*Improvements in food safety practices are evident since last inspection. CFM appears to be taking active roll in monitoring employee work and says he is providing food safety training during weekly meetings. Thank you for your efforts. Ensure employees continue to adhere to the new, higher standards.
* CFM stated that he has ordered metal pans to facilitate cooling of rice. EHS reviewed cooling methods, and stressed that foods must be cooled from 135 F to 70 F within two hours. Two large plastic tubs of rice at 120 F as measured by CFM were observed cooling in a speed rack in the kitchen.
* CFM has added hand sanitizer dispensers for use by food employees. EHS provided training that hand sanitizer is to be used after proper washing with soap and water. Please ensure employees do not use sanitizer in lieu of proper hand washing.
* An area for the storage of employee food and beverages in the kitchen has been designated. Employee foods and drinks were observed only in this area. Items in this location are highly unlikely to contaminate foods, utensils, linens, etc.
- Duties / Monitor Cooling Procedures of PHF(TCS)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores. Handouts about proper cooling provided by the Health Department during a previous inspection were observed posted in the kitchen. EHS provided additional training to CFM about cooling requirements and methods.
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11/16/2015 | Follow-up | |
Complaint on 03-Nov-2015 :
Active managerial controls of food safety are required to ensure that safe food is provided to the public. Food managers are required to oversee employee hygiene (hand washing, health, cleanliness) and employee's work with food. Managers must take an active roll to ensure foods are protected from contamination, and that foods remain at the proper temperature. Set the example through your actions, and strictly enforce food safety with your employees. It is strongly suggested that all of your food preparation employees receive formal training in food safety.
Send to the EHS no later than 6 November 2015:
- Letters from ALL seafood suppliers indicating fish are properly raised/fed or frozen to prevent or destroy parasites
- Evidence of professional repair/adjustment of the two door prep refrigerator.
- Invoices for octopus, shrimp, salmon, and tuna served in the facility on 5 October 2015
- The number of dishes sold on 5 October 2015 containing octopus, shrimp, salmon, and tuna sushi
Refer to the corrective actions statements above for information on how to correct and prevent violative conditions. Many of the violations observed during this inspection have been observed several times in your facility. Continued non-compliance with food safety regulations will result in enforcement actions by the Health Department. A follow-up inspection will occur in approximately 10 days to ensure the violations listed above are corrected and maintained correct.
- Duties / Monitor Cooling Procedures of PHF(TCS)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores. Handouts about proper cooling provided by the Health Department during a previous inspection were observed posted in the kitchen. EHS provided additional training to CFM about cooling requirements and methods.
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Employees are not monitoring food temperatures during preparation or holding. Employees are not practicing proper hand hygiene, protection of foods from contamination, or proper cleaning and sanitizing of food contact surfaces.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties. Managers should actively control food safety by constant oversight and correction of employee duties.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his hands after coughing into his hands and before engaging in food handling,
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. EHS reminded employee of when to wash hands, and he washed his hands. A Senior EHS is currently training employees in the facility on proper handwashing as part of a risk control plan.
- Handwashing / Where to Wash
Observation: A food employee was observed rinsing their hands in a food preparation sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. Employee was reminded to use hand washing sinks for hand cleaning.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Three beverages in open containers were stored on a shelf above a food prep table where ready to eat foods are plated and prepared.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. EHS encouraged active managerial control of this issue through continuous training and enforcement with employees.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Large covered plastic tubs of white rice were observed cooling using improper methods on prep table and in speed rack. EHS provided training and suggestions on proper cooling methods including use of smaller metal containers and allowing rice to cool uncovered in walk in refrigeration (and to cover rice when cooling was complete). CFM uncovered and moved rice to walk-in refrigerator to cool. EHS later observed an uncovered tub of rice on the floor of the walk-in refrigerator with the bottom of another tub of rice in direct contact with the rice being cooled.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. When cooling, foods may be uncovered, but must be stored in a manner that prevents contamination. Rice was discarded, and EHS further explained protection of uncovered foods during cooling.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: CFM could not provide records that all of the fish offered for service in raw or undercooked form were properly frozen to ensure parasite destruction OR raised in a manner to prevent parasite infections OR are a species of tuna exempt from parasite destruction requirements
Correction: Obtain a letter from ALL seafood suppliers whose products are offered to customers raw or undercooked that indicates ALL fish served raw or undercooked are properly frozen to destroy parasites, OR are exempt tuna species, OR farm-raised fish fed a parasite free diet. Send copies of these letters to the EHS no later than 6 November 2015.
- 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: Baby corn from a can, raw chicken, raw beef, raw crabs, and raw shrimp were all observed holding at 58 F, and spring rolls (55 F) in the two door prep top refrigerator. No foods in the refrigeration unit were observed at 41 F or colder.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. EHS provided training on which foods require cold holding at 41 F or colder, and proper use of prep top refrigerators to maintain foods cold. All potentially hazardous foods (PHFs) in the unit were discarded. CFM was instructed not to store PHFs in unit until it is repaired/adjusted, and capable of maintaining foods at 41 F or colder. Send evidence of professional repair/adjustment to EHS no later than 6 November 2015.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: Several opened commercially packaged/canned foods and food items prepared on site were observed without date markings in the walk-in refrigerator. Multiple open cans of sauces and vegetables and prepared foods such as wontons/potstickers and spring rolls were observed without date markings. No date marking of foods was observed in the facility, nor was the CFM able to explain the date marking system in use.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. 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. EHS provided training on date marking procedures. CFM agreed to obtain date marking stickers and train employees in their use. EHS suggested active managerial control of date marking by having CFM routinely monitor date marking of foods and continually train employees until they are profcient. Foods observed without date markings were labled with preparation date or discarded.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The weighing surface of a scale was wrapped in plastic which was visibly soiled with liquid from raw animal products. CFM indicated that plastic is changed daily, and that multiple types of raw animal foods are weighed on it each day.
Correction: Food contact surfaces must be clean to sight and touch. Food contact surfaces must be cleaned and sanitized between types of raw animal foods to prevent cross contamination. EHS and CFM created a plan to weigh foods in bowls labled for specific use with each type of animal product to prevent cross contamination. EHS advised that these bowls must be cleaned and sanitized at least every four hours. Plastic wrap on scale was discarded and scale cleaned and sanitized.
- Critical: Food-Contact Probe of Thermometer before Using & Storing (corrected on site)
Observation: The CFM failed to clean/sanitize the food thermometer probe as needed to prevent cross contamination. EHS intervened before cross contamination occured.
Correction: Food thermometers shall be cleaned and sanitized before use with potentially hazardous foods, and as needed to prevent cross contamination of foods. EHS provided training on proper use and sanitization of food thermometers. Thermometer was cleaned and sanitized.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours (corrected on site)
Observation: The interior of the microwave oven is observed heavily soiled. CFM could not determine the last time the interior of the microwave was cleaned.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. An employee began cleaning the microwave.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: Access to the handwashing sink next to the cook line was observed blocked by a large container of dry rice.
Correction: Rice was relocated. EHS discussed with CFM why sink must be kept accessible to discourage use of the adjacent prep sink for handwashing.
- Handwashing Aids and Devices, (Not at Food Prep or Mop Sink) (corrected on site) (repeated violation)
Observation: Observed that handwashing aids are at the food preparation sink adjacent to the handwashing sink at the cook line. CFM indicated fish are thawed in direct contact with the prep sink.
Correction: EHS explained why handwashing should ONLY occur in designated handsinks instead of food prep sinks. Handwashing aids were moved to the adjacent handwashing sink.
- Critical: Restriction and Storage / Medicines Shall Be Labeled (corrected on site)
Observation: Employees' medicines are not properly located to prevent contamination of food and food contact surfaces. An unlabled container with several types of pills was stored on a prep table adjacent to several food items.
Correction: Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces. CFM relocated medicines and indicated he would remind all employees of the designated employee item storage shelf.
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11/05/2015 | Risk Factor | |
The purpose of this inspection was to conduct a standardization training inspection.
No violation noted during this evaluation. | 09/17/2015 | Training | |
Complaint on 23-Jul-2015 :
EHS performed complaint and concurrent risk factor assessment. No living or dead roaches were observed, although some potential harborage areas are present. EHS provided suggestions to CFM on how to abate potential harborage areas under the bar sinks and grills. CFM states the dining area receives a thorough cleaning each weekend
No violation noted during this evaluation. | 07/28/2015 | Complaint | |
Complaint on 23-Jul-2015 :
*Please designate an area for employee personal items and beverages away from food service equipment and customer foods.
*EHS provided additional training on setup and use of three vat sink to wash, rinse, and sanitize equipment. Monitor employees to ensure equipment is properly cleaned and sanitized.
*Keep used rags in a sanitizer solution at all times. This prevents bacterial growth in the rags, and permits use of these rags for cleaning surfaces.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. EHS suggested designating a shelf away from food preparation surfaces for employee personal items. Cups were moved.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw salmon was observed stored above sliced carrots in the walk-in refrigerator.
Correction: Ready to eat foods must be stored away from or above raw animal foods. Foods were rearranged.
- 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 above raw beef in walk-in refrigerator.
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). EHS reviewed safe food storage with CFM. Foods were rearranged.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: EHS observed food being prepared on two stainless steel prep tables that were sealed together with adhesive sealant that had deteriorated and was visibly soiled.
Correction: Food contact surfaces must be clean to sight and touch. An employee began removing the sealant during the inspection.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: An employee was observed washing and rinsing food containers and moving them to storage without sanitizing.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EHS provided training about proper dishwashing. Three vat sink was properly prepared and used to sanitize dishes.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: CFM had left to purchase food for establishment, and returned within 10 minutes of beginning of inspection. A CFM is required to be in the establishment during all times of food preparation and cleanup.
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07/28/2015 | Risk Factor | |
Please refer to the corrective actions statements on the preceding pages for guidance in correcting violative conditions. Thank you for taking notes of our discussions, and promptly beginning work to correct violative conditions. Work with employees to avoid repeat citations
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Two food employees were observed eating in areas of kitchen where they could contaminate food, clean equipment, utensils or other items needing protection.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. EMPLOYEES REMINDED THAT THEY CANNOT EAT IN THE KITCHEN.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Drinking cups observed on shelves above prep surfaces.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. DESIGNATE AN AREA AWAY FROM FOOD AND FOOD-CONTACT SURFACES/EQUIPMENT TO STORE EMPLOYEE BEVERAGES. USE COVERED CUPS OR CLOSED BOTTLES FOR EMPLOYEE DRINKS. CUPS RELOCATED.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: Food Protection from Contamination / Using Clean Equipment & Utensils (corrected on site)
Observation: The following visibly soiled or improperly cleaned equipment or utensils were observed being used during food preparation: Vegetable slicer and peeler. Visibly soiled rag on sliced cucumber in refrigerator.
Correction: Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared. UTENSILS WERE CLEANED. EHS REVIEWED PROPER USE/STORAGE OF RAGS WITH CFM.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: miso soup and chicken stock without lids in busy area of kitchen.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. LIDS WERE PLACED OVER FOODS.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: Sugar, corn starch, flour
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled. CONTAINERS LABELED.
- 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 scoops stored in cup of water at room temperature.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) 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. 2) In a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. UTENSILS CLEANED. ENSURE FOOD CONTACT SURFACES ARE SANITIZED EVERY FOUR HOURS.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Used wiping cloths that are to be further used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. EHS DEMONSTRATED PROPER RAG STORAGE IN SANITIZER.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves saved for reuse by food employees.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. GLOVES DISCARDED. REVIEW WITH EMPLOYEES THAT GLOVES ARE SINGLE-USE ITEMS, AND THAT HANDS MUST BE WASHED BEFORE PUTTING ON GLOVES AND UPON REMOVING GLOVES.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor in the walk-inr freezer and refrigerator. Buckets of vegetables and bulk ingredients on kitchen floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- 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: Fish products from Taiyo.
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. OBTAIN FROM SUPPLIERS OF FISH THAT IS SERVED RAW OR UNDERCOOKED A LETTER STATING THAT THEIR PRODUCTS ARE FROZEN TO DESTROY PARASITES. SEND COPIES OF THESE LETTERS TO EHS NO LATER THAN 6 APRIL 2015.
- 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: House-made teryaki sauce on counter (72 F), Tofu on ice (48 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. TERYAKI SAUCE RELOCATED TO FREEZER FOR RAPID COOLING. TOFU WAS MOVED TO REFRIGERATOR. EHS SUGGESTED HOW TO USE ICE BATH TO MAINTAIN FOODS AT SAFE TEMPERATURES.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed raw shell eggs stored at room temperature
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. EGGS RELOCATED TO REFRIGERATOR. STORE EGGS IN REFRIGERATOR UNTIL THEY ARE NEEDED.
- 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: Canned vegetables in walk-in refrigerator
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. CFM PLACED DATE ON CANS. EHS DISCUSSED DATE MARKING METHODS WITH CFM.
- 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 prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: cooked vegetables in walk-in
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. 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. EHS DISCUSSED DATE MARKING METHODS WITH CFM. CFM AGREED TO PURCHASE AND USE DATE MARKING STICKERS.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Multiple sushi and cooked-to-order animal products on dining and carry-out menus.
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. MARK ALL ITEMS THAT MAY BE SERVED RAW OR UNDERCOOKED ON ALL MENUS. MENUS WERE UPDATED.
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F (corrected on site)
Observation: The food temperature thermometer is not accurate in °F.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use. EHS DEMONSTRATED HOW TO CALIBRATE FOOD THERMOMETER.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: trays, vegetable peelers, knives in storage.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. ITEMS WERE CLEANED.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Shelving, interior and exterior surfaces of equipment, handles of equipment
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Plumbing / Maintained in Good Repair
Observation: Observed leaky faucet at three vat sink and supply line to dishwasher.
Correction: MAINTAIN PLUMBING IN GOOD REPAIR.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Handwashing Aids and Devices, (Not at Food Prep or Mop Sink) (corrected on site)
Observation: Observed handwashing soap at a food prep sink instead of adjacent handwashing sink.
Correction: Food preparation sinks shall not be used for handwashing. SOAP MOVED. CFM WAS REMINDED THAT HANDWASHING SHOULD ONLY OCCUR AT HANDSINKS.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. POST HANDWSASHING REMINDER SIGNS AT ALL HANDSINKS. EHS PROVIDED THREE SIGNS.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors, walls, and ceiling are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. BOTTLES WERE LABELED.
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03/26/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist discussed proper hand washing methods.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, before and after using gloves, or after engaging in any activity that could contaminate the hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. Open drinking containers were discarded at time of inspection.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor inside of walk-in cooler and walk-in freezer.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): True 2dr unit in sushi area
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: containers that utensils are stored in, under prep tables, lids that spices and rice are stored in and inside of refrigerator unit.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required. Black mold observed inside of ice machine.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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08/05/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
Environmental health specialist (EHS) provided employee health information. Manager is to train staff and provide documentation of employee health training to health department by July 11, 2014. EHS discussed hand washing procedures, glove use procedures, how to calibrate a thermometer and cleaning procedures throughout the facility.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: lettuce and tomatoes for salads
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. All salads were discared at time of inspection.
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06/27/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
EHS discussed calibrating thermometers.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, before after putting on gloves, or after engaging in any activity that could contaminate the hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw steak stored under raw chicken inside of walk-in 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).
- Linens and Napkins, Use Limitation
Observation: Linen napkins found used in contact with the following food item(s): fresh veggies inside of prep cooler
Correction: Napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens are replaced each time the container is refilled for a new consumer.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor inside of walk-in freezer.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked white rice inside of walk-in cooler from the previous night
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. White rice was discarded at time of inspection.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site) (repeated violation)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): sushi rice
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: True 2dr prep cooler
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: under prep tables, drains at 3vat sink, prep sink and handsink and inside of walk-in freezer
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site) (repeated violation)
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site)
Observation: Clean forks were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- Insect Control Devices, Installation (corrected on site)
Observation: Insect control device is located over prep tables in the kitchen where dead insects may be impelled or fall.
Correction: Relocate the insect control device so that it is not located over a food preparation area and dead insects are prevented from being falling on exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles.
- Physical Facilities Good Repair
Observation: Observed that the sushi case doors broken and handle broken on bev air cooler, is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/29/2013 | Routine | |
The purpose of this visit was to conduct a risk factor inspection in conjunction with a foodborne illness investigation.
EHS discussed with manager the details of the foodborne illness and also discussed employee health policy.
Manager was aware of the employee health policy but could not provide documentation that all employees have been trained on the policy. Assistant manager stated that two employees had called out sick in the past two to three weeks but the employees did not show any symptoms of a foodborne illness.
Complainant ate at the facility on January 4, at approximately 8:00 p.m. He ate chicken and stir fry, and a salad. The onset of his symptoms came in the morning of January 5.
EHS discussed the process of preparing the chicken, broccoli and onions.
The chicken is received raw and is sliced and put onto metal sheet pans. The pans are relocated to the walk-in freezer. The raw chicken is then relocated to the walk-in cooler to thaw. When the chicken is needed it is placed on trays and cooked per order to 165 degrees or above.
The broccoli and onions are received raw and cut into small pieces and placed in a basket inside of the walk-in cooler. When the broccoli and onions are needed it is placed on a tray and cooked to order.
The salad contains lettuce, tomatoes, cucumbers and carrots. When these items are received they are cut into small pieces and washed with water. After being washed the salad is soaked in buckets with ice water. When needed the salad is strained to remove all water and the salad is placed in single use bowls and put in the refrigerator that is holding at 41 degrees and then served.
EHS discussed with manager the cooling process for any food items that are cooked, cooled and reheated.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken stored over raw beef inside of walk-in 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).
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site) (repeated violation)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): sushi rice
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink in the sushi area is being used to store food storage containers.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of soap are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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01/16/2013 | Risk Factor | |
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