The above observations and the following were discussed with the person in charge:
-Replace the door gasket on the cook's prep cooler.
-Replace the blown light bulbs over the 3 compartment sink.
-Remove any dead insects from the floor beside the hot water heater.
-Cooling procedures for cooked rice.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored over raw shrimp in the walk in cooler. The PIC placed the raw chicken under the raw shrimp during the inspection.
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: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken stored over vegetables in the walk in cooler. PIC placed the raw chicken away from vegetables during the inspection.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Per conversation with the person in charge, the wrapping on the bamboo sushi rollers is changed out at least once every day. Discussed changing the wrapping at least once every 4 hour with the PIC during the inspection.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Ensure the wrapping on the bamboo sushi rollers is changed out at least once every 4 hours after initial use.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the knife stored between the prep tables 2. the peeler on the magnetic strip over the 3 compartment sink 3. the small cutting board stored across from the handsink in the back of the kitchen. All equipment was taken to the warewashing area to be cleaned and sanitized during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located in the bar is blocked, preventing access by employees for easy handwashing. Observed knives and a plastic food storage container stored in the handsink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove any equipment preventing its use.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Chemical spray bottles are not properly labeled. The PIC labeled all spray bottles during the inspection.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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12/08/2015 | Risk Factor | |
The above was discussed with the PIC.
Abbreviations: walk-in cooler (WIC), walk-in freezer (WIF), reach-in cooler (RIC), reach-in freezer (RIF), internal temperature (IT), surface temperature (ST), person in charge (PIC), parts per million (PPM), hot holding unit (HH), temperature control for safety (TCS)
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. The handle of the ice scoop was observed stored directly on ice used for customer beverages. Knives used for food prep were observed stored between the prep table in the kitchen.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Backflow Prevention Device, When Required*
Observation: The hose extended below the flood rim level of the sink basin at the rinse sink by the dishmachine.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Gaps large enough for the entry of pests and rodents were observed on top of and below the rear screen door in the kitchen.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the prep area by the fryers. Observed 22 foot candles of light at the prep area. Blown light bulbs observed in this area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the warewashing area. Observed 10 foot candles of light at the rinse sink. Blown light bulbs observed in this area.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor area under the three-compartment soak sink and behind the stove top are in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Multiple dead small black bugs were observed under the water heater in the rear of the kitchen.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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05/05/2015 | Routine | |
The above observations and the following were discussed with the person in charge:
-Bleach sanitizer in the sanitizer bucket and in the dishmachine was measured at 50-100 ppm.
-Clean the upsplash of the soda dispenser.
-Ensure all sanitizer rags are stored in the sanitizer buckets when not in use.
-Clean the floors throughout the facility to include under the wok station and by the hot water heater.
-Please replace the thermometer used for taking temperatures if foods. The current thermometer is no longer working.
-Handwashing sign provided for back handsink.
-Replace the can opener blade, metal shavings observed along the sides of the blade.
-Discontinue using the wet rags under the cutting boards to prevent sliding.
The PIC was very knowledgeable regarding holding temperatures and sanitizing procedures, great job!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Package Integrity* (corrected on site)
Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Several dented cans stored on the shelves in the dry storage area.
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Per conversation with the person in charge, the plastic wraps on the bamboo sushi rollers are being changed every night.
Correction: Ensure the plastic wrap on the bamboo rollers is being changed out at least once every 4 hours.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The fried rice was observed to be hot holding at improper temperatures. Fried rice was measured at 124'F and 131'F internally. PIC had the rice reheated during the inspection.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: knives stored on the magnetic knife strip, peeler and egg pan stored over the 3 compartment sink.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the sushi bar is blocked, preventing access by employees for easy handwashing. Observed a pan with water stored in this sink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove any equipment preventing its use.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory by the sushi bar.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Chemical spray bottles are not properly labeled. PIC labeled all spray bottles containing chemicals during the inspection.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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09/30/2014 | Risk Factor | |
The above observations and the following were discussed with the person in charge:
-Employee health policy.
-Parasite destruction information observed.
-The gasket on the prep cooler is in poor repair, replace as needed.
-Facility is using all prepared foods within 24 hours. Ensure any prepared foods that are being held longer than 24 hours are labeled with the made on date or with the discard by date.
-All in use utensils are being washed, rinsed and sanitized at least once every hour.
-Calamari breading is being changed out after use.
-The bleach sanitizer in the dishmachine and in the sanitizer bucket measured at 50 ppm.
-Pest control invoices observed.
Excellent food storage observed throughout this inspection, great job!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- 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. Observed a container of lemons stored in the ice used for customers drinks.
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.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Foods observed to be stored on the floor in the walk in freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked chicken observed to be cold holding at improper temperatures. Cooked chicken (46'F) was left out at room temperature for the lunch rush. PIC placed chicken back into the walk in cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: The sushi rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. PIC labeled the sushi rice during the inspection.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: 1. knives stored on the magnetic strip over the 3 compartment sink 2. the tongs stored on the handle of the stove.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the upsplash of the soda machine 2. the sides of the fryer 3. the shelf holding the rice cooker.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the food prep area. The light in this area was measured at 30 foot candles. Observed several blown light bulbs over the prep tables.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors throughout the facility noted in need of cleaning to include the bar area and under the wok station.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Chemical spray bottles are not properly labeled. PIC labeled the chemicals during the inspection.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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04/28/2014 | Routine | |
The above observations and the following were discussed with the person in charge:
-The sushi display cooler was not in use at the time of inspection. The facility had not yet prepared the sushi rice for the day at the time of inspection. Observed the policy used for time as a temperature control for the sushi rice.
-Pest control records/invoices observed during the inspection. Please fax the most recent invoice to the health department.
-Parasite destruction information observed for the sushi.
-The bleach sanitizer in the dishmachine measured at 100 ppm during the inspection.
The facility has made significant improvements since the previous inspection, great job by all staff members!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed an employee crack raw shell eggs, place seasonings on the food and then obtain a clean container without first washing his hands. Observed the employees changing their gloves without washing their hands between glove changes. Discussed proper handwashing procedures with the person in charge. She discussed handwashing with the employee.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw chicken stored over raw pork in the walk in cooler. PIC moved the foods during the inspection.
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: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Observed several wiping cloths stored on prep units and handwashing stations throughout the kitchen.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed spices and cashews stored uncovered on a shelf next to the prep cooler.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the bleach sanitizing solution used in the dishmachine and in the sanitizer buckets.
Correction: Obtain a bleach sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of cashews. Observed cooked cashews stored in a pineapple can on the shelf next to the prep unit.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the soda nozzles on the carbonated beverage dispenser 2. the tongs stored on the handle of the stove 3. the knife stored between the prep tables 4. the slicer blade and surrounding areas. PIC had all equipment and utensils cleaned during the inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the hood vents 2. the shelf holding the rice cooker in the back of the kitchen 2. the shelf under the prep table holding the meat grinder.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following areas noted in need of cleaning: 1. the floors behind the fryers 2. the floors throughout the dry storage area.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead or trapped pests observed on the premises. Observed dead pests behind the bar and behind the hot water heater in the back of the kitchen.
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Containers of detergent are not properly labeled. PIC labeled all detergent containers during the inspection.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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04/24/2013 | Routine | |
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