|
12/16/2021
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments:
2-102.12(A) Certified Food Protection Manager (C)
- A food protection manager course had not been completed for the facility.
Corrective action: A handout was provided with guidance.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments:
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
- A container of raw chicken was stored on a container of shredded cabbage in the cold-top reach-in refrigerator across from the cook line.
- A container of raw chicken was stored above a box of lemons in the walk-in refrigerator.
Corrective action: The person in charge moved the raw chicken to approved locations.
|
| 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)
- Chopped iceberg lettuce (55°F) measured greater than 41°F in a container near the ware washing area.
- The following food product measured greater than 41°F in the cold-top refrigeration unit across from the cook line: shredded lettuce (45°F), shredded cabbage (50°F), and raw chicken (45-50°F).
Corrective action: The person in charge added ice to the iceberg lettuce container and closed the lid to the cold-top refrigeration unit. Ensure all time/temperature control for safety foods measure 41°F or below at all times.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments:
4-204.112 Temperature Measuring Devices-Functionality (C)
- An ambient air thermometer was not present in the cold-top reach-in refrigeration unit across from the cook line.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments:
3-601.12 Honestly Presented (C)
- Escolar offered on the menu was being sold as white tuna.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments:
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
- Numerous boxes of avocados were stored on the floor in the walk-in refrigerator.
|
| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
|
Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
- Numerous wiping cloths were stored on counter tops out of their sanitizer solution throughout the kitchen.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
- The scoop for the rice cooker was stored in stagnant water.
- The scoops in numerous bulk cooking powder containers were not equipped with handles.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments:
4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
- Tongs were stored at knee level on the oven handle on the cook line.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
- The caulking on the hand sink near the ware washing area was torn.
- The caulking under the vent hood above the cook line was torn.
- The caulking on the hand sink in the women's restroom was torn.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
- The door gaskets on the cold-top reach-in refrigerator across from the cook line were torn.
- Porous wood was present below the fryer on the cook line.
- Ice accumulation was present in the chest freezer in the dry storage area.
- Porous wood was present below the hand sink in the sushi bar.
- The door gaskets on the reach-in refrigerator at the sushi bar were torn.
|
| 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 shelves above the hot holding unit were soiled.
- The shelves above the preparation table to the left of the cook line were soiled.
- The exterior of the fryers on the cook line were soiled.
- The handle on the walk-in refrigerator was soiled.
- The fan in the sushi bar area was soiled.
- The door gaskets on the reach-in refrigerator in the sushi bar area were soiled.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments:
6-501.18 Cleaning of Plumbing Fixtures (C)
- The drain pipes below the three compartment sink in the kitchen were soiled.
- The drain pipe below the hand sink at the sushi bar was soiled.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments:
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
- The walls in the liquor closet were made of porous wood.
6-501.12 Cleaning, Frequency and Restrictions (C)
- The floor below the equipment on the cook line was soiled.
- The wall below the three compartment sink was soiled.
- The walls around the hand sink on the cook line were soiled.
- The caulking on the three compartment sink in the kitchen was soiled.
- The caulking on the pre-rinse side of the dish machine was soiled.
- The floor drain below the three compartment sink in the sushi bar area was soiled.
|
|
01/22/2020
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
The person in charge has not obtained a certified food protection manager certification from an accredited program. Corrective action: A list of accredited courses was provided to the operator.
|
| 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)
A pitcher of water was stored in the basin of the hand sink in the bar. Corrective action: The pitcher was removed. Discussed using all hand sinks for hand washing only with the operator.
|
| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
|
Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw shell eggs were stored in contact with ready to eat red onions in the two door cold top reach in refrigerator on the cook line. Corrective action: The eggs were moved to an approved storage area in the walk in refrigerator. Discussed proper food storage with the operator.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (Pf)
The sanitizer in the three compartment sink measured less than 150ppm ammonium chloride. Corrective action: The sanitizer was remeasured at 300ppm ammonium chloride at the time of inspection.
|
| 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)
Prepared salad mix was 51°F in an ice bath across from the dish washing area. Corrective action: The salad mix was re-iced at the time of inspection. Discussed proper cold holding temperatures with the manager.
Raw tuna was 44°F in the sushi bar refrigerator. Corrective action: The tuna was iced. Discussed cold holding temperatures with the operator.
|
| 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 following prepared ready to eat foods were not labeled with a preparation date or a discard date: ginger dressing, mango dressing, spicy tuna, sushi salmon, sushi yellowtail and wasabi sauce. Corrective action: Discussed date marking with the operator. Provided the educational hand out on date marking to the operator.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments: 4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy (Pf)
A thermometer to measure the ambient air temperature was not provided in the single door glass reach in refrigerator in the kitchen across from the dish washing area.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Containers of sugar, chicken base mix, and soup base mix were not labeled as to their contents on the shelf below the saute oven on the cook line.
Containers of eel sauce and spicy mayo were not labeled as to their contents in the refrigerator in the sushi bar.
|
| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
|
Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Containers of chicken and egg rolls were stored on the floor in the walk in freezer.
Ice was stored unprotected from contamination in the bar.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
Tongs were stored on the handle of the saute oven on the cook line unprotected from contamination.
A scoop without a handle was stored in contact with rice in the dry storage area.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The seal on the hand sink and the splash guard in the dish washing area was torn.
The seal on the hand sink and the two door cold top reach in refrigerator on the cook line was torn.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The door gasket on the chest freezer was torn.
4-101.19 Nonfood-Contact Surfaces (C)
The paint on the shelves in the walk in refrigerator was chipped.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf)
Test strips for the sanitizer in the three compartment sink were not provided.
|
| 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 exterior of the hood above the cook line was soiled.
The hood filters above the cook line were soiled.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments: 6-501.19 Closing Toilet Room Doors (C)
The door to the men's and women's restroom was not self closing.
|
|
09/06/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
The person in charge has not obtained a certified food protection manager certification from an accredited program.
|
| 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)
An employee rinsed a towel in the hand sink across from the food preparation table.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (P)
The interior was soiled of the ice machine. Discussed cleaning frequency with the operator.
|
| 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)
Pooled eggs were 47°F in the two door cold top reach in refrigerator on the cook line.
Tofu was 47°F in the glass door reach in refrigerator in the front of the kitchen.
Salmon (45°F), sea bass (45°F), annd tuna (47°F) were all stored above 41°F in the sushi display case.
Spicy Mayonnaise was 46°F in the two door cold top refrigerator in the sushi bar.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Containers of spices were not labeled as to their contents in front of the grill on the cook line.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
A scoop without a handle was stored in contact with rice in the bulk white storage bin in dry storage.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Tongs were stored unprotected from contamination on the handle of the saute oven on the cook line.
|
| 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 gasket was torn on the chest freezer.
4-101.19 Nonfood-Contact Surfaces (C)
Unsealed wood was present to the left of the ice machine in the back kitchen.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf)
Quaternary ammonium test strips were not available at the time of inspection.
|
| 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 rack was soiled across from the fryers.
The rack was soiled to the right of the fryers.
|
| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
|
Inspector Comments: 5-205.15 System Maintained in Good Repair (C)
The faucet was leaking on the hand sink across from the food preparation sink.
|
| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
|
Inspector Comments: 6-501.19 Closing Toilet Room Doors (C)
The doors were not self closing to the men's and women's restroom.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C)
Ceiling tiles, that were not smooth and easily cleanable, were present in the dry storage room.
6-501.12 Cleaning, Frequency and Restrictions (C)
The wall was soiled around and above the mop sink.
The wall was soiled above the water heater.
The floor was soiled below the fryers on the cook line.
|
|
05/09/2019
Inspection, Routine
|
| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
|
Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C)
The person in charge has not obtained a certified food protection manager certification from an accredited program. The inspector provided the Certified Manager Food Protection Certification hand out at the time of inspection.
|
| 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)
The facility did not have a clean up procedure put in place for vomit and fecal events. The inspector provided the Clean up procedures for vomit and fecal events hand out at the time of inspection.
|
| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
|
Inspector Comments: 6-301.14 Handwashing Signage (C)
Hand washing signs were not posted at the hand sinks throughout the facility. Hand washing signs were provided at the time of inspection.
5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
A pitcher of water was stored in the basin of the hand sink in the bar. The pitcher was removed from the hand sink. Discussed using the hand sink for hand washing only with the owner.
5-202.12 Handwashing Sinks, Installation (Pf)
Hot water of 100°F was not immediately available at the hand sink in the men's restroom. The owner adjusted the hot water to 100°F at the time of inspection.
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments: 4-702.11 Before Use After Cleaning (P)
Cardboard, that is not smooth and easily cleanable, was used to line the clean glassware shelf in the
top reach in refrigerators in the bar. The manager removed the cardboard.
|
| 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)
Opened containers of commercially prepared dressings were not labeled with the date they were opened. Discussed proper date marking with the owner.
|
| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
|
Inspector Comments: 7-102.11 Common Name-Working Containers (Pf)
A chemical spray bottle was not labeled as to its contents on the shelf across from the glass door refrigerator in the kitchen. The owner labeled the chemical spray bottle.
|
| 36 - Good Retail Practices |
| Thermometer provided & accurate |
|
Inspector Comments: 4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy (Pf)
Thermometers that measure the ambient air temperature, were not provided in the following refrigerators: the single door glass refrigerator at the front of the kitchen, the two door cold top reach in refrigerator on the cook line and the two door cold top reach in refrigerator in the sushi bar.
|
| 37 - Good Retail Practices |
| Food properly labeled; original container |
|
Inspector Comments: 3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Spice containers were not labeled as to their contents below the saute oven on the cook line.
Several squeeze bottles of sauce were not labeled as to their contents in the two door cold top reach in refrigerator in the sushi bar.
|
| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C)
Scoops without handles were stored in contact with food product on the shelf across from the ice machine in the kitchen.
|
| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
|
Inspector Comments: 4-903.11(A) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Tongs were stored unprotected from contamination on the saute oven handle on the cook line.
|
| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments: 4-101.19 Nonfood-Contact Surfaces (C)
Unsealed wood, that is not smooth and easily cleanable, was present to the left of the ice machine in the back kitchen.
Paint was chipping on the shelf across from the mop sink.
The splash guard was cracked to the right of the food preparation sink.
The rack was rusty in the two door cold top reach in refrigerator on the cook line.
Paint was chipping on the shelf above the three compartment sink.
Cloth curtains, that are not smooth and easily cleanable, were present at the entrance to the kitchen.
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The door gasket was torn on the chest freezer in the kitchen.
|
| 48 - Good Retail Practices |
| Warewashing facilities: installed, maintained, & used; test strips |
|
Inspector Comments: 4-302.14 Sanitizing Solutions, Testing Devices (Pf)
Quaternary ammonium test strips were not provided at the time of inspection.
|
| 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 hood filters were soiled above the salamander on the cook line.
The rack was soiled to the right of the fryers on the cook line.
|
| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
|
Inspector Comments: 6-101.11 Surface Characteristics-Indoor Areas (C)
Porous ceiling tiles were present in the dry storage area across from the walk in refrigerator.
6-501.12 Cleaning, Frequency and Restrictions (C)
The floor was soiled underneath the fryers on the cook line.
The wall was soiled behind the food preparation sink.
The seal was soiled on the food preparation sink.
The seal was soiled on the splash guard to the right of the food preparation sink.
The seal was soiled on the three compartment sink.
The seal was soiled on the pre-rinse side of the dish washing machine.
The floor drain was soiled underneath the three compartment sink in the bar.
The ceiling vent cover was soiled in the women's restroom.
|
| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
|
Inspector Comments: 6-304.11 Mechanical-Ventilation (C)
The light bulb was not functioning in the glass door refrigerator at the front of the kitchen.
|
|
07/05/2018
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed cutting raw fish and then performed a different task without first changing their gloves and washing their hands. Discussed proper hand washing with the operator.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee was observed rinsing their hands in the food preparation sink. Discussed proper hand washing with the employee and the operator.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Unapproved employee beverages were observed in the kitchen. Discussed approved employee beverages with the operator.
|
| 02f - Critical |
| Personnel: Demonstration of knowledge |
|
Inspector Comments: Employees could not demonstrate knowledge of proper holding temperatures, cooling methods and parameters, and hand washing procedures.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Pooled eggs were 45°F in the cold top reach in refrigerator across from the saute oven. Mayonnaise (45°), seaweed (45°F) and milk (47°F) were all above 41°F in the walk in refrigerator. Tofu was 50°F in an ice bath in the front of the kitchen. The staff discarded the tofu. Yellow tail fish (45°F), salmon (46°F) and tuna (47°F) were all above 41°F in the counter top display refrigerator in the sushi bar. All fish was moved to the cold top reach in refrigerator in the bar sushi area. Discussed proper holding temperatures with the operator. Follow up to occur.
|
| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
|
Inspector Comments: Food probe thermometers at the facility were not calibrated to accurately read +/-2°F. The inspector educated the operator on how to calibrate their thermometers.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: Several spices were not labeled as to their contents on the cook line. Several squeeze bottles of sauce were not labeled as to their contents in the cold top reach in refrigerator in the sushi bar.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: Tempura shrimp was improperly cooling at room temperature.
|
| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
|
Inspector Comments: The caulking was in disrepair on the hood above the cook line. The paint was chipping on the rack above the three compartment sink in the dish washing area. Unsealed wood, not smooth and easily cleanable, was present in the back kitchen area. The gasket was torn on the chest freezer.
|
| 10c - Non-Critical |
| Equipment Design, Construction: Dishwashing facilities |
|
Inspector Comments: The caulking was heavily soiled on the three compartment sink in the dish washing area. The caulking on the pre rinse side of the dish washing machine was soiled.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The hood was soiled above the cook line. There was ice accumulation in the chest freezer. The hood filters were soiled. Cloth curtains were at the entrance of the kitchen. The racks were soiled in the walk in refrigerator.
|
| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
|
Inspector Comments: Several sanitizer wiping cloths were stored on counter tops throughout the cook line.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: Tongs were stored on the oven handle unprotected from contamination on the cook line.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Ceiling tiles that were not smooth and easily cleanable were present in the kitchen above the chest freezer. The wall was soiled underneath the dish washing machine. The drain underneath the ice machine was soiled. The drain was soiled underneath the three compartment sink in the sushi bar.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The light was not functioning above the mop sink.
|
|
12/11/2017
Inspection, Critical Item
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: An employee on the cook line was observed touching raw fish then touched ready to eat wantons, clean plates, and clean towels without changing their gloves and washing their hands. The employee discarded the contaminated glove and washed their hands. Raw shelled eggs were stored above ready to eat lettuce in the walk in cooler. The raw shelled eggs were moved to the bottom shelf.
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee on the cook line was observed washing their hands without using soap multiple times. The employees were reminded to always wash their hands with soap for at least 20 seconds.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: An employee on the cook line was observed washing their hands in the preparation sink. The employee was asked to wash their hands in the hand sink and was reminded that hand washing only takes place in the designated hand sinks. A strainer full of lettuce was stored in the basin of the warewash area hand sink. A pitcher was stored in the basin of the bar hand sink. The strainer of lettuce and the pitcher were moved from the hand sinks.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: A bowl of raw pooled eggs measured 72°F to the right of the fryers. The pooled eggs were moved to the reach in cooler on the cook line. Two containers of masago measured 44°F to 56°F in the left reach in cooler in the sushi area. The employees were reminded to keep the masago refrigerated at all times.
|
|
08/01/2017
Inspection, Critical Item
|
| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
|
Inspector Comments: Multiple cartons of raw shelled eggs were stored above ready to eat lettuce in the walk in cooler.
|
| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
|
Inspector Comments: A pitcher was stored in the basin of bar hand sink. A bottle was stored in the basin of the back hand sink. An employee was observed washing their hands in the food preparation sink. An employee was observed rinsing a spoon in the sushi area hand sink.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Two unapproved employee beverages were stored by the box freezer. An uncovered employee beverage was stored above the cook line cold top cooler.
|
| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
|
Inspector Comments: A discard time was not present on the sushi rice in the sushi area.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Cut lettuce, raw chicken, raw shelled eggs, and raw pork were 45°F to 47°F in the walk in cooler. Fish roe measured 71°F at room temperature in the sushi area. Raw chicken measured 48°F in the cook line cold top. Cooked shrimp tempura measured 85°F on the preparation table across from the walk in cooler.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Multiple rodents and rodent burrows were observed around the concrete structure of the dumpster.
|
| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
|
Inspector Comments: Two unlabeled chemicals were observed on the shelf in the preparation area.
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04/17/2017
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Raw chicken was stored next to and behind cherries used as garnishes in the cook line cold top cooler.
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| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
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Inspector Comments: An employee on the cook line was observed donning gloves without washing their hands prior.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: A pitcher was stored in the bar area hand sink. Ice was present in the basin of the warewash area hand sink. An employee was observed dumping food in the cook line hand sink. An employee on the cook line was observed wiping their hands on their pants while preparing food for a customer. An employee in the sushi area stated they would re-use gloves if they were not visually soiled.
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: An employee stated they would eat food while preparing food for customers. Two unapproved employee beverages were stored to the right of the ice cream freezer. An unapproved employee beverage was stored on the shelf above the cold top cooler on the cook line.
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| 02f - Critical |
| Personnel: Demonstration of knowledge |
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Inspector Comments: The employees failed to answer cooling, sanitizing, hand washing, and employee beverage questions correctly.
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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 on the cook line was observed touching ready to eat cherries, lettuce, and carrots with their 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: Cooked rice was 87°F on the table across form the walk-in cooler and was cooling for 4.5 hours.
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| 03c - Critical, Food Borne Illness Risk |
| Food Temperature Control: Hot hold at 135°f or greater |
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Inspector Comments: A discard time was not present on the sushi rice in the sushi area.
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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: Raw chicken and pooled raw eggs were 48°F and raw shelled eggs were 58°F in the cook line cold top cooler. Cut lettuce was 59°F in a bucket in the preparation area.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Soap was not provided to the warewash area hand sink.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: An unlabeled chemical was found in the chemical storage area in the preparation area.
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| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
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Inspector Comments: Raw meat in a box and in a container were stored on the floor of the walk-in freezer.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: Cutting boards throughout the facility were heavily scored.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: The caulking on the splash guard to the right of the preparation sink was in disrepair. The shelves above the three compartment sink were rusty.
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| 11c - Non-Critical |
| Testing Devices: Chemical test kits provided and accessible |
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Inspector Comments: Quaternary ammonia test strips were not available to test the sanitizer.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: Cutting boards throughout the facility were stained.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The ventilation hood above the dish machine was heavily soiled. The generator below the sushi display case was soiled. The handles on the pots and strainers stored above the three compartment sink and the preparation sink were soiled.
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| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
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Inspector Comments: The sanitizer in the three compartment sink was below 150ppm quaternary ammonia.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: Several damp cloths were stored outside of the sanitizer bucket in the preparation area. A sanitizer bucket was not prepared or available.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Two ice cream scoops were stored in 75°F standing water to the right of the ice cream freezer. Several tongs were stored on the oven handles at knee height and not protected from contamination. Several knives were stored between equipment on the cook line.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Mayonnaise and orange juice containers were reused in the preparation area.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking on the cook line hand sink was in disrepair.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Several holes were present on the wall to the right of the three compartment sink.
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