- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 9/16/2015 have been corrected.pH of sushi rice tested at 4.16 and 3.98 on two samples from two different batches; ok.pH of sushi rice must be tested and recorded on logs daily per new regulations.Operator has pH meter that is not equipped wtih calibration function. Plans to acquire pH meter with calibration function shortly.The shelving rack for walk-in freezer is on order and will obtain soon to keep boxes off the floor.
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9/23/2015 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Food products in small amount checked at temperatures above 41 F on top of refrigerated prep station: noodles 47 F; shrimp 55 F; pork 50 F; sausage 52 F; bean sprouts 50 F; all prodcuts were voluntarily discarded. Ambient temperatue inside unit checked at 37 F. Keep top covered to keep TCS food products at 41 F or below.
- [2] Food protected during storage; preparation; display; service; transportation
Noted boxes covering floor in walk-in freezer. Proivde shelving rack to keep boxes off the floor for easy cleaning of floor there.
- [1] Installed; maintained
Light tubes in two sushi cases and in two sushi prep rerfrigerators noted not shielded. Must provide light tubes with shields or replace them with shatter resistant light tubes.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Noted trash and dirt build-up on common dumster enclosure floor. Ensure that enclosure is kept clean.
- General Comments that relate to this Inspection
Sushi case #1: tuna 41 F; yellow tail 41 F. case #2: seared tuna 32 F; albacore 30 F. case #3: salmon 34 F; shrimp 37 F; mackerel 37 F. case #4: cream cheese 41 F.eel 37 F; crab salad 40 F inside unit and 34 on top of unit; smoked salmon 39 F; sipcy tuna 39 F in refrigerators in sushi stations.Pre-made sushi rolls at 41 F; 39 F and 34 F in back-up refrigerator. Walk-in cooler at 38 F.Walk-in freezer at 10 F.Soup 169 F; steamed rice 159 F; brown rice 161 F in hot holding equipment.Dishwasher checked at 130 F and 100 ppm chlorine concentration.Noted all hand sinks stocked and functional.Facility has policy in place for no bare hand contact with ready to eat foods.Consumer advisory for raw or under cooked animal foods is displayed on menus.pH of sushi rice tested at 4.24 and 4.38 on two samples. Operator has pH meter that is not accurate; readings were off. Obtain appropriate pH tes strips to test pH of rice until a PH meter with calibration function is acquired. Montior and record pH of rice daily.There are 3 CFPM's total in the facility; all took class and passed exam on first attempt on 5/31/2015; facility is compliant with CFPM requirement.
- General Comments that relate to this Inspection
Noted hand sink stocked and functional.Refrigerator at 40 F.Noted alcohol sign posted as required.Noted bar to be kept clean.
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9/16/2015 | Routine Inspection 1st | 91 |
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 10/1/2014 have been corrected.Sushi product temperatures in sushi cases and in prep refrigerators checked mostly at 40 F or below.pH of rice tested at about 4.2 at this time; chef will adjust amount of vinegar on recipe to ensure pH is not over 4.2 and will obtain pH test strips for periodic monitoring of pH.Disussed employee health policy with manager as for illness symptoms that require exclusion form work and return to work time frame.
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10/13/2014 | Routine Reinspection 1st | 100 |
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Noted trash and dirt build-up on common dumpster enclosure floor. Clean dumpster enclosure more frequently to keep it clean. Remove the wooden planter box with herbs next to dumpster enclosure.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted dirt and debris build up on floor under drain pipe under cook prep station and on floor behind drain pipes under drink counter. Noted dirt build-up in floor sink for soda dispenser.Clean floor and floor sink and ensure that floor is thoroughly cleaned under and behind the drain pipes during scheduled cleaning of floor.
- [1] Lighting provided as required; fixtures shielded
Noted light tubes inside two sushi cases not shielded; provide shields for light tubes.
- General Comments that relate to this Inspection
Temperature of salmon fillets in sushi cases and undercounter refriegerators checked at 46 F to 50 F; Some other products were at 46 F in two sushi cases. Temperature of sushi cases and refrigerators were below 40 F. Ensure to minimize temperature rise in product when being sliced or prepared.Sushi case #1: yellow tail 46 F; tuna 46 F; undercounter refrigerator: eel 40 F; tuna package 40 F; octopus 35 F.Sushi case #2 white tuna 35 F; tuna 35 F; salmon 47 F. Undercounter refrigerator: smoked salmon 39 F. yellow tail 28 F while being filleted on cutting board.pH of sushi rice never being checked. Rice is prepared following recipe with measured ingredients for consistency of pH; however pH needs to be monitored to verify pH of 4.2 or less. Manager will obtain pH test strips and will order a pH tester.Walk-in ncooler and refrigerators in kitchen at below 40 F; all units provided with thermometers.Brwon rice at 179 F in rice warmer.Dish washer checked at 140 F and 100 ppm chlorine concnetration. Ensure to keep test strips available.Noted hadn sinks stocked and functional in all areas and in restrooms.Reviewed with manager employee health policy as for symptoms that require employee exclusion from work and return to work time frame.
- General Comments that relate to this Inspection
Noted bar hand sink stocked and functional;Noted alcohol warning sign posted as required.Thermometer in bar refrigerator at below 40 F.
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10/1/2014 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
The items pending from the reinspection condcuted on 10/4/2013 have been completed.There are currently three CFPMs on staff who have the WCHD certificae.. Post an keep these certificates posted.
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10/16/2013 | Routine Reinspection 2nd | 100 |
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Dumpster enclosure has been cleaned of trash and dumpster has been emptied. Manager to arrange steam cleaning of enclosure floor to have floor thoroughly cleaned.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Some cleaning of floors in the areas indicated on the inspection of 10/4/2013 has been done. Manager to arrange steam cleaning to have all floor areas thoroughly cleaned.
- General Comments that relate to this Inspection
Dish washer checked at 50 ppm chlorine concentration.Two staff members have current ServSafe certificates and are to apply for WCHD certificate by 10/16/2013 to provide required CFPM coverage for risk category 4.
- SECTION XVI: GENERAL COMMENTS
The items noted on the previous routine inspection conducted on 10/4/2013 have been corrected.
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10/8/2013 | Routine Reinspection 1st | 98 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
No chlorine sanitizer registered in dish washer. Service company called and arrived while on site and dish washer was fixed and chlorine sanitizer checked at 50 ppm concentration. Ensure that chlorine sanitizer is checked with test strips at least twice daily for proper operation of dish washer.
- [1] Installed; maintained
Hot water to hand sink and 3-compartment sinks shut off due to leak in faucets. Hot water being opened and closed from hot water shut off valve; parts are on order to fix lkeak in faucets. Ensure to keep hot water shut off valve for hand sink open during bar operation. Bar glassware and utensils are washed in kitchen dish washer.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Noted large amount of dirt and trash; stewn cardboard and one trash bag on dumpster enclosure floor. Dumpster lid open because dumspter is ovefilled. Dumpster due to be picked up later this day. Common dumpster enclosure is used by other 3 tanants of strip mall. Check with landord for proper frequency of gargbage pick up and possibly obtaining a cardboard recycling dumpster to reduce amount of garbage in dumpster and to ensure that dumpster enclosure is maintained in clean condition.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Noted some grease and debris build-up on floor in the following areas: behind rotisserie oven at wall corner; under fryers and broiler; under kitchen prep station mainlly under cooper drain pipe running over floor; under wait staff counter and under drink station counter. Clean floor more frequently in these areas to prevent build-up.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
Alcohol warning sign not found posted. Provided copy of sign to operator and sign posted as required at this time.
- General Comments that relate to this Inspection
Noodles 40 F; sprouts 41 F; shrimp 39 F; bbq pork 40 F; whole cooked duck 33 F in refrigerated units at cook line. Small amount of steamed pot stickers kept on shelf at room temperature at 120 F at this time; these products kept for not more than one hour at room temperature. When time used as public health control must keep time written down to discard portions not used at end of 4 hours. Not keep time written down will cause 5 point deduction in future inspections.Temperarures in refrigerated equipment in sushi stations were mostly at 40 F or below.Brown rice 170 F in rice warmer.Sushi rice acidified with rice vinegar for food safety at rooom temperature. Sushi rice made twice daily and held for few hours. Recommed to acquire a pH tester to verify pH of sushi at 4.2 or less.Walk-in cooler at 36 F. Walk-in freezer at 8 F.Noted hand sinks in prep areas and restrooms stocked and functional.Risk level for this facility being changed from 3 to 4 due to sushi product being served which requires risk level 4. There are 3 staff who have a current ServSafe certicate and only one has obtained the WCHD certificate. Two other staff must apply for WCHD certifcate to ensure CFPM coverage by staff who have WCHD certificates all hours of operations.Noted a large planter with mint plants outside next to dumpster enclosure. Remove this planter.
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10/4/2013 | Routine Inspection 1st | 92 |
- General Comments that relate to this Inspection
All violations noted on the previous inspection (dated 10-2-12) have been corrected.- Dish machine tested 100ppm bleach with operator test strips available.- All leaks at the dish area repaired.- Dish area was clean.- All areas were clean at the cook line.- Spinach soup tested 178F; new reach in cooler ambient "working" temperature was observed to be 30F.- Parts on order - gaskets for the reach-in; backflow prevention valve for the mop sink faucet.
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10/4/2012 | Routine Reinspection 1st | 100 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
- Spinach soup tested 120F at the steam table. Operator had not yet turned on the hot holding unit. Operator advised it was made after 9am (3 hours prior). Advised to reheat to 165F; turn on the hot holding unit and then place back into the unit after reaching proper temperature. Hold at 140F or hotter. Rested at 12:30pm and observed 173F. Corrected on-site.- One of the undercounter 2-door reach in coolers at the sushi bar is operating at a temperature above that required by regulation. Remove all product from this cooler until it can be adjusted or repaired to maintain an internal ambient temperature of 40F or less. 38F or less is ideal in order to maintain product at 40F or less. (Corrected on-site).
- [2] Food protected during storage; preparation; display; service; transportation
- 5 gallon bucket of rice vinegar uncovered on lower shelf under stainless steel preparation table. Keep food products covered when not in use to prevent contamination. Corrected on-site.- Operator storing one container of chicken over beef in the walk in cooler. Always store chicken and poultry on the bottom as it has a higher required cooking temperature than beef or fish.
- [2] Handling of food; ice; minimized
Operator using a bowl as a scoop for the rice vinegar. Use a food grade scoop with a handle so that you minimize operator hand contact with the food. Corrected on-site.
- [2] Potentially hazardous food properly thawed
Operator thawing kingfish in a pan out on the counter at room temperature. Thawing may only be done under refrigeration or if the product is removed from the package and fully submerged under a constant flow of cold water. Corrected on-site.
- [1] In-use food; ice dispensing utensils properly stored
Operator storing the ice scoop on top of the dirty ice machine. Store the scoop in a food grade container that is cleanable to protect the scoop and ice from contamination. Corrected on-site.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
The dish machine was not sanitizing properly. Primed and ran several cycles. Tested 0ppm chlorine residual. Repair the machine to obtain a residual of 50-100ppm. Operator must sanitize in one of the sink compartments until the machine has been repaired. This is a 48 hour mandatory correction. (by 1pm Thursday 10-4-12).
- [2] Dishwasher facilities designed; constructed; maintained; installed; located; operated as required
There is a heavy accumulation of mold; grease and other debris on the walls; floors and undersides of the dish washing sinks; tables and equipment. Thoroughly clean (may require high pressure steam cleaning) the area of all debris; wash; rinse and sanitize.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No test strips available for checking the sanitizer level of the dish machine (chlorine) - Provide.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Replace the damaged gasket on the large 2-coor reach-in cooler on the north end of the cook line.
- [1] Non-food contact surfaces of equipment and utensils clean
There is visible accumulation of food debris (old) on; in and around the majority of equipment in the kitchen (e.g. handles; doors; frames and insides of all refrigeration units at the cook line; the dessert cooler; the tops rails of the ingredient bins; outside ovens; refrigeration grate covers; flour bowl alcove; etc. Clean and maintain clean.
- [1] Installed; maintained
- There is a small amount of pooled water in the bottom of the large 2-door reach in cooler (at the cook line) and the condensate drain line is completely full of water (not draining). Repair.- The cold water valve at the short neck faucet on the pre-rinse sink at the dish washing area is not working. Repair or replace.- The operator has defeated the atmospheric vacuum breaker on the mop sink faucet with a brass plug. There was a hose connected to the faucet at the time of inspection. Remove the hose until such time as the vacuum breaker can be replaced.- There is water leaking from several locations in the dish washing area. Repair all sources (e.g. leaking drain lines; sinks; etc.).
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
There is an accumulation of food and other debris on the floor under the soda machine cabinet - Clean and maintain clean.
- General Comments that relate to this Inspection
OBSERVATIONS:- Observed the following product temperatures (sushi cases 36F; 41F; internal product in sushi cases - tuna 46F; 34F; salmon 46F; spicy tuna 43F; reach-ins 34F; 44F; shrimp 42F; chicken 52F (prepared earlier this morning); noodles 36F; walk-in cooler 32; freezer 14F).- Sushi rice tested ~4.5pH. Ensure that rice is well below 4.6pH to prevent pathogenic bacterial growth.- All hand washing sinks were stocked and operational.There will be a mandatory re-inspection on or after the abatement dates.
- General Comments that relate to this Inspection
No violations observed at the time of inspection.
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10/2/2012 | Routine Inspection 1st | 76 |
- [2] Food protected during storage; preparation; display; service; transportation
One open tin can of chili sauce/paste was found in the back of the reach-in cooler adjacent the cook line. The can was visibally rusting. Do not store liquid product in tin cans. Once they are opened to the atmosphere; the contents must be immediately used or transferred to a food grade container (stainless steel or plastic) to prevent metals from the can contaminating the food.
- [2] Potentially hazardous food properly thawed
Operator thawing shrimp under cold running water in the thaw sink however the majority of the product was not under the water. Ensure that product to be thawed is placed in a secondary container within the sink so that all of the product is surrounded and in contact with the cold running water. Corrected on-site.
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
No chlorine test strips available for checking the dish machine. Provide.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
The handle on the microwave at the hot line was broken. The operator had covered the handle with duct tape in order to prevent the cooks from cutting themselves. Duct tape is not an approved repair method and is not an easily cleanable surface - Replace the broken handle. Part is on order per operator.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- Operator was drying pork strips in the back of the facility for personal use. Advised to not do this activity at the facility as it might be assumed that the product is for the customer. The practice must be done at home and used for personal use only. Product was removed at the time of inspection.- Operator was currently using sanitizer water for sushi knives as previously required by this agency. Advised of new policy to use plain water or ice water only so that there is no risk of chemicals contaminating the food. The water and container must be changed frequently (at least every 2 hours).- All sanitizer levels observed were at levels required by regulation (dish machine = 50ppm chlorine; sanitizer buckets = 200ppm quat ammonia).- Product temperatures observed were at or near regulation (crab meat 41F; eel 42F; steamed rice 135-155F; brown rice 160F; hot & sour soup 145F; tofu/spinach soup 145F; chicken 37; beef 37).- All hand washing stations were stocked and operational.
- General Comments that relate to this Inspection
No violations observed at the time of inspection.
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7/14/2011 | Routine Inspection 1st | 93 |
- [1] Original container; properly labeled
No 90-day traceback available because shellfish (oyster) tags are not being kept over when the product has been sold and consumed - Shellfish tags must be kept on file for a minimum of 90-days for traceback purposes.
- [2] Food protected during storage; preparation; display; service; transportation
Operator was storing raw chicken over raw shrimp; tofu and raw beef in the reach-in make table at the cook line. Although all products will be cooked; raw chicken must always be stored below other raw meat to prevent cross contamination as chicken has the highest cook temperature requried (165F) in order to eliminate the pathogen (Salmonella) of concern. Food placed underneath raw chicken which becomes contaminated with raw juice from the chicken may not be cooked to a temperature high enough to eliminate salmonella. Never store raw meats above Ready to Eat (RTE) foods. (Corrected on-site).
- [1] Non-food contact surfaces of equipment and utensils clean
There is a general accumulation of food debris on the outside of equipment which is in close proximity to the fryers. Clean and maintain clean.There is a accumulation of food debris inside the microwave at the cook line - Clean and maintain clean.
- [1] Installed; maintained
The floor sink drain under the 2-door reach-in cooler at the back of the bar is currently backed up with debris and may not be draining freely - Clean and ensure free drainage and maintain clean.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
No soap available at the hand washing sink at the time of inspection. Hand washing stations must be stocked with soap and towels at all times during operation. (Corrected On-Site)
- General Comments that relate to this Inspection
NOTES:- Post a copy of the CFPM certificates or ID cards within the facility.- Do not block or store items in the hand washing sink at the dish washing area. Although rarely used this sink must remain accessible at all time during operation.- Temperatures observed were within regulation (e.g. - sushi salmon 39F; 41F; sushi cases ambient 38F; 41F; 41F; crab salad ambient 45F; sweet & sour soup 143F; tofu veg. soup 150F; fresh chicken upon delivery 40F; rice 175F; brown rice 179F).- Dish machine was sanitizing properly - observed 100ppm residual chlorine. Sanitizer buckets tested 200ppm residual quatenary ammonia. Change when visibally dirty and store wipe down cloths in the water when not in use.
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6/24/2010 | Routine Inspection 1st | 93 |
- General Comments that relate to this Inspection
All violations noted on the previous inspections dated 5-6-09 and 4-22-09 have been corrected.NOTES:1) Please keep the area around the handsinks clear so that they remain accessible at all times.
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5/19/2009 | Routine Reinspection 2nd | 100 |
- [1] Installed; maintained
Repair or replace the non-working handsink next to the dish washing area. (2nd Notice)
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5/6/2009 | Routine Reinspection 1st | 99 |
- [2] Food protected during storage; preparation; display; service; transportation
1) Operator storing raw pork over raw fish in the walk-in cooler. The pork must be cooked to 150F and the fish to 145F therefore you should store the fish above the pork. With the pork stored over the fish; dripping juices may contaminate the fish which might not get cooked to a high enough temperature to reduce the pathogens to a safe level.2) Operator storing hoison and oyster sauces on the wok line in open #10 cans. Once these cans are open to the atmosphere the contents must be used or transferred to a food grade container (stainless steel or plastic) so that the tin does not rust and impart metals into the foods.
- [1] Installed; maintained
Repair or replace the non-working handsink next to the dish washing area.
- General Comments that relate to this Inspection
NOTES:1) When cooling product make sure that it remains uncovered until the majority of the heat left the product. Then cover to prevent contamination.2) The sushi rice; because it is being held at room temperature for a period that may exceed 4 hours must have adequate vinegar (pH < or equal to 4.6) to prevent bacterial growth. A recipie should be developed that is followed each time. pH strips should be obtained to measure the product pH so that the recipie can be followed consistently and verified to a pH below 4.6.3) Product must be cooled from 140F down to 40F within 4 hours. To help speed cooling utilize shallow pans and ice. Product should not be placed in bulk until it has cooled sufficiently.4) All fish product with the exception of Ahi Tuna must be frozen to adequately destroy all parasites. Written evidence of parasite destruction testing must be kept on-site for a minimum of 90 days.
- General Comments that relate to this Inspection
No violations observed at the time of inspection.Handsinks fully stocked. Well organized. Coolers at proper temps. Bar was not being operated at the time of inspection.
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4/22/2009 | Routine Inspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
FOUND CLOTH TOWELS STORED ON TOP OF SUSHI RICE TO KEEP IT MOIST. CLOTH TOWELS ARE NOT ALLOWED TO COME INTO CONTACT WITH FOOD PRODUCT. MUST USE A FOOD GRADE MATERIAL; FOIL; SARAN WRAP TO COVER FOOD TO PREVENT POSSIBLE CONTAMINATION OF PRODUCT. CORRECTED ON SITE.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
REATTACH TO BASE COVING TO WALL UNDERNEATH THE WOK STOVE.
- General Comments that relate to this Inspection
NOTES:HANDSINKS AVAILABLE AND PROPERLY STOCKED. OBSERVED GOOD EMPLOYEE HANDWASHING WHILE ON SITE.GOOD COLD HOLDING TEMPS AT SUSHI BAR AND IN KITCHEN. SALMON 38F; TUNA 36F; BEEF 40F; SHRIMP 39FGOOD HOT HOLDING TEMPS; SOUP 170FDISHWASHER GOOD AT 200PPM QUAT.WIPING CLOTH BUCKETS GOOD AT 200 PPM QUAT.FACILITY HAS HIRED A THIRD PARTY CONSULTANT TO COME TEST FACILITY FOR BACTERIAL GROWTH. CONSULTANT COMES ONCE A MONTH.FACILITY CLEAN AND WELL ORGANIZED.
- General Comments that relate to this Inspection
NOTES:NO VIOLATIONS FOUND AT TIME OF INSPECTION.HANDSINK AVAILABLE AND PROPERLY STOCKED.SPEED GUN/ HOLDER CLEAN.ICE SCOOP PROPERLY STORED.GLASSES ARE WASHED IN THE KITCHEN.REMIND STAFF NOT TO STORE ANY LIQUOR BOTTLES UNDERNEATH THE 3-COMP. SINK
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12/10/2008 | Routine Inspection 1st | 97 |
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