Observed pest control report from 12/11/15 for cockroach treatment. As per PIC facility will continue with month pest service. Please continue to clean facility
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors and shelves noted 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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12/30/2015 | Follow-up | |
Fish observed being thawed inside sealed reduced oxygen package. Must remove raw fish from package before thawing.
Facility appears to be re-using used single use gloves and used paper towels. Do not re-use single use items.
Grease trap odor is noticeable. Service grease trap and address odor.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands, (sushi).
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: 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 indicated he will carry-over for dinner use.
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)
Observation: Plastic container rinsed only at handsink.
Correction: Do not use handsink for cleaning equipment. Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the kitchen is being used to rinse foods (noodles).
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and shelves noted 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.
- Toilet Rooms - Closing Toilet Room Doors (corrected on site)
Observation: Toilet room doors are being kept open
Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of cleaners are not stored separately from insecticides or rodenticides at front sushi line.
Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
- Critical: Toxics - Restricted Use Pesticides - Criteria*
Observation: Facility is applying pesticides in kitchen. Hot shot and black flag ant and roach sprays, and powder for cockroaches that does not have a label.
Correction: Utilize a licensed pest control operator to apply pesticides in facility.
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12/10/2015 | Routine | |
Add * next to filet on main menu to include in consumer advisory
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of food (roe containers being re-used).
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the interior of left sushi prep cooler has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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07/13/2015 | Routine | |
All items corrected. Thank you.
2 cutting boards designated - 1 for raw and other for cooked items.
No violation noted during this evaluation. | 04/14/2015 | Follow-up | |
Initial Routine inspection
Correct all risk factors today and all ittems 2 weeks for follow up inspection. Please train staff!
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. (Cook handled raw chicken, quick rinse and dry on wiping cloth)
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (sushi).
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Onions are not protected possible contamination by towels hung to dry over head.
Correction: Prevent possible contamination by storing food in packages, covered containers, or wrappings.
- Thawing (corrected on site)
Observation: Improper methods used to thaw ROP packaged raw fish.
Correction: Thaw ROP fish in opening package.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Knife observed used with raw product then cooked items without being washed, rinsed and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Numerous bowls and equipment washed and rinsed only
Correction: not sanitized.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine @ wiping cloths >200ppm.
Correction: Utilize only chlorine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces, (use 50-100ppm).
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03/31/2015 | Routine | |
Change of owner/pre-open inspection.
Several walls need repair-patch, paint, caulk (@ handsink and at 3 basins)
Add/replace cove base molding (missing at front/3 basins)
handwash sign needed at handsink at sushi prep area
replace missing self closing devise on men's toilet room door.
HACCP letter for shrimp and Makerel indicate parasite control (2/11/15)
(2/7/15) invoice indicates farm raised salmon. Keep 90 days.
Vendor for MISO bean paste verified this is a refrigerated product.
Approved for health permit upon addressing 4 items above.
No violation noted during this evaluation. | 02/12/2015 | Pre-Opening | |
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