- Minimize contact (Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: 1. PROVIDE A SCOOP WITH A HANDLE FOR COOKED RICE IN RICE COOKER.
- Insect control device/installation (corrected)
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. SEVERAL FLY STRIPS HUNG OVER PREP AREAS AND CARTS FOR HIBATCHI GRILL.REMOVE. DO NOT HANG FLY STRIPS OVER FOOD OR FOOD CONTACT SURFACES.
Location: Kitchen
- Fixed equipment spacing/sealing (corrected)
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RECAULK/SEAL HAND SINK AND DISHMACHINE TO WALL IN KITCHEN. CURRENT CAULKING IS MOLDED AND COMING APART.JULY 16: MOLD STILL PRESENT ON LEFT SIDE OF DISHMACHINE. REMOVE CAULKING AND REPLACE.
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RECAULK/SEAL HAND SINK AND DISHMACHINE TO WALL IN KITCHEN. CURRENT CAULKING IS MOLDED AND COMING APART.JULY 16: MOLD STILL PRESENT ON LEFT SIDE OF DISHMACHINE. REMOVE CAULKING AND REPLACE.
Location: Kitchen
Equipment: Dishmachine
|
07/16/2014 | Recheck |
- Minimize contact (Critical) (corrected on site)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: 1. PROVIDE A SCOOP WITH A HANDLE FOR COOKED RICE IN RICE COOKER.
- Insect control device/installation
Insect control device improperly installed or located.
Correction: Insect control devices shall be installed in an approved location.
Comments: 1. SEVERAL FLY STRIPS HUNG OVER PREP AREAS AND CARTS FOR HIBATCHI GRILL.REMOVE. DO NOT HANG FLY STRIPS OVER FOOD OR FOOD CONTACT SURFACES.
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RECAULK/SEAL HAND SINK AND DISHMACHINE TO WALL IN KITCHEN. CURRENT CAULKING IS MOLDED AND COMING APART.
Location: Kitchen
Equipment: Hand sink
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: 1. RECAULK/SEAL HAND SINK AND DISHMACHINE TO WALL IN KITCHEN. CURRENT CAULKING IS MOLDED AND COMING APART.
Location: Kitchen
Equipment: Dishmachine
|
07/09/2014 | Routine |
| No violation noted during this evaluation. | 05/16/2014 | Illness Complaint |
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Open employee drink on metal shelving near mop sink holding food itemsensure lid and straw do not store over food
Location: Kitchen
Equipment: Metal shelving
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: One bucket holding wet cloths contained no sanitizerensure sanitizer buckets contain proper levels of sanitizer
Location: Kitchen
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: Hats and coats and personal items stored where food and food contact items are keptstore away
Location: Kitchen
- Improper storage location (corrected on site)
Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
Correction: Store item(s) in an approved location.
Comments: knives stored between equipment on cook linestore in a regularly cleaned and sanitized location
Location: Cook line
|
01/14/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Salad cooler at 52 degreesdial was adjusted and temperature began to decrease
Location: Kitchen
Equipment: Reach in cooler
- Hand sink capacity (corrected)
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Handsink removed from barPlease provide a hand sink behind bar9-27Owner insists there was no hand sink when it openedIf this was overlooked it must still be rectifiedInstall a hand sink
Location: Bar
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hand sink hot water was turned off for a leakrepair leak immediately
Location: Wait staff area
Equipment: Hand sink
|
10/30/2013 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Salad cooler at 52 degreesdial was adjusted and temperature began to decrease
Location: Kitchen
Equipment: Reach in cooler
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Handsink removed from barPlease provide a hand sink behind bar9-27Owner insists there was no hand sink when it openedIf this was overlooked it must still be rectifiedInstall a hand sink
Location: Bar
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hand sink hot water was turned off for a leakrepair leak immediately
Location: Wait staff area
Equipment: Hand sink
|
09/27/2013 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Salad cooler at 52 degreesdial was adjusted and temperature began to decrease
Location: Kitchen
Equipment: Reach in cooler
- Hand sink capacity
Inadequate number of hand washing sinks.
Correction: Provide adequate number of hand washing sinks.
Comments: Handsink removed from barPlease provide a hand sink behind bar
Location: Bar
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: Hand sink hot water was turned off for a leakrepair leak immediately
Location: Wait staff area
Equipment: Hand sink
|
09/18/2013 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Remove homestyle mini fridge in sushi area replace with NSF commercial coolerholding foods at 42.5 to 43 Ensure 41 or belowEnsure a thermometer
Location: Sushi bar
Equipment: Mini-fridge
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Time VS Temp log has not been kept since 7-11Log must be kept currentCitation will be issued the next time the log is not up tp date
Location: Sushi bar
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Sushi bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Sushi bar
|
07/29/2013 | Illness Complaint Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Remove homestyle mini fridge in sushi area replace with NSF commercial coolerholding foods at 42.5 to 43 Ensure 41 or belowEnsure a thermometer
Location: Sushi bar
Equipment: Mini-fridge
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Time VS Temp log has not been kept since 7-11Log must be kept currentCitation will be issued the next time the log is not up tp date
Location: Sushi bar
- Hand sink/soap (corrected on site)
No hand soap provided at hand sink.
Correction: Provide soap.
Location: Sushi bar
- Hand sink/towels (corrected on site)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Location: Sushi bar
|
07/23/2013 | Illness Complaint |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Prep of raw chicken on prep table where under is stored potatoes and equipmentprep chicken where no other foods can be contaminated2. Raw beef in bowl in onion binkeep raw meats stored with meats not produce
Location: Prep area
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Prep of raw chicken on prep table where under is stored potatoes and equipmentprep chicken where no other foods can be contaminated2. Raw beef in bowl in onion binkeep raw meats stored with meats not produce
Location: Walk-in cooler
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Handsink near sushi area had ice in itdo not dump into a hand sinkhandsinks are for handwashing only
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration (corrected on site)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. Three bay did not have sanitizer in sanitizer bay 2. Sanitizer bucket near three bay conatined no saniitzer - 5/20 Sanitizer level too lowensure correct ph levels
Location: Three bay area
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: Handsink on icemachine side has hot water turned off due to leak repair immediatelythere is another hand sink nearby
Location: Kitchen
Equipment: Hand sink
|
05/20/2013 | Recheck |
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Prep of raw chicken on prep table where under is stored potatoes and equipmentprep chicken where no other foods can be contaminated2. Raw beef in bowl in onion binkeep raw meats stored with meats not produce
Location: Prep area
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: 1. Prep of raw chicken on prep table where under is stored potatoes and equipmentprep chicken where no other foods can be contaminated2. Raw beef in bowl in onion binkeep raw meats stored with meats not produce
Location: Walk-in cooler
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: Handsink near sushi area had ice in itdo not dump into a hand sinkhandsinks are for handwashing only
Location: Kitchen
Equipment: Hand sink
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: 1. Three bay did not have sanitizer in sanitizer bay2. Sanitizer bucket near three bay conatined no saniitzerensure correct ph levels
Location: Three bay area
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: Handsink on icemachine side has hot water turned off due to leak repair immediatelythere is another hand sink nearby
Location: Kitchen
Equipment: Hand sink
|
05/13/2013 | Routine |
| No violation noted during this evaluation. | 05/01/2013 | Illness Complaint |
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: It appears the sushi rice log is updated as my inspections begins each timethe log must be written at time of preperation - when rice is ready to serveA citation will be issued at next observance of the log not being kept properly2-5Not complete
Location: Sushi bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean area under dish machine - area is very wet - check for line leaks2. Clean area under cooking equipment
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean gaskets on all reach in coolers
Location: Kitchen
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean gaskets on all reach in coolers
Location: Sushi bar
- Unapproved use of two bay (corrected)
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: Warning ticket given for continual misuse of vegetable prep sinkdo not use for rinsing anything but vegetables/fruitsA citation will be issued at next observance
Location: Kitchen
Equipment: Prep sink
|
02/05/2013 | Recheck |
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: It appears the sushi rice log is updated as my inspections begins each timethe log must be written at time of preperation - when rice is ready to serveA citation will be issued at next observance of the log not being kept properly
Location: Sushi bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean area under dish machine - area is very wet - check for line leaks2. Clean area under cooking equipment
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean gaskets on all reach in coolers
Location: Kitchen
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Clean gaskets on all reach in coolers
Location: Sushi bar
- Unapproved use of two bay
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: Warning ticket given for continual misuse of vegetable prep sinkdo not use for rinsing anything but vegetables/fruitsA citation will be issued at next observance
Location: Kitchen
Equipment: Prep sink
|
01/31/2013 | Routine |
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: Please be more diligent about time vs temp log as itappears to be filled out when I walk in the door
Location: Sushi bar
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: Provide a Certified Food handler who is in facility more regularly than Jason
- Unapproved use of two bay
Unapproved use of 2 compartment sink for warewashing.
Correction: Use 2 bay sinks for approved uses only.
Comments: Ensure two bay vegetable sink is NOT used for dishwashinguse three bay sink for dishes and prep sink for veggies only
Location: Kitchen
|
01/11/2013 | Pre-Licensing |
| No violation noted during this evaluation. | 01/11/2013 | Non-Illness Complaint |
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