10: 3020 Neither sushi hand sink, not bar hand sink, had working hand soap. Corrective Actions: COS. Tommy adjusted hand soap dispensers so they dispensed soap. These should be tested whenever the bag is changed. All hand sinks must be accessible, with hot water, and fully stocked with soap, paper towels.
15: 470 Butter in containers on cooking carts was uncovered in the walk-in, exposing it to contamination. Corrective Actions: COS - Tommy covered containers with plastic wrap and will discuss with cooks. A better practice would be to take out only enough butter for one meal, then washing the container.
16: 1770 (A) Hoods above cooking tables in dining room have a build-up of grease, as well as the hood in the main kitchen. This can drip on cooking food and contaminate it. Corrective Actions: In 10 days, have all hoods cleaned with no build-up of grease above cooking surfaces.
20: 800 Large stock pot from yesterday in walk-in at 54F. This was identified as an issue by inspector when I was on vacation and at your last routine inspection. Improper cooling is one of the major routes that leads to foodborne illness. Corrective Actions: COS by disposing of the stockpot of stock. As discussed at the last routine inspection, the first 2 hours of cooling should be active, with small containers, ice baths, stirring, ice wands, etc. Temperature must get to 70F in 2 hours and below 41F in 6 hours total. Large stock pots of broth put in the walk-in will not make these deadlines. I will bring cooling information and cooling logs to the establishment the next time I am this way.
22: 0820 (A2) Items in clear door reach in and unit were 50F. Most of this was prtepped vegetables which were moved to the walk-in. Corrective Actions: COS. After items moved, Tommy checked thermostat which was set incorrectly. After temperature in 41F or less, you can put items back in this unit.
33: 810 Establishment had put large stock pots of yumyum sauce greater than 125F in walk-in cooler to cool. This is a thick material and will not get to correct temperature in required time. First 2 hours of cooling should be active cooling. Move to smaller containers, use ice baths, stir, use an ice wand, etc. Corrective Actions: COS by having employees put in smaller containers on ice baths and stir. Temperature coming down at lasdt check. Will bring cooling logs and information on cooling the next time I am in the vicinity.
36: 1730 (B) Thermometer in sushi display was significantly higher than the sushi inside. Seems to not be accurate (55F). Corrective Actions: In 10 days, have a working thermometer in the sushi display.
45: 2000 (A) (C) Single service items stored on floor of dry storage despite there being shelf space for it to go. This is a repeat violation. Corrective Actions: COS - Tommy put single service items on shelves in dry storage. Please make sure all aware that theser items, just like food, must be 6" off the floor.
48: 1530 Tommy could not find test strips for dishwasher. Corrective Actions: As soon as possible, but no later than 10 days, have chlorine test strips to test dishwasher for chemical concentration.
55: 3170 The room with clean dishware and carbonator has hole above platform between brick and drywall. This is a place where pests could hide. Corrective Actions: Have this repaired to be sealed, smooth an easily cleanable as soon as possible but no later than 90 days.
55: 3290 Old walk-in used for storing maintenance items is disorganized and you cannot see the floor or properly clean. Your can keep these items in a separate area of the restaurant, but only in an orderly fashion. Corrective Actions: In 90 days, have this room organized with shelves hooks, etc. to facilitate cleaning.
55: 3180 Areas under cooking tables in dining rooms and down the sides has a build-up of debris, grease. Walls and areas near the kitchen stove have a build-up of grease, soil and need cleaning. Floors in walk-in, especially along the walls have build-up of soil and need cleaning. Corrective Actions: As soon as possible, but no later than 90 days, have these areas clean, and do so at a frequency to prevent build-up.
55: 3300 The hallway area between the salad prep and personal item table has an old dirty fan, cart with what looks to be parts of chairs, and old pictures. This looks like item,s that should be removed as they are interfering with cleaning and you cannot see the corners to determine the need to clean. Corrective Actions: In 90 days, have these items removed from the establishment and the area cleaned.
56: 3080 Light is out in walk-in making it difficult to see to clean. Corrective Actions: Have light replaced as soon as possible, but no longer than 90 days.
Additional Comments
Had bill from Terminix due 5/15/24 for service recently. Gave Tommy QR code to get to permit application, plan review application. Ran washing machine through entire cycle and did not see any water on floor. Previous inspector said it was making a loud noise as well which it did not do. May have been unbalanced and that caused the issue. Large chest freezers are starting to show some frost and need to be defrosted and cleaned. There is a refrigerator and a freezer in the kitchen that are labeled for personal use. There were items like prepped shrimp that were mistakenly place in it. There was a large amount of prepped salmon for Tommy for home. These can be used for employees use at the restaurant but don't use for long term storage or for any items that are for any items for the restaurant. Room behind bar has box of chip bags and a bag of chip bags on floor. This does not look to be for establishment, but make sure it is not stored on floor. Gave Tommy 1-page EHP flyer.
Food Temperatures
Description
Temperature
State of Food
Raw chicken - 2-door reach-in
40 °F
Cold Holding
Large stockpots of yumyum sauce - Made before I got there - Walk-in
129 °F
Cooling
Crab sticks - Sushi display
40 °F
Cold Holding
Salmon - Sushi display
40 °F
Cold Holding
Rice in warm holder
150 °F
Hot Holding
Large stock pot of broth in walk-in (Made yesterday)
54 °F
Cooling
Stock on stove
180 °F
Hot Holding
Large beef roast - Walk-in
40 °F
Cold Holding
Spicy crab (Made today) - 2-door u/c cooler sushi area
38 °F
Cold Holding
Rice in cooker
178 °F
Cooking
Chopped zucchini - Clear door reach-in
50 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
Ecolab dishwasher
Chemical
100
Chlorine
No records found
Equipment Temperatures
Description
Temperature
Clear door reach-in
50 °F
Walk-in
40 °F
2-door reach-in
41 °F
Salad prep
36 °F
2-door u/c sushi area
38 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
