- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: BOTTLE OF SANITIZER NOT LABELED.
Location: Prep area
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL ON COUNTER. PLEASE STORE WET TOWELS IN SANITIZER WHEN NOT IN USE.
Location: Service counter
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: CARDBOARD LINING SHELVES. PLEASE SEE CORRECTIVE ACTION ABOVE.
Location: Prep area
|
10/20/2014 | Recheck |
- Toxic labeling
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: BOTTLE OF SANITIZER NOT LABELED.
Location: Prep area
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL ON COUNTER. PLEASE STORE WET TOWELS IN SANITIZER WHEN NOT IN USE.
Location: Service counter
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: CARDBOARD LINING SHELVES. PLEASE SEE CORRECTIVE ACTION ABOVE.
Location: Prep area
|
10/13/2014 | Routine |
| No violation noted during this evaluation. | 01/30/2014 | Routine |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw fish stored over carrots and other ready to eat sauces in the reach-in cooler. Store raw fish below other ready to eat foods.
Location: Kitchen
Equipment: Reach in cooler
|
09/05/2013 | Recheck |
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw fish stored over carrots and other ready to eat sauces in the reach-in cooler. Store raw fish below other ready to eat foods.
Location: Kitchen
Equipment: Reach in cooler
|
09/03/2013 | Routine |
- Cooling time (corrected)
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: COOKED BROWN RICE IN A COVERED CONTAINER INSIDE THE UPRIGHT COOLER MEASURED 128 DEGREES F. EMPLOYEE WHO PREPARED RICE NOT AVAILABLE WHEN TEMPERATURE WAS TAKEN AT 4:00 PM. DUE TO UNKNOWN TIME THE RICE WAS COOKED AND PLACED INTO THE COOLER IT MUST BE DISCARDED. POTENTIALLY HAZARDOUS FOODS MUST BE COOLED FROM 135 DEGREES F TO 70 DEGREES F WITHIN 2 HOURS AND FROM 70 DEGREES F TO 41 DEGREES F WITHIN 4 HOURS. DISCONTINUE COVERING COOKED RICE WHEN INSIDE THE COOLER UNIT DURING THE COOLING PROCESS TO HELP FACILITATE HEAT TRANSER.
Location: Prep area
Equipment: Upright cooler
- Time vs. temperature (corrected)
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: DAILY PH, TEMPERATURE, AND COOLING LOG OBSERVED NOT COMPLETED FOR TODAY (3/28). LOGS MUST BE FILLED OUT COMPLETELY ON A DAILY BASIS TO ENSURE PROPER FOOD SAFETY PROCEDURES ARE BEING FOLLOWED.
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW SUSHI GRADE SALMON OBSERVED STORED ABOVE READY-TO-EAT VEGETABLES AND CREAM CHEESE IN THE REACH-IN COOLER. STORE ALL RAW ANIMAL/SEAFOOD PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Service counter
Equipment: Reach in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: NO DATES OBSERVED ON ANY SASHIMI SUSHI PRODUCTS INSIDE THE REACH-IN COOLER (COOKED EEL, COOKED SHRIMP, IMITATION CRAB MEAT, ETC.) PROPERLY DATE MARK PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Service counter
Equipment: Reach in cooler
|
04/04/2013 | Recheck |
- Cooling time
Potentially hazardous foods have been cooled improperly.
Correction: PHF shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours.
Comments: COOKED BROWN RICE IN A COVERED CONTAINER INSIDE THE UPRIGHT COOLER MEASURED 128 DEGREES F. EMPLOYEE WHO PREPARED RICE NOT AVAILABLE WHEN TEMPERATURE WAS TAKEN AT 4:00 PM. DUE TO UNKNOWN TIME THE RICE WAS COOKED AND PLACED INTO THE COOLER IT MUST BE DISCARDED. POTENTIALLY HAZARDOUS FOODS MUST BE COOLED FROM 135 DEGREES F TO 70 DEGREES F WITHIN 2 HOURS AND FROM 70 DEGREES F TO 41 DEGREES F WITHIN 4 HOURS. DISCONTINUE COVERING COOKED RICE WHEN INSIDE THE COOLER UNIT DURING THE COOLING PROCESS TO HELP FACILITATE HEAT TRANSER.
Location: Prep area
Equipment: Upright cooler
- Time vs. temperature
Time used as a public health control improperly implemented.
Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
Comments: DAILY PH, TEMPERATURE, AND COOLING LOG OBSERVED NOT COMPLETED FOR TODAY (3/28). LOGS MUST BE FILLED OUT COMPLETELY ON A DAILY BASIS TO ENSURE PROPER FOOD SAFETY PROCEDURES ARE BEING FOLLOWED.
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW SUSHI GRADE SALMON OBSERVED STORED ABOVE READY-TO-EAT VEGETABLES AND CREAM CHEESE IN THE REACH-IN COOLER. STORE ALL RAW ANIMAL/SEAFOOD PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Service counter
Equipment: Reach in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: NO DATES OBSERVED ON ANY SASHIMI SUSHI PRODUCTS INSIDE THE REACH-IN COOLER (COOKED EEL, COOKED SHRIMP, IMITATION CRAB MEAT, ETC.) PROPERLY DATE MARK PRODUCTS WITH A MAXIMUM DISCARD DATE OF 7 DAYS.
Location: Service counter
Equipment: Reach in cooler
|
03/28/2013 | Routine |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COOKED BROWN RICE ON SHELVING UNIT AT ROOM TEMPERATURE MEASURED 68 DEGREES F. MANAGER STATES PRODUCT WAS REMOVED FROM THE COOLER WITHIN THE HOUR AND HAD BEEN USED FOR FOOD PREP OF SUSHI PRODUCTS. KEEP COLD POTENTIALLY HAZARDOUS FOODS HELD AT 41 DEGREES F OR BELOW -- PLACE PRODUCT IN COOLER WHEN FINISHED WITH PREPARATION. -- CORRECTED ON SITE.
Location: Prep area
Equipment: -
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW SUSHI GRADE SALMON AND TUNA OBSERVED STORED ABOVE COOKED IMITATION CRAB AND SHREDDED CARROTS IN THE REACH-IN COOLER BEHIND THE FRONT SERVICE COUNTER. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Service counter
Equipment: Reach in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: NO DATES OBSERVED FOR ANY COOKED AND/OR READY-TO-EAT FOOD PRODUCTS IN THE REACH-IN COOLER BEHIND THE FRONT SERVICE COUNTER AND IN THE UPRIGHT COOLER IN THE PREP AREA (SUSHI GRADE TUNA, SALMON, COOKED EEL, COOKED IMITATION CRAB, COOKED SHRIMP, COOKED RICE). PROVIDE DISCARD DATES FOR ALL PRODUCTS (MAXIMUM 7 DAYS).
Location: Service counter
Equipment: Reach in cooler
- Date marking (corrected)
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: NO DATES OBSERVED FOR ANY COOKED AND/OR READY-TO-EAT FOOD PRODUCTS IN THE REACH-IN COOLER BEHIND THE FRONT SERVICE COUNTER AND IN THE UPRIGHT COOLER IN THE PREP AREA (SUSHI GRADE TUNA, SALMON, COOKED EEL, COOKED IMITATION CRAB, COOKED SHRIMP, COOKED RICE). PROVIDE DISCARD DATES FOR ALL PRODUCTS (MAXIMUM 7 DAYS).
Location: Prep area
Equipment: Upright cooler
- Minimize contact (Non-Critical) (corrected)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: PLASTIC CUP OBSERVED BEING USED AS A SCOOP FOR THE SUSHI GINGER IN THE UPRIGHT COOLER. PROVIDE AN APPROVED SCOOP WITH A HANDLE TO DISPENSE PRODUCT.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: PLASTIC TO-GO SUSHI CONTAINERS OBSERVED STORED FACE UP ON THE SHELVING UNDER THE FRONT SERVICE COUNTER. STORE SINGLE-USE ITEMS INVERTED TO PREVENT CONTAMINATION.
Location: Service counter
- Cooling methods (corrected)
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: COOKED WHITE RICE IN A CLOSED CONTAINER INSIDE THE UPRIGHT COOLER MEASURED 62 DEGREES F WHEN TEMPERATURE WAS TAKEN AT 1:00 PM. MANAGER ON DUTY STATES PRODUCT WAS COOKED AT 9:30 AM THIS MORNING. KEEP LIDS OFF PRODUCTS DURING THE COOLING PROCESS TO HELP FACILITATE HEAT TRANSFER.
Location: Prep area
Equipment: Upright cooler
- In use utensil storage (corrected)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: SCOOP HANDLES FOR THE BULK RICE CONTAINERS (2) OBSERVED BURIED IN THE PRODUCT. STORE HANDLES UP TO PREVENT CONTAMINATION.
Location: Prep area
|
12/07/2012 | Recheck |
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: RAW SUSHI GRADE SALMON AND TUNA OBSERVED STORED ABOVE COOKED IMITATION CRAB AND SHREDDED CARROTS IN THE REACH-IN COOLER BEHIND THE FRONT SERVICE COUNTER. STORE ALL RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Service counter
Equipment: Reach in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: NO DATES OBSERVED FOR ANY COOKED AND/OR READY-TO-EAT FOOD PRODUCTS IN THE REACH-IN COOLER BEHIND THE FRONT SERVICE COUNTER AND IN THE UPRIGHT COOLER IN THE PREP AREA (SUSHI GRADE TUNA, SALMON, COOKED EEL, COOKED IMITATION CRAB, COOKED SHRIMP, COOKED RICE). PROVIDE DISCARD DATES FOR ALL PRODUCTS (MAXIMUM 7 DAYS).
Location: Service counter
Equipment: Reach in cooler
- Date marking
Potentially hazardous ready-to-eat food not properly date marked.
Correction: Potentially hazardous ready-to-eat foods held more than 24 hours must be clearly marked to indicate the date of discard and held no more than 7 days at 41 degrees F.
Comments: NO DATES OBSERVED FOR ANY COOKED AND/OR READY-TO-EAT FOOD PRODUCTS IN THE REACH-IN COOLER BEHIND THE FRONT SERVICE COUNTER AND IN THE UPRIGHT COOLER IN THE PREP AREA (SUSHI GRADE TUNA, SALMON, COOKED EEL, COOKED IMITATION CRAB, COOKED SHRIMP, COOKED RICE). PROVIDE DISCARD DATES FOR ALL PRODUCTS (MAXIMUM 7 DAYS).
Location: Prep area
Equipment: Upright cooler
- Minimize contact (Non-Critical)
Bare hand contact not minimized with non ready to eat food(s).
Correction: Food employees shall minimize contact with non ready to eat foods and shall use suitable utensils when needed.
Comments: PLASTIC CUP OBSERVED BEING USED AS A SCOOP FOR THE SUSHI GINGER IN THE UPRIGHT COOLER. PROVIDE AN APPROVED SCOOP WITH A HANDLE TO DISPENSE PRODUCT.
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: PLASTIC TO-GO SUSHI CONTAINERS OBSERVED STORED FACE UP ON THE SHELVING UNDER THE FRONT SERVICE COUNTER. STORE SINGLE-USE ITEMS INVERTED TO PREVENT CONTAMINATION.
Location: Service counter
- Cooling methods
Food(s) cooling without utilizing proper cooling methods.
Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
Comments: COOKED WHITE RICE IN A CLOSED CONTAINER INSIDE THE UPRIGHT COOLER MEASURED 62 DEGREES F WHEN TEMPERATURE WAS TAKEN AT 1:00 PM. MANAGER ON DUTY STATES PRODUCT WAS COOKED AT 9:30 AM THIS MORNING. KEEP LIDS OFF PRODUCTS DURING THE COOLING PROCESS TO HELP FACILITATE HEAT TRANSFER.
Location: Prep area
Equipment: Upright cooler
- In use utensil storage
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: SCOOP HANDLES FOR THE BULK RICE CONTAINERS (2) OBSERVED BURIED IN THE PRODUCT. STORE HANDLES UP TO PREVENT CONTAMINATION.
Location: Prep area
|
11/30/2012 | Routine |
| No violation noted during this evaluation. | 10/12/2012 | Pre-Licensing Recheck |
| No violation noted during this evaluation. | 09/28/2012 | Pre-Licensing |
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