- -Observed proper thawing under refrigeration.
- -Fish used for sushi is properly received frozen for parasite destruction.
- -Proper procedures/documentation is available for sushi rice acidification.
- -PIC knowledgeable of proper cooling and reheating procedures.
- -Observed sushi chef properly using gloves to handle ready-to-eat spicy crab salad.
- -Observed consumer advisory properly noted on the menu.
- C/*4.5/4.6 Observed a rice scoop in the dipper well from the previous night. Food contact surfaces shall be washed, rinsed, and sanitized and clean to the sight and touch.
- 4.4 Repair the torn door seal on the walk-in cooler in order to keep equipment in good repair.
- C/3.2/4.8 Observed boxes of fried noodles and to-go containers stored on the floor of the dry storage area. Store food and equipment 6 inches off of the floor in order to prevent possible contamination.
- 6.1 Provide light shields or shatter-proof light bulbs on the un-shielded lights in the dry storage area in order to prevent possible contamination.
- 6.2 Replace the burned out light in the dry storage area in order to provide adequate lighting.
- 4.1 Unable to locate the thermometer in the sushi bar reach-in cooler. Provide an accurate thermometer in order to monitor ambient air temperature. Foods in this cooler were properly below 41°F today.
- R/6.4 Repair the damaged (water damaged) ceiling area in the basement storage.
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5/25/2012 | Critical Control Point 1 | R/PROTECTION FROM CONTAMINATION: Observed the following raw animal foods stored improperly:
-raw chicken stored above sauces in the cook's line upright cooler
-raw beef stored above sauces in the cook's line upright cooler
-raw chicken stored above ready-to-eat foods in the 2-door upright cooler
-raw shrimp stored above lettuce in the walk-in cooler
Store raw animal foods separate from and below ready-to-eat foods in order to prevent possible cross-contamination.
PIC relocated all of the raw foods today.
CHEMICAL: Observed 2 unlabeled spray bottles of degreaser. Label all toxic chemicals in order to prevent confusion or misuse. PIC labeled the spray bottles today.
R/PROTECTION FROM CONTAMINATION: Observed a can of baby corn dented on the top seal. Do not use canned goods that are dented on a seal in order to prevent possible contamination. Store damaged canned goods in a separate designated area for return/credit. PIC relocated the can to the designated area.
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- R/*4.5/4.6 The ice machine shield, a wok utensil, rice scoop in the dipper well, and a pair of tongs from the previous day were soiled. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- 4.5/4.4 Clean or repair the damaged door seals on the Migali upright unit, bottom seal on the walk-in cooler, and the True unit by the wok line, to provide a cleanable surface.
- R/4.0 Repair or replace the damaged rice cooker insert, to provide a cleanable surface.
- R/6.4 Clean or repair the soiled/damaged ceiling surface in the basement storage. Reportedly the fountain upstairs was leaking, repairs are in the process of being completed.
- 6.2 Repair the light fixture above the cook's equipment, to provide lighting requirements as specified in OAC 3717.
- 6.4 Clean the ceiling tiles surrounding the vents which are stained or soiled.
- 3.2 Store food in the walk-in cooler and walk-in freezer six inches off the floor to facilitate cleaning and to prevent contamination.
- 4.5 Clean the top of the Migali unit which was dusty.
- 6.4 Repair the brown wall surface by the entrance way to the kitchen, to provide a cleanable surface.
- 4.4 Repair the caulk at wall/hand sink juncture across from the dish machine.
- Note: Operation is using a chart for labeling of the condiments on the wok table.
- Operation opens at 10:30 am daily.
- R/*4.5/4.6 The ice machine shield, a wok utensil, rice scoop in the dipper well, and a pair of tongs from the previous day were soiled. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- 4.5/4.4 Clean or repair the damaged door seals on the Migali upright unit, bottom seal on the walk-in cooler, and the True unit by the wok line, to provide a cleanable surface.
- R/4.0 Repair or replace the damaged rice cooker insert, to provide a cleanable surface.
- R/6.4 Clean or repair the soiled/damaged ceiling surface in the basement storage. Reportedly the fountain upstairs was leaking, repairs are in the process of being completed.
- 6.2 Repair the light fixture above the cook's equipment, to provide lighting requirements as specified in OAC 3717.
- 6.4 Clean the ceiling tiles surrounding the vents which are stained or soiled.
- 3.2 Store food in the walk-in cooler and walk-in freezer six inches off the floor to facilitate cleaning and to prevent contamination.
- 4.5 Clean the top of the Migali unit which was dusty.
- 6.4 Repair the brown wall surface by the entrance way to the kitchen, to provide a cleanable surface.
- 4.4 Repair the caulk at wall/hand sink juncture across from the dish machine.
- Note: Operation is using a chart for labeling of the condiments on the wok table.
- Operation opens at 10:30 am daily.
- Temperature measuring device was available of use.
- HOLDING: Raw shrimp was holding in the walk-in cooler at 59°F, and chicken stock was holding on the wok line overnight and contained a temperature of 70°F. Food shall be maintained at 41°F and below or 135°F and above to limit the growth of organisms.
- Holding of food items was discussed with PIC.
- Temperature measuring device was available of use.
- HOLDING: Raw shrimp was holding in the walk-in cooler at 59°F, and chicken stock was holding on the wok line overnight and contained a temperature of 70°F. Food shall be maintained at 41°F and below or 135°F and above to limit the growth of organisms.
- Holding of food items was discussed with PIC.
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11/2/2011 | Standard2 | R/C/PROTECTION FROM CONTAMINATION: Observed four cans of water chestnuts were dented on seams. Packages of food shall be in good condition to protect the integrity of the contents and to prevent potential contaminants. These canned goods were removed from normal stock.
DATE MARKING: Observed the eel was date marked 9/27/11. Ready-to-eat foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. PIC was asked to properly date these food items.
PROTECTION FROM CONTAMINATION: Observed raw chicken was stored above cooked chicken in the walk-in cooler.
Different types of raw animal foods shall be stored separate from each other and other raw or ready-to-eat foods to prevent cross-contamination.
PERSONNEL CLEANLINESS: Observed and employee eating from a soup cup in the kitchen. Employees shall eat in a separate designated area from food and equipment. PIC educated this employee today.
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- R/*4.5/4.6 The ice machine shield, a wok utensil, rice scoop in the dipper well, and a pair of tongs from the previous day were soiled. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- 4.5/4.4 Clean or repair the damaged door seals on the Migali upright unit, bottom seal on the walk-in cooler, and the True unit by the wok line, to provide a cleanable surface.
- R/4.0 Repair or replace the damaged rice cooker insert, to provide a cleanable surface.
- R/6.4 Clean or repair the soiled/damaged ceiling surface in the basement storage. Reportedly the fountain upstairs was leaking, repairs are in the process of being completed.
- 6.2 Repair the light fixture above the cook's equipment, to provide lighting requirements as specified in OAC 3717.
- 6.4 Clean the ceiling tiles surrounding the vents which are stained or soiled.
- 3.2 Store food in the walk-in cooler and walk-in freezer six inches off the floor to facilitate cleaning and to prevent contamination.
- 4.5 Clean the top of the Migali unit which was dusty.
- 6.4 Repair the brown wall surface by the entrance way to the kitchen, to provide a cleanable surface.
- 4.4 Repair the caulk at wall/hand sink juncture across from the dish machine.
- Note: Operation is using a chart for labeling of the condiments on the wok table.
- Operation opens at 10:30 am daily.
- R/*4.5/4.6 The ice machine shield, a wok utensil, rice scoop in the dipper well, and a pair of tongs from the previous day were soiled. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- 4.5/4.4 Clean or repair the damaged door seals on the Migali upright unit, bottom seal on the walk-in cooler, and the True unit by the wok line, to provide a cleanable surface.
- R/4.0 Repair or replace the damaged rice cooker insert, to provide a cleanable surface.
- R/6.4 Clean or repair the soiled/damaged ceiling surface in the basement storage. Reportedly the fountain upstairs was leaking, repairs are in the process of being completed.
- 6.2 Repair the light fixture above the cook's equipment, to provide lighting requirements as specified in OAC 3717.
- 6.4 Clean the ceiling tiles surrounding the vents which are stained or soiled.
- 3.2 Store food in the walk-in cooler and walk-in freezer six inches off the floor to facilitate cleaning and to prevent contamination.
- 4.5 Clean the top of the Migali unit which was dusty.
- 6.4 Repair the brown wall surface by the entrance way to the kitchen, to provide a cleanable surface.
- 4.4 Repair the caulk at wall/hand sink juncture across from the dish machine.
- Note: Operation is using a chart for labeling of the condiments on the wok table.
- Operation opens at 10:30 am daily.
- Temperature measuring device was available of use.
- HOLDING: Raw shrimp was holding in the walk-in cooler at 59°F, and chicken stock was holding on the wok line overnight and contained a temperature of 70°F. Food shall be maintained at 41°F and below or 135°F and above to limit the growth of organisms.
- Holding of food items was discussed with PIC.
- Temperature measuring device was available of use.
- HOLDING: Raw shrimp was holding in the walk-in cooler at 59°F, and chicken stock was holding on the wok line overnight and contained a temperature of 70°F. Food shall be maintained at 41°F and below or 135°F and above to limit the growth of organisms.
- Holding of food items was discussed with PIC.
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11/2/2011 | Critical Control Point 1 | R/C/PROTECTION FROM CONTAMINATION: Observed four cans of water chestnuts were dented on seams. Packages of food shall be in good condition to protect the integrity of the contents and to prevent potential contaminants. These canned goods were removed from normal stock.
DATE MARKING: Observed the eel was date marked 9/27/11. Ready-to-eat foods shall be dated the day of preparation and shall be used or discarded in seven calendar days. PIC was asked to properly date these food items.
PROTECTION FROM CONTAMINATION: Observed raw chicken was stored above cooked chicken in the walk-in cooler.
Different types of raw animal foods shall be stored separate from each other and other raw or ready-to-eat foods to prevent cross-contamination.
PERSONNEL CLEANLINESS: Observed and employee eating from a soup cup in the kitchen. Employees shall eat in a separate designated area from food and equipment. PIC educated this employee today.
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- *4.5/4.6 The ice machine shield was soiled. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch.
- *3.2/4.5/4.6 Observed the scoop for the sugar was soiled, and the scoops for all the bulk foods were stored with their handles touching the food. Food contact surfaces shall be washed, rinsed, and sanitized, and shall be clean to sight and touch. Store the scoop in the food with the handle extended outward.
- R/3.2/4.5 Observed containers of food and the shelf above the three vat sink were unlabeled, and the outside of the containers were soiled. Label containers throughout with the name of the food, Clean the exterior of the container as needed.
- 6.4 Repair the damaged base coving by the kitchen hand sink, to provide a cleanable surface.
- R/4.5/4.4 Clean or repair the damaged door seals on the Migali reach-in unit and the bottom door on the blast chiller, to provide a cleanable surface. These seals are reportedly on order.
- R/4.0 Repair or replace the damaged bus bin, to provide a cleanable surface.
- 6.4 Clean or repair the soiled/damaged ceiling surface in the basement storage. Reportedly the fountain upstairs is leaking, repairs are in the process of being completed.
- Note: Operation is using a chart for labeling of the condiments on the wok table.
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4/21/2011 | Standard 1 | R/C/PROTECTION FROM CONTAMINATION: Observed five cans of straw mushroom, one can of tomato ketchup, five cans of water chestnuts, and three cans of oyster sauce were dented on seams. Packages of food shall be in good condition to protect the integrity of the contents and to prevent potential contaminants. These canned goods were removed from normal stock.
R/CONSUMER ADVISORY: Observed the lunch menu is lacking a consumer advisory statement. Provide this, to inform consumers of their risk associated in consuming raw or under cooked foods. Reportedly stickers for the menus are on order.
Two accurate thermometers were available of use.
Discussed with PIC the air temperature in the Migali freezer, and foods shall be maintained frozen.
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- *4.5/4.6 Observed the dish machine contained 0 ppm of chlorine sanitizer during the final rinse cycle. Maintain chlorine sanitizing solution at 50-200ppm in order to effectively sanitize.
- R/3.2/4.0 Observed utensils stored in cans water. Dispensing utensils shall be stored in water at least 135°F, soiled on a clean, and dry surface for 4 hours, or stored in the food with the handle extended outward. Additionally provide a food grade container, dispose of the can after it's initial use.
- R/3.2 Sauce, spices, and condiments throughout were unlabeled. Label containers throughout with the name of the food.
- 6.4 Provide pest control measures for the fruit flies in the bar and waitress areas.
- 6.4 Repair the damaged base coving in the waitress area, to provide a cleanable surface.
- C/4.5/4.4 Clean or repair the damaged door seals on the bar coolers to provide a cleanable surface.
- C/4.5 Clean the pop nozzle caps which are soiled.
- 4.0 Repair or replace the damaged Styrofoam containers in the freezer to provide a cleanable surface.
- 6.4 Clean or repair the soiled/damaged ceiling surface in the storage and sushi area.
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10/18/2010 | Standard2 | C/PROTECTION FORM CONTAMINATION: Observed raw beef and ribs stored above ready-to-eat foods in the walk-in cooler. Different types of raw animal foods shall be stored separate from or not above ready-to-eat foods to prevent cross-contamination. These items were relocated today.
R/C/PROTECTION FROM CONTAMINATION: Observed a can of ketchup dented on seams. Packages of food shall be in good condition to protect the integrity of the contents and to prevent potential contaminants. This canned good was removed from normal stock.
Observed foods were properly thawing under refrigeration, or slacking at room temperature.
CONSUMER ADVISORY: Observed the lunch menu is lacking a consumer advisory statement. Provide this, to inform consumers of their risk associated in consuming raw or under cooked foods. Reportedly stickers for the menus are on order.
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