- General Comments that relate to this Inspection
NOTES:RE-INSPECTION FROM ROUTINE INSPECTION ON 2/25/16ALL PREVIOUS VIOLATIONS NOTED HAVE BEEN CORRECTED.* ALL FOOD PROPERLY STORED.* THERMOMETERS AVAILABLE IN ALL REFRIGERATION UNITS.* DOOR TO R-4 UNIT HAS BEEN CORRECTED.* REFRIGERATION UNIT R-8 HAS BEEN SERVICED AND CONDENSOR IS WORKING PROPERLY.* NEW SUSHI CASE FOR STATION 2 HAS BEEN ORDERED AND WILL BE INSTALLED 3/25/16.* FRP BOARD HAS BEEN RE-ATTACHED AND SEALED.** ALL SPRAY BOTTLES PROPERLY LABELED.** CURRENTLY WORKING WITH OWNER ON SUSHI RICE HACCP PLAN ***** POST CERTIFIED FOOD PROTECTION MANAGER CERTIFICATES ON WALL FOR EASIER VIEWING ***
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3/24/2016 | Routine Reinspection 1st | 100 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUNG RAW CHICKEN AND RAW SHELL EGGS STORED ABOVE READY TO EAT FOODS. MUST STORE ALL RAW CHICKEN AND RAW SHELL EGGS BELOW READY TO EAT FOODS TO PREVENT ANY POTENTIAL CROSS CONTAMINATION. CORRECTED ON SITE.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
PREP UNIT #6 - PROVIDE AN ACCURATE THERMOMETER TO EASILY MONITOR UNIT TEMP. CHECK ALL REFRIGERATION UNITS TO ENSURE THERMOMETER AE ACCURATLY WORKING.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
PREP UNIT R-4 HAS DOOR THAT DOES NOT SEAL PROPERLY. ENSURE THAT DOOR IS FIXED SO IT PROPERLY SEALS. AT STATION #2 SUSHI CASE - REPLACE BROKEN SLIDING DOOR TO CASE TO ENSURE DOORS PROPERLY SEAL TO ENSURE TEMP CONTROL.REFRIGERATOR R-8 HAS ICE BUILD UP ON CONDENSOR - MUST HAVE UNIT SERVICED.AT STATION 6 HAVE LID TO PREP UNIT REPAIRED SO IT PROPERLY SEALS.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
RE-ATTACH FRP BOARD NEXT TO HOOD BY 3-COMP SINK SIDE TO ALLOW FOR EASIER CLEANABILITY.
- General Comments that relate to this Inspection
NOTES:HANSINKS AVAILABLE AND PROPERLY STOCKED.OBSERVED PROPER USE OF GLOVES.OBSERVED GOOD EMPLOYEE HANDWASHING.ALL COLD HOLDING TEMPS GOOD - 29F-43FDISHWASHER GOOD @ 100PPM CHLORINE.SANITIZER BUVKETS GOOD @ 100PPM CHLORINE.**NOTES**REMIND STAFF TO ALWAYS LABEL SPRAY BOTTLES W/ CONTENT. MUST POST CFPM CERTIFICATES ON WALL.USING TIME AS A CONTROL FOR HOT FOODS - MUST LABEL PANS WITH TIME/DATE OF FOOD PLACED IN PANS AND ENSURE TO DISCARD AFTER 4 HOURS.WILL DISCUSS HACCP PLAN FOR SUSHI RICE WITH OWNER.ADDITIONAL CFPM IS ONRI ESCALANTE SS 13009521 EXP. 11/16/20NO FAIL OF CFPM IN LAST YEAR.
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2/26/2016 | Routine Inspection 1st | 94 |
- [5] Hands washed and cleaned; good hygienic practices
-Observed cook on cook line washing gloved hands under hot water in between tasks. When employees change tasks make sure they change gloves. Corrected during inspection.
- General Comments that relate to this Inspection
Notes:Violations observed from previous inspection have been corrected.-Discussed employee sick policy. Ensure employees that are sick with gastrointestinal symptoms (ie vomiting; diarrhea; jaundice) stay out of work for at least 48 hours after symptoms have stopped. -Discussed proper handwashing procedures.-Discussed cleaning and sanitizing procedures to prevent Noro-virus.
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3/19/2015 | Routine Reinspection 1st | 95 |
- [2] Food protected during storage; preparation; display; service; transportation
-Observed cooked sushi rice being held at 73F. Operator indicated they hold the rice at 4.6 pH and have a time control of 3 hrs. Operator does not have test strips available to test rice properly at 4.2 pH. This violation was noted on the previous inspections. Facility does not document pH or time as a control. *Facility must have pH test strips to ensure rice is at 4.2 pH to prevent bacteria growth.*Facility must keep a log of when rice was made and when it was discarded.* This violations must be corrected within 5 days. 03/17/15; or further inforcement actions may be taken. This is a repeat violation from the previous inspection.
- [5] Hands washed and cleaned; good hygienic practices
-Observed cook in back touching ready to eat food with bare hands. Ensure hands are washed and employees are wearing gloves before handling ready to eat food to prevent food contamination. Corrected during inspection.-Observed employees drinking from personal cups without changing gloves afterwards. Discussed on site.*Gloves must be changed in between duties and hands washed in between duties. Frequent hand washing was not observed at this facility.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
-Observed 2 rice cookers that need to be replaced. The outter rims were chipped and could expose rice to physical contamination. Discontinue use immediately. 03/19/15.*If any other rice cookers are damaged remove from use.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
-Observed reach in coolers; R6 and R7; door handles covered with tape and bandages. In need of repair. All surfaces need to be smooth; durable and easily cleanable.-Observed front panel on vegetable ebi cooler broken. In need of repair to ensure cooler keeps proper temperatures. This item was noted in the previous inspection.-Observed open chest freezer with the inner lid peeling away; exposing the insulation. This was repaired with tape; but has not been permanently fixed. Ensure freezer chest is fixed so that surfaces are smooth; durable and easily cleanable. This item was noted in the previous inspection. -Observed front top panel on freezer; F1; in need of repair.*All violations must be corrected within 7 days. 03/19/15
- [1] Wiping clothes: clean; use restricted
-The facility did not have sanitizer buckets throughout the facility. No sanitizer buckets were located on the line. In the back cook area a sanitizer bucket was available; but did not have sanitizer in it. Discussed with the cooks in the back.*Ensure the facility has proper sanitizer buckets to prevent cross contamination within 7 days; 03/19/15.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
-Observed hood area; hood screens; walls to the right with grease buildup. All areas must be free of grease buildup to maintain sanitary conditions. Correct by 3/19/15.
- General Comments that relate to this Inspection
Notes:-Sushi cases 40-43F. Salmon 42F; Eel 40; Tuna 41.-Reach in coolers all 40F; Spicy crab 40F; Crab 40F.-Sushi work stations clean; knives stored properly.-Product stored correctly.-Handsinks clean and stocked.-All freezers at 0-10F. Product frozen properly and proper thawing observed in reach in coolers.-Dry storage clean and organized.-Ice machine clean.-Floors and customer area clean.
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3/12/2015 | Routine Inspection 1st | 88 |
- General Comments that relate to this Inspection
Violation has been corrected-Cooler holding at 39 f-Facility is monitoring temps multiple times per day*Provided operator w/ guidelines on how to verify pH of sushi rice.Inspector will send CFPM Instructor list
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2/2/2015 | Routine Reinspection 1st | 100 |
- [4] Facilities to maintain product temperature
Reach in sushi unit at 52 f. Product temped between 48 f and 53 f. Food product was voluntarily discarded. Serviceman called. Product must maintain 40 f or below at all times.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed broken glass on sushi case door. Replace door to help prevent cold air from exiting unit.
- General Comments that relate to this Inspection
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.All other refer units holding at 40 f or below. **Due to large amount of individual refrigeration units; highly recommend that facility starts talking and recording ambient and product temperatures of each refer unit at least 2 times daily.-salmon 38 f-unagi 41 f-tuna 36 f-crab 41 f-shrimp 40 fObserved good food storage.Sanitizer buckets at 100 ppm. Ensure sushi chefs are keeping their rags in sanitzing solution and not placing them on counters/cutting boards as moist towels may cross contaminate food prep surfaces.Dishwasher sanitizing at 50 - 100 ppm chlorine. Test strips available.*Inspector will drop off information on how to measure pH of sushi rice during re-inspection
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11/21/2014 | Routine Inspection 1st | 95 |
- [1] Thermometers provided and conspicuous
Observed several missing or broken thermometers in refrigeration units. Provide working thermometers in order to help verify that coolers are maintaining 40 f or below.
- [2] Food contact surfaces of equipment and utensils clean; free of abrasives; detergents
Observed mold like build-up on deflector plate of ice machine. Clean on a more frequent basis.
- [1] Lighting provided as required; fixtures shielded
No lighting in hood. Provide lights in hood to ensure adequate lighting for cooking and cleaning.
- General Comments that relate to this Inspection
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.All coolers at 40 f or below-scallops 34 f-crab 37 f-shrimp 37 f-salmon 35 f-tuna 38 fHot holding temps ok-miso 137 f-rice 160 fSanitizer bucket at 100 ppm chlorine. Discussed setting up more sanitizer buckets. Ensure that towels are kept in sanitizer buckets to prevent bacterial growth. Do not store wet towels on counter tops; prep surfaces; etc.Dishwasher sanitizing at 50 ppm chlorineDiscussed sushi rice preparation procedures. Obtain pH strips in order to verify that pH of sushi rice is 4.2 or below. Start keeping log book for sushi rice that includes date; time; who prepared rice; and pH of rice.Also discussed keeping temperature log book as well.Other recommendations:1. Do not place plastic wrap on shelves in refrigeration units as it will prevent air from circulating properly.2. Do not place to much product in pans on top of prep unit as top part will not maintain proper temperature.
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12/5/2013 | Routine Inspection 1st | 96 |
- [1] Storage; handling of clean equipment / utensils
Noted employee wiping glasses to dry with cloth towel. Glasses and food utensils must be air dried only; discontinue wiping utensils to dry to prevent potential recontamination of food contact surfaces that have been cleaned and sanitized. Glasses removed while on site to run through dishwasher.
- General Comments that relate to this Inspection
Product temperatures in refrigerated units were 40 F or below in general; except for sushi case #s- 4 which had products at 46 F and case #s-2 which had products at 41 F to 45 F. Doors to these cases were partially open and this may have caused temperature to rise. Also; refrigerated prep unit #R-3 had products at 49 F to 52 F. Products in this unit were discarded; two trays with sushi products at 39 F and below were transferred to other refrigerator at this time.All above units emptied and are not to be used until ambient temperature inside drops below 40 F.All refrigerated units have been serviced by refrigeration technician and provided with thermometers since the inspection conducted on 5/8/2012.pH level for two rice samples from two rice pots checked at of 4.2 to 4.3 approximately. pH is required to be 4.2 or less to prevent bacterial growth and thus deem rice safe when held at ambient temperature. Advised manager to increase vinegar in recipe in order to keep pH at lower levels and ensure safety of rice. Manger will adjust recipe to increase vinegar from now on.
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5/15/2012 | Routine Reinspection 1st | 99 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Temperatures of food products in bar back refrigerator at 45 F to 50 F; Temperatures of food products sushi cases #S-1 and S-4 at 43 F to 45 F. Temperature of products in prep unit #R-3 at 49 F to 50 F and and prep unit in kitchen at 40 F to 49 F.Several sushi products that were at temperatures above 40 F were prepared earlier this day and tempeature will drop. Ensure to prepare products in small batches to place them quickly under refrigeration to prevent as much as possible from rising in temperature above 40 F and to ensure that temperature of products drop to 40 F or below within 4 hours under refrigeration.Refrigeration technician was on site and found on problems with bar back refrigerator; temperatures at more than 40 F is due to food preparation practices. Some of the temperatures at more than 40 F in sushi cases and refrigerated prep units may be due to warming during lunch rush. Keep all units closed as much as possible.
- [1] Thermometers provided and conspicuous
Noted several sushi cases and other refrigerated units with no thermometers. Provide thermometer inside each unit.
- General Comments that relate to this Inspection
Dish washer observed operating at 100 ppm chlorine concentration and 115 F; ensure that temperature reaches 120 F.Noted hand sinks in prep areas and in restrooms stocked and functional.Noted consumer advisory sign for raw or undercooked animal foods and alcohol warning sign posted as required.
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5/8/2012 | Routine Inspection 1st | 94 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 4/15/2011 have been corrected.Dishwasher checked at 132 F and 100 ppm chlorine concentration. Chlorine test strips have been provided and chlorine level for dishwasher being checked more than once daily. Continue checking chlorine at least once daily form now on.pH of sushi rice from two batches tested at 4.4 and 4.2. pH level is good as it's required to be at 4.6. or below. Recipe being followed on every batch of rice prepared. Recommend to increase vinegar ratio to keep pH at 4.0 or below and acquire pH test strips to do periodic pH testing on rice. Keeping pH at 4.0 or below to make up for accuracy margin of test strips readings.
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4/18/2011 | Routine Reinspection 1st | 100 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Chlorine sanitizer not registered in dishwasher; service company called and and technician arrived while on site to fix dishwasher. Dishware and utensils being sanitized in 3-compartment sink in the mean time.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No chlorine test strips available in the facility. Must keep chlorine test strips available at all times to monitor sanitizer in diush washer and sanitizer buckets for proper chlorine concentrations.
- [2] Containers or receptacles: covered; adequate number; insect/rodent proof; frequency; clean
Noted lost of trash and debris and crase spills inside dumpsetr enclosure; many empry boxes and trash noted behind dumpsters. Dumpster enclosure is used by all tenants in strip mall. Clean trash enclosure frequently to keep this area clean. Break down boxes and place inside cardboard dumpster daily.
- General Comments that relate to this Inspection
Most food temperatures taken in all refrigerated units were at below 40 F. except for few items tahat were at 41 F to 44 F which had been just prepared and placed under refrigeration.Thermokmeters in all refrigerated units chekced at 40 F or below.Noted hand sinks in prep areas and restrooms stocked and functional.Time log being kept for fried food bering left at room temperature during short time periods.
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4/15/2011 | Routine Inspection 1st | 93 |
- [2] Food protected during storage; preparation; display; service; transportation
Noted white linen cloths covering rice in sushi rice pots. Discountinue covering rice or other foods with fabrics as these may impart chemicals from laundry process to foods. Corrected while on site.Noted 3 ontainers and one package or raw meat products stored on shelves above produce items of foods that don't require cooking for consumption. Raw meats must be kept always stored below cooked or ready to eat foods. Corrected while on site.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Noted employees' drink cups food on tables and counters next to prep surfaces and food employees' food containers in refrigerator above customer foods. Keep drink cups on lower shelves below food prep surfaces and food containers in bottom shelf of refrigerators. Corrected while on site.
- General Comments that relate to this Inspection
All refrigerated units were below 40 F; Freezers were below 0 FTemperatures taken on food products were at below 40 F.pH of sushi rice from 2 pots kept at room temperature measured at 3.4 and 3.5Noted hand sinks in prep areas and in restrooms stocked and functional.Dish washer at 100 ppm chlorine concentration and 125 F.Some small amounts of fried sushi products kept at room temperature in trays for fast service are used within not more than one hour; usually within 15 to 20 minutes per operator. Affix time label on trays for time tracking to ensure foods are used within 4 hours or discarded. Per operator foods not to be kept more than one hour or will be discarded at end of one hour.Noted alcohol warning sign and consumer advisory on risks on conspumption of raw animal foods posted as required
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6/18/2010 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
Ok to issue permit to operate.All refrigerated equipment checked below 40 F.All hand sinks stocked and functional.Dish washer at 120 F and 100 ppm chlorine concentration.Risk category 4 assigned. Three staff members have current CFPM certification. Facility will meet required CFPM coverage as of opening day. Keep WCHD's CFPM certificates posted.Provided signage to perator that must be posted: no smoking sign; alcohol warning sign; and consumer advisory for consumption of raw or undercooked animal foods. Keep signage posted as required.Recommend acquisition of pH meter to check pH of sushi rice to be held at room temperature. pH meter must have calibration function. pH meter pH of rice must be 4.2 or less. pH of rice to be tested with set frequency and keep records of pH readings.Rice must be prepared following a recipe to measure all ingredients for consistency of acidity of sushi rice.Plans to open by 3/10/2010
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3/3/2010 | Opening Inspection | 100 |
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