The purpose of this visit was to conduct a risk-factor assessment.
NOTE:
- Store sanitizer buckets off the floor as directed during inspection. Keep the wet towels in the sanitizer buckets.
- 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: Shrimp (43F), Bean Sprouts (44F), Bean Curd (43F) in the Kolpak walk-in refrigerator.
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 voluntarily. Discussed with the PIC about how to maintain cold holding temperature.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was measured above 200 ppm in the sanitizer buckets at the sushi prep and kitchen. 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. The PIC prepared sanitizer solution with 50-100 ppm chlorine solution.
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08/12/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
NOTE:
- DO NOT block hand washing sink. Make it available at all time for employee to wash hands.
- Active Managerial Control information was shared with the PIC. AMC handout was provided.
- Wear gloves while cutting garnish (carrots, lettuce, tomatoes, celery, etc). Bare hand contact leads to food contamination and food borne illness.
- 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: Garnishing (carrot).
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. Food item was discarded. The employee washed hands and donned clean pair of gloves before engaging in food prep. Discussed with Person-in-Charge (PIC) about when/how to use gloves.
- 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: Imitiation Crab meat (43F) at the walk-in 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. Food item was removed.
- 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: Crab meat sauce in the walk-in cooler and in the True-1DR display cooler.
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. PIC date marked on the food item containers.
- 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 case handles have duct tape, and duct tape on the ice machine.
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 and make it easy to clean.
- 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 case (Left) observed at 45F.
Hoshizaki Sushi case Left and Right handles were broken.
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. Fix the refrigerator and send a service receipt to HD with in 2 business days.PIC has already called the service company.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the handwashing sink by the cook line piping was leaking.
Correction: A plumbing system shall be maintained in good repair. Fix the pipe under the handwashing sink and send the service receipt to HD in 2 weeks.
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02/20/2015 | Routine | |
The purpose of this visit was to conduct a routine risk evaluation. Chlorine sanitizer dishmachine/wiping cloth bucket: 50/50 ppm.
OTHER COLD HOLDING TEMPERATURES:
Raw tofu/cooked minced tofu/half and half 32 oz./raw chicken/raw shrimp/raw pork/raw tuna filet/chopped tuna/raw shrimp#2/raw yellowtail filet in walk-in cooler: 41/40/41/34/36/35/36/39/38/38 degrees F.
No violation noted during this evaluation. | 09/15/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine risk evaluation. Chlorine sanitizer concentration final rinse dishmachine = 100 ppm.
- 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: Califormia roll resting on food containers of 1 dr prep cooler top (53 degrees F), shrimp spring rolls on shelf above 3 dr prep cooler top (70 degrees F.), raw shrimp resting on food containers of 3 dr prep cooler top (43 degrees F.), cooked chicken breast on shelf above 3 dr prep cooler (112 degrees F.)
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 foods determined to be out of temperature <2 hours and were relocated to interior of respective coolers.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the front kitchen is 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.
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02/21/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Final chlorine sanitizing rinse of dishmachine: 100 ppm. Wiping cloth bucket kitchen/front: 50/50 ppm. The following good retail practices were discussed during the inspection: 1) Accumulation of oil/grease on/around extraction filters in hood over wok burners. 2) food employees shall wear hair restraints such and hats, hair covering, or nets that are designed to effectively contain hair. 3) If escolar is used in place of white tuna, it must be represented as such on all menus.
No violation noted during this evaluation. | 12/03/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Water Heater: Rheem Rudd 691-200-1. Chorine concentration dish machine: 100 ppm. .
PIC provided invoice for latest pest control service dasted 1/18/13, and advised pest control operator service is provided as needed/monthly.
Hood over cookline serviced 11/12, and PIC advised grease extractors cleaned every 2 weeks. Very effective procedure in place for documenting/tracking TPHC for sushi rice.
PIC produced parasite destruction/alternative parasite free documentation for all sushi fish currently being served, and advised that no shellstock currently in the facility.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site) (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: rice scoop stored on counter next to rice cooker.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- 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: shrimp dumpling/raw pork/raw tofu/vegetable dumpling in 1 dr prep cooler cookline. NOTE: food items relocated to freezer chest.
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.
- Food Labels / Labeling / Bulk Food (corrected on site)
Observation: Consumer self-dispensing bulk food bin containing the following food item(s) is not properly labeled: flour
Correction: Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer: 1. the manufacturer's or processor's label that was provided with the food or, 2. a card, sign, or other method of notification that includes the information specified in this section.
- Insect Control Devices, Design (corrected on site)
Observation: Insect control device does not retain the insects within the device.
Correction: If insect control devices electrocute or stun insects, the device shall be designed to catch and hold the insects.
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02/22/2013 | Routine | |
The purpose of this visit was to conduct a Risk Factor Assessment in response to an allegation of foodborne illness received on August 8, 2012.
Additional food temperatures:
Raw chicken (prepped 1hr ago) - walk in: 46F
Raw beef, raw chicken - walk in: 38F, 38F
Discussed with the certified food manager the amount of food stored in a refrigerator/prep refrigerator as it relates to not overfilling a unit, blocking the airflow to maintain the temperature of the potentially hazardous food at 41F or below.
Please fax to my attention, within 2 weeks, the sushi a la carte menu containing the complete consumer advisory.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed milk at 49F, half and half at 51F in the True glass door refrigerator - DISCARDED
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.
- 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 items that may be served raw and/or undercooked:Observed the nigiri sushi, maki sushi roll and chef's special roll are not asterisked and the complete consumer advisory is not present - GAVE CFM INFORMATION ON THE COMPLETE CONSUMER ADVISORY
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.
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08/08/2012 | Risk Factor Assessment | |
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