- 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: Sushi rice was not labeled. Please label the container of sushi rice with the time it was made or the discard time.
Location: Sushi bar
|
07/24/2014 | Recheck |
- Time vs. temperature (corrected on site)
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: Sushi rice was not labeled. Please label the container of sushi rice with the time it was made or the discard time.
Location: Sushi bar
|
07/17/2014 | Routine |
| No violation noted during this evaluation. | 02/04/2014 | Routine |
| No violation noted during this evaluation. | 10/28/2013 | Routine |
- 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 TUNA OBSERVED STORED ABOVE COOKED AND READY-TO-EAT FOODS (SHREDDED CARROTS, LETTUCE, IMITATION CRAB MEAT, COOKED TEMPURA SHRIMP) IN THE REACH-IN COOLER. STORE RAW SEAFOOD PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Prep area
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE DRIED FOOD DEBRIS OBSERVED ON THE RICE COOKER. CLEAN AND SANITIZE THOROUGHLY.
Location: Prep area
Equipment: Rice cooker
|
06/11/2013 | 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 TUNA OBSERVED STORED ABOVE COOKED AND READY-TO-EAT FOODS (SHREDDED CARROTS, LETTUCE, IMITATION CRAB MEAT, COOKED TEMPURA SHRIMP) IN THE REACH-IN COOLER. STORE RAW SEAFOOD PRODUCTS BELOW COOKED AND READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Prep area
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: EXCESSIVE DRIED FOOD DEBRIS OBSERVED ON THE RICE COOKER. CLEAN AND SANITIZE THOROUGHLY.
Location: Prep area
Equipment: Rice cooker
|
06/04/2013 | Routine |
- 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: PH LOG OBSERVED NOT COMPLETED FOR TODAY (2/22/13) AND COOKED RICE PRODUCTS SITTING AT ROOM TEMPERATURE MEASURED 106 DEGREES F (WHITE RICE) AND 65 DEGREES F (BROWN RICE). PH LOGS MUST BE COMPLETED AFTER PRODUCTS HAVE BEEN MADE TO ENSURE PROPER 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 AND TUNA OBSERVED STORED ABOVE READY-TO-EAT FOODS (COOKED SASHIMI SHRIMP, IMITATION CRAB MEAT, SAUCES, ETC.) IN THE REACH-IN COOLER. STORE RAW FISH PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Prep area
Equipment: Reach in cooler
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DRIED FOOD DEBRIS OBSERVED ON THE BLADE OF THE MANDOLIN SLICER. CLEAN AND SANITIZE.
Location: Prep area
Equipment: Slicer
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: EXCESSIVE FOOD DEBRIS AND BUILD-UP OBSERVED ON THE FLOOR UNDER THE PREP TABLE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Prep area
|
03/01/2013 | Recheck |
- 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: PH LOG OBSERVED NOT COMPLETED FOR TODAY (2/22/13) AND COOKED RICE PRODUCTS SITTING AT ROOM TEMPERATURE MEASURED 106 DEGREES F (WHITE RICE) AND 65 DEGREES F (BROWN RICE). PH LOGS MUST BE COMPLETED AFTER PRODUCTS HAVE BEEN MADE TO ENSURE PROPER 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 AND TUNA OBSERVED STORED ABOVE READY-TO-EAT FOODS (COOKED SASHIMI SHRIMP, IMITATION CRAB MEAT, SAUCES, ETC.) IN THE REACH-IN COOLER. STORE RAW FISH PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Prep area
Equipment: Reach in cooler
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: DRIED FOOD DEBRIS OBSERVED ON THE BLADE OF THE MANDOLIN SLICER. CLEAN AND SANITIZE.
Location: Prep area
Equipment: Slicer
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: EXCESSIVE FOOD DEBRIS AND BUILD-UP OBSERVED ON THE FLOOR UNDER THE PREP TABLE. INCREASE CLEANING FREQUENCY TO PREVENT BUILD-UP.
Location: Prep area
|
02/22/2013 | Routine |
- 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: PH LOG FOR RICE OBSERVED NOT PROPERLY COMPLETED FROM 9/6 - 9/10. PH LOGS MUST BE MAINTAINED AND COMPLETED ON A DAILY BASIS.
- 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 TUNA OBSERVED STORED ABOVE CUCUMBERS IN THE PRODUCE WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Walk-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 DATE MARKING OBSERVED ON CONTAINERS OF SQUID SALAD STORED IN THE PRODUCE WALK-IN COOLER.
Location: Walk-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 DATE MARKING OBSERVED ON CONTAINERS OF SQUID SALAD STORED IN THE PRODUCE WALK-IN COOLER.
Location: Prep area
Equipment: Reach in 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 BOWL OBSERVED BEING USED AS A SCOOP FOR THE BULK RICE. 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 SUSHI CONTAINERS OBSERVED STORED FACE UP ON THE SHELVING NEXT TO THE REACH-IN COOLER. STORE SINGLE-USE ITEMS INVERTED TO PREVENT CONTAMINATION.
Location: Dry storage
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: CONTINUE REMOVING ICE FROM THE FROZEN SUSHI PRODUCTS IN THE WALK-IN FREEZER.
Location: Walk-in freezer
|
09/20/2012 | Recheck |
- 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: PH LOG FOR RICE OBSERVED NOT PROPERLY COMPLETED FROM 9/6 - 9/10. PH LOGS MUST BE MAINTAINED AND COMPLETED ON A DAILY BASIS.
- 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 TUNA OBSERVED STORED ABOVE CUCUMBERS IN THE PRODUCE WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Walk-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 DATE MARKING OBSERVED ON CONTAINERS OF SQUID SALAD STORED IN THE PRODUCE WALK-IN COOLER.
Location: Walk-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 DATE MARKING OBSERVED ON CONTAINERS OF SQUID SALAD STORED IN THE PRODUCE WALK-IN COOLER.
Location: Prep area
Equipment: Reach in 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 BOWL OBSERVED BEING USED AS A SCOOP FOR THE BULK RICE. 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 SUSHI CONTAINERS OBSERVED STORED FACE UP ON THE SHELVING NEXT TO THE REACH-IN COOLER. STORE SINGLE-USE ITEMS INVERTED TO PREVENT CONTAMINATION.
Location: Dry storage
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: SIGNIFICANT AMOUT OF ICE BUILD-UP OBSERVED ON THE FROZEN SUSHI PRODUCTS IN THE WALK-IN FREEZER. REMOVE ICE AND REPAIR UNIT AS NECESSARY.
Location: Walk-in freezer
|
09/13/2012 | Recheck |
- 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: PH LOG FOR RICE OBSERVED NOT PROPERLY COMPLETED FOR TODAY (9/6 AT 1:45 PM). MANAGER STATES SUSHI RICE IS COOKED AND PREPARED BY 7:30 AM DAILY. PH LOGS MUST BE MAINTAINED AND COMPLETED PROPERLY ON A DAILY BASIS.
- 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 TUNA OBSERVED STORED ABOVE CUCUMBERS IN THE PRODUCE WALK-IN COOLER. STORE RAW ANIMAL PRODUCTS BELOW READY-TO-EAT FOODS TO PREVENT CROSS-CONTAMINATION.
Location: Walk-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: (1) NO DATE MARKING OBSERVED ON CONTAINERS OF COOKED SHRIMP AND SQUID SALAD STORED IN THE PRODUCE WALK-IN COOLER.(2) NO DATE MARKING OBSERVED ON SEVERAL CONTAINERS OF PRODUCTS IN THE REACH-IN COOLER (COOKED SHRIMP, SALMON, TUNA, CRAB, BROWN RICE, ETC.).
Location: Walk-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: (1) NO DATE MARKING OBSERVED ON CONTAINERS OF COOKED SHRIMP AND SQUID SALAD STORED IN THE PRODUCE WALK-IN COOLER.(2) NO DATE MARKING OBSERVED ON SEVERAL CONTAINERS OF PRODUCTS IN THE REACH-IN COOLER (COOKED SHRIMP, SALMON, TUNA, CRAB, BROWN RICE, ETC.).
Location: Prep area
Equipment: Reach in 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 BOWL OBSERVED BEING USED AS A SCOOP FOR THE BULK RICE. 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 SUSHI CONTAINERS OBSERVED STORED FACE UP ON THE SHELVING NEXT TO THE REACH-IN COOLER. STORE SINGLE-USE ITEMS INVERTED TO PREVENT CONTAMINATION.
Location: Dry storage
- Miscellaneous contamination of food (Non-Critical)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: SIGNIFICANT AMOUT OF ICE BUILD-UP OBSERVED ON THE FROZEN SUSHI PRODUCTS IN THE WALK-IN FREEZER. REMOVE ICE AND REPAIR UNIT AS NECESSARY.
Location: Walk-in freezer
|
09/06/2012 | Routine |
- 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. DATE MARK AND ENSURE OLD LABELS ARE REMOVED.
Equipment: Make table cooler
|
05/04/2012 | Recheck |
- 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. DATE MARK AND ENSURE OLD LABELS ARE REMOVED.
Equipment: Make table cooler
|
04/27/2012 | Routine |
| No violation noted during this evaluation. | 12/02/2011 | Routine |
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