- In-use utensils, between-use storage
Observation: Observed rice spatula stored in container of water. Ice scoop was stored on top of ice machine between uses. Person in Charge removed rice scoop from water and placed in dry container for in between use. Person in Charge ran ice scoop through warewashing machine and placed in clean container next to ice machine.
- Cleaning procedure
Observation: Employees were viewed rinsing gloved hands off in dump sink. Employees did not perform correct cleaning procedure. Person in Charge educated employees on proper cleaning procedure and when to wash.
- Miscellaneous sources of contamination
Observation: Tub of shrimp was being thawed in mop sink. Person in Charge removed tub from service sink, transferred shrimp to clean tub, and educated employees mop sinks cannot be used for thawing.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Shrimp was being thawed in tub of standing water. Person in Charge put thawing shrimp under continuous cool running water.
- Drying mops
Observation: Wet mop stored in mop bucket preventing air drying of mop head. Person in Charge removed mop from tub to allow for proper drying.
- Common name-working containers
Observation: Chemicals stored at front sushi bar and in kitchen were not labeled with common name of product. Person in Charge labeled all spray bottles with common name of product.
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01/08/2016 | Regular |
| No violation noted during this evaluation. | 07/28/2015 | Follow Up LOC |
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Main kitchen hand sink by cooking equipment can not reach a hot water temperature of 100F.
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07/17/2015 | Physical Recheck |
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Main kitchen hand sink by cooking equipment can not reach a hot water temperature of 100F. (87.7F)
- Food is properly identified and monitored
Observation: Rice held under time as a public health control was not marked correctly at time of re-check. Employee correctly marked the rice. Sushi rice that is not marked correctly at time of next re-check with be discarded.
- Disclosure of menu items offered or served raw or undercooked
Observation: A correct disclosure is not present on the menu for items served raw or undercooked. A date of new printed menus must be supplied to inspector.
- Hand and arm jewelry prohibition
Observation: Employee slicing cucumbers was wearing bracelets on wrist. Employee removed the items.
- Records, creation and retention for parasite destruction
Observation: No parasite destruction records onsite.
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07/10/2015 | Physical Recheck |
- Food employees hair is effectively restrained
Observation: Sushi bar employee not wearing hair constraint. Person In Charge told employee to wear hat/cap.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No chlorine sanitizer prepared in sushi bar area at time of inspection. Person In Charge made new sanitizer buckets.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No chlorine test strips available at time of inspection.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shelled eggs stored above ready to eat foods in cooler. Person In Charge moved eggs to appropriate shelf location.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Prepared tuna sushi (55.2F) left out on counter. Person In Charge moved to cooler. --Observation: Mayonnaise-based sauce stored out on counter (58F). Person In Charge moved to cooler. Person In Charge plans to store mayonnaise in cooler.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Main kitchen cooking area handwashing sink does not provide hot water (68.9F). Person In Charge replaced fuse and handsink temperature is adequate.
- Plumbing system maintained in good repair
Observation: Main kitchen service sink faucet dripping.
- Light bulbs, protective shielding
Observation: Light bulb in freezer not working.
- Common name-working containers
Observation: Chlorine bleach water spray bottles not labeled. Person In Charge dumped contents and labeled working bottles.
- Food is properly identified and monitored
Observation: Sushi rice held under Time As A Public Health Control was not correctly marked to record the 4 hour time required by Food Code. Person In Charge market each container with dry erase marker.
- Records, creation and retention for parasite destruction
Observation: No parasite destruction records available at time of inspection.
- Disclosure of menu items offered or served raw or undercooked
Observation: Items on menu that can be served raw or undercooked were not marked.
- Handwashing cleanser, availability
Observation: No hand soap available time of inspection in sushi bar, beverage bar, main kitchen. Person In Charge provide soap.
- Hand and arm jewelry prohibition
Observation: Sushi bar employee wearing a watch. Person In Charge had them take off the watch.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloths stored on counter. Person In Charge moved to cloths to sanitizer bucket.
- Hand drying provided
Observation: No paper towels available at time of inspection. Person In Charge got more paper towels.
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06/26/2015 | Regular |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:No Certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
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12/22/2014 | Physical Recheck |
- Sanitizers
Observation: Chlorine sanitizer solution in spray bottle tested high, >100 ppm. Employee diluted the solution to the correct concentration of 50-100ppm.
- Disclosure of menu items offered or served raw or undercooked
Observation: A complete disclosure statement is not present on the menu for the raw or undercooked items offered. Discloser statement example. *These items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. P
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat test strips available. Obtain.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:No Certified Food Protection Manager with management and supervisory responsibility employed by the establishment. Complete.
- Hand and arm jewelry prohibition
Observation: Sushi chef wearing brackets on arm while working in the kitchen. Discussed with employee and bracelets were removed.
- In-use utensils, between-use storage
Observation: Kitchen ice scoop stored on top of the kitchen ice machine. Employee stored the scoop in a clean pan. Ice scoops at the fountain pop server station were stored in the ice. Employee removed the scoops and stored them in the blue scoop container.
- Posting inspection reports
Observation: Current Food Inspection report not posted. Post in a easily readable location for the public to see.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Thermometers not available in all reach in coolers through out the establishment. Supply thermometers in all coolers.
- Posting of a valid license
Observation:Current valid Food License not posted or in a easily readable location for the public to see. Post.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Verifiable employee health/sock policy not available at time of inspection. Complete.
- Food is properly identified and monitored
Observation: Sushi rice held under Time as a Public Health Control was not correctly marked to record 4 hour time tracking as required by the Food Code. Employee marked all containers correctly with a dry erase marker.
- Established procedures for responding to vomiting and diarrheal events
Observation: Verifiable Noro Bodily Fluids Clean up Procedure policy not available at time of inspection. Complete.
- Using a handwashing sink- operation and maintenance
Observation: Server station hand sink used as a dump/rinse sink. Debris sitting in sink basin bottom. Employee cleaned out the sink.
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11/21/2014 | Regular |
| No violation noted during this evaluation. | 06/05/2014 | Physical Recheck |
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Thermometers not available in all reach in cooler units.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw meat and seafood items stored above ready to eat food items in the walk in cooler. Corrected onsite.
- Common name-working containers
Observation: Chemical spray bottle stored in the kitchen was not labeled with name of contents. Labeled.
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation: Time as a public health control logs for sushi rice are not being properly maintained.
- Toilet room
receptacle, enclosed, fixtures clean
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Hand washing sink in the dish washing room(79F) and in the kitchen(69F) are not able to provide water at a temperature of at least 100° F
- Hand drying provided
Observation: No paper towels available at the kitchen hand washing sink or the sushi bar. Corrected.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No chlorine test strips available to test the sanitizer concentration.
- Equipment location, installation, repair, and adjustment
Observation: Gaskets in disrepair on the ice machine door and sushi line reach in cooler door.
- In-use utensils, between-use storage
Observation: Plastic cup used for a scoop was stored in rice dry storage bin. Removed.
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05/16/2014 | Routine |
- Material characteristics of non-food contact surfaces
Observed cutting board with knife grooves and black residue build-up in kitchen across from fryers. Person in charge stated they have ordered new cutting boards to replace surface.
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10/25/2013 | Routine |
- Material characteristics of non-food contact surfaces
Observed cutting board with knife grooves and black residue build-up in kitchen across from fryers. Person in charge stated they have ordered new cutting boards to replace surface.
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10/25/2013 | Routine |
- Eating, drinking, or using tobacco
Observed open beverage on prep counter in kitchen. Person in charge removed beverage on this day. Corrected at time of inspection.
- Roasts held at a temperature of 130°F or above
Observed refrigeration unit at an ambient air temperature of 50*F. Unit had become unplugged from outlet and was turned on. Corrected at time of inspection. --Observed sushi rice at a temperature of 90*F at the front sushi bar and tempura shimp in bowl at 64*F. Establishment is using time as a public health control and did not have recorded logs available/written policy.
- Food storage - preventing contamination from the premises
Observed soup bones stored uncovered in the walk-in freezer. Observed raw chicken thawing on shelf across from dish machine.
- Common name-working containers
Observed chemicals stored at front sushi bar was not labeled with common name of product.
- In-use utensils, between-use storage
Observed rice spatula stored in container of water. Corrected at time of inspection. Observed plastic container used to scoop out rice stored in rice bucket in between use.
- Frozen PHF/TCS foods are properly slacked and thawed
Observed soup bones stored uncovered in the walk-in freezer. Observed raw chicken thawing on shelf across from dish machine.
- Material characteristics of non-food contact surfaces
Observed cutting board with knife grooves and black residue build up in kitchen across from fryers.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed beef and frozen tuna stored above cabbage in walk-in cooler. Observed calamari stored above green bell peppers in walk-in cooler. Observed salmon, tuna, and shrimp stored above lettuce in walk-in cooler. Observed raw chicken thawing above avocado on shelf across from dish machine.
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10/18/2013 | Routine |
- Eating, drinking, or using tobacco
Observed open beverage on prep counter in kitchen. Person in charge removed beverage on this day. Corrected at time of inspection.
- In-use utensils, between-use storage
Observed rice spatula stored in container of water. Corrected at time of inspection. Observed plastic container used to scoop out rice stored in rice bucket in between use.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed beef and frozen tuna stored above cabbage in walk-in cooler. Observed calamari stored above green bell peppers in walk-in cooler. Observed salmon, tuna, and shrimp stored above lettuce in walk-in cooler. Observed raw chicken thawing above avocado on shelf across from dish machine.
- Common name-working containers
Observed chemicals stored at front sushi bar was not labeled with common name of product.
- Frozen PHF/TCS foods are properly slacked and thawed
Observed soup bones stored uncovered in the walk-in freezer. Observed raw chicken thawing on shelf across from dish machine.
- Food storage - preventing contamination from the premises
Observed soup bones stored uncovered in the walk-in freezer. Observed raw chicken thawing on shelf across from dish machine.
- Roasts held at a temperature of 130°F or above
Observed sushi rice at a temperature of 90*F at the front sushi bar and tempura shimp in bowl at 64*F. Establishment is using time as a public health control and did not have recorded logs available/written policy. --Observed refrigeration unit at an ambient air temperature of 50*F. Unit had become unplugged from outlet and was turned on. Corrected at time of inspection.
- Material characteristics of non-food contact surfaces
Observed cutting board with knife grooves and black residue build up in kitchen across from fryers.
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10/18/2013 | Routine |
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