OBSERVATIONS & CORRECTIVE ACTIONS: Observed rice scoop stored in standing water. Person in charge removed water on site.
3-501.19
Time as a Public Health Control - Potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption was not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
CRITICAL
Comply by : Sep 28, 2015
RECOMMENDED RESOLUTION: (A) If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption:
(1) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control---(2) The food shall be cooked and served, served if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control ----(3) The food in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and ----(4) Written procedures shall be maintained in the food establishment and made available to the regulatory authority upon request.
OBSERVATIONS & CORRECTIVE ACTIONS: Establishment is using vinegar for sushi rice. Establishment does not have written procedures for using Time as Public Health Control (TPHC), or logs. Establishment to provide written procedures for using TPHC prior to continuing use.
3-603.11
Consumer Advisory for Raw or Undercooked Food - The permit holder did not inform consumers by brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means of the significantly increased risk associated with certain especially vulnerable consumers eating animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed in raw or undercooked form.
CRITICAL
Comply by : Sep 28, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Establishment has a Disclosure and Reminder on menu, however raw or undercooked menu items are not identified with an asterisk or symbol.
3-501.16
Hot Holding - Potentially hazardous hot food was not maintained at temperatures in accordance with the Food Code.
CRITICAL
Comply by : Sep 28, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed sushi rice to be hot holding below 135F degrees. Inspector spoke with person in charge about Time as Public Health Control procedures. Rice to be discarded by 2 pm.
4-903.11
Equipment/utensils/linens not stored as specified in the Food Code
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed sheet pan trays to be stored on the floor, next to storage racks. Sheet trays are used as lids for the grill and fryer units. Picked up on site.
4-903.11
Single-service/use items not stored as specified in the Food Code; and/or Single-service/use items stored in prohibited areas
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed box of napkins stored on the floor. Picked up on site.
6-201.13
Floor to wall junctures not covered; Water-flushed floors not provided with drains & graded to drain
Comply by : Dec 24, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no base cove inside walk in cooler.
3-302.11
Separation, Packaging & Segregation - Food was not protected from cross contamination according to the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed raw beef stored above sauces, inside make table reach in cooler. Placed on bottom shelf.
Observed raw pork belly and seafood stored above oils, inside make table reach in cooler. Placed below.
*Inspector provided separation/storage handout.
4-101.110
Nonscratching utensil not used with nonstick coatings; and/or Nonfood-contact surfaces not made of durable, smooth materials
Comply by : Dec 24, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed all rice cookers to be stored on roller units made with exposed wood.
Observed stand next to fryer unit to be made with unfinished wood.
4-702.11
Before Use After Cleaning - Utensils and food-contact surfaces of equipment are not sanitized before use after cleaning.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no sanitizer set up at sushi prep station or kitchen. Person in charge set up quat sanitizers at correct range of 200-400ppm.