Sneeze guards installed over the self service buffet, facility did a deep cleaning, all violations noted were corrected keep up with the better cooling practices
No violation noted during this evaluation. | 11/23/2015 | Follow-up | |
- 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.raw shell eggs stored over RTE items in the walk in cooler and raw beef stored over RTE sauces in the stand up reach in cooler
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
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 Display (repeated violation)
Observation: The food on display is not protected from contamination.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination. correct by 11/23/2015
- Records - Creation and Retention
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasides infective to the aquacultured fish.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Rice in the walk in cooler and items in the true reach in cooler cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods (lunch buffet items)
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:cooler doors
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the dish washing area
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
Observation: No disposable towels were provided at the hand washing lavatory in the dish machine 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
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11/16/2015 | Routine | |
All other violations from the previous inspection were corrected.
- Food Display (repeated violation)
Observation: The food on lunch buffet is not protected from contamination.
Correction: Protect food on display by the use of salad bar food guards or other effective means to prevent contamination. Manager stated someone is coming within the week to install sneeze guards.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate: large container of rice in the walk-in cooler covered with saran wrap while still hot.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted throughout the kitchen in the food preparation areas.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
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02/19/2015 | Other | |
Chlorine concentration in the dish machine was measured at 75 ppm.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Using cloth/towel to cover sushi rice and lettuce.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation and storage.
- Food Display
Observation: The foods on the lunch buffet are not protected from contamination.
Correction: Protect food on display by the use salad bar food guards or other effective means to prevent contamination. Correct by tomorrow.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Several foods in the True reach-in cooler were at improper temperatures
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: Time as a Public Health Control*
Observation: 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked fish and steak are provided on the menus without proper disclosure.
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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Correct by March 12, 2015.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: cutting boards.
Correction: Clean and sanitize these surfaces for food contact. Correct today.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood contact surfaces: outside of dry food storage containers.
Correction: Maintain nonfood contact surfaces of equipment clean. Correct today.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under the hibachi grills and under the kitchen equipment are in need of cleaning.
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.
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02/12/2015 | Routine | |
Received a complaint that a customer dined in this facility on Feb 11, 2015 and noticed roaches in the dining area. Customer also stated that tables were very sticky and dirty underneath and that her teenage child was not feeling well this morning after eating sushi at this restaurant last night.
I conducted a routine inspection of the establishment and checked the dining area during my inspection . I noted accumulations of grease and food debris under the hibachi grills. I instructed the manager to insure these areas are cleaned daily. I did not see roaches or any evidence of roaches during my inspection. The restaurant has a certified pest control applicator treat once a month. The last application was Jan 12, 2015 according to invoices. Manager stated none of the employees has been sick in the last two weeks and they have not received any other complaints. I found several other violations during my routine inspection and plan to conduct a follow-up inspection Feb 19, 2015.
No violation noted during this evaluation. | 02/12/2015 | Complaint | |
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