| No violation noted during this evaluation. | 06/02/2015 | Routine | |
| No violation noted during this evaluation. | 01/21/2015 | Routine | |
| No violation noted during this evaluation. | 09/10/2014 | Routine | |
| No violation noted during this evaluation. | 04/22/2014 | Routine | |
Repair hot water spigot handle on waitress area hand sink.
No violation noted during this evaluation. | 12/17/2013 | Risk Factor | |
Sushi rice pH was 4.0.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cardboard boxes used for frozen sushi storage 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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facilities located at the back prep area were blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the child seats and roll of saran wrap preventing its use.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatories in the back prep area
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of bleach and floor cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. On clean side drainboard.
Correction: Containers of bleach and floor cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
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07/31/2013 | Routine | |
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of bleach are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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03/07/2013 | Routine | |
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers 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)
Observation: Dispensing utensils improperly stored between uses.
Correction: Store 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the rear prep unit.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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12/15/2011 | Routine | |
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