Jan 31, 2014 (Restoration of LIcense)

Jan 29, 2014 (Routine)

• Required records available: shellstock tags, parasite destruction
  Fish is not being adequately frozen for use in sushi.
• Food separated and protected
  Raw meats and seafood stored above ready to eat foods during storage. (Corrected On Site)
• Food-contact surfaces: cleaned & sanitized
  Shelves inside of the walk-in refrigerator observed unclean.
• Proper hot holding temperatures
  Hot food item(s) held at improper temperature(s).
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).
• Proper date marking & disposition
  Items stored in the walk-in refrigerator without adequate date markings.
• Time as a public health control: procedures & records
  Sushi held out at room temperature with no approved operating procedures, records, and/or logs used to monitor times that food is held out at room temperaure.
• Toxic substances properly identified, stored, used
  Bottles of unlabled chemical cleaners observed within the establishment.
• Toxic substances properly identified, stored, used
  Chemicals stored with food products.
• Compliance with variance, specialized process, and HACCP plan
  Observed inadequated PH/temperature logs for the sushi rice at the time of inspection.
• Proper cooling methods used; adequate equipment for temperature control
  Ice machine is in disrepair.
• Food properly labeled; original container
  White ingredient bins observed not labeled with the common name of the food stored inside.
• Insects, rodents, & animals not present
  Rodent droppings observed within the establishment.
• Contamination prevented during food preparation, storage, & display
  Food stored on the floor of the walk-in refrigerator. (Corrected On Site)
• Personal cleanliness
  Food employee (sushi) observed not wearing hair restraint while working with open food.
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution.
• Utensils, equipment & linens: properly stored, dried, & handled
  Food equipment is not properly air dried before storage ("wet nesting").
• Single-use/single-service articles: properly stored & used
  Single-use containers are being reused for food storage.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Colanders being used as food contact surfaces that are light weight, heavily worn and do not appear to be intended for commercial use.
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  Shelves lined with foil observed in the kitchen area.
• Plumbing installed; proper backflow devices
  Cold water does not completely shut off (leaking) at the kitchen handwashing sink.
• Plumbing installed; proper backflow devices
  There is no air-gap between the pipe underneath the 3-compartment sink and the floor drain.
• Physical facilities: installed, maintained, & clean
  Floors, walls, ceilings, and underneath equipment observed unclean.

Sep 12, 2013 (Restoration)

Sep 11, 2013 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  There is a pipe draining into the handwashing sink near the grill area.
• Required records available: shellstock tags, parasite destruction
  Establishment is not able to provide proof of parasite destruction via a parasite destruction letter or etc.
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).
• Time as a public health control: procedures & records
  Sushi rolls, sushi rice, Egg rolls, and onion rings held at room temperature with no time as a public health control records or oprerating procedures.
• Compliance with variance, specialized process, and HACCP plan
  No variance with an approved HACCP plan has been obtained from the Health Department for the use of vinegar in sushi rice as a preservative.
• Variance obtained for specialized processing methods
  No variance has been requested for the use of vinegar in sushi rice as a preservative.
• Insects, rodents, & animals not present
  Mice droppings observed inside on the shelf in the sushi preparation area.
• Contamination prevented during food preparation, storage, & display
  Food stored on the floor of the walk-in freezer.
• Single-use/single-service articles: properly stored & used
  Single-use containers are being reused for food storage.
• Nonfood-contact surfaces clean
  Floors and cooking equipment have an accumulation or build up of oil, soil, and food debris on them.
• Plumbing installed; proper backflow devices
  Faucet is leaking at the 3-compartment sink. Water will not completely shut off, unless it is turned off at the main valve.

May 17, 2013 (Follow-up)

• Variance obtained for specialized processing methods
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Establishment serves sushi and does not ahave a variance for the specialized processing

May 01, 2013 (Routine)

• Food separated and protected
  Food not protected from contamination. (Corrected On Site)
• Proper hot holding temperatures
  Hot food item(s) held at improper temperature(s). (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s). (Corrected On Site)
• Thermometers provided & accurate
  No thermometer in reach-in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Food properly labeled; original container
  Labels not provided on working containers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Light bulb not shatter proof inside reach in refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)