INFUSE TRI BURGER, 1217 Wildwood Avenue, Sunnyvale, CA 94089 - Restaurant inspection findings and violations

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Business Info

Restaurant: INFUSE TRI BURGER
Address: 1217 Wildwood Avenue, Sunnyvale, CA 94089
Type: Restaurant 0-5 Employees
Total inspections: 19
Last inspection: Sep 24, 2013
Score
(the higher the better)
100
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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Hands clean & properly washed gloves used properly... [multiple violations]
  • Nonfood contact surfaces clean
  • Wiping cloths: properly used and stored
Routine Inspection Jan 25, 2010 94
No violation noted during this evaluation. Permit Investigation Jan 25, 2010 100
  • Adequate handwash facilities supplied & acc...
  • Equipment, utensils and linens: storage and use
  • Equipment/Utensils - approved installed, clean
  • Toxic substances properly identified, stored, used...
Routine Inspection Jun 9, 2010 96
  • Adequate handwash facilities supplied & acc...
  • Adequate handwash facilities supplied & accessible...
  • Floors, walls & ceilings: built, maintained, and
  • No rodents, insects, birds, or animals
  • No rodents, insects, birds, or animals
  • Nonfood contact surfaces clean
  • Premises personal/cleaning items vermin-proofing
Routine Inspection Jun 6, 2011 93
  • Floors, walls & ceilings: built, maintained, and
  • No rodents, insects, birds, or animals
Follow-up Inspection Jun 15, 2011 98
No violation noted during this evaluation. Permit Investigation Dec 22, 2011 100
No violation noted during this evaluation. Complaint Inspection Jan 11, 2012 100
  • Adequate handwash facilities supplied & acc...
  • Adequate ventilation and lighting designated area
  • Equipment/Utensils - approved installed, clean
  • Floors, walls & ceilings: built, maintained, and
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Jan 11, 2012 95
No violation noted during this evaluation. Permit Investigation Mar 8, 2012 100
  • Adequate handwash facilities supplied & acc...
  • Approved thawing methods used, frozen food
  • Equipment/Utensils - approved installed, clean
  • Food contact surfaces: clean and sanitized
  • Food separated and protected
  • Hands clean & properly washed gloves used p...
  • Hands clean & properly washed gloves used properly...
  • No rodents, insects, birds, or animals
  • Proper cooling methods
  • Proper cooling methods
  • Sewage and wastewater properly disposed
  • Wiping cloths: properly used and stored
Routine Inspection Dec 17, 2012 84
  • Equipment/Utensils - approved installed, clean
  • No rodents, insects, birds, or animals
Follow-up Inspection Jan 18, 2013 98
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Improper hot and cold holding temperatures
  • Inadequate handwash facilities: supplied or accessible
  • Observed rodents, insects, birds, or animals
  • Wiping cloths: improperly used and stored
Routine Inspection Jun 14, 2013 95
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Improper hot and cold holding temperatures
  • Observed rodents, insects, birds, or animals
Follow-up Inspection Jun 17, 2013 97
No violation noted during this evaluation. Enforcement Action Jun 17, 2013 100
No violation noted during this evaluation. Enforcement Action Jun 19, 2013 100
  • Equipment, utensils - Unapproved, unclean, not in good repair, inadequate capacity
  • Food contact surfaces unclean and unsanitized
  • Improper hot and cold holding temperatures
  • Observed rodents, insects, birds, or animals
  • Plumbing unapproved, not installed, not in good repair; improper backflow devices
Routine Inspection Sep 20, 2013 95
No violation noted during this evaluation. Enforcement Action Sep 20, 2013 100
No violation noted during this evaluation. Enforcement Action Sep 24, 2013 100
  • Improper hot and cold holding temperatures
  • Observed rodents, insects, birds, or animals
Follow-up Inspection Sep 24, 2013 98

Violation descriptions and comments

Jan 25, 2010

All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))

Jun 9, 2010

All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, utensils, packing material and food-contact surfaces. (114254, 114254.1, 114254.2)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)

Jun 6, 2011

All nonfood contact surfaces of utensils and equipment shall be clean. (114115 (c))
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)

Jun 15, 2011

The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)

Jan 11, 2012

Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)

Dec 17, 2012

Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All liquid waste must drain to an approved fully functioning sewage disposal system. (114197)
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))

Jan 18, 2013

Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)

Jun 14, 2013

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)

Jun 17, 2013

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)

Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.Delfield sushi refrigerator measured 47-51. Impound fridge.
3:15 pm Refrigerator measured 42F. Release Impound.
OBSERVED SELF FIELD REFRIGERATOR AMBIENT TEMPERATURE MEASURED 47-51F.
Observed 3 live mice on floor of sushi prep area run under prep sink. FACILITY CLOSURE secondary to investation by rodents.

Sep 20, 2013

All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)

AT REACH IN FRIDGE ACROSS GRILL, UNDER COUNTER, SUSHI, SALMON MEASURED 49F, CRAB STICKS 55F, CHICKEN KATSU 52F ON COUNTER.
BROKEN EQUIPMENT OBSERVED THE FOLLOWING EQUIPMENT: BROKEN FRIDGE (3 DOOR) ACROSS GRILL IS INOPERABLE, COFFEE MAKER LEAKS MAX AMOUNT OF WATER, INOPERABLE, BAR DISHWASHER IS INOPERABLE.
MEASURED 50PPM CHLORINE AT SANITIZING SINK.
MEASURED 200PPM CHLORINE AT KITCHEN DISHWASHER. MEASURED 50PPM CHLORINE AT SANITIZING SINK.
MEASURED 200PPM CHLORINE AT KITCHEN DISHWASHER. MEASURED 50PPM CHLORINE AT SANITIZING SINK.
MEASURED 200PPM CHLORINE AT KITCHEN DISHWASHER. MEASURED 50PPM CHLORINE AT SANITIZING SINK.
MEASURED 200PPM CHLORINE AT KITCHEN DISHWASHER. MEASURED 50PPM CHLORINE AT SANITIZING SINK.
MEASURED 200PPM CHLORINE AT KITCHEN DISHWASHER. MEASURED 50PPM CHLORINE AT SANITIZING SINK.
MEASURED 200PPM CHLORINE AT KITCHEN DISHWASHER. MEASURED 50PPM CHLORINE AT SANITIZING SINK.
MEASURED 200PPM CHLORINE AT KITCHEN DISHWASHER. MEASURED 50PPM CHLORINE AT SANITIZING SINK.
MEASURED 200PPM CHLORINE AT KITCHEN DISHWASHER. MEASURED 50PPM CHLORINE AT SANITIZING SINK.
MEASURED 200PPM CHLORINE AT KITCHEN DISHWASHER. MEASURED 50PPM CHLORINE AT SANITIZING SINK.
MEASURED 200PPM CHLORINE AT KITCHEN DISHWASHER. MEASURED 50PPM CHLORINE AT SANITIZING SINK.
MEASURED 200PPM CHLORINE AT KITCHEN DISHWASHER. MEASURED 50PPM CHLORINE AT SANITIZING SINK.
MEASURED 200PPM CHLORINE AT KITCHEN DISHWASHER.
OBSERVED ONE LIVE 1" LONG COCKROACH IN FLOOR OF RETIRED BAR REFRIGERATOR USED TO STORE DRY GOODS AND EMPTY WATER/ BEER PITCHERS.
OBSERVE ONE HOUSE FLY IN KITCHEN, TWO FRUIT FLIES AT BAR AREA. OBSERVED ONE LIVE 1" LONG COCKROACH IN FLOOR OF RETIRED BAR REFRIGERATOR USED TO STORE DRY GOODS AND EMPTY WATER/ BEER PITCHERS.
OBSERVE ONE HOUSE FLY IN KITCHEN, TWO FRUIT FLIES AT BAR AREA. OBSERVED ONE LIVE 1" LONG COCKROACH IN FLOOR OF RETIRED BAR REFRIGERATOR USED TO STORE DRY GOODS AND EMPTY WATER/ BEER PITCHERS.
OBSERVE ONE HOUSE FLY IN KITCHEN, TWO FRUIT FLIES AT BAR AREA. OBSERVED ONE LIVE 1" LONG COCKROACH IN FLOOR OF RETIRED BAR REFRIGERATOR USED TO STORE DRY GOODS AND EMPTY WATER/ BEER PITCHERS.
OBSERVE ONE HOUSE FLY IN KITCHEN, TWO FRUIT FLIES AT BAR AREA. OBSERVED ONE LIVE 1" LONG COCKROACH IN FLOOR OF RETIRED BAR REFRIGERATOR USED TO STORE DRY GOODS AND EMPTY WATER/ BEER PITCHERS.
OBSERVE ONE HOUSE FLY IN KITCHEN, TWO FRUIT FLIES AT BAR AREA. OBSERVED ONE LIVE 1" LONG COCKROACH IN FLOOR OF RETIRED BAR REFRIGERATOR USED TO STORE DRY GOODS AND EMPTY WATER/ BEER PITCHERS.
OBSERVE ONE HOUSE FLY IN KITCHEN, TWO FRUIT FLIES AT BAR AREA. OBSERVED ONE LIVE 1" LONG COCKROACH IN FLOOR OF RETIRED BAR REFRIGERATOR USED TO STORE DRY GOODS AND EMPTY WATER/ BEER PITCHERS.
OBSERVE ONE HOUSE FLY IN KITCHEN, TWO FRUIT FLIES AT BAR AREA. OBSERVED ONE LIVE 1" LONG COCKROACH IN FLOOR OF RETIRED BAR REFRIGERATOR USED TO STORE DRY GOODS AND EMPTY WATER/ BEER PITCHERS.
OBSERVE ONE HOUSE FLY IN KITCHEN, TWO FRUIT FLIES AT BAR AREA. OBSERVED ONE LIVE 1" LONG COCKROACH IN FLOOR OF RETIRED BAR REFRIGERATOR USED TO STORE DRY GOODS AND EMPTY WATER/ BEER PITCHERS.
OBSERVE ONE HOUSE FLY IN KITCHEN, TWO FRUIT FLIES AT BAR AREA. OBSERVED ONE LIVE 1" LONG COCKROACH IN FLOOR OF RETIRED BAR REFRIGERATOR USED TO STORE DRY GOODS AND EMPTY WATER/ BEER PITCHERS.
OBSERVE ONE HOUSE FLY IN KITCHEN, TWO FRUIT FLIES AT BAR AREA. OBSERVED ONE LIVE 1" LONG COCKROACH IN FLOOR OF RETIRED BAR REFRIGERATOR USED TO STORE DRY GOODS AND EMPTY WATER/ BEER PITCHERS.
OBSERVE ONE HOUSE FLY IN KITCHEN, TWO FRUIT FLIES AT BAR AREA. OBSERVED ONE LIVE 1" LONG COCKROACH IN FLOOR OF RETIRED BAR REFRIGERATOR USED TO STORE DRY GOODS AND EMPTY WATER/ BEER PITCHERS.
OBSERVE ONE HOUSE FLY IN KITCHEN, TWO FRUIT FLIES AT BAR AREA.
OBSERVED PREP SINK TO LEFT OF MIXER LACKS LEFT HOT WATER KNOB.

Sep 24, 2013

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)

IN GRILL FRIDGE, ROAST PORK 52F, KATSU PORK 54F, CHICKEN CUTLET 58F, OUT OF COLD HOLD TEMPERATURE SINCE DAY BEFORE (>4 HOURS).
OBSERVED 3 FLIES.

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