Jul 14, 2014 (Complaint)

• Hands clean and properly washed
  No hand washing, rinsed off gloves. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Utensiles inside handsink frontline. (Corrected On Site)
• Wiping cloths: properly used & stored
  Wiping clothes standing on cutting board not in a sanitizing solution. (Corrected On Site)
• Single-use/single-service articles: properly stored & used
  Self-service cups were not protected. (Corrected On Site)

Apr 22, 2014 (Follow-up)

• Compliance with variance, specialized process, and HACCP plan
  Establishment has not applied for a variance for sushi process. Establishment has been given 10 days to apply. Further action required by department of health.

Apr 15, 2014 (Follow-up)

• No bare hand contact with ready-to-eat foods or approved
  Employee cutting produce with bare-hands. Produce discarded. (Corrected On Site)
• Proper hot holding temperatures
  Hot food items on the hot buffet are held at improper temperatures. Establishment is double panning hot items resulting in unacceptable temperatures. All items single panned where in acceptable range. Second pan removed from all items. (Corrected On Site)
• Proper cold holding temperatures
  Cold food items on Mongolian buffet held at improper temperatures due to insufficient ice and not monitoring temperatures. Ice added to cold buffet. (Corrected On Site)
• Time as a public health control: procedures & records
  Establishment holds sushi out at room temperature but has no system in place to use time as a control. Establishment must discontinue holding sushi without refrigeration until processes have been put into place to use time as a control.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Compliance with variance, specialized process, and HACCP plan
  Establishment presented a variance from another location. Establishment has to request variance for this location and pay required fees. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Cockroach again observed near water heater. Excessive food debris around water heater, oven, shelving, and walls are contributing to presence of insects. All these area were cleaned during follow up inspection. Establishment presented invoices for bi-weekly pest control. (Corrected On Site)
• Personal cleanliness
  Multiple employees not wearing hair restraints. (45 day notice pending from inspection conducted on 4/10/14)
• Wiping cloths: properly used & stored
  Wiping cloths stored on counters and not in sanitizing solution.(45 day notice pending from inspection conducted on 4/10/2014)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Shelving lined with duct tape and tile to cover rusted shelving. Tape removed and shelving cleaned. Establishment must resurface with approved materials. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Inadequate lighting in the walk-in refrigerator. (Pending 45 day notice from inspection conducted on 4/10/14)

Apr 10, 2014 (Routine)

• 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. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Handsink in Mongolian grill section did not have soap, handwash signage, closed trash can, nor paper towels. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Compliance with variance, specialized process, and HACCP plan
  No approved HACCP/Variance for sushi station. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cooling methods used; adequate equipment for temperature control
  Walk in refrigerator ambient temperature was 50 degrees. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer provided to check food temperatures.
• Food properly labeled; original container
  No labels on prepared foods in walk-in refrigerator and in the reach in refrigerator in the grill area.
• Insects, rodents, & animals not present
  Observed a cockroach near cutting board and water heater in the back end of the kitchen. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Uncovered sushi rice and prepared sushi on sushi bar. Uncovered sauces and condiments (mayo, dressings) on buffet bars Uncovered seasonings and sauces in prep area. (Corrected On Site)
• Personal cleanliness
  Sushi chef not wearing a hair restraint. (Corrected On Site)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site)
• In-use utensils: properly stored
  Observed knives stored on countertops and improper storage bins throughout kitchen.
• Nonfood-contact surfaces clean
  Dirty storage rack in kitchen area Exterior of rice cooker. Dust build up on fan in walk in refrigerator.
• Garbage & refuse properly disposed, facilities maintained
  No trash cans in handwash sink area.
• Physical facilities: installed, maintained, & clean
  Floors in kitchen area were unclean.
• Adequate ventilation & lighting; designated areas used
  Inadequate lighting in walk-in refrigerator. Very dark in walk-in. Small light bulb when you first walk into it, but very hard to see in the back of it.

Jun 06, 2012 (Follow-up)

May 29, 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.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  No Labels on Food Items inside Walk-in and Reach-in units.
• Insects, rodents, & animals not present
  Observed Evidence of a roach on premise.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Repair and Repair Replace kick plate at rear walk-in refrigerator. Repair/Replace cracked lightshield and ceiling tile in rear prep area. Seal overhead ceiling tile in rear kitchen prep area.