Good time control and tracking used for sushi rice. Records for parasite destruction/confirmation of genus-spp/verification of farm raised pellet fed salmon are all available on site - very good. Sushi menu has been changed to reflect the "white tuna" as escolar.
Permit issued.
- Utensils - In-Use - Between-Use Storage
Observation: Ice scoop stored with handle in ice at wait station.
Correction: Store with handle above ice.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed raw shrimp in prep top at elevated temperature (46F).
Correction: Move to inside unit to allow for proper temperature control (package was above prep wells).
- Equipment - Good Repair and Proper Adjustment
Observation: Observed in disrepair: ice accumulation in walk in freezer and freezer door frame, torn gasket on glass door reach in cooler.
Correction: Repair and maintain equipment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed in need of cleaning: bulk food bins, racks and fan in glass door cooler.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Pests - Controlling Pests*
Observation: Flies observed throughout facility.
Correction: Eliminate entry and harborage points.
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07/23/2015 | Routine | |
Need to make sure employees understand the handwashing and glove use requirements. Disposable gloves cannot be reused - throw them away when you take them off. Menu needs to be corrected to remove * from food items that are not offered undercooked. For the foods that are served raw or undercooked you must inform the customer of this by stating "served raw", "cooked to order" or similar. This statement can be with the menu description or with the consumer advisory reminder statement. Remove the bags of onions from the employee restroom. Menu needs to identify White Tuna as "Escolar" - they are not the same thing. Make sure sanitizer is set up so employees always wash, rinse and sanitize wares that are not run through the dishmachine after use/before reuse.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employees (dish washer and servers) handled dirty wares and did not wash their hands before they handled clean wares or returned to food service activities (serving drinks)..
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. Also must wash hands if putting on gloves before beginning one of these tasks. Discussed with the PIC who talked with employees and will train employees on this requirement.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (lemons) food with their bare hands.
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. Employee put on gloves.
- Critical: Cooling* (corrected on site)
Observation: Rice from last night was still 50°F in walk-in cooler more than 6 hours after cooling began.
Correction: Cool TCS foods from 135°F to 41°F within 6 hours and from 135°F to 70°F within 2 hours. 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 the rice and agreed to cool rice on a sheet pan in the future. Use your thermometers to make sure TCS foods cool safely.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing sink located in the sushi prep area 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. Employee removed wares from the hand sink.
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01/16/2015 | Risk Factor | |
Fish offered raw: Fresh Salmon is farm raised - need documentation that it is fed a diet that is free of parasites infective to the fish,
Fresh Tuna - need documentation of Genus and species, and
Frozen Yellowtail, White Fish, Mackerel (smoked), Escolar, and Smoked Salmon are received frozen - need documentation that they are frozen to specification to kill parasites.
No violation noted during this evaluation. | 10/14/2014 | Risk Factor | |
Dishmachine temperatures satisfactory. Gloves worn during prep.
- Critical: Cooling* (corrected on site)
Observation: Observed rice cooled previous night had not reached 41 degrees within required time.
Correction: Corrected by discarding.
- Non-Food Contact Surfaces
Observation: Observed shelving not clean.
Correction: Correct by cleaning.
- Lighting, Intensity
Observation: Observed light not at required intensity - sushi bar, handsink, cutting board in sushi bar.
Correction: Correct by providing 20 foot candles of light at handsink, 50 foot candles at cutting board.
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06/23/2014 | Routine | |
No critical violations observed. Sushi rice held in container using time control. Food temperatures good. Rice cooled for fried rice - discussed rapid cooling procedures. Dishmachine temperatures good. Good storage of raw fish and meats. Observed handwashing and glove use while preparing sushi fish - good.
No violation noted during this evaluation. | 12/06/2013 | Risk Factor | |
No critical violations observed. Sushi rice held under time control - times posted. Dishmachine temperatures good. Gloves worn during sushi prep.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed ice maker interior not clean.
Correction: Correct by cleaning.
- Non-Food Contact Surfaces
Observation: Observed exterior of food processor and bulk containers not clean.
Correction: Correct by cleaning.
- Physical Facilities in Good Repair
Observation: Observed thresholds of walk-in box door not sealed to floor.
Correction: Correct by repairing.
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06/13/2013 | Routine | |
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Observed cutting board washed and rinsed and placed on rack without sanitizing step.
Correction: Correct by sanitizing.
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01/23/2013 | Risk Factor | |
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