| No violation noted during this evaluation. | 10/01/2015 | 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: Ordered a new sushi cooler. Contact health department when the new cooler is installed.
|
09/01/2015 | 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) Salad cooler was temped at 46.5*F, and foods were temped 45*F to 52*F. Discarded all potentially hazardous food. Fix. 2) The top of right sushi cooler at sushi bar was temp at 46*F, and food temperature was 49*F. Removed. Replace new sushi cooler.
- In-use utensils, between-use storage
Observation: Soup cups being used as scoops for flour and corn starch. Must use utensil with handle inverted if stored in food. REPEAT VIOLATION
- Plumbing system repaired according to law
Observation: Right faucet in three compartment sink is leaking. Plumbing system must be maintained in good repair. Repair and stop leak. REPEAT VIOLATION
- Material characteristics of non-food contact surfaces
Observation: Using cardboard box as mat on top of shelf in walk in freezer. All non food contact surfaces must be smooth, easily cleanable, and non absorbent. Remove cardboard.
- Using a handwashing sink- operation and maintenance
Observation: Bowl and tray were inside handwashing sink at front sushi station. Handwashing sink must only be used for handwashing. Keep clear of items.
- When to wash
Observation: Observed employee putting on gloves without first washing hands. Must wash hands prior to putting on gloves.
- Toilet room
receptacle, enclosed, fixtures clean
- Drying mops
Observation: Mop being stored in mop bucket. When not in use all mops must be stored in a way to allow for air drying.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw meat being stored above cucumbers and green onions in left sushi reach in cooler. Must store ready to eat foods above raw foods and store foods by cook temperature. With highest cook temperature being stored on the lowest shelf. Corrected on site.
- Eating, drinking, or using tobacco
Observation: Employee beverage set out on prep table with no cover. All beverages if not in designated area must have cover.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Bottom shelf of dry storage rack across from walk in cooler has excessive dust accumulation. Clean and clean more frequently to prevent build up of dust.
- Sanitization methods - hot water, chemical
Observation: Sanitizer near sushi bar was tested too strong. Sanitizer near 3 compartment warewashing sink was tested too low. Both were corrected on site. Must maintain bleach sanitizer concentration between 50-100ppm.
- Food storage containers identified with common name of food
Observation: Multiple condiment containers on cook line and various other locations were not labeled. All items not in original container that are not easily recognized must be labeled with the common name of the food. REPEAT VIOLATION
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Soft shelled crab, fried veggies, and eggrolls were being stored at room temperature near cook line. Items were placed into cooler during inspection. After initial cook items must either be held at 135*F or above, or 41*F or below.
|
08/31/2015 | Regular |
- Sanitizers
Observation: Sanitizer bucket was tested too strong in sushi bar. Chlorine sanitizer concentration must be maintained between 50-100ppm. New sanitizer was made during inspection. REPEAT VIOLATION.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Food debris buildup on meat slicer. Must take the removable parts off the equipment. Wash, rinse, and sanitize.
- In-use utensils, between-use storage
Observation: Bowl being used as scoop in flour large bulk storage bin. Must used utensil with handle stored outside of food and keep inverted to prevent contamination. Corrected at time of inspection. REPEAT VIOLATION
- Food is properly labeled
Observation: Observed three condiment containers on condiment cart were not labeled in kitchen. Containers holding food which could be mistaken for other foods must be identified with the common name of the food. REPEAT VIOLATION
- Cleaning frequency of food contact surfaces (non-PHF/TCS)
Observation: Left hot water handle on three compartment sink has grease buildup. Clean as needed.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Didn't have sanitizer available in kitchen at time of inspection. Must have sanitizer made during all business hours to prevent buildup o bacteria and spread of disease. Corrected at time inspection. REPEAT VIOLATION
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Flour large bulk storage bin have become soiled in dry storage area. Clean as needed.
- Plumbing system repaired according to law
Observation: Both faucets on three compartment sink are leaking. Repair or replace to maintain in good condition. REPEAT VIOLATION
|
12/30/2014 | Regular |
| No violation noted during this evaluation. | 09/18/2014 | Non Illness Complaint |
- Plumbing system repaired according to law
Observation: Faucet on 3 compartment sink leaks. Repair to maintain in good condition.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw neat were stored above sauce section in walk-in cooler. Must be stored by the cook temperature: higher cook temp items must be store on the lower shelf.
- Food storage containers identified with common name of food
Observation: Several condiment container were not labeled in kitchen. Containers holding food which contamination and cleaning purposes. Corrected at time of inspection
- Sanitizers
Observation: Sanitizer was tested too strong in kitchen. Chlorine sanitizer concentration must be between 50-100ppm. Must use test strips to ensure solution concentration after each time made. Corrected at time of inspection.
|
08/13/2014 | Physical Recheck |
- Sanitizers
Observation: sanitizer bin the bucket was too strong in sushi bar. Chlorine sanitizer concentration must be between 50-100ppm. Must use test strips to ensure solution concentration after each time made. New sanitizer was made during inspection.
- Package integrity
Observation: Found dented cans on can shelving. Must discard any can that is dented on top, bottom, or side seals. Also any can that cannot sit level on shelf without wobbling.
- Plumbing system repaired according to law
Observation: Handle on 3 compartment sink leaks. Repair or replace to maintain in good condition.
- Food storage - preventing contamination from the premises
Observation: Food stored on the floor in walk-in cooler. Food must be stored 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: No chlorine test strips provided. Must have test kit to accurately determined the correct sanitizing solution.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: All sarge bulk storage bins have become soiled in dry storage area. Clean more frequently to prevent contamination.
- In-use utensils, between-use storage
Observation: 1)Bowl being used as scoop in large bulk storage bin. Must use utensil with handle stored outside of food and keep inverted to prevent contamination. REPEAT VIOLATION 2)The ice scoop for ice machine was laying in ice, so that handle was touching ice. Corrected.
- Material characteristics of non-food contact surfaces
Observation: 1)Towels used to absorb moisture when cooling fried chicken. Must not use towels to absorb moisture because it is not a smooth, easily cleanable, and nonabsorbent surface. Must provide food grade baking sheet. 2)Using wooden surface sushi rice mixing bowl. No wood is allowed to use.
- Food storage containers identified with common name of food
Observation: Several condiment buckets were not labeled in kitchen. 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: Most potentially hazardous food were not date marked in walk-in cooler. Must date mark all PHF if not used within 24 hours after opened or preparation. Have 7 days from day marked to use or discard. REPEAT VIOLATION
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Several racks have become soiled in walk-in cooler. Clean as needed.
- Common name-working containers
Observation: Put hand soap into Sriacha sauce bottle without labeling. Must label all working container with common name for easy identification.
- Cleanability of floors, walls, and ceilings
Observation: Re-caulk behind hand sink nearby dry storage area.
- 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.
- Sanitization methods - hot water, chemical
Observation: Didn't have sanitizer available in kitchen at time of inspection. 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: Raw meat were stored above sauce section. Must be stored by the cook temperature: higher cook temp items must be store on the lower shelf.
- 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: Sushi display case on left side was out of temperature. Internal food was temped at 42.5*F. May not use cooler for potentially hazardous food until cooler can maintain at 41*F or below.
- Food temperature measuring devices are provided and readily accessible
Observation: 1) Didn't find thermometer in prop cooler in kitchen 2)Thermometer in sushi display case is damaged. Thermometer must be provided for each refrigeration unit to measure the air temperature of the unit accurately.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: No hot water provided in employee restroom. Adjusted hot water line to ensure washing is at least 100*F. Corrected at time of inspection.
|
06/17/2014 | Routine |
- Posting of a valid license
Did not have most recent inspection report posted. Must post most recent inspection in area easily read by the public.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observd several areas with cross contamination ( Turbo Air cooler on end of line, sushi cooler, and line coolers). Must adequately separate raw animal products from ready to eat food by storing ready to eat food above all raw animal products.
- Miscellaneous sources of contamination
Observed items on kitchen line that were uncovered (soups, crispy's, appetizers, etc.). Must cover all food items when not in immediate use to prevent contamination.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed some items that were date marked but most were not. Must date mark all ready to eat food with date opened/prepared and then discard within 7 days unless entire contents will be used within 24 hours.
- In-use utensils, between-use storage
1) Observed scoops without handles stored in products. If scoops are stored in products then it must have a handle and the handle must be stored outside of the product. Also observed scoops stored in standing water (rice and ice cream). Must store scoop in running water or in temperature controlled container @ 135*F or above. 2) Ice bin cover @ cash register and grocery bags used for freezing/portioning are not made of food grade products. Must replace both with material that is meant for food service. 3) The following coolers have torn door gaskets: middle and left doors of 3 door True cooler on line, and True 2 door (sushi) cooler. Must replace door gaskets to ensure adequate temp is maintained. 4) The following areas have become soiled and must be cleaned: 2 door Continental cooler (inside), 3 door True cooler (inside), slicer, and Turbo Air cooler (inside). Remember to clean door gaskets as well.
- Smoke free air act
Do not have official no smoking sign posted on entrance. Must post official no smoking sign on entrance.
- Food storage containers identified with common name of food
Observed working containers without labels. Must label all working containers with common name to allow easy identification.
- Sanitization of food contact surfaces - before use and after cleaning
Sanitizer was tested too strong at time of inspection (>100ppm). Must mantain chlorine sanitizer between 50-100ppm for adequate sanitation. Corrected at time of inspection
- Multiuse food contact surfaces are constructed of safe materials
1) Observed scoops without handles stored in products. If scoops are stored in products then it must have a handle and the handle must be stored outside of the product. Also observed scoops stored in standing water (rice and ice cream). Must store scoop in running water or in temperature controlled container @ 135*F or above. 2) Ice bin cover @ cash register and grocery bags used for freezing/portioning are not made of food grade products. Must replace both with material that is meant for food service. 3) The following coolers have torn door gaskets: middle and left doors of 3 door True cooler on line, and True 2 door (sushi) cooler. Must replace door gaskets to ensure adequate temp is maintained. 4) The following areas have become soiled and must be cleaned: 2 door Continental cooler (inside), 3 door True cooler (inside), slicer, and Turbo Air cooler (inside). Remember to clean door gaskets as well.
- equipment food contact surfaces and utensils clean to sight and touch.
1) Observed towels (paper and cloth) used to absorb moisture in several areas. Must not use towels to absorb moisture because it is not a smooth, easily cleanable, and nonabsorbent surface. Must replace with material that meets all above criteria. Also observed cardboard being reused to store food items. Must not reuse cardboard for any other purpose than original product. 2) The following areas have become soiled and must be cleaned: behind the wok table, wire racks in prep area, wire racks in dry storage, wire racks in walk in cooler (rusty), walk in freezer floor, dish machine area, and FRP throughout kitchen. All areas must be cleaned to prevent buildup of bacteria and contamination. --1) Observed scoops without handles stored in products. If scoops are stored in products then it must have a handle and the handle must be stored outside of the product. Also observed scoops stored in standing water (rice and ice cream). Must store scoop in running water or in temperature controlled container @ 135*F or above. 2) Ice bin cover @ cash register and grocery bags used for freezing/portioning are not made of food grade products. Must replace both with material that is meant for food service. 3) The following coolers have torn door gaskets: middle and left doors of 3 door True cooler on line, and True 2 door (sushi) cooler. Must replace door gaskets to ensure adequate temp is maintained. 4) The following areas have become soiled and must be cleaned: 2 door Continental cooler (inside), 3 door True cooler (inside), slicer, and Turbo Air cooler (inside). Remember to clean door gaskets as well.
- Material characteristics of non-food contact surfaces
1) Observed towels (paper and cloth) used to absorb moisture in several areas. Must not use towels to absorb moisture because it is not a smooth, easily cleanable, and nonabsorbent surface. Must replace with material that meets all above criteria. Also observed cardboard being reused to store food items. Must not reuse cardboard for any other purpose than original product. 2) The following areas have become soiled and must be cleaned: behind the wok table, wire racks in prep area, wire racks in dry storage, wire racks in walk in cooler (rusty), walk in freezer floor, dish machine area, and FRP throughout kitchen. All areas must be cleaned to prevent buildup of bacteria and contamination.
- Laundry facilities
requirement, location, and use
|
11/01/2013 | Routine |
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