The purpose of this visit is to conduct a routine inspection.
Provide a copy of the parasite destruction letter from the fish vendors providing fish sold for raw or undercooked consumption. Provide letter within 10 days of this inspection via fax or email.
Increase cleaning frequency of floors and walls to remove accumulated grime and debris.
Organize dry storage area to ensure items are not on the floor.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: Hamachi, Mackeral, Escolar
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): Fried breaded shrimp at the sushi station.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. MARK THE PRODUCT WITH THE TIME IT WAS TAKEN OUT OF TEMPERATURE CONTROL.
- Honestly Presented / Does Not Mislead or Misinform (repeated violation)
Observation: The following food item(s) is offered for human consumption in a way that misleads or misinforms the consumer: WHITE TUNA IS OFFERED ON THE MENU WHEN THE PRODUCT IS IN FACT ESCOLAR. CHANGE THE NAME ON THE MENU TO REFLECT THE ACTUAL PRODUCT SOLD.
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED CARDBOARD LINING THE SHELVES WHERE EQUIPMENT IS STORED.
Correction: REMOVE CARD BOARD LINING SHELVES. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: THE REFRIGERATION UNIT DOORS, HANDLES AND PREP TABLE SHELVING HAS ACCULUATIONS OF GRIME AND DEBRIS.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Physical Facilities Good Repair
Observation: Observed that the WALL SEPARATING THE DISH AREA FROM THE WALK IN COOLER IS DAMAGED and is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor and walls of the kitchen are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/04/2015 | Routine | |
The purpose of today's visit was to conduct a complaint investigation in conjunction with a risk factor assessment inspection. A complaint was received by the Health Department on September 7, 2014. The complainant alleges that a family member "got food poisoning" after eating at the above facility. The complainant's family member ate at the facility on August 27, 2014 around 12 noon. EHS discussed the complaint with manager upon arrival. Manager was not aware of the complaint. Please see risk factor assessment inspection report for additional information. While complaint cannot be confirmed, two critical risk factor violations were observed and corrected during inspection.
No violation noted during this evaluation. | 09/11/2014 | Complaint | |
The purpose of today's visit was to conduct a risk factor assessment inspection. NOTE TO MANAGER: please fax a third party service report for the US 2DR prep cooler cookline within five calendar days, no later than September 16, 2014. Please do not store any PHF in this unit until it has been repaired to hold at 41F or below. Please fax or email a letter from the supplier of farm raised tilapia within 30 calendar days, no later than October 11, 2014. Before raw sweet shrimp can be offered for service/sale a letter confirming freezing for parasite destruction needs to be received and approved by the Health Department. EHS provided manager with and discussed the following handout: parasite destruction letter requirements in English and Korean, sample parasite destruction letter.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction (corrected on site) (repeated violation)
Observation: The following fish offered for service or sale in the ready-to-eat form does not have written documentation on file in facility that it was frozen to ensure parasite destruction:------raw sweet shrimp.
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours. FACILITY AGREED TO NOT OFFER FOR SERVICE/SALE RAW SWEET SHRIMP UNTIL DOCUMENTATION IS OBTAINED THAT IT HAS BEEN FROZEN FOR PARASITE DESTRUCTION.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3).----------farm raised tilapia.
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:--------Cooked dumpling # 1 at 72F, cooked dumpling # 2 at 63F, cooked dumling # 3 at 61F, crab meat at 61F, raw shrimp # 1 at 60F, cooked shrimp at 58F, tofu at 59F, cooked vegetables at 60F, raw shrimp # 2 at 61F, raw chicken at 51F, raw beef # 1 at 59F, peeled boiled egg at 57F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. ALL POTENTIALLY HAZARDOUS FOODS LISTED ABOVBE IN THE US 2DR PREP COOLER DISCARDED. PLEASE CONTINUE TO NOT USE THIS UNIT UNTIL IT HAS BEEN REPAIRED TO HOLD AT 41F OR BELOW.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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09/11/2014 | Risk Factor | |
The purpose of today's visit was to verify written documentation of parasite destruction for four fish species from three different suppliers. Facility agreed to fax written documentation to EHS no later than April 18, 2014. As of today's date, only written documentation was received from supplier # 1. However the letter received from supplier # 1 did not verify that the two fish species supplied to facility had been frozen for parasite destruction. Manager and lead sushi chef agreed to remove from the menu offering all four fish species listed above until written documentation of parasite destruction has been received and approved by the Health Department.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction (corrected on site) (repeated violation)
Observation: The following fish offered for service or sale in the ready-to-eat form did not have written documentation confirming they were frozen to ensure parasite destruction:--------Mackerel and scallop from supplier #1, sweet shrimp from supplier # 2 and sea urchin from supplier # 3
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours. MANAGER AND SUSHI LEAD CHEF AGREED TO REMOVE FROM MENU OFFERING ALL FOUR FISH SPECIES LISTED ABOVE UNTIL WRITTEN DOCUMENATION OF PARASITE DESTRUCTION IS RECEIVED AND APPROVED BY HEALTH DEPARTMENT
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04/29/2014 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection. EHS provided manager with and discussed the following handouts: sample parasite destruction letter, parasite destruction letter requirements in Korean and English and Employee Health handouts in Spanish (for future use). Note to manager: please provide written documentation from all three suppliers within ten (10) calendar days, no later than Friday, April 18, 2014. Also during the next printing of the Chef Special menu insert, please be sure to include a complete updated consumer advisory as done in the main menu. Also during the next menu printing update white tuna and red snapper with the correct names.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.--------Observed two employee drinks stored above US 2DR prep cooler along the cookline.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label:----------oils and sauces.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:-----------rice scoop stored in still/stagnant room temperature water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form did not have written documentation confirming they were frozen to ensure parasite destruction:--------Mackerel and scallop from supplier #1, sweet shrimp from supplier # 2 and sea urchin from supplier # 3
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours. WRITTEN DOCUMENTATION NEEDS TO BE FAXED TO EHS WITHIN TEN CALENDAR DAYS.
- Honestly Presented / Does Not Mislead or Misinform
Observation: The following food item(s) is offered for human consumption in a way that misleads or misinforms the consumer:
1) Escolar labeled as white tuna on menu,
2) Tilapia labeled as red snapper on menu.
Correction: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold holding equipment:
1) Turbo Air 2DR flat top cooler left,
2) Turbo Air 2DR flat top cooler right,
3) US 2DR prep cooler cookline,
4) 1DR upright freezer.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of vegetables:----------observed containers originally for masago storing various vegetables.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1) Inside doors of US 2DR prep cooler,
2) Caulking along the three compartment sink.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the above the cookline are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility-------observed spray can of residential use pesticides in facility
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. DISCARDED.
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04/08/2014 | Routine | |
The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer concentration in dishmachine: 100 ppm.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: Temperature measuring devices were not installed in all coolers.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. NOTE: Provide accurate, approved temperature measuring devices in all coolers, including sushi display coolers.
- Plumbing / Maintained in Good Repair
Observation: Urinal in men's room currently out of service.
Correction: Restore urinal to fully functional condition.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the grease extractors in the hood over the cookline are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food, and to prevent safety hazards.
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08/28/2013 | Routine | |
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