Refrigerators were serviced and appear to be working fine. Personal drinks to have lids and straws. Please discuss with staff. Top of chest freezer will be completed this week. Datemark cooked rice, raw fish for sushi, open tofu and cheesecake. Permit can be issued.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Top of chest freezer in storeroom is not smooth and cleanable.
Correction: Make top smooth and cleanable
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02/04/2016 | Follow-up | |
A review of sushi menu indicated lack of disclosing what foods are raw. You have the reminder but not the disclosure. This was discussed. Remove foil from utensil trays. Be sure bar tools are being washed, rinsed and sanitized. Remove plastic film from dishmachine hood and fryer cabinet. Permit expires 4/30/16. A reinspection is needed.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Sushi chef drinking from an open cup.
Correction: Personal drinks to have lids and straws.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.(cucumbers)
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.
- Food Storage - Clean and Dry Location
Observation: Uncovered rice in storeroom.
Correction: Protect.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Soup not being adequately cooled to prevent the growth of harmful bacteria. Soup made yesterday was found at 53 F.
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. PIC discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Elevated food temps found inside walk in. Meats and sauces were 45 F. Drawer at sushi area had food at 43 F.
Correction: Service tech was called. Unit had been worked on recently. A data log tag was placed inside unit.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) chicken 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.
- Equipment Compartments, Drainage
Observation: Ice for drinks found in a container that is not self-draining.
Correction: Alter or replace the waste collection compartment so all accumulated moisture due to conditions such as condensation, food or beverage drip, or melting ice completely drain.
- Equipment - Good Repair and Proper Adjustment
Observation: Top of chest freezer in storeroom is not smooth and cleanable.
Correction: Make top smooth and cleanable
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: wooden sushi rice bowl has mildew.
Correction: Clean and sanitize 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 nonfood-food contact surfaces: shelf under printer in kitchen, exterior of hibachi grill stands, bar 4-c sink.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Ice bin at bar has debris inside.
Correction: Clean and sanitize.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven at sushi area is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Plumbing System Maintained in Good Repair
Observation: No hot water at small sink in sushi area.
Correction: Restore hot water.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the employee men's room.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor and wall of bar found dirty.
Correction: Clean thoroughly.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of powdered soap at sushi area was 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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02/02/2016 | Routine | |
Vacuum sealed bags of salmon and tuna were not slit open as previously discussed. Do not use linen on top of lettuce or rice. Use food grade material. Dishwashing area was found very clean.
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Soup not being adequately cooled to prevent the growth of harmful bacteria. Found at 46-53 F in deep pots.
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. Soup was discarded
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08/17/2015 | Risk Factor | |
Previous items have been corrected. Permit issued.
No violation noted during this evaluation. | 04/08/2015 | Follow-up | |
Permit expires 4/30/15. During last inspection we discussed slitting bags of frozen vacuum sealed fish open. Salmon and tuna were in vacuum sealed bags in the refrigerator. Once again we discussed with PIC and kitchen workers. Bags were cut open. Remove protective film on dishwasher hood. I will come back to reinspect facility. Too many critical violations today. Kitchen workers to use thermometers to check on their cooling practices and perform them daily. Hood system and fryers were very clean today. You may call when you want a reinspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw chicken stored above raw seafood in reach in.
Correction: Store raw chicken below other foods.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. (Container of onions);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling* (corrected on site)
Observation: Large soup pot with chicken stock was not being adequately cooled to prevent the growth of harmful bacteria. Found at 51 F . This had been made yesterday.
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. Soup was discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked fried rice was found cold holding at improper temperatures 60 F on counter. Whole shell eggs found on cart for hibachi grill but they were unattended.
Correction: Ensure potentially hazardous foods are maintained at 41°F or below to inhibit the growth of harmful bacteria. Rice was placed into refrigerator. Do not load up cart with eggs until you have customers seated. Do not abuse temperature. Eggs were returned to refrigerator.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE)rice and stock 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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Shelves found lined with linen. Broken tiles and a rough concrete block have been used to prop up storeroom shelves. Six inches of clearance is needed for proper cleaning of floor. Use easily cleanable material.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove linen.
- Equipment - Good Repair and Proper Adjustment
Observation: Bar bag-in-a-box top has exposed particle board. This is not cleanable.
Correction: Make top smooth and cleanable.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Cardboard box was reused for storing single service containers.
Correction: Cardboard is not cleanable. Do not reuse.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Knife found at sushi bar had build up around lower knife edge.
Correction: Clean and sanitize. Chef set aside to clean.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hibachi grill cabinets.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Dishmachine is not sanitizing.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Servicetech was called. PIC suspended use of machine.
- 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.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. It appears there is an opening in storeroom in the wall by spice storage.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Storeroom floor is dirty.
Correction: Clean.
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04/02/2015 | Routine | |
Discussed 3-c set up. Discussed cooling rice and broth. Workers to have a set procedure for cooling these items. Use thermometers to validate your process. Cool from 135 F to 70 F in 2 hours and then down to 41 F in four more hours. Rice had already fallen to 126 F by placing into two shallow pans. I recommended placing ice onto shrimp while prepping. This keeps the shrimp fresher. Found squid in a sealed bag in freezer. Fish can only be placed into sealed bags if it is frozen before and after sealing. Sealed bags need to be cut open when thawing. Owner decided to remove the sealer and take home. She will only wrap in plastic wrap to eliminate reduced oxygen packaging. It is not truthful to call Escolar, white tuna. I did not find this on the sushi menu. When you have it available be sure to call it exactly what it is. Kitchen is clean.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice found in cooker at 97 F.
Correction: This was discarded. Rice was from last night and it was unclear as to what it was to be used for.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the bar.
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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12/30/2014 | Risk Factor | |
Note: Wooden sushi rice bowl is starting to have mildew growth - when this happens, change bowl.
- Critical: Food Contact with Equipment and Utensils* (corrected on site) (repeated violation)
Observation: Observed employee drinking with gloves on, another employee left kitchen with gloves.
Correction: Remove gloves to drink or when leaving the kitchen. Gloves must be changed and hands washed when changing tasks or returning to work.
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08/12/2014 | Risk Factor | |
Provide updated letter from food suppliers on parasite destruction to FDA requirements.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wiping cloths on food cart in walk-in box.
Correction: Correct by storing wipers in solution of sanitizer or in soiled linen container.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed foil used to line prep table, food carts.
Correction: Correct by removing - provide smooth, easily cleanable surface.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed chef knives and scabbards on chef's carts not properly cleaned.
Correction: Correct by detail cleaning.
- Non-Food Contact Surfaces
Observation: Observed nonfood contact surfaces not clean (carts, tables, gaskets, carbon build up on pans).
Correction: Correct by cleaning.
- Plumbing System Maintained in Good Repair
Observation: Observed toilet tank tops broken - Styrofoam placed on top of tank.
Correction: Correct by repairing.
- Refuse - Covering Receptacles (corrected on site)
Observation: Observed dumpster doors open.
Correction: Correct by closing (keep doors and lids closed).
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Observed refuse on ground in dumpster enclosure.
Correction: Clean enclosure.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Observed no soap at sushi bar handsink.
Correction: Correct by providing soap.
- Hand Drying Provision (corrected on site)
Observation: Observed no towels at sushi bar handsink.
Correction: Correct by providing towels.
- Lighting, Intensity
Observation: Observed light not at 20 foot candles at bar handsink and dish sink.
Correction: Correct by providing 20 foot candles of light.
- Physical Facilities in Good Repair
Observation: Observed broken/missing floor tiles - employee restroom, storeroom.
Correction: Correct by repairing.
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04/11/2014 | Routine | |
Good facility sanitation. Dish final >180F.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed an employee fail to change gloves after working with radishes then going into the walk in cooler and returning to work with vegetables.
Correction: Employees must wash hands and change gloves after switching tasks (opening door to walk-in).
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09/26/2013 | Risk Factor | |
Overall good handwashing. Dish 180 degrees or more.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Observed employee wash hands with his gloves on.
Correction: Remove gloves to wash hands.
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06/13/2013 | Risk Factor | |
Good facility sanitation. QT 400 ppm. Dish 180 degrees or more. Permit issued.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee in the kitchen chewing gum.
Correction: Employees may not chew gum or eat while working.
- Food Storage - Clean and Dry Location
Observation: Observed some food on the floor in the walk-in freezer and dry storage.
Correction: Keep all food and equipment six inches off the floor.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed in need of cleaning: hood filters, walk-in cooler shelves, outside of bulk bins, refrigerator fan guards, outside of refrigerator doors and gaskets.
Correction: Clean equipment regularly.
- Physical Facilities in Good Repair
Observation: Some stained ceiling tiles (in dry storage and in men's restroom-employee).
Correction: Replace stained tiles.
- Mops - Drying Mops
Observation: Mops not hung to dry.
Correction: Hang mops to air dry.
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03/05/2013 | Routine | |
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