- 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: Time as a Public Health Control* (corrected on site)
Observation: Sushi rice, bubble tea (tapioca) and scoops for bubble tea 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.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation.
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07/08/2015 | Routine | |
Proper thawing methods were discussed. Overall, the facility is in compliance.
No violation noted during this evaluation. | 02/10/2015 | Routine | |
Noted observations and corrective actions were discussed with the person in charge. Hot water must be available at all times. A permit was issued.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site) (repeated violation)
Observation: Water from the handwashing sink was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Plumbing System Maintained in Good Repair
Observation: The sink basin in the kitchen is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
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10/21/2014 | Routine | |
There will be another follow-up within 7 days. Placing the sushi on time was discussed with the person in charge.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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06/24/2014 | Follow-up | |
Overall, the facility is in compliance and well maintained. Noted observations and corrective actions were discussed with the person in charge.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sushi is cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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06/13/2014 | Routine | |
Overall, the facility is in compliance. A permit will be issued.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The hand washing facility located in the prep sink is blocked (bubble tea container inside basin), preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the bubble tea container preventing its use.
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02/13/2014 | Routine | |
The temperature of the display unit and thawing methods were discussed.
- Thawing (corrected on site)
Observation: Improper methods used to thaw imitation crab.
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
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10/02/2013 | Routine | |
The hand washing sink is slow to drain and this issue needs to be addressed and corrected. Overall, the facility is in compliance. The employee present during the time of the inspection was demonstrating appropriate food safety practices while preparing food in the work area. The observations noted must be corrected within 10-days.
- 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 chlorine (Cl) test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located in the prep area is blocked by a rice bowl, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove any and all equipment preventing its use.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
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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06/06/2013 | Routine | |
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