| No violation noted during this evaluation. | 02/24/2016 | Non Illness Complaint |
| No violation noted during this evaluation. | 02/18/2015 | Follow Up LOC |
- Air drying of equipment and utensils
Observation: Glasses stacked before completely air dry at bar.
- Food storage - preventing contamination from the premises
Observation: Box of tempura mix stored on floor of dry goods area. Bowl of meat stored on floor of walk-in freezer.
- Handwashing cleanser, availability
Observation: No papertowels at sushi bar handwashing sink. --Observation:No soap at handwashing sink in dishwashing area.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw meat stored above carrots in walk-in cooler. Moved to bottom shelf while on-site.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: No hot water at handwashing sink on cookline. Corrected.
- Using a handwashing sink- operation and maintenance
Observation: Handwashing sink in dishwash area blocked with chair.
- Posting inspection reports
Observation: Routine inspection report not posted.
- Separation from food, equipment, utensils, linens, and single service
Observation: Stainless steel cleaner stored above bento boxes in kitchen.
- Common name-working containers
Observation: Spray bottle cleaner not labeled. Corrected
- Food employees hair is effectively restrained
Observation: No food handlers wearing hair restraints in kitchen.
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation: Sushi rice held at room temperature and no logs available.
- In-use utensils, between-use storage
Observation: Ice scoop handle in ice at bar.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Package of shrimp in standing water to thaw in kitchen.
|
12/18/2014 | Regular |
| No violation noted during this evaluation. | 01/15/2014 | Follow Up LOC |
- Roasts held at a temperature of 130°F or above
In shell eggs and butter holding at 50 degrees F in top of open top cooler. Moved while on-site.
- Using a handwashing sink- operation and maintenance
Back line kitchen handwashing sink blocked with light stand. Papertowel dispenser not working and container in handwashing sink by dishwashing area. Pitcher in handwashing sink at bar. Ice dumped into handwashing sink at wait station.
- Food employees hair is effectively restrained
Some food handlers wearing no hair restraints in kitchen.
- Material characteristics of non-food contact surfaces
Knives stored on cloth in kitchen. Wet wiping cloth on counter.
- Storage and maintenance of wet and dry wiping cloths
Knives stored on cloth in kitchen. Wet wiping cloth on counter.
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Rotten potatoes in kitchen. Corrected
- Bare hand contact with ready to eat foods
Food handler observed making salads with bare hands. Discussed with employee while on-site.
- Hand drying provided
Back line kitchen handwashing sink blocked with light stand. Papertowel dispenser not working and container in handwashing sink by dishwashing area. Pitcher in handwashing sink at bar. Ice dumped into handwashing sink at wait station.
- Where to wash
Observed food handler washing hands in prep sink.
- Designated areas for employees
use of designated areas by employees
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage/preparation/holding/display. Raw fish stored above beer in walk-in cooler. Corrected
- Responsibilities of Permit Holder
Expired permit posted.
- Common name-working containers
Spray bottles in kitchen and bar not labeled with common name.
- In-use utensils, between-use storage
Whisk stored in standing water.
- Hand and arm jewelry prohibition
Open beverage containers in unapproved area. Corrected. This is a repeat violation. Food handlers observed with watches and plastic bands on wrists.
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area. Corrected. This is a repeat violation. Food handlers observed with watches and plastic bands on wrists.
|
12/17/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Preventing contamination when tasting
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
|
04/04/2013 | Routine |
- Food storage - preventing contamination from the premises
Large bags of sugar and flour left open in dry storage.
- Records, creation and retention for parasite destruction
No records on-site .
- Foods are cooled using appropriate methods
Large quantities of rice in Covered/sealed containers in walk-in cooler.
- Preventing contamination from equipment, utensils, and linens
Cloth stored in contact with sushi rice.
- Food storage containers identified with common name of food
- Eating, drinking, or using tobacco
Open beverage containers in unapproved area. Corrected at time of inspection Food employee has bracelet on wrist.
- Hand and arm jewelry prohibition
Open beverage containers in unapproved area. Corrected at time of inspection Food employee has bracelet on wrist.
- Common name-working containers
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths not maintained in sanitizer between use
- Outer openings are protected
Back door to kitchen left partially open.
- Cleanability of floors, walls, and ceilings
Ceiling tile out of place in kitchen.
- Hand drying provided
No papertowels at handwashing sink at sushi bar. Handwashing sink in kitchen blocked with utensil. Handwashing sink in dishwashing area blocked with shelving. Handwashing sink in bar blocked with pitchers. Corrected while on=site.
- Separation from food, equipment, utensils, linens, and single service
- Using a handwashing sink- operation and maintenance
No papertowels at handwashing sink at sushi bar. Handwashing sink in kitchen blocked with utensil. Handwashing sink in dishwashing area blocked with shelving. Handwashing sink in bar blocked with pitchers. Corrected while on=site.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Prep Cooler
|
03/29/2013 | Routine |
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