| No violation noted during this evaluation. | 01/22/2016 | 100 |
- 229.165 (m) (1) (A)not clean. Observed scoop in bulk sugar bin to have built up debris present. Build up was also observed on inside of bin as well. Remove remaining sugar and clean and sanitized scoop and bin. Ensure all food-contact surfaces and utensils are clean to sight and touch.
- 229.165 (q)food contact not sanitized. Observed dirty knife stored on magnet with clean knives. All knives must be cleaned and sanitized properly before storing.
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09/14/2015 | 97 |
| No violation noted during this evaluation. | 04/13/2015 | 100 |
- 229.164 (o) (6) (B) (ii). Potentially Hazardous food not at required temperature in cooling unit. Chicken breast was found between 46 - 47°F in Walk-in cooler. Beef was also at 45.6° F. Both chicken and beef were said to be in cooler for more than 24 Hrs. Manager voluntarily discarded chicken and beef. Ensure walk-in cooler is keeping all PHF at 41°F or below.
- 229.163 (n) (1) eat.drink.smoke. Employee's car keys found on food prep line. Ensure all employee's personal item and drinks are stored away from food prep area.
- 229.166 (i) (1) (B) HWS improper use. Employee storing utensils in hand sink. Use this sink is for handwashing only.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- * 229.163(b) Demonstation of Knowledge. PIC could not successfully demonstrate required certification. Ensure a Certified Food Manager is present at all times during operating hours.
- 229.165 (p)not sanitized. Observed knife being stored under cold hold unit lid. Ensure all knives are sanitized and stored correctly after use.
- 229.165 (q)food contact not sanitized. Observed a bowl of veggies stored on top of uncovered bowl of cooked noodles. Ensure all items in cold hold unit have proper covers to prevent cross-contamination.
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01/06/2015 | 81 |
- 229.167 (p) (5) improper use of sinks. Employee washing/rinsing hands in 3 compartment sink. Employees must wash hands in a handwashing lavatory or approved automatic handwashing facility not any other sink.
- 229.164 (o) (6) (B) (ii). Below on at 41 degrees Fahrenheit. Items placed in cold hold must be maintained at or below 41 degrees Fahrenheit. Tuna and items in a refrigerator cent were at 51 degrees F. The the moniker inside the unit read 50 degrees. It items were staged three Car less than four hours I move them to a unit that will get the requried temperature quickly. Otherwise, discard. Have unit repaired.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared).Label prepared foods placed in cold hold greater than 24 hours with the date prepared. Discard after 7 days with day 1 being the date prepared.
- 229.167 (p) (5) improper use of sinks. Cleaning dishware in the mop sink. Useth.s sink for disposal of waste water only
- 229.163 (e) hands and arms. Employee did not wash hands after engaging in other activities that contaminate the hands such as using the phone, touching a co-worker, handling dirty linens, Moving a garbage can. Employee observed moving a garbage can the going back to work with ready to eat food with bare hands.
- 229.163 (g) Not using methods outlined in training program. Extra methods consist of Nail brush use and sanitizer with the hard wash. No hand wash performed.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed, House Flies. Provide proper measures/methods to control and minimize presence of pests.
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06/23/2014 | 72 |
- 229.164 (o) (6) (B) (ii). Potentially Hazardous food not at required temperature in cooling unit. Took temps of several items both in cold hold units and in walk-in cooler. Ambient temperatures of units internally was 39-41F. Food item temperature ranges 45-50F. Food had been chopped and or prepared within last two hours so agree to let them ice down the cold items and those that they plan to use within the hour were put in fryers and prepared for hot hold.
- 229.163 (n) (1) eat.drink.smoke. Observed employees eating on food prep area. Employee food items must be kept in a designated location separate from food prepare and served to customers.
- 229.164 (o) (7) (B) consume by date (pkgd). All food items including fish, and other seafood items that are repackaged must be labeled with a use by date. Bins of marinated chicken and beef must be labeled with the date prepared or a use by date choosing a consistent method that allows for proper monitoring.
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07/24/2013 | 87 |
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only -- observed employee washing a strainer in the handsink. Please remove cleaning scrubs stored next to the kitchen and Hibachi handsinks.
- 229.163 (n) (2) (A) closed beverage container. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.163 (n) (1) eat.drink.smoke. Employees must not eat/chew while in the food service line.
- Store foods properly to prevent cross-contamination.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc.
- 229.168 (a) toxics not labeled. Label spray bottles with common name of toxic material.
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food areas, remove all poisonous items from food areas.
- Install backflow preventors to all faucets with hoses.
- 229.165 (m) (1) (A)not clean. Clean and sanitize inside coolers/refrigerators (shelves, doors, gaskets) and other food contact surfaces. Do not store knives in gaps between tables.
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03/09/2011 | 83 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs. PHF must be cooled from 135°F to 70°F within 2 hrs.
- 229.163 (n) (1) eat.drink.smoke. Observed employee drinks in open cups in the food service line. Employees must drinks from covered cups with straws away from the food service line.
- 229.165 (m) (1) (A)not clean. Clean and sanitize inside coolers/refrigerators (shelves, doors, gaskets).
- 229.165 (n) (1) (A) (v)when contaminated. Clean and sanitize food contact surfaces such as washed plates contaminated with food debris during storage. Store plates upside down.
- 229.165 (m) (2)non food contact dirty. Clean accumulated debris on shelves, and under and behind the grill area and all other equipment in the kitchen and the Sushi Bar.
- Ensure all coolers storing potentially hazardous foods have thermometers (Sushi Bar cooler in back and display case.
- 229.165 (h) (3)thin probe available. Provide food employees with thin probe thermometers to obtain food temperatures.
- 229.171 (c) (3) (A)Comply w/ HACCP. Ensure Sushi HACCP is being followed. pH testers must always be available onsite.
- Store foods properly to prevent cross-contamination based on their cooking times. See attached handout.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using other control measures approved by the regulatory authority. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
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10/21/2010 | 73 |
- Please ensure that employees are washing their hands with hot water (>100F) and soap for at least 20 seconds. During course of inpsection, food line employee washed hands without soap and with cold water.
- Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. In addition, hazard analysis plans are warranted for sushi items. More information on how to develop these plans can be found online. (keyword: HACCP or Hazard Analysis Critical Control Points)
- Please provide for soap and paper towels at all handsinks, including bar sinks.
- Please ensure that chlorine solution in mechanical warewashing machine is 50-100 ppm. During course of inpsection, mechanical warewashing chlorine solution found at toxic levels, far exceeding 200ppm.
- Please ensure that most current inspection report is posted.
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03/08/2010 | 83 |
| No violation noted during this evaluation. | 08/03/2009 | 80 |
| No violation noted during this evaluation. | 03/06/2008 | 65 |
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