Otani Restaurant, 1532 Laskin Road, Virginia Beach, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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July 20, 2009 | Routine | 8 | 12 | Details / Comments |
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March 02, 2009 | Routine | 7 | 9 | Details / Comments |
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December 19, 2008 | Routine | 2 | 18 | Details / Comments |
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July 31, 2008 | Routine | - | - | Details / Comments |
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March 13, 2008 | Routine | 4 | 9 | Details / Comments |
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October 22, 2007 | Routine | 2 | 5 | Details / Comments |
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June 21, 2007 | Routine | 2 | 11 | Details / Comments |
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January 05, 2007 | Routine | 4 | 17 | Details / Comments |
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August 31, 2006 | Routine | 5 | 5 | Details / Comments |
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July 20, 2006 | Routine | 17 | 26 | Details / Comments |
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June 05, 2006 | Routine | 11 | 19 | Details / Comments |
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January 30, 2006 | Routine | 4 | 11 | Details / Comments |
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October 31, 2005 | Routine | 4 | 12 | Details / Comments |
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July 05, 2005 | Follow-up | 2 | 2 | Details / Comments |
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June 22, 2005 | Routine | 7 | 13 | Details / Comments |
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December 29, 2004 | Routine | 7 | 20 | Details / Comments |
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December 29, 2004 | Routine | 7 | 20 | Details / Comments |
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September 20, 2004 | Routine | 5 | 5 | Details / Comments |
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September 20, 2004 | Routine | 5 | 5 | Details / Comments |
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June 16, 2004 | Routine | 2 | 12 | Details / Comments |
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June 16, 2004 | Routine | 2 | 12 | Details / Comments |
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March 25, 2004 | Routine | 6 | 9 | Details / Comments |
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March 25, 2004 | Routine | 6 | 9 | Details / Comments |
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December 22, 2003 | Routine | 2 | 5 | Details / Comments |
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December 22, 2003 | Routine | 2 | 5 | Details / Comments |
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October 02, 2003 | Routine | 5 | 20 | Details / Comments |
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October 02, 2003 | Routine | 5 | 20 | Details / Comments |
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June 03, 2003 | Routine | 4 | 10 | Details / Comments |
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June 03, 2003 | Routine | 4 | 10 | Details / Comments |
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February 27, 2003 | Routine | 3 | 15 | Details / Comments |
July 20, 2009 (Routine)
Violations:
- 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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. - 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
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. - 0550 - Repeat In-use utensils improperly stored between use.
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. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0820 A 2 - Corrected During Inspection Critical Repeat Tuna and salmon cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 0820 A 2 - Corrected During Inspection Critical Rice cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. - 0890 - The escolar offered for human consumption in a way that misleads or misinforms the consumer.
Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. - 0930 - Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the seafood that may be served raw and/or undercooked
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. - 1570 - The door gasket to the walk-in refrigerator is in poor repair.
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1600 - The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance. - 1800 - The nonfood contact surface of the refrigerator gaskets have accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
Provide a backflow or backsiphonage prevention device on all threaded faucets. - 2270 - Critical The carbonator for thesoda fountainmachine did not have an adequate backflow prevention device in place to prevent contamination of the potable water lines
Provide adequate backflow prevention devices upstream of the carbonator and downstream from any copper in the water supply to prevent contamination. - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen
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 - 3080 - Repeat Less than 20 foot candles of light was noted in the low boy refrigerators.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms - 3180 - Ceiling tiles in the kitchen noted in need of cleaning.
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. - 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition. - 3270 - Critical Methods are not being used to control pests.Fruit flies evident.
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 3320 - Critical Original containers of bleach does not have a legible manufacturer label
Provide manufacturer's label on containers of @Hazardous product@ that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness. - 3460 - Critical Medicines are located stored with food.
Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
Violations discussed for correction. Monitor refrigerator holding temperatures. PHF must be held at 41 degrees Fahrenheit or below.
March 02, 2009 (Routine)
Violations:
- 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. - 0220 - Corrected During Inspection Critical The employees are drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Provide a designated area where employees may eat and drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection. - 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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. - 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk-in freezer.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0800 - Critical Chicken and beef stock noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F 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. - 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. - 0820 A 2 - Critical Fish cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. - 1320 - There was no temperature measuring device located in the refrigeration unit.
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. - 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
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. - 2000 C - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2890 - Light bulb in walk-in freezer not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3080 - Less than 20 foot candles of light was noted in the sushi low boy refrigerator and utensil washing area.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms - 3260 - Employees are not using the dressing rooms, designated area or lockers provided.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 3330 - Corrected During Inspection Critical Working containers of liquid detergent are not properly labeled.
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. - 3480 - First Aid Supplies are not being stored in a kit or container
Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
Violations discussed for correction. Eco-Lab contacted to repair dishmachine.Sushi rice will be controlled by time.Submit written policy to health department.Proper cooling procedures discussed with manager. Eco-Lab repaired dishmachine during inspection.
December 19, 2008 (Routine)
Violations:
- 0200 - Corrected During Inspection Repeat 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. - 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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. - 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0470 - Critical Damaged, spoiled or recalled food stored in a location that may cause contamination.
Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles. - 0550 - Repeat 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. - 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0690 - Corrected During Inspection Water pitcher were uncovered
Protect pitchers from miscellaneous sources of contamination. - 0790 - Improper methods used to thaw shrimp.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 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 - 1060 - The nonfood contact surface of the towels under the cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
Repair or replace hood filters and/or eliminate gaps between filters. - 1580 - The cutting boards throughout the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1780 E - Corrected During Inspection Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. - 2000 - Clean pots were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2020 A (Utensils) - Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination. - 2350 ii - Corrected During Inspection Faucet at the dishmachine is leaking.
Repair and maintain all plumbing components ans fixtures. - 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 3080 - Less than 10 foot candles of light was noted in the reach in refrigerator
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. - 3080 - Less than 20 foot candles of light was noted in the walk in refrigerator.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms - 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition. - 3220 - Corrected During Inspection Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Discussed violations with the operator.
July 31, 2008 (Routine)
Violations:
- 0200 - Employee observed wearing a Watch on wrist while 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 C - Corrected During Inspection Bare hand contact with raw shrimp was observed among workers removing the shells on shrimp.
Employees must wash hands and use gloves or other approved utensils to minimize bare hand contact with foods. - 0550 - Ice scoop at bar is 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. - 0610 - Corrected During Inspection Shrimp in a container stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1800 - The nonfood contact surface of the cover to the walk-in refrigerator's motor has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - "To go" containers were observed stored unprotected.
Store single service items in the original protective package or a clean, covered container to protect from contamination until used. - 2310 - Corrected During Inspection Critical The handwashing sink located at the bar is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the Styrofoam cups preventing its use. - 3180 - Repeat Floors below rice cookers and salad prep sink are noted in need of cleaning.
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.
Violations discussed with owner and managers. Sushi supplier letters were reviewed & copies for the restaurant's Virginia Beach Department of Public Health file were furnished to the Environmental Health Specialist. Overall cleaning and procedures appeared much improved, especially in Sushi bar; encourage employees to continue their progress.
March 13, 2008 (Routine)
Violations:
- 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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. - 0480 - Repeat Unlabeled food containers (squeeze bottles containing liquid foods).
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. - 0800 - Critical An extremely large pot is being used to attempt to cool chicken stock. Chicken stock is at 48 F in walk-in refrigerator; questionable practice since food may not reach 41 F in required time frame.
Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F 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. - 1750 - Manufacturer containers were observed reused to store some of the foods in the walk-in refrigerator (ex: peeled ginger root).
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: blade of cucumber slicer (sushi bar).
Clean and sanitize these surfaces for food contact. - 1790 - The food contact equipment surface of some hibachi grills in dining room have carmelization (browning from food starches/sugars). Grill surfaces also have swirls, indicating that they are being cleaned in improper motions, wrong directions.
Clean the food contact surface of the hibachi grills to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use. Follow surface lines of metal on grill for more efficient cleaning & to maintain grill surface in good condition. - 1800 - The nonfood contact surface of the waste gutters on some hibachi grills have accumulations of oil grime and rice debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2540 - Critical Sewage from floor drains is backing up all throughout kitchen. * PERMIT SUSPENDED*
Immediately discontinue operation until sewage waste can be properly disposed of. Approval from the health department must be received prior to resuming operations. The permit holder is responsible for eliminating any public health hazard or nuisance that resulted from the improper disposal sited. - 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. - 3170 - Repeat A Wall at the dishwashing room is not maintained in good repair: scuffed/torn in areas where dish carts have hit wall. Base of wall in poor repair next to ice machine.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Floors thoroughout kitchen noted in need of cleaning.
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. - 3200 - Vent filters in some of the hibachi grill hood systems are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition.
Floor drains became backed up during inspection of kitchen; permit suspended.* No operation of restaurant is allowed until plumber repairs floor drain's sewage lines and an Environmental Health Specialist re-inspects & determines repair is valid. All violations discussed with managers. Call me at office number on front page of inspection when plumbing repair is done.
October 22, 2007 (Routine)
Violations:
- 0570 - Corrected During Inspection Wiping cloths improperly stored at suhi bar between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1060 - Duct tape used to repair a faucet at bar's 3 compartment sink is not an approved material. It is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1770 A - Corrected During Inspection Critical Face on "Wunder Bar" soda gun nozzle is not clean. Mold build-up observed inside ice machine
Clean and sanitize these surfaces for food contact. - 1790 - The toaster oven in sushi bar is not clean in bottom.
Clean the food contact surface of the toaster oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use. - 1800 - Bottom of soda gun holster has mold build-up. Top of stove and gas burner at cookline is in need of some cleaning.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3180 - Wall cleaning needed above kitchen's 3 compartment sink. Doors to employee restrooms need cleaning. Floor under bar's dump sink is not clean.
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. - 3320 - Corrected During Inspection Critical Bleach not labeled at bar.
Label chemical bottles with contents or discard.
Violations discussed with manager.
June 21, 2007 (Routine)
Violations:
- 0480 - Bulk food containers in need of labeling.
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. - 0550 - In-use utensils (tongs) stored on handle of oven.
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 140F. - 0730 - Critical Frozen raw fish for sushi service does not appear to be frozen for the time required to ensure complete parasite destruction.
Ensure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish for consumption is frozen throughout to a temperature of -4F (-20C) for 168 hours (7 days) in a freezer or at -31F (-35C) for 15 hours in a blast freezer. - 0740 - No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4F (-20C) for 168 hours (7 days) in a freezer or at -31F (-35C) for 15 hours in a blast freezer. Otherwise, restaurant must keep records to reflect that this is being done at the restaurant. Sushi guidance document printed to assist new manager. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: food splash areas of small floor mixer.
Clean and sanitize these surfaces for food contact. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: exterior of small floor mixer.
Clean and sanitize these surfaces for food contact. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: soda gun holster cups at bar.
Maintain nonfood-contact surfaces of equipment clean. - 1800 - Top and side of stove and side of a deep fryer have accumulations of grime and food debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2720 - Grease dumpster lid was observed open.
Cover all waste containers when not in continuous use. - 2750 - A strong offending odor is emanating from the refuse area. Although staff appear to be keeping the dumpster lid closed & the side plug in place, some liquid waste was observed on asphalt below dumpster. This may indicate the bottom is in poor repair OR the bottom drain plug is missing or damaged.
Contact the dumpster company to repair or replace the dumpster. Liquid waste clean-up can be accomplished using sand, clay kitty litter, or an automotive granular absorbent. - 3170 - Base of wall, next to ice machine, is not maintained in good repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Floor below rice storage shelf is noted in need of cleaning. Wall behind cookline is in need of cleaning.
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. - 3300 - Facility is storing unnecessary items (unused equipment- slicer, large rice cooker) to the operation or maintenance of the establishment.
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.
Violations discussed with manager. Overall, cleaning and attention to sanitary detail is very much improved. Many accomplishments observed since last visit; encourage staff to continue their positive efforts. An additional Certified Food Service Manager appears to be needed; new class schedule provided. New Permit Issued.
January 05, 2007 (Routine)
Violations:
- 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
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. - 0470 - Critical Raw animal food (eggs) 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. - 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: &FOOD&.
Store food in packages, covered containers, or wrappings. - 0550 - Repeat In-use utensil (rice scoop) improperly stored between use.
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 140F and the container. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Repeat Food stored on the floor on the freezer.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0690 - Unapproved items stored on top of ice machine.
Protect food from miscellaneous sources of contamination. - 0960 2 - The food contact surface of the cloth used below the cutting board is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Replace the cloth to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. - 1060 - The cloth towel used to store knives at the sushi bar is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1570 - Shelves observed rusted in a walk-in refrigerator.
Replace the rusted shelves to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. - 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine.
Clean and sanitize these surfaces for food contact. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: racks used for glassware.
Clean and sanitize these surfaces for food contact. - 1800 - Shelf in walk-in refrigerator has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Large long cutting board was found standing on the floor of the sushi bar.
Store cutting boards in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 2310 - Critical Repeat A handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the item preventing its use. - 2720 - Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 3180 - Repeat Walk-in freezer door noted in need of cleaning. Kitchen floor is in need of cleaning. A wall in a walk-in unit is moldy.
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. - 3200 - Repeat Vent filters in the some of the hood system at dining room hibachi grills are not being maintained in a clean condition. A hood filter is missing in the kitchen hood system.
Maintain hood system vent filters in a clean condition. Ensure all filters are installed during operational hours. - 3220 - Repeat Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 3490 - Personal medications stored improperly.
All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
Violations discussed with managers. Certified Foodservice manager schedule given to send additional personnel to class.
August 31, 2006 (Routine)
Violations:
- 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. - 0470 - Critical Repeat Unwrapped or uncovered food in the refrigeration units and in the kitchen area.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0730 - Critical Repeat Raw salmon for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.
Ensure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish for consumption is frozen throughout to a temperature of -4F (-20C) for 168 hours (7 days) in a freezer or at -31F (-35C) for 15 hours in a blast freezer. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of the ice machine.
Clean and sanitize these surfaces for food contact. - 1800 - Repeat The nonfood contact surface of the equipment has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 3170 - Repeat Floor in the walk-in freezer is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Physical facility noted in need of cleaning.
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. - 3200 - Repeat Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition. - 3260 - Repeat Employees are not using the dressing rooms or lockers provided.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 3340 - Corrected During Inspection Critical Repeat Container of chemical not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of chemical must be located in an area that is not above food, equipment, utensils, linens or single service items.
Violations discussed for correction. Improvement noted during inspection. Sushi fish must be kept under -4F for 7 days for proper parasite destruction.
July 20, 2006 (Routine)
Violations:
- 0060 - Critical Repeat No certified food manager present during inspection/during all hours of operation.
Provide a certified food manager during all hours of operation. - 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. - 0200 - Repeat 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. - 0220 - Critical Repeat Employees drinking from an uncovered container in the food preparation area.
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. - 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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. - 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands.
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 Repeat Unwrapped or uncovered food in the kitchen and walk-in units.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0480 - Unlabeled food containers.
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. - 0550 - Repeat Utensils improperly stored between use.
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 140F and the container. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0690 - Repeat Container of food stored directly on food.
Protect food from miscellaneous sources of contamination. - 0730 - Critical Repeat Raw fish for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.
Ensure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish for consumption is frozen throughout to a temperature of -4F (-20C) for 168 hours (7 days) in a freezer or at -31F (-35C) for 15 hours in a blast freezer. - 0740 - Repeat No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Record the freezing temperature and time to which the fish are subjected and retain the records at the food establishment for 90 calendar days beyond the service or sale of the fish. - 0790 - Improper methods used to thaw shrimp.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 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 - 0800 - Critical Repeat Potentially hazardous food noted not being adequately cooled to prevent the growth of harmful bacteria.
Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F 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. - 0810 - 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 Repeat Potentially hazardous food cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit 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 or within 4 calendar days if held at 45F. 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. - 1040 - Wooden utensil is used as a food contact surface.
Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface. Wood, if used, shall be hard maple or an equivalently hard, close-grained wood. - 1060 - Repeat The nonfood contact surface of the linen under the cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1320 - The temperature measuring device in the refrigeration unit was not properly located in the warmest part of the unit.
Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature. - 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
Repair or replace hood filters and/or eliminate gaps between filters. - 1730 - Repeat Utensils were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
Discard and replace the utensils to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of the ice machines.
Clean and sanitize these surfaces for food contact. - 1790 - Repeat The (cavity, door seal) of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours. - 1800 - Repeat The nonfood contact surface of the equipment has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Repeat Clean utensils were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2020 - Unwrapped knives, forks, or spoons were not stored with the handles up.
To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers. - 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
Provide a backflow or backsiphonage prevention device on all threaded faucets. - 2310 - Critical Repeat The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use. - 2350 ii - Faucet at the 3 comparment sink in poor repair.
Repair plumbing. - 2890 - Light bulb in walk-in unit not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen.
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 - 3180 - Repeat Walls, floor in the kitchen and in the walk-in units noted in need of cleaning.
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. - 3200 - Vent filters in the hood system are not being maintained in a clean condition.
Maintain hood system vent filters in a clean condition. - 3220 - Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 3260 - Repeat Employees are not using the dressing rooms or lockers provided.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 3270 - Critical Harborage conditions exist
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 3320 - Critical Original containers of chlorine does not have a legible manufacturer label
Provide manufacturer's label on containers of chlorine that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness. - 3340 - Critical Repeat Containers of chemical are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of chemical must be located in an area that is not above food, equipment, utensils, linens or single service items. - 3460 - Critical Medicines are located in food prep area.
Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles - 3480 - Critical First Aid Supplies are not being stored in a kit or container
Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
Violations discussed for correction. Contact Health Department at 518-2792 to schedule food handler class.
June 05, 2006 (Routine)
Violations:
- 0060 - Critical No certified food manager present during all hours of operation.
Provide addtional certified food manager to be present during all hours of operation. - 0140 - Critical Improper handwashing procedures observed. No soap used to properly clean hands.
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. - 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. - 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. - 0220 - Critical Repeat The employees are drinking from an uncovered container in the food preparation area.
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. - 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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. - 0240 - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 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 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw beef stored over sauce in the walk-in 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 - Repeat 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 140F and the container. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0690 - Hats were stored on food on the push carts.
Protect food from miscellaneous sources of contamination. - 0730 - Critical Raw fish for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.
Ensure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish for consumption is frozen throughout to a temperature of -4F (-20C) for 168 hours (7 days) in a freezer or at -31F (-35C) for 15 hours in a blast freezer. - 0740 - No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Record the freezing temperature and time to which the fish are subjected and retain the records at the food establishment for 90 calendar days beyond the service or sale of the fish. - 0820 - Critical Repeat Food at sushi bar cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. - 1060 - Repeat The nonfood contact surface of the linen under utensils at the sushi bar is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1460 - Employees are using a 2-compartment sink for warewashing. The 2-compartment sink has not been approved for this purpose.
Discontinue use of the 2-compartment sink for warewashing since it's use has not been approved by the regulatory authority. - 1730 - Door handle to the walk-in unit was observed in a state of repair and condition preventing the equipment to be used as designed.
Replace the door handle to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. - 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: interior of the ice machine.
Clean and sanitize these surfaces for food contact. - 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours. - 1800 - Repeat The nonfood contact surface of the shelves in the reach-in units has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2310 - Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the item preventing its use. - 2310 B - Repeat The handwash station at the sushi bar is being used to rinse foods.
The handwash facility identified above is to be used for washing hands only - 2310 B - Repeat The handwash station at the sushi bar is being used as a dump station.
The handwash facility identified above is to be used for washing hands only - 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 3080 - Repeat Less than 20 foot candles of light was noted in the reach-in unit.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms - 3170 - Floor in the walk-in unit is not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3180 - Repeat Floor in the kitchen and especially the walk-in freezer noted in need of cleaning.
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. - 3260 - Employees are not using the dressing rooms or lockers provided. Chefs' hats were stored on the push carts on food.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 3340 - Critical Containers of chemical cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of chemical cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items. - 3490 - First aide items stored on table.
All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
Violations discussed for correction. A follow-up inspection will be conducted to ensure compliance to avoid further enforcement action.
January 30, 2006 (Routine)
Violations:
- 0170 - Corrected During Inspection A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
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. - 0470 - Critical Unwrapped or uncovered food in the walk-in cooler
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses. Rice bowls.
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 140F and the container. - 0550 - Corrected During Inspection Repeat In-use utensils improperly stored between use. Bowl used to dispense dressing.
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 140F and the container. - 0610 - Repeat Boxes of food stored less than 6" above the floor inside walk-in freezer.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0800 - Critical Chicken and beef soup noted not being adequately cooled to prevent the growth of harmful bacteria. Product has been temperature abused for more than 24 hours. Product rated 50 degrees Fahrenheit. (OPERATOR VOLUNTARILY DISCARDED)
Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F 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. - 0810 - The methods used for cooling soup 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 Produce walk-in cooler cold holding at improper temperatures. No perishable foods in cooler. (IN PROCESS OF REPAIR)
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 0830 - Critical The prepared ready-to-eat (RTE) soups in the refrigeration unit 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 or within 4 calendar days if held at 45F. 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. - 1060 - The nonfood contact surface of the counter in sushi area is not corrosion resistant, nonabsorbent, and/or smooth. Cardboard lining shelves in dishwashing area. (OPERATOR CORRECTED)
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1570 - Repeat Mechanically vented hood filters not in good repair or have gaps in between filters.
Repair or replace hood filters and/or eliminate gaps between filters. - 1800 - The nonfood contact surface of the outside food containers, inside reach-in refrigeration units has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2000 - Single service items observed unprotected from contamination inside cabinets in sushi area.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 3020 - Soap was not provided at the hand washing lavatory in the bar.
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. - 3080 - Less than 10 foot candles of light was noted in the walk-in 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. - 3080 - Less than 20 foot candles of light was noted in the reach-in refrigeration units in sushi area and in dishwashing area.Burned out light bulb in ventilation hood system needs replacement.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms - 3180 - Area behind cookline, fryers, all equipment, ceiling tiles in kitchen, floor in dry storage area, staff restrooms, around ceiling vents in kitchen noted in need of cleaning.
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.
Hands washed at appropriate times today. Chlorine chemical sanitizing solution available for moist wiping cloths (50-100ppm). Chemical test kit available. Chemical dishwasher unit appears to be functioning today. Food thermometer available. Certified food manager not present at time of inspection.
October 31, 2005 (Routine)
Violations:
- 0160 - Corrected During Inspection Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. - 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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. - 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: sushi rice
Store food in packages, covered containers, or wrappings. - 0550 - Dispensing utensils improperly stored between uses.( Rice bowl stored in still water)
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 140F and the container. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1320 - There was no temperature measuring device located in the upright refrigeration unit..
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. - 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
Repair or replace hood filters and/or eliminate gaps between filters. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: soda dispenser holster at the bar.
Clean and sanitize these surfaces for food contact. - 1800 - The nonfood contact surface of the caulking around the handsink at the sushi bar has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 2310 B - Repeat The handwash station at the sushi bar is being used for purposes other than washing hands.
The handwash facility identified above is to be used for washing hands only - 3030 - No disposable towels were provided at the hand washing lavatory in the mens employee restroom.
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 - 3080 - Less than 50 foot candles of light was noted under the hood.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor - 3180 - Repeat Floors in the walk in freezer noted in need of cleaning.
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. - 3240 - Back Handwashing facilities are unclean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing. - 3270 - Critical Repeat Methods are not being used to control pests. (Mice droppings were found)
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
All violations discussed and/or corrected with the manager. Certified Food Manager schedule was submitted to the PIC due to expiration of certificate.
July 05, 2005 (Follow-up)
Violations:
- 0070 - Repeat Signage is needed at buffet line for consumers.
Ensure consumers are notified that clean tableware is to be used when they return to self-service areas. - 0820 - Corrected During Inspection Critical Repeat Shrimp and beef on buffet line hot holding at improper temperatures. Items had not been out of temperature for more than 4 hours.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. - 1100 - Critical Repeat The food contact surface of the wooden bowl and spoon used for sushi rice is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Replace the sushi bowl and wooden spoon to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris. - 2310 B - Corrected During Inspection Repeat The handwash station at the sushi area is being used to clean equipment and utensils.
The handwash facility identified above is to be used for washing hands only
Improvements have been made since last inspection (6/22/05). No observations of bulk cooling problems today. Hands washed at appropriate times today. Food thermometer available-demonstrated calibrating. Chlorine sanitizing solution available for moist wiping cloths (200ppm). Chemical test kit available.
June 22, 2005 (Routine)
Violations:
- 0070 - Signage is needed at buffet line for consumers.
Ensure consumers are notified that clean tableware is to be used when they return to self-service areas. - 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. - 0220 - Corrected During Inspection Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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. - 0480 - Repeat Unlabeled food containers. (rice, flour)
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. - 0510 - Corrected During Inspection Vegetables not washed before being offered for sale or service.
Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form. - 0570 - Corrected During Inspection Repeat Wiping cloths improperly used. Moist cloths observed under cutting board.
Ensure cloths are not used for any other purpose. - 0800 - Corrected During Inspection Critical Large pot of chicken stock (approximately 30 gallons or more) noted not being adequately cooled to prevent the growth of harmful bacteria. Product rated 49 degrees Fahrenheit. Product may have been temperature abused for more than 24 hours. Operator not able to know how long product took to cool down.
Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F 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. - 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. - 0820 - Corrected During Inspection Critical Shrimp and mussels on buffet line hot holding at improper temperatures. Items had not been out of temperature for more than 4 hours.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. - 0830 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit 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 or within 4 calendar days if held at 45F. 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. - 1100 - Critical The food contact surface of the wooden bowl and spoon used for sushi rice is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Replace the sushi bowl and wooden spoon to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris. - 1510 - Repeat The person in charge could not provide a food temperature measuring device.
Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. - 1580 - The cutting board(s) along the prep line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1750 - Manufacturer containers were observed reused for the storage of food
Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 2310 - Corrected During Inspection Critical The handwashing facility located by ice machine is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment cart preventing its use. - 2310 B - Corrected During Inspection The handwash station at the sushi and food preparation area is being used to clean equipment and utensils.
The handwash facility identified above is to be used for washing hands only - 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 2890 - Light bulb in kitchen not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3180 - Repeat Wall behind cook line, floor inside walk-in cooler, floor in dry storage area, and area around ceiling vents noted in need of cleaning.
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. - 3270 - Rodent droppings observed in back dry storage area.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Assessed records for freezing fish-however, records are not up to date. Operator has agreed to continue to monitor system for freezing fish for sushi product-will assess on follow-up visit.
December 29, 2004 (Routine)
Violations:
- 0820 - Critical Repeat Mussels hot holding at improper temperatures on stove top.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. - 0820 - Critical Repeat Salmon sushi, tuna sushi cold holding at improper temperatures on buffet..
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. - 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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. - 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Ice scooped with drinking glass, not scoop with handle.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 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 140F and the container. - 0550 - Repeat In-use utensils improperly stored between use.
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 140F and the container. - 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 3240 - Repeat Handwashing facilities are unclean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing. - 3180 - Repeat Floors and walls in kitchen and in walk-in's in need of cleaning.
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. - 3220 - Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 0060 - Critical No certified food manager or knowledgeable person in charge present.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. - 1060 - Repeat The nonfood contact surface of the cloth lining trays of cleanware is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1320 - There was no temperature measuring device located in the 3 door refrigerator.
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. - 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in freezer.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 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. - 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 2350 ii - Plumbing connections under the kitchen hand sink are leaking.
Plumbing systems and components shall be maintained in good repair. - 0480 - Repeat Unlabeled food containers.
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. - 2000 - Clean pans were found stored on floor.
Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1570 - Door handle on walk-in refrigerator was observed in a state of disrepair and damaged. String is used to open door.
Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 3380 - Critical Saniting solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Utilize only concentrations that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces - 0740 - No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4F (-20C) for 168 hours (7 days) in a freezer or at -31F (-35C) for 15 hours in a blast freezer. - 1510 - The person in charge could not provide a food temperature measuring device.
Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. - 1520 - There is no temperature measuring device available in the manual warewashing area.
Provide a temperature measuring device in the warewashing area so that employees can monitor the water temperature of the washing and sanitizing operations. - 3330 - Critical Working containers of hand soap are not properly labeled.
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. - 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees, bar handsink.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Advised critical violations must be corrected immediately.
December 29, 2004 (Routine)
Violations:
- 0820 - Critical Repeat Mussels hot holding at improper temperatures on stove top.
Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. - 0820 - Critical Repeat Salmon sushi, tuna sushi cold holding at improper temperatures on buffet..
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. - 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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. - 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Ice scooped with drinking glass, not scoop with handle.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. - 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 140F and the container. - 0550 - Repeat In-use utensils improperly stored between use.
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 140F and the container. - 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 3240 - Repeat Handwashing facilities are unclean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing. - 3180 - Repeat Floors and walls in kitchen and in walk-in's in need of cleaning.
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. - 3220 - Mops not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. - 0060 - Critical No certified food manager or knowledgeable person in charge present.
Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. - 1060 - Repeat The nonfood contact surface of the cloth lining trays of cleanware is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 1320 - There was no temperature measuring device located in the 3 door refrigerator.
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. - 0470 - Critical Repeat Unwrapped or uncovered food in the walk-in freezer.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 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. - 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 2350 ii - Plumbing connections under the kitchen hand sink are leaking.
Plumbing systems and components shall be maintained in good repair. - 0480 - Repeat Unlabeled food containers.
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. - 2000 - Clean pans were found stored on floor.
Store in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1570 - Door handle on walk-in refrigerator was observed in a state of disrepair and damaged. String is used to open door.
Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair , replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 3380 - Critical Saniting solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Utilize only concentrations that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces - 0740 - No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4F (-20C) for 168 hours (7 days) in a freezer or at -31F (-35C) for 15 hours in a blast freezer. - 1510 - The person in charge could not provide a food temperature measuring device.
Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. - 1520 - There is no temperature measuring device available in the manual warewashing area.
Provide a temperature measuring device in the warewashing area so that employees can monitor the water temperature of the washing and sanitizing operations. - 3330 - Critical Working containers of hand soap are not properly labeled.
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. - 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees, bar handsink.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Advised critical violations must be corrected immediately.
September 20, 2004 (Routine)
Violations:
- 0470 - Critical Unwrapped or uncovered food in the glass reach in refrigerator. CORRECTED
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 2350 ii - Plumbing connections at the 3-compartment sink are leaking.
Plumbing systems and components shall be maintained in good repair. - 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. CORRECTED
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. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of the waitstation ice bin moldy.
Clean and sanitize these surfaces for food contact. - 0820 - Critical Repeat Sushi fish in the display case is cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. - 0820 - Critical Chicken and beef dishes on the steam table are hot holding at improper temperatures.
Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. - 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the mens employee bathroom. CORRECTED
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 - 0240 - Repeat Employees observed working in the food service area without proper hair restraints. CORRECTED
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0480 - Unlabeled food containers.
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. - 3340 - Critical Containers of peroxide and other first aid supplies are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. CORRECTED
Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
All violations discussed for correction with the CFM.
September 20, 2004 (Routine)
Violations:
- 0470 - Critical Unwrapped or uncovered food in the glass reach in refrigerator. CORRECTED
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 2350 ii - Plumbing connections at the 3-compartment sink are leaking.
Plumbing systems and components shall be maintained in good repair. - 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. CORRECTED
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. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of the waitstation ice bin moldy.
Clean and sanitize these surfaces for food contact. - 0820 - Critical Repeat Sushi fish in the display case is cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. - 0820 - Critical Chicken and beef dishes on the steam table are hot holding at improper temperatures.
Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. - 3030 - Repeat No disposable towels were provided a the hand washing lavatory in the mens employee bathroom. CORRECTED
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 - 0240 - Repeat Employees observed working in the food service area without proper hair restraints. CORRECTED
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0480 - Unlabeled food containers.
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. - 3340 - Critical Containers of peroxide and other first aid supplies are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. CORRECTED
Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
All violations discussed for correction with the CFM.
June 16, 2004 (Routine)
Violations:
- 0820 - Critical Repeat Sushi fish cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 3020 - Soap was not provided at the hand washing lavatory in the sushi bar
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. - 3260 - Employees are not using the dressing rooms or lockers provided.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 1800 - The nonfood contact surface of the counter top and side paneling of equipment has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1060 - The nonfood contact surface of the towel under cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 0470 - Critical Unwrapped or uncovered food in the cook tray.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0550 - In-use utensils improperly stored between use.
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 140F and the container. - 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
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. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 2720 - Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 3180 - Floor in the kitchen noted in need of cleaning.
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. - 3240 - Handwashing facilities are unclean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing.
Violations discussed and or corrected during inspection/mechanical dishmachine final rinse chlorine level between 50ppm-200ppm/water temperature at rinse cycle above 120F.
June 16, 2004 (Routine)
Violations:
- 0820 - Critical Repeat Sushi fish cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 3020 - Soap was not provided at the hand washing lavatory in the sushi bar
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. - 3260 - Employees are not using the dressing rooms or lockers provided.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 1800 - The nonfood contact surface of the counter top and side paneling of equipment has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1060 - The nonfood contact surface of the towel under cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 0470 - Critical Unwrapped or uncovered food in the cook tray.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0550 - In-use utensils improperly stored between use.
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 140F and the container. - 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
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. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 2720 - Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 3180 - Floor in the kitchen noted in need of cleaning.
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. - 3240 - Handwashing facilities are unclean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing.
Violations discussed and or corrected during inspection/mechanical dishmachine final rinse chlorine level between 50ppm-200ppm/water temperature at rinse cycle above 120F.
March 25, 2004 (Routine)
Violations:
- 0820 - Critical Sushi fish cold holding at improper temperatures. corrected during inspection.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 3030 - No continuous towel system that supplies the user with a clean towel has been provided. Employee's rest-room.
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 - 3260 - Employees are not using the dressing rooms or lockers provided. corrected during inspection.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 3480 - Critical First Aid Supplies are not being stored in a kit or container
Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles - 1060 - The nonfood contact surface of the towel under cutting board is not corrosion resistant, nonabsorbent, and/or smooth. corrected during inspection.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 0220 - Critical Open drinking containers stored in a manner that may contaminate food contact surfaces or utensils. Corrected during inspection.
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. - 0240 - Employees observed working in the food service area without proper hair restraints. Dishwasher employee.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. Potted plant in kitchen.
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. - 0610 - Food stored on the floor. Or Food stored less than 6" above the floor. corrected during inspection.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. E-co lab on board fixing problem.
Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F. - 3290 - Cleaning tools noted to be stored in such a way that it is contaminating food and equipment.
Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles. - 3490 - Hand lotion stored in such a way that they could contaminate equipment in the bar.
All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food contact items, equipment, utensils, linens, single-service and single-use articles. - 0470 A 4 - Critical Observed the following food was observed stored without being in packages, in covered containers, or wrapped: beef and dressings.
Store food in packages, covered containers, or wrappings. - 1800 - The nonfood contact surface of the reach-in cooler gasket had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Corrected during inspection.
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.
Violations discussed and or corrected during inspection/mechanical dishmachine chlorine problem is being attended by E-co lab area sales manager.
March 25, 2004 (Routine)
Violations:
- 0820 - Critical Sushi fish cold holding at improper temperatures. corrected during inspection.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 3030 - No continuous towel system that supplies the user with a clean towel has been provided. Employee's rest-room.
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 - 3260 - Employees are not using the dressing rooms or lockers provided. corrected during inspection.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 3480 - Critical First Aid Supplies are not being stored in a kit or container
Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles - 1060 - The nonfood contact surface of the towel under cutting board is not corrosion resistant, nonabsorbent, and/or smooth. corrected during inspection.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 0220 - Critical Open drinking containers stored in a manner that may contaminate food contact surfaces or utensils. Corrected during inspection.
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. - 0240 - Employees observed working in the food service area without proper hair restraints. Dishwasher employee.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. Potted plant in kitchen.
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. - 0610 - Food stored on the floor. Or Food stored less than 6" above the floor. corrected during inspection.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. E-co lab on board fixing problem.
Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F. - 3290 - Cleaning tools noted to be stored in such a way that it is contaminating food and equipment.
Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles. - 3490 - Hand lotion stored in such a way that they could contaminate equipment in the bar.
All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food contact items, equipment, utensils, linens, single-service and single-use articles. - 0470 A 4 - Critical Observed the following food was observed stored without being in packages, in covered containers, or wrapped: beef and dressings.
Store food in packages, covered containers, or wrappings. - 1800 - The nonfood contact surface of the reach-in cooler gasket had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Corrected during inspection.
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.
Violations discussed and or corrected during inspection/mechanical dishmachine chlorine problem is being attended by E-co lab area sales manager.
December 22, 2003 (Routine)
Violations:
- 3020 - Soap was not provided at the hand washing lavatory in the bar hand sink. corrected during inspection.
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. - 1800 - The nonfood contact surface of the counter top had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 0470 - Critical Unwrapped or uncovered food in the walk-in cooler..
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0550 - Repeat In-use utensils improperly stored between use. Sauce pan used for dry scoop.
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 140F and the container. - 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3180 - Repeat Floor in the kitchen noted in need of cleaning.
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. - 2350 - Critical A recent repair to plumbing system components of the toilet are not in accordance with law.
All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
Final rinse at mechanical Dishmachine between 50ppm-200ppm/wash water temperature above 150F/hand washing stressed/sushi freezing records verified and modified for correct logging of information.
December 22, 2003 (Routine)
Violations:
- 3020 - Soap was not provided at the hand washing lavatory in the bar hand sink. corrected during inspection.
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. - 1800 - The nonfood contact surface of the counter top had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 0470 - Critical Unwrapped or uncovered food in the walk-in cooler..
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0550 - Repeat In-use utensils improperly stored between use. Sauce pan used for dry scoop.
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 140F and the container. - 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3180 - Repeat Floor in the kitchen noted in need of cleaning.
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. - 2350 - Critical A recent repair to plumbing system components of the toilet are not in accordance with law.
All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
Final rinse at mechanical Dishmachine between 50ppm-200ppm/wash water temperature above 150F/hand washing stressed/sushi freezing records verified and modified for correct logging of information.
October 02, 2003 (Routine)
Violations:
- 0820 - Critical Repeat Sushi (tuna, salmon and octopus) cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 3030 - No continuous towel system that supplies the user with a clean towel has been provided.
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 - 3020 - Repeat Soap was not provided at the hand washing lavatory in the kitchen hand sink.
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. - 3260 - Repeat Employees are not using the dressing rooms or lockers provided. Employee belonging improperly stored with kitchen utensils.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, lime scale) that may decrease the effectiveness of the unit. Food at dishmachine strainer.
Increase the frequency of cleaning or lime scale deposit removal from the interior surfaces of the unit to maintain unit performance. - 0560 - Linens in contact with food.
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. - 0240 - Repeat Employees observed working in the food service area without proper hair restraint.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 1790 - The cavity and door seal of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the cavity and door seal of the microwave oven at least every 24 hours. - 1720 - Repeat There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
Obtain a correct chemical test kit to ensure the sanitizing solution is maintained at the proper solution. - 0550 - Repeat In-use utensils improperly stored between use.
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 140F and the container. - 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. (Working tools)
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. - 2000 - Single service items observed unprotected from contamination.
Store single service items inverted, in plastic, or in an approved dispenser. - 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor. Corrected during inspection.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1750 - Manufacturer containers were observed reused for the storage of tea leaves and condiments..
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 3270 - Critical Repeat Premises are not being routinely inspected for evidence of pests. Mice droppings on top of soy sauce bucket.
Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 3290 - Mizer cutting board noted to be stored in such a way that it is contaminating equipment
Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles. - 2890 - Light bulb in dishwasher hood not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: ice machine and ice bin.
Clean and sanitize these surfaces for food contact. - 3200 - Intake and exhaust air ducts are not being cleaned
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials - 0480 - Repeat Unlabeled food containers.
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. - 3330 - Critical Working containers of degreaser are not properly labeled.
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. - 3340 - Critical Containers of degreaser are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of degreaser must be located in an area that is not above food, equipment, utensils, linens or single service items. - 3180 - Repeat Floor in the kitchen noted in need of cleaning.
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. - 3240 - Repeat Handwashing facilities are unclean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing. - 0740 - Repeat No parasite destruction records maintained for raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Record the freezing temperature and time to which the fish are subjected and retain the records at the food establishment for 90 calendar days beyond the service or sale of the fish.
Violations discussed with kitchen service manager/hand washing stressed/final rinse of mechanical dishmachine chlorine level between 50ppm-200ppm/wash water temperature above 120F.
October 02, 2003 (Routine)
Violations:
- 0820 - Critical Repeat Sushi (tuna, salmon and octopus) cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 3030 - No continuous towel system that supplies the user with a clean towel has been provided.
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 - 3020 - Repeat Soap was not provided at the hand washing lavatory in the kitchen hand sink.
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. - 3260 - Repeat Employees are not using the dressing rooms or lockers provided. Employee belonging improperly stored with kitchen utensils.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, lime scale) that may decrease the effectiveness of the unit. Food at dishmachine strainer.
Increase the frequency of cleaning or lime scale deposit removal from the interior surfaces of the unit to maintain unit performance. - 0560 - Linens in contact with food.
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. - 0240 - Repeat Employees observed working in the food service area without proper hair restraint.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 1790 - The cavity and door seal of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the cavity and door seal of the microwave oven at least every 24 hours. - 1720 - Repeat There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
Obtain a correct chemical test kit to ensure the sanitizing solution is maintained at the proper solution. - 0550 - Repeat In-use utensils improperly stored between use.
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 140F and the container. - 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. (Working tools)
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. - 2000 - Single service items observed unprotected from contamination.
Store single service items inverted, in plastic, or in an approved dispenser. - 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor. Corrected during inspection.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1750 - Manufacturer containers were observed reused for the storage of tea leaves and condiments..
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs. - 3270 - Critical Repeat Premises are not being routinely inspected for evidence of pests. Mice droppings on top of soy sauce bucket.
Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 3290 - Mizer cutting board noted to be stored in such a way that it is contaminating equipment
Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles. - 2890 - Light bulb in dishwasher hood not shielded, coated, or otherwise shatter-resistent.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: ice machine and ice bin.
Clean and sanitize these surfaces for food contact. - 3200 - Intake and exhaust air ducts are not being cleaned
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials - 0480 - Repeat Unlabeled food containers.
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. - 3330 - Critical Working containers of degreaser are not properly labeled.
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. - 3340 - Critical Containers of degreaser are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of degreaser must be located in an area that is not above food, equipment, utensils, linens or single service items. - 3180 - Repeat Floor in the kitchen noted in need of cleaning.
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. - 3240 - Repeat Handwashing facilities are unclean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing. - 0740 - Repeat No parasite destruction records maintained for raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Record the freezing temperature and time to which the fish are subjected and retain the records at the food establishment for 90 calendar days beyond the service or sale of the fish.
Violations discussed with kitchen service manager/hand washing stressed/final rinse of mechanical dishmachine chlorine level between 50ppm-200ppm/wash water temperature above 120F.
June 03, 2003 (Routine)
Violations:
- 1800 - The nonfood contact surface of the front door of refrigerator had accumulations of grime and debris. corrected during inspection.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 0470 - Critical Unwrapped or uncovered food in the refrigerator and ibachi food cart. Corrected during inspection.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0220 - Critical Open drinking containers stored in a manner that may contaminate food contact surfaces or utensils.
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. - 1720 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
Obtain a correct chemical test kit to ensure the sanitizing solution is maintained at the proper solution. - 3270 - Critical Harborage conditions exist Dead rodent in trap. Under contract from pest control company. Corrected during inspection.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 2720 - Outside refuse container was uncovered.
Cover all waste containers when not in continuous use. - 0570 - Wiping cloths improperly used.
Ensure cloths used for wiping food spills are not used for any other purpose. - 3200 - Intake and exhaust air ducts are not being cleaned
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials - 3180 - Floor in the kitchen noted in need of cleaning.
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. - 3240 - Handwashing facilities are unclean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing. - 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a correct test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 0830 - Critical The prepared ready-to-eat (RTE) shrimps tempura in the refrigeration unit 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 or within 4 calendar days if held at 45F. 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. - 0740 - Repeat No parasite destruction records maintained for raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Record the freezing temperature and time to which the fish are subjected and retain the records at the food establishment for 90 calendar days beyond the service or sale of the fish. - 3020 - Soap was not provided at the hand washing lavatory in the bar area. Corrected during inspection.
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.
Mechanical Dishmachine final rinse chlorine level between 50ppm-200ppm/wash water temperature above 150F/hand washing stressed/corrective actions discussed.
June 03, 2003 (Routine)
Violations:
- 1800 - The nonfood contact surface of the front door of refrigerator had accumulations of grime and debris. corrected during inspection.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 0470 - Critical Unwrapped or uncovered food in the refrigerator and ibachi food cart. Corrected during inspection.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0220 - Critical Open drinking containers stored in a manner that may contaminate food contact surfaces or utensils.
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. - 1720 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
Obtain a correct chemical test kit to ensure the sanitizing solution is maintained at the proper solution. - 3270 - Critical Harborage conditions exist Dead rodent in trap. Under contract from pest control company. Corrected during inspection.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 2720 - Outside refuse container was uncovered.
Cover all waste containers when not in continuous use. - 0570 - Wiping cloths improperly used.
Ensure cloths used for wiping food spills are not used for any other purpose. - 3200 - Intake and exhaust air ducts are not being cleaned
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials - 3180 - Floor in the kitchen noted in need of cleaning.
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. - 3240 - Handwashing facilities are unclean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing. - 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a correct test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 0830 - Critical The prepared ready-to-eat (RTE) shrimps tempura in the refrigeration unit 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 or within 4 calendar days if held at 45F. 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. - 0740 - Repeat No parasite destruction records maintained for raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Record the freezing temperature and time to which the fish are subjected and retain the records at the food establishment for 90 calendar days beyond the service or sale of the fish. - 3020 - Soap was not provided at the hand washing lavatory in the bar area. Corrected during inspection.
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.
Mechanical Dishmachine final rinse chlorine level between 50ppm-200ppm/wash water temperature above 150F/hand washing stressed/corrective actions discussed.
February 27, 2003 (Routine)
Violations:
- 0820 - Critical Sushi (fish) cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. - 3090 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors. employee bathroom.
Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes - 3260 - Employees are not using the dressing rooms or lockers provided.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 1060 - The nonfood contact surface of the towel under cutting board is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 0470 - Critical Unwrapped or uncovered food in the walk-in cooler.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0240 - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0550 - In-use utensils improperly stored between use.
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 140F and the container. - 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1910 - Linen observed with food residue or other soiling matter. inside cabinet with spray chemical bottles.
Clean linen to remove food residue or soiling matter. - 1570 - Walk-in freezer with frost build-up and was observed in a condition that prevents necessary maintenance and easy cleaning.
Repair the walk-in freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the walk-in freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 2010 - Clean equipment/utensils were found stored at the ladies rest-room.
Discontinue storage of clean equipment and utensils in a location subject to contamination. - 1770 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: front door of refrigerator and hood filters.
Maintain nonfood-contact surfaces of equipment clean. - 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: ice bin and microwave-oven.
Clean and sanitize these surfaces for food contact. - 3200 - Intake and exhaust air ducts are not being cleaned
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials - 0480 - Unlabeled food containers.
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. - 3180 - Floor in the kitchen noted in need of cleaning.
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. - 0790 - Improper methods used to thaw frozen fish for sushi.
Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 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 3. As part of the cooking process - 3240 - Handwashing facilities are unclean and not maintained
Keep handwashing facilities clean and maintained to encourage proper handwashing.
Critical violations corrected during inspection. Chlorine level of mechanical dishmachine 50-200ppm. Other violations will be corrected before dinner time serving.
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