Aug 12, 2014 (Complaint)

• Adequate handwashing sinks properly supplied and accessible
  Hand washing sink blocked by utensils. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Mold observed on the ice machine plastic drip panel. (Corrected On Site)
• Food properly labeled; original container
  Unlabeled plastic squeeze bottle observed in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  No hair restraint for employee working in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wiping cloths stored on counters and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Scratched cutting boards observed in the kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Mar 05, 2014 (Follow-up)

Feb 11, 2014 (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. (Corrected On Site)
• Proper eating, tasting, drinking, or tobacco use
  Employee uncovered beverage cup was observed stored on prep table in kitchen. (Corrected On Site)
• Hands clean and properly washed
  No handwashing was observed by employees in between changing tasks. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate handwashing sinks properly supplied and accessible
  Debris was observed in bar handsink. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Required records available: shellstock tags, parasite destruction
  Parasite destruction letters from the sushi fish supplier were not current dated 2011. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food separated and protected
  Raw meats stored above and with ready to eat foods in refrigeration units in kitchen. Raw meats and seafood items were observed intermingling in refrigeration units throughout. Uncovered food items were observed in refrigeration and freezer units in kitchen. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Mold observed on ice machine's plastic drip panel. (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  Date markings were observed lacking on food items in refrigeration units throughout. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Compliance with variance, specialized process, and HACCP plan
  The establishment does not have an approved HACCP Plan from DOH for it's sushi operation. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food properly labeled; original container
  Squeeze bottles and ingredient containers were observed lacking labeling in various location throughout.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Rodent feces observed on floors and shelving areas. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Gap observed at bottom of door on second level prep area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Rice cookers containing sushi rice were observed stored on floor in second floor prep area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Employees observed lacking adequate head gear. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• In-use utensils: properly stored
  Utensils were observed stored in containers of standing water in kitchen. Food equipment (i.e. plates, pitchers etc) on storage shelving and in service areas were not stored in manner to prevent contamination and knives were stored in seam of equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Utensils, equipment & linens: properly stored, dried, & handled
  Wet cups were observed stacked not stored in a manner that would allow proper air drying. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Single-use/single-service articles: properly stored & used
  Drinking straws at bars and take out containers were not stored in a manner to prevent contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Cutting boards were observed heavily scorn and worn. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  3 compartment sink is not large enough to accommodate the largest piece of equipment. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Toilet facilities: properly constructed, supplied, & cleaned
  No covered receptacle in toilet room.No covered receptacle in toilet room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Damaged walls were observed in various locations. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Debris stained walls, floor and ceiling were observed throughout. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Cardboard was covering floor in kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Exhaust hood filters were observed grease stained. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Employee personal items were observed stored in kitchen and hanging on soda syrup box rack in basement. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Jan 17, 2013 (Follow-up)

Dec 19, 2012 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sink. (Corrected On Site)
• Adequate handwashing sinks properly supplied and accessible
  Food debris observed inside of handwashing sink. (Corrected On Site)
• Required records available: shellstock tags, parasite destruction
  No parasite destruction letter is available on-site from the sushi fish supplier.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food separated and protected
  Raw meats stored above and with ready to eat foods in the outside walk-in refrigerator. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Mold observed on ice machine's plastic drip panel. (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
  The establishment does not have an approved HACCP Plan for the use of vinegar in sushi rice as a preservative.
• Thermometers provided & accurate
  No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Small amount of mice droppings found in a corner of the basement. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS PER J. COLEMAN)
• Contamination prevented during food preparation, storage, & display
  Food stored on the floor of the walk-in refrigerator. (Corrected On Site)
• In-use utensils: properly stored
  Ice scoop stored with handle inside of ice; Knives stored between equipment; No dipperwell provided for ice cream schoop. (Corrected On Site)
• Nonfood-contact surfaces clean
  Refrigerator doors have food residue built-up on the outside surface. (Corrected On Site)

Mar 21, 2012 (Follow-up)

Mar 12, 2012 (Routine)

• Hands clean and properly washed
  No employee handwashing observed.(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
  Establishment is using vinegar as a preservation method for rice.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Variance obtained for specialized processing methods
  Establishment is using vinegar as a method of preservation of rice.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Food handlers are not wearing hair restraints. (Corrected On Site)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(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)
• Hot & cold water available; adequate pressure
  No hot water (110 degrees Fahrenheit or above) at handwashing sink(s) in kitche or at the bar. (Corrected On Site)