Apr 17, 2014 (Follow-up)

• Compliance with variance, specialized process, and HACCP plan
  Observed HACCP plan was not submitted with fee for approval from the Division.
• Variance obtained for specialized processing methods
  Variance was not submitted for approval from the Division.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Garbage disposal unit is out of order.(work order scheduled for Friday, 4/18/2014)

Apr 12, 2014 (Follow-up)

• Hands clean and properly washed
  Employees did not wash their hands at all during whole inspection.
• Food-contact surfaces: cleaned & sanitized
  Mold observed on ice machine's ice chute. (Corrected On Site)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s) at cold buffet bar. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Consumer advisory provided for raw or undercooked foods
  No consumer advisory displayed at sushi bar. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toxic substances properly identified, stored, used
  Cleaning chemicals stored on same shelving as dry storage. (Corrected On Site)
• Compliance with variance, specialized process, and HACCP plan
  Observed HAACP plan paperwork, but not submitted nor approved. HAACP and variance needed for sushi bar. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Variance obtained for specialized processing methods
  No variance approval for sushi rice. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer provided to check food temperatures.
• Food properly labeled; original container
  Food stored in re-used containers without the proper labeling. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Insects, rodents, & animals not present
  Observed rodent droppings on floor in sushi bar area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  Wiping cloth(s) stored on counter(s) and not in sanitizing solution.
• In-use utensils: properly stored
  Observed knives throughout restaurant stored on countertops and behind prep tables. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Utensils, equipment & linens: properly stored, dried, & handled
  Observed employees wiping knives down with linens between cutting tasks without cleaning and sanitizing.
• Gloves used properly
  Observed employees not changing gloves when changing tasks. Observed employees wiping gloves on wiping cloths to clean gloves.
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s). (CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  Garbage disposal unit is out of order. Water spraying out of back flow device. Leaking pipe underneath handwashing sink in kitchen area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Garbage & refuse properly disposed, facilities maintained
  No trash can lids throughout the restaurant.
• Physical facilities: installed, maintained, & clean
  Floors unclean throughout restaurant. Walls unclean throughout restaurant.
• Physical facilities: installed, maintained, & clean
  No lockers or other suitable means provided for the storage of employee clothing and other possessions. Clothing stored on food storage shelving units. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Hoods are unclean in kitchen and grill area.

Apr 07, 2014 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  No handwashing signage at handwashing sink.(provided) (Corrected On Site)
• Required records available: shellstock tags, parasite destruction
  No parasite destruction letter at call.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s) at the cold bar.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Time as a public health control: procedures & records
  No records or written procedures for time used as a public health control for the sushi bar at call.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Toxic substances properly identified, stored, used
  Working container of degreaser was not labeled.(labeled) (Corrected On Site)
• Toxic substances properly identified, stored, used
  Bottle of all purpose cleaner stored on bottom shelf with utensils.(moved) (Corrected On Site)
• Compliance with variance, specialized process, and HACCP plan
  No approved HACCP plan on premise at call.(manager stated-waiting for revised HACCP plan to be approved)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Variance obtained for specialized processing methods
  No variance for sushi at call.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Single-use/single-service articles: properly stored & used
  Container used for chicken used to hold salt.(discarded) (Corrected On Site)
• Nonfood-contact surfaces clean
  Exterior of food ingredients containers and food containers inside the walk in refrigerator needed cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Plumbing installed; proper backflow devices
  There were leaks from the hot water faucet at the hand sink in the sushi and front line prep section and from the vacuum breaker at the garbage disposal.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  The floors inside the walk in refrigerator and freezer needed cleaning. The walls in the walk in refrigerator needed cleaning to removed mold.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Dec 16, 2013 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)No handwashing signage at handwashing sink.
• Adequate handwashing sinks properly supplied and accessible
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Handwash sink inoperable behind the deli line and at the entrance to the kitchen
• Food separated and protected
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)raw food stored over ready to eat foods inside of the walkin unit
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces/shelving inside of the walkin unit contains mold.
• Proper cold holding temperatures
  Cold salads on the salad bar above 41 degrees/Cold food item(s) held at improper temperature(s). (Corrected On Site)
• Time as a public health control: procedures & records
  Provide time/temp logs for sushi rice and sushi on the bar(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Compliance with variance, specialized process, and HACCP plan
  (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)establihment does not have any haacp plan for sushi rice preparation
• Variance obtained for specialized processing methods
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)request variance for sushi rice
• Thermometers provided & accurate
  No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Thermometers provided & accurate
  No thermometer provided to check food temperatures.Porvide PH Meter to check the acidity of the sushi rice
• Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)plastic and foil on shelving thru out the kitchen and on the line
• Warewashing facilities: installed, maintained, & used; test strips
  No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Exterior of all equipment contains debris
• Physical facilities: installed, maintained, & clean
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Old or unused equipment stored in the establishment.
• Physical facilities: installed, maintained, & clean
  (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors and walls throught out the kitchen contain debris

Dec 06, 2012 (Follow-up)

• Food separated and protected
  UNCOVERED FOOD ITEMS FOUND IN THE COOLERS (Corrected On Site)
• Proper hot holding temperatures
  SOME HOT FOOD ITEMS HELD AT IMPROPER TEMPERATURES (Corrected On Site)
• Proper cold holding temperatures
  SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site)
• Proper date marking & disposition
  PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS (Corrected On Site)
• Warewashing facilities: installed, maintained, & used; test strips
  NO CHEMICAL TEST STRIPS AVAILABLE(CORRECT VIOLATION WITH 45 CALENDAR DAYS)

Nov 30, 2012 (Complaint)

• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  LABEL AND DATE ALL FOOD WHERE NEEDED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Approved thawing methods used
  FOOD NOT PROPERLY THAWING (IMITATION CRAB MEAT)(CORRECT VIOLATION WIINTH 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  LIGHTS NOT WORKING AT DRY STORAGE ROOM.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Aug 07, 2012 (Routine)

• Correct response to questions
  No Certified Food Protection Manager is on duty.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Management awareness; policy present
  The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  Unclean food-contact surfaces(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Cold food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Consumer advisory provided for raw or undercooked foods
  NO CONSUMER ADVISORY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)

Mar 15, 2012 (Follow-up)

Feb 28, 2012 (Routine)

• Food separated and protected
  FOOD ON DISPLAY WAS NOT COVERED AND PROTECTED AT VISIT. ALL FOOD ON DISPLAY MUST BE COVERED AND PROTECTED TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food-contact surfaces: cleaned & sanitized
  THE FOLLOWING FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1)ICE MACHINE CONTAINED SLIGHT SLIME BUILD-UP BEHIND THE DRIP PANEL. 2)SPOUTS AND NOZZLES AT THE SODA MACHINE CONTAINED SYRUP BUILD-UP. 3)EXTERIOR OF WHITE STORAGE BINS WERE UNCLEAN AT VISIT.4)SHELVES IN THE WALK IN UNIT CONTAINED FOOD PARTICLES AND DEBRIS. PROVIDE A KNIFE HOLDER TO STORE KNIVES PROPERLY. KNIVES MAY NOT BE STORED BETWEEN EQUIPMENT.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  ALL COLD UNITS AND COLD FOOD ITEMS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES.ALL FREEZERS MUST BE MAINTAINED AT 10.0 DEGREES OR BELOW. SEVERAL ITEMS ON THE COLD BUFFET AND SEVERAL COLD UNITS WERE NOT IN COMPLIANCE AT VISIT. ALL POTENTIALLY HAZARDOUS FOODS FOODS MUST BE REMOVED FROM THESE UNITS OR STORED ON ICE IN ORDER TO MAINTAIN TEMPERATURE COMPLIANCE.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Personal cleanliness
  ALL EMPLOYEES WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT AT ALL TIMES. SEVERAL EMPLOYEES WERE NOT IN COMPLIANCE AT VISIT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  THE FOLLOWING NON-FOOD CONTACT SURFACES WERE NOT IN COMPLIANCE AT VISIT. 1) REMOVE ALL CARDBOARD AND FOIL FROM PREP TABLES AND STORAGE AREAS. CARDBOARD AND FOIL ARE NOT CLEANABLE SURFACES. 2)FAN COVER IN THE WALK IN UNIT CONTAINED DUST BUILD-UP.3)REPAIR ALL HAND SINKS TO OPERABLE USE. SINKS WERE LEAKING AT VISIT OR WERE IN DIS-REPAIR.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  FLOOR IN THE FOOD PREP AREA HAD DAMAGED AND MISSING TILES. FLOORS WERE ALSO UNCLEAN IN THE FOLLOWING AREAS. 1)UNDER AND BEHIND ALL EQUIPMENT 2)CORNERS AND BASEBOARDS 3) IN THE WALK IN UNIT UNDER STORAGE SHELVES. FLOORS CONTAINED FOOD PARTICLES, DIRT AND DEBRIS.WALLS IN THE FOOD PREP AREA CONTAINED DIRT AND DEBRIS.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)