CFM present during inspection. 2nd CFM had expired certification. Informed EHS that he will take class and email certificate for proof. Time as a public health temperature control used for rice at sushi bar (white rice - 138F). Recommend for permit renewal today. Recommend facility keep and monitor temperature charts for all cold holding areas. Handed CFM: Temperature charts, food handlers class schedule, email address to scan provided and email certification for 2nd CFM.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food items (fish) seen on top of vegetables and cut up fruit.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths; Use Limitation (corrected on site) (repeated violation)
Observation: Improper use of dry wiping cloths.
Correction: Ensure dry cloths are used for wiping food spills from tableware and carryout containers.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Boxes seen on the floor of freezer.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food prep area needs to be cleaned with sanitizer solution.
Correction: Clean food-contact surfaces no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Plates for consumers were seen face up in the food prep area (not under a shelf).
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
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03/10/2016 | Routine | |
CFMs have till end of December to get new certifications. Time being used as control for Sushi Rice.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to have a current certified food managers card.
Correction: Complete a valid food service managers course and provide certificate of completion or hire a person who is a certified food manager.
- Critical: Eating; Drinking; or Using Tobacco* (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands
- Utensils - In-Use; Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use (sushi tools).
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 and the container.
- Utensils - In-Use; Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between (rice scoop, ice scoop and ice cream scoop).
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 and the container.
- Cloths - Wiping Cloths; Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Improper use of wet wiping cloths. Wiping cloths improperly used.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use. Ensure cloths used for wiping food spills are not used for any other purpose.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor in the Walk In Freezer.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Food observed uncovered in walk in refrigerator.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Sushi rice hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
Correction: Mark 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.
- Consumer Advisory: Consumption of Animal Foods that are Raw, Undercooked, or Not otherwise Processed to Eliminate Pathogens
Observation: Animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in Ready-To-Eat form or as an ingredient in another Ready-To-Eat Food..
Correction: The Permit Holder shall inform Consumers of the significantly increased Risk of consuming such Foods by way of a Disclosure and Reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the sushi counter not smooth or easily cleanable.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Wood, Use Limitation
Observation: Wood skewers observed being re-used for shrimp.
Correction: Discontinue use of wood for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
- Food Contact Surfaces; Cleanability* (corrected on site) (repeated violation)
Observation: The food contact surface of multiple dishes were not smooth, contained cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the above equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
- Equipment - Cutting Surfaces
Observation: The cutting board at sushi bar are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Single-Service and Single-Use Articles, Use Limitation
Correction:
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Ice machine observed in need of cleaning.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single Service Items were found stored on the floor.
Correction: Store Single Service Items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Continue cleaning throughout facility.
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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10/13/2015 | Routine | |
Spoke with manager regarding complaint. Complaint not founded at the time of the inspection. Spoke with manager about hanging food items in the outer air and on other people's property. Manager stated the croaker fish was for family style meals only. Time as a public health control reiterated to manager, stressing the importance of proper labeling. Code section shown and written down for manager.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (repeated violation)
Observation: Shrimp tempura, sweet potato tempura, volcano rolls, broccoli tempura and zucchini tempura were hot holding at improper temperatures on the prep table next to the deep fryer in the kitchen.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
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08/21/2014 | Follow-up | |
Advised operator to retain all receipts for fish. Fishing paraphernalia observed in establishment. Operator advised that it is for personal use and not for establishment. Fishing equipment removed from the premises. Receipts observed for food items. Fish not on menu but observed in the freezer is for family style meals as per operator. Certified food manager (CFM) Chen is to renew license. Online food handler class schedule left with manager. Spoke manager about Time as a public health control and signed document. Permit, business license and CFM posted.
- Critical: Demonstration of Knowledge*
Observation: All food service employee were working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw shell eggs and raw chicken stored over ready-to-eat (RTE) oranges in the walk-in refrigerator.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal 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; Hot Holding*
Observation: Shrimp tempura, sweet potato tempura, volcano rolls, broccoli tempura and zucchini tempura were hot holding at improper temperatures on the prep table next to the deep fryer in the kitchen.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the ice machine had accumulations of mold, grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean single service containers were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Metal wall covering next to the 3-compartment sink in the kitchen 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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08/12/2014 | Routine | |
Establishment in compliance with follow-up requirements. Will drop off a copy of the Time as a Public Health Control template to restaurant. Permit will be issued on 04/29/14. Parasite destruction letters observed. Operator to update and obtain letter from Restaurant depot regarding yellowfin tuna and salmon. Consumer advisory and reminder observed.
No violation noted during this evaluation. | 04/28/2014 | Follow-up | |
Operator to use food grade bags for food storage. Review of proper temperature logging done with operator. Food handler's cards to be transferred. pH kit and metal stem thermometer observed. Form 1B left with operator to be signed and observed at next inspection. Operator to use food grade bags to hold food items. Follow-up inspection in 10 days. Not recommended for permit
- Hair Restraints - Effectiveness (corrected on site)
Observation: Employees observed soaking noodles without proper hair restraints.
Correction: Ensure 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.
- Critical: Preventing Contamination from Hands (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) imitation crab sticks with their bare hands. Food items intended for customer consumption and will not be heat-treated.
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) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Approximately 10 dozen, raw shell eggs, observed stored above raw pork, raw beef, raw shrimp and raw soft shell crabs in the walk-in refrigerator in the kitchen
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.
- Utensils - In-Use; Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Spoon used to dispense white rice observed at a temperature of 110°F in the kitchen.
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 and the container.
- Food Storage; Prohibited Areas (corrected on site)
Observation: Ready-to-drink soda observed stored under sewer lines under the handwash sink in the sushi prep area.
Correction: Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
- Thawing (corrected on site)
Observation: Improper methods used to thaw frozen shrimp and imitation crab legs. Food items observed stored out at room temperature in front of the 3-compartment sink in the kitchen.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Smoked Salmon and Cooked Eel were observed cold holding at improper temperatures of 50°F. Unit observed to be at 50°F. Said food items have been at location for 40 minutes prior to testing.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.Food items removed and rapidly cooled
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Cooked shrimp tempura, sweet potato tempura, deep fried rolls were observed out at room temperature. Operator did not have Time as a Public Health control procedures in place.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Food Labels
Observation: Foods not properly labelled for flour, salt, sauces and sesame oil.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Food Contact Surfaces; Cleanability* (repeated violation)
Observation: The food contact surface of the plates used for customer consumption is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the plates to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Sewage - Other Liquid Wastes and Rainwater
Observation: A condensate drain line servicing the sushi display case was emptying into a hand wash sink basin in the sushi prep area.
Correction: Remove the condensate drain line from the hand wash sink basin to the utility sink basin or to an evaporation tray.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of chlorine sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. 15 gallon container of sanitizer observed stored directly next to one 50 pound paper bag of potato starch
Correction: Containers of sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/14/2014 | Routine | |
| No violation noted during this evaluation. | 11/12/2013 | Follow-up | |
Inspector to verify parasite destruction.
- 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.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
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 and the container.
- Equipment and Utensils - Durability
Observation: The napkin used for sushi rice is not designed and constructed to be durable.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Food Contact Surfaces; Cleanability*
Observation: The food contact surface of the food plates contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the plates to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located in the kitchen was 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 towels and food equipment preventing its use.
- Handwashing Cleanser; Availability (corrected on site)
Observation: Soap was not provided at a hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided a hand washing lavatory in the kitchen.
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
- Premises - Maintaining Premises; Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: Remove fishing equipment and mechanic equipment from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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10/23/2013 | Routine | |
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