- 229.164 (v) (2) (C) Potentially Hazardous Food. Observed all PHF in cold hold unit were at 54 degrees F and above. All PHF must be maintained at or below 41 degrees F at all times. Note: All time and temp abused foods were voluntarily discarded by PIC. This cold hold unit may not be used until it has been repaired and can maintain PHF at 41 degrees F or below. Potentially Hazardous food not at required temperature in cooling unit.
- 229.163 (n) (1) eat.drink.smoke. Observed employee containers in open containers above food prep area. ensure employees drink from closed beverage containers and store them away in areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot occur.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Observed employees making sushi rolls with their bare hands. If food establishment wants to use bare hand contact, documentation must be provided indicating that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not to work, or control measures approved by the regulatory authority.
- 229.171 (c) (3) (B)HACCP maintained. HACCP plans for sushi rice was not present at time of inspection. Sushi rice was tested for pH and was not at the correct 4.2 level. A HACCP plan must be in place and available in a food establishment that makes sticky rice that is kept out of temperature control.
- 229.166 (f) (2) (A)HWS>100F. Observed no hot water available at neither male nor female restrooms in establishment. Ensure hot water of at least 100 degrees F is readily available at every hand wash sink throughout establishment.
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03/14/2016 | 79 |
| No violation noted during this evaluation. | 12/10/2015 | 100 |
- KITCHEN HAND SINK LOCATED BY THE THREE COMPARTMENT SINK TO BE OPERATIONAL WITH HOT ( AT LEAST 100F) & COLD RUNNING WATER. CORRECT BY THE 9/4/15 FOLLOW-UP DATE. NOTE: KITCHEN HAS A 2ND WORKING HAND SINK FOR EMPLOYEE USE.
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09/02/2015 | 97 |
| No violation noted during this evaluation. | 06/19/2015 | 100 |
| No violation noted during this evaluation. | 03/26/2015 | 100 |
- HAND SINK LOCATED BY KITCHEN WAREWASH ROOM IS NON-OPERATIONAL. MAKE NECESSARY REPAIRS SO THAT HAND SINK IS WORKING PROPERLY WITH HOT AND COLD RUNNING WATER. HOT WATER TEMPERATURE TO REACH AT LEAST 100F. CORRECT BY 9/19/14 TO AVOID A 1ST REINSPECTION AND 1ST REINSPECTION FEE OF $46.35. NOTE: KITCHEN HAS A 2ND WORKING HAND SINK AVAILABLE FOR EMPLOYEE USE.
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09/09/2014 | 97 |
- 229.167 (p) (5) improper use of sinks. USE HAND SINKS FOR HANDWASHING ONLY. DO NOT EMPTY FOOD/LIQUID LEFTOVERS IN HAND SINKS AND DO NOT STORE ITEMS INSIDE HAND SINK BASINS. OBSERVED STEEL SCRUBBER AND FOOD PARTICLES INSIDE KITCHEN HAND SINK BASIN LOCATED BY THE OFFICE.- ITEM CORRECTED ON SITE.
- 229.165 (h) (2)thermometer available. PROVIDE THERMOMETER FOR FRONT COUNTER COLD HOLD DISPLAY UNIT LOCATED BY THE KITCHEN ENTRANCE SIDE.
- Ch 13, Art II, section 13-26 Display permit. DISPLAY A CURRENT CITY FOOD PERMIT AND THE LATEST SCORED HEALTH INSPECTION REPORT. CORRECT BY 2/12/14 TO AVOID REINSPECTION FEES.
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02/04/2014 | 90 |
- USE HANDSINKS FOR HANDWASHING ONLY. KEEP HANDSINK BASINS FREE OF ITEMS. OBSERVED VARIOUS ITEMS SUCH AS STEEL SCRUBBERS,SPONGES,WIPECLOTHS INSIDE OF KITCHEN HANDSINKS.
- PROPERLY STORE CUTLERY SUCH AS INSIDE A CLEAN, FOOD APPROVED CONTAINER OR ON A MAGNETIC STRIP. DO NOT STORE CUTLERY IN BETWEEN KITCHEN WORK TABLES OR UNDER EQUIPMENT
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07/08/2013 | 93 |
- Please ensure cross contamination does not occur. Found raw fish and uncooked shrimp stored over ready-to-eat foods (RTE) in reach in cooler. Ensure raw fish and shrimp are stored below RTE foods.
- Ensure food contact surfaces of equipment and utensils are cleaned, sanitized, and in good repait. Ensure inside of ice machine is cleaned and any mold is removed. Ensure soda nozzle in bar area is cleaned and all dirt accumulation is removed.
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01/08/2013 | 93 |
- Ensure good hygienic practices. Hand sink should be used for hand washing only. Discontinue dumping drinks in the bar hand sink. Employees must drink from clean closed beverage containers with clean hands and away from food prep areas. Discontinue storing open employee drink containers on prep tables. Discontinue storing employee food in the cold hold units.
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03/08/2012 | 96 |
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