- Disclosure of menu items offered or served raw or undercooked
Observation: Some items on menu are missing the denotation for raw or under cooked food. Full consumer advisory needs to be included in the menu.
- Safe, unadulterated, honestly presented
Observation:cooler issues, many sushi items are in the temperature danger zone. Assistant manager agrees to discard items.
- 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: asparagus prepped around 12:30 is still at about 63. (it is now 2:30) there is time to ensure proper cooler is met. product taken from plastic container laid on flat metal container and moved to freezer.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation:Stem thermometer out of calibration. Demonstrated how to calibrate thermometers at the time of visit.
- Foods are cooled using appropriate methods
Observation: asparagus was placed into plastic container and was wrapped after being prepped today. Reviewed proper cooling methods at the time of visit.
- Demonstration of Knowledge
Observation:Including but not limited to-Ensure staff know cold hold temps, how to cool foods properly. Consider signage to help with this process, discuss and review.
- 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:Many out of temp foods see notes below. prior to unit being used again- ensure a full repair.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation:This unit was taken out of service at the time of visit due to being out of temp. Prior to use ensure all cooling units have thermometers.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:some smoked items, vegetables and ready to eat foods are located below raw fish.
- Common name-working containers
Observation:chemical bottles missing labels.
- Outer openings are protected
Observation:Back door has gap on lower aspect. Outer openings need to be tight fitting.
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04/29/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 01/12/2015 | Follow Up LOC |
- Posting inspection reports
Observation: most recent inspection report should remain posted in public area until next inspection is performed
- Cutting surfaces maintained
Observation: most cutting boards need to be resurfaced or replaced as they have deep cuts and are no longer smooth and easily cleanable
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: a few cleaning issues noticed today: floor of walkin cooler needs cleaned, especially under shelves. Bulk plastic storage bins in kitchen need cleaned. Room where employee lockers are needs cleaning. Hand sink and area (wall) around it in Stuffed Olive bar needs cleaning. Steps leading to the basement need de-greased and cleaned.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: deli slicer needs a more thorough cleaning of non-blade areas which are still susceptible to food contact
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: can opener visibly soiled today-should be wiped down after each use and washed, rinsed and sanitized at least once daily
- Food storage - preventing contamination from the premises
Observation: tray which have Saki cups stored need to be cleaned and have paper towels replaced. Several pans and lids were not started clean today. Pans in deli hot hold and cold hold make tables should be washed, rinsed and sanitized daily.
- Physical facilities maintained in good repair
Observation: something is dripping from main floor into basement area
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12/18/2014 | Regular |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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12/19/2013 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
a thorough cleaning is needed in kitchen corners
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Food temperature measuring devices are provided and readily accessible
several thermometers broken or innaccurate
- Using a handwashing sink- operation and maintenance
soap and paper towels needed at hand sink in deli and hand sink in Stuffed Olive. Hand sink in way back corner of deli not accessible.
- Material characteristics of non-food contact surfaces
do not use cloth towels to dry dishes
- Multiuse food contact surfaces are cleanable
silverware should be stored handles up/all same direction for wrapping or dispensing. Ice used in drinks should be seperated from cold plate ice in Stuffed Olive. Plastic dry storage bins need cleaned before each refill.
- Handwashing cleanser, availability
soap and paper towels needed at hand sink in deli and hand sink in Stuffed Olive. Hand sink in way back corner of deli not accessible.
- Hand drying provided
soap and paper towels needed at hand sink in deli and hand sink in Stuffed Olive. Hand sink in way back corner of deli not accessible.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
several thermometers broken or innaccurate
- Beverage tubing, cold plates, and ice unit drain lines
silverware should be stored handles up/all same direction for wrapping or dispensing. Ice used in drinks should be seperated from cold plate ice in Stuffed Olive. Plastic dry storage bins need cleaned before each refill.
- Linens- cleaning and storage
silverware should be stored handles up/all same direction for wrapping or dispensing. Ice used in drinks should be seperated from cold plate ice in Stuffed Olive. Plastic dry storage bins need cleaned before each refill.
- Roasts held at a temperature of 130°F or above
At time of inspection: sushi make table caviar 56.4deg mango slices 52deg. Two door cooler by oven 44.2deg-therm showed 58deg.
- Food on display is protected from contamination by consumers
ice bin in deli needs lid
- Posting of a valid license
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11/25/2013 | Routine |
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
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06/21/2013 | Routine |
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