- Equipment in the basement have been in contact with leakage through the wall. (1 penalty point)
- Critical: An unidentified water source is leaking on the basement floor. (6 penalty points)
- Various floor surfaces are damaged. Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
3 occurences.
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6/22/2015 | Critical Item | 92 | Advise & Educate |
- Critical: Raw meat is stored above sauces in a cooler. (6 penalty points)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Critical: Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked. (3 penalty points)
- Critical: The top interior of the ice machine is unclean. (6 penalty points)
- Critical: Handsink at dishwasher station is blocked with items (3 penalty points)
Corrected on site.
- Lights above sushi bar are not shielded or shatterproof. (1 penalty point)
- Basement ceiling is damaged. (1 penalty point)
- Critical: Food bottle is not labeled as soap. (6 penalty points)
Corrected on site.
|
3/4/2015 | Routine | 73 | Advise & Educate |
- Critical: A food handler touched ready-to-eat food with bare hands. (6 penalty points)
Corrected on site.
- Critical: Raw chicken is stored above raw beef in the walk-in cooler. Raw fish is stored above cooked crab in a reach-in cooler. (6 penalty points)
Corrected on site.
2 occurences.
- Food containers are stored on the floor. (1 penalty point)
- Critical: Cooked chicken is being held at 90 °F in a warmer. (6 penalty points)
Corrected on site.
- Critical: Not all food in the walk-in cooler are date-marked. (3 penalty points)
- Boxes are stored on the floor outside walk-in cooler. (1 penalty point)
- Critical: Gloves are stored in the handsink by dish wash area. (3 penalty points)
Corrected on site.
- Light in the hood is missing a cover. Light fixture above potatoes is missing a cover. Sushi bar lights are not shatter proof bulbs. (1 penalty point)
3 occurences.
- Various walls in the basement and main floor are damaged. (1 penalty point)
|
6/5/2014 | Routine | 72 | Advise & Educate |
- Not all food employees have a valid food handler card. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
- Critical: Raw shell eggs are stored above ready-to-eat food in a cooler. (6 penalty points)
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- Critical: Meat is being held at 44 °F in the walk in cooler. (6 penalty points)
- Rice cooker is not six inches of the ground. (1 penalty point)
- Packages of Single service itemsare stored outside. (1 penalty point)
2 occurences.
- Various surfaces are lined with foil. Cabinetry is not smooth, easily cleanable and non-absorbent. (1 penalty point)
- A stand up freezeris in disrepair. (1 penalty point)
- Siracha bottles are being reused. (1 penalty point)
- Fan covers in the walk-in cooler are dirty. (1 penalty point)
- Mop sink is located downstairs. (1 penalty point)
- The toilet room doors are not self-closing. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Various walls are damaged. Various ceiling surfaces are damaged. (1 penalty point)
2 occurences.
|
5/3/2013 | Routine | 73 | Advise & Educate |
- Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
- A container of food is being stored on the floor. (1 penalty point)
- Critical: The menu lacks asterisks to denote animal foods that may be served undercooked. (6 penalty points)
- Various surfaces are lined with foil. (1 penalty point)
- The reach in freezer is not durable for commercial use. (1 penalty point)
- The stand up reach in freezer is not elevated six inches or more to facilitate cleaning. (1 penalty point)
- The outlet by the Miso warmer and shelf by 3 compartment sinks is repaired with duct tape. Gaskets are damaged on the walk in cooler. (1 penalty point)
2 occurences.
- The sliding gutters of the cabinet in the sushi area are unclean. (1 penalty point)
- Critical: Hand sink water temperature does not reach 100°F within 30 seconds. (3 penalty points)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- Restrooms lack hand washing signage. (1 penalty point)
- Various floor surfaces are damaged. Various walls are damaged. (1 penalty point)
2 occurences.
- The pipe above the grill is covered in dust. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
|
3/22/2012 | Routine | 76 | Advise & Educate |
- Critical: Employee observed handling ready to eat foods with their bare hands. (6 penalty points)
- Critical: There is no documentation that shows that various fish species (salmon, escolar, tuna (ahi) (albacore), hamachi,mackerel, and salmon roe) served raw or undercooked have been properly treated for parasite destruction or are exempt from needing to be treated for parasite destruction. (6 penalty points)
- Records of freezing time and temperature for raw or undercooked fish served in ready-to-eat form are not being retained at the food establishment for at least 90 days. (3 penalty points)
- Critical: Menu board does not contain a consumer advisory for various fish that are served raw or undercooked. (6 penalty points)
- Some shelving noted soiled. (1 penalty point)
- Critical: A container of sushi rice is stored in the hand sink. (3 penalty points)
Corrected on site.
- There is no soap at the hand sink in the warewash area. (3 penalty points)
Corrected on site.
- There are no paper towels at the hand sinks located in the warewash area and in the basement food prep area. (3 penalty points)
Corrected on site.
- Walls are dirty in various areas. (1 penalty point)
- Critical: A chemical stored in a spray bottle and sanitizer solution stored in various buckets noted not labeled. (6 penalty points)
Corrected on site.
- Critical: A spray bottle containing windex glass cleaner observed stored with the spray nozzle immediately above sushi rice. (6 penalty points)
Corrected on site.
- Critical: Some food containers are being used to store poisonous or toxic materials (sanitizer solution). (6 penalty points)
|
12/6/2010 | Routine | 50 | Advise & Educate |
- Critical: An open employee drink is stored on a shelf adjacent to foods on cook line. (6 penalty points)
- Rice scoop is stored in water noted at 103*F. (1 penalty point)
- Between use wipe cloths are stored on countertops. (1 penalty point)
- Cooking thermometer is not accurate to +/- 2*F. (1 penalty point)
Corrected on site.
- Fridge door is not closing properly. (1 penalty point)
- Critical: Chlorine sanitizer solution stored in bucket in sushi prep area is too strong. (6 penalty points)
Corrected on site.
- Exterior of kitchen cooking equipment and various kitchen shelving noted soiled. (1 penalty point)
- Critical: A pot is stored in the hand sink. (3 penalty points)
Corrected on site.
- Walls and ceiling in water heater room and employee restroom noted damaged. (1 penalty point)
- Kithcen walls and ceiling is soiled. (1 penalty point)
|
4/27/2010 | Routine | 78 | Advise & Educate |
- Rice scoop is stored in water noted at 71*F. (1 penalty point)
- Some of the walk in fridge wire rack shelving noted with paint missing. (1 penalty point)
- Critical: Quat sanitizer solution for wipe cloths is too weak. Also solution for dishes is too weak. (6 penalty points)
- Some walk in fridge shelving is soiled. (1 penalty point)
- Some of ceiling in boiler room noted damaged. (1 penalty point)
- Walls adjacent to vent hood cover noted soiled. Also vent cover above customer service area. Flooring beneathe cook line equipment is soiled. Walk in fridge flooring is soiled. (3 penalty points)
3 occurences.
|
10/1/2009 | Routine | 87 | Advise & Educate |
- The certified manager license is expired. (1 penalty point)
- Critical: An open empoyee drink is stored on a cutting board in the kitchen. (6 penalty points)
Corrected on site.
- Critical: Raw shell eggs are being stored above ready to eat food in the Continental fridge downstairs. (6 penalty points)
Corrected on site.
- A bag of onions is stored on the floor. (1 penalty point)
- Miso soup is being cooled incorrectly. Cooked potatoes noted at 105*f are being cooled on a counter at room temperature. (6 penalty points)
Corrected on site.
2 occurences.
- Critical: Some pieces of cooked chicken stored in the Anvil food warmer noted less than 135*f. (95-132*f) (6 penalty points)
- Critical: Quat sanitizer in the 3 compartment sink is too weak. (6 penalty points)
Corrected on site.
- The waste receptacle in the employee restroom downstairs does not have a cover. (1 penalty point)
- The light bulb in the walk in is not shielded or shatterproof. (1 penalty point)
- There is no soap at the hand sink downstairs. (3 penalty points)
Corrected on site.
- The hand sinks downstairs lack hand wash reminder signs. (1 penalty point)
Corrected on site.
- A couple of light bulbs beneathe the venthood system are burned out. The ceiling in the mop sink room is damaged. (2 penalty points)
2 occurences.
- Some walls in kitchen cook area noted soiled. (1 penalty point)
- Critical: A spray bottle of chlorine sanitizer is stored next to a clean measuring cup. (6 penalty points)
Corrected on site.
|
1/30/2009 | Routine | 53 | Advise & Educate |
- Critical: Raw chicken is stored above raw fish in the walkin fridge. (6 penalty points)
- Miso soup observed sooling in container with a depth exceeding 4 inches. (3 penalty points)
- Critical: Sushi rice noted at 100 F. NOTE: Instruced operator on time as a control. (6 penalty points)
- Critical: Soup in pot next to oven noted at 99 F. (6 penalty points)
- Critical: Some metal wire racks shelving noted soiled. (3 penalty points)
- Fridge in 3-comp sink area noted without a thermometer. (1 penalty point)
- Critical: Venthood system and light covers noted soiled. (6 penalty points)
- Critical: Fan covers in walk in fridge noteed soiled. (6 penalty points)
- Shelving and kitchen equipment noted soiled. (1 penalty point)
- There is not handwash reminder sign at sushi handsink. (1 penalty point)
Corrected on site.
- Light intensity in walk in fridge isless than 10 footcandles. (1 penalty point)
- Various walls noted soiled. (1 penalty point)
- Various areas of ceiling noted soiled. (1 penalty point)
|
5/29/2008 | Routine | 58 | |
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