- General Comments that relate to this Inspection
This food establishment has developed and submitted written procedures to WCHD to utilize Time as a Public Health Control for Sushi Rice. This food establishment is approved to proceed with these procedures as received on 09/28/15 by WCHD. Procedures were verified in tonights inspection and are being followed as submitted. These procedures must be maintained in the food establishment and made available to the WCHD upon request. WCHD must be notified if modifications are made to these procedures.WCHD inspectors will verify; during inspections; that your procedures are being followed as approved.
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10/20/2015 | Routine Inspection 2nd | 100 |
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.Facility shall replace all broken light covers; replace missing light covers and install adequate lighting in dry storage room. Do replace all non-working lights throughout kitchen to provide adequate lighting.
- General Comments that relate to this Inspection
Sushi cases temped and within regulations. Recommend creating a temperature log to monitor cold holding of sushi cases at least once every 3-4 hours.Raw salmon from 2 door unit cold holding in sushi case temped at 39 F.
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4/22/2015 | Routine Reinspection 1st | 99 |
- [4] Facilities to maintain product temperature
040) Cold holding unit not maintaining proper temperature. Repair unit to maintain 40 degrees F or below to prevent bacteria growth. Observed raw sushi with recorded temps. between 42-45 F. * Raw fish and other seafood is high turnover food. Sushi fish noted at 45 F moved from North side cold holding sushi case to 2 door reach in unit cold holding at 38 F. Sushi fish temped inside two door unit noted below 37 F.* Corrected on site. Do not use unit until repaired and cold holding at 40 F or lower. North side sushi case shall be repaired by 04/19/15. Call health inspector if unit cannot be repaired by this date and to request an extension at 328-2682.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contact surface not maintained properly. All non food contact surfaces must be maintained properly.Observed floor sinks in bar area visibly dirty with mold growth. Facility shall clean floor sinks on a routine basis to prevent mold growth.Observed speed racks dirty. Facility shall clean speed racks on a daily basis to prevent vermin attraction.
- [1] Lighting provided as required; fixtures shielded
370) Adequate lighting not provided. Provide sufficient lighting to ensure food protection and proper cleaning.Facility shall replace all broken light covers; replace missing light covers and install adequate lighting in dry storage room. Replace all non-working lights throughout kitchen to provide adequate lighting.
- General Comments that relate to this Inspection
Cold holding temps. recorded:Raw shrimp @ 43 F; miso balls @ 37 F; chicken livers @ 32 F; been sprouts @ 38 F and raw chicken @ 33.4 F.Walk in unit noted at 38 F. Food properly stored. No raw over ready to eat foods. Observed proper storage of raw meats inside two door reach in unit.Hot holding temps. recorded:Miso soup @ 192 F; white rice @ 163 F- 183 F. Reviewed with operator two step cooling process. Hot rice must be cooled from 140 F to 70 F within first two hours and than from 70 F to 40 F in another 4 hours. The first step of the cooling step must be met before proceeding to step two. Recommend conducting a cooling study for cooling of hot rice. Acidfied sushi rice noted at 4.5 pH. Do lower pH to 4.2 pH. Observed proper thawing of raw shrimp and sea bass. Reviewed proper handwashing procedures with staff and discussed employee health policy. Person in charge knows when to exclude ill employees and knows when to report foodborne illnesses and/or complaints.
- General Comments that relate to this Inspection
Cold holding units checked OK and within regulations. Icescoop properly stored. Service ice checked OK. Lighting adequate over bar counters.
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4/17/2015 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
All violations from previous inspection have been corrected. Facility is checking pH of sushi rice daily and has incorporated it into daily logs. Test strips on site. Faucet at hand sink near soda machine has been repaired.
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5/29/2014 | Routine Reinspection 1st | 100 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Facility not currently checking pH of sushi rice. Test strips or a pH meter should be onsite and used regularly to verify acidification of sushi rice.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed hand sink near soda machine with loose faucet and and old black caulk. Tighten faucet; remove old caulk and replace with clear caulk so the area is easily cleanable.
- General Comments that relate to this Inspection
All handsinks clean and stocked. Prep reach-in @ 28F. Chicken @ 37F; zuchinni @ 39F and peppers @ 40F. *Replace burnt out light bulb above veggie prep area. Walk in fridge @ 32F. Rice @ 37F. Walk in freezer @ -10F. Reviewed slicer procedures. Currently only used for cucumbers. Good cleaning procedures in place. Rice on line @ 190F. Reach in fridge on line @ 39F. Potstickers @ 41F. Rice hot holding @ 160F. Salad reach in @ 38F. Dishwasher sanitizer level @ 100ppm.Quat sanitizer buckets in place and reading @ 200ppm. *Recommended having Ecolab adjust mixing ratio to ensure always receiving 200-400ppm quat. All Sushi bar reach in fridges @ 30F.
- General Comments that relate to this Inspection
Hand sinks clean and stocked. Dairy fridge @ 38F. Speed guns good. Ice scoop storage good. *Recommend deep cleaning under bar sinks. Test strips on site for dishwasher. Monitor dishwasher daily to ensure proper sanitizer levels are achieved. Consumer advisory on menu and in restroom.
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5/13/2014 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sinks stockedKitchen area cleanRaw product stored correctlySanitizer buckets @ 200 ppm quatDishwasher @ 100ppm chlorineWalk in @ 39F-cooled rice @ 41F*Discussed cooling practices. Only rice is cooled. Process is ok; dates are used. Operator will test practice with final cooling temperature to ensure that product is cooling from 140F to 40F within 4 hours.Sushi display cases @ 40F or below-ahi @ 38FSushi reefer unit @ 40F-crab @ 40FSushi rice is acidified but not measured. Rice is kept for approximately 2 hours.Sanitizer buckets in place throughoutThawing observed and correctNo signs of pests-pest control operator is WesternPrep area separate and cleaned*Reviewed proper wash; rinse; and sanitize procedure for after use of prep sinks*Discussed some grouting issues that might need to be addressed in the near future to prevent standing water
- General Comments that relate to this Inspection
**No violations observed during the inspectionHand sink stockedSpeed gun cleanScoops stored correctlyIce machine clean-schedule in placeSanitizer bucket @ 200ppm quatDishwasher @ 100ppm quat**Discussed requiring a test of machine for all bartenders at opening to ensure proper sanitizer concentrationTest strips available
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5/31/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINKS AVAILABLE AND STOCKED.PROPER FOOD STORAGE.FOOD COVERED; LABELLED AND DATED.COLD HOLDING GOOD - 37F-41F.HOT HOLDING GOOD.SUSHI BAR GOOD - EMPLOYEES WEAR GLOVES.DISHWASHER GOOD AT 100PPM CHLORINE.DISCUSSED EMPLOYEE HEALTH - NO ISSUES.PCO ON CONTRACT - NO PROBLEMS.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.HANDSINK AVAILABLE AND STOCKED.SPEED GUNS AND HOLDERS CLEAN.ICE SCOOP PROPERLY STORED.DAIRY DATES CURRENT.GLASSWASHER OK- HAVE SANITIZER ADJUSTED TO BE BETWEEN 50-100PPM CHLORINE - CURRENTLY A LITTLE BELOW 50PPM.
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9/28/2012 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION.ALL HANDSINKS AVAILABLE AND PROPERLY STOCKED; OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.HANDWASHING POLICY POSTED THROUGHOUT KITCHEN.ALL FOOD PROPERLY STORED.GOOD COLD HOLDING TEMPS IN WALK-IN; REACH-IN AND SUSHI CASES. SHRIMP 41F; TUNA 40F; SCALLOPS 41F; STEAK 42F.UTENSILS ARE STORED IN ICE WATER.ALL FOOD IS COVERED AND DATE LABELLED.DISHWASHER GOOD AT 100PPM CHLORINE.MIKE PHILLIPS AND WALTER LOPEZ JUST TOOK CFPM RE-CERT CLASS; NEED TO TAKE CERTIFICATES TO HEALTH DEPARTMENT TO GET ID CARD AND WCHD CERTIFICATE.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS NOTED AT TIME OF INSPECTION;HANDSINK AVAILABLE AND STOCKED.GLASSWASHER GOOD AT 50PPM CHLORINE.SPEED GUN AND HOLDER CLEAN;ICE SCOOP PROPERLY STORED.CURRENT DAIRY DATES.
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9/14/2011 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND CLOTH TOWEL STORED ON TOP OF SUSHI RICE. MUST ONLY USE FOOD GRADE MATERIAL TO CONTACT FOOD. CLOTH TOWELS COULD LEACH DETERGENT INTO FOOD. CORRECTED ON SITE.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
DISHWASHER NOT PROPERLY DESPENSING SANITIZER. MUST ENSURE MACHINE IS PROPERLY DISPENSING SANITIZER AT 50-100PPM CHLORINE TO EFFECTIVELY SANITIZE DISHWARE. MACHINE WAS PRIMED WHILE ON SITE AND AIR BUBBLES WERE WORKED OUT. CORRECTED ON SITE -- 100PPM CHLORINE.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
SPEED GUN DIRTY. CLEAN TO REMOVE BUILD-UP ON SPEED GUN. CORRECTED ON SITE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS WERE GOOD.GOOD FOOD STORAGE.GOOD COLD HOLDING TEMPS BETWEEN 39F-42F.GOOD HOT HOLDING AT 165F.FACILITY CLEAN AND ORGANIZED.HAVE STAFF STORE UTENSILS IN ICE WATER IN BETWEEN USES TO REDUCE THE GROWTH OF BACTERIA. ONCE ICE MELTS CHANGE OUT WITH CLEAN WATER AND ICE.
- General Comments that relate to this Inspection
NOTES:GLASSWASHER GOOD.ICE SCOOP PROPERLY STORED.HANDSINK GOOD.
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6/24/2010 | Routine Inspection 1st | 94 |
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