The operator provide a metal probe thermometer, chlorine test strips and an Employee Health policy at this time.
- Thawing
Observation: Improper methods used to thaw seafood products ( sushi seafood products were observed thawing at room temperatures at the front sushi area )
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Cooling*
Observation: A large pot of vegetable based soup stock, prepared 1/19/16, was noted not being adequately cooled to prevent the growth of harmful bacteria. Discussed with the operator alternative measures for adequate cooling of TCS food products.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: The sushi rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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01/20/2016 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses (ice scoop handle directly in ice at sushi station).
Correction: 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 135°F.
- Records - Creation and Retention
Observation: No written agreement or statement from the supplier or aquaculturist stipulating that the salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasides infective to the aquacultured fish.
- Critical: Time as a Public Health Control*
Observation: Sushi rice, for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the employee rest room
Correction: 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
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Employee toilet is unclean and not maintained
Correction: Keep facilities clean and maintained.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working container of oven/rill cleaner is not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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09/15/2015 | Routine | |
THe operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit ( raw chicken and raw shrimp were stored above a container of cooked rice in the cookline True reach-in cooler).
Correction: 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.
- Linens and Napkins - Use Limitation (repeated violation)
Observation: Linens in contact with food ( linens were observed as a covering for the lettuce in the wait True reach-in cooler and for the sushi rice, at the front sushi processing area).
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Prepared white rice, in the cookline True reach-in cooler was cold holding at improper temperatures (white rice measured 47 degrees F). The operator rapidly cooled the food product. .
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: An accumulation of dust was observed on the ceiling above the wait area True reach-in cooler
Correction: noted in need of cleaning.
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04/15/2015 | Routine | |
The operator to update the submitted time-in-lieu of temperature policy and resubmit to the Chesterfield Health Dept.( additional documents and logs were discussed and issued at this time). All other previous cited violations have been corrected during today's re-inspection.
No violation noted during this evaluation. | 01/23/2015 | Follow-up | |
The operator provided chlorine test strips, metal probe thermometer and an Employee Health policy (FDA Form 1B) during today's inspection.
CFM: Joon J. Lee cert# 1688081 exp. 12/18/16
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands ( Sushi food worker was observed handling prepared sushi product with his bare hands).
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Linens and Napkins - Use Limitation (repeated violation)
Observation: Linens in contact with food ( covering of salad lettuce mixture and sushi rice in front holding container).
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: The Prepared sushi rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time ( the sushi rice was held < 4 hours)
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of degreaser and cleaners in the rear food processing and side service areas were not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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12/31/2014 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection.
- Linens and Napkins - Use Limitation
Observation: Linens in contact with food ( cloth covering of the sushi rice in the front sushi area)
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sushi rice at the front sushi area, for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. (Product was discarded)
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
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09/16/2014 | Routine | |
All of the previous cited violations have been corrected during today's compliance inspection. The operator provided a letter of parasite destruction from their seafood supplier Komolo, Inc.
No violation noted during this evaluation. | 05/29/2014 | Follow-up | |
The operator provided a metal probe thermometer, chlorine test strips and an Employee Health policy during today's inspection. The parasite destruction letter for the fresh salmon was verified with the seafood supplier and the parasite destruction letter to be maintained on site
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit ( trays of prepped raw beef product was observed stored above oranges and lemons, in the walk-in cooler)
Correction: 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.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses (rice scoop stored in a pitcher of standing water).
Correction: 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 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Packaged crab sticks and fresh tuna in the sushi area True undercounter cooler and a pan of cooked rice in the walk-in cooler were cold holding at improper temperatures (crab sticks- 46F, packaged tuna-46F, cooked white rice 43F).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The chemical dishmachine when tested resulted in 0 ppm chlorine during today's inspection. Management called for servicing of the dishmachine during today's inspection and management was instructed to conduct warewashing procedures at the three compartment sink until the chemical dishmacine was repaired.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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05/14/2014 | Routine | |
The chemical dishmachine was observed with sanitizing concentration greater than 50 ppm chlorine.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: A heavy dust build-up was observed on the walls and ceiling around the wait station area reach-in coolers.
Correction: 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.
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02/10/2014 | Follow-up | |
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The chemical dishmachine tested at 0 ppm chlorine, when operated, during today's inspection. Management again called for service at this time and was again instructed to utilize the three compartment sink in the warewashing area for adequate sanitization until the chemical dishmachine is repaired.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: A heavy dust build-up was observed on the walls and ceiling around the wait station area reach-in coolers.
Correction: 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.
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02/06/2014 | Follow-up | |
The operator provided an invoice which had parasite destruction time and temperature printed on the invoice. The operator also provided chlorine test strips and a metal probe thermometer during today's inspection.
Re-inspection is scheduled for 2/6/14.
- Cooling Methods
Observation: The methods used for cooling were not adequate ( A large pot of prepared onion soup (prepared 1/26/14 was observed in the walk-in cooler during today's inspection). The use of shallow pans cooling parameters were discussed with management at this time.
Correction: 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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: White rice in the wait station warmer was hot holding at improper temperatures (white rice measured 128-130 degrees F).
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Wrapped salmon and crab sticks in the Sushi area True undercounter cooler and cooked white rice in the kitchen True reach-in cooler were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Cutting Surfaces
Observation: The cutting board along the front sushi processing area was observed heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The chemical dishmachine tested at 0 ppm chlorine, when operated, during today's inspection. Management called for service at this time and instructed to utilize the three compartment sink in the warewashing area for adequate sanitization until repaired.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: A heavy dust build-up was observed on the walls and ceiling around the wait station area reach-in coolers.
Correction: 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.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label at the three compartment warewashing sink.
Correction: Label spray bottles with contents or discard.
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01/27/2014 | Routine | |
The operator provided a metal probe thermometer and an Employee Health policy during today's inspection. A Parasite Destruction Letter dated 6/11/13 from Nishimoto Trading Co. Ltd was also provided.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked rice and par cooked broccoli stored at ambient air temperature on the cookline prep table and wrapped salmon in the sushi area True undercounter cooler were cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less (raw shelled eggs were observed being stored in a plastic container on the cookline prep table at ambient air temperatures)
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a working chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The chemical dishmachine tested at 0 ppm chlorine when operated during today's inspection
Correction: the food-contact surfaces of equipment and/or utensils were sanitized.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the wait area is being used as a dump station
Correction: ice cubes were observed in the handsink basin.
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10/04/2013 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use (rice paddle by the wait rice warmer was stored in a pitcher of standing water).
Correction: 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 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Containers of cooked rice that had been prepared 6/10/13 was observed cold holding at improper temperatures in the walk-in cooler.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods (repeated violation)
Observation: A review of the Lunch menu with the foodservice operator indicates that there is no consumer advisory for the seafood and steak products that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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06/11/2013 | Follow-up | |
The facility provided a metal probe thermometer and chlorine test strips during today's inspection. An Employee Health policy was discussed and issued during today's inspection. Letter of parasitic destruction was dated 4/23/12 was provided during today' s inspection.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils (employee drink cup and glass was observed in the front sushi processing area).
Correction: 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.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Unlabeled bulk food containers were observed in the storage and kitchen areas.
Correction: 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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses ( pitcher was observed submerged in the bulk white sauce container in the walk-in cooler).
Correction: 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 135°F.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use (rice paddle by the wait rice warmer was stored in a pitcher of standing water).
Correction: 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 135°F.
- Thawing (corrected on site)
Observation: Improper methods used to thaw seafood product ( partially frozen seafood product was observed thawing on a sheet pan at room temperature in the front sushi processing area).
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Cooked rice in the wait station rice warmer was observed hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: A container of cooked rice that had been prepared 5/29/13 was observed cold holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) cooked which had been prepared 5/28/13 in the refrigeration unit (walk-in cooler) were not properly dated for disposition.
Correction: 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 41°F 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.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the Lunch menu with the foodservice operator indicates that there is no consumer advisory for the seafood and steak products that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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05/30/2013 | Routine | |
Non-critical violations must be corrected within 30 days.
Time control for sushi rice is in effect.
Sanitizing solution in the wiping cloth bucket found slightly above 100 ppm.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. Plastic bottles on the hibachi cart not labeled with it content.
Correction: 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: knives and knives holders on hibachi cart.
Correction: Clean and sanitize these surfaces for food contact.
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12/10/2012 | Routine | |
Critical violations must be corrected immediately. Non-critical violations must be corrected within 30 (thirty) days.
The sushi time control chart must be complete up to the date.
Bucket with sanitizing solution should be available in the sushi area and all the wiping cloth must be stored in the sanitizer solution.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling*
Observation: Rice cooked the day before noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
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02/15/2012 | Routine | |
Ready to eat food items (soup, rice, and noodles) need to be date mark if not used within 24 hours.
Chlorine test kit on hand. Dish machine was at proper concentration.
Employee health policy is in place.
Non-critical violation must be corrected within 30 days.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw steak and seafood stored above vegetables in the true refrigerator next to the cook line as well as in the walk-in cooler.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided in the men's restroom.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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02/01/2011 | Routine | |
Discovered sushi rice is indeed made with vinegar.
Explained to operator that rice used for sushi that is prepared with vinegar is not a potentially hazardous food.
All violations from original inspection have been corrected.
No violation noted during this evaluation. | 11/19/2010 | Follow-up | |
All violations from previous inspection have been corrected.
Explained to operator in the previous inspection that if the rice temperature is not monitored that a written procedure must be instated. No procedure was observed upon follow-up inspection.
Sushi or any other ready-to-eat items must be handled with gloves, tongs, etc. In between glove changes hands must be washed before donning a new pair of gloves.
A follow-up inspection will occur on or about November 19, 2010.
Critical violation must be corrected at this time.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed operator preparing sushi with his bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Rice used for sushi has no written procedure noting the time it is to be discarded.
Correction: 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.
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11/10/2010 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Steaks were observed being stored over celery and other raw vegetables.
Correction: 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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken was observed being stored over raw beef.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Buckets of food were observed being stored on the floor of the walk-in cooler.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling*
Observation: Chicken soup noted not being adequately cooled to prevent the growth of harmful bacteria. Large stock pot of chicken soup made yesterday evening had a temperature of 48 F.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Dressings in chef carts as well as containers of dressing in the true reach-in cooler were observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Observed air bubble in line dispensing sanitizer. After running the dish machine several times chlorine was observed at proper concentration.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. 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.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided in the women's rest-room.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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11/01/2010 | Routine | |
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