- Potentially Hazardous Food not at required temperature in reach-in cooling unit (sushi area). Observed foods at temperatures ranging from 54F-51F during time of inspection. Foods were promptly and voluntarily discarded by management. The manager stated the unit will not be utilized until it is either repaired or replaced. As an alternative, foods requiring cold holding will be held in a reach-in cooler (near the sushi area but within the kitchen) and used as needed. Ensure the cooling unit is not in use if unable to maintain a temperature of 41F or lower.
- Protect food from contamination by storing food in packages, covered containers, or wrappings (foods in the walk-in cooler and kitchen reach-in cooler).
- Supply each handwash station with individual disposable paper towels (secondary kitchen hand sink).
- Observed an unlabeled spray bottle near the secondary kitchen hand sink during the time of inspection. Ensure all spray bottles are properly labeled with their chemical contents.
- Ensure chlorine ppm in the sanitizing compartment of the three compartment warewashing sink is between 50-100ppm.
- Registering and successfully completing a Food Manager Certification course. A Certified Food Manager must be on the premises during all hours of operation.
- Ensure utensils with handles such as scoops, ladles or spoons are used to scoop dry goods such as rice, flour, etc.
- Shellstock tags (mollusks) must be attached to the original container until the container is empty or retagged and thereafter kept on file for 90 days.
- Use a fresh container of panko breading for different products. Do not use the same container of panko breading mix for shrimp, vegetables and fish.
- Do not store utensils (rice scoops) in standing water. Ensure utensils are stored either in the food product handle facing up or on a clean, dry, sanitized surface.
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02/19/2016 | 72 |
- Use the hand washing sink for hand washing only. Do not dispose of wastewater in the hand sink.
- Ensure seasonings are tightly sealed to prevent insect contamination.
- Ensure raw animal foods are stored below and away from ready-to-eat foods.
- Refrigerated, ready-to-eat foods held for more than 24 hours shall have a Consume-By or Prepared-On date label. The day of preparation shall be counted as day one. If held at 41F or less food can be kept for a maximum of seven days.
- Supply each handwash station with individual disposable paper towels.
- Registering and successfully completing a Food Manager Certification course. A Certified Food Manager must be on the premises during all hours of operation.
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10/26/2015 | 78 |
- Observed raw meat stored over uncovered ready to eat foods in walk in cooler and reach in cooler during time of inspection. Ensure that raw meats are stored under or away from ready to eat foods and that raw meats/ready to eat foods are covered (lids, saran wrap, foil, etc.).
- Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Ensure that food has either a Use By date label or a Prepared On date label if food will not be used within 24 hours of preparation. Food must be used or discarded within 7 days of being prepared.
- Eliminate the presence of insects by using any approved means. Continue with monthly pest control. Last visit was 8/11/2015.
- Unapproved containers (cups) used for food storage or service. Ensure that laddles or scoops are used for the dispensing of food products.
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08/13/2015 | 86 |
- 229.163 (n)- eat, drink, smoke. Employees must not eat, chew, drink from an open cup and use tobacco while in the food service line. Twist top bottles are also not consodered an acceptable employee beverage container because the hands will come into contact with surface that has been contaminated by employee's mouth.
- 229.163 (i) not in HWS. Employees must wash hands in a handwashing sink, not in food prep sink.
- Store raw meats and eggs below or away from vegetables and cooked foods to prevent cross-contamination inside coolers.
- 229.167 (e) (3) (A) no towels. Supply the handwash stations with individual disposable towels.
- Submit a HACCP plan and Variance for production of Sushi. Maintain pH logs or time logs. (See attached handouts). For meantime, may use time as Public Control or keep sushi rice and ingredients at 40F or below.
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12/03/2014 | 85 |
- 229.166 (i) (1) (B) HWS improper use. Use handsinks for handwashing only.
- 229.166 (g) (4) (B)backflow preventer. Install a backflow preventor to faucet/s with hose/s attached. For the meantime, dettach hose from faucet (under warewash sink).
- Provide and comply with a HACCP plan for production of Sushi. Maintain pH logs or time logs.
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01/30/2014 | 88 |
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Store raw seafood and meats on shelf under vegetables and cooked foods to prevent cross contamination.
- Provide and comply with a HACCP plan for production of Sushi. Maintain pH logs or time logs.
- 229.163 (n) (1) eat.drink.smoke. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.166 (i) (1) (B) HWS improper use. Use handsinks for handwashing only.
- 229.164 (f) (2) (A) (iv) not covered. Protect food from contamination by storing food in packages, covered containers, or wrappings.
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07/25/2013 | 88 |
- 229.165 (m) (1) (A)not clean. **Observed food debris on on knives on a ready to use holder (magnetic strip).**
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06/22/2012 | 97 |
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Foods not protected by storage in packages, covered containers, etc. **Observed raw beef above cooked noodles and vegetables.**
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. ** Observed PHF containers without date markings.**
- 229.165 (m) (1) (A)not clean. Food equipment not sanitized before and after use. ** Upon taking apart the " CLEANED " meat grinder raw pork and other food items were visible, advised to completely take apart the grinder and wash/sanitize each and every part until properly cleaned.**
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12/20/2011 | 89 |
- 229.171 (c) (3) (A)Comply w/ HACCP....found sushi on sushi bar at 60F....checked pH and found the pH at 5.0....either keep sushi rice at 41F at all times or develop Hazard Analysis Critical Control Plan (HACCP) using the pH method....pH of sushi rice must be less than 4.5 then can be kept at room temperature...
- 229.165 (g) (1) equipment not sufficent...please set the thermostats at 38F then the products inside the walkin coolers will maintain 41F (checked at 44F)...
- 229.165 (k) (14) (A)chlorine solution....please wash rinse and then sanitize with bleach....
- 229.165 (m) (1) (A)not clean...keep the large can-opener clean at all times...
- No Heimlich poster posted.
- 229.165 (m) (1) (A)not clean....inside of ice machine has slime....
- 229.164 (o) (6) (A) PHF>135....shrimp found on the steam table at 122F....must be at least 135F....discard one pound of shrimp...
- sushi rice found to be 60F....sushi rice must be at least 41F or acidified at a pH of less than 4.5....
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08/12/2011 | 74 |
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