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07/01/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: A certified food protection manager was not associated with the facility.(Core)
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: Handwashing signage was not provided at hand sinks throughout the facility.(Core)
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: The warewashing machine sanitizer measured less than 50 ppm chlorine residual.(Priority)
The sanitizer bucket at the sushi bar contained a mixture of bleach and soap, and was not in accordance with the manufacturers instructions for sanitizer usage.(Priority)
Corrective Action: Education was provided on proper use of approved chemical sanitizers.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: Cubed tofu on the preparation table across from the cook line oven measured 54°F.(Priority)
Corrective Action: The tofu was moved to the cook line reach in refrigerator to be rapidly cooled to 41°F or below.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments: In-use utensils were stored in non-circulating room temperature water on a table across from the cook line oven.(Core)
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: Door gaskets were torn in the reach in refrigerator across from the dish drying rack and the reach in refrigerator across from the warewashing machine.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: The faucet of the hand sink to the left of the cook line fryer was leaking.(Core)
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: The cook line hood vents were soiled with grime.(Core)
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: Several lights above the cook line were not functioning.(Core)
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06/05/2018
Inspection, Routine
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: The consumer advisory was not present on the menu. Provided the consumer advisory handout to the operator.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved employee beverage container was stored next to food utensils across from the cook line. Discussed approved employee beverage containers and storage locations with the operator.
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| 04b - Critical |
| Sanitation: Mechanical |
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Inspector Comments: The final sanitize rinse cycle was less than 50ppm chlorine residual on the dish washing machine at the time of inspection. Discussed set up of three compartment sink for dish washing until the dish machine is fixed.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A spray nozzle was attached downstream of the atmospheric vacuum break on the mop sink.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle was not labeled as to its contents on a shelf underneath the three compartment sink. Discussed properly labeling chemical spray bottles with the operator.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Containers of food items were not labeled as to their contents on the cook line.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: A bag of sugar and a box of rice noodles were stored on the floor in the back dry storage room.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Linen was used to line containers with food items. An unapproved toaster oven was present on the cook line.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking was in disrepair on the hood over the cook line. An unapproved soda cooler was used to store potentially hazards food across from the cook line. Empty egg cartons were used to store tongs on the cook line. The gasket was torn on the reach in freezer across from the dish washing machine. The gasket was torn on the reach in refrigerator in the sushi bar. The shelf was in disrepair above the three compartment sink in the dish washing area. The top outside cover to the ice machine was missing. The gasket was torn on the reach in refrigerator across from the three compartment sink.
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| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
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Inspector Comments: The caulking was in disrepair on the three compartment sink.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Cloth curtains were used entering and exiting the kitchen. The vents were dusty on the outside of the hood.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: The concentration of sanitizer in the point of sale area measured less than 50ppm chlorine residual.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Several containers were reused for storage of other food items.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The faucet was leaking at the three compartment sink.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor was soiled underneath the equipment throughout the kitchen. The wall was dusty behind the reach in refrigerator across from the cook line.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The lights were not functioning above the cook line. The lights were not functioning in the dish washing area.
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06/26/2017
Inspection, Routine
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Tempura batter and diced tofu in the fryer area were 49-51°F.
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| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
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Inspector Comments: A sprayer was present downstream from the atmospheric vacuum breaker on the mopsink faucet.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets for the reach-in freezer and the reach-in refrigerator in the back room were torn.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: A container of spoons and scoops were stored in standing water in the grill area.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Single use food containers were being reused to store other food items in the kitchen.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The three-compartment sink faucets and the grill faucet were leaking. The sushi bar handsink lacked splash guards.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor underneath the grill was soiled with debris.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A ceiling light above the three-compartment sink was burned out.
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04/07/2016
Inspection, Routine
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A cloth towel was used to cover up sushi rice in the rice pot holder at the sushi bar.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets were torn on the one door reach-in refrigerators at the sushi bar. The storage shelves above the three-compartment sink were in disrepair. The door gaskets were torn on the kitchen three door reach-in refrigerator and freezer.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets were soiled with food debris on the cook line cold-top refrigerator.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Several single use food containers were being reused to house other foods in the kitchen.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The sushi bar hand sink lacked splash guards. The mop sink caulking was soiled.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor/wall junction at the sushi bar lacked caulking or floor coving. The ceiling above the cook line cold-top refrigerator was stained.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The light above the three-compartment sink was not functioning correctly.
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04/13/2015
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw chicken was stored directly next to and touching raw squid inside a common metal pan in the kitchen cold-top cooler.
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: The facility serves raw fish and a disclosure was missing on the consumer advisory statement on all facility menus.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Shakers of salt, powdered sugar, and various seasonings on the kitchen storage shelf were not labeled.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Kitchen storage shelves were lined with linens. The three-door reach-in freezer door gasket was torn. The shelves above the three-compartment sink were in disrepair. The three-door reach-in cooler door gasket was torn.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The three-door reach-in cooler door gasket was soiled with debris.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: In-use utensils, at the cooks' line were stored in stagnant water measuring 68°F. A bowl was being utilized as a scooping utensil for bulk soy sauce inside the kitchen reach-in cooler.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Single service articles were being reused for food storage throughout the facility.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor beneath the fryers and stove were soiled with debris. The wall behind the cooks' line equipment was soiled with debris. The floor, beneath the fryers, was soiled with debris. The floor beneath the dish machine and three-compartment sink was soiled with debris.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Several warewashing area light bulbs were non-operational.
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04/23/2014
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: A moldy sweet potato was stored with wholesome potatoes in a box in the back storage refrigerator. (corrected onsite)
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee dumped a container of water into the cook line handsink. (corrected onsite)
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: A bag of rice was stored on the floor in the dry storage room. Drink ice was not covered at the waitstation. Individual packets of soy sauce were stored in the employee restroom.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Cloth towels were used to cover food in the cook line cold top refrigerator. A refrigerator meant for the storage of prepackaged food only was being used to store potentially hazardous foods on the cook line. A domestic toaster oven was present in the sushi area.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Cloth curtains were used to separate the kitchen from the dining area. Foil was used to cover equipment on the cookline. The door gaskets were torn on the cook line reach-in freezer and back area reach-in refrigerator.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets on the cook line cold top refrigerator were soiled with food debris. Are vents on the cook line vent hood were soiled with dust.
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| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
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Inspector Comments: Single use gloves and chop sticks were stored in the employee restroom.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: The facility was reusing several single use plastic containers for food storage.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor under the food preparation sink and under the dish machine was soiled. The wall at the mop sink was soiled.
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09/23/2013
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Raw shell eggs were stored directly above ready-to-eat foods in the 3-door kitchen reach-in cooler.
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: A consumer advisory was not provided at this facility.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Multiple unapproved employee beverages were stored in the kitchen.
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| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
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Inspector Comments: Sushi rice was 92°F at the sushi bar.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: A single use plastic bottle was re-used for storage of soy sauce on the cooks line.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: A single box of salmon was stored directly on the floor of the kitchen. The drink station scoop ice was uncovered at the time of inspection.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The shelving was in poor repair directly above the three compartment sink. A single door gasket was torn in the three door reach-in cooler. The cooks line fryer and salamander were lined with foil.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: The sushi bar wiping cloths were not stored in sanitizer buckets.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Cups were used as scoops in tempura bins in the dry storage room.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The cooks line ventilation hood was soiled with cooking grease. Black residue was present on the floor directly below the three compartment sink.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A single light shield was in poor repair in the kitchen near the stand-up cooler.
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