- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use.
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.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Salad buffet is not capable of rapidly cold holding TCS food items just prepared with elevated temperatures
Correction: proactive measures must be taken to reduce temperatures after preparation and prior to placing on buffet.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tempura shrimp staged near fryer out of refrigeration, and some buffet items (crab salad, squid salad, seafood salad, and tofu) were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the washing area, sushi prep, and cook line are being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- 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.
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01/28/2016 | Routine | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. Adequate sanitizing set-ups. The dish machine reached an adequate hot sanitizing temperature. Adequate employee health policy in place. Health permit posted & visible.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his hands before engaging in food preparation.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation.
- Hands - Where to Wash (corrected on site)
Observation: A dish washer was observed cleaning their hands in a three vat sink.
Correction: Instruct food employees to clean their hands in a hand-washing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employee observed handling ready-to-eat (RTE) 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.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use.
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.
- 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.
- Gloves - Use Limitation
Observation: Single-use gloves while worn during multi-tasked food preparation. Employee observed handling raw shrimp then vegetables that required no cooking.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chicken nuggets, corn dog nuggets, Gyoza dumplings & crab meat were found 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: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with tempura shrimp.
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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The hand-sink at the dish-washing area had plastic flowers stored in it preventing easy access for employee hand-washing.
Correction: Access to the hand-washing sink identified above is to be available during all hours of operation. Remove the plastic flowers preventing its use.
- Outer Openings - Protected (corrected on site)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Rear door left opened.
Correction: Protect the food establishment against the entry of insects and rodents by keeping the rear exterior closed except during deliveries or taking out trash.
- Hand Drying Provision (corrected on site)
Observation: Paper towels were not provided at the hand-sink near the dish-washer.
Correction: Paper towels must be provided at all hand-sinks at all times.
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09/16/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Imitation crab meat cold holding at improper temperatures. Container of crab meat was sitting on top of pans in the make table cooler. Foods must be placed where they can receive direct air flow from the refrigerator. Crab meat was voluntarily discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices (repeated violation)
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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05/06/2015 | Follow-up | |
Ice accumulation was noted on the fans in the cooler, on the left hand side of the cook line. Some items were slightly elevated in this cooler. Data logger was placed in this unit to monitor this cooler for the next few days. Will pick up the data logger on Monday.
Parasite destruction was provided to the inspector during todays inspection.
All staff must be familiar with the five major foodborne illnesses and symptoms. FDA form 1-B in English, Spanish and Chinese was provided to the operator. Have all staff review and sign this form. May want to post these forms in the kitchen for easy referencing.
Facility is now under monthly pest control by EcoLab.
Will return on/about May 06, 2015 for the follow-up inspection.
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- 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 or after engaging in any activity which may have contaminated his/her hands. After handling dirty then clean dishes, dishwasher failed to wash his hands in between. Observed sushi chef take out the garbage and return to the sushi prep area where he ran his hands under water without using soap.
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: 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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Rice scoops stored in a container of ice.
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.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Steak was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the meat to heat all parts to 155°F or above for 15 seconds, 145°F for 3 minutes, 150°F for 1 minute, or instantaneously at 158°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Corn dog nuggets and noodles 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* (repeated violation)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
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.
- 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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located by the cook line 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 anything preventing its use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the waitstaff area is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
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04/23/2015 | Routine | |
NOTES:
* All violations corrected at the time of inspection.
* Form 1-B given to PIC.
* Verified parasite destruction letter.
* White tuna verified on purchase order.
No violation noted during this evaluation. | 11/06/2014 | Follow-up | |
NOTES:
* Critical violations shall be corrected within 10 days and no later than the time of the next inspection.
* Non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
* A follow-up inspection will take place on or around 11-6-14.
- Person in Charge
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Correction: Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
- Critical: Employee Health* (corrected on site)
Observation: No documentation or satisfactorily demonstration of adequate employee health policy at the time of inspection.
Correction: FORM 1-B GIVEN TO PIC IN ENGLISH SPANISH & CHINESE. Employees shall be informed of their responsibility to report the communicable diseases that are transmissible through food and the symptoms associated with them.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Employee did not wash hands after eating and drinking prior to handling food for food praparation.
Correction: DISCUSSED WITH PIC, EMPLOYEE PROPERLY WASHED HANDS. Employees shall wash hands as needed and anytime in between tasks to prevent potential cross contamination.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Food preparation employee observed eating and drinking on the cook-line at the prep cooler at the time of inspection.
Correction: DISCUSSED WITH PIC. Employees shall eat and drink in designated areas only to limit potential for cross-contamination to food, food contact surfaces, and utensils and equipment.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use: no chlorine sanitizer concentration at the time of inspection.
Correction: CHLORINE ADJUSTED TO 100 PPM AT TIME OF INSPECTION. Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Parasite Destruction*
Observation: No documentation from supplier indicating fish sold raw, raw marinated, or undercooked is frozen by supplier or adequately destroyed of parasites. No freezing records available at the time of inspection.
Correction: OBTAIN A PARASITE DESTRUCTION LETTER FROM ALL FISH SUPPLIERS, FOR ALL FISH SERVED UNDERCOOKED OR RAW. Fish shall be frozen, aquacultured and fed formulated feed free of parasites (salmon), or an exempt species of Tuna to ensure adequate destruction of parasites.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
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.
- Food - Honestly Presented
Observation: Observed menu describing 'White Tuna' for sale or service, but label on packaged fish indicates it is Escolar.
Correction: Escolar (Lepidocybium flavobrenneum) is fish species with a high wax ester content that can cause purgative effects including digestive cramps, diarrhea, headaches, nausea, and vomiting. Honestly present the actual fish species by replacing 'White Tuna' with 'Escolar' on the menu so that consumers can be informed.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: Peelers, Slicers, & Knives on prep-line.
Correction: RELOCATED FOR CLEANING & SANITIZING. Clean and sanitize food contact surfaces for food contact as needed.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Metal Sauce/Soup Pans, Sushi Prep Cutting Boards.
Correction: RELOCATED FOR PROPER SANITIZING. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: CORRECTED. Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
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10/29/2014 | Routine | |
NOTES:
* The purpose of today's inspection was a courtesy review requested by the certified food manager.
* All non-critical violations shall be corrected within 30 days and no later than the time of next inspection.
* Menu review indicated adequate consumer advisory.
* Food supplier: US Foods, parasite destruction could not be verified at the time of inspection.
* Permit to be issued. First scheduled routine inspection to take place on or around 10-27-2014.
*
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: No water proof sealing around hand sinks, food prep sinks, and 3-compartment sinks.
Correction: CAULK OR SEAL AROUND ALL FIXED IN-PLACE SINKS. Ensure all fixed in-place equipment is sealed to prevent potential water damage.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Equipment and utensils were found stored outside the establishment in the outdoor storage area adjacent to the trash area.
Correction: RELOCATE EQUIPMENT & UTENSILS FOR CLEANING & SANITIZING PRIOR TO STORING INSIDE THE ESTABLISHMENT IN A CLEAN, DRY, SAFE LOCATION. Store equipment and utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
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09/25/2014 | Routine | |
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