- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. All food products stored properly. Veggies @ 38 f; Salmon 38 f; Scallops 38 f. All products labeled and dated properly. Reach in coolers @ 40 f. Salmon 38 f; Tuna 38 f; Octopus @ 38 f. All cutting boardrs clean and in good condition. Refrigerators @ 40 f; Ginger @ 38 f; Wasabi 38 f. All food products stored in food grade containers. Freezers @ 0 f. All food products frozen.Sushi bar area - handsink stocked properly and accessible.Sushi rice @ 4.2. Observed manager conduct proper testing process of sushi rice. All knives stored in ice water. All containers for sushi prep wrapped with plastic wrap and changed on regular basis to prevent cross contamination issues. Sushi cases @ 40 f; Salmon 38 f; Eel 38 f; Octopus 38 f; Tuna 37 f. Observed proper food handling and prep at sushi bar and kitchen areas. All counters and prep areas clean. Observed glove changing and handwashing onsite. All plates and glassware clean and stored in clean location. Dish machine @ 50ppm. Sprayer in good condition. Back prep area clean and well maintained. Dry storage clean and all food products stored properly. Hood/fryer area clean and well maintained. Ice machine and bins clean. Scoops stored properly. **Discussed proper cleaning of all nail brushes at handsink with manager to limit bacteria growth. Discussed cleaning of ticket machines; phones; utensil containers; spice and sauces containers after food prep.Equipment clean and well maintained. Mop sink area - ok. **Customer area clean and well maintained.**Gave out HACCP info for Sushi Rice - HACCP plan will need to be turned in to WCHD within 30 days from todays date. *Discussed no bare hand contact with ready to eat food items with Christian Redmon (GM) - no issues observed.**No employee has failed serve safe exam in last year. Jason Thompson is listed as current certified food protection manager for this facility. *Handwash signs have been given out to General Manager.
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11/3/2015 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. All food products stored properly. Veggies @ 38 f; Salmon 38 f; Scallops 38 f. All products labeled and dated properly. Reach in coolers @ 40 f. Salmon 38 f; Tuna 38 f; Octopus @ 38 f. All cutting boardrs clean and in good condition. Refrigerators @ 40 f; Ginger @ 38 f; Wasabi 38 f. All food products stored in food grade containers. Freezers @ 0 f. All food products frozen. Seafood thawing properly under running water @ 40 f. Sushi bar area - handsink stocked properly and accessible.Sushi rice @ 4.2. Observed manager conduct proper testing process of sushi rice. All knives stored in ice water. All containers for sushi prep wrapped with plastic wrap and changed on regular basis to prevent cross contamination issues. Sushi cases @ 40 f; Salmon 38 f; Eel 38 f; Octopus 38 f; Tuna 37 f. Observed proper food handling and prep at sushi bar and kitchen areas. All counters and prep areas clean. Observed glove changing and handwashing onsite. All plates and glassware clean and stored in clean location. Dish machine @ 50ppm. Sprayer in good condition. Back prep area clean and well maintained. Dry storage clean and all food products stored properly. Hood/fryer area clean and well maintained. Ice machine and bins clean. Scoops stored properly. **Discussed proper cleaning of all nail brushes at handsink with manager to limit bacteria growth. Discussed cleaning of ticket machines; phones; utensil containers; spice and sauces containers after food prep.Equipment clean and well maintained. Mop sink area - ok. **Customer area clean and well maintained.Christian Redmon will be taking Serve Safe through Tony Pastini in 2 week of July.
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6/30/2014 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
Notes:Walk in cooler @ 40 f. All food products stored properly. Veggies @ 38 f; Salmon 38 f; Scallops 38 f. All products labeled and dated properly. Reach in coolers @ 40 f. Salmon 38 f; Tuna 38 f; Octopus @ 38 f. All cutting boardrs clean and in good condition. Refrigerators @ 40 f; Ginger @ 38 f; Wasabi 38 f. All food products stored in food grade containers. Freezers @ 0 f. All food products frozen. Seafood thawing properly under running water @ 40 f. Rolls pull out of fryer @ 142 f - goes to sushi line then customer. Sushi bar area - handsink stocked properly and accessible.Sushi rice @ 4.5. Observed manager conduct proper testing process of sushi rice. All knives stored in ice water. All containers for sushi prep wrapped with plastic wrap and changed on regular basis to prevent cross contamination issues. Sushi cases @ 40 f; Salmon 38 f; Eel 38 f; Octopus 38 f; Tuna 37 f. Observed proper food handling and prep at sushi bar and kitchen areas. All counters and prep areas clean. Observed glove changing and handwashing onsite. All plates and glassware clean and stored in clean location. Dish machine @ 50ppm. Sprayer in good condition. Back prep area clean and well maintained. Dry storage clean and all food products stored properly. Hood/fryer area clean and well maintained. Ice machine and bins clean. Scoops stored properly. **Discussed proper cleaning of all nail brushes at handsink with manager to limit bacteria growth. Discussed cleaning of ticket machines; phones; utensil containers; spice and sauces containers after food prep.Equipment clean and well maintained. Mop sink area - ok. **Customer area clean and well maintained.
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12/5/2013 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
No violations noted at time of inspectionNotes:-hand sinks stocked-food grade gloves in use for all ready-to-eat foods-sushi display cases 37F-40F -all sushi checked at 38F-41F-make-up units 38F-40F -crystal shrimp; spicy tuna; sushi all checked at 37F-42F-sushi knives stored in ice water-sushi rice pH checked via "slurry" method at 4.0-pH test strips available-temperature logs and sushi rice logs in use-back make-up unit at 38F -scallops 39F-back reach-ins 38F-40F -sushi; rice; raw beef; raw chicken 37F-43F-freezers all less than 0F-cold holding drawers at 37F -muscles at 38F-walk-in 39F -fish 38F-wiping cloth sanitizer buckets at 200 ppm quat-dishwasher checked at 100 ppm chlorine-chemical test kits available-food and single service items stored 6" above ground-chemicals labeled and stored properly-restrooms stocked and clean-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
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11/14/2012 | Routine Inspection 1st | 100 |
- [4] Facilities to maintain product temperature
40) Cold holding unit not maintaining proper temperature (cook-line 2-door make-up unit holding at 45F-53F). Repair unit to maintain 40 degrees F or below to prevent bacteria growth. All protein products in reach-in voluntarily discarded by operator. Use alternate refrigeration until make-up unit is repaired. Unit has been scheduled to be repaired today. Found sushi (yellow tail; tuna; salmon; shrimp) in display cases at 40F-49F. Ensure sushi cases are turned on and reach an ambient temperature of 40F or below prior to loading with product.
- General Comments that relate to this Inspection
Notes:-all hand sinks stocked-observed employee hand washing-food-grade gloves in use-sushi cases at 38F-45F -salmon; tuna; yellow; shrimp 41F-48F *see note above*ensure seared tuna is cooled to 40F and kept unwrapped prior to being stored in sushi cases-west front reach-in at 40F -crystal shrimp; scallops and tuna at 40F-east front reach-in at 30F -crystal shrimp; spicy tuna; crab 30F-33F- observed temperature logs in use-all sushi knifes stored in ice water-sushi rice checked at a pH of 4.0-4.5 -pH strips and pH logs in use-Sushi Guidance document provided to operator - ensure pH of each batch of rice is measured using the "slurry" method described in document-hot holding: -miso soup at 160F -steamed rice 160F -tempura shrimp 129F to 151F *shrimp is rotated out (discarded after 15 minutes)-observed crystal shrimp in the cooling process at 105F. Ensure shrimp is left uncovered to facilitate cooling. Recommend cooling in smaller batches. -observed cooling logs in use-wiping cloth sanitizer buckets at 200 ppm quat-chemical test kits available-discussed thawing procedures with no problems noted-cook-line 2-door reach-in at 40F -salmon; shrimp; chicken at 36F-39F-cook-line 3-door reach-in at 47F -shrimp/crab rolls 35F-food stored properly - raw product on bottom - no cross-contamination issues noted-freezers 0F and 2F-per operator; all product received frozen with the exception of salmon and striped bass-dishwasher checked at 50 ppm chlorine *ensure dish washer sanitizer is checked on a daily basis-salmon; and bass in walk-in at 43F-46F (per operator; bass was just prepped)-food stored 6" above ground-chemicals labeled and stored properly-customer restrooms stocked and clean-consumer advisory posted in menus-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.
- General Comments that relate to this Inspection
Violation noted on previous inspection has been corrected - 2-door cook-line make-up unit holding at 38F; scallops and tofu inside unit at 34F-38F.
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9/12/2011 | Routine Inspection 1st | 96 |
- General Comments that relate to this Inspection
No violations noted at time of inspection. Good managerial control observed in facility.Notes:-hand sinks all properly stocked-food grade gloves in use for all sushi chefs-observed employee handwashing-sushi display cases at 37F-40F -tuna; salmon; unagi; yellow tale all at 36F-40F-make-up units at 38F-40F -crab mixes at 39F-41F-observed proper thawing-rice pH checked at 4.5-wiping cloth sanitizer buckets checked at 300ppm-400ppm quat-chemical test kits available-sushi knives stored in ice water-temp/equipment logs in use - checked at least twice daily-cook-line make-up unit at 38F -scallops 39F -chicken 41F-three-door reach-in at 38F -prepped cooked shrimp and crab rolls 39F-49F (per operator; rolls were just prepped - monitor temperature and ensure rolls are held at 40F or below)-hot holding: -rice 196F -brown rice 198F -miso soup 158F-freezers all less than 0F-per operator; fish received froze and thawed under refrigeration or occasionally under cold running water-food stored properly - no cross-contamination issues noted-all food stored 6" above ground-discussed cooking and cooling procedures with no problems noted-dishwasher checked at 100 ppm chlorine-chemical test kits available-chemicals labeled and properly stored-employee restrooms stocked and clean-customer restrooms stocked and clean-consumer advisory observed in menus-discussed employee health policies. Ensure ill employees exhibiting gastrointestinal symptoms (diarrhea; vomiting; fever; jaundice) are excluded from work for at least 48 hours after symptoms stop.2nd CFPM Christian Heslop certification just expired - will schedule class to obtain CFPM
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10/21/2010 | Routine Inspection 1st | 100 |
- General Comments that relate to this Inspection
CFPM Christian H. Heslop has ServSafe certificate. Provide WCHD proof of 16 hour CFPM course from an approved instructor and a passing test score to obtain WCHD reciprocity. Facility has two additional CFPMs.Notes:-hand sinks all properly stocked-front display cases at 35F-40F -tuna 36F-40F -salmon 37F-40F -shrimp 36F-41F-display case temperature logs in place - checked every two hours-front make-up units at 38F -scallops at 36F -shrimp at 36F-cook-line make-up unit at 38F -scallops at 37F-cook-line reach-ins at 36F-38F -raw beef at 38F -raw chicken at 40F-freezers all less than 0F-walk-in at 32F -salmon 33F-muscles in cold holding drawers at 39F-40F-ice machine clean; scoops all stored properly-shrimp in cooling process at 82F-discussed cooking and cooling procedures with no problems noted-observed equipment temperature logs; and cooking and cooling logs-all chef knives stored in ice water between uses-food grade gloves in use for all chefs-wiping cloth sanitizer buckets checked at 200 ppm quat-dishwasher sanitizer cycle checked at 100 ppm chlorine-food all stored 6' off the ground-raw product stored correctly - no cross contamination issues noted-chemicals labeled and properly stored-raw/undercooked advisory posted on menus-restrooms properly stocked and clean-discussed employee health and hygiene policies. Ensure ill employees exhibiting GI symptoms (diarrhea; vomiting; jaundice) are excluded from work for at least 48 hours after their last bout of illness.-good managerial control in place throughout facility
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8/14/2009 | Routine Inspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
Reachin next to cook line at 45 F. Temperature logs show temp around 40 F. in am before facility opens. Have unit serviced as it appear not to hold temperature during busy hours. (Manager offered to FAX service invoice to Health Department.)
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
210) Non food contaact surface not maintained properly. All non food contact surfaces must be maintained properly.Gaskets in reachin next to coolkine are worm. Replace.Install flap at bottom of walkin door to prevent cold air escape. Walkin at 38 F. at back; but 43 F. at front. This may eleviate discrepancy in temperatures.
- General Comments that relate to this Inspection
No other violations noted. Quats sanitizer in bucket at 200 ppm. Chlorine in dish machine at 100 ppm. All other display cases and refrigeration units at 32 F. - 41 F.
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7/15/2008 | Routine Inspection 1st | 97 |
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