1: No manager on duty during routine inspection. Front house manager could not answer questions correctly regarding food safety concerns at time of inspection. Multiple priority violations observed.
4: Food prep employee drinking from plastic cup without lid over food contact surfaces during inspector arrival. Drinks must have a lid and be stored separately from food contact surfaces.
6: Food prep employee drinking from cup without lid using phone during inspector arrival. Did not wash hands after drinking and handling personal cell phone. Hands must be washed after eating/drinking, using cell phones, after restroom use, taking out the trash, etc.
22: Sushi rice on TILT not time stamped. TCS foods must be time stamped to prevent holding TCS foods at room temperature for too long and promoting microbial growth.
37: Multiple foods stored on the floor in walk in cooler and freezer floors. Food must be stored up off 6 inches to help prevent product contamination.
45: Broken gasket to reach in cooler in food prep area.
54: Personal items stored on meat slicer, drinks stored on food contact surfaces. Personal items must be stored separately from food and food contact surfaces to help prevent contamination.
Additional Comments
See priority violations 1,4,6,22.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
OUT
4 Proper eating, tasting, drinking, or tobacco use
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
6 Hands clean and properly washed
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
NO
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
OUT
22 Time as a public health control: procedures and records
Observations
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
45 Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observations
OUT
54 Adequate ventilation and lighting; designated areas used
