The operator provided a metal probe thermometer, quat. test strips and an Employee Health policy at this time.
Note: The operator provided a written Time-in-lieu of Temperature policy for the holding of the sushi rice and a discussion concerning the use and rotation of cardboard shelf liners occurred during today's inspection.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use ( scoops were observed stored in a container of water on the cookline and rear prep area).
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.
- Plumbing System Maintained in Good Repair
Observation: A leak at the faucet, from the hot water line, was observed at the front sushi preparation area handsink.
Correction: Plumbing systems and components shall be maintained in good repair.
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03/02/2016 | Routine | |
The operator provided a metal probe thermometer, quat. test strips during today's inspection. An Employee Health policy (FDA Form 1B) was discussed and issued at this time.
Note: Letter dated 1/15/2014 from True World, for those seafood sushi products that will be offered raw, was provided at this time.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service/sushi area without proper hair restraints.
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
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the front sushi area ( by cash register) is being used to clean equipment and utensils ( the male sushi food worker was observed rinsing his knife at the handwash sink basin).
Correction: The handwash facility identified above is to be used for washing hands only
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11/06/2015 | Routine | |
Sushi display coolers are turned off nightly. Operator explained that coolers had been turned back on at 9:30 AM. Foods cannot be placed in this unit unless the thermometer is reading at 40 F or below.
Data loggers were left in the display cooler to monitor for the next few days.
Ambient air temperature of the undercounter cooler in the sushi area is elevated (51 F). No TCS (time control for safety) foods are being stored in this unit. This cooler may be in need of being defrosted.
On the sushi menu the roll containing escolar reads "Escolar, super white tuna". Escolar is not a species of tuna and should state white fish rather than white tuna to avoid any confusion.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee is drinking from an uncovered container in the food preparation area. Drinks in the kitchen must have a lid with a 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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Salmon cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: plates for sushi.
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.
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07/08/2015 | Routine | |
Personal care items as well as employee food should be stored separate from restaurant food to prevent cross contamination.
Some kind of barrier, (i.e gloves), must be worn when handling foods that are not going to be heat treated.
Rice in cooker is used for three hour lunch period and is made again for four hour dinner period.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (carrots for sushi)
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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Personal Care Items - Storage
Observation: Container of pepto bismol stored with condiments in the refrigerator.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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03/02/2015 | Routine | |
Under counter cooler defrosted. Ambient air temperature observed at 35 F. Foods inside observed at 38 F.
No violation noted during this evaluation. | 11/12/2014 | Other | |
FDA form 1-B in Korean and English provided to operator. Have all staff review and sign this form. Post this form in the kitchen.
Sushi rice is held during the three hour lunch period and remade for four hour dinner service.
Quaternary ammonium sanitizer must be between 150-400 ppm.
True world parasite destruction letter provided to inspector. The only other seafood ordered is from sam rust which is tiger shrimp, that is fully cooked.
Frying pans should be stored upside down.
Data logger was placed in the under counter sushi cooler. Will return tomorrow to pick up data logger.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (tofu for miso soup)
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.
- Equipment - Good Repair and Proper Adjustment
Observation: Ambient air temperature of the sushi under counter reach-in observed at 52 F.
Correction: Repair the under counter cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the under counter cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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10/23/2014 | Routine | |
Do not use hand sinks for anything other than hand washing. Vacumm packaged fish was observed being thawed in front sink.
Hot water at hand sinks and three compartment sink was at the proper temperature.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Sushi being handled with bare hands. Gloves must be worn.
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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs above the sushi preparation area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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07/24/2014 | Follow-up | |
Gloves should be changed frequently, especially when going from making a sushi roll with raw product to a roll with no raw product.
Will return on/about July 24, 2014 for follow-up inspection.
Personal items, this includes foods in the refrigerator, should be stored separate from items for the restaurant.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed. After applying soap to hands, ensure hands are scrubbed for at least 20 seconds, to remove bacteria.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (sushi fish)
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.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. (bags of rice);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Warewashing - Manual Warewashing Equipment, Wash Solution Temperature
Observation: Water temperature at the three compartment sink only observed at 98 F.
Correction: Maintain a temperature of 110°F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Hot water at hand sinks ranged from 95-99 F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs above the sushi preparation area are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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07/14/2014 | Routine | |
Thermometers in the sushi display coolers were showing elevated temperatures. Foods inside were between 42-43 after a lunch rush. Recommended placing thermometers on each sides of the sushi display cases.
Only use quaternary ammonium from wiping cloth buckets to sanitize food contact surfaces.
Review hand washing procedures with all staff.
Rice in cooker is only held for lunch. Rice is made again for dinner.
Updated parasite destruction letter provided to inspector.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: After handling raw squid, soap was not used to wash hands prior to handling customer napkin and plate. Observed waitress dry hands with a cloth towel after washing hands.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Plumbing System Maintained in Good Repair
Observation: Leak at the front hand sink. Repair so that cold water is not turned off.
Correction: Repair and maintain all plumbing components and fixtures.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in above the sushi area/by the fryers not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of awesome disinfectant are 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Awesome disinfectant being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Only approved sanitizers can be used to sanitize food contact surfaces. Discontinue the use of awesome disinfectant for cutting board.
Correction: Utilize only quaternary ammonium that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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04/11/2014 | Routine | |
Discussed thermometer calibration with operator.
*New thermometers needed for coolers listed above.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Records - Creation and Retention
Observation: Parasite destruction letter is not available for the Korean Chirashi (operator explained American name Tilapia) that may be served raw/undercooked. Contact food supplier for letter.
Correction: Provide written agreements or statements from the supplier or aquaculturist that fish were raised and fed formulated feed, such as pellets, that contain no live parasites infective to aquacultured fish.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the under counter sushi reach-in and the sushi display is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Light Bulbs Protective Shielding
Observation: Light bulb above the sushi area/by the fryers not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
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01/06/2014 | Routine | |
Hang hand washing signs after bathrooms is completely renovated.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Between washing dishes and handling food, hands must be washed prior to donning gloves. Reviewed hand washing practices with owner.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Shelving in the reach-in Continental cooler has begun to rust. Repair or replace shelving.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of the ice machine in need of cleaning.
Correction: Clean the surface of the interior of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Clean floor and wall under prep table by fryers.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicines are located in the reach-in cooler next to food.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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09/04/2013 | Routine | |
Explained to operator that only hard maple be used for food contact surfaces. All food contact surfaces must be washed, rinsed, and sanitized. Quaternary ammonium sanitizer requires a 30 second immersion time.
Invoice of Escolar from Nishimoto was shown to inspector.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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05/29/2013 | Follow-up | |
Sushi rice is made for lunch and dinner. Neither time frame is longer than four hours.
Written procedures and parasite destruction letter on file.
Send most recent invoice from Nishimoto showing where Escolar has been purchased.
Critical items must be reviewed with staff immediately.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed. (Hands were rinsed for 10 seconds without using soap)
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Preventing Contamination When Tasting*
Observation: An employee observed reusing a utensil to taste food. (miso soup)
Correction: Food employees may not use a utensil more than once to taste food that is to be sold or served.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pitcher, squeeze bottle, and bowl/spatula used for sushi rice.
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.
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05/14/2013 | Routine | |
Facility has adequate metal stem thermometer, chlorine/quaternary ammonium test kits, and employee health policy in place.
Parasite destruction letter on file for seafood served raw/undercooked.
Quaternary ammonium sanitizer should be around 200 ppm.
Do not block any hand sinks, preventing use.
Mop sink observed leaking. Please fix the sink as soon as possible.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Prior to donning gloves in between different tasks, hands must be washed.
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: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Employees observed handling salad and sushi with 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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Container of tofu cold holding at improper temperatures. Tofu must be stored on ample amounts of ice or stored in the refrigerator. Potentially hazardous foods must be stored at 41 F or below.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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01/14/2013 | Routine | |
Facility has adequate metal stem thermometer, chlorine/quaternary ammonium test kits, and employee health policy in place.
Parasite destruction letter on file for seafood served raw/undercooked.
Quaternary ammonium sanitizer should be around 200 ppm.
Do not block any hand sinks, preventing use.
Mop sink observed leaking. Please fix the sink as soon as possible.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Prior to donning gloves in between different tasks, hands must be washed.
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: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Employees observed handling salad and sushi with 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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Container of tofu cold holding at improper temperatures. Tofu must be stored on ample amounts of ice or stored in the refrigerator. Potentially hazardous foods must be stored at 41 F or below.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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01/14/2013 | Routine | |
Quaternary ammonium test kit on hand. Sanitizer at proper concentration.
Parasite destruction letter on hand.
Adequate metal stem thermometers.
Provided operator with employee policy in English. Will provide operator with form in Korean next week.
Non-critical violations must be corrected within 30 days.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Frying pans soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the shelving for pans, interior of the kenmore reach-in freezer, and drying rack has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Observed a leak from the faucet of the three compartment sink.
Correction: Repair and maintain all plumbing components and fixtures.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicines are located with spices on shelves above food prep area.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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02/18/2011 | Routine | |
All violations from previous inspection have been corrected, however employee was observed handling dirty dishes then clean dishes without proper hand washing in between.
Explained to operator that employees must wash hands before touching any food contact surfaces.
Operator was also advised to store clean wiping cloths in a bucket of sanitizer between use.
- Critical: Hands - When to Wash*
Observation: Employee failed to wash her hands in between handling dirty and clean dishes.
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.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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12/02/2010 | Follow-up | |
Quaternary ammonium sanitizer in sink basin tested at proper concentration. Food contact surfaces must be properly sanitized, including dishes, knives, etc.
Hands must be washed with hot water (110 Fahrenheit) and soap for 20 seconds and tried with a disposable towel
Adequate metal stem thermometers.
One baby roach was seen during inspection but no other insects/pests were observed.
A follow-up investigation will occur on or about November 30, 2010. All critical violations must be corrected at this time.
Non-critical violations must be corrected within 30 days.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site) (repeated violation)
Observation: Improper handwashing procedures observed.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Waitress was observed preparing salads with her 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.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the toaster oven, counter at the sushi bar, and the hand sink at the sushi bar has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Chemical sanitizer immersion time was not adequate for quaternary ammonium sanitizing solution. Knives and several other utensils were observed being wash, rinsed and not being sanitized.
Correction: Provide quaternary ammonium at proper concentration of 200 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Light Bulbs Protective Shielding
Observation: Light bulbs above the sushi bar not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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11/18/2010 | Routine | |
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