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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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06/30/2025
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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 tonkatsu tara sauce stored at room temperature. The food label on the bin states to maintain refrigerated at 41F or below. Discontinue storing this food product without at room temperature. Maintain the temperature of potentially hazardous foods at or below 41 degrees Fahrenheit or at or above 135 degrees Fahrenheit.
Violation Corrected: the food employee stated the food had been stored out of temperature control for less than 30 minutes. The bin was transferred to the walk-in cooler.
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 dry food bins to be missing proper food labels. Discontinue this practice. Label all bulk food containers in English to identify contents. An additional language may be added if desired.
Wiping cloths: properly used and stored
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3)
Inspectors Comments: Observed soiled wiping cloths stored on a food contact surface during food preparation. Discontinue this practice. Each day
prior to preparation, set up a sanitizer bucket with either 100 ppm chlorine, 200 ppm quaternary ammonium or 25 ppm iodine to hold the wiping cloths. Store the cloths inside the sanitizer solution when not in immediate use. When a towel is needed,
wring it out, use it, and then immediately return it to the solution between uses.
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 old food debris on the floor area below the dry food shelving units. Clean the floors. Maintain the floors in a clean and sanitary manner.
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ROUTINE INSPECTION
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07/30/2024
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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 two pots of tontotsu broth thawing at room temperature by the food prep area. Discontinue this practice. The broth was measured at 40F.
Thaw all frozen potentially hazarous foods by one or more of the following methods:
- in refrigeration units
- under running water; not to exceed 2 hours and water temperature at 75F or below, with sufficient velocity to flush loose food particles.
- in a microwave oven
- as part of the cooking process
Violation Corrected: upon instruction, the items were moved into the walk-in cooler for proper holding at 41F or below.
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: 1. Observed some grease filters missing from the exhaust hood system. Replace the missing filters.
2. Clean the accumulated grease and grime observed the exhaust hood filters.
Maintain the exhaust hood system, including the filters, clean and free of accumulated grease and dust.
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: 1. Observed mop buckets and clutter by the janitorial sink area. Remove all items that are unnecessary. Maintain the janitorial sink clean, fully operative and in good repair.
2. Observed missing ceiling tile in the back kitchen area with exposed electrical conduits. Replace the missing ceiling tile above the ice machine unit area. Construct, maintain and operate the facility so as to prevent the entrance and harborage of vermin/animals.
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 paint chipping and water damage on the low ceiling area directly across the walk-in cooler units. Repair the damaged ceiling area and address any potential water leaks. Maintain the ceiling in good condition and repair.
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 the water dispenser tower and ice box improperly draining into a container. These units shall be properly draining into a floor sink (indirect connection). All plumbing fixtures must be fully operational, in good repair and maintained so as to prevent contamination. Installation of plumbing and plumbing fixtures must be in compliance with local ordinances.
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 bowls used to dispense dry food items. Discontinue this practice. Provide an approved utensil or device for dispensing food product.
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ROUTINE INSPECTION
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01/16/2024
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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: 1. Observed grime and mold-like accumulation along the condenser guard of the ice machine and surrounding the chute area of the ice machine. Remove ice from the ice machine, and clean and sanitize interior of the ice machine. Correct immediately.
2. Observed multi-use utensils for food scooping placed in stagnant water at 76F degrees. Maintain all utensils that are in constant use in hot water at 135F degrees or above. Correct immediately.
Demonstration of knowledge; food handler card
All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. Food facilities that prepare, handle or serve non-prepackaged food, shall ensure that all food handlers have an approved food handler card. (113947, 113948)
Inspectors Comments: Observed missing and expired food handler cards. This is a repeat violation noted in the last inspection on 4/11/23. Ensure all employees obtain a current and valid food handler card. Maintain copy of employee's food handler card at the facility to be reviewed upon request. All new employees must obtain a food handler card within 30 days from the start date of employment. Correct by 2/16/24.
Adequate handwashing facilities supplied & accessible
Handwashing facilities must be provided. Handwashing soap and towels or drying device shall be provided in dispensers; dispensers shall be maintained in good repair. Handwashing facilities shall be clean, unobstructed, and accessible. (113953, 113953.1, 113953.2,114067(f))
Inspectors Comments: Observed no paper towels at the hand washing sink in the kitchen. Ensure hand washing sinks are stocked with soap and paper towels at all times. COS.
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 bowl stored inside container of flour. This is a repeat violation noted in the last inspection on 4/11/23. Discontinue storing bowls inside of dry food containers. Maintain clean scoops with handles kept above or away from direct contact with dry food. Correct today.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: Observed mops stored on the floor. This is a repeat violation noted in the last inspection on 4/11/23. Ensure that mops are properly hung above the mop floor sink to air dry. Correct today.
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 grease accumulation on the filters, and missing filter on the hood system. Ensure filters are regularly cleaned and sanitized, maintain filters properly installed when cooking. Correct immediately.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: 1. Observed food debris accumulation under equipment and behind prep tables at the front kitchen area. Ensure floors are regularly clean and sanitized. Correct immediately.
2. Observed accumulation of soy sauce on the floor of the walk in refrigerator. Maintain floors clean and sanitized. Correct immediately.
3. Observed missing tile in the back kitchen near entry way and debris accumulation on the ceiling next to the opening, and a missing tile on slanted part of the ceiling under the hand washing sink. Operator states the tiles were removed to repair a leak. Ensure tiles are replaced and ceilings are cleaned and sanitized. Correct by 1/30/24.
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 fly zapper above food prep table. Relocate fly zapper and ensure it is not installed above food and/or clean equipment or utensils. Correct immediately.
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ROUTINE INSPECTION
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04/11/2023
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Hot and cold water available
An adequate, protected, pressurized, potable supply of hot water (120°F) and cold water shall be provided at all times. (113953(c), 114099.2(b))
Inspectors Comments: Observed water in the bathroom (west) holding at 66F degrees. Adjust hot water in the bathroom and ensure that warm water is provided at a minimum of 100F degrees. Correct today.
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 chicken in hot holding unit holding at 127F degrees. Ensure food in hot holding unit is at 135F degrees or above. Correct today.
Food manager certification
Food facilities that prepare, handle or service non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947.1)
Inspectors Comments: Observed no valid food manager's certificate on site. Obtain current, valid food manager's certificate; keep original certificate on site at all times (photocopies of food manager's certificate are not accepted.) Certification must be from an ANSI-approved organization. Correct by 5/11/2023
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 handler cards. Ensure that employees maintain current, valid food handler cards. 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. Correct by 5/11/2023.
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 bowls and cups stored in dry food storage containers. Discontinue storing bowls inside of dry food containers. Maintain clean scoops with handles kept above or away from direct contact with dry food. Correct today.
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 garbage lids missing. Garbage lids must be kept closed at all times. Contact garbage services and request lids for garbage. Correct 5/2/2023.
Equipment/Utensils - approved; installed; good repair, capacity
All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1-114130.5, 114132 )
Inspectors Comments: Observed ware washing machine inoperable and dishes are cleaned manually. Ensure equipment is proper working order. Repair or replace ware washing machine by 5/2/2023.
Observed mops on the floor. Ensure that mops are properly hung above the mop floor sink to air dry. Correct today.
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: Observed quaternary ammonia sanitizer in use in the facility with chlorine test strips. Provide correct test strips for quaternary ammonia sanitizer and ensure that the concentration of quaternary ammonium used is 200-400ppm. Correct by 4/13/2023.
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ROUTINE INSPECTION
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10/20/2021
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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 measured concentration of chlorine sanitizer in the dish wash machine below 10 ppm.
1. Operator to have the dish wash machine professionally serviced to provide a concentration of at least 50 ppm chlorine sanitizer by 11/3/2021.
2. Operator to perform manual ware washing until the dish wash machine has been professionally serviced.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: 1. Observed food debris on the floor under equipment. Clean and sanitize by 11/3/2021.
2. Observed a peeling tile in the prep area adjacent to the walk-in refrigerator. Repair by 11/3/2021.
3. Observed a missing tile in the seating area. Replace by 11/3/2021.
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ROUTINE INSPECTION
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06/15/2021
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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: Observed quaternary ammonia sanitizer in use in the facility with chlorine test strips. Provide correct test strips for quaternary ammonia sanitizer by 7/5/2021.
Toxic substances properly identified, stored, used
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1 114254.2)
Inspectors Comments: Observed over-the-counter Hot Shot pesticide stored in the facility. Remove by 7/5/2021.
Floors, walls and ceilings: built and maintained
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), 114266, 114271)
Inspectors Comments: Observed food debris and residue on floor. Clean and sanitize by 7/5/2021.
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ROUTINE INSPECTION
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03/09/2020
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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: Sanitizer test strips were not available for use during the time of inspection. Maintain testing equipment and materials in the facility and available for use at all times for the purpose of adequately measuring the types of sanitization methods used in this facility.
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 in use utensils placed in stagnant water.
Discontinue this practice. Place in use utensils in hot water at 135F or above or in ice water at all times.
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: Although sanitizer buckets were set up, multi-use wiping cloths were observed stored outside of the bucket on the prep table at the dessert prep station. Discontinue holding multi-use wiping cloths outside of the sanitizer solution between uses. Store wiping cloths in an approved sanitizer solution (e.g., 100 ppm chlorine, 200 ppm quaternary ammonium or 25 ppm iodine) between uses, or provide a clean cloth for each use.
Nonfood-contact surfaces clean
All nonfood contact surfaces of utensils and equipment shall be clean. (114115(c))
Inspectors Comments: Observed food/ grime accumulation on food storage shelves inside the walk in cooler.
Thoroughly clean and sanitize walk in cooler shelves to remove all accumulation.
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COMPLAINT INVESTIGATION
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02/21/2020
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Permit Suspension
If an imminent health hazard is found, an enforcement officer may temporarily suspend the permit and order the food facility immediately closed. Permit may be suspended or revoked for non-compliance. (114409, 114405)
Inspectors Comments:
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COMPLAINT FOLLOW-UP
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02/19/2020
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COMPLAINT INVESTIGATION
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02/18/2020
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Sewage and wastewater properly disposed
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
Inspectors Comments: A grease trap unit located in the parking lot under the facility was observed to be overflowing with waste water on to the floors of the structure.
Repair/ replace grease trap to stop the overflow of waste water.
Permit Suspension
If an imminent health hazard is found, an enforcement officer may temporarily suspend the permit and order the food facility immediately closed. Permit may be suspended or revoked for non-compliance. (114409, 114405)
Inspectors Comments:
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ROUTINE INSPECTION
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12/30/2019
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Hot and cold water available
An adequate, protected, pressurized, potable supply of hot water (120°F) and cold water shall be provided at all times. (113953(c), 114099.2(b))
Inspectors Comments: Measured hot water at three compartment sink at 112F.
Adjust/ repair water heater to maintain water at 120F at three compartment sink.
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: Sanitizer test strips were not available for use during the time of inspection. Maintain testing equipment and materials in the facility and available for use at all times for the purpose of adequately Measuring the types of sanitization methods used in this facility.
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 grease accumulation on the exhaust hood filters above the cooks line.
Operate the hood as designed, maintaining the hood filters in place so that all seams in the hood duct are tight to prevent the accumulation of grease. Maintain the exhaust hood system, including the filters, clean and free of accumulated grease, dust and/or substances.
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 a bowl being used to scoop out miso sauce.
Discontinue this practice. Only use utensils with a handle to scoop out food without contamination.
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ROUTINE INSPECTION
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08/08/2019
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Proper hot and cold holding temperatures
Potentially hazardous foods (PHF) shall be held at or below 41/ 45#F or at or above 135#F. (113996, 113998, 114037, 114343)
Inspectors Comments: 1. Observed boiled eggs held at 61F double stacked on top of the cold top in cooks line for 10 min per chef.
2. Observed sealed bags of bamboo shoots held at room temperature of 76F "Daichu" for 3 hours per chef. Bags had stickers indicating to keep them refrigerated.
3. Observed miso base buckets at room temperature with stickers indicating to keep the food items at 40F or below.
Maintain all potentially hazardous foods at or below 41F or at or above 135F. Food items were immediately moved into the walk in cooler at the time of inspection.
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: Sanitizer test strips were not available for use during the time of inspection. Maintain testing equipment and materials in the facility and available for use at all times for the purpose of adequately measuring the types of sanitization methods used in this facility.
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 grease accumulation on exhaust hood filters above the grill.
Operate the hood as designed, maintaining the hood filters in place so that all seams in the hood duct are tight to prevent the accumulation of grease. Maintain the exhaust hood system, including the filters, clean and free of accumulated grease, dust and/or substances.
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 in-use tuna scoops stored inside stagnant water at room temperature.
Maintain in-use utensils inside water at 41F or below or 135F or above.
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: Although sanitizer buckets were set up, multi-use wiping cloths were observed stored outside of the bucket. Discontinue holding multi-use wiping cloths outside of the sanitizer solution between uses. Store wiping cloths in an approved sanitizer solution (e.g., 100 ppm chlorine, 200 ppm quaternary ammonium or 25 ppm iodine) between uses, or provide a clean cloth for each use.
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ROUTINE INSPECTION
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04/05/2019
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Hot and cold water available
An adequate, protected, pressurized, potable supply of hot water (120°F) and cold water shall be provided at all times. (113953(c), 114099.2(b))
Inspectors Comments: 1. Measured water temperature at 117F at the three compartment sink.
Maintain water temperature at 120F at three compartment sink at all times.
2. Measured water temperature at 67F, and 72F at hand washing sinks at both restrooms.
Maintain water temperature between 100-108F at all hand washing sinks 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 an employee jacket hung on food storage shelve above utensils.
Maintain employee clothing and personal effects in a room, enclosure, lockers, or other designated area or designated area separated from toilets, food storage, food preparation areas and utensil washing areas.
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 an open ceiling cover above the walk in freezer.
Replace ceiling cover to prevent entrance or harborage of vermin.
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