September 15, 2009 (Routine)

July 22, 2008 (Routine)

• 0480 - Unlabeled food containers.
  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.
• 0610 - Boxes of food stored on the floor in the walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1800 - The ceiling of the ice machines has hard water stains.
  Delime to remove the stains.

January 02, 2008 (Routine)

• 0610 - The contents of the cans of cheese and sweet bean sauce are open and in the original can.
  Transfer contents once open to a food grade container with its common name marked on the container.
• 0610 - Boxes of food on the floor in the walk-in cooler.
  Elevate boxes onto the shelving.
• 1570 - The sushi cooler is 45 degrees Fahrenheit.
  The cooler needs to maintain 41 degrees Fahrenheit or less.
• 1660 - The wash temperature gauge reads 140 degrees Fahrenheit.
  The manufacturer requires it to be 160 degrees Fahrenheit.
• 1690 - The final rinse gauge is not working.
  Fix the final rinse gauge.

June 08, 2007 (Complaint)

April 26, 2007 (Complaint)

March 14, 2007 (Routine)

• 0610 - Several items in the walk-in cooler are uncovered.
  Cover all food items in the walk-in cooler.
• 0810 - The methods used for cooling the pot of beef and carrots.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 0820 - Critical The walk-in cooler is 45 degrees Fahrenheit.
  As of 2007, all refrigeration must maintain 41 degrees Fahrenheit or less.
• 0820 - Critical The Turbo Air cooler is 50 degrees Fahrenheit.
  Remove all food from the cooler until it can maintain 41 degrees Fahrenheit or less.
• 1350 - The wash temperature gauge is reading 152 degrees Fahrenheit.
  The hot water heater is 165 degrees Fahrenheit. Repair the gauge.
• 3030 - No disposable towels were provided at the hand washing lavatory near the 3-vat sink.
  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
• 3090 - The vent covers in the walk-in cooler are dusty.
  Clean the vent covers.

September 28, 2006 (Routine)

• 0380 - Critical Two cans of Hoisin Sauce are severely dented.
  Do not serve the two severely dented cans.
• 0470 A 4 - Cans of cheese left in the original container after opening.
  Place items into a cleanable container after opening.
• 0470 A 4 - Several items in the walk-in cooler are not covered.
  Cover items in the walk-in cooler.
• 0610 - Boxes of food stored on the floor in the walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1680 - Critical The hot water heater for the booster on the dishmachine is not operational.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. Repair the hot water heater.
• 1800 - The ceiling of the ice machine has a pink disoloration.
  Clean the ceiling of the ice machine.
• 2310 B - The handwash station at the 3-vat sink is being used to clean equipment and utensils.
  The handwash facility identified above is to be used for washing hands only
• 3080 - One light out in the ventilation hood.
  Replace the bulb.
• 3180 - The floor under the wok line and the dry storage shelving is dirty.
  Clean the floor in these locations.

March 09, 2006 (Critical Procedures)

August 11, 2005 (Routine)

• 1570 - The door gasket of the ice machine is damaged.
  Repair or replace the ice machine door gasket in accordance with the manufacturer's specifications.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the 3-vat sink and dish machine is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the hose and screen skimmer preventing its use.
• 2350 ii - Water hydrant in dumpster area is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 2740 - Accumulation of grease was observed around the grease barrels at dumpster station.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 2910 - Insect control device is located over 3-vat sink and prep table in the kitchen where dead insects may be impelled or fall.
  Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the server station.
  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

May 11, 2005 (Follow-up)

• 0610 - Repeat Boxes of beef were observed stored on the floor of walk in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1660 - Repeat The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 160 while the actual temperature was 150.
  Repair dish machine to ensure that the utensils are properly cleaned and sanitized.
• 1960 - Repeat Pans were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory at sushi prep station.
  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
• 3270 - Critical Repeat Methods are not being used to control pests. Many mouse droppings were observed in the dry storage area.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

April 20, 2005 (Routine)

• 0070 - Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination.
  Ensure employees are preventing cross-contamination of ready-to-eat (RTE) food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
• 0070 - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  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.
• 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food, cutting chicken, with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0610 - Packages of meat were observed stored on floor of walk in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Critical Spouts cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1570 - The sushi cooler and the ready-to-cook cooler are not maintaining proper temperature.
  Repair the coolers to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. Coolers must be able to maintain food temperatures at or below 41 degrees.
• 1600 - The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 160 while the actual temperature was 135 degrees.
  Repair dish machine to ensure utensils are properly cleaned.
• 1750 - Manufacturer containers were observed reused for the storage of various sauces and other foods.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1800 - The nonfood contact surface of the fan guard of walk in cooler has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.
• 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: pans
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 1960 - Pans were found stacked while wet after cleaning.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 3170 - There is a hole in the wall of men's room. Several ceiling tiles were observed with water stains.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Shelving and floor of dry storage room and shelving around dish machine noted in need of cleaning.
  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.
• 3270 - Critical Repeat Harborage conditions exist as there are mouse droppings in dry storage room and by dish machine.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3340 - Corrected During Inspection Critical Box of contact insecticide are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of insecticides must be located in an area that is not above food, equipment, utensils, linens or single service items.

January 19, 2005 (Routine)

• 0260 - Corrected During Inspection Critical One bag, approximately 20 pounds, of sesame seeds were observed unsound or adulterated.
  Ensure food is safe and unadulterated. Product discarded.
• 0740 - Repeat No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
  Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4F (-20C) for 168 hours (7 days) in a freezer or at -31F (-35C) for 15 hours in a blast freezer.
• 2350 ii - Repeat The sink basin at the dish ware machine and in women's room were slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 3020 - Soap was not provided at the hand washing lavatory between the 3-vat sink and prep table.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - No disposable towels were provided at the hand washing lavatory in the dish ware area.
  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
• 3090 - Repeat Ventilation is not sufficient to keep rooms free of excessive steam in dishware area.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 3260 - Corrected During Inspection Employees jackets were observed stored on where they may contaminate dry foods.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 3270 - Critical Harborage conditions exist in dry storage room for mice.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

October 13, 2004 (Routine)

• 0450 - Critical Employees observed handling ready-to-eat (RTE) sushi with their bare hands.
  Corrected.
• 0740 - Repeat No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
  Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4F (-20C) for 168 hours (7 days) in a freezer or at -31F (-35C) for 15 hours in a blast freezer.
• 0470 A 4 - Observed the following food was observed stored without being in covered containers, or wrapped: bread crumbs and salt.
  Store food in packages, covered containers, or wrappings.
• 0790 - Repeat Improper methods used to thaw fish.
  Corrected.
• 1190 - The ambient water temperature measuring device (degrees F) located in the dish machine is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 3090 - Ventilation is not sufficient to keep rooms free of excessive steam by the dish machine.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 2350 ii - The sink basin at the ready to cook station is slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 3150 - Products for credit, redemption, or return is not being stored in a separate designated area
  Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
• 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.

August 18, 2004 (Complaint)

• 0820 - Critical Sliced beef for Mongolian grill at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0850 - Critical 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.
  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.
• 0740 - No parasite destruction records maintained for raw fish that are served or sold in ready-to-eat form.
  Record the freezing temperature and time to which the fish are subjected and retain the records at the food establishment for 90 calendar days beyond the service or sale of the fish.

July 13, 2004 (Routine)

• 0610 - Food, rice, stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination. Corrected
• 0610 - Food stored on the floor of walk in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 2190 - Repeat Water from the handwashing sink at server station was measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 2310 - Critical The handwashing facility located at the sushi station was blocked, preventing access by employees for easy handwashing.
  Corrected.
• 1570 - The sushi prep cooler was observed in a state of disrepair and not maintaining temperature..
  Repair the sushi prep cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the sushi prep cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 0790 - Improper methods used to thaw seafood.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process Corrected.
• 0510 - Fruits not washed before being offered for sale or service.
  Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form. Corrected.
• 0480 - Unlabeled food containers.
  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.
• 2930 - Outer opening of the food establishment back door is not protected against entry of insects as there is a gap at the top of door.
  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.
• 3360 - Critical The fly strips are being used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items.
  The hanging fly strips must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.

April 27, 2004 (Follow-up)

• 0450 - Critical Repeat Sushi employees observed handling ready-to-eat (RTE) food with their bare hands.
  Corrected
• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the ready to cook cooler is not easily readable.
  Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
• 2000 - Clean cutting boards were found stored with edge of board in contact with the floor.
  Store cutting boards in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 3030 - Repeat No disposable towels were provided a the hand washing lavatory between the slicer table and the 3-vat sink.
  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

April 13, 2004 (Routine)

• 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) sushi with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 A 4 - Observed the following food was observed stored without covered containers: Sesame seeds and beans in dry storage.
  Store food in packages, covered containers, or wrappings.
• 1750 - Manufacturer containers were observed reused for the storage of various foods.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Critical The following utensils were observed soiled to sight and touch: tongs at Mongolian grill.
  Clean and sanitize these surfaces for food contact.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0690 - Skewed pork was observed stored below hand sink in front of grill.
  Protect food from miscellaneous sources of contamination. Store foods away from splash zone of sinks.
• 3020 - Repeat Soap was not provided at the hand washing lavatory in sushi prep and at 3-vat sink.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 2190 - Repeat Water from the handwashing sink at server station was measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 2930 - Back door of the food establishment has a large gap under it and it not protected against entry of insects and rodents.
  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.
• 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 3240 - Handwashing facilities are unclean and not maintained by the slicer table.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 0850 - Critical 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.
  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.

January 07, 2004 (Routine)

• 3680 - A written application was not submitted for the desire to operate a food establishment for 2004.
  Submit an application for the desire to operate a food establishment
• 3090 - Ventilation is not sufficient to keep rooms free of excessive steam at ware wash machine.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 3200 - Intake and exhaust air ducts are not being cleaned by rest-rooms.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the sushi bar and by 3-vat sink.
  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
• 3020 - Repeat Soap was not provided at the hand washing lavatory in the sushi bar.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 2910 - Insect control device is located over fry cooler and clean dish area where dead insects may be impelled or fall on to food contact surface.
  Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces. Corrected.
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ice scoop tray.
  Corrected.
• 1680 - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read 166°F. To Correct:
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• 2190 - Water from the handwashing sink at waiters station was measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.

October 29, 2003 (Follow-up)

• 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Corrected
• 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands at sushi bar.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0800 - Critical Repeat Beef stock noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 0520 - Ice used as a medium for cooling the exterior surfaces of coffee creamers was also for drink ice or used as food.
  Corrected.
• 0610 - Food stored on the floor of freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0570 - Wiping cloths improperly stored between use at ovens.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the sushi cooler is missing.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 2310 - Critical Repeat The handwashing facility located at the sushi bar is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the rice container and the small table preventing its use.
• 3340 - Critical Container of WD 40 was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Corrected

October 06, 2003 (Routine)

• 0220 - Critical Open drinking containers stored in a manner that may contaminate food contact surfaces or utensils in the food prep area.
  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.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food, sushi rice, with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0830 - Critical The prepared ready-to-eat (RTE) salads and chicken in the refrigeration unit is not properly dated for disposition.
  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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
• 0470 - Critical Scoops with no handles were observed in several bulk food bins.
  Protect food from cross contamination by using properly cleaned and sanitized equipment scoops with handles.
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3490 - Coats and jackets stored in such a way that they could contaminate dry goods in back storage area.
  Corrected.
• 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 3180 - The floor in dry storage room noted in need of cleaning.
  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.
• 3360 - Critical The fly strips are being used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items.
  The fly strips must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.
• 1600 - The interior spray nozzles of the mechanical warewashing machine are plugged up with food debris that may decrease the effectiveness of the unit.
  Increase the frequency of cleaning the spray nozzles to maintain unit performance.
• 1800 - The nonfood contact surface of the walk in freezer exterior wall and door handle had accumulations of grime and debris. Accumulation of dust was observed on the condenser coils of the chill line.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 0480 - Unlabeled food containers.
  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.
• 2310 - Critical The handwashing facility located at the sushi bar is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the rice pot preventing its use.
• 0640 - Food is subject to environmental sources of contamination during draining of water from cabbage used in egg rolls..
  Protect unpackaged food from environmental sources of contamination during preparation.
• 3620 A - A Variance request was not submitted prior to engaging in using vinegar to lower the pH of rice for sushi.
  Cease in engaging in keeping rice at room temperature until a properly prepared HACCP Plan is submitted and approved by the Health Department.

June 05, 2003 (Complaint)

• 0820 - Critical The food on the buffet is 125 degrees Fahrenheit.
  Potentially hazardous must be held at 140 degrees Fahrenheit.
• 3020 - Repeat No soap at the bar handsink.
  Provide a soap dispenser.
• 3030 - Repeat No towels at the bar handsink.
  Provide a towel dispenser.

May 29, 2003 (Routine)

• 0800 - Critical Fried meats by the grill are not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 3080 - There are 2 lights out in the ventilation hood.
  Replace the 2 bulbs.
• 0820 - Critical The meats at the Mongolian grill are cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 1080 - The door to the sushi display case is missing.
  Provide another door.
• 3020 - Repeat Soap was not provided at the hand washing lavatory in the grill area.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the kitchen.
  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.
• 3030 - Repeat No towel dispenser at the bar handsink.
  Provide a towel dispenser.

March 28, 2003 (Routine)

March 26, 2003 (Routine)

• 3020 - Soap was not provided at the hand washing lavatory in the sushi bar.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - No continuous towel system that supplies the user with a clean towel has been provided at the sushi bar.
  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
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment, i.e. the Auto-Sham that is not operational.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 180 while the actual temperature was 172.
  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.
• 2930 - Outer opening screen mesh is more than 16 to 1 inches
  Provide outer opening screen with a mesh that 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 0340 - Critical The salad line is 67 degrees Fahrenheit.
  Provide 41 degrees Fahrenheit or less.

March 20, 2003 (Routine)