Observed at least a dozen roach carcasses and roach droppings throughout the kitchen. Kitchen is dirty and needs to be cleaned. Sushi rice was added to the "time as a public health control" form. Fresh rice is made for lunch and dinner hours. White tuna (escolar) is not being honestly presented on the menu. EHS will follow up regarding parasite destruction documentation and refrigerator temperatures.
- Records - Creation and Retention (repeated violation)
Observation: No records to show that fish served raw or undercooked has been frozen for parasite destruction.
Correction: Assure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish by freezing to one of the following time/temperature combinations:
1. Freeze at -4°F (-20°C) for 168 hours (7 days) in a freezer
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Mushrooms, smoked salmon, tofu, cream cheese cold holding at improper temperatures.
Correction: Recommend discarding foods that are out of temp. Ensure refrigerators are maintaining TCS foods at 41 degrees F or below.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: When tested, there was no sanitizer at the 3-compartment sink where dishes were being washed during inspection.
Correction: Bleach was added (50 ppm).
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Knives and other utensils were observed stored soiled with food residue.
Correction: Wash, rinse, sanitize utensils and store them clean.
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03/16/2016 | Risk Factor | |
Observed small portions of fish in the sushi case. PIC states that they are using Time as a Public Health Control. Fish is brought out from the reach-in refrigerator at 11:30 and is discarded after lunch ends at 2:30. Do not put these foods back in the refrigerator. Left form with PIC to fill out and keep on file. Instructed PIC to email records verifying tuna is Yellowfin as well as the parasite destruction records for escolar and any other raw fish (parasite destruction records for salmon were emailed earlier). Permit issued.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Utensils stored on dirty plate. Tongs are draped over the handsink. Knives were found stored dirty in a container on the wall. Ice scoop handle in the ice.
Correction: Store utensils on a clean surface. Keep handle up out of ice.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Cutting boards heavily scratched and discolored.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed build-up of grease on fryer and on wall behind fryer. Vents and shelving are dusty.
Correction: Clean the fryer area.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Glasses were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Pests - Controlling Pests* (repeated violation)
Observation: Observed several roaches in the kitchen.
Correction: Eliminate harborage conditions. Clean. Continue pest control treatments. Pest control comes every two weeks and sets traps.
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12/17/2015 | Follow-up | |
Parasite destruction records were presented for raw sushi. Observed pest control invoice from 11/19. No live roaches were observed in the kitchen. Pest control comes every 2 weeks for treatment. Sushi case is still running a bit high. Either adjust refrigerator to maintain foods at or below 41 degrees, or use time as a public health control and store very small quantities of food in the unit. EHS emailed Time as a Public Health Control written policy form on 12/7. If sushi ingredients are out of temperature, they must be discarded after 4 hours. PIC will email/call EHS to inform whether time or temperature will be used for sushi fish.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Utensils stored on dirty plate. Tongs are draped over the handsink. Knives were found stored dirty in a container on the wall. Ice scoop handle in the ice.
Correction: Store utensils on a clean surface. Keep handle up out of ice.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Salmon, crabstick cold holding at improper temperatures in sushi case.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Cutting boards heavily scratched and discolored.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed build-up of grease on fryer and on wall behind fryer. Vents and shelving are dusty.
Correction: Clean the fryer area.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Glasses were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Pests - Controlling Pests* (repeated violation)
Observation: Observed several roaches in the kitchen.
Correction: Eliminate harborage conditions. Clean. Continue pest control treatments. Pest control comes every two weeks and sets traps.
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12/04/2015 | Follow-up | |
PIC could not provide parasite destruction paperwork but will get it from his supplier before the follow-up inspection. Discussed pest control and importance of cleaning and eliminating harborage conditions. Will follow-up regarding sushi case temperature, parasite destruction and cleaning/pest control.
- Utensils - In-Use - Between-Use Storage
Observation: Utensils stored on dirty plate. Tongs are draped over the handsink. Knives were found stored dirty in a container on the wall. Ice scoop handle in the ice.
Correction: Store utensils on a clean surface. Keep handle up out of ice.
- Records - Creation and Retention
Observation: No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Correction: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Salmon, crabstick cold holding at improper temperatures in sushi case.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the sushi refrigerator.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cutting Surfaces
Observation: Cutting boards heavily scratched and discolored.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed build-up of grease on fryer and on wall behind fryer. Vents and shelving are dusty.
Correction: Clean the fryer area.
- Equipment and Utensils, Air-Drying Required
Observation: Glasses were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Pests - Controlling Pests*
Observation: Observed several roaches in the kitchen.
Correction: Eliminate harborage conditions. Clean. Continue pest control treatments. Pest control comes every two weeks and sets traps.
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11/16/2015 | Routine | |
Gloves, not worn - corrected.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Found employee not using gloves when handling food for customer. Employees are to wear gloves when working with ready to eat foods.
Correction: Please instruct employees on no bare hand contact with ready to eat foods.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Found pot of sushi rice still in use after 4 hour limit was passed (10+ hours). Sushi rice is to be used within required time limit and then discarded.
Correction: Please only use sushi rice in required time limit. Product was discarded.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Found customer tableware washed and rinsed and set on shelf to dry. All food contact surfaces are to be sanitized after washing.
Correction: Please sanitize all food contact surfaces after washing.
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04/02/2015 | Risk Factor | |
Gloves worn.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Found towels not in sanitizer.
Correction: Towels to be stored in solution. Please store in solution.
- Non-Food Contact Surfaces
Observation: Found shelves, hood, filters, grease cup, not clean.
Correction: All nonfood surfaces to be clean.
- Refuse Outside Receptacles
Observation: Found lids to dumpster not closed (were pushed inside dumpster).
Correction: Lids to be used to keep dumpster from birds and animals. Please use lids properly to keep dumpster animal proof.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Found no towels at handsink - towels are to be supplied at handsink.
Correction: Please supply towels.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor not able to be cleaned due to damaged seams.
Correction: Floor to be in good cleanable shape. Please repair damaged floor section.
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01/05/2015 | Routine | |
This is a reinspection for the proper operability/temperature requirement of the sushi bar refrigeration unit. The unit appears to be operating properly/temperature is in the acceptable limitations (see notations above). Observation: the thermometer in this unit is not accurate
No violation noted during this evaluation. | 08/29/2014 | Follow-up | |
| No violation noted during this evaluation. | 07/31/2014 | Follow-up | |
A reinspection will be done on 7/31/14.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the ambient air temperature of the sushi refrigeration unit registered 46.2 degrees
Correction: should be 41 degrees or below (foods have been in the unit less than 4 hours). 7/16/14 - follow up - the temperatures taken of the salmon/tuna were 41 degrees (ice is being placed at the bottom of the unit. Ice is a temporary means of abatement). 7/30/14 - follow up - the unit has not been repaired (ice is being used to maintain the temperature).
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07/30/2014 | Follow-up | |
A reinspection will be done on or around 7/30/14.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the ambient air temperature of the sushi refrigeration unit registered 46.2 degrees
Correction: should be 41 degrees or below (foods have been in the unit less than 4 hours). 7/16/14 - follow up - the temperatures taken of the salmon/tuna were 41 degrees (ice is being placed at the bottom of the unit. Ice is a temporary means of abatement).
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07/16/2014 | Follow-up | |
Observation: clean up the kitchen (equipment/flooring)!
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed the ambient air temperature of the sushi refrigeration unit registered 46.2 degrees
Correction: should be 41 degrees or below (foods have been in the unit less than 4 hours).
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07/11/2014 | Risk Factor | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Observed utensils on the kitchen's wall that are soiled with dried encrusted food debris.
Correction: Wash, rinse, sanitize utensils after usage. Utensils were washed.
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03/19/2014 | Risk Factor | |
This is a reinspection for annual permit reissuance, see the report dated 11/12/13. The following have been abated: 3030, 470, 790, 640, 610, 2020A, 1060, 1770A, 1800, 1780E, 3170.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed the walls around the cook line are soiled. Observed the interior of the microwave oven is soiled.
Correction: Clean the walls. Clean the interior of the microwave more frequently.
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12/04/2013 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed raw fish/cooked eggs being stored in the same bus pan (reach-in unit). Observed raw shelled eggs on the top shelf directly above fruit/produce in the kitchen reach-in refrigerator.
Correction: Do not store these products together (possible cross contamination). Do not store eggs above/adjacent to cooked foods/produce.
- Food Storage - Clean and Dry Location
Observation: Observed bags of rice being stored on the flooring near the back door.
Correction: Store all foods at least 6" off of the flooring.
- Food Preparation (corrected on site)
Observation: Observed shrimp in buck in the mop well.
Correction: Do not store foods in the mop well (possible means of contamination).
- Thawing (corrected on site)
Observation: Observed a bucket of shrimp being thawed in the mop well.
Correction: Remove the bucket. Thaw foods underneath cold running water 70 degrees or below, in the microwave, or refrigeration unit.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: Observed newspaper being used as a cover on the rolling dish cart on the cook line.
Correction: Remove the newspaper
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed knives in the rack adjacent to the cold table were soiled to site/touch with dried encrusted food.
Correction: Wash, rinse, sanitize utensils prior to storage.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed the interior roofing of the bulk ice machine to be soiled with black mold.
Correction: Clean the machine/protect ice when doing so/dump ice.
- Non-Food Contact Surfaces
Observation: Observed a soiled rolling dish cart at the cook line. Observed the interior of the microwave oven to be very soiled. Observed the walls around the cook line to be soiled.
Correction: Clean the cart. Clean the microwave. Clean the walls.
- Kitchenware and Tableware (corrected on site)
Observation: Observed clean utensils/soup spoons in the dish rack in the kitchen with the food contact surface upward.
Correction: Invert all clean utensils
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Observed the lack of paper towels at the kitchen handsink.
Correction: Provide paper towels at all handsinks.
- Physical Facilities in Good Repair
Observation: Observed torn kitchen floor tile.
Correction: Repair/replace the tile.
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11/12/2013 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a male employee washing dishes at the 3 compartment sink, then start preparing foods without washing hands.
Correction: Wash hands after changing duties/before handling prepared foods. Hands were washed.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Observed the 3 compartment sink's 3rd compartment had no sanitizer in it while the male employee was washing dishes.
Correction: Set up the 3 compartment sink as follows: wash, rinse, sanitize, air dry.
- Hand Drying Provision (corrected on site)
Observation: Observed the lack of paper towels at the kitchen handsink.
Correction: Provide paper towels at all handsinks.
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04/19/2013 | Risk Factor | |
This is a reinspection
- Kitchenware and Tableware
Observation: Observed bowls on the rear wire storage rack with the food contact surface upward.
Correction: Invert the bowls.
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01/24/2013 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Observed a bag of raw chicken being stored adjacent to produce in the reach-in kitchen refrigerator. Observed containers of raw chicken being stored on shelving with produce.
Correction: Store raw meats below/separate from cooked foods/produce.
- Food Storage - Clean and Dry Location
Observation: Observed a box of avocados on the flooring underneath the rear wire shelving/observed bags of rice on the rear hallway flooring.
Correction: Store all foods at least 6" off flooring.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed a leak underneath the 3 compartment sink.
Correction: Repair the leak.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed knives on the wall rack (3 compartment sink) and the wall rack adjacent to cold table have dried encrusted food debris on them.
Correction: Wash, rinse, sanitizer utensils prior to storage.
- Non-Food Contact Surfaces
Observation: Observed dirty low boy refrigeration unit gaskets (kitchen).
Correction: Clean the gaskets.
- Kitchenware and Tableware (repeated violation)
Observation: Observed bowls on the rear wire storage rack with the food contact surface upward. Observed the spoons at the soup station with the food contact surface upward.
Correction: Invert the bowls. Invert the spoons
- Toilet Room Receptacle Covered
Observation: Observed the lack of a covered trash receptacle in the female restroom (there is one in the male restroom).
Correction: Supply a covered trash can for feminine hygiene product disposal.
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01/15/2013 | Routine | |
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