July 30, 2009 (Risk Factor Assessment)

• 0220 - Corrected During Inspection Critical Repeat In use open drinking container stored on food prep table in a manner that may contaminate food, food contact surfaces or utensils. Observed employee drinking from this open drinking container in the kitchen. (Drink discarded)
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw pork stored over uncovered tofu in the walk in cooler.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0470 A 4 - Corrected During Inspection Several uncovered foods observed in the walk in cooler.
  Store food in packages, covered containers, or wrappings.

December 10, 2008 (Routine)

• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. No sanitizer measured in the wiping cloth bucket. Wet wiping cloth stored on prep table.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0850 - Corrected During Inspection Critical Repeat No written procedures for the use of time as a public health control with potentially hazardous foods, such as sushi rice. (PIC created a written procedure for sushi rice during inspection)
  Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.

November 06, 2008 (Routine)

• 0140 - Corrected During Inspection Critical Improper handwashing procedures observed. Observed employees wash hands at 3-compartment sink, with no soap, for less than 20 seconds, and then wipe hands on wet wiping cloths. (PIC advised employees to properly wash hands at the handsinks)
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 0170 - Corrected During Inspection A food employee was observed cleaning their hands in the 3-compartment sink. (PIC advised employees not to use this sink for handwashing)
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
• 0220 - Corrected During Inspection Critical In use open drinking containers stored on prep table with food items in a manner that may contaminate food, food contact surfaces or utensils. (discarded)
  Employees may drink from a closed beverage container, with a straw, if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0550 - Dispensing utensils improperly stored between uses. Rice scoops stored in water at room temperature - 78F.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use. No sanitizer measured in the wiping cloth bucket. Wet wiping cloths stored on prep tables.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Food stored on the floor in the walk in cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0730 - Critical Raw salmon used for sushi for service or sale in the ready-to-eat form was not frozen to a sufficient temperature to ensure parasite destruction. PIC stated that salmon is purchased from local supermarket and kept in freezer for one week (7 days). During inspection, reach in freezer for which salmon is held was reading 10-15F and holding the salmon at 18-20F. (PIC stated that she will not use the salmon for sushi. Advised PIC that salmon can be served only if it is cooked to the minimum cooking temperature of 145F. PIC also stated that she will obtain sushi grade fish from a sushi supplier.)
  Ensure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish for consumption is frozen throughout to a temperature of -4F (-20C) for 168 hours (7 days) in a freezer or at -31F (-35C) for 15 hours in a blast freezer.
• 0820 A 2 - Corrected During Inspection Critical Repeat The following foods are cold holding at improper temperatures: 1. fried tofu sitting on food prep table at 71F IT, 2. cooked potatoes on ice on food prep table at 62F IT, 3. soup with cooked vegetables sitting on food prep table at 63F IT. (PIC placed these items on ice and food temperature began to drop below 41F during inspection.)
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Critical The prepared ready-to-eat (RTE) foods, such as kimchi, cooked vegetables and meats, in the refrigeration unit are not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods, such as sushi rice. PIC stated that sushi rice is prepared and held from 11:00 am - 3:00 pm and then discarded.
  Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
• 1060 - The nonfood contact surface of the cloth towels used under the cutting boards is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1150 - The nonfood contact surface of the wooden knife block is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1890 - Corrected During Inspection Critical Observed employee wash and rinse pots, food containers, and tongs at 3-compartment sink and then place into storage without properly sanitizing. (3-compartment sink set up to 200 ppm quaternary ammonia. PIC instructed employees to wash, rinse, and sanitize equipment)
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 1960 - Corrected During Inspection Food containers were observed cloth-dried rather than air-dried after cleaning and chemical sanitization. (PIC advised employee to air dry equipment)
  Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
• 1960 - Stainless steel bowls and food containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 3030 - No disposable towels were provided at the hand washing lavatory in the employee restroom.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3180 - The following physical structures noted in need of cleaning: 1. floors under and around dishwashing machine and storage rack next to stove, 2. air vent next to reach in freezer.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

May 14, 2008 (Critical Procedures)

• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before handling clean equipment after scratching arm and touching body. A food employee failed to wash hands before donning gloves. (Employees began proper handwashing during inspection)
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken stored over kimchi in the prep unit.
  Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0470 - Corrected During Inspection Critical Preparation of raw food conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed employee use same tongs to handle raw meats and then handle vegetables in the prep unit. (Different tongs were provided)
  Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0820 A 2 - Corrected During Inspection Critical Shell eggs stored on prep shelf at 67F ST - cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0960 1 - Critical The food contact surface of the grocery bags used to stored calamari in the reach in freezer is not safe.
  Replace the grocery bags with food grade containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• 1890 - Corrected During Inspection Critical The chlorine sanitizer concentration in the dishwashing machine was at an unacceptable level - 0 ppm chlorine. (PIC contacted maintenance company to service machine. 3-compartment sink was set-up during inspection)
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Discontinue the use of the dishwashing machine until it is capable of sanitizing between 50-100 ppm chlorine.
• 1900 - Corrected During Inspection Critical Chemical sanitizer immersion time was not adequate for quaternary ammonia sanitizing solution. Observed employee quickly dip cleaned equipment into sanitizer for less than 30 seconds.
  Immerse or expose food contact surfaces to sanitizing solution for adequate time - at least 30 seconds for quaternary ammonia sanitizer.
• 3340 - Corrected During Inspection Critical Containers of cleaning products not stored separately from insecticides or rodenticides. Hot Shot insect spray stored under handsink with cleaning chemicals. (removed from the premises)
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
• 3350 - Corrected During Inspection Critical Unnecessary poisonous or toxic materials, such as Hot Shot Home Insect Spray, found in the food establishment. (removed from the premises)
  Remove unnecessary poisonous or toxic materials.

November 09, 2007 (Routine)

• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 3080 - Less than 10 foot candles of light was noted in the walk in cooler - 5 foot candles provided.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

September 18, 2007 (Other)

August 29, 2007 (Other)

August 24, 2007 (Other)

August 22, 2007 (Other)

August 15, 2007 (Other)