| No violation noted during this evaluation. | 01/13/2016 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are properly supplied.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- The operation is in compliance with Chapter 3717-1 of the Administrative Code.
- Foods are received from the following sources: Restaurant depot and David Elliot
- The operation maintained written documentation of parasite destruction for applicable fish products.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- Toxic materials are properly identified and stored.
- Observed operation in compliance with their HACCP plan.
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01/13/2016 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 10/20/2015 | Standard Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- The operation had an employee health policy on file.
- Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth.
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed food employee washing hands when required.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Catanese Classic Seafood, Ming Hong Internation. Letters of guarentee for sushi grade fish was included
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated by type during storage, preparation, holding, and display.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
- Observed operation in compliance with their HACCP plan.
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10/20/2015 | Critical Control Point Inspection |
| No violation noted during this evaluation. | 10/08/2015 | Consultation Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees. Hand washing facilities are fully stocked.
- The person in charge is knowledgeable to food safety questions regarding facility.
- Food received from an approved source.
- Frozen foods are thawed under refrigeration per PIC.
- Food employees reheat foods for hot holding to above 165°F within two hours per PIC.
- Observed cold foods being held at 41°F or below.
- Food employees cool 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 using an ice bath per PIC.
- Observed a consumer advisory statement posted on the wall of facility, located behind the host/hostess station.
- Chemicals stored separate from food to prevent contamination.
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01/08/2015 | Critical Control Point Inspection |
- Equipment and/or components are not maintained in good working order. Observed a tearing in the door gaskets of prep cooler kitchen (cooler is still mainting temperatures below 41F).
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
- Observed light bulbs or heat lamp that were not properly shielded or coated where required. Light bulb in basement of facility is missing a shield.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. PIC stated that light shield had just broken and is working on ordering a replacement.
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01/08/2015 | Standard Inspection |
- Critical: Observed rice being improperly acidified to render it non-TCS, or without a HACCP plan. Note: During time of re-inspection, a criteria for developing acidified white rice preparation, with notes, was presented. Facility should use criteria as a framework for developing a HACCP plan specific to this facility.
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. Correct By: 25-Sep-2014
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08/25/2014 | Follow-up Inspection |
- Critical: Observed rice being improperly acidified to render it non-TCS, or without a HACCP plan. No record can demonstrate the process of acidified rice at sushi bar. Observed no pH meter or logs of pH.
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 record of HACCP plan. Provide pH meter and log pH of rice. Correct By: 14-Aug-2014 Note: At time of re-inspection (8/18/14), pH log was presented. Records of morning batch had not yet been recorded. pH meter was not accessible at time of inspection. Sushi maker has language barrier and could not demonstrate or provide HACCP plan. Correct By: 20-Aug-2014
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08/20/2014 | Follow-up Inspection |
- There was no person in charge present in the food facility during inspection.
The license holder shall be the person responsible for the FSO or RFE, or may be the person in charge, or shall designate a person in charge and shall ensure that a person in charge with applicable knowledge is present during all hours of operation. Correct By: 20-Aug-2014
- The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. No consumer advisory risk is noted on the menu.
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 as described in this rule. Correct By: 20-Aug-2014
- Food contact surfaces were not easily cleanable, or not designed/constructed properly. Observed cardboard being used to line racks and metal shelving in kitchen.
Multiuse food-contact surfaces shall be smooth and accessible for cleaning and inspection without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools. Remove cardboard or replace with a surface that is smooth and easily cleanable. Correct By: 14-Aug-2014 Correct By: 20-Aug-2014
- Beverage tubing is in contact with stored ice behind sushi bar.
To prevent cross-contamination, beverage tubing and cold-plate beverage cooling devices may not be installed in contact with stored ice. Move beverage tubing to exterior of ice bin or place a guard to separate tubing and ice to prevent contamination. Correct By: 20-Aug-2014
- Equipment and/or components are not maintained in good working order. Salad prep cooler is holding temperatures at 45-48F. Sushi cooler is holding temperature of 45F. Note: at time of re-inspection (8/18/14), sushi cooler temping at 41F. Salad prep cooler is temping 44F.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Repair salad cooler to hold TCS foods at or below 41F. Discontinue use of cooler until repair. Correct By: 14-Aug-2014 Correct By: 20-Aug-2014
- Non-food contact surfaces of equipment are dirty. Observed a build-up of dirt and debris in door gaskets of kitchen prep cooler. Also observed a tearing of gaskets in kitchen prep cooler. Observed a build-up of rust on the racks of walk-in cooler in basement. Observed a build-up of dust on the condenser fan of walk-in cooler.
Nonfood-contact surfaces of equipment shall be kept clean. Repair gaskets. Clean and sanitize gaskets to prevent contamination of food. Clean and sanitize racks of walk-in cooler or replace racks to provide a sanitary and easily cleanable surface. Clean condenser fan of walk-in to prevent contamination. Correct By: 14-Aug-2014 Correct By: 20-Aug-2014
- Observed light bulbs or heat lamp that were not properly shielded or coated where required. Light bulbs in basement of facility were missing a light shield.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. Correct By: 20-Aug-2014
- Observed rice being improperly acidified to render it non-TCS, or without a HACCP plan. No record can demonstrate the process of acidified rice at sushi bar. Observed no pH meter or logs of pH.
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 record of HACCP plan. Provide pH meter and log pH of rice. Correct By: 14-Aug-2014 Note: At time of re-inspection (8/18/14), pH log was presented. Records of morning batch had not yet been recorded. pH meter was not accessible at time of inspection. Sushi maker has language barrier and could not demonstrate or provide HACCP plan. Correct By: 20-Aug-2014
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08/18/2014 | Follow-up Inspection |
- Critical: There was no person in charge present in the food facility during inspection.
The license holder shall be the person responsible for the FSO or RFE, or may be the person in charge, or shall designate a person in charge and shall ensure that a person in charge with applicable knowledge is present during all hours of operation.
- Critical: Observed food employee touching ready-to-eat food with bare hands.
Except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils. Correct By: 11-Aug-2014
- Observed improper use and/or maintenance of wiping cloths. Observed wipin cloths being stored on counter tops and cutting boards.
Cloths that are in use for wiping food spills from tableware and carry-out containers shall be maintained dry and used for no other purpose
- Critical: TCS foods were not being held at the proper temperature. Temped lettuce and tomatoes at 48F in salad prep cooler. Temped sushi and raw fish at 45F in prep and dispaly cooler of sushi bar.
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 for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Move TCS foods to a working cooler, holding foods at 41F or less. Correct By: 11-Aug-2014 Correct By: 11-Aug-2014
- Critical: Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Observed items in kitchen prep cooler, kitchen reach-in cooler, salad prep cooler, sushi cooler, and basement walk-in cooler without date marking.
Refrigerated, ready-to-eat, TCS food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required in this rule. Correct By: 11-Aug-2014
- Critical: The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. No consumer advisory risk is noted on the menu.
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 as described in this rule.
- Critical: Food contact surfaces were not easily cleanable, or not designed/constructed properly. Observed cardboard being used to line racks and metal shelving in kitchen.
Multiuse food-contact surfaces shall be smooth and accessible for cleaning and inspection without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools. Remove cardboard or replace with a surface that is smooth and easily cleanable. Correct By: 14-Aug-2014
- Beverage tubing is in contact with stored ice behind sushi bar.
To prevent cross-contamination, beverage tubing and cold-plate beverage cooling devices may not be installed in contact with stored ice. Move beverage tubing to exterior of ice bin or place a guard to separate tubing and ice to prevent contamination.
- Equipment and/or components are not maintained in good working order. Salad prep cooler is holding temperatures at 45-48F. Sushi cooler is holding temperature of 45F.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Repair coolers to hold TCS foods at or below 41F. Discontinue use of both coolers until repair. Correct By: 14-Aug-2014
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed a build-up of mold in the interior of the ice machine in basement of facility.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize interior of ice machine to prevent contamination of ice. Correct By: 11-Aug-2014 Correct By: 11-Aug-2014
- Non-food contact surfaces of equipment are dirty. Observed a build-up of dirt and debris in door gaskets of kitchen prep cooler. Also observed a tearing of gaskets in kitchen prep cooler. Observed a build-up of rust on the racks of walk-in cooler in basement. Observed a build-up of dust on the condenser fan of walk-in cooler.
Nonfood-contact surfaces of equipment shall be kept clean. Repair gaskets. Clean and sanitize gaskets to prevent contamination of food. Clean and sanitize racks of walk-in cooler or replace racks to provide a sanitary and easily cleanable surface. Clean condenser fan of walk-in to prevent contamination. Correct By: 14-Aug-2014
- Critical: The handwashing sink was not easily accessible. Hand washing sink behind sushi station was blocked by kitchen trays and utensils.
A handwashing sink shall be maintained so that it is accessible at all times for employee use. Correct By: 11-Aug-2014 Correct By: 11-Aug-2014
- Observed light bulbs or heat lamp that were not properly shielded or coated where required. Light bulbs in basement of facility were missing a light shield.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages.
- Critical: Observed no towels or hand drying device at the handwashing sink(s). No paper towels were observed at the handwashing sink behind the sushi bar.
Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying by a means described in this rule. Provide towels or a hand drying device at every hand washing station in the facility. Correct By: 11-Aug-2014 Correct By: 11-Aug-2014
- Critical: Observed rice being improperly acidified to render it non-TCS, or without a HACCP plan. No record can demonstrate the process of acidified rice at sushi bar. Observed no pH meter or logs of pH.
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 record of HACCP plan. Provide pH meter and log pH of rice. Correct By: 14-Aug-2014
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08/11/2014 | Standard Inspection |
- Observed no handwashing sign(s) posted at handwashing sink(s) used by employees.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees.
- Observed no towels or hand drying device at the handwashing sink(s).
Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying device.
- Observed food employee touching ready-to-eat food with bare hands.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
- There was no person in charge present in the food facility during inspection.
The license holder shall be the person responsible for the operation, or shall designate a person in charge and shall ensure that a person in charge with applicable knowledge is present during all hours of operation.
- 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.
- 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.
- Observed rice being improperly acidified to render it non-time/temperature controlled for safety food, or without a HACCP plan.
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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08/11/2014 | Critical Control Point Inspection |
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