- Make sure all tcs foods(foods requiring time/temperature control for safety)are only kept for a minimum of 7 days; day of preparation is always counted as day 1. Will need to provide a statement from the supplier showing fish(salmon that may be served raw, raw-marinated, partially cooked, or marinated-partially cooked))that are raised in land based operations(such as ponds/tanks)and are possibly fed formulated feed, such as pellets, contain no live parasites. This record should be retained in the establishment for 90 calendar days beyond the time of service or sale of the fish.
- 229.165 (m) (1) (A)not clean; Make sure that bin holding clean equipment/kitchenware is also clean to sight/touch
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03/29/2016 | 93 |
- No procedure for handling ready to eat foods (sushi). Food handlers must utilize an additional barrier when handling ready to eat foods- utensils,gloves or proper documentation. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food.
- Observed open soda can, pasteries, and other personal foods in the refrigerators of consumer foods. All personal foods must be stored in a designated area.
- 229.164 (o) (9) (A) (iv) written records. Parasite destruction letter from supplier. Establishment called supplier.
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12/17/2015 | 84 |
- 229.167 (p) (5) improper use of sinks. Employee washing utensils in mop sink & hand sink. Provide that all food utensils are washed in warewashing sinks and not mop sink or hand sinks.
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10/13/2014 | 96 |
- 229.164 (s) (3) (B)risk of FBI. No consumer advisory provided for serving or sale of raw/undercooked or that product as otherwise specified. Disclosure shall include a food note that states warning of increased of food borne illness. You can use the following disclosure statements. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or OR Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
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04/16/2014 | 97 |
| No violation noted during this evaluation. | 10/24/2013 | 100 |
| No violation noted during this evaluation. | 03/18/2013 | 97 |
- reach in cooler at 50f. Food also at 50f
- 229.163 (n) (1) eat.drink.smoke..
- Label information is missing list of ingredients in proper order including a declaration of other additives.
- There are no paper towels at the hand washing sink. No soap at the hand washing sink.
- Provide accurate thermometers in all reach in cooler.
- Equipment used in storing food not cleaned.Clean scoops inside bulk containers.Inside reach in coolers.
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05/16/2012 | 78 |
- Please provide that all food items are mixed and prepared in the kitchen area.(Establishment is preping food items in the dry storage area.)
- Please provide that all food items in the walkin refrigeration unit are properly date labeled.(Date labels are provided but not being used in the kitchen.)
- Please provide that all refrigeration equipment is maintaining a minimum temperature of 41F and below.(Cold hold unit was measured at 45F at time of inspection.)
- Please provide that all dead roaches found in the employee restroom are removed.(Insect sticky pad in the employee restroom has collected an extreme amount of dead roaches and needs to be disposed of immediately.)
- Please provide that all toxic items are properly labeled with contents.(Spray bottles in the kitchen area are not labeled.)
- Please provide that all food contact utensils are stored in a smooth and easily cleanable location.(Dirty blades being stored between dirty refrigeration equipment.)
- Please provide that all food contact surfaces are cleaned and sanitized.(Cold hold unit in the kitchen area is extremely dirty with food debris on shelves and needs to cleaned and sanitized.)
- Please provide that all food contact surfaces are cleaned and sanitized.(Walkin refrigeration unit shelves are dirty with food debris.)
- Please provide that foods are protected and storage in packages, covered containers, etc.(Food items in the walkin refrigeration unit not properly covered.)
- Please provide a HACCP Plan for sushi bar.
- Please provide that all food contact utensils are stored in a smooth and easily cleanable location.(Dirty blades being stored in the dry storage area on shelves.)
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08/19/2011 | 80 |
- Please provide that all food items in the walkin refrigeration unit are properly date labeled.(Date labels are provided but not being used in the kitchen.)
- Please provide that all food contact utensils are properly stored in a smooth and easily cleanable location.(Knives being stored in between refrigeration equipment.)
- Please provide a HACCP Plan for sushi bar.
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04/06/2011 | 93 |
- Please provide that all refrigeration units can hold a temperature of 41 degrees fahrenheit and below.(Cold hold unit is not at required temperature: Measured at 55 degrees fahrenheit at time of inspeciton.)
- Please provide that all handwash stations in the kitchen area have soap and towels.(No towels at the handwash station in the kitchen.)
- Please provide that all dead crickets in the storage and employee restroom area are removed.
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08/02/2010 | 89 |
- Please provide that employees wash hands when moving from station to station or changing tasks.(Observed employees moving from refrigeration unit to grill area without washing hands.)
- Please provide that food contact utensils are stored in a easily cleanable location.(Knives being stored between wall and metal holder.)
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04/06/2010 | 93 |
- At least one hand washing sink must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms. A hand washing sink is not available in the bar area for exclusive use. provide a hand washing Sink for exclusive use in the bar.
- Store toxic clericals away from or below food, food equipment, utensils, linens, Single-use and Single-service items.
- Clean and Sanitize Storage Shelves.
- Store food 6" from the floor or in a container designed to protect food from contaimination.
- Clean and Sanitize all hand contact Surfaces.
- Air gap on ice machine is not present.
- Clean and sanitize The inside of ice machine bin.
- wash hands between task and often using hot/Cold running water Vigorously hr a minimum of 20 seconds.
- Label bulk food storage with name of food. Discard cans without a Container label.
- Date mark potentially hazardous food withe date 7 days after the date placed in cold hold.
- Establish a training program hr bare hand contact with ready-to-eat foods.
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09/03/2009 | 67 |
| No violation noted during this evaluation. | 10/14/2008 | 91 |
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