Noted the following: (1)Found Sushi Display unit again not operating at proper temperature
- Ice Used as Exterior Coolant - Prohibited as Ingredient
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Found Sushi Display cooler cold holding at improper temperature. Salmon and red snapper were cold holding at 48 F and 45 F respectively.
Correction: Lower temperature of the Sushi display cooler so that all foods stored inside can be cold held at 41 F or lower.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket of the W-in cooler was worn and needs to be replaced.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
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01/29/2016 | Routine | |
Found conditions noted on previous inspection corrected. The Operator agreed to always use ice inside the display unit to assist with keeping the cold held foods at 41 F or lower until unit is replaced or is properly fixed. HM
No violation noted during this evaluation. | 01/23/2015 | Follow-up | |
To return tomorrow and check on the Sushi display case and its contents. Operator is to keep track of temperature of food items cold holding in the Sushi display case.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Found raw chicken inside the W-in cooler stored over foods requiring a lower cook temperature in a manner that may cause biological cross contamination.
Correction: Store raw animal foods in a manner that will not result in cross contamination. Store foods requiring a higher cook temperature on lower shelves while those foods requiring a lower cook temperature are stored on upper shelves.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Found soup hot holding at 122 F in warmer that was turned off.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Found Sushi Bar display unit cold holding foods at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicines were found stored over food preparation area.
Correction: Locate medicines from over food preparation areas.
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01/21/2015 | Routine | |
Follow-up visit shows cold holding temperatures at the sushi bar have been corrected. Ambient temperature of the sushi bar is at 40F and ice has been added to the unit to aid in maintaining the cold holding temperature of 41F or below
No violation noted during this evaluation. | 07/25/2014 | Follow-up | |
To take legal actions if corrections are not made. The Food Permit will not be re-issued until a substantial corrections have been made.HM
- Food Storage - Clean and Dry Location (repeated violation)
Observation: The cutting board on which foods were prepared on was too close to the hand sink in the Sushi Bar area where it was subject to splash from the washing of hands.
Correction: Relocate the cutting board so it is not exposed to splash or install an approved durable, and cleanable barrier (splash guard) between the splash source and it.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation:
Found the Sushi Bar cold holding display unit at improper temperatures. The internal temperature of fish ranged from 43 F to 48 F.
Correction: Relocate fish to a colder unit/ice-water bath. Don't use the Sushi Display cooler unit to cold hold until it is able to cold hold foods at 41 F or lower.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: There was no written policy for the use of time as a public health control for the Sushi rice.
Correction: Provide a written policy for the use of time as a public health control for the Sushi rice
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu or brochure did not provide an adequate disclosure and reminder statement. The reminder," we recommend that the young, elderly, and the pregnant be careful while consuming raw fish", is saying nothing.
Correction: The Consumer Advisory shall include a disclosure and reminder statement that include a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients and may make you ill if eaten undercooked or raw.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: The Sushi Bar display unit was found operating at temperatures not low enough to maintain foods at 41F or lower.
Correction: Do not use this display cooler unit to cold hold foods until it is properly fixed and able to cold hold foods at 41 F or lower.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The hand sink in the kitchen was found blocked again and with lots of plastic bags stored inside of the sink preventing access by employees to wash their hands.
Correction: Provide access to the hand sink and use hand sink for handwashing only.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The drainpipe for the Kitchen hand sink was leaking water and the cold water was turned off.
Correction: Have the leaking drainpipe repaired and the cold water turned back on.
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07/16/2014 | Follow-up | |
Returned to check on the cold holding units that were operating at improper temperatures and found the following: The Reach-in cooler was replaced with two chest cooler units
- Food Storage - Clean and Dry Location (repeated violation)
Observation: The cutting board on which foods were prepared on was too close to the hand sink in the Sushi Bar area where it was subject to splash from the washing of hands.
Correction: Relocate the cutting board so it is not exposed to splash or install an approved durable, and cleanable barrier (splash guard) between the splash source and it.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation:
Fish were cold holding inside the Sushi Bar cold holding display unit at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu or brochure did not provide an adequate disclosure and reminder statement.
Correction: The Consumer Advisory shall include a disclosure and reminder statement that include a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients and may make you ill if eaten undercooked or raw.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: The Reach-in cooler and the Sushi Bar display unit were operating at temperatures low enough to maintain foods at 41F or lower.
Correction: Lower operating temperature of both cooler units so that foods can be stored at 41F or lower.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The drainpipe for the Kitchen hand sink was leaking water and the cold water was turned off.
Correction: Have the leaking drainpipe repaired and the cold water turned back on.
- Handwashing Cleanser - Availability (repeated violation)
Observation: The soap dispenser was not dispensing soap at the Kitchen hand sink.
Correction: Hand soap must be provided at all hand sink. Have soap dispenser replaced or fixed and operating properly.
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07/08/2014 | Follow-up | |
Reviewed inspection findings with Operator and gave example of a written Consumer Advisory to revise menu. Informed Operator that True World Foods was contacted and they indicated that they were not the only supplier of fish that the restaurant receives. Operator then gave two other names of fish suppliers, Nishimoto @ 410-540-4990 and Restaurant Depot @ 757-552-9990. Re-inspected the Reach-in cooler and the Sushi display cooler and found that both were still operating at improper temperature. All potentially hazardous foods were removed and relocated inside the Walk-in cooler. The Operator called the Refrigeration Man, Brian, to come out and repair the coolers. The Operator is not to store any potentially hazardous foods inside the malfunctioning units until they are fixed. The Operator is to call this office when the units are fixed. HM
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
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: Arranging each type of food in equipment so that cross contamination of one type with another is prevented. Store food items requiring a higher cook temperature on lower shelves and store those food items requiring a lower heat to cook on upper shelves.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: The cutting board on which foods were prepared on was too close to the hand sink in the Sushi Bar area where it was subject to splash from the washing of hands.
Correction: Relocate the cutting board so it is not exposed to splash or install an approved durable, and cleanable barrier (splash guard) between the splash source and it.
- Critical: Parasite Destruction* (repeated violation)
Observation: There was no information given to determine if raw fish for service or sale in the ready-to-eat form was frozen to ensure parasite destruction.
Correction: Obtain letter from fish supplier to indicate that fish have undergone parasite destruction or farm raised and aquaculture fed.
- Records - Creation and Retention (repeated violation)
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation:
Fish were cold holding inside the Reach-in cooler and the Sushi Bar cold holding display unit 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: Found rice in a warmer in the Sushi Bar at 88 F. There were no written procedures for the use of time as a public health control with potentially hazardous foods even though rice was said to be discarded within 4 hours.
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 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu or brochure did not provide an adequate disclosure and reminder statement.
Correction: The Consumer Advisory shall include a disclosure and reminder statement that include a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients and may make you ill if eaten undercooked or raw.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: The Reach-in cooler and the Sushi Bar display unit were operating at temperatures low enough to maintain foods at 41F or lower.
Correction: Lower operating temperature of both cooler units so that foods can be stored at 41F or lower.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The hand sink in the kitchen was blocked and covered up, preventing access by employees to wash their hands.
Correction: Make hand sink in kitchen accessible for use at all times.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The drainpipe for the Kitchen hand sink was leaking water and the cold water was turned off.
Correction: Have the leaking drainpipe repaired and the cold water turned back on.
- Handwashing Cleanser - Availability (repeated violation)
Observation: The soap dispenser was not dispensing soap at the Kitchen hand sink.
Correction: Hand soap must be provided at all hand sink. Have soap dispenser replaced or fixed and operating properly.
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06/18/2014 | Follow-up | |
Returned when restaurant was not busy to discuss the inspection findings with the Operator. An example of a Consumer Advisory for the raw fish was given. A review of the use of time rather than temperature as a public health control for the rice used at the Sushi Bar was done. To follow-up with the supplier of fish, True World @ tel # 443-753-6171, regarding parasite destruction or aquaculture raised and pellet fed (e-mail sent). HM
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
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: Arranging each type of food in equipment so that cross contamination of one type with another is prevented. Store food items requiring a higher cook temperature on lower shelves and store those food items requiring a lower heat to cook on upper shelves.
- Food Storage - Clean and Dry Location
Observation: The cutting board on which foods were prepared on was too close to the hand sink in the Sushi Bar area where it was subject to splash from the washing of hands.
Correction: Relocate the cutting board so it is not exposed to splash or install an approved durable, and cleanable barrier (splash guard) between the splash source and it.
- Critical: Parasite Destruction*
Observation: There was no information given to determine if raw fish for service or sale in the ready-to-eat form was frozen to ensure parasite destruction.
Correction: Obtain letter from fish supplier to indicate that fish have undergone parasite destruction or farm raised and aquaculture fed.
- 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation:
Fish were cold holding inside the Reach-in cooler and the Sushi Bar cold holding display unit 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*
Observation: Found rice in a warmer in the Sushi Bar at 88 F. There were no written procedures for the use of time as a public health control with potentially hazardous foods even though rice was said to be discarded within 4 hours.
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 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the menu or brochure did not provide an adequate disclosure and reminder statement.
Correction: The Consumer Advisory shall include a disclosure and reminder statement that include a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients and may make you ill if eaten undercooked or raw.
- Cooling, Heating, and Holding Capacities
Observation: The Reach-in cooler and the Sushi Bar display unit were operating at temperatures low enough to maintain foods at 41F or lower.
Correction: Lower operating temperature of both cooler units so that foods can be stored at 41F or lower.
- Handwashing - Using a Handwashing Lavatory
Observation: The hand sink in the kitchen was blocked and covered up, preventing access by employees to wash their hands.
Correction: Make hand sink in kitchen accessible for use at all times.
- Plumbing System Maintained in Good Repair
Observation: The drainpipe for the Kitchen hand sink was leaking water and the cold water was turned off.
Correction: Have the leaking drainpipe repaired and the cold water turned back on.
- Handwashing Cleanser - Availability
Observation: The soap dispenser was not dispensing soap at the Kitchen hand sink.
Correction: Hand soap must be provided at all hand sink. Have soap dispenser replaced or fixed and operating properly.
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06/11/2014 | Routine | |
Permit Issued at time of inspection.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the walk -in.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Contact Surfaces - Cleanability*
Observation: The food contact surface of the wooden utensil is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
Correction: Replace the wooden utensil to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
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03/26/2013 | Routine | |
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