The purpose of this visit was to conduct a routine inspection. Time as a public health control is used for sushi rice. Environmental health specialist recommended time as a public health control be used for eggs, beans and tofu that is stored on top of the prep cooler.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:eggs, beans and tofu
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
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12/07/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection. The manager was maintaining Time as a Public Health Control logs for sushi rice and and tempura items. Observe one employee wash hands during inspection after leaving the walk in refrigerator and returning to work station.
EHS provided training on sanitizing utensils and proper storage to prevent cross contamination. Thank you for your time. If you have any questions, please call the health department. I have provided you with my business card which contains my contact information.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge was unable to describe the relationship between the prevention of foodborne disease and the oversight of the following: (1) Cross contamination,
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: The raw animal food on display is stored in a manner that may cause cross contamination of ready-to-eat food as follows: In the walk n refrigerator observed raw salmon, raw tuna and raw shrimp holding over sauces, and fresh vegetables.
Correction: Training was provided to the manager, as well as a Prevent Cross contamination guide sheet in English, Spanish and Korean Language, regarding the proper storage of raw and ready to eat foods to prevent cross contamination. The manager directed two employees to rearrange the walk in refrigerator, based upon the training provided. By the end of the inspection, the foods were properly arranged. Raw foods like poultry, beef, pork, seafood, and eggs shall be displayed to prevent cross contamination. Display all raw foods together and all cooked foods or ready-to-eat foods together. Maintain separation.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Rice scoops stored in 61f water.
Correction: Water dumped, Utensils taken to be washed, rinsed and sanitized. Clean utensils placed back and will be changed every 4 hours or using one of the methods below to store rice scoops. During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the three vat sink with a concentration of 0 ppm total chlorine.
Correction: Training provided to manager and foodworker. Sanitize basin assembled with 100ppm chlorine. A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Several pans, utensils which were being washed and rinsed but not sanitized at the three vat sink..
Correction: The manager was trained on proper procedure to assemble the three vat sink. The foodworker was instructed to stop washing utensils and to assemble the sanitize basin of the three vat sink. The sanitize basin of the three vat sink was assembled and measured at 100ppm chlorine. The foodworker sanitized the washed utensils and also resumed washing and rinsing and sanitizing the remaining dirty utensils. All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Within 90 days, obtain a covered trash can for the women's bathroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Mops in Air-dry Position
Observation: Observed that mops stacked wet in the mop sink and not hung to dry. The mop hanger is missing.
Correction: Obtain a mop rack or device to ensure that mops are hung to dry. Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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03/09/2015 | Routine | |
Please create Time Log for shrimp and vegetable tempura as discussed. Items should be discarded after maximum 4 hours at room temperature.
** PLEASE FAX OR EMAIL COPY OF UPDATED PARASITE DESTRUCTION LETTER FROM FISH SUPPLIER FOR MACKEREL TO HEALTH DEPARTMENT BY 9/29/14.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. OBSERVED FOOD EMPLOYEE WASH HANDS WITH SINGLE SERVICE GLOVES ON.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: raw mackerel fish
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3Vat Sink with a concentration of <50 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. CFM ADDED CHLORINE, SOLUTION OBSERVED AT ACCEPTABLE LEVELS.
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09/18/2014 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
There are no violations observed during this inspection.
Dishmachine: n/a Three compartment sink is used to sanitize.
No violation noted during this evaluation. | 03/21/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
There are no violations observed during this inspection.
Thank you.
No violation noted during this evaluation. | 12/17/2013 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Water Heater: A.O. Smith
Model: BT-80-104
BTU: 199999
GPH: 275.54
Dishmachine: n/a
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED EMPLOYEE WASHING GLOVES.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. EMPLOYEE REMOVED GLOVES WASHED HANDS THEN PUT NEW GLOVES ON.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED RICE DISPENSING UTENSILS IN ROOM TEMPERATURE WATER.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. MANAGER CHANGED UTENSILS.
- Single-Service and Single-Use Articles / No Reuse (corrected on site)
Observation: Manufacturer containers were observed reused for the storage of wasabi, eel, crab, cucumbers in the walk in cooler.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable. MANAGER WILL REMOVE AND PLACE IN CONTAINERS THAT ARE ABLE TO BE WASHED.
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06/28/2013 | Routine | |
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