The purpose of this visit was to conduct a risk-factor assessment.
NOTE:
- Train employees on date marking. Discussed the date marking information with the Person-in-Charge.
- Provided a date marking guideline to the PIC.
- Monitor possible cross contamination while storing food items.
- Discussed the Active Managerial Control (AMC) with the PIC.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw sea food stored over cooked food items in Continental 1-DR UR Freezer in Kitchen, Raw Mackerel over tofu in Continental 2-DR UR refrigerator, Raw Pork over edamame dumpling in Chest Freezer.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. FOOD ITEMS WERE RE-ORGANIZED. DISCUSSED WITH THE PIC.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Cooked eel (45F) at Continental 2-DR UR in Kitchen, Cooked Eggs (67F) at Continental 2 DR SPA.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. FOOD ITEMS WERE DISCARDED.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Cooked vegetables in Continental 2-DR UR in Kitchen.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. THE PIC PLACED DATE ON FOOD ITEM.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Shrimp Dumplings at Continental 3-DR UC in Kitchen, Cooked Eel in Continental 2-DR UR in Kitchen. Cooked eel in Continental 2-DR UC SPA
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety. THE PIC PLACED DATE ON THE FOOD ITEMS.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at sushi prep handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. HAND WASHING SOAP WAS PROVIDED.
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11/18/2015 | Risk Factor | |
| No violation noted during this evaluation. | 09/01/2015 | Complaint | |
The purpose of this visit was to conduct a risk-factor assessment which turned into routine inspection.
NOTE:
- A cross contamination prevention guidelines was provided to the person-in-charge.
- Instructed to use sanitizer solution wiping buckets to clean the food contact surfaces (food prep line, sushi bar, etc.).
- Recommended to take food temperature as soon as receiving.
- Send a copy of the service receipt for Hoshazaki Sushi display (Left) with in 7 days. Use ice and water to maintain the food temperature 41F or below.
- DO NOT store food items next to the stairs. Discussed with the PIC.
- To prevent ice contamination, place the ice scoop upright position.
- Send the copy of updated menu with Consumer Advisory on the listed above.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows: Raw Salmon over cooked eel in continental 3-DR undercounter
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during preparation from cooked foods, ready-to-eat foods, washed produce, etc. Do NOT prepare raw foods on the same work table as ready to eat foods. Food items were moved. The cross contamination prevention guidelines was provided to the PIC.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw chicken over raw Salmon in the Continental 3-Dr undercounter cooler in kitchen.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). Food items were seperated. Discussed with the PIC.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Bowls of salad were stacked with out any barriers in the Continental 2-DR upright cooler.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. Contaminated food items were discarded.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Salmon in GE Cooler in basement (41-45F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. The salmon that were 45F were discarded. Discussed with PIC about the importance of maintaining the food temperature 41F or less at all time.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Cooked eel from Continental 3-Dr Undercounter in kitchen.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Scottish Salmon, Carpaccio, Shima Aji Nigiri (Striped Jack) from Kumamoto Japan, Shima Aji Sashimi Appetizer, Kona-Kanpachi (Amber Jack) Sashimi Appetizer, Salmon Don or Spicy Salmon Don
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. Update the menu and provide a copy to Health department with in 30 days. Place asterisk on the food items mentioned above manually until new menus are printed.
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: Hoshizaki Sushi display (Left).Observed the black duct tape on the left window.
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Remove the duct tape from the left side of the display case and make it smooth to easy clean.
- Storage of Equipment/Location/Contamination Prevented (corrected on site)
Observation: The knives in the kitchen were stored in between Continental 3-Dr undercounter cooler and Cintinental Upright cooler. The knives in the sushi bar also stored between the counter and sushi display.
Correction: Do not store sanitized equipment in between the coolers gap or with other sources of contamination. The knives were sanitized before placing them in a container to prevent contamination.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Hoshizaki Sushi display (Left) 47F (Observed the gap between the sliding windows which might be the cause of cold temperature loss in the unit).
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Instructed the PIC to use ice pan if the food items are stored in the unit. Make sure the food item is below 41F or below at all time when ice and water is used (double panning). Service the unit and provide the service receipt to health department with in 7 days.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. Suggested to have one or more staffs take the certified food manager test.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the Kitchen was blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Do not block the handwashing sink with equipments, and do not store any utensils in the basin. Discussed with the Person-in-charge (PIC).
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at kitchen handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Paper towel was provided.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was measured above 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine solution between 50-100 ppm. Verify concentration using the appropriate test kit. Gave instructions about how to set up sanitizer solution to the PIC.
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05/08/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer concentration final rinse dishmachine: 150 ppm. Chlorine sanitizer 3 vat sink/ wiping cloth bucket: 200/100 ppm. Parasite destruction/farm raised documentation dates to 2008
- Duties/Other Personnel Compliance (corrected on site)
Observation: Poor handwashing procedures observed.
Correction: The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing. NOTE: Discussed with PIC.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching raw ground beef.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. NOTEL: Discussed with employee, who subsequently washed hands, and discussed with PIC.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: raw fish for sushi.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. NOTE: Discussed with PIC.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated: sushi rice.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded. NOTE: Discussed wiht PIC time label was added to container of sushi rice.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: menu items containing raw salmon (bagel roll, salmon carpaccio) and shashimi rolls of amberjack and striped jack on specials insert for lunch and dinner menus.
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. NOTE: Provide copy of revised menus (Lunch/dinner/paper/ and laminated) showing disclosure asterisk next to above food items which reference the existing consumer advisory.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Cutting board used for portioning ground beef..
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. NOTE: Discussed with PIC. Cutting board was sanitized in 3 vat sink.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
Observation: Observed that clean cutting boards were stored on the kitchen floor.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. NOTE: PIC had cutting boards relocated.
- Handwashing Sink/Accessible at All Times (corrected on site)
Observation: Handwashing sink in kitchen was blocked with several utensils and food packaging at the start of the inspection, preventing use for handwashing.
Correction: Handsinks must be fully accessible at all times to encourage frequent handwashing. NOTE: PIC restored access to handwash sink.
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12/04/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer final rinse dish machine: 100 ppm. Chlorine sanitizer concentration wiping cloth bucket: 200 ppm. The following good retail practices were discussed during the inspection: 1) Storage of food items on floor in basement storage room. 2) Malfunctioning thermometer in 3 dr UC cooler kitchen. 3) Unshielded ceiling light in basement storage room. NOTE: PLEASE REMEMBER TO PROVIDE LETTER FROM SEA TROUT PROVIDER AND REVISED MENU, AS DESCRIBED ABOVE, TO HEALTH DEPARTMENT WITHIN 10 DAYS.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Handwashing / Where to Wash (corrected on site)
Observation: Two food employees were observed cleaning their hands in a warewashing sink.
Correction: ALL food employees shall wash their hands ONLY in a designated handsink. Discussed with PIC who instructed employees that only handwashing sinks may be used for handwashing.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3): sea trout.
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish. NOTE: Provide letter from supplier, documenting that sea trout is farm raised and pellet fed, to Health Department within 10 days.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: escolar/tuna/scallops in sushi display cooler right.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. NOTE: All fish in the sushi display cooler determined to be out of temperature less than 1/2 hour, and was relocated to another cooler. Discussed with PIC. Sushi display cooler had been turned on shorly before placing the fish inside. PIC agreed that in the future, no fish or other TCS foods will be placed in the display cooler until it reaches an ambient temperature sufficient to maintain TCS foods at 41 degrees F or below.
- Critical: Consumer Advisory, Disclosure Provided
Observation: An asterisk is used on the menu to designate raw and/or undercooked foods. An asterisk is also used to designate foods "Kara Age" (marinated, roasted with corn stach and deep fried.)
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. An asterisk used for other purposes may confuse the customer. PIC agreed to use an alternative symbol on the menu to designate "Kara Age." Provide copy of revised menu to the Health Department within 10 days.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. NOTE: PIC had soap provided to the handsink.
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06/17/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine risk assessment. Chlorine sanitizer final rinse of dishmachine = 50 ppm. Provided copy of parasite destruction letter requirement sheet to PIC. NOTE: PLEASE REMEMBER TO PROVIDE FARM RAISED/PARASITE DESTRUCTION LETTER FROM SUPPLIER TO HEALTH DEPARTMENT WIHTIN 10 DAYS AS REQUIRED ABOVE.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: miso soup.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. NOTE: Discussed with PIC.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: Written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3) does not specify the types of fish to which statement applies.
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. Alternatively, if the fish is frozen for parasite destruction rather than form raised, provide a letter from the supplier listing the fish which are frozen, and confimring the parasite destruction process fully complies with procedures detailed in Section 3-402.11(A).. Provide a copy of this letter(s) to the Health Department within 10 days, and keep this statement on site at the food establishment. NOTE: Letter(s) from supplier(s) must specify each type of fish, and include all fish currently served raw or undercooked.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Back, top of deep fat fryers near wall.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the kitchen was being used to fill water pitchers. Water filtration unit was attached to handwashing sink nozzle and two water pitchers were in the sink.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. NOTE: PIC had filtration unit and pitchers removed form the sink.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the grease extractors in the exhaust hood over the cookline are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food and to promote fire safety.
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12/20/2013 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Dishmachine final chlorine sanitizing rinse concntration: 75 ppm
The following good retail practices were discussed during the inspection: Cleaning of hood grease extractors as often as necessary to prevent grease accumulation, labeling of bulk food containers.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: sushi preparation. NOTE: PIC had all waorkers wash hands and don gloves.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw salmon in sushi display left (48 degrees F) NOTE: Salmon was relocated to another cooler.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility near kitchen entrance was blocked, preventing access by employees for easy handwashing. NOTE: PIC removed items blocking sink.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine sanitizer solution in wiping cloth bucket was measured at >200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment. NOTE: PIC provided sanitizer at required concentration.
Correction: Maintain the concentration of chlorine sanitizer solution at >200ppm. Verify concentration using the appropriate test kit.
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06/25/2013 | Risk Factor | |
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