| No violation noted during this evaluation. | 01/29/2016 | 100 |
- 229.163 (h) (4)after eat, drink,etc.; Employees are required to wash hands correctly/immediately after eating and before further food prep/open food handling for the possibility of contamination can occur.
- Employees should refrain from eating on the front line where sushi is prepared. 229.163 (n) (1) eat.drink.smoke..
- 229.164 (o) (9) (A) (i) Time Only; Time only, rather than time in conjuction with temperature, is being used for a working supply of potentially hazardous food that is held for service for immediate consumption(fried rice) without any marking/documentation showing when the potentially hazardous food was removed from temperature control.
- 229.165 (r) (3) (D)no sanitization; PH is yielding no sanitization for mechanical warewashing machine; will need to use 3 compartment sink(manually wash, rinse, sanitize)until machine is functioning correctly.
- Need to make sure and remove all red bowls that are highly scored to avoid a physical hazard. 229.165 (d) (1) (B)free of breaks, cracks.
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07/24/2015 | 82 |
- Potentially Hazardous food not at required temperature in cooling unit.
- 229.171 (c) (3) (B) (iv) CCP failure - Corr Action. 229.171 (c) (3) (B)HACCP maintained. Establishment must routinely monitor critical control points Establishment must follow submitted HACCP Plans & Procedures. Update Handwashing documentation & sushi grade certificate of analysis from approved vendors.
- 229.167 (e) (3) (A) no towels. Hand wash station in rice acidification area has no paper towels. Supply each handwash station with individual disposable paper towels.
- 229.165 (r) (3) (D)no sanitization. Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. Follow PH/concentration chart.
- Containers of cocktail mixers were stored directly on top of Ice used for drinks in bar area. Protect food from contamination.
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09/16/2014 | 81 |
- 229.163 (h) (9) contaminate hands. Ensure employees, specifically the cooks preparing sushi, knows the proper way to wash there hands without recontaminating their hands. A employee was found touching the dirty handsink water nozzle after they finished washing their hands. Ensure the employees knows that they should use a towel to turn off the handsink water cold/hot nozzles.
- Numerous of rice hot holding containers are damaged around the top of the container. The plastic type material is cracked or chipped and the insulating material is showing.
- 229.164 (s) (3) (B)risk of FBI. No consumer advisory provided for serving or sale of raw/undercooked or that product as otherwise specified. Disclosure shall include a food note that states warning of increased of food borne illness. You can use the following disclosure statements. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or OR Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
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12/11/2013 | 90 |
- 229.164 (j)(5)Protecting from other Sources. Stacking food containers with covers not designed to protect food when stacking. Containers covered by plastic wrap were slacked on each other. this does not provide protection from cross contamination. Use hard covers designed for stacking.
- 229.164 (e) (1) (D) (i) Signed acknowledgment. Training documents were available; however, no employee acknowledgment was available. Train employees and receive acknowledgment by signature.
- 229.165 (k) (14) (A)chlorine solution. Mechanical wash not providing the required level of chlorine. Have machine wash repaired to provide 50 to 150 ppm chlorine. Use three compartment sink until repaired.
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06/24/2013 | 89 |
- ALL RAW, COOKED, PREPARED FOOD AND FOOD INGREDIENTS TO BE PROTTECTED FROM POSSIBLE CROSS CONTAMINATION BY STORING SAID FOODS IN PROPER FOOD GRADE CONTAINERS AND USING PROPERLY DESIGNED FOOD DISPENSING TOOLS. 1) Inspector found bowl being used as food/ingredient dispensing tool for sugar/salt.
- 229.168 (b) working container not labeled. Remove all toxic items not related to establishment. Toxic material taken from bulk container and placed in an unlabeled spray bottle.
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01/17/2013 | 93 |
- Be sure to perform a proper and adequate hand wash between tasks. Found employees at sushi line were not washing hands between tasks. The employees were contacting wet wiping cloths and then handling food and other food contact surfaces without a proper and adequate hand wash.
- Ensure proper hygenic practices. Found employee at mechanical warewashing machine drinking from open-top beverage and handling soiled/clean food contact surfaces.
- Ensure cross-contamination does not occur. Found establishment wiping food contact surfaces (knives and cutting boards) and hands with wet towel and immediately contacting ready-to-eat food with wet surface and bare-hands. Be sure that food contact surfaces are washed rinsed, sanitized, and air-dried before being placed in-use.
- Ensure proper use of time-only as a public health control. Found establishment mixing batches of fried seafood. Ensure each batch is separate and appropriately time-stamped.
- Ensure toxic items are properly labeled. Found several bottles of cleaning solution without any labeling.
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05/02/2011 | 81 |
- Please be sure to perform a proper and adequate handwash between tasks. Found employees santizing food contact surfaces and returning to food preparation without a proper and adequate handwash.
- Please ensure proper hygenic practices and ensure handsinks are used only for handwashing. Found employee washing utensils at front kitchen handsink. Found bar handsink used as a beverage dumping station. Please install signage at handsinks.
- Ensure frozen fish that will be served raw have been properly frozen to ensure parasite destruction. Please provide for purchase specifications. Labeling/Documentation should accompany the product to advise as to whether the product was frozen properly. If the fish are frozen by a supplier, a written agreement or statement from the supplier stipulating that the fish supplied are frozen to the proper temperature and for the approved time is acceptable.
- Please ensure proper handling of ready-to-eat foods (RTE). Found employees were not following proper procedure for bare-hand contacting of RTE foods. Also, Establishment does not have required supporting documentation for bare-hand contact with RTE foods. Provided establishment with regulatory clarification packet for bare-hand contact with ready-to-eat foods. Ensure to follow directions in regulatory clarification packet to avoid reinspection fees.
- Please ensure cross contamination does not occur. Found raw shell eggs stored over ready-to-eat foods (RTE) in walk-in cooler. Ensure raw shell eggs are stored below RTE foods.
- Establishment found using time only as a public health control for rice and fried food. When time only, rather than time in conjunction with temperature, is used as the public health control the potentially hazardous food shall be marked or otherwise identified to indicate; the time that is four hours past the point in time when the food is removed from temperature control; the food shall be cooked and served, served if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; written procedures shall be maintained in the food establishment and made available to the regulatory authority upon request. Ensure this item is corrected to avoid reinspection fees.
- Please ensure toxic items are properly used. Found employees frequently using sanitizer on front food preparation line by wiping hands/utensils with sanitizer cloth and immediately contacting ready-to-eat foods (RTE). Sanitizer cloth kept in bowl at prep line. Ensure sanitizer cloth is kept in sanitizer solution. Ensure separation of tasks and no chemical contamination of food. Sanitized surfaces should be air-dried. Perform a proper and adequate handwash after contacting sanitizer and before handling RTE foods.
- Please ensure wastewater plumbing system is installed according to code. Backflow prevention, air-gap. An air gap between the ice machine drain pipe and the flood level rim of the floor drain shall be at least twice the diameter of the drain pipe and may not be less than 1 inch. Found that air-gap was not present at ice machine drain point. Ensure this item is corrected to avoid reinspection fees.
- Please ensure an unexpired food permit is posted in a conspicuous location for the consumer. Found expired permit posted at time of inspection. If permit fees have been paid a dupicate of the unexpired permit may be obtained at 1901 S. Alamo. Please ensure an unexpired permit is obtained by September 1, 2010. Ensure this item is corrected to avoid establishment closure.
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08/23/2010 | 67 |
- Most recent graded inspection report must be posted in customer view.
- Employee rinsing cleaning cloth in handsink.
- No documentation present.
- Did not use two of the five additional control measures for bare hand contact with ready-to-eat foods.
- Pesticide not for use in food established, found.
- Automatic hand washing faucet is not installed correctly. Air gap on ice machine is not present.
- No soap at the hand washing sinkin the bar area.
- Toxic items stored above sweetner packets.
- failed 200 ppm chlorine Solution Chlorine concentration must be between so to 150 ppm.
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12/07/2009 | 76 |
| No violation noted during this evaluation. | 07/29/2009 | 92 |
| No violation noted during this evaluation. | 04/08/2009 | 90 |
| No violation noted during this evaluation. | 12/12/2008 | 80 |
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