|
11/13/2019
Inspection, Routine
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments:
2-301.14 When to Wash (P)
An employee was observed picking a metal pan off the floor that had fell on the floor and went to continue working with food without washing their hands. Corrective Action: Hand washing was discussed with the manager.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments:
3-101.11 Safe, Unadulterated and Honestly Presented (P)
A moldy, unwholesome eggplant was stored with wholesome eggplant in the walk-in refrigerator. Corrective Action: The eggplant was discarded.
3-202.15 Package Integrity (Pf)
A dented can of hoisin sauce was stored with wholesome cans at the can storage rack. Corrective Action: The can was placed in a credit and return area.
|
| 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)
Dumplings were 57-65°F on a speed rack outside the walk-in refrigerator. Cut cabbage was 44°F on a shelf outside of the refrigerator by the wok line. Corrective Action: The dumplings and cabbage were moved into the refrigerator.
|
| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
|
Inspector Comments:
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)
Fried rice, fried chicken, and boiled chicken were not date marked in the walk-in refrigerator. Corrective Action: The manager date marked the foods.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Cabbage was stored on the floor in the walk-in refrigerator. Containers of tea were stored on the floor at the wait station.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
Wiping cloths at the exposition line were stored in sanitizer that measured below 50ppm chlorine residual.
|
| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments:
4-903.11(C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C)
Single-service containers at the exposition and cook line were stored with their food-contact surfaces upright and uncovered.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The interior door of the ice machine was in disrepair.
|
| 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 interior of the black microwave at the food line was soiled with food residue. The exterior of the microwaves at the cook line were soiled with grease. The bottom shelves of the food preparation tables in the back kitchen were soiled. The wire rack at the end of the cook line was soiled with grease. The can rack was soiled with food debris. The door gaskets at the refrigerators at the bar were soiled with food debris.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments:
5-501.17 Toilet Room Receptacle, Covered (C)
The womens restroom did not have a feminine hygiene box or covered trash receptacle.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-201.14 Floor Carpeting, Restrictions and Installation (C)
Staff were engaged in food preparation in the dining room where the floor was made of carpet.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
Grout in the back kitchen around the can rack and food preparation sink was worn or in disrepair.
|
|
06/05/2019
Inspection, Routine
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments:
6-301.13 Handwashing Aids and Devices, Use Restrictions (C)
Hand soap and paper towels were stored at the dump sink at the server station.
6-301.14 Handwashing Signage (C)
The hand sink at the bar was not equipped with signage to remind staff to wash their hands.
|
| 13 - Foodborne Illness Risk Factors |
| Food in good condition, safe, & unadulterated |
|
Inspector Comments:
3-202.15 Package Integrity (Pf)
Several dented food cans were stored with good cans in the back kitchen can rack. Corrective Action: The dented cans were moved to a distressed merchandise area.
|
| 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)
Cut lettuce was 48°F and cut tofu was 48°F in the cold-top refrigerator across from the wok station. Cooked noodles were 60°F on top of an ice bath at the sushi bar. Corrective Action: The noodles, tofu, and lettuce were moved into the walk-in refrigerator to get cold.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments:
7-204.11 Sanitizers, Criteria-Chemicals (P)
Two containers of sanitizer measured over 200ppm chlorine residual, and wiping cloths from one of the containers was used to sanitize a food preparation table. Corrective Action: The sanitizer buckets were remade to 50ppm chlorine residual.
|
| 35 - Good Retail Practices |
| Approved thawing methods used |
|
Inspector Comments:
3-501.13 Thawing (C)
Chinese sausage was observed thawing on a cart outside of the walk-in refrigerator.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments:
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Bulk food containers in the back kitchen were not labeled as to their contents.
|
| 40 - Good Retail Practices |
| Personal cleanliness |
|
Inspector Comments:
2-402.11 Effectiveness-Hair Restraints (C)
Two employees at the grill line were not wearing hair restraints.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
Wiping cloths were stored outside of sanitizer at the grill line.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
Rice scoops were stored in room temperature water by the rice cooker. The handle of the ice scoop at the ice bin at the server station was in contact with the ice.
|
| 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)
The food contact surface of a plastic rice scoop was in disrepair and not smooth or easily cleanable.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The door gasket to the 2-door reach-in refrigerator at the sushi bar was torn and in disrepair.
|
| 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 table area around the rice cooker was soiled with grime. The exterior of the rice cookers were soiled with food residue. The interior of the broiler was soiled with grease. The door gasket to the 2-door refrigerator at the sushi bar was soiled with grease. The handles to the 2-door refrigerator at the sushi bar was soiled with food residue.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
The edge of the floor in the back kitchen was soiled with food debris.
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
The paint on the wall in the employee restroom was in disrepair, and the ceiling tiles had water damage and were in disrepair.
|
|
02/11/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C): A certified food protection manager for the facility was not available.
|
| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
|
Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C): Employee beverage containers were stored over the left cold-top refrigerator at the grill line.
|
| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
|
Inspector Comments: 2-301.14 When to Wash (P): An employee was observed wiping their hands multiple times on a soiled wiping cloth and then working with food without washing their hands. An employee was observed exiting the kitchen to throw away trash and then come back into the kitchen and handles clean equipment without washing their hands. An employee at the sushi bar was observed wiping their hands on a soiled cloth towel and did not wash their hands after.
2-301.12 Cleaning Procedure (P): An employee was observed washing their hands for about 3 seconds without soap at the hand sink by the walk-in refrigerator. An employee at the back kitchen washed their hands without soap before working with food.
|
| 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 at the wait staff station was used to fill a pitcher as evidenced by the water pitcher stored in the hand sink basin. Staff removed the pitcher from the hand sink.
6-301.12 Hand Drying Provision (Pf): The hand sink by the walk-in refrigerator did not have a functional paper towel dispenser. Staff fixed the paper towel dispenser.
6-301.14 Handwashing Signage (C): The hand sink by the walk-in refrigerator did not have signage reminding staff to wash their hands.
|
| 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 drop soup was 107-155°F in a container under the steam table. The soup was moved to the stove to reheat.
|
| 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): The facility was not date marking any of the required food items.
|
| 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 lunch menu lists sushi items that contain raw or undercooked ingredients but did not have a consumer advisory on the menu.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C): Peanuts stored in an uncovered cardboard box were stored outside by the trash recpetacle.
|
| 40 - Good Retail Practices |
| Personal cleanliness |
|
Inspector Comments: 2-402.11 Effectiveness-Hair Restraints (C): Staff engaged in food preparation at the sushi bar did not have a hair restraint.
2-303.11 Prohibition-Jewelry (C): A staff member in the back kitchen engaged in food preparation and had a bracelet and watch.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C): Several sanitizer buckets throughout the facility were 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): A rice scoop was stored in a container of ice by the rice cookers.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-501.12 Cutting Surfaces (C): A cutting board at the grill line cold-top refrigerator was scored and heavily stained.
4-202.11 Food-Contact Surfaces-Cleanability : A pot above the cold top refrigerator at the grill line was cracked and split and had jagged metal that was not smooth or easily cleanable. Peanuts were stored in a cardboard box that was not smooth or easily cleanable.
4-101.19 Nonfood-Contact Surfaces (C): The shelves by the cold-top refrigerator at the grill line were lined with cloths that were not smooth or easily cleanable. Cardboard was observed in the space between the fryer and grill and was not smooth or easily cleanable.
4-501.11 Good Repair and Proper Adjustment-Equipment (C): The door gaskets to the walk-in refrigerator and walk-in freezer were in disrepair.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C): The drainboards to the dish machine were not sealed to the wall.
|
| 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 interior of the microwave was soiled with food debris and food residue, and the exterior of the microwave was soiled with grease. The wire rack to the left of the grill line was soiled with food residue. The exterior of bulk food containers throughout were soiled with food debris. The toaster oven at the sushi bar was soiled with grime. The top of the hot holding unit at the grill line was soiled with dust.
4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C): The fire protection sprayer were soiled with grease at the grill line. The backside of equipment at the grill line was heavily soiled with grease.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments: 6-202.14 Toilet Rooms, Enclosed (C): The employee restroom in the kitchen was not equipped with a self-closing door.
|
| 54 - Good Retail Practices |
| Garbage & refuse properly disposed; facilities maintained |
|
Inspector Comments: 5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability (C): The hand sink by the walk-in refrigerator did not have a trash receptacle in close proximity.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C): The wall around the hand sink at the sushi bar was soiled with grease. The wall and floor behind the grill line was soiled with grease. The floor in the walk-in freezer was soiled with food debris. The floor under the dish machine was soiled with food debris. The ceiling in the kitchen was soiled with dust.
6-201.11 Floors, Walls and Ceilings-Cleanability (C): The wall around the mop sink was in disrepair and not easy to clean. The floor in the walk-in refrigerator was in disrepair and not easy to clean. Cardboard was observed lining the floor in the walk-in refrigerator.
|
|
10/29/2018
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Two damaged cans of bamboo shoots on the can storage rack were stored with wholesome cans. These cans were moved to the morgue area.
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw shell eggs in the walk-in refrigerator were stored above ready-to-eat cream cheese, cucumbers, and cut cabbage. Fried rice noodles at the exposition line were stored touching raw shell egg cartons.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: Three employees in the kitchen were observed eating then conducting food preparation activities without washing their hands in between.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Employees were eating throughout the kitchen and not in designated areas. An employee beverage was being stored on the rear kitchen vegetable preparation table while an employee was chopping broccoli.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee at the sushi bar handled ready-to-eat ginger with their bare hand.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cooked chicken in a cardboard box on the center preparation table was 61°F. Cut cabbage in the cold well was 57°F. Cooked pasta in the right cold-top refrigerator was 59°F.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not provided at the employee restroom hand sink or at the far exposition line hand sink.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle of soapy water under the three-compartment sink was unlabeled as to its contents. The spray bottle was properly labeled.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: The concentration of wiping cloth solution in a sanitizer bucket at the grill line was greater than 200 ppm chlorine residual.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Food in containers throughout the walk-in freezer and walk-in refrigerator was being stored on the floor.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The left cold-top refrigerator cutting board was stained. Fried noodles above the grill line hand sink were being stored in a cardboard box previously used to store single-service items.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The food preparation sink basin and drainboard were soiled with food residue.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The three-compartment sink clean-side drainboard was soiled with food residue. The bottom of the fryers was soiled with grease accumulation. The door gaskets in reach-in refrigerators throughout the facility were soiled with grime. The interior of the grill line microwave was soiled with food residue. The interior of the oven was soiled with grease. The interior of the Pepsi brand reach-in refrigerator was soiled with food residue.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Clean dishes were being stored on the soiled food preparation sink drainboard.
|
|
06/18/2018
Inspection, Routine
|
| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
|
Inspector Comments: The sushi menu consumer advisory did not disclose those items that were being served raw.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was preparing raw shrimp in the sanitizing basin of the three-compartment sink, and soiled dishes were being stored in the washing basin. Soiled dishes were being stored on the food preparation sink drainboard. A pot was soaking in a bucket in the mop sink. Food preparation was moved to the food preparation sink, warewashing activities were moved to the three-compartment sink, the pot was removed from the mop sink, and food contact surfaces were washed, rinsed and sanitized.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not provided at the grill line hand sink or at the rear kitchen hand sink. These dispensers were re-stocked.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Several live flies were observed in the rear kitchen. The operator agreed to keep the back door closed to control the amount of flies present.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle containing an unknown purple liquid next to the hot water heater was unlabeled as to its contents. The bottle was discarded.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: The concentration of wiping cloth solution in the sushi sanitizer bucket was greater than 200 ppm chlorine residual. The solution was re-mixed to be approximately 150 ppm.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Fried noodles under the food preparation line were uncovered and unprotected from overhead contamination. Multiple food items in the walk-in refrigerator and in the walk-in freezer were stored on the floor.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The grill line cutting boards were scored and not smooth.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The ice machine door gasket was in disrepair. The door gasket on the walk-in refrigerator was torn.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: Cold water was not available for the right compartment of the three-compartment sink.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The table-mounted can opener blade was soiled with food residue. The bulk sugar container scoop was soiled with dried food product accumulation. The interior of the bulk sugar container was soiled with dried food product accumulation. The grill line cutting boards were stained brown. The interior of the shrimp tempura batter container in the left cold-top refrigerator was soiled with dried food residue accumulation.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The bulk sugar container scoop handle was soiled with dried food product accumulation. The cold-top refrigerator handles and door gaskets were soiled with food residue accumulation. The dry storage shelves throughout the facility were soiled with food residue, dust and grime. The interior of the grill line microwave was soiled with grime. The right side ventilation hood filters were soiled with dust. The non-food contact surfaces throughout the grill line, including under equipment and at the fryers, oven, salamander and pots, were soiled with grease, grime and dust.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: The scoops in the bulk sugar and cornstarch containers were stored with their handles in the product. The ice scoop on top of the ice machine was stored on a surface that was soiled with dust. Two knives at the grill line were stored in the crevices between equipment.
|
| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
|
Inspector Comments: The right women's restroom hand sink was slow to drain.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor on the right side of the grill line was soiled with water.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The back screen door was torn, and a gap was observed at the screen door greater than 1/4 inch.
|
| 14i - Non-Critical |
| Physical Facilities: Restroom facilities |
|
Inspector Comments: The toilet paper in the employee restroom was not stored in the dispenser.
|
|
05/02/2017
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee rinsed their hands at the dish machine rinse sprayer. An employee rinsed their hands at the three-compartment sink.
|
| 02g - Critical, Food Borne Illness Risk |
| Personnel: Preventing food contamination from bare hands |
|
Inspector Comments: An employee chopping at the grill line touched ready-to-eat chicken with their bare hands.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Fish cake was 62°F in the bar three-compartment sink. Pork wonton was 62°F and tofu was 52°F in an ice bath across from the dish machine.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: The hand sink near the back door was blocked by boxes and a pot.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Raw chicken in the food preparation sink was thawing under running water (97°F) at a temperature above 70°F.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A moist wiping cloth was stored in contact with sushi rice in a rice cooker at the sushi bar. A blender at the wait station area was not commercial grade. A plastic container storing noodles near the soda syrup rack was not commercial grade. Food was stored in plastic t-shirt bags throughout the kitchen.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets in the sushi bar two-door reach-in refrigerator were torn. Multiple purple cloths were lining food preparation surfaces across from the dish machine. A scoop in the chicken base powder at the grill line did not have a handle. A shelf at the grill line preparation table was lined with cardboard.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The table mounted can opener blade was soiled with food residue accumulation.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The three-compartment sink rinse sprayer was soiled with food debris accumulation. The interior of the grill line reach-in refrigerator was soiled with food debris accumulation. The raw meat storage shelf in the walk-in refrigerator was soiled with food residue accumulation. The interior of the microwave oven was soiled with food residue accumulation.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: The temperature of wash water in the dish machine (110°F) was less than 120°F.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: A wiping cloth on the sushi bar cutting board was not stored in sanitizer solution.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: A scoop in the bulk sugar bin near the three-compartment sink was stored with its handle in the product.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Single service containers throughout the kitchen were being reused.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The walk-in refrigerator floor was warped and was lined with cardboard. A floor tile near the back door was missing.
|
|
04/20/2016
Inspection, Routine
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Raw chicken in the walk-in refrigerator was stored over cooked sweet and sour chicken; raw chicken shall not be stored above cooked or ready to eat foods.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved employee beverage with a twist top in the walk-in refrigerator was stored on the top shelf near customer food; employee beverages shall be stored in approved containers in a separate bus tub on the bottom shelf and/or away from customer food.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cut lettuce (63°F) on ice in a bus tub near the rice cookers was stored above 41°F for less than four hours. Cut cabbage (54°F) on the rear food preparation table was stored above 41°F for less than four hours. Cooked noodles (54°F) in the walk-in refrigerator were stored above 41°F for less than four hours, and the operator stated it was not stored at or below 41°F during the lunch rush.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Rodent droppings were observed in the utility room under the hot water heater and to the right of the mop sink.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Raw chicken in the walk-in refrigerator was stored on the floor. Cooked sweet and sour chicken to the right of the hand sink near the back door was not stored to prevent contamination from splashing from the hand sink.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: Planks composed of exposed wood on the dry storage can shelves were used in the food preparation sink to facilitate draining water out of the colander. Cardboard was present on the floor in the walk-in freezer and in the walk-in refrigerator. Soiled cardboard was used to line the shelf at the grill line and was used to line the area between the wok and fryers. The caulking in the ventilation hood was in disrepair. Several exposed wood handle utensils were in use at the grill line. Scoops without handles were present in the bulk sugar bin and in the bulk flour bin near the wok.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of the microwave at the grill line was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The door gaskets in the reach-in refrigerators at the grill line were soiled with food debris. The ventilation hood filters were soiled with grease.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: An employee at the three-compartment sink was performing manual sanitization without a rinse step.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Clean silverware near the dish machine was stored with their handles down and with their food-contact surfaces open to contamination.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Single-service containers on the wait station top shelf were stored upright and open to contamination.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Single-service containers throughout the facility were being reused.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The base cove at the utility room door was in disrepair.
|
|
01/27/2016
Inspection, Routine (Enforcement)
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved twist top employee beverage was stored at the wait station near single service items.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle stored near the back door was unlabeled as to its contents.
|
| 08c - Critical |
| Poisonous Or Toxic Items: Properly used |
|
Inspector Comments: A personal medication was stored on a shelf above the rear kitchen preparation table.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Chicken was observed thawing at room temperature in the preparation sink.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Several non commercial grad containers were used to store food items throughout the facility. The grill line cutting boards were grooved.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The door gasket on the walk in freezer was torn. A shelf near the sushi station was lined with tin foil. Several shelves near the wok area were lined with cardboard. The caulking around the warewashing area was soiled with mold.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: Several coolers throughout the facility were not provided with a thermometer.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interior of several reach in coolers throughout the facility were soiled with food residue.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The exterior of several bulk spice bins were soiled with debris. The dishmachine glass racks were soiled with food residue. The top of the ice machine wa soiled with debris. The side of several pieces of equipment on the grill line were soiled with food residue. Several door gaskets on reach in coolers throughout the facility were soiled with food residue. The kitchen handsink faucets were soiled with food residue. The exterior of the dishmachine was soiled with grime. The ventilation hood filters were soiled with grease and dust.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Plates were being stored in the employee restroom. Tongs were being stored at knee level hanging over the oven handle.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Several single service items were being stored on the top shelf of the grill line with their food contact surface exposed.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Several single service items throughout the kitchen were being reused.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor edges along the main kitchen area were soiled with food residue. The floor under the three compartment sink and the food preparation sink was soiled with grime. The floor under the grill line was soiled with grease build up. The floor area under the sushi counter was soiled with debris.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several lights throughout the facility were not functioning.
|
|
04/30/2015
Inspection, Routine (Enforcement)
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: A moldy cucumber in the walk-in cooler was stored with other wholesome cucumbers. A dented can of water chestnuts on the can storage rack was stored with other wholesome cans.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A food container was stored in the back preparation area handsink.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cooked noodles in an ice bath at the bar were 50°F.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not readily available at the bar and wait station handsinks.
|
|
02/12/2015
Inspection, Routine
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed filling a water pitcher in the bar handsink.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: A large container of cut cabbage was 45°F on the preparation table across from the stove. Cut cabbage in an ice bath on the grill line was 65°F.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not readily available at the front wait station handsink. Paper towels were not readily available at the bar handsink.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A container of sterno on the storage shelf below the preparation table across from the stove, was stored directly next to food.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Food was stored on the floor in the walk-in cooler and walk-in freezer.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: The cutting board in the back preparation area was grooved. Several foods throughout the facility were stored in non-food grade quality containers. Prepared customer foods were stored in the glass standing reach-in cooler, which is designed for bottled and prepackaged items only. The cutting boards on the grill line were grooved.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The storage shelf under the preparation table by the back 3-compartment sink was rusted. The door gasket on the walk-in cooler was torn. The storage racks in the walk-in cooler and walk-in freezer were rusted. The caulking in the warewashing area was soiled with mold. The cardboard lining the storage shelves to the left of the wok station was not smooth and easily cleanable.
|
| 11a - Non-Critical |
| Testing Devices: Refrigeration units provided with accurate, conspicuous thermometer |
|
Inspector Comments: Thermometers were not present in several of the reach-in coolers throughout the facility.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interiors of the grill line reach-in coolers were soiled with food debris. The interior of the microwave at the grill line was soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The exteriors of the bulk storage bins throughout the facility were soiled with food debris. The fan guards in the walk-in cooler and walk-in freezer were soiled with dust. The ventilation hood was soiled with dust and grease. The tops of the oven unit and hot holding unit were soiled with debris. Several of the door gaskets on the reach-in coolers throughout the facility were soiled with food debris. The exteriors of the reach-in coolers at the grill line were soiled with food debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Customer plates and utensils were stored in the employee restroom. Tongs hanging off the stove handle were not stored in a manner that protects them from contamination. Knives were stored between the grill line cold-top cooler and the preparation table.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Single service containers on the top shelf of the grill line area were stored with the food contact areas exposed.
|
| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
|
Inspector Comments: Several food items throughout the facility were stored in reused single service containers.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The wall by the employee restroom handsink was in disrepair. The ceiling tiles in the employee restroom were torn. The base coving by the walk-in cooler and walk-in freezer was torn. The floor edges throughout the facility were soiled with food debris. The floor drains throughout the facility were soiled with food debris. A floor tile under the far grill line handsink was missing.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: Several lights throughout the facility were not functioning.
|
|
08/26/2014
Inspection, Critical Item
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Several dented cans were stored on the can storage rack with other wholesome cans. A bottle of liquor at the bar was adulterated with insects.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A tray and dishes were stored in the handsink near the walk-in cooler.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Several employee beverages were stored on food preparation surfaces throughout the kitchen.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: An extra large bowl of raw chicken was 55°F near the back preparation sink.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The dish machine failed to produce 50-200 ppm chlorine residual during the final sanitizing rinse.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Several flies were observed throughout the facility.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: A chemical spray bottle near the walk-in freezer was unlabeled as to its contents.
|
|
05/08/2014
Inspection, Critical Item
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A metal lid and plastic container were stored in the basin of the rear kitchen handsink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An unapproved employee beverage was stored next to and above food in the sushi station reach-in cooler.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Shredded lettuce was 56°F on the grill line center preparation area.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The dish machine failed to produce 50-200 ppm chlorine residual during the final sanitizing rinse.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap was not readily available at the kitchen employee restroom handsink.
|
|
02/12/2014
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Several dented cans on the can rack were stored with other wholesome cans.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee involved in food preparation was observed putting on gloves without first washing their hands.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: The handsink to the left of the pepsi cooler was being used as a dump sink as evident of lettuce in the basin. A pitcher was stored in the basin of the front wait station handsink. A container was stored in the basin of the handsink near the back door.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: An open top employee beverage was stored on the storage rack near the ice machine.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Shredded lettuce in a bucket on the grill line was 68°F. Egg rolls stored on a metal rack in front of the handsink to the right of the walk-in cooler was 82°F.
|
| 04b - Critical |
| Sanitation: Mechanical |
|
Inspector Comments: The dish machine failed to produce 50-200 ppm chlorine residual during the final sanitizing rinse.
|
| 05d - Critical |
| Water, Sewage, Plumbing Systems: Sewage disposal |
|
Inspector Comments: An employee stated that used dirty mop water is disposed of outside.
|
| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
|
Inspector Comments: A large cart was stored in front of the handsink to the right of the walk-in cooler making it inaccessible for handwashing.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Soap and paper towels were not readily available at the handsink to the right of the walk-in cooler. Paper towels were not readily available at the handsink to the left of the pepsi cooler. Paper towels were not readily available at the handsink near the back door.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: Personal medication was stored next to and above food on the storage shelf above the back preparation table. A chemical was stored above food on a large bulk bin in the back preparation area. A chemical was stored next to food to the left of the sushi bar handsink.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Food was stored on the floor in the walk-in freezer.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Cardboard lining the shelves in the pepsi cooler were not smooth and easily cleanable. The cutting boards at the grill line were severely grooved.
|
| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
|
Inspector Comments: The interiors of reach-in coolers and reach-in freezers throughout the facility were soiled with food debris.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The ventilation hoods above the grill were severely soiled with grease. The exteriors of bulk bins throughout the facility were soiled with food debris. The storage shelves under the back preparation tables were soiled with food debris.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Knives kept between the reach-in coolers at the grill line were stored in a manner that does not prevent them from contamination. Food containers were stored in the employee restroom.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Single-use containers were reused throughout the facility.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor edges throughout the facility were severely soiled with debris. The floor under the 3-compartment sink was severely soiled with food debris. The floor under the preparation sink was soiled with food debris. The floor under the preparation tables and storage racks were severely soiled with food debris. The floor near the ice machine was soiled with food debris and dust. The wall behind the stove was soiled with food debris and grease. The floor under the grill line reach-in coolers was soiled with food debris. The ceiling throughout the kitchen was soiled with dust. Ceiling vents throughout the facility were soiled with dust.
|
