Critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin (raw beef) stored over ready-to-eat (RTE) food (soy sauce) in the refrigeration unit.
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 - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw beef stored over raw scallops and shrimp
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food 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*
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. After cooking on the grill food was placed in dirty metal container stored under grill.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Grilling area and kitchen area noted in need of cleaning and organization.
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.
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09/29/2015 | Routine | |
Sushi fish frozen to compliant temperature
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the rear of kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the chair preventing its use.
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05/04/2015 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: chest freezer (dried blood), ice maker, front of display cooler, and condiment table.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: stainless steel wall covering behind cookline hand sink and floor near mop sink 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.
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01/20/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses (rice scoop in standing water at ambient temperature).
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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the rear of kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the furniture and equipment preventing its use.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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10/27/2014 | Routine | |
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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07/01/2014 | Routine | |
Good focus on food safety
No violation noted during this evaluation. | 02/25/2014 | Routine | |
- Food - Washing Fruits and Vegetables (corrected on site)
Observation: Broccoli not washed before being cooked for service.
Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
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11/20/2013 | Routine | |
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Cut lettuce stored under raw shrimp and raw beef.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Kitchenware and Tableware
Observation: Plastic utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense utensils so the food- or lip-contact surface are protected from contamination.
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08/15/2013 | Routine | |
| No violation noted during this evaluation. | 05/06/2013 | Routine | |
| No violation noted during this evaluation. | 01/25/2013 | Routine | |
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