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04/28/2022
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: 2-102.11(C)(8) Demonstration (Pf)
Person in charge did not demonstrate knowledge of foodborne illness risk factors.
Corrective action: corrected through education.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: 2-301.14 When to Wash (P)
A food employee was observed handling dirty dishes then went on to handle ready to eat foods without washing hands or using gloves between task change.
Corrected through education.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf)
A food employee was observed filling a pan with water and rinsing of a tray at the hand sink adjacent to the dish machine.
Corrected through education.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P)
Raw chicken was stored above ready to eat foods in the reach-in refrigerator adjacent to the preparation sink.
Corrected through education, person in charge rearranged refrigerator based on internal cooking temperature.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf)
Cutting boards and food contact surfaces at the facility were not being washed, rinsed, and sanitized every 4 hours. An employee was observed wiping down the cutting board at the sushi area with a wet cloth instead of sanitizer between use.
Corrected through education.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments: 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf)
Various temperature control for safety food items stored at the facility for more than 24hours were not marked with preparation or discard dates.
Corrected through education.
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| 35 - Good Retail Practices |
| Approved thawing methods used |
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Inspector Comments: 3-501.13 Thawing (C)
Raw frozen chicken was observed thawing at room temperature on the preparation table.
Raw fish that bears a label instructing removal from vacuum packing was observed thawing in vacuum packaging on the sushi bar line.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: 3-304.13 Linens and Napkins, Use Limitations (C)
Cloth napkins were used to cover and line ready to eat salads in the reach-in refrigerator on the cooks line.
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Ice was left uncovered and exposed to contamination from the premises.
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07/31/2019
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments: 2-102.12(A) Certified Food Protection Manager (C) The facility did not have a staff member with a certified food protection manager certificate. Staff will obtain the certificate to be in compliance with regulations.
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| 05 - Foodborne Illness Risk Factors |
| Procedures for responding to vomiting and diarrheal events |
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Inspector Comments: 2-501.11 Clean-up of Vomiting and Diarrheal Events (Pf) Facility staff did not have a procedure for vomit and diarrhea cleanup. TCHD provided a clean up procedure for vomit and diarrhea.
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| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
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Inspector Comments: 2-401.11 Eating, Drinking, or Using Tobacco (C) An unapproved employee beverage container was observed in the kitchen area. Staff removed the unapproved container.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments: 2-301.12 Cleaning Procedure (P) Staff was washing hands in a bucket in the cook line area. Staff will only wash hands in designated hand sinks.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments: 6-301.14 Handwashing Signage (C) The hand sinks in the kitchen and bar areas did not have the emoployee command hand washing signage.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments: 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) Raw pooled eggs were stored over raw and ready to eat vegetables in the right cold top refrigerator in the cook line area. Staff moved the eggs onto a bottom shelf.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments: 4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf) Sanitizer was not present in the facility for staff utilization. Staff made chlorine sanitizer.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments: 7-102.11 Common Name-Working Containers (Pf) A chemical spray bottle was not labeled as to its contents next to the three compartment sink in the ware wash area.
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| 35 - Good Retail Practices |
| Approved thawing methods used |
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Inspector Comments: 3-501.13 Thawing (C) Seaweed salad was thawing using an unapproved thawing method at room temperature in the bar area.
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| 36 - Good Retail Practices |
| Thermometer provided & accurate |
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Inspector Comments: 4-302.12 Food Temperature Measuring Devices (Pf) A metal stem probe thermometer was not readily accessible for staff in the facility. TCHD left a thermometer on site.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments: 3-304.12 In-Use Utensils, Between-Use Storage (C) Several scoop handles were in consumer foods in the bulk bins in the dry storage area. The ice scoop was in the ice in the ice machine in the bar area.
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07/23/2018
Inspection, Routine
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| 01c - Critical, Food Borne Illness Risk |
| Food Source: Cross-contamination |
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Inspector Comments: Eggs were stored on top of vegetables in the cook line cold top refrigerators. Eggs were stored over vegetables in the tall reach in refrigerator across from the ware washing area. The inspector discussed storing food according to cooking temperature and had the operator move the eggs below the vegetables.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee was observed dumping ice in the cook line hand sink. Hygienic practices were discussed with the staff.
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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: Pooled eggs were 53°F and double stacked in the cook line cold top refrigerator. The pooled eggs were moved to the interior of the refrigerator to cool and the inspector discussed not double stacking in the cold top refrigerator. Sushi rice that is kept for 3 hours does not have a written time as public health control plan and is not labeled with a discard time. The inspector provided guidance for a time as public health control plan.
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| 08b - Critical |
| Poisonous Or Toxic Items: Properly labeled |
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Inspector Comments: A chemical spray bottle by the mop sink was not labeled as to its contents. The facility will label the spray bottle.
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| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
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Inspector Comments: A mesh cloth stored in the sushi rice was not smooth or easily cleanable.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: Foil that was not smooth and easily cleanable was used to line the fire suppression system in the cook line hood. Unfinished wood was used to line the rice storage shelf and not smooth and easily cleanable.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: The door gaskets on the cook line cold top refrigerator were soiled. The exterior of the ice machine was soiled with food debris and lime build up.
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| 12d - Non-Critical |
| Cleaning Of Equipment & Utensils: Wiping cloths |
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Inspector Comments: Wiping cloths were stored outside of sanitizer on the cook line.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Tongs were stored on the oven handle and unprotected from contamination. A whisk was stored in room temperature water on the cook line.
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