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12/27/2021
Inspection, Re-Inspection
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments:
The facility could not provide a Certified Food Protection Manager certificate.
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments:
Chicken teriyaki (120°F) in a double boiler at the cook line flat top measured less than 135°F.
Corrective Action: An employee added water to the double boiler to allow it to maintain temperature above 135°F.
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| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
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Inspector Comments:
Fly tape was observed hanging over the cold-top refrigerator on the left side of the cook line.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments:
The concentration of sanitizer in the bucket at the cook line measured less than 50 ppm residual chlorine.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments:
The ceiling was soiled with dust throughout the kitchen.
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12/17/2021
Inspection, Routine
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| 02 - Foodborne Illness Risk Factors |
| Certified Food Protection Manager |
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Inspector Comments:
The facility could not provide a Certified Food Protection Manager certificate.
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| 06 - Foodborne Illness Risk Factors |
| Proper eating, tasting, drinking, or tobacco use |
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Inspector Comments:
An employee beverage was observed stored with ramen toppings on the bottom shelf of the cart left of the cold-top refrigerator at the cook line.
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| 08 - Foodborne Illness Risk Factors |
| Hands clean & properly washed |
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Inspector Comments:
An employee was observed returning from the restroom and proceeding to take customer orders without first washing their hands. An employee was observed dropping off soiled dishes at the ware washing area and then proceeding to take a customer order of food without first washing their hands. An employee was observed washing soiled dishes and then proceeding to handle sanitized dishes without washing their hands.
Corrective Action: The inspector discussed when hands should be washed with the person in charge.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
A pitcher was observed in the basin of the hand sink at the register. Food and a sponge were observed in the basin of the hand sink to the left of the cook line. An employee beverage was observed in the basin of the hand sink at the onigiri station.
Corrective Action: Employees removed the items from the various hand sinks. The inspector educated the person in charge that hand sinks should only be used for hand washing.
The hand sink to the right of the cook line and the hand sinks in both restrooms were missing signs reminding employees to wash their hands.
Corrective Action: The person in charge agreed to acquire signs.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
Raw chicken in the walk-in refrigerator was stored over carrots. Raw, scrambled eggs in the cold-top refrigerator on the left side of the cook line were stored next to ready-to-eat lettuce.
Corrective Action: The person in charge moved the chicken and the raw eggs.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
An employee was observed wiping the onigiri mold with a soiled wiping cloth that had not been held in sanitizer.
Corrective Action: The person in charge brought a sanitizer bucket to the employee and advised them to hold the wiping cloth in the solution so they can use the cloth to sanitize surfaces.
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| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
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Inspector Comments:
A container of cooked chicken under the cook line was not effectively cooling from 135°F to 70°F within 2 hours.
Corrective Action: The person in charge had someone place the container in the walk-in so it could rapidly cool.
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments:
A steel container of pork belly (104-132°F) at the noodle boiling station and spam (78°F) in the hot holding unit at the onigiri station measured less than 135°F.
Corrective Action: An employee reheated the pork belly until all parts measured at least 165°F. Water was added to the hot holding unit to allow the spam to rapidly reheat.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments:
A container of bean sprouts (54°F) on top of the cold-top refrigerator at the cook line and a container of spring mix (64°F) in an ice bath, shrimp tempura (64°F) and onigiri rice (64°F) on the counter at the onigiri station measured greater than 41°F.
Corrective Actions: An employee moved the bean sprouts to the reach-in refrigerator underneath so they may rapidly cool. Ice was added the ice bath to cool the spring mix. The inspector educated the person in charge regarding use of a time as a public health control plan.
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| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
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Inspector Comments:
Cooked pork in a 10 gallon metal pot was cooling on the floor at the cook line.
Corrective Action: The inspector educated the person in charge regarding effective cooling methods.
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| 38 - Good Retail Practices |
| Insects, rodents, & animals not present |
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Inspector Comments:
Fly tape was observed hanging over the cold-top refrigerator on the left side of the cook line.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments:
Food in plastic containers was stored on the floor throughout the facility. A bag of cabbage was stored on the floor of the walk-in refrigerator.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
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Inspector Comments:
In-use utensils to the right of the rice cooker were stored in stagnant, room temperature water (71°F) and in-use utensils at the cook line were stored in water (104°F) that measured less than 135°F.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments:
The non-food contact interior of the ice machine was soiled.
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03/27/2019
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)
A certified food protection manager certificate was not provided for an employee associated with the facility.
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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)
Ice was present in the basin of the front wait station hand sink.
CORRECTIVE ACTION: Inspector educated staff on proper hand sink use, such as using hand sinks for hand washing only.
6-301.14 Handwashing Signage (C)
Hand washing signs stating that employees must wash hands, were not posted at the hand sinks throughout the facility.
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments: 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
A container of miso beef stored in the poke area hot holding unit was 106°F.
CORRECTIVE ACTION: Inspector had an employee reheat the product to 165°F and change out the container that the product was held in to allow for the product to hold at 135°F.
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| 22 - Foodborne Illness Risk Factors |
| Proper cold holding temperatures |
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Inspector Comments: 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
A bucket of bean sprouts (55°F) and bok choy leaves (56°F) located behind the cook line were stored above 41°F. A container of salmon rice mix located in the small reach in refrigerator located in the poke area was 56°F.
CORRECTIVE ACTION: Inspector had an employee add more ice to the buckets of bok choy and bean sprouts to hold the products below 41°F. Inspector had an employee move the salmon rice mixture to the walk in refrigerator and educated employees on proper cold holding temperature.
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| 33 - Good Retail Practices |
| Proper cooling methods used; adequate equipment for temperature control |
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Inspector Comments: 3-501.15 Cooling Methods (Pf)
Vegetable broth (110°F) was cooling for less than 2 hours in the bottom portion of the cold top refrigerator on the cook line.
CORRECTIVE ACTION: Inspector had an employee move the container of vegetable broth to the walk in refrigerator to allow for rapid cooling of the product and educated employees on proper cooling methods.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments: 3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Several food items were stored on the floor in the walk in refrigerator.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments: 3-304.14 Wiping Cloths, Use Limitation (C)
The cook line and wait station sanitizer buckets were stored directly on the floor.
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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)
A scoop located on the cook line was stored in a container of 60°F standing water.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: 4-602.13 Nonfood Contact Surfaces (C)
The hood vent panels located above the grill line were soiled with dust.
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| 51 - Good Retail Practices |
| Plumbing installed; proper backflow devices |
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Inspector Comments: 5-205.15 System Maintained in Good Repair (C)
The front kitchen hand sink was slow to drain. The hot water faucet located at the hand sink next to the preparation sink was not operating correctly. A leak was present on the hot water handle on the three compartment sink.
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09/11/2018
Inspection, Routine
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| 01f - Critical |
| Food Source: Consumer advisory (7/1/13) |
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Inspector Comments: A consumer advisory was missing from the poke bowl menu for the raw fish served. Corrective Action: A consumer advisory must be put on the poke bowl menu.
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| 02d - Critical, Food Borne Illness Risk |
| Personnel: Hygienic practices |
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Inspector Comments: An employee was observed washing their hands at the food preparation sink. A pot was in the basin of the hand sink by the ice machine. Pot was removed from the sink and discussed proper hand washing with the employee. Corrected on-site.
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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: Miso soup was 90°F in a bucket on the cook line floor. Pork broth was 114°F on the cook line stove. Corrective Action: Broths and soups shall be held at 135°F for hot holding.
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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: Bean sprouts were 61°-68°F in multiple 5 gallon buckets throughout the facility. Cooked onion was 53°F and cooked pork belly was 51°F in the ice bath by the rice cooker on the cook line. Curry soup was 61°F in the walk-in refrigerator. Corrective Action: Potentially hazardous food items must be held at 41°F in refrigeration units or in proper ice baths.
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| 06b - Critical, Food Borne Illness Risk |
| Hand Washing: Accessible |
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Inspector Comments: Numerous items were blocking access to the hand sink by the ice machine. Corrective Action: Items must not be blocking access to the hand sink.
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| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
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Inspector Comments: Paper towels were not available at the hand sink by the ice machine. Corrective Action: All hand sinks must be supplied with soap and paper towels.
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| 07b - Critical |
| Pest Control: Pesticide application |
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Inspector Comments: A fly strip with dead flies was stored above single use cups by the back door. Corrective Action: Fly strips cannot be stored above food, food utensils, or food contact surfaces.
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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 deeply grooved.
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| 10b - Non-Critical |
| Equipment Design, Construction: Nonfood-contact surfaces |
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Inspector Comments: A torn door gasket was observed at the cold top refrigerator by the register. A torn door gasket was observed on the cook line cold top refrigerator. A scoop with no handle was observed in the bulk bin of flour by the cook line preparation table.
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: A soiled food container was stored with clean dishes on the storage rack above the three-compartment sink.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Food utensils were stored in stagnant 76°F water by the cook line stove.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The three-compartment sink faucet was loose. The caulking of the hand sink behind the front cash register was damaged. The caulking of the mens restroom hand sink was damaged.
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| 14d - Non-Critical |
| Physical Facilities: Lighting |
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Inspector Comments: A light in the cook line ventilation hood was not working.
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09/28/2017
Inspection, Routine
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| 02e - Critical |
| Personnel: Smoking, eating, drinking |
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Inspector Comments: Two employee beverages were stored above and next to a cutting board and knife at the preparation area adjacent to the back kitchen door. Corrected on-site.
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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: Cooked pork (54-60°F) was stored out of temperature control on a push cart adjacent to the wait station, cold-top refrigerator. Corrected on-site.
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| 07b - Critical |
| Pest Control: Pesticide application |
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Inspector Comments: Two fly strips were inappropriately placed above dry noodles on the cook line. Corrected on-site.
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| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
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Inspector Comments: Several plastic containers with boy choy and bean sprouts were stored on the floor adjacent to the ware washing area.
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| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
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Inspector Comments: Several food containers stored along the cook line preparation shelf were soiled with food debris.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: A pair of tongs was stored on the handle of the cook line push cart and were not adequately protected from contamination.
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| 13c - Non-Critical |
| Utensils, Single-Service Articles: No reuse of single-service articles |
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Inspector Comments: Several single-use, plastic, food containers were reused to store sauces and other foods along the cook line, preparation table. A single-use, plastic container of seawood was reused to store cooked chicken in the walk-in refrigerator.
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| 14a - Non-Critical |
| Physical Facilities: Plumbing: installed, maintained |
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Inspector Comments: The caulking between the food preparation sink and three-compartment sink was torn.
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| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
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Inspector Comments: Two ceiling tiles were stained above the wait station. A ceiling tile was stained above the mens' restroom.
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| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
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Inspector Comments: Two employees in the wait station area were observed wearing large watches while otherwise engaged in food preparation.
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