- Plumbing
materials, design, construction and installation
- Common name-working containers
Observation: Spray bottle of sanitizer was not labeled. All working containers of chemicals must be labeled with common name of product. Labeled during inspection. CORRECTED.
- Handwashing signage
Observation: Every hand sink to be used by employees must have a sign posted reminding them to wash their hands. Given during inspection. CORRECTED.
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09/22/2015 | Physical Recheck |
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Observation: Must provide this department written procedure for time as a health control for sushi rice. Provide time logs as well.
- Using a handwashing sink- operation and maintenance
Observation: Boxes blocking back bar hand sink. Hand sink must be available for hand washing at all times. Keep boxes in other area.
- Posting of a valid license
Observation: Must post license in area readily visible to public.
- Cleanability of floors, walls, and ceilings
Observation: Bar is still being worked on by sushi area. All surfaces exposed to food and food items must be non absorbent, smooth, and easily cleanable. Finish as needed.
- Hand drying provided
Observation: No paper towel in back bar/sushi hand sinks. Restock paper towel dispenser at bar and provide hand drying at sushi hand sink.
- Posting inspection reports
Observation: Must post most recent inspection in area readily visible to public.
- Plumbing
materials, design, construction and installation
- Records, creation and retention for parasite destruction
Observation: Establishment to begin sushi menu. Must provide parasite destruction letter or aquaculture (salmon) from supplier.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: New server station with ice bin and pop machine does not have hand washing available. Every area that food handling occurs must have hand washing conveniently located. Install hand sink.
- Handwashing cleanser, availability
Observation: Every hand sink must have soap available. Keep soap at sushi area hand sink.
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06/23/2015 | Other |
- Self-draining equipment including
sinks, drainboards, and equipment compartments
- Equipment location, installation, repair, and adjustment
Observation: Hinges on the make tables are broken. All equipment must be maintained in good repair. Repair as needed.
- Package integrity
Observation: Dented cans of cheese sauce. All food must be protected from contamination from contamination. Discarded. CORRECTED.
- Protecting food from environmental contamination
Observation: Shelving in new walk-in freezer outside is not 6 " off the floor. All shelving must be a minimum of 6" off the floor. Make adjustments as needed.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Taco meat labeled 1/24 in the reach-in cooler. All potentially hazardous foods must be discarded within 7 days. Discarded during inspection. CORRECTED.
- Common name-working containers
Observation: Spray bottles of chemicals were not labeled with the common name of product. All working containers must be identified with common name of product. CORRECTED.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Reminder statement
Observation: Must have reminder statement on menu where under cooked foods are offered.
- Hand drying provided
Observation: No paper towel available at bar hand sink. Every hand sink must provide hand drying. Restocked during inspection. CORRECTED.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Visible build-up of grease in hood systems. Clean and maintain cleaning at frequency to prevent future issues.
- Reduced oxygen packaging of foods prepared without a variance control the growth of Clostridium botulinum and Listeria monocytogenes
Observation: Observed packages of reduced oxygen packed (ROP) salmon scraps in walk-in freezer. Chef stated it was broken down, ROP, and than frozen. Unfrozen raw fish is excluded from ROP because of the risk of C Botulinum. Remove from establishment.
- Disclosure of menu items offered or served raw or undercooked
Observation: Breakfast menu does identify selection that include eggs offered over easy. Burgers are available cooked to order and are not identified. Asterisk all items that are offered under cooked.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Unable to locate test strips. Must have test strips to ensure chlorine sanitizer is maintained between 50-100 ppm. Purchase test strips.
- Backflow protection
air gap, device standard, when required
- Using a handwashing sink- operation and maintenance
Observation: Large garbage can was blocking bar hand sink at start of inspection. Every hand sink must be available for hand washing at all times. Smaller can was brought out during inspection. CORRECTED.
- 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: 2 counter top fryers are being used in the sushi area. Cooking equipment that produces grease laden vapor is required to have a Type 1 mechanical hood system. Move equipment or work with CR mechanical inspector and Fire Marshal to ensure compliance.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Dish machine sanitizer was out at start of inspection and no extra buckets available on site. Chlorine sanitizer must be maintained between 50-100 ppm. Bucket brought from other location. CORRECTED
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02/13/2015 | Regular |
| No violation noted during this evaluation. | 02/06/2014 | Pre Opening |
- Toilet room
receptacle, enclosed, fixtures clean
- Handwashing sinks-Numbers, capacities, location, and placement
Observation:Sushi prep area does not have a conveniently located hand sink. Must provide hand sink for employees to ensure proper hand washing. Install hand sink on back wall or end of bar as discussed.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:All equipment and surfaces in kitchen and bar areas must be washed, rinsed, and sanitized prior to approval.
- Raw fruits and vegetables washed before cutting, combining with other ingredients, cooked, served, or offered for human consumption in a ready to eat form
Observation:Require food prep sink to be installed in sushi area for washing vegetables.
- Indoor and outdoor surfaces
Observation:1) Exposed brick in sushi prep area is not smooth and cleanable. Cover in stainless steel or FRP. 2) Cove base to be installed on kitchen wall. 3) Require drop ceiling to be installed over sushi prep area.
- Maintaining premises free of litter and unnecessary equipment
Observation:Home style fridge in kitchen. All equipment unnecessary to establishment must be removed. Remove fridge.
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01/23/2014 | Pre Opening |
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