September 16, 2009 (Risk Factor Assessment)

• 0450 - Corrected During Inspection Critical Ice scoop handle buried in the ice.
  Store the ice scoop handle in an self-draining holster or container.
• 0740 - No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
  Obtain a written agreement or statement from the supplier stipulating that the fish supplied are 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.
• 0930 - Critical A review of the menus and menu board with the foodservice operator indicates that there is no consumer advisory for the seafood and shellfish that may be served raw and/or undercooked
  Place the Consumer Advisory on each relevant menu page and next to the sushi bar menu board that includes a disclosure statement and an asterisk reminder for each sushi menu heading as well as in front of each disclosure statement.

June 03, 2009 (Routine)

• 0200 - Employee wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  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.
• 0570 - Wiping cloths improperly stored between uses(laying on cutting boards).
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(50 ppm chlorine) between uses.
• 1320 - There was no temperature measuring device located in the chest freezer.
  Provide a temperature measuring device in the front of all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Chlorine and a Quaternary Ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1570 - Dishwasher controls are not functioning properly.
  Repair the circuitry so that each button controls the right function. Restore a state of condition that allows for proper operation, accuracy, functioning and maintenance.
• 1770 B - Repeat Observed accumulations of food deposits or other soil on the following food contact surfaces: can opener, ice maker.
  Clean and sanitize these surfaces for food contact.
• 1890 - Critical Repeat The food-contact surfaces of the equipment at the three compartment sink were not sanitized.
  After cleaning and rinsing of the food-contact surface, ALL containers, utensils, and other equipment must be effectively sanitized before coming in contact with food and before use.
• 3170 - Strings of caulk observed hanging from the exhaust hood.
  Scrape, clean , and recaulk the hood seams. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3220 - Repeat 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.
• 3340 - Critical Containers of bleach are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

February 25, 2009 (Routine)

• 0480 - Repeat Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0790 - Improper methods used to thaw shrimp.
  Thaw potentially hazardous foods by one of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1100 - The food contact surface of the damaged Teflon pan is no longer smooth and it contains cracks, chips, or pits that can not be easily cleaned.
  Remove the damaged pan. Provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
• 1770 B - Repeat Observed accumulations of food deposits or other soil on the following food contact surfaces: ice maker, table by fryer.
  Clean and sanitize these surfaces for food contact.
• 2350 ii - Plumbing connections under the three compartment sink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at the hand sink at the sushi station.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3180 - Repeat Exhaust hood and filters, low kitchen wall areas noted in need of cleaning.
  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.

November 06, 2008 (Routine)

• 0440 - Critical Repeat The tags for the clams are not available or are discarded immediately after the container is empty.
  Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
• 0470 - Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration 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.
• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0550 - Food scoops laying with handle in the food, improperly stored between uses.
  Store in-use utensils in the food with their handles above the top of the food within containers or equipment that can be closed.
• 0610 - Food stored by the front hand sink where it is subject to splash, dust or other contamination.
  Move all food and dishes away from the hand sink. Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 0610 - Potatoes stored on the floor or food stored less than 6" above the floor.
  Elevate all food storage onto approved shelving with minimum 6" legs or casters.
• 0820 A 2 - Critical Breaders used for raw animal foods leftover from last night at room temperature in prep area.
  Discard the breaders and make fresh every four hours or refrigerate between uses to minimize bacterial growth.
• 1010 - Sponges are being used to wipe down food contact surfaces.
  Discontinue use of sponges for any food contact surfaces.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chlorine sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1770 B - Repeat Observed accumulations of grease deposits or other soil on the following food contact surfaces: knife holder, blender, bulk food bins, shelf by back hand sink, table by fryers.
  Clean and sanitize these surfaces.
• 1890 - Critical Repeat The food-contact surfaces of some of the washed equipment were not sanitized.
  After cleaning and rinsing of the food-contact surface, ALL equipment, utensils, and dishes MUST be effectively sanitized before coming in contact with food and before use.
• 3030 - Repeat No disposable towels were provided at the hand washing lavatory in the back kitchen area.
  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 - Repeat Exhaust hood, filters, some wall and floor areas noted in need of cleaning.
  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 - Repeat 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.
• 3240 - Back area handwashing facilities are unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3490 - Vitamins, personal items stored in such a way that they could contaminate food, single service, or equipment.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

July 30, 2008 (Routine)

• 0440 - Critical The tags for the clams in the shell are not available or are discarded immediately after the container is empty.
  Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
• 1570 - One door gasket of the sushi prep refrigerator is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1770 B - Repeat Observed accumulations of food deposits or other soil on the following food contact surfaces: plastic bins under prep table and the microwave oven.
  Clean and sanitize these surfaces for food contact.
• 3030 - No disposable towels were provided at the hand washing lavatory in the back of the kitchen.
  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
• 3220 - Repeat 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.

April 15, 2008 (Routine)

• 0570 - Repeat Wiping cloths improperly stored between uses(200ppm+ chlorine).
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(50-100ppm chlorine) between uses.
• 0820 2 - Critical Prefried shrimp cold holding at improper temperature.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1060 - The bare wood shelf in sushi prep area is not corrosion resistant, nonabsorbent, and/or smooth.
  Paint or seal the wood. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - Repeat There was no temperature measuring device located in the True refrigerator or chest freezer.
  Provide a temperature measuring device in the front of all cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1530 - Several of the sanitizer test kits observed water damaged and discolored.
  Obtain a new chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1770 B - Repeat Observed accumulations of food deposits or other soil on the following food contact surfaces: blender, ice maker lid.
  Clean and sanitize these surfaces for food contact.
• 1890 - Critical Repeat The food-contact surfaces of the equipment cleaned at the three compartment sink were not sanitized.
  After cleaning and rinsing of the food-contact surface, ALL dishes, utensils, and equipment MUST BE effectively SANITIZED before coming in contact with food and before use.
• 3180 - Repeat Kitchen floor noted in need of cleaning.
  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 - Repeat 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.

January 15, 2008 (Routine)

• 0550 - Repeat Rice scoops improperly stored between uses.
  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 2) 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. 3) In running water of sufficient velocity to flush particulates to the drain. 4) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between uses.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(50-100ppm chlorine) between uses.
• 0820 2 - Critical Used shrimp breader left at room temperature overnight.
  Discard the food and either refrigerate breader between uses or discard after four hours and make up new to prevent the growth of harmful bacteria.
• 1100 - The wooden spoon and wooden sushi mold are absorbent, not smooth, contains crevices, chips, or pits and can not be easily cleaned.
  Remove the spoon and sushi mold. Provide a food contact surface that is nonabsorbent, smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1320 - Corrected During Inspection There was no temperature measuring device located in the chest freezer.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - Missing sink stoppers for the three compartment sink, can not properly set up solutions to wash and sanitize.
  Provide three working sink stoppers for the dish sinks.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: microwave oven, ice maker.
  Clean and sanitize these surfaces for food contact.
• 1890 - Critical The food-contact surfaces of the equipment were not observed sanitized.
  After cleaning and rinsing of the food-contact surface, ALL POTS, PANS, UTENSILS, AND EQUIPMENT MUST BE EFFECTIVELY SANITIZED before coming in contact with food and before use.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at ALL handwashing lavatories used by food employees.
• 3180 - Kitchen floor noted in need of cleaning.
  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.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment: pieces of wood by the dish sinks.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3340 - Critical Containers of grill cleaner not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaners must be located in an area that is NOT WITH OR ABOVE food, equipment, utensils, linens or single service items.

October 16, 2007 (Routine)

• 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored over raw seafood.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display . Arranging each type of food in equipment so that cross contamination of one type with another is prevented. Store foods with the highest required cook temperature under foods with a lower cook temperature: Chicken (165F) UNDER seafood (145F).
• 0550 - Dispensing utensils improperly stored between uses: food scoops in a pan of room temperature water.
  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 container of water if the water is maintained at a temperature of at least 140F.
• 0570 - Wiping cloths improperly stored between uses.
  Ensure wet wiping cloths are stored in a bucket of sanitizing solution at the proper concentration between uses.
• 0610 - Food(oil and sauce) stored on the floor or food stored less than 6" above the floor.
  Elevate ALL food storage onto approved shelving with minimum 6" legs or casters.
• 1320 - There was no temperature measuring device located in the refrigerated drawers.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a new quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1600 - The exterior of the dishwasher is soiled with food debris.
  Increase the frequency of cleaning of the dishwasher to maintain unit performance.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution at the dishwaher was not at an acceptable concentration.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum 50-100 ppm requirement. Test the sanitizing solution every day.
• 1770 B - Observed accumulations of food deposits or other soil on the following food contact surfaces: ice maker.
  Clean and sanitize the ice maker.
• 3140 - Locker or other suitable facilities are not provided for employees' belongings.
  Provide lockers or other suitable facilities for employees' coats, phones, keys,.... to protect food, equipment, single-service and single-use articles from contamination.
• 3180 - Exhaust hood filters noted in need of cleaning.
  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.

August 23, 2007 (Routine)