August 06, 2009 (Critical Procedures)

• 0220 - Corrected During Inspection Critical Employees eating in the kitchen.
  Instruct food service workers not to consume food where contamination of food, clean equipment and other items may occur.
• 0470 - Corrected During Inspection Critical Raw animal food stored above ready-to-eat food in the prep cooler and sushi station cooler.
  Store raw animal food below ready to eat food.
• 0820 A 2 - Corrected During Inspection Critical Tempura shrimp cold holding at improper temperatures.
  Discard foods above 45, cold hold potentially hazardous food at temperatures of 41F or below.
• 0850 - Critical Written procedures not maintained in establishment, foods not marked.
  Maintain written procedures for using time as a public health control in the establishment and mark containers with the actual times.
• 3330 - Corrected During Inspection Critical Working containers of chemicals not clearly identified.
  Clearly identify container of cleaners and chemicals taken from bulk supplies.

February 12, 2009 (Critical Procedures)

• 0470 - Corrected During Inspection Critical Raw animal food stored above ready-to-eat food in the reach-in cooler.
  Store raw animal food below ready-to-eat foods.
• 0800 - Corrected During Inspection Critical Rice cooked last night improperly cooled.
  Cool cooked potentially hazardous foods form 135F to 70F within two hours and from 70F to 41F within four additional hours.
• 0850 - Critical Written procedures for using time as a public health control are not maintained on site.
  Maintain a copy or your written procedures on site for regulatory review.

July 15, 2008 (Routine)

• 0220 - Corrected During Inspection Critical Employee drinks are not provided with a lid and a straw.
  Do not allow employees to store beverages in food preparation areas unless they are provided with a lid and a straw and handled to prevent contamination of the employees hands and the container.
• 0810 - Corrected During Inspection Cooked foods are piled onto a tray and covered with plastic wrap during cooling.
  Cool foods by using one or more of the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. If the food is protected from overhead contamination the food may be loosely covered or uncovered.
• 0820 A 2 - Corrected During Inspection Critical Pooled egg at 43F cold holding at improper temperatures.
  Cold hold potentially hazardous foods at temperatures of 41F or below.
• 0850 - Critical Items for which time, not temperatures is used as a public health control are not marked with the time they are removed from temperature control and the discard.
  Mark the time that the foods are removed from temperature and the time, four hours later at which the food will be discarded.
• 1690 - The pressure at the high temperature warewashing machine was less than 10 psi during the sanitize cycle.
  Do not use the high temperature warewashing machine unless the pressure is between 15-25 psi.

August 13, 2007 (Follow-up)

• 0140 - Corrected During Inspection Critical Improper handwashing procedures observed. An employee was observed washing hands without the aid of a handwashing cleanser.
  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.
• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: the can opener blade.
  Clean and sanitize these surfaces for food contact.
• 3090 - Repeat Mechanical ventilation is not provided in the employee rest-room.
  Continue looking for a method to provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes.

August 06, 2007 (Complaint)

August 06, 2007 (Routine)

• 0070 - Employees are not properly sanitizing cleaned multiuse equipment and utensils. Employees commence using the warewashing machine without verifying that the machine is reaching the proper temperatures.
  Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
• 0200 - Employees 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.
• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. A food service employee was observed scooping cooked rice with a plate.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 - Critical Raw fruits and vegetables stored with ready-to-eat food (RTE).
  Prevent cross contamination by separating unwashed fruits and from RTE food.
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0550 - Dispensing utensils 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 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 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0690 - There are two small plants in the kitchen.
  Protect food from miscellaneous sources of contamination. Remove the plants.
• 0790 - Improper methods used to thaw bulk raw chicken.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 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
• 0810 - Corrected During Inspection Repeat The methods used for cooling were not adequate.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 0820 - Critical Garlic in oil mixture cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 0820 - Corrected During Inspection Critical Cooked chicken cold holding at improper temperatures.
  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) food in the refrigeration units is 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.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a quaternary ammonium chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1750 - Manufacturer containers were observed reused for the storage of dry foods.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the can opener blade.
  Clean and sanitize these surfaces for food contact.
• 2920 - Toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
• 3090 - Mechanical ventilation is not provided in the employee rest-room.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 3340 - Corrected During Inspection Critical Containers of cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.

September 22, 2006 (Routine)

• 0450 C - Bowl or utensil without handle used to dispense food.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
• 0470 A 4 - Corrected During Inspection Raw eggs in shell was observed stored over ready-to-eat food items in the walk in cooler.
  Store raw items below ready-to-eat food items.
• 0810 - The methods used for cooling were not adequate.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 0850 - Critical No written procedures for the use of time as a public health control with for pooling of raw eggs by wok.
  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.
• 1750 - Single-service items were observed reused for the storage of produce.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2350 ii - Critical The hot water valve at the hand sink by 3-vat is not working.
  Repair plumbing.

June 28, 2006 (Follow-up)

• 1550 - Repeat The walk in freezer is not spaced in a manner that allows accessibility for cleaning, nor is it installed with closely abutting the wall to minimize the need for cleaning.
  Space the unit to allow access for cleaning along the sides, behind, and above or space the unit so that it is not more than 1/32 inch away from adjoining equipment, walls, and ceilings to minimize the need for cleaning.
• 1560 - The floor mounted grease trap is not sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
• 1690 - Repeat The pressure gauge for the high temperature warewash machine was below 15 PSI.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 2820 - Repeat Exposed horizontal utility service line under coolers and the condensation line under the ice machine are in contact with the floor.
  Relocated horizontal utility service line or pipe so they are off the floor.

June 27, 2006 (Pre-Opening)

• 1550 - The hand sink by 3-vat sink is not sealed to adjoining walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1550 - The walk in freezer is not spaced in a manner that allows accessibility for cleaning, nor is it installed with closely abutting the wall to minimize the need for cleaning.
  Space the unit to allow access for cleaning along the sides, behind, and above or space the unit so that it is not more than 1/32 inch away from adjoining equipment, walls, and ceilings to minimize the need for cleaning.
• 1560 - There is a floor mounted water purifying tank that is not elevated off the floor or sealed to the floor. The floor mounted grease trap is not sealed to the floor. A cleaning hazard exists.
  Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
• 1690 - The pressure gauge for the high temperature warewash machine was below 15 PSI.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 2810 - Floor around the water lines passing through the floor are not smooth and easily cleanable. There is a vent pipe behind the ice machine with a gap around it.
  Seal floor around water lines to make it smooth and easily cleanable.
• 2820 - Exposed horizontal utility service line under coolers and the condensation line under the ice machine are in contact with the floor.
  Relocated horizontal utility service line or pipe so they are off the floor.
• 2830 - Floor wall juncture in around the mop sink not coved and closed to no larger than 1/32 inch space.
  Cove floor wall juncture to no larger than a 1/32 inch space.
• 3080 - Less than 10 foot candles of light was noted in the walk in cooler and freezer.
  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.
• 3670 - An application for a health department permit needs to be applied for before opening
  Submit application prior to opening for business