Food suppliers are True World, Taiyo, Profish, Tom's Meats, and Golden City Foodservice. Consumer advisory is correct on menu for sushi. Parasite destruction documentation present. Salmon from Taiyo is frozen on-site and log book is kept documenting temperatures for 7 days. Sushi rice is on 4 hour time control and observed marked
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed the prepared ready-to-eat (RTE) General Tso's chicken, lo mein, and squid salad in the refrigeration unit(s) not properly dated for disposition.
Correction: Recommend marking the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Observed the chlorine sanitizing solution in the dish machine not at an acceptable concentration
Correction: observed at 10 ppm.
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03/31/2016 | Risk Factor | |
Food suppliers are True World, Profish, Taiyo, Tom's Meats and Golden City Foodservice. Parasite destruction documentation present
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Recommend ensuring that all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food Storage Containers - Identified with Common Name of Food
Observation: Observed unlabeled food containers by the cook line and in dry storage.
Correction: Recommend labeling all working containers of food with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Observed in-use utensils improperly stored between use. Observed knife stored between prep units. Observed ice scoop stored in bucket on the floor next to ice machine.
Correction: Recommend storing in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Gloves - Use Limitation (corrected on site)
Observation: Observed single-use gloves saved for reuse in the sushi area and in the main kitchen.
Correction: Recommend ceasing reuse and discard gloves when interruptions occur in the operation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed garlic in oil and butter cold holding at improper temperatures > 41 F
Correction: observed garlic in oil at 45 F and butter at 54 F. PIC stated these had been left out of refrigeration for about 1 hour in the morning.
- Equipment and Utensils - Multiuse, Characteristics (corrected on site)
Observation: Observed the food contact surface of the small wicker baskets, used to serve edamame, not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Recommend replacing the baskets to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. Recommend lining the baskets with deli paper before each use so that food does not touch the basket.
- Non-Food Contact Surfaces
Observation: Observed the following nonfood contact surfaces with accumulations of grime and debris and in need of cleaning: grill vents above cook line and floor drains.
Correction: Recommend cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Personal Care Items - Storage (repeated violation)
Observation: Observed personal belongings stored in such a way that they could contaminate items stored in the dry storage area. Observed several children's toys in the rear storage room.
Correction: Recommend that all personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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12/29/2015 | Routine | |
Standardization inspection.
No violation noted during this evaluation. | 09/02/2015 | Training | |
Follow up inspection. Observed all violations corrected. Observed parasite destruction documentation from Profish for salmon. Observed freezing log started for salmon received from Taiyo that is frozen on-site
No violation noted during this evaluation. | 08/24/2015 | Follow-up | |
Food suppliers include Profish, Taiyo Seafoods, True World, Tom's Meats and Restaurant Depot. Consumer advisory correct on menu for raw sushi items
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed in use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed drinking glasses with no lids stored on top of the small Coke reach in cooler next to the prep table and storage area.
Correction: Recommend that employees 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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed in-use utensils improperly stored between use. Observed rice scoop and ice cream scoop stored in warm water < 135 F.
Correction: Recommend storing in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Observed wet wiping cloths improperly stored on the counters between use.
Correction: Recommend ensuring that wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Records - Creation and Retention
Observation: Observed no parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form from Taiyo and Profish suppliers.
Correction: Recommend obtaining a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer. These products should not be served raw until documentation is obtained. PIC obtained documentation from the supplier Taiyo Seafood Inc. during inspection-corrected on-site.
- Records - Creation and Retention
Observation: Observed no written agreement or statement from the supplier (Taiyo) or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasites infective to the aquacultured fish.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the faucet to the front hand sink in the sushi area next to register in a state of disrepair and damaged. Water had to be turned on and off under sink at water line
Correction: observed faucet handle not working.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the floor in the rear storage room in need of cleaning.
Correction: Recommend cleaning. 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.
- Personal Care Items - Storage
Observation: Observed employee personal items stored in such a way that they could contaminate food, prep areas and single service articles. Observed employee food stored in reach in coolers and on shelving around equipment. Observed children's toys and bikes stored in the rear storage room with dry goods and single service articles.
Correction: Recommend that all personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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08/04/2015 | Routine | |
Food suppliers are True World Seafood, Tom's Meats, and Sysco. Consumer advisory is correct on the menu
- Person in Charge
Observation: Observed no means to verify that food employees are informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: Recommend that PIC advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. Recommend maintaining signed copies of Form 1B.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wet wiping cloths improperly stored between use. Observed wet wiping cloths stored on the counter.
Correction: Recommend ensuring that wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed prepared ready-to-eat (RTE) foods, including lo mein noodles, cooked chicken, cooked shrimp, and sushi in the refrigeration unit(s) not properly dated for disposition.
Correction: Recommend marking the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Outer Openings - Protected
Observation: Observed the outer opening of the food establishment not protected against entry of insects and rodents. Observed the screen on rear door with hole and not tightly secured, and the door left open.
Correction: Recommend repairing screen and keeping the door closed. Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floors and walls in need of cleaning.
Correction: Recommend cleaning. 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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04/09/2015 | Routine | |
| No violation noted during this evaluation. | 02/25/2015 | Follow-up | |
1st pre-opening inspection. Prior to the next inspection the following need to be completed: 1)Splash guards installed at sushi hand sinks. 2) Seal all wood surfaces under the sushi bar for easy cleaning. 3) Post non-smoking sign at entrance. 4) All hand sinks properly stocked with soap, paper towels, signs and trash cans. 5) Clean the wall/ floor along the cook line. 6) Splash guard installed on wash side of the 3 basin sink next to the rice cooker. 7) Chlorine sanitizer present at dish machine and quat sanitizer present at 3 basin sink (test strips observed). 8) Clean all floor drains. 9) Arrange space/ area to air dry all dishes, utensils, etc. 10) Have fire suppression system serviced (last serviced 5/ 2013). 11) Have grease trap delivered for outside. 12) Have walk in cooler (WIC) on and serviced, if needed, to cold hold at or below 40 F. 13) Have walk in freezer (WIF) on and serviced to cold hold food frozen solid (< 32 F). 14) Adjust hot water heater to obtain 100 F at hand sinks and 110 F at the 3 basin sink. 15) Replace ceiling tiles in the front kitchen area to be non-absorbent. 16) Have pH meter present to use with sushi rice. 17) Seal the floors and walls in the rear storage room to be used for food storage.
Food suppliers will be True World, Sysco, and Tom's Meats. Assisted PIC with written time control plan for sushi rice. Discussed employee health and provided Form 1B and OEHS Guidelines. Discussed and provided handouts on hot/cold holding, cooking, cooling, reheating, date marking, food storage, allergens, thawing and bare hand contact. No food to be stored at facility prior to permit being issued. Permit cannot be issued until all county inspections are completed.
No violation noted during this evaluation. | 02/05/2015 | Pre-Opening | |
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