|
08/15/2022
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
The facility could not provide a certified food protection manager certificate.
|
| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
|
Inspector Comments:
3-301.11 Preventing Contamination from Hands (P)
An employee at the cook line was observed plating raw, ready to eat mixed greens with their bare hands.
Corrective action: The mixed greens were discarded (see voluntary condemnation). The employee was instructed on proper glove usage to prevent bare hand contact.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
6-301.11 Handwashing Cleanser, Availability (Pf)
The hand sink on the right side of the sushi bar did not have hand soap.
Corrective action: Soap was put near the hand sink.
6-301.14 Handwashing Signage (C)
The hand sink on the right side of the sushi bar did not have a sign telling employees to wash their hands.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Shrimp tempura and potstickers (46-47°F) in the right cold top were above 41°F. Garlic in oil at the wok station was held at room temperature.
Corrective action: The above items were moved to the each in refrigerators across from the cookline.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Cooked chili sauce made more than 24 hours ago in the standing fridge to the left of the drink machine did not have a date of preparation or date of discard.
Corrective action: The person in charge was instructed on proper date marking procedures.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments:
3-501.13 Thawing (C)
Raw reduced-oxygen packaged fish were observed thawing in the left reach in refrigerator of the sushi bar.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments:
6-501.111 Controlling Pests (Pf)
Fly strips were observed hanging above clean dishes in the kitchen.
Corrective action: The person in charge was instructed on proper fly strip hanging locations.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
3-304.13 Linens and Napkins, Use Limitations (C)
Multiple cloths were used to cover food containers in the reach-in refrigerators, and in the walk-in refrigerator.
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Onions, carrots, boxes of eggs, and containers of chicken were stored on the floor of the walk-in refrigerator.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
A wet cloth was observed stored outside of a sanitizer bucket at the wok cook line.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
In use utensils near the rice cookers were being stored in ice water.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-101.19 Nonfood-Contact Surfaces (C)
Cardboard was used as a non-food contact surface on equipment to the left of the fryer.
|
|
09/02/2021
Inspection, Routine
|
| 14 - Foodborne Illness Risk Factors |
| Required records available: shellstock tags, parasite destruction |
|
Inspector Comments:
3-203.12 Shellstock, Maintaining Identification (Pf)
Shellstock tags were not kept after sale of the last piece of shellstock.
Corrective Action: The inspector educated the person in charge to maintain shellstock tags or labels with the date the last piece of shellstock was sold for at least 90 days.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
An open carton of eggs located in the walk-in refrigerator was stored over cabbage.
Corrective Action: The inspector educated the person in charge to store food items in the refrigerator so to avoid cross contamination and they agreed to move the eggs.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Half and half located in the pepsi brand beverage cooler was not date marked when opened to be used or discarded within 7 days.
Corrective Action: The inspector educated the person in charge regarding date marking and emailed a handout in Chinese.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments:
6-501.111 Controlling Pests (Pf)
Multiple flies were observed in the kitchen. Four sticky fly strips in the kitchen were hanging above clean dish surfaces.
Corrective Action: The person in charge agreed to move them away from food prep and clean dish surfaces.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
3-304.13 Linens and Napkins, Use Limitations (C)
Linens were covering food in several containers in the cold-top refrigerators.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
In-use wiping cloths were not stored in sanitizer in-between uses.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
Rice spoons were stored in standing water that measured less than 135°F.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments:
6-202.14 Toilet Rooms, Enclosed (C)
The doors to the women's and men's bathrooms were not self-closing.
|
|
08/20/2019
Inspection, Routine
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
An employee used the near sushi bar hand sink and the kitchen hand sink to prepare a sanitizer bucket.
6-301.11 Handwashing Cleanser, Availability (Pf)
Soap was not provided at the far sushi bar hand sink.
6-301.14 Handwashing Signage (C)
The two sushi bar hand sinks did not have signs that told employees to wash their hands.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
3-304.11 Food Contact with Equipment, Utensils, and Linens (P)
Fried pork near the fryers was cooling on paper menus. The outside of a cardboard box was lying on and touching ready-to-eat broccoli in the walk-in refrigerator.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
The following food-contact surfaces were soiled: large wok water bowl, the tempura sifter near the fryers, the table-mounted can opener blade in-use during the inspection, and the containers for the cashews, peanuts, sesame seeds, and crunchy noodles under the steam table.
4-702.11 Before Use After Cleaning (P)
An employee at the dish machine area did not sanitize a sheet tray pan after cleaning it. The person in charge did not sanitize a knife after cleaning it at the dish machine area.
|
| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
|
Inspector Comments:
3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Egg rolls (105-116°F) in the steam table and white rice (124-126°F) in the far-side kitchen rice cooker were stored below 135°F.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments:
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
The following foods were stored above 41°F: (in the walk-in refrigerator) cooked noodles (46°F), scallops (45°F), raw chicken (44°F), won ton cream filling (44°F), half and half (45°F), fried chicken (48°F), (in the right cold-top refrigerator) fried shrimp (46°F), vegetable dumplings (52°F), popcorn shrimp (52°F), (in the left cold-top refrigerator) pooled raw eggs (46°F), cooked chicken (44°F), and (in ice water at the wait station) tofu (49°F).
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
7-201.11 Separation-Storage (P)
A spray can of WD-40 under the steam table was stored next to an open container of crunchy noodles.
|
| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
|
Inspector Comments:
3-501.15 Cooling Methods (Pf)
The following foods were not cooling properly from 135°F to 41°F within a total of 6 hours: cooked chicken (58-62°F, covered) in the walk-in refrigerator and fried tofu (54°F, no temperature change during inspection) in the left cold-top refrigerator. The person in charge stated that curry (133°F, in a 1-quart container) next to the woks would cool to 70°F in two hours at room temperature, and the inspector determined that this was not an approved method to cool this food.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments:
6-501.111 Controlling Pests (Pf)
Multiple flies were observed in the kitchen. Three sticky fly strips in the kitchen were hanging above food preparation areas or clean dish surfaces.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Boxes of broccoli and cabbage were stored outside the restaurant back door on the ground. Several food boxes in the walk-in freezer were stored on the floor.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
The concentration of wiping cloth solution in a sanitizer bucket in the sushi bar area was less than 50 ppm chlorine, and this sanitizer bucket was stored on the floor.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
The rice scoops in the kitchen were stored in standing water that was less than 135°F. A knife at the steam table was stored in a cardboard sleeve. Several knives on the back counter of the sushi bar area were stored on soiled purple linens. The scoop for vinegar in the container under the kitchen hand sink did not have a handle and was immersed in the food liquid.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-501.12 Cutting Surfaces (C)
The right and left cold-top refrigerator cutting boards were scored and stained.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The refrigerator door handles throughout the kitchen were soiled.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments:
6-202.14 Toilet Rooms, Enclosed (C)
The women's and men's restroom doors were not self-closing.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
The ceiling throughout the kitchen was soiled. The back food preparation sink floor drain was soiled.
|
|
03/18/2019
Inspection, Routine
|
| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
|
Inspector Comments: 2-101.11 Assignment (Pf)
A person in charge was not present at the start of the inspection.
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
The restaurant did not have a certified food protection manager.
|
| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
|
Inspector Comments: 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf)
The restaurant did not have adequate procedures for cleaning up after vomit/diarrhea incidents. Corrective action: The inspector provided an example procedure to the restaurant.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: 2-301.12 Cleaning Procedure (P)
The person in charge cleaned his hands on his apron on multiple occasions. An employee at the dish machine cleaned his hands on a common towel.
2-301.14 When to Wash (P)
Multiple employees did not wash their hands after eating. An employee at the dish machine handled soiled dishes then clean dishes without washing his hands in between. An employee at the dish machine did not wash his hands after taking a drink.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
An employee filled a water pitcher at the grill line hand sink. An employee used the dish washing area hand sink to dump and fill water in a tofu container. An employee at the sushi bar used the hand sink to clean a knife.
6-301.14 Handwashing Signage (C)
The kitchen and sushi bar hand sinks did not have signs that told employees to wash their hands.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
The interior of the ice machine was soiled with rust. The food skin peeler blade at the grill line was soiled. The bulk spice bin scoops throughout the kitchen were soiled. The table-mounted can opener blade was soiled.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (P)
The person in charge stated that in-use utensils for time/temperature control for safety food were cleaned at the end of the day and not at least every four hours.
4-702.11 Before Use After Cleaning (P)
An employee at the sushi bar cleaned a knife in the sink and did not sanitize it afterward. The kitchen did not have a sanitizer bucket made to sanitize-in-place food contact surfaces.
|
| 17 - Foodborne Illness Risk Factors |
| Proper disposition of returned, previously served, reconditioned & unsafe food |
|
Inspector Comments: 3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food (P)
Rice at the sushi bar stored at ambient temperature since the day prior was not discarded.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Fish was 44°F and shrimp was 45°F in the right sushi bar display refrigerator. Garlic in oil was 55°F at the grill. Tofu in water was 48°F on the center table.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Milk in the sushi bar reach-in refrigerator and milk and half and half in the Pepsi brand cooler were not date-marked once opened to be used or discarded within 7 days.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: 7-102.11 Common Name-Working Containers (Pf)
A spray bottle of degreaser under the fryers was not labeled. Corrective action: The person in charge labeled this container.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments: 3-501.13 Thawing (C)
Beef in the three-compartment sink and frozen beef in bins at the cutting boards was not thawing using an approved method.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-304.13 Linens and Napkins, Use Limitations (C)
Linens were touching food in refrigerators throughout the kitchen.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
The wiping cloths were not stored in sanitizer solution between uses.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
A knife at the right cold-top refrigerator was stored in the crevice between equipment. A knife at the steam table was stored on cardboard.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments: 4-501.19 Manual Warewashing Equipment, Wash Solution Temperature (Pf)
The dish machine wash water temperature (112°F) was less than 120°F.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-602.13 Nonfood Contact Surfaces (C)
The equipment handles throughout the kitchen were soiled.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-202.14 Backflow Prevention Device, Design Standard (P)
A sprayer was attached downstream of the mop sink atmospheric vacuum breaker (backflow preventer), and the backflow preventer was not approved to be left under continuous pressure. Corrective action: The person in charge disconnected the sprayer from the sink.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments: 6-202.14 Toilet Rooms, Enclosed (C)
The bathroom doors were not self-closing.
|
|
10/29/2018
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A dented can was stored with wholesome cans on the can rack in the dry storage area of the kitchen.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw shell eggs were stored above ready to eat lettuce on a rack in the walk in refrigerator.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee was observed eating in the kitchen. An employee twist top beverage was stored next to dishes on the sushi bar.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Shrimp was stored at 54°F in the small cold top refrigerator on top of other customer food.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The concentration of the chlorine sanitizer in the mechanical dish washing machine was less than 50 ppm chlorine residue.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Rodent droppings were observed on canned food in the dry storage area of the kitchen. Multiple flies were observed in the facility.
|
| 07b - Critical |
| Pest Control: Pesticide application |
|
Inspector Comments: A fly strip was stored directly above the food preparation table in the kitchen.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle was unlabeled as to its contents below the grill line.
|
|
06/14/2018
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw chicken was stored above ready to eat food in the walk in refrigerator. Inspector had employee move the raw chicken below the ready to eat food and educated employee on food storage to prevent cross-contamination.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: The reminder was not provided on the consumer advisory for food that is potentially served undercooked.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed donning gloves without first washing hands. Inspector educated employee on hand washing practices.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Employees were observed eating food in the food preparation area of the kitchen. Employees relocated and continued eating in an approved location and inspector educated employee on best hygienic practices.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cooked chicken was stored at 55°F, cooked beef was stored at 53°F, cooked shrimp was stored at 63°F, and raw shrimp was stored at 55°F in the cold top refrigerator in the cook line. One half of a cut watermelon was stored at 46°F in the walk in refrigerator for longer than four hours. Inspector had employee move the cooked chicken, cooked beef, cooked shrimp, and raw shrimp to the walk in refrigerator and an employee discarded the cut watermelon.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Multiple flies were observed in the food establishment.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: A food container containing a bulk white powder was unlabeled as to its contents.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Door gaskets of the reach in cold top refrigerators in the cook line, the beverage refrigerator in the kitchen, and the reach in cold top refrigerators in the front service area were torn. Caulking behind the hand sink in the kitchen was torn.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: Cutting boards were soiled with food debris throughout the facility.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Door gaskets of the reach in cold top refrigerators in the cook line, the beverage refrigerator in the kitchen, and the reach in cold top refrigerators in the front service area were soiled with food debris. Shelving units throughout the facility were soiled with food debris.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Several wiping cloths throughout the facility were not stored in sanitizer solution between uses.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: The handle of a scoop in the bulk food container was stored in contact with food.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Single service food containers were reused throughout the facility
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The preparation sink near the dry storage area was leaking from the faucet.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floors under the cook line were soiled with grime. Walls were soiled with grease throughout the facility. The floors of the walk in refrigerator and freezer were dented making them not easily cleanable.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light fixture above the food preparation sink was not shielded.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: When closed, the gap between the bottom of the rear screen door and the door frame was greater than one-fourth of an inch.
|
|
05/19/2017
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw shelled eggs were stored above ready to eat foods in the walk-in cooler.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee at the dish machine area was observed wiping their hands on a common towel.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Employee beverages were stored directly next to customer food near the grill line. An unapproved twist top employee beverage was stored in the sushi bar reach-in cooler.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Eggs rolls on the steam table were 127°F.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Breaded shrimp was 52°F in the grill line reach-in cooler. Sushi rice by the sushi bar was 104°F and proper time as a public health guidelines were not being followed.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Containers of food were stored on the floor in the walk-in cooler.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking on the preparation sink was torn. The handle on the white reach-in freezer was in disrepair. The door gaskets on the reach-in coolers and reach-in freezers throughout the facility were torn. The caulking on the 3-compartment sink was torn. The caulking on the dish machine drainboard was soiled with mold.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The interiors and exteriors of the reach-in coolers and reach-in freezers throughout the facility were soiled with food debris. The exteriors of the bulk food storage containers were soiled with debris. Ice build-up was observed in the white reach-in freezer.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Food was stored in reused single service containers throughout the facility.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The faucet on the preparation sink was leaking. The mopsink was soiled with debris.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor edges throughout the kitchen were soiled with food debris. The ceiling throughout the kitchen was soiled with dust. The floor near the water heater was soiled with debris. The floor behind the grill was soiled with grease and food debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light in the ventilation hood was not functioning.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: An employee coat was stored near customer food on the dry storage racks.
|
|
06/08/2016
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Employee was observed washing a metal scrubber and dumping into the cook line hand sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved twist-top employee beverage was stored above food contact surfaces at the sushi station.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Wontons (130°F) were below 135°F at the cook line hot holding station.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cut napa cabbage (53°F), cooked beef (45°F), cooked chicken (44°F), cooked shrimp (44°F), cooked broccoli (47°F), cooked noodles (51°F), bean sprouts (45°F), garlic in oil (58°F), tofu (47°F), fried tofu (50°F), panang curry (50°F), coconut curry (51°F), green curry (49°F), lettuce (44°F).
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The counter surface next to the cook line cold top refrigerator was lined with foil. The door gasket to the fryer station cold top refrigerator was torn.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: The drinks and salad refrigerator was not equipped with a thermometer.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The cook line cold top refrigerator doors were severely soiled. The vent hood filters above the cook line were severely soiled.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Rice scoop was stored in 72°F stagnant water. The wooden rice scoop was severely warped.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Multiple bulk containers scoops were not equipped with handles.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The ceiling tiles n the cook area was greasy and dusty
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light was out at the ventilation hood.
|
|
03/17/2015
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Ice was present in the prep line hand washing sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Employee beverage containers were stored on the kitchen food prep table and the slicer table.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: The following food items were held above 41°F for more than 4 hours in the walk-in refrigerator: two containers of raw chicken were 50-51°F, a bus tub of cooked sweet and sour chicken was 44°F, ginger salad dressing (made in house) was 44°F, meat/egg soup 45°F, one container of apple juice was 44°F, two boxes of 19 ounce tofu packets were all 45°F. These items were determined to be held above 41°F for longer than 4 hours, and were voluntarily condemned. Cut crab strips were 48°F, creme cheese was 53°F, shrimp was 54°F, cooked eel strips were 55°F in the west sushi line display case. These were determined to have been held above 41°F for two hours and were moved to the functioning sushi line reach-in refrigerator.
|
| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
|
Inspector Comments: The only probe-type food thermometer was not calibrated correctly. It measured 35°F in 32°F ice water.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A spray can of WD-40 was stored on the shelf below the steam table, next to food containers.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Fryer oil was stored in a stock pot that was on the floor below the walk line. Several food containers were stored on the floor in the the walk-in freezer and the walk-in refrigerator. A bag of cabbage was stored on the floor in the walk-in refrigerator.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The south cooks line cold top refrigerator door gaskets were torn. Contact paper was used to line the wait station glass beverage container shelves. The ware washing machine drain board wall caulking did not fully seal the drain board to the wall. Aluminum foil lined the wall next to the stove.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: The south cooks line cold top refrigerator was not provided with a thermometer. The glass door beverage refrigerator that was used to hold prepackaged salad items was not provided with a thermometer.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door handles of the south cooks line cold top refrigerator were soiled with greasy film. The top of the gas range was soiled with burned food residue. The walk line ventilation hood filter screens were soiled with grease. The ware washing hand sprayer handle was soiled with grime. The bar wine cooler door gaskets were soiled with food debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Bowls with no handles were used as scoops in the sweet and sour chicken container in the walk-in freezer, in the tempura batter, and bulk rice located in the dry storage area. Plastic spoons and forks were stored with their food-contact surfaces exposed to contamination on the service line counter.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: A single service seaweed salad container was being reused to store raw pork in the cooks line cold top refrigerator.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The food prep sink faucet leaked from its base when the faucet handles were turned on. The faucet was not permanently connected to the sink vanity in the women's restroom.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The walk-in freezer and walk-in refrigerator metal floors had numerous dents and the bottom of the dents were soiled with grime. The floor drain below the prep sink was soiled with a large amount of food debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: One light bulb did not function in the walk line ventilation hood. One light bulb did not function in the women's restroom.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: A covered container of employee food was stored on a box of small teapots on the shelf below the food prep. table.
|
|
01/22/2015
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: Ice cubes were present in the right Sushi Bar hand sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage was stored next to the meat slicer. An uncovered employee beverage was stored on top of the white freezer.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The handle was missing on the white freezer. The door gaskets were in poor repair on both cold top cooler doors. The small gas stove was not installed 6 inches within the ventilation hood. Mold was observed on the caulking behind the rinse sink. The caulking was torn on the 3-compartment sink.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: Ice build up was present in the white freezer.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: All equipment on the cook's line was soiled with grease and food residue. The right side of the ventilation hood was soiled with grease. Ice was observed on the lower portion of the walk-in freezer door. The exterior of the dry storage bins were soiled.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Sushi knives were stored on a purple napkin on top of the single door freezer in the Sushi Bar. A scoop handle was in direct contact with MSG and a scoop without a handle was present in a container filled with vinegar.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Reuse of single use 5 gallon Soy Sauce buckets was observed in the establishment.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The preparation sink faucet was leaking when turned on.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor was soiled below the kitchen equipment. The wall was burnt to the left of the small gas stove. A container lid was used as a floor sink cover in the Sushi Bar. Three light shields were cracked in the kitchen area.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: A light was not functioning within the ventilation hood.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The storage shelving areas were maintained in an unorganized manner.
|
|
07/30/2014
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A severely dented can of hoison sauce was stored with wholesome cans on the can storage rack.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw fish was stored above cooked chicken and raw shell eggs were stored above fresh cabbage in the walk-in cooler.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A sanitizer bucket was present in the right Sushi Bar hand sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Two beverages were stored on top of the white freezer. Two beverages were stored above the coffee pot. A beverage was stored next to clean dish ware.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Tofu was 46°F, bean sprouts 55°F, imitation crab 47°F, fried tofu 45°F, and white fish was 48°F in the cold top cooler for more than 4 hours and voluntarily discarded. Pooled egg was 66°F and garlic and oil was 68°F in the cold top cooler for less than 4 hours The ambient temperature of the cold top cooler was 48°F. All foods in cold top cooler were moved to walk-in cooler.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: At the start of this inspection the hot water was turned off to the hand sink by the preparation sink.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap and paper towels were not provided to the left Sushi Bar hand sink. Paper towels were not being dispensed in the men's restroom.
|
|
03/31/2014
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: An employee beverage was stored in ice thus rendering it unwholesome in the ice machine by the rear exit.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: A consumer advisory was not posted.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed rinsing knives in the grill handsink.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Garlic in oil was 63°F at the grill.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: At the start of this inspection the dish machine dispensed less than 50 ppm chlorine residual during the sanitization cycle.
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: Adequate back flow prevention was not provided to the mop sink faucet. The spray nozzle was attached to the hose connected to the mop sink.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap was not provided to the right Sushi Bar handsink.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Several dry storage bins were not labeled as to their contents.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Cases of food were stored on the floor in the walk-in freezer.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The interior edging of the large cold top cooler doors was in poor repair.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The clear plastic film was peeling on the microwave control panel. The door handle was missing on the white freezer. The screen door was in poor repair. The shelf paper was peeling on the underside of the shelf above the prep sink. Mold was present on the caulking at the rinse sink and 3-compartment sink. The caulking was torn on the 3-compartment sink.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: The internal thermometer was missing in the small cold top cooler.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: Ice build up was observed in the white freezer.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Food debris was present on the shelf below the steam table. Grease build up was observed in the right ventilation hood. The exterior of the ice machine was soiled. The exterior of the dry storage bins were soiled. The shelving above the cold top cooler was dirty.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tape was present on several of the knife handles. Knives were stored between the prep table and the small cold top cooler. A scoop without a handle was present in a bin of rice.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: Gaps were present in the caulking at the grill handsink.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The back door was open.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Dust was observed on the upper portion of the wall above the grill handsink. Soap residue was observed on the wall below the soap dispenser in both restrooms.
|
