MIKADO JAPANESE REST., 148 S ILLINOIS ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: MIKADO JAPANESE REST.
Type: Restaurant
Address: 148 S ILLINOIS ST, Indianapolis, IN 46225
County: Marion
License #: 200294
Smoking: Smoke Free
Total inspections: 21
Last inspection: 09/22/2014
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Inspection findings

Inspection Date

Type
  • 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: Establishment is using the time in lieu of temperature method for sushi rice without documentation. Managment was provided information on ph measuring device and documentation for the time in lieu of temperature method and acidity measurement record keeping. Provide documentation daily.
    Location: Sushi bar
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats were present in the sushi bar area and the dining room. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. Be sure that professional pest control treats all areas of the establishment.
    Location: Sushi bar
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats were present in the sushi bar area and the dining room. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. Be sure that professional pest control treats all areas of the establishment.
    Location: Dining room
  • 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 seafood and meats are stored with and above vegetables and sauces in the prep are and cook line area. Organize and store all raw seafood and meat below vegetables and sauces.
    Location: Prep area
    Equipment: Reach in cooler (2 door)
  • 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 seafood and meats are stored with and above vegetables and sauces in the prep are and cook line area. Organize and store all raw seafood and meat below vegetables and sauces.
    Location: Cook line
    Equipment: Reach in cooler (2 door)
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: The handsink at the cook line is soiled. Clean and sanitize handsinks thoroughly and frequently to ensure cleanliness.
    Location: Cook line
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    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: The handsink at the sushi bar contained a spoon and several food particles. Handsinks are use for handsinks only, no storage or dumping of food, drink, or utensils.
    Location: Sushi bar
    Equipment: Hand sink
  • Eating utensils presentation (corrected on site)
    Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
    Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
    Comments: Eating utensils were stored in a container improperly. Store all eating utensils with the handles up so employees only touch handles of utensils.CORRECTED ON SITE.
  • 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: A box of chopsticks were stored on the floor near the dry storage and back door. Store all food related items 6 inches above the floor.
    Location: Dry storage
  • Food in prohibited areas (corrected)
    Food stored in unapproved location.
    Correction: Store only in approved manner and location.
    Comments: 1. A container of carrots and sauce was stored on the walk in cooler floor. 2. Containers of ginger were stored in the floor near the dry storage area. All food related items must be store 6 inches above the floor.
    Location: Walk-in cooler
  • Food in prohibited areas (corrected)
    Food stored in unapproved location.
    Correction: Store only in approved manner and location.
    Comments: 1. A container of carrots and sauce was stored on the walk in cooler floor. 2. Containers of ginger were stored in the floor near the dry storage area. All food related items must be store 6 inches above the floor.
    Location: Dry storage
  • 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: Bulk containers of salt and sugar were not labeled. CORRECTED ON SITE.
    Location: Dry storage
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: The back door leading to the dumpster area has holes at the bottom of the door. Provide a sweep or an approved source of protection on the door to prevent pests from entering the establishment.
    Location: Back room
  • Unprotected food in ice (corrected)
    Packaged food item(s) stored in ice are unprotected.
    Correction: Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or its positioning in the ice or water.
    Comments: Seafood is stored directly on top of and underneath ice packets on the cold top in the prep area. Store seafood properly without direct contact with ice packets.
    Location: Prep area
    Equipment: Cold top
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: The soda guns and holster were soiled. Clean and sanitize soda guns and holster frequently and thoroughly to ensure cleanliness.
    Location: Bar
    Equipment: Soda gun & holster
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: There are no test strips provided for the bleach sanitizer. Provide test kit for bleach sanitizer to accurately measure sanitizer concentration levels.
    Location: Kitchen
 09/22/2014Recheck
  • 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: Establishment is using the time in lieu of temperature method for sushi rice without documentation. Managment was provided information on ph measuring device and documentation for the time in lieu of temperature method and acidity measurement record keeping. Provide documentation daily.
    Location: Sushi bar
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats were present in the sushi bar area and the dining room. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. Be sure that professional pest control treats all areas of the establishment.
    Location: Sushi bar
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats were present in the sushi bar area and the dining room. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. Be sure that professional pest control treats all areas of the establishment.
    Location: Dining room
  • 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 seafood and meats are stored with and above vegetables and sauces in the prep are and cook line area. Organize and store all raw seafood and meat below vegetables and sauces.
    Location: Prep area
    Equipment: Reach in cooler (2 door)
  • 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 seafood and meats are stored with and above vegetables and sauces in the prep are and cook line area. Organize and store all raw seafood and meat below vegetables and sauces.
    Location: Cook line
    Equipment: Reach in cooler (2 door)
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: The handsink at the cook line is soiled. Clean and sanitize handsinks thoroughly and frequently to ensure cleanliness.
    Location: Cook line
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    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: The handsink at the sushi bar contained a spoon and several food particles. Handsinks are use for handsinks only, no storage or dumping of food, drink, or utensils.
    Location: Sushi bar
    Equipment: Hand sink
  • Eating utensils presentation (corrected on site)
    Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
    Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
    Comments: Eating utensils were stored in a container improperly. Store all eating utensils with the handles up so employees only touch handles of utensils.CORRECTED ON SITE.
  • 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: A box of chopsticks were stored on the floor near the dry storage and back door. Store all food related items 6 inches above the floor.
    Location: Dry storage
  • Food in prohibited areas (corrected)
    Food stored in unapproved location.
    Correction: Store only in approved manner and location.
    Comments: 1. A container of carrots and sauce was stored on the walk in cooler floor. 2. Containers of ginger were stored in the floor near the dry storage area. All food related items must be store 6 inches above the floor.
    Location: Walk-in cooler
  • Food in prohibited areas (corrected)
    Food stored in unapproved location.
    Correction: Store only in approved manner and location.
    Comments: 1. A container of carrots and sauce was stored on the walk in cooler floor. 2. Containers of ginger were stored in the floor near the dry storage area. All food related items must be store 6 inches above the floor.
    Location: Dry storage
  • 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: Bulk containers of salt and sugar were not labeled. CORRECTED ON SITE.
    Location: Dry storage
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: The back door leading to the dumpster area has holes at the bottom of the door. Provide a sweep or an approved source of protection on the door to prevent pests from entering the establishment.
    Location: Back room
  • Unprotected food in ice (corrected)
    Packaged food item(s) stored in ice are unprotected.
    Correction: Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or its positioning in the ice or water.
    Comments: Seafood is stored directly on top of and underneath ice packets on the cold top in the prep area. Store seafood properly without direct contact with ice packets.
    Location: Prep area
    Equipment: Cold top
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: The soda guns and holster were soiled. Clean and sanitize soda guns and holster frequently and thoroughly to ensure cleanliness.
    Location: Bar
    Equipment: Soda gun & holster
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: There are no test strips provided for the bleach sanitizer. Provide test kit for bleach sanitizer to accurately measure sanitizer concentration levels.
    Location: Kitchen
 09/08/2014Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats were present in the sushi bar area and the dining room. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. Be sure that professional pest control treats all areas of the establishment.
    Location: Sushi bar
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats were present in the sushi bar area and the dining room. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. Be sure that professional pest control treats all areas of the establishment.
    Location: Dining room
  • 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 seafood and meats are stored with and above vegetables and sauces in the prep are and cook line area. Organize and store all raw seafood and meat below vegetables and sauces.
    Location: Prep area
    Equipment: Reach in cooler (2 door)
  • 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 seafood and meats are stored with and above vegetables and sauces in the prep are and cook line area. Organize and store all raw seafood and meat below vegetables and sauces.
    Location: Cook line
    Equipment: Reach in cooler (2 door)
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: The handsink at the cook line is soiled. Clean and sanitize handsinks thoroughly and frequently to ensure cleanliness.
    Location: Cook line
    Equipment: Hand sink
  • Hand sink improper usage
    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: The handsink at the sushi bar contained a spoon and several food particles. Handsinks are use for handsinks only, no storage or dumping of food, drink, or utensils.
    Location: Sushi bar
    Equipment: Hand sink
  • Eating utensils presentation (corrected on site)
    Employees and/or consumers contacting forks, knives, and spoons intended for customer self-service.
    Correction: Forks, knives, and spoons that are not prewrapped shall be presented so that only handles are touched by employees and by consumers if consumers.
    Comments: Eating utensils were stored in a container improperly. Store all eating utensils with the handles up so employees only touch handles of utensils.CORRECTED ON SITE.
  • 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: A box of chopsticks were stored on the floor near the dry storage and back door. Store all food related items 6 inches above the floor.
    Location: Dry storage
  • Food in prohibited areas
    Food stored in unapproved location.
    Correction: Store only in approved manner and location.
    Comments: 1. A container of carrots and sauce was stored on the walk in cooler floor. 2. Containers of ginger were stored in the floor near the dry storage area. All food related items must be store 6 inches above the floor.
    Location: Walk-in cooler
  • Food in prohibited areas
    Food stored in unapproved location.
    Correction: Store only in approved manner and location.
    Comments: 1. A container of carrots and sauce was stored on the walk in cooler floor. 2. Containers of ginger were stored in the floor near the dry storage area. All food related items must be store 6 inches above the floor.
    Location: Dry storage
  • 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: Bulk containers of salt and sugar were not labeled. CORRECTED ON SITE.
    Location: Dry storage
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: The back door leading to the dumpster area has holes at the bottom of the door. Provide a sweep or an approved source of protection on the door to prevent pests from entering the establishment.
    Location: Back room
  • Unprotected food in ice
    Packaged food item(s) stored in ice are unprotected.
    Correction: Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or its positioning in the ice or water.
    Comments: Seafood is stored directly on top of and underneath ice packets on the cold top in the prep area. Store seafood properly without direct contact with ice packets.
    Location: Prep area
    Equipment: Cold top
  • Non potentially hazardous food contact surface(s) soiled (corrected on site)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: The soda guns and holster were soiled. Clean and sanitize soda guns and holster frequently and thoroughly to ensure cleanliness.
    Location: Bar
    Equipment: Soda gun & holster
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: There are no test strips provided for the bleach sanitizer. Provide test kit for bleach sanitizer to accurately measure sanitizer concentration levels.
    Location: Kitchen
 08/29/2014Routine
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Cooked rice was sitting in the off rice steamer hot holding at 74 degrees F. An employee corrected the issue on site and discarded the rice. Maintain cooked rice at 135 degrees F or above.
    Location: Sushi bar
  • 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: The crab sitting in ice is not submerged and cold holding at 50 degrees F. An employee corrected the issue on site and surrounded the bucket of crab with ice to maintain proper temperature of 41 degrees F or below.
    Location: Sushi bar
  • Storage of Personal Items (corrected on site)
    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: Employee food items were stored with food items that were for sale. The manager corrected the issue on site and stored the food items seperately.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. The removable hood filters are soiled over the cook line. Clean thoroughly and frequently to ensure cleanliness and to prevent build up.2. The vents in the kitchen are soiled. Clean thoroughly to ensure cleanliness.
    Location: Cook line
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. The removable hood filters are soiled over the cook line. Clean thoroughly and frequently to ensure cleanliness and to prevent build up.2. The vents in the kitchen are soiled. Clean thoroughly to ensure cleanliness.
  • Wall and ceiling coverings/attachments (corrected)
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: Ceiling tiles are not in place creating in several areas of the kitchen and dry store area. Move ceiling tiles so that they are in place properly throught the establishment.4/24 RECHECK:MANAGEMENT PROVIDED INVOICES FOR REPLACE MENT CEILING TILES THROUGHOUT THE KITCHEN. CEILING TILES WILL BE INSTALLED BY THE NEXT FOLLOW UP INSPECTION ON 5/15/1 RECHECK:MANAGEMENT STATED THAT MORE CEILING ATTACHMENTS NEED TO BE REORDERED DUE TO SOME GETTING WET. THESE WILL REPLACE THE CEILING TILES NEAR THE DRY STORAGE AREA.
    Location: Kitchen
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: Ceiling tiles are not in place creating in several areas of the kitchen and dry store area. Move ceiling tiles so that they are in place properly throught the establishment.4/24 RECHECK:MANAGEMENT PROVIDED INVOICES FOR REPLACE MENT CEILING TILES THROUGHOUT THE KITCHEN. CEILING TILES WILL BE INSTALLED BY THE NEXT FOLLOW UP INSPECTION ON 5/15/1 RECHECK:MANAGEMENT STATED THAT MORE CEILING ATTACHMENTS NEED TO BE REORDERED DUE TO SOME GETTING WET. THESE WILL REPLACE THE CEILING TILES NEAR THE DRY STORAGE AREA.
    Location: Dry storage
  • Thermometer, provided (corrected on site)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. There was no theremometer provided in the reach in cooler (2 door) on the cook line. The manager corrected the issue on site and provided an accurate thermometer for the reach in cooler.2. There is no theremometer provided in the display case in the sushi bar. Provide a theremometer for the display case.
    Location: Cook line
    Equipment: Reach in cooler (2 door)
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. There was no theremometer provided in the reach in cooler (2 door) on the cook line. The manager corrected the issue on site and provided an accurate thermometer for the reach in cooler.2. There is no theremometer provided in the display case in the sushi bar. Provide a theremometer for the display case.
    Location: Sushi bar
    Equipment: -
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Gaskets in some reach in coolers are torn/breaking off. Replace broken gaskets with new gaskets and maintain in good repair and condition.4/24 RECHECK: MANAGEMENT PROVIDED AN INVOICE FOR REPLACEMENT GASKETS FOR REACH IN COOLERS THROUGHOUT THE ESTABLISHMENT. MANAGEMENT STATED THAT GASKETS WILL BE INSTALLED BY THE FOLLOW UP INSPECTION 5/1.
    Location: Kitchen
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Gaskets on some reach in coolers throughout the kitchen are soiled. Clean and sanitize all gaskets to ensure cleanliness.4/24 RECHECK: MANAGEMENT PROVIDED AN INVOICE FOR REPLACEMENT GASKETS FOR REACH IN COOLERS THROUGHOUT THE ESTABLISHMENT. MANAGEMENT STATED THAT GASKETS WILL BE INSTALLED BY THE FOLLOW UP INSPECTION 5/1.CONTINUE TO CLEAN INSIDE REACH IN COOLERS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals. 4/24 RECHECK: THE SODA GUN HOLSTER WAS THROWN AWAY AND MANAGEMENT STATED THAT THEY WILL BE BUYING A NEW ONE AND WILL HAVE IT BY THE NEXT FOLLOW UP INSPECTION.
    Comments: The front soda gun holster is soiled. Clean and sanitize holsters frequently to prevent build up and to ensure cleanliness.
    Location: Bar
    Equipment: Soda gun & holster
  • Single Service Storage (corrected on site)
    Single-service item(s) stored improperly.
    Correction: Store in approved manner
    Comments: Straws were stored unwrapped in a cabinent in the service counter area. Provide and store straws in the original wrapping. The manager corrected the issue on site and provided straws in the original plastic wrapping. Only use straws with original wrapping.
    Location: Service counter
 05/01/2014Recheck
  • No hand washing (when)
    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: OBSERVED 2 EMPLOYEES WHO DID NOT WASH THERE HANDS BEFORE PUTTION ON NEW GLOVES. EMPLOYEES MUST WASH HANDS BEFORE PUTTING ON NEW GLOVES OR BEFORE ENGAGING IN FOOD PREPARATION.
  • 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 MEAT WAS STORED OVER OR WITH VEGETABLES IN THE REACH IN COOLER IN BACK KITCHEN, ON THE COOK LINE, AND THE SUSHI BAR. THE MANAGER CORRECTED THE ISSUE ON SITE AND STORE THE RAW MEATS BELOW THE VEGETABLES.
    Location: Cook line
    Equipment: Reach in cooler (2 door)
  • 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 MEAT WAS STORED OVER OR WITH VEGETABLES IN THE REACH IN COOLER IN BACK KITCHEN, ON THE COOK LINE, AND THE SUSHI BAR. THE MANAGER CORRECTED THE ISSUE ON SITE AND STORE THE RAW MEATS BELOW THE VEGETABLES.
    Location: Sushi bar
    Equipment: Reach in cooler (2 door)
  • 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 MEAT WAS STORED OVER OR WITH VEGETABLES IN THE REACH IN COOLER IN BACK KITCHEN, ON THE COOK LINE, AND THE SUSHI BAR. THE MANAGER CORRECTED THE ISSUE ON SITE AND STORE THE RAW MEATS BELOW THE VEGETABLES.
    Location: Kitchen (back)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: THE TEMPERATURE DIAL ON THE DISHMACHINE IS NOT READING THE CORRECT TEMPERATURE. REPAIR OR RERPLACE THE TEMPERATURE DIAL SO THAT IT IS READING THE CORRECT TEMPERATURE OF THE DISHMACHINE CYCLES.
    Location: Dish machine area
  • Glove use (Non-Critical)
    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: OBSERVED AN EMPLOYEE TAKE OFF ONE GLOVE AND THEN RESUE IT. SINGLE USE GLOVES SHALL BE SUED FOR ONLY ONE TASK, REMOVE AND USE A NEW PAIR OF UNCONTAMINATED GLOVES.
 04/25/2014Non-Illness Complaint
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Cooked rice was sitting in the off rice steamer hot holding at 74 degrees F. An employee corrected the issue on site and discarded the rice. Maintain cooked rice at 135 degrees F or above.
    Location: Sushi bar
  • 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: The crab sitting in ice is not submerged and cold holding at 50 degrees F. An employee corrected the issue on site and surrounded the bucket of crab with ice to maintain proper temperature of 41 degrees F or below.
    Location: Sushi bar
  • Storage of Personal Items (corrected on site)
    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: Employee food items were stored with food items that were for sale. The manager corrected the issue on site and stored the food items seperately.
    Location: Kitchen
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. The removable hood filters are soiled over the cook line. Clean thoroughly and frequently to ensure cleanliness and to prevent build up.2. The vents in the kitchen are soiled. Clean thoroughly to ensure cleanliness.
    Location: Cook line
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. The removable hood filters are soiled over the cook line. Clean thoroughly and frequently to ensure cleanliness and to prevent build up.2. The vents in the kitchen are soiled. Clean thoroughly to ensure cleanliness.
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: Ceiling tiles are not in place creating in several areas of the kitchen and dry store area. Move ceiling tiles so that they are in place properly throught the establishment.4/24 RECHECK:MANAGEMENT PROVIDED INVOICES FOR REPLACE MENT CEILING TILES THROUGHOUT THE KITCHEN. CEILING TILES WILL BE INSTALLED BY THE NEXT FOLLOW UP INSPECTION ON 5/1
    Location: Kitchen
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: Ceiling tiles are not in place creating in several areas of the kitchen and dry store area. Move ceiling tiles so that they are in place properly throught the establishment.4/24 RECHECK:MANAGEMENT PROVIDED INVOICES FOR REPLACE MENT CEILING TILES THROUGHOUT THE KITCHEN. CEILING TILES WILL BE INSTALLED BY THE NEXT FOLLOW UP INSPECTION ON 5/1
    Location: Dry storage
  • Thermometer, provided (corrected on site)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. There was no theremometer provided in the reach in cooler (2 door) on the cook line. The manager corrected the issue on site and provided an accurate thermometer for the reach in cooler.2. There is no theremometer provided in the display case in the sushi bar. Provide a theremometer for the display case.
    Location: Cook line
    Equipment: Reach in cooler (2 door)
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. There was no theremometer provided in the reach in cooler (2 door) on the cook line. The manager corrected the issue on site and provided an accurate thermometer for the reach in cooler.2. There is no theremometer provided in the display case in the sushi bar. Provide a theremometer for the display case.
    Location: Sushi bar
    Equipment: -
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Gaskets in some reach in coolers are torn/breaking off. Replace broken gaskets with new gaskets and maintain in good repair and condition.4/24 RECHECK: MANAGEMENT PROVIDED AN INVOICE FOR REPLACEMENT GASKETS FOR REACH IN COOLERS THROUGHOUT THE ESTABLISHMENT. MANAGEMENT STATED THAT GASKETS WILL BE INSTALLED BY THE FOLLOW UP INSPECTION 5/1.
    Location: Kitchen
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Gaskets on some reach in coolers throughout the kitchen are soiled. Clean and sanitize all gaskets to ensure cleanliness.4/24 RECHECK: MANAGEMENT PROVIDED AN INVOICE FOR REPLACEMENT GASKETS FOR REACH IN COOLERS THROUGHOUT THE ESTABLISHMENT. MANAGEMENT STATED THAT GASKETS WILL BE INSTALLED BY THE FOLLOW UP INSPECTION 5/1.CONTINUE TO CLEAN INSIDE REACH IN COOLERS.
    Location: Kitchen
    Equipment: Reach in cooler
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals. 4/24 RECHECK: THE SODA GUN HOLSTER WAS THROWN AWAY AND MANAGEMENT STATED THAT THEY WILL BE BUYING A NEW ONE AND WILL HAVE IT BY THE NEXT FOLLOW UP INSPECTION.
    Comments: The front soda gun holster is soiled. Clean and sanitize holsters frequently to prevent build up and to ensure cleanliness.
    Location: Bar
    Equipment: Soda gun & holster
  • Single Service Storage (corrected on site)
    Single-service item(s) stored improperly.
    Correction: Store in approved manner
    Comments: Straws were stored unwrapped in a cabinent in the service counter area. Provide and store straws in the original wrapping. The manager corrected the issue on site and provided straws in the original plastic wrapping. Only use straws with original wrapping.
    Location: Service counter
 04/24/2014Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Cooked rice was sitting in the off rice steamer hot holding at 74 degrees F. An employee corrected the issue on site and discarded the rice. Maintain cooked rice at 135 degrees F or above.
    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: The crab sitting in ice is not submerged and cold holding at 50 degrees F. An employee corrected the issue on site and surrounded the bucket of crab with ice to maintain proper temperature of 41 degrees F or below.
    Location: Sushi bar
  • Storage of Personal Items (corrected on site)
    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: Employee food items were stored with food items that were for sale. The manager corrected the issue on site and stored the food items seperately.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. The removable hood filters are soiled over the cook line. Clean thoroughly and frequently to ensure cleanliness and to prevent build up.2. The vents in the kitchen are soiled. Clean thoroughly to ensure cleanliness.
    Location: Cook line
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: Ceiling tiles are not in place creating in several areas of the kitchen and dry store area. Move ceiling tiles so that they are in place properly throught the establishment.
    Location: Kitchen
  • Wall and ceiling coverings/attachments
    Wall and/or ceiling coverings and/or coatings improperly attached.
    Correction: Wall and ceiling covering materials shall be attached so they are easily cleanable.
    Comments: Ceiling tiles are not in place creating in several areas of the kitchen and dry store area. Move ceiling tiles so that they are in place properly throught the establishment.
    Location: Dry storage
  • Thermometer, provided (corrected on site)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. There was no theremometer provided in the reach in cooler (2 doo) on the cook line. The manager corrected the issue on site and provided an accurate thermometer for the reach in cooler.2. There is no theremometer provided in the display case in the sushi bar. Provide a theremometer for the display case.
    Location: Cook line
    Equipment: Reach in cooler (2 door)
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. There was no theremometer provided in the reach in cooler (2 doo) on the cook line. The manager corrected the issue on site and provided an accurate thermometer for the reach in cooler.2. There is no theremometer provided in the display case in the sushi bar. Provide a theremometer for the display case.
    Location: Sushi bar
    Equipment: -
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Gaskets in some reach in coolers are torn/breaking off. Replace broken gaskets with new gaskets and maintain in good repair and condition.
    Location: Kitchen
    Equipment: Reach in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Gaskets on some reach in coolers throughout the kitchen are soiled. Clean and sanitize all gaskets to ensure cleanliness.
    Location: Kitchen
    Equipment: Reach in cooler
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: The front soda gun holster is soiled. Clean and sanitize holsters frequently to prevent build up and to ensure cleanliness.
    Location: Bar
    Equipment: Soda gun & holster
  • Single Service Storage (corrected on site)
    Single-service item(s) stored improperly.
    Correction: Store in approved manner
    Comments: Straws were stored unwrapped in a cabinent in the service counter area. Provide and store straws in the original wrapping. The manager corrected the issue on site and provided straws in the original plastic wrapping. Only use straws with original wrapping.
    Location: Service counter
 04/17/2014Routine
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: The CO2 tank was not restrained in the hallway near the walk in cooler. The manager corrected the issue onsite and restrained the CO2 tank with a bungee cord.
  • 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: Shrimp in the cold top was holding at 48 degrees F. An employee corrected the issu on site and put the fish in a bowl surrounded with ice to maintain the proper temperature of 41 degrees F.
    Location: Kitchen
    Equipment: Cold top
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: Home use pesticide was present in the dry storage area. Remove unapproved pesticide from establishment. Provide only approved pesticides if needed.
    Location: Dry storage
  • 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: 1. Raw chicken and beefwas wrapped in plastic wrap and stored in the same container (2 door). Store in seperate containers with raw chicken below raw beef. 2. Raw chicken and beef was stored over sauces in reach in cooler (2 door). Store raw meat below saucesStore food appropriately to prevent crosscontamination.
    Location: Cook line
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. The slicer in the kitchen was soiled. Clean and sanitize the slicer regularly and thoroughly, also make sure there is no food residue left on the equipment.2. Knifes and knife rack was soiled in the sushi bar. Clean and sanitize regularly to ensure cleanliness.12/30 RECHECK:SODA GUN AND SODA GUN HOLSTER IS SOILED AND CONTAINES MOLD. A GNAT FLEW OUT OF HOLSTER WHEN SODA GUN WAS REMOVED. CLEAN AND SANITIZE THOROUGHLY AND REGULARLY TO ENSURE CLEANLINESS AND TO PREVENT MOLD/BUILD UP.
    Location: Kitchen
    Equipment: Slicer
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. The slicer in the kitchen was soiled. Clean and sanitize the slicer regularly and thoroughly, also make sure there is no food residue left on the equipment.2. Knifes and knife rack was soiled in the sushi bar. Clean and sanitize regularly to ensure cleanliness.12/30 RECHECK:SODA GUN AND SODA GUN HOLSTER IS SOILED AND CONTAINES MOLD. A GNAT FLEW OUT OF HOLSTER WHEN SODA GUN WAS REMOVED. CLEAN AND SANITIZE THOROUGHLY AND REGULARLY TO ENSURE CLEANLINESS AND TO PREVENT MOLD/BUILD UP.
    Location: Sushi bar
    Equipment: Knife/utensil rack
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. The slicer in the kitchen was soiled. Clean and sanitize the slicer regularly and thoroughly, also make sure there is no food residue left on the equipment.2. Knifes and knife rack was soiled in the sushi bar. Clean and sanitize regularly to ensure cleanliness.12/30 RECHECK:SODA GUN AND SODA GUN HOLSTER IS SOILED AND CONTAINES MOLD. A GNAT FLEW OUT OF HOLSTER WHEN SODA GUN WAS REMOVED. CLEAN AND SANITIZE THOROUGHLY AND REGULARLY TO ENSURE CLEANLINESS AND TO PREVENT MOLD/BUILD UP.
    Location: Bar
    Equipment: Soda gun & holster
  • Food in prohibited areas (corrected on site)
    Food stored in unapproved location.
    Correction: Store only in approved manner and location.
    Comments: 2 boxes of Sake and several boxes of food product store in the kitchen and in the dry storage room. Store all food related items at least 6 inches above the floor.
    Location: Dry storage
  • Food in prohibited areas (corrected)
    Food stored in unapproved location.
    Correction: Store only in approved manner and location.
    Comments: 2 boxes of Sake and several boxes of food product store in the kitchen and in the dry storage room. Store all food related items at least 6 inches above the floor.
    Location: Kitchen
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: Thermometers were not provided in the reach in coolers (2 door) in the kitchen and in the cook line area. An employee corrected the issue on site and provided 3 thermometers for the reach in coolers.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: Thermometers were not provided in the reach in coolers (2 door) in the kitchen and in the cook line area. An employee corrected the issue on site and provided 3 thermometers for the reach in coolers.
    Location: Cook line
    Equipment: Reach in cooler (2 door)
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: Thermometers were not provided in the reach in coolers (2 door) in the kitchen and in the cook line area. An employee corrected the issue on site and provided 3 thermometers for the reach in coolers.
    Equipment: Reach in cooler (2 door)
 01/10/2014Recheck
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: The CO2 tank was not restrained in the hallway near the walk in cooler. The manager corrected the issue onsite and restrained the CO2 tank with a bungee cord.
  • 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: Shrimp in the cold top was holding at 48 degrees F. An employee corrected the issu on site and put the fish in a bowl surrounded with ice to maintain the proper temperature of 41 degrees F.
    Location: Kitchen
    Equipment: Cold top
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: Home use pesticide was present in the dry storage area. Remove unapproved pesticide from establishment. Provide only approved pesticides if needed.
    Location: Dry storage
  • 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: 1. Raw chicken and beefwas wrapped in plastic wrap and stored in the same container (2 door). Store in seperate containers with raw chicken below raw beef. 2. Raw chicken and beef was stored over sauces in reach in cooler (2 door). Store raw meat below saucesStore food appropriately to prevent crosscontamination.
    Location: Cook line
    Equipment: Reach in cooler (2 door)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. The slicer in the kitchen was soiled. Clean and sanitize the slicer regularly and thoroughly, also make sure there is no food residue left on the equipment.2. Knifes and knife rack was soiled in the sushi bar. Clean and sanitize regularly to ensure cleanliness.12/30 RECHECK:SODA GUN AND SODA GUN HOLSTER IS SOILED AND CONTAINES MOLD. A GNAT FLEW OUT OF HOLSTER WHEN SODA GUN WAS REMOVED. CLEAN AND SANITIZE THOROUGHLY AND REGULARLY TO ENSURE CLEANLINESS AND TO PREVENT MOLD/BUILD UP.
    Location: Kitchen
    Equipment: Slicer
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. The slicer in the kitchen was soiled. Clean and sanitize the slicer regularly and thoroughly, also make sure there is no food residue left on the equipment.2. Knifes and knife rack was soiled in the sushi bar. Clean and sanitize regularly to ensure cleanliness.12/30 RECHECK:SODA GUN AND SODA GUN HOLSTER IS SOILED AND CONTAINES MOLD. A GNAT FLEW OUT OF HOLSTER WHEN SODA GUN WAS REMOVED. CLEAN AND SANITIZE THOROUGHLY AND REGULARLY TO ENSURE CLEANLINESS AND TO PREVENT MOLD/BUILD UP.
    Location: Sushi bar
    Equipment: Knife/utensil rack
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. The slicer in the kitchen was soiled. Clean and sanitize the slicer regularly and thoroughly, also make sure there is no food residue left on the equipment.2. Knifes and knife rack was soiled in the sushi bar. Clean and sanitize regularly to ensure cleanliness.12/30 RECHECK:SODA GUN AND SODA GUN HOLSTER IS SOILED AND CONTAINES MOLD. A GNAT FLEW OUT OF HOLSTER WHEN SODA GUN WAS REMOVED. CLEAN AND SANITIZE THOROUGHLY AND REGULARLY TO ENSURE CLEANLINESS AND TO PREVENT MOLD/BUILD UP.
    Location: Bar
    Equipment: Soda gun & holster
  • Food in prohibited areas (corrected on site)
    Food stored in unapproved location.
    Correction: Store only in approved manner and location.
    Comments: 2 boxes of Sake and several boxes of food product store in the kitchen and in the dry storage room. Store all food related items at least 6 inches above the floor.
    Location: Dry storage
  • Food in prohibited areas (corrected)
    Food stored in unapproved location.
    Correction: Store only in approved manner and location.
    Comments: 2 boxes of Sake and several boxes of food product store in the kitchen and in the dry storage room. Store all food related items at least 6 inches above the floor.
    Location: Kitchen
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: Thermometers were not provided in the reach in coolers (2 door) in the kitchen and in the cook line area. An employee corrected the issue on site and provided 3 thermometers for the reach in coolers.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: Thermometers were not provided in the reach in coolers (2 door) in the kitchen and in the cook line area. An employee corrected the issue on site and provided 3 thermometers for the reach in coolers.
    Location: Cook line
    Equipment: Reach in cooler (2 door)
  • Thermometer, provided (corrected on site)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: Thermometers were not provided in the reach in coolers (2 door) in the kitchen and in the cook line area. An employee corrected the issue on site and provided 3 thermometers for the reach in coolers.
    Equipment: Reach in cooler (2 door)
 12/30/2013Recheck
  • CO2 tanks unrestrained (corrected on site)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
    Comments: The CO2 tank was not restrained in the hallway near the walk in cooler. The manager corrected the issue onsite and restrained the CO2 tank with a bungee cord.
  • 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: Shrimp in the cold top was holding at 48 degrees F. An employee corrected the issu on site and put the fish in a bowl surrounded with ice to maintain the proper temperature of 41 degrees F.
    Location: Kitchen
    Equipment: Cold top
  • Restricted use pesticides
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: Home use pesticide was present in the dry storage area. Remove unapproved pesticide from establishment. Provide only approved pesticides if needed.
    Location: Dry storage
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. The slicer in the kitchen was soiled. Clean and sanitize the slicer regularly and thoroughly, also make sure there is no food residue left on the equipment.2. Knifes and knife rack was soiled in the sushi bar. Clean and sanitize regularly to ensure cleanliness.
    Location: Kitchen
    Equipment: Slicer
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. The slicer in the kitchen was soiled. Clean and sanitize the slicer regularly and thoroughly, also make sure there is no food residue left on the equipment.2. Knifes and knife rack was soiled in the sushi bar. Clean and sanitize regularly to ensure cleanliness.
    Location: Sushi bar
    Equipment: Knife/utensil rack
  • Food in prohibited areas
    Food stored in unapproved location.
    Correction: Store only in approved manner and location.
    Comments: 2 boxes of Sake and several boxes of food product store in the kitchen and in the dry storage room. Store all food related items at least 6 inches above the floor.
    Location: Dry storage
  • Food in prohibited areas
    Food stored in unapproved location.
    Correction: Store only in approved manner and location.
    Comments: 2 boxes of Sake and several boxes of food product store in the kitchen and in the dry storage room. Store all food related items at least 6 inches above the floor.
    Location: Kitchen
  • Thermometer, provided (corrected on site)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: Thermometers were not provided in the reach in coolers (2 door) in the kitchen and in the cook line area. An employee corrected the issue on site and provided 3 thermometers for the reach in coolers.
    Location: Kitchen
    Equipment: Reach in cooler (2 door)
  • Thermometer, provided (corrected on site)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: Thermometers were not provided in the reach in coolers (2 door) in the kitchen and in the cook line area. An employee corrected the issue on site and provided 3 thermometers for the reach in coolers.
    Location: Cook line
    Equipment: Reach in cooler (2 door)
  • Thermometer, provided (corrected on site)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: Thermometers were not provided in the reach in coolers (2 door) in the kitchen and in the cook line area. An employee corrected the issue on site and provided 3 thermometers for the reach in coolers.
    Equipment: Reach in cooler (2 door)
 12/19/2013Routine
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.Warm rice observed on preparation table in kitchen (119 degrees F.) as well as on sushi bar (115 degrees F.) under no temperature control. Facility uses time in lieu of temperature but had not temperature logs or discard log for today. Facility has provided discard log with times on previous inspections. Provide a detailed log sheet every day that this method of controlling bacteria is used.
    Location: Kitchen
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.Warm rice observed on preparation table in kitchen (119 degrees F.) as well as on sushi bar (115 degrees F.) under no temperature control. Facility uses time in lieu of temperature but had not temperature logs or discard log for today. Facility has provided discard log with times on previous inspections. Provide a detailed log sheet every day that this method of controlling bacteria is used.
    Location: Sushi bar
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.Batter for shrimp is on ice however, batter is filled too high in bowl and the top of the batter cannot be maintained at or below 41 degrees F. Fill batter only as high as the ice can keep cool at 41 degrees F. or below.
    Location: Cook line
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.Container of "Raid" observed on the floor under shelving unit between kitchen and back hallway. Discard.
    Location: Back room
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.Dry storage room has clutter and unnecessary items. Clean and declutter.
    Location: Dry storage
  • Food storage (corrected)
    Food stored in unprotected manner.Two bulk bins of flour and one bulk bin of corn starch were left with lids open. Cover when not in use.
    Location: Dry storage
    Equipment: Bulk food containers
 10/21/2013Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.Warm rice observed on preparation table in kitchen (119 degrees F.) as well as on sushi bar (115 degrees F.) under no temperature control. Facility uses time in lieu of temperature but had not temperature logs or discard log for today. Facility has provided discard log with times on previous inspections. Provide a detailed log sheet every day that this method of controlling bacteria is used.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Location: Kitchen
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.Warm rice observed on preparation table in kitchen (119 degrees F.) as well as on sushi bar (115 degrees F.) under no temperature control. Facility uses time in lieu of temperature but had not temperature logs or discard log for today. Facility has provided discard log with times on previous inspections. Provide a detailed log sheet every day that this method of controlling bacteria is used.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Location: Sushi bar
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.Batter for shrimp is on ice however, batter is filled too high in bowl and the top of the batter cannot be maintained at or below 41 degrees F. Fill batter only as high as the ice can keep cool at 41 degrees F. or below.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Location: Cook line
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.Spray bottle of Windex stored on shelf with wasabi and vinegar.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Kitchen (back)
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.Container of "Raid" observed on the floor under shelving unit between kitchen and back hallway. Discard.
    Correction: Provide approved restricted use pesticides.
    Location: Back room
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.Raw sausage with bloody meat juice stored on a plate in cold top sitting directly on top of fresh kiwi and grapes for salads. Discarded immediately.
    Correction: Food shall be protected from cross contamination.
    Location: Kitchen (back)
    Equipment: Cold top
  • Lighting intensity (corrected)
    Inadequate lighting intensity.There is no functioning light in the dry storage area. Food handler states that it recently broke. Repair.
    Correction: Provide adequate lighting.
    Location: Dry storage
  • Unnecessary litter
    Premises not free of unnecessary items or litter.Dry storage room has clutter and unnecessary items. Clean and declutter.UPON REINSPECTION - FACILITY IS WORKING ON THIS AREA BUT IT IS NOT COMPLETE. CONTINUE ORGANIZING AND DISCARDING UNUSED ITEMS.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Location: Dry storage
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.Back door is open during time of inspection. Keep closed as there is no screen to prevent entry of insects or rodents.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Location: Back room
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.The wall (near floor) near mop sink and ice machine in dishroom has exposed pvc pipes as well as exposed insulation. The area has standing water seeping into the open wall area. This area must be properly repaired and sealed by August 13, 2013 to avoid a $100 citation.
    Correction: The physical facility shall be maintained in good repair.
    Location: Dish machine area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.The overall condition of the kitchen needs improvement. Clutter, water, debris and trash observed under equipment and shelving units as well as in dry storage room.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Kitchen
  • Food storage
    Food stored in unprotected manner.Two bulk bins of flour and one bulk bin of corn starch were left with lids open. Cover when not in use.
    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.
    Location: Dry storage
    Equipment: Bulk food containers
 08/06/2013Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.Warm rice observed on preparation table in kitchen (119 degrees F.) as well as on sushi bar (115 degrees F.) under no temperature control. Facility uses time in lieu of temperature but had not temperature logs or discard log for today. Facility has provided discard log with times on previous inspections. Provide a detailed log sheet every day that this method of controlling bacteria is used.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Location: Kitchen
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.Warm rice observed on preparation table in kitchen (119 degrees F.) as well as on sushi bar (115 degrees F.) under no temperature control. Facility uses time in lieu of temperature but had not temperature logs or discard log for today. Facility has provided discard log with times on previous inspections. Provide a detailed log sheet every day that this method of controlling bacteria is used.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Location: Sushi bar
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.Batter for shrimp is on ice however, batter is filled too high in bowl and the top of the batter cannot be maintained at or below 41 degrees F. Fill batter only as high as the ice can keep cool at 41 degrees F. or below.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Location: Cook line
  • Toxic material(s) separation (corrected on site)
    Toxic material(s) improperly stored.Spray bottle of Windex stored on shelf with wasabi and vinegar.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Kitchen (back)
  • Restricted use pesticides
    Restricted pesticide(s) do not meet criteria.Container of "Raid" observed on the floor under shelving unit between kitchen and back hallway. Discard.
    Correction: Provide approved restricted use pesticides.
    Location: Back room
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.Raw sausage with bloody meat juice stored on a plate in cold top sitting directly on top of fresh kiwi and grapes for salads. Discarded immediately.
    Correction: Food shall be protected from cross contamination.
    Location: Kitchen (back)
    Equipment: Cold top
  • Lighting intensity
    Inadequate lighting intensity.There is no functioning light in the dry storage area. Food handler states that it recently broke. Repair.
    Correction: Provide adequate lighting.
    Location: Dry storage
  • Unnecessary litter
    Premises not free of unnecessary items or litter.Dry storage room has clutter and unnecessary items. Clean and declutter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Location: Dry storage
  • Open doors and windows (corrected on site)
    Window(s) and/or door(s) open.Back door is open during time of inspection. Keep closed as there is no screen to prevent entry of insects or rodents.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Location: Back room
  • Physical facility repair
    Physical facility not maintained in good repair.The wall (near floor) near mop sink and ice machine in dishroom has exposed pvc pipes as well as exposed insulation. The area has standing water seeping into the open wall area. This area must be properly repaired and sealed by August 13, 2013 to avoid a $100 citation.
    Correction: The physical facility shall be maintained in good repair.
    Location: Dish machine area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.The overall condition of the kitchen needs improvement. Clutter, water, debris and trash observed under equipment and shelving units as well as in dry storage room.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Location: Kitchen
  • Food storage (corrected on site)
    Food stored in unprotected manner.Two bulk bins of flour and one bulk bin of corn starch were left with lids open. Cover when not in use.
    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.
    Location: Dry storage
    Equipment: Bulk food containers
 07/31/2013Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.Batter for shrimp at 52 degrees F on ice.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Location: Kitchen (back)
    Equipment: -
  • Food contact surface cleanability (corrected)
    Food contact surface(s) not cleanable.Wood server area cabinet under ice bin has absorbed water and needs to be sealed.
    Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
    Location: Wait staff area
    Equipment: Wood shelving
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.Radish sprouts stored under shell eggs in walk in cooler.
    Correction: Food shall be protected from cross contamination.
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.Clean interior of reach in freezer near dish area.
    Correction: Clean and sanitize.
    Location: Kitchen
    Equipment: reach in freezer
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.Label all bulk food items.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Location: Dry storage
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.Provide a secure drain cover on mop sink.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Location: Dish machine area
  • Studs, joists and rafters (corrected)
    Studs, joists, and rafters exposed to moisture.Insulation is exposed near mop sink. Reseal wall.
    Correction: Studs, joist, and rafters may not be exposed in areas subject to moisture.
    Location: Dish machine area
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.Salmon is thawing on preparation cutting board and is partially thawed.
    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.
    Location: Kitchen (back)
    Equipment: Cold top
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surfaces.Salad reach in cooler top is taped to secure lid.
    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.
    Location: Cook line
    Equipment: Cold top
  • Food storage (corrected)
    Food stored in unprotected manner.Box of avocados on floor in dry storage room.
    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.
    Location: Dry storage
 03/13/2013Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.Batter for shrimp at 52 degrees F on ice.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Location: Kitchen (back)
    Equipment: -
  • Food contact surface cleanability (corrected)
    Food contact surface(s) not cleanable.Wood server area cabinet under ice bin has absorbed water and needs to be sealed.
    Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
    Location: Wait staff area
    Equipment: Wood shelving
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.Radish sprouts stored under shell eggs in walk in cooler.
    Correction: Food shall be protected from cross contamination.
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.Clean interior of reach in freezer near dish area.
    Correction: Clean and sanitize.
    Location: Kitchen
    Equipment: reach in freezer
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.Label all bulk food items.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Location: Dry storage
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.Provide a secure drain cover on mop sink.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Location: Dish machine area
  • Studs, joists and rafters
    Studs, joists, and rafters exposed to moisture.Insulation is exposed near mop sink. Reseal wall.
    Correction: Studs, joist, and rafters may not be exposed in areas subject to moisture.
    Location: Dish machine area
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.Salmon is thawing on preparation cutting board and is partially thawed.
    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.
    Location: Kitchen (back)
    Equipment: Cold top
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surfaces.Salad reach in cooler top is taped to secure lid.
    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.
    Location: Cook line
    Equipment: Cold top
  • Food storage (corrected)
    Food stored in unprotected manner.Box of avocados on floor in dry storage room.
    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.
    Location: Dry storage
 02/20/2013Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.Batter for shrimp at 52 degrees F on ice.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Location: Kitchen (back)
    Equipment: -
  • Food contact surface cleanability
    Food contact surface(s) not cleanable.Wood server area cabinet under ice bin has absorbed water and needs to be sealed.
    Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
    Location: Wait staff area
    Equipment: Wood shelving
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.Radish sprouts stored under shell eggs in walk in cooler.
    Correction: Food shall be protected from cross contamination.
    Location: Kitchen (back)
    Equipment: Walk in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.Clean interior of reach in freezer near dish area.
    Correction: Clean and sanitize.
    Location: Kitchen
    Equipment: reach in freezer
  • Bulk labeling
    Food items removed from original container not properly labeled.Label all bulk food items.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Location: Dry storage
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.Provide a secure drain cover on mop sink.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Location: Dish machine area
  • Studs, joists and rafters
    Studs, joists, and rafters exposed to moisture.Insulation is exposed near mop sink. Reseal wall.
    Correction: Studs, joist, and rafters may not be exposed in areas subject to moisture.
    Location: Dish machine area
  • Thawing (corrected on site)
    Potentially hazardous food(s) thawing improperly.Salmon is thawing on preparation cutting board and is partially thawed.
    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.
    Location: Kitchen (back)
    Equipment: Cold top
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surfaces.Salad reach in cooler top is taped to secure lid.
    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.
    Location: Cook line
    Equipment: Cold top
  • Food storage (corrected on site)
    Food stored in unprotected manner.Box of avocados on floor in dry storage room.
    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.
    Location: Dry storage
 02/12/2013Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.Tempura batter, egg batter and flour/cornstarch dipping stations (with raw shrimp drippings) measured from 56 degrees to 64 degrees F. Product must be discarded due to temperature abuse.Tempura and egg batters are on ice but still not holding temperature of product below 41 degrees F.Fry station reach in cooler/cold top holding shrimp at 65 degrees F. Discard and repair cooler. Do not store potentially hazardous food in this cooler until it can maintain product at 41 degrees F. or below.Cooked imitation crab meat on ice at sushi bar measuring 57 degrees F. Product is stacked to the top of stainless steel pan. Ice is only under product. Stack food only half full in pan and fill ice around stainless steel pan containing the crab meat.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.Adopt one of the processes for batter/fry station discussed at time of inspection by follow up inspection.Processess:1. Label products with time placed at breading station plus the four hour discard time. System must be used as discussed or it will not be allowed and citations will be given.2. Keep batters and flour breading stations in cooler and bring out only to batter shrimp when an order is received. Batters and flour must then be immediately placed back in cooler. If this process is not followed as discussed, it will not be allowed and citations will be given.
    Location: Kitchen (back)
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.Tempura batter, egg batter and flour/cornstarch dipping stations (with raw shrimp drippings) measured from 56 degrees to 64 degrees F. Product must be discarded due to temperature abuse.Tempura and egg batters are on ice but still not holding temperature of product below 41 degrees F.Fry station reach in cooler/cold top holding shrimp at 65 degrees F. Discard and repair cooler. Do not store potentially hazardous food in this cooler until it can maintain product at 41 degrees F. or below.Cooked imitation crab meat on ice at sushi bar measuring 57 degrees F. Product is stacked to the top of stainless steel pan. Ice is only under product. Stack food only half full in pan and fill ice around stainless steel pan containing the crab meat.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.Adopt one of the processes for batter/fry station discussed at time of inspection by follow up inspection.Processess:1. Label products with time placed at breading station plus the four hour discard time. System must be used as discussed or it will not be allowed and citations will be given.2. Keep batters and flour breading stations in cooler and bring out only to batter shrimp when an order is received. Batters and flour must then be immediately placed back in cooler. If this process is not followed as discussed, it will not be allowed and citations will be given.
    Location: Kitchen (back)
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.Tempura batter, egg batter and flour/cornstarch dipping stations (with raw shrimp drippings) measured from 56 degrees to 64 degrees F. Product must be discarded due to temperature abuse.Tempura and egg batters are on ice but still not holding temperature of product below 41 degrees F.Fry station reach in cooler/cold top holding shrimp at 65 degrees F. Discard and repair cooler. Do not store potentially hazardous food in this cooler until it can maintain product at 41 degrees F. or below.Cooked imitation crab meat on ice at sushi bar measuring 57 degrees F. Product is stacked to the top of stainless steel pan. Ice is only under product. Stack food only half full in pan and fill ice around stainless steel pan containing the crab meat.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.Adopt one of the processes for batter/fry station discussed at time of inspection by follow up inspection.Processess:1. Label products with time placed at breading station plus the four hour discard time. System must be used as discussed or it will not be allowed and citations will be given.2. Keep batters and flour breading stations in cooler and bring out only to batter shrimp when an order is received. Batters and flour must then be immediately placed back in cooler. If this process is not followed as discussed, it will not be allowed and citations will be given.
    Location: Sushi bar
  • Time vs. temperature (corrected)
    Time used as a public health control improperly implemented.Rice log sheet for sushi roll rice only has check marks and no times. Log sheet must have time rice was taken out of temperature control and a discard time of no more than four (4) hours. Then a check mark may be placed next to the product once it has been discarded if facility desires.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Location: Back room
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.Observed one adult and one baby cockroach on kitchen wall above hand sink next to grill. Facility was treated by Orkin Pest on Thursday, August 30, 2012. NO COCKROACHES OBSERVED ON RECHECK INSPECTIONSeveral fruit flies observed near mop sink in dish area. MULTIPLE FRUIT FLIES OBSERVED ON RECHECK INSPECTION.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.Detail clean and dry under all equipment as discussed.
    Location: Kitchen (back)
  • Pests/rodents
    Presence of pests and/or rodents in facility.Observed one adult and one baby cockroach on kitchen wall above hand sink next to grill. Facility was treated by Orkin Pest on Thursday, August 30, 2012. NO COCKROACHES OBSERVED ON RECHECK INSPECTIONSeveral fruit flies observed near mop sink in dish area. MULTIPLE FRUIT FLIES OBSERVED ON RECHECK INSPECTION.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.Detail clean and dry under all equipment as discussed.
    Location: Dish machine area
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.Sushi bar reach in cooler has raw salmon over green hot peppers and cream cheese.
    Correction: Food shall be protected from cross contamination.Store raw animal products under and away from any product that may be eaten without further cooking.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.Interior ceiling of ice machine has significant mold and slime build up. Clean and sanitize frequently enough to prevent build up.
    Correction: Clean and sanitize.
    Location: Dish machine area
    Equipment: Ice machine
  • Hand sink location blocked (corrected)
    Kitchen hand sink blocked with bamboo board in basin.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).Employee food (corn tortillas and sausage links) observed in reach in cooler with food for customers.
    Correction: Store personal item(s) away from food and food related articles.Product moved to a separate cooler. Provide cold storage for employee food that is completely separate from food for customers.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.Inoperable one door reach in Frigidaire brand cooler near dish area. Remove. CorrectedTwo folding lawn chairs in back storage room. Remove.CORRECTEDEmpty large freon container on floor in back room. Remove. CORRECTED
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.No drain cover provided in dish area on mop sink drain. Provide a secure drain cover.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Location: Dish machine area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.Rice, food debris, grease and water observed under fryer, grill and shelving along cook line. Heavy build up of syrup observed on floor behind soda boxes in back storage room.PHYSICAL FACILITY CLEANLINESS IS MUCH IMPROVED. CONTINUE WITH CLEANING SCHEDULE DAILY.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.Pull all equipment out and detail clean/mop/dry as discussed.
  • Wood
    Improper use of wood as a food contact surface.Wood shelving observed under the sushi bar counter. Seal, coat or remove. Use only smooth, non-absorbent, easily cleanable and durable surfaces.
    Correction: Use approved wood in an appropriate manner.
    Location: Sushi bar
    Equipment: Wood shelving
  • Unapproved non-food contact (corrected)
    Unapproved material(s) used in non-food contact surface(s).Foil wrapped sheet pans are being used under grill to catch spills and only cleaned/changed every week.
    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.You may wrap the pans in foil if the foil is removed and discarded daily and pans cleaned daily.
    Location: Kitchen (back)
    Equipment: Flat grill
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.Water heater in back room is leaking water onto floor. Repair or replace.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Location: Back room
    Equipment: Wood shelving
  • Food storage (corrected)
    Food stored in unprotected manner.Bulk rice bin uncovered. Keep lid pulled completely over product.
    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.
    Location: Kitchen (back)
    Equipment: Bulk food containers
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.Foil covered sheet pans placed under grill to catch food debris and spills are changed every week. These must be changed and cleaned daily. Foil must be removed daily and discarded.
    Correction: Clean and sanitize.
    Location: Kitchen (back)
    Equipment: Char-grill
 09/18/2012Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.Tempura batter, egg batter and flour/cornstarch dipping stations (with raw shrimp drippings) measured from 56 degrees to 64 degrees F. Product must be discarded due to temperature abuse.Tempura and egg batters are on ice but still not holding temperature of product below 41 degrees F.Fry station reach in cooler/cold top holding shrimp at 65 degrees F. Discard and repair cooler. Do not store potentially hazardous food in this cooler until it can maintain product at 41 degrees F. or below.Cooked imitation crab meat on ice at sushi bar measuring 57 degrees F. Product is stacked to the top of stainless steel pan. Ice is only under product. Stack food only half full in pan and fill ice around stainless steel pan containing the crab meat.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.Adopt one of the processes for batter/fry station discussed at time of inspection by follow up inspection.Processess:1. Label products with time placed at breading station plus the four hour discard time. System must be used as discussed or it will not be allowed and citations will be given.2. Keep batters and flour breading stations in cooler and bring out only to batter shrimp when an order is received. Batters and flour must then be immediately placed back in cooler. If this process is not followed as discussed, it will not be allowed and citations will be given.
    Location: Kitchen (back)
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.Tempura batter, egg batter and flour/cornstarch dipping stations (with raw shrimp drippings) measured from 56 degrees to 64 degrees F. Product must be discarded due to temperature abuse.Tempura and egg batters are on ice but still not holding temperature of product below 41 degrees F.Fry station reach in cooler/cold top holding shrimp at 65 degrees F. Discard and repair cooler. Do not store potentially hazardous food in this cooler until it can maintain product at 41 degrees F. or below.Cooked imitation crab meat on ice at sushi bar measuring 57 degrees F. Product is stacked to the top of stainless steel pan. Ice is only under product. Stack food only half full in pan and fill ice around stainless steel pan containing the crab meat.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.Adopt one of the processes for batter/fry station discussed at time of inspection by follow up inspection.Processess:1. Label products with time placed at breading station plus the four hour discard time. System must be used as discussed or it will not be allowed and citations will be given.2. Keep batters and flour breading stations in cooler and bring out only to batter shrimp when an order is received. Batters and flour must then be immediately placed back in cooler. If this process is not followed as discussed, it will not be allowed and citations will be given.
    Location: Kitchen (back)
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.Tempura batter, egg batter and flour/cornstarch dipping stations (with raw shrimp drippings) measured from 56 degrees to 64 degrees F. Product must be discarded due to temperature abuse.Tempura and egg batters are on ice but still not holding temperature of product below 41 degrees F.Fry station reach in cooler/cold top holding shrimp at 65 degrees F. Discard and repair cooler. Do not store potentially hazardous food in this cooler until it can maintain product at 41 degrees F. or below.Cooked imitation crab meat on ice at sushi bar measuring 57 degrees F. Product is stacked to the top of stainless steel pan. Ice is only under product. Stack food only half full in pan and fill ice around stainless steel pan containing the crab meat.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.Adopt one of the processes for batter/fry station discussed at time of inspection by follow up inspection.Processess:1. Label products with time placed at breading station plus the four hour discard time. System must be used as discussed or it will not be allowed and citations will be given.2. Keep batters and flour breading stations in cooler and bring out only to batter shrimp when an order is received. Batters and flour must then be immediately placed back in cooler. If this process is not followed as discussed, it will not be allowed and citations will be given.
    Location: Sushi bar
  • Time vs. temperature
    Time used as a public health control improperly implemented.Rice log sheet for sushi roll rice only has check marks and no times. Log sheet must have time rice was taken out of temperature control and a discard time of no more than four (4) hours. Then a check mark may be placed next to the product once it has been discarded if facility desires.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Location: Back room
  • Pests/rodents
    Presence of pests and/or rodents in facility.Observed one adult and one baby cockroach on kitchen wall above hand sink next to grill. Facility was treated by Orkin Pest on Thursday, August 30, 2012. NO COCKROACHES OBSERVED ON RECHECK INSPECTIONSeveral fruit flies observed near mop sink in dish area. MULTIPLE FRUIT FLIES OBSERVED ON RECHECK INSPECTION.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.Detail clean and dry under all equipment as discussed.
    Location: Kitchen (back)
  • Pests/rodents
    Presence of pests and/or rodents in facility.Observed one adult and one baby cockroach on kitchen wall above hand sink next to grill. Facility was treated by Orkin Pest on Thursday, August 30, 2012. NO COCKROACHES OBSERVED ON RECHECK INSPECTIONSeveral fruit flies observed near mop sink in dish area. MULTIPLE FRUIT FLIES OBSERVED ON RECHECK INSPECTION.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.Detail clean and dry under all equipment as discussed.
    Location: Dish machine area
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.Sushi bar reach in cooler has raw salmon over green hot peppers and cream cheese.
    Correction: Food shall be protected from cross contamination.Store raw animal products under and away from any product that may be eaten without further cooking.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.Interior ceiling of ice machine has significant mold and slime build up. Clean and sanitize frequently enough to prevent build up.
    Correction: Clean and sanitize.
    Location: Dish machine area
    Equipment: Ice machine
  • Hand sink location blocked (corrected)
    Kitchen hand sink blocked with bamboo board in basin.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).Employee food (corn tortillas and sausage links) observed in reach in cooler with food for customers.
    Correction: Store personal item(s) away from food and food related articles.Product moved to a separate cooler. Provide cold storage for employee food that is completely separate from food for customers.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.Inoperable one door reach in Frigidaire brand cooler near dish area. Remove.Two folding lawn chairs in back storage room. Remove.CORRECTEDEmpty large freon container on floor in back room. Remove. CORRECTED
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.No drain cover provided in dish area on mop sink drain. Provide a secure drain cover.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Location: Dish machine area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.Rice, food debris, grease and water observed under fryer, grill and shelving along cook line. Heavy build up of syrup observed on floor behind soda boxes in back storage room.PHYSICAL FACILITY CLEANLINESS IS MUCH IMPROVED. CONTINUE WITH CLEANING SCHEDULE DAILY.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.Pull all equipment out and detail clean/mop/dry as discussed.
  • Wood
    Improper use of wood as a food contact surface.Wood shelving observed under the sushi bar counter. Seal, coat or remove. Use only smooth, non-absorbent, easily cleanable and durable surfaces.
    Correction: Use approved wood in an appropriate manner.
    Location: Sushi bar
    Equipment: Wood shelving
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).Foil wrapped sheet pans are being used under grill to catch spills and only cleaned/changed every week.
    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.You may wrap the pans in foil if the foil is removed and discarded daily and pans cleaned daily.
    Location: Kitchen (back)
    Equipment: Flat grill
  • Equipment drainage
    Equipment compartment(s) not properly draining.Water heater in back room is leaking water onto floor. Repair or replace.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Location: Back room
    Equipment: Wood shelving
  • Food storage (corrected)
    Food stored in unprotected manner.Bulk rice bin uncovered. Keep lid pulled completely over product.
    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.
    Location: Kitchen (back)
    Equipment: Bulk food containers
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.Foil covered sheet pans placed under grill to catch food debris and spills are changed every week. These must be changed and cleaned daily. Foil must be removed daily and discarded.
    Correction: Clean and sanitize.
    Location: Kitchen (back)
    Equipment: Char-grill
 09/11/2012Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.Tempura batter, egg batter and flour/cornstarch dipping stations (with raw shrimp drippings) measured from 56 degrees to 64 degrees F. Product must be discarded due to temperature abuse.Tempura and egg batters are on ice but still not holding temperature of product below 41 degrees F.Fry station reach in cooler/cold top holding shrimp at 65 degrees F. Discard and repair cooler. Do not store potentially hazardous food in this cooler until it can maintain product at 41 degrees F. or below.Cooked imitation crab meat on ice at sushi bar measuring 57 degrees F. Product is stacked to the top of stainless steel pan. Ice is only under product. Stack food only half full in pan and fill ice around stainless steel pan containing the crab meat.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.Adopt one of the processes for batter/fry station discussed at time of inspection by follow up inspection.Processess:1. Label products with time placed at breading station plus the four hour discard time. System must be used as discussed or it will not be allowed and citations will be given.2. Keep batters and flour breading stations in cooler and bring out only to batter shrimp when an order is received. Batters and flour must then be immediately placed back in cooler. If this process is not followed as discussed, it will not be allowed and citations will be given.
    Location: Kitchen (back)
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.Tempura batter, egg batter and flour/cornstarch dipping stations (with raw shrimp drippings) measured from 56 degrees to 64 degrees F. Product must be discarded due to temperature abuse.Tempura and egg batters are on ice but still not holding temperature of product below 41 degrees F.Fry station reach in cooler/cold top holding shrimp at 65 degrees F. Discard and repair cooler. Do not store potentially hazardous food in this cooler until it can maintain product at 41 degrees F. or below.Cooked imitation crab meat on ice at sushi bar measuring 57 degrees F. Product is stacked to the top of stainless steel pan. Ice is only under product. Stack food only half full in pan and fill ice around stainless steel pan containing the crab meat.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.Adopt one of the processes for batter/fry station discussed at time of inspection by follow up inspection.Processess:1. Label products with time placed at breading station plus the four hour discard time. System must be used as discussed or it will not be allowed and citations will be given.2. Keep batters and flour breading stations in cooler and bring out only to batter shrimp when an order is received. Batters and flour must then be immediately placed back in cooler. If this process is not followed as discussed, it will not be allowed and citations will be given.
    Location: Kitchen (back)
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.Tempura batter, egg batter and flour/cornstarch dipping stations (with raw shrimp drippings) measured from 56 degrees to 64 degrees F. Product must be discarded due to temperature abuse.Tempura and egg batters are on ice but still not holding temperature of product below 41 degrees F.Fry station reach in cooler/cold top holding shrimp at 65 degrees F. Discard and repair cooler. Do not store potentially hazardous food in this cooler until it can maintain product at 41 degrees F. or below.Cooked imitation crab meat on ice at sushi bar measuring 57 degrees F. Product is stacked to the top of stainless steel pan. Ice is only under product. Stack food only half full in pan and fill ice around stainless steel pan containing the crab meat.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.Adopt one of the processes for batter/fry station discussed at time of inspection by follow up inspection.Processess:1. Label products with time placed at breading station plus the four hour discard time. System must be used as discussed or it will not be allowed and citations will be given.2. Keep batters and flour breading stations in cooler and bring out only to batter shrimp when an order is received. Batters and flour must then be immediately placed back in cooler. If this process is not followed as discussed, it will not be allowed and citations will be given.
    Location: Sushi bar
  • Time vs. temperature
    Time used as a public health control improperly implemented.Rice log sheet for sushi roll rice only has check marks and no times. Log sheet must have time rice was taken out of temperature control and a discard time of no more than four (4) hours. Then a check mark may be placed next to the product once it has been discarded if facility desires.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Location: Back room
  • Pests/rodents
    Presence of pests and/or rodents in facility.Observed one adult and one baby cockroach on kitchen wall above hand sink next to grill. Facility was treated by Orkin Pest on Thursday, August 30, 2012. Several fruit flies observed near mop sink in dish area.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.Detail clean and dry under all equipment as discussed.
    Location: Kitchen (back)
  • Pests/rodents
    Presence of pests and/or rodents in facility.Observed one adult and one baby cockroach on kitchen wall above hand sink next to grill. Facility was treated by Orkin Pest on Thursday, August 30, 2012. Several fruit flies observed near mop sink in dish area.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.Detail clean and dry under all equipment as discussed.
    Location: Dish machine area
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.Sushi bar reach in cooler has raw salmon over green hot peppers and cream cheese.
    Correction: Food shall be protected from cross contamination.Store raw animal products under and away from any product that may be eaten without further cooking.
    Location: Kitchen
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.Interior ceiling of ice machine has significant mold and slime build up. Clean and sanitize frequently enough to prevent build up.
    Correction: Clean and sanitize.
    Location: Dish machine area
    Equipment: Ice machine
  • Hand sink location blocked (corrected on site)
    Kitchen hand sink blocked with bamboo board in basin.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Storage of Personal Items (corrected on site)
    Improper storage of personal item(s) with food or food contact item(s).Employee food (corn tortillas and sausage links) observed in reach in cooler with food for customers.
    Correction: Store personal item(s) away from food and food related articles.Product moved to a separate cooler. Provide cold storage for employee food that is completely separate from food for customers.
    Location: Kitchen
  • Unnecessary litter
    Premises not free of unnecessary items or litter.Inoperable one door reach in Frigidaire brand cooler near dish area. Remove.Two folding lawn chairs in back storage room. Remove.Empty large freon container on floor in back room. Remove.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.No drain cover provided in dish area on mop sink drain. Provide a secure drain cover.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Location: Dish machine area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.Rice, food debris, grease and water observed under fryer, grill and shelving along cook line. Heavy build up of syrup observed on floor behind soda boxes in back storage room.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.Pull all equipment out and detail clean/mop/dry as discussed.
  • Wood
    Improper use of wood as a food contact surface.Wood shelving observed under the sushi bar counter. Seal, coat or remove. Use only smooth, non-absorbent, easily cleanable and durable surfaces.
    Correction: Use approved wood in an appropriate manner.
    Location: Sushi bar
    Equipment: Wood shelving
  • Unapproved non-food contact
    Unapproved material(s) used in non-food contact surface(s).Foil wrapped sheet pans are being used under grill to catch spills and only cleaned/changed every week.
    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.You may wrap the pans in foil if the foil is removed and discarded daily and pans cleaned daily.
  • Equipment drainage
    Equipment compartment(s) not properly draining.Water heater in back room is leaking water onto floor. Repair or replace.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Location: Back room
    Equipment: Wood shelving
  • Food storage (corrected on site)
    Food stored in unprotected manner.Bulk rice bin uncovered. Keep lid pulled completely over product.
    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.
    Location: Kitchen (back)
    Equipment: Bulk food containers
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.Foil covered sheet pans placed under grill to catch food debris and spills are changed every week. These must be changed and cleaned daily. Foil must be removed daily and discarded.
    Correction: Clean and sanitize.
    Location: Kitchen (back)
    Equipment: Char-grill
 09/04/2012Routine
  • 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: EGG WASH AT 49 F AT BACK KITCHEN COLD-TOP REFRIGERATION UNIT--DISCARDED.CUT FRUIT AT 43 F AT KITCHEN COLD-TOP REFRIGERATION UINT ON COOK-LINE.IMPROPER ICE BATH FOR FRY BATTER NEAR KITCHEN DEEP FRYERS.
    Location: Kitchen (back)
    Equipment: Cold top
  • 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: EGG WASH AT 49 F AT BACK KITCHEN COLD-TOP REFRIGERATION UNIT--DISCARDED.CUT FRUIT AT 43 F AT KITCHEN COLD-TOP REFRIGERATION UINT ON COOK-LINE.IMPROPER ICE BATH FOR FRY BATTER NEAR KITCHEN DEEP FRYERS.
    Location: Cook line
    Equipment: Cold top
  • 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: EGG WASH AT 49 F AT BACK KITCHEN COLD-TOP REFRIGERATION UNIT--DISCARDED.CUT FRUIT AT 43 F AT KITCHEN COLD-TOP REFRIGERATION UINT ON COOK-LINE.IMPROPER ICE BATH FOR FRY BATTER NEAR KITCHEN DEEP FRYERS.
    Location: Cook line
  • 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: TIME/TEMPERTURE LOGS NOT BEING DOCUMENTED DAILY AT SUSHI BAR.TIME VS. TEMPERATURE LOGS ARE NOT BEING CONDUCTED AND/OR MAINTAINED DURING SUPER BOWL PERIOD.
    Location: Sushi bar
  • 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 FOOD/DRINKS STORED WITH CUSTOMER FOOD AT REACH-IN-COOLER AND REACH-IN-FREEZERS AND NEAR UTENSIL STORAGE ETC.
    Location: Kitchen
    Equipment: Reach in cooler
  • 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 FOOD/DRINKS STORED WITH CUSTOMER FOOD AT REACH-IN-COOLER AND REACH-IN-FREEZERS AND NEAR UTENSIL STORAGE ETC.
    Location: Kitchen
    Equipment: reach in freezer
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: GNATS STORED AT INTERIOR OF SMINOFF CITRUIS LIQUOR BOTTLE--DISCARDED.
    Location: Bar
  • 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 FOODS STORED ABOVE READY-TO-EAT FOODS AT WALK-IN-COOLER.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -CLEAN AND SANITIZE ALL SUSHI BAR, KITCHEN, AND BAR REFRIGERATION AND FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).-SOILED COUNTER-TOPS. TABLES, AND SHELVING AT KITCHEN, SUSHI BAR, AND BAR LOCATIONS.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -CLEAN AND SANITIZE ALL SUSHI BAR, KITCHEN, AND BAR REFRIGERATION AND FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).-SOILED COUNTER-TOPS. TABLES, AND SHELVING AT KITCHEN, SUSHI BAR, AND BAR LOCATIONS.
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -CLEAN AND SANITIZE ALL SUSHI BAR, KITCHEN, AND BAR REFRIGERATION AND FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).-SOILED COUNTER-TOPS. TABLES, AND SHELVING AT KITCHEN, SUSHI BAR, AND BAR LOCATIONS.
    Location: Bar
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -CLEAN AND SANITIZE ALL SUSHI BAR, KITCHEN, AND BAR REFRIGERATION AND FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).-SOILED COUNTER-TOPS. TABLES, AND SHELVING AT KITCHEN, SUSHI BAR, AND BAR LOCATIONS.
    Location: Bar
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -CLEAN AND SANITIZE ALL SUSHI BAR, KITCHEN, AND BAR REFRIGERATION AND FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).-SOILED COUNTER-TOPS. TABLES, AND SHELVING AT KITCHEN, SUSHI BAR, AND BAR LOCATIONS.
    Location: Kitchen
    Equipment: Metal shelving
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -CLEAN AND SANITIZE ALL SUSHI BAR, KITCHEN, AND BAR REFRIGERATION AND FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).-SOILED COUNTER-TOPS. TABLES, AND SHELVING AT KITCHEN, SUSHI BAR, AND BAR LOCATIONS.
    Location: Sushi bar
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -CLEAN AND SANITIZE ALL SUSHI BAR, KITCHEN, AND BAR REFRIGERATION AND FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).-SOILED COUNTER-TOPS. TABLES, AND SHELVING AT KITCHEN, SUSHI BAR, AND BAR LOCATIONS.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -CLEAN AND SANITIZE ALL SUSHI BAR, KITCHEN, AND BAR REFRIGERATION AND FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).-SOILED COUNTER-TOPS. TABLES, AND SHELVING AT KITCHEN, SUSHI BAR, AND BAR LOCATIONS.
    Location: Bar
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -CLEAN AND SANITIZE ALL SUSHI BAR, KITCHEN, AND BAR REFRIGERATION AND FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).-SOILED COUNTER-TOPS. TABLES, AND SHELVING AT KITCHEN, SUSHI BAR, AND BAR LOCATIONS.
    Location: Sushi bar
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Slicer
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER AT HANDSINKS ARE TOO HOT; MAINTAIN AT 100 F - 120 F. REPAIR AND/OR ADJUST.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER AT HANDSINKS ARE TOO HOT; MAINTAIN AT 100 F - 120 F. REPAIR AND/OR ADJUST.
    Location: Service counter
    Equipment: Hand sink
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER AT HANDSINKS ARE TOO HOT; MAINTAIN AT 100 F - 120 F. REPAIR AND/OR ADJUST.
    Location: Bar
    Equipment: Hand sink
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER AT HANDSINKS ARE TOO HOT; MAINTAIN AT 100 F - 120 F. REPAIR AND/OR ADJUST.
    Location: Restroom
    Equipment: Hand sink
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: USE ONLY FOOD-GRADE CONTAINERS; DISCONTINUE USE OF NON-FOOD GRADE CONTAINERS.
    Location: Kitchen
  • Warewashing equipment cleaning
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF DISHMACHINE ROUTINELY.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: SWITCH HOT AND COLD WATER AT BAR 3-BAY SINK.REPAIR EGG WASH STORAGE REFRIGERATION UNIT (EX. ICE BUILD-UP).
    Location: Bar
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: SWITCH HOT AND COLD WATER AT BAR 3-BAY SINK.REPAIR EGG WASH STORAGE REFRIGERATION UNIT (EX. ICE BUILD-UP).
    Location: Kitchen (back)
    Equipment: Cold top
  • Food storage
    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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN FLOORS AND WALK-IN-COOLER FLOORS.
    Location: Kitchen
  • Food storage
    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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN FLOORS AND WALK-IN-COOLER FLOORS.
    Location: Kitchen
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -SOILED BAR SPEED RAILS.
    Location: Bar
  • 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: UTENSILS STORED IN STAGNANT WATER.
    Location: Kitchen
  • 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: EMPLOYEE PERSONAL ITEMS STORED IMPROPERLY.
    Location: Kitchen
  • 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: KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN HOOD SYSTEM AND INTERIOR FILTERS.
    Location: Cook line
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE THERMOMETERS WHERE MISSING AT SUSHI BAR REFRIGRATION AND FREEZER UNITS.
    Location: Sushi bar
    Equipment: Reach in cooler
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE THERMOMETERS WHERE MISSING AT SUSHI BAR REFRIGRATION AND FREEZER UNITS.
    Location: Sushi bar
    Equipment: reach in freezer
  • Contamination of sanitized tableware
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: USE ONLY PRE-WRAPPED DRINKING STAWS.
 02/04/2012Super Bowl Recheck
  • 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: EGG WASH AT 49 F AT BACK KITCHEN COLD-TOP REFRIGERATION UNIT--DISCARDED.CUT FRUIT AT 43 F AT KITCHEN COLD-TOP REFRIGERATION UINT ON COOK-LINE.IMPROPER ICE BATH FOR FRY BATTER NEAR KITCHEN DEEP FRYERS.
    Location: Kitchen (back)
    Equipment: Cold top
  • 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: EGG WASH AT 49 F AT BACK KITCHEN COLD-TOP REFRIGERATION UNIT--DISCARDED.CUT FRUIT AT 43 F AT KITCHEN COLD-TOP REFRIGERATION UINT ON COOK-LINE.IMPROPER ICE BATH FOR FRY BATTER NEAR KITCHEN DEEP FRYERS.
    Location: Cook line
    Equipment: Cold top
  • 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: EGG WASH AT 49 F AT BACK KITCHEN COLD-TOP REFRIGERATION UNIT--DISCARDED.CUT FRUIT AT 43 F AT KITCHEN COLD-TOP REFRIGERATION UINT ON COOK-LINE.IMPROPER ICE BATH FOR FRY BATTER NEAR KITCHEN DEEP FRYERS.
    Location: Cook line
  • 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: TIME/TEMPERTURE LOGS NOT BEING DOCUMENTED DAILY AT SUSHI BAR.
    Location: Sushi bar
  • 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 FOOD/DRINKS STORED WITH CUSTOMER FOOD AT REACH-IN-COOLER AND REACH-IN-FREEZERS AND NEAR UTENSIL STORAGE ETC.
    Location: Kitchen
    Equipment: Reach in cooler
  • 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 FOOD/DRINKS STORED WITH CUSTOMER FOOD AT REACH-IN-COOLER AND REACH-IN-FREEZERS AND NEAR UTENSIL STORAGE ETC.
    Location: Kitchen
    Equipment: reach in freezer
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: GNATS STORED AT INTERIOR OF SMINOFF CITRUIS LIQUOR BOTTLE--DISCARDED.
    Location: Bar
  • 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 FOODS STORED ABOVE READY-TO-EAT FOODS AT WALK-IN-COOLER.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -CLEAN AND SANITIZE ALL SUSHI BAR, KITCHEN, AND BAR REFRIGERATION AND FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).-SOILED COUNTER-TOPS. TABLES, AND SHELVING AT KITCHEN, SUSHI BAR, AND BAR LOCATIONS.
    Location: Kitchen
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -CLEAN AND SANITIZE ALL SUSHI BAR, KITCHEN, AND BAR REFRIGERATION AND FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).-SOILED COUNTER-TOPS. TABLES, AND SHELVING AT KITCHEN, SUSHI BAR, AND BAR LOCATIONS.
    Location: Kitchen
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -CLEAN AND SANITIZE ALL SUSHI BAR, KITCHEN, AND BAR REFRIGERATION AND FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).-SOILED COUNTER-TOPS. TABLES, AND SHELVING AT KITCHEN, SUSHI BAR, AND BAR LOCATIONS.
    Location: Bar
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -CLEAN AND SANITIZE ALL SUSHI BAR, KITCHEN, AND BAR REFRIGERATION AND FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).-SOILED COUNTER-TOPS. TABLES, AND SHELVING AT KITCHEN, SUSHI BAR, AND BAR LOCATIONS.
    Location: Bar
    Equipment: ---------------- Freezers ---------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -CLEAN AND SANITIZE ALL SUSHI BAR, KITCHEN, AND BAR REFRIGERATION AND FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).-SOILED COUNTER-TOPS. TABLES, AND SHELVING AT KITCHEN, SUSHI BAR, AND BAR LOCATIONS.
    Location: Kitchen
    Equipment: Metal shelving
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -CLEAN AND SANITIZE ALL SUSHI BAR, KITCHEN, AND BAR REFRIGERATION AND FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).-SOILED COUNTER-TOPS. TABLES, AND SHELVING AT KITCHEN, SUSHI BAR, AND BAR LOCATIONS.
    Location: Sushi bar
    Equipment: ----------------- Coolers ----------------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -CLEAN AND SANITIZE ALL SUSHI BAR, KITCHEN, AND BAR REFRIGERATION AND FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).-SOILED COUNTER-TOPS. TABLES, AND SHELVING AT KITCHEN, SUSHI BAR, AND BAR LOCATIONS.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -CLEAN AND SANITIZE ALL SUSHI BAR, KITCHEN, AND BAR REFRIGERATION AND FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).-SOILED COUNTER-TOPS. TABLES, AND SHELVING AT KITCHEN, SUSHI BAR, AND BAR LOCATIONS.
    Location: Bar
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -CLEAN AND SANITIZE ALL SUSHI BAR, KITCHEN, AND BAR REFRIGERATION AND FREEZER UNITS (INTERIOR AND EXTERIOR SURFACES).-SOILED COUNTER-TOPS. TABLES, AND SHELVING AT KITCHEN, SUSHI BAR, AND BAR LOCATIONS.
    Location: Sushi bar
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Location: Kitchen
    Equipment: Slicer
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER AT HANDSINKS ARE TOO HOT; MAINTAIN AT 100 F - 120 F. REPAIR AND/OR ADJUST.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER AT HANDSINKS ARE TOO HOT; MAINTAIN AT 100 F - 120 F. REPAIR AND/OR ADJUST.
    Location: Service counter
    Equipment: Hand sink
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER AT HANDSINKS ARE TOO HOT; MAINTAIN AT 100 F - 120 F. REPAIR AND/OR ADJUST.
    Location: Bar
    Equipment: Hand sink
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HOT WATER AT HANDSINKS ARE TOO HOT; MAINTAIN AT 100 F - 120 F. REPAIR AND/OR ADJUST.
    Location: Restroom
    Equipment: Hand sink
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: USE ONLY FOOD-GRADE CONTAINERS; DISCONTINUE USE OF NON-FOOD GRADE CONTAINERS.
    Location: Kitchen
  • Warewashing equipment cleaning
    Warewashing equipment not cleaned at appropriate intervals.
    Correction: Clean warewash equipment appropriate intervals.
    Comments: CLEAN AND SANITIZE INTERIOR AND EXTERIOR SURFACES OF DISHMACHINE ROUTINELY.
    Location: Kitchen
    Equipment: Dishmachine
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: SWITCH HOT AND COLD WATER AT BAR 3-BAY SINK.REPAIR EGG WASH STORAGE REFRIGERATION UNIT (EX. ICE BUILD-UP).
    Location: Bar
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: SWITCH HOT AND COLD WATER AT BAR 3-BAY SINK.REPAIR EGG WASH STORAGE REFRIGERATION UNIT (EX. ICE BUILD-UP).
    Location: Kitchen (back)
    Equipment: Cold top
  • Food storage
    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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN FLOORS AND WALK-IN-COOLER FLOORS.
    Location: Kitchen
  • Food storage
    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: KEEP FOOD STORED OFF FLOOR AT LEAST 6 INCHES AT KITCHEN FLOORS AND WALK-IN-COOLER FLOORS.
    Location: Kitchen
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: -SOILED BAR SPEED RAILS.
    Location: Bar
  • 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: UTENSILS STORED IN STAGNANT WATER.
    Location: Kitchen
  • 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: EMPLOYEE PERSONAL ITEMS STORED IMPROPERLY.
    Location: Kitchen
  • 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: KEEP ICE BUCKETS STORED OFF FLOOR AT LEAST 6 INCHES.
    Location: Kitchen
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: SOILED INTERIOR AND EXTERIOR SURFACES OF KITCHEN HOOD SYSTEM AND INTERIOR FILTERS.
    Location: Cook line
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE THERMOMETERS WHERE MISSING AT SUSHI BAR REFRIGRATION AND FREEZER UNITS.
    Location: Sushi bar
    Equipment: Reach in cooler
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: PROVIDE THERMOMETERS WHERE MISSING AT SUSHI BAR REFRIGRATION AND FREEZER UNITS.
    Location: Sushi bar
    Equipment: reach in freezer
  • Contamination of sanitized tableware
    Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
    Correction: Handle and /or store to prevent contamination.
    Comments: USE ONLY PRE-WRAPPED DRINKING STAWS.
 02/02/2012Super Bowl Routine

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