Observe sushi preparation. Good hygiene was established. Sushi rice was prepared from cooked rice (hot holding) and vinegar added.
No violation noted during this evaluation. | 03/09/2016 | Routine | |
Reminder gloves are to be used for single task and then discarded. When cooling, items need to be divided into small portions and put in an ice bath or WIC/WIF to assist in process. Brown eggs observed from NYW Trading LLC with grade AA. Reminder that records of freezing for tilapia and salmon need to be kept on premises. PIC indicates food suppliers are Restaurant Depot for sushi items and NYW Trading company.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.(employee observed handling raw product with gloves and then working with other items without changing gloves and washing hands)
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Cooling* (corrected on site)
Observation: Fried noodles noted not being adequately cooled to prevent the growth of harmful bacteria.(item observed cooling for 3.5 hours and observed at in appropriate temperature)Other items observed cooling but still had 1hour left for cooling.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sushi rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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11/19/2015 | Risk Factor | |
Discussed menu. All products received frozen except chicken. Discussed Employee Health. Form 1B observed. Sushi rice uses time control for 3-4 hours and then discard. Discussed cooling using WIC. Discussed no bare hand contact. REviewed sushi menu. Food coloring used is Egg yellow shade for fried rice and tomato red for spareribs. Both are on GRAS list. Fire suppression checked 1/15.
No violation noted during this evaluation. | 06/16/2015 | Routine | |
Standardization with Nancy Diersen
No violation noted during this evaluation. | 12/11/2014 | Other | |
Food suppliers are NYW Trading and Restaurant Depot. Seafood, beef, and pork are received raw and frozen, chicken is received raw and fresh. White rice is cooked, hot held, discarded, and fried rice is cooked and cooled. Soups are made daily and leftovers discarded. Discussed/ reviewed consumer advisory and parasite destruction documentation for sushi (in file). Discussed employee health
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site) (repeated violation)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less. Observed container of raw shell eggs sitting near wok line at 77 F. PIC stated these were removed from the cooler at 9:00am, temp. taken at 11:05am.
Correction: Recommend relocating raw shell eggs to refrigeration equipment capable of maintaining ambient air temperatures of 45°F or less. PIC relocated the eggs to the walk in cooler and will monitor to ensure they have cooled to 45 F or below with in 4 hours (by 1:00pm) or discard.
- Non-Food Contact Surfaces
Observation: Observed the nonfood contact surface of the drying racks and metal storage racks (in the walk in cooler) with accumulations of grime and debris.
Correction: Recommend cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Observed bowls stacked while wet after cleaning and chemical sanitization.
Correction: Recommend allowing all dishes/ utensils to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth. Recommend adding additional drying racks.
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05/15/2014 | Routine | |
Observed good date marking and sushi rice labeled with time. Observed dish machine marked as "not in use"
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure (repeated violation)
Observation: Observed the pressure gauge for the high temperature warewash machine below 15 PSI
Correction: observed at 10 PSI.
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01/15/2014 | Follow-up | |
NYW Trading LLC and Restaurant Depot are the suppliers. Discussed employee health
- Food Storage Containers - Identified with Common Name of Food
Observation: Observed unlabeled food containers of dry ingredients.
Correction: Recommend labeling 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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wet wiping cloths improperly stored between use in sanitizer at a concentration to low. Observed wiping cloths in bleach sanitizer < 10 ppm.
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.
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. Products lacking parasite destruction records may not be sold raw or undercooked until documentation is obtained.
- Thawing (corrected on site)
Observation: Observed improper methods used to thaw vacuum packaged frozen tuna. Observed fish thawing in sealed vacuum package in the reach in cooler. PIC stated this was removed from the freezer the night before. Observed fish at 33 F and still frozen throughout.
Correction: Recommend ensuring that the fish is removed from the vacuum package or that the vacuum seal is broken before thawing the fish under refrigeration. Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°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. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less. Observed raw shell eggs stored by cook line at 53 F. PIC stated that these were removed from the walk in cooler within the last 2 hours.
Correction: Recommend storing raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less. PIC moved the eggs to the WIC.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Observed numerous prepared ready-to-eat (RTE) foods, including egg rolls, cooked chicken, cooked pork, and lo mein noodles in the refrigeration units 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: Time as a Public Health Control* (corrected on site)
Observation: Observed sushi rice for which time rather than temperature is being used as a control not labeled or otherwise marked with a 4 hour cook, serve or discard by time. PIC stated this was just prepared at 11:45am, and is discarded at 3:00pm daily.
Correction: Recommend clearly labeling or otherwise marking the food with a 4-hour serve by time. Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed the nonfood contact surface of the cardboard lining the shelves not corrosion resistant, nonabsorbent, and/or smooth and easily cleanable.
Correction: Recommend that nonfood contact surfaces exposed to splash, spillage, food soiling, or that requires frequent cleaning be smooth, durable, and nonabsorbent.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: Observed the pressure gauge for the high temperature warewash machine below 15 PSI
Correction: observed at 10 PSI.
- Handwashing Cleanser - Availability
Observation: Observed no soap provided at the hand washing lavatory by the cook line.
Correction: Recommend that hand soap 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.
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01/06/2014 | Routine | |
Observed good date marking and proper food segregation in the walk in cooler and reach in coolers. Recommend adding seal to top of the screen door on the lower level. Reminded PIC to ensure that sushi rice on time control is marked with a discard time (of 4 hours or less).
No violation noted during this evaluation. | 06/11/2013 | Follow-up | |
Facility is now closed between lunch and dinner (open at 3:00pm). Suppliers include NYW Trading and Restaurant Depot. Chicken and beef are received raw, fresh and seafood is received raw and frozen. Rice and soup are the only items hot holding. Rice is held hot overnight and used within 24 hours. Soups are discarded at end of night. Discussed employee health
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed food improperly stored in a manner that does not protect it from cross contamination. Observed raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken stored above vegetables and sauces in the walk in cooler. Observed cheesecake stored with raw animal food in the chest freezer.
Correction: Recommend separating raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed prepared ready-to-eat (RTE) in the refrigeration unit(s) is not properly dated for disposition. Observed egg rolls in the walk in cooler and reach in cooler not date marked. Observed spare ribs in the reach in cooler not date marked and observed sushi not date marked.
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.
- Wood, Use Limitation (repeated violation)
Observation: Observed wood bowls being used as a food contact surface in the prep unit.
Correction: Recommend discontinuing the use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed equipment not maintained in good repair. Observed the door gasket to the prep/reach in cooler at cook line in poor repair. Observed the small reach in freezer in need of defrost. Observed the back screen door in need of repair to provide a complete seal at the top and bottom of the door.
Correction: Recommend repairing or replacing the door gasket in accordance with the manufacturer's specifications. Recommend defrosting the freezer. Recommend repairing the screen door.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: various cutting knives hanging by the 3 basin sink.
Correction: Recommend cleaning and sanitizing these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following non-food contact surfaces: shelves of prep tables and sides of equipment on cook line.
Correction: Recommend cleaning and maintaining non-food contact surfaces of equipment clean.
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05/16/2013 | Routine | |
Numerous employees are ServSafe certified. Little food prep and no cooking observed during the inspection. Discussed employee health and EHS provided Form 1B. Discussed and provided handout on cooling (for proteins and egg rolls). Dish machine is currently not being used
- Person in Charge
Observation: Observed no means to verify that employees are trained on the employee health policy and their responsibility to report tot he person in charge (PIC) symptoms, diagnosed illnesses, and exposures associated with foodborne illness.
Correction: Recommend maintaining documentation of employee health training. EHS provided Form 1B.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shrimp and chicken stored above cooked crab meat and raw vegetables used as plate decorations in the Coke reach in cooler. Observed Chinese broccoli stored below raw chicken in the walk in cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Observed chlorine sanitizer being applied to food contact surfaces not meeting the requirements of 21 CFR 178.1010. Observed chlorine sanitizer at the 3 basin sink at a concentration greater than 200 ppm.
Correction: Utilize only sanitizers at a concentration that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces (50-200 ppm for chlorine bleach).
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01/14/2013 | Risk Factor | |
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