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05/25/2022
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)
2-301.15 Where to Wash (Pf)
An employee was observed rinsing their bare hands in the prep sink between the cold tops.
Corrective action: The person in charge was instructed 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:
6-301.12 Hand Drying Provision (Pf)
The hand sink at the bar did not have paper towels.
Corrective action: The person in charge was educated on proper hand sink drying methods.
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| 14 - Foodborne Illness Risk Factors |
| Required records available: shellstock tags, parasite destruction |
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Inspector Comments:
3-203.12 Shellstock, Maintaining Identification (Pf)
The facility could not provide the specific dates when the last shell stock from a particular container was sold.
Corrective action: The person in charge was educated on proper shellstock identification procedures.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
3-304.15(A) Gloves, Use Limitation (P)
Employees were observed rinsing their hands in the prep sink between the cold tops on two separate occasions. An employee was observed handling raw steak, and then handling ready-to-eat pot stickers without changing their gloves.
Corrective action: The person in charge was educated on proper glove usage.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P)
The dish machine did not reach 50ppm residual chlorine after the final rinse cycle.
Corrective action: The container of sanitizer was replaced and the machine was primed to reach between 50 and 200ppm of residual chlorine after the final rinse cycle.
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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)
Cooked teryaki sauce, cooked noodles, cooked rice, and cut lettuce in the walk-in refrigerator were not marked with the day of preparation or the day of discard.
Corrective action: The person-in-charge was instructed on proper date marking procedures.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments:
3-305.12 Food Storage, Prohibited Areas (C)
Buckets of sushi ginger were stored under and next to mop heads at the mop sink.
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07/12/2021
Inspection, Routine
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| 14 - Foodborne Illness Risk Factors |
| Required records available: shellstock tags, parasite destruction |
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Inspector Comments:
3-203.12 Shellstock, Maintaining Identification (Pf)
Shellstock tags were not marked with the date the last piece of shellstock was sold or served.
Corrective Action: The inspector educated the person in charge to date the tags appropriately.
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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)
The following food items measured greater than 41°F: (in the sushi bar reach-in refrigerator left of the hand sink) cream cheese (48°F), lobster salad (56°F), spicy mayo (50°F), cooked eel (48°F), spicy cani/crab (47°F), (in the two door refrigerator left of the wait station) salad mix (44°F).
Corrective Action: The above items were moved to the walk-in refrigerator so they may rapidly cool. Lobster salad, spicy cani, and cream cheese were discarded for being above 41°F for more than four hours (see voluntary condemnation). A service request was created for the malfunctioning units.
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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 concentration of wiping cloth solution in the buckets under the cook line and at the wait station was less than 200 ppm quaternary ammonium.
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01/27/2020
Inspection, Routine
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
3-304.15(A) Gloves, Use Limitation (P)
An employee was observed using gloved hands to crack and egg and then handled clean equipment such as rice scoops and seasoning containers with the same gloved hands.
Corrective Action: Glove usage was discussed with the manager.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P)
The sanitizer at the dish machine measured below 50ppm chlorine residual at the dish surface.
Corrective Action: The sanitizer bulk supply container was replaced and the dish machine measured 50ppm chlorine residual.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (P)
Tongs used for handling raw chicken were also used to handle shrimp that is only cooked to 145-150°F.
Corrective Action: A second set of tongs was obtained for the shrimp and cross-contamination was discussed with the manager.
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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)
Tofu in an improperly made ice bath was 48°F. Prepared noodles were 65°F on a food preparation table at the cook line. Cut kale garnish was 63F at the sushi line.
Corrective Action: The noodles and kale were moved into refrigerator, and the ice bath for the tofu was remade.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments:
3-601.12 Honestly Presented (C)
Tilapia was being sold as red snapper.
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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)
Wiping cloths in the kitchen were stored in sanitizer that measures below 50ppm chlorine residual. Wiping cloths at the cook line were stored outside of sanitizer when not in use.
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01/22/2020
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 was observed drying their hands on a common towel before working with food. An employee was observed washing their hands without soap. An employee was observed washing their hands for less than 20 seconds before working with food.
2-301.14 When to Wash (P)
An employee was observed blowing their nose and then going to work with clean equipment in the kitchen without washing their hands. An employee was observed exiting the kitchen out the back door and then re-entering the kitchen and touching clean equipment without washing their hands. An employee was observed changing their gloves after handling raw chicken before working with ready to eat chicken without washing their hands.
2-301.15 Where to Wash (Pf)
An employee was observed washing their hands in the 3-compartment sink.
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| 15 - Foodborne Illness Risk Factors |
| Food separated and protected |
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Inspector Comments:
3-304.15(A) Gloves, Use Limitation (P)
An employee was observed washing their single-use gloved hands at the hand sink. An employee was observed blowing into and donning the contaminated glove when it should have been discarded.
Corrective Action: Inspector provided training to staff and glove use was discussed with the manager.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (P)
A knife used for cutting raw fish was also used for cutting ready to eat sweet potato rolls and cucumber at the sushi line and was not washed, rinsed, and sanitized beforehand.
Corrective Action: Cross-contaminated prevention measures were discussed in detail with the manager.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)
Pork chasu, rice, and cheese cake in the walk-in refrigerator were not date marked. Ramen broth was date marked as having been prepared on 1/12 and was still available for use.
Corrective Action: Date marking was discussed with the manager.
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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 under the hand sink by the dish machine was not labeled as to its contents.
Corrective Action: The chemical spray bottle was labeled.
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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)
Wiping cloths were stored in sanitizer that measured below 100ppm quaternary ammonia. Wiping cloths were stored outside of sanitizer at the sushi line.
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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)
In-use tongs were stored off the handle of the oven and were not protected from possible contamination.
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01/16/2020
Inspection, Routine
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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 employee was observed eating in the back kitchen and was using a bulk food container as a table.
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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 touching their nose and then touching food in the kitchen without washing their hands. An employee was observed donning gloves after a task change without washing their hands.
Corrective Action: Hand washing was discussed with the manager.
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| 09 - Foodborne Illness Risk Factors |
| No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed |
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Inspector Comments:
3-301.11 Preventing Contamination from Hands (P)
Two employees were observed contacting cucumber used in sushi and for sushi rolls with their bare hands.
Corrective Action: The cucumber was washed at the food preparation sink.
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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 baking tray with green onions was stored on top of the hand sink in the back kitchen making it inaccessible. The hand sink at the exposition line was used as a dumpsink as evidenced by ice in the basin. The hand sink at the bar was used as a storage bin for bar cloths.
Corrective Action: The baking tray was removed, the wiping cloths were removed, and the hand sink used as a dumpsink was cleaned.
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| 28 - Foodborne Illness Risk Factors |
| Toxic substances properly identified, stored & used |
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Inspector Comments:
7-208.11 Storage-First Aid Supplies (P)
The first aid kit was stored on a food preparation table next to a rice cooker in the kitchen.
Corrective Action: The first aid kit was moved to the office.
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| 35 - Good Retail Practices |
| Approved thawing methods used |
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Inspector Comments:
3-501.13 Thawing (C)
Various tuna in the walk-in refrigerator was observed thawing within the unopened original vacuum packaging.
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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)
Wiping cloths in several wiping buckets in the kitchen were stored in sanitizer that measured below 50ppm chlorine residual.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
4-501.11 Good Repair and Proper Adjustment-Equipment (C)
The door gasket to the walk-in freezer was torn.
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01/09/2020
Inspection, Routine
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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 employee was observed eating in the back kitchen.
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| 14 - Foodborne Illness Risk Factors |
| Required records available: shellstock tags, parasite destruction |
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Inspector Comments:
3-402.12 Records, Creation, & Retention (Pf)
A shellstock tag for oysters did not have the date the last oyster was sold written on the tag. Cuttlefish and other fish did not have accompanying letters of certification from the supplier that confirmed the sushi grade fish was free of parasites.
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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 (C)
Multiple food items, including panko and cilantro, were uncovered and unprotected at the sushi line when not in-use.
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
4-703.11 Hot Water and Chemical-Methods (P)
During manual warewashing at the bar 3-compartment sink, a bar glass was not immersed in sanitizer for at least 1 minute as required on the manufacturer label.
Corrective Action: Dish washing was discussed with the employee and the manager.
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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)
Fish eggs were 54°F in a container at the sushi line.
Corrective Action: The fish eggs were placed into the refrigerator.
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| 23 - Foodborne Illness Risk Factors |
| Proper date marking and disposition |
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Inspector Comments:
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P)
The facility was not date marking any of the required foods, including ramen broth, noodles, cooked shrimp, and tofu.
Corrective Action: Date marking was discussed at length with the manager.
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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)
At least four containers of squeeze bottles containing a detergent were not labeled as to their contents.
Corrective Action: The bottles were labeled as to their contents.
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| 35 - Good Retail Practices |
| Approved thawing methods used |
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Inspector Comments:
3-501.13 Thawing (C)
Tuna in the walk-in refrigerator was observed thawing in the original unopened reduced oxygen packaging.
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| 36 - Good Retail Practices |
| Thermometer provided & accurate |
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Inspector Comments:
4-204.112 Temperature Measuring Devices-Functionality (C)
The glass sliding door refrigerator used for salads was not equipped with a thermometer.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments:
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Cooking oils, herbs, and spices in various places throughout the facility were not identified with the common name of the food.
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| 39 - Good Retail Practices |
| Contamination prevented during food preparation, storage & display |
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Inspector Comments:
3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient (P)
A container of lemon wedges was stored in the ice in the ice bin at the exposition line that was used for customer drinks.
Corrective Action: The lemons were moved to a separate ice bath.
3-304.13 Linens and Napkins, Use Limitations (C)
Cloth towels were stored in contact with sushi rice in the rice cookers at the sushi line.
3-305.11 Food Storage-Preventing Contamination from the Premises (C)
Avocados in the walk-in refrigerator were not stored at least 6" off 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)
Spatulas at the flat-top grill were stored in standing soiled water that was 90°F. Tongs were stored off the handle of the oven in a method that allows for their possible contamination.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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Inspector Comments:
4-101.19 Nonfood-Contact Surfaces (C)
Cinder blocks in the walk-in refrigerator were absorbent and not smooth or easy to clean.
4-402.11 Fixed Equipment, Spacing or Sealing-Installation (C)
The ventilation hood was not fully sealed to the wall.
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| 49 - Good Retail Practices |
| Non-food contact surfaces clean |
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Inspector Comments:
4-601.11(C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C)
The exterior of the rice cookers to the left of the fryers were heavily soiled with food residue.
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| 53 - Good Retail Practices |
| Toilet facilities: properly constructed, supplied, & cleaned |
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Inspector Comments:
6-202.14 Toilet Rooms, Enclosed (C)
The employee restroom door in the kitchen was not self-closing.
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