- Outer openings are protected
Observation: Gaps observed along the bottom and sides of the the entrance door by the bar.
- Sanitization methods - hot water, chemical
Observation: Low temp chemical dish machine concentration tested low, 0 ppm. Chemical sanitizer bucket was empty. Person in charge had an employee change out the empty chemical container.
- Posting inspection reports
Observation: Current Food Inspection report not posted in a conspicuous location for the public to see. Person in charge posted new report correctly.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: Chlorine sanitizer bucket available at the front sushi station tested low, 0 ppm. Person in charge had employee mix a new bucket at the correct concentration.
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08/07/2015 | Regular |
- Outer openings are protected
Observation: Opening observed along the bottom of the exit door by the bar.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No Certified Food Protection Manager with management and supervisory responsibility employed by the establishment.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No chlorine sanitizer set up in the kitchen at time of inspection. Chef mixed up a new batch at the correct concentration.
- Posting inspection reports
Observation: Current routine inspection report is not posted in a location that is easily readable.
- Using a handwashing sink- operation and maintenance
Observation: Utensils stored in the hand washing sink at the front sushi bar. PIC moved the dishes. A dump sink is available at the sushi bar.
- In-use utensils, between-use storage
Observation: Ice scoops stored sitting on the shelf next to the ice machine. Employee placed the scoops into a clean pan for storage.
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01/27/2015 | Regular |
| No violation noted during this evaluation. | 08/04/2014 | Follow Up LOC |
- Outer openings are protected
Observation: Opening observed along the bottom and sides of the exit door by the bar.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food debris build up on the blade area of two green slicers on the equipment racks. PIC discarded one slicer and cleaned/sanitized the other. Debris build up on the inside of the kitchen ice machine. PIC cleaned/sanitized the ice machine.
- Toilet room
receptacle, enclosed, fixtures clean
- Food is properly identified and monitored
Observation: Sushi rice logs are available in establishment, but are not consistent and easily readable. PIC is creating a new log system to record time as a control for sushi rice.
- Using a handwashing sink- operation and maintenance
Observation: Debris build up on the hand washing sink by the dish machine. PIC had staff clean the sink.
- Handwashing signage
Observation: Hand washing reminder signs are not posted at all hand washing sinks in the establishment. Inspector left hand washing signs with PIC.
- Handwashing cleanser, availability
Observation: No hand soap available at the hand sink by the dish machine. PIC supplied soap.
- In-use utensils, between-use storage
Observation: Bowls with no handles stored in the bulk dry storage containers. In use tongs stored in a container of water on the kitchen prep line. Both items removed and corrected by the PIC.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: No chlorine sanitizer solution available in the back kitchen while employees are preparing food. PIC had staff mix up a new chlorine spray bottle.
- 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: Thermometers are not available in the front sushi cooler, dessert cooler in server room. Check cooler for either an external unit thermometer or an internal thermometer.
- Physical facilities maintained in good repair
Observation: Floor inside the employee restroom is in disrepair. Floor in front of the washer dryer is in disrepair.
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07/16/2014 | Routine |
- Plumbing system repaired according to law
Observed sink faucet at 3-compartment sink at bar had water spraying from faucet when turned on. Observed front sushi sink hot water faucet handle broken. Establishment had maintenance present to service sinks. Maintenance stated they are replacing all faucets.
- Handwashing signage
Observed hand washing signs not posted at kitchen hand sink and front sushi bar. Corrected at time of inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed drawer next to kitchen hand sink with food residue.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw chicken stored above beef. Person in charge rearranged refrigeration storage. Corrected at time of inspection.
- Roasts held at a temperature of 130°F or above
Observed walk-in cooler at a temperature between 43-44*F. Person in charge adjusted the temperature of the unit on this day. Corrected at time of inspection. Observed make table refrigeration unit across from fryers containing product at temperatures between 45-46*F. Person in charge adjusted temperature of unit on this day. Observed tempura batter used to dip shirmp tempura was at a temperature of 70*F on this day. Person in charge stated batter is discarded each shift period. Did not observed log or policy for time used as a public health control. --Observed sushi rice in kitchen at a temperature of 106*F in kitchen and sushi at front service area between the temperatures of 80-86*F. Observed temperature logs for time as a public health control on this day. Observed establishment did not have a written policy. Did not observed recorded log records since last routine inspection.
- Common name-working containers
Observed sanitizer bottle not labeled with common name of product at server station. Corrected at time of inspection.
- Food employees hair is effectively restrained
Observed dish room employee was not wearing hair restraint.
- Designated areas for employees
use of designated areas by employees
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10/17/2013 | 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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03/08/2013 | Routine |
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