- Miscellaneous sources of contamination observed. Observed par-cooked and raw meats stored in thank you to go bags, other foods stored nested on top of one another or without covers.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). Discontinue storing food containers nested inside of one another, storing food in the walk-in cooler without coverings, and storing raw or par-cooked foods in thank you to go bags. Keep all foods covered and date marked to ensure a one week rotation.
- Critical: Food equipment surfaces are not cleaned at the required frequency. The door gaskets on numerous undercounter cooler doors, the door (inside and out) of the walk in cooler, the pop gun at the bar and the drop chute on the bulk ice machine, and interior of the ice bin at the waitress station contain build up which could contaminate food or hands.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. Clean and sanitize these surfaces to eliminate build up and prevent food contamination.
- Observed rice being improperly acidified to render it non-TCS, or without a HACCP plan. The facility is preparing sushi rice without a HACCP plan in place.
To prevent foodborne illness, an FSO or RFE that acidifies white rice for the purpose of rendering it a non-TCS food shall meet the applicable requirements of this chapter and shall have a HACCP plan that complies with this rule. Provide a document that demonstrates how sushi rice is prepared and how calibration of pH meter is performed to ensure food safety on this rice stored in the danger zone (at room temperature).
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10/30/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
Sushi chef wore clean clothing and gloves while preparing ready to eat foods.
- The person in charge is Certified in Food Protection
Owner has ServSafe Level II certification
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
Foods are purveyed from US Foods and Yamasho, Inc for seafood.
- Observed improper storage of food items. Some bulk food items spring rools, raw meat, etc. were stored directly in thank you bags or without coverings.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor. Store all food items in food grade containers (stainless steel or plastic) and keep them covered and date marked to protect them from contamination
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10/30/2015 | Critical Control Point Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: US Foods
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed rice being improperly acidified to render it non-time/temperature controlled for safety food, or without a HACCP plan. Provide a HACCP plan for acidified rice.
An operation that acidifies white rice for the purpose of rendering it a non-time/temperature controlled for safety food shall have a HACCP plan that is properly followed.
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07/02/2015 | Critical Control Point Inspection |
- Observed rice being improperly acidified to render it non-TCS, or without a HACCP plan. Guidance document given to owner regarding HACCP procedures for acidified rice.
To prevent foodborne illness, an FSO or RFE that acidifies white rice for the purpose of rendering it a non-TCS food shall meet the applicable requirements of this chapter and shall have a HACCP plan that complies with this rule.
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07/02/2015 | Standard Inspection |
- Non-food contact surfaces of equipment are dirty. Clean interior of ice bin to remove mold buildup.
Nonfood-contact surfaces of equipment shall be kept clean.
- Critical: Observed rice being improperly acidified to render it non-TCS, or without a HACCP plan.
To prevent foodborne illness, an FSO or RFE that acidifies white rice for the purpose of rendering it a non-TCS food shall meet the applicable requirements of this chapter and shall have a HACCP plan that complies with this rule.
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02/02/2015 | Standard Inspection |
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: US Foods
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Observed rice being improperly acidified to render it non-time/temperature controlled for safety food, or without a HACCP plan. Provide HACCP plan for sushi rice.
An operation that acidifies white rice for the purpose of rendering it a non-time/temperature controlled for safety food shall have a HACCP plan that is properly followed.
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02/02/2015 | Critical Control Point Inspection |
- Foods are received from the following sources: US Foods
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
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09/10/2014 | Critical Control Point Inspection |
- Equipment food-contact surfaces and utensils were not being sanitized. Wash/rinse/sanitize can opener on a regular basis.
Equipment food-contact surfaces and utensils shall be sanitized.
- Observed a build-up of dirt and debris. Clean walls & door at walk in cooler to remove mold buildup.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
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09/10/2014 | Standard Inspection |
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