The above observations and the following were discussed with the person in charge:
-Ensure the White Tuna is labeled as Escolar on the menu.
-Clean the ceiling vents in the restrooms and the sides of the grills in the dining area.
-Leak observed in the plumbing under the handsink by the back prep area.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit are not properly dated for disposition. No date was observed on the cooked rice, yum yum sauce or cooked noodles in the walk in cooler.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: The 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.
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.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the microwave oven in the sushi bar is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink at sushi station was measured at a temperature less than 100°F. Water was measured at 72'F. The PIC turned the hot water back on and the water measured above 100'F but would not turn off. The PIC stated he would contact a repair company to fix the faucet.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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11/17/2015 | Risk Factor | |
The above observations and the following were discussed with the person in charge:
-Please notify the health department once the walk in cooler has been repaired and provide an invoice showing repairs made.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. The handle of the ice scoop was observed stored in the ice used for customers drinks.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods stored in the walk in cooler were observed to be cold holding at improper temperatures. The raw beef (45'F), ginger dressing (47'F), raw shrimp (47'F), steamed rice (46'F) and homemade salad dressing (45'F) all stored in the walk in cooler that measured at 50'F. The components of the cooler were frozen and the PIC contacted the repair company during the inspection. The walk in freezer door was opened to provide additional cooling until the repair company arrived. The cooler measured at 42'F at the end of the inspection and food temperatures were observed to be coming down.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Food - Honestly Presented
Observation: Observed menu describing 'White Tuna' for sale or service, but conversation with the PIC indicates it is Escolar. New menu's were printed for the facility and they did not update this information on the new menu. Information was documented on the old menu.
Correction: Escolar (Lepidocybium flavobrenneum) is fish species with a high wax ester content that can cause purgative effects including digestive cramps, diarrhea, headaches, nausea, and vomiting. Honestly present the actual fish species by replacing 'White Tuna' with 'Escolar' on the menu so that consumers can be informed.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the side of the fryer 2. the caulking along the back of the rinse sink by the dishmachine 3. the sides under the grills in the lobby.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the handsink in the back of the kitchen are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Critical: Sewage Disposal System - Approved Sewage Disposal System* (corrected on site)
Observation: Sewage disposes of in an unapproved disposal system or discharged improperly. Observed soiled liquid on the ground behind the back door of the establishment. Conversation with the employees indicated that mop water is being disposed of on the ground surface instead on in the mop sink. The PIC advised all employees to discontinue dumping mop water on the ground immediately.
Correction: All liquid waste is to be disposed of in an approved sewage disposal system, either public or private.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Grease was observed on the ground adjacent to the grease receptacle outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floors throughout the facility are not maintained in good repair. Missing and broken floor tiles observed throughout the kitchen and sushi bar.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors around the fryers 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed chemical spray bottles stored with clean dishes and next to clean cutting boards during the inspection. All chemicals were placed in the designated area.
Correction: Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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05/15/2015 | Routine | |
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The bleach sanitizer that is being applied to food contact surfaces does not meet the requirements. Bleach sanitizer in the sanitizer bucket measured at >200 ppm. The PIC corrected the sanitizer to 100 ppm during the inspection.
Correction: Utilize only bleach sanitizer that meets the requirements when applying to food contact surfaces.
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10/14/2014 | Risk Factor | |
The above observations and the following were discussed with the person in charge:
-Employee health policy observed.
-Ensure the breading used for tempura shrimp is being shifted every 4 hours once used. PIC stated they are sifting the breading every night. Breading had not been used at the time of the inspection.
-All in use utensils are being washed, rinsed and sanitized after use.
-Records observed for the sushi rice. Facility is doing an excellent job with monitoring and keeping records for the sushi rice.
Excellent handwashing observed throughout this inspection, great job!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the exterior of the pans stored over the 3 compartment sink (excessive carbon build up) 2. the sides of the grills in the lobby 3. the exterior of the microwave in the sushi bar.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: The floors throughout the facility are not maintained in good repair. Observed broken and/or missing floor tiles throughout the facility and the grout has become worn between the floor tiles in the warewashing area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/29/2014 | Routine | |
The above observations and the following were discussed with the person in charge:
-Employee health policy observed.
-The ingredients in the seafood sauce.
-All in use utensils are being washed, rinsed and sanitized at least once every hour.
-The plumbing in the handsink in the back of the kitchen has been replaced. Ensure the straight pipe directly plumbed into the floor meets building department requirements. Repair as needed.
-Handwashing sign needed in the bar, sign provided.
-Bleach sanitizer in the sanitizer buckets was measured at 100 ppm.
The person in charge was very knowledgeable and willing to make several corrections throughout the inspection, thanks!
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed the handle of the ice scoop to be stored in the ice used for customers drinks. Employees are not wearing gloves while handling the ice scoop. The PIC removed the handle of the scoop from the ice during the inspection.
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)
Observation: Wiping cloths improperly stored between use. Observed several wiping cloths stored on prep tables and on cutting boards throughout the facility. The PIC placed the wiping cloths in the sanitizer buckets during the inspection.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed foods stored uncovered in the reach in freezer and in the reach in cooler. The person in charge had all foods covered during the inspection.
Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters. Observed several gaps between the hood filters throughout the dining area.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (corrected on site)
Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150'F while the actual temperature was 147'F - 148'F. The thermalabel that was ran through the dishmachine did not fully change thorough 4 wash cycles. The highest temperature met on the thermometer ran through the machine was 162'F showing the sanitizer is reaching 180'F and above. The PIC contacted the repair company during the inspection.
Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the exterior of several pans stored over the 3 compartment sink (carbon build up) 2. the seal along the back of the 3 compartment sink 3. the area between the grills and the walls throughout the dining area where food has collected.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site) (repeated violation)
Observation: The following areas are noted in need of cleaning: 1. the wall next to the dishmachine 2. the ceiling and wall around the vents in both restrooms. Areas were cleaned during the inspection.
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.
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04/24/2013 | Routine | |
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