Notes:
1. Make sure to not keep any TCS items in the small clear Tramontina RIC. The thermostat will not go below 40 F.
2. Adjusted the thermostat in the Haier RIC. All TCS items removed. If temperature drops under 41 F product can be returned to the unit. Owner considering replacing it.
3. Longer hose purchased to be attached to frozen daiquiri machine. Hose is discharging in hand sink and is to be relocated to floor drain at bar.
4. Reviewed effective methods for cooling rice more quickly.
5. Remove black gaskets from the lids of the soy sauce buckets if they are to be reused.
6. All unused equipment needs to be removed from the premises as soon as possible.
- 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 beef stored over seafood and pork.
Correction: Refrigerated foods should be stored based on cooking temperature -- from lowest temperature (at top) to highest temperature (at bottom). 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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Wet cloths observed sitting out on food prep tables.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cooling Methods (corrected on site)
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Pans for cooling rice were not set up properly. Deep pans of rice stored over shallow pans of ice. Ice did not contain any water, and ice did not even touch the bottom of all containers that were to be cooled. Pan of rice in the WIC that was prepared the previous day was found covered and measured at 41-44 F in the middle.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Rice is to be placed in shallow portions, in shallow pans, with an ice water bath set up in the deeper pan underneath. Staff are to mix up and move the rice around every 20-30 minutes to help speed up the cooling process, per in-house methods.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Yum yum sauce, milk, half and half, and rice 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.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: 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.
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12/07/2015 | Routine | |
Establishment with an adequate metal food stem thermometer & chlorine test kit. The bleach water/wiping set-ups were adequate. Adequate employee health policy in place. Health permit posted & visible.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in the pre-scape area at the dish machine.
Correction: 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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly used.
Correction: Ensure cloths used for wiping food spills are not used for any other purpose.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Rice was observed cold holding at improper temperatures.
Correction: Provide better ice bath for "lunch" rice as discussed.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration in the dish machine after the sanitizing cycle.
Correction: Repair the dish machine so that an adequate chlorine residual is in the sanitizing cycle.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
Correction: 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.
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07/22/2015 | Routine | |
Notes:
All records available and reviewed during today's inspection. On the sushi menu there is no asterisk near raw fish that is used in sushi (consumer advisory provided). Identify any raw fish on the menu with asterisk.
Discussed cooking temperatures for scallops. If served undercooked, must have consumer advisory, if not, must be cooked to proper temperature.
- Critical: Temperature, Cooking - Raw Animal Foods*
Observation: The scallops was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the fish to heat all parts to 145°F or above for 15 seconds.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the white kitchen reach-in, white reach-in near sushi area and small Haier refrigerator.
Correction: 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean silverware were observed stored with the food-contact surface in different direction.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
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12/22/2014 | Routine | |
Adequate thermometer, chlorine dish machine, chlorine sanitizer buckets, and test kit. Reviewed employee health and saw signed copies of FDA form 1-B for all current staff.
Reviewed invoices for sushi product. Need to get a aqua-culture letter for the fresh salmon, explaining the feed formulation and pen conditions.
Renovations throughout the facility are still taking place. Things to address: add sealing between the dish machine table and wall
- 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.
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.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Shell eggs stored over salmon (potentially undercooked) and salad.
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 or Display of Food in Contact with Water or Ice (corrected on site)
Observation: Shrimp, scallops, and salmon stored in direct contact with undrained ice.
Correction: Store unpackaged food in drained ice.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Seafood on ice and rice out for use cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: The raw and/or undercooked foods provided on the single page laminated menu does not provide a disclosure statement. The sushi order form does not contain a disclosure statement and no astricking next to any item.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. Assembled chopsticks stored on side and inside of a cardboard box.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of degreaser stored in an old glass cleaner bottle.
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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06/11/2014 | Routine | |
Adequate thermometer, chlorine dish machine, chlorine sanitizer water (too strong, re-mixed upon request), and chlorine test kit. Reviewed employee health.
Notes:
1. Facility is preparing to start some kitchen renovations in the coming months. The plan is to replace the actual walls in the kitchen, while remaining open. The left wall (behind the cook line equipment, ice machine, and 3-vat sink) is in poor condition. The area behind the cook line equipment is no longer easily cleanable, durable, and smooth, with pitting and chipped paint. The wall behind the cook line is supposed to be replaced with stainless steel. The wall behind the ice machine and the left section of the 3-vat sink has holes in it along the bottom area, and some coving is missing. The wall underneath the garbage disposal (along right wall) has a hole that has not been sealed up. All holes must be sealed to eliminate entry/exit of pests. All of the issues noted here should be repaired by the next routine inspection.
2. Make sure to clean under the habachi tables routinely to prevent build-ups from occurring.
3. Excellent temperature control today. Items in last routine inspection have all been addressed and maintained.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the underside ledge areas of the hibachi tables have accumulations of grime and debris. The trays along the underside of the grill tables are not being cleaned out daily, and food debris is also present along/under the trays. This can act as an attractant for pests.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Employee observed washing and rinsing a cutting board, but not sanitizing it.
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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Bleach water being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 (tested 200 ppm+)
Correction: Utilize only bleach water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (50-100 ppm).
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01/29/2014 | Routine | |
Adequate thermometer, chlorine sanitizer water, chlorine dish machine, and test kit. Reviewed employee health.
Provided handout on the proper storage of raw meats to reduce chances of cross contamination.
Keep soap and towels stocked at all hand sinks at all times.
New light shield should be obtained and installed as soon as possible.
Clog in the 3-vat sink occurred while the inspector was present and is being addressed.
- 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 in the Hoshzaki RIC and right WIC. Beef stored over salmon and shrimp in both coolers.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Rice scoops stored in 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.
- Light Bulbs Protective Shielding
Observation: Light fixture in front of the 3-vat sink is missing it's light sheilding.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the employee rest room.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory on the right side of the kitchen and 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
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07/16/2013 | Routine | |
Adequate thermometer, chlorine sanitizer buckets, chlorine dish machine, and test kit. Reviewed employee health.
Remind staff to cover vegetables in storage once they have been cut/sliced.
Facility is in very good shape. Excellent temperature control and cleaning practices in the kitchen.
New menus have been printed and all the consumer advisory items have been addressed.
New parasite destruction letters posted for all sushi fish in the facility.
The door to the employee rest room needs a threshold added to the bottom to create a tight seal to the outside. Door is short and allows entry/exit along the bottom.
Keep hand soap stocked in the employee rest room at all times.
No violation noted during this evaluation. | 03/20/2013 | Routine | |
Staff needs to start date-marking the packages of sushi rice and regular rice if it is prepared and kept for more than 24 hours.
No sushi preparation was taking place today while the inspector was present.
Cooling logs shared with inspector. Staff states smaller, thinner portions of rice and moving it around in the container every so often is allowing the rice to cool to 41 or less within 6 hours.
Rinsing of rice with cold water was discontinued due to quality issues and making the rice too sticky for hibachi cooking.
Parasite destruction letter is supposed to be sent to the inspector via FAX as soon as it is received.
Reviewed the consumer advisory and the new menu being printed. Made it clear to management that if a combination meat item is being sold that the * must appear next to the item that is offered undercooked and NOT the fully cooked item.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) rice and sushi rice in the refrigeration units are 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 (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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02/01/2012 | Follow-up | |
All non-critical violations must be corrected within 30 (thirty) days.
- 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.
- Food - Miscellaneous Sources of Contamination
Observation: Sushi rice observed covered with linen.
Correction: Protect food from miscellaneous sources of contamination. Do not use wiping cloth or linen to cover food.
- Temperature Measuring Devices
Observation: There was no temperature measuring devices located in the several refrigeration units.
Correction: 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.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving, ice machine, floors, walls, tables.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Kitchen noted in need of cleaning.
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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10/29/2010 | Routine | |
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