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04/05/2022
Inspection, Routine
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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)
An employee stated that they used hand sanitizer in place of washing their hands.
Corrective action: The employee and the person in charge were both educated that hand sanitizer should never be used in place of washing hands with hot water, soap, and paper towels.
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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 spoon was stored in the basin of the hand washing sink at the sushi bar.
Corrective action: The spoon was removed and the person in charge was reminded that hand washing sinks are to be used for hand washing only.
6-301.11 Handwashing Cleanser, Availability (Pf)
Soap was not provided at the hand washing sink in the bar area.
Soap was not provided at the hand washing sink in the sushi bar area.
Soap was not provided at the hand washing sink in the women's restroom.
Corrective action: The person in charge provided soap.
6-301.12 Hand Drying Provision (Pf)
Paper towels were not provided at the hand washing sink in the bar area.
Corrective action: The person in charge provided paper towels.
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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 beef was stored over raw fish in the walk in refrigerator.
Raw fish was stored over produce and ready-to-eat foods in the walk in refrigerator.
Corrective action: The person in charge rearranged the walk in refrigerator from proper storage to prevent contamination.
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| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
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Inspector Comments: 3-501.14 Cooling (P)
Shrimp tempura (69-85°F) was improperly cooling at room temperature on the food preparation table at the end of the cook line.
Corrective action: The person in charge was educated about proper cooling procedures and the shrimp tempura was moved into a refrigerated unit to continue cooling.
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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 squeeze bottle was not labeled as to its contents in the ware washing area.
A chemical spray bottle was not labeled as to its contents by the bar area.
Corrective action: The person in charge labeled both chemical spray bottles immediately.
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| 35 - Good Retail Practices |
| Approved thawing methods used |
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Inspector Comments: 3-501.13 Thawing (C)
Ground tuna was improperly thawing in a vacuum sealed package in the walk in refrigerator.
Corrective action: The person in charge was educated that the ground tuna should be removed or air should be allowed into the vacuum sealed package when thawing.
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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)
A container of raw shrimp was stored on the floor by the walk in refrigerator.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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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 oven on the cook line.
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
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Inspector Comments: 4-502.13 Single-Service and Single-Use Articles-Use Limitations (C)
The facility was reusing single use food containers throughout the kitchen.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments: 4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
Caulking between the wall and the pre-rinse side of the dish machine sink was missing.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments: 4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The hood filters in the hood vent on the cook line were soiled.
The exterior of the equipment on the cook line was soiled.
The exterior of the microwave above the food preparation sink was soiled.
The filter on the ice machine was soiled with dust.
The exterior of the reach in freezer in the dry storage room was soiled.
The exterior of the three door reach in freezer was soiled.
The ceiling vents in both restrooms were soiled with dust.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments: 6-501.12 Cleaning, Frequency and Restrictions (C)
The walls throughout the kitchen were soiled.
The floors underneath equipment throughout the kitchen was soiled.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments: 6-303.11 Intensity-Lighting (C)
A light was not functioning in the vent hood on the cook line.
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05/17/2021
Inspection, Re-Inspection
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments:
4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- The cutting board on the cold-top reach-in refrigeration unit across from the cook line was stained.
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- The vent hood above the cook line was soiled.
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
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Inspector Comments:
6-501.18 Cleaning of Plumbing Fixtures (C)
- The pre-rinse sprayer on the dish machine was soiled.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments:
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C)
- Non-functioning refrigeration and freezer units were stored outside the back door.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments:
6-303.11 Intensity-Lighting (C)
- A light was non-functioning under the vent hood at the time of inspection.
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05/13/2021
Inspection, Routine
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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)
- An employee was observed handling chemicals then donning a pair of gloves to go back to food preparation without a proper hand wash in between.
Corrective action: The employee was educated on proper hand washing.
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| 10 - Foodborne Illness Risk Factors |
| Adequate handwashing sinks properly supplied and accessible |
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Inspector Comments:
6-301.11 Handwashing Cleanser, Availability (Pf)
- Soap was not available at the hand sink near the entrance to the kitchen.
- Soap was not available at the hand sink at the sushi station.
Corrective action: The person in charge provided soap.
6-301.12 Hand Drying Provision (Pf)
- Paper towels were not available at the hand sink near the entrance to the kitchen.
- Paper towels were not available at the hand sink near the dish machine.
Corrective action: The person in charge provided towels.
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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 behind raw shelled eggs in the right side of the cold-top refrigeration unit across from the cook line.
- Raw shrimp was stored above ready to eat avocados in the walk-in refrigerator.
Corrective action: The person in charge moved the raw chicken to the front of the cold-top refrigeration unit and moved the raw shrimp to an approved location.
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| 20 - Foodborne Illness Risk Factors |
| Proper cooling time and temperature |
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Inspector Comments:
3-501.14 Cooling (P)
- Cooked shrimp tempura (54°F) measured greater than 41°F after cooling overnight in the cold-top refrigeration unit across from the cook line.
Corrective action: The person in charge disposed of the shrimp tempura, see voluntary condemnation.
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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)
- Cut lettuce (50°F) measured greater than 41°F in a bucket near the single-door refrigeration unit near the entrance to the kitchen.
Corrective action: The person in charge moved the cut lettuce to the walk-in refrigerator.
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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)
- Boxes of avocados were stored on the floor of 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)
- A wiping cloth was stored out of its sanitizer solution on the cutting board of the cold-top reach-in refrigerator across from the cook line.
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| 42 - Good Retail Practices |
| Washing fruits & vegetables |
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Inspector Comments:
3-302.15 Washing Fruits and Vegetables (Pf)
- An employee was observed cutting through avocados without first washing the avocados.
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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)
- The rice scoop near the rice warmer in the kitchen was stored in ice upon inspection.
- The scoop to the ice was stored with the handle touching the food product.
- The scoops in all bulk dry food containers near the back door were not equipped with handles.
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| 44 - Good Retail Practices |
| Utensils, equipment & linens: properly stored, dried, & handled |
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Inspector Comments:
4-903.11(B) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
- Numerous tongs were stored on the oven handle on the cook line.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments:
4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- The cutting board on the cold-top reach-in refrigeration unit was stained.
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
- The vent hood above the cook line was soiled.
- The exterior of all cook line equipment was soiled.
- The interior of the cold-top reach-in refrigeration unit was soiled.
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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 faucet on the hand sink near the dish machine was soiled.
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
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Inspector Comments:
6-501.18 Cleaning of Plumbing Fixtures (C)
- The basin of the hand sink near the kitchen entrance was soiled.
- The pre-rinse sprayer on the dish machine was soiled.
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| 55 - Good Retail Practices |
| Physical facilities installed, maintained, & clean |
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Inspector Comments:
6-501.12 Cleaning, Frequency and Restrictions (C)
- The floor throughout the kitchen was soiled.
- The wall behind the dish machine was soiled.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C)
- Non-functioning refrigeration and freezer units were stored outside the back door.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments:
6-303.11 Intensity-Lighting (C)
- A light was non-functioning under the vent hood at the time of inspection.
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