- In-use utensils are improperly stored. - Observed knife stored between prep table and prep counter. Space between equipment contained food debris and grease.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. - Discontinue storing knifes and utensils between equipment. Use magnetic strip in kitchen, or provide addional strip for easier access.
- (CORRECTED DURING INSPECTION) Observed food stored in an unapproved location. - Observed tray of raw steak in preparation, stored on hand sink near walk-in coolers in kitchen.
To prevent contamination, food may not be stored in areas described in this rule. - Discontinue storing food on hand sinks.
- Nonfood-contact surfaces are not designed and constructed to allow easy cleaning or maintenance. - Observed soiled cardboard lining bottom shelf of prep counter in kitchen, between prep coolers.
Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance. - Discontinue lining surfaces in kitchen with porous material.
- Non-food contact surfaces of equipment are dirty. - Observed a build-up of debris on metal shelves above food prep sink. - Observed a build-up of food debris on magnetic knife strip.
Nonfood-contact surfaces of equipment shall be kept clean. - Clean and sanitize storage shelves and magnetic strip to remove build-up and prevent contamination of food contact equipment.
- Critical: (CORRECTED DURING INSPECTION) The handwashing sink was not easily accessible. - Observed tray of raw steak in preparation, stored on hand sink near walk-in coolers.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Observed a build-up of dirt and debris. - Observed a build-up of debris on floor near utility sink, and on floor under soda packages in dry storage.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
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01/07/2016 | Standard and Complaint Inspection |
- Per conversation with operator, visible or known symptoms /or known diagnoses are reported by employees as required. Reviewed policy specific to facility.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are properly supplied.
- Foods are received from the following sources: Nishimoto, GFS.
- Observed time/temperature controlled for safety foods (sushi rice) being properly held using time as a public health control
the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods 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.
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01/07/2016 | Critical Control Point Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge was knowledgeable to food safety questions regarding facility.
- Food received from the following approved sources: GFS, Nishimoto.
- Observed improper use of time as a public health control for up to four hours. - Observed food held for time in lieu of temperature stored without a mark to indicate time.
If time as a public health control is used for up to a maximum of four hours: the food shall have an initial temperature of 41°F or less or 135°F or greater when removed from temperature control
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
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07/07/2015 | Critical Control Point Inspection |
- (CORRECTED DURING INSPECTION) In-use utensils are improperly stored. - Observed scoop without handle stored in bulk sugar container.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. - Provide scoops with handles for bulk ingredient containers.
- Time as a public health control was being used without the proper written procedures. - Facility is using time in lieu of temperature for items cooked in fryers. Per PIC, food held for 4 hours then discarded. During inspection, food was not marked for time.
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.
- Non-food contact surfaces of equipment are dirty. - Observed a build-up of food debris inside microwave. - Observed a build-up of dust on condenser fan guard in walk-in cooler.
Nonfood-contact surfaces of equipment shall be kept clean. - Clean and sanitize inside of microwave and condenser fan guard in walk-in cooler to remove build-up and prevent contamination of food.
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07/07/2015 | Standard Inspection |
- Linens are being inappropriately used in contact with food. -Observed cloth towels on top of cut lettuce and other vegetables.
Linens and napkins may not be used in contact with food unless they are used in the dough raising process or to line a container for the service of foods, and are maintained clean and replaced after each use. -Corrected
- Equipment components are not intact, tight or properly adjusted. -Observed doors in disrepair on the refrigerated sushi display.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. -Replace sushi display doors to prevent possible contamination of food and to ensure proper holding temperature.
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01/06/2015 | Standard Inspection |
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
- Critical: Observed single-use gloves being used improperly. -Observed sushi chefs wiping off gloves with paper towels and with damp wiping cloths.
If used, single-use gloves shall be used for only one task, used for no other purpose, and discarded when damaged or soiled or when interruptions occur in the operation. -Corrected
- Observed food stored in an unapproved location. -Observed bulk dry ingredients, boxes of lemon juice, and various food packaging products stored in the employee restroom. -During re-inspection on 9/4/14, observed plastic wrap and beverage containers stored in the restroom.
To prevent contamination, food may not be stored in areas described in this rule. -Items that were fully intact and exhibited no signs of moisture or other damage were moved out of the restroom into the dry storage area. -No food, food containers, or food equipment is allowed to be stored in the restroom. -During 9/4/14 re-inspection, all items were removed from the employee restroom.
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09/04/2014 | Follow-up Inspection |
- Critical: Food employee(s) are not using proper procedure when washing hands and arms. -Hand sinks in the kitchen were not fully functioning or stocked properly.
To ensure proper handwashing, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink as specified in 3717-1-02.2 (B). -During inspection, soap and paper towels were supplied for each sink. Kitchen manager stated the broken hot water faucet on the cookline hand sink would be repaired.
- Critical: The person in charge was unable to demonstrate proper knowledge of food safety and prevention.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection.
- Critical: The person in charge did not ensure that persons unnecessary to the operation were not present in food prep or storage areas. -Observed several children entering the kitchen through the rear door.
The person in charge shall ensure that persons unnecessary to the operation are not allowed in the food preparation, food storage or warewashing areas, except brief visits and tours may be authorized.
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. -Observed raw steak and eggs stored above ready-to-eat sauces and cut lemons in the hibachi prep refrigerator. -Observed eggs stored above vegetables in the walk-in cooler.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule.
- Observed food stored in an unapproved location. -Observed bulk dry ingredients, boxes of lemon juice, and various food packaging products stored in the employee restroom.
To prevent contamination, food may not be stored in areas described in this rule. -Items that were fully intact and exhibited no signs of moisture or other damage were moved out of the restroom into the dry storage area. -No food, food containers, or food equipment is allowed to be stored in the restroom.
- Critical: Time as a public health control was being used without the proper written procedures. -Facility is acidifying rice for sushi and using time in lieu of temperature. During inspection, food was not marked for time. Facility is not licensed to use time in lieu of temperature control.
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 shall maintained in the FSO or RFE and made available to the licensor. -Facility will change to a Class 4 for next license year. -Discussed recording rice pH or recording time so that food is not held without temperature control for longer than 4 hours.
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08/28/2014 | Standard Inspection |
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