One light shield missing on hood light-replace.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The dishwasher is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Items in prep cooler are cold holding at improper temperatures. Dumplings are stored in a bowl above cold pans.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Reduced Oxygen Packaging - Criteria* (corrected on site)
Observation: Fresh fish packaged using the reduced oxygen packaging (ROP) method.
Correction: Cease the service or sale of ROP fresh fish. ROP may only be used with fish that are frozen before, during, and after packaging.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the prep area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
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03/03/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Items in bottom right sushi cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Correction initiated @ inspection.
- Plumbing System Maintained in Good Repair
Observation: Plumbing under 3 basin sink in not in good repair.
Correction: Repair and maintain all plumbing components and fixtures.
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08/18/2015 | Routine | |
items noted thawing in refrigeration.
clean kitchen.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
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12/18/2014 | Risk Factor | |
observed invoice from 7/14 for proper freezing/aqua culture-good
consumer advisory on all 3 menus
Discussed TIME rules for rice. 136F at 2:40pm
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing. Correction initiated. Correction initiated.
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07/15/2014 | Risk Factor | |
Reviewed rice preparation: TIME made daily 11am and 5 pm+ more often as needed. Discarded after lunch/dinner.
Reviewed sources/receipts.
Replace light shield over fryer in hood.
No violation noted during this evaluation. | 02/20/2014 | Risk Factor | |
Please remove any unnecessary items and unused equipment. Do not allow facility to gather these items.
Parasite documentation observed for invoice dated 9/23/13 for farm raised tilapia and fluke-good.
REMINDER: form 1B employee health policy provided in English and Spanish-be sure all employees are aware of policy.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (sushi prep)
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). (Raw pork on overflowing plate dripping on sushi salmon)
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Items stacked on double layer on TOP shelf od prep cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Do not double stack items.
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09/26/2013 | Risk Factor | |
Site visit to verify correction to the front line sushi counter. It has been repaired to smooth/nonabsorbant/cleanable surface.
Be sure to replace backsplash with smooth, non absorbant, cleanable surface as well (ie not styrofoam)
No violation noted during this evaluation. | 06/10/2013 | Follow-up | |
follow up inspection to routine inspection on 5/1/13
items that are corrected: 0170
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The non food contact at sushi line is not corrosion resistant, nonabsorbant and/or smooth.
Correction: Repair wood at sushi prep area. (Owner called to discuss correction options). Correction has been initiated. Report to health dept when corrected.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Single service items observed unprotected from contamination. (front cabinet area)
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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05/08/2013 | Follow-up | |
updated parasite control documents on file
NOTE: scallop shells are for "observation only" - these are considered single use items so do not use with food service.
pictures taken for file.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. (sushi line prep sink)
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing. (use sushi line handsink for handwashing)
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. ITEMS MUST BE RELOCATED TO WALKIN COOLER UNTIL COOLERS ARE REPAIRED/ADJUSTED
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the raw wood, damaged wood and styrofoam board (at sushi prep area) is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Good Repair and Proper Adjustment
Observation: Several coolers are holding food inconsistent temperatures, including over 41F.
Correction: Repair or adjust coolers to properly maintain food at 41 or colder.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the sushi prep area aroung prep sink has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues and mold growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. (items in front counters stored with non-food/non-clean items)
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Shelves, floor around walkin cooler and behind ice machine are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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05/01/2013 | Routine | |
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