Establishment with an adequate metal food stem thermometer & chlorine test kit. The dish machine reached an adequate hot sanitizing temperature. The bleach water/wiping cloth set-ups were adequate. Adequate employee health policy in place. Health permit posted & visible.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. Ice scoops found with handles in ice.
Correction: Store in-use ice scoops speared in the ice with handles up.
- Non-Food Contact Surfaces
Observation: Debris build-up on the following non-food contact surfaces: walk-in cooler storage racks, door handles on the cold holding units, sides of equipment & storage racks.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Hand Drying Provision (corrected on site)
Observation: Paper towels were not provided at the kitchen hand-sink.
Correction: Paper towels 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Debris build-up on the floor, walls & some ceiling tile.
Correction: Provide a detailed floor, wall & ceiling tile cleaning.
- Pests - Controlling Pests* (repeated violation)
Observation: Harborage conditions exist.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Chemical spray bottles were not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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12/14/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw:scallops, chicken and shrimp located at the upper part of the MUT inside the kitchen cold holding at improper temperatures(50 F).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces
Observation: The opening of the hibachi grills used to discard left over food and oils has accumulations of food grime and debris (specifically the four hibachi grills closest to the kitchen-only in use during the weekends).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface, of the gas pipe system, behind the fryers has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the walk in freezer.
Correction: 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall located behind the portable rice steamers noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Pests - Controlling Pests*
Observation: Harborage conditions exist of fruit flies around the storage of boxes soda syrup (rack for the soda boxes have build up of syrup). Flies were observed around the entrance of the receiving back door. Door was open due to incoming food delivery.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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07/29/2015 | Routine | |
NOTES:
* Violations corrected at the time of inspection.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Supporting evidence(cigarette butts) of smoking taking place in non-designated areas of the establishment.
Correction: CORRECTED. Provide a designated area where employees may smoke 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.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use: Rice scoops being stored in stagnant water.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: The sign that notifies food employees to wash their hands is not clearly visible. (Employee restroom)
Correction: Provide a sign/poster that is clearly visible to all employees
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01/05/2015 | Routine | |
NOTES:
* All violations corrected at the time of inspection.
No violation noted during this evaluation. | 09/09/2014 | Follow-up | |
NOTES:
* Monitor cold-holding procedures to ensure internal food temperatures of 41 degrees or less to prevent potential bacterial growth.
* Discontinue the use of the Walk-in Cooler until it is capable of maintain potentially hazardous foods at 41 degrees or less.
* All critical violations shall be corrected within 10 days and no later than the time of the next inspection.
* A follow-up inspection will take place on or around 9-5-2014.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Raw shell egg & raw beef in WIC cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the steaks on the hibachi menu that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk-in Cooler was observed in a state of disrepair and damaged. Leaking and condensation ponding in the floor. The gaskets are need in replacing on the True 3DR Cooler in the kitchen.
Correction: Repair the Walk-in Cooler 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 Cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Replace the gaskets of the True 3DR Cooler in the kitchen to ensure proper cold-holding temperatures.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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08/25/2014 | Routine | |
The facility was observed cleaning and prepping for food service later today.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor (walk-in freezer).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site) (repeated violation)
Observation: An accumulation of grease was observed on the floor and inside the deep fryer lower cabinet.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/31/2014 | Follow-up | |
The operator provided a metal probe thermometer.
- Hands - Where to Wash
Observation: A food employee was observed cleaning their hands in the three compartment warewashing sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses ( bowl were observed in bulk food storage containers and cooked white rice warmer, in the rear food processing area.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor (walk-in freezer).;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: All the raw seafood products displayed/stored in the front sushi display refrigeration unit were cold holding at improper temperatures ( the seafood products measured 46-47 degrees F).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at female restroom measured at a temperature less than 100°F ( hot water temperature measured 84 degrees F).
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station in the rear food processing area was observed used to rinse an ice scoop, used at the rear beverage/soda station by a female worker.
Correction: The handwash facility identified above is to be used for washing hands only
- Plumbing System Maintained in Good Repair
Observation: The sink basin at the front sushi station is slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: An accumulation of grease was observed on the floor and inside the deep fryer lower cabinet. Also noted old food debris in the front sushi area.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: A working container of hood cleaning chemical spray bottle, stored on a bottom shelf of a food prep table was observed not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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03/19/2014 | Routine | |
The operator provided a metal probe thermometer, chlorine test strips during today's inspection. A complaint investigation was also conducted at this time.
- Critical: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled displayed sushi seafood products (escolar "white tuna,salmon, tuna, octopus) were not being adequately cooled to prevent the growth of harmful bacteria.;Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked sushi seafood product were provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the exterior surfaces of the food prep fry pans were observed with a heavy carbon build-up.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the 3 vat sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the opened refuse container outside the facility, in the dumpster enclosure.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Food debris were observed on the carpeting and the flooring in the customer dining area and in the kitchen, along the wall-floor juncture in the kitchen area
Correction: the facility noted in need of cleaning.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: A working container of chemical spray bottle by the 3 compartment sink was not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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09/25/2013 | Routine | |
The cooling process was discussed with the person-in-charge, as well as, the use of sheet pans in the cooling process during today's inspection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Hibachi rice which was previously prepared 6/20/13 and being held in the walk-in cooler observed cold holding at improper temperatures (the hibachi rice measured at 44 degrees F).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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06/21/2013 | Follow-up | |
The facility provided the following: a metal probe thermometer, chlorine and quaternary ammonium test strips and an Employee Health policy during today's inspection.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses (bowls being used as scoop for bulk food products).
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Linens and Napkins - Use Limitation
Observation: Linens in contact with food (spring rolls in the rear food processing maketable unit)..
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Hibachi rice which was previously prepared 6/4/13 and being held on the rear prep table was observed cold holding at improper temperatures (the hibachi rice measured at 48 degrees F, product held less than 4 hours).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sushi rice at the front sushi bar area for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink at sushi bar and the front male and female restrooms were measured at a temperature less than 100°F (76 degrees F initial temperature reading).
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Critical: Backflow Prevention Device, When Required*
Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law ( a hose was observed attached to a threaded hose bib and coiled inside the leftmost compartment of the three compartment sink, in the kitchen).
Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
- Light Bulbs Protective Shielding
Observation: Light bulb in walk-in freezer and the ware washing area were not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (rear food processing/kitchen area).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The rear food processing area/cookline and the front sushi area were noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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06/05/2013 | Routine | |
NOTES:
* All critical violations must be corrected within 10 days.
* All non-critical violations must be corrected within 30 days.
* Verified employee health policy, food stem thermometer, sanitizing concentrations, sanitizing test kit, and high temp dish machine.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the beef (steak) that may be served raw and/or undercooked
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Ventilation Hood System, Drip Prevention
Observation: Grease from the exhaust hood system at the cook line was observed dripping onto food contact surfaces below.
Correction: Alter or replace the hood system to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service, and single-use articles.
- Equipment - Good Repair and Proper Adjustment
Observation: Kitchen RIC/bar handwashing sink were observed in a state of disrepair and damaged.
Correction: Repair the kitchen RIC/bar handwashing sink 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 kitchen RIC/bar handwashing sink, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls, floors, and ceilings in the establishment noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/05/2013 | Routine | |
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