged wall above dish washing machine.
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