- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use in that rice scoops observed stored in standing water.
Correction: Operator voluntarily cleaned said scoops and discarded said water. Scoops were air dried and kept dry.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the menu with the food service operator indicates that there is no consumer advisory for the lunch menu with Sushi that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Microwaves observed dirty with old food debris encrusted in the inner walls.
Correction: Operator voluntarily cleaned said surface.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Ice machine observed with accumulation of heavy mildew on its inner panel. Said ice used for consumption.
Correction: Operator voluntarily cleaned said surface.
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11/02/2015 | Routine | |
- 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 in that raw shrimp observed placed over ready to eat rice and vegetables in reach in refrigerator.
Correction: Operator voluntarily relocated said food to arrange them in proper order. 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) ginger sauce and sesame sauce 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Proper consumer advisory not provided for raw and undercooked foods in that items with chicken observed with asterisks. Poultry cannot be undercooked.
Correction: Corrected items must be selected and proper disclosure must be provided.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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04/22/2015 | Routine | |
Quat sanitizer in 3-vat sink measured at 300 ppm.
Written statements from the supplier of the salmon and tuna were faxed to my attention on July 3, 2013 and are in compliance with the regulations.
Sources: Komolo, Congressional, NY Mutual Seafood
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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.
- 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 parasites infective to the aquacultured fish.
- Records - Creation and Retention
Observation: Receipts/invoices do not indicate whether fresh tuna used for sushi is one of the exempt species.
Correction: Insure tuna is one of the six species that is exempt from parasite destruction requirements. Fax or e-mail species information from the supplier to my attention by 7/8/2013.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in the sushi display cooler and in the 2-door Delfield were at improper temperatures.
Correction: Discard foods and insure foods are stored under refrigeration at 41°F or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Sushi cooler and two-door Delfield cooler are not maintaining foods at 41°F or below.
Correction: Repair the refrigeration units to be capable of maintaining cold holding of foods at 41°F or below.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: knives.
Correction: Clean and sanitize these surfaces for food contact.
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07/02/2013 | Routine | |
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