Several of the violations cited during the last inspection have been corrected. Another violation (pertaining to cooling) cannot be evaluated as the product is not currently available. Please adjust the cold holding unit and keep a thermometer inside to allow monitoring. Check temperatures of products on the left side regularly to determine if the foods are at or below 41
°F
.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food at the extreme left of the sushi case (eel) is still not at acceptable cold holding temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. The owner moved the tray of eel to another cold holding unit.
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03/30/2016 | Follow-up | |
Acidified rice for sushi measures below 4.6 pH (acceptable). The PIC has a chlorine test kit and a pH meter. Ice scoops are provided. We discussed: employee health policies
- Critical: Demonstration of Knowledge*
Observation: The person in charge was unable to identify proper cooling procedures and did not know what pH is required to permit the sushi rice to remain safe when not under temperature control.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about methods to keep foods safe based on the preparation and holding methods used.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: An open coffee cup is sitting on a prep table across from the sushi station.
Correction: Employee drinks should be covered, with a straw inserted. Store employee drink cups in a manner to prevent contamination of: the employee's hands
- Critical: Parasite Destruction*
Observation: The Person in Charge (PIC) cannot provide any documentation that raw fish used for sushi has been treated to destroy pathogens.
Correction: Provide documentation from your supplier(s) to demonstrate any fish served raw has been properly treated to destroy pathogens (particularly parasites).
- Critical: Cooling* (corrected on site)
Observation: Fried breaded shrimp and crab cooked yesterday (67°F) are not properly cooled.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Discard the fried seafood.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Salmon (51°F: at right), white fish (45°F: center) and imitation crab (51°F: left) at the sushi station are not at acceptable cold holding temperatures. They have been there for a short period of time.
Correction: Relocate food to a refrigeration unit that is capable of quickly cooling (in 1 hour or less) the potentially hazardous food to 41°F or below. An employee adjusted the unit, which cooled the foods quickly.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: A container of miso was opened two days ago but has not date mark on it.
Correction: All ready-to-eat (RTE) potentially hazardous foods (PHF) must be dated when opened or made if the food is kept more than 24 hours. Food must be used or discarded in 7 days (counting the day prepared as Day 1) or less. Store the food at 41°F or below and serve or discard by the "consume by" date. Some harmful bacteria continue to grow even at refrigeration temperatures: limiting the amount of time in storage limits bacterial growth.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: A can of spray paint is stored on a shelf above chopsticks.
Correction: Store chemicals in a manner so accidental spillage or drips will not contaminate food, equipment, utensils, linens or single service items. The PIC moved the paint to an acceptable location.
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03/11/2016 | Risk Factor | |
Note: A follow-up is scheduled for March 17, 2015 to check items for compliance.
- Food Contact Surfaces - Cleanability*
Observation: The knife holder is not approved due to the slots not being accessible for cleaning.
Correction: Multiuse food contact surfaces shall be accessible for cleaning and inspection: 1. without being dissambled. 2. by disassembling without the use of tools. or 3. by easy disassembling with use of handheld tools such as screwdrivers, pliers, open-end wrenches and Allen wrenches.
- Nonfood Contact Surfaces
Observation: Observed cardboard under the grill that was grease soaked and soiled.
Correction: Do not use cardboard to cover surfaces. This surface is not free of unnecessary ledges, projections, and crevices. Surface must be smooth, cleanable and non-porous.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Observed the cutting board to be soiled with encrusted food and mildew on the under-side of the board. There was a smell when removing the board.
Correction: Clean and sanitize these surfaces for food contact every 4 hours or more often after cutting raw- meats- as was discussed. Instructions on how to properly sanitize were left with the operator.
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01/21/2015 | Other | |
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service 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
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed a slotted knife holder that was not clean and was duct-taped together.
Correction: Discard knife holder and provide one that is washable. Duct-tape is not an approved material in kitchens as it is not cleanable.
- Non-Food Contact Surfaces
Observation: Observed food debris on cooling unit doors and inside bottom of units. Much of the equipment was soiled with build-up.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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01/06/2015 | Routine | |
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