The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
Note: Discussed with the operator concerning hot holding parameters and measures necessary for proper hot holding of the portioned prepared brown rice, that were observed stored on a front service rolling cart.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use 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 (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 (repeated violation)
Observation: In-use utensils improperly stored between use ( rice scoop was observed stored in a bowl of standing water, by the front service maketable unit).
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.
- Refuse Receptacles (repeated violation)
Observation: Throughout the food establishment there are cardboard boxes used to collect food-laden wastes.
Correction: Discontinue the use of absorbent materials as refuse containers.
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01/14/2016 | Routine | |
The operator provided a metal probe thermometer and chlorine test strips at this time.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Time as a Public Health Control*
Observation: Prepared 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.
- Refuse Receptacles (repeated violation)
Observation: Throughout the food establishment there are cardboard boxes used to collect food-laden wastes.
Correction: Discontinue the use of absorbent materials as refuse containers.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (sushi and front prep areas)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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09/10/2015 | Routine | |
Discussed requirements for written instructions and time marking of products considered to be held using time only as a public health control.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use 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 (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: 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.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The grilled shrimp was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the fish to heat all parts to 145°F or above for 15 seconds.
- Kitchenware and Tableware
Observation: Single use utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense single use utensils so the food- or lip-contact surface are protected from contamination.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the sushi station is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Refuse Receptacles (corrected on site)
Observation: Cardboard boxes used to collect food-laden wastes.
Correction: Discontinue the use of absorbent materials as refuse containers.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the cusomer service area hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the hand sink.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the grill areaa
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) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the grill 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
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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04/16/2015 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at one prep station is 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 prep table preventing its use.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at several hand washing lavatories
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 - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of degreaser 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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12/08/2014 | Routine | |
Note: 1 .Sushi entree planned for future sales. Facility must notify the Health Department prior to serving sushi fish or rice. All fish used in sushi production must have required Certification from supplier that product has been treated for parasites as per FDA standard. Sushi rice will use time as a public health control, thereby, requiring all product to be makred with a 4 hour time after product has been taken out of 41 degree Fahrenheit refrigeration.
2. Discussed Employee Health Policy. Written files have not transferred from previous establishment but will be on hand for next routine inspection.
3. Set up wiping cloth bucket at start of daily production and change when soiled. All wet wiping cloths must be in buckets when not being used.
4. Continue to monitor product temperatures in the morning and evening using a calibrated probe thermometer. Record daily product temperatures on log sheets provided by inspector and have available upon request.
5. Continue to perform weekly written self-inspections that identify the sanitary/quality violation, who is responsible for correction and what is outcome. Keep evaluations for review by Health Inspector.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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07/23/2014 | Routine | |
1. Japanese stir-fry cuisine
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk-in cooler
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair (corrected on site)
Observation: Weld line across ceiling of walk in cooler is rusted/pitted and condensation is leaking from several points.
Correction: Maintain physical facilities in good repair. Seal.
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07/03/2014 | Pre-Opening | |
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