The purpose of this visit is to conduct a risk factor assessment.
It is recommended to increase hand washing and continue to remind staff to wash hands at the hand sink.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink. OBSERVED EMPLOYEE WASHING HANDS AT THE THREE COMPARTMENT SINK WHILE ANOTHER EMPLOYEE WAS WASHING DISHES IN THE SINKS.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. DIRECT EMPLOYEES TO WASH THEIR HANDS IN THE HANDSINK.
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10/26/2015 | Risk Factor | |
The purpose of this visit is to conduct a follow up inspection to ensure any critical violations have been corrected. Use equipment temperature logs to ensure equipment is at 41F or below and reorganize the supplies to ensure fire codes are followed. Delivery must be changed to not exceed space provided.
Continue to clean interior and exterior of refrigeration units.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: ALL EQUIPMENT, SHELVING, REFRIGERATION UNITS INTERIOR, EXTERIOR.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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05/08/2015 | Follow-up | |
The purpose of this visit is to conduct a routine inspection.
A follow up inspection will be conducted to ensure all the critical violations were corrected. A complete demonstration of knowledge from managers as well as staff will be reassessed at that time to ensure all food safety regulations are being followed and understood.
A risk control plan will be determined at the time of the follow up inspection. A proactive approach to food safety from management will be expected at the time of the follow up inspection.
Train the employees in hand washing, cross contamination, cooling and cold holding requirements.
Provided that storage space is limited review the amount of food that is ordered for the establishment.
Increase cleaning frequency.
During the inspection information on cooling, cold holding, hand washing, and time as a public health control was provided.
- (4)-(16) (repeated violation)
Observation: n
Correction: The person in charge was unable to explain the significance of the relationship between maintaining the time and temperature of potentially hazardous food items and the prevention of foodborne disease.
- (4)-(16) (repeated violation)
Observation: n
Correction: The person in charge was unable to describe the relationship between the prevention of foodborne disease and the oversight of the following: (1) Cross contamination, (2) Hand contact with ready-to-eat foods, (3) Handwashing, and (4) Maintaining a clean food establishment
- (4)-(16) (repeated violation)
Observation: n
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated.
- (4)-(16) (repeated violation)
Observation: n
Correction: The person in charge failed to explain the relationship between food safety and providing equipment that is (1) sufficient in number and capacity, and (2) properly designed, constructed, located, installed, and operated.
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. OBSERVED EMPLOYEES NOT WASHING HANDS IN BETWEEN TASKS, LEAVING THE WALK IN COOLER DOOR OPEN FOR EXTENDED PERIODS OF TIME, MAINTAINING FOOD IN THE MECHANICAL AREA.
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.
- Critical: Handwashing / When to wash hands
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after handling soiled utensils.
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)
Observation: Observed open package of cookies stored above containers at dish washing station.
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, drink, or use tobacco in the kitchen areas especially while preparing food for customers. ALL EMPLOYEES MUST EAT IN DESIGNATED SPACE. MANAGER DISCARDED COOKIES.
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label: CONTAINERS OF FLOUR, SUGAR, SALT, SESAME SEEDS, SOY SAUCE, SAUCE
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Food Storage / Preventing Contamination / Location
Observation: Food stored in a wet or soiled location as follows: OBSERVED CONTAINERS OF SUGAR, SESAME SEEDS STORED ON THE FLOOR IN THE MECHANICAL ROOM NEXT TO THE MOP SINK.
Correction: REMOVE FOOD FROM THE FLOOR. Food shall be protected from contamination by storing the food in a clean, dry location.
- Food Storage / Prohibited Areas / Mechanical Room
Observation: Food storage in mechanical rooms.
Correction: REMOVE ALL FOOD FROM THE MECHANICAL/UTILITY ROOM Food may not be stored in mechanical rooms.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish (SALMON, TILAPIA) served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3).
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed the following food thawing using an improper method: SQUID THAWING IN A CONTAINER AT ROOM TEMPERATURE.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. SQUID WAS PLACED IN WALK IN COOLER TO CONTINUE TO THAW UNDER REFRIGERATION.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Soup cooling with lid over container: Fish Cake Soup, Mussel Soup
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
Walk in cooler: Fish Cake Soup, Mussels Soup
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MANAGER DISCARDED FOOD.
- 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: IN THE REFRIGERATION UNITS
1. TURBO AIR
2. WALK IN COOLER
3. TURBO AIR 2DR
4. TURBO AIR 1DR
5. SUSHI STATION TURBO AIR 2DR
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: ALL EQUIPMENT, SHELVING, REFRIGERATION UNITS INTERIOR, EXTERIOR.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the SUSHI BAR IS being used AS A DISHWARE CLEANING STATION.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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05/04/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. Please fax or email a letter or invoice confirming that that the raw scallop has been frozen to ensure parasite destruction within 10 calendar days, no later than Thursday, August 28, 2014. Reminder, please keep a letter or invoice for each raw or partially cooked sushi item in the facility for 90 days for each vendor purchased from.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction (repeated violation)
Observation: The following fish offered for service or sale in the ready-to-eat form did not have written confirmation that it was frozen to ensure parasite destruction:-------raw scallop used for sushi rolls
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall have written confirmation (letter) that is was: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- 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:
1) Raw salmon at 47F in Turbo Air sushi case,
2) Raw tilapia at 44F in Turbo Air sushi case.
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. MOVED TO UNDERCOUNTER COOLER.
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08/18/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. NOTE TO MANAGER: please fax a copy of the parasite destruction letter for suppliers 2, 3 and 4 within 10 calendar days, no later than Friday, January 17, 2014 . Manager also agreed to fax a copy of cooling log for one soup item per day for seven days.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label:-----------flour and potato starch.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- 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 scoop sitting in still/stagnant room temperature water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction (repeated violation)
Observation: The following fish offered for service or sale in the ready-to-eat form does not have written confirmation of being frozen to ensure parasite destruction:-----several non exempt raw fish menu items.
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours. MANAGER AGREED TO FORWARD CONFIRMATION WITHIN 10 CALENDAR DAYS.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method:-------------cooked soup thawing at room temperature.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours: ------------cooked vegetable soup observed in large deep covered metal pot cooling overnight observed at 47 F in walkin cooler.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARED
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:--------------observed large covered metal pot of soups cooling overnight in walkin cooler.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: -------------sushi rice.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. MARKED
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit:-----------Turbo Air 1DR prep coolers and Turbo Air 2DR flat top cooler.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged):--------Turbo Air 1DR prep cooler left.
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.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of flour and seasonings..
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
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.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the dry storage area above rice were not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
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 Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at handwashing sink used by food employees in the kitchen
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. PROVIDED SIGN TO MANAGER.
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01/07/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection after a foodborne illness complaint was received on January 16, 2013.
Violations observed today were corrected by the manager during the inspection.
Please contact me if you have any questions. Thank you.
NOTES:
Water Heater: AO Smith, same
Dishmachine: Jackson ES2000, 50 ppm
- 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. Open drink stored on prep table in kitchen.
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. Drink discarded.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: sushi rice. While CFM was able to verbally explain TPHC, rice was not labeled this morning by employee.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be served or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. CFM stated that the corrected menu provided to the Health Department during an inspection in 2011 is still not in use, old menus have not been used up yet.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided woman's restroom handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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01/22/2013 | Risk Factor | |
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