1: Due to the amount of priority item violations noted, owners do not have managerial control of restaurant.
4: Observed employee grab a crumble cookie that was on prep tab and eat it in the prep area. Discussed with owner that eating and drinking can only be done in designated areas where food prep is not taking place.
4: Observed employee take a drink from his cup in the cooking area then go back to making crunchies.
6: Observed employee take a Crumbl Cookie, eat it, and go back to food prep without washing his hands. Discussed with owner that hands must be washed prior to goinf back to prepping food or handling clean dishes.
7: Observed employee prepping onions to be used in gignger dressing that does not go through the cooking process with one glove on - right hand and no glove on the other hand. Embargoed onions and discussed with owner.
7: Observed owner cutting eel with bare hands at the sushis bar. Discussed and embargoed.
13: Raw shrimp being stored above shredded cabbage in ric. Raw chicken being stored above pork in ric. Not storing items per hierarchy pyramid. Discussed with owners.
14: Grey tubs that are being used to store vegetables in are not being sanitized. Observed them only being washed and rinsed. Discussed with owners.
19: Fried rice in thermal rice container not on tphc policy below 135 degrees F. Embargoed rice.
37: Raw vegetables in grey tubs sitting on the kitchen floor upon arrival.
37: Box of Crumbl Cookies on prep table in kitchen.
37: Employee drinks stored above and on prep tables in kitchen.
39: Wet wiping clothes stored on prep areas in kitchen and behind sushi display case up front.
41: Utensils being stored in water that is below 135 degrees F.
43: Single service to go containers and napkins stored on the hallway floor.
53: Kitchen floor appears extremely dirty.
56: Current inspection report not posted.
Additional Comments
Permit posted. Provide applicable fact sheets to operator regarding observed Priority Items. A follow up inspection will be performed within 10 days to verify compliance of all priority item violations.
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
COS
Observations
OUT
4 Proper eating, tasting, drinking, or tobacco use
COS
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
6 Hands clean and properly washed
Observations
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
COS
Observations
OUT
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
COS
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
OUT
13 Food separated and protected
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
COS
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
OUT
19 Proper hot holding temperatures
COS
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
NO
21 Proper date marking and disposition
Compliant
Observations
IN
22 Time as a public health control: procedures and records
Compliant
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
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
39 Wiping cloths; properly used and stored
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
43 Single-use/single-service articles; properly stored, used
Observations
OUT
53 Physical facilities installed, maintained, and clean