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10/25/2022
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:
The person in charge did not explain the correct procedure for cleaning and sanitizing utensils and dishware.
Corrective action: The inspector explained the procedure to be wash, rinse, sanitize, and air dry, provided an English sticker as a resource, and provided a Chinese handout.
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments:
The restaurant did not have a certified food protection manager.
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| 03 - Foodborne Illness Risk Factors |
| Management, food employee and conditional employee; knowledge, responsibilities and reporting |
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Inspector Comments:
The person in charge did not know the symptoms of foodborne illness. The restaurant did not have a verifiable, e.g. written, policy telling employees what to do if they have foodborne illness symptoms.
Corrective action: The inspector educated the person in charge on this and provided a written Chinese policy.
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| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
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Inspector Comments:
The restaurant did not have procedures for cleaning up after vomit/diarrhea events.
Corrective action: The inspector provided a written procedure in Chinese.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments:
An employee at the grill line cleaned his hands with a common towel. An employee at the grill line rinsed his hands off in the wok faucet water and dried them with a common towel.
Corrective action: The inspector educated the person in charge on monitoring employee hand washing.
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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:
An employee at the sushi bar handled ready-to-eat lettuce with his bare hand.
Corrective action: The inspector educated the person in charge on this, and the employee soon put on gloves.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
An employee at the sushi bar used the same glove to handle raw salmon, then ready-to-eat sushi rice. An employee at the sushi bar cleaned his gloves with a damp towel. Raw chicken in the walk-in refrigerator was stored above raw fish and raw beef. Raw shell eggs and raw pooled eggs in the cold-top refrigerator were stored above ready-to-eat broth, ready-to-eat scallops, and cooked noodles. Raw chicken in the wait-station refrigerator was stored above ready-to-eat sauces. Raw salmon in the sushi bar area refrigerator was stored on top of packaged, cooked fish cake.
Corrective action: The inspector educated the person in charge on proper glove use and proper raw food stacking. The raw foods were moved to appropriate locations.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
An employee at the sushi bar did not sanitize the cutting board in between using it for raw salmon and then vegetables. The same tongs in the cold-top refrigerator were used for raw chicken, raw shrimp, and raw beef and were not cleaned and sanitized in between different animal species.
Corrective action: The inspector educated the person in charge on cleaning and sanitizing procedures. The person in charge provided separate scoops for each raw meat.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
Cut lettuce and bean sprouts (45-46°F) in the cold-top refrigerator were greater than 41°F.
Corrective action: The inspector discussed measures to keep these foods cold, including keeping a lid on the foods.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
The following foods were not marked with a date once prepared/thawed to be used within 7 days: (in the walk-in refrigerator) barbecue pork, (in the cold-top refrigerator) cooked scallops, and (in the sushi bar refrigerator) cooked eel.
Corrective action: The inspector educated the person in charge on date marking.
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| 25 - Foodborne Illness Risk Factors |
| Consumer advisory provided for raw/undercooked food |
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Inspector Comments:
The paper sushi menu did not asterisk * the fish items that are served raw, and the consumer advisory footnote did not include an asterisk *. The sushi specials menu did not include a consumer advisory.
Corrective action: The inspector provided a Chinese handout on this.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments:
A chemical spray bottle of degreaser under the food preparation sink and a blue chemical spray bottle under the cash register were not labeled as to their contents.
Corrective action: The person in charge agreed to label all chemicals.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments:
A stained towel across from the dish machine was touching sushi rice. Several food containers in the walk-in refrigerator were stored on the floor.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments:
Several wet wiping cloths throughout the kitchen and sushi bar were not stored in sanitizer between uses.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments:
A knife at the cold-top refrigerator was stored in the crevice between equipment. The wait station area rice scoop was stored in ice water.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments:
Several bowls and food containers at the dish washing area were not air dried before stacking.
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| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
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Inspector Comments:
An employee at the grill line cleaned a wok scoop with a stained towel.
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