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12/18/2019
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 6-301.14 Handwashing Signage (C) Not all hand sinks located within the facility had the proper hand washing signage.
5-202.12 Handwashing Sinks, Installation (Pf) The hand sink located next to the grill line food preparation sink measured a maximum of 95°F after continuous use. Re-inspection required.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) All items stored within the 2 door cooler located on the grill line 45°F to 50°F ( 10 ready-to-eat sushi rolls, 30 ready-to-eat fried shrimps, and 10 ready-to-eat fried crab, etc.) . Action: The kitchen manager rapidly cooled all items (please see violation #47 for additional notes)
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) Sanitizer towels located in the sushi bar were stored out of sanitizing solution when not in use.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-501.11 Good Repair and Proper Adjustment-Equipment (C) The door gaskets on the 3 door food preparation cooler and the 2 door cooler both located on the grill line were torn and in poor condition.
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12/05/2018
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: The following items stored in insufficient ice baths on the expo line and next to the grill measured above 41°F: tofu (53°F), cooked seaweed (52°F) and tempera batter (58°F). Per the manager, all items are typically time tagged for use or disposal within 4 hours of being removed from temperature control however staff had forgotten to denote the time within the establishment prior to the inspection. The staff time tagged all items for use or disposal within 1 hour of notification, violation corrected.
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| 04a - Critical |
| Sanitation: Manual |
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Inspector Comments: Per the manager, cutting boards used on the sushi preparation area are washed, rinsed, and sanitized in the sushi food preparation sink. The manager was educated on appropriate methods and times to wash/sanitize cutting boards, violation corrected.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Several squeeze bottles throughout the kitchen and sushi preparation area were not labeled as to their contents.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Refrigerator handles to the cook line refrigerators were in poor repair.
Torn door gaskets were observed on the far left grill line cold top cooler.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The holster for the beverage dispensing gun at the bar was soiled.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: In use tongs were stored at knee level on the cook line oven handle.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Walls throughout the kitchen and dry storage area were soiled.
The ventilation fans and celling in the walk in refrigerator were soiled with dust.
Holes were observed in the walls near the mop sink.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light was not functioning above the dish washing area.
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08/07/2015
Inspection, Routine
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: It could not be verified that striped bass and hamachi served raw were aqua cultured and pellet fed. A bottle of vermouth at the bar was adulterated with fruit flies. A container of moldy strawberries was present in the walk in cooler.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee on the cook line was observed changing gloves without washing hands in between.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee was observed eating at the kitchen wait station/expo area.
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| 03a - Critical, Food Borne Illness Risk |
| Food Temperature Control: Rapidly cool foods to 41°f or less |
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Inspector Comments: Mango sauce in the walk in cooler was 46°F after cooling for more than six hours.
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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: Potstickers were 45°F in the cold top across from the range. Batter on ice on the cook line was 50°F. Blue cheese was 48°F in the cold top across from the fryer.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Hot water of 100°F was not provided at the North sushi area hand sink.
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| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
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Inspector Comments: Sanitizer buckets on the cook line contained greater than 400 ppm quat.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Uncovered walnuts in paper containers were present in the expo area. Potable drink ice was stored uncovered at the wait station.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A non commercial rice cooker was present at the facility. A pitcher that was partially melted was present in the back kitchen storage area. Foil was present in the salamander.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking on the prep sink was in poor repair.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Pans were stacked while wet in the back kitchen storage area.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking on the cook line hand sink was soiled. The hand sink in the sushi bar area was not properly sealed to the wall. The water lines supplying the beverage machines at the wait station did not have ASSE 1022 dual check valves provided.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: Fifty foot candles of light were not provided in the sushi bar prep area.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: A pack of employee gum was present below the microwave on the cook line.
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04/28/2014
Inspection, Critical Item
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| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
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Inspector Comments: Moldy shallots were stored with wholesome shallots in the walk-in refrigerator.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee in the kitchen was observed eating.
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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: Cooked shrimp in the sushi cold top refrigerator was 48°F.
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01/16/2014
Inspection, Routine
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: Asterisks were not provided on the menu items that require a consumer advisory.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee in the warewashing area was observed handling dirty then clean dishes without washing their hands.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door to the grill reach in refrigerator was lined with tape. The caulking of the warewashing area was moldy. Foil lined the salamander in the sushi bar.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The floor sink next to the salamander in the suhi bar was rusty.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The light shield above the dry store area was missing.
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