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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02/08/2024
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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 bar beverage dispenser with debris inside of nozzle. Operator removed nozzle and properly washed, rinsed, and sanitized equipment.
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 paper towels missing and men's employee restroom handsink. Operator provided paper towels to ensure proper handwashing.
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 bowls in bulk food containers. Observed scoops with handles in the food in bulk food containers. Observed scoops stored in metal container soiled with flour. Provide scoops with handles for all bulk food containers. Store scoops with handles out of food. Store utensils in a clean, dry location when not in use.
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 hole in landry room wall where carbonation tank tubes exit the room. Observed standing water in laundry room. Operator states standing water is due to leak from recent rain. Repair hole in wall to exclude vermin and remove standing water to prevent attracting vermin by 2/15/24.
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ROUTINE INSPECTION
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10/03/2023
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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: Observed 1 dead adult american cockroach behind trash cans in laundry room. After a thorough investigation, no further signs of activity were observed. Clean and sanitize area then monitor for signs of activity by 10/3/23.
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: Observed paper towels missing at prep area handwash sink. Operator immediately provided paper towels to ensure proper handwashing.
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 cooked shrimp tempura at 90F on oven and cooked rice at 70F at sushi bar. Operator states these food were prepared <2hrs earlier and are held under time as a public health control but no time log available for foods prepared today. Operator to immediately mark cook/discard time on both foods and discard any food remaining after 4hrs. Operator to complete TPHC procedure from and maintain on site for future inspections.
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 heavy food accumulation and deteriorating paint on walk in fridge shelving. Clean and maintain soiled shelves and repair/replace racks with deteriorating paint to prevent contamination by 11/3/23.
Observed missing fan guards on walk in freezer condenser. Repair to provide fan guards and to keep equipment in good working order by 11/3/23.
Relocated electric fly trap away from food prep surfaces to prevent contamination by 10/10/23.
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 ceiling in kitchen with holes and water damage at various locations. Repair damaged ceiling above food prep areas to prevent contamination by 10/10/23. Areas away from food preparation and larger repairs may be completed by 1/3/23.
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ROUTINE INSPECTION
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05/02/2023
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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 crab in 1 door sushi fridge at 45F. Operator states food was placed in this unit less than 4hrs earlier. All potentially hazardous food (PHF) was moved to a working unit. Repair this fridge to cold hold PHF at or below 41F by 5/16/23.
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: Observed soap missing at kitchen prep area handsink. Operator provided soap immediately at handsink to maintain adequate supplies to ensure proper handwashing.
Observed bar handsink blocked by ice container. Operator removed items from handsink maintain accessible handsink at all times to ensure proper handwashing.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed heavy grease build up on sides of equipment kitchen cookline. Clean and maintain to prevent attracting vermin by 5/9/23.
Observed mold like substance on inside of 2 door glass fridge along upper edge of door frame. Clean and maintain to prevent contamination by 5/9/23.
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ROUTINE INSPECTION
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11/21/2022
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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 employee handle raw beef and then immediately handle raw fish. Inspector instructed operator to discard fish and properly wash hands to prevent contamination. Employee proceeded to change gloves without handwashing. Inspector instructed employee to properly wash hands to prevent contamination.
You may handle raw foods in order of lowest cooking temperature to highest cooking temperature. You may use individual tongs to handle each type of raw food. You must wash hands to prevent contamination properly by changing gloves, using warm water, soap, and single use paper towels.
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 kitchen handsink adjacent to ice machine covered with plastic. Operator states floor sink below handwash sink is not currently functioning. Repair floor sink and provide warm water minimum 100F at this handwash sink at all times. This sink was not functioning during the last routine inspection. Inspector to return on or after 12/5/22 to this sink is fully stocked, accessible, and in good working order.
Observed paper towel dispenser at dishwash area handsink not properly functioning. Paper towels available in dishwash area. Repair paper towel dispenser to ensure proper handwashing.
Observed employee womens restroom missing paper towels. Operator provided paper towels immediately to ensure proper handwashing.
Observed bar handsink blocked with metal container. Operator relocated container to ensure proper handwashing.
Due to repeat handwash sink violations, inspector will return on or after 12/5/22 to verify all handwash sinks are fully stocked, accessible, and in good working order. Correct this violation by the reinspection date to avoid $166/hr fees for additional inspections for this issue.
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: Observed 5-10 rat droppings under mechanical dishwasher. After a thorough investigation of the facility, no further evidence of an active infestation were observed. Clean and sanitize this area and monitor for activity. Operator to provide most recent pest control report. Inspector to return on or after 12/5/22 to verify no further evidence of vermin activity. Correct this violation by the reinspection date to avoid $166/hr fees for additional inspections for this issue.
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 shelving in walk in fridge with chipping paint and heavy food debris accumulation. Clean and maintain this unit to prevent contamination by 12/5/22.
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ROUTINE INSPECTION
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08/02/2022
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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: Observed handles missing at kitchen handsink. Operator states sink was leaking and is currently being repaired. Employees must properly wash hands at handsink near auto dishwasher until sink is repaired. Repair sink by 8/3/22 to ensure proper handwashing.
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 cut tofu in 2 door True glass fridge at 47F. All potentially hazardous food placed into this unit less than 4 hrs earlier was moved to a working unit. Repair or replace unit to cold hold potentially hazardous food at or below 41F.
Observed shrimp tempura at sushi bar at 120F. Operator states food was prepared 2 hrs earlier. Operator states food is prepared and held hot until ordered. No hot holding intervention observed. Operator immediately discarded 1 tray of shrimp tempura. Hot held potentially hazard food must be kept at or above 135F.
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 scoops stored with handles contacting food throughout the facility. Store all scoops with handles stored out of the food to prevent contamination by 8/2/22.
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 cutting board near walk in freezer with deep grooves. This food contact surface is no longer easily cleanable. Repair or replace unit so that it is smooth, durable, and easily cleanable by 8/9/22.
Observed broken and heavily deteriorating shelving in the walk in fridge. Repair unit to keep equipment in good working order by 8/9/22.
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INSPECTION FOLLOW-UP
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03/22/2022
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ROUTINE INSPECTION
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03/16/2022
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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 salad dressing at 47F in 2 door true refrigerator next to ice cream freezer. Observed tofu at 49F in water at server station. Operator states food was taken out of walk in refrigerator within 4hrs. Repair units to cold hold food at or below 41F by 3/23/22. Operator moved tofu to working refrigerator unit. Observed 100 eggs stored on prep table held outside of temperature control. Inspector instructed operator to move eggs to refrigerator until ready for service.
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: Observed 10-20 rat droppings underneath automatic dishwasher. Observed 1-2 dropping underneath stairwell and in storage room adjacent to back door. Clean up all rodent droppings using wet methods, sanitize areas, and monitor for any signs of activity. Food facilities may not operate during an active vermin infestation. Inspector to review pest control reports.
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 hot water at 3 comp sink at 110F. Observed warm water at customer restroom sinks at 87F. Hot water must be provided at least 120F at warewash and food prep sinks and warm water must be provided at all handwash sinks at least 100F. Provide adequate water temperature at all sinks by 3/23/22.
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 mold build up in kitchen ice machine. Clean and sanitize ice machine to prevent contamination of food by 3/23/22. Observed heavily soiled dish racks that are no longer cleanable. Replace soiled dishracks to prevent contamination of utensils by 3/23/22.
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 scoops in dry storage room bulk food containers with handles stored in food. Store all scoops with handles out of food to prevent contamination by 3/23/22. Observed ice cream scoops in dipper well with water turned off. Always run dipper well when ice cream scoops are in use. Operator corrected on site. Observed ice scoop stored on top of ice machine. Properly store ice scoop to prevent contamination by 3/23/22.
Garbage and refuse properly disposed; facilities maintained
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245)
Inspectors Comments: Observed used grease container with lid open. Keep lid closed at all times to prevent attracting vermin by 3/16/22.
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 gaps under back door. Observed holes in wall adjacent to back door. Seal gap in back door, seal all cracks, crevices, and holes to prevent entry of vermin by 3/23/22.
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 handle on sushi bar toaster wrapped in aluminum foil. Repair or replace to maintain smooth, durable, easily cleanable surfaces by 3/23/22.
Observed unused equipment including 2 door beverage air refrigerator in kitchen and additional unused equipment in back storage room. Remove unused equipment from facility to maintain all equipment in good working order by 3/23/22.
Observed heavy food accumulation and deteriorating surfaces at food prep station next to cook line and observed rusted surfaces. Repair or remove food contact surfaces that are no longer easily cleanable and replace rusted surfaces by 3/23/22.
Observed heavy food accumulation on cookline cooking equipment. Clean and maintain to prevent attracting vermin by 3/23/22.
Observed deteriorating pots stored across from 3 comp sink. Remove to prevent contamination by 3/23/22.
Observed mold and food debris at front bar in keg refrigerator and wine refrigerator. Clean and maintain to prevent contamination by 3/23/22. Observed keg refrigerator drain line draining into container. Repair to properly drain to floor sink by 3/30/23.
Observe heavy food accumulation on wire racks in walk in refrigerator. Clean and maintain to prevent contamination, replace rusted racks that can no longer be cleaned by 3/23/22.
Adequate ventilation and lighting; designated area, usage
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149, 114149.1, 114149.2, 114149.3, 114252, 114252.1)
Inspectors Comments: Observed two rice cookers in use at end of cookline not completely under hood. All cooking equipment must be in use completely under the hood with a 6 inch overhang. Move rice cookers under hood to properly ventilate by 3/23/22.
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ROUTINE INSPECTION
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05/06/2021
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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 several dish rack loading tray to have a heavy accumulation of grime/debris. Maintain these surfaces clean.
It was discussed with the person in charge that these are being replaced and proof of receipt was provided at this time.
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 utensils stored in metal containers with stagnant water measured at 80°F. Discontinue this practice and do not hold utensils on ice. The manager instructed the food workers at this time of the updated protocol. New utensils were stationed in a clean container.
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 cooked sushi rice being held under Time as a Public Health Control, but without a written plan. Proper labeling was observed at this time and the person in charge was able to demonstrate adequate knowledge in TPHC practices.
Provide this agency a written Time as a Public Health Control plan and maintain it on site. In this written plan include specific details on food items held under this protocol, how these foods will be identified (written sticker with time of discard and date for example), and how the food will be managed after the expiration time.
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: Remove/clean the accumulation of grime/debris from the floors at the following areas:
1. Below the cook's line
2. Throughout the dry storage room
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: Observed two rodent droppings on the bottom tray below the dish machine. A thorough investigation was conducted and no further rodent activity was observed at time. A food worker was instructed to remove the droppings and clean and sanitize the affected area.
The person in charge stated that pest control services were performed approximately 1 week prior.
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 the old equipment stored throughout the facility (the inoperable cooler at the main preparation area, unused equipment in the liquor room, any unnecessary items in the storage room behind the bar) to prevent the harborage of vermin.
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: The maximum water temperature at the kitchen three compartment sink and bar three compartment sink were measured at 115°F and 117°F respectively.
Ensure that all three compartment sinks are able to maintain a water temperature of 120°F.
Sewage and wastewater properly disposed
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
Inspectors Comments: Observed the wastewater of the dish machine to be overflowing at the beginning of this inspection with waste water spilling onto the surrounding floors. The maintenance technician noted that the straining grate needed to be cleared before running the dish machine.
Prior to the conclusion of this inspection the technician was able to remove the clog and the dish machine was verified to drain as required. Corrected on site.
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: Repair/replace the interior door panel and gaskets of the single door upright True cooler (raw seafood).
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ROUTINE INSPECTION
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01/07/2020
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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 base coving along the side of Walk- in freezer in poor repair and in need of resealing.
Provide an integrally designed base coving with a 3/8-inch radius at the juncture of the floor and wall. The coving must extend up the wall at least 4 inches.
Repair and maintain base coving and flooring.
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 raw meat stored over fresh produce inside the walk-in cooler.
Store raw meat separate from Ready-to- Eat foods, to prevent contamination.
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 bulk containers not properly labeled with-in the kitchen area.
Working containers holding food or food ingredients that are removed from their original packages for use in the food facility, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar, shall be identified with the common name of the food, except containers holding food that can be readily and unmistakably recognized, such as dry pasta, need not be identified.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: A)Observed cardboard being used as a surface area in dry storage area improperly.
Remove and discontinue this practice.
B) Observed fans in floor cooler in kitchen area in front of grill station and the vents with in the walk in cooler unclean with an accumulation of dust and debris.
C) Observed Soda nozzle holder unclean with an accumulation of grime and debris.
Thorough clean and maintain to prevent contamination.
All nonfood contact surfaces of utensils and equipment shall be clean.
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 shelving in front 2-door reach in cooler in kitchen area, in poor repair, with an accumulation of rust, and debris.
Repair and or replace shelving in cooler.
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ROUTINE INSPECTION
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09/23/2019
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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: Observed; Food handler with expired food handler card preparing food.
Food employees that prepare, handle, or serve non-prepackaged food are required to have a food handler card. Food handler cards
must be obtained within 30 days of hire.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed the interior of coolers through the kitchen area unclean with an accumulation of old food debris.
B) Observed fans in coolers unclean with an accumulation of dust and debris.
All nonfood contact surfaces of utensils and equipment shall be clean.
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 improperly on food prep areas, when sanitizer buckets were observed within reasonable proximity. 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.
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 gaskets on 2 door reach in cooler in rear of kitchen in poor repair, with rips and tears.
Repair and or replace.
B) Observed shelving in coolers throughout kitchen area, in poor repair, with an accumulation of rust, and debris.
Repair and or replace.
All equipment shall be in good repair.
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 stored on the floor in walk in Cooler and Freezer, and by the hand washing sink.
B) Observed bulk containers not properly labeled.
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.
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ROUTINE INSPECTION
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11/14/2018
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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: A. Measured fried shrimp out of temperature at sushi bar at 110F.
Shrimp was cooked 10 minutes ago stated by sushi chef.
B. Measured miso soup tofu out of temperature at 46-48F inside kitchen and wait station.
Maintain hot holding temperature of potentially hazardous food at 135F or above.
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 employee stacking teppanyaki trays on top of each other with raw chicken and beef at the bottom. Employee played tray on food contact surface and then placed on weighing scale.
Ensure raw food products placed on food contact surfaces are properly sanitized when working with different types of meat products.
If contamination of chicken and beef occurs, discard contaminated product or cook both meat products to 165F.
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: Employees (teppanyaki chefs, and sushi chef) lacks knowledge of cooking temperature of shrimp and chicken, and proper sanitization concentration chlorine.
Educated employees on proper temperatures and concentration.
Compliance with shellstock certification tags, condition, display
Shell stock shall have complete certification tags and shall be properly stored and displayed. (114039, 114039.5)
Inspectors Comments: Facility lacked proper history of shellstock tags for oysters on site.
Ensure to have 90 days of shellstock tags of oysters in chronological order.
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 under 50ppm in sanitizer bucket at sushi bar, and main kitchen.
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: A. Observed raw shrimp stored over ready to eat food products inside sushi bar reach in refrigerator.
B. Observed shelled eggs stored over ready to eat fruits and sauces inside walk in refrigerator.
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 build up of debris on the inside of ice machine deflector at kitchen.
B. Observed degraded flooring inside walk in freezer.
C. Observed missing door handle at bar reach in refrigerator.
D. Observed unchained CO2 tanks at bar and rear storage room next to ice machine.
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: A. Observed thawing of raw shrimp next white onions inside 3 compartment prep sink.
B. Observed uncovered food products inside sushi bar refrigerator and reach in refrigerator in front of cook line.
Protect food products from contamination.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: A. Observed build up of debris on door hand on reach in refrigerator in front of cook line.
B. Observed icing on fans inside walk in freezer.
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ROUTINE INSPECTION
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09/20/2017
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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 steak inside of reach in refrigerator holding at 44F. Ensure all cold holding foods are held at 41F or below.
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ROUTINE INSPECTION
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09/06/2017
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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: Employee observed wiping down active food prep table and cutting knife with soiled wiping cloth. When wiping down food contact surfaces ensure to always use an approved sanitizing solution. Corrected on site
Observed clumps of mold like substance suspended in water located inside of ice scoop holder. Ice scoop in direct contact with mold like substance. Ensure to clean, sanitize and maintain ice scoop holder and ice scoop.
Observed mold like substance inside of ice machine. Ensure to clean, sanitize and maintain ice machine.
Manger instructed to discard all ice, and clean and sanitize equipment.
Observed mold like substance on soda lines. Soda lines observed in direct contact with ice. Ensure soda lines are cleaned and sanitized.
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:
Employees observed handling soiled wiping cloths then handling foods.
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. Employees shall pay particular attention to the areas underneath the fingernails and between the fingers.
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 soda lines covered in clumps of black mold like substance at bar. Soda lines observed buried in ice used for consumers. Mold like substance observed in direct contact with ice. Ensure all consumer goods are stored in a clean and sanitary environment.
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:
Chicken sitting on top of ice holding at 66F
Tempura batter holding at 54F.
Ensure all cold holding foods are held at 41F or below.
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.
_____________________________________________________________________________________
Observed employees unable to demonstrate knowledge regarding how to calibrate a thermometer, food cooking temperatures, food cooling procedures, sanitizing levels, hot and cold holding temperatures, and other basic food handling knowledge.
Refresh basic food handling knowledge with all employees.
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 holding at 105F. Employee stated they did not mark the time on the sushi rice.
The approved written procedure of this food was not maintained in the food facility. Written procedures shall be maintained in the food facility and made available to the enforcement agency upon request.
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.
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 inaccurate thermometer, thermometer observed reading 90F when placed in ice bath. Ensure thermometers are accurate at all times.
Employees trained on how to calibrate a thermometer at time of inspection.
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 raw meat and raw shell eggs stored above ready to eat foods inside of reach in refrigerator.
Reorganize the foods stored in the refrigerator so that all raw animal products are stored beneath prepared and/or ready-to-eat foods or in another approved area of the refrigerator to prevent cross contamination.
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 personal drinking items commingled with consumer goods inside of reach in refrigerator. Ensure to not store personal items with consumer goods.
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 raw shrimp thawing in sitting water. Discontinue this practice.
Ensure to thaw foods using one or more of the methods listed below:
Approved thawing methods include:
A. Under refrigeration that maintains the food temperature at 41F or below.
B. Completely submerged under potable running water for a period not to exceed two hours at a temperature of 70F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain.
C. In a microwave oven if immediately followed by immediate preparation.
D. As part of a cooking process.
Washing fruits and vegetables
Raw, whole produce shall be washed prior to preparation. (113992)
Inspectors Comments: Observed employee cutting raw onions without washing. Employee stated that onions are removed from bag, cut, then placed inside of walk in refrigerator. Ensure to wash all vegetables and fruits.
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ROUTINE INSPECTION
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02/22/2017
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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 tempura batter and tofu at room temperature at 60F. Operator stated that these were placed in kitchen less than 3 hours ago.
These items were placed in an ice bath.
Maintain potentially hazardous foods at or below 41F at all times, immediately. The sides and bottom of the container must be iced.
Proper cooling methods
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then cool to 41°F, within a total of 6 hours. Cooling shall be accomplished by one or more of the following methods: placing in shallow pans, seperating into smaller portions, using rapid cooling equipment, using ice, or other approved method. (114002, 114002.1)
Inspectors Comments: Observed a 5 gallon container of onion soup in walk in cooler at 48F, cooling since last night.
Operator voluntarily condemned and destroyed 5 gallons of onion soup. Training provided.
Rapidly cool potentially hazardous foods from 135F-70F in 2 hours and 70F- 41F in 4 more hours by an approved method, immediately.
Monitor temperatures with a probe thermometer.
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 cups/bowls stored less than 24 inches from hand wash sink, with no splash guard.
Store all food/utensils at least 24 inches from hand sink or provide a splash guard at both ends of hand sink, at least 6 inches high.
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ROUTINE INSPECTION
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09/26/2016
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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: OBSERVED NO FOOD HANDLER CARD FOR TWO EMPLOYEES ON SCHEDULE. ALL FOOD HANDLERS SHALL HAVE A VALID FOOD HANDLER CARD. CORRECT WITHIN ONE WEEK.
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 HOT WATER AT HAND SINKS IN KITCHEN AND RESTROOMS AT 110 DEGRESS F AFTER RUNNING THE WATER FOR 3 MINUTES. ADJUST SINKS OR INSTALL AN ON-DEMAND WATER HEATER SO THAT HOT WATER IS AVAILABLE FOR HAND WASHING WITHIN 15 SECONDS. CORRECT WITHIN THREE DAYS. INSTRUCT STAFF TO WAIT AND WASH HANDS WITH WARM WATER.
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 SANITIZER CONCENTRATION BETWEEN AT LESS THAN 50 PPM. ADJUST OR REPAIR WARE WASH MACHINE FOR FINAL RINSE SANITIZER OF AT LEAST 50 PPM. SANITIZE ALL FOOD CONTACT SURFACES MANUALLY UNTIL MACHINE IS REPAIRED.
CHECK SANITIZER CONCENTRATION AT LEAST DAILY USING TEST STRIPS.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: OBSERVED MILDEW AND STANDING WATER IN RUBBER BOTTLE HOLDERS AT THE BAR AREA. OBSERVED STICKY BOTTLES IN WELL. OBSERVED STANDING WATER AND DEBRIS ON FLOOR IN BAR AREA. CLEAN ENTIRE BAR AREA WITHIN 2 DAYS AND MAINTAIN CLEAN 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 A GAP AT THE BOTTOM OF THE BACK DOOR. ELIMINATE GAP WITHIN 2 DAYS TO PREVENT VERMIN FROM ENTERING THE FACILITY.
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 RUSTED WIRE RACKS IN THE WALK-IN REFRIGERATOR. REPLACE WITHIN TWO WEEKS AND MAINTAIN CLEAN AND IN GOOD REPAIR.
OBSERVED STANDING WATER IN REFRIGERATOR AT BAR. REPAIR TO ELIMINATE LEAK AND MAINTAIN IN GOOD REPAIR. CORRECT WITHIN ONE WEEK.
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 ICE SCOOP STORED IN A CONTAINER WHERE STANDING WATER COLLECTS. EMPTY SCOOP HOLDER TO WASH AND SANITIZE AT LEAST DAILY.
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 FIRE SPRINKLER IN WALK IN REFRIGERATOR LEAKING ONTO FOOD CONTAINERS. REPAIR SPRINKLER TO ELIMINATE LEAK. DO NOT STORE ANY ITEMS UNDER THE SPRINKLER UNTIL REPAIRED.
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INSPECTION FOLLOW-UP
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05/18/2016
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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: Properly wash and sanitize all utensils. Chlorine sanitizer was measured at 10 ppm at the bar warewash sink. No dishes were actively being washed at the time of the inspection.
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 the leak at the faucet. Observed water leaking at the 3-Comp sink faucet.
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 and the walls. Observed missing base cove tiles at the bar.
Adequate ventilation and lighting; designated area, usage
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149, 114149.1, 114149.2, 114149.3, 114252, 114252.1)
Inspectors Comments: Clean and maintain the hood filters and the hood surfaces. Observed grease accumulation on the hood surfaces at the kitchen and some of the Teppan grill.
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ROUTINE INSPECTION
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05/09/2016
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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: 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.
Observed employee drinking and returned to work, handling dishes and clean towels without changing gloves. No food was observed to be adulterated. Operator was instructed to wash his hands and to wash and sanitize the dishes.
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 cockroaches from the facility.
Observed one live cockroach on the floor under the warewash sink. Operator immediately killed the roach and sanitized the floor.
Observed 5 dead cockroaches on the counter in dry storage room, on the floor under the sinks, and on the floor in dry storage room.
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 multi-use utensils. No sanitizer was detected in the ware wash sink at the bar during non-active warewashing.
Proper eating, tasting, drinking or tobacco use
No employees shall eat, drink, or smoke in any work area. (113977)
Inspectors Comments: Instruct employees to only eat and drink in designated areas away from food, utensils, and to wash their hands thoroughly before returning to work.
-Observed employee drinking a can beverage in the food prep area and returned to work without washing hands. Also observed open beverages stored on the shelves in the kitchen.
Discontinue storing employee beverages where they may contaminate food or equipment if spilled. Maintain all employee drinks with a cover, a straw and stored below any food or food preparation 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: Provide paper towel in the dispenser at the hand wash sink. Observed missing paper towel in the dispenser in the women restroom.
Provide a working soap dispenser at the hand wash sink. Observed a soap dispenser not working properly at the sushi prep hand ash sink.
Sewage and wastewater properly disposed
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
Inspectors Comments: Discontinue discharging of the wastewater onto the floor.
-Observed wastewater pooling on the floor in the laundry room area. Operator stated that it was overflowed from the floor drain from the washer. No active overflow was observed during the inspection. This area was also a storage area for to-go utensils, and ice machine. Ensure to clean and sanitize the floor that was contaminated by the wastewater.
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: Bags of onions were stored directly on the floor in the hallway. Discontinue this practice. Elevate the food containers at least 6 inches off the floor to prevent possible cross contamination.
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 and the walls.
-Observed wastewater pooling next to the grease trap on the floor. No active wastewater overflow was observed at the grease trap during the inspection. Thoroughly clean and sanitize the floor.
-Observed damaged grouts between the floor tiles throughout the kitchen, warewashing and sushi bar area. Re-grout the floor to eliminate pooling of water and food debris.
-Observed dead cockroaches on the floor under the dish machine, and storage areas. Thoroughly clean and sanitize all affected areas.
-Observed damaged wall in the storage room (to-go utensils, ice machine, trays). Provide smooth wall with approved base cove tiles.
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 and maintain proper sanitizer concentration in the buckets storing soiled wiping cloths.
No sanitizer was detected in the sanitizer buckets holding soiled towels. Operator was able to adjust the concentration during the inspection.
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: Ensure to provide and maintain toilet papers in the dispensers. Toilet paper was missing in the dispenser at the employee women restroom.
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: Ensure to contact plan check for plan submittal and approval before any changes are being made, such as installation of wall, base cove tiles, and installation or relocation of the equipments.
Contact for Plan check: Carmina Chavez
(626)744-6041
Adequate ventilation and lighting; designated area, usage
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149, 114149.1, 114149.2, 114149.3, 114252, 114252.1)
Inspectors Comments: Clean and maintain all hood filters and hood surfaces.
-Observed heavy grease accumulation on the grease filters at the Teppan grills.
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: Properly organize the dry storage area.
Observed boxes with old bottles stored on the floor throughout the storage room. Elevate all items off the floor minimum of 6 inches to prevent vermin harborage. Remove all unused equipment and bottles from the room.
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 clean knives stored between the equipment and the wall with peeling paint. Discontinue this practice at once. Properly store all the equipment in an approved and a clean manner.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Clean and maintain the non-food contact surfaces.
-Observed old food debris accumulation inside the cabinets at the Teppan grill.
-Observed food containers were encrusted with food debris accumulation.
-Old food debris accumulation inside the refrigeration units.
-Observed a dead roach on the counter in dry storage room. Thoroughly clean and sanitize the counter.
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BILLABLE FOLLOW-UP
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03/11/2016
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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: Observed all the major violations to be corrected at the time of re-inspection. Pest control invoices dated 3/8/16, 3/9/16 and 3/10/16 were provided. Follow-up pest control service was scheduled for next week, as stated per manager. Health permit was re-instated on this date.
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: Construct, equip, maintain and operate the food facility so as to prevent the entrance and harborage of animals, birds and
vermin including, but not limited to, rodents and insects. Seal all gaps that are greater than a 1/4 inch.
-Observed openings and gaps on the wall in ware-washing area, and the kitchen.
All gaps and holes in the interior and exterior of the building must be identified and repaired.
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 and the walls.
-Observed damaged grouts between the floor tiles throughout the kitchen, warewashing and sushi bar area. Re-grout the
floor to eliminate pooling of water and food debris.
-Observed one dead cockroach on the floor under the dish machine. Clean and sanitize the area.
-Observed damaged wall in the storage room (to-go utensils, ice machine, trays). Provide smooth wall with approved base
cove tiles.
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 dust accumulation on the fan guards inside the refrigeration units.
-Observed old food debris on gaskets of the refrigeration doors.
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: Ensure to contact plan check for plan submittal and approval before any changes are being made, such as installation of
wall, base cove tiles, and installation or relocation of the equipments.
Contact for Plan check: Carmina Chavez
(626)744-6041
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: Provide approved shelving for storing to-go containers. Observed to-go containers stored on the unapproved wood shelving mounted on the high wall in the hall way.
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BILLABLE FOLLOW-UP
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03/10/2016
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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: Ensure to contact plan check for plan submittal and approval before any changes are being made, such as installation of
wall, base cove tiles, and installation or relocation of the equipments.
Contact for Plan check: Carmina Chavez
(626)744-6041
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 and the walls.
-Observed damaged grouts between the floor tiles throughout the kitchen, warewashing and sushi bar area. Re-grout the
floor to eliminate pooling of water and food debris.
-Observed damaged wall in the storage room (to-go utensils, ice machine, trays). Provide smooth wall with approved base
cove tiles.
-Observed old food debris accumulation on the floor behind the grease trap.
-Observed live cockroaches and several dead cockroaches on the wall and the floor in the kitchen area. Thoroughly clean and sanitize the all affected areas.
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 cockroaches from the facility by a safe and legal method at once.
-Observed live adult and nymph cockroaches on the wall in warewashing area and food prep area.
-Observed several dead cockroaches on the floor in warewashing area and food prep area.
-Observed cockroach egg sac on the floor under the warewash sink.
The following actions must be completed to properly eliminate the cockroaches from the facility:
1. Construct, equip, maintain and operate the food facility so as to prevent the entrance and harborage of the cockroaches. All
gaps and holes in the interior and exterior of the building must be identified and repaired.
2. Use an approved method for eliminating the roaches. Proof of service from a Licensed Pest Control Company must be
provided.
3. Thoroughly clean and sanitize all affected surfaces in the facility. All areas must be cleaned with soap and sanitized with an
approved sanitizer.
Adequate ventilation and lighting; designated area, usage
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149, 114149.1, 114149.2, 114149.3, 114252, 114252.1)
Inspectors Comments: Clean and maintain the hood filters and the hood surfaces.
-Observed grease accumulation on the hood filters and hood surfaces at the teppan grills in dining areas.
Provide adequate lighting throughout the facility for inspection and cleaning purposes.
-Observed inadequate lighting in dining area where teppan grills were located. Recommendation was made to the manager
to provide better lighting in these areas for cleaning purposes.
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: Construct, equip, maintain and operate the food facility so as to prevent the entrance and harborage of animals, birds and
vermin including, but not limited to, rodents and insects. Seal all gaps that are greater than a 1/4 inch.
-Observed openings and gaps on the wall behind the 3-Comp sink, around the walk-in-cooler, and women restroom wall.
-Observed small holes and gaps on the stairs leading to 2nd floor.
-Observed an opening under the back exit door.
All gaps and holes in the interior and exterior of the building must be identified and repaired.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Clean and maintain the non-food contact surfaces.
-Observed heavy grease accumulation on the wooden cabinets at the Teppan grills. Remove the grease from the wood
cabinets. Properly seal the wood cabinets to provide smooth and easily cleanable surface.
-Observed grease accumulation on the cooking equipment and the refrigeration units.
Imminent Health Hazard - Closure
An enforcement officer may temporarily suspend the permit and order the food facility immediately closed due to an imminent health hazard. (114409)
Inspectors Comments: Due to the facility not meeting the requirements for reopening, the facility will remain closed. 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:
114259.1: Vermin infestation
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.
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 a door to the ice machine in the laundry room was not closing properly. Replace the door to prevent potential contamination
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BILLABLE FOLLOW-UP
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03/09/2016
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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 and the walls.
-Observed damaged grouts between the floor tiles throughout the kitchen, warewashing and sushi bar area. Re-grout the floor to eliminate pooling of water and food debris.
-Observed damaged wall in the storage room (to-go utensils, ice machine, trays). Provide smooth wall with approved base
cove tiles.
-Observed heavy grease and old food debris accumulation on the floor behind the cook-line.
Imminent Health Hazard - Closure
An enforcement officer may temporarily suspend the permit and order the food facility immediately closed due to an imminent health hazard. (114409)
Inspectors Comments: Due to the facility not meeting the requirements for reopening, the facility will remain closed. 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:
114259.1: Vermin infestation
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
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: Discontinue the use and storage of all "household use only " insecticides in the food facility. Observed operator was holding a bottle of "household use only" insecticides. Upon inquiry, employee stated using it for the restaurant. Discontinue this practice at once. Use an approved method for eliminating the roaches.
Proof of service from a Licensed Pest Control Company must be provided at the time of re-inspection.
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 cockroaches from the facility by a safe and legal method at once.
-Observed live adult and nymph cockroaches on the wall in warewashing area and the hallway leading to the dining area.
-Observed dead cockroaches on the floor in warewashing area.
-Observed cockroach fecal markings on the wall behind the paper towel dispensers and cabinets in food prep areas.
The following actions must be completed to properly eliminate the cockroaches from the facility:
1. Construct, equip, maintain and operate the food facility so as to prevent the entrance and harborage of the cockroaches. All
gaps and holes in the interior and exterior of the building must be identified and repaired.
2. Use an approved method for eliminating the roaches. Proof of service from a Licensed Pest Control Company must be
provided.
3. Thoroughly clean and sanitize all affected surfaces in the facility. All areas must be cleaned with soap and sanitized with an
approved sanitizer.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Clean and maintain the non-food contact surfaces.
-Observed heavy grease accumulation on the wooden cabinets at the Teppan grills. Remove the grease from the wood cabinets. Properly seal the wood cabinets to provide smooth and easily cleanable surface.
-Observed grease on the equipments in server stations.
-Observed grease accumulation on the cooking equipment at the cook-line.
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: Construct, equip, maintain and operate the food facility so as to prevent the entrance and harborage of animals, birds and
vermin including, but not limited to, rodents and insects. Seal all gaps that are greater than a 1/4 inch.
-Observed cracks and crevices between the base coving in warewashing areas, food prep area, server station, storage areas and the sushi bar.
-Observed loose FRP walls in warewashing area.
-Holes on the stairs leading to 2nd floor.
-Gap under the back exit door.
All gaps and holes in the interior and exterior of the building must be identified and repaired.
Adequate ventilation and lighting; designated area, usage
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149, 114149.1, 114149.2, 114149.3, 114252, 114252.1)
Inspectors Comments: Clean and maintain the hood filters and the hood surfaces.
Observed grease accumulation on the hood filters and hood surfaces at the teppan grills in dining areas.
Provide adequate lighting throughout the facility for inspection and cleaning purposes.
-Observed inadequate lighting in dining area where teppan grills were located. Recommendation was made to the manager to provide better lighting in these areas for cleaning purposes.
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INSPECTION FOLLOW-UP
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03/08/2016
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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 cockroaches from the facility by a safe and legal method at once.
-Observed live nymph cockroaches on the wall in warewashing area within the food prep area. Observed dead cockroaches on the floor in warewashing area. Observed cockroach fecal markings on the wall at the warewashing/food prep area. Observed cockroach egg sac on the floor and fecal marking on the wall behind the bamboo wall in the front bar area.
The following actions must be completed to properly eliminate the cockroaches from the facility:
1. Construct, equip, maintain and operate the food facility so as to prevent the entrance and harborage of the cockroaches. All gaps and holes in the interior and exterior of the building must be identified and repaired.
2. Use an approved method for eliminating the roaches. Proof of service from a Licensed Pest Control Company must be provided.
3. Thoroughly clean and sanitize all affected surfaces in the facility. All areas must be cleaned with soap and sanitized with an approved sanitizer.
4. Provide the past 3 months pest control service invoices.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Clean and maintain the non-food contact surfaces.
-Observed heavy grease accumulation on the wooden cabinets at the Teppan grills.
-Observed grease on the equipments in server stations.
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: Construct, equip, maintain and operate the food facility so as to prevent the entrance and harborage of animals, birds and vermin including, but not limited to, rodents and insects. Seal all gaps that are greater than a 1/4 inch.
-Observed Holes on the ceiling and the walls in food prep area, and warewashing area.
-Observed gaps between the base coving in server station, storage areas and the sushi bar.
-Loose FRP wall in warewashing area.
-Tapes on the wall creating harborage area for roaches.
-Holes on the stairs leading to 2nd floor.
-Gap under the back exit door.
All gaps and holes in the interior and exterior of the building must be identified and repaired.
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: Ensure to contact plan check for plan submittal and approval before any changes are being made, such as installation of wall, base cove tiles, and installation of new equipment.
Contact for Plan check: Carmina Chavez
(626)744-6041
Permit Suspension Hearing
A permit suspension hearing has been scheduled for the owner/operator to provide an opportunity to present evidence as to why the facility's permit should not be suspended. (114411)
Inspectors Comments: An office hearing is scheduled for March 9th, 2016 at 11:30 am due to an imminent health hazard related to cockroaches. Please bring the following documents to the office hearing:
-Invoices of pest treatment for the past 3 months.
-Proof of ownership
-Photo ID.
Office hearing fees is $150, and must be paid at the time of the hearing.
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 damaged grouts between the floor tiles throughout the kitchen and sushi bar area. Re-grout the floor to eliminate pooling of water and food debris.
-Observed damaged wall in the storage room (to-go utensils, ice machine, trays). Provide smooth wall with approved base cove tiles.
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: Properly store all food in an approved and clean manner to prevent cross-contamination. Observed uncovered food containers stored on the counter adjacent to hand wash sink. Relocate the food containers to prevent cross-contamination.
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 paper towel at all the han wash sinks. Observed missing paper towel at the one of the hand wash sinks in sushi prep area.
Imminent Health Hazard - Closure
An enforcement officer may temporarily suspend the permit and order the food facility immediately closed due to an imminent health hazard. (114409)
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:
114259.1: Vermin infestation
You must close and remain closed until given written approval by the Environmental Health Division to reopen. Please call
Environmental Health office at (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.
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 the use of unapproved materials.
-Observed unapproved black tapes being used on the equipment (food prep table) and food containers. Discontinue this practice.
-Observed wood paneling around the sushi prep area. Provide a surface that is smooth, non-absorbent and easy to clean.
Observed a door to the ice machine in the laundry room was not closing properly. Replace the door to prevent potential contamination.
Adequate ventilation and lighting; designated area, usage
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149, 114149.1, 114149.2, 114149.3, 114252, 114252.1)
Inspectors Comments: Discontinue cooking without an approved hood. Observed a table top oven being used for baking sushi rolls at the sushi bar. Consult with plan check to ensure this equipment is allowed to use without a hood.
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 ice machine stored inside the laundry room. This room is not vermin proof and not an approved area. Properly vermin proof the room or relocate the ice machine.
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ROUTINE INSPECTION
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02/23/2016
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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: Properly wash, rinse and sanitize all multi-utensils.
-No sanitizer was available at the 3-compartemnt ware-wash sink at the time of inspection. (Dish machine with sanitizer was available for smaller utensils and cookwares.) Operator was able to provide the sanitizer before end of the inspection.
-No chlorine sanitizer was detected in the 3-Comp sink during active ware-washing at the bar. Operator was able to correct it. Training was provided.
-Dead roach was observed on the shelf storing clean food containers. Operator was instructed to clean and sanitize the containers.
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 the following:
-Shrimp and vegetable tempuras were stored in a bowl in sushi prep area and the temperature was measured at 100 F. Operator stated it was cooked less than 30 minutes ago. Operator was instructed to reheat to 165 F before serving.
-Home-style dipping sauces were stored on food prep table between 43-55 F. According to the operator sauces were brought it out from the walk-in-cooler in the morning and holding out in room temperature for less than 1 hour. Cool to 41 F immediately.
-Observed a large bowl of tempura batter stored next to the deep fryer at 49 F. According to the operator, raw shrimp and vegetables were dipped in the same batter throughout the day before frying. Operator was instructed to cool the tempura batter mixture to 41 F.
Food holding temperatures and TPHC (Time as a public health control) was discussed on this date with Tony.
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 and maintain paper towel inside the dispensers at all hand wash sinks.
Observed the following at the time of inspection:
-Missing paper towel inside the dispenser at the hand wash sink in the kitchen.
-Missing paper towel inside the dispenser at the hand wash sinks at the sushi prep area.
-Missing paper towels inside the dispensers at the hand wash sinks in the employees restrooms.
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 the evidence of cockroach infestation from the facility.
-Observed one dead cockroach on the shelf storing clean food containers.
-Observed one dead cockroach on the wall above food prep sink.
-Observed 4-5 dead cockroaches on the floor in liquor storage room.
-Observed 4-5 dead cockroaches on the floor in storage areas, mop sink area and back hall way area.
Two recent pest control invoices dated 2/2/16, 2/16/16 were provided by manager. Manager also stated that facility has a monthly pest control service.
Properly clean and sanitize all the areas affected by the cockroaches.
Sewage and wastewater properly disposed
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
Inspectors Comments: Dispose all waste water from the premises in a safe and legal manner.
-Observed accumulation of grease waste water on roof. The roof was accessible from the second floor. According to the manager, the waste water was from cleaning of the hood filters. Discontinue this practice at once.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Clean and maintain all the non-food contact surfaces. Observed the following:
-Metal racks encrusted with old food debris inside the walk-in-cooler.
-Dust accumulation on the fan guards in walk-in-cooler.
-Old food debris accumulation inside the refrigeration units and its gasket and the doors.
-Heavy grease accumulation on the underside of food prep tables, drain boards and ware-wash sinks, and Teppan Grills.
-Mildew like substance on the interior surfaces of the ice machines.
-Chipping paint on the shelves storing food in dry storage areas. Resurface the shelves so that it is smooth, and easily cleanable.
-Heavy dust and debris accumulation on the storage shelves inside the laundry room.
Adequate ventilation and lighting; designated area, usage
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149, 114149.1, 114149.2, 114149.3, 114252, 114252.1)
Inspectors Comments: Provide adequate lighting throughout the facility for inspection and cleaning purposes.
-Observed inadequate lighting in parts of dining area and walk-in-cooler. Recommendation was made to the manager to provide better lighting in these areas for cleaning purposes.
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: Provide hand washing sign at the hand wash sinks. Observed missing hand wash signs at the hand sinks.
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 the food prep table during active food preparation in both food prep areas. No sanitizing solution buckets were observed. 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, and then immediately return it to the solution between uses.
Ensure to provide a separate sanitizer bucket for the storage of wiping cloths used for raw foods of animal origin.
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 one of the hand wash sinks in the employee's restroom not working properly and leaking at the drain line. Repair or replace the sink.
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 meat, poultry, fish or eggs above or adjacent to cooked and RTE foods at once
-Observed raw chickens stored above vegetables and fish inside the lower reach-in-cooler.
Discontinue preparing food at unapproved areas.
-Observed rice was being washed inside the ware wash sink. Operator was instructed to prepare the rice in food prep sink.
-Observed ice machine stored inside the laundry room. This room is not vermin proof and not an approved area.
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: Properly store all chemical bottles in a separate area from food and utensils.
-Observed chemical bottles were stored next to food and utensils throughout the facility.
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: Clean and maintain the ware-wash sinks.
-Observed mildew like substance on the dish machine.
-Observed a leak at the bottom of the dish machine. Observed a bucket of old stagnant water on the floor catching the leak. Eliminate the leak at once.
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 approved and accurate thermometer for all the refrigeration units holding potentially hazardous food.
-Observed broken thermometer inside the refrigerator holding raw sushi and vegetables in sushi prep 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: Maintain all equipments in good repair.
-Observed heavily rusted lower reach-in-cooler storing liquor bottles.
-Observed rusted metal racks inside the walk-in-cooler.
-Observed a door to the ice machine in the laundry room was not closing properly. Replace the door to prevent potential contamination.
-Observed tape was used to hold the machine for making seaweed rice in sushi prep area.
Garbage and refuse properly disposed; facilities maintained
All food waste and rubbish shall be kept in leak proof and rodent proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently as necessary to prevent a nuisance. The exterior premises of each food facility shall be kept clean and free of litter and rubbish. (114244, 114245)
Inspectors Comments: Clean and maintain the refuse area.
-Observed water and grease pooling on the ground at the refuse area.
-Observed cast-off items, wood boards and open bags of recyclables stored on the ground in refuse area.
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: Maintain the toilet facilities in good repair.
-Observed broken toilet paper dispensers in the employees restrooms. Repair or replace the dispensers.
-Observed missing door handles at the employee's restroom doors.
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 ceilings.
-Observed dead cockroaches on the floor and the wall in food prep area, ware washing area, and the storage areas. Thoroughly clean and disinfect all areas affected by the cockroaches.
-Observed grease and waste accumulating on the floor next to the grease trap. No leak or overflowing was observed at the grease trap.
-Observed food and water accumulation between the tiles due to deteriorated grouts in food prep area, ware-washing area and food storage area. Re-grout the floor to eliminate the pooling of water and food debris.
-Observed broken floor tiles under the walk-in freezer door.
-Observed a small hole in the ceiling in food prep area.
-Observed loose FRP wall in ware-washing area.
-Observed mold-like substance on the walls behind the ware-washing area.
-Observe accumulation of old food debris on the floor under the dish machine.
-Observed old food debris accumulation on the floor under the bar counter.
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: Seal all gaps that are greater than a 1/4 inch. Construct, equip, maintain and operate the food facility so as to prevent the entrance and
harborage of animals, birds and vermin including, but not limited to, rodents and insects.
-Observed a gap between the front doors when is closed.
-Observed a gap under the back door.
-Observed a gap along the wall and wood baseboards in dining area.
-Observed openings (vents) on the walls in the restrooms and the laundry room.
Properly organize the storage areas.
-Observed several boxes, rugs and other miscellaneous items stored directly on the floor under the stairway. Elevate all the items that are necessary for the restaurant at least 6 inches off the floor on approved stands.
-Observed laundry room was in disarray. Linens, to-go utensils, food trays were stored on dilapidated shelves with paints, chemical, mop buckets, tools and other miscellaneous items. Remove all the items that are not necessary to the daily operation of the food facility.
-Observed liquor storage room was in disarray. Observed boxes, expired beverages, and tools were stored on the floor, inside the 3-comp sink and piled on top of other boxes. Dead cockroaches were observed on the floor in this area. Clean and un-clutter the room.
Provide a separate area for storage of employees personal items.
- Observed medicine tube, and employee's beverage stored with food items.
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: Properly store all utensils, food containers and equipment in a clean and approved manners.
-Observed rice cooker pots stored on grease trap. Grease trap is encrusted with waste and not an approved area for storing utensils.
-Observed food trays, linens (napkins), and to-go utensils stored on the dusty shelves along with paint bottles, and chemicals.
-Observed in-use utensils in a container of water at room temperature.
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ROUTINE INSPECTION
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11/12/2014
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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: Maintain supply of single-use towel in the dispenser. Observed empty paper towel dispenser in the kitchen. Corrected on site.
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. Maintain all floors, walls and ceiling clean and in good repair. Observed accumulation of food debris on the floor at the service station.
2. Provide approved base coving at the junction of floor and wall at the ice machine area. Observed missing base coving at the junction of floor and wall at the ice machine area.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Maintain equipment, utensils and nonfood-contact surfaces clean.
1. Observed accumulation of mold/mildew on the top interior surface of ice machine in the kitchen.
2. Observed accumulation of food debris and dust on the plastic soda supply line at the bar area.
3. Observed accumulation of food debris on the storage shelves inside the walk-in refrigerator.
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: Maintain all equipment and utensils in good repair.
1. Observed missing knob on the lid of hot holding unit for Miso soup.
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: Provide approved test strips for measuring level of sanitizing solution in three compartment sink at the bar area. Observed missing quat sanitizing test strips for measuring quat sanitizing solution in the three compartment at the bar area. Food facility has chlorine test strips and ph test strips at the time of inspection.
Adequate ventilation and lighting; designated area, usage
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149, 114149.1, 114149.2, 114149.3, 114252, 114252.1)
Inspectors Comments: Canopy type hoods shall extend 6 inches beyond all cooking equipment. Observed gas operated rice cooker was outside the Type II hood canopy.
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