- General Comments that relate to this Inspection
Violations from previous inspection have been corrected.Cooling logs were reviewed with operator and looked good. Facility is now making smaller portions of shrimp and chicken and cooling in shallow metal pans. Owner found cooling logs to be helpful for the facility.Chicken prepared at 11:15 am was recorded at 200F in cooling logs. Inspector took temperature at 11:45 am at 91F. Good.-Ice machine was clean.-HACCP plan was corrected. Inspector will review revised plan with the HACCP team and contact operator if any changes are needed.
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12/8/2015 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
-Observed fried shrimp that was 78F. Per manager the employee added new cooked shrimp on top of shrimp that was prepared the day before. The owner wanted to discard only the shrimp on top of the pile. Shrimp at the bottom of the container were at 89F.*All shrimp was voluntarily discarded.*This item was previously cited in the 2014 routine inspection. Discussed cooling procedures. Cooling logs were left with manager and will be reviewed on 12/04/15.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
-Observed brown mold like build up in the ice machine. Ensure ice machine is cleaned on a more routine basis to reduce contamination.*Discard ice in ice machine; clean and sanitize machine; discard the first batch of ice after cleaning and sanitizing by 11/23/15.-Observed knives stored between the table and the prep unit. Ensure knives are stored properly and not between equipment to reduce cross contamination.*Corrected during the inspection.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
-Observed dirty build up under the 3 compartment sink at the bar. Ensure floors are cleaned within 10 days; 11/30/15; to reduce the attraction of pests and vermin.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
-Observed employee open drinks on the prep table and in the hot holding area. Also; employee drinks were observed in the reach in cooler at the sushi bar.*Ensure employee drinks are covered and stored in a separate area away from customer food to reduce the spread of bacteria and viruses.*Corrected during the inspection.
- General Comments that relate to this Inspection
Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with vomting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsink clean and stocked.-Restrooms clean and stocked.-Alcohol advisory posted.-Customer ice stored properly and good scoop storage.-Speed gun clean.-3 compartment sink at 100 ppm Chlorine.-Sanitizer at 50 ppm Chlorine.
- General Comments that relate to this Inspection
Notes: Discussed hand washing policy and employee sick policy. Ensure employees sick with vomiting; diarrhea; jaundice; stay out of work at least 48 hours after symptoms have stopped.-Handsinks clean and stocked.-Restrooms clean and stocked.-Walk in freezer at 10F. Employees were in and out prepping and putting product away. All product was frozen and stored properly.-Walk in cooler at 36F. Pork 36F; chicken 37F; steak 38F.-Hot holding temperatures good. Fried rice at 137F; soup 158F.-Cooked cashew chicken at 171F;-High temperature dishwasher good. Rinse at 192F.-Sushi bar on left 22F. Right 32F. Shrimp 40F; salmon 40F; tuna 40F; crab 39F.-Reach in cooler temperatures good. *Need a thermometer. Crab 39F; salmon 32F.-PCO is Orkin on a monthly basis. No signs of pests or vermin.-Acidification of Sushi rice reviewed and pH logs reviewed. PH was 4.0 tested with strips.*HACCP plan was reviewed with owner for the first time since WCHD review. Corrections will be reviewed with the cooling logs during routine reinspection on 12/04/15.Per manager no other individuals have a CFPM certificate.Per manager no individuals have taken a CFPM exam and failed the exam within the past year.
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11/19/2015 | Routine Inspection 1st | 91 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed chicken cooked about 4.5 hours earlier at 70 f. Food must cool from 140 f to 40 f within 4 hours. Ensure food is placed in shallow pans at a level of no more than 2 inches. Cool uncovered. Only batch food back together after it reaches 40 f. Voluntarily discarded.
- General Comments that relate to this Inspection
No violations noted.Notes:Restrooms and handsinks properly stocked.Discussed importance of handwashing.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Cooler at 38 fBarware washed in high temp dishwasher in kitchen-Wash 160 f-Rinse 185 fBar clean and well kept
- General Comments that relate to this Inspection
Restrooms and handsinks properly stocked.Discussed importance of handwashing.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 38 f-pork 38 f-chicken 31 f (stiil thawing)Reach in prep unit at 39 f-shrimp 38 f-cooked pork 39 fReach in prep cooler at 39 f-beef 39 f-chicken 40 fWalk-in freezer at -10 fSushi display cases at 38 f; 35 f-salmon 39 f-shrimp 40 f-tuna 38 f-unagi 36 f-crab 38 fSushi reach in 35 f-crab 36 f-salmon 37 fHot holding temps checked fine-soup 160 - 172 f-steamed rice 164 fIf facility wishes to have food product out of cold/hot holding; you must have documentation stating how long food has been out or when to discard. We discussed use of a timer for these items.pH of sushi rice checked at 4.0. Operater was able to demonstrate how to check pH - goodHigh temp dishwasher checked fineWash - 160 fRinse - 185 fSanitzer buckets at 100 ppm chlorine. Test strips on site.Facility clean and well kept
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10/29/2014 | Routine Inspection 1st | 95 |
- [4] Number; convenient; accessible; designed; installed
Observed handsink full of utensils and other equipment. Ensure handsink is kept clear and acessible to encourage proper handwashing. Corrected on site.
- General Comments that relate to this Inspection
Notes:Restroom properly stocked.Discussed importance of handwashing. Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Cooler at 40 fBarware washed in high temp dishwasher in kitchen - okWash @ 163 fRinse @ 180 fBar overall clean and well keptAlcohol advisory posted as required
- General Comments that relate to this Inspection
No violations noted.Notes:Handsinks and restrooms properly stocked. Discussed importance of handwashing.Observed employee handwashing - good.Discussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) are excluded for at least 48 hours after symptoms stop.Sushi case at 38 f-salmon 41 f-ahi 39 f-crab 39 f-shrimp 38 fPrep unit below 40 f-shrimp 39 f-egg roll 40 f-noodles 38 fPrep unit 35 f-chicken 36 f-cooked chicken 38 fWalk-in cooler at 35 f-noodles 37 f-beef 35 fHot holding temps good-hot and sour soup at 162 f-miso soup at 145 f-egg flower soup at 165 f-steam rice at 179 fDiscussed cooling procedures - good. Ensure food cools from 140 f to 70 f within 2 hours and 70 f to 40 f within an additional 4 hours.Overall food storage observed goodConsumer advisory posted as requiredHigh temp dishwasher ok-Wash 163 f-Rinse 180 fSanitizer buckets measured high. Maintain sanitizer buckets at 50 - 100 ppm chlorineFacility to obtain pH test strips in order to verify pH of sushi rice. Facility also to keep a log of sushi rice including date; time; pH of rice; who prepared it; and any corrective actions taken if necessary. Also recommend that facility also start doing temperature logs as well.
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10/24/2013 | Routine Inspection 1st | 96 |
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Noted soiled table with double sink coming away from wall in dish washing area. Re-attach and caulk table to wall.
- [1] Non-food contact surfaces of equipment and utensils clean
Noted bar back counter to be sticky and grainy under rubber matting where glasses are stored. Clean counter more frequently to keep clean. Cleaning of counter to be done this day per manager.
- [1] Non-food contact surfaces of equipment and utensils clean
- General Comments that relate to this Inspection
Noted bar hand sink stocked and functional.Bar refrigerator at below 40 F.Noted alcohol warning sign posted as required.
- General Comments that relate to this Inspection
Temperatures of food products in stored refrigerated units and in sushi cases were all 40 F or less.Egg flour soup in warmer unit at 172 F.Observed dishwasher at 156 F on wash cycle and 192 on F final rinse cycle.Noted hand sinks in prep areas and in restrooms stocked and functrional.Chlorine concentration checked high in two sanitizer buckets with cloths; ensure to check santizer concentration to keep at 100 to 200 ppm.
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7/6/2012 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
Chlorine sanitizer checked at 100 ppm inn 3-compartment sink.Noted bar hand sink stocked and functional.Noted alcohol warning sign posted as required.
- General Comments that relate to this Inspection
Temperatures taken in refrigerated prep units: battered fried por 34 F; battered fried chicken 35 F; battered fried shrimp 33 F; diced barbecued pork 30 F; barbecued pork strips 44 F; sliced barbecued pork 40 F.Walk-in cooler at 37 F.Sushi products checked at 40 F in refrigerated sushi cases.Dishwasher operating at 161 F on wash and 192 on final rinse.Noted hand sinks in prep areas and restrooms stocked nad functional.pH of sushi rice tested at 4.1 and 4.2
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6/8/2011 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Noted hand sink stocked and functional.Chlorine concentration checked at 100 ppm in 3-compartment sink.Noted alcohol warning sign posted as required.Bar refrigerators at below 40 F.
- General Comments that relate to this Inspection
Product temperatures chekced in refrigerated prep units: fried battered chicken 37 F; fried battered pork 39 F; fried battered shrimp 35 F; barbbecued cubed pork 40 F; barbecued julienned pork 42 F.Walk-in cooler at 38 F. tub of fried battered cicken 39 F; fried battered shrimp 40 F; other tub of shrimp at 95 F which was cooked less than one hour ago. Ensure that products are cooled in 2 inch layers and uncovered to achieve cooling within required timeframes.High temperature dish washer observed at 141 F on wash cycle and 186 F on final rinse cycle.Product temperatures in sushi cases: yellow tail 38 F; tuna 40 F; crab 37 F; shrimp 38 F; salmon 37 F.Noted all hand sinks in prep areas and in restrooms stocked and functional.Chlorine concentration in sanitizer buckets checked at 100 ppm.Noted consumer advisory on consumption of raw animal foods printed in menus.
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6/24/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
All items noted on the previous inspection conducted on 8/14/09 have been corrected.Proper hand washing practices observed at this time.Walk-in cooler at 35 F. Product temperatures checked at below 40 F in walk-in cooler.
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8/19/2009 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
One employee observed washing hands in kicthen hand sink over sealed packages of shrimp stowed in sink. shrimp packages removed from sink. Do not keep or place any food products or any other objects in hand sinks to keep them readily accessible for hand washing and to eliminate potential contamination of foods.Sushi rice in tubs observed coveres with cloth towles; one tub of cooked pork with cloth napkin. Cloth towels and napkins must not be used to cover unpacked foods as these may impart chemicals from laundry process to foods.
- [1] Thermometers provided and conspicuous
Provide thermometer for suchi refrigerator at back bar area. Provide thermometer for sushi case on west side of bar.
- [5] Hands washed and cleaned; good hygienic practices
One employee observed washing hand in bar's 3-compartment sink without soap. Other two employees observed usinf prep sink to wash hands without soap. Two employees observed not washing their hands upon arriving at establishemnt and taking their assigned kitchen areas.All employees washed hands properly per request of the operator after these observations were made.
- [1] Storage; handling of clean equipment / utensils
Knives noted stored in between refrigerated prep unit and prep table. Keep food utensils stored on clean and sanitized surface.
- [1] Wiping clothes: clean; use restricted
WIping cloths noted being kept on prep boards in sushi bar and not in sanitizer. Keep wiping cloiths in sanitizer solution when not in use. Corrected at this time
- [1] Installed; maintained
Fix cold water valve of hand sink at waitress service area. valve is worn and makes difficult closing of cold water.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean walk-in freezer floor of food debris and trash build up.Clean floor of gresae spills under deep fryers; floor in this area cleaned twice per week per operator.Clean floor sink located under ice machine of trash and dirt build-up
- General Comments that relate to this Inspection
No violations noted at this time.Bar hand sink found stocked and functional.Alcohol warning sign found posted as required.
- General Comments that relate to this Inspection
Walk-in cooler at 38 F.Food products at 38 F inside walk-in cooler.pH of sushi rice tested at 39 at sushi bar. pH of sushi rice at 4.1 in wooden tub. pH readings are ok; must be kept at 4.6 or below. Recommed acquisition of pH meter to monitor pH for verification of safe levels which inhibits bacterial growth at room temperature.Dish washer at 165 F on wash cycle and 193 F on sanitizing rinse cycle.Restrooms found stocked and clean.Consumer advisory for raw or under cooked animal foods printed on menu.
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8/14/2009 | Routine Inspection 1st | 90 |
- General Comments that relate to this Inspection
The following was observed during the inspection:Handsinks stocked and accessible.3 comp sink sani @ 100ppm Chlorine.Ice bin clean and scoop stored properly.Reach in cooler @ 38 f.All drink products have current fresh dates.
- General Comments that relate to this Inspection
The following was observed during the inspection:Walk in @ 38 f; Chicken 36 f; Crab 36 f; Beef 36 f. All food stored in food grade containers.Freezer @ 0 f; All food stored in food grade containers; Al food frozen.Reach in units @ 38 f; Scallops 40 f; Shrimp 40 f; Chicken 38 f.Hot holding; Fried rice w/ pork 167 f; Egg soup 170 f.Sushi Bar: Salmon 39 f; Eel 39 f; Tuna 39 f; Shrimp 39 f.Reach in unit @ 38 f; Salmon 38 f; Tuna 38 f.Food prep area clean; utensil; cookware storage clean; Floors; counters clean.Dry storage clean and organized. All food products stored properly.Flour; Rice bins scoops stored correctly.Ice machine and ice bins clean; All scoops stored correctly.Microwave clean.Dishwasher @ 189 f.3 comp sink sanitizer @ 200ppm Quat.Sani buckets @ 300ppm.Dumpster area clean.Service stations clean. All tableware stored properly.Seafood from American fish.Handsinks stocked properly and accessible.
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12/10/2008 | Routine Inspection 1st | 100 |
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