| No violation noted during this evaluation. | 12/29/2015 | Illness Complaint |
- Storage and maintenance of wet and dry wiping cloths
Observation: Used wiping cloth was stored on table next to sushi bar. Must discarded or stored in sanitizer bucket. Discarded. Corrected at time of inspection.
- Miscellaneous sources of contamination
Observation: The following food items were not covered between uses: 1) Several food containers in second kitchen line cooler 2) All sauce containers on kitchen line table 3) Cake slices in reach-in Pepsi cooler 4)Jasmine tea at beverage station. Must cover all food containers to prevent contamination.
- Material characteristics of non-food contact surfaces
Observation: 1) Tape being used to tight wrap sheet box. Tape is not easy cleanable. May not use tape to fix any thing in facility. Removed. Corrected at time of inspection. 2) Observed rugs on the floor at beverage station. Rug is not allow at food prep area. Remove.
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Food debris buildup underneath ice machine. Clean.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Fried Chicken was cooked at 11:00am, and it was temped at 71*F 3 hours after cooking. Cooked food must be cooled from 135*F to 70*F within 2 hours and from 70*F to 41*F or below within 4 hours. Discarded.
- Drying mops
Observation: Must air dry wet mop between uses. Fix mop hook.
- Equipment location, installation, repair, and adjustment
Observation: Gasket on reach-in freezer is torn. Replace as needed.
- Sanitization methods - hot water, chemical
Observation: Sanitizer in kitchen was tested lower than 100ppm. Replace more frequently to ensure concentration is maintained 200-400ppm. Replace during inspection.
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
Observation: Date plate on dish machine is not easy readable. Replace.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: The following areas have visible buildup: 1) ice machine chute 2) meat slicer. Clean to prevent contamination.
- Parasite destruction (raw or partially cooked fish)
Observation: 1) Must provide parasite destruction from all four seafood supplier. 2) Must provide Aquaculture statement for Atlantic salmon from The Great Midwest Seafood Co. and Sysco.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: 1) Two raw chicken containers were stored above noodles and vegetables in middle kitchen line cooler in kitchen 2) Raw beef was stored above vegetables in prep cooler at sushi bar. Food must be stored by cooking temperature: higher cooking temperature food put on lower shelf.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Overall, very good date marking. The following items were not date marked: 1) Gallon milk in kitchen line cooler 2) Yumyum sauce in dessert reach-in cooler. Corrected during time of inspection.
- Plumbing system maintained in good repair
Observation: All drain lines from both restroom are slow. Fix.
- Foods are at proper initial internal temperature when removed from temperature control and are consumed or discarded as required
Observation: 1) According sushi rice log, rice is used for dinner is longer than 4 hours. Sushi rice must be used within 4 hours after made. 2) Must replace wrapping sheet on sushi bamboo sheet at least every 4 hours.
- Separation from food, equipment, utensils, linens, and single service
Observation: Several sanitizer spray bottles were stored above food counter at beverage station. Must store chemical separate from food and food contact surface. Removed during time of inspection.
- In-use utensils, between-use storage
Observation: Ice scoop at bar was stored in ice container which is using for food cold holding. Must store ice scoop in a safe and clean area to prevent cross contamination. Removed. Corrected at time of inspection.
- Food storage containers identified with common name of food
Observation: Tempera powder next to fryer no labeled with common name. Labeled. Corrected during time of inspection.
|
10/20/2015 | Regular |
- Food storage containers identified with common name of food
Observation: Several condiment containers on carts not labeled at wok area. Containers holding food which could be mistaken for other foods must be identified with the common name of the food.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Home made dressing not date marked in dessert reach-in cooler in kitchen. Must date mark all ready-to-eat food if not used within 24 hours after opened or preparation.
- Foods are cooled using appropriate methods
Observation: A container of fried rice was cooling in food prep cooler in kitchen. Do not use cold unit to cool food. Must put all cooling food into walk-in cooler. Corrected at time of inspection.
- Food is properly identified and monitored
Observation: Didn't provide sushi rice time log to used as the public health control. Sushi rice must be marked or otherwise identified to indicated the time that is 4 hours past the point in time when the food is removed from temperature control.
- Backflow prevention device - carbonator
Observation: The sprayer next to the dish machine was hanging below the flood rim of the sink. The sprayer must hang above the flood rim at least a 1 inch air gap. Corrected at time of inspection.
- Plumbing system repaired according to law
Observation: Faucet on food prep sink slight leaks. Repair. Must keep plumbing in good condition.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: 1) Raw chicken stored above shrimps in walk-in cooler. 2) Raw fishes for sushi stored above vegetable in walk-in cooler. 2) Raw chicken stored above sauces in kitchen line cooler in kitchen. Raw animal food must be stored by the cook temperature: higher cook temp items must be stored on the lower shelf. Corrected at time of inspection.
- Sanitization methods - hot water, chemical
Observation: Didn't have sanitizer available at time of inspection. Must have sanitizer made during all business hours to prevent buildup of bacteria and spread of disease. Must provide enough sanitizer buckets for all kitchen sections. Corrected at time of inspection.
- Eating, drinking, or using tobacco
Observation: One of food employee beverage cups has no lid. Food employee must drink from a closed beverage container to prevent mouth to hand contamination. Corrected at time of insepction.
- Miscellaneous sources of contamination
Observation: Many food containers not cover in coolers and on food prep table. Must have lid to prevent sources of contamination.
- Hand drying provided
Observation: Paper towels not provide at hand station cross from wok station. Must provide paper towels to use for dry hands. Corrected at time of inspection.
- Common name-working containers
Observation: All spray bottles are used for chemical not labeled. Must label all chemical after removed from original bottle must be identified with the common name of the food.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloths are stored in room temperature in kitchen. Wiping cloths must be maintain in sanitizer when not immediately use. Corrected at time of inspection.
- Laundry facilities
requirement, location, and use
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Food debris buildup on can opener. Must clean more frequently to prevent contamination.
- Package integrity
Observation: Observed several dented cans in dry storage area. Must discard any can that is dented on top, bottom, or side seals. Also any can that cannot sit level on shelf without wobbling. Discarded. Corrected at time of inspection.
- Food storage, prohibited areas
Observation: One box of orange was stored on the second shelf of prep table next to the hand sink in food prep room. It is too close to hand sink. Must store food on other side of table to prevent contamination. Corrected at time of inspection.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Vent is dusty in sushi prep cooler. Clean as needed.
|
02/27/2015 | Regular |
| No violation noted during this evaluation. | 12/15/2014 | Regular |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Ventilation system was not working in men's restroom. Fix.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Need to provide chlorine test strips to check sanitizer concentration from dish machine.
- Food temperature measuring devices are provided and readily accessible
Observation: Must provide penetration thermometer (thin probe) to check food internal temperature.
- Plumbing system repaired according to law
Observation: The following areas have plumbing problem: 1)cold water handle on food prep sink leaks 2)hot water handle on mop sink leaks
- Handwashing signage
Observation: hand sink to be used by employee must has handwashing sign.
- Hand drying provided
Observation: Provide paper towels on all hand sinks.
|
12/09/2014 | Pre Opening |
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