Notes:
The call was placed during inspection to the chemical company to replace chemical bucket.
All non-critical violations must be corrected within 30 days.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (repeated violation)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700) No sanitizer in the bucket.
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
- Plumbing System Maintained in Good Repair
Observation: The faucet to the 3 VAT sink is leaking.
Correction: Repair and maintain all plumbing components ans fixtures.
|
03/11/2016 | Routine | |
Explained to the operator that the mop cannot hang in the sink, unless the vacuum breaker for a threaded connection is installed between the hose and the faucet head. Operator hung the hose outside of the sink, until the backflow prevention device, has been placed on the sink.
Operator explained that the sushi display had been turned on at 10:30. Foods in the sushi display were holding between 40-41 F.
Kitchen had been thoroughly cleaned.
Updated parasite destruction letters were provided to the inspector.
No bare hand contact with ready-to-eat foods is allowed. (avocados)
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. (wiping cloths at the sushi counter)
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Backflow Prevention, Air Gap* (corrected on site) (repeated violation)
Observation: An air gap between the water supply outlet and the flood rim level mop sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
|
11/17/2015 | Follow-up | |
Sushi rice and soup/teriyaki sauce, still noted in the containers for last night. Sushi rice was on a time policy and soups had been turned off. When inspector asked about these items, employee explained that these items were not going to be used and were discarded during the inspection.
Operator is serv-safe certified, however food safety training needs to be addressed with all staff.
The sushi display cooler is turned on upon arrival. Operator arrived at 10:55 AM. Facility opens for business at 11:00 AM. Cooler took about 45 minutes before it was holding at 41 F. Foods were being placed in this cooler. Explained to operator that the cooler should be holding at 41 F, prior to placing foods in the cooler. Recommended placing timers on the cooler, to have coolers turn on at least by 10:00 AM.
Health department has a letter on file from waichi for parastie destruction information. Operator explained that facility has two food suppliers, Nishimotto and Taiyo Seafood, for sushi fish. Parasite destruction letters must be kept on file in the facility. Explained to operator that letters should be obtained from supplier for any sushi fish.
Hose at the mop sink cannot hang down into the sink.
Logs are posted on the wall for when sushi rice is made each day. Sushi rice times listed were pretty much exactly the same everyday. If sushi rice is made at different times, label with the time the sushi rice is placed at the sushi counter.
A follow-up inspection will occur on/about November 17, 2015.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Steak and raw shell eggs stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed cook wash pan, dip hands into sanitizer bucket to get wiping cloth, and handle food, without changing gloves.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. (wiping cloths at the sushi counter)
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Gloves - Use Limitation
Observation: Single-use gloves saved for reuse
Correction: Cease reuse and discard gloves when interruptions occur in the operation.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: slicer, knives, grater and other kitchen utensils.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Observed employees washing and rinsing dishes without following with a sanitization step.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Critical: Backflow Prevention, Air Gap* (corrected on site)
Observation: An air gap between the water supply outlet and the flood rim level at the mop sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the sushi counter is being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors throughout the kitchen are in need of being cleaned. Mop sink is also in need of being cleaned.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
11/04/2015 | Routine | |
| No violation noted during this evaluation. | 06/09/2015 | Follow-up | |
Notes:
Domestic bleach can not be used for dish machine sanitizing purposes, purchase commercially made chlorine sanitizer.
The follow-up inspection will occur on/about June 5, 2014.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking container stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Food Storage - Clean and Dry Location
Observation: Food (flower, starch in bags) stored on the kitchen floor.
Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: All TCS foods in the kitchen sandwich table cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the sushi display cooler and sandwich table.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700) Bucket with sanitizer was empty.
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors underneath equipment and in the corners in the kitchen noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
06/02/2015 | Routine | |
Notes:
- Employees to separate their personal food items and equipment and move it on the separate shelf to prevent misuse and cross contamination
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors near fryer noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
01/20/2015 | Follow-up | |
Notes:
Sewage back-up in the kitchen due to the grease in the lines. Restaurant closed voluntarily till plumbing was repaired. Grease trap must be emptied every month to prevent grease from going to water pipes.
The follow-up inspection will occur on January 20 , 2015
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to recognized conditions that may contribute to foodborne illness. Sewage back-up in the kitchen.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Bowl with food for employee on the prep table.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Labels does not match food in the containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Food Storage - Clean and Dry Location
Observation: Squid stored near hand washing sink in the kitchen, where it is subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Thawing (repeated violation)
Observation: Improper methods used to thaw squid.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: plastic bottles and holding container near fryer.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove buckets preventing its use.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: Plumbing connections under the kitchen hand sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors near fryer noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
01/15/2015 | Routine | |
No repairs have been made to the rear screen door even though today's follow-up was scheduled. Aluminum foil is still on the walls around/near fryer.
Sanitizer was mixed correctly at the sushi bar, but not in the kitchen today.
Cooler is not being stored in the bottom of the refrigerator, allowing better air flow.
Received some information regarding the aqua-culture salmon. Information provided regarding the parasite-free pellet feed, but no statement has been provided regarding pen conditions. This needs to be provided immediately.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Sanitizer water in the kitchen area contained no detectable levels of chlorine.
Correction: Chlorine sanitizer should be mixed at 50-100 ppm for the safe storage of wiping cloths when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The corner of the wall next to and behind the fryer is covered in aluminum foil. The foil has food splatter on it.
Correction: Foil is NOT a durable, easily cleanable surface appropriate for placing on work surfaces for long term use. Clean the wall itself at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. A screen door has been installed, but is not the right size. A small gap exists between the screen door and the door frame, and a large gap along the bottom.
Correction: Seal up all gaps allowing day light around the outside edges of the screen door. Suggest installing weather stripping along the left side of the door to close up small gaps. Pieces will have to be added to the door on the top and bottom to make up the necessary differences in size. Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
|
10/16/2014 | Follow-up | |
The cooler has been removed from the bottom of the 3-door low BA cooler and all product temperatures were found under 41 F today.
Raw meats were properly separated from one another.
No bleach found in the front wiping cloth bucket. The sushi chef does not seem to understand that soapy water does not effectively sanitize any surface.
Staff does not appear to understand the proper way to wash, rinse, and sanitize dishes when doing them by hand. Observed cook washing and rinsing a pan for immediate use and no final sanitizing step was done.
Utensils are being stored dry.
Shrimp were being thawed under cool running water.
The new time control log provided for sushi rice is being used and is posted.
No measures have been taken to repair the gaps around the rear screen door.
Foil is still taped to the walls around the fryer area.
A demonstration of knowledge test was administered to two staff members
.
There is still some confusion regarding the aqua-culture salmon letter that is needed. Further explanation has been sent to Waichi.
***The door needs to be repaired by October 16, 2014, which is the next follow-up inspection.
Please send the aqua-culture letter on the salmon as soon as possible.
Make sure all staff understand the proper way to wash, rinse, and sanitize dishes. Please review the proper way to mix up sanitizer water as well, and the need to use it on all food contact surfaces.
- Ice Used as Exterior Coolant - Prohibited as Ingredient (repeated violation)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. Small container of sliced lemons stored down in the ice bin used to fill drinks.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Sanitizer water at front sushi station contained no detectable levels of chlorine. Wet wiping cloth sitting on front sushi prep area surfaces.
Correction: Chlorine sanitizer should be mixed at 50-100 ppm for the safe storage of wiping cloths when not in use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The corner of the wall next to and behind the fryer is covered in aluminum foil. The foil has food splatter on it.
Correction: Foil is NOT a durable, easily cleanable surface appropriate for placing on work surfaces for long term use. Clean the wall itself at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. A screen door has been installed, but is not the right size. A small gap exists between the screen door and the door frame, and a large gap along the bottom.
Correction: Seal up all gaps allowing day light around the outside edges of the screen door. Suggest installing weather stripping along the left side of the door to close up small gaps. Pieces will have to be added to the door on the top and bottom to make up the necessary differences in size. Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
|
09/29/2014 | Follow-up | |
Adequate thermometer, chlorine sanitizer water (re-mixed upon request
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. In the same pan pork and chicken were stored, with chicken juice present in the bottom of the container.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Ice Used as Exterior Coolant - Prohibited as Ingredient
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for drink ice or used as food. Small container of sliced lemons stored down in the ice bin used to fill drinks.
Correction: Cease use of ice used as a cooling medium for food. Ice that has been in contact with unsanitized surfaces or raw animal foods may contain pathogens and other contaminants.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. Tempura batter whisk stored in standing water when not in use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Sanitizer water at front sushi station contained no detectable levels of chlorine. Wet wiping cloth sitting on front sushi prep area surfaces.
Correction: Chlorine sanitizer should be mixed at 50-100 ppm for the safe storage of wiping cloths when not in use.
- Thawing (repeated violation)
Observation: Improper methods used to thaw fish. Two packages of fish sitting in container of water. Fish still partially frozen.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Shrimp dumplings, salmon, and assorted fish recently taken from the sushi display case and put in the low 3-door BA cooler cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control*
Observation: Sushi rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Inconsistent logs are being kept, with months of logs missing, and the discard time not always being recorded.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Non-Food Contact Surfaces (repeated violation)
Observation: The corner of the wall next to and behind the fryer is covered in aluminum foil. The foil has food splatter on it.
Correction: Foil is NOT a durable, easily cleanable surface appropriate for placing on work surfaces for long term use. Clean the wall itself at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the front sushi area is being used for purposes other than washing hands. Dirty spoon stored in the bottom of the sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. A screen door has been installed, but is not the right size. A small gap exists between the screen door and the door frame, and a large gap along the bottom.
Correction: Seal up all gaps allowing day light around the outside edges of the screen door. Suggest installing weather stripping along the left side of the door to close up small gaps. Pieces will have to be added to the door on the top and bottom to make up the necessary differences in size. Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the sushi area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Critical: Sanitizer - Criteria/Chemicals for food contact* (repeated violation)
Observation: Bleach water in the rear kitchen being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (tested at 200 ppm+).
Correction: Utilize only bleach water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (tests at 50-100 ppm).
|
09/18/2014 | Routine | |
Notes:
1. Product is being stocked in the display case before it has time to adequately cool down in the mornings. Recommend not stocking the unit until it shows it is holding under 41 F. Suggest using a timer device to turn it on earlier in the morning.
2. Self-closure devices are to be installed on the rest room doors within the next 30 days.
3. Staff must utilize the bleach water test kit when mixing up sanitizer. Soap should NOT be mixed with bleach in a sanitizer bucket.
4. Hazardous items have been removed from the 2-door clear unit and are now being kept in the bottom of the MUT cooler.
5. A screen door must be installed on the back door before it can be left open.
6. 3-vat sink has been cleaned to remove mold.
7. No saving/re-use of gloves observed.
8. Reviewed proper storage of raw foods once again.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw chicken, beef, and seafood stored over miso and soy bean paste. Container with raw beef stored on top of container of raw seafood.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Wet cloth stored on counter.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sushi meats in the sushi display case cold holding at improper temperatures. Meats placed in the case before the case has cooled down to under 41 F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment and Utensils - Durability (corrected on site)
Observation: Miso paste stored in direct contact with a take out bag, and not a food grade storage bag.
Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) stored by the 3-vat sink are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces (repeated violation)
Observation: The corner of the wall next to and behind the fryers is covered with aluminum foil. The foils has food splatter on it and is ripped in a few area.
Correction: Foil is not a durable, easily cleanable surface appropriate for placing on work surfaces for long term use. Clean the wall itself at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Toilet Rooms - Enclosed (repeated violation)
Observation: Toilet room doors to the men's and women's restrooms are not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings - Protected (corrected on site)
Observation: Back door propped open.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Bleach water being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (tested at 200 ppm). Sanitizer is also being mixed with soap.
Correction: Utilize only bleach water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (tests at 50-100 ppm).
|
05/08/2014 | Follow-up | |
Adequate thermometer, chlorine sanitizer, test kit, and chlorine dish machine. Reviewed employee health.
Staff are ServSafe certified and so the conditions documented should not be present. The owner must take active managerial control of the facility, doing self-inspection on a daily basis.
- Critical: Hands - When to Wash*
Observation: No hand washing observed during the inspection by any staff. One employee handled a raw shell egg and proceeded to pick up assorted food items, dishes, and utensils. Raw shrimp handled and placed in breading and no hand washing. Waitress preparing and serving food, bussing tables, and working with money. No hand washing taking place between the different tasks.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. Hands were rinsed with water at the 3-vat sink with a sprayer. No soap applied.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open drinks on the front sushi line and in the rear kitchen area. Bowls of food also present in both areas for staff.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. A whole fish being processed/cut up for sushi being handled without gloves. Lettuce for sushi being handled with bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Wrapped piece of beef stored in a pan with unwrapped raw chicken, with juices in the bottom of the container from the chicken.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use. Rice scoop stored in container of standing water. Other utensils used at the fryer stored in a container of bleach water when not in use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. In the kitchen the wet wiping cloth is being rinsed under water and then used instead of utilizing the sanitizer water buckets.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Gloves - Use Limitation (repeated violation)
Observation: Single-use gloves saved for reuse. Gloves that had been put on and taken off found in the front and back of the establishment. Gloves put to the side had food debris on them. Witnessed waitress and staff making sushi putting on used gloves for further use.
Correction: Cease reuse and discard gloves when interruptions occur in the operation.
- Food Storage - Clean and Dry Location
Observation: Box of sweet potatoes stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food - Miscellaneous Sources of Contamination
Observation: Open cant of ketchup with saran wrap under the lid. A couple of open sauces with leftover product stored in the orignial can.
Correction: Protect food from miscellaneous sources of contamination. Leftover portions cannot be stored in open cans, but should be removed and placed in food storage containers.
- Thawing
Observation: Improper methods used to thaw bags of shrimp and small package of octopus. Left sitting out at room temperature. Outside of packages 49-53 F.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Eel and salmon (in the sushi display case)
Correction: shell eggs and leftover rice (in the 2-door clear cooler)
- Equipment - Cutting Surfaces
Observation: The cutting board(s) stored by the 3-vat sink are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartment(s) or drainboards of the 3-vat sink are heavily soiled. A black substance thought to be mold present along the interior of the compartments
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The corner of the wall next to and behind the fryers is covered with aluminum foil. The foils has food splatter on it and is ripped in a few area.
Correction: Foil is not a durable, easily cleanable surface appropriate for placing on work surfaces for long term use. Clean the wall itself at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located in the rear kitchen is blocked, preventing access by employees for easy handwashing. Assorted items stored in/around the hand sink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items stored in the sink, preventing its use.
- Toilet Rooms - Enclosed
Observation: Toilet room doors to the men's and women's restrooms are not provided with a self-closing door
Correction: Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the rear kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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04/28/2014 | Routine | |
Adequate thermometer, chlorine dish machine, and test kit. Mixed up bleach sanitizer water with staff while present. Reviewed employee health.
Reviewed that all wiping down of food contact surfaces must be finished off with sanitizer water. Using water alone will not adequately clean or sanitize a food contact surface.
Time logs are being maintained on the sushi rice. Invoices reviewed on suppliers of sushi fish and are consistent with suppliers on file.
Hoods are to be scheduled to be professionally cleaned this week.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin (salmon, steak, chx, shrimp) stored over ready-to-eat (RTE) food (produce, sauce, batter) in the MUT cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. Rice scoops stored in cup of water.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Wet cloths stored on counter. Only water is being used to wipe down food contact surfaces -- no sanitizer.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves saved for reuse
Correction: Cease reuse and discard gloves when interruptions occur in the operation.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
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12/02/2013 | Routine | |
Adequate thermometer, chlorine sanitizer buckets, and test kit. Facility is currently installing a chlorine dish machine, but needs to have an extra circuit installed so the breaker doesn't trip when used.
No food handling taking place during the inspection.
Reviewed the need to keep doors closed at all times to prevent the entry of pests.
Store scoops dry when not in use.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Scoops stored in container of water.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surfaces of the ice machine had some pink mold present.
Correction: Clean the inside of the ice machine at a frequency necessary to prevent mold build-ups, or per manufacturer specifications.
- Outer Openings - Protected (corrected on site)
Observation: All doors to the facility (front and back) propped open, allowing for the entry of insects and rodents.
Correction: Doors must be kept closed at all times, with the exception of normal traffic/use. Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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06/17/2013 | Routine | |
Adequate thermometer, chlorine sanitizer bucket, and test kit. Reviewed employee health and staff have signed copies of FDA form 1-B.
Time control log is being kept on the sushi rice. Currently it is being made daily at 11am, 3pm, and 7:45pm.
Bare hand contact is not allowed at any point in time in the making of sushi, or cutting preparing any of the ingredients that go into it.
Had staff set up a sanitizer bucket along the front sushi line and in the kitchen near the fryers. Staff must be washing down the cutting boards with sanitizer between uses and NOT wipe down with plain water.
The hand sink should NOT be used for rinsing out/wetting wiping cloths. Wet wiping cloths should always be stored in sanitizer when not in use.
The sushi display case is left on all of the time, with product being shifted to a rear cooler when the facility is closed.
Verified all of the fish being ordered from Waichi Corporation, and staff states all meats/fish come in frozen. The items ordered include: tuna, salmon (aqua-cultured), hamachi fillet, shime saba/mackerel fillet, bul dapan, uni, striped bass, and softshell crab (crany bay).
Parasite destruction letter from Waichi Corporation was faxed to the health department about two weeks ago and is in the facility's permanent file.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Green onions for sushi were being chopped with bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw shell eggs stored over top of lettuce and fruit in 2-door clear cooler.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Sushi station cutting boards were being washed off with tap water and not sanitizer.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
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04/05/2013 | Routine | |
Planning to use bleach as sanitizer and has chlorine test kit.
Metal stem thermometers have been calibrated.
All equipment clean and functioning properly. All refrigeration is to be left on all the time.
Menu has proper consumer advisory information.
Send copy of the parasite destruction letter from Wai Chai Seafood as soon as possible. Also ordering from Tom's Meat.
Planning to open 3/19/13.
Time must always be marked for the sushi rice so the inspector knows what time it was prepared. Max 4 hour hold time.
All food prepared to order. Fresh miso soup made daily.
Delivered health permit.
No violation noted during this evaluation. | 03/18/2013 | Pre-Opening | |
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