|
07/27/2022
Inspection, Routine
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
6-301.11 Handwashing Cleanser, Availability (Pf)
- Hand soap was not available at the hand sink near the sushi bar.
Corrective action: The person in charge provided soap.
6-301.12 Hand Drying Provision (Pf)
- Paper towels were not available at the hand sink near the sushi bar.
Corrective action: The person in charge provided paper towels.
|
| 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 deflector shield in the ice machine was soiled.
Corrective action: Clean immediately.
|
| 24 - Foodborne Illness Risk Factors |
| Time as a Public Health Control; procedures & records |
|
Inspector Comments:
3-501.19 Time as a Public Health Control (Pf)
- The rice at the sushi bar was being held under time as a public health control without a written plan.
Corrective action: The person in charge was educated on proper procedures.
|
| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
|
Inspector Comments:
6-202.15 Outer Openings, Protected (C)
- A gap was present at the base of the back screen door.
|
| 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 food were stored on the floor in the walk-in freezer.
|
| 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 can opener was soiled.
- The shelving units throughout the kitchen were soiled.
- The shelving units in the walk-in refrigerator were soiled.
- The fan guards on the condenser units in the walk-in refrigerator were soiled.
- The exterior of the dish machine was soiled.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments:
5-202.14 Backflow Prevention Device, Design Standard (P)
- The atmospheric vacuum breaker on the mop sink was leaking upon inspection.
Corrective action: Correct immediately.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments:
6-501.18 Cleaning of Plumbing Fixtures (C)
- The faucet on the hand sink near the dish machine was soiled.
- The sprayer on the pre-rinse side of the dish machine was soiled.
- The faucet on the hand sink near the three compartment sink was soiled.
- The drain pipes below the three compartment sink were soiled.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
- The floor in the walk-in freezer was rusted.
6-501.12 Cleaning, Frequency and Restrictions (C)
- The ceiling throughout the kitchen was soiled.
- The caulking on the three compartment sink was soiled.
- The floor drain below the preparation sink was soiled.
- The caulking on the preparation sink was soiled.
|
|
04/01/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) The facility did not have a staff member with a certified food protection manager certificate. Staff will obtain the certificate to be in compliance with regulations.
|
| 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) Facility staff did not have a procedure for vomit and diarrhea cleanup. TCHD provided a clean up procedure for vomit and diarrhea.
|
| 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) The hand sink was blocked next to the dish machine in the ware wash area. Staff unblocked the area hand sink.
6-301.14 Handwashing Signage (C) The facility hand sinks did not have the employee hand wash command signage.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: 4-702.11 Before Use After Cleaning (P) Staff stated the food slicer was not washed, rinsed, and sanitized before and after use. Staff will begin washing, rinsing, and sanitizing food contact surfaces.
|
| 24 - Foodborne Illness Risk Factors |
| Time as a Public Health Control; procedures & records |
|
Inspector Comments: 3-501.19 Time as a Public Health Control (Pf) A time as a public health control plan for sushi rice was not on site and accesible by staff. Staff will turn in a copy of their TAPHC to TCHD.
3-501.19 Time as a Public Health Control (P) Staff did time mark the sushi rice per the facility's TAPHC plan in the front point of sale area. Staff discarded the sushi rice.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C) Wiping cloths were not stored in sanitizer between uses on the wok station in the cook line area.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C) In use rice utensils were stored in a container of ice water in the cook line area.
|
| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
|
Inspector Comments: 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) The gaskets were soiled on the cold top refrigerator doors and reach in freezer door in the cook line area.
|
|
03/22/2018
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: A container of raw shell eggs and a container of pooled eggs were stored above sauce in the grill reach-in refrigerator.
Corrective Action: Moved items to the bottom shelf of the refrigerator.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee in the kitchen was observed washing their hands for less than 20 seconds.
Corrective Action: Discussed proper handwashing.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Employee beverages were stored next to customer food in the kitchen and sushi bar.
Corrective Action: Beverages moved to appropriate location.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A bottle of liquid cough medicine was stored above customer food in the walk-in refrigerator.
Corrective Action: Bottle was moved to an appropriate location.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Large containers of white powder in the prep area were not labeled as to their contents.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A dishwasher rack was used to store noodles in the back prep area.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The can opener blade was soiled with debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The exterior of the toaster oven at the sushi bar was soiled with debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Several utensils were stored in standing water in the kitchen.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The three-compartment sink faucet was leaking.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The dumpster plug was missing from the dumpster.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Several floor tiles in the kitchen were cracked.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several ceiling lights in the kitchen were burned out.
|
| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
|
Inspector Comments: Personal food was stored above customer food in the kitchen and walk-in refrigerator.
|
|
04/04/2017
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed filling a water pitcher in the sushi bar hand sink.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: A box of raw chicken was stored directly on the floor in the walk-in refrigerator. Linen towels were covering bowls of rice in direct contact with the food surface
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking around the dish table and the three compartment sink was in poor repair. The gaskets on the reach-in refrigerator on the cook line were torn.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The gaskets on the reach-in refrigerator at the sushi bar were soiled. The handles of the reach-in refrigerators throughout the facility were heavily soiled. The shelves above the 3 compartment sink and the prep sink were soiled.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs were stored hanging from the front of the wok grill.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The faucets in both the men's and women's restrooms were not securely attached.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The lids and dumpster plugs were missing from the dumpster.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The ceiling around the hood was soiled. The floor in the walk-in refrigerator was soiled with food debris.
|
|
04/14/2016
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Cans in this facility are severely dented and/or damaged.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: 3-309B: Ice for human consumption is not drained.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: 4-101; 4-201; 4-202: Unapproved food contact equipment, utensils and/or single-service articles present in facility (food stored in plastic grocery bags).
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: 4-203C; 4-408: Non-food contact surfaces are not clean (Sushi refrigerator door handles).
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: 4-602D: Single-service/single-use articles are being reused (soy sauce buckets).
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The lids and plug are missing from the dumpster.
|
|
10/27/2015
Inspection, Critical Item
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Cooked won ton strips were stored in a cardboard box that was previously used for raw meat.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Sushi rice was 78°F without pH lab test results of a time as a public health control plan available.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Pooled eggs were 50°F and garlic in oil was 57°F in the cook line refrigerator.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The dish machine did not provided 50-200 ppm chlorine sanitizer after the final rinse.
|
|
04/08/2015
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw meat was stored above vegetables in the walk-in refrigerator.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Garlic in oil was 49°F in the cook line refrigerator.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Chemicals were stored above the clean dish drain board of the dish machine.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Egg rolls were stored directly on a freezer shelf, not in a container. Food containers were stored on the walk-in freezer floor. Drink ice was stored in an undrained container at the bar.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Food was stored in grocery bags in the walk-in freezer. A non-commercial grade toaster oven was at the sushi bar.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Clean dishes were stored on cloth napkins. The seals between various sinks and the walls were soiled with mold and in poor repair.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the ice machine was soiled with residue. Bulk food scoops were soiled with food residue. The can opener blade was soiled. The interior of the microwave was soiled.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: Refrigerator door gaskets were soiled. The exterior of the sushi bar refrigerator was soiled.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: A sanitizer bucket with wiping rags was below 50 ppm chlorine.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Rice scoops were stored in 75°F standing water. Bowls were used to scoop bulk food.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Single use buckets were reused for food storage.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The seal between the hand sink wand wall was soiled with mold.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: The dumpster lids were open.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor below the 3-compartment sink was soiled and in poor repair.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Some kitchen lights were not functioning.
|
|
10/29/2014
Inspection, Critical Item
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: A proper consumer advisory was not provided on the paper menu.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage with a screw cap was present on the shelf above the cold-top.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Lettuce which was torn was sitting on top of the cold-top inserts at 59°F. Garlic in oil on the cart by the wok was 71°F.
|
|
04/22/2014
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw chicken was stored above raw beef in the walk-in cooler.
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: A proper consumer advisory was not provided on the to go menus.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: Rice in the East kitchen rice cooker was 108°F.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Heads of cabbage were not washed prior to cutting on the back kitchen prep-counter. Packaged and boxed food items were stored on the floor in the walk-in freezer.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Bulk ingredients near the back door were stored in large non-food grade plastic cans. Several food items in the walk-in freezer were stored in non-food grade bags.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Packing paper was present on the fronts of the fryers. The caulking on the 3-compartment sink was in poor repair. The caulking on the pre-rinse sprayer sink by the dish machine had mold present. The caulking on the prep-sink was not smooth/easily cleanable. The knife sharpeners in the back prep-area were not constructed of smooth/easily cleanable material.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: Sheet pans stored behind the wok cooking surface were soiled. The can opener blade was soiled.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets on the main cook line cold-top were soiled. The door gasket on the walk-in cooler was soiled. The drain lines on the prep-sink and 3-compartment sink were soiled. The interior surface of the ice machine lid was soiled. The exterior of the ice machine was soiled. The cart to the left of the ice machine was soiled.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Soap and bleach were combined in the wiping cloth bucket below the dish machine.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: The rice scoops near the cook line rice cookers were stored in standing 82°F water.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Several single-use buckets were reused to store bulk ingredients in the back prep-area.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The cap on the atmospheric vacuum breaker above the dish machine was rusted. The prep-sink drain line leaked.
|
| 14b - Non-Critical |
| Physical Facilities: Garbage and refuse |
|
Inspector Comments: One dumpster lid was open.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor and floor drain below the wok and fryers were soiled. The floor below the 3-compartment sink and prep-sink was in poor repair.
|
|
10/16/2013
Inspection, Critical Item
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: A consumer advisory was not provided on the menu for items served raw or undercooked.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An employee beverage with a screw cap was stored above the prep-counter at the entrance to the kitchen.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: One cut tomato in the cold-top was 47°F.
|
