- Cold Holding Temperature (corrected on site) - 5 penalty points
The raw fish/seafood is on the reachin refrigerator at an internal temperature of 50 to 54 degrees F, it has been maintained above 34°F for greater than four (4) hours. The tempura batter is at an internal temperature of 70 degrees F and is not being maintained at 41 °F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The all ready to eat foods and wrapped sushi that is/are located in the reaching refrigeration and walkin cooler has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The hand washing sink in the food preparation area is used for purposes other than hand washing. Observed the hand sink being used to store bristle pads and refill water pitcher.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The the non commercial rice cooker located in the food preparation area has/have adhering food or food particles. Single-service or single-use articles, i.e., single-use plastic bags, buckets, etc., are being reused for food product storage in the reachin refrigerator and walkin cooler. Observed re-using plastic bags and labeled buckets. The in-use utensils used for preparation or serving in the grill area are not stored in a manner to prevent contamination of the product. Observed dirty knives hanging on knife rack.
- Food Protection - GRP
The cooks's hair is not restrained while preparing/handling food or contacting clean food contact surfaces. TFER 229.164(i)(2) - Page 38. The raw chicken is/are not stored in food storage areas, observed stored on walkin cooler floor.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Observed around the grill area.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the food establishment are not clean . Observed the floor are not being cleaned regularly.
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Regular | 02/01/2016 | 84 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafoods are in the prep cooler at an internal temperature of 41°F to 42°F and are not being maintained at 34°F or below.
- Approved Systems (HACCP Plan/Time as Public Hlth Control) (corrected on site) - 4 penalty points
The fish/seafoods in the kitchen have been refrigerated for more than 24 hours and are not marked with the day of preparation or the date which the food shall be consumed by.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The food service worker is drinking in a food service area from an uncovered container while preparing/handling food or contacting clean food contact surfaces.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The refrigerator, storage containers and scoop located in the kitchen have adhering foreign material.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Gaskets are dirty.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean .
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet of the hand sink is not maintained in good repair.
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Regular | 10/09/2015 | 84 |
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the bar is used for purposes other than handwashing.
- Evidence of Insect Contamination - 3 penalty points
Gnats were observed in or around the bar.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The refrigerators and shelves located in the bar have adhering foreign material.
- Wiping Cloths/Linens/Napkins/Sponges - GRP (corrected on site)
TFER 229.164(h)(3)(B) - Page 36. Wiping cloths used for food spills are not moist, clean, stored in a chemical sanitizer and used for wiping spills.
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Regular | 08/10/2015 | 90 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seafoods are in the prep cooler and walk in cooler at an internal temperature of 38-45°F and are not being maintained at 34 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing.
- Evidence of Insect Contamination - 3 penalty points
Gnats were observed in or around the kitchen.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The prep cooler in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The storage containers, ice machine, fryers, grill and prep cooler located in the kitchen have adhering foreign material. The microwave and storage container located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The bagged goods are not stored in food storage areas. There is no splash guard between the 3 compartment sink and the mop sink.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris. Gaskets are dirty.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean . TFER 229.167(p)(1) - Page 106. Floor surfaces in the kitchen are damaged.
- Ventilation - GRP
TFER 229.165(d)(8) - Page 62. Filters or other grease extracting equipment are not clean.
- Cleaning Equipment - GRP
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
- Plumbing- GRP
TFER 229.166(i)(5) - Page 94. The faulty faucet of the hand sink is not maintained in good repair.
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Regular | 06/22/2015 | 82 |
- Cold Holding Temperature (corrected on site) - 5 penalty points
The fish/seaffods are in the refrigertor at an internal temperature of 41°F and are not being maintained at 34 °F or below.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is evidence that food service worker is drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. The handwashing sink in the kitchen is used for purposes other than handwashing.
- Thermometers Provided/Accurate/Properly Calibrated (corrected on site) - 3 penalty points
The prep cooler in the kitchen did not have a readily available and visible thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair (corrected on site) - 3 penalty points
The grill, fryer and storage containers located in the kitchen have adhering foreign material. The in-use utensils used for preparation or serving in the kitchen are not stored in a manner to prevent contamination of the product.
- Food Protection - GRP (corrected on site)
TFER 229.164(i)(2) - Page 38. The bagged goods are not stored in food storage areas.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Floors in the walk in freezer are not clean .
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Regular | 02/09/2015 | 85 |
- Cross-Contamination of Raw/Cooked Foods/Other (corrected on site) - 4 penalty points
There is a bowl of raw eggs stored above seafood in the walk in cooler.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
There is a scrubber pad in the hand wash sink in the cooking area.
- Handwash Facilities with Soap & Towels (corrected on site) - 3 penalty points
No hand drying provisions were available at the handwash facilities in the food preparation area.
- Evidence of Insect Contamination - 3 penalty points
Gnats were observed in or around the warewash area.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
Cutting boards at sushi bar are subject to splash from hand sink. Tray for clean utensils is soiled. Ice maker has adhering foreign matter on its interior shield. Knife on knife rack is soiled.
- Food Protection - GRP
TFER 229.164(i)(2) - Page 38. The sauce is/are not stored in food storage areas. Food stored on floor in walk in freezer.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean .
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Regular | 10/13/2014 | 83 |
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The holster and cooler located in the bar have adhering foreign material.
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Regular | 08/30/2014 | 97 |
- Cold Holding Temperature - 5 penalty points
The fish/seafood is in the prep cooler at an internal temperature of 50°F and is not being maintained at 41 °F or below. The fish/seafoods are at an internal temperature of 45 -47°F and are not being maintained at 34 °F or below.
- Cross-Contamination of Raw/Cooked Foods/Other - 4 penalty points
No information available.
- Thermometers Provided/Accurate/Properly Calibrated - 3 penalty points
The prep cooler in the kitchen did not have a properly calibrated thermometer.
- Food Contact Surfaces-Cleaned/Sanitized/Good Repair - 3 penalty points
The storage containers and fryer located in the kitchen have adhering foreign material The bowl and shelf located in the kitchen are cracked, chipped, bent or broken and cannot be properly cleaned and sanitized.
- Toilet Facilities - GRP
TFER 229.166(l)(8) - Page 96. Toilet room trash receptacle is not covered.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Floors in the kitchen are not clean . TFER 229.167(p)(2)(A) - Page 106. Ceiling surfaces in the kitchen are not clean .
- Cleaning Equipment - GRP (corrected on site)
TFER 229.167(p)(6) - Page 107. Mops are not positioned to allow air-drying or to prevent soiling of the walls, equipment, supplies or mop handle.
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Regular | 06/17/2014 | 85 |
- Approved Systems (HACCP Plan/Time as Public Hlth Control) - 4 penalty points
The prepared that is/are located in the walkin refrigerator has/have been refrigerated for more than 24 hours and is/are not marked with the day of preparation or the date which the food shall be consumed by.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other) (corrected on site) - 4 penalty points
The handwashing sink in the kitchen is used for purposes other than handwashing. - washing lemons - dumping tea into hand sink
- Evidence of Insect Contamination - 3 penalty points
Gnats were observed in or around the 3-compartment sink area.
- Non-food Contact Surfaces - GRP
TFER 229.165(m)(2) - Page 78. Nonfood-contact surfaces of equipment are not free of dust, dirt, food residue, and other debris.
- Floors, Walls and Ceilings - GRP
TFER 229.167(p)(2)(A) - Page 106. Wall surfaces in the kitchen are not clean .
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Regular | 02/11/2014 | 89 |
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