- The thermometer was broken in the walk in refrigerator. All refrigerators containing temperature controlled food should have a thermometer that is accurate to ±2 °F.
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02/09/2016 | 97 |
| No violation noted during this evaluation. | 10/19/2015 | 100 |
| No violation noted during this evaluation. | 08/17/2015 | 100 |
- Employees eat, drink, or use tobacco in areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can occur. Observed employee (open) drinks in food service and warewash areas.
- 229.165 (r) (3) (D)no sanitization. Ensure mechanical dishwasher is dispensing sanitizer @ 50-100 ppm. Use Chlorine test strips routinely.
- There must be at least one person per shift who is Food Manager certified.
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03/25/2015 | 90 |
- Observed sushi rice made with vinegar. Sushi bar carries raw fish for rolls. Establishment does do some kill freezing of parasites and other seafoods are purchased from facility that have HACCP plan. Provide log for sushi rice and HACCP plan for seafood that goes through process at establishment. Provide HACCP from vedors as well.
- Do not store knifes between equipment. Store on magnetic strip or knife block.
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06/10/2014 | 93 |
- Observed seafood above cut vegetables in the cold hold unit. Ensure food hierarchy is utilized.
- Observed sushi rice made with vinegar. Sushi bar carries raw fish for rolls. Establishment does do some kill freezing of parasites and other seafoods are purchased from facility that have HACCP plan. Provide log for sushi rice and HACCP plan for seafood that goes through process at establishment. Provide HACCP from vedors as well.
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11/22/2013 | 92 |
- 229.163 (h) (6) wash as needed. Employee did not wash hands before donning gloves for working with food. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.167 (p) (5) improper use of sinks. ENSURE TO KEEP ALL WARES OUT OF THE MOP SINK. USE THIS SINK FOR DISPOSING OF MOP WATER ONLY.
- 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 double hand washing. 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.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Foods not protected by storage in packages, covered containers, etc. ENSURE TO STORE ALL RAW ANIMAL MEATS BELOW ALL READY TO EAT FOODS.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. 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.
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04/02/2013 | 80 |
- Air gap on ice machine must be at least 2".
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09/06/2012 | 96 |
- A HACCP plan must be in place in a food establishment that prepairs PHF items such as Shuci and special sea food dishes. Establishment must have written procedures for monitoring critical control points.
- Cooking without a temperature measuring device. Have a readily accessible thermometer, which is not buried under food containers..
- Clean & sanitize ice scoop, ice pails, and soda gun nozzle; replace all chipped/creacked plates, glassed, & cookware
- No consumer advisory provided for serving or sale of raw/undercooked fish (Sushi) & sea food or that product as otherwise specified.
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09/19/2011 | 87 |
- Provide for all coolers to be arranged so that raw meats are stored beneath produce.
- Provide time labels for rice which will be kept at room temperature.
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04/08/2010 | 92 |
| No violation noted during this evaluation. | 06/16/2009 | 67 |
| No violation noted during this evaluation. | 03/24/2008 | 100 |
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