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 : Dec 15, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no disclosure for the sashimi salad, spicy tuna salad, or tuna poki salad that contain raw or undercooked items.
3-304.12
In-use utensils not properly stored between uses
Comply by : Mar 12, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed the ice scoop at the bar ice well to have the handle touching the ice.
Observed a quart container used as a scoop in the bulk rice container. Quart container was removed.
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 made at time of inspection on the make line or sushi line. No bleach or quat was available to make sanitizer at time of inspection and employee left to purchase bleach. A bleach bucket was then made to a proper concentration of 50-100ppm.
5-205.11
Using a Handwashing facility - A handwashing facility is not maintained so that it is accessible at all times for employee use; is being used for purposes other than handwashing or is not being used in accordance with manufacturer's instructions
Comply by : Mar 12, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed the server station handsink to be used for cleaning soy sauce bottles by server.
Observed both sushi handsinks to be filled with ice.
Observed sushi chef to use left handsink to wet a cloth and wipe down food-contact surface.
Observed sushi chef to refill the right handsink with ice.
4-601.11
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed knives stored between the make table and prep table in the kitchen that had food debris on them. Knives were removed.
2-102.11
Demonstration - The person in charge could not demonstrate knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of the Food Code.
CRITICAL
Comply by : Dec 15, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Upon speaking with person in charge, he was not aware of the use of proper sanitizer for food-contact surfaces or using test strips to measure the concentration of sanitizer. Person in charge informed inspector that Clorox wipes were being used to wipe down food-contact surfaces.
Person in charge was not aware that time was being used to hold sushi rice and had mentioned that vinegar was being used to make the rice shelf stable. Cook informed person in charge that vinegar is for flavor only and rice is discarded after a few hours.
4-302.14
A test kit for measuring sanitizer concentration not provided
Comply by : Mar 12, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no test strips available to measure concentration of chlorine or quat.
6-301.11
Handwashing Cleanser, Availability - Each handwashing lavatory or group of 2 adjacent lavatories is not provided with a supply of hand cleaning liquid, powder, or bar soap.
Comply by : Mar 12, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no soap available at either sushi handsink or the handsink at the bar.
4-901.11
Equipment/utensils not air dried after washing, rinsing & sanitizing
Comply by : Mar 12, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed containers stored above the three-compartment sink in the warewash area to be wet stacked.
6-202.15
Openings to outside not protected against entry of pest as specified in the Food Code; and/or Protective barriers not provided for exterior walls/roofs
Comply by : Mar 12, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed gaps to the outside under the back door.
6-501.11
Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean
Comply by : Mar 12, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed black buildup on the wall behind the dish machine.
Observed slime on the floor below the bar handsink and around the drain.
4-501.11
Equipment not in good repair & adjusted per manufacturer's specs; and/or Scratched cutting boards not resurfaced or discarded
Comply by : Mar 12, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed the raw make table to be leaking water into a hotel pan in the raw make table reach-in cooler.
3-304.11
Food Contact with Equipment & Utensils - Food was allowed to contact surfaces of equipment and utensils that are not cleaned as specified according to the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed bowls for soup with vegetables and tofu stored in the two-door Coke cooler sitting on top of each other without a cover between bowls. Server removed bowls and wrapped individually with plastic wrap.
5-205.15
Plumbing system not maintained in good repair *
CRITICAL
Comply by : Dec 15, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed the bar four-compartment sink to have a leak from the wash basin (second from left) during the sink test.
6-501.110
Designated dressing rooms/lockers not used by employees
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed car keys stored with knives below the right sushi display cooler. Keys were removed.
4-904.11
Kitchenware/tableware not handled, displayed or dispensed to protect food-/lip-contact surfaces; and/or Soiled tableware not removed from eating areas
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed soup spoons to be in disarray at the server station. Dishwasher attempted to rearrange spoons and touched spoon food-contact surface with bare hands. Spoons were removed to dish to be cleaned.
4-602.13
Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue
Comply by : Mar 12, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed debris on the shelving in the walk-in cooler.
6-403.11
Employee accommodations not clearly designated for eating/drinking/smoking
Comply by : Mar 12, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a shelf of employee food stored above consumer food in the walk-in cooler.
4-101.110
Nonscratching utensil not used with nonstick coatings; and/or Nonfood-contact surfaces not made of durable, smooth materials
Comply by : Mar 12, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed the shelving in the walk-in cooler to be peeling paint and showing rust.
3-307.11
Food not protected from contamination by another source
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no cover on the tempura batter stored below the prep shelf near the fryers. Cook put a plastic cover on the batter.
7-204.11
Sanitizers, Criteria - Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces did not meet the requirements of the Food Code.
CRITICAL
Comply by : Dec 15, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed splashless bleach at establishment in chemical storage.
Observed Clorox wipes being used to wipe down food-contact surfaces. Clorox wipes were removed from kitchen.
6-501.111
Effective pest control measures not in place *; and/or Dead or trapped pest not removed from traps at adequate frequency
CRITICAL
Comply by : Dec 15, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed a baby roach crawl on the sushi prep table. Roach was squashed by person in charge.
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 : Dec 15, 2018
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no time stamps or written procedures available for sushi rice held by time.
6-301.12
Hand Drying Provision - Each handwashing lavatory or group of adjacent lavatories is not provided with Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed no paper towels available at the rear handsink, neither sushi handsink or the handsink at the bar. Paper towels were supplied to all handsinks.
2-401.11
Eating, Drinking, or Using Tobacco - An employee was seen eating, drinking, or using a form of tobacco in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection could result.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed an open drink stored at the fruit cutting board at the bar. Employee dumped drink at dump sink.