10: 3030 Observed no papertowels at the hand washing sink at the bar. Corrective Actions: Ensure that all hand sinks are supplied with paper towles. PIC immediately supplied the hand sink with paper towles.
25: 930 Observed the menu to be missing the disclosure and part of the reminder. Corrective Actions: Ensure that the menu has all parts of the consumer advisory. EHS will follow up.
37: 890 Observed the crab listed on the menu to be immitation crab and for this to not be properly notated. Corrective Actions: Ensure that any immitation crab on the menu is specified as immitation crab or is spelled with a K.
45: 2020 (A)(B)(C) Observed unwrapped/unprotected staws at the bar available for customer self service. Corrective Actions: Ensure that straws for customer self service are wrapped or that unwrapped straws are not offered for customer self service. PIC immediately removed unwrapped straws from customer's reach.
49: 1770 (C) Observed the non-food- contact surfaces of equipment to be dirty to sight and touch and to be in need of cleaning. Corrective Actions: Ensure that the non-food- contact surfaces of equipment are cleaned often enough to prevent an accumulation of dust, grime and debris.
Additional Comments
EHS will follow up.
Food Temperatures
Description
Temperature
State of Food
Display case 2: Raw shrimp
40 °F
Cold Holding
Rice cooker: White rice
159 °F
Hot Holding
Low boy under display case #1: Raw squid
40 °F
Cold Holding
Sushi display case 1: Raw salmon
30 °F
Cold Holding
Low boy 2: Ambient
38 °F
Cold Holding
Walk in cooler (WIC): Raw chicken + tofu
39 °F
Cold Holding
Prep table #1: Shredded greens
41 °F
Cold Holding
Low boy 2: Homemade green sauce
40 °F
Cold Holding
Steam well: Mushroom soup
154 °F
Hot Holding
Prep table #1: Cooked chicken
39 °F
Cold Holding
Prep table #2: Raw squid + raw chicken
38 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
large automatic dishwasher
chemcial
100
Chlorine
Automatic dishwasher at bar
Chemical
100
Chlorine
No records found
Equipment Temperatures
Description
Temperature
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.
