- Using a handwashing sink- operation and maintenance
Observation: A bowl stored in handwashing sink at sushi bar. Removed. Corrected.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Visible buildup on ice machine chute.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Food debris and grease buildup underneath all large equipment in kitchen.
- Sanitization methods - hot water, chemical
Observation: Using wet wiping cloths to clean table without sanitizer in kitchen.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: A bucket of cooked broccoli not date marked in walk-in cooler.
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02/04/2016 | Physical Recheck |
- Miscellaneous sources of contamination
Observation: Sugar large bulk storage bin missing lid.
- Sanitization methods - hot water, chemical
Observation: Using wet wiping cloths to clean table without sanitizer in kitchen.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: 1) Food debris buildup inside of cabinets at sushi bar. 2) Food and grease buildup underneath all large equipment in kitchen.
- Food is properly identified and monitored
Observation: Didn't have time log for sushi rice.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Visible buildup on ice machine chute.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Missing QA test strips.
- Using a handwashing sink- operation and maintenance
Observation: Food stored in handwashing sink at sushi bar. Removed. Corrected.
- In-use utensils, between-use storage
Observation: 1) Bowl being used as scoop in flour storage bin. 2) Several scoops were laying in the food product in large bulk storage bins at dry storage area. Removed. Corrected.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Several buckets of cooked broccoli not date marked in walk-in cooler.
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12/04/2015 | Regular |
- Backflow protection
air gap, device standard, when required
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Must have at least one employee that has supervisory and management responsibility and the authority to direct control food preparation and service is a certified food manager.
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04/20/2015 | Physical Recheck |
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Must have at least one employee that has supervisory and management responsibility and the authority to direct ad control food preparation and service is a certified food manager.
- Disclosure of menu items offered or served raw or undercooked
Observation: Consumer advisory statement is in 1) Hibachi menu 2) Togo menu, however do not correctly identify what items may be served undercooked or raw. Must identify what menu items maybe served undercooked or raw.
- 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: 1) Pepsi cooler was out of temperature. Ordered a new cooler. 2) Reach-in cooler in Sushi bar was out of temp. Internal food temperature between 43*F to 48*F. Discarded. Fix or replace.
- Plumbing system repaired according to law
Observation: Ice machine has slight leaks. Called for service at time of inspection.
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04/02/2015 | Physical Recheck |
- 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: 1)Pepsi cooler was temped at 56*F, was out of temperature. 2) Reach-in cooler in sushi bar was out of temp, was temped at 45.6*F. Fix or replace. Called for service at time of inspection. May not use both coolers until approval has been given through Health Dept.
- Handwashing cleanser, availability
Observation: Hand soap was dry in soap dispenser at hibachi hand station. Must clean and replace new soap more frequently. Corrected at time of inspection.
- Food storage containers identified with common name of food
Observation: Corn starch large bulk storage bin not labeled. Containers holding food which could be mistaken for other foods must be identified with the common name of the food.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Turned off both hot/cold water lines on hand sink in kitchen. Must provide water to ensure food employees are washing their hands when necessary. Owner reported that employee wash hands in food prep sink. Must wash hands in handwashing sink. Food prep sink is only used for wash foods. Corrected at time of inspection.
- Manual warewashing equipment, hot water sanitizing temperatures
Observation: Employee only washed and rinsed food container in food prep sink. The properly warewashing must be washed, rinsed, then sanitized. Corrected at time of inspection.
- Separation from food, equipment, utensils, linens, and single service
Observation: Dish soap was stored in food prep sink. Chemical must be separated from food, and food equipment to prevent contamination. Remove. Do not wash utensils in food prep sink.
- Using a handwashing sink- operation and maintenance
Observation: A box of plastic food wrap stored on hand sink in kitchen. Must have sink area clear for employee to wash hands. Corrected at time of inspection.
- Cleanability of floors, walls, and ceilings
Observation: Caulk the wall behind hand sink in kitchen to provide smooth and easy cleanable surface.
- Untreated eggs stored in 45°F ambient air temperature
Observation: 1) Raw eggs were stored in room temperature on hibachi carts in kitchen. Eggs must be cold held at 45*F or lower if not use immediately. 2) Fried shrimp stored in room temperature on food prep table. Potentially hazardous food must be cold held at 41*F or lower, or be hot held at 135*F or above. Corrected at time of inspection.
- In-use utensils, between-use storage
Observation: Bowl being used as scoop in 1) core starch large bulk storage bin 2) all vegetable container on food prep table. Must use utensil with handle stored outside of food and keep inverted to prevent contamination.
- Miscellaneous sources of contamination
Observation: All food containers were not covered with plastic wrap on food prep table during inspection. Must have lid or cover food to prevent sources of contamination. Corrected at time of inspection.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Must have at least one employee that has supervisory and management responsibility and the authority to direct ad control food preparation and service is a certified food manager.
- Disclosure of menu items offered or served raw or undercooked
Observation: Consumer advisory statement is in 1) Hibachi menu 2) Togo menu, however, do not correctly identify what items may be served undercooked or raw. Must identify what menu items may be served undercooked or raw.
- Sanitization methods - hot water, chemical
Observation: Didn't have sanitizer made up at time of inspection in both kitchen and sushi bar. Must have sanitizer made during all business hours to prevent buildup of bacteria and spread of disease.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Several containers of raw seafood were stored above vegetable containers in 1) Small reach-in cooler at cook line area, 2) Walk-in cooler. Raw food must be stored below or separated from ready-to-eat food to prevent contamination.
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03/30/2015 | Regular |
| No violation noted during this evaluation. | 01/23/2015 | Follow-up |
- 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: Vents are dusty. Must clean off dust buildup on vents in walk-in cooler.
- Equipment location, installation, repair, and adjustment
Observation: Torn gasket on True prep cooler door near back door. Repair.
- Handwashing signage
Observation: Handwashing sign not posted on hand sink in hibachi area.
- Food is honestly presented
Observation: Using tilapia as red snapper in sushi. Food must be offered in a way that does not mislead or misinform the consumer.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Ice machine has mold buildup on chute edge. Must empty, wash, rinse, sanitize and let air dry before refill.
- Plumbing system repaired according to law
Observation: Cold water handle on food prep sink leaks. Repair
- Test kit provided and used to measure sanitizing solution concentration
Observation: Didn't have QA sanitizer test strips.
- Drying mops
Observation: Replace a new mop hook for mop air dry
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01/21/2015 | Pre Opening |
- Vending machine doors, closures, openings, covers, can openers, and liquid waste
Observation: Torn gasket on True Prep cooler door near back door. Repair as needed. REPEAT VIOLATION
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Must have at least one employee that has supervisory and management responsibility and the authority to direct ad control food preparation and service is a certified food manager.
- Established procedures for responding to vomiting and diarrheal events
Observation: Food establishment must have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.
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10/24/2014 | Physical Recheck |
- Food employees hair is effectively restrained
Observation: Employee was not wearing hair restrains. Must wear hair restraints to keep hair from contacting exposed food. REPEAT VIOLATION
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Must have at least one employee that has supervisory and management responsibility and the authority to direct ad control food preparation and service is a certified food manager.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Ice machine has mold buildup on chute edge. Must empty, wash, rinse, sanitize and let air dry before refill. Must clean bin area out monthly or more frequently if buildup occurs. REPEAT VIOLATION
- Established procedures for responding to vomiting and diarrheal events
Observation: Food establishment must have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.
- In-use utensils, between-use storage
Observation: Rice scoop stored in room temperature. Must stored scoop in temp controlled container at 135*F or above.
- Food storage containers identified with common name of food
Observation: All kinds of sauce in squeeze bottles were not label. Container holding food which could be mistaken for other food must be identified with the common name of the food.
- Food storage, prohibited areas
Observation: Ice buildup in reach-in freezer in sushi area. Defrost to prevent sources of contamination. REPEAT VIOLATION
- Miscellaneous sources of contamination
Observation: Food in large cook pot on stove was not covered. Must cover food items when not in immediate use to prevent contamination.
- Common name-working containers
Observation: Several chemical buckets and bottles were not label. Must label chemical item after it removed from original container for easy identify.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths not maintained in sanitizer between use. Wiping cloths must be maintain in sanitizer when not immediately use.
- Posting inspection reports
Observation: Didn't not have most recent inspection report post. Must post in area viewable to the public.
- 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: Vents are dusty. Must clean off dust buildup on vents in walk-in cooler.
- 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: 1)Raw meat was stored in room temperature waiting for cook over 3 hours. Potentially hazardous food must be cold holding at 41*F or lower if not use immediately. 2)Pepsi reach-in cooler was out of temperature. Internal food temperature from 47.3*F to 58.6*F. Discarded all potentially hazardous food. Replace or fix. MAY NOT USE COOLER UNTIL APPROVAL HAS BEEN GIVEN THROUGH HEALTH DEPARTMENT.
- Food is honestly presented
Observation: Using tilapia as red snapper in sushi. Food must be offered in a way that does not mislead or misinform the consumer. REPEAT VIOLATION
- Eating, drinking, or using tobacco
Observation: Open glass beverage container in prep area. Must provide a lid and straw for employee beverage. REPEAT VIOLATION
- Food storage - preventing contamination from the premises
Observation: Food stored on the floor in walk-in cooler. Food must be 6" off the floor to prevent contamination and cleaning purpose. Corrected at time of inspection
- Test kit provided and used to measure sanitizing solution concentration
Observation: QA sanitizer test strips damaged by water. Replace. REPEAT VIOLATION
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:1) Raw eggs were stored on the top of dressing bucket in walk-in cooler. 2)Raw eggs were stored above beef in walk-in cooler. Raw animal food must be separated from ready to eat food. Raw items must be stored by the cook temperature.
- Foods are at proper initial internal temperature when removed from temperature control and are consumed or discarded as required
Observation: 1) Missing May sushi rice time log 2)employee has been forging time log for sushi rice. Sushi rice must be marked or identified to indicated the time that is 4 hours past the point in time when the food is removed from temperature control.
- Separation from food, equipment, utensils, linens, and single service
Observation: Soap bottle was stored in food prep sink. Chemical must be separated from food, and food equipment. Corrected at time of inspection. 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: All food employees must read and sign Form 1-B Conditional Employee or Food Employee Reporting Agreement.
- Equipment location, installation, repair, and adjustment
Observation: Torn gasket on True prep cooler door near back door. Repair as needed. REPEAT VIOLATION
- Sanitization methods - hot water, chemical
Observation: 1)Employee only washed and rinsed knives/raw meat cutting board in three compartment sink. The properly warewashing must be washed, rinsed, then sanitized. 2)Didn't have sanitizer made up at time of inspection at front. Must have sanitizer made during all business hours to prevent buildup of bacteria and spread of disease. REPEAT VIOLATION 3)Unable to detect QA sanitizer in solution bucket. Sanitizer dispenser is broken. Replace or fix. Must use chlorine sanitizer before dispenser is fixed.
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10/03/2014 | Regular |
- Sanitization methods - hot water, chemical
Observation: Didn't have sanitizer available at time of inspection. Must have sanitizer made up during all business hours to prevent buildup of bacteria.
- Handwashing signage
Observation: No handwashing sign in both restrooms. Every hand sink to be used by employees must have sign posted reminding employees to wash their hands.
- Use of cast iron, wood, or nonstick coatings as a food contact surface
Observation: Wood container and scoop have been using for mix sushi rice. Wood may not be used as food contact surface.
- Food storage - preventing contamination from the premises
Observation: Ice buildup in reach-in freezer in sushi area. Defrost to prevent sources of contamination.
- Outer openings are protected
Observation: Exterior door has light showing around outer edges. Must replace weather stripping or door sweep to prevent entry pest.
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
Observation: Does not have date plate operating instructions on dish machine. Must have date plate label for verification of dishwasher setup and required temperature and sanitizer concentration.
- Equipment location, installation, repair, and adjustment
Observation: Torn gasket on the door in the following cooler: 1)True prep cooler near back door, 2)Turbo Air prep cooler next to dry storage. Replace as need.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Ice machine has some buildup on chute edge. Mus empty, wash, rinse, sanitize and let air dry before refill. Must clean bin area out monthly or more frequently if buildup occurs. REPEAT VIOLATION.
- Miscellaneous sources of contamination
Observation: 1)Ice bin in bar needs a lid to be used when not busy. REPEAT VIOLATION. 2)Foods were not covered on grill carts. Must cover food items when not in immediate use to prevent contamination.
- Established procedures for responding to vomiting and diarrheal events
Observation: Establishment doesn't have procedures for responding to vomiting and diarrheal events.
- Records, creation and retention for parasite destruction
Observation: Does not have most recent parasite destruction letter for raw fish used for sushi. Must provide a copy each year. REPEAT VIOLATION.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Don't have certified food protection manager with management and supervisory responsibility employee by the establishment.
|
02/28/2014 | Physical Recheck |
- Laundry facilities
requirement, location, and use
- Frozen PHF/TCS foods are properly slacked and thawed
1) Ice buildup in reach-in freezer in sushi area. Defrost to prevent sources of contamination. 2) Ice bin at bar needs a lid to be used when not busy. REPEAT VIOLATION. 3) Observed food were not coved on grill carts. Must cover food items when not in immediate use to prevent contamination. 4) Started to thwa shrimp in standing cold water. Must either keep water running slowly over produce or thaw in cooler. Corrected at time of inspection
- Food is honestly presented
1) Several cook powder buckets were not labeled. Containers holding food which could be mistaken for other food must be identified with the common name of the food. 2) Using Tliapiaas red snapper in sushi. Food must be offered in a way that does not mislead or misinform the consumer.
- Mechanical warewashing machine pressure measuring devices, data plate, internal baffles, and flow pressure device
1) Do have date plate operating instructions on dish machine. Must have date plate label for verfication of dishwasher setup and required temperatrue and sanitizer concentration. 2) QA sanitizer test strips damaged by water. Replace.
- Food employees hair is effectively restrained
Employee was not wearing hair restrains. Must wear hair restraints to keep hair from contacting exposed food.
- Sanitization methods - hot water, chemical
Didn't have sanitizer available at time of inspection. Must have sanitizer made up during all business hours to prevent buildup of bacteria.
- Eating, drinking, or using tobacco
Observed open glass beverage containers in prep areas. Must provide a lid and straw for all beverages. REPEAT VIOLATION.
- Records, creation and retention for parasite destruction
Does not have most recent parasite destruction letter for raw fish used for sushi. Must provide a copy each year. REPEAT VIOLATION.
- When to wash
Observed employee putting on gloves without washing hands before. Ensure to wash hands before putting on gloves when handling ready-to-eat food. Dirty hands may contamine gloves if not washed.
- Test kit provided and used to measure sanitizing solution concentration
1) Do have date plate operating instructions on dish machine. Must have date plate label for verfication of dishwasher setup and required temperatrue and sanitizer concentration. 2) QA sanitizer test strips damaged by water. Replace.
- In-use utensils, between-use storage
1) Bowl being used as scoop in cooking powder buckets in dry storage area. Must use utensil with handle stored out side of food and keep inverted to prevent contamination. 2) A metal container was stored in hand sink for air dry in sushi bar. Must store all utensils in correct storage place to prevent contamination. 3) Observed torn gasket on the door in the following cooler: a. True prep cooler near back door, b. Turbo Air prep cooler next to dry storage. Replace as needed. 4) Ice machine has some buildup on chute edge. Must enpty, wash, rinse, sanitize and let air dry before refill. Must clean bin area out monthly or more frequently if buildup occures. REPEAT VIOLATION.
- Miscellaneous sources of contamination
1) Ice buildup in reach-in freezer in sushi area. Defrost to prevent sources of contamination. 2) Ice bin at bar needs a lid to be used when not busy. REPEAT VIOLATION. 3) Observed food were not coved on grill carts. Must cover food items when not in immediate use to prevent contamination. 4) Started to thwa shrimp in standing cold water. Must either keep water running slowly over produce or thaw in cooler. Corrected at time of inspection
- Plumbing system repaired according to law
Hand sink is not functioning in kithcen. Hand sink has no hot water provided. Replace or repair.
- Food storage, prohibited areas
1) Ice buildup in reach-in freezer in sushi area. Defrost to prevent sources of contamination. 2) Ice bin at bar needs a lid to be used when not busy. REPEAT VIOLATION. 3) Observed food were not coved on grill carts. Must cover food items when not in immediate use to prevent contamination. 4) Started to thwa shrimp in standing cold water. Must either keep water running slowly over produce or thaw in cooler. Corrected at time of inspection
- Outer openings are protected
Exterior door has light showing around outer edges. Must replace weater striping or door sweep to prevent entry pest.
- Hand drying provided
1) No hand soap provided in kitchen. Corrected at time of inspection 2) Soap dispenser in kitchen was not working. 3) Paper towel dispenser was not working at front beverage service area. Must repair or replace to ensure all kinds of dispensers work functioning at all time.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Bowl being used as scoop in cooking powder buckets in dry storage area. Must use utensil with handle stored out side of food and keep inverted to prevent contamination. 2) A metal container was stored in hand sink for air dry in sushi bar. Must store all utensils in correct storage place to prevent contamination. 3) Observed torn gasket on the door in the following cooler: a. True prep cooler near back door, b. Turbo Air prep cooler next to dry storage. Replace as needed. 4) Ice machine has some buildup on chute edge. Must enpty, wash, rinse, sanitize and let air dry before refill. Must clean bin area out monthly or more frequently if buildup occures. REPEAT VIOLATION.
- Sanitization of food contact surfaces - before use and after cleaning
Unable to detect chlorine sanitizer in dish machine. Called for service. Must use test strips daily to ensure is properly sanitizing dishes. REPEAT VIOLATION.
- Bare hand contact with ready to eat foods
Food employee was cutting lettuce used for salad with bare hands. Must wash hand then wear gloves or use utensils to handle ready-to-eat foods (RTE). RTE means that produce that is donw with cooking process and ready to be served.
- Food storage containers identified with common name of food
1) Several cook powder buckets were not labeled. Containers holding food which could be mistaken for other food must be identified with the common name of the food. 2) Using Tliapiaas red snapper in sushi. Food must be offered in a way that does not mislead or misinform the consumer.
- Handwashing signage
No handwashing sign in both restrooms. Every hand sink to be used by employees must has sign posted reminding employees to wash their hand.
- Separation from food, equipment, utensils, linens, and single service
Observed dish soap was stored in prep sink. Prep sink is only used for food washing. All chemical items must be stored separated from food and food contact surface.
- Handwashing cleanser, availability
1) No hand soap provided in kitchen. Corrected at time of inspection 2) Soap dispenser in kitchen was not working. 3) Paper towel dispenser was not working at front beverage service area. Must repair or replace to ensure all kinds of dispensers work functioning at all time.
- Material characteristics of non-food contact surfaces
Card board were reused on the second shelving of cutting table in kitchen. Must provide smooth and cleanable container for this purpose.
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12/18/2013 | Routine |
- Food storage containers identified with common name of food
1) Need to label all squeeze bottles of liquids used for foods at grill area and in kitchen, oils, water. 2) Label sauces in walk in cooler, in English as well as Japanese.
- Food storage - preventing contamination from the premises
1) Has buckets of sauces stored on floor in dry storage area and in walk in cooler, must store all foods at least 6 inches off floor, provide more storage racks or rearrange to accommodate these products. 2) Ice bin at bar needs a lid to be used when not busy.
- Bare hand contact with ready to eat foods
Observed staff handling lemon wedges for drinks with bare hands, discarded, must use tongs or other barrier method to protect them from bare hand contact. Corrected on site.
- Compliance with submitted HACCP plans and approved variance procedures
1) Has log book for documenting the sushi rice holding time, but not filled out for past three months, impressed upon owner the importance of documenting this procedure. Logbook restarted today. 2) Has written procedure for making and holding rice in Japanese only, translating to English now and copy provided today.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Food debris buildup under the grills in the dining room, must clean more frequently, currently doing monthly, could attract pests. 2) Clean wall behind the dishmachine sprayer hose area, some buildup.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Wiping cloths not maintained in sanitizer between use, both in sushi area and kitchen, returned to proper sanitizer buckets now. 2) Has rice cooker covered in foil, must change daily if want to use foil. 3) Clean lower shelves of prep table, some food spills. 4) Using clean food wrap on shelving to protect, must change more frequently, soiled. --1) Ice machine has some buildup on chute edge, must empty, wash, rinse, sanitize and let air dry before refill. Must clean bin area out monthly or more frequently if buildup occurs. 2) Need to clean stove and fryer areas in kitchen, buildup. 3) Refilling glass liquor bottles for water usage at table side grill, must provide a container that is easily cleanable for this purpose. 3) Has scoop handle touching sesame seeds, sugar, and rice, all should be kept with handles inverted out of product. 4) Cold plate tubing in contact with edible ice in ice bin, provide a shield for ice to protect, obtained during inspection, corrected on site. 5) Has ice scoop and knife on cloth, must provide a smooth cleanable surface such as a tray for these items. 6) Storing knife behind the sink in bar, not a cleanable surface, removed to shelving area with cutting board now.
- In-use utensils, between-use storage
1) Ice machine has some buildup on chute edge, must empty, wash, rinse, sanitize and let air dry before refill. Must clean bin area out monthly or more frequently if buildup occurs. 2) Need to clean stove and fryer areas in kitchen, buildup. 3) Refilling glass liquor bottles for water usage at table side grill, must provide a container that is easily cleanable for this purpose. 3) Has scoop handle touching sesame seeds, sugar, and rice, all should be kept with handles inverted out of product. 4) Cold plate tubing in contact with edible ice in ice bin, provide a shield for ice to protect, obtained during inspection, corrected on site. 5) Has ice scoop and knife on cloth, must provide a smooth cleanable surface such as a tray for these items. 6) Storing knife behind the sink in bar, not a cleanable surface, removed to shelving area with cutting board now.
- Miscellaneous sources of contamination
1) Has buckets of sauces stored on floor in dry storage area and in walk in cooler, must store all foods at least 6 inches off floor, provide more storage racks or rearrange to accommodate these products. 2) Ice bin at bar needs a lid to be used when not busy.
- Single -service and single-use articles may not be reused
1) Ice machine has some buildup on chute edge, must empty, wash, rinse, sanitize and let air dry before refill. Must clean bin area out monthly or more frequently if buildup occurs. 2) Need to clean stove and fryer areas in kitchen, buildup. 3) Refilling glass liquor bottles for water usage at table side grill, must provide a container that is easily cleanable for this purpose. 3) Has scoop handle touching sesame seeds, sugar, and rice, all should be kept with handles inverted out of product. 4) Cold plate tubing in contact with edible ice in ice bin, provide a shield for ice to protect, obtained during inspection, corrected on site. 5) Has ice scoop and knife on cloth, must provide a smooth cleanable surface such as a tray for these items. 6) Storing knife behind the sink in bar, not a cleanable surface, removed to shelving area with cutting board now.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use, both in sushi area and kitchen, returned to proper sanitizer buckets now. 2) Has rice cooker covered in foil, must change daily if want to use foil. 3) Clean lower shelves of prep table, some food spills. 4) Using clean food wrap on shelving to protect, must change more frequently, soiled.
- Records, creation and retention for parasite destruction
Does not have most recent parasite destruction letter for raw fish used for sushi, must provide a copy each year, company contacted and sending letter now. Must fax to our office when received.
- Roasts held at a temperature of 130°F or above
Holding partially cooked broccoli at room temp, now 56 degrees F during lunch prep time, moved most to cooler until needed for orders. Must store PHF in cooler until needed for orders. Corrected on site.
- Posting of a valid license
Must post most recent inspection within public view, does have license posted.
- When to wash
Glove change does not replace hand washing, need to wash hands when remove gloves and before move on to next task. Corrected on site.
- Sanitization of food contact surfaces - before use and after cleaning
Dishmachine at 10 ppm chlorine today, service called and here now servicing the machine. Must use test strips daily to ensure is properly sanitizing dishes. Corrected on site.
- Beverage tubing, cold plates, and ice unit drain lines
1) Ice machine has some buildup on chute edge, must empty, wash, rinse, sanitize and let air dry before refill. Must clean bin area out monthly or more frequently if buildup occurs. 2) Need to clean stove and fryer areas in kitchen, buildup. 3) Refilling glass liquor bottles for water usage at table side grill, must provide a container that is easily cleanable for this purpose. 3) Has scoop handle touching sesame seeds, sugar, and rice, all should be kept with handles inverted out of product. 4) Cold plate tubing in contact with edible ice in ice bin, provide a shield for ice to protect, obtained during inspection, corrected on site. 5) Has ice scoop and knife on cloth, must provide a smooth cleanable surface such as a tray for these items. 6) Storing knife behind the sink in bar, not a cleanable surface, removed to shelving area with cutting board now.
- Eating, drinking, or using tobacco
Observed open glass beverage containers in prep areas, must provide a lid and straw for all beverages. Corrected on site.
- Material characteristics of non-food contact surfaces
1) Wiping cloths not maintained in sanitizer between use, both in sushi area and kitchen, returned to proper sanitizer buckets now. 2) Has rice cooker covered in foil, must change daily if want to use foil. 3) Clean lower shelves of prep table, some food spills. 4) Using clean food wrap on shelving to protect, must change more frequently, soiled.
- Common name-working containers
Not all spray bottles and buckets of sanitizer were labeled with common name to identify, must label now. Corrected on site.
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05/14/2013 | Routine |
Restaurant representatives - add corrected or new information about Osaka Japanese Steakhouse, 5001 1st Se Ave Ste 104 Cedar Rapids, Ia 52402, , IA »