- Toilet room
receptacle, enclosed, fixtures clean
- Hand drying provided
Observation: No paper towels available at the bar hand sink. Person in charge supplied towels. Per person in charge a towel dispenser will be mounted near the bar hand sink to prevent the towel roll from being misplaced.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Dust build up on ceiling tiles near the hood system. Dust build up on wall by the ice machine and dryer.
- Handwashing signage
Observation: Hand washing reminder signs were not posted at the sushi and bar hand washing sinks. Person in charge posted new signs.
|
12/14/2015 | Regular |
- Eating, drinking, or using tobacco
Observation: Employee drink with no lid stored above prep cooler in kitchen. Discarded by employee.
- Sanitizers
Observation: Quat sanitizer spray bottles tested high, >500 ppm. Management contacted service company to check dispensers. Sani buckets were mixed up at correct concentrations.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Clean dust build up off outside of the hood system vents and ceiling tiles.
- Food employees hair is effectively restrained
Observation: Employee handling food in the kitchen was not wearing a hair restraint. Employee put on hat.
- 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: Ck beef(46F), ambient(46F) in the sushi prep line reach in cooler was not holding at correct cold temperature. Management contact cooler service company to come onsite. Beef was discarded by employee.
- Disclosure of menu items offered or served raw or undercooked
Observation: Food items served raw or undercooked were not properly marked on the menu. Management made changes on the menu and printed new copies.
|
04/02/2015 | Regular |
| No violation noted during this evaluation. | 09/26/2014 | Physical Recheck |
- Food is properly identified and monitored
Observation: Establishment uses time as a control for the sushi rice. No logs are being kept for the prepared rice. PIC started a new log for time tracking.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Three vegetable hand slicers stored on the green dish rack had dried food debris on the blade. PIC re-washed all slicers.
- In-use utensils, between-use storage
Observation:Bowls with no handles stored inside cooked rice bin, chopped vegetables bin, and dry rice bin. PIC removed bowls from food bins. Use scoops with handles to keep from contacting food.
- Common name-working containers
Observation:Pro-Safe multi-purpose spray bottles were not labeled with name of contents. PIC labeled bottles.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Dust debris build up on ceiling tiles by the grill and above prep coolers. Lint build up on wall and green rack by the ice machine and dryer. Repeat violation. Remove dust.
- Food employees hair is effectively restrained
Observation: Employee preparing sushi at the sushi bar was not wearing any kind of hair restraint. Repeat violation.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No manager with a Certified Food Protection Manager certificate available in establishment. Owner is registering.
- Handwashing signage
Observation: No hand washing reminder sign posted at the sushi bar or the main drink bar. Repeat violation.
- Duties of PIC
Observation: PIC is not following required Time as a Public Health Control rice recording procedures for sushi rice held out of hot holding temperature. Each batch of sushi rice prepared must be recorded.
- Established procedures for responding to vomiting and diarrheal events
Observation: No verifiable Noro Clean-up procedure available in establishment. Inspector left handouts.
- 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 missing in kitchen reach in coolers. Thermometer damaged in sushi bar reach in cooler. No thermometer available in the sushi bar display cooler. Digital display has stopped working. Repeat violation.
- Posting inspection reports
Observation: Current Food Inspection report is not posted. Repeat violation.
- 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: No verifiable Employee Health Policy available in establishment. Inspector left handouts.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw shell eggs stored above vegetables and sauces in the walk in cooler. PIC moved the eggs and stored away from ready to eat foods.
|
09/17/2014 | Routine |
| No violation noted during this evaluation. | 03/27/2014 | Follow Up LOC |
- Test kit provided and used to measure sanitizing solution concentration
Observation: No quat test strips available to test sanitizer concentration.
- Posting inspection reports
Observation: Current inspection report not posted.
- Handwashing signage
Observation: No hand washing reminder signs posted at sushi prep area and at the bar hand sink,
- Food is properly identified and monitored
Observation: Sushi rice logs used for time as a control had not been completed since 3/16/14.
- Common name-working containers
Observation: Multi purpose spray bottles with cleaners were not labeled with the common names.
- 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: Thermometer damaged in sushi line cooler. Thermometer missing in True salad cooler.
- In-use utensils, between-use storage
Observation: Rice scoop in kitchen stored in pan of sitting water. Utensils stored in pan of water at broiler grill. Bowls stored inside food containers inside walk in cooler.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw scallops stored above dressing in sushi reach in cooler. Raw shell eggs stored above sauces and onions in walk in cooler. Corrected by PIC.
- Food employees hair is effectively restrained
Observation: Kitchen cook preparing food with no hair restraint. Sushi cooks preparing food with no hair restraint.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Dust build up on ceiling tiles above hood system in kitchen.
- Bare hand contact with ready to eat foods
Observation: Server was handling lettuce and vegetables for customers salad with bare hands. Cooks preparing sushi with bare hands. PIC corrected with gloves and tongs.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Multiple foods in all coolers missing dates of when the foods were prepared. PIC date marked items.
- Shellstock, maintaining identification
Observation: Bowl of raw shell oysters was missing stock ID tag. PIC could not locate tag. Shellstock in walk in cooler had correct tags.
|
03/26/2014 | Routine |
- Food employees hair is effectively restrained
Observed dish room employee did not have a beard restraint.
- Material characteristics of non-food contact surfaces
Observed wooden cutting board holder was not sealed to create a smooth, cleanable, and non-absorbant surface. Observed white cloth stored on sushi rice at sushi bar to retain moisture of the product.
- In-use utensils, between-use storage
Observed bowl used as a scoop in the dry storage ingredient container such as the container for sugar in the kitchen.
|
04/30/2013 | Routine |
- Common name-working containers
Observed sanitizer stored next to the silverware tray at the server station. Corrected at time of inspection. Observed chemical squirt bottles above the mop sink not labeled. Corrected at time of inspection. Observed butane stored on the kitchen shelf above food contact items. Corrected at time of inspection.
- Food storage - preventing contamination from the premises
Observed frozen fish stored on the walk in freezer floor. Corrected. Observed buttermilk mints stored on the ground at the coat rack area. Corrected. Observed pot and salmon stored on a cooking sheet on floor of walk in cooler.
- Material characteristics of non-food contact surfaces
Observed wooden cutting board holder was not sealed to create a smooth, cleanable, non-absorbant surface. Observed white cloth stored on sushi rice at sushi bar to retain moisture of the product.
- Roasts held at a temperature of 130°F or above
Observed sushi rice at front sushi bar at a temperature of 122*F. Person in charge stated that sushi rice was prepared at 10AM. Establishment is using time as a public health control and did not have records or procedure written.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Food employees hair is effectively restrained
Observed dish room employee did not have a beard restraint.
- In-use utensils, between-use storage
Observed knives stored in between the magnetic knife holder and the wall. Person in charge removed knives to be stored in a food grade container at time of inspection. Corrected. Observed rice spatula stored in water in between use. Observed bowl used as a scoop in the dry storage ingredient container such as the container for sugar at the kitchen.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed walk in cooler fan had residue build up. Observed two tappenyaki tables not regularly used with food residue in between the walls and underneath the unit. Observed spills along the wall dripping from the tappenyaki tables at the front of establishment.
- Separation from food, equipment, utensils, linens, and single service
Observed sanitizer stored next to the silverware tray at the server station. Corrected at time of inspection. Observed chemical squirt bottles above the mop sink not labeled. Corrected at time of inspection. Observed butane stored on the kitchen shelf above food contact items. Corrected at time of inspection.
- Disclosure of menu items offered or served raw or undercooked
Observed consumer advisory disclosure statement posted in the menu. Observed no asterisks or symbol to identify items the disclosure statement pertains to.
- Eating, drinking, or using tobacco
Observed open beverage behind sushi bar. Corrected at time of inspection.
|
04/23/2013 | Routine |
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