- 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: 1. SUSHI RICE OUT AT ROOM TEMPERATURE. NO RECORDS OR LOGS BEING KEPT FOR ACIDIFICATION OR TIME IN LIEU OF TEMPERATURE FOR RICE. PH METER IS NOT FUNCTIONING TO MEASURE RICE FOR PROPER ACIDIFICATION. DISCARDED SUSHI RICE. ESTABLISHMENT MAY USE TIME IN LIEU OF TEMPERATURE AND HOLD SUSHI RICE AT ROOM TEMPERATURE FOR A MAXIUMUM OF 4 HOURS. SUSHI RICE MUST BE MARKED TO NOTE THE DISCARD TIME OR A LOG MUST BE KEPT. LOGS MUST BE KEPT REGULARLY WHEN USING ACIDIFICATION AS A PUBLIC HEALTH CONTROL FOR SAFETY. PROOF OF A VARIANCE FOR ACIDIFICATION AS THE ONLY PUBLIC HEALTH CONTROL MUST BE AVAILABLE FOR REVIEW IF USING THIS PROCEDURE.
Location: Sushi bar
- Thawing (corrected)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. FROZEN MEAT THAWING AT ROOM TEMPERATURE IN SUSHI AREA.THAW USING ONE OF THE ABOVE METHODS.
Location: Sushi bar
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. HOT WATER PEDAL FOR HAND SINK IN KITCHEN NOT FUNCTIONING PROPERLY TO PROVIDE HOT RUNNING WATER.REPAIR ACCORDINGLY TO ENSURE HOT RUNNING WATER IS AVAILABLE AT ALL TIMES AT HAND SINK.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. PLUMBING UNDERNEATH THREE BAY SINK LEAKING.REPAIR ACCORDINGLY TO PREVENT LEAKING.
Location: Kitchen
Equipment: 3-bay
|
09/11/2014 | 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: 1. SUSHI RICE OUT AT ROOM TEMPERATURE. NO RECORDS OR LOGS BEING KEPT FOR ACIDIFICATION OR TIME IN LIEU OF TEMPERATURE FOR RICE. PH METER IS NOT FUNCTIONING TO MEASURE RICE FOR PROPER ACIDIFICATION. DISCARDED SUSHI RICE. ESTABLISHMENT MAY USE TIME IN LIEU OF TEMPERATURE AND HOLD SUSHI RICE AT ROOM TEMPERATURE FOR A MAXIUMUM OF 4 HOURS. SUSHI RICE MUST BE MARKED TO NOTE THE DISCARD TIME OR A LOG MUST BE KEPT. LOGS MUST BE KEPT REGULARLY WHEN USING ACIDIFICATION AS A PUBLIC HEALTH CONTROL FOR SAFETY. PROOF OF A VARIANCE FOR ACIDIFICATION AS THE ONLY PUBLIC HEALTH CONTROL MUST BE AVAILABLE FOR REVIEW IF USING THIS PROCEDURE.
Location: Sushi bar
- Thawing (corrected on site)
Potentially hazardous food(s) thawing improperly.
Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
Comments: 1. FROZEN MEAT THAWING AT ROOM TEMPERATURE IN SUSHI AREA.THAW USING ONE OF THE ABOVE METHODS.
Location: Sushi bar
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. HOT WATER PEDAL FOR HAND SINK IN KITCHEN NOT FUNCTIONING PROPERLY TO PROVIDE HOT RUNNING WATER.REPAIR ACCORDINGLY TO ENSURE HOT RUNNING WATER IS AVAILABLE AT ALL TIMES AT HAND SINK.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. PLUMBING UNDERNEATH THREE BAY SINK LEAKING.REPAIR ACCORDINGLY TO PREVENT LEAKING.
Location: Kitchen
Equipment: 3-bay
|
09/04/2014 | Routine |
| No violation noted during this evaluation. | 05/27/2014 | Illness Complaint |
| No violation noted during this evaluation. | 03/18/2014 | Illness Complaint |
- 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: PLEASE ENSURE ALL FOODS HELD IN THE COLD TOP AND IN THE COOLER DRAWER IS AT 41 DEGREES BEFORD STORING IN THE EQUIPMENT.1. DICED TOMATOES AT 48 DEGREES COS 2. COOKED CORN AT 45 DEGREES COS3. INDVIDUALLY WRAPED DELI MEATS STACKED TO HIGH IN THE COOLER DRAWER.COS
Location: Kitchen
- Hand sink improper usage (corrected on site)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: ICE DUMPED AT THE HAND SINK, ICE DUMPED AT THE HAND SINK. PLEASE DO NOT USE HAND SINK FOR ANY PURPOSE OTHER THAN AND HAND WASHING.
Location: Sushi bar
Equipment: Hand sink
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: STORE FOOD 6 INCHES ABOVE THE FLOOR IN THE WALK IN COOLER.
Location: Kitchen
Equipment: Walk in freezer
|
03/10/2014 | 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: SUSHI RICE WAS NOT MARK TO INDICATE 4 HR DISCARD TIME. COS
Location: Sushi bar
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: ENSURE PRODUCT IS HELD AT 41 DEGREES BEFORE STORED ON THE COLD TOP. COS USE A ICE BATH TO BRING PRODUCT TO 41 DEGREES. ONGOING VIOLATION done 10/22/13
Location: Cook line
Equipment: Cold top
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE WAS USED THEIR BARE HANDS TO CUT LEMON SLICES FOR TEA. DISCARD AND USE GLOVES TO CUT LEMON.
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE USING THEIR GLOVES FOR MORE THAN ONE TASK.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE ARE NOT WASHING THEIR HANDS BEFORE GRABBING A PAIR OF GLOVES FROM THE CONTAINER .
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINK STORE ON THE PREP TABLE.
Location: Cook line
Equipment: Prep table
- 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: BOX OF TUNA STORED ON TOP OF A CONTAINER OF SUSHI RICE.
Location: Sushi bar
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. OBSERVED A EMPLOYEE FILLING THE ICE BUCKET WHICH WAS STORED ON THE FLOOR THEN THE EMPLOYEE PLACED THE ICE BUCKET ON THE PREP TABLE IN THE KITCHEN.2. OBSERVED A CONTAINER OF SUSHI RICE STORED ON THE TOP OF THE TRASH CAN.
Location: Kitchen
Equipment: Ice machine
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. OBSERVED A EMPLOYEE FILLING THE ICE BUCKET WHICH WAS STORED ON THE FLOOR THEN THE EMPLOYEE PLACED THE ICE BUCKET ON THE PREP TABLE IN THE KITCHEN.2. OBSERVED A CONTAINER OF SUSHI RICE STORED ON THE TOP OF THE TRASH CAN.
Location: Sushi bar
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: CELL PHONE STORAGE
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: RECAULK AREA NEAR THE DISH MACHINE.
Location: Dish machine area
|
10/22/2013 | Recheck |
- 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 MARK TO INDICATE 4 HR DISCARD TIME. COS
Location: Sushi bar
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: ENSURE PRODUCT IS HELD AT 41 DEGREES BEFORE STORED ON THE COLD TOP. COS USE A ICE BATH TO BRING PRODUCT TO 41 DEGREES. ONGOING VIOLATION
Location: Cook line
Equipment: Cold top
- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE WAS USED THEIR BARE HANDS TO CUT LEMON SLICES FOR TEA. DISCARD AND USE GLOVES TO CUT LEMON.
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE USING THEIR GLOVES FOR MORE THAN ONE TASK.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE ARE NOT WASHING THEIR HANDS BEFORE GRABBING A PAIR OF GLOVES FROM THE CONTAINER .
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINK STORE ON THE PREP TABLE.
Location: Cook line
Equipment: Prep table
- 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: BOX OF TUNA STORED ON TOP OF A CONTAINER OF SUSHI RICE.
Location: Sushi bar
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. OBSERVED A EMPLOYEE FILLING THE ICE BUCKET WHICH WAS STORED ON THE FLOOR THEN THE EMPLOYEE PLACED THE ICE BUCKET ON THE PREP TABLE IN THE KITCHEN.2. OBSERVED A CONTAINER OF SUSHI RICE STORED ON THE TOP OF THE TRASH CAN.
Location: Kitchen
Equipment: Ice machine
- Miscellaneous contamination of food (Critical) (corrected)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. OBSERVED A EMPLOYEE FILLING THE ICE BUCKET WHICH WAS STORED ON THE FLOOR THEN THE EMPLOYEE PLACED THE ICE BUCKET ON THE PREP TABLE IN THE KITCHEN.2. OBSERVED A CONTAINER OF SUSHI RICE STORED ON THE TOP OF THE TRASH CAN.
Location: Sushi bar
- Storage of Personal Items (corrected)
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: CELL PHONE STORAGE
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: RECAULK AREA NEAR THE DISH MACHINE.
Location: Dish machine area
|
10/15/2013 | 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 MARK TO INDICATE 4 HR DISCARD TIME. COS
Location: Sushi bar
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: ENSURE PRODUCT IS HELD AT 41 DEGREES BEFORE STORED ON THE COLD TOP. COS USE A ICE BATH TO BRING PRODUCT TO 41 DEGREES.
Location: Cook line
Equipment: Cold top
- Bare hand contact (critical) (corrected on site)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: EMPLOYEE WAS USED THEIR BARE HANDS TO CUT LEMON SLICES FOR TEA. DISCARD AND USE GLOVES TO CUT LEMON.
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: EMPLOYEE USING THEIR GLOVES FOR MORE THAN ONE TASK.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: EMPLOYEE ARE NOT WASHING THEIR HANDS BEFORE GRABBING A PAIR OF GLOVES FROM THE CONTAINER .
- Eating, drinking, smoking (corrected on site)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: EMPLOYEE DRINK STORE ON THE PREP TABLE.
Location: Cook line
Equipment: Prep table
- 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: BOX OF TUNA STORED ON TOP OF A CONTAINER OF SUSHI RICE.
Location: Sushi bar
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. OBSERVED A EMPLOYEE FILLING THE ICE BUCKET WHICH WAS STORED ON THE FLOOR THEN THE EMPLOYEE PLACED THE ICE BUCKET ON THE PREP TABLE IN THE KITCHEN.2. OBSERVED A CONTAINER OF SUSHI RICE STORED ON THE TOP OF THE TRASH CAN.
Location: Kitchen
Equipment: Ice machine
- Miscellaneous contamination of food (Critical) (corrected on site)
Food contaminated by miscellaneous source.
Correction: Protect food from all sources of contamination.
Comments: 1. OBSERVED A EMPLOYEE FILLING THE ICE BUCKET WHICH WAS STORED ON THE FLOOR THEN THE EMPLOYEE PLACED THE ICE BUCKET ON THE PREP TABLE IN THE KITCHEN.2. OBSERVED A CONTAINER OF SUSHI RICE STORED ON THE TOP OF THE TRASH CAN.
Location: Sushi bar
- Storage of Personal Items
Improper storage of personal item(s) with food or food contact item(s).
Correction: Store personal item(s) away from food and food related articles.
Comments: CELL PHONE STORAGE
Location: Kitchen
- Fixed equipment spacing/sealing
Improper installation of fixed equipment and sealing.
Correction: Fixed equipment shall be installed and sealed.
Comments: RECAULK AREA NEAR THE DISH MACHINE.
Location: Dish machine area
|
10/04/2013 | Routine |
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: ENSURE THAT EMPLOYEE'S ARE WASHING THEIR HANDS BEFORE GRABBING A NEW PAIR OF GLOVES FROM THE CONTAINER.
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: PLASTIC CONTAINER WITH RICE STORED IN IT WAS NOT LABELED.
Location: Sushi bar
- 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: IN USE KNIFE STORED IN THE COLD TOP COOLER ISN'T STORED PROPERLY.
Location: Kitchen
Equipment: Cold top
|
05/17/2013 | Recheck |
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
- No hand washing (when) (corrected on site)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: ENSURE THAT EMPLOYEE'S ARE WASHING THEIR HANDS BEFORE GRABBING A NEW PAIR OF GLOVES FROM THE CONTAINER.
- Bulk labeling (corrected on site)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: PLASTIC CONTAINER WITH RICE STORED IN IT WAS NOT LABELED.
Location: Sushi bar
- In use utensil storage (corrected on site)
In use utensil(s) stored improperly.
Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
Comments: IN USE KNIFE STORED IN THE COLD TOP COOLER ISN'T STORED PROPERLY.
Location: Kitchen
Equipment: Cold top
|
05/06/2013 | Routine |
- Discarding datemarking (corrected)
Unmarked or expired food(s) not discarded.
Correction: Discard food.
Comments: EXPIRED FOOD STORED ON THE SHELVE IN THE WALK IN COOLER. COS
Location: Kitchen
Equipment: Walk in cooler
|
01/31/2013 | Routine |
- Consumer advisory
Establishment serving undercooked and/or raw animal product with no consumer advisory.
Correction: If serving a raw or undercooked animal product, an advisory must be visible to the consumer.
Comments: ENSURE THAT THE MENUS HAVE A CONSUMER ADVISORY STATEMENT THAT INCLUDES A DISCLOSURE STATEMENT AND A REMINDER STATEMENT. MENU ITEMS THAT ARE RAW OR UNDERCOOKED SHALL HAVE AN ASTERISK SO THAT THE CUSTOMER CONNECTS THE RAW OR UNDERCOOKED FOOD WITH THE ADVISORY STATEMENT.
- Floor mounted installation
Floor mounted equipment improperly installed.
Correction: Floor mounted equipment shall be sealed to the floor or elevated on legs to provide at least a 6 inch clearance.
Comments: INSTALL DISH CHEMICAL CONTAINERS ON A METAL RACK WITH 6" CLEARANCE TO THE FLOOR (TO CLEAN UNDERNEATH) OR INSTALL ON HEAVY DUTY WHEELS.
Location: Dish machine area
|
12/12/2012 | Pre-Licensing |
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