- Miscellaneous sources of contamination
Observation: A basket of spring rolls not covered in chest freezer in kitchen. Covered. Corrected.
- Storage of clean equipment and utensils
Observation: Cutting boards were stored on the floor for air dry after washed.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following areas have food debris buildup: 1) Counter behind right hand sink in sushi bar 2) Floor underneath all large equipment in kitchen 3) All tables in kitchen 4) Wall behind rice cooker table
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloths were stored on wok table in kitchen. Discarded. Corrected.
- Common name-working containers
Observation: Sanitizer bucket in sushi bar not labeled.
- Sanitization methods - hot water, chemical
Observation: Employee was incorrectly warewashing dishes. Only washed and rise equipment without sanitizing.
- Equipment location, installation, repair, and adjustment
Observation: The middle door on kitchen line cooler has torn gasket.
- 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: Raw eggs were stored in room temperature at cooking area. Removed. Corrected.
- Separation from food, equipment, utensils, linens, and single service
Observation: EMS chemical items were stored above clean containers and rice at dish machine area.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Vents in walk-in cooler are dusty.
- In-use utensils, between-use storage
Observation: Bowl being used as scoop in: 1) rice bag 2) sugar bag. Removed. Corrected.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: 1) Inside of ice machine 2) Pepsi gun holder in bar have mold buildup.
|
12/02/2015 | Regular |
| No violation noted during this evaluation. | 04/03/2015 | Illness Complaint |
- Use of cast iron, wood, or nonstick coatings as a food contact surface
Observation: Observed a wooden spoon being use to mix sushi rice. No wooden utensil is allowed to use. Must provide smooth, easy cleanable, and nonabsorbent food contact surface utensil.
- Cleanability of floors, walls, and ceilings
Observation: Provide caulking behind: 1) Three compartment sink 2) Food prep sink.
- Food storage - preventing contamination from the premises
Observation: 1) One box of food was stored on the floor in walk-in freezer. Food must be stored at least 6" off floor to prevent contamination. 2) Frozen foods were stored in grocery bags in walk-in freezer. Must use food grade bags to store food.
- Sanitization methods - hot water, chemical
Observation: Unable to detect chlorine from dish machine. Called for service during inspection.
- Disclosure of menu items offered or served raw or undercooked
Observation: Consumer advisory statement is in special roll menu, however does not correctly identify what items may be served undercooked or raw. Must identify what menu items may be served undercooked or raw.
- In-use utensils, between-use storage
Observation: Rice scoop was stored in warmer with room temperature water. Rice scoop must be hot held at 135*F or above to prevent bacteria grow.
- Material characteristics of non-food contact surfaces
Observation:1) Cardboard reused as food container for other than their original products in walk-in freezer. REPEAT VIOLATION 2) Cardboard reused on the wire rack above Pepsi machine at hibachi beverage station. Cardboard is not smooth, easily cleanable, and nonabsorbent. Must replace with material that meets all above criteria.
|
03/31/2015 | Physical Recheck |
- Untreated eggs stored in 45°F ambient air temperature
Observation: Raw eggs were stored in room temperature over 4 hours. Raw eggs must be stored 45*F or lower. Discarded.
- Handwashing signage
Observation: Handwashing sign not posted on the following hand sinks: 1) Hibachi area 2) Sushi bar. Every hand sink to be used by employees must has sign posted reminding employees to wash their hands.
- Eating, drinking, or using tobacco
Observation: Employee put personal beverage cup on hot holding table without lid. Food employee must drink from a closed beverage container to prevent mouth to hand contamination. Must put personal items at designated area.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 1) Aquafine reach-in cooler for hibachi 2) Microwave stored by rich warmer in kitchen are not clean o sight or touch. Clean as needed. 3) Mold buildup inside of the Pepsi gun holder in bar. REPEAT VIOLATION. Must clean more frequently to prevent contamination.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The following areas have become soiled and must clean: 1) All wire racks 2) Meat prep table.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Observed several home made spring roll dipping sauce containers were date marked on 03/05/15. All time/temperature safety control food are only good for 7 day from day opened or prepared to use. Discard.
- Common name-working containers
Observation: Both sanitizer buckets in kitchen and sushi bar not labeled. Must label all working container for easy identify.
- Food storage - preventing contamination from the premises
Observation: 1) Several food boxes were stored on the floor in walk-in freezer. Food must be stored at least 6" off floor to prevent contamination. 2) Frozen foods were stored in grocery bag in walk-in freezer. Must provide food grade bags to store food.
- Plumbing system repaired according to law
Observation: 1) Left faucet on three compartment sink leaks. REPEAT VIOLATION 2) Faucet on two compartment sink in dish area leaks. Repair or replace. Must maintain all plumbing in good working order to prevent contamination.
- In-use utensils, between-use storage
Observation: Rice scoop was stored in warmer with room temp water. Rice scoop must be hold held at 135*F or above to prevent bacteria grow. Corrected at time of inspection.
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Food storage containers identified with common name of food
Observation: The following items not labeled: 1)A container of white powder on hibachi prep cooler. 2) Most squeeze bottles in kitchen. REPEAT VIOLATION. Containers holding food which could be mistaken for other food 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: There are several items in walk-in cooler not date marked: 1) Cooked chicken 2) Spicy tuna. Must date mark all potentially hazardous food if not used within 24 hours after opened or preparation.
- Use of cast iron, wood, or nonstick coatings as a food contact surface
Observation: Observed a wood spoon being use to mix sushi rich. No wood utensil is allowed to use.
- Material characteristics of non-food contact surfaces
Observation: 1) Cardboard reused as food container for other than their original products in walk-in freezer. REPEAT VIOLATION 2) Cardboard reused on the shelving above Pepsi machine at hibachi beverage station 3) Observed to put food container on the rugs in kitchen: a. cook line area b. hibachi cart c. clean utensil table. Rugs are not smooth, easily cleanable, and nonabsorbent. Must replace with material that meets all above criteria.
- Sanitization methods - hot water, chemical
Observation: Unable to detect chlorine from: 1)Dish machine 2) sanitizer bucket in kitchen 3) Sanitizer in sushi bar. REPEAT VIOLATION. Call for service to fix dish machine. Chlorine sanitizer must be between 50-100ppm.
- Using a handwashing sink- operation and maintenance
Observation: Cleaning tools were stored at front of hand sink next to the Aquafine hibachi cooler. Must have sink areas clear to ensure employee are washing when necessary. REPEAT VIOLATION
- Disclosure of menu items offered or served raw or undercooked
Observation: Consumer advisory statement is in special roll menu, however does not correctly identify what items may be served undercooked or raw. Must identify what menu items may be 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: Two bowls of mixed garlic and oil for hibachi are stored in room temperature. Potentially hazardous food must be stored at 41*F or lower. Discarded.
- Cleanability of floors, walls, and ceilings
Observation: Provide caulking behind: 1) three compartment sink 2) food prep sink.
|
03/17/2015 | Regular |
| No violation noted during this evaluation. | 01/05/2015 | Other |
- Food storage - preventing contamination from the premises
Observation: Frozen foods were stored in grocery bag in walk-in freezer. Must provide food grade bags to store food.
- Material characteristics of non-food contact surfaces
Observation: 1) Cardboard reused as food container for other than their original products in walk-in freezer. Cardboard is not a smooth, easily cleanable, and nonabsorbent surface. Replace to plastic container. 2)Lower level of food prep table next to rice cooker is rusting. Must resurface or replace.
- Using a handwashing sink- operation and maintenance
Observation: A bag of to go boxes were stored inside of hand sink next to Aquafine reach-in cooler. Must have sink areas clear to ensure employee are washing when necessary. Corrected at time of inspection. REPEAT VIOLATION
- Shellstock identification
Observation: Missing several oyster shellfish tags record. Raw foods are served or sold in ready-to-eat form, must keep all shellfish tags for 90 calendar days beyond the time of service or sale of the fish.
- Hand drying provided
Observation:No paper towel provided on hand sink next to Aquafine reach-in cooler. Must provide paper towels for hand dry. Corrected at time of inspection. REPEAT VIOLATION
- Handwashing signage
Observation: No handwashing sign in the following areas: 1)ice machine room 2) bar. Every hand sink to be used by employees must has sign posted reminding employees to wash their hands. REPEAT VIOLATION
- Storage and maintenance of wet and dry wiping cloths
Observation: 1)Wiping cloths were stored on wok table in kitchen, 2) Wiping cloths stored on table in sushi bar. Wiping cloths not maintained in sanitizer between use. Must be maintained in sanitizer when not immediately use. REPEAT VIOLATION
- Sanitization methods - hot water, chemical
Observation:1)Chlorine sanitizer concentration was tested lower than 10ppm in kitchen. Chlorine sanitizer must be must maintained at 50-100ppm. Test concentration after made. Corrected at time of inspection 2) Cutting board was washed, rinsed, and without sanitized. All utensils must be sanitized at least 30 seconds after rinse to prevent food borne illness. Sanitizer is the most effective way to ensure surface are clean. REPEAT VIOLATION
- Food and water temperature measuring devices are appropriately scaled
Observation: Didn't have thermometer in walk-in cooler. Must provide a thermometer to ensure adequate temperature is maintained.
- Plumbing system repaired according to law
Observation: Handle on left side of three compartment sink leaks. Repair to maintain in good condition.
- Use of lead, copper, and galvanized metal as a food contact surface
Observation: Tomato sauce stored inside a galvanized can. Must not store any acidic food inside a galvanized can. REPEAT VIOLATION
- Food is properly identified and monitored
Observation: Missing sushi rice time log. Sushi rice must be marked or identified to indicate the time that is 4 hours past the point in time when food is removed from temperature control. REPEAT VIOLATION
- Food storage containers identified with common name of food
Observation: Several food powder storage bins were not labeled with produce name. Containers holding food which could be mistaken for other food must be identified with the common name of the food. REPEAT VIOLATION
- Common name-working containers
Observation: Several chemical spray bottles were not labeled cross from dry storage. Must label all working container with common name for easy identification. REPEAT VIOLATION
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Grease buildup on the floor underneath wok table. Must clean deeply and frequently to prevent contamination. REPEAT VIOLATION
- Food employees hair is effectively restrained
Observation: Two food employees ere not wearing hair restrains. Must wear hair restraints to keep hair from contacting exposed food. Food handling employees must wear a hat, or hair net to adequately restrain hair when working around food. REPEAT VIOLATION
- In-use utensils, between-use storage
Observation: Bowl being used as scoop in several food large buckets. Must used utensil with handle stored out side of food and keep inverted. REPEAT VIOLATION
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Mold buildup inside of soda nozzle holder. Must clean more frequently to prevent contamination. REPEAT VIOLATION
|
09/11/2014 | Routine |
- In-use utensils, between-use storage
Observation: Bowl being used as scoop in rice bags and large rice bin. Must used utensil with handle stored out side of food and keep inverted.
- Disclosure of menu items offered or served raw or undercooked
Observation: Every menu in establishment must properly identify raw or under cooked items including placement menu, chef special board, and printed menu. REPEAT VIOLATION.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Sanitizer buckets in sushi bar was tested too strong. The concentration of chlorine sanitizer must be maintain between 50-100 ppm. Correct at time of inspection.
- Sanitization methods - hot water, chemical
Observation: Large rice cooker was cleaned with wrong method. All utensils must be sanitized at least 30 seconds after rinse to prevent food borne illness. Sanitizer is the most effective way to ensure surface are clean.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Inside of microwave has food debris buildup. Clean as needed to prevent contamination.
|
03/24/2014 | Physical Recheck |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: 1) precooked food in walk-in cooler 2) home-made sauces in several coolers 3) read-to-eat food in walk-in cooler were not date marked. Must date mark all potentially hazardous food if not used within 24hrs after opened or preparation. Have 7 days from day marked to use or discard.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths stored on table in sushi bar. Wiping cloths not maintained in sanitizer between use. Wiping cloths must be maintain in sanitize when not immediately use.
- Posting inspection reports
Observation: Most recent inspection report not posted. Must most in are viewable to the public.
- In-use utensils, between-use storage
Observation: Bowl being used as scoop in flour bags. Must used utensil with handle stored out side of food and keep inverted.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Dust buildup on vents in both Aquafine reach-in cooler. Clean more frequently to prevent contamination.
- Use of cast iron, wood, or nonstick coatings as a food contact surface
Observation: Using wooden sushi rice mix bowl in kitchen. Wood may not be used as a food contact surface. Removed wooden bowl. Correct at time of inspection.
- Common name-working containers
Observation: Chemical bottle was not labeled in dish machine area. Must label all working container with common name for easy identification.
- Light bulbs, protective shielding
Observation: Light bulb in both Aquafine reach-in cooler bunted out. Replace as needed.
- Plumbing system maintained in good repair
Observation: Faucet on hand sink near by raw fish reach-in cooler is not functioning in kitchen. Repair.
- Disclosure of menu items offered or served raw or undercooked
Observation: Every menu in establishment must properly identify raw or under cooked items including placement menu, chef special board, and printed menu. REPEAT VIOLATION.
- Drying mops
Observation: Mop was stored in bucket. Must provide a hook for mop or drape over bucket to allow to air dry in between uses.
- Parasite destruction (raw or partially cooked fish)
Observation: Establishment does not have updated letter of guarantee from raw fish supplier. Letter must be update annually. REPEAT VIOLATION.
- Food storage containers identified with common name of food
Observation: Most sauce containers were not labeled with produce name. Container holding food which could be mistaken for other food must be identified with the common name of the food. REPEAT VIOLATION.
- Sanitization methods - hot water, chemical
Observation: Large rice cooker was washed, rinsed, without sanitized. All utensils must be sanitized at least 30 seconds after rinse to prevent food borne illness. Sanitizer is the most effective may to ensure surface are clean.
- Food storage - preventing contamination from the premises
Observation: Several food boxes were stored on the floor in walk-in freezer. Food must be stored 6"off the floor to prevent contamination. Must reorganize walk-in cooler and install extra shelving to store food.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The facility must have deeply cleaning: a.inside of kitchen line cooler
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Deep cleaning in the following areas: a. Heavy grease buildup on the floor underneath all large equipment (wok table, and racks)
- 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: Raw eggs were stored in prep cooler holding at 50.1*F. Discarded. Raw eggs must be cold hold at 45*F or below.
- Cutting surfaces maintained
Observation: Several cutting boards with deep gashes and scores. Must resurface or replace to prevent bacteria buildup.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Both sanitizer buckets in sushi bar and kitchen was tested too weak. The concentration of chlorine sanitizer must be maintain between 50-100 ppm. Correct at time of inspection.
- Separation from food, equipment, utensils, linens, and single service
Observation: 1)Chemical items were stored above food bags on the shelf nearby dish machine. 2) Chemical were being stored next to boxes of mayonnaise next to he washing machine. All food and food items must be adequate separated from chemical. REPEAT VIOLATION.
|
03/10/2014 | Physical Recheck |
- Posting of a valid license
Most recent inspection report not posted. Must post in area viewable to the public.
- Using a handwashing sink- operation and maintenance
1) Handsink in kitchen was blocked by tools and boxes. Must have sink areas clear to ensure employee are washing when necessary. 2) Soap dispenser on hand sink near by raw fish reach-in cooler is not functioning in kitchen. Replace or repair. 3) All paper towel dispensers were empty: a. Employee restroom, b. Both handsink in kitchen, c. Ice machine room. Must provide paper towels for hand dry.
- Use of cast iron, wood, or nonstick coatings as a food contact surface
1) Rice scoop stored in water container at room temperature. Must stored scoop in temperature controlled container at 135*F or above. 2) Bowl being used as scoop in rice bucket. Must used utensil with handle stored out side of food and keep inverted. 3) Tomato sauce stored inside a galvanized can. Must not store any acidic food inside a galvanized can. 4) Using wooden sushi rice mix bowl in kitchen. Wood may not be used as a food contact surface. 5) Single cutting board with deep gashes and scores. Must resrface or replace to prevent bacteria buildup. 6) The facility must have deeply cleaning: a, Inside of kitchen line cooler, b. White rice buckets, c. Inside of microwave, d. Mold buildup on ice machine chute, Must drain ice, wash, rinse, and sanitize, e. Mold buildup inside of soda nozzel holder. Must clean more frequently to prevent containation.
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
1) Establishment does not have updated letter of guarenteen from raw fish suplier. Letter must be updated annually. REPEAT VIOLATION. Faxed during inspection. Corrected at time of inspection 2) Didn't have sushi rice time log. Sushi rice must be marked or identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
- Cutting surfaces maintained
1) Rice scoop stored in water container at room temperature. Must stored scoop in temperature controlled container at 135*F or above. 2) Bowl being used as scoop in rice bucket. Must used utensil with handle stored out side of food and keep inverted. 3) Tomato sauce stored inside a galvanized can. Must not store any acidic food inside a galvanized can. 4) Using wooden sushi rice mix bowl in kitchen. Wood may not be used as a food contact surface. 5) Single cutting board with deep gashes and scores. Must resrface or replace to prevent bacteria buildup. 6) The facility must have deeply cleaning: a, Inside of kitchen line cooler, b. White rice buckets, c. Inside of microwave, d. Mold buildup on ice machine chute, Must drain ice, wash, rinse, and sanitize, e. Mold buildup inside of soda nozzel holder. Must clean more frequently to prevent containation.
- Miscellaneous sources of contamination
1) Several food boxes were stored on the floor in walk-in freezer. Food must be stored 6" off the floor to prevent contamination. Must re-organize walk-in cooler and install extra shelving to store food. 2) The following foods were not covered at time of inspection: a. food and sauce on grill cart in kitchen; b. Raw chicken was stored on raw meat table waiting for cut in kitchen; c. Ice bin not covered in bar. Must cover food items when not in immediate use to prevent contamination.
- Separation from food, equipment, utensils, linens, and single service
1) Observed chemical bottle was not labeled in dish machine area. Must label all working container with common name for easy identification. 2) Chemical were being stored next to boxes of avocado next to the washing machine. All food and food items must be adequatel separated from chemicals. REPEAT VIOLATION. 3) Sanitizer was too strong in sushi bar. The concentration of chlorine sanitizer must be maintained between 50 - 100 ppm.
- Single use glove use
1) Rice scoop stored in water container at room temperature. Must stored scoop in temperature controlled container at 135*F or above. 2) Bowl being used as scoop in rice bucket. Must used utensil with handle stored out side of food and keep inverted. 3) Tomato sauce stored inside a galvanized can. Must not store any acidic food inside a galvanized can. 4) Using wooden sushi rice mix bowl in kitchen. Wood may not be used as a food contact surface. 5) Single cutting board with deep gashes and scores. Must resrface or replace to prevent bacteria buildup. 6) The facility must have deeply cleaning: a, Inside of kitchen line cooler, b. White rice buckets, c. Inside of microwave, d. Mold buildup on ice machine chute, Must drain ice, wash, rinse, and sanitize, e. Mold buildup inside of soda nozzel holder. Must clean more frequently to prevent containation.
- Light intensity
1) Light bulb in both Aquafine reach-in coolers burnted out. Replace as needed. 2) Mop was stored on floor. Must proved a hook for mop or drape over bucket to allow to air dry in between uses.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Rice scoop stored in water container at room temperature. Must stored scoop in temperature controlled container at 135*F or above. 2) Bowl being used as scoop in rice bucket. Must used utensil with handle stored out side of food and keep inverted. 3) Tomato sauce stored inside a galvanized can. Must not store any acidic food inside a galvanized can. 4) Using wooden sushi rice mix bowl in kitchen. Wood may not be used as a food contact surface. 5) Single cutting board with deep gashes and scores. Must resrface or replace to prevent bacteria buildup. 6) The facility must have deeply cleaning: a, Inside of kitchen line cooler, b. White rice buckets, c. Inside of microwave, d. Mold buildup on ice machine chute, Must drain ice, wash, rinse, and sanitize, e. Mold buildup inside of soda nozzel holder. Must clean more frequently to prevent containation. --1) Wiping cloths were stored on grill cart, 2) Wiping cloths stored on table in sushi bar. Wiping cloths not maintained in sanitizer between use. Wiping cloths must be maintain in sanitizer when not immediately use. 3) Deep cleaning in the following areas: a. Heavy grease buildup on the floor underneath all large equipment ( wok table, and racks), b. Bottom shelving on raw meat prep table, c. Floor in walk-in freezer. CLEAN.
- Food employees hair is effectively restrained
Two food employees were not wearing hair restrains. Must wear hair restraints to keep hair from contacting exposed food. Food handling employees must wear a hat, or hair net to adequately restrain hair when working around food.
- In-use utensils, between-use storage
1) Rice scoop stored in water container at room temperature. Must stored scoop in temperature controlled container at 135*F or above. 2) Bowl being used as scoop in rice bucket. Must used utensil with handle stored out side of food and keep inverted. 3) Tomato sauce stored inside a galvanized can. Must not store any acidic food inside a galvanized can. 4) Using wooden sushi rice mix bowl in kitchen. Wood may not be used as a food contact surface. 5) Single cutting board with deep gashes and scores. Must resrface or replace to prevent bacteria buildup. 6) The facility must have deeply cleaning: a, Inside of kitchen line cooler, b. White rice buckets, c. Inside of microwave, d. Mold buildup on ice machine chute, Must drain ice, wash, rinse, and sanitize, e. Mold buildup inside of soda nozzel holder. Must clean more frequently to prevent containation.
- Common name-working containers
1) Observed chemical bottle was not labeled in dish machine area. Must label all working container with common name for easy identification. 2) Chemical were being stored next to boxes of avocado next to the washing machine. All food and food items must be adequatel separated from chemicals. REPEAT VIOLATION. 3) Sanitizer was too strong in sushi bar. The concentration of chlorine sanitizer must be maintained between 50 - 100 ppm.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Establishment is not properly date marking potentially hazardous foods: 1) Home made dressing and sauces in both walk-in cooler and prep cooler in kitchen, 2) boiled chicken in walk-in cooler, 3) A gallon milk in bar. Must date mark all potentially hazardous food if not used within 24hrs after opened or preparation. Have 7 days from date marked to use or discard.
- Sanitization methods - hot water, chemical
Large rice cooker was washed, rinsed, and without sanitized. All utensils must be sanitized at least 30 seconds after rinse to provent food borne illness. Sanitizer is the most effective may to ensure surface are clean.
- Roasts held at a temperature of 130°F or above
1) Eggs were stored in room temperature on grill cart in kitchen. Eggs must be maintained at 45*F or below. Discarded. Corrected at time of inspection. 2) Ranch dressing and yum-yum sauce are being stored in ice bath through lunch. All potenially hazardous food must be maintained at 41*F or lower. Suggest maintaing sauces in mechanical refrigeration to maintain required temperature. REPEAT VIOLATION.
- Food storage - preventing contamination from the premises
1) Several food boxes were stored on the floor in walk-in freezer. Food must be stored 6" off the floor to prevent contamination. Must re-organize walk-in cooler and install extra shelving to store food. 2) The following foods were not covered at time of inspection: a. food and sauce on grill cart in kitchen; b. Raw chicken was stored on raw meat table waiting for cut in kitchen; c. Ice bin not covered in bar. Must cover food items when not in immediate use to prevent contamination.
- Disclosure of menu items offered or served raw or undercooked
Every menu in establishment must properly identify raw or under cooked items including placement menu, chef special board, and printed menu. REPEAT VIOLATION.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths were stored on grill cart, 2) Wiping cloths stored on table in sushi bar. Wiping cloths not maintained in sanitizer between use. Wiping cloths must be maintain in sanitizer when not immediately use. 3) Deep cleaning in the following areas: a. Heavy grease buildup on the floor underneath all large equipment ( wok table, and racks), b. Bottom shelving on raw meat prep table, c. Floor in walk-in freezer. CLEAN.
- Handwashing signage
Handwashing sings not posted in both restroon. Every hand sink to be used by employees must has sign posted reminding employees to wash their hand.
- Records, creation and retention for parasite destruction
1) Establishment does not have updated letter of guarenteen from raw fish suplier. Letter must be updated annually. REPEAT VIOLATION. Faxed during inspection. Corrected at time of inspection 2) Didn't have sushi rice time log. Sushi rice must be marked or identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
- Drying mops
1) Light bulb in both Aquafine reach-in coolers burnted out. Replace as needed. 2) Mop was stored on floor. Must proved a hook for mop or drape over bucket to allow to air dry in between uses.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Dust buildup on vents in both Aquafine reach-in cooler. Clean more frequently to prevent contamination.
- Handwashing cleanser, availability
1) Handsink in kitchen was blocked by tools and boxes. Must have sink areas clear to ensure employee are washing when necessary. 2) Soap dispenser on hand sink near by raw fish reach-in cooler is not functioning in kitchen. Replace or repair. 3) All paper towel dispensers were empty: a. Employee restroom, b. Both handsink in kitchen, c. Ice machine room. Must provide paper towels for hand dry.
- Eating, drinking, or using tobacco
Employee beverage cup has no lid in kitchen. Food employee must drink from a closed beverage container to prevent mouth to hand contamination.
- Poisonous or toxic materials used and applied
1) Observed chemical bottle was not labeled in dish machine area. Must label all working container with common name for easy identification. 2) Chemical were being stored next to boxes of avocado next to the washing machine. All food and food items must be adequatel separated from chemicals. REPEAT VIOLATION. 3) Sanitizer was too strong in sushi bar. The concentration of chlorine sanitizer must be maintained between 50 - 100 ppm.
- Food storage containers identified with common name of food
Most sauce containers were not labeled with produce name. Containers holding food which could be mistaken for other food must be identified with the common name of the food. REPEAT VIOLATION.
- Hand drying provided
1) Handsink in kitchen was blocked by tools and boxes. Must have sink areas clear to ensure employee are washing when necessary. 2) Soap dispenser on hand sink near by raw fish reach-in cooler is not functioning in kitchen. Replace or repair. 3) All paper towel dispensers were empty: a. Employee restroom, b. Both handsink in kitchen, c. Ice machine room. Must provide paper towels for hand dry.
|
12/19/2013 | Routine |
- In-use utensils, between-use storage
1) Meat slicer needs more thorough cleaning under the carriage mechanism, soiled. 2) Ice machine has some buildup on chute edge, clean and sanitize at least monthly or more frequently if notice a buildup. 3) Clean microwave, some dried food debris. 4) Some cutting boards are discolored, bleach, may need to replace if remain stained with dark areas. 5) Remove toweling from on top of sushi rice, not a cleanable surface, can use plate or other hard surface if needed. 6) Storing knives behind liquor rail at bar, removed to cleanable area now. 7) Green racks in walk in cooler are soiled, wash and sanitize these of food spills. 8) Has red cloth runners under many surfaces near the grill and food lines, not a cleanable surface, replace with material that is cleanable. 9) Grilling cooler is soiled with food spills, clean more frequently.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
1) Has some power tools on shelf with food supplies, moved to shelving where all tools being kept below food products. 2) Clean floor under culinary sink and floor drain in bar area, both soiled. 3) Must hang wet mop to air dry on hook or drape over bucket or in some manner to allow to air dry without damaging walls or equipment.
- Drying mops
1) Has some power tools on shelf with food supplies, moved to shelving where all tools being kept below food products. 2) Clean floor under culinary sink and floor drain in bar area, both soiled. 3) Must hang wet mop to air dry on hook or drape over bucket or in some manner to allow to air dry without damaging walls or equipment.
- Hand drying provided
1) Handsink blocked by mops and other equipment in warewashing area, must keep accessible for usage at all times. 2) Paper towels needed in warewashing area and needed closer to handsink in sushi area, so as not to drip on items stored on back counter when accessing towels with wet hand. 3) Soap needed at front grilling area.
- Cutting surfaces maintained
1) Meat slicer needs more thorough cleaning under the carriage mechanism, soiled. 2) Ice machine has some buildup on chute edge, clean and sanitize at least monthly or more frequently if notice a buildup. 3) Clean microwave, some dried food debris. 4) Some cutting boards are discolored, bleach, may need to replace if remain stained with dark areas. 5) Remove toweling from on top of sushi rice, not a cleanable surface, can use plate or other hard surface if needed. 6) Storing knives behind liquor rail at bar, removed to cleanable area now. 7) Green racks in walk in cooler are soiled, wash and sanitize these of food spills. 8) Has red cloth runners under many surfaces near the grill and food lines, not a cleanable surface, replace with material that is cleanable. 9) Grilling cooler is soiled with food spills, clean more frequently.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Has own homemade ginger dressing, must date mark it and use within 7 days or discard remainder, same as any other PHF, must label once opened, thawed, or prepped and use in 7 days. Correcting on site.
- Handwashing cleanser, availability
1) Handsink blocked by mops and other equipment in warewashing area, must keep accessible for usage at all times. 2) Paper towels needed in warewashing area and needed closer to handsink in sushi area, so as not to drip on items stored on back counter when accessing towels with wet hand. 3) Soap needed at front grilling area.
- Cleaning procedure
Observed one staff wiping hands on cloth toweling, must use only once and then discard or use disposable towels, corrected on site with education.
- Food storage containers identified with common name of food
Has container of sesame seeds and many squeeze bottles of sauces not labeled with common name, must label all to identify product, once any food is removed from original package and put in another working container, must label.
- 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/holding-Has raw fish, meats and eggs stored over vegetable products in walk in cooler, all moved to lower shelving now according to cooking temp needs. Corrected on site.
- Material characteristics of non-food contact surfaces
1) Wiping cloths not maintained in sanitizer between use, need one for both raw fish and non-raw items in sushi area. Must keep all wet wiping cloths submerged in solution when not in use. Corrected on site. 2) Has several cardboard boxes being reused for other than original products to store food items, must provide containers that are smooth, cleanable, and nonabsorbent for this purpose, ie vinegar sauce, soy sauce for take out. Cardboard should only be used for its original product and not reused. 3) Using cardboard for shelf liner in wait station, remove to have cleanable surface. 4) Rice and flour working containers soiled, clean of food buildup. 5) Clean prep table where onions stored, soiled.
- Using a handwashing sink- operation and maintenance
1) Handsink blocked by mops and other equipment in warewashing area, must keep accessible for usage at all times. 2) Paper towels needed in warewashing area and needed closer to handsink in sushi area, so as not to drip on items stored on back counter when accessing towels with wet hand. 3) Soap needed at front grilling area.
- Storage and maintenance of wet and dry wiping cloths
1) Wiping cloths not maintained in sanitizer between use, need one for both raw fish and non-raw items in sushi area. Must keep all wet wiping cloths submerged in solution when not in use. Corrected on site. 2) Has several cardboard boxes being reused for other than original products to store food items, must provide containers that are smooth, cleanable, and nonabsorbent for this purpose, ie vinegar sauce, soy sauce for take out. Cardboard should only be used for its original product and not reused. 3) Using cardboard for shelf liner in wait station, remove to have cleanable surface. 4) Rice and flour working containers soiled, clean of food buildup. 5) Clean prep table where onions stored, soiled.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Meat slicer needs more thorough cleaning under the carriage mechanism, soiled. 2) Ice machine has some buildup on chute edge, clean and sanitize at least monthly or more frequently if notice a buildup. 3) Clean microwave, some dried food debris. 4) Some cutting boards are discolored, bleach, may need to replace if remain stained with dark areas. 5) Remove toweling from on top of sushi rice, not a cleanable surface, can use plate or other hard surface if needed. 6) Storing knives behind liquor rail at bar, removed to cleanable area now. 7) Green racks in walk in cooler are soiled, wash and sanitize these of food spills. 8) Has red cloth runners under many surfaces near the grill and food lines, not a cleanable surface, replace with material that is cleanable. 9) Grilling cooler is soiled with food spills, clean more frequently. --1) Wiping cloths not maintained in sanitizer between use, need one for both raw fish and non-raw items in sushi area. Must keep all wet wiping cloths submerged in solution when not in use. Corrected on site. 2) Has several cardboard boxes being reused for other than original products to store food items, must provide containers that are smooth, cleanable, and nonabsorbent for this purpose, ie vinegar sauce, soy sauce for take out. Cardboard should only be used for its original product and not reused. 3) Using cardboard for shelf liner in wait station, remove to have cleanable surface. 4) Rice and flour working containers soiled, clean of food buildup. 5) Clean prep table where onions stored, soiled.
- Storing maintenance tools
1) Has some power tools on shelf with food supplies, moved to shelving where all tools being kept below food products. 2) Clean floor under culinary sink and floor drain in bar area, both soiled. 3) Must hang wet mop to air dry on hook or drape over bucket or in some manner to allow to air dry without damaging walls or equipment.
- Food storage - preventing contamination from the premises
Has large buckets of sauce on floor in dry storage area and a few boxes of frozen foods on floor in walk in freezer, all foods must be stored at least 6 inches off floor, move to available shelving.
- Multiuse food contact surfaces are constructed of safe materials
1) Meat slicer needs more thorough cleaning under the carriage mechanism, soiled. 2) Ice machine has some buildup on chute edge, clean and sanitize at least monthly or more frequently if notice a buildup. 3) Clean microwave, some dried food debris. 4) Some cutting boards are discolored, bleach, may need to replace if remain stained with dark areas. 5) Remove toweling from on top of sushi rice, not a cleanable surface, can use plate or other hard surface if needed. 6) Storing knives behind liquor rail at bar, removed to cleanable area now. 7) Green racks in walk in cooler are soiled, wash and sanitize these of food spills. 8) Has red cloth runners under many surfaces near the grill and food lines, not a cleanable surface, replace with material that is cleanable. 9) Grilling cooler is soiled with food spills, clean more frequently.
- Hand and arm jewelry prohibition
One staff person making sushi has a watch on wrist, must remove all wrist jewelry when working with foods to aid cleaning hands and lower arms.
- Restriction-presence and use
Has can of Raid fly spray, must not use inside business, discarded today. Obtain food grade insecticide for use in business. Corrected on site.
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06/07/2013 | Routine |
Restaurant representatives - add corrected or new information about Oyama Sushi Japanese Steak House, 5350 Council Ne St, Cedar Rapids, IA 52402 »