Jan 17, 2014 (Follow-up)

• Time as a public health control: procedures & records
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Compliance with variance, specialized process, and HACCP plan
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Variance obtained for specialized processing methods
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Establihmnet has not applied for a variance letter to date
• In-use utensils: properly stored
  knives still being stored in between the reach-in units (Corrected On Site)

Oct 13, 2013 (Complaint)

• Proper eating, tasting, drinking, or tobacco use
  EMPLOYEE'S MUST DRINK FROM A CLOSED CONTAINER. AN EMPLOYEE WAS DRINKING FROM AN OPEN CONTAINER AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  KNIVES MAY NOT BE STORED BETWEEN EQUIPMENT. A KNIFE HOLDER OR CONTAINER WAS MUST BE USED. CUTTINGS BOARDS WERE IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE AND BE FREE OF STAINS AND CREVICES IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  ALL COLD UNITS AND COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. ALL GASKETS MUST BE IN GOOD CONDITION IN ORDER FOR THE UNIT TO MAINTAIN TEMPERATURE COMPLIANCE.SEVERAL GASKETS WERE IN POOR REPAIR AT VISIT. SEVERAL UNITS AND COLD FOOD ITEMS WERE NOT IN COMPLAINCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Insects, rodents, & animals not present
  ESTABLISHMENT HAD EVIDENCE OF ROACHES AT VISIT. ESTABLISHMENT MUST PROVIDE A COPY OF A CURRENT PEST CONTROL REPORT AT NEXT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Sep 18, 2013 (restoration)

• Compliance with variance, specialized process, and HACCP plan
  No HACCP plan for sushi rice.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Variance obtained for specialized processing methods
  No variance for sushi rice.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  The hand sink at the coffee station (1st floor) is leaking. 2 compartment sinks for the bars have been ordered.

Sep 17, 2013 (Complaint)

• Adequate handwashing sinks properly supplied and accessible
  No handwashing sink observed in the sushi preparation area.
• Food-contact surfaces: cleaned & sanitized
  Dead roach observed on cutting board where food is being prepared.
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).
• Compliance with variance, specialized process, and HACCP plan
  Establishment has not obtained a variance for the use of vinegar in sushi rice as a preservative.
• Variance obtained for specialized processing methods
  No written request for a variance has been submitted for the use of vinegar in sushi rice as a preservative.
• Thermometers provided & accurate
  No thermometer in reach-in refrigerators (under-counter and sushi display cases).
• Insects, rodents, & animals not present
  Rodent (rat) droppings observed within the establishment (on both levels).
• Insects, rodents, & animals not present
  Dead roach observed on the cutting board during food preparation.
• Insects, rodents, & animals not present
  Some of the ceiling tiles within the establishment are missing, loose, or have holes in them.
• Contamination prevented during food preparation, storage, & display
  Dust observed on on surfaces where coffee and tea are prepared (construction/renovation taking place within the establishment).
• Single-use/single-service articles: properly stored & used
  Single-use cups and other dry goods stored in an area where they are exposed to dust (construction/renovation taking place within the establishment).
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Enamel on the inside of the rice steamer is worn with chips and scratches/scrapes throughout.
• Warewashing facilities: installed, maintained, & used; test strips
  No 3- or 2-compartment sinks located at either bar (only 1 handwashing sink is available at each bar).
• Nonfood-contact surfaces clean
  Oil build up observed on the floors of the food preparation area, dust has accumulated on the shelves and other surfaces.
• Hot & cold water available; adequate pressure
  No hot water (110 degrees Fahrenheit or above) at handwashing sink(s) (Bar and Warewashing area).
• Plumbing installed; proper backflow devices
  Water draining slowly at handwashing sink in the warewashing area. Hot water knob not working at handwashing sink in the coffee/server station.
• Physical facilities: installed, maintained, & clean
  Some of the walls in the dining room are unfinished.

Feb 13, 2013 (Follow-up)

Dec 27, 2012 (Complaint)

• Food separated and protected
  ALL FOOD STORED IN THE REACH IN AND WALK IN UNITS MUST BE COVERED AND PROTECTED AT ALL TIMES. SEVERAL ITEMS WERE NOT IN COMPLINCE AT VISIT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  CUTTING BOARDS WERE IN POOR REPAIR AT VISIT. CUTTING BOARDS MUST HAVE A SMOOTH SURFACE TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. THE WALK IN UNIT WAS NOT IN COMPLIANCE AT VISIT. THE MANAGER STATED THE UNIT HAD JUST BEEN REPAIRED. ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED ON ICE OR PLACED IN OTHER COLD UNITS TO ENSURE TEMPERATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Personal cleanliness
  ALL EMPLOYEES WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT AT ALL TIMES.
• Warewashing facilities: installed, maintained, & used; test strips
  THE DISH MACHINE FAILED THE HEAT STRIP TEST AT VISIT. ESTABLISHMENT MUST USE AND ALTERNATE METHOD TO SANITIZE ALL ITEMS UNTIL MACHINE IS ADJUSTED OR REPAIRED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  DISH MACHINE HAD A LEAK AT VISIT. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Feb 09, 2012 (Follow-up)

Jan 31, 2012 (Complaint)

• Management awareness; policy present
  The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. Paperwork issued and discussed during the inspection. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Hands clean and properly washed
  Observed lack of proper handwashing before donning gloves throughout. Corrective action conducted during the inspection. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Observed equipment stored in the 1st floor storage room handwashing sink, items remove during the inspection and unit cleaned. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces observed throughout such as;mold observed on ice machine's ice chute, refrigeration unit food shelving units throughout, can opener(COS),food prep tables and shelving throughout,soda dispensers located in waiter's stations throughout,bar beer cooler mats. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Observed cold food item(s) held at improper temperature(s) located on the grill line, food items stored on an ice bath during the inspection. (Corrected On Site)
• Proper cooling methods used; adequate equipment for temperature control
  Observed cook/grill area reach-in refrigeration unit maintaining improper cold holding temperatures, unit temperature 47.5F at call. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Observed live fruit fly/drain fly activity located in the third floor mini bar area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Observed insect inceptor located in the 1st floor waiter's station counter. Inceptor removed during the inspection. (Corrected On Site)
• In-use utensils: properly stored
  Observed knives stored between refrigeration unit during pauses in service located on the cook line. Corrective action conducted during the inspection. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Observed excessive rust present on food and equipment shelving units throughout the establishment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Observed cutting boards in poor repair located on the cook line area sandwich reach-in refrigeration units. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Observed dishmachine temperature gauges in poor repair. Gaskets located on the 1st floor waiter's station reach-in refrigeration unit in poor repair. Observed sushi prep area P.H. meter in poor repair. Observed wok cooking unit scouring pads used to clean woks after each use,in poor repair, pads frayed, scouring pads replaced during the inspection(COS). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s). (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Observed unclean warewashing station equipment shelving units throughout. Observed unclean fanguard covers in refrigeration units throughout establishment. Observed unclean cook line stove and oven. Observed unclean 1st floor waiter's station reach-in refrigeration unit gaskets. Observed unclean exterior of working food containers located in the kitchen prep area, containers cleaned during the inspection(COS). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Observed water leakage under the wok cook system located on the cook line, leakage causing standing water on the cook line floor. Observed employee toilet room faucet in poor repair water leakage present. Observed slow water drainage present at the 1st floor bar's handwashing sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Observed ceiling tiles located in the kitchen area in poor repair. Observed missing ceiling tiles in poor repair located in the kitchen area. Observed wood shelving under the 2nd floor ice bin located in the waiter's station in poor repair. Observed hole in the wall of the 1st floor liquor storage pantry near the walk-in refrigeration unit. Observed 1st floor walk-in refrigeration/storage room area ceiling tiles not replaced leaving the ceiling open. Observed broken toilet seat located in the employee's toilet room. Observed kitchen handsink located near the ice machine,not properly sealed to the wall. Observed lightshield covers in poor repair located in the warewashing area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Observed unclean ceiling vents located in the toilet rooms, kitchen areas. Observed unclean ice machine filters(COS). Observed debris present on the floors under and behind the equipment throughout establishment. Observed unclean 1st floor walk-in freezer floor. Observed unclean floor drains throughout debris/dirt present. Observed unclean dishmachine hood filter. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Observed unclean cook line hood systems and missing hood filters. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Observed blown light bulbs located in the walk-in refrigeration units/equipment storage room light fixtures. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)