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07/22/2022
Inspection, Routine
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
The hand sinks in the facility did not have signs reminding employees to wash their hands.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
Throughout the inspection, the inspector observed multiple employees in the sushi counter handling raw fish and then handling clean dishes and ready to eat food with the same gloves. On multiple occasions an employee in the same area was observed cutting raw fish and then cutting avocado with the same knife. An employee in the same area was observed scooping ready to eat rice with the same gloves they used to handle raw fish.
Corrective action: the inspector educated the employees and the person in charge that employees must switch their gloves and wash their hands when switching tasks, such as going from raw to ready to eat food products.
Raw tuna was observed stored over ready to eat lettuce in the 2 door fridge of the cook line. Raw salmon was stored over avocados in the single door fridge of the same area.
Corrective action: storage to limit cross contamination was discussed with the person in charge.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
Cut lettuce (50° F) in the sushi counter measured greater than 41° F.
Corrective action: the item was moved to rapidly cool.
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| 24 - Foodborne Illness Risk Factors |
| Time as a Public Health Control; procedures & records |
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Inspector Comments:
The facility did not properly mark the 4 hour use times of the sushi rice in the sushi station (time it was taken out of temperature control and the 4 hour time limit of usage).
Corrective action: Time as a Public Health Control procedures and holding times were discussed with the person in charge.
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| 35 - Good Retail Practices |
| Approved thawing methods used |
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Inspector Comments:
Crab was observed thawing in standing water in the back area of the kitchen.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments:
The facility kept damp cloth towels outside of sanitizer buckets throughout the facility.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments:
Utensils in the cook line were stored in standing water (54° F) that measured less than 135° F.
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05/04/2021
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
The restaurant did not have a certified food protection manager.
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| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
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Inspector Comments:
3-301.11 Preventing Contamination from Hands (P)
An employee at the grill line touched ready-to-eat yaki udon with their bare hand when transferring it from the pan to the to-go container.
Corrective action: The inspector educated the person in charge, who spoke with the cook directly to avoid this.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
Hot water was not readily available at the kitchen hand sink.
Corrective action: The plumbing shut off valves were adjusted to allow for 100°F constant water temperature.
6-301.14 Handwashing Signage (C)
The sushi area hand sink did not have a sign that told employees to wash their hands.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P)
The concentration of chlorine at the dish surface after the final rinse of the dish machine was less than 50 ppm.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (P)
An employee at the grill line cold-top refrigerator used the same tongs and bowl to handle raw chicken then raw shrimp.
4-702.11 Before Use After Cleaning (P)
An employee at the three-compartment sink did not sanitize the cold-top refrigerator cutting board nor the green cutting board after cleaning it and before re-using it at the grill line.
Corrective action: The person in charge set up manual sanitization in the three-compartment sink. The inspector educated the person in charge on cleaning and sanitizing food contact surfaces.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments:
7-102.11 Common Name-Working Containers (Pf)
A chemical spray bottle containing a clear liquid under the dish machine was not labeled as to its contents.
7-201.11 Separation-Storage (P)
A disinfecting spray and hand sanitizer were stored next to the kitchen microwave.
7-202.11 Restriction-Presence and Use (Pf)
A can of insect pesticide ("Raid") under the kitchen microwave was not approved for use within a retail food establishment.
Corrective action: The inspector asked the person in charge to label the spray bottle, move the approved chemicals to a segregated area, and to remove the "Raid" can from the facility.
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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)
The concentration of wiping cloth solution in a sanitizer bucket at the sushi area was less than 50 ppm chlorine. The sushi area and kitchen sanitizer buckets were stored on the floor.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
A pair of tongs at the grill were stored in a soiled can. The wait station area rice scoops were stored in room temperature water.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments:
4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
A green cutting board at the kitchen cold-top refrigerator was stored 1 inch off the floor (less than 6 inches) after cleaning.
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11/04/2019
Inspection, Routine
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| 01 - Foodborne Illness Risk Factors |
| Person in charge present, demonstrates knowledge, and performs duties |
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Inspector Comments:
2-102.11 Demonstration (Pf)
The person in charge did not know the required times and temperatures for the safe cooking, cold-holding, hot-holding, or cooling of foods. Corrective action: The inspector educated the person in charge on these items.
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
The restaurant did not have a certified food protection manager.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
6-301.11 Handwashing Cleanser, Availability (Pf)
The sushi bar hand sink did not have soap.
6-301.12 Hand Drying Provision (Pf)
The kitchen hand sink had toilet paper provided and did not have individual, disposable/paper towels available.
Corrective action: Paper towels were provided at the above sink. The person in charge agreed to get a soap dispenser for the sushi bar hand sink.
6-301.14 Handwashing Signage (C)
The sushi bar hand sink did not have a sign that told employees to wash their hands.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Almond milk in the grill line two-door refrigerator and half and half in the wait station refrigerator were not marked with a date once opened to be used or discarded within 7 days. Corrective action: The inspector educated the person in charge on date-marking requirements.
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| 36 - Good Retail Practices |
| Thermometer provided & accurate |
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Inspector Comments:
4-302.12 Food Temperature Measuring Devices (Pf)
The food probe thermometer measured 40°F in a 32°F ice bath, was bent, and was not functioning properly.
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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)
The concentration of wiping cloth solution in two sanitizer buckets at the sushi bar and in the kitchen was less than 50 ppm chlorine. Two sanitizer buckets at the sushi bar and in the kitchen were stored on the floor. Two wiping cloths on the sushi bar cutting boards were not stored in sanitizer solution between uses.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
Two rice scoops at the kitchen rice warmer were stored in ice water.
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10/10/2018
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved twist top employee beverage was stored above customer beverages in the beverage refrigerator. An employee discarded the employee beverage.
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| 02f - Critical |
| Personnel: Demonstration of knowledge |
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Inspector Comments: The person in charge was unable to answer questions related to cooling, thermometer calibration, cooking temperatures, and ill employee policy.
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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: Cooked sweet potatoes were 72-76°F above the fryers after approximately two hours of cooling. Inspector had an employee move the sweet potatoes to the large two door refrigerator in the kitchen to cool to 41°F or below and inspector educated employee on cooling.
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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 eel was stored between 44-45°F in the large one door reach in refrigerator in the kitchen. Cream cheese was stored between 44-46°F in the large one door reach in refrigerator in the kitchen for greater than 4 hours. Inspector had an employee move the eel to the large two door reach in refrigerator in the kitchen. Inspector had an employee discard the cream cheese into the trash.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: Hot water reaching at least 100°F was not provided to the hand sink in the kitchen. An employee opened a valve to the hand sink which allowed hot water to the sink.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The handle of the large two door reach in refrigerator was in disrepair.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: Multiple dishes were stacked wet and nested on the dish rack above the three compartment sink.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: Multiple wiping cloths were stored out a sanitizer solution throughout the kitchen.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: A ceiling panel was missing above the mop sink in the kitchen.
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10/31/2017
Inspection, Critical Item
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| 01a - Critical, Food Borne Illness Risk |
| Food Source: Approved source |
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Inspector Comments: Oyster tags were not kept on-site for a minimum of 90 days. Fish freezing letter was not available for salmon received from all suppliers.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee was observed donning gloves without washing hands.
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| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
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Inspector Comments: An employee was observed handling ready-to-eat food products with bare hands.
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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: Rice were 63°F in the double door reach-in refrigerator after cooling over night.
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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: Diced tofu pieces were 62°F at the soup station.
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02/14/2017
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw tuna and chicken was stored adjacent to iceberg lettuce in the middle tall reach-in refrigerator.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An unapproved open top employee beverage container was stored on the cook line counter top.
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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: Fried soft shell crab was 45°F at the cook line cold-top refrigerator. Salad leafy greens were 57°F at the wait station.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Paper towels were used to store fried foods at the cook line. Multiple cutting boards were severely scored.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The interior of the back area chest freezer was severely frosted.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: Multiple cutting boards were stained.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Plates were stored unprotected at the sushi bar counter top.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Soy sauce buckets were re-used to store food items.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: The back storage area ceiling vent was covered with cardboard and tape.
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10/20/2016
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw shell eggs were stored above ready to eat vegetables in the two-door reach in refrigerator to the left of the three-compartment sink.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee was observed washing hands for less than twenty seconds.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee was observed washing their hands at the three compartment sink. An employee at the kitchen hand sink washed their hands and then dried them on a common towel. The three compartment sink was used for food preparation as evidenced by shrimp on the drain board and the operator stating as such. A sanitizer bucket was stored in the basin of the food preparation sink. An employee was observed rinsing a wiping cloth in the sushi bar hand sink.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Employee foods were stored next to and above customer foods in the reach in refrigerator. An employee beverage in an unapproved container was stored on the sushi preparation counter.
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| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
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Inspector Comments: The hot water at the kitchen hand sink (82°F) did not get to 100°F.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Soap and paper towels were not readily available at the sushi bar hand sink.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Multiple squeeze bottles on the cook line were unlabeled as to their contents.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: The beige cloths used to cover vegetables in the reach in refrigerators were not smooth and easily cleanable.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The door handle on the two door reach in refrigerator to the left of the three-compartment sink was broken and in disrepair. The beige cloths used to line non-food contact surfaces throughout the kitchen were not smooth and easily cleanable.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The cutting boards at the cold top refrigerator were stained.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: Multiple dish towels were stored outside of sanitizer throughout the kitchen and sushi bar.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: The tongs on the grill line were improperly stored on the oven door handles. Knives were improperly stored between the counter and the cold top refrigerator.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: The left light above the grill line was non operational.
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