Oct 14, 2014 (Follow-up)

• Compliance with variance, specialized process, and HACCP plan
  Variance not submitted. Sushi chef is completing form. Chef is submitting forms to me for submission to Food Technologist (Arian Gibson). (Corrected On Site)
• Variance obtained for specialized processing methods
  Variance letter not received yet. Variance letter will arrive pending the approval of HACCP and Variance request.
• Warewashing facilities: installed, maintained, & used; test strips
  Automatic dishwasher not working. They have a 3 compartment set up ready. (CORRECT VIOLATION WITH 45 CALENDAR DAYS)

Oct 07, 2014 (Routine)

• Food separated and protected
  Raw chicken stored right next to produce. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Food stored in old metal cans. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  Food held over 24 hours not labeled with date. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Compliance with variance, specialized process, and HACCP plan
  Knowledge explained for sushi rice preparation, but no documentation of HACCP or pH testing records (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Variance obtained for specialized processing methods
  No variance letter provided. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer in walk-in refrigerator(s). No thermometer in reach-in refrigerators. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Large dry storage containers are not labeled. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Food stored in reach in refrigerators are not covered. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• In-use utensils: properly stored
  Knives used for sushi prep are left on countertop and on top of refrigerator on sushi bar Scoops for flour and sugar left inside food. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Gloves used properly
  Prep cook washed off single use gloves before changing tasks. Instructed by inspector and manager to wash hands and change gloves. (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Using sponges for cleaning up front. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s). (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Shelving racks have heavy debris and rust inside refrigeration units (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Garbage disposal unit is out of order. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Mops left in mop sink to dry (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Cardboard lining shelving and floor of freezer (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Inadequate lighting in walk-in refrigerator and walk in freezer in basement. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  No light bulb over bagging table in kitchen. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Oct 30, 2013 (Routine)

• Food-contact surfaces: cleaned & sanitized
  Soiled pots/pans left in 3 compartment sink overnight. (Corrected On Site)
• Compliance with variance, specialized process, and HACCP plan
  No HACCP plan for sushi rice and no variance for sushi rice. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Variance obtained for specialized processing methods
  No Variance for sushi rice.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS.
• Insects, rodents, & animals not present
  Food from previous night closing in pots left in 3 compartment sink.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Single-use/single-service articles: properly stored & used
  Plastic cups used to scoop food ingredients.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) (Corrected On Site)

Apr 09, 2013 (Restoration)

• Adequate handwashing sinks properly supplied and accessible
  Handwash set up and handwashing observed at the mop sink.(removed) (Corrected On Site)
• Contamination prevented during food preparation, storage, & display
  Plastic grocery bags were being reused to store food inside refrigerated/freezer units.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  Employees were not wearing hair restraints or clothing to cover street clothes.(hats/aprons worn) (Corrected On Site)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Rusted wire racks and shelves inside the walk-in refrigerator and the counter at the rear food prep area, 1st floor.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  There is an unused mixer stored in the exterior rear of the premise.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Apr 05, 2013 (Complaint)

• Correct response to questions
  No Certified Food Protection Manager is on duty. The person in charge is unable to correctly respond to the demonstration of knowledge questions correctly.
• Hands clean and properly washed
  Food processing employee cutting vegetables observed with dirty hands and nails. Handsink in area obstructed by non food related goods, unit not utilized.
• Adequate handwashing sinks properly supplied and accessible
  No handsink in basement, observed rice cooker and prep table in area, both are unauthorized. C/O does not reflect the basement utilization.
• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage and soap at handwashing sink in the food production kitchen.
• Adequate handwashing sinks properly supplied and accessible
  Handsink for the prep kitchen is obstructed by utensils and non food items.
• Food separated and protected
  Food products and ingredients observed stored exterior rear in an unapproved area. Also food trays and utensils observed in same area mentioned above with tools and non food related items, all unauthorized.
• Proper date marking & disposition
  All potentailly hazardous foods inside of the walkin and reach in refrigeration units lack date marking or codes for quaility assurance and stock rotation.
• Toxic substances properly identified, stored, used
  Drain openner containing lye and labled poision stored adjacent and above food products, ingredients and food containers in the basement.
• Thermometers provided & accurate
  No thermometers for the monitoring of PHF during production, processing to assure code compliance and public safety.
• Food properly labeled; original container
  Food product and ingredients containers (all) lack labels as to contents, large white bins in kitchen and large green units exterior rear.
• Insects, rodents, & animals not present
  Fresh rat feces observed in the basement area, large live flies observed in the basement area. Eradicate by professional means, invoice of service required at date and time of re-inspection/restoration request. Documents outlining required paperwork, fees and protocols recieved by management during this inspectional review.
• Contamination prevented during food preparation, storage, & display
  Unauthorized storage area exterior rear for food products, ingredients and utensils, cease and desist using the area food any food related merchandise. Basement storage area with five foot and six foot ceiling unauthorized.
• Personal cleanliness
  Food perp personnel lack hats and or hair nets while on duty.
• Wiping cloths: properly used & stored
  Numerous cloth towels observed stored exterior rear on unclean pipes, rails and racks. Cease and desist.
• In-use utensils: properly stored
  Food prep staff observed placing in use utensils inside handsink.
• Utensils, equipment & linens: properly stored, dried, & handled
  Food trays and containers which are "clean" observed stores exterior rear, interior above dishwasher on counters which are untreated wood and unclean.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  All wooden counter. racks in the food prep and utensil/food contact storage are required to be marine treated ( non toxic ) and or replaced with NSF approved materials of commercial grade.
• Nonfood-contact surfaces clean
  Clean the exterior of all equipment throughout the establishment, with attention to the tops, sides and rims.
• Garbage & refuse properly disposed, facilities maintained
  Cease and desist placing large volumes of food waste in the trash cans, must utilize the waste food disposal.
• Physical facilities: installed, maintained, & clean
  Waste food disposal water lines sprays water on to the floor and personnel when activated, large hole in supply line above the sink along the wall. Repair and or replace so the unit can be utilized for waste complaince.
• Adequate ventilation & lighting; designated areas used
  Basement lighting inadequate, also not sheilded for compliance

Oct 16, 2012 (Complaint)

• Food-contact surfaces: cleaned & sanitized
  UNCLEAN FOOD CONTACT SURFACES/CAN OPENER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  PREPARED FOOD ITEMS ARE NOT LABELED FOR DATE AND CONTENTS(CORRECTS VIOLATION WITHIN 5 CALENDAR DAYS)
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  ACCUMULATION OF GREASE AND DUST ON PARTS OF THE GRILL'S VENTILATION HOOD(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  THE GARBAGE DISPOSAL IS OUT OF ORDER(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Apr 12, 2012 (Follow-up)

• Correct response to questions
  No CFPM on duty. (Corrected On Site)
• Correct response to questions
  The CFPM certificate is not posted in area visible to consumers. (Corrected On Site)
• Food separated and protected
  Uncovered food items found in the rach-in or walk-in cooler. (Corrected On Site)
• Proper cold holding temperatures
  Some cold food items in the open cooler display are held at improper temperatures.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  Prepared food items in the reach-in or walk-in cooler are not labeled for dates and contents.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  The cutting boards are not smooth and have numerous grooves, they need to be replaced or resurfaced.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Dec 07, 2011 (Follow-up)

Dec 01, 2011 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  Handwashing sink(s) not accesible - items stored inside sink(s). (Corrected On Site)
• Food separated and protected
  Food items not properly protected from contamination inside refrigeration units and storage areas. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces - shelving inside refrigeration units, cutting boards, can opener and inside refrigeration and freezer units. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Accumulated grease and dried particles at hood and filters. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper cold holding temperatures
  Refrigeration temperature reading 46 degrees F and not capable of maintaining foods at 41 degrees F of below. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  Food items/containers stored inside refrigeration units were not properly date-marked. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Consumer advisory provided for raw or undercooked foods
  No "consumer advisory" posted at establishment or on the menu. (Corrected On Site)
• Thermometers provided & accurate
  No thermometer(s)inside reach-in and walk-in refrigerator(s). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Food items/containers stored inside refrigeration units not properly labelled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Contamination prevented during food preparation, storage, & display
  Food and beverage items/containers stored on the floor at storage areas.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Single-use/single-service articles: properly stored & used
  Single service carryout containers not properly stored and protected from contamination. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Unclean non-food contact surfaces - shelves, display cases and equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Floor in need of cleaning. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)