- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Raw meat is stored above ready-to-eat foods in the reach-in cooler. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
Corrected on site.
- Rice scoops are stored in standing water. (1 penalty point)
Corrected on site.
- Wet wiping cloths are not stored in sanitizer solution. (1 penalty point)
Corrected on site.
- Critical: There is no current written agreement or statement from the fish supplier stipulating that fish are aquacultured and fed parasite-free feed. (3 penalty points)
- Critical: Food is being stored in non-food grade containers. (6 penalty points)
- Domestic style refrigerator is not durable for commercial use. (1 penalty point)
- The hand sink is not sealed to the adjacent wall. (1 penalty point)
- Filters in the exhaust hood are gapped. Gaskets are damaged on a refrigerator unit. (1 penalty point)
2 occurences.
- Critical: The interior of the ice machine is unclean. Surfaces are unclean around the soda dispenser nozzles. (6 penalty points)
2 occurences.
- Exterior surface of the ice machine is unclean. (1 penalty point)
- There are small holes in the wall behind the soda dispenser. Areas of the floor are missing grout. (1 penalty point)
2 occurences.
- The floor is dirty beneath cooking equipment. (1 penalty point)
- Ceiling air vents are dusty. (1 penalty point)
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
Corrected on site.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
- The entrance lacks "No Smoking" signage. (1 penalty point)
Corrected on site.
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11/17/2014 | Routine | 55 | Advise & Educate |
- Critical: Raw meat is stored above raw seafood in a reach-in cooler. (6 penalty points)
Corrected on site.
- Items are stored in the room without an interior ceiling. (1 penalty point)
- Critical: Soda dispenser spigot is unclean. Top interior of the ice machine is unclean. (6 penalty points)
2 occurences.
- Critical: Soda dispenser spigot and diffuser is not being washed, rinsed, then sanitized. (6 penalty points)
- Critical: Handsink in the sushi bar is used for other purposes other than hand washing. (3 penalty points)
|
1/31/2014 | Routine | 78 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points)
Corrected on site.
- Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points)
- Critical: Raw chicken is stored above ready to eat foods in the walk-in cooler. (6 penalty points)
Corrected on site.
- Clean equipment is not covered or inverted to prevent contamination. (1 penalty point)
Corrected on site.
- Critical: There is no measurable sanitizer in the final rinse of the utensil. (6 penalty points)
Corrected on site.
- Critical: The interior of the ice machine is unclean. (6 penalty points)
- Fan covers in the walk-in freezer are dirty. (1 penalty point)
- Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points)
Corrected on site.
- Dumpster lids are left open. (1 penalty point)
Corrected on site.
- There is no hand drying provision available at the hand sink. (3 penalty points)
Corrected on site.
- Critical: Medicines belonging to employees are not stored to prevent the contamination of food, equipment, and utensils. (6 penalty points)
Corrected on site.
- Critical: A chemical spray bottle is not labeled with the common name. (6 penalty points)
Corrected on site.
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3/12/2013 | Routine | 51 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: The sushi chef is preparing sushi with bare hands. (6 penalty points)
Corrected on site.
- Bowls are used for food scoops and are stored inside food containers. Utensils are stored in standing water. (1 penalty point)
2 occurences.
- Containers of food is stored on the floor. (1 penalty point)
Corrected on site.
- Critical: Rice and noodles are held out of temperature control on a counter. (6 penalty points)
Corrected on site.
- Critical: There is no sanitizer test kit available. (3 penalty points)
- The interior of the microwave is unclean. (1 penalty point)
- The employee restroom lacks a covered waste receptacle. (1 penalty point)
- An employee drink was stored in the sushi bar table. (1 penalty point)
Corrected on site.
- Critical: Fly tape is stored above food prep tables. (6 penalty points)
Corrected on site.
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8/1/2012 | Routine | 73 | Advise & Educate |
- The certified manager is not registered with SLVHD. (1 penalty point)
- Critical: Raw meat is stored above ready-to-eat foods in the walk-in and reach-in cooler. (6 penalty points)
- Onions are covered with cloth. (1 penalty point)
Corrected on site.
- Food equipment is stored in a mechanical room. (1 penalty point)
Corrected on site.
- Critical: There is no sanitizer test kit available. (3 penalty points)
- The clothes washer is located in the 3 compartment sink room. (1 penalty point)
- Critical: Sanitizer concentration in wiping cloth container(s) is too strong. (6 penalty points)
Corrected on site.
- Critical: Soda dispenser spigots are unclean. (6 penalty points)
- Critical: No back flow prevention device installed in the mop sink. A shut-off valve is installed upstream of hose. (6 penalty points)
- Light bulbs are not shielded or shatter resistant above the server area. (1 penalty point)
- Food containers are in contact with employee jackets. (1 penalty point)
- Critical: A container of sanitizer is not labeled. (6 penalty points)
Corrected on site.
- The entrance lacks "No Smoking" signage. (1 penalty point)
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12/20/2011 | Routine | 60 | Advise & Educate |
- Not all food employees have a current food handler card. (1 penalty point)
- Critical: Raw meat is stored above shellfish in the walk-in cooler. (6 penalty points)
Corrected on site.
- Food containers are not labeled with the common name of the food. (1 penalty point)
- The ice scoop is stored with the handle in contact with culinary ice. Bowls are used for food scoops and are stored inside food containers. (1 penalty point)
2 occurences.
- Critical: The distributor coast 2 Coast has an inadequate letter of parasite destruction. (6 penalty points)
- Critical: Food is being stored in non-food grade containers. (3 penalty points)
- Various surfaces are lined with foil. (1 penalty point)
- Hand sink water temperature does not reach 100°F within 30 seconds. (1 penalty point)
- There is a gap at the bottom of the exterior door. (1 penalty point)
- There is no hand drying provision at the kitchen hand sink. (3 penalty points)
Corrected on site.
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11/2/2010 | Routine | 76 | Advise & Educate |
- A container of food that is not easily recognizable is not labeled. (1 penalty point)
- A wipe cloth is used to cover sushi rice. (1 penalty point)
- Food service items are not covered in back storage area. (1 penalty point)
- Critical: The interior of the ice bin is dirty. (6 penalty points)
- Critical: A hand sink is used for purposes other than hand washing. (3 penalty points)
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1/29/2010 | Routine | 88 | Advise & Educate |
- The handles of a scoop is in contact with food. (1 penalty point)
- Food buckets are stored on the floor. (1 penalty point)
- Rice is being stored in covered containers that are too deep. (3 penalty points)
- Critical: Items on the menu that may be served undercooked are not denoted with an asterisk to indicate the consumer advisory. (6 penalty points)
- Vent covers in the walk in cooler are dusty. (1 penalty point)
- Critical: There is no handsink convenient to the server station. (6 penalty points)
- Ceiling tiles are not smooth, non-absorbent and easily cleanable. A ledge is not finished to be smooth, non-absorbent and easily cleanable. (2 penalty points)
2 occurences.
- Critical: Chemicals are stored in soy sauce buckets. (6 penalty points)
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2/19/2009 | Followup | 74 | Advise & Educate |
- Some food handler cards are not valid.Some food handler cards are expired. (1 penalty point)
2 occurences.
- Critical: Personal drinks are stored next to customer food in the Coke fridge. (6 penalty points)
- Critical: The person in charge is unable to demonstrate knowledge of the relationship between preventing food borne illness and maintaining the establishment is in clean condition. (6 penalty points)
- Critical: Sushi chefs are handling ready to eat food with bare hands. (6 penalty points)
- Critical: Raw fish is stored above ready to eat food in the reach in. (6 penalty points)
- Critical: Raw eggs are stored above beef and raw beef is stored above shrimp in the walk in cooler. (6 penalty points)
- Food containers are not labeled with the common name. (1 penalty point)
- A knife is stored in an unclean location between the knife holder and the wall.Handles of scoops are in contact with food. (2 penalty points)
2 occurences.
- A rice scoop is stored in standing water. (1 penalty point)
- Wet wiping clothes are not stored in sanitizer. (1 penalty point)
- A bucket of MSG is stored on the floor. (1 penalty point)
- Food is uncovered on the shelf. (1 penalty point)
- Bowls of salad are nested on top of one another. (1 penalty point)
- Food (rice) containers are stored in a utility room. (1 penalty point)
- Critical: Tofu on the salad reach in is being held at 50° F. (6 penalty points)
- Critical: Items on the menu that may be served undercooked are not denoted with an asterisk to indicate the consumer advisory. (6 penalty points)
- Critical: Grocery bags are used to store food in the freezer. (3 penalty points)
- A rice cooker is stored in the toilet room. (1 penalty point)
- Shelves are lined with cardboard. Equipment on the cook line is lined with aluminum foil. (2 penalty points)
2 occurences.
- Shelves in the walk in are labeled with masking tape.The salad reach in is lined with plastic wrap.Unsealed wood is used as a shelf liner.A garbage bag is being used as a splash guard. (3 penalty points)
4 occurences.
- The salad reach in is unable to hold potentially hazardous food at a temp of 41° F or below. (1 penalty point)
- There are sponges on the sushi bar. (1 penalty point)
- Shelving in the ware wash area is damaged and rusty. (1 penalty point)
- Single use containers are being reused. (1 penalty point)
- Critical: Vent covers in the walk in cooler are dusty.The surfaces around the lid of the ice machine are dirty. (12 penalty points)
2 occurences.
- The shelf is dirty at the server station. The shelf liner is dirty at the coffee area. The gaskets at the sushi bar hand sink are unclean. The ice cream freezer is unclean. The Coke fridge is unclean. Various reaching gaskets are dirty throughout the kitchen. The walk in door handle is dirty. The interior of the salad reach in not clean. A knife rack is dirty. (3 penalty points)
9 occurences.
- Critical: The dipper well inlet is below the flood rim of the dipper well. (3 penalty points)
- Critical: There is no handsink convenient to the server station. (6 penalty points)
- Critical: A scrubber is store in that handsink. (3 penalty points)
- There is no covered waste receptacle in the toilet area. (1 penalty point)
- A wall juncture in the server station is not smooth, non-absorbent, and easily cleanable.The ceiling in the server station is not smooth, non-absorbent, and easily cleanable. (2 penalty points)
2 occurences.
- There is no hand soap at the sushi bar hand sink. (3 penalty points)
- There is no hand wash sign at the hand sink. (1 penalty point)
- There are gaps between the grill cabinets and the floor. (1 penalty point)
- The floors are dirty beneath the grill stations. The carpet around the grill stations is unclean. Various floor drains are unclean. (3 penalty points)
3 occurences.
- Critical: A chemical bottle is not labeled. (6 penalty points)
- Critical: A container of pesticides is stored above the mop sink. (6 penalty points)
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2/9/2009 | Routine | 0 | Advise & Educate |
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