- Critical: Employee Health* (corrected on site)
Observation: No employee health policy in place make sure employees know of the 5 food borne diseases and its reporting procedure.
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. Went through the reporting procedure with paperwork.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Noted employee drinking water behind sushi bar. Open glass with no cover or straw.
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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Noted consumer advisory not on take out menu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following utensils were observed soiled to sight and touch: a) noted cutting board with black material on it ingrained. Removed to be resurfaced. b) noted 2 knifes on magnet with food particles on it removed to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Noted one of the kitchen handsinks blocked by cups in sink and containers on the floor
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the containers preventing its use.
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03/07/2016 | Routine | |
- Hair Restraints - Effectiveness
Observation: Employee needs to wear hair restraint when in kitchen. e.g. dish washer
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. 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 - Clean and Dry Location (repeated violation)
Observation: Noted raw chicken in pan stored on floor of walk in under shelf. removed
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment and Utensils - Multiuse, Characteristics
Observation: Noted cutting board worn with black material on it. Cannot clean refurbish or replace. removed from use
Correction: Repair or replace the cutting board to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Noted dishmachine not sanitizing Use 3 comp sink to sanitize. Corrected during inspections..
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: Noted had sinks blocked with utensils and metal scrubbers. removed.
Correction: The handwash facility identified above is to be used for washing hands only
- Hand Drying Provision
Observation: No paper towels in some of the hadsinks. the ones in kitchen were corrected.
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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08/25/2015 | Routine | |
- Food Storage - Clean and Dry Location (corrected on site)
Observation: noted a) Rice in bag stored on floor need to be 6" off the floor. b) Noted ice in ice machine with black material on it. ice removed and ice machine to be cleaned. ;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Non-Food Contact Surfaces
Observation: Noted sides of ice machine dirty clean. .
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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03/31/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit in that raw chicken observed stored adjacent to bag of fresh carrots on same shelf at the time of inspection.
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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cooked eel cold holding at improper temperatures at front sushi bar counter.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the single compartment food sink in rear food prep kitchen area is being used for purposes other than washing hands in that plastic container containing a wiping cloth was observed stored in the sink at the time of inspection.
Correction: The handwash facility identified above is to be used for washing hands only
- Insect Control Devices - Design and Installation (corrected on site)
Observation: Insect control devices are located over 3-compartment sink and Low-temp dishwasher at the rear food prep kitchen where dead insects may be impelled or fall.
Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
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08/18/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw shrimp on stick cold holding at improper temperatures in that it was observed on top of cold table in a plastic bowl measured at 49°F.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration in that mechanical warewashing equipment chlorine level was measured at 0 parts per million..
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
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01/30/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit in that tray of raw chicken observed stored over box of oranges in Americooler walk-in box.
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.
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09/30/2013 | Risk Factor | |
- 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 in that raw chicken, raw shrimp, raw beef observed stored walk-in refrigerator bottom shelf next to boxes of raw cabbage.
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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the raw fish dishes that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Ice Machine Drop shute hinges and roof line.
Correction: Clean and sanitize these surfaces for food contact.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents at the rear of food prep area in that rear screen door is not self-closing.
Correction: 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.
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05/22/2013 | Routine | |
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