Establishment with an adequate metal food stem thermometer, chlorine test kit & pH papers. The dish machine reached an adequate hot sanitizing temperature. The wiping cloth/sanitizer set-ups were adequate. Adequate employee health policy in place. Health permit posted & visible.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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12/14/2015 | Routine | |
Establishment with an adequate metal food stem thermometer. The sanitizing/wiping cloth set ups were adequate. The dish machine reached an adequate hot sanitizing temperature. Adequate employee health policy in place. Health permit posted & visible.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: BBQ sauce & smoked pork ribs were found cold holding at improper temperatures.
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
Observation: There is no quaternary test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The sliding door refrigerator beside the bar hand-sink was holding between 48-49 degree Fahrenheit.
Correction: Repair/replace the refrigerator as needed. Must maintain 41 or below at all times.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Debris build-up interior of the ice machine.
Correction: Clean and sanitize the ice machine interior.
- Non-Food Contact Surfaces
Observation: Debris build-up on the following non-food contact surfaces: handles on cold holding units, walk-in cooler storage racks & exterior of the bulk food items containers.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Hand Drying Provision
Observation: Paper towels were not provided at the bar and sushi area hand-sinks.
Correction: Paper towels must be available at all hand-sinks at all times.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicines and first aid supplies are located beside plates.
Correction: Locate medicines & first aid supplies to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
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07/22/2015 | Routine | |
| No violation noted during this evaluation. | 01/07/2015 | Follow-up | |
All critical violations must be corrected within 10 days. Non-critical violations must be corrected within 30 days.
Relocate all TCS from left sushi refrigerator to the right one.
ServSafe application provided.
The follow-up inspection will occur on Dec 30, 2014
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking container stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employee observed handling ready-to-eat (RTE) food with his bare hands.
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: Food - Potentially Hazardous Food - Cold Holding*
Observation: Raw tuna and smoked eel cold holding at improper temperatures in the left sushi refrigerator
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control*
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.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The left sushi refrigerator was observed in a condition that prevents necessary maintenance and easy cleaning. Internal temperature of the unit found at 47 F.
Correction: Repair/adjust refrigeration unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean forks and spoons were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
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12/23/2014 | Routine | |
A standardization inspection was conducted in lieu of a routine.
No violation noted during this evaluation. | 08/05/2014 | Training | |
Critical items addressed with entire staff.
Written procedures for sushi rice should be provided to inspector at the next routine inspection.
No violation noted during this evaluation. | 06/24/2014 | Follow-up | |
Sushi display coolers were observed with the doors off for cleaning upon arrival. Foods were placed in these cooler immediately after doors were put back on. Coolers should get down to 41 F before food can be placed in these coolers.
Sushi chef placed six steramine tablets (quaternary ammonium) in less than a quart of water. label on the bottle reads 1-2 tablets per GALLON of water.
Small amount of build-up noted on the ice deflector shield.
Hand washing needs to be addressed with staff!!
Parasite destruction letters available.
If sushi rice is held for four hours or less at room temperature, it must be labeled and procedures should be in place.
A follow-up inspection will occur on/about June 24, 2014.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (cucumber for 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: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed cook handle raw oysters and topping for cooked oysters with the same gloves. Waitress was touching hair and clothes with the same gloves used to handle cucumber.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Wood, Use Limitation
Observation: Wooden bowl used to stir sushi rice
Correction: Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood.
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Containers used to hold rice, container in rice cooker, and wooden bowl for sushi rice was not sanitized.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean ice buckets were not observed stored in a position to allow air-drying.
Correction: Store ice buckets in a self-draining position that allows air-drying.
- Handwashing Cleanser - Availability
Observation: No soap, only sanitizer observed at the back hand sinks. Remove sanitizer from dispensers to avoid confusion. Soap was added to hand sink by the cook line
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Handwashing Signage/Handwashing Facilities
Observation: Hand washing signs are needed at the hand sinks at the sushi counter. Each sink should be equipped with soap and paper towels as well.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Chlorine sanitizer in the kitchen and quaternary ammonium sanitizer at the sushi display was too strong.
Correction: Utilize only sanitizer that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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06/12/2014 | Routine | |
Non-critical violation must be corrected within 30 days.
Clean and organized facility.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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12/10/2013 | Routine | |
Critical violation must be corrected within 10 days. Non-critical violation must be corrected within 30 days.
Notes:
Parasite destruction records must be in place, available for a view and updated every year.
Facility receiving live oysters along with shucked pasteurized oysters. Tags for live shellfish must be kept for 90 days from the date the last oyster is sold.
One parasite destruction letter from New York Mutual Trading INC have been received during inspection, manager to get and keep parasite destruction letters from Sealand and Taiyo Seafood companies as well.
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: The tags for the mussels are not available or are discarded immediately after the container is empty.
Correction: Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
- 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.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the sushi display unit, reach-in cooler/freezer unit, small salad unit, large make-up refrigeration unit.
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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of mold on the following food contact surfaces: ice machine interior.
Correction: Clean and sanitize these surfaces for food contact.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 compartment sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
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06/13/2013 | Routine | |
Establishment with an adequate metal food stem thermometer. Both dish machines reached an adequate hot sanitizing temperature.
Additional food temperatures (degree Fahrenheit) calamari 39, 38, cream cheese 39, mussels 35, 36, 39, 39, mango peach salsa 39, 39, 38, 39, Chinese sausage 38, 38, 39, rack of lamb 18, 14, 18, scallops 39, 38, 38, 37, 39, 38, chicken 37, 34, oysters 20, 28, 27, shell eggs 39. 38, 38, 38, sliced mushrooms 38, cut peppers 39, shredded lettuce 39, sliced tomatoes 39, edamane 33, 32, 28, 28, produce 39, 38, 39, 40, 41, 38, 37, stuffed green olives 38.
Sushi items: smoked salmon 39, 38, 38, tuna 39, 38, 38, albacore 38, octopus 39, mackerel 39, tilapia 37, yellow-tail 38, 39, eel 40, 39, crab sticks 37, 38, fish roe 38, 39, 40.
- Sanitizing Solutions, Testing Devices
Observation: There is no quaternary ammonia test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Debris build-up in the ice machine.
Correction: Clean and sanitize the ice machine as needed.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the kitchen and bar hand-sink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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12/03/2012 | Routine | |
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