The purpose of this visit was a follow-up inspection to the inspection conducted 3/17/16. All violations cited on the previous inspection report have been satisfactorily corrected.
No violation noted during this evaluation. | 03/31/2016 | Follow-up | |
The purpose of this visit was to conduct a routine inspection. Provided copy of parasite destruction fact sheet and sample parasite destruction letter to PIC. NOTE: A FOLLOW-UP INSPECTION WILL BE CONDUCTED ON OR ABOUT 3/28/16. PARASITE DESTRUCTION LETTERS OR FARM RAISED, PELLET FED DOCUMENTATION FOR ALL FISH SERVED RAW OR UNDERCOOKED MUST BE PROVIDED AT THAT TIME.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided. NOTE: Provide a parasite destruction letter to the Health Dept. within 10 days.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (corrected on site)
Observation: The farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer. Note: provide farm raised documentation to the Health Dept. within 10 days.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the 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: NOTE: handsink was made accessible during the inspection.
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03/17/2016 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Provided parasite destruction fact sheet and sample letter, CFM fact sheet, Employee Health Policy, and date marking fact sheet to PIC. NOTE: PROVIDE COPY OF PARASITE DESTRUCTION DOCUMENTATION, FARM RAISED/PELLET FED DOCUMENTATION TO THE HELATH DEPT. WITHIN 10 DAYS.
- 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 stored immediately next to raw beef and over sauce. in WI cooler.
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). NOTE: PIC corrected storage order.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: No freezing records available for any of the fish offered raw, including escolar, whitefish, and sea urchin.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided. NOTE: Provide parasite destruction documentation to Health Dept. within 10 days for all fish offered raw. Parasite destruction documentation must list the specific fish (e.g. escolar, whitefish) that are frozen for parastie destruction.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (corrected on site)
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): salmon and smoked salmon,
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. Provide farm raised documentation to Health Dept. within 10 days.
- 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 used as a control is not 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: 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 the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) 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, 3) 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 4) be discarded if unmarked or marked to exceed a 4 hour limit. NITE: Discussed with PIC.
- 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. NOTE: CFM with requried credentials arrived during the inspection.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the front kithchen near WI cooler 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. NOTE: PIC restored access to handsink.
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09/10/2015 | Risk Factor | |
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee at kitchen was observed handling ready-to-eat food using their bare hands.
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: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: Several ready-to-eat food items that is made using a combination of ready-to-eat, potentially hazardous ingredients, at walk-in refrigerator, are not properly dated for discard using the date of the first-prepared ingredient:
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The new menu does not have an adequate notation with disclosure regarding raw sushi food items. The notation also must appear on each menu page containing raw or under cooked food.
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 asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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09/09/2015 | Risk Factor | |
PREOPOERATIONAL FINAL INSPECTION
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes / replacements / additions are allowed without approval by Health Department.
This approval is contingent on correction of the following items:
1. Increase lighting at rest rooms to at least 20 foot candles.
2. Increase lighting at sushi station to at least 50 foot candles.
3. Caulk exhaust hood to wall.
4. Install a mop rack at the mop sink.
5. Separate waste water drain line from the sanitizing compartment to drain separately.
No violation noted during this evaluation. | 08/14/2015 | Pre-Opening | |
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