- Observed employee eating, drinking, or using tobacco in non-designated area. An open energy drink can was observed on the prep table in the kitchen.
To ensure proper hygiene, an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food
- Food storage containers are not properly labeled. Observed bulk food storage containers in the dry storage area with no common name label.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized. [Ensure that all bulk food containers are labeled with a common name to prevent possible contamination and hazards.]
- The ventilation system was not being properly cleaned or was creating a public health hazard. Air vents in the kitchen, above the prep table, contain dust buildup
Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge. Remove dust buildup on overhead vents in the kitchen to prevent possible contamination.
- Observed rice being improperly acidified to render it non-TCS, or without a HACCP plan. No HACCP plan was present at the time of inspection.
To prevent foodborne illness, an FSO or RFE that acidifies white rice for the purpose of rendering it a non-TCS food shall meet the applicable requirements of this chapter and shall have a HACCP plan that complies with this rule. Provide a HACCP plan to ensure that white rice is being properly acidified and that potential hazards are being prevented.
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11/23/2015 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- Observed employee eating, drinking, or using tobacco in non-designated area. On open energy drink can was observed on the prep table in the kitchen.
Employee(s) shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food
- Hand washing facilities are properly supplied.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee washing hands prior to donning single use gloves.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Sysco, Imperial Seafood (sushi grade fish)
- Observed food employee cooking foods to the required temperatures.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Observed a disclosure and reminder to inform consumers about increased risk when eating animal foods in a raw or undercooked form.
- Toxic materials are properly identified and stored.
- Observed rice being improperly acidified to render it non-time/temperature controlled for safety food, or without a HACCP plan. No HACCP plan for acidifying white rice was present at the time of inspection
An operation that acidifies white rice for the purpose of rendering it a non-time/temperature controlled for safety food shall have a HACCP plan that is properly followed.
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11/23/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 08/11/2015 | Foodborne Inspection |
- Time as a public health control was being used without the proper written procedures.
To prevent the growth of pathogens: If time without temperature control is used for TCS food before cooking, or for ready-to-eat TCS food that is displayed or held for sale or service, written procedures that specify methods of compliance with this rule shall be prepared in advance, maintained in the FSO or RFE, and made available to the licensor.
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08/11/2015 | Standard Inspection |
- Observed food employee washing hands prior to donning single use gloves.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- The operation maintained written documentation of parasite destruction for applicable fish products.
- Time as a public health control was being used without the proper written procedures.
Written procedures shall be maintained in the operation and made available to the licensor if time as a public health control is used before cooking, display, sale or service of time/temperature controlled for safety food to limit the growth of pathogens to prevent foodborne illness. * Provide a written plan for time as a control in addition to the chart used at this time.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed food employee cooling cooked time/temperature controlled for safety foods from 135°F to 70°F within two hours and from 70°F to 41°F or below within four hours.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
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08/11/2015 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. [Raw tuna and salmon for sushi rolls were at 45 degrees Fahrenheit. Drip trays were removed so that the food product is in direct contact with the pan which allows for better cooling,]
- Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed.
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit. [Some refrigeration units were missing thermometers.]
- Critical: A Hazard Analysis Critical Control Point (HACCP) plan was not present for acidified white rice. The facility did not have the proper equipment to measure the pH of the acidified white rice.
To prevent foodborne illness, an FSO or RFE that acidifies white rice for the purpose of rendering it a non-TCS food shall meet the applicable requirements of this chapter and shall have a HACCP plan that complies with this rule. [Provide a HACCP plan, pH meter and buffering solution to ensure that the acidified white rice is being properly rendered as a non-Temperature Controlled for Safety (TCS) food.]
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01/27/2015 | Standard Inspection |
- Observed food employee changing gloves when required.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Hand washing facilities are properly supplied.
- Ready-to-eat raw, marinated or partially cooked fish was not properly frozen for parasite destruction.
Ready to eat, raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall be frozen as required to destroy pathogens to prevent foodborne illness.
- Time/temperature controlled for safety foods were not being held at the proper temperature.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130°F), or at 41°F or less to limit the growth of pathogens to prevent foodborne illness.
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed food employee cooking foods to the required temperatures.
- A Hazard Analysis Critical Control Point (HACCP) plan was not present for acidified white rice. The facility did not have the proper equipment to test the acidified white rice.
An operation that acidifies white rice for the purpose of rendering it a non-time/temperature controlled for safety food shall have a HACCP plan that is properly followed. [Provide a pH meter, buffering solution and a HACCP plan describing the preparation and testing of acidified white rice to ensure that it is no longer a Temperature Controlled for Safety (TCS) food.]
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01/27/2015 | Critical Control Point Inspection |
Employees were observed washing their hands.
PIC was knowledgeable about proper food handling and the operation's HACCP plan.
Time temperature controlled for safety foods were either held below 41 degrees Fahrenheit, above 135 degrees Fahrenheit or time was used in lieu of temperature. Time in lieu of temperature foods were being discarded after 2 hours.
Foods are stored covered and in a manner that cross contamination does not occur.
- The consumer is not properly advised of the risk of consuming raw or undercooked animal foods.
Except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder.
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08/12/2014 | Critical Control Point Inspection |
- Critical: The person in charge did not ensure that consumers who order raw or partially cooked animal foods are informed that the food was not cooked sufficiently to ensure its safety.
The person in charge shall ensure that consumers who order raw or partially cooked ready to eat animal foods are informed that the food was not cooked sufficiently to ensure its safety.
- Consumer warnings are not provided when required.
Consumer warnings shall be provided as required by this code.
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08/12/2014 | Standard and 30 day Inspection |
| No violation noted during this evaluation. | 07/11/2014 | Standard Inspection |
| No violation noted during this evaluation. | 07/01/2014 | Prelicensing Inspection |
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