Observed food handler cards, employee health policy, and temperature charts. PHF/TCS foods were not observed time and/or temperature abused. Facility is well maintained and very clean.
- Food Contact Surfaces; Cleanability*
Observation: The noonfood contact surfaces of the holding rice cooker is observed covered with duct tape and is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the handle of the rice cooker to provide a nonfood contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Temperature Measuring Devices
Observation: The temperature measuring device located in the prep unit is not easily readable due to damage.
Correction: Replace the damaged thermometer with a thermometer that is easily readable and accurate.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizer levels in bucket are observed too strong.
Correction: Bleach sanitizer concentrations should be maintained between 50-100 ppm.
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02/10/2016 | Routine | |
Observed all current and valid food handler cards, employee health policy, and temperature charts. All previous violations corrected. Approved for permit!
No violation noted during this evaluation. | 09/09/2015 | Follow-up | |
All food handler cards observed expired. Observed parasite destruction documentation. Observed employee health policy. All PHF/TCS foods observed time/temperature abused were voluntarily discarded. Shrimp were just made to order -- not abused. Not approved for permit.
- Critical: Demonstration of Knowledge*
Observation: Food service employees were working in the food service establishment without having an up to date valid food service card (all expired).
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Thawing (corrected on site) (repeated violation)
Observation: Improper methods used to thaw cryovac tuna
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Several PHF.TCS foods in the prep unit were observed cold holding 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: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket. Did not observe sanitizer on site.
Correction: Provide Bleach at proper concentration of 50-100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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09/02/2015 | Routine | |
Observed food handler cards and employee health policy. Excellent facility and well maintained.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, before donning gloves or after engaging in any activity which may have contaminated his/her hands.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Clean serving utensils were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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04/27/2015 | Routine | |
Observed food handler cards and employee health policy. Approved for permit.
- Critical: Preventing Contamination from Hands (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) cucumber 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.
- Thawing (corrected on site)
Observation: Improper methods used to thaw raw fish products.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
Correction: Provide bleach at proper concentration of approximately 100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Plates, serving trays, and utensils were not observed stored inverted to protect from potential contamination on top of the counter.
Correction: Store plates, serving trays, and utensils with the food contact surface facing downward.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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07/17/2014 | Routine | |
Parasite destruction letters are on file for observation. Provided new employee health policy and effective changes to 2013 FDA Food Code. Well maintained facility.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw animal food (tuna and salmon) stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed rinsed lettuce stored next to the handsink uncovered.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Critical: Time as a Public Health Control*
Observation: Ginger, Wasabi, Cucumber, Green Onion, Avocado, Crunch, and Fish Egg 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.
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03/18/2014 | Routine | |
Parasite destruction letters are on file for observation. Observed employee health policy, time as a public health control, and food handlers cards. Facility is well maintained and clean.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw salmon and tuna stored over cucumbers in the refrigeration unit.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Labels (repeated violation)
Observation: Foods not properly labelled.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located to the left of the 3 compartment sink 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. Remove the tray and cups preventing its use.
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11/21/2013 | Routine | |
All violations have been addressed from the previous inspection. Taiyo Seafood, Inc was contacted to confirm and obtain proof of parasite destruction for all raw fish products. Desired information was faxed to the Health Department and received. No violations. Approved for permit.
No violation noted during this evaluation. | 08/15/2013 | Follow-up | |
Provided Time as a Public Health Control documentation, Food Handler's Card class schedule, and temperature charts. CFM demonstrated an accurate demonstration of knowledge to EHS questions regarding temperatures.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before putting on gloves before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
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.
- Food Storage - Clean and Dry Location
Observation: Containers of ginger and soy sauce were observed stored on the floor. Or Food stored less than 6"" above the floor.
Correction: Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) foods 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.
- Food Labels
Observation: Foods not properly labelled.
Correction: Foods, whether packaged from the provider,packed within the establishment,or contained in working containers are required to conform to specific labeling laws.
- Sanitizing Solutions, Testing Devices
Observation: Sanitizing solution for washclothes was not observed on site.
Correction: Always prepare fresh sanitizing solution before every shift and change out when necessary.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The cabinets below the 3 compartment sinks and below the hand sink are noted 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.
- Critical: Toxics - Identifying Toxic Containers*
Observation: Original containers of Bleach does not have a legible manufacturer label
Correction: Provide manufacturer's label on containers of Bleach that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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08/01/2013 | Routine | |
Refrigeration is properly holding temperatures. Product is holding at proper temperatures. Product is properly covered inside units. All certificates and food handler cards are posted and current. Overall facility is clean and well maintained.
No violation noted during this evaluation. | 12/13/2012 | Routine | |
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