March 12, 2009 (Follow-up)

March 11, 2009 (Follow-up)

• 3-302.11(A)(1) - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw meats, chicken, eggs stored over other foods in the display refrigerator and in the walkin refrigerator.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(2) - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: eggs below meat which is under chicken.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-302.11(A)(4) - Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: display refrigerator
  Foods shall remain covered at all times.
• 3-304.12(A)-(F) - Repeat Dispensing and/or in-use utensils improperly stored between use as follows: rice scoops and other dispensing utensils are stored in standing water at room temperature.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: in the food, in running water or***** 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently. 3/11 utensils still stored in standing water at room temperature and spatula at fryer stored on a cardboard egg carton (corrected)
• 3-402.11(A) - Critical Repeat The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: flounder
  Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4F or below for a minimum of 7 days in a freezer, or 2) frozen at -31F or below until solid and stored at -31F or below for a minimum of 15 hours, or 3) frozen at -31F or below until solid and stored at -4F or below for a minimum of 24 hours. Since the supplier is not freezing the flounder it must be removed from the menu.
• 3-402.12(A)-(B) - Repeat No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: flounder. Also it appears that restaurant is freezing some items themselves (octopus, squid, etc in freezer)
  If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided. 1. Flounder must be removed from the menu unless a letter is provided to me from a supplier meeting above requirements.2. All octopus and squid and other seafood requiring freezing must be documented in invoices from supplier.Provide invoices of all seafood purchases for the past four weeks. Fax to me at the office.
• 3-501.13(A)-(D) - Observed the following food thawing using an improper method: in sink and on table at room temperature
  Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or less, 2) completely submerged under running water at a water temperature of 70F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
• 3-603.11(B) - Corrected During Inspection Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: sushi items. The Reminder statement is on the regular and carryout menus as required but no Disclosure.
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Note: the menu was not apparently submitted to the Health Department prior to printing.Next printing must contain the disclosure statement.
• 4-204.112(B) - Repeat There was no temperature measuring device located in the following cold or hot holding equipment: undercounter sushi refrigerator.
  Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
• 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: toaster oven at the sushi bar, Cuckoo rice cooker at front area, three unused microwaves in storage in the rear area, one microwave in the kitchen.3/11 In addition today I observed a clamshell type grill (Panasonic) at the sushi bar.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 6-301.12(A) - Corrected During Inspection Repeat Observed that paper towels were not provided at each handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-304.11 - Repeat Four tables have table top grills installed but there is no hood over them. Also I observed a supply of portable propane stoves with propane cans. Ventilation is not sufficient to keep rooms free of excessive condensation, vapors, grease, steam and odors..
  The tables without hoods may not be used for tabletop cooking. Also the propane stoves must be removed.Or, provide mechanical ventilation at a sufficient capacity to minimize soiling of walls, ceilings, and equipment; efficiently remove obnoxious odors and toxic fumes; and prevent the creation of hazards or nuisances involving the accumulation of fats, oils, and similar wastes. Plan review must approve the installation of any equipment, including hood systems.

February 11, 2009 (Routine)

• 2-103.11(I) - Employees are not properly sanitizing cleaned multiuse equipment and utensils. Dish machine racks are overfilled, not enough soap is entering the machine and the sanitizer is not being tested (could not locate test kit)
  The Person in Charge or certified food manager shall train his/her employees to properly utilize the dishwashing machine and the three vat sink
• 3-302.11(A)(1) - Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw meats, chicken, eggs stored over other foods in the display refrigerator and in the walkin refrigerator.
  Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: eggs below meat which is under chicken.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored between use as follows: rice scoops and other dispensing utensils are stored in standing water at room temperature.
  During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: in the food, in running water or***** 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 3-402.11(A) - Critical The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: flounder
  Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4F or below for a minimum of 7 days in a freezer, or 2) frozen at -31F or below until solid and stored at -31F or below for a minimum of 15 hours, or 3) frozen at -31F or below until solid and stored at -4F or below for a minimum of 24 hours. Since the supplier is not freezing the flounder it must be removed from the menu.
• 3-402.12(A)-(B) - No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: flounder. Also it appears that restaurant is freezing some items themselves (octopus, squid, etc in freezer)
  If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided. 1. Flounder must be removed from the menu unless a letter is provided to me from a supplier meeting above requirements.2. All octopus and squid and other seafood requiring freezing must be documented in invoices from supplier.Provide invoices of all seafood purchases for the past four weeks. Fax to me at the office.
• 3-501.17(B) - Critical Open package of hot dogs is not date labeled. None of the foods (meat, fish, sauces, etc) in refrigerators is date labeled.
  Refrigerated, ready-to-eat, potentially hazardous foods that are held at 41F or below must be date labeled marked with a "USE BY" not exceeding 7 TOTAL DAYS
• 3-603.11(B) - Critical The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: sushi items. The Reminder statement is on the regular and carryout menus as required but no Disclosure.
  The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Note: the menu was not apparently submitted to the Health Department prior to printing.Next printing must contain the disclosure statement.
• 4-202.16 - Homemade unfinished wood items have been put into the restaurant: wooden storage shelf in dry storage and two sets of dunnage racks (under items in hall and under beer cases) They are not designed or constructed to be easily cleanable:
  Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenanceReplace these with metal or plastic commercial equipment.Otherwise they must be cleaned, refinished and painted with shellac or other finish so that they are smooth, easy to clean and nonabsorbent..
• 4-204.112(B) - There was no temperature measuring device located in the following cold or hot holding equipment: undercounter sushi refrigerator.
  Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
• 4-501.11(B) - the silver foil surface on one grill on the cook line is peeling.
  remove any peeling foil to prevent it falling into food.
• 4-501.17 - only a few drops of soap were being dispensed into the dishwashing machine during the wash cycle
  check machine and ensure that soap is being pumped into the machine.
• 4-602.13 - bulk food storage containers (flour, rice, sugar, etc) are soiled
  clean the exterior of these containers.
• 4-603.13(A)-(B) - Soiled items were observed loaded into the warewashing machine improperly. Three layers of plates, bowls etc observed in two racks at the dishmachine.
  Soiled items to be cleaned in a warewashing machine shall be loaded into racks, trays, or baskets or onto conveyors in a position that exposes the items to the unobstructed spray from all cycles and allows the items to drain.
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment: toaster oven at the sushi bar, Cuckoo rice cooker at front area, three unused microwaves in storage in the rear area, one microwave in the kitchen.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-205.11(A) - Corrected During Inspection The handwashing facility in the kitechen is blocked, preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 6-202.15(D)(1)-(3) - Corrected During Inspection rear door was open
  door must be kept closed
• 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-304.11 - Four tables have table top grills installed but there is no hood over them. Also I observed a supply of portable propane stoves with propane cans. Ventilation is not sufficient to keep rooms free of excessive condensation, vapors, grease, steam and odors..
  The tables without hoods may not be used for tabletop cooking. Also the propane stoves must be removed.Or, provide mechanical ventilation at a sufficient capacity to minimize soiling of walls, ceilings, and equipment; efficiently remove obnoxious odors and toxic fumes; and prevent the creation of hazards or nuisances involving the accumulation of fats, oils, and similar wastes. Plan review must approve the installation of any equipment, including hood systems.
• 6-501.114(A) - Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
  Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• 7-202.11(A) - Critical Observed a large number of cans of Raid insecticide. that are unnecessary to the operation and maintenance of the establishment stored in the establishment.
  Remove all poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment. The presence of these materials present an unnecessary risk to employees and consumers.All pest control must be done by the contracted licensed pest control service.
• 8-304.11(I) - The permit holder fails to comply with the Health Department directives. All changes, additions to menu, equipment, etc must be approved by the Health Department prior to installation.
  Sushi menu was not submitted. Propane grills were not approved. Large noodle maker may not have been approvedI will review these items with the Plan Review section.