|
11/09/2021
Inspection, Routine
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: A container and sponge were stored in the left sushi cook line hand sink basin. (Priority foundation)
Hand towels were not available at the ware washing hand sink. (Priority foundation)
Corrective action: education provided.
|
| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
|
Inspector Comments: The items below were above 41° F in the left cook line cold top refrigerator:
Tofu at 55° F, dumplings at 56° F and cut lettuce at 55° F. (Priority)
Corrective action: all items were moved to the walk in refrigerator.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: Butane fuel was stored next clean plates behind the sushi bar. (Priority)
Corrective action: item was moved to an approved location.
|
|
02/18/2020
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 available during the first half of the inspection.
Corrective Action: A person in charge showed up during the inspection.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
2-301.12 Cleaning Procedure (P)
An employee at the sushi line was observed washing their hands and didn't use a paper towel to dry their hands.
Corrective Action: Hand washing was discussed with the manager.
|
| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
|
Inspector Comments:
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf)
The sushi menu did not have asterisks or other methods of denoting which foods were served with raw or undercooked fish.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments:
3-501.13 Thawing (C)
Raw tuna was observed thawing within the original reduced oxygen packaging.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
Two wiping cloths were stored outside of sanitizer when not in use at the sushi line.
|
|
08/28/2019
Inspection, Routine
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
2-301.14 When to Wash (P)
An employee at the sushi bar was observed changing gloves without washing their hands in between when changing tasks from working with raw fish sushi to cooked fish sushi. Corrective Action: Hand washing was discussed with the manager.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments:
3-202.15 Package Integrity (Pf)
A dented can of baby corn was stored with wholesome cans by the walk-in refrigerator. Corrective Action: The dented can was moved to a different location for returns.
|
| 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)
Cooked rice in a rice cooker at the cook line was 124°F. Vegetable tempura was 100-120°F at the cook line and sushi line. Corrective Action: The rice was reheated and the vegetable tempura was 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 eggs and sprouts were 45-53°F on an improperly made ice bath at the sushi bar. Sushi with crab at exposition line was 73°F. Salmon was 46°F and shrimp was 46°F at the middle cold-top refrigerator at the cook line. Corrective Action: The ice bath at the sushi line was remade, the sushi with crab was discarded, and the fish from the cold-top refrigerator was moved to another refrigerator while it was being repaired.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments:
3-501.13 Thawing (C)
Fish in modified oxygen packaging was observed thawing in the unopened original package both inside the walk-in refrigerator and on a counter at the cook line.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
Wiping cloths were stored in sanitizer at the bar that measured below 100ppm quaternary ammonium residual.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
Knives at the cook line were stored in crevices between cold-top refrigerators.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-101.11 Characteristics-Materials for Construction and Repair (C)
A large wooden container at the sushi line used to mix sushi rice with vinegar was made of absorbent and unsealed wood. Tongs used for tortilla strips at the salad cold-top refrigerator were not durable at the outer silicone wrap was in disrepair. A bolt inside of the ice machine was not corrosion-resistant as evidenced by the rust-like substance on and around it.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments:
6-303.11 Intensity-Lighting (C)
Multiple lights in the central kitchen were observed as non-functional.
|
|
06/03/2019
Inspection, Follow-Up
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments:
2-401.11 Eating, Drinking, or Using Tobacco (C)
An employee beverage container was stored on the food preparation table by the grill line during active food preparation.
|
| 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 was cutting ready to eat lettuce while contacting it with their bare hands. Corrective Action: The lettuce was washed.
|
