- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Observed unreadable thermometer in front sushi case. Replace thermometer to help monitor units and ensure they maintain 41 f or below.
- [1] Non-food contact surfaces of equipment and utensils clean
Observed handles of dish sink faucet and back handsink faucet in need of cleaning. Clean on a more frequent schedule to prevent cross contamination of hands.
- General Comments that relate to this Inspection
Restrooms and handsinks properly stocked.Observed employee handwashing - good.Discussed importance of handwashing;Discussed no bare hand contact with ready to eat foodsDiscussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) or sore throat with fever are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 35 f-crab 36 fSushi cases/reach -in coolers all below 41 f-salmon 38 f-octopus 40 f-crab 38 f-ahi 39 fSoup hot holding at 174 fDishwasher sanitzing at 50 ppm chlorineSanitizer bucket at 100 ppm chlorineTest strips availableSushi rice is acidified at owner's other restaurant. Owner transports sushi rice to this facility as needed. pH is checked and logged at other restaurant. Owner is currently working on other restaurants' HACCP Plan. Inspector will be in contact with owner/operator about requirements for this restaurant.Other CFPM's:Ji Lu RaoM11079210/25/16No employess have failed CFPM Course in last year.
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12/10/2015 | Routine Inspection 1st | 97 |
- [3] CFPM or person in charge present; certificates posted as required
#13- CFPM was not onsite during re-inspection. He has been advised that a CFPM must be onsite anytime food is being handled. This includes; but is not limited to prep; service; & cleanup. This continues to be a violation.
- General Comments that relate to this Inspection
Notes: Re-inspected dishwasher. The contracted chemical company replaced all old chemicals with new. New test strips were also provided. Ensure staff is using the chemical test strips to check sanitizer levels on a regular basis. Observed sanitizer level b/n 50/100ppm.MUST HAVE AN ADDITIONAL CFPM BY 1/15/2015.
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11/26/2014 | Routine Reinspection 1st | 97 |
- [3] CFPM or person in charge present; certificates posted as required
#13-CFPM was not onsite when inspector arrived. Must have an additional person become certified in Food Protection to ensure onsite at all times.
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
Dishwasher sanitizer would not register in Cl/H2O sol’n; however sanitizer tested while in use and read ~200ppm. Facility had old test strips onsite and staff was able to get a reading of b/n 50 & 100 ppm. Advised owner to contact chemical company to ensure sanitizer is still effective. The strips onsite had no color register to ensure they were getting the correct reading. (Must have new chemicals and test strips by Monday 11/17/2014)
- General Comments that relate to this Inspection
Notes: --Temperatures were good throughout – holding @ 36F- Hot Hold: Soup 158FDry Storage: - Food properly stored off ground-Handsinks were properly stocked and functional throughout.*Must obtain an additional CFPM within 60 days
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11/20/2014 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Items pending for correction from the reinspection conducted on 8/6/2013 have been completed.
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8/15/2013 | Routine Reinspection 2nd | 100 |
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Dumpster enclosure floor and surrounding areas have not been cleaned. Property owner will have these areas cleaned by next week per operator. Follow-up to be conducted on 8/14/2013
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 8/2/2013 except for the item above have been corrected.
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8/7/2013 | Routine Reinspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
Employees' drink cups and other personal beverage containers noted stored on shelf above tea pitchers and glasses for customers in walk-in cooler. Keep all employees' food items stored below customers' food items and utensils. Corrected while on site.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher chlorine concentration could not be registered with test strips. Service company called while on site to service dishwasher. Do not use until serviced and dispensing chlorine at 50 to 100 ppm.Dishwaher thermometer reading 110 F; Dishwasher must be operating at 120 F minimum.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Noted dirt and debris build-up under and behind dumpster in dumpster enclosure. Noted trash build-up at wall corners outside by dumpster enclosure. Clean dumpster enclosure and surrounding areas frequenlty to keep them clean.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted floors to be clean except for floor at corners and along wall base under counters and refrigerators at sushi bar and along stainless steel wall base behind fryer and broiler. Clean floor in these areas more frequently to keep free of debris build-up.
- General Comments that relate to this Inspection
All refrigeration units checked at 40 F or below. Product temperatures in all refrigeration units at 40 F or below.Noted all hand sinks stocked and functional.Consumer advisory on raw/undercooked animal foods noted printed on menus.
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8/2/2013 | Routine Inspection 1st | 92 |
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
- Accumulation of debris under the large 2-door reach-in refrigeration unit. Clean and maintain clean.
- General Comments that relate to this Inspection
All violations noted on the previous inspection (dated 5-18-12) have been corrected except those relisted above.OBSERVATIONS; RECOMMENDATIONS AND REQUIREMENTS:- Ensure that employee foods are designated as such and kept separate from customer items/foods.- Keep all areas clean and free from accumulated food debris to help mitigate the cockroach infestation. Keep the pest control operator advised of any changes or future sightings of live insects and follow the advice and recommendations of the PCO. Any contaminated food must be immediately removed from sale. Continue with monthly treatment and more frequent treatment as necessary.- Operator provided evidence of monthly treatment with the last treatment on 5/19/12.
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5/21/2012 | Routine Reinspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
- Operator storing raw eggs above RTE (Ready To Eat) food (oranges; cucumbers; carrots; onions) in the walk-in cooler. Always store raw product below RTE food to prevent the potential for cross contamination.- Observed tin #10 can of oyster sauce open in the walk-in cooler. Once tin cans; with liquid contents; are opened to the atmosphere; the contents must be immediately used or transfered to a food grade container to prevent the leaching of metals from the can into the food.
- [2] Handling of food; ice; minimized
Operator using single service cups as scoops in the bulk rice bins. Use only food grade multi-use scoops with handles so that you minimize operator hand contact with customer foods.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
- Broken thermometer in the 1-door reach-in make cooler at the front sushi bar area - Replace.- No thermometer in the large 4 door freezer. Install.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Paint or seal the raw wood block supports behind the dish machine table so that the supports are non-absorbent and easily cleanable.
- [4] Presence of vermin; outer openings protected; no prohibited animals
Evidence of cockroach infestation at the time of inspection. Observed dead carcases in hard to reach areas (behind and under hot line cooking equipment; under ice machine; etc.). Also observed a live roach on the Certified Food Protection Manager Certificate! Retain a Pest Control Operator (PCO) and treat for infestation or provide records of recent and ongoing treatment by the PCO. Records of treatment were unavailable upon request.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
There was visible accumulation of food debris and insect (cockroach) carcasses in the hard to reach areas of the kitchen. Clean floors in all hard to reach areas (e.g. under and behind hot line equipment; under ice machine; under refrigeration; etc.) and maintain clean.
- General Comments that relate to this Inspection
OBSERVATIONS; RECOMMENDATIONS & REQUIREMENTS:- All product and ambient temperatures observed were at required levels (miso broth 171F; reach-in make table 2-door cooler 44F; crab mix 36F; 35F; walk-in ambient 36F).- Ensure that thermometers are placed in conspicuous locations and are in the warmer parts of the coolers (e.g. not sitting on top of the refrigeration coils as was observed in the sushi cases). - Tested dish machine sanitizer at 50ppm residual and bucket wipe down water at >200ppm. Remade to 100ppm. Ensure that chlorine based sanitizers are made up and maintained at 50-100ppm.
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5/18/2012 | Routine Inspection 1st | 88 |
- [1] Original container; properly labeled
Operator using cups as scoops in the sushi rice. Use only the stainless steel or plastic food grade scoops with handles so that you minimize hand contact with the food. (Corrected on-site)
- [1] Thermometers provided and conspicuous
Install NSF listed thermometers where missing (two sushi display cases; white chest freezer; 4-door reach-in freezer).
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- All product temperatures observed were at or near regulation (miso/tofu soup in hot hold 173F; spicy tuna 37F; reach-ins ambient 40F; 38F; 38F; shrimp in sushi display case 41F; mackarel in sushi display case 37F; walk-in 38F).- Dish machine initially tested 0ppm sanitizer. Once old chemical was changed out the the machine we flushed and primed; 50ppm residual chlorine was tested. Ensure that the machine is tested often to ensure proper operation (e.g. at the start of shift).- Observed one chemical spray bottle that was mislabeled. It contained a dark blue liquid (glass cleaner) but was labeled as water. (corrected on-site). Ensure that all chemicals are properly labeled to prevent misuse.- Recommend makeup of sanitizer water prior to start of shift for cleaning of tables in between customers and for cleaning food preparation surfaces as needed. There was no sanitizer water set up at the time of inspection. Went over proper procedure with operator. Ensure sanitizer is made up at 50-100ppm and maintained at that level.- Post a copy of the Certified Food Protection Manager certificate or a copy of the photo identification card within the facility.
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10/19/2011 | Routine Inspection 1st | 98 |
- [1] Non-food contact surfaces of equipment and utensils clean
Observed build-up of debris on back handsink faucet handles; make-up unit handles; freezer handles; etc. Clean equipment handles on a frequent basis to prevent cross contamination.
- General Comments that relate to this Inspection
Notes:Handsinks and restooms properly stocked. Discussed importance of handwashing/employee hygiene.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 40 f-rice 41 fBack prep unit at 40 f-salmon skin at 40 fSushi coolers at 40 f and 37 f-crab 27 f; salmon at 32 f; tuna at 36 fDishwasher sanitizing at 50 ppm chlorine. Ensure staff is checking sanitizer levels frequently.Sanitizer bucket at 100 ppm chlorineFacility overall clean and well kept
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12/13/2010 | Routine Inspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
Observed food being stored on floor in walk-in cooler. Store all food at least 6 inches off ground to prevent contamination. Corrected on site.Observed bowls being used as scoops in flour; sugar; rice; etc. Use food grade scoops only and store so that handle does not come into contact with food to prevent contamination.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test strips. Facility using chlorine sanitizer. Provide chlorine test strips in order to verify sanitizer concentration.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Base coving in need of repair in kitchen. Reattach base coving to wall to ensure smooth easily cleanable surface.
- General Comments that relate to this Inspection
Notes:Handsinks and restrooms properly stocked. Discussed importance of handwashing. All refers holding at 40 f or below-salmon 34 f; shrimp 38 f; crab 40 fDishwasher sanitizing at 50 ppm chlorineFacility overall clean and well kept
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12/16/2009 | Routine Inspection 1st | 95 |
- General Comments that relate to this Inspection
Required corrections made.Ok to issue permit to operate.Min Zhou is also certified.M0806628/2/13
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8/12/2009 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Ok to issue permit to operate on the following conditions.1. Provide an air gap between all food equipment drain pipes and floor sinks.2. Replace missing base coving in kitchen.3. Turn down hot water at front handsink. Facility must have hot water available for handwashing; but not so hot that it discourages employees from washing hands.Notes:Facility is a Risk Category 4. Facility must have at least one Certified Food Protection Manager on site at all times in which potentially hazardous foods are being handled; thawed; prepared; cooked; cooled; etc.Discussed importance of handwashing. Discussed employee health. Employees sick with vomiting and/or diarrhea must be excluded for at least 48 hours after last bout of illnessPer owner; table in back room will not be used for food prep. If table is observed being used for food prep; facility will have to resurface table with a cleanable surface or replace table.Ensure that sushi cases are turned on and at 40 degrees F or below before putting food product in them.
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8/5/2009 | Opening Inspection | 100 |
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